Is The Gravity XT An Offset Smoker In DISGUISE? Brisket Smoked With Real Wood Splits

[@ragincajun5349]

I have an XT and had some of the same temperature fluctuations that you were having. It didn't matter if I ran lump charcoal with a split, without a split, or with briquettes. I ended up reaching out to Masterbuilt and they sent me a new controller. Now it keeps a rock steady temperature. I have a theory that they had a bad batch of controllers. My original controller was tested at the factory January 2024. My second was tested in July 2024.

[@kevkeisha]

Hello, What are your thoughts about the build quality of the XT? I love the concept of the Masterbuilt gravity series, but I've been hesitant to invest in one due to the build quality of Masterbuilt products (compared to companies like Weber).

[@ragincajun5349]

@kevkeisha so far i have very little to complain about, especially since I they swapped my controller. The build quality seems high. The u shaped manifold seems to be much less likely to cause some of the grease fires that I've seen from the lower end units. Really the only thing I wish they offered was a one piece grate for the upper racks. The two piece is nice for tucking out the way but I find that it turns to separate when moving the meat around. Minor I know, but it would be nice

[@kevkeisha]

@@ragincajun5349 Thank you for the feedback and reply!

[@mudcat12800]

Don't forget the xt controller has a hold button for when you open the lid to help reduce the temperature spikes makes a big difference

[@Alzybaby]

The XT is advertised as a charcoal smoker, not a wood-only smoker, so it's possible the PID is simply not designed for high combustion fuel and the variability of a wood fire. I understand the test performed and it does answer important questions. The XT may be a very good all around backyard smoker/grill combo for the typical BBQ'er. I look forward to the sear test. I'm still weighing the XT versus a new Kamado.

[@sgstarks1]

I owned a MB 1050 gravity fed and I loved it (so much that I eventually burned through the firebox). But I have to admit: I gave up on the controller algorithm. I bought a cheap cable that let me use my Fireboard as the controller, and I loved this configuration. The Fireboard would hold my desired temp for hours on end. Upsets like lid openings did not cause problems; temp would be back to control in no time. This is an area that MB needs to improve, IMO.

[@Davidhall10]

You supposed to burn through the firebox it was covered in thin metal for shipping to keep the bricks in place.

[@nordicwilly6650]

Years ago I had built pellet-assist smoker burning chunks with pellet firepot and had same issue with the PID overshooting on the temp. Tried three different temp controllers with same result. The problem I have seen with these fan-driven gravity fed grills is that all that blowing air dries out the meat. Cannot beat an offset for flavor and texture

[@codyduncan195]

The more videos you do with the Masterbuilt Gravity series, the more I want to get one this spring. I've used a Kamado Joe for the last few years, and it's great, but I'm wanting to be able to cook larger amounts of food on a smoker at one time, and I think this just might be the one to get.

[@smokingtarheel3003]

I just can't afford a good to great offset, so maybe the XT would be a possible contender. Great video as always!

[@wesleydrew9242]

Great video! If you're planning on keeping this grill for awhile, could you make another video after the software update to see if there are improvements in the temp management?

[@raidthebarn]

James - a few questions Are you no longer salting the brisket overnight? What grade of brisket are you typically buying at Costco for your cooks? Lastly - technique suggestion, by using a raised grate in the ash bin, I’ve had a lot more success quickly lighting additional wood chunks vs bottom of the ash bin where they can take a long time to catch on fire and add dirty smoke

[@commishg]

The cold smoke phase was steady because you were not raising the lid. The cook phase, which often requires raising the lid for spritzing or probing or checking, was erratic because it appears that either you have a bad PID controller, or the algorithm is oversteering the temps because it is not properly allowing for short duration lid openings. Hopefully this video will encourage the manufacturer to jump on this problem with firmware upgrades to minimize temperature gyrations caused by lid openings, which we all know is simply normal use.

[@MrRodneygross]

I have a Masterbuilt XT that I use wood in and I do not have any of the temperature issues that you are describing. I can send you my temperature graph if you would like. I think something about the one that you have is faulty.

[@user-ff8bo3dw9n]

James. I really enjoy the variety of equipment you review and teach about. Is there any possibility of you demonstrating a Keveri?

[@Cory-q5h]

This video is awesome! Super helpful. Curious if any Gravity Series owners here have seen more stable temp management running the grill with a fireboard instead? Or do the same challenges present when you load the hopper with a mix of wood and charcoal?

