Dude this makes me hyped to hear this. Thanks for letting me know!

Thank you so much! I really appreciate you watching and that feedback!

I agree.

The only way I really know how to speak about it is to cook on it!

I was really happy with it!

Thanks so much, Sean! I really appreciate that. Congrats on the new grill!

Thank you so much for watching. I really appreciate it!

Thanks so much for watching, Jamie!

How did it go.

@@texasfishing254 Did a jerk chicken and baby backs for the SB- couldn't find a suitable pork butt. I was astounded how easy it was to use this grill. I used to have to babysit smokers and this one I can just let roll and not worry about it. What amazes me the most is being able to monitor the grill on the app running errands. I do wish the UI on the app was better but this thing is a very good bit of kit!

Glad it was great for you!

Congrats! I hope the pork shoulder turns out great!

Cheeky BBQ thanks bud!

Thanks, Todd! I hope it turns out delicious!

Glad you enjoyed it! Thanks for watching!

Just got one for Fathers Day. Cant wait to use it

I have a 560 and yes they do, in fact right now I have a Pork roast on my Masterbuilt vertical smoker

I think that's an excellent choice! Try promo code CHEEK20 and it may save you 20%.

@@CheekyBBQ Where can you use that code

@@CheekyBBQ You sold me, where might this code work?

It has been a lot of fun to cook on! Really enjoyed it so far.

I'm a huge fan of Reload Rub and Seasonings and Southbound Barbecue. Their rubs are great!

Awesome, thanks Jim. I will put something together on this!

@@CheekyBBQ Awesome!! Thanks bro. Keep up the good smoking

If I was to get another pellet, I would go with a Yoder for sure. There isn't really anything I would cook in my Kamado Joe over the MasterBuilt, other than having the ability to cook directly over charcoal in the KJ. Both do an excellent job, some time I just want to cook direct over coals. That's about the only different. FWIW, I haven't fired up my KJ in months...

I haven't seen the 1050 in person yet, so it's a little hard for me to give a fully informed opinion. That said, from what I've seen online I think the 1050 could be worth the extra bucks. It looks like some nice features are included, like a front shelf. The legs and build of it looks a little more robust. Plus, you just have that extra grill space. As a cooking product I think they will perform the same, but they definitely beefed up some features on the 1050.

1050 is the way to go. Overall build quality is way sturdier than the 560.

Thanks so much! I do like this cooker. It is a nice hybrid between my pellet grill and my kamado. I do like that I get the flavor of charcoal and wood, with the convenience of a pellet grill. I have noticed that I tend to use more fuel than in my pellet grill, so that is something to consider. I certainly love butcher paper for pork shoulders and briskets. I was in a bit of a time crunch on this one and decided to go with foil. Butcher paper is nice because it is a bit more porous, so you can still get that bark development during the wrap. Can't go wrong either way, just different styles.

Agree. Much thanks

I think this is an excellent option if you are looking for a pellet grill. The flavor is superior, in my opinion. Plus the versatility of 150-700° far surpasses most pellet grill temperature ranges. It’s really as close to an “all-in-one” grill I’ve seen.

I have found that when I use lump, I had to add fuel for long cooks. I think this is due to the size variance with lump, so it creates air gaps in the chamber. Briquettes have been a much better option. Since they are uniform in size, I can get more fuel in the chamber and a longer burn. I like to let that charcoal burn in the beginning for a few mins bc I think it makes the preheating time of the grill significantly faster. Locking it all down right away slows the whole process down, I’ve found.

For long cooks I usually have to refill it up at least once. Just depends on factors like temp and fuel type.

Hey man! All great questions. I decided to run 275 on this cooker the entire time because I felt like I got enough smoke flavor from the charcoal and wood at that temp. If I was using a pellet grill, I would probably be much lower in temp to generate more smoke. As long as you are in that 225-275 degree range, you'll have good results. You can use any rub that you enjoy with pork! I like to run fat cap down the entire time, but again, that depends on the smoker. Cook to 205, open and let the steam come off for about 10-15 minutes, then let it rest for at least an hour. Letting it steam makes sure it doesn't keep cooking while it's resting. Feel free to hit me up with any questions! I'm also on Instagram @cheeky_bbq if you need to send a message for more Q's.

Absolutely! I just use internal temp as a guide. I’m really interested in looking for that bark development. Once I’m happy with the bark, I wrap. It doesn’t matter if it’s 4 hours or 8 hours. I found 275 to be a great temp on this grill, but you can of course always start at a lower temp if it’s cooking too quickly and not getting as much smoke flavor that you want.

Thanks man! I used Jealous Devil lump charcoal - their smaller lump. Their Maxx, extra large briquettes are awesome too. I don't like using large or XL lump because I get too many air gaps. I like to layer in smaller pieces of wood in the chamber with the charcoal, then throw a good baseball size chunk in the ash bin every hour or so. I don't add any more wood after the first 5-6 hours. I usually refill the charcoal once during these long cooks.

@@CheekyBBQ Awesome! Thank you for the reply and I appreciate the details. I'll definitely have to try that for one of my next cooks. Looking forward to more of your videos!

The main shelf is 14.5" inches deep by 22" wide. The two "half" shelves are 5.5" inches deep by 22" wide. The two half shelves can go on the same level to create one full shelf, or be put on two separate tiers to have two half shelves.

As far as I understand, the guts of the 1050 are the same as the 560, so it should perform the same as a cooker, just more space! Temp is all about knowing the cooker. I feel good enough on this cooker to be at 275 and get the flavor I want. If I was on a pellet grill, I would be at a much lower temp to generate more smoke. There is nothing wrong with dropping down to 225. Either way will give you great results! That's the best part of bbq, experiment and see what tastes better to you!

