A lot of you new pellet smoker owners are concerned about the lack of visible smoke coming out of the chimney. Since pellets burn much more efficiently than charcoal and wood, you won't see a lot of visible ash in the smoke once it gets warmed up. I'll make a follow-up video on what to expect from a pellet smoker and my best tips and tricks to get the most flavor out of it! It's been a busy few weeks but I'll try to get it out before summer. Thanks for your support!
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!
I recently purchased the same smoker. There is a cover in the rear to empty out the pellets if you want to switch flavors...no need to run it dry. Open the cute and the pellets go into a bucket, then you can purge the auger to remove the pellets in there.
Mine is great with the exception of the door latch, which has had issues apparently since they started building them. One time I did an overnight smoke of a hug brisket and it went out several times and overfilled the burn pan with pellets. Was even using the PitBoss brand pellets that are sold at Lowes as well.
Not sure about the pre heat but I'm new to smoking literally my second smoke going on right now. My pitboss pro v2 gets to 220 plus rather fast if I take it up 10 or 20 degrees it takes around 3 to 5 mins and it's there holds Temps great too.
The version 2 seems to have made many improvements over the version 1. Downfalls of the version 1 will probably keep me from another pitboss. Since I got a pit barrel, haven't used the pellets. Look forward to having a gravity fed one day.
Yeah I didn't own the v1 but I heard it had some electronics issues, among other things. I've used this smoker over 10 times now in temperatures ranging from 25-75 degrees and so far it has done a great job of maintaining temperature without any malfunctions.
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!
Picked up this smoker the other day. Mine has no problem getting up to temp when I pre heat(300 degrees). However with 2 racks of ribs and some chicken wings. The best it would do is 220 degrees in 3 hours. I only opened the door to put the meat in and remove the meat after 3 hours to finish in the oven. Called Pitt boss and I was told the electric board is a “baby” and has to learn how to control temp. Anyone else have this issue?
Great video. Have been going back and forth between waiting for the Pit Boss Brunswick and getting the in-stock series 4 V2. Best full feature review of the series 4 V2 that I've seen so far. Ordered one today. Thanks
I like it so far but I’m new to the smoking thing you should do a video on the controls nobody wants to read the manual lol like is there a smoke setting? Like kinda go more in depth in the controls so far I’ve done ribs Mac and cheese I’m looking to get more smoke taste in my food
I got one 2 days ago, it was quiet. Actually went to use it today, and it started to get loud as hell, also see no smoke. My parents say its not smoking lol
But it's hot, right? People used to traditional BBQ expect to see a lot of smoke. Pellets burn much more efficiently than regular wood so you hardly see the smoke come out the chimney...but you should notice it when you open the door.
I’ve found that smoke production is significant at low temps then rapidly decreases as the temperature rises so I’ve been cooking in two stages. I do a few hours at 150 with the chimney choked down then raise to cooking temps (250-350) to cook the meat until tender. It can put out an impressive amount of smoke at very low temps.
Was going to buy that smoker picked up a bag of pellets noticed a California 95 warning on the outside of the bag should I be concerned or no big deal please advise thanks
Ordered mine from lowes last week had a pitboss a few years ago and tried the charcoal which was good but the fact of overnight cooks for brisket and not having to worry about fuel is huge. The temp range is still puzzling to me why a 5 degree incriminate wasnt available after the new controllers and such but oh well.. thanks for the video
Hi, doing some research before I get into smoking, are you still happy a year later? Any issues that would stop you from buying again? Thanks Ben from Australia
I purchased this smoker a few weeks ago. I am having an issue with the smoker connecting to Smoke it App. The smoker IT light continues to flash and doesn’t connect to either my phone or iPad. It also does not pick up the WiFi 👎. I’ve tried several times ie: deleting app and re installing it, unplugging smoker and restarting... still same issue. I tried calling the number that has control over the app. No response. Left a few messages and still waiting.. my only complaint so far. I’ve done 2 smokes on it and it works good
Hmmm...is your network 2.4 or 5 GHz? 2.4 is slower but longer range, so it'll probably give you a more reliable connection to your smoker. I'd try that if you haven't already.
