Great video Tommy. The Masterbuilt is a magic machine in my backyard. Absolutely love it!(Pit Boss looks awesome too, dont have one yet) Thank you for showcasing these great pits! Time to fire up my 560!!!
I have 2 Offset Smokers, and a Pitboss, I bought the Masterbuilt 1050, did some cooks on it, and after a few cooks, I Gave my Pitboss to my Son! You can Control the amount of Smoke Flavor Better on the Masterbuilt imo.
Tommy. Can’t tell you how much I enjoy your videos. My biggest claim to fame is I knew you when you and Molly were both young pups just getting started. You have come a long way my friend. Congrats. BTW I can see you have a tough time making a choice so next time I volunteer to be the tasting judge.😎
I’ve had both the pit boss 820, 1150, and the Masterbuilt 1050! The 820 is awesome!! The pit boss 1150 sucks! Won’t hold temp below 300!! But this Masterbuilt is absolutely amazing!!!
Love the video, thanks for sharing... since we're comparing the actual smokers themselves, I have 1 question. The masterbuilt seems to have paint flakes coming off inside, does the pit boss have that also? I'm torn between these 2 for next purchase
@@thegalleryBBQ I have tasted good things pick yourself up a bag ASAP. I think its worth it. I like to mix in other hardwood pellets with my charcoal depending upon what I'm smoking. I just barbequed ribs last weekend. I mixed up a batch of charcoal pellets and apple wood pellets about a 50/50 blend ribs came out great.
I've had both, smoking pretty close, but MB edges out as far as flavor in the meat (not just the rub) when smoking but when it comes to grilling, I'll take MB all day long. Much better flavor when grilling. Burger, chops, steak's, chicken, the charcoal flavor wins out each and every time.
I have a master build both of them look like they did a great job but the only difference is you change the temperature on the pit boss and I don't believe you change the temperature on the master build my master bill cooks outstanding there's nothing more I can say about a barbecuer but thank you for the video sir I've always watching thank you
Another great video and good explanation of both cookers. Have a pellet vertical smoker the 7 series from Lousiana grills (pitboss). I was gonna get the Masterbuilt for that charcoal flavour but, I read that the mid to the fire box messed up with temp and ash..I also see the paint coimg off the M.B at the top. Any tip would be appreciated.
While the PB7 is a fine grill it'll never put out the food the Masterbuilt puts out. Pellet is pellet not matter which one you got. My 1050 is one of the best pits ive ever owned! Mine also performes like a champ with no real problems.
Just subscribed! 🤣 It looks like both racks turned out really well, I’d guess more smoke flavor from the masterbuilt but both have their place. Have a great weekend Tommy!
Another great video--keep them coming! I may have to did some ribs out of the freezer. One question--other than speeding up the cook, what is the advantage of boosting the temperature for the last 1/4 of the cook? Thanks.
You could just keep it low and slow for a longer period of time. I like this method cause they come out pretty perfect everytime. It gives you a nice bite and also sets the sauce nicely. Give it a try!
....hey .....just ran into your same problem with the Masterbuilt firebox grate mod .....been doing a over night brisket cook and the Masterbuilt started to drop in temp ......WWWAAAY too much ash built up .....I had to shake the crap out of the tray to knock the ash down .....then the temp shot up past 300 degrees .....I’m pulling those things out after this ....just not worth the saving in fuel
I have a PB 1100 pro and still having problems with temp swings and trying to keep my temp stable. Also missing more smoke flavor.. and when the lid is open the temp goes back down.. Did your temp go back down when u opened it? how did you get your temp to stay stable???
My Pit Boss holds temp pretty well. About that smoke flavor. Your not going to get it on a pellet. Yes when you open the lid the temp falls. When you looking, you ain't cooking. lol
Questions. Why are you placing the ribs in a certain spot only? Is the temp better at certain spot, if so what is the purpose of buying such a large smoker if it is not optimized to use all the other areas? Sorry for the rookie questions as I'm starting to get into smoking.
