Awesome video Sgt. This unit looks to be the best value large pellet cooker on the market right now by a long shot. Pit Boss gonna sell a ton of these.
too bad it is EXCLUSIVE to ONE store that charges $373 for shipping on top of the $1299 MSRP. Id buy one in a second if they had availability at say....... MENARDS as well. Just like their Pit Boss Competition Series 1600. Both available at Menards AND Academy Sports. --- Listen up Pitboss!!!
I like your cooking method. It seems to be different than a lot of people’s process but yours seems easier. I’m sure there’s not too big a difference in flavor. Your bark is epic!
On my new 1250 Platinum, I cook the same way. Remove the top grate. Meat on the middle grate and giant disposable pan with water underneath on the main grate. Mellows out the hot spot over the fire pot and keeps the grill clean.
I'm glad Pit Boss made a model where you can access the fire box without taking off the grates, searing handle, and heat shield. Unfortunately my Navigator doesn't have that luxury.
Please do a nice steak on the Titan and demonstrate the sear function. It looks like this style with the open burn pot might actually get hot enough to do a proper sear.
"Stupid bug" Welcome to Texas. Doesn't matter what time of the year, always some kind of critter around. Definitely interested in the cold smoke feature. Drooling watching you cut the brisket.
Man, that Titan definitely threw a lot of ash around, looks like an awesome smoker though. I have the pro 1150 and it's never disappointed. Your pit boss 1150 vs the traeger 22 video actually convinced me to buy that smoker 👍🏻
Yeah, my new 1250 Platinum kinda does the same thing, but was told that it will get less flying ash as the smoker breaks in, and all the surfaces get covered with oily smoke. Was also told to empty the ashes from the fire pot, but leave the ashes on all the surfaces because ash stick to ash.
since the burn pot is removable, i'm wondering how easy it would be to replace the ignition rod on this grill? The reason I ask is because i've already had to replace the ignition rod on my pit boss platinum brunswick twice in the first year i've had it, and it's a pain to have to empty the hopper, flip the unit upside down, and remove the box from the bottom and fish the wire through. Ease of maintenance and repair is a big deal.
Being super critical, smoke ring is thin, but fat cap should have been up. That didn't seem like a full Packard brisket as really no flat. Burnt ends are always a must cut in videos. Probably could have pulled the brisket at 195 and do a hold over especially a wagu one for 10 hours. The foil prevents the brisket from "breathing" keeping the bark, but I interesting wrapping method. Ok now just being a family dude, hell yeah easy cook, looks freaking bomb, and delicious. Oh you might want to try a serrated knife when cutting, MIGHT cut easier.
Did they fix the app at all? Mine just crashes and disconnects over and over. I quit using it and went to using my Thermo pro monitor. The problem with them is I would have to enlarge the hole if I want to run them through the size of the chamber.
I'll put it in cold from the fridge. But I do know some that will let it come up to room temp. I really can't tell a difference so to me longer in the smoker (when colder) means more smoke flavor, so win-win.
How is the weekend or holiday weekend bandwidth on the Pit Boss server with regards to actually giving you the probe/temp warnings or alarms that you have set on the App? I know that another well known brand that likes to mimic a bull has lots of issues due to the fact that they do not have enough server capacity/bandwidth so on weekends when most folks do their smokes it 😂fails to give you probe temp warnings that were set but on less busy week nights it may work just fine. What is your experience with Pit Boss on busy weekends?
I may be wrong, but when putting the controller into “Smoke Mode,” doesn’t the P-setting only apply to the lowest temperature setting? So setting the controller to P7, then changing the temp to 225 negates the P-setting. With the 1600 Elite, since the controller is DC not AC, the smoke mode allows for variable auger and fan speeds at any temperature while in smoke mode. You can still adjust the P-setting for the lowest temperature setting as well, but outside of that, the smoke mode allows for variable fan and auger. Not sure if this controller is DC or not, but pretty sure the P-setting only applies to the lowest temperature setting.
Just found your channel, but I am wondering, at the 13:26 of the video, the smoke exhaust outlets look like they are already rusting. Is this accurate , or am I seeing something different? Hate to have my brand new Pit Boss already rusting a couple weeks after i bought it.
