Masterbuilt Gravity 1050 Review 2026: Charcoal on a Dial

Key Specs

The tall hopper on the right feeds charcoal down to the fan-fed fire.

Will It Hold 225°F Overnight Without Babysitting?

Yes: the fan held 225°F within roughly 10–14°F through a 12-hour pork shoulder, with no changes from us.

That's the result low-and-slow cooks care about most. The overnight shoulder needed no temperature adjustments, and the bark and flavor tasted like charcoal, not pellets.

How the gravity design works

Charcoal sits in the tall hopper and drops onto a fire grate as it burns. A digital fan blows air into the fire to raise heat and slows down to let it fall, adjusting as the charcoal burns down, which manual-vent grills can't do.

Hot air and smoke travel through a heat manifold under the cooking grates, so food never sits directly over the burning hopper. That's why it can hold low temperatures for hours and still sear: the fan simply runs harder.

Two metal slides on the hopper control whether the fire can reach the food chamber. They must be out while cooking and back in to shut down, which is the step new owners forget most. Pushing them in starves the fire, and the unburned charcoal stays in the hopper for next time.

Plan a hopper check on long cooks

A 12-hour cook runs past Masterbuilt's rating of up to about 8 hours per fill, so plan to check the hopper and top it up partway through.

• Top up: open the hopper lid, add charcoal and latch it again. The fan pauses while the lid is open, so be quick and expect a brief dip.
• Fuel choice: briquettes stretch further than lump and feed more evenly, since large lump pieces can bridge in the hopper. Lump lights faster and leaves less ash.
• Before bed: check the fuel level.

Pro tip: for stronger smoke, mix a few wood chunks into the hopper, or set one or two chunks in the ash bucket area. Our wood chips for smoking guide covers flavor pairings, and our pork shoulder guide has the full method.

Does the app help?

Yes, for overnight cooks, but you don't need it. The controller alone sets and holds temperature; Wi-Fi adds remote alerts and monitoring.

App readings matched our probes within a few degrees through an overnight cook. There was one dropout at the edge of router range, and it reconnected on its own.

The cook graph shows at a glance whether the grill is holding its setpoint overnight.

Watch out for lid-open spikes. Opening the lid lets in a rush of air, and the temperature jumps while the lid is up. Keep peeks short and let the fan settle before judging the reading.

Can It Sear Like a Charcoal Grill?

Yes: it reached 700°F in about 12 minutes from cold, and steaks came off with a hard crust.

This is where the 1050 pulls away from pellet grills, which typically top out around 500°F. The cast iron grates leave strong marks, and you get the crust of live charcoal on the same cooker that smoked overnight.

At searing heat the cast iron leaves dark marks and a real charcoal crust.

The grates have two faces, per Masterbuilt: one side is shaped for high-heat searing and the other for low-heat smoking. Flip them before a cook, not during.

Reverse sear on one cooker

This is where one cooker doing both jobs pays off. Set 225–250°F, cook a thick steak on an upper rack until it's about 10–15°F under your target, then raise the setpoint to high and finish it on the main grate once the fire comes up. Our reverse sear method guide has the details.

Watch out: searing burns charcoal much faster than smoking. Budget extra fuel for back-to-back hot cooks.

Will It Feed a Crowd?

Yes: we fit two packer briskets and two racks of ribs at once.

The 1050 has three levels: the cast iron main grate (534 sq in) and two porcelain-coated warming racks above it (516 sq in). Masterbuilt's capacity claims are 17 chickens, 7 racks of ribs, 67 sausages or 45 burgers.

Using the zones

• Main grate: runs hottest because it sits closest to the heat manifold. Use it for searing.
• Upper racks: slow smoking, finishing a reverse sear, or holding sides.
• Flare-ups: move fatty foods up to the middle rack.

What to cook first

Start with chicken thighs or wings at a mid temperature. They cook in about an hour, show you how the zones differ, and forgive a lid-open spike. Our smoked chicken guide covers the method.

Then try a steak night to see what the high end can do, followed by ribs or a pork shoulder on the upper racks. Save the packer brisket for when you trust the hopper and app; our brisket guide covers the long version.

