I Ran A Wood ONLY Fire In The NEW Masterbuilt Autoignite 545 Series To Make Some St. Louis Smoked Ribs to find out how far I can push this grill into legitimate smoker territory.
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28 Comments
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Do you have any spice/rub suggestions for porkbelly-ribs?
Gonna get some myself from a local butcher. to grill/smoke.
Where do you get all your wood splits from??? Are they Flavoured? Curious, from Hamilton Ontario ☺️
Awesome little cooker. Great job making that work
Is it good at searing a steak?
I love ash coated ribs!
I can't wait for this grill to show up at my local Home Depot
What do you think of this grill?
I load all the wood into my MB800 as it is a sealed fire chamber on top and only the bottom wood will burn. Also the wood not burning pre-heats and gives you the clean burn you are talking about.
What happened to the pizza oven?
How does this compare to the results you can get from smoking with your Kamado?
Sometimes I go for a walk with the dog and put your videos on without even looking at the screen. Just listen. Keeps me company.
That turned out much better than I expected. Those were some tasty looking ribs. Great video, James.
So cool that you can produce such great results on an inexpensive cooker! I think I wish you could get to the firebox without going into the cook chamber, but that’s apparently a small price to pay (see what I did there?)
Getting ready to purchase an upgrade from my Weber kettle. Trying to decide between a pellet grill vs the Masterbilt vs a kamado. Mainly looking for an almost set it and forget it type operation so I'm not having to tend the fire constantly. Being able to go to town and not have babysit during hours long cooks is my goal. Do you have a suggestion on which way is best?
Um, the unique teste of wood ashes all over your meat. Really special.
Can you do a mix of Charcoal and mini wood splits in the hopper on a gravity smoker and fill it higher? Or will the wood just turn into charcoal in 2 hours or so?
What are thoughts about the ash kicking up and landing on the food when you open the charcoal bin? Should I be bothered by this?
Nice hack. Do you feel you got better result in smoke flavor, compared to the filling the MB 1050 with splits? You have sort
of mimicked the operating principle of the Karubecue smoker.
Thanks for the doing this experiment! Always enjoy you videos. Can the 545 do a mixture of briquettes and wood like the other gravity smokers?
Nice video as always. Let us know if it keeps its temperature when it’s really cold outside. I would love to see a winter brisket to compare with my Classic Joe.😮😜
This is awesome! I noticed a wood fired Joetisserie cook. Will there be a video on that 😅
Real smoke fire is the best 🙂 Love how this turned out
Opening the grill every 30 min seems like a nuisance to me. My splits last an hour on my offset. I would say things would cook slower opening the main chamber every 30 min?
Hey James, somewhat of an unrelated question. I'm not far from you in Buffalo, NY. Where are you sourcing your wood?
I was literally just searching for this exact thing and you happened to post this 20 minutes before lol.
Hey James, how close to an offset would you say the flavor was? Thanks for doing this as always!
Hello fellow brand ambassador, Can you tell me if there is anytype of shutdown available? If you use a hopper of lump and finish your cook before the hopper is burned out, is there anyway to save that hopper of lump for future cooks or do you have to just let it burn itself out?
Great idea….Like James said, for $500.00, this can be a great option…. I hope there will be more tests on this grill….👍🏼👍🏼