I did this with several racks of ribs with apple chunks and I agree with you the smoke flavor was much more pronounce but also a little "dirty". I also had a lot of creosote build up in my hopper which explains the "off" taste the ribs had. I personally don't think I will just use only wood again.
Did one log that stands half way up the hopper and charcoal around it. Started with a pork butt yesterday and when it was done I cooked a tri tip on it. I was also cooking on a Weber kettle with a vortex and I put the tri tip over it to sear. It was awesome.
I've been smoking almost exclusively on an offset and a bullet, but when i picked up my 560, i damn near retired the other 2 cuz the masterbuilt allows me so much versatility and doing a wood only fire on it gives almost that same smokiness you'd get from an offset.
@The Gallery Backyard BBQ & Griddle My guy finished watching the breakfast cook while typing this video stared running didn't pay it much attention thought I was on the comment section of the breakfast video and don't really know what happened.
I did a pork butt with post wood logs and apple wood chucks only on my 1050. The smoke flavor on my pulled pork was unreal. Everyone that tried it with or without bbq loved the smoked favor.
Awesome, brought out the MB 560 today, awesome steak grill for the holiday. Nice job Tommy, keep up the good work. And brought the Rolex back out, nice.
I think the reason people buy the grills that use charcoal is because they like the taste of the smoke from the charcoal. Myself I grew up with charcoal and I love the taste. But I also like the taste of the wood smoke too. But sometimes I like to mix it up so I'm glad to know that you can use wood as well.
Im a New owner of an 800... so how would you be able to not have the dirty smoke ? I would think it is impossible ... compared to an offset where you could leave the door open till it starts to burn clean... I LOVE my 800 compared to the offset tho !!!
After you light it and that fan kicks on the smoke will clear,. See this cook. Two splits down the middle surrounded by coal. Works amazing!!! th-cam.com/video/4yBdy5KpkUM/w-d-xo.html
What's your cleaning routine and products Tommy? I see so many videos of flare ups due to grease fires. Every time I cook on my MB800 I have my heart in my mouth and that's even with using the manifold mod and drip pans everywhere
I’m wondering if the gravity 980 would be better for this given a) the fan has a turbo mode which would probably burn cleaner, and b) the mod replacement fan is a beast and runs like a jet engine.
Great video! What I’d like to find out is if you could use wood pellets, instead of wood chunks on the bottom, part of the tray where the charcoal would drop to ignite the hardwood pellets instead of the wood chunks to give that combined charcoal and wood smoke? Let me know if that’s possible or if you’ve tried that.
The outside of the steak was overcooked. I like to get the medium rare all throughout as much as possible. What temperature did u smoke it at? Maybe the steak needed to rest longer before searing?
That looks great Tommy. Have you tried running mainly wood in your Masterbuilt Portable? I am currently playing with that and really like the results. It uses so much less fuel than it big Gravity Feed cousins.
Ho-Lee-CRAP! Seriously, I was just wondering if anyone had tried this! Texas is big, big BIG on having the mesquite smoke and my charcoal/wood chunk mix wasn’t cuttin it. Thanks!
I did this with several racks of ribs with apple chunks and I agree with you the smoke flavor was much more pronounce but also a little "dirty". I also had a lot of creosote build up in my hopper which explains the "off" taste the ribs had. I personally don't think I will just use only wood again.
Ive been using a mix, splits, and charcoal(see my latest XT vids)
@@thegalleryBBQ That is definitely my go to now as well but I had to try it as you did, that's just how we roll.
@@kennybaumann2117 my man....
Did one log that stands half way up the hopper and charcoal around it. Started with a pork butt yesterday and when it was done I cooked a tri tip on it. I was also cooking on a Weber kettle with a vortex and I put the tri tip over it to sear. It was awesome.
Thanks for the tip.
Great work Tommy
Thanks buddy.
I've been smoking almost exclusively on an offset and a bullet, but when i picked up my 560, i damn near retired the other 2 cuz the masterbuilt allows me so much versatility and doing a wood only fire on it gives almost that same smokiness you'd get from an offset.
Jack, agreed.
Thanks!
PEETY thats so thoughtful and defiantly made my day, week, and month!
Just got my 1050 last week, like your videos (carry on)
Greetings from Iceland
Thanks, will do!
I agree. I have done wood. Little dirty smoke. Mb can't get the air flow out fast enough. Thatsxa good looking tri top thou. Nice color.
Ill try a higher temp cook.
@@thegalleryBBQ I am adding a smoke stack to my 560
That tri tip looked fantastic. I can imagine it had great smoke flavor as well. Good stuff Tommy!
Thanks-
Dang man...the classic breakfast and that Halo is definitely rockin' . Cheers my brother@
cheers
@The Gallery Backyard BBQ & Griddle My guy finished watching the breakfast cook while typing this video stared running didn't pay it much attention thought I was on the comment section of the breakfast video and don't really know what happened.
Hey Tommy, Try raising the temperature, for my 800 I do 275 with all wood and the smoke is much cleaner than low and slow
ill try that next.
Great video Tommy. Nice seeing experimental things. Thats how we grow in bbq techniques.
Thanks bud.
@@thegalleryBBQHI from New Zealand.. I just brought the masterbuilt portable online,do you think using just wood on the portable would work.
Cheers.
