Hands down for me most important was number 4 ……dude, my Masterbuilt runs 25-30 degrees lower then the controller….lol I didn’t know at first…….it took damn near 20 hours to cook a 14 pound brisket 😂 the whole time I thought I was cooking at 225 ……..more like 200
I know. I wish I would have gotten this out sooner. Especially after ready posts over and over about long smokes where the foods not cooked, Its so important to not go by your built in temp gauges or controller temp.
Definitely agree here. You gotta have those inkbirds and thermopros ready to keep a true reading of the temps. Had a big bird cook forever on one as well as some chicken until I caught on.
@@JonathanHaberski possibly…I looked into upgrading the controller to the FirePro but I couldn’t justify it …an external thermometer is way cheaper and less hassle,it’s not like your shaking the grate every 20min …..just shake it every couple hours on slow cooks and you’ll be good …it truly isn’t a dealbreaker
I’ve had the 980 for over 2 years now, used frequently. Here are my tips: 1- I never use briquettes. Lump charcoal does so much better and more efficient. Much less caked up crap to clean out between cooks as well. Much cleaner smoke also. 2. I only add wood to the chimney, NEVER the ash pan. If it catches flame, the wood will burn up your fan flap. 3. Clean your temp probe that comes with the smoker frequently. Mine has been crazy accurate as long as I keep it clean.
I normally pre heat my 980 for at least an hour . It settles pretty good where I need it . When I add my wood I add more unseasoned wood that way by the time the coals get to it it is dried up and ready . Love you videos man .
I’ve had my 980 for a few months. The heat is even across the entire chamber, better than any grill I’ve ever owned. I have checked this with the biscuit test and with external thermometers, the even heat is awesome. But you are 100% correct, you definitely need a external probe to monitor chamber temps. The digital readout is always higher than the actual temperature at the grate level. And you are absolutely correct, you can ruin a good cook if you have no idea what the actual temperature at the grate is. The even temperature is much more important to me, but I sure wish they would have got the chamber temperature down, but this is a common problem and it’s not that big a deal as long as you are aware of it. The even heat is much more important to me. Thanks for the very informative video and all the tips
Thanks, Mark and I appresate the nice detailed post. You are correct, This seems to be a problem with all consumer-type pits. I think it gets better once you get into that big boy territory, Lone Star and Yoder. But for us little guys, we figure out ways to adjust. Cheers.
i never put my slides in no more. i add just what i need in charcoal for what ever i am cooking. then i let what little is left just burn out. run a good probe or a very good temp gauge on the door. that you can calibrate .. i like my 560 when it gets close to set temp. i can hear the fan slowing down. great video.
I agree all these tips are fantastic, and when I started using the Char-griller I left the slide in and forgot to remove it but now that is the first thing I do before I light the BBQ and shake the charcoal box to get the excess ash out of there is the BEST thing so you start up quickly and effectively.. I have not done the biscuit test yet but the first two tips I agree are the best ones to get you BBQ up to the correct heat the best.. thanks for the tips.
Another very informative video Tommy! I'm a 1050 guy, and when it comes to getting a little extra smoke, I will put some wood chunks in the ash pan like you said... but I will also toss a handful of pellets in the ash bin at the beginning of my cooks for more flavor and smoke. It works! Thanks for Another great video!!
Really appriciate the video. Especially when you advised these produce a better cook then a Pellet Grill. That helped me removed those grills from my list. Espeically since I'm looking to cook with charcoal. Now I just need to decide between a gravity feed or a standard kettle or PK.
Hi Tommy, great video! I would only suggest to use WD40 Lithium grease not the regular WD40 for the switches. Cheer's from Canada! Stay safe and healthy.
Great tips Tommy, so far, I have never forgotten to remove the slides. I guess I need to do a biscuit test to see if I have a hot spot. I just move the meat around while cooking to get a more even cook.
Your videos are super informative and well-made, and helped steer me towards the 560. I just built it over the weekend and I'm excited to test it out in the next day or two.
Hey Tommy, Love your video's I learn alot. Just wanted to share something with you. you don't have to pull the slides all the way out. I pull them about 3/4 out, that way they are in place, no need to hang them, and when shutting down, just push them back in. works great for me.
My man, Tommy, I love your videos. I have the masterbuit 800; it's the best grill I've owned yet. I always check out your videos to correctly verify whatever I'm grilling. Keep up the great videos.
