One tip I would give is not to dump the whole bag in the hopper. The bottom of the bag contains allot of fine pellet dust. This can build up + absorb moisture and clog up the auger.
My man brought a pellet grill home and I had never used one. Oh my goodness! I will never cook on a stove again! This is the most bestest thing that has ever come in to this woman's cooking life lol
All good advice but I'm really glad I got a small tabletop Pit Boss even though I'd have a hard time entertaining. It preheats in 4-5 minutes and absolutely sips pellets. Makes me use it even more because it fits my lifestyle so well. If I end up entertaining more, I'll just buy a second bigger one because they've gotten so cheap lol.
Yep, my first smoker was an 18" as well, straight away made 2 racks of ribs and realised i needed bigger as i couldn't fit any more ribs in at the same time
Love the hinge mod!! You’re definitely not lazy, you just don’t like doing certain things and love doing others. Not much different over here! Good stuff bro. Subscribed.
I got the Pit boss sportsman for Christmas, just using the smoker side today for some pulled pork!!! So excited. It’s been rad switching from a Weber 24” charcoal bbq over to the grill side of this bad boy, now it’s time for smoke on!
Ive had flame out because I didnt clean the ash pot, and I had a flare up because I didnt clean the dripping tracks. So all my issues were my own fault....
I don't know the amount, your burn off is more about time. I don't recall how long you need to run your pit to do a significant burn off for the should be in the owner's manual. If I had to guess it's going to be like an hour at super high temperatures. 1 hour shouldn't be too many pellets but you could always over fill and remove the pellets that are left over later, at least you can easily remove pallets from the 1100 Pro that I have not sure which model you picked up. I know it's not an exact answer but hopefully it helps. The owner manual should have what you're looking for..
This is probably a stupid question, but do you end the smoke as soon as your meat reaches temp? For example: I smoked a 3lb chuck roast the other day at 225 degrees, it reached 160 degrees at like 2 hours, but the directions I was following said to smoke for 6 hours, so I did 6 hours.. and then once that time was up, I raised the grille to 275 degrees and I smoked it with it wrapped in tin foil til the meat reached 200 degrees. When I pulled it out, I let it rest for an hour, and it was hard and dry.. it was not falling apart tender like I expected it to be.. did I cook it too long? Should I have wrapped it in tin foil and brought the meat to 200 as soon as it hit 160? Instead of smoking it for the entire 6 hours even though it reached 160 at 2 hours?
You got to cook to temp, not to time. Yes, you should have wrapped when you hit internal. For my typical chuck roast its about 2 hours at 225 - but again you got to check temp.
Ok. I just bought a Traeger and am a grill novice. Looking for a new hobby. This video was so helpful and hilarious (love the drink breaks lol). New subscriber!
1st time watching a video of yours! I've had my 1150 Pro Series for about 6 months now and some of what you explained has made me notice a few things that I need to be doing better to produce a better outcome with the food I smoke. Thanks for the advice my man!!
Only while on the Smoke setting. Then you can adjust you P setting. Think P = pause, the higher your P value the longer the pause of the auger. Make sense?
@@1526BBQ no...it only had a one year warranty...I didn't buy extended warranty..heck my treager lasted 15 years ..I love my pit boss don't get me wrong but yea I will never ever leave my grill alone again..
@@1526BBQ - Well, we’ve used it twice to good effect so far. We love applewood pellets! My mother-in-law doesn’t like gas grills, so this was a good compromise. Do you happen to have any advice about how to efficiently clean a pellet grill? It’s a big one and I want to keep it clean without having to take forever. I’ve subscribed, so keep up the great work!
Saturday at noon Eastern time I am dropping a video on how I keep mine clean - maybe you could use some of those techniques on that Weber! Thanks for the sub!!
I dont. I should, but I dont. If I ever do, or if you do, dont put any near the flame broiler. From the little research I did on the internet, aluminum foil will vaporize under high heat expelling toxic gas. How toxic? I have no idea, maybe once or twice is no big deal. But I decided not to risk it and not to wrap.
Good video. Helpful info. I've had my Traeger for about 6 years. I would say another important tip is understanding how to restart after a flameout.. On a Traeger it's an "LER" code on the display. It is crazy important that the firebox is cleaned out after a flameout. Which sucks because there is probably meat on the grills. But the auger will potentially dump a ridiculous amount of pellets into the pot. It has to be cleared out before you restart it.. Otherwise. FIRE time. Not a good fire either.
I've been very worried about using the traeger since I had a fire from grease build up and too much pellet dust...I also was worried about using it in fluctuating weather... I had it on high recently and noticed the flame was a little higher and I turned it to shut down right away. should I just clean it every time I use it or just check the pot to see if there is any clogged pellets? can pellets get damaged from it being cold one day and warm the next? sorry for the stupid questions, I just don't want to blow up ! lol
You should definitely clean out your ash pot or your fire pot whatever you want to call it after every long cook. If I do a short one hour smoke I will not clean it out the next time I use it. But if I did a 3 or 4 hours smoke definitely want to clean out those ashes before you start it up again. I don't know much about the pellets being damaged going from cold to warm weather. I live in Florida, it never gets cold here. Thanks for watching!
I've been watching a buddy of mine set his Treager up and he puts foil in the bottom below the grill and it really helps keeping the grease off the metal surface and also funnels the drippings to the drain bucket. Works very well and less cleanup. He balls the foil up afterwards and throws it away.
Yeah, that good. The reason I dont do that on my Pit Boss is the exposed flame when you open the flame broiler. It melts the foil. Im not 100 percent certain, but I think aluminum fumes are not good to have making contact with food. Thanks for watching, and for adding to the conversation!!
Interesting. Look over you install versus the manual, I dont typically get ash where the meat would be. Ash will get all over, under the curved metal diffuser... Let me know
Yeah for sure. I ordered mine in the box but was delivered a pre built one. Had to jave them come back and pick it up. Parts were scratched up from building, and gaskets were missing.
@@1526BBQ My experience so far has been amazing. The set up of the grill was really easier than expected and took me about 40 min. That alone was a plus. So far I have smoked one brisket. Probably the beast I have ever tasted. I know it’s best I have ever made. I have even grilled burgers and steaks. Crank the heat up for those burgers and steaks to get the beautiful grill marks. So far mesquite and hickory are the two pellets I have tried. Hard to decuywixh one is better. Bottom line is it’s a great grill. Glad I got it and glad you shared your video and tips. Big help. Thanks again.
I've seen videos where the lid blows completely off during startup. I stir my pellets also. I use a long paint stir stick. My Pit Boss 1150 has a firepot that drops out for easy cleaning. You really need to try the Costco Kirkland pellets. For $12.99 for 40 lbs. you can't beat them. Just as good as any Pit Boss pellets I've used,
I have the same grill, passed 2 grills my pit boss seems to have trouble getting to high temperature. Can't get passed 350 on p4 setting, which I had no trouble getting to. I cleaned out my grill and cleaned temp gages both, one on top and the one in the side (inside). I put new pellets and I can see it struggle. I can set it to 400-450, and my temp will be around 300 plus, not more than 330. I got degreaser and will do a good cleaning, flush out auger before lowering my Psetting to p3. I ll go from there.
