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Masterbilt

can I come over for breakfast?

Got The Dead South for the soundtrack.. love it

Let me live with you 🔥🔥

Can't connect bluetooth 😢

That looks amazing 👏

Bravoo👏👏

Nice video bro

Gosh, i wish i could afford this grill. Been looking at these gravity feds for about 2 years now. You guys make the best ones, keep it up. Bucket list!

When you turn it off does it cool down quickly or does most of the charcoal you put in get used up?

Looks insane you’re a great chef!🫶🏻

Instructions are awful

How much oil can I add? After many years of use I have scrubbed away the fill line indicator.

Am i missing what the smoker is? I'm having a hard time seeing what smoker she's using

This is not Al pastor. These are pulled pork tacos with pineapple.

Never mentioned type of meat Never again Galic cloves... from Ireland?

What is he spraying on the grill and why?

That brisket didn’t have much fat… would’ve been great idea to spritz the brisket every hour till the 4-5th hour to wrap it then preferably use foil but put a lot of tallow inside the wrap and finish it off fat side up for better results

Share the sauce recipe!

Good to see beef ribs, most people do pork and its getting boring. 😅

It's been over 6 hours and the internal temp is 204.. am I screwed?

Was that a whole chicken?

Just wanted to let you know of a typo in the ingredient list for garlic. Great video nice and easy to follow.

Probably tasted like meat candy 🤤

I, too, have much difficulty " fine tuning" the temp

Looks great! Drummer for sure❤

The ingredients list is covert by the follow button and description 😳

This one was super easy and turned out great. I hope you guys love it.

Had a lot of fun with this one. I hope you guys dig it.

Do you not use the manifold diffuser that comes with the pizza oven with the autoignite?

Something I learned as I did it don’t pre season your brisket the point of a pre season is to pull moisture out and put flavor in your meat will have 12+hours to get that flavor in. And always do cap side up you want that fat to render while as almost confit itself. I like to do about 12-16 hours depending on the size. Also save your trimmings from the beginning render that down and save that liquid fat soak your butchers paper in it before you wrap your meat it’ll come out great I also like just salt pepper and garlic on my brisket nothing else. Once done wrap in a towel and set it in a cooler for 1 hour atleast before you unwrap it it’ll be the best brisket you’ve ever had I promise

I bought Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Side Wood Chip Loader, Chrome Smoking Racks and 970 Cooking Square Inches in Black, Model MB20072918 for Labor Day, since I already have a gravity fed charcoal Masterbuilt smoker/grill, I wanted to be able to double my cooking capacity. I followed all directions. I preseasoned the smoker as instructed. When it was time to smoke my meats...IT NEVER CAME BACK ON !! If it did come on it would shut off after less than one hour. I kept having to restart this smoker. After about 6 hours of restarting the smoker or seeing if it would even come back on, (I started at 3AM) I just put everything in my Gravity Fed Masterbuilt or my oven. I had too many people coming over to wait for the gravity fed smoker and this one was useless. I just tried to see if it would come back on but the digital control panel is now completely dead. Very, very Disappointed. If I hadn't already recycled the carton it came in, I would send it back today.

What happened to flip 2???

Awesome. Sorry, I'd add rub over the chicken before wrapping the bacon over.

I just got the Masterbuilt Thermotemp XL. Assembled it as the instructions given and ran it for 30 mins during seasoning and NO SMOKE at anything but max temp on the dial. I am using chunk cherry wood, If I want smoke at 250, I had to remove the heat shield from the burner and place the wood pan directly on the flame (offset of course to allow the flame to work). The Thermotemp works as advertised to keep the temp inside the smoker consistent, but no smoke unless I crank it all the way up to max temp. I have emailed Masterbuilt on this issue but no answer? This is very frustrating given the cost of this smoker. Can someone from Masterbuilt please advise?

I just got the Masterbuilt Thermotemp XL. Assembled it as the instructions given and ran it for 30 mins during seasoning and NO SMOKE at anything but max temp on the dial. I am using chunk cherry wood, If I want smoke at 250, I had to remove the heat shield from the burner and place the wood pan directly on the flame (offset of course to allow the flame to work). The Thermotemp works as advertised to keep the temp inside the smoker consistent, but no smoke unless I crank it all the way up to max temp. I have emailed Masterbuilt on this issue but no answer? This is very frustrating given the cost of this smoker. Can someone from Masterbuilt please advise?

TU very informative.

Can you fit brisket in there?

How to clean this thing? Is it cast iron or something else?

Are these still available to buy? If so, where and when, as your website says , are they no longer available? Also, do you ship these to the UK? 🇬🇧

Mate, music is a distraction, not at all necessary !

How hot did you run it?

Nice.......

found one on side of road. cooked a steak in it and it was tasty. works great

What is the consensus on brisket in this smoker as far as fat cap up or facing down as a shield from the heat?

It’s like four different accents. Where are you from sir

Where can I find the recipe??

My sis broke her lid! But lid replacement no longer available. Any of you guys know exact lid measurements (diameter) so I can maybe find a substitute lid?

i wish i had so much free time tbh