“Always “ open the vent on the Char-Griller 980! It is designed to run open in order to breath properly. I called Char-Griller tech and they confirmed that it won’t hold temps with it closed. It is like putting a potato in your car’s exhaust pipe, air coming in can’t escape properly thus making it very hard for the fan to “push air through “ unit and control the temp.
Hey Tommy, excellent tips The videos are looking better more polished, looking good and the shack looks great once you go shack you can’t go back🤣 have a great one🇺🇸🇺🇸👍
I don’t know how many times I’ve forgotten to pull the slides on my MB after firing it up. Usually catch it pretty quickly though. Thankfully I’ve only forgotten to put them back in on shut down once. Burned up a full hopper of B&B lump mesquite learning that lesson lol
Having the vents closed will slow down the warm- up not speed it up. Airflow is key for warm up. Take your que from the auto Komodo. The lower the temperature the more closed the vents. 8:13
Another great video! Thankfully researching for over a year prior to getting the 1050 really helped. I do need to use an independent probe though. Did unwrapped baby backs with 1050 set to 260. Based on cook time I think that I may be lower than that on the middle rack with a drip pan. Gonna try that next to make sure I’m doing the right temps! Thanks for another entertaining and informative video!
You keep saying CharGriller and I look around to see if you are talking about me😂 I know these are tips directed toward the MB and CG but your tip regarding knowing and controlling your pit temp is key to any successful barbecue cooks.👍
Hi Tommy, next time try fully opening the vent on the Chargriller, as the Master has no closable vent, that would be a better comparison I believe? Always a Pleasure to see your Channel, keep up the Great Job!!!
BB thanks brother and thanks for the comment. Wednesday AM i compare the two pits from Masterbuilt and Char-Griller. That back vent is discussed. Cheers.
Just did my first cook, which was a turkey, and I was thinking the cook took longer than expected as I was running 325f on a 15-pound bird it was about 4 and half hours. I got themomter upgrade. Im going to install it to get some data on the real temp
Great tip video Tommy! Nothing beats experience with either of these pits to offer great advice. I’d like to see a video and update on “ the shack” if you’d do anything different. Just a thought. Cheers brother!
I bought the same exact setup yesterday. I love super heavy smoke flavor on my meats . What type of wood do you recommend and add to the chute or just in the bottom where the ash falls?
Tommy Have you done the temperature test on you kitchen oven? Consumer Reports does the biscuit test on kitcheh ovens, but not the temperature verification test. My Frigidaire oven has a feature that lets me recalibrate the temperature settings to match my old oven. So if my old oven ran 5, 10, 30, etc degrees warmer or cooler, I can recalibrate the new oven to match my old oven. Should we expect the same performance from out outdoor ovens/smoker as our kitchen ovens. If so, maybe ASTM should be ask to create a set of standard tests, so we can objectively judge oven I bought a MB 1050, partly based on your reviews, thanks. It's a really cool.
Did the initial Burn-In on my Masterbuilt Gravity 800 11 July, 2023. But after this video on 17 July, thought I would put the FIVE to the test on 18 July. From the their were a lot of stuck in the grate above the Ash Pan. Learned something: Briquettes remaining in the Hopper will overflow the Ash Pan. Did follow your process starting with #1, insured the starter was completely burning and waited 3 long minutes, closed everything up and set temp to 350F, then down to 250F and finally Shut Down by first turning OFF the Controller and the inserting the slides. After 3 plus hours the Briquettes are still smoldering. Is that common? Did the Slides not totally shut off the air to the Hopper? My other question: Noticed you were using Kingsford Original Briquettes. Why Vs using Hardwood Briquettes like B&B with no fillers? Watch most if not all when I get an “Alert”. Added the LSS Mods you addressed in your other video after assembly and before Burn-In. Ron
Unfortunately these hoppers are not air tight so it can take sometime for the fuel to burn out. Make sure you leave that cover off during that process. Thanks Ron for the support!
@@thegalleryBBQ Thanks for your reply! It’s easy after your comment why many hours after shutdown briquettes are still smoldering. In your video you were adding Kingsford Original. Why Vs using something like B&B Briquettes with no fillers? Maybe because they burn totally and you only have ash and not small chucks of briquettes on the Charcoal Grate Assembly?