I have this unit and I have changed pellets multiple times with the easy access panel in the back. Just have a bucket ready before you open the panel. I would like to get a more smoke flavor out of it so I'm open to any suggestions you have. I have tried 3 different brands of hickory so far and the smoke flavor is minimal.
Honestly I just use the cheap oak/hickory blend from Walmart, costs $6/bag where I’m at. I think the key to good smoke flavor is moisture. Smoke won’t stick easily to very dry meat. If you’re doing a really long smoke (like pork butt), I’d recommend spraying it with 50/50 apple cider vinegar and water every hour or so after the first 3-4 hours. That’ll re-moisten the bark and let it soak in more smoke. When I do beef jerky, I put it in wet (right after taking it out of the marinade) instead of patting it dry. That way it stays moist as long as possible to soak in smoke flavor before it dries out. Those tips have worked awesome for me so far.
Pellets burn much cleaner than charcoal or wood so you don't see that much ash in the smoke. But as long as you're using good pellets with strong flavor (I like hickory), the flavor will definitely be there. You should also see smoke when you open the cooking chamber, even if you don't see a lot coming out the chimney. I'll make a followup video on this.
Good question! Since there is no USB port on the outside, would probably require taking the controller out to flash new firmware vía UART (assuming you could reverse engineer it. Not a task for the faint of heart!
@@james11h , I wonder why they designed the temp increments the way they did. To especially leave out the hard hitting 275 blows my mind. Maybe one day there will be a Mario Bros hack to get it right. Bought one anyway🤣🤣
@@MG-G2G Looking at the pit boss forums you may be able to send the board in for a firmware update from pit boss to allow for 10 degree increments up to 300 and 25 degree increments after. apparently it takes about a week
@@badman564 , I will give them a call and confirm. If that’s the case, it may be worth it for some to get the update. Thank you for the reply and recommendation.
@@MG-G2G exactly! PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!
The racks are removable so you could definitely fit a turkey in there. As far as ribs go, you could fit two to a rack (8 total) if you lay them flat. I bet you could fit a bunch more if you hang them sideways, but there’s a balance cause if you overcrowd it, the ones in the middle might not get as much smoke.
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!
The pellets burn very cleanly so you won't see a lot of visible ash coming out of the chimney, except maybe at the beginning when it's first lighting up. But the smoke is definitely there. You'll see it when you open the cooking chamber mid-smoke. Most importantly, you'll see the nice pink smoke ring on your meats and get that great smoked taste. If the taste isn't what you expected, play around with different pellet types (hickory will give you the most intense flavor), and try lowering the temperature to go for a longer smoke. I think I'll make a video on my tips/tricks with pork butt on the pellet smoker where I'll go over what to expect.
I just bought a green mountain Daniel Boone smoker and I’m kind of regretting it. I wish I would of knew about this one before I bought the other one. I’m seriously contemplating buying this one as well lol.
Yeah the nice thing about vertical smokers is that they're designed from the ground-up for smoking...unlike Traeger-style units that are grills with a smoke mode, basically. Great capacity, designed for extended use. Something I didn't mention in the video is that they're also great for keeping your grilled meats warm and flavorful when you're hosting a BBQ. Made some carne asada and grilled drumsticks last weekend for like 20 people and the Pit Boss was perfect for keeping them warm @ 150 degrees. So there's a few good reasons why you should have both a grill and smoker instead of a 2-in-1!
@@james11h thanks for the reply James. I went ahead and got the series 4 today and in the morning I’m starting a pork shoulder. I’m definitely looking forward to it. This smoker feels and looks like it’s really good quality.