That sounds odd. You are cleaning out the ash pot, I think thats what you said. You may want to call customer service - you may need a new controller. Please let me know how this turns out.
Finally, someone who knows how to get someone to subscribe to their channel. I hate being asked to subscribe before I know if I like the video. Great video. Subscribed liked, alerted
You touched on pellets, I can’t find any video that tells me what kind to use on my classic pitt boss! Can I use the last of my Treger pellets in my new Pitt boss?
Just bought my husband the Pit Boss 24". Used it on the 4th for ribs and loved it and the ribs. My problem is I can't get the automatic ash dumper to open. It's like it's jammed or something. Any advice? I don't want to vacuum this thing every time we use it.
Welcome to the family! Unfortunately my Pot Boss does not have that feature, so I dont know how to help you. Im sorry. I have had great experiences with their customer service folks. Give them a call, they should be able to help out. Good luck!
I have a video in my queue to shot all about cleaning, each day, monthly, semi annually and annually. It should be out on TH-cam by the end of February. Thanks for watching!!
Sorry I misunderstood your first post. I think it's totally safe to put a smoke tube in your pellet grill and run it. Just do your normal start up without the smoke tube installed, then once the pit is running you can include a smoke tube - shouldnt he a problem
tip to use for those that want a stronger smoke flavor i bought a cheap cold smoke tube at walmart that can be used in my pellet smoker as well and it has worked wonders the tube can be filled with pellets as well but will slow burn them after the initial lighting of the end of the smoke tube and it lasts about 4 hours so i usually once its out dont worry about it but for real long smokes you can smoke the first fill empty it and reload it. makes a massive difference if your like me and like a good smoke flavor on your food
Great video. I'm just now doing the burn off on my pellet grill. Bought an Austin xl yesterday. Go big or go home ha. But definitely some good tips, thanks
Great video as I’m looking to get a new grill. My question is can you use a pit boss pellet grill and get no smoke on what your cooking as my wife does not like smoke flavor period? Is there pellets that I can buy that burn and create little or no smoke. Or should I abandon the pellet purchase. I like to slow cook ribs but both of my propane grills cannot no matter what I do cook at 225 - thanks!
No smoke at all will be hard to get on a pellet smoker, here are two ways you might get close. 1. Cook at higher temperatures, above 300 degrees. This burns the pellets "fast" and doesn't allow them to smoke much. It defeats the low and slow that most smokers look for, but it is an option. 2. Use Pit Boss Charcoal pellets. This is assuming that your wife is ok with food cooked over charcoal. It will still have that traditional charcoal flavor to it, which includes smoke, but will not be heavy like if you use hickory pellets. Hope that helps. Thanks for watching!
Higher temp usually yields cleaner smoke. What meat are you trying to cook? Will your wife eat a steak cooked on a charcoal grill, or is that too much smoke? If the answer to that is no, then cook her stuff on a gas grill or in the oven and just get used to the fact that you will be cooking with two different methods, or cook BBQ when she isn’t around. Side note: if there was a temperature that worked best for BBQ, every comp team would cook at that temp. But there isn’t, so cook where you want. 225 takes a lot longer and will put a lot more smoke on the meat just due to the increased amount of time it is exposed to the smoke. My preference is 275. I know a couple guys that do 300-325.
Thanks Oscar - I have a propane but I can’t get it to 275 to cook my ribs and it’s old so I thought I buy a pellet grill and if can burn at 275 with very little or no smoke I’d be happy!
@@eddee607 If you run your pellet cooker at 275 to 300 it should meet your requirements. Look for a BBQ shop nearby. Sometimes they run their pellet smokers to drum up business. You should explain your concerns and see if you can sample their food.
I have a Cabela's 36" which is made by the same company that makes Pit Boss. I Believe it is Dansons Inc. I totally neglect it, and it is awesome. It has a window, a pellet change out port. and a vacuum port to remove the ash from the fire box. Yes, you still need to remove everything now and then to clean the accumulation on the bottom of the unit. I went with this because it was less than the "T" brand, and it has 36" of cooking surface, and all the above mentioned upgrades. I must let you know that the viewing window is great, but you will need SOS pads, and a good degreaser to keep it clean. Thanks for the video!!! Keep them coming!
I have about the same amount of cooking space yet I can shelf up about 4 or 5 feet. In 1 inch increments. Is that big? Most of the tips are common which most people will do the first few times then they will not do it till a problem happens and they clean it and its solves it and back to taking care of it for a few smoke then back to not worrying about it again.
I love my Green Mountain Grill but it is starting to rust on the outside. Does anyone know the best king of paint to use on it. Thanks in advanced, I really do appreciate it
i'm amazed at how far babacueing has moved forward since i was a boy and that was 45 years ago. i had a simple charcoal barbacue and it made awsome food.
Your right about the lighter smoke flavor. Why I am going to get a smoke tube. I want a bolder smoke flavor especially for brisket. You cannot achieve billowing smoke levels like you would get from an offset or vertical smoke with a pellet. Not possible!
Thanks for tips! And yes! Temperature swings don't matter! Finally somebody that says it on video. Most people are obsessed with them and say they're the devil. Going to switch from a WSM, Weber Master touch and Smokey Joe to a pellet grill. Thinking about the GMG Daniel Boone. Cheers!
I’ve developed degenerative disc disease and lifting my 22.5” WSM cooking chamber is a no go. I’m considering the move to a pellet grill or even going back to an offset. GMG, Traegar and Pit Boss are on my list of consideration. Any advice would be greatly appreciate or even some feedback on your transition.
@@daltonbreaux I went for the GMG Daniël Boone. I love it. Getting the pizza over for it this spring. Check this video. Very informative guy, good solid reviews and exactly what you're looking for. After that video, check his pellet comparison. He went from the science behind offset and has now made a dive in pellet smokers. th-cam.com/video/CmCibXcfmqY/w-d-xo.html
@Ivar Posthumus Thank you for the info. I’m one of those guys that does a ton of research before buying anything above a couple hundred dollars. I dread buyer’s remorse.
@@daltonbreaux I'm the kind a guy that does research on anything to get the best option/quality/value for money 😅🤣. Starting with the videos of the channel I gave you is a very, very! good start.
I’m in bro. I’ve been using a pellet grill for about two years now. And everything you said is spot on. So I’m probably going to hang for a little bit see what else you got to say...😎
the things that irritates me about my pit boss is the temp...Ive put an oven temp gauge inside near the internal temp probe and they will be 30 deg off. As in the oven temp will read 30 deg lower than the internal probe connected to the controller. ill place it at 250 and the internal probe will read 250 but actual temp grom oven gauge is 217 or 215...irritating like no other. They have sent me a new controller and a new internel temp probe. Its the walmart pitboss lexington 500. Ive also plugged all but one of the holes in the back as it doesnt have a stack for the smoke. i kinda gave up with placing temp probes everywhere and seeing all the different temps. not sure what to do anymore lol
I’ll add one. For anyone who lives in high humidity areas the pellets will absorb moisture. I live in south Florida and found this out the hard way. Pellets won’t ignite they’ll just burn and create a ton of smoke
Last week I posted a video on tasting different pellets turns out my Pit Boss pellets were my least favorite so I'm switching to Lumberjack pellets. I'm curious if my Lumberjack pellets will swell up with the humidity?? Guess time will tell. Thanks for adding to the conversation!
good info so far I just bought a Louisiana Pellet 700 (LGH700SL). I was looking at the Traeger Junior 300 but thought it might be a little small for us. Also no front shelf and cover included like this one and would have cost more - you pay for the name. I'm a good grill master I own a Kamado Joe classic but it's a pain for the longer slow and low cooks. So I thought let's try a pellet.