What a nice guy you are, to share it with your family. I sure hope the helped in some fashion to earn a slice or two. I've never owned a smoker or for that matter my own bbq grill, so please forgive this question: does a smoker like that need a power source? I'm seeing all the electronics and I am thinking it has to be plugged in for that stuff to work, am I correct? Where I am in upstate NY, deer are in the neighborhood (like the other day, I counted 10 in my back yard), but as they are vegetarians, I'm not concerned about them. But would the cooking of the meat like that in an overnight, or even a long day-time, smoke attract other animals that might want a slice? Thanks. Almost forgot, I am now a subscriber.
would love to see a video of this grill "grilling" chicken, burgers or steak. I am always concerned that these "smokers" dont get hot enough to sear or char. I guess the pit boss has the searing vent in the center for steaks, but you wouldn't really use that for chicken or burgers or something were you wanted to cook a dozen or more and still get a nice char. I'm not a fan of the "smoked" burgers that come off my smoker because they are a bit too dry. Need something more "hot and fast"
Academy sold through their initial inventory in less than a week, once stores get replenished they will have them in stock again. They knocked it out of the park with this smoker so it’s hard to keep it in stock. 😂
@@GrillSergeant Thanks for responding. I figured they sold out, couldn’t even find them for sale on the PB site. Glad I still have my Nav 1150G but looking to upgrade
I got the Pit Boss Titan a few days ago and i have been unable to connect to WiFi at all. Support was unhelpful. Anyone here having the same issue by chance and figured it out?
I think the only thing I am curious about with the rack system is the orientation of the lines of the grates. Typically we brush the grates from front to back in a straight line to clean. These grates go left to right. May not be a big deal cleaning but I guess we'll see. I'd hate to have to pull the racks out completely every time just to brush. Get that torch ready! lol
Someone else mentioned not an impressive smoke ring. I have to agree for such a long cook time. I smoked a smaller brisket Sat on my Yoder 640 for 9 hrs and had twice the smoke ring. Looks awesome otherwise!
I love Texas wagyu, the real Japanese wagyu has too much fat. Texas or Australian are perfect. Do you cut the point at a different angle? The gain in the point is always different from the flat. #yut #USMC
Does your Titan connect to wifi? Everybody else is waiting for a fix in the app. Sure, I could buy a wifi thermometer, but why should I have to after spending $1400.
There is a NATIONWIDE BEEF SHORTAGE COMING.. Estimate is WE ARE 20 million lbs below average.. LOOK HOW HE SAYS ONLY !! $ 100 Dollars for this fatty beef roast.. Programming for HIGHER PRICES COMING.... Yesterday a different video about a $40.00 WALMARTs Tomahawk Rib steak..!?? I very never seen 1 there.. 2.. last price I checked in Catskills NY was. $40 a pound.
@GrillSergeant I live upstate NY.. MY Next door neighbor is a milk farmer several hundred cows.. says he regrets selling off his new beef.. and the shortage is coming and Hitting soon. MILLIONS OF LBS Nationwide shortage
Pepper Grinder meets the "Drill" Sergeant. Well done, Grill Sergeant, well done.
I was thinking Tim the Toolman and his quest for More Power!!
I laughed pretty hard when you used the drill to grind your pepper. 😂 Great video
The tip on the two cuts at the trimming stage to know if your slicing the right direction after cook. MONEY!
That drum smoker is MASSIVE. HOLY SHIT
I wonder where he got it from I can't find that same one anywhere
@@LewisThomas-pu3uq I saw them I think on there website. Or amazon
😂😂😂😂he has little man disease
Thanks for the heads up on Tebben Ranch. I just ordered a couple of briskets along with a few other items. 👍🏼
Looks amazeballs!! Great job. Thanks for showing us your brisket style!
Awesome video Sgt. This unit looks to be the best value large pellet cooker on the market right now by a long shot. Pit Boss gonna sell a ton of these.
too bad it is EXCLUSIVE to ONE store that charges $373 for shipping on top of the $1299 MSRP. Id buy one in a second if they had availability at say....... MENARDS as well. Just like their Pit Boss Competition Series 1600. Both available at Menards AND Academy Sports. --- Listen up Pitboss!!!
Well done man. Thank you! That was great. Enjoy!
Looks fantastic Andrew, Titan did an amazing job! Definitely looked delicious. Cheers 🍻
Awesome video. Brisket looks fantastic! Well done my man😎🫡
Strong work amigo! That’s one impressive smoker and the brisket supplier? Yes!!!
Brisket came out beautiful and that pit looks like a very nice smoker. I'm not gonna lie, I'm interested in this thing. Thanks!
