Current specs that matter
| Decision point | What matters |
|---|---|
| Cooking system | 800 sq in · 225–700°F · digital fan · charcoal hopper |
| Fuel | Charcoal (briquettes or lump) with wood chunks if desired. |
| Capacity translation | Masterbuilt lists capacity for 12 chickens, 6 racks of ribs, 57 sausages or 36 burgers. |
| Why people buy it | It is the most interesting middle size in Masterbuilt's gravity-fed line because it combines real charcoal flavor with thermostat-style control and enough grate space for family cooks. |
What actually fits — and when the advertised area matters
Masterbuilt lists capacity for 12 chickens, 6 racks of ribs, 57 sausages or 36 burgers. The more useful question is whether you normally cook one large centerpiece cut, several racks of ribs, or a mixed party load. Horizontal grate width matters for brisket and ribs; vertical rack count matters more for chicken pieces, jerky and sausage. Do not buy unused steel just because the total square-inch number looks impressive.
For a normal family cook, leave some empty space around the meat. Air and smoke still need to move, and crowding every advertised inch often produces a worse cook than using 70–80% of the available area. The larger model earns its keep when you repeatedly run out of room, not when you merely like the idea of having more room.
Cooking experience
What gravity-fed charcoal changes
The vertical hopper is the whole concept. Instead of spreading charcoal under a grate, fuel feeds downward toward a controlled fire. A digital fan meters oxygen, and the controller does the temperature-management work you would normally do with vents. You keep charcoal flavor and add oven-like control.
Low-and-slow performance
At 225–275°F, the 800 is fundamentally a smoker. The fan can recover from lid openings faster than a passive charcoal cooker, and wood chunks mixed with the charcoal provide stronger smoke than pellets alone. The food still tastes like charcoal barbecue because charcoal remains the primary fuel.
High heat is not a gimmick
Masterbuilt rates the cooker to 700°F. That makes the Gravity line unusually versatile: after a low-temperature smoke, you can move into high-heat finishing without owning a second grill. The real value is not chasing a 700°F headline but having enough headroom for burgers, chicken skin and reverse-seared steaks.
The griddle changes the use case
The 800's griddle capability matters if you would otherwise buy a separate flat-top. Breakfast, smash burgers and fajitas create more weeknight use, which makes a large smoker easier to justify.
What can go wrong
This is not a simple steel drum. Door/ash/hopper safety switches, fan passages and controller components need to stay clean and dry. Grease management matters when cooking fatty food at high heat. Owners who want a cooker with almost nothing electronic to fail should buy something simpler.
Cleanup routine
Empty ash regularly, scrape grease before it accumulates, keep the fan path clear and protect the electronics from rain. The machine is easiest to live with when the cleanup happens after each serious cook instead of becoming a twice-a-year excavation.
Ownership: fuel, cleanup, weather and the stuff spec sheets skip
Fuel is part of the purchase price
A smoker is not a one-time expense. Pellets, lump charcoal, briquettes, wood splits and proprietary smoke media have very different costs and storage needs. More important than the exact dollars per cook is whether the fuel is easy to buy near you and whether you are willing to keep it dry. A bargain smoker that needs specialty fuel you hate sourcing is not a bargain for long.
Capacity claims need translation
Square inches are useful, but grate shape matters. A round 18-inch kamado can have enough square inches on paper yet feel cramped around a full packer brisket. A vertical electric cabinet can advertise huge total rack area but force you to cut rib racks. We therefore translate area into the foods people actually cook: briskets, racks of ribs, pork shoulders and chickens.
Weather exposes weak insulation
A smoker that behaves beautifully at 75°F can become annoying in wind or near-freezing weather. Ceramic kamados and thick steel shrug off cold better than thin cabinets. Pellet and electric units compensate with thermostatic control but may burn more fuel or electricity. If you cook year-round, insulation belongs high on the buying list.
Automation changes the hobby
A thermostat, fan controller or pellet auger does more than hold temperature: it changes how you spend the cook. Some people want to tend a fire because fire management is the point. Others want to sleep during an overnight brisket. Neither is more authentic; buy the machine that matches the experience you actually want.
What works
- Real charcoal flavor with thermostat control
- Useful 225–700°F range
- 800-square-inch capacity is enough for most families
- Griddle capability expands weeknight use
- App/control automation makes overnight cooks easier
What to know first
- More mechanical/electronic parts than a traditional charcoal smoker
- Requires electricity for fan/controller
- Grease and ash pathways need attention
- Large footprint for small patios
- A simple Weber-style smoker will probably last longer with less to troubleshoot
Who should buy the Masterbuilt Gravity Series 800?
You want pellet-grill convenience but not pellet flavor
This is the strongest reason to buy it. You load charcoal, set temperature and let the fan work, while still getting the flavor character of charcoal and wood chunks.
You cook for a family, not a catering company
The 800 is the more rational Gravity size for most households. Six racks of ribs is already a lot of food.
You also want a griddle
If a flat-top is on your wish list, the 800 can replace another large patio appliance and makes the purchase easier to justify.
Skip it if simplicity is the priority
A WSM, drum smoker or kamado has fewer failure points and can run without electricity. The 800 wins convenience, not mechanical purity.
Masterbuilt Gravity Series 800
Use the exact model name when shopping. Smoker families often include older revisions, bundles and similarly named sizes with different controllers or accessories.
Before you click Buy: the five-minute smoker check
Measure the patio. Use lid-open dimensions, not just the footprint with everything folded. Leave manufacturer-required clearance from siding, railings and combustible structures.
Price the fuel. Look at what pellets, lump charcoal, briquettes or hardwood splits actually cost near you. Shipping a specialty fuel every month changes the ownership economics.
Check the outlet question. Pellet grills, gravity-fed digital charcoal cookers and electric smokers require power. Make sure the outdoor circuit and weather protection make sense where the cooker will live.
Read the return policy for freight-sized items. A 150–250 lb smoker is not like returning headphones. Damaged boxes, assembly defects and freight returns can become expensive. Inspect the package and major components before throwing away shipping material.
Buy a thermometer before accessories. A good instant-read thermometer and one or more leave-in probes improve cooking more than decorative shelves, branded tools or a mountain of rubs. The smoker makes heat and smoke; the thermometer tells you when the food is actually ready.
Frequently asked questions
Can the Gravity 800 run on lump charcoal?
Yes. Masterbuilt supports charcoal use; hopper behavior and burn characteristics vary by fuel shape, so follow the current manual.
Does it need electricity?
Yes. The digital controller and fan need power even though charcoal supplies the heat.
Is 800 sq in enough for brisket?
Yes for normal backyard cooks; the question is how many additional meats you want to cook at the same time.
Is it better than a pellet grill?
It is better if charcoal flavor and higher-heat capability matter more to you than the cleaner fuel handling of pellets.
Sources & spec checks
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