Bought a Pitt Boss 1150PS2 today . After putting it together and following the instructions to a T to do a burn off. the instructions said to "leave the lid closed".which I did. Fortunately it didn't blow up.
I have a Cuisinart pellet smoker and I've used it more in the couple months I've had it than I used my propane grill I had for 2 years I haven't seen much temp swing maybe 20 degrees I don't stir my pellets and I haven't had trouble yet
Thanks for watching and commenting Adrian. Maybe the walls of the hopper on the Cuisinart are steeper, which would decrease the potential of pellet voids forming???
I see you have stainless steel grates on your Pit Boss. Did they come with the grill or did you buy them after Market? If you bought them after market, please provide a link? Which model Pit Boss do you have? Thank you.
Bought them after market. These fit the Pit Boss 1100 Pro good enough. amzn.to/39xWfgH Here is the Vid on how they fit. th-cam.com/video/5ple1sPw6lo/w-d-xo.html
I got a pitboss Lardeo 1000 platinum and it seems like past 200 it dosent like smoke at all like I see no smoke I think that is just how it is with these types of grills but maybe not
My 1100 pro makes plenty of smoke, low temp range all the way up to 300-350 - then not so much. I dont know mich about the Laraeo, is it PID controlled, does sit have smoke IT??
DONT LET YOUR PELLETS SWELL IN THE AUGUR. I have one to add which is a mistake I made which is to not let your pellets get wet and to clean out your hopper and augur after smoking. Also you should probably cover your grill or put it in the garage. Also use good pellets and store them in a sealed dry container.
If you got a cover your not gonna have issues with your pellets getting wet. I had a full hopper and it was pouring rain for a day or two and it was still go to go when it cleared up. And my smoker and grill set out in the open.
Great tips, I have an Oaklahoma Joe smoker. I want to grill/smoke fish, the only problem is how do I clean it after cooking the fish? I have a daughter that is crazy allergic to fish. So if you have any tips to clean the oils that is produced from this kind of cook I would greatly appreciate it!
Ive never dealt with allergy problems - all I can think of is clean the snot out of it. Degreaser followed by a high temp burn off. Or get a second smoker jist for fish... Good luck brother
I smoked some halibut and salmon last night. I put the fish on tinfoil. I usually crimp the edges up too to avoid dripping. I don't cover the whole rack though. Got to let the smoke through.
Any professional cook knows to clean the grease traps, whether it be on a grill or an extraction hood, or you risk having a major grease fire. It's a good idea to keep a fire extinguisher near anytime you are grilling or even in your own kitchen, especially if my wife is cooking. She is terrible about starting something on the stove and walking off to let the dogs out or step into the garage. Never leave anything unattended while cooking. I was a professional chef in the Marine Corp from 77-81 and do most of the cooking for our family now. I just bought my first Pit Boss pellet grill (second hand but new condition), and it looks to be the same model as yours. It looks like they did the burn off on it but never cooked on it.
My buddy thinks my cheap upright propane smoker has better flavor overall than his traeger. It takes Little chunks of wood versus pellets. I just ordered a pellet burner and I'm excited for more ease of smoking
I picked up a Pit Boss 820 at Lowe's last year and I absolutely love it. I had never smoked anything in my life, but during my time stuck at home due to the pandemic I wanted to find something fun to do and that was BBQ. The hardest part for me to get over was the temperature swings. I freaked when I saw the temp go low then shoot up high then go back low again. It took me 3-4 cooks before I forced myself to trust the process and let the smoker do its thing. Now I'm doing smoked tri-tip and ribs. I'm not confident enough to do brisket yet, but I'll get there.
Does the aluminum foil near The Flame Broiler evaporate? I'm concerned that it will, and I think that off gas has some pretty toxic stuff. That's why I've never done it. What's your experience with it?
@@1526BBQ I haven't had any issues with it burning up , having said that I've only had pitboss a few months, also have not used over 450 f You diffently want the sear plate closed 🍻🍻
I'm about to but pellet smoker thank you for tips. Oddly most will match reloading and shooting. The size my wife agrees with. Whether motorcycle buy what works for us. For grills smokers etc. Buy enough for my huge family. I live in country bought huge playground stuff all the kids play and hang. No I'm not wealthy just a farmer and county mounty... but I want quality once versuses buying 5 times. Cost the same but headache of fights or building disposing is much higher.
You're dead on with most of what you said. I do have to disagree with the temp swings. The lack of big temp swings is why many get away from stick burners. That and to make it easier... I have both Traeger (8yrs) and a 2yr old Pitts and Spitts. My T has about a 10°+ swing where as my higher end P&S is maybe 1 or 2. IMO the lower end unit someone has, the greater the temp swing... again, just my opinion with a good 8yrs of pellet grills. I liked your video!
I am pretty sure that the higher end models will have a much better temp swing based on a few things. Type of cabinet, Insulated or not, Smoke damper, More than one probe. Temp probe placement is key. In my smoker my temp probe is half way up my vertical smoker and another temp gauge is at the top. It will show 180f mid range and 200 at the top. I have yet to go out and watch and see how much it swings in wind or other types of weather. Type of thermostat be it pid or what ever other types will also depend on how much swing there is. An automatic damper and variable speed blower can also adjust the temps. The type of igniter is also key. My smoker starts up very very fast, with in about 1 mins and its off to the races. Pellet smokers are pretty much the exact same thing a pellet stove is. There is almost nothing different other than the settings. Slower burn rates and controllers. Higher end smokers are likely to have far better equipment and ways to choke off the smoke and keep the heat in while adding and reducing the heat. Having a second blower would be something to help force the heat out and cool down the chamber when it gets too hot.
I am purchasing a full size pellet smoker grill by ASMOKE at home Depot. I was told that traeger pellets are crap! Here's a tip. Smoke some cream and make ice cream with it. It is divine! :-)
That's not a bad idea, thanks! I haven't done it but I've thought about maybe smoking some vanilla beans and then making vanilla ice cream out of it. Have you tried that?