I like your cooking method. It seems to be different than a lot of people’s process but yours seems easier. I’m sure there’s not too big a difference in flavor. Your bark is epic!
Looks amazing! Looks delicious! Thank You.
On my new 1250 Platinum, I cook the same way. Remove the top grate. Meat on the middle grate and giant disposable pan with water underneath on the main grate. Mellows out the hot spot over the fire pot and keeps the grill clean.
Great vid, love your channel 👍🏼
That’s awesome. I am eyeing the smoker down trying to behave like a good little boy because damn that things got a price tag.
Awesome awesome video!!!! Looks amazing!!! Great job.
Man that pit is nice! And I need me some of that brisket! Killed it bro! 🔥🔥
Now that's Brisket perfection right there, ....fantastic looking bark yes indeed. Cheers!🍻👍💯
Dayum that looks amazing 👏
I'm glad Pit Boss made a model where you can access the fire box without taking off the grates, searing handle, and heat shield. Unfortunately my Navigator doesn't have that luxury.
This smoker looks amazing and the brisket look yummy.
Great video. Currently smoking two briskets right now
I just did the burn out on my new 850 pro. Can’t wait to try this brisket
I go fat cap up on all grills and offset. That way is how gotten all my best pellet, kamado, kettle, drum/ smokey mountain, and offset.
Please do a nice steak on the Titan and demonstrate the sear function. It looks like this style with the open burn pot might actually get hot enough to do a proper sear.
It does
Awesome grill! considering on upgrading from the Pitboss Pro 3 1150.
not a bad looking brisket. titan looks like a great pit.
I'm gonna take your word on it, because just the other day I heard the grill sergeant say..... my way or the highway😂
😲 that drill tip 😅 BRILLIANT
"Stupid bug" Welcome to Texas. Doesn't matter what time of the year, always some kind of critter around. Definitely interested in the cold smoke feature. Drooling watching you cut the brisket.
Man, that Titan definitely threw a lot of ash around, looks like an awesome smoker though. I have the pro 1150 and it's never disappointed. Your pit boss 1150 vs the traeger 22 video actually convinced me to buy that smoker 👍🏻
Yeah, my new 1250 Platinum kinda does the same thing, but was told that it will get less flying ash as the smoker breaks in, and all the surfaces get covered with oily smoke. Was also told to empty the ashes from the fire pot, but leave the ashes on all the surfaces because ash stick to ash.
Absolutely delicious!!!!
Great looking brisket….im gonna order one along with Dino ribs.
I would like to see the comparison between the Titan and the Pro series. Thank you!
Stay tuned! :)
1600 Elite PSE
@@GrillSergeant Thanks as always, great work!
No Clown!
You have so much to learn😂😂
Looks amazing how long did u rest it for? What time u started the cook and what did u end?
Did you trim the fat cap and did you smoke it fat side down? Outstanding looking brisket! Got my flavor jets GOING!!
Wowww Amazing!!
Looks great.... why no wrap earlier in the cook?
Great video
I can’t find the site where you ordered from TB AND ranch for this brisket to buy
Awesome cook. How long did you let it rest before cutting into it? Going to try my first brisket tonight 🤞
Where did you get the cutting board? It’s the largest I’ve seen.
Brisky looked killer! I’m available for samples to confirm 😎
since the burn pot is removable, i'm wondering how easy it would be to replace the ignition rod on this grill? The reason I ask is because i've already had to replace the ignition rod on my pit boss platinum brunswick twice in the first year i've had it, and it's a pain to have to empty the hopper, flip the unit upside down, and remove the box from the bottom and fish the wire through. Ease of maintenance and repair is a big deal.
Do they make heat blankets or covers for the Pit Boss Pro? Like Traiger does.
for my water pan, i use water and beer mix with aromatics
Being super critical, smoke ring is thin, but fat cap should have been up. That didn't seem like a full Packard brisket as really no flat. Burnt ends are always a must cut in videos. Probably could have pulled the brisket at 195 and do a hold over especially a wagu one for 10 hours. The foil prevents the brisket from "breathing" keeping the bark, but I interesting wrapping method.
Ok now just being a family dude, hell yeah easy cook, looks freaking bomb, and delicious. Oh you might want to try a serrated knife when cutting, MIGHT cut easier.
Where did you get the drip tray from
Killer bro!! Sold!!