No problem as I appresate all questions. No pit is even across the inside as the way the heat won't allow it. When I get a new pit ill place rolls inside and watch them burn and also watch how they burn. That'll tell me the hot spot:)... If you ever have any questions feel free to reach out gallerybbq@gmail.com
PEOPLE THE PAINT IS NOT PEELING. JESUS ! SOME OF YALL PLEASE LEARN TO SCROLL AND FIND YOUR ANSWERS. Poor guys has answered the same question like 100 times 🤦♂️ cmon guys
Has anyone had any problems with the master built? I see this video is from 5 months ago. I would like to purchase, but I hear alot of bad reviews about the fan not working, control panel quitting, and wires melting. Have these bugs been fixed? Great video!
Thanks. My 1050 is still going strong and I just got the 800. Bottom line. You'll be hard-pressed to find a pit that could compete with the gravity-fed. IMHO.
Thank you for the video! I am trying to decide if I need a new smoker.... I already have a BGE (large) and a separate propane grill. I have heard good things about the Masterbuilt, and various pellet smokers. My main gripe with BGE is the cooking area is too small when cooking for parties, but my second biggest gripe is the time/effort to get the ash box cleaned, new charcoal lit, and get to stable temp with clear smoke. I am leaning towards the Masterbuilt to solve those issues for me, but have also looked at the Rec Tec, Pit Boss, Traeger, etc. However, my wife says I can only have 2 smokers/grills on the porch, so I'll have to get rid of one of my existing units. Any tips/suggestions? (I use the propane for burgers, hot dogs - quick, easy things that I don't want to deal with the BGE for)
Which one is easier to use and clean? How easy is it to empty the fuel bins in both ? Nice video Can you send me some ribs from both to help me choose which one to get? Lol 😂
Another great video bro. Did I hear correctly that you only put a FEW chunks of wood in the Masterbuilt? Do you feel several chunks is too much? I hear hickory has stronger notes and I recall you saying your wife is not big on smoke so I’m guessing that’s why you went light. I’m also guessing that’s why the Masterbuilt has less of a smoke ring. I agree. You can’t lose either way. Interesting how the one with less of a ring had more smoke flavor.
Question... I did my first burn-in and seasoning per the instructions on my new 1050 last night. It produced some strange looking and smelling brown fluid all over the inside of it and the fire box. Quite a bit too. In fact it dripped onto my concrete into a little puddle. Thing was dry as it could be before I lit it up. What is that stuff, and does it always do that? Does it get on the food?
Is that paint coming off on the masterbuilt? I was leaning towards getting the 1050 but now I’m mot sure... I’m looking to buy a new smoker so not thrilled to see that happening... what kind of smoker would you buy if you had an extra $900-$1200 laying around? Longevity and flavor it produces, etc...
paint, where? what part of the pit? I mean, I love my 1050 and would purchase it again and again. no other grill that I've used cooks like it and puts out the kind of food it produces. as far as longevity. who knows. i'd try and grab a 560 for around 300 and play with that. thanks, Tony and lmk what you decide.
On the inside when you open it. You have some of the best videos going and keep them coming! I’m going to purchase one this week. I saw them at my local Home Depot.
Looks like just creosote accumulation to me. I have the MB and I'm super pleased with it. Build quality is on par with the price point, and it produces great food.
Good question! At around 180f give or take you start to break down the collagen which i believe is the tough muscle. By breaking that muscle down the meat becomes that toothpick tender. thanks for the question.
You lost me on the moment all the paint is peeling off by the grates on the Masterbuilt which is floating around the smoker and landing on the food being consumed. Guarantee it. That's a big no for me. Then again you get what you pay for these days, how could you even possibly cook food on this piece of junk and then video it to the public?? SMH. First time watching your channel, not going to downvote you but I'm not upvoting you or subbing either.
What you’re seeing is grease and smoke that builds-up during normal use, turns into harmless carbon, and eventually peels off in flakes or sheets. That's your first lesson in BBQ as you must be a smug beginner. PS.... I'd rather you not subscribe! as all my subscribers ask questions before sticking their foot in their mouth!
@@thegalleryBBQ Looking back at it, I probably should not have been so hard on you. That was unprofessional of me. I apologize. Now I'm not going to give you any excuses just a quick explanation. I have in the past purchased Weber Grills, Charbroil grills both gas and charcoal and I got that those kinds of results and it disgusts me. I now cook BGE for everything for that reason. Keep cooking boss, you doing just fine. Peace.