I want to let that steam vent off because once I put it in the cooler, all that steam is basically going to make that chamber way too hot and continue cooking the meat. With any meat, especially big cuts, there are always going to be carry over temps during resting, but I want to try and pump the brakes on it actually cooking, then wrap it back up and let it slowly start to come down in temp.

Hey Brian, I think this grill might be what you are looking for. It has the convenience of a pellet grill, with the flavor of wood and charcoal. I have another video out that shows me searing some steaks that might be helpful for you. The two most popular places to find the grill seem to be Home Depot or ordering from MB directly.

I have heard this is possible, but I have not tried it yet.

I haven't done any mods to this bad boy yet, but I see some awesome ones out there, especially for the fire box.

Get the 560 Basic mod from LSS-Mods and step up your game a little. The 560 is BOSS! and I’m tired of using my Smoke Vault with wood and propane....it sucks. Buy some Jealous Devil or Kamando XL charcoal....you can’t go wrong with either.

Absolutely! Gives a great charcoal and wood flavor. It is very similar to the flavor profile I get on my kamado.

I suppose that you could, but the chamber takes about the same amount of time to light as the chimney, so I don’t think you’re saving any time that way.

@@CheekyBBQ Dont have those starter cubes, weeds, etc. And, it seems a pain to get a fire started.

Awesome! Glad I could help!

That would be super interesting! I've seen some comments suggest they filled the hopper with all wood, but I haven't tried it.

No, sir. I have not noticed this being an issue.

I just used a dry rub on this one. Any of your favorite rubs will work. I like Reload Rubs and Seasoning!

On big cuts of meat, I definitely recommend seasoning as early as you can. It will help draw moisture from the cut, then get reabsorbed and season the meat more throughly throughout. It also helps the rub stick to the meat and gives you a better bark formation.

I haven't experienced issues smoking on the bottom grates with temps up to 275 degrees. I'm not sure I would go much hotter than that though.

Thats what I've seen in other peoples videos as well. Seemed to get too much char. Cheeky BBQ though doesn't seem to have that problem at least not on this butt and the brisket.

I just did seasoning on this, but I have brined before.

These are just some cheap ones I got on Amazon.

I definitely go through more fuel with charcoal than with pellets. I have found that smaller lump or briquettes work best for this smoker. XL size lump has too many air gaps and burns too quick. For a brisket or pork shoulder cook, I usually add fuel once. Not always out of necessity, but more just peace of mind.

Cool, thanks for the suggestion! I’ll give it a try.

The Cambro (or cooler, un-lit oven, or whatever you have available) is to provide some insulation while the pork is resting. This keeps the pork (or brisket, or any large cut) warm and allows it to very slowly come back down to temperate while it rests. This also affords you the opportunity to hold the pork at temp for a much longer period of time, 2-4 hours, if needed. If the goal is to just shred and eat immediately, you could just leave it on the counter for 30 minutes and dig in.

really where does it go is it gonna set in the bottom and make a fire or what?

Everything funnels into a grease cup on the bottom of the grill that slides out. The only time I've had flare ups is when I'm at 500 degrees or higher.

I did have to add some for this cook. I have found that briquettes are more optimal than lump in this grill because the smaller and uniform size means you can add more fuel. The variance in sized lump creates some air gaps.

For this roughly 10 hour cook, how many hopper fulls of charcoal did you burn through? 1.5? 2?

The goal is to let the meat start resting when you put it in a cooler or holding box, I don't want it to keep cooking. With all the steam trapped inside the foil wrap, the pork shoulder is going to carry over cook more than I want it to. Letting the steam vent off slows that down and then lets the rest stop cooking and begin to very slowly cool.

Pulling at 203 and not venting will cause a carry over cook far more significant than 2°. I want it to stop cooking and start resting.

I haven't cooked on the 1050, but it seems like a great cooker.

Correct.

Hey David! Totally fair comment, thanks for watching. Since this is a new grill, I get a lot of questions about it, so I tried to offer some information at the beginning of the video. I completely understand where you're coming from and appreciate the feedback!

Its a great video and it DID answer a lot of questions. Thank you for taking the time to do it.

Time and a place for any cooker!

I’ll have to do another and go unwrapped. I wanted this to be more of a beginner style video and foil always produces consistent results. I usually prefer butcher paper or going unwrapped. Thanks for watching!

Not sure what char you're referring to, but I didn't have any problems with it. Bark developed nicely around the entire shoulder.

There are definitely lots of ways to smoke pork shoulders. I wrap with butcher paper, foil, and go unwrapped. Decided to go wrapped for this one.

The biggest part of bbq is experimenting and trying things for yourself. Pick your own favorite rub combo and smoke them up until they're done. Time and temps are always so hard to offer because every cut of meat is different and every climate plays its part in a cook. Thanks for the feedback, I'll try to offer more details next time!

@@CheekyBBQ Thanks Fam and I appreciate you hitting me back. I smoked a Boston Butt and it came out great. You are right, ppl have to experiment with the rubs, the meats, and the cook time. This is what makes smoking fun and challenging….I’m digging that 560 and did some spareribs yesterday for Freedom Day (or at least what’s left of our freedom) and ppl tore those three racks up!

Hi Kenneth, I’m sorry that you feel that way. This is my technique on cooking a pork shoulder for the first time on this pit. I have no financial incentive on if you buy one or not, so you do you. Thanks for watching.

If you want to review the Masterbuilt smoker, fine, but label it as such. Don't use a misleading title. Maybe that wasn't your intention, but to me that's how it turned out.

@@kennethnied5242 I don't feel the title was misleading - Said it was an easy cook and said what he cooked on. If he said easy burgers on the kitchen stove would you think he was selling you a new stove > Everyone has an opinion I just don't think it was misleading in anyway.