I have found that my 980 settles to the correct temp after about an hour and a half. Once it gets there, it'll drop when you open it up and then bounce back within 5-10 minutes to the correct temp again.
Hey Tommy great video but I’m about to purchase one of these smokers, if you could buy one tomorrow with all your experience with both which one would you purchase? Also do the new flap mode come with the purchase or a separate mod you get somewhere else? I’m Sorry for the repeated questions. Thanks”
Pam! Spray it all over the MB after you clean it (inside and out) then run at 350 for 30 minutes. Helps keep things from sticking, keeps the pit seasoned, and prevents premature exterior wear!
You said you have the vent closed? That should be open on light up. That will mess with temp also. Not a fair comparison. Come on Tommy. You also could have used the turbo button to get the temp right.
Well actually here is my review of the Char-Griller vs the masterbuilt. Not to mention of all the reviews on the tube, I seem to be the only one that called out the 980 on what I felt was a miss-step on the way it delivered smoke to the food. th-cam.com/video/VwloFxB___c/w-d-xo.html seems I got it right!!!
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Hands down for me most important was number 4 ……dude, my Masterbuilt runs 25-30 degrees lower then the controller….lol I didn’t know at first…….it took damn near 20 hours to cook a 14 pound brisket 😂 the whole time I thought I was cooking at 225 ……..more like 200
I know. I wish I would have gotten this out sooner. Especially after ready posts over and over about long smokes where the foods not cooked, Its so important to not go by your built in temp gauges or controller temp.
Definitely agree here. You gotta have those inkbirds and thermopros ready to keep a true reading of the temps. Had a big bird cook forever on one as well as some chicken until I caught on.
My MB sucks at holding temp I have to constantly shake the grate in the fire box. Is it the controller or fan? Would the Firepro 2.0 solve this shit?
@@JonathanHaberski possibly…I looked into upgrading the controller to the FirePro but I couldn’t justify it …an external thermometer is way cheaper and less hassle,it’s not like your shaking the grate every 20min …..just shake it every couple hours on slow cooks and you’ll be good …it truly isn’t a dealbreaker
@stifflers69mom1 I'm shaking it quite often. Way more than I ever would of guessed
I’ve had the 980 for over 2 years now, used frequently. Here are my tips:
1- I never use briquettes. Lump charcoal does so much better and more efficient. Much less caked up crap to clean out between cooks as well. Much cleaner smoke also.
2. I only add wood to the chimney, NEVER the ash pan. If it catches flame, the wood will burn up your fan flap.
3. Clean your temp probe that comes with the smoker frequently. Mine has been crazy accurate as long as I keep it clean.
awesome tips...
I normally pre heat my 980 for at least an hour . It settles pretty good where I need it . When I add my wood I add more unseasoned wood that way by the time the coals get to it it is dried up and ready . Love you videos man .
Great tip brother and thanks for the comment.
I’ve had my 980 for a few months. The heat is even across the entire chamber, better than any grill I’ve ever owned. I have checked this with the biscuit test and with external thermometers, the even heat is awesome. But you are 100% correct, you definitely need a external probe to monitor chamber temps. The digital readout is always higher than the actual temperature at the grate level. And you are absolutely correct, you can ruin a good cook if you have no idea what the actual temperature at the grate is. The even temperature is much more important to me, but I sure wish they would have got the chamber temperature down, but this is a common problem and it’s not that big a deal as long as you are aware of it. The even heat is much more important to me. Thanks for the very informative video and all the tips
Thanks, Mark and I appresate the nice detailed post. You are correct, This seems to be a problem with all consumer-type pits. I think it gets better once you get into that big boy territory, Lone Star and Yoder. But for us little guys, we figure out ways to adjust. Cheers.
Lol Brother I gotta smoke some brisket and stogies while listening to SRV with ya…so chill. Great video!
Rock on!
i never put my slides in no more. i add just what i need in charcoal for what ever i am cooking. then i let what little is left just burn out. run a good probe or a very good temp gauge on the door. that you can calibrate .. i like my 560 when it gets close to set temp. i can hear the fan slowing down. great video.
Cheers man and thanks for your always support!
