Why is a vertical offset never included in these comparisons? Can I assume it will cook roughly the same as a traditional offset?

In my opinion, you can achieve a deeper color and smoke flavor from a gravity fed smoker by placing the wood chunks in the ash pan. By doing this you obtain constant clean smoke. Depending on the size of the chunk, the wood can burn from 45mins to an hour. I have a Char Griller 980 and ive always use this method. Smoker modified w/ a DigiQ controller and fan.

As a LTL driver I was introduced to BBQ by delivering other peoples grills & striking up a conversation about their purchase. Time & time again ReqTec pellet grills were a 1st purchase of many which led me buy an RT700, the quality & customer service is incredible, but Your instruction & videos has made my BBQ the talk of family & friends! Thank you for the wonderful content I've learned So much from you!

Aeeh

Hey Mad Scientist, I really enjoy your videos, just recently got into smoking starting off with some chooks and easy cooks you’ve shown & they’ve been Great. So thanks for that. One thing though, the trend of the in show adds yourself and other you-tubers do now doesn’t sit well with me. Like me the customer pay a monthly fee for premium so I don’t have the adds, and you-tube (the platform you use and rely on) honours the contractual agreement and I don’t get adds, but then you actually have a dedicated break in your program and pedal adverts during that time. My question that is do you have to declare your earrings from adverts to KZfaq & forward pay KZfaq a percentage of your advertisement revenue? I imagine you would yeah? Considering the whole platform that google own is only profitable with the use of adds, or user subscriptions. And if you do or you don’t my point still couldn’t be more relevant. The point being these adds inside the video definitely gives the direct consumer (KZfaq premium customer) the short end of the stick by paying for an add free service then to have the service & sale contract manipulated by the middle man (that’s you the streamer). I understand you wanna make money and we all do that’s fine. BUT I don’t buy anything off you, I am a consumer of KZfaq they provide the service & the structured platform. So what I’m saying is you shouldn’t do those adds when doing so you become a third party responsible for breach of contract. Suggestion: be ahead of the game and just edit a seperate version of the video without your add for the premium customers. Because KZfaq will be onto this soon enough anyway. Surprised they haven’t already acted on this stuff as a conflict of interest or basically back door trading out of there business model & equipment.

I own an early 560 ……been really good …this will be my third year with it I smoke a pork butt over the weekend and came out amazing…(I know, pork butts are hard to screw up but still) my only advice is buy a separate thermometer and use that for your temperature reading …the one built in can be off sometimes but other then that it’s been great and I’m probably 30-40 cooks in

Agreed, mine is fine. It sounded like he uses his constantly and high heat as well. I only use mine to smoke.

Agree 👍 I also like my 560. 3rd year, moderate use, no issues.

Agreed, my 1050 is a great product for me. Never a problem except the one I created myself. Damn slides have got me twice!

Just bought bought a recteq and there’s no of smoke flavor to speak of. I’m coming from a Weber Smokey mountain which gave great flavor but impossible to control temps. How do these master built a compare taste wise to a Weber and reliability of temp wise for temp control? Maybe I can Craigslist the recteq

Correct. Hot spots are top and bottom grates, so middle is best. I put a big water pan below the brisket to catch the grease and i can have tallow to wrap it

If you’re able to I would say start on a pellet grill so you have something that will give you consistent temps where you only need to worry about the food and not trying to maintain consistent temps. Once you’ve honed in your skills then I suggest upgrading to a charcoal grill, gravity fed, or an offset. Each offers something different in that each caters to different cooking preferences. I chose a gravity fed because it gives me great bbq without having to babysit the fire all day if I don’t have time to do so.

I bought the MB gravity …..and I absolutely agree with you I hope it last me long enough for someone to build a better quality one …. I would buy it today …..nothing beats the wood charcoal flavor over the pellets

Same here my friend! No off season for the Canadian smoker

Same here lol. Ppl from Texas smoke and grill all year long

I use an old welding blanket

Rain or shine, im grilling/smoking all year round.

