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I used 14ga for this project, but the control wires could have been smaller. The black, white, and green wires were cut from the extension cord.

Nice, I will see if I can find that and give it a try

No I do not close the damper. The temperature is regulated by the blower fan and the digital controls.

@@pioneersmokehouseschannel thank you

The turkey thighs? I have a local store that sells it year around. They also do unique cut like one called pork medallions that is like chunks of pork shoulder.

What store? We live in the same town

Thanks! I am thinking of cleaning this one up and doing a few more videos, one for the Amazon program!

Thank you! the taste was great but if I recall it was slightly under cooked. I think it needed 5 more degrees and a 30 minute rest, but I rushed it for the video.

Ya, but I say test it and find out. I like to have first hand experience. Also, it does taste different depending on when smoke is introduced.

@@pioneersmokehouseschannel agreed!

I will research and test it but I think it is on/off... I would hate to say it definitively. I am planning on transferring it to a different smoker in a few weeks.

That's what makes the PID better than a thermostat on/off type controller. Yes, it will start to limit the power output as it gets closer to the setpoint. It does this by pulsing the output which allows it to put out a smaller percentage of power to the element using PWM. Keep in mind that the PID controller needs to be tuned correctly to do this. Once tuned it should put out 100% power in the warm up stage, then cut back as it gets closer to the setpoint. If tuned right it will not "overshoot" by very much and then settle down at the setpoint.

Good food is the goal. Thanks for watching!

Thank you! when I do my videos I try to share as much information as possible, sometimes I talk too much, lol

sorry to hear that. Are you sure it is the same model. I was on a purchase wait list for the release and got one February 4th. I hope they sent you a warranty control panel.

that Salmon or the smoke, lol, just kidding. If I can give you one tip, add most of the smoke in the first two hours and sit with the smoke to watch the temperature and make small adjustments. Once you get the smoke on your food the temperature will be stable a few minutes after you set it.

thank you! It turn out yummy every time.

hum, which one?

thank you! I sold the 1050 to a buddy years ago but it was one of my favorite. Combination for best and easiest brisket ever! I like your temp Idea, typically I only wrap in 30 minutes just to soften them a bit. Next Friday is Masterbuilt electric smoker ribs.

@@pioneersmokehouseschannel How long did you smoke @ 245 before going up to 275?

Old age is a killer, lol

I am not sure when you saw the first video but I dropped 30 and then I hover. I do diet event to event, so I will go keto for 3 weeks then have a week or so off.

On it, some Zero gator or power "ade" . Also, because of my BP meds I take potassium

Thank you! I am glad it helped. I will be building another for my brother's friend.

If I can help I would be glad to

@@pioneersmokehouseschannel I am a new in bbq I have a propane grill 2 burner can I smoke ribs or chicken breast on it what do I do? I bought a smoke box cast iron the grill is American Gurment nothing fancy just 2 burner propane grill

right on, I am a keto fan!

I would start with running it on a low setting for 4 hours and maybe 4 wood pucks. If it seems dirty I like 50/50 applecider vinegar or Orange cleaner for tougher messes. If it is real bad you can use oven cleaner but that is a headache you don't want. Let me know how is goes, you can also email on the website.

I have, I might try a different brand. thanks!

I like it, I bought it from a friend that has shinny object syndrome, lol... My biggest tip is to slowly increase the temperature. If I change mine from 180 to 350 it will go out every time because it burns the pellets fast than it sends them. make small increases over 5 minutes and this should not be an issue. Also, I drilled a hole in the plate so I could see the fire pot to know it this was an issue. If you do this get is as far away from the pot as you can and still see the fire.

I like to stay as close to 225 as possible for back ribs. I recommend going with something with more fat while you get more practice with your smoker. I like small pieces or - pork shoulder, pork belly, county ribs, and pork blade steaks (thick cut if you can get it)

I don't own a pitboss 3 so I looked it up. do you have the digital or analog?

Pellet tubes and trays are awesome. you can buy a flexible metal tube and pipe the some through the woodchip loading hole. Also, mailbox mode is great. I had my son make me a custom box for the pellet tray that I call the bird house, its on the channel. th-cam.com/video/tZiBi2jYlvM/w-d-xo.htmlsi=gjB21YHfsM248ruG

check out the full video. this link should start you at 4:18 th-cam.com/video/aokWPlcnJvQ/w-d-xo.htmlsi=NZckS1un43EI2P_n&t=258

Very much so! The insulation is really something I use for winter time smoking. Back when I first started using this smoker the directions call for using the original box as an insulator. They stopped doing that, maybe it was not safe or... they could sell the insulator. in the summer I like to smoke at night on hot days.

I would say it is the best winter ready smoker I have! this is my third 40" Masterbuilt. I have the first one and sold the second one in like new condition after a few videos. When I saw the current one on a open box sale I purchased the current one. I guess I should not have sold the other one. Next cook will be Ribs in this smoker!

I buy almost everything for my videos on Amazon... Here is my affiliate link for the exact brush amzn.to/45zMQQJ

Glad you enjoyed it!

TY!!!

Thanks for watching!

You can once it gets to the flavor you want. I normally use the oven. for food safety I would recommend a good cure if there is any chance of not getting a safe internal temperature. Also, freezing salmon can kill parasites.

Thank you! I checked out your channel and I love fishing, that is how I got into smoking when I was a kid... Good luck and best wishes!

@@pioneersmokehouseschannel Thanks!!

I have used mine many times and this has happened a few times. I think I might have been avoiding the issue by cleaning it well. Finally I think it caked up so much that it became a big issue. That is why I investigated.

@@pioneersmokehouseschannel Thanks, I'm going to look into it.

Rocks. I put rocks in to separate the beginning and end of the charcoal snake. If you do this you want to heat them in a fire to make sure the rocks don't explode during a cook, especially when you are tending the fire!

That is more often than mine. Consider a pellet tray or a Masterbuilt cold smoke generator. I like a mailbox mod or custom box like my pellet tray birdhouse.

I check the damper vents and they looked fine but the pics I put in the video showed my issue. It is very humid here compared to the rest of my area because of the creek