I agree all these tips are fantastic, and when I started using the Char-griller I left the slide in and forgot to remove it but now that is the first thing I do before I light the BBQ and shake the charcoal box to get the excess ash out of there is the BEST thing so you start up quickly and effectively.. I have not done the biscuit test yet but the first two tips I agree are the best ones to get you BBQ up to the correct heat the best.. thanks for the tips.
Glad it was helpful Jim. Cheers and thanks for watching.
Another very informative video Tommy! I'm a 1050 guy, and when it comes to getting a little extra smoke, I will put some wood chunks in the ash pan like you said... but I will also toss a handful of pellets in the ash bin at the beginning of my cooks for more flavor and smoke. It works! Thanks for Another great video!!
db, Awesome tip. Ill have to give that a try!
Thanks for all the videos on gravity-fed smokers. Definitely going to have one or the other added to my collection of smokers.
Eric. Its a win win. Cheers
GREAT video Tommy! My weakness with the 980 is the fan door! I've forgotten that more than once 😂😅
Thanks man for stopping by. I'm about to break down both pits and certainly that will be included. Keep on keeping on. Cheers.
I learn something GOOD everytime I watch your videos!
Thanks man. What a wonderful thing to say!
Really appriciate the video. Especially when you advised these produce a better cook then a Pellet Grill. That helped me removed those grills from my list. Espeically since I'm looking to cook with charcoal. Now I just need to decide between a gravity feed or a standard kettle or PK.
Both. Get a used kettle for around 50 bucks offn facebook market place. Than get a gravity fed;)
Hi Tommy, great video! I would only suggest to use WD40 Lithium grease not the regular WD40 for the switches. Cheer's from
Canada! Stay safe and healthy.
Good point.
Great tips Tommy, so far, I have never forgotten to remove the slides. I guess I need to do a biscuit test to see if I have a hot spot. I just move the meat around while cooking to get a more even cook.
My man Will. Thanks brother. Glad you got the rubs.
This was my first time watching and you didn't disappoint. Great tips see you soon.
Thanks John and I do hope to see you again.
Your videos are super informative and well-made, and helped steer me towards the 560. I just built it over the weekend and I'm excited to test it out in the next day or two.
Glad I could help! Any questions Jack. Feel free gallerybbq@gmail.com
Hey Tommy, Love your video's I learn alot. Just wanted to share something with you. you don't have to pull the slides all the way out. I pull them about 3/4 out, that way they are in place, no need to hang them, and when shutting down, just push them back in. works great for me.
Rick, Ive seen that done. Great tip brother. Thanks and enjoy!
I was looking forward to this video! Thank you for making one
Cheers. Ill get a proper comparision video out as soon as I think it's fair to do so.
@@thegalleryBBQ are you going to cover a video of how the fan really works anytime soon?
My man, Tommy, I love your videos. I have the masterbuit 800; it's the best grill I've owned yet. I always check out your videos to correctly verify whatever I'm grilling. Keep up the great videos.
Bryan. Please keep watching as it helps me greatly. That said. If you ever have any questions feel free to email me gallerybbq@gmail.com
“Always “ open the vent on the Char-Griller 980! It is designed to run open in order to breath properly. I called Char-Griller tech and they confirmed that it won’t hold temps with it closed. It is like putting a potato in your car’s exhaust pipe, air coming in can’t escape properly thus making it very hard for the fan to “push air through “ unit and control the temp.
Good point.
Hey Tommy, excellent tips The videos are looking better more polished, looking good and the shack looks great once you go shack you can’t go back🤣 have a great one🇺🇸🇺🇸👍
True dat. And just wait till you see it in a few months;)... Just waiting on that wood to dry and the temps to come down here in Jersey!
Great video Tommy…..so many great tips!!!!
Thanks brother. Worked hard on this one.
GREAT TIPS TOMMY IF I GET ONE OF THOSE TO GO WITH MY PITBOSS THATS GOOD INFO TO KNOW
Thanks Rod.
I don’t know how many times I’ve forgotten to pull the slides on my MB after firing it up. Usually catch it pretty quickly though. Thankfully I’ve only forgotten to put them back in on shut down once. Burned up a full hopper of B&B lump mesquite learning that lesson lol
Ive been guilty a few times myself. Not lately though.
Great tips, Tommy!
Thanks Bud.
Another very informative video Tommy. My MB 560 is coming out of it's summer nap this weekend to cook a bone in ham.