Great video Tommy. The Masterbuilt is a magic machine in my backyard. Absolutely love it!(Pit Boss looks awesome too, dont have one yet) Thank you for showcasing these great pits! Time to fire up my 560!!!
Go get em brother. Enjoy and thanks for the support!
Thanks Tommy! When you were showing how to pull the membrane it brought back nightmares from my last prostrate exam by “Dr Jelly Finger” ! 😳
Haha. Thanks Jack. Cheers
I have 2 Offset Smokers, and a Pitboss, I bought the Masterbuilt 1050, did some cooks on it, and after a few cooks, I Gave my Pitboss to my Son! You can Control the amount of Smoke Flavor Better on the Masterbuilt imo.
Agreed. Im looking forward to the new Masterbuilt.
Yea, I ended up selling my pit boss for a masterbuilt. When pit boss comes out with a gravity feed, that's another story.
I love the master built took my cooking to another level
Agreed.
Tommy. Can’t tell you how much I enjoy your videos. My biggest claim to fame is I knew you when you and Molly were both young pups just getting started. You have come a long way my friend. Congrats. BTW I can see you have a tough time making a choice so next time I volunteer to be the tasting judge.😎
Char. Your are the man brother. Always dug your act. Your a killer dude.
Just bought a Masterbuilt. Haven't used it yet but pork ribs will definitely be my first cook.
heck ya.
Great video, I really liked the comparison section of the video, very casual like I was in the backyard with you 👍
Thanks brother!
They both look outstanding ... I did a whole standing rib in my 560 last weekend and it came perfect ... total money
That sounds killer.
Great looking ribs brother!!! You are over there doing some good work my man! 👊👊👊
I appreciate you brother! Enjoy your Sunday!
I’ve had both the pit boss 820, 1150, and the Masterbuilt 1050! The 820 is awesome!! The pit boss 1150 sucks! Won’t hold temp below 300!! But this Masterbuilt is absolutely amazing!!!
Love LOVE my Masterbuilt, My 1150 held temps on the money. I heard for those that don't, PB has a fix! Eric, thanks for the comment,.
Cheers. From BRANTFORD Ontario
Cheers and thanks for stopping by.
Love the video, thanks for sharing... since we're comparing the actual smokers themselves, I have 1 question. The masterbuilt seems to have paint flakes coming off inside, does the pit boss have that also? I'm torn between these 2 for next purchase
Those aren't paint flakes. Its carbonized grease...
Great video Tommy! I'd take either one! I know this one took a lot of time to edit and get ready - appreciate you puttin it out there man!
It did man. The vid alone was 20 min long. the footage, forgetaboutit. lol Thanks brother!
Love me some no wrap ribs. Beauty 👏
Thanks brother!
Great video! Thank you for doing this one.
My pleasure! Thanks for watching and commenting.
NICE
I own a pitboss 1100 pro series and i love it. Especially now pitboss has charcoal pellets!
Ive still not gotten my hands on any Charcoal pellets. Ive heard good things.
@@thegalleryBBQ I have tasted good things pick yourself up a bag ASAP. I think its worth it. I like to mix in other hardwood pellets with my charcoal depending upon what I'm smoking. I just barbequed ribs last weekend. I mixed up a batch of charcoal pellets and apple wood pellets about a 50/50 blend ribs came out great.
I've had both, smoking pretty close, but MB edges out as far as flavor in the meat (not just the rub) when smoking but when it comes to grilling, I'll take MB all day long. Much better flavor when grilling. Burger, chops, steak's, chicken, the charcoal flavor wins out each and every time.
Mike, Agreed!
I have a master build both of them look like they did a great job but the only difference is you change the temperature on the pit boss and I don't believe you change the temperature on the master build my master bill cooks outstanding there's nothing more I can say about a barbecuer but thank you for the video sir I've always watching thank you
Deuce, thanks for watching and thanks for the comment. All temps were the same on both pits.
With the pellet grills you can’t taste the smoke. Can you taste the smoke on the masterbuilt
More smoke. It's as close to an offset that you'll get!
The difference is the flavor, the masterbuilt has a way better flavor. It is charcoal and or wood chunks v pellets. No contest.
Lee, remember that flavor for some. Not everyone loves a heavy wood flavor or charcoil.
Another Masterpiece by the Master!!
Your to kind.... Thanks brother.
