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re: Masterbuilt 1050
Posted on 2/18/22 at 9:53 pm to Dam Guide
Posted on 2/18/22 at 9:53 pm to Dam Guide
I went ahead and bypassed all three switches (grill lid, firebox, & fuel cell lid) by disconnecting the terminals from the switch & reconnecting then to each other. Now I don't worry about having to replace them if they go out.
1
Posted on 3/22/22 at 8:23 am to BigDropper
had my first cook on this over the weekend, did a tomahawk steak that came out great
probably going to have to invest in a better meat thermometer because the one that came with the grill sucks
probably going to have to invest in a better meat thermometer because the one that came with the grill sucks
Posted on 3/22/22 at 8:47 am to BilJ
Get a meater wireless one and also get the rotisserie for the MB 
Posted on 3/22/22 at 9:13 am to NOLAGT
the reviews seemed kind of mixed on the meaters....the block worth the $300?
I was looking at the fireboard 2
I was looking at the fireboard 2
Posted on 6/10/22 at 8:46 am to NOLAGT
throwing my first brisket on the MB this weekend any tips?
Posted on 6/10/22 at 9:12 am to BilJ
quote:
throwing my first brisket on the MB this weekend any tips?
stick a foil pan under your bottom grate. my last couple the brisket got too much direct heat on bottom.
Posted on 6/10/22 at 3:04 pm to lsujro
If I’m not worried about time, I don’t have to wrap right ?
It’s about a 15lber I think if I put it on around 12-1 tonight I should be fine for tomorrow evening
It’s about a 15lber I think if I put it on around 12-1 tonight I should be fine for tomorrow evening
Posted on 6/10/22 at 4:24 pm to BilJ
I have a 1050. I put a big aluminum pan on the bottom rack with about an inch of water in it. Brisket goes on second shelf over the pan obviously.
In the hopper I put a charcoal layer about 2 briquets high then 3 or 4 chunks of post oak. Repeat that all the way to the top. I get somewhere around 7 hours cook time out of a full hopper but around hour 5 I just pour more charcoal in.
You don't have to wrap if you don't want to. I do though. When the bark is nice and dark (internal is usually anywhere from 170-185) I use butcher paper and wrap. I'm a 275 degree fan.
Good luck.
In the hopper I put a charcoal layer about 2 briquets high then 3 or 4 chunks of post oak. Repeat that all the way to the top. I get somewhere around 7 hours cook time out of a full hopper but around hour 5 I just pour more charcoal in.
You don't have to wrap if you don't want to. I do though. When the bark is nice and dark (internal is usually anywhere from 170-185) I use butcher paper and wrap. I'm a 275 degree fan.
Good luck.
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