I have recently bought the PBV4PS2 & love it, however, there is one major design flaw that could possibly lead to a grease fire with an easy fix. Check out Frank Storms Facebook post on this subject. facebook.com/groups/523049782426658/user/100001257830384
A lot of you new pellet smoker owners are concerned about the lack of visible smoke coming out of the chimney. Since pellets burn much more efficiently than charcoal and wood, you won't see a lot of visible ash in the smoke once it gets warmed up. I'll make a follow-up video on what to expect from a pellet smoker and my best tips and tricks to get the most flavor out of it! It's been a busy few weeks but I'll try to get it out before summer. Thanks for your support!
Mine doesn't smoke as much as I would like it to
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to!
I have this exact same model and it needs a tighter temperature gradation!
@@nathanusrey777 they did.... I read on the forums you can send them your controller and they'll update the firmware for you
@@DirtNassty Are you absolutely sure about that for the PBV4PS2 model??? Cite your source.
@@nathanusrey777 th-cam.com/video/lJx3-dGAYKY/w-d-xo.html
I recently purchased the same smoker. There is a cover in the rear to empty out the pellets if you want to switch flavors...no need to run it dry. Open the cute and the pellets go into a bucket, then you can purge the auger to remove the pellets in there.
Came to say the same thing. Removing and changing the pellets is quick and easy.
Mine is great with the exception of the door latch, which has had issues apparently since they started building them. One time I did an overnight smoke of a hug brisket and it went out several times and overfilled the burn pan with pellets. Was even using the PitBoss brand pellets that are sold at Lowes as well.
You can take off the control unit and send it to pit boss and they will install the newest update that allows more temp settings. look into it.
Can you confirm they do the firmware for this controller? This is the final decision maker for me to purchase!
Yea smoke does sneak out the corners of my door too. A quick fix for that is to get a little extra gasket seal and put on the corners. Works great.
I have the V2 and ordered some gasket from Amazon took about 10 minutes to apply it and really increased the smokiness.
I also thought about getting two extra closing locks from amazon to put on there. I saw some exactly like the one already on it.
@@garthb2554what item do you recommend from Amazon ?
Not sure about the pre heat but I'm new to smoking literally my second smoke going on right now. My pitboss pro v2 gets to 220 plus rather fast if I take it up 10 or 20 degrees it takes around 3 to 5 mins and it's there holds Temps great too.
The version 2 seems to have made many improvements over the version 1. Downfalls of the version 1 will probably keep me from another pitboss. Since I got a pit barrel, haven't used the pellets. Look forward to having a gravity fed one day.
Yeah I didn't own the v1 but I heard it had some electronics issues, among other things. I've used this smoker over 10 times now in temperatures ranging from 25-75 degrees and so far it has done a great job of maintaining temperature without any malfunctions.
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to!
I have this exact same model and it needs a tighter temperature gradation!
This same Smoker is 499. You got yours for a great price.
Love my Pit Boss. I’m smoking a brisket right now. Love the WiFi option. I agree I wish it had a 275 setting but that has not been an issue so far.
Bought this as my first smoker a couple of months ago. Very happy with it so far except for the lack of 275 degree setting as you noted.
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to!
I have this exact same model and it needs a tighter temperature gradation!
Mine goes by 10 degree increments. I guess they updated the firmware?
Picked up this smoker the other day. Mine has no problem getting up to temp when I pre heat(300 degrees). However with 2 racks of ribs and some chicken wings. The best it would do is 220 degrees in 3 hours. I only opened the door to put the meat in and remove the meat after 3 hours to finish in the oven. Called Pitt boss and I was told the electric board is a “baby” and has to learn how to control temp. Anyone else have this issue?
Great video. I just started doing the first burn. I can't wait to start using it.
Great video. Have been going back and forth between waiting for the Pit Boss Brunswick and getting the in-stock series 4 V2.
Best full feature review of the series 4 V2 that I've seen so far. Ordered one today. Thanks
That's where I am at.
@@kcgunesq well if it helps at all. I got it last weekend. And have already tackled Beef Short Ribs, Pork Ribs and Jerky. It works great!
@@badman564 Thx!