Another great video and good explanation of both cookers. Have a pellet vertical smoker the 7 series from Lousiana grills (pitboss). I was gonna get the Masterbuilt for that charcoal flavour but, I read that the mid to the fire box messed up with temp and ash..I also see the paint coimg off the M.B at the top. Any tip would be appreciated.
While the PB7 is a fine grill it'll never put out the food the Masterbuilt puts out. Pellet is pellet not matter which one you got. My 1050 is one of the best pits ive ever owned! Mine also performes like a champ with no real problems.
Just subscribed! 🤣 It looks like both racks turned out really well, I’d guess more smoke flavor from the masterbuilt but both have their place. Have a great weekend Tommy!
Charley Pickles thanks brother 😂😂😂😂😂😂 Enjoy:)
Another great video--keep them coming! I may have to did some ribs out of the freezer. One question--other than speeding up the cook, what is the advantage of boosting the temperature for the last 1/4 of the cook? Thanks.
You could just keep it low and slow for a longer period of time. I like this method cause they come out pretty perfect everytime. It gives you a nice bite and also sets the sauce nicely. Give it a try!
....hey .....just ran into your same problem with the Masterbuilt firebox grate mod .....been doing a over night brisket cook and the Masterbuilt started to drop in temp ......WWWAAAY too much ash built up .....I had to shake the crap out of the tray to knock the ash down .....then the temp shot up past 300 degrees .....I’m pulling those things out after this ....just not worth the saving in fuel
Man I agree. That thing messed with the temps more then it's worth.
Well looks like I am now leaning to the Pit Boss, but I like the room to get at the food in the Master Built. 🤔
Mike the Pit Boss is getting ready to drop a new line at Lowes;)... inside info;)...
@The Gallery Backyard BBQ! Have you done a drum smoker vs. one of your gravity fed charcoal smokers? I am really curious!
Sorry, I have not. If i did have a drum that be a killer show.
@@thegalleryBBQ very cool! Thank you sir!
Pellet, Charcoal or Stick...you can't go wrong.
Agreed. BBQ is BBQ;)..
Great Ribs. I just love you videos.
Steve. Thanks brother. Your as true of a person as they get.
Thebuckstopshere Right here where are you?
@Thebuckstopshere Right here We have a Pond Swimmer special on our web site. Look for the Ausie flag on the product page.
Ok. You say you use everything on everything. Get real dude. What's what? Love the videos keep em coming.
Thanks brother for the comment. Ive used that stuff on from eggs to steak.
Huh?
I agree with ya on that Cow Powder, I can use it on everything. Nice comparison cook, they both looked money to me! Cheers
Right on Rob..... Its good stuff.
I felt like I was drunk watching this video because of the way you was fading one seen out as the next seen was coming in lol. But good video overall.
Appreciate that brother. Stick around for less fades!
Agreed do not like the fades
The Gallery Backyard BBQ have you ever tried charcoal briquettes? What happens if you do? Thanks.
All the time. Its what I use.
Nice comparison!
Thanks!
Tommy, I have a question for you
What do I have to do, test, what ever.... to become a certified Pitmaster ???
Practice makes perfect!
Great comparison cook Tommy. Those ribs looked fantastic.
Thanks 👍
Which add more smoke flavor? I currently own a PB 1150 not satisfied with the low smoke taste.
Gravity smoker will out smke any pellet grill...
I have a PB 1100 pro and still having problems with temp swings and trying to keep my temp stable. Also missing more smoke flavor.. and when the lid is open the temp goes back down.. Did your temp go back down when u opened it? how did you get your temp to stay stable???
My Pit Boss holds temp pretty well. About that smoke flavor. Your not going to get it on a pellet. Yes when you open the lid the temp falls. When you looking, you ain't cooking. lol
@@thegalleryBBQ but my meat will dry out if i dont spritz right?
@@92greenebeen your meat will dry up if you overcook it lol
Questions. Why are you placing the ribs in a certain spot only? Is the temp better at certain spot, if so what is the purpose of buying such a large smoker if it is not optimized to use all the other areas? Sorry for the rookie questions as I'm starting to get into smoking.