Dave. That sounds awesome. I love different types of cooks on these pits and a Ham is certainly one of them.
Having the vents closed will slow down the warm- up not speed it up. Airflow is key for warm up. Take your que from the auto Komodo. The lower the temperature the more closed the vents. 8:13
Good point. Thanks-
Awesome tips Tommy! Well done! 😀😀
Thanks! 😀
I'm going to go look at your channel for a quick start guide
Any questions. LMK gallerybbq@gmail.com
Can you run the griddle on the MB with the hood open?
Dont pull the slides first, if you do you can get a load of unburnt fuel dust inside the pit.
Another great video! Thankfully researching for over a year prior to getting the 1050 really helped. I do need to use an independent probe though. Did unwrapped baby backs with 1050 set to 260. Based on cook time I think that I may be lower than that on the middle rack with a drip pan. Gonna try that next to make sure I’m doing the right temps! Thanks for another entertaining and informative video!
Justin. Its so important.
You keep saying CharGriller and I look around to see if you are talking about me😂 I know these are tips directed toward the MB and CG but your tip regarding knowing and controlling your pit temp is key to any successful barbecue cooks.👍
Cheers brother and make sure you peek under that bed tonight before sleep.! Jeez. Thats was creepy! 😂😂😂😂😂
@@thegalleryBBQ 😱
Good advice Tommy, although I do not have one of them “yet”. Thank you
Mike. Cheers brother.
Roll number one I forgot on my first use
Good video and great tips Tommy! I gota get another probe to find the actual temp in my 1050 and redo the bisket test.
Johnny, if you can swing it, I do love this one. amzn.to/37TLfbx
Hi Tommy, next time try fully opening the vent on the Chargriller, as the Master has no closable vent, that would be a better comparison I believe?
Always a Pleasure to see your Channel, keep up the Great Job!!!
BB thanks brother and thanks for the comment. Wednesday AM i compare the two pits from Masterbuilt and Char-Griller. That back vent is discussed. Cheers.
Nicely done Tommy!
Thanks Tom. Worked real hard on this bad boy!
Can't decide... Which one is better, holding off buying....??
Great tips,thanks for sharing .stay connected Regards Akshata.
Thank you, I will
Nice tips)
Make such for kettles - would be very helpfull for beginners
Thanks. Hopefuly in due time. Cheers.
😄great video. Thanks Tommy
Glad you enjoyed it
Just did my first cook, which was a turkey, and I was thinking the cook took longer than expected as I was running 325f on a 15-pound bird it was about 4 and half hours. I got themomter upgrade. Im going to install it to get some data on the real temp
Make sure you use an outside source to read your temps.
Good job Tommy!
Thanks my man!
Great tip video Tommy! Nothing beats experience with either of these pits to offer great advice. I’d like to see a video and update on “ the shack” if you’d do anything different. Just a thought. Cheers brother!
Great suggestion! and its coming. Ive got some staining planned soon. Lights and so forth.
Good info Tommy!!! catch ya on flip brother!!!!
It's gotta be the flip! Cheers.
Great information, Tommy👍
Thanks Bobbi. 😀
Very interesting on both. Stay safe & take care of you all. Thanks for sharing eh :))
Thanks, you too!
Your welcome & Thank you@@thegalleryBBQ
Thanks Tommy!
You bet Stacy!
Well done (so to speak) TommY!
Thanks-. Cheera dn thanks for the comment.
Hit the turbo button on the Char-Griller it will grab the temp a lot quicker
Sean. Thanks for the tip!
I bought the same exact setup yesterday. I love super heavy smoke flavor on my meats . What type of wood do you recommend and add to the chute or just in the bottom where the ash falls?
I love cherry!
I don’t have one but it was good video maybe one day I will have one good info !!!!
Mark. I appresate you watching or just letting it play;)... Thanks brother!
I watch them all my friend
Tommy
Have you done the temperature test on you kitchen oven? Consumer Reports does the biscuit test on kitcheh ovens, but not the temperature verification test. My Frigidaire oven has a feature that lets me recalibrate the temperature settings to match my old oven. So if my old oven ran 5, 10, 30, etc degrees warmer or cooler, I can recalibrate the new oven to match my old oven.
Should we expect the same performance from out outdoor ovens/smoker as our kitchen ovens. If so, maybe ASTM should be ask to create a set of standard tests, so we can objectively judge oven
I bought a MB 1050, partly based on your reviews, thanks. It's a really cool.