@@1526BBQ no I haven't tried that yet in fact I never thought of it. LOL I have just smoked plain cream heavy cream and made ice cream with it is exceptionally delicious and one batch I added Jack Daniels to just a little bit because a lot will prevent freezing but that was better than exceptionally good.:-)
Wrangler Flex Fit. Picked them up at Walmart for like 15 bucks. I use to work at a power plant, out in the heat crawling through tight spaces, and I wore these exact shirts. They have proven durable - for sure. Thanks for watching
Cleaning it out is a real pain to get the big round sheild thing under the grate where the flame is on the 1100 pro series and some others. I saw someone put some aluminum foil on there's to protect it and I'm going to do that right before the brisket I'm going to smoke this week. Thanks for the tips man! Subscribed just now because I saw some good looking foods in the video list
Sorry. I read you comment at 5 am and obviously I was still sleeping. Ive made beef short ribs many times. Below is a link to my video on it. I thought you asked about beef tongue...... th-cam.com/video/Fg874ZeYLac/w-d-xo.html
Is the pitboss Austin xl 1000 a pretty decent size and are these are these good smokers that will last a long time it will be covered but I live in Minnesota so we have bipolar weather one minute beautiful next rain next minus 10 and snowing lol.. and can you make hamburgers and brats and hot dogs on these smokers im a newbie and im thinking about buying one
If you keep it covered it should last a while - I'm hopping anyways, I've had mine for almost a year now. And yes, you can slide open the sear plate and you will have an open fire (like you would on a grill), thats great for hamburgers and dogs.
Thanks for watching - show some love by hitting the subscribe button!
I can't subscribe twice, so I'm forwarding to friends who bought pellet smokers this fall. I appreciate the straightforward videos.👍
@@chrisstrayer4323 thanks Chris! I appreciate the support and the feedback.
Thanks you've answered so many of my questions and then some! I subscribed to your channel! 👍🎉
@@BlueSky-dr5gx thanks! Glad it helped!!!
Mad respect for the amount of drink breaks taken, highly important and overlooked part of smoking.
Thanks brother. Many ppl on here were giving my shhh about it. I'm like, "I was just having a drink with you guys. Damn."
Thanks again🍺🍺🍺👍
One tip I would give is not to dump the whole bag in the hopper. The bottom of the bag contains allot of fine pellet dust. This can build up + absorb moisture and clog up the auger.
That is a great tip! Thanks Dallhoc!!
Come for the tips, stay for the drink updates! Love it. Thanks!
My man brought a pellet grill home and I had never used one. Oh my goodness! I will never cook on a stove again! This is the most bestest thing that has ever come in to this woman's cooking life lol
They are awesome!!
Great stuff...this is what I've learned after 10 years of smoking..thank you hope all the new smokers view this..
Thanks Michael!
Thanks for the tips. I'm looking to purchase my first combo grill smoker.
Thanks for watching!
All good advice but I'm really glad I got a small tabletop Pit Boss even though I'd have a hard time entertaining. It preheats in 4-5 minutes and absolutely sips pellets. Makes me use it even more because it fits my lifestyle so well. If I end up entertaining more, I'll just buy a second bigger one because they've gotten so cheap lol.
Yep, my first smoker was an 18" as well, straight away made 2 racks of ribs and realised i needed bigger as i couldn't fit any more ribs in at the same time
Yep!
Love the hinge mod!! You’re definitely not lazy, you just don’t like doing certain things and love doing others. Not much different over here! Good stuff bro. Subscribed.
I got the Pit boss sportsman for Christmas, just using the smoker side today for some pulled pork!!! So excited. It’s been rad switching from a Weber 24” charcoal bbq over to the grill side of this bad boy, now it’s time for smoke on!
Let us know how it goes!
@@1526BBQ turned out absolutely killer. Super juicy and perfect flavor. I’m gonna smoke something once a week for sure!
Nice!! 👍
New to this channel and just bought a PitBoss Lexington 500
Welcome! Thanks for watching!!!
Iv had my Austin xl for over a year and iv done just about everything you can think of on it its pretty sweet !
I love my PB pit!! Semper Fu!
I just bought one. Excited to try it.
You're going to love it!
I was looking at one of those, but some reviews put me off of it. What kind of issues have you run into?
Ive had flame out because I didnt clean the ash pot, and I had a flare up because I didnt clean the dripping tracks. So all my issues were my own fault....
Thank you for posting this video, I just got my first pellet grill today and this helps a lot!
My pleasure. Thanks for watching!
@@1526BBQ Is there a particular amount of pellets you have to put in the Grill for the burn off to completely work?
I don't know the amount, your burn off is more about time. I don't recall how long you need to run your pit to do a significant burn off for the should be in the owner's manual. If I had to guess it's going to be like an hour at super high temperatures. 1 hour shouldn't be too many pellets but you could always over fill and remove the pellets that are left over later, at least you can easily remove pallets from the 1100 Pro that I have not sure which model you picked up. I know it's not an exact answer but hopefully it helps. The owner manual should have what you're looking for..
This is probably a stupid question, but do you end the smoke as soon as your meat reaches temp? For example: I smoked a 3lb chuck roast the other day at 225 degrees, it reached 160 degrees at like 2 hours, but the directions I was following said to smoke for 6 hours, so I did 6 hours.. and then once that time was up, I raised the grille to 275 degrees and I smoked it with it wrapped in tin foil til the meat reached 200 degrees. When I pulled it out, I let it rest for an hour, and it was hard and dry.. it was not falling apart tender like I expected it to be.. did I cook it too long? Should I have wrapped it in tin foil and brought the meat to 200 as soon as it hit 160? Instead of smoking it for the entire 6 hours even though it reached 160 at 2 hours?
You got to cook to temp, not to time. Yes, you should have wrapped when you hit internal. For my typical chuck roast its about 2 hours at 225 - but again you got to check temp.
Im 3 hours away from buying a traeger pro 780, this was super helpful. Also buying my first brisket right after.
How did the brisket turn out??
@@1526BBQ phenomenal, 11/10 were the ratings i was given.
@@mattiasklement2677 awesome man!!!!
Congratulations!!!! I have been smoking briskets too
Ok. I just bought a Traeger and am a grill novice. Looking for a new hobby. This video was so helpful and hilarious (love the drink breaks lol). New subscriber!
Thanks Derek! Welcome to the family!!
1st time watching a video of yours! I've had my 1150 Pro Series for about 6 months now and some of what you explained has made me notice a few things that I need to be doing better to produce a better outcome with the food I smoke. Thanks for the advice my man!!
Glad I could help. Thanks for watching!!
Can I change the feed times?
Only while on the Smoke setting. Then you can adjust you P setting. Think P = pause, the higher your P value the longer the pause of the auger. Make sense?
Glad I found this..my pellet grill ( pit boss 820 ) caught on fire cause the auger wasn't turning on and off ..and yes I do vacuum out the ash pot
That sucks! Did PB help you out under warranty?
@@1526BBQ no...it only had a one year warranty...I didn't buy extended warranty..heck my treager lasted 15 years ..I love my pit boss don't get me wrong but yea I will never ever leave my grill alone again..
@@1526BBQ i was going to buy a new pit boss from Lowes as it was $50.00 off this weekend..it now comes with a 5 year warranty from PB
Sorry brother. Smoke on!
@@1526BBQ heck yea thanks and have a safe Memorial Day tomorrow..God Bless Our Troops
Just bought a pitboss 700sc glad I found your channel
Welcome to the fam Anzacmt! Learn how to run, clean, and maintain your pit - your going to love it!!
The 700 sc is the one I'm looking to buy and wondering how it's working out for ya???
@anzacmt - this ons for you....
Great job, important advice especially for people just starting with pellet grills
Thanks bro!!