I have a blanket also for my GMG and smoke all winter long over here in Minnesota.

I just got my first smoker and was $200 for my MB 30 electric. For what it is i love it. After 3 months and a few dozen sessions im wanting an offset as well. For what they cost and ease of use though its awesone.

I must say I miss my green egg...best bbq chicken...omg

Exactly why I'm looking into a pellet or gravity fed. I have pecan and mesquite on hand but for a long cook like brisket it's just to much work on the offset.

I have a Chargriller Gravity 980 and I love it! The way they built it makes it seem that they put more thought into the functionality of the grill. I haven't had any grease fire issues and it's pretty sturdy. I upgraded to this from a Pit Boss pellet grill and I love it. Gives me great color, bark and smoke flavor. Very easy to use.

Josh I agree with you said, I said that before on Facebook and bunch of people started attacking me like if I insulted them personally. I love the concept, but it's poorly executed.

@@derekfoster4527 From what I've seen, the Chargriller is probably superior to the Masterbuilt. Unfortunately for me, only the Masterbuilt is available here in Canada, so that's what I went with. Still happy with it though.

@@chadialhajkadour7198 It has flaws namely the sensors and grease management but they're minor and relatively easy to resolve in most cases. For sensors, apply dielectric grease or contact cleaner semi-regularly or if they stop working. For greasefires use a drip tray and put foil over the manifold. They don't prevent it from being an amazing grill for the price still.

Do you get clean blue smoke, or white smoke?

@@CoolJay77 I get small bursts of white smoke as chunks smolder before igniting at first. Once fire is well established the chunks get very dry and ignite instantly maintaining thin blue smoke.

I went with a 980 last month and I'm exchanging it for another due to temp being wildly different than actual temp in the center after an hour. Any thoughts?

@@jonnyrmatthews I had the same exact issue and returned it. They could never get it to work correctly.

@Toroidal Zeus Thanks

I picked up a 22 inch WSM last year to go with my 22 inch kettle and I love it. It does outsmoke any pellet grill out there, so for those who don't like smoke flavor I generally tell them to look at pellet units. I fully agree with you that they missed out by not featuring the WSM in this video.

I love my WSM.

Even the Oklahoma Joe Bronco is a great smoker/grill

You know, so many people mention the WSM I’ve been tested to get one.

@@Sparks00psn keep an eye out for used ones. It can save you money, and if you decide it isn't for you, clean it up and resell it.

Gravity fed is the way to go! I upgraded from a pellet grill to a gravity fed and won't look back. Chargriller Gravity Fed 980: kzfaq.info/get/bejne/rNxjbJZet7C1Zps.html Chargriller vs Masterbuilt Comparison: kzfaq.info/get/bejne/mJN6osmVy5qrkoE.html & kzfaq.info/get/bejne/n7ebZa6hzaundoE.html I found these helpful in making my decision.

A side-note... Recent discovery,, Royal Oak charcoal pellets, quite good, add like a 1/3-1/2 amount to whichever pellets you are running, or use alone for higher max temps, like for pizzas, baking or searing, loving them.

Hmmmm my journey is kinda similar and I've actually been looking at the rider. How bad is the hot spot in the center where the sear spin thing is?

@@hinds90 I put a water pan on the center grate, then utilize a couple of the racks for ribs, or one rack for butts or brisket/roast/etc. Middle racks temp is like 25 degrees higher than set temp. I rotate ribs longways and alternate rack positions 2 or 3 times per cook, depending. Of all the pellet grills, it stands out for reverse searing, the big center area, flames and grate temps above 800 (depending on pellet wood type, the royal oaks excel). Have been doing foil boats on the meats after a certain point during some cooks and very pleased with that method for pellet grill. If you were to put thick bacon all over the racks, with no water pan, diffuser on smoke position, never move them, you will see the bacon above the round grate area do get some more heat. Water pan alleviates that, a pizza stone could to, maybe, but I roll with the water pan.

None of these guys give Yoder a fair shake...Makes me wonder why. I wants a YS640S myself.