No problem as I appresate all questions. No pit is even across the inside as the way the heat won't allow it. When I get a new pit ill place rolls inside and watch them burn and also watch how they burn. That'll tell me the hot spot:)... If you ever have any questions feel free to reach out gallerybbq@gmail.com
Molly gives this test ... 4 paws up
Ralph. You got that right. Thanks brother and Enjoy!
PEOPLE THE PAINT IS NOT PEELING. JESUS ! SOME OF YALL PLEASE LEARN TO SCROLL AND FIND YOUR ANSWERS. Poor guys has answered the same question like 100 times 🤦♂️ cmon guys
Alex thanks;).... Cheers
@@thegalleryBBQ no worries sir lol cheers to you as well ! Looking forward to more content
Both looked great. Are you going to make your own rubs as well? The pit boss kept up with the charcoal.... not bad! .
Steve. I do have something in the works. Stay tuned!
@@thegalleryBBQ ill definitely add some to my collection!
Which would you say has the highest recurring cost for fuel (Charcoal/wood chunks or wood pellets)?
The masterbuilt will eat up fuel but to me is worth it.
Great video man!
crt, thanks and thanks for the comment. Enjoy your Sunday!
Nice job Tommy!
Appreciate it, brother!
Has anyone had any problems with the master built? I see this video is from 5 months ago. I would like to purchase, but I hear alot of bad reviews about the fan not working, control panel quitting, and wires melting. Have these bugs been fixed? Great video!
Thanks. My 1050 is still going strong and I just got the 800. Bottom line. You'll be hard-pressed to find a pit that could compete with the gravity-fed. IMHO.
@@thegalleryBBQ I'm on the fence between the MB 560 and the MB 800. How do you like the griddle. Im really intrigued by using the griddle for hibachi
@@michaelfowlkes2269 get the 800... the griddle is awesome and the pits a little better made..
I cook chicken on pelet it’s awesome how does masterbuilt compare with chicken
I do agree. Chicken on the pellet is tops. Well was tops. My air fryer produces outstanding chicken.
Thank you for the video! I am trying to decide if I need a new smoker.... I already have a BGE (large) and a separate propane grill. I have heard good things about the Masterbuilt, and various pellet smokers. My main gripe with BGE is the cooking area is too small when cooking for parties, but my second biggest gripe is the time/effort to get the ash box cleaned, new charcoal lit, and get to stable temp with clear smoke. I am leaning towards the Masterbuilt to solve those issues for me, but have also looked at the Rec Tec, Pit Boss, Traeger, etc. However, my wife says I can only have 2 smokers/grills on the porch, so I'll have to get rid of one of my existing units. Any tips/suggestions? (I use the propane for burgers, hot dogs - quick, easy things that I don't want to deal with the BGE for)
The Masterbuilt will out-smoke any Pellet grill!! Gasser for burgers, masterbuilt for smoking, and things like reverse sear!
when i do ribs on 560 i have massive smoke ring!
Awesome. I love ribs and the 560.
I want to get a master built. You think if you wrap it, it would come juicier and better texture?
Hi David. The ribs?? If so I love no wrap ribs.
Great cook!
Krash, I appreciate you commenting. Enjoy your Sunday!
Which one is easier to use and clean? How easy is it to empty the fuel bins in both ? Nice video Can you send me some ribs from both to help me choose which one to get? Lol 😂
lol...Good one brother!
Another great video bro. Did I hear correctly that you only put a FEW chunks of wood in the Masterbuilt? Do you feel several chunks is too much? I hear hickory has stronger notes and I recall you saying your wife is not big on smoke so I’m guessing that’s why you went light. I’m also guessing that’s why the Masterbuilt has less of a smoke ring. I agree. You can’t lose either way. Interesting how the one with less of a ring had more smoke flavor.
Chris. On this cook I really wanted charcoal flavor vs Pellet flavor hence the less wood. Thanks brother and I can plenty more coming. Enjoy!
Is the paint coming off the inside of the cooking chamber in the masterbuilt?
Nope. Thats a grease smoke build up like you get on the webers. Or normal.
Why do you use the top racks? Is that to add meat later?
It's to keep the meat away from the hot part of the flame. less buring. Lower rack=closer to the flame.
Contemplating buying the Masterbuild but noticed that the inside of the Masterbuild had flakes. At what temperature did that occur please?
Totaly normal. Happens to weber as well as other pits. Its just a grease built up and can be wiped away. Cheers.