I have an electric smoker, but my father-in-law just got a Weber pellet grill for his birthday. It’s nice to have outdoor cooking options... 😀
Sweet! After a couple of months using that weber you got to come back and tell me how it is.. In hear good things.
@@1526BBQ - Well, we’ve used it twice to good effect so far. We love applewood pellets! My mother-in-law doesn’t like gas grills, so this was a good compromise. Do you happen to have any advice about how to efficiently clean a pellet grill? It’s a big one and I want to keep it clean without having to take forever.
I’ve subscribed, so keep up the great work!
Saturday at noon Eastern time I am dropping a video on how I keep mine clean - maybe you could use some of those techniques on that Weber! Thanks for the sub!!
@@1526BBQ - Sweet! Thanks for the heads up!
Semper Fumus Brother!
Do you cover your heat deflector with foil?
I dont. I should, but I dont. If I ever do, or if you do, dont put any near the flame broiler. From the little research I did on the internet, aluminum foil will vaporize under high heat expelling toxic gas. How toxic? I have no idea, maybe once or twice is no big deal. But I decided not to risk it and not to wrap.
@@1526BBQ I do but I think I’m goin to stop. I want to use the open flame feature but can’t with foil.
You could just avoid the Open Flame section and cover the rest of it for you. Something's better than nothing I guess.
Thank you very much for the tips. I’m out cleaning my pellet grill right now. Appreciate it.
Glad I could help
Pellet is pretty close,to set it and forget it for a little while. I still use my off set quite a bit, but the pellet is really nice when multitasking
what type og igniter for Pellet Grill? Ceamic igniter? or SS?
Im not sure....
Do you season the pellet smoker like you would a normal coal/wood smoker
Many say you should, but I don't.
Do you stay up all night with a brisket stirring the pellets? You don’t do overnight smokes?
Good video. Helpful info. I've had my Traeger for about 6 years. I would say another important tip is understanding how to restart after a flameout.. On a Traeger it's an "LER" code on the display. It is crazy important that the firebox is cleaned out after a flameout. Which sucks because there is probably meat on the grills. But the auger will potentially dump a ridiculous amount of pellets into the pot. It has to be cleared out before you restart it.. Otherwise. FIRE time. Not a good fire either.
That is a great point. Maybe I'll throw together a video just on what to do after a flame out - thanks!
I just figured this out last week, not in a fun way.
Which one???
I was gonna buy the small smokepro but decided to pay the extra for the bigger model. glad I made the change
Yep. Always buy bigger!
I know I'm tardy to the party but this video honestly helped me and I'm a total newbie so thanks a bunch.
I've been very worried about using the traeger since I had a fire from grease build up and too much pellet dust...I also was worried about using it in fluctuating weather... I had it on high recently and noticed the flame was a little higher and I turned it to shut down right away. should I just clean it every time I use it or just check the pot to see if there is any clogged pellets? can pellets get damaged from it being cold one day and warm the next? sorry for the stupid questions, I just don't want to blow up ! lol
You should definitely clean out your ash pot or your fire pot whatever you want to call it after every long cook. If I do a short one hour smoke I will not clean it out the next time I use it. But if I did a 3 or 4 hours smoke definitely want to clean out those ashes before you start it up again. I don't know much about the pellets being damaged going from cold to warm weather. I live in Florida, it never gets cold here. Thanks for watching!
I've been watching a buddy of mine set his Treager up and he puts foil in the bottom below the grill and it really helps keeping the grease off the metal surface and also funnels the drippings to the drain bucket. Works very well and less cleanup. He balls the foil up afterwards and throws it away.
@@stephengranger9019 I use foil for the pan under the grill but are you saying under that as well? like inside?
Yeah, that good. The reason I dont do that on my Pit Boss is the exposed flame when you open the flame broiler. It melts the foil. Im not 100 percent certain, but I think aluminum fumes are not good to have making contact with food. Thanks for watching, and for adding to the conversation!!
Oh - maybe?????
Lol always cracks me up "so, you wana buy a pellet smoker, or maybe you just bought one..." yup, just got a Lexington 500 haha
So I bought a pitboss smoker and did the burn off today and I had a TON of ash everywhere inside. Is this normal?
Ash does get everywhere. It will stay off your food when the grates are closed
@@1526BBQ mine was closed during burn off.
Interesting. Look over you install versus the manual, I dont typically get ash where the meat would be. Ash will get all over, under the curved metal diffuser... Let me know
@@1526BBQ mine was pre-built by the shop so yes it would be a good idea to look over it.
Yeah for sure. I ordered mine in the box but was delivered a pre built one. Had to jave them come back and pick it up. Parts were scratched up from building, and gaskets were missing.
How can you stir it when you have the annoying grid piece that’s attached at the top of the hopper?
Just bought my first pellet grill today, Pitt Boss Pro 850. Looking forward to breaking it in!
Just ordered the Zgrill 1000d. Trying to learn something before I actually have it delivered. Thanks so much for sharing.
Awesome brother! Thanks for watching, glad it helped.
I’ve been thinking on a Zgrill as well,,,
Please let me know how it goes. Travis how has yours treated you??
@@1526BBQ My experience so far has been amazing. The set up of the grill was really easier than expected and took me about 40 min. That alone was a plus. So far I have smoked one brisket. Probably the beast I have ever tasted. I know it’s best I have ever made. I have even grilled burgers and steaks. Crank the heat up for those burgers and steaks to get the beautiful grill marks. So far mesquite and hickory are the two pellets I have tried. Hard to decuywixh one is better. Bottom line is it’s a great grill. Glad I got it and glad you shared your video and tips. Big help. Thanks again.
Thanks for all that info!!
I've seen videos where the lid blows completely off during startup. I stir my pellets also. I use a long paint stir stick. My Pit Boss 1150 has a firepot that drops out for easy cleaning. You really need to try the Costco Kirkland pellets. For $12.99 for 40 lbs. you can't beat them. Just as good as any Pit Boss pellets I've used,
I have the same grill, passed 2 grills my pit boss seems to have trouble getting to high temperature. Can't get passed 350 on p4 setting, which I had no trouble getting to. I cleaned out my grill and cleaned temp gages both, one on top and the one in the side (inside). I put new pellets and I can see it struggle. I can set it to 400-450, and my temp will be around 300 plus, not more than 330. I got degreaser and will do a good cleaning, flush out auger before lowering my Psetting to p3. I ll go from there.
My pitboss is not old
That sounds odd. You are cleaning out the ash pot, I think thats what you said. You may want to call customer service - you may need a new controller. Please let me know how this turns out.
@@1526BBQ havent got around to cook something. Bad weather here. But I'll clean it good re prime it and go from there. I'll let you know how it goes.
@@1526BBQ update, I grilled Sunday and after cleaning and repriming and new pellets grilled worked better.
@@adrianR3d84 thats great news!!
GREAT tips, BUT there is NO link to the mod u talk about. the link is about the water tray. Where is the other one?
Good vid man I appreciate the info. Just switched from a stick burner to a pellet burner.
Appreciate it brother.
Finally, someone who knows how to get someone to subscribe to their channel. I hate being asked to subscribe before I know if I like the video. Great video. Subscribed liked, alerted
Thanks brother!