Which delivers better flavors the titan or the vertical pit boss smoker?
Did they fix the app at all? Mine just crashes and disconnects over and over. I quit using it and went to using my Thermo pro monitor. The problem with them is I would have to enlarge the hole if I want to run them through the size of the chamber.
I bought rechargeable pepper corn and salt grinder. Amazon baby!
Loved the video! When you put the brisket in is it cold from the fridge or do you let it come up to room temperature before you put it in.
I'll put it in cold from the fridge. But I do know some that will let it come up to room temp. I really can't tell a difference so to me longer in the smoker (when colder) means more smoke flavor, so win-win.
How many sneezes did you edit out after hookin up the power drill to the pepper mill?😂😂
How is the weekend or holiday weekend bandwidth on the Pit Boss server with regards to actually giving you the probe/temp warnings or alarms that you have set on the App? I know that another well known brand that likes to mimic a bull has lots of issues due to the fact that they do not have enough server capacity/bandwidth so on weekends when most folks do their smokes it 😂fails to give you probe temp warnings that were set but on less busy week nights it may work just fine. What is your experience with Pit Boss on busy weekends?
Awesome pit and cook...so, no Grill Sergeant sifting required for pellets on this? 👀 😆
wouldnt that cast iron generate a considerable about of extra heat ?
I would have expected more smoke ring on a 17hr cook or is it because it was wagyu?
Are these better than the Vertical Pro series?
Pleeeeeaaaass add the link to the pepper grinder 🙏
Like your pit boss titan grill. Sorry to say i cant find any to look at. Every Academy store is out...
I may be wrong, but when putting the controller into “Smoke Mode,” doesn’t the P-setting only apply to the lowest temperature setting? So setting the controller to P7, then changing the temp to 225 negates the P-setting.
With the 1600 Elite, since the controller is DC not AC, the smoke mode allows for variable auger and fan speeds at any temperature while in smoke mode. You can still adjust the P-setting for the lowest temperature setting as well, but outside of that, the smoke mode allows for variable fan and auger. Not sure if this controller is DC or not, but pretty sure the P-setting only applies to the lowest temperature setting.
Did you use Pitt Boss water?
Just found your channel, but I am wondering, at the 13:26 of the video, the smoke exhaust outlets look like they are already rusting. Is this accurate , or am I seeing something different? Hate to have my brand new Pit Boss already rusting a couple weeks after i bought it.
That’s pellet ash and smoke char.
Let's Gooooooooooooo!!!!!!!
How much smoke compared to a pit boss pro?
What a nice guy you are, to share it with your family. I sure hope the helped in some fashion to earn a slice or two.
I've never owned a smoker or for that matter my own bbq grill, so please forgive this question: does a smoker like that need a power source? I'm seeing all the electronics and I am thinking it has to be plugged in for that stuff to work, am I correct?
Where I am in upstate NY, deer are in the neighborhood (like the other day, I counted 10 in my back yard), but as they are vegetarians, I'm not concerned about them. But would the cooking of the meat like that in an overnight, or even a long day-time, smoke attract other animals that might want a slice? Thanks.
Almost forgot, I am now a subscriber.
Welcome! You are correct they run off a 110v power. I don’t think a deer could open the lid but I’ve seen some deer do some crazy things. 😂
would love to see a video of this grill "grilling" chicken, burgers or steak. I am always concerned that these "smokers" dont get hot enough to sear or char. I guess the pit boss has the searing vent in the center for steaks, but you wouldn't really use that for chicken or burgers or something were you wanted to cook a dozen or more and still get a nice char. I'm not a fan of the "smoked" burgers that come off my smoker because they are a bit too dry. Need something more "hot and fast"
more pepper....was that a freebie from P.B. or did you buy it...makes a difference..
Thank the lord for spindles. 😀
Will the Pit Boss Titan hold at 150 degrees for a 12 hour rest?
Yep. Kinda is a game changer if you plan on resting your meat in your smoker.
I like the Titan the only issue is I cannot get in Alberta Canada 😢
Can’t find the Titan anywhere to purchase. Any recommendations?
Academy sold through their initial inventory in less than a week, once stores get replenished they will have them in stock again. They knocked it out of the park with this smoker so it’s hard to keep it in stock. 😂
@@GrillSergeant Thanks for responding. I figured they sold out, couldn’t even find them for sale on the PB site. Glad I still have my Nav 1150G but looking to upgrade
Tallow filter link takes you to the shaker
Updated. Thanks for the heads up.
