Discover how the right wood, the right fuel and the right temperature can transform your barbecue, with the Masterbuilt Gravity Series and 710 WiFi Digital Smoker.
Great barbecue isn't about producing as much smoke as possible. It's about finding the right balance between smoke flavour, heat and time.
Whether you're smoking a rack of ribs, preparing a tender pork shoulder or taking on a slow-cooked brisket, understanding how wood, fuel and temperature work together is the foundation of great results.
And the best part? You don't need to be a seasoned pitmaster to get started.
With the right techniques and equipment, you can create delicious smoked food at home. In this guide, we'll explore the essentials of building the perfect smoke and show you how the Masterbuilt Gravity Series and Masterbuilt 710 WiFi Digital Smoker can help you get there.
1. Understand your fuel: lump charcoal or electric heat?
Before you think about wood and smoke, you need to understand how your smoker generates heat. This is where the two approaches really differ.
The authentic charcoal experience: Masterbuilt Gravity Series
Lump charcoal is a fantastic choice for anyone who loves the traditional character of charcoal cooking. Made from carbonised wood, it offers several advantages for smoking and grilling.
- Quick ignition: Lump charcoal generally lights quickly, helping you get your cooking session underway.
- Responsive heat: It reacts relatively quickly to changes in airflow, making temperature adjustments more responsive.
- High-temperature potential: With sufficient airflow, lump charcoal can deliver the heat needed for searing as well as the lower temperatures used for smoking.
- Versatility: It's suitable for everything from slow-smoked beef to high-heat grilling.
The Masterbuilt Gravity Series makes charcoal cooking more convenient with its gravity-fed fuel system. The charcoal hopper feeds fuel towards the fire as needed, while the DigitalFan™ system helps regulate airflow and maintain your selected cooking temperature.
This means you can enjoy the flavour of charcoal without having to manually manage the fire throughout the entire cook.
The convenience of electric smoking: Masterbuilt 710 WiFi Digital Smoker
Prefer a different approach? The Masterbuilt 710 WiFi Digital Smoker uses an electric heating element to generate heat, while wood chips add the smoke flavour.
Instead of managing a charcoal fire, you can concentrate on selecting your wood chips, preparing your ingredients and monitoring the cooking process.
Its digital controls make temperature management straightforward, while WiFi connectivity allows you to monitor and adjust compatible settings through the Masterbuilt app.
Both approaches have their advantages. The Gravity Series is ideal for cooks who want charcoal flavour and the flexibility to grill and sear, while the 710 WiFi Digital Smoker offers a convenient way to enjoy smoked food with electric heat.
2. Choose your wood: the secret to great smoke flavour
Heat cooks your food, but smoking wood adds another layer of flavour. Different woods bring different characteristics, from mild and fruity to rich and robust.
The key is to choose a wood that complements your ingredients rather than overpowering them.
|
Wood type |
Flavour profile |
Best paired with |
|
Apple |
Mild, sweet and fruity |
Pork, chicken and turkey |
|
Cherry |
Mild and slightly sweet |
Poultry, pork and beef |
|
Hickory |
Strong and savoury |
Pork shoulder, ribs and beef |
|
Oak |
Balanced and medium-intensity |
Brisket, beef ribs and lamb |
|
Mesquite |
Bold and earthy |
Beef and shorter smoking sessions |
These are starting points rather than strict rules. Experimenting with different woods is part of the fun of smoking, and you may discover combinations that become your signature flavour.
Wood chunks or wood chips?
Your choice of wood should also match your smoker.
For the Masterbuilt Gravity Series, wood chunks can be used alongside lump charcoal to introduce additional smoke flavour. Start with a modest amount and adjust to suit the food and your preferred intensity.
For the Masterbuilt 710 WiFi Digital Smoker, wood chips are used to generate smoke. Its side-loading system allows you to add chips without opening the main cooking door, helping you avoid unnecessary heat loss.
Whichever smoker you use, remember that more wood doesn't automatically mean better flavour. Start small, allow the smoke to develop and adjust as you gain experience.
3. Find your ideal smoking temperature
Temperature control is one of the most important parts of successful smoking. The right temperature gives the food time to cook while helping larger cuts develop tenderness, flavour and a delicious bark.