You touched on pellets, I can’t find any video that tells me what kind to use on my classic pitt boss! Can I use the last of my Treger pellets in my new Pitt boss?
You can..... Here is a video where I tested 6 different pellet companies, now I never use Treager.
th-cam.com/video/qWizuI_DLM8/w-d-xo.html
@@1526BBQ thanks man… I just want to finish up those pellets. Wife just bought me a Pitt boss so I guess I should keep her for awhile 🥸
I would burn through the Traeger pellets as well. I just don't buy them anymore but if you have them smoke them.
Just bought my husband the Pit Boss 24". Used it on the 4th for ribs and loved it and the ribs. My problem is I can't get the automatic ash dumper to open. It's like it's jammed or something. Any advice? I don't want to vacuum this thing every time we use it.
Welcome to the family! Unfortunately my Pot Boss does not have that feature, so I dont know how to help you. Im sorry. I have had great experiences with their customer service folks. Give them a call, they should be able to help out. Good luck!
Tap on the under side of the trap door. It is usually stuck for the first few Cooks due to curing the paint of a new grill
👍
Great video! Do you have a spring clean type video of cleaning your pellet grill?
I have a video in my queue to shot all about cleaning, each day, monthly, semi annually and annually. It should be out on TH-cam by the end of February. Thanks for watching!!
Not sure I think +1 -2 degrees as a temp swing but I have zero complaints with my Recteq RT-700...... thanks for the tip. PID all the way.
Yeah man! I can't wait until I get a PID controller....one day. Thanks for watching!
but what i want to know is ? WOULD using a smoke tube with my pellet grill on smoke setting ( @ the same time) cause a KBOOM.........?
I dont know..... Willing to donate your smoker for testing? 😁💥🔥💥😄
@@1526BBQ UH..........NO !
Me neither!
@@1526BBQ i JUST WANTED SOME ADVICE, before I tested on my own. [ have heard it would work ok @ higher temps, but that would defeat the smoking aspect
Sorry I misunderstood your first post. I think it's totally safe to put a smoke tube in your pellet grill and run it. Just do your normal start up without the smoke tube installed, then once the pit is running you can include a smoke tube - shouldnt he a problem
tip to use for those that want a stronger smoke flavor i bought a cheap cold smoke tube at walmart that can be used in my pellet smoker as well and it has worked wonders the tube can be filled with pellets as well but will slow burn them after the initial lighting of the end of the smoke tube and it lasts about 4 hours so i usually once its out dont worry about it but for real long smokes you can smoke the first fill empty it and reload it. makes a massive difference if your like me and like a good smoke flavor on your food
Thanks for the tips. My friends gave me a zgrill as a combo birthday/ Christmas gift. I can’t wait to set it up
What an awesome friend! Is he/she in the market for more friends???? lol. Thanks for watching!
Love my Z grill!
🔥👍🔥👍
Great video. I'm just now doing the burn off on my pellet grill. Bought an Austin xl yesterday. Go big or go home ha. But definitely some good tips, thanks
Where do these gases come from ?
The gases come from the early stages of lighting the pellets. When would is burning less than efficiently it tends to cause explosive gases
ty some needed knowledge here was fighting the temp swings
Thanks for watching brother
fo sho beers up
🍺🍺
Just hit that bell. Thanks for the tips. My First pit boss.
Thanks brother!!
Great video as I’m looking to get a new grill. My question is can you use a pit boss pellet grill and get no smoke on what your cooking as my wife does not like smoke flavor period?
Is there pellets that I can buy that burn and create little or no smoke. Or should I abandon the pellet purchase. I like to slow cook ribs but both of my propane grills cannot no matter what I do cook at 225 - thanks!
No smoke at all will be hard to get on a pellet smoker, here are two ways you might get close. 1. Cook at higher temperatures, above 300 degrees. This burns the pellets "fast" and doesn't allow them to smoke much. It defeats the low and slow that most smokers look for, but it is an option. 2. Use Pit Boss Charcoal pellets. This is assuming that your wife is ok with food cooked over charcoal. It will still have that traditional charcoal flavor to it, which includes smoke, but will not be heavy like if you use hickory pellets. Hope that helps. Thanks for watching!
Higher temp usually yields cleaner smoke. What meat are you trying to cook? Will your wife eat a steak cooked on a charcoal grill, or is that too much smoke? If the answer to that is no, then cook her stuff on a gas grill or in the oven and just get used to the fact that you will be cooking with two different methods, or cook BBQ when she isn’t around.
Side note: if there was a temperature that worked best for BBQ, every comp team would cook at that temp. But there isn’t, so cook where you want. 225 takes a lot longer and will put a lot more smoke on the meat just due to the increased amount of time it is exposed to the smoke. My preference is 275. I know a couple guys that do 300-325.
Thanks Oscar - I have a propane but I can’t get it to 275 to cook my ribs and it’s old so I thought I buy a pellet grill and if can burn at 275 with very little or no smoke I’d be happy!
@@eddee607 If you run your pellet cooker at 275 to 300 it should meet your requirements. Look for a BBQ shop nearby. Sometimes they run their pellet smokers to drum up business. You should explain your concerns and see if you can sample their food.
Thanks! That helps a lot 👍
I have a Cabela's 36" which is made by the same company that makes Pit Boss. I Believe it is Dansons Inc.
I totally neglect it, and it is awesome.
It has a window, a pellet change out port. and a vacuum port to remove the ash from the fire box. Yes, you still need to remove everything now and then to clean the accumulation on the bottom of the unit.
I went with this because it was less than the "T" brand, and it has 36" of cooking surface, and all the above mentioned upgrades. I must let you know that the viewing window is great, but you will need SOS pads, and a good degreaser to keep it clean.
Thanks for the video!!!
Keep them coming!
Thanks Tunaslayer1!
I have about the same amount of cooking space yet I can shelf up about 4 or 5 feet. In 1 inch increments. Is that big?
Most of the tips are common which most people will do the first few times then they will not do it till a problem happens and they clean it and its solves it and back to taking care of it for a few smoke then back to not worrying about it again.
👍
I love my Green Mountain Grill but it is starting to rust on the outside. Does anyone know the best king of paint to use on it. Thanks in advanced, I really do appreciate it
I've never done it but I've seen some folks use high heat automotive paint for the outside of their grills. Good luck!
You could try King Henry paint. I found that to be the best King of paint.
@@tborg9173 thanks I will get some
👍👍
👍👍
Good deal, I'm getting one, been fire smoking for years in different smokers and I'm ready to kick back, thanks
Enjoy. You may be use to more smoke flavor. If you feel the need for more smoke pick up a smoke maze.
amzn.to/3qkMIzq
Just subscribed for mistake #3. Thanks for sharing.
Thanks brother
i'm amazed at how far babacueing has moved forward since i was a boy and that was 45 years ago. i had a simple charcoal barbacue and it made awsome food.
Thanks Brother I just got my first Pit Boss 850, Is grill time!”
Nice! Thanks for watching, and welcome to the club!!!
I'm new to this whole ball of wax. I'm glad I found your channel. Great Content Amigo. SUBSCRIBED
Appreciate the love Clem!!!
