Great videos! Just an update from our previous conversation about my 1150. I am returning mine to Lowe’s and going to try another 1150. I think it was a dud I was basically told to keep returning them until I get a good one. Nothing they said do worked so they said probably bad controller. We’ll see when I get new one.
Another dude on YT shows that the catch plate underneath the racks has a great big space where it ends at the temp probe. They make a mod that fits in and fills that space and is suppose to end all temp swings. Have not tried it yet but check it out.
I just got the Pit Boss 1150 Version 3 pellet smoker. It has all the modifications that I have seen that people have been asking over the years. I have noticed some people have put aluminum foil over the dome surface to make cleanup easier. I don't know if that is a good idea. Pit Boss people told me not to do that. How about cleaning. After 6-12 months of use cleaning the grill out every 2 cooking times is it good to use a degreaser to get rid of the build up grease inside? I also have been told to use a plastic scraper to clean the inside walls of the unit. Any other suggestions would be helpful.
That's pretty awesome! I clean it with a brushless brush, it has coils instead of bristles. The smoker doesn't have to be spot clean either but routine cleaning to prevent grease fires is optimal. I wouldn't put foil over the heat deflector personally. I haven't had the need to do so even in very long cooks. I hope this helps!
This seems to have worked well. The temps still swing but I think that’s with any pit honestly. If I want 250 I set it to 300. When it hits 300 I let it hold for a few minutes and open the lid and put the meat in. Then I set it at 250 and it will normally go below 250 but if I hit the prime button a couple times it will go to 250 and stay. I have no issues doing this.
Hell yeah my man!! It's a very good smoker for sure! Unfortunately mine had a glitch and it died on me but Pit Boss came in and sent me a 1600 at no cost :o
How is the smoke flavor on the new pit boss 1150?? I just Sold my pit boss 1100 and the 75 degree temp swings drove me insane, along with uneven temps across the grates, and the smoke flavor just wasnt there! Now I here about smoke tubes and trying different pellets.. do the smoke tubes really help get close to stick burner flavor?? Im next door in South Louisiana..
We actually have a video of us comparing the 1150 vs the vertical. The 1150 produces so much smoke flavor it's incredible. I personally wouldn't do smoke tubes, nothing but dirty smoke in my opinion. You want that blue smoke only.
It may but its not uncommon to get small jumps here or there depending on the pellet brand you get. Lumberjack and Bear Mountain Pellets are a go to since they don't have any fillers on their pellets.
@@ElSenorBbq I’m going to try it and let you know the results. I’m new to the pellet smoker game so I’m still learning lol thanks again bro! You gained another sub !
@@carsonw7229 Haha anytime my man! If you look at the 1 year review for the Pit Boss 1600, there are some stuff I do there that transfers over to the 1150 as well like the heat shield. I loved my 1150 and I don't think that I would have traded it for anything else but Pit Boss sent me a 1600 so now I have that with me. Cheers!
I have been doing lots of research on a new smoker. I started with the 1150 pro then with all the issues with PID I started to look at offsets. Now with your video and a little help from your subscribers I may start looking back at the Pit Boss. Now the question is 1150 or 1600 pro?
Pit Boss 1150 temp Run-A-Way I purchased my Pit Boss last November when Lowe’s had their $500 off sale. I used it twice without any problem. The cooking temp was rock solid. Yesterday, Feb 14th I put some chicken leg quarters and hamburger meat on the Pit Boss. I had the temp set at 270 deg F. I have been watching the You Tube videos on cooking chicken leg quarters at 270 deg F. for about 3-4 hours. I was outside watching things when in about 2 hours my temperature went from 270 deg to 310 deg F. I hadn’t changed anything. I called Pit Boss and talked to Mr. Jo. He hadn’t had a clue. He ask what kind of pellets I was using and I told him Oak Kingsford pellets. He said he never heard the name Kingsford pellets or charcoal bricks. The pellets were new and dry so I don’t know what was going on. I always clean out all the pellets when I cook. This includes all the pellets in the auger tube. Anyone have this problem?
It is because the heat collects on the stack side before escaping. I've removed the rain cap and smoked that way and it helps a bit but it's always going to have the most amount of heat on that side. I wouldn't worry though, use it to your advantage. If you are smoking a brisket, put the point side of the brisket to the stack side. If some ribs are taking a bit longer to cook, set it to the right side. It's all about how you use it.
No. I ended up sending it back to pitboss and they updated the controller board. After the update it held better at lower temps but wouldn't go above 350. I ended up returning to lowes and got a recteq rt-590.