• Best uses: large gatherings, overnight smokes, and nights when you want to sear and smoke on the same cooker.
• Limits: quick solo dinners, where the start-up and cleanup feel like a lot for two burgers.

What Is It Like to Set Up and Live With?

A 90-minute, two-person build, a power outlet, and ash cleanup after every cook.

Assembly: about 90 minutes with a power drill

The steel felt solid, but it's a big build with more parts to maintain than a kettle. Assembly took 90 minutes with a power drill; get help moving the main body, since it weighs 231 lb.

Where to put it

• Power: it needs an outlet within reach of its cord. Plan its spot around an outdoor GFCI outlet rather than running an extension across a walkway.
• Access: leave room around the hopper side to load charcoal and open the lid.
• Ground: keep it on level, solid ground; the small front casters don't like gravel or debris.
• Wi-Fi: if you want app control, check the signal at the exact spot first. A mesh node or extender near the patio door is cheaper than a ruined overnight cook.
• Battery power: some owners run it from a portable battery, but treat that as unproven on this model.

On a wooden deck, check the owner's manual for clearance distances first, keep it well away from railings and siding, and set a heat-resistant mat underneath to catch ash and embers.

Seasoning before the first cook

Masterbuilt recommends seasoning before you cook food:

1. Fill the hopper a quarter to half full.
2. Run the grill at 250°F for an hour, then at 400°F for 30 minutes.
3. Shut it down, let it cool and wipe a light coat of cooking oil on the grates, warming racks, charcoal grate and inside of the lid and body.
4. Repeat the heat-and-oil cycle at 350°F.

Re-season whenever you scrub off rust.

Lighting and starting a cook

1. Remove the two slides on the front of the hopper.
2. Fill the hopper with charcoal and latch the lid; the fan won't run with the lid open.
3. Open the small door below the hopper, set a fire starter on the charcoal grate, light it and close the door.
4. Turn on the controller and dial in your temperature.

The grill isn't self-igniting, so keep paraffin starter cubes on hand. Leaving the slides in keeps the coals from lighting and triggers an error code on the controller.

Cleanup routine

Masterbuilt's maintenance guide puts most of the work after each cook, once the grill is cool. Power off and push both slides back into the hopper first.

• Grates and manifold: brush grease off the grates and scrape the heat manifold.
• Trays: empty the grease tray and the bottom tray into a non-combustible container.
• Ash: empty the ash tray and clean the bottom of the hopper once ash is cold, every cook. Built-up ash blocks the airflow the fan relies on. Masterbuilt suggests soaking cold ash with water in a foil pan before disposal.
• Probes: clean with mild dish soap and keep them indoors between cooks.

Use mild detergent and a damp rag on the grill, not oven cleaner. Cover it only when the fire is out and everything is cold. Our grill cleaning and maintenance guide covers the seasonal deep clean.

Rain and off-season care

Light rain is manageable if the controller stays dry and no water gets into the hopper. Don't roll the grill into a garage or enclosed porch to escape it; charcoal makes carbon monoxide, so it has to stay outdoors.

Before a long break, burn the hopper down or scoop out leftover charcoal, which soaks up moisture and can bridge when you next light it. Empty all the ash, wipe a thin coat of oil on the cast iron grates, and keep the cover on. See how to winterize your grill for the full checklist.

Accessories worth adding

A cover is the essential one. Extra probes come next if you cook more than one cut at a time.

Reliability watch-points

Electronics are the trade-off for dial-in convenience. The power cord, fan and lid switch are the parts most likely to need attention. The hood could be thicker and the hopper closures may need occasional adjustment, but the grates, cart and wheels are sturdy.

Moisture is the common thread in most electronic faults, and damp charcoal also bridges in the hopper, so store fuel sealed. Register the grill right away, keep the receipt, and test every function in the first weeks while the 1-year coverage is fresh.

Who Should Buy the Masterbuilt Gravity Series 1050 (and Who Shouldn't)

A big-household cooker for charcoal fans who don't want to tend vents.

Masterbuilt Gravity Series 1050 vs. Alternatives

Most shoppers compare it with a pellet grill, a charcoal bullet smoker or a ceramic kamado.

Is the Masterbuilt Gravity Series 1050 Worth the Money?

Yes, if you want charcoal flavor with dial-in control and cook for a crowd.

Final Score