Andy. Thanks brother and enjoy that 1050.
I bet he used the word "PIT" CLOSE TO 100 TIMES just in this video. Now I have to go get a pit... I mean beer!
Excellent tips .
Thanks Wendy. Your hat went out today. Should be there Monday;)... Sorry for the delay!
@@thegalleryBBQ Thanks , no apologies necessary ever , and there wasn’t any hurry .
Good information Tommy
George. Thanks brother.
Did the initial Burn-In on my Masterbuilt Gravity 800 11 July, 2023. But after this video on 17 July, thought I would put the FIVE to the test on 18 July. From the their were a lot of stuck in the grate above the Ash Pan. Learned something: Briquettes remaining in the Hopper will overflow the Ash Pan. Did follow your process starting with #1, insured the starter was completely burning and waited 3 long minutes, closed everything up and set temp to 350F, then down to 250F and finally Shut Down by first turning OFF the Controller and the inserting the slides. After 3 plus hours the Briquettes are still smoldering. Is that common? Did the Slides not totally shut off the air to the Hopper? My other question: Noticed you were using Kingsford Original Briquettes. Why Vs using Hardwood Briquettes like B&B with no fillers? Watch most if not all when I get an “Alert”. Added the LSS Mods you addressed in your other video after assembly and before Burn-In. Ron
Unfortunately these hoppers are not air tight so it can take sometime for the fuel to burn out. Make sure you leave that cover off during that process. Thanks Ron for the support!
@@thegalleryBBQ Thanks for your reply! It’s easy after your comment why many hours after shutdown briquettes are still smoldering. In your video you were adding Kingsford Original. Why Vs using something like B&B Briquettes with no fillers? Maybe because they burn totally and you only have ash and not small chucks of briquettes on the Charcoal Grate Assembly?
@@ronlk46 Kinsford blue bag is the cheapest i can get. No other reason but that. lol
@@thegalleryBBQ Totally understand the why! Keep posting excellent TH-cam videos
I have found that my 980 settles to the correct temp after about an hour and a half. Once it gets there, it'll drop when you open it up and then bounce back within 5-10 minutes to the correct temp again.
I'd agree with that. Cheers and thanks for the comment.
Good video Tommy. Curious if you’ve ever cooked with a Weber Summit Kamado? (Or any Kamado style grill/smoker?)
I have not but am sure it's awesome! TWC. Thanks for stopping in.
Hey Tommy great video but I’m about to purchase one of these smokers, if you could buy one tomorrow with all your experience with both which one would you purchase? Also do the new flap mode come with the purchase or a separate mod you get somewhere else? I’m
Sorry for the repeated questions.
Thanks”
Masterbuilt 1050! I hope that helps!!
A clean ass catcher is key!
My man Spike coming in.... lol
Pam! Spray it all over the MB after you clean it (inside and out) then run at 350 for 30 minutes. Helps keep things from sticking, keeps the pit seasoned, and prevents premature exterior wear!
Good points.
The master built fire start blocks start on fire very easily with a normal lighter. I would say the blow tourch is cool AF, but way overkill.
Thanks-
Yeah I agree. The best starter ive used in 4 years of owning the MB GV
Common sense tips.👍😎👌🇺🇸
Thanks 👍
I have an issue with my 980. i’ll set it to 350 and it shoots up to 450🤷🏼♂️🤷🏼♂️
Use an outside temp gauge and adjust the control panel to match. None of these [pit are on the money when it comes to temps.
You said you have the vent closed? That should be open on light up. That will mess with temp also. Not a fair comparison. Come on Tommy. You also could have used the turbo button to get the temp right.
Good points Chris. Cheers and thanks for watching and commenting.
👊💪🍻👍
Thanks-
💖👼🏻🌺
Thanks Lisa.
Well since Tommy won’t give a review here’s a non-bias look at the two.
th-cam.com/video/vpHedLffOwk/w-d-xo.html
Well actually here is my review of the Char-Griller vs the masterbuilt. Not to mention of all the reviews on the tube, I seem to be the only one that called out the 980 on what I felt was a miss-step on the way it delivered smoke to the food. th-cam.com/video/VwloFxB___c/w-d-xo.html seems I got it right!!!