Here are some useful starting points:
|
Cooking style |
Approximate temperature |
Ideal for |
|
Low and slow |
105–120°C |
Brisket, pork shoulder and beef ribs |
|
Classic smoking |
120–135°C |
Pork ribs, poultry and many traditional smoking recipes |
|
Hot smoking |
135–160°C |
Faster cooks and smaller cuts |
Always adapt the temperature to your recipe, the cut of meat and your equipment's operating range.
Temperature control with the Gravity Series
The Masterbuilt Gravity Series combines lump charcoal with digitally controlled airflow. Once you select your target temperature, the DigitalFan™ system helps regulate the heat throughout the cook.
This is especially useful for long smoking sessions, when maintaining a stable temperature can make the difference between a frustrating afternoon and a relaxed barbecue experience.
Temperature control with the 710 WiFi Digital Smoker
The Masterbuilt 710 WiFi Digital Smoker offers digital temperature control over its operating range of approximately 38–135°C.
Because the smoker uses electricity for heat, you don't need to manage a charcoal fire. You can concentrate on choosing your wood chips, monitoring your food and following your recipe.
With both systems, a reliable meat thermometer remains essential. The smoker's temperature tells you about the cooking environment; a meat probe tells you how your food is progressing.
4. Learn to recognise good smoke
Here's a useful tip: great barbecue doesn't require thick clouds of smoke.
When wood burns efficiently, the smoke is often thin and wispy, sometimes with a faint blue tint. This is commonly called thin blue smoke and is a useful indication of clean combustion.
Thick, dense smoke can sometimes indicate incomplete combustion and may contribute to bitter flavours.
To help produce better smoke:
- Use good-quality, dry smoking wood.
- Allow your smoker to reach a stable cooking temperature.
- Avoid adding too much wood at once.
- Maintain appropriate airflow on charcoal equipment.
- Give your food time to absorb the smoke rather than constantly adding more.
The exact appearance of smoke varies with the fuel, wood, moisture and cooking conditions. Use its appearance as a guide, not the only measure of success.
5. Give your smoker the right conditions
Even with the right fuel, wood and temperature, a few small details can have a major impact on your results.
Airflow: On the Gravity Series, airflow is central to controlling charcoal combustion. Let the digital system do its job rather than making constant manual adjustments.
Moisture: A water pan can be useful in suitable smoking setups, but it isn't essential for every recipe. Stable heat, the right cooking temperature and the characteristics of your cut matter just as much.
Time: Two pieces of meat can take different amounts of time to finish, even if they weigh the same. Thickness, fat content and connective tissue all influence the cooking process.
Patience: Avoid opening the cooking chamber unnecessarily. Every time you open the lid or door, you risk losing heat and disturbing the cooking environment.
These principles apply to both the Gravity Series and the 710 WiFi Digital Smoker, although the way each smoker manages heat and generates smoke is different.
6. Put it into practice: your first perfect smoke
Ready to try it yourself? Follow these steps for your next smoking session.
Step 1: Choose your smoker. Use the Gravity Series if you want charcoal-powered versatility, or the 710 WiFi Digital Smoker if you prefer electric heat and wood-chip smoking.
Step 2: Select your wood. Apple is a great starting point for pork and poultry, while oak is a versatile option for beef.
Step 3: Set your temperature. For a classic low-and-slow cook, 110–120°C is a useful starting point if it suits your recipe and smoker.
Step 4: Allow the smoker to stabilise. Give the cooking environment time to reach the desired temperature before adding your food.
Step 5: Monitor the cook. Track the smoker temperature and use a meat probe to monitor internal temperature and progress.
Step 6: Let time do its work. Avoid unnecessary lid openings and allow the food to develop its flavour and texture.
Step 7: Learn from every cook. Make a note of your wood choice, cooking temperature and results. Small adjustments will help you find the flavour and technique you enjoy most.
Two smokers, one goal: great barbecue
Building the perfect smoke is about understanding how fuel, wood and temperature work together.
The Masterbuilt Gravity Series gives charcoal enthusiasts the freedom to smoke, grill and sear, combining lump charcoal with digitally controlled temperature management. The Masterbuilt 710 WiFi Digital Smoker offers a convenient alternative, using electric heat and wood chips to deliver delicious smoke flavour with digital control.
Different approaches, different advantages, but the same goal: great flavour and food worth sharing.
Start experimenting, trust your thermometer and find the combination that works for you.
Master the smoke. Make every cook count.