I like it so far but I’m new to the smoking thing you should do a video on the controls nobody wants to read the manual lol like is there a smoke setting? Like kinda go more in depth in the controls so far I’ve done ribs Mac and cheese I’m looking to get more smoke taste in my food
How do you clean the ash out of the bottom with the fixed plate? Dumping the fire pot only is not enough.
Beautiful unit.
I got one 2 days ago, it was quiet.
Actually went to use it today, and it started to get loud as hell, also see no smoke. My parents say its not smoking lol
But it's hot, right? People used to traditional BBQ expect to see a lot of smoke. Pellets burn much more efficiently than regular wood so you hardly see the smoke come out the chimney...but you should notice it when you open the door.
I’ve found that smoke production is significant at low temps then rapidly decreases as the temperature rises so I’ve been cooking in two stages.
I do a few hours at 150 with the chimney choked down then raise to cooking temps (250-350) to cook the meat until tender.
It can put out an impressive amount of smoke at very low temps.
There Is smoke.
I have the same unit. The actual temp inside the smoker usually runs about 20 to 30 degrees cooler than what is shown on the display. Is that normal?
I have the same one, mine runs about the same idk if that helps
Really enjoyed this video. Liked and subscribed.
Was going to buy that smoker picked up a bag of pellets noticed a California 95 warning on the outside of the bag should I be concerned or no big deal please advise thanks
Does anyone know if Pit Boss has a firmware update for this controller like they do for the 1600 series to get the smaller temp increments?
We have a new smoker just like this one, do you have a burn off video for this smoker?
Ordered mine from lowes last week had a pitboss a few years ago and tried the charcoal which was good but the fact of overnight cooks for brisket and not having to worry about fuel is huge. The temp range is still puzzling to me why a 5 degree incriminate wasnt available after the new controllers and such but oh well.. thanks for the video
Yeah I do wish I had more precise temperature control but I find that the presets work well for beef jerky and pork butt, which is what I do most.
Hi, doing some research before I get into smoking, are you still happy a year later? Any issues that would stop you from buying again? Thanks Ben from Australia
Great review! Do you leave yours outdoors( with the cover of course )? Because I don’t have space in my house or even in my garage for it
How do you Connect it to Wi-Fi
Whats the main differences between version 1 and 2
Toronto Defiant, I see you fam
How many briskets do you personally think it’ll hold?
I purchased this smoker a few weeks ago. I am having an issue with the smoker connecting to Smoke it App. The smoker IT light continues to flash and doesn’t connect to either my phone or iPad. It also does not pick up the WiFi 👎. I’ve tried several times ie: deleting app and re installing it, unplugging smoker and restarting... still same issue. I tried calling the number that has control over the app. No response. Left a few messages and still waiting.. my only complaint so far. I’ve done 2 smokes on it and it works good
Hmmm...is your network 2.4 or 5 GHz? 2.4 is slower but longer range, so it'll probably give you a more reliable connection to your smoker. I'd try that if you haven't already.
I have this unit and I have changed pellets multiple times with the easy access panel in the back. Just have a bucket ready before you open the panel. I would like to get a more smoke flavor out of it so I'm open to any suggestions you have. I have tried 3 different brands of hickory so far and the smoke flavor is minimal.
Honestly I just use the cheap oak/hickory blend from Walmart, costs $6/bag where I’m at. I think the key to good smoke flavor is moisture. Smoke won’t stick easily to very dry meat. If you’re doing a really long smoke (like pork butt), I’d recommend spraying it with 50/50 apple cider vinegar and water every hour or so after the first 3-4 hours. That’ll re-moisten the bark and let it soak in more smoke. When I do beef jerky, I put it in wet (right after taking it out of the marinade) instead of patting it dry. That way it stays moist as long as possible to soak in smoke flavor before it dries out. Those tips have worked awesome for me so far.
How do you do overnight cooks if the water runs out in 5-6 hours? Is it ok to just let it run dry?
The water runs out in about 4 hours at 250. It is ok to run it dry just less humidity in the chamber. You don’t have to use the water pan.