@@GrillSergeant Thanks it will help with my bacon grease to!!!
I got the Pit Boss Titan a few days ago and i have been unable to connect to WiFi at all. Support was unhelpful. Anyone here having the same issue by chance and figured it out?
Alright brother, I wouldnt feed that to my dogs.... Cause I'd eat the whole damn thing! LOL
😂
Your going up against Flossy Carter🤣😂🙃😋🤣
shoes needs to check that for quality, pluck it and file it..
@@weege001 My man.....
@@weege001 Every once in a while I catch myself saying " This pits a go" 🤣🤣🤣
GIVING THIS GRILL TO ACADEMY TO SELL IT ..BIG MISTAKE ...ACADEMY WANTS 500 FOR DELIVERY..BACK TO TRAEGER
I soak my briskets in apple juice for 48 hours before I smoke them.
I love that rack system on the titan. Brisket looked killer. Where your Cowboy hat. That give you street cred. You nailed it.
Street cred lost, brisket cred plus 1
I think the only thing I am curious about with the rack system is the orientation of the lines of the grates. Typically we brush the grates from front to back in a straight line to clean. These grates go left to right. May not be a big deal cleaning but I guess we'll see. I'd hate to have to pull the racks out completely every time just to brush. Get that torch ready! lol
Someone else mentioned not an impressive smoke ring. I have to agree for such a long cook time. I smoked a smaller brisket Sat on my Yoder 640 for 9 hrs and had twice the smoke ring. Looks awesome otherwise!
Beef tallow lol
Funny how everyone does this to brisket now even though it does not yield any outcome
5:10 when your IQ is over 9000 :D:D
What was the total cook time??
12 hours on the smoker, 2 hours rest
Thanks,, so to get to probe tender did it take an additional hour?
@@4TH.WALLBREAK Yes. Just check it every 30 mins after it hits 200 and pull it when it’s probe tender.
I love Texas wagyu, the real Japanese wagyu has too much fat. Texas or Australian are perfect. Do you cut the point at a different angle? The gain in the point is always different from the flat. #yut #USMC
Awesome video! Hopefully they’ll get more inventory soon. They’re sold out of brisket. 😢
So, you paid $200 for the pepper cannon and it still doesn't grind pepper fast enough? Lol
“cannon”…almost 😂
@@tron45 I also love when people smoke a wagyu brisket and say "Look how juicy it is!". Like, wtf did you expect at that price point? Lol
why not rap at 160 170 and wrap at the end
Great question. The main reason is you really only want to wrap once you are happy with the bark. Sometimes I find 165-175 is still too early.
Why don't you wrap your brisket at 170.
My wifi won't connect....
Im having a difficult time believing the cost is under 100
Tebben ranches is out of brisket 😞
I hope Pit Boss has fixed all their faults with there product . The most thrown away Pit I’ve ever seen
That brisket looks like it was already trimmed. And $100 does not seem realistic for that brisket.
Pretty sad you sold out Sarg... It's not fully functional and you are providing misleading info for potential buyers. Sad really...
Zero clue what you are talking about bud. Is there something wrong with your Titan?
Does your Titan connect to wifi? Everybody else is waiting for a fix in the app. Sure, I could buy a wifi thermometer, but why should I have to after spending $1400.
There is a NATIONWIDE BEEF SHORTAGE COMING.. Estimate is WE ARE 20 million lbs below average.. LOOK HOW HE SAYS
ONLY !! $ 100 Dollars for this fatty beef roast..
Programming for HIGHER PRICES COMING....
Yesterday a different video about a $40.00 WALMARTs Tomahawk Rib steak..!?? I very never seen 1 there.. 2.. last price I checked in Catskills NY was. $40 a pound.
😂 Have you seen Wagyu prices on brisket? That would normally run $150 - $200+ but yes I agree with you that beef prices in general are crazy high.
@GrillSergeant
I live upstate NY.. MY Next door neighbor is a milk farmer several hundred cows.. says he regrets selling off his new beef.. and the shortage is coming and Hitting soon. MILLIONS OF LBS Nationwide shortage
So, what if I just want to grill a couple of steaks, can this smoker handle that task, or do I still need a regular grill as well?
That’s what the sear function is for. You get flames up to 1000 degrees to sear those steaks! 🥩 This grill / smoker can do it all.