Good job, I am looking at pellet grills for spring.
You're going to love it
Pit boss pro series, you’ll love it
I got a traeger and love it but will look into a rec tec next. Remember you get what you paid for
Check out the traeger ironwood 650. It’s my first smoker, and it’s money. I have a video smoking a tri tip on it.
Good tips man, I'm buying a pellet smoker this weekend. You just got a new sub.👍
I appreciate it brother. Have you owned a smoker before, either way your going to love it. Welcome to the club!!
Your right about the lighter smoke flavor. Why I am going to get a smoke tube. I want a bolder smoke flavor especially for brisket. You cannot achieve billowing smoke levels like you would get from an offset or vertical smoke with a pellet. Not possible!
Have you seen my pellet review video. Good pellets make a big difference!!
Very good job on the video. Thanks.
Awesome. Thanks Vincemt!
Thanks for tips! And yes! Temperature swings don't matter! Finally somebody that says it on video. Most people are obsessed with them and say they're the devil. Going to switch from a WSM, Weber Master touch and Smokey Joe to a pellet grill. Thinking about the GMG Daniel Boone. Cheers!
I loved my WSM for many years. Thanks for watching!!
I’ve developed degenerative disc disease and lifting my 22.5” WSM cooking chamber is a no go. I’m considering the move to a pellet grill or even going back to an offset. GMG, Traegar and Pit Boss are on my list of consideration. Any advice would be greatly appreciate or even some feedback on your transition.
@@daltonbreaux I went for the GMG Daniël Boone. I love it. Getting the pizza over for it this spring. Check this video. Very informative guy, good solid reviews and exactly what you're looking for. After that video, check his pellet comparison.
He went from the science behind offset and has now made a dive in pellet smokers.
th-cam.com/video/CmCibXcfmqY/w-d-xo.html
@Ivar Posthumus Thank you for the info. I’m one of those guys that does a ton of research before buying anything above a couple hundred dollars. I dread buyer’s remorse.
@@daltonbreaux I'm the kind a guy that does research on anything to get the best option/quality/value for money 😅🤣. Starting with the videos of the channel I gave you is a very, very! good start.
I’m in bro. I’ve been using a pellet grill for about two years now. And everything you said is spot on. So I’m probably going to hang for a little bit see what else you got to say...😎
Appreciate it brother.
the things that irritates me about my pit boss is the temp...Ive put an oven temp gauge inside near the internal temp probe and they will be 30 deg off. As in the oven temp will read 30 deg lower than the internal probe connected to the controller. ill place it at 250 and the internal probe will read 250 but actual temp grom oven gauge is 217 or 215...irritating like no other. They have sent me a new controller and a new internel temp probe. Its the walmart pitboss lexington 500. Ive also plugged all but one of the holes in the back as it doesnt have a stack for the smoke. i kinda gave up with placing temp probes everywhere and seeing all the different temps. not sure what to do anymore lol
Sorry Dustin. I havent put an oven probe in mine to check - I could be having the same issue!!
The 2021 1150 pro ash pot can be removed from the bottom of the grill
That new feature is awesome - sucks mine didn't come with it!
I’ll add one. For anyone who lives in high humidity areas the pellets will absorb moisture. I live in south Florida and found this out the hard way. Pellets won’t ignite they’ll just burn and create a ton of smoke
You know, I live in South Florida too and have never had an issue. I leave my pellets in th hopper and all... Weird.
@@1526BBQ Wow, really? Maybe it’s the pellets. I was using the pit boss pellets
Yeah me too. Ive heard other ppl say the same thing and Im also like - really, doesn't happen to me....
It doesn’t happen to me either and I’m between south Louisiana and south texas all the time. Pit Boss competition blend in an 850 pro series
Last week I posted a video on tasting different pellets turns out my Pit Boss pellets were my least favorite so I'm switching to Lumberjack pellets. I'm curious if my Lumberjack pellets will swell up with the humidity?? Guess time will tell. Thanks for adding to the conversation!
Looking into buying one. Thanks for the video.
Yeah bro. No problem. Thanks for watching!
good info so far I just bought a Louisiana Pellet 700 (LGH700SL). I was looking at the Traeger Junior 300 but thought it might be a little small for us. Also no front shelf and cover included like this one and would have cost more - you pay for the name. I'm a good grill master I own a Kamado Joe classic but it's a pain for the longer slow and low cooks. So I thought let's try a pellet.
Thats great Wes. I love my pellet smoker.
Bought a Pitt Boss 1150PS2 today . After putting it together and following the instructions to a T to do a burn off. the instructions said to "leave the lid closed".which I did. Fortunately it didn't blow up.
Great communication, easy on the Jack & Coke. 👍
😀 thanks brother!
I have a Cuisinart pellet smoker and I've used it more in the couple months I've had it than I used my propane grill I had for 2 years I haven't seen much temp swing maybe 20 degrees I don't stir my pellets and I haven't had trouble yet
Thanks for watching and commenting Adrian. Maybe the walls of the hopper on the Cuisinart are steeper, which would decrease the potential of pellet voids forming???
I see you have stainless steel grates on your Pit Boss. Did they come with the grill or did you buy them after Market? If you bought them after market, please provide a link? Which model Pit Boss do you have? Thank you.
Bought them after market. These fit the Pit Boss 1100 Pro good enough.
amzn.to/39xWfgH
Here is the Vid on how they fit.
th-cam.com/video/5ple1sPw6lo/w-d-xo.html
Thanks for the information brother! I made more than 1 of these mistakes lol
Thanks for watching!!
Just found this video. I’m subscribed👍👍👍👍
Thanks Carl!!!
I got a pitboss Lardeo 1000 platinum and it seems like past 200 it dosent like smoke at all like I see no smoke I think that is just how it is with these types of grills but maybe not
My 1100 pro makes plenty of smoke, low temp range all the way up to 300-350 - then not so much. I dont know mich about the Laraeo, is it PID controlled, does sit have smoke IT??
DONT LET YOUR PELLETS SWELL IN THE AUGUR. I have one to add which is a mistake I made which is to not let your pellets get wet and to clean out your hopper and augur after smoking. Also you should probably cover your grill or put it in the garage. Also use good pellets and store them in a sealed dry container.
Great point Dustin! Thanks for adding to the conversation.
Not doing exactly what you said led me to have to eventually throw away a fairly new pellet smoker because the auger system was destroyed
@@chrisryan8863 that sucks man - sorry to hear it. Did you upgrade to something better??
If you got a cover your not gonna have issues with your pellets getting wet. I had a full hopper and it was pouring rain for a day or two and it was still go to go when it cleared up. And my smoker and grill set out in the open.
Nice
Looking to pick up a camp chef SG24, good tips to know.
Thanks Ben - good luck and enjoy!
Great tips, I have an Oaklahoma Joe smoker. I want to grill/smoke fish, the only problem is how do I clean it after cooking the fish? I have a daughter that is crazy allergic to fish. So if you have any tips to clean the oils that is produced from this kind of cook I would greatly appreciate it!
