Masterbuilt Gravity Fed 1050 Grill & Smoker $1,695 + Delivery ($0 C&C) @ Harvey Norman

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TheBean on 26/12/2021 - 12:23 harveynorman.com.au (315 clicks)
Last edited 28/12/2021 - 15:54 by 1 other user

Decent price on Masterbuilt's bigger unit. I usually only see the sales go for about $1,799, so it's a nice crop off the top.

Get all the ease of a pellet smoker (definitely needed if you got no time) and the beautiful flavour and ability of a charcoal grill in one unit.

Not sure if this includes the griddle that comes with the new 800 series.

From then site:
With its adjustable configuration, spacious cooking space, and convenient design, the Masterbuilt Gravity Fed Series 1050 Digital Charcoal Grill and Smoker is a great choice to become your backyard BBQ centrepiece. Its built-in GravityFed hopper can hold up to 4.5kg of lump charcoal or 7kg of briquettes, making it suitable for 8 hours of use.

Key FeaturesThe Gravity Fed Series 1050 Digital Charcoal Grill and Smoker reaches 107-degrees Celsius in 10 minutes and 370-degrees Celsius in 15 minutes, allowing for shorter cooking times.Equipped with a digital control panel, this Series 1050 Grill and Smoker is easy to adjust. It also has smart device control support (via WiFi or Bluetooth) for added control convenience.Featuring DigitalFan technology, the Masterbuilt Series 1050 offers precise temperature control.Thanks to its integrated temperature gauge and meat probe thermometer, the Gravity Fed Series 1050 Grill and Smoker makes it easy to monitor temperature levels and produce optimum cooking results.This Masterbuilt Gravity Fed Grill and Smoker includes reversible smoke + sear cast-iron grates, making it specially suited for low and slow smoking or high heat searing.

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Harvey Norman

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  Monday on 26/12/2021 - 12:25

  FYI doesn’t have the griddle as per 800 series!

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  neofelis on 26/12/2021 - 12:28

  +3

  What an absolute rip…

  1) these catch on fire because of the drip pan fault.

  2) you should be able to get the 1050 for $1200.
  These are a $799 BBQ in the states.

  You could get a Traeger pro 780 for this money.
  They were $1600 from bbqspitrotisseries the other week.

  Char griller also do a 980 gravity fed for much cheaper. Same cooking results if not better than this. Atleast you won't get any sensor issues.

  • 

    TheBean on 26/12/2021 - 12:42

    Agree a bit pricey, but for your points… There's a lot cheaper in the states. If I could I'd buy a car, boat and house at their prices while I'm at it. The traeger is a pellet smoker and the chargriller 980 is not easily bought in Aust (iirc).

    Drip pan issue is a concern tho, haven't heard much about it but will look into it.

    • 

      neofelis on 26/12/2021 - 12:50

      You need to remember these are made in china. Freight is 10x more to American from china than to Aus. Manufacturing costs are still the same ($100 BBQS)

      Drip pan / manifold fire. It then sends the fire through the whole chimney.

      Stick with a pellet grill you'll get much better results.

      Pit boss, Louisiana or Traeger. Costco has most of these or Bunnings.

      • 

        TheBean on 26/12/2021 - 13:16

        Wouldn't the chimney burning all the way through only happen if something didn't use it right. If the cap is down then there should not be a chimney effect and there's two cut off switches to turn the fan off as well.

        Ive had two pellet grills, do love them but also like the idea of an easy to use charcoal smoker and grill. Could get a pit boss with the griller in the middle but don't need another pellet smoker.

        I'll need to research the drip pan issue more, I've not heard much if anything about the issue youre speaking of. All bbq will have an issue with fire if you don't clean them though, so it mught be a user issue you read about?

  • 

    wintermadness on 26/12/2021 - 12:54

    Curious what the 'fault' with the drip pan is? Maybe it's different to the 560, however any grease fire I've had has been due to me being lax with cleaning.

    Unfortunately pricing differences are the reality of living geographically remotely to everywhere else.

    Masterbuilt has a larger cooking area than the Traeger, and uses charcoal. I'd take charcoal over pellets any day.

    The Traeger & Char Griller both have their own issues too.

    Gravity fed charcoal bbqs in the domestic market are a relatively new thing. I'm sure with a bit more time someone will come to the market with one which fixes the issues they currently have, but for the time being this is it. I've used my MB560 2-3 times a week for the past 15 months with very few issues or concerns.

    • 

      neofelis on 26/12/2021 - 12:58

      Gravity fed is about 5 years old now far from new. Problems with them still persist. I'd recommend joining some bbq groups to find out information on them.

      I've worked in BBQs for over 10 years as a Weber specialist but not brand loyal. I have 7 different BBQs myself.

      Just be careful with these. I've seen far too many go up in smoke and it's a lot of charcoal!!

      • 

        TheBean on 26/12/2021 - 13:10

        Sure they've been around for a bit, but he did say domestic market.