I did a pork butt with post wood logs and apple wood chucks only on my 1050. The smoke flavor on my pulled pork was unreal. Everyone that tried it with or without bbq loved the smoked favor.
Awesome thanks-
Hey Tommy, nice technique! Love the Tri-Tip steak and the reverse sear.
Thanks buddy.
That's a great looking smoker grill Tommy 👍 WOW !!! It looks so delicious. The sear looks so perfect and very juicy. Great cook 👏👏.
Looks fantastic Tommy ! Molly Approved. 😆👍. Love the Shakes for sure. Have a great holiday weekend! Cheers brother 🍻
You know it.
Another gorgeous
Smoke and grill. Thx for the content
Bri. Thanks bud.
Dang those grill marks are a thing of beauty!! Bet Molly loved it too!! Looks deeeeeeelish HT!!👏🏻🫶🏻❤️🔥💃🏼
Thanks BBQ MAMA.
Awesome, brought out the MB 560 today, awesome steak grill for the holiday. Nice job Tommy, keep up the good work.
And brought the Rolex back out, nice.
Cheers brother!
Looks awesome Tommy!!
Thanks-
I think the reason people buy the grills that use charcoal is because they like the taste of the smoke from the charcoal. Myself I grew up with charcoal and I love the taste. But I also like the taste of the wood smoke too. But sometimes I like to mix it up so I'm glad to know that you can use wood as well.
Good points.
you can put wood chunks in the ash ben while using charcoal and it will give you best of both worlds
Beautiful color man! The sear on that is money. That cut there is a must in our home! Cheers🍺
Cheers brother
I don't own a Masterbuilt but I enjoyed the video. 😎🔥🍻
What a juicy looking tri tip. Perfect colour on the inside. Cheers, Tommy! 👍🏻👍🏻✌️
Cheers DW...
Im a New owner of an 800... so how would you be able to not have the dirty smoke ? I would think it is impossible ... compared to an offset where you could leave the door open till it starts to burn clean... I LOVE my 800 compared to the offset tho !!!
After you light it and that fan kicks on the smoke will clear,. See this cook. Two splits down the middle surrounded by coal. Works amazing!!! th-cam.com/video/4yBdy5KpkUM/w-d-xo.html
What's your cleaning routine and products Tommy? I see so many videos of flare ups due to grease fires. Every time I cook on my MB800 I have my heart in my mouth and that's even with using the manifold mod and drip pans everywhere
Ive had great luck with this amzn.to/3ozvfY0
LOOKED GREAT TOMMY
Looks beautiful, Tommy👍🔥😊
Thanks-
I’m wondering if the gravity 980 would be better for this given a) the fan has a turbo mode which would probably burn cleaner, and b) the mod replacement fan is a beast and runs like a jet engine.
The Id worry that the 980s flap would burn up.
@@thegalleryBBQ True. I run mine hot all the time with no issues. But wood will have a bigger flame.
Like your knive at 5:17 🙂
But I would have the meat rest for at least 20min after BBQ
Greetings from Iceland
Cheers brother!
Great video! What I’d like to find out is if you could use wood pellets, instead of wood chunks on the bottom, part of the tray where the charcoal would drop to ignite the hardwood pellets instead of the wood chunks to give that combined charcoal and wood smoke? Let me know if that’s possible or if you’ve tried that.
Ive not tried wood pellets. Cheers
Thanks Tommy! - Cheers!
Thanks for the watch
The outside of the steak was overcooked. I like to get the medium rare all throughout as much as possible. What temperature did u smoke it at? Maybe the steak needed to rest longer before searing?
Its all in that sear.
Which way do you like the taste better? All wood, all charcoal, mostly charcoal and a little wood, mostly wood and a little charcoal ?
mostly charcoal and a little wood
I waa wondering if it was ok to add wood now that i now it is im definitely buying one!!
You can give it a try. I prefer straight up charcoal with wood mixed in...
What kinda wood did you use? Have the same but using charcoal
Cherry!
Randy Macho Man Savage…nice work
I get that a lot. lol
Oooooh yeah!
That is a gorgeous hunk of meat. Here in Ca TriTip is king.
My man.
Haha..counts customs..Danny , and Tommy Lee had a kid...😂😅
lol
That looks great Tommy. Have you tried running mainly wood in your Masterbuilt Portable? I am currently playing with that and really like the results. It uses so much less fuel than it big Gravity Feed cousins.
I have not. Its small in there so dont think you'd get enough wood.
What type of wood, oak?
cherry and oak
I have the 850. I cannot get my temperature below 225 with charcoal. Is wood better for temp control? Or the same?
Generally, worse
thats medium well
Looks good to me bro!!!!
My man. Cheers brother
Feel like we’ve seen this already, also your jewelry is hitting the mic.
I know smoking dad just did one.
@@thegalleryBBQ so have you.
love your content.....
Thanks much for such a nice comment.
Is it Just me or does this guy look an awful lot like Ringo Starr?????
Everyone says that! Cheers
Ho-Lee-CRAP! Seriously, I was just wondering if anyone had tried this! Texas is big, big BIG on having the mesquite smoke and my charcoal/wood chunk mix wasn’t cuttin it. Thanks!
Kicking azz and taking names.
That's a great looking smoker grill Tommy 👍 WOW !!! It looks so delicious. The sear looks so perfect and very juicy. Great cook 👏👏.
Thanks-