I noticed on the Masterbuilt the paint on the back wall is chipping off. I am looking into one of these. Do you think the paint chipping is a problem?
Hello. That is not paint. It's a carbon built up like you get on the weber kettles. Very normal. Thanks for the question!
What did you use in the masterbuilt? Briquettes or lump charcoal??
Question... I did my first burn-in and seasoning per the instructions on my new 1050 last night. It produced some strange looking and smelling brown fluid all over the inside of it and the fire box. Quite a bit too. In fact it dripped onto my concrete into a little puddle. Thing was dry as it could be before I lit it up. What is that stuff, and does it always do that? Does it get on the food?
Wipe it down season it with veg spray and run it again. Remember the pit must be 100% level. LMK how you made out.
Good morning Todd.... First # 1. Yea
Jim, Good Morning buddy!
@@thegalleryBBQ hope you meant Bob....
@@crazymanbbqcompany1592 My names Tom;)....
@@thegalleryBBQ then who the heck is Todd ? Sorry Tommy
Is that paint coming off on the masterbuilt? I was leaning towards getting the 1050 but now I’m mot sure... I’m looking to buy a new smoker so not thrilled to see that happening... what kind of smoker would you buy if you had an extra $900-$1200 laying around? Longevity and flavor it produces, etc...
paint, where? what part of the pit? I mean, I love my 1050 and would purchase it again and again. no other grill that I've used cooks like it and puts out the kind of food it produces. as far as longevity. who knows. i'd try and grab a 560 for around 300 and play with that. thanks, Tony and lmk what you decide.
On the inside of the pit of the masterbuilt. Upper left I can see some bubbling.. is that paint or just built on char?
@@primalpeppers Char build.....
It looks like the paint is peeling off in the master built. Am i correct in what it looks like? I want one of these grills.
Jerry where you looking??? That said. Have you seen my review?? th-cam.com/video/VfIbbPcTn9s/w-d-xo.html
On the inside when you open it. You have some of the best videos going and keep them coming! I’m going to purchase one this week. I saw them at my local Home Depot.
Looks like just creosote accumulation to me. I have the MB and I'm super pleased with it. Build quality is on par with the price point, and it produces great food.
Jeremy Hale gotcha
What do you use the "strangler meat for ?
Thanks-).
Is your Masterbuilt paint peeling in the cooking chamber?
Nope. Thats built up smoke grease. Google it. Thanks Jimmy and cheers.
@@thegalleryBBQ in looking at getting one. That's why I asked.
@@jimmyward39 Jimmy. Its just about the best pit money can buy. If you have any questions. Give me a shout gallerybbq@gmail.com
Both sound amazing! Quick question, if pork is done at 165°, why cook it til 200°? I'm new to smokers and always have questions
Good question! At around 180f give or take you start to break down the collagen which i believe is the tough muscle. By breaking that muscle down the meat becomes that toothpick tender. thanks for the question.
👍🏻👍🏻👍🏻 Nice
Much appreciation brother!
i dont see link to rub!
Its in the description. Uncle steve.
So its a tie. Lol
Just pick a winner so its not a waste of time
I think I broke it down. These choices are tough. Enjoy!
He didn’t give the master built a chance. Masrerbuilt is waaaay better.
Thanks Jason.
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You lost me on the moment all the paint is peeling off by the grates on the Masterbuilt which is floating around the smoker and landing on the food being consumed. Guarantee it. That's a big no for me. Then again you get what you pay for these days, how could you even possibly cook food on this piece of junk and then video it to the public?? SMH. First time watching your channel, not going to downvote you but I'm not upvoting you or subbing either.
What you’re seeing is grease and smoke that builds-up during normal use, turns into harmless carbon, and eventually peels off in flakes or sheets. That's your first lesson in BBQ as you must be a smug beginner. PS.... I'd rather you not subscribe! as all my subscribers ask questions before sticking their foot in their mouth!
@@thegalleryBBQ Looking back at it, I probably should not have been so hard on you. That was unprofessional of me. I apologize. Now I'm not going to give you any excuses just a quick explanation. I have in the past purchased Weber Grills, Charbroil grills both gas and charcoal and I got that those kinds of results and it disgusts me. I now cook BGE for everything for that reason. Keep cooking boss, you doing just fine. Peace.