[@jonnyrmatthews]

I started smoking on a home made ugly drum then to a Weber Kettle to an automated Gravity smoker. I found myself fighting the logic of the machine. So machines are not for me. The ONLY benefit of machines like this is the set it and very possibly, forget it. Thank you for the mention of the proper wood split size. That explains a lot!

[@nordicwilly6650]

Spot on. Nothing but frustration with PID controllers

[@ScottysBackYardBBQ]

I owned 2 MB560s. a few wood splits are ok. but with out a stack you don't get the right air draw. side vents just don't do it. but MB makes great pits. close to an offset . like to see a stack added to the top.. Great video, nice job

[@CoolJay77]

Great work, James. I'd been awaiting for this video. That is impressive. The temperature control is disappointing. Perhaps modifying it to control with Fireboard, might be the answer.

[@SmokingDadBBQ]

I am told a software update is coming

[@Keith80027]

Thanks for doing another great video. I didn't know that you pulled your protein off so early if you are going for an overnight hold. I have to try that too on brisket and pulled pork.

[@markbrooks6979]

Interesting experiment! But for me, if I have to mess with adding wood every 40 minutes, I might as well just use an offset. And your results showed that with an offset, I'd actually have more stable temps.

[@Benzonumerouno]

I know a few people that have had these and liked them but have had lots of trouble with them lasting and overall reliability issue's as well!! These problems have been going on for a few years now since they first came out!!

[@JustGrillingandChilling.]

Yes, that was their first gen models….. that is why they came out with “gen 2” the XT…. More durable, thicker steel, etc…. But their electronics seem to be still lagging behind

[@Davidhall10]

I have the 1050 it runs great , dont think its meant to burn wood i think you could though , buy why ? Charcoal keeps temp great , set it and forget it !! once in a while i get a error code but smokes a great brisket

[@AbdullaabuSalah]

I use my 1050 just just like an offset/no charcoal in the hopper sometimes and it works great

[@247Rumors]

It's a game changer it cooks like an offset, hands off far as of the spikes, no prob I'm going to try the pause function next time

[@samacc2536]

Always love a good brisket video, thanks James!

[@SmokingDadBBQ]

Thanks for watching!

[@nobrien1]

How many cooks on the XT do you have now and how is it holding up? Any signs of wear and tear? No smoke ring?

[@SmokingDadBBQ]

I am only 4 in so far plus some empty tests. It’s early days but so far so good. Not seeing any fed flags yet

[@Keith80027]

This is my question too.

[@kevkeisha]

Hi James, What are your thoughts regarding the XT's build quality?

[@KingBjord]

I know it's a big ask, but could you do a cook, and film every second of it on the XT, and post it in chunks of say 2hrs at a time? so we can see fire management, spritzing, the whole shebang, only cutting out the heated rest period for obvious reasons?

[@SmokingDadBBQ]

Interesting idea. I’ll think about it…. There would be lots of waiting nothing if we didn’t leave those out

[@KingBjord]

@@SmokingDadBBQ Perhaps the Raw Cook, but the nothing cut out with timestamps? I just like the idea of seeing you at work, with no commentary, just you focused on the cook itself to see how you do it behind the scenes. Watch the expert at work.

[@Brent-m7u]

I’ve done over a dozen cooks on my XT do not see the big swings in temp… the are small fluctuations after opening the lid or adding charcoal/splits but it settles down… most of my cooks are long one..8-16 hours… love the XT and the smokiness

[@angusthomson7381]

@@Brent-m7u do you use the Hold function?

[@Brent-m7u]

@ I have not… just cover and put in a cooler for a couple hours works for me….

[@michaelb7611]

I smoke all of my briskets at 215-220° and just start them even earlier to allow the brisket/smoke to do it's thing. Best flavor, best juiciness, best overall taste also. However, I preseason my brisket 3 days before with one rub and then rub with a second rub before placing into the smoker. I never wrap my brisket either....

[@johns2736]

I know you get plenty of recommendations for videos so I’m sure you’re not short on ideas. But I would be interested in seeing a comparison of your MB gravity cooking method with the method recommended by the manufacturer. I’d be interested to see how much more flavor comes from the all wood fire compared to charcoal with a few wood chunks in the hopper/ash pan.

[@GCRCFlyer]

Great video, I keep wanting this smoker, then I read about the temp swings, IMO 20-30 isn't a big deal, but you said 100, that's almost deal breaker. Did you use the "pause" feature? Could you have a bad controller?

[@Shuttermunki-x8p]

I’m curious, why did you trim the brisket? If I’m not mistaken, in a prior video, it’s suggested, that it wasn’t necessary. What are your thoughts?