Not at all. Pit Boss told me to keep everything stock with the new updated controller and it's been fine. There is a small issue though and I made a new video about it but it hasn't happened since
Jeez.. ive been fighting this bastard for 3 years, finally after email tag with pit boss reps "troubleshooting" with me I finally insisted on a new probe, which they are now sending. Really was thinking i need a new controller and maybe I do. I could NEVER get stable temps, just swinging all over the map. i have a dial guage and a SMOKE Thermo works and those two are almost exact with each other but the bloody probe isnt ever usually close to either. Im going to give this a try, it actually makes sense this would be an issue.
@El Señor BBQ Well, it looks like a win here. I was supposed to receive a new temp probe before Saturday, but it was delayed, and im smoking some bacon (pork bellies) sections after dry brining for a week. I got the cover plate removed, scotch bright pad scrubbed the probe and set to smoke setting. Its been stable for over 3 hrs now at 145 to 155. Its just below freezing today. So, I think this helped more than it could hurt, at least in my experience, and the temp probes seem to all be pretty close in temps. Good catch.
Great videos! Just an update from our previous conversation about my 1150. I am returning mine to Lowe’s and going to try another 1150. I think it was a dud I was basically told to keep returning them until I get a good one. Nothing they said do worked so they said probably bad controller. We’ll see when I get new one.
Probably. Most have had success but it might just be a dud. Let us know how it goes!!!
So the older model you should remove this? I have a 820D thats when they were still brown
Just got mine assembled, I'll be removing it. Thanks for your awesome videos! Keep them coming, I have learned a lot! I'm new to pellet smoking.
Of course we'll keep posting more Videos you welcome.
Another dude on YT shows that the catch plate underneath the racks has a great big space where it ends at the temp probe. They make a mod that fits in and fills that space and is suppose to end all temp swings. Have not tried it yet but check it out.
If you watch my 8 month review, I talk about that in detail and my overall experience regarding temps. It's a pretty good video!
Guess what I’ll be doing before my next cook. Thank you brother.
Thank you for the kind words.
I’ll be trying this tomorrow! I always clean my temp probe as well with a wet paper towel and a bit of dish soap just to keep it clean!
I just got the Pit Boss 1150 Version 3 pellet smoker. It has all the modifications that I have seen that people have been asking over the years.
I have noticed some people have put aluminum foil over the dome surface to make cleanup easier. I don't know if that is a good idea.
Pit Boss people told me not to do that.
How about cleaning. After 6-12 months of use cleaning the grill out every 2 cooking times is it good to use a degreaser to get rid of the build up grease inside?
I also have been told to use a plastic scraper to clean the inside walls of the unit.
Any other suggestions would be helpful.
That's pretty awesome! I clean it with a brushless brush, it has coils instead of bristles. The smoker doesn't have to be spot clean either but routine cleaning to prevent grease fires is optimal. I wouldn't put foil over the heat deflector personally. I haven't had the need to do so even in very long cooks. I hope this helps!
This seems to have worked well. The temps still swing but I think that’s with any pit honestly. If I want 250 I set it to 300. When it hits 300 I let it hold for a few minutes and open the lid and put the meat in. Then I set it at 250 and it will normally go below 250 but if I hit the prime button a couple times it will go to 250 and stay. I have no issues doing this.
Thank you for those words, keep using your Pit Boss it will keep learning and get better over time . Be sure to like & subscribe for more videos.
Doesn’t sound like it worked for you..
Your problem is a bad temp probe. Put boss sent me a new one. Super easy to install
Good videos man!!! Got the Pitboss PS 1150 yesterday and love it!
Hell yeah my man!! It's a very good smoker for sure! Unfortunately mine had a glitch and it died on me but Pit Boss came in and sent me a 1600 at no cost :o
How is the smoke flavor on the new pit boss 1150?? I just Sold my pit boss 1100 and the 75 degree temp swings drove me insane, along with uneven temps across the grates, and the smoke flavor just wasnt there! Now I here about smoke tubes and trying different pellets.. do the smoke tubes really help get close to stick burner flavor?? Im next door in South Louisiana..
We actually have a video of us comparing the 1150 vs the vertical. The 1150 produces so much smoke flavor it's incredible. I personally wouldn't do smoke tubes, nothing but dirty smoke in my opinion. You want that blue smoke only.
Every time I set my smoker to 225 I get random jumps to 250 or higher. Would removing this cover plate fix that?
It may but its not uncommon to get small jumps here or there depending on the pellet brand you get. Lumberjack and Bear Mountain Pellets are a go to since they don't have any fillers on their pellets.