        While not ideal, there are upgrade kits which may solve the issue?

        I've got a lot of bbqs but never had a gravity and will be getting into it, while I do love my gmg I like the ideal of having the charcoal flavour I get from my kettle.

        • 

          neofelis on 26/12/2021 - 13:15

          @TheBean: It will be cheaper to run if you can source gidgee in 20kg bags from charcoal suppliers ($30 bags) Flavour wise you'll get better flavour from pellets. I highly recommend the Louisiana comp blend pellets from Costco which are 18.6kg bags for $44. They were $38 but covid etc.

          Just avoid doing like 2 Boston butts on these as the drip pan isn't big enough for all the fat.
          Also clean the entire manifold and drip pans after each use. Usually pellet smokers come with large pans for these reasons and I empty mine about every 6 cooks or so.

          • 

            TheBean on 26/12/2021 - 13:17

            @neofelis: My go to pellets! Cheap and work very well.

            • 

              neofelis on 26/12/2021 - 13:20

              @TheBean: https://www.reddit.com/r/Masterbuilt/comments/rnxf17/christm…

              This Reddit thread has some dedicated users. Some mods might be out there

          • 

            NuttyGoodness on 26/12/2021 - 15:49

            @neofelis: Use lump wood with charcoal and you'll get great flavour. Charcoal by itself is a waste of meat and charcoal lol

            • 

              OzBragain on 27/12/2021 - 07:33

              @NuttyGoodness:

              Charcoal by itself is a waste of meat and charcoal lol

              Can you please elaborate? I've always known lumpwood to be charcoal.

              • 

                neofelis on 27/12/2021 - 09:43

                @OzBragain: Lumpwood is generally what Americans call charcoal. It's generally much lighter in weight.

                Some brands might be Primo, Kingsford, Heat Beads and others.

                Sometimes this can come flavoured too such as Hickory, Apple, Mesquite etc.

                This is usually extremely expensive charcoal ($40 for 7kg) Stick to gidgee it's all great stuff I'd avoid Mallee root as it burns extremely hot and is spitty due to air pockets. I use it here on all my charcoal BBQs. Keep in mind charcoal is just a heating source. Unless cooking directly over charcoal where the juice from the meat drips onto the charcoal (imagine Rotisserie chicken) then it imparts no flavour. The smoke on these smokers comes from adding wood chunks throughout the chimney. The charcoal is not directly under the meat like on a Weber kettle.

                This would be like saying a gas bbq imparts a smokey flavour. It doesn't, gas is tasteless. What creates the flavour is the meat dripping onto the flavourizer / vapourizer bars which creates smoke. This imparts the flavour of a bbq. Another good example would be saying a cast iron skillet can produce the same bbq flavour on a gas stove, it can't because you have no juices being turned into smoke.

                All barbecues work this way, meat juice turns into smoke. Wood chunks are used to create smoke also.

                • 

                  OzBragain on 27/12/2021 - 10:43

                  @neofelis: Thanks champ but doesn't really answer the question I'd asked Nutty. We're not discussing gassers.

                  Lumpwood is generally what Americans call charcoal. It's generally much lighter in weight.

                  Some brands might be Primo, Kingsford, Heat Beads and others.

                  Interesting, haven't heard of Primo before but Kingsford and Heat Beads (sawdust and binders) are what most people here in Aus (myself included) refer to as briquettes. Hardwood charcoal (gidgee, mallee, mangrove* etc), generally sold in large chunks (or lumps) is generally referred to as lump, lumpwood or just plain charcoal. A quick google for "Lumpwood Australia" or "bbq briquettes" confirms this.

                  Wood chunks have their place in a kettle when cooking indirect with briquettes but I've found that when smoking (6hr - 16hr indirect) with lump (Aussie hardwood charcoal) there's more than enough smoke from the fuel to impart the right flavour.

                  All barbecues work this way, meat juice turns into smoke. Wood chunks are used to create smoke also.

                  I disagree with this blanket statement. Natural charcoal will impart a wood smoke flavour regardless of meat juices.

                  *mangrove is a disgusting tasting charcoal and should be banned here!

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                NuttyGoodness on 27/12/2021 - 18:07

                @OzBragain: From barbeques galore you can get chunks of mesquite or hickory etc. to put in with your charcoal. It ends up being really cheap because you can get plain briquettes for like $4 a bag or less sometimes then get some wood chunks and you're good to go. Plus if you're doing a long smoke, everything after the first 3 hours once you've wrapped it doesn't need to be flavoured smoke, only the heat is used so you can save on burning something expensive (pellets and chunk wood) when it's not needed

                • 

                  OzBragain on 27/12/2021 - 19:05

                  @NuttyGoodness: So by lump wood you mean wood chunks?

                  Yeah wood chunks can be good for extra smoke but not much use for grilling. Lumpwood (aka charcoal) wins for grilling and generates enough smoke that chunks aren't really necessary for smoking.

                  I tried wrapping once but it was too much hassle vs benifit and killed the bark.