[@AngelLopez-eu3xq]

Dope video send more

[@chevyboysb]

What temp did you change it to once you started higher heat? I might have missed it. Sorry if I did

[@njkroes]

Can you post what you did for this cook? I had a hard time following exactly what you did. I think you started at 160 for 2 hours for the cold smoke portion, then went up to 255 for the remainder of the cook? I have an XT as well and agree that the constant opening of the grill to spritz and the hopper to add chunks might have messed with the algorithm. I saw a meat church video where he did a brisket on a traeger and just set it to 190 and ran that for 12 hours overnight while not opening it at all. I wonder what the difference in results would be to do that with the XT instead of babysitting it with your method. I'd be interested to know if you could achieve 80% of the results with 25% of the effort 🤷‍♂️

[@kevinhileman]

How do you get the MEATER probe to work through the metal cooker? I can put the black right next to the cooker and still loose connection. They only work in my big green egg.

[@marcel1867]

I get the brisket price thing being an issue. I have a Kamado Joe, love brisket but too afraid to mess it up with these prices.

[@SmokingDadBBQ]

My 101 video is pretty fool proof. But it’s scary

[@michaell1026]

Just curious. When did you make this video? I thought you in Canada and can’t see anyone in Canada in short sleeves in January. 😂 I did have a question. Every time I’ve tried using splits in a Masterbuilt gravity, I get really dirty smoke below 275. Any suggestions on getting a cleaner burn or should I just not worry about it and smoke at the lower temps still.

[@Mrcm30]

Where do you get the right sized wood for this?

[@FakeName39]

Every time I see a pellet brisket cook there is white fat on the cap. I only use my cheap home Depot offset, and I am just wondering if on the pellet you ever get the yellow fat? I understand trimming the perfect amount of fat is key but does anyone get that good render on the fat cap?

[@johnkuveke9749]

I have a masterbuilt 950 i bought from costco 2 years ago. Can i use wood splits in it?? Or will it destroy the firebox after 2-3 cooks?

[@SmokingDadBBQ]

i would get the LSS mods sleeve for the models built before this... the xt is 56% heavier than my same sized 1050 so thats a lot of extra material in the sake of durability. I did this in my 1050 with no issue, but i got the grill for free and was more willing to take a chance than any normal human who spent their own cash on a grill they want to last

[@bloodgain]

These gravity charcoal grills seem promising, but "never expose to rain or water" might be a deal-breaker for me. Any outdoor cooker should be able to handle a little rain while in use. You should be able to throw it in the back of a truck and take it to a party to help cook for a crowd. Having to stop a cook for a drizzle isn't acceptable. Even if you normally keep it under a covered porch with a grill cover, eventually you're going to want to clean it, and I expect to be able to at least give it a gentle hose-down, just avoiding direct spray to the electronics.

[@billfreeman685]

Tommy from Gallery backyard bbq also uses wood splits.

[@LrgPicture]

In a nutshell you were probably doing too much (just an opinion). I don’t typically have these issues with mine. I’ve used all wood and mixed. I usually set and forget. I don’t “mess” with it a lot. As they say if you’re looking you ain’t cooking. When I open my grill hood yes the heat will “run up” past where I set it because the computer notices the drop in heat and uses the fan to get back there. Due to it having a fan it’s going to “overshoot” and then allow the temp to adjust after shutting its fan off. Whereas with an offset you let heat out and there is no fan. So people typically add another stick (more heat) to compensate the heat that escaped. Idk I think this XT is very good. Just an opinion.

[@Vacuumpacks]

How do you like this compared to the Kamados?

[@JustGrillingandChilling.]

I’m getting a new grill/smoker in the spring…. So far, the Primo XL is leading but the XT is interesting…. BUT, my prime reason for hesitating on the XT is just what happened here…. Relying on technology….(sorry James…. I know you worked in high tech….) - I would prefer to manage the fuel/energy, timing etc…. myself. Just my $.02 Great video James….👍🏼👍🏼

[@fishbone937]

Bro the software cannot control for a raging fire outside the firebox rolf. Look at the way it's designed, the fan and airflow are designed to have a fire that larger outside the primary firebox.

[@yz450pro]

Don’t they have a button to turn the fan on and off when opening the lid to help prevent those crazy temp spikes?

[@SmokingDadBBQ]

They do. I think a PiD shouldn’t need me to manage the fire though

[@yz450pro]

@ might be worth an experiment to see

[@richmann5746]

hi James a little early in the year for the shirt change

[@gregwilliams2066]

Will you be pulling all your briskets now at 190-195?

