Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker
One hopper, three stations, no fuel juggling.
accepted 2026-10-15 from an observation read at https://www.masterbuilt.com/products/gravity-series-800-digital-charcoal-griddle-grill-smoker on 2026-10-15 (shopify); the prior figure is in price_history
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A gravity-fed charcoal hopper feeds one firebox that splits into a griddle, a grill grate, and a smoker box, so you’re not running three separate rigs to cover breakfast service, a la carte steaks, and an overnight brisket. The digital controller manages airflow to hold temperature through long cooks, which matters more at 3am than at drop time. Charcoal gives you the smoke ring and the bark a gas unit can’t fake, without you standing over it feeding logs every twenty minutes. One footprint, one fuel source, three jobs covered. Ash cleanup is part of the deal with any charcoal rig, but the tradeoff is real wood flavor across everything that comes off it.
Price we've observed
Every point is a price this site read on the maker's own page on the day shown. It is not a market low, and it is not scraped from a price tracker — it is only what we have seen ourselves.
I run the 600 wood-only rather than the charcoal-plus-wood Masterbuilt advertises. The hopper feeds splits fine and you get real smoke instead of charcoal with a wood accent, which is the whole reason to own a gravity feed over a pellet grill. Pair it with a Fireboard for more fine-tuned results and capabilities such as unattended smoke temperature adjustments for long cooks — lower temp smoke on the front end, higher temp to get close to target, and drop down for extended hold and finish of render. The design and the technique are the same across the range — only capacity changes.
Written about the 600- combustion-predictive-thermometer
- conversion kit (third-party, we do not carry one yet)
Line space is the real cost in most kitchens, and this earns its footprint by doing three jobs a stick burner, a flattop, and a smoker would otherwise split across. Charcoal flavor without the constant feeding means a cook can set it and actually work the rest of the pass. For a kitchen that wants real smoke on the menu but can't dedicate a cook to babysitting a fire all day, that's the trade worth making.