Really? Gotta spend ANOTHER 500, 800 or 1000 dollars in upgrades to obtain a quality product…. That’s what it boils down too …. JUST TALKED ME OUT OF BUYING ONE , How many other people bailed on this item ……thanks for the heads up.
I’m sure your wife cooks some good sides - add her sides with the beer of the day so add menu of the day - what’s going with it / 3rd video today I’m hooked - so many questions
The LSS Mod Racks are you happy with them / if you bought a new 1050 what mods would you buy on a Jew build Love you channel will send vids to my friends group / subscribed. I think you will help me beginner to Winner if I buy
I am interested in the Masterbuilt Gravity feed smokers but dismayed that they are designed / built so poorly that these upgrades are needed for their longevity and a good cooking experience. Why hasn't Masterbuilt improved the construction?
I've used my masterbuilt 1050 without these mods for 3 years. It's not an issue of it not being good enough. Like most upgrades it just makes it a little bit better. I didn't absolutely need to shelves so I just went with one shelf I plan on running that one in the middle use in factory grates on the top.
I've done both. Definetly want to spatchcock a full bird. I like the breast just for the fact that there's less mess to deal with, but it's all good. Check out Meat church, he does a good full bird. Peace!
One of your reasons is because you were stuck in your pile right on top of your coals stack a log on each side of your coals then put two on top of those and end end then you don’t need your great
When we do ours, we leave it flayed open on its back. Cover the middle where the loin is with sausage to help it from drying out and adding more mass to it so it cooks as slow as the shoulders. We cover that in a bacon weave. Cooking it on its back, also allows you to mop/sprits the meat.. ;-) Reach out next time you do one..
All Good you will get it down ...Hotspots are killer to bottom of long cooked meats on a over under set up another rack or even cooking with Pineapple or vegetables stuffed into it to help offset heat ... a rotation device would be awesome for whole hog in that giant Smoker ...
I am looking into buying a pig to smoke and serve, so this really helped out. And BTW 1st to comment. Not sure why this matters, but I see it all over RU-vid, so First!!
I first started watching your videos here recently, you was rebuilding the big smoker then I started watching this video and realized you use a pellet grill. That's a lazy man's way of trying to smoke meat. You don't get a true smoke flavor at all from a pellet grill. I will no longer watch or subscribe.
Big cooking chamber will be more even as you adjust stack exhaust trapping more heat in chamber all in all looks like you can feed a army if you load it up ... Butts and Briskets ... that will hold a lot of MEAT .. don't want to be opening doors once you start a long cook/smoke Low and Slow ... so IDing the HOT Spots was a must ... curious to see how Bark develops .. I cook on a offset ..Goldie method has dominated my Brisket cooks ...long 1hr per pound on avg ... over under cooks a bit different .. loaded up may be all night for dinner next day ... keep it up your well on your way ... 4th coming quick better do a practice run ... find some Big Butts .. least expensive way to experiment ... neighbors will be loving you for it .. or freeze and use over time .. Abel in SA TX
Looking on the positive side, I see great whole hogs coming off that rack. Then I look at that door and see an accident waiting to happen as it exists. The seal on the door especially on the bottom wasn't good at all. Some handles like on the Lang or Meadow Creek might do for closing a tighter seal. A chain fall lifting the door and holding it open too. The firebox seemed appropriate, however there appears to be room for a wider flat distribution plate that could be mounted over the pipe in the cooking chamber. You could then place a pan for moisture. Anyhow congrats on your new toy, all that's left is you waiting to make it happen. Good luck and God bless
I love tritip this way, it has to be the most versatile cut there is. I don’t know any other cut you can do so many different ways and such good beefy flavor. Thanks for the tips
If I were you, I would put a firebox on the opposite end of the smoke stack. I really do think that would solve all of your problems and be a freaking awesome smoker.
Where did the hopper cover knob go?! Did you intentionally remove it? Get the LSS manifold cover and brackets. Then you can put a water bath bn the heat and the meat! Thanks for the vid!
The hopper cover never had a knob on it when I got it. I already have the manifold cover and the firebox insert. They’ve held up really well for the past year after I tightened the brackets up. Thanks for watching.
If you like Honey Hog, next time you are at Orsini's or Mountaineer Meat Smokers.. grab some UTZ Works Honey rub.. You'll Thank me later.. ;-) Good looking burnt ends!
As its just 6 inches from the bottom rack to the underside of the middle rack, I put another rack in on 'stilts' about 3 inches off the bottom rack. A lot more ribs on .
My 55 gallon barrel smoker is shot. I'm wanting another. I'd also like to get a decent pellet smoker. I LOVE charcoal. Do you notice much difference without the charcoal flavor? Great video.
I went straight from a propane grill and a small offset to the Masterbuilt. The gravity series has the ease of a pellet smoker but with the charcoal flavor. I can’t really compare the flavor to a pellet grill because I haven’t used one.