Ive never dealt with allergy problems - all I can think of is clean the snot out of it. Degreaser followed by a high temp burn off. Or get a second smoker jist for fish... Good luck brother
I smoked some halibut and salmon last night. I put the fish on tinfoil. I usually crimp the edges up too to avoid dripping. I don't cover the whole rack though. Got to let the smoke through.
👍
Any professional cook knows to clean the grease traps, whether it be on a grill or an extraction hood, or you risk having a major grease fire. It's a good idea to keep a fire extinguisher near anytime you are grilling or even in your own kitchen, especially if my wife is cooking. She is terrible about starting something on the stove and walking off to let the dogs out or step into the garage. Never leave anything unattended while cooking. I was a professional chef in the Marine Corp from 77-81 and do most of the cooking for our family now. I just bought my first Pit Boss pellet grill (second hand but new condition), and it looks to be the same model as yours. It looks like they did the burn off on it but never cooked on it.
My buddy thinks my cheap upright propane smoker has better flavor overall than his traeger. It takes Little chunks of wood versus pellets. I just ordered a pellet burner and I'm excited for more ease of smoking
I picked up a Pit Boss 820 at Lowe's last year and I absolutely love it. I had never smoked anything in my life, but during my time stuck at home due to the pandemic I wanted to find something fun to do and that was BBQ. The hardest part for me to get over was the temperature swings. I freaked when I saw the temp go low then shoot up high then go back low again. It took me 3-4 cooks before I forced myself to trust the process and let the smoker do its thing. Now I'm doing smoked tri-tip and ribs. I'm not confident enough to do brisket yet, but I'll get there.
Thats awesome brother - welcome to the club! You'll never look at BBQ the same again.
My green mountain grill says on startup to leave the lid closed so it all depends on make
I cover the plate with heavy duty foil
(with sear plate closed) makes for easy clean up
Does the aluminum foil near The Flame Broiler evaporate? I'm concerned that it will, and I think that off gas has some pretty toxic stuff. That's why I've never done it. What's your experience with it?
@@1526BBQ I haven't had
any issues with it burning up , having said that I've only had pitboss a few months, also have not used over 450 f
You diffently want the sear plate closed 🍻🍻
Thanks bro! I may reconsider my stance....
It specifically says to not do this in the instruction manual. I'll try it anyway lol.
Which part???😱😀👍
Bro, you said something about salsa and deviled eggs.
I’m in. I had never thought about putting those on a grill.
Here you go brother.
th-cam.com/video/gWiAyKxi-NY/w-d-xo.html
th-cam.com/video/lDvp6Lhi-ZM/w-d-xo.html
Thanks for watching!!!
I'm about to but pellet smoker thank you for tips. Oddly most will match reloading and shooting. The size my wife agrees with. Whether motorcycle buy what works for us. For grills smokers etc. Buy enough for my huge family. I live in country bought huge playground stuff all the kids play and hang. No I'm not wealthy just a farmer and county mounty... but I want quality once versuses buying 5 times. Cost the same but headache of fights or building disposing is much higher.
I hope you make the right choice. Either way you will love the food that comes from it. Enjoy!
You're dead on with most of what you said. I do have to disagree with the temp swings. The lack of big temp swings is why many get away from stick burners. That and to make it easier... I have both Traeger (8yrs) and a 2yr old Pitts and Spitts. My T has about a 10°+ swing where as my higher end P&S is maybe 1 or 2. IMO the lower end unit someone has, the greater the temp swing... again, just my opinion with a good 8yrs of pellet grills.
I liked your video!
Thanks maltz! I appreciate your opinion and the fact that you watched and added to the conversation. Thank you!
I am pretty sure that the higher end models will have a much better temp swing based on a few things. Type of cabinet, Insulated or not, Smoke damper, More than one probe. Temp probe placement is key. In my smoker my temp probe is half way up my vertical smoker and another temp gauge is at the top. It will show 180f mid range and 200 at the top. I have yet to go out and watch and see how much it swings in wind or other types of weather. Type of thermostat be it pid or what ever other types will also depend on how much swing there is. An automatic damper and variable speed blower can also adjust the temps. The type of igniter is also key. My smoker starts up very very fast, with in about 1 mins and its off to the races. Pellet smokers are pretty much the exact same thing a pellet stove is. There is almost nothing different other than the settings. Slower burn rates and controllers. Higher end smokers are likely to have far better equipment and ways to choke off the smoke and keep the heat in while adding and reducing the heat. Having a second blower would be something to help force the heat out and cool down the chamber when it gets too hot.
Engineer?
@@1526BBQ Everyone is an enginner!
😀👍🚀
I am purchasing a full size pellet smoker grill by ASMOKE at home Depot. I was told that traeger pellets are crap! Here's a tip. Smoke some cream and make ice cream with it. It is divine! :-)
That's not a bad idea, thanks! I haven't done it but I've thought about maybe smoking some vanilla beans and then making vanilla ice cream out of it. Have you tried that?
@@1526BBQ no I haven't tried that yet in fact I never thought of it. LOL I have just smoked plain cream heavy cream and made ice cream with it is exceptionally delicious and one batch I added Jack Daniels to just a little bit because a lot will prevent freezing but that was better than exceptionally good.:-)
I want to know what kind of shirt your wearing. looks durable.
Wrangler Flex Fit. Picked them up at Walmart for like 15 bucks. I use to work at a power plant, out in the heat crawling through tight spaces, and I wore these exact shirts. They have proven durable - for sure. Thanks for watching
Love the drink and the smile. Great vid
Thanks halpwr!!!
Good Advice! Keeping things clean is very important. I've used many different smokers or combi smokers and you gotta keep them clean.
Thanks Chef Terry! Cleaning and maintenance is key.
Cleaning it out is a real pain to get the big round sheild thing under the grate where the flame is on the 1100 pro series and some others.
I saw someone put some aluminum foil on there's to protect it and I'm going to do that right before the brisket I'm going to smoke this week. Thanks for the tips man! Subscribed just now because I saw some good looking foods in the video list
I love my Pit Boss Austin XL. I've found Lumberjack pellets (70%) mixed with Jack Daniels charcoal pellets (30%) makes for great flavor.
That sounds great. Where did you pick them up?
Do you have a beef rib recipe? I tried one and it didn’t work out, after 4 hours it was still not tender.
Nope, sorry Ive never tried it.
Sorry. I read you comment at 5 am and obviously I was still sleeping. Ive made beef short ribs many times. Below is a link to my video on it. I thought you asked about beef tongue......
th-cam.com/video/Fg874ZeYLac/w-d-xo.html
You can also set it on smoke mode for 15-20 minutes at the beginning of your cook then change to regular smoking for better taste.
Thanks James!!
Is the pitboss Austin xl 1000 a pretty decent size and are these are these good smokers that will last a long time it will be covered but I live in Minnesota so we have bipolar weather one minute beautiful next rain next minus 10 and snowing lol.. and can you make hamburgers and brats and hot dogs on these smokers im a newbie and im thinking about buying one
You can make anything you want in them. Other than bbqing anything i can think of, i like baking in mine as well.
If you keep it covered it should last a while - I'm hopping anyways, I've had mine for almost a year now. And yes, you can slide open the sear plate and you will have an open fire (like you would on a grill), thats great for hamburgers and dogs.