My pan says keep it 3/4 full or risk fire
@@beermaker1100
Just bought one.. used it a few times so far... only complaint is can't put it on 275.. and it just doesn't smoke like I thought it would..???
Pellets burn much cleaner than charcoal or wood so you don't see that much ash in the smoke. But as long as you're using good pellets with strong flavor (I like hickory), the flavor will definitely be there. You should also see smoke when you open the cooking chamber, even if you don't see a lot coming out the chimney. I'll make a followup video on this.
Hi James, I'm a newbie can you pass along a good bone in chicken breast recipe please.
Can you tell me why my IT keeps blinking?
Great video man. Is there a jail break for the temperature setting? Would be nice to have some more options.
Good question! Since there is no USB port on the outside, would probably require taking the controller out to flash new firmware vía UART (assuming you could reverse engineer it. Not a task for the faint of heart!
@@james11h , I wonder why they designed the temp increments the way they did. To especially leave out the hard hitting 275 blows my mind. Maybe one day there will be a Mario Bros hack to get it right. Bought one anyway🤣🤣
@@MG-G2G Looking at the pit boss forums you may be able to send the board in for a firmware update from pit boss to allow for 10 degree increments up to 300 and 25 degree increments after. apparently it takes about a week
@@badman564 , I will give them a call and confirm. If that’s the case, it may be worth it for some to get the update. Thank you for the reply and recommendation.
@@MG-G2G exactly! PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to!
I have this exact same model and it needs a tighter temperature gradation!
Hey nice video. Do you think a 12lb turkey would fit in the smoker ok? Also how many racks of baby back ribs do you believe would fit in it. Thanks
The racks are removable so you could definitely fit a turkey in there. As far as ribs go, you could fit two to a rack (8 total) if you lay them flat. I bet you could fit a bunch more if you hang them sideways, but there’s a balance cause if you overcrowd it, the ones in the middle might not get as much smoke.
Thank you
I was smoking for only 6 hours today and my neighbor got all butt hurt about the smoke.
PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to!
I have this exact same model and it needs a tighter temperature gradation!
Just got mine yesterday, very hot but not seeing much smoke at all - barely noticeable if any. Do you notice smoke rolling from the chimney?
The pellets burn very cleanly so you won't see a lot of visible ash coming out of the chimney, except maybe at the beginning when it's first lighting up. But the smoke is definitely there. You'll see it when you open the cooking chamber mid-smoke. Most importantly, you'll see the nice pink smoke ring on your meats and get that great smoked taste. If the taste isn't what you expected, play around with different pellet types (hickory will give you the most intense flavor), and try lowering the temperature to go for a longer smoke. I think I'll make a video on my tips/tricks with pork butt on the pellet smoker where I'll go over what to expect.
Deprnds on how much smoke u want.Set on low & let it work.
I just bought a green mountain Daniel Boone smoker and I’m kind of regretting it. I wish I would of knew about this one before I bought the other one. I’m seriously contemplating buying this one as well lol.
Yeah the nice thing about vertical smokers is that they're designed from the ground-up for smoking...unlike Traeger-style units that are grills with a smoke mode, basically. Great capacity, designed for extended use. Something I didn't mention in the video is that they're also great for keeping your grilled meats warm and flavorful when you're hosting a BBQ. Made some carne asada and grilled drumsticks last weekend for like 20 people and the Pit Boss was perfect for keeping them warm @ 150 degrees. So there's a few good reasons why you should have both a grill and smoker instead of a 2-in-1!
@@james11h thanks for the reply James. I went ahead and got the series 4 today and in the morning I’m starting a pork shoulder. I’m definitely looking forward to it. This smoker feels and looks like it’s really good quality.
where did you get the baby yoda?
I preordered it from Amazon like a year before it released 😅 big Mandalorian fan
I have recently bought the PBV4PS2 & love it, however, there is one major design flaw that could possibly lead to a grease fire with an easy fix. Check out Frank Storms Facebook post on this subject. facebook.com/groups/523049782426658/user/100001257830384