@@ElSenorBbq I’m going to try it and let you know the results. I’m new to the pellet smoker game so I’m still learning lol thanks again bro! You gained another sub !
@@carsonw7229 Haha anytime my man! If you look at the 1 year review for the Pit Boss 1600, there are some stuff I do there that transfers over to the 1150 as well like the heat shield. I loved my 1150 and I don't think that I would have traded it for anything else but Pit Boss sent me a 1600 so now I have that with me. Cheers!
I have been doing lots of research on a new smoker. I started with the 1150 pro then with all the issues with PID I started to look at offsets. Now with your video and a little help from your subscribers I may start looking back at the Pit Boss. Now the question is 1150 or 1600 pro?
1150 all day. Check the latest video on the controller update
Great find! I have a few buddies with the same problem.
Give it a go! It might take a bit to get there because now it has to relearn but once it's set, its set.
Pit Boss 1150 temp Run-A-Way
I purchased my Pit Boss last November when Lowe’s had their $500 off sale.
I used it twice without any problem. The cooking temp was rock solid.
Yesterday, Feb 14th I put some chicken leg quarters and hamburger meat on the
Pit Boss. I had the temp set at 270 deg F. I have been watching the You Tube videos on
cooking chicken leg quarters at 270 deg F. for about 3-4 hours.
I was outside watching things when in about 2 hours my temperature went from 270 deg
to 310 deg F. I hadn’t changed anything. I called Pit Boss and talked to Mr. Jo. He hadn’t
had a clue. He ask what kind of pellets I was using and I told him Oak Kingsford pellets.
He said he never heard the name Kingsford pellets or charcoal bricks.
The pellets were new and dry so I don’t know what was going on. I always clean out all
the pellets when I cook. This includes all the pellets in the auger tube.
Anyone have this problem?
What was your outside external temperature? I'll be removing mine tomorrow
We were in the 60s today. We are in deep south texas.
When I’m set at 270 a rubber made thermometer says 250 in the middle and 310 on the stack side. Is this a normal difference?
It is because the heat collects on the stack side before escaping. I've removed the rain cap and smoked that way and it helps a bit but it's always going to have the most amount of heat on that side. I wouldn't worry though, use it to your advantage. If you are smoking a brisket, put the point side of the brisket to the stack side. If some ribs are taking a bit longer to cook, set it to the right side. It's all about how you use it.
@@ElSenorBbq you have such a great attitude. Thanks for the reply. I feel a lot better.
I need to go check that out on mine right now
I would go ahead and contact Pit Boss and get you the updated controller. It'll do so much better once you get the updated firmware.
@@ElSenorBbq nice thanks
Dude if this works I owe you. Totally subscribing to your channel. I'll have to check my buddy's recteq. Easy fix if it works. I'll let you know
Did it work???
No. I ended up sending it back to pitboss and they updated the controller board. After the update it held better at lower temps but wouldn't go above 350. I ended up returning to lowes and got a recteq rt-590.
@@gregowee1984 thanks for the update I just got a pit boss so will see how it goes 😒 😂
Do you still recommend this mod?
Not at all. Pit Boss told me to keep everything stock with the new updated controller and it's been fine. There is a small issue though and I made a new video about it but it hasn't happened since
@@ElSenorBbq okay thanks. I just ordered my smoker today so I'm pretty excited.
@@Gurule
Man you will love it 😀
Jeez.. ive been fighting this bastard for 3 years, finally after email tag with pit boss reps "troubleshooting" with me I finally insisted on a new probe, which they are now sending. Really was thinking i need a new controller and maybe I do. I could NEVER get stable temps, just swinging all over the map. i have a dial guage and a SMOKE Thermo works and those two are almost exact with each other but the bloody probe isnt ever usually close to either. Im going to give this a try, it actually makes sense this would be an issue.
Be sure to report back!
@El Señor BBQ Well, it looks like a win here. I was supposed to receive a new temp probe before Saturday, but it was delayed, and im smoking some bacon (pork bellies) sections after dry brining for a week. I got the cover plate removed, scotch bright pad scrubbed the probe and set to smoke setting. Its been stable for over 3 hrs now at 145 to 155. Its just below freezing today. So, I think this helped more than it could hurt, at least in my experience, and the temp probes seem to all be pretty close in temps. Good catch.
i am going to try this with mine, and if this doesn't work i am taking it back. Fingers crossed
Si did it work ?
Worthless video. You never show us where this part came from.
It's right there covering the temp probe. It's literally on the title. Left side, right on the temp probe.