[@sunnyvalejedi]

What kind of cooker can’t be exposed to rain!?

[@SinisterMD]

I honestly wish the smoker itself were a little more heavy duty, like a Lone Star or Yoder. Some of the materials seem cheap, which is too bad for how it performs.

[@SmokingDadBBQ]

It’s a step in the right direction but you can always have more with these sorts of things. I think if I did the math right it’s 56% heavier than the same size 1050 I had but I always find something I’d like the fit and finish and or durability to be even better right up to the point when I start complaining about the price lol

[@SinisterMD]

@@SmokingDadBBQ Indeed. I've never cooked with one but saw one years ago and felt like some of the bits and pieces were on the cheap side or flimsy. That might have changed with time and I hope they continue to improve as I've seen lots of people who have great results with it. Not being able to get it at all wet is concerning.

[@patoches]

Wouaw superbe ❤

[@DareDog.]

I thought using wood voids the warranty?

[@SmokingDadBBQ]

I don’t recall seeing that anywhere. The hopper is designed to have wood in it

[@nomad090]

Jeremy did a video with Bar-A-BBQ and Jeremy came to the conclusion that he was using too much match light charcoal. He was able to do it after he learned that.

[@SmokingDadBBQ]

I saw the first failed attempt when he saw Al’s video sharing what Cooper is doing go sideways. Glad Cooper was able to help out and get a better result second time around

[@bloodgain]

Nice! I missed that video, but I found it: "The Brisket Cold Smoke Method ft. Bar-A-BBQ" We stayed at a nice rental in Montgomery for the Ren Fest in November, and I got to visit the guys at Bar-A. Amazing BBQ, great guys. We got there early enough to try everything, then bought out most of what they had left just before closing while having a nice chat with them about BBQ and movies (we're a very small international movie club that meets up occasionally to do stuff). You can tell they are passionate about BBQ and just good folks. We had other plans during our short stay, but they recommended several other places to check out in the Houston area. Highly recommend visiting Bar-A-BBQ if you're in the area. (I think I need to copy this to a Google review now!)

[@scarfa21]

Go Bills!!!

[@SmokingDadBBQ]

Go bills

[@robertdavis3082]

That cold smoke process has not worked for everyone. I’d suggest everyone do what you did and wait for brisket prices to come down or practice on a cheaper choice cut.

[@BlackOni]

Do you think it reached that 400 because you put wood in the ash tray? I imagine the temp control systems aren't designed to factor in for that. Great video otherwise!

[@SmokingDadBBQ]

i think its the spritz that is causing the issue, it ran like a champ at 160 with a live fire and held flat lines so i think its anytime you open it thats causing the issue

[@robertoconnell5054]

You added wood splits every 40 minutes? Isn’t the point of this thing that you don’t have to feed it constantly like an offset stick burner?

[@teddillon7739]

This is what I'm wondering?

[@GJ1V7g]

Thanks for the breakdown! Could you help me with something unrelated: My OKX wallet holds some USDT, and I have the seed phrase. (air carpet target dish off jeans toilet sweet piano spoil fruit essay). How can I transfer them to Binance?

[@IzzyEatz]

Costco has brisket for only $3.99 a pound …..

[@gm3353]

Aluminum is bad for you. Use paper

[@donkeyhotay456]

@@gm3353 do you realize that some grills are made out of aluminum? If you are not burning the aluminum to the point of melting you have no worries.

[@gm3353]

Yeah don’t buy aluminum grills pans pots utensil etc. you can get it all in steel. And foil does leave aluminum on your food.

[@donkeyhotay456]

@@gm3353 I welded aluminum for 13 years so I'm not worried at this point. 🤣

[@Bilzfan1421]

Go Bills!

[@SmokingDadBBQ]

Go bills

[@rik8809]

So you’re posting this here because you think the Bills are going to get smoked?

[@codyduncan195]

Respect for the Bills Hawaiian shirt on an NFL Playoff day. Go Bills...until they fact Detroit in the SuperBowl.

[@SmokingDadBBQ]

Go bills

[@byrondarken7231]

Smoking dad you are IRATING

[@byrondarken7231]

I can’t spell it buy you are IRRATING! I’m out at 300!!

[@SmokingDadBBQ]

still spelt wrong on the second attempt so not really sure what you’re trying to say

[@jcolvin7474]

Go Bills!

[@SmokingDadBBQ]

Go bills