Once again, you are my go to guy for my Pitboss. I just had the issue where the fire went out and I couldn't figure out why. Thanks for this vid on cleaning!
Our broiler plate rusted 😩 how can we restore it or should we just replace it with a new one? Also, you said to add vegetable oil and heat at 350° how long do we heat it for? Thanks for this video 😁👍🏼
Nicely done, I clean mine every time i use it. I know some guys and girls do it every two to three cooks I’m just afraid of all the ash in the pot will build up.
Thanks Randy. I agree that cleaning it every time is best. Most of the time I do it right after a cook but sometimes it's the next day. It's tough to get the motivation to clean it right away when your brisket goes late!
OEF vet here too. 3/1 K USMC Helmand Garmsir 2010. I have the Pit Boss 1150 for myself on fathers day and after owning it for about 4 months, I have really figured out how it works and can easily troubleshoot it. I thought about gifting my dad one this year for Christmas but I think the maintenance that I have to do would quickly become an inconvenience for him. I use foil over the broiler bottom so I’m not scraping black charred grease off in my kitchen, my wife got extremely annoyed with the black liquid all over the countertop and in the sink. So now I can just wrap up the foil and throw it away, saves me 90% of the work. One thing I’m finding interesting is that I’m always finding a pool of grease at the bottom of my grill, maybe the foil cover on the broiler bottom isn’t allowing it to free flow to the bucket or something. Anyone else having this problem?
Yea either the foil or the grease lip is clogged up with baked on grease. Or it could be moisture from normal cooking. Best thing I've found is just shop vacc ing after every cook. I was in Afghanistan in 2008. Zari panjwai in masum gar. Went out close to helmand province once or twice but mainly patrolling the zhangabad river bed and resupplying outposts around there. Constant ied strikes and ambushes around that time every time we left the wire. Rocketed and Mortered in the base at least weekly. Crazy times.
Hi Ed. Thanks! That's a great question. It's kind of like a toaster vs a toaster oven. They both have their uses depending on what you cook and the level of convenience you want. Ideally I would reccommend getting both! The pit boss grill is awesome for steaks, ribs, chicken, brisket, pork butt etc. All the traditional grill and bbq stuff. The major advantage it has is versatility because you can also grill on it. That's huge. It also has a much cleaner smoke flavor and leaves a smoke ring. But if you want a convenient outdoor oven that runs on electricity instead of pellets, can do cold smoking, jerky, smoked summer sausage, deviled eggs, smoked nuts etc, and it's also just a plain old oven for extra cooking space during the holidays, then the Masterbuilt has a bit of an edge. Some people also like the prominent smoke flavor the MES has. I personally like having both and think they compliment each other. If pit boss had it's way, they would want you to have their pellet grill and vertical smoker. If Masterbuilt had it's way they'd want you to have the MES and their masterbuilt pellet grill. So I think a PB456D and an MES30 is a killer combo for a weekend pitmaster and you can get both for under $1,000 total, which is less than the price of a traeger, grilla grill, rec tec, yoder etc. Hope that helps you make a decision!
Thanks Tacco. I had to look in the manual to figure that out. Not somewhere you are looking often but probably a good thing so you dont spill anything in it
I bought one of these smokers last dec. It is my first smoker. I used it once that month and the food didnt turn out that great. Didnt use it again till a couple months ago and realized my auger never turns off. Pit Boss sent me a new control panel which I put in and now my fan never comes on. Anyone else ever have this problem with this particular grill or pit boss in general? I dont know what to do at this point. Feel like I wasted a few hundred dollars.
@@SmokeTrailsBBQ thanks for your answer, the Only thing that comes to my mind is to buy a stainless steel plate and put it on grill. But idk if its the same experience.
Dumb quesition perhaps- why not just put your meat on a sheet pan (ideally with a raised insert so there's air flow around the bottom) and smoke on that? That way you both capture the juices (which are great for sauce) and avoid getting fat all over the bottom of the gril.
Extra work I guess. But the main issue is a sheet pan holds a lot of heat and can burn meat. Also doesn't let the smoke through the bottom. Could use an aluminum pan though I suppose. Other issue is not a lot of clearance
Hi Nate. What temp settings are you having issues with and how big are the swings? If you're having issues on "smoke" drop it down to P3 to keep the swings under control. I do that for cold weather. You can also pre heat the grill, keep the temp probe clean, shop vac out the burn pot frequently and get a grill blanket (unfortunately pit boss does not make one yet for the 456D though!). All pellet grills have some temp swings. Also, if I'm having issues when set to 225 or lower I find moving it up to the next temp setting helps alot. The hotter it runs the less it swings I find (that's why pre heating helps)
If doing what smoke trails doesn't work you may need to replace your temp probe. I was having huge swings in my temp and it was driving me crazy. Ordered a new on on Amazon and now it's running like the day I bought it.
@@joevaldez2571 Awesome thank you man! in the winter time it doesn’t seem to swing as much as the summer. It is doing alright at the moment but may have to try that
I am very anal about keeping my grill clean. I have only had my pit boss pro 820 for a week and have only cooked pulled pork and that was in a aluminum pan. I am going to need to wrap my heat plate with foil I think lol. Also the grill grates are a cross pattern on the pro series. I should be able to just get normal wire grates for it right? The thought of having to scrape off nasty from those enamel coated cross grates drives me crazy lol
Just did my first cook with my new pit boss and needed a cleaning video. This was perfect. Thank you!
Once again, you are my go to guy for my Pitboss. I just had the issue where the fire went out and I couldn't figure out why. Thanks for this vid on cleaning!
Iraq vet here. Thanks for your service.
Our broiler plate rusted 😩 how can we restore it or should we just replace it with a new one? Also, you said to add vegetable oil and heat at 350° how long do we heat it for? Thanks for this video 😁👍🏼
Thank you for your service.
Thanks Jason!
What should I do if there is some rusting on the broilerplate? Great videos!
Scrape it off/steel wool
@@SmokeTrailsBBQ Roger that!
@@SmokeTrailsBBQ Then re-season?
@@HenryJoseph yes
Nicely done, I clean mine every time i use it. I know some guys and girls do it every two to three cooks I’m just afraid of all the ash in the pot will build up.
Thanks Randy. I agree that cleaning it every time is best. Most of the time I do it right after a cook but sometimes it's the next day. It's tough to get the motivation to clean it right away when your brisket goes late!
Yep. Not cleaning just shut me down midway through a brosket...smh. live and lesrn
Thanks for your service
OEF vet here too. 3/1 K USMC Helmand Garmsir 2010. I have the Pit Boss 1150 for myself on fathers day and after owning it for about 4 months, I have really figured out how it works and can easily troubleshoot it. I thought about gifting my dad one this year for Christmas but I think the maintenance that I have to do would quickly become an inconvenience for him. I use foil over the broiler bottom so I’m not scraping black charred grease off in my kitchen, my wife got extremely annoyed with the black liquid all over the countertop and in the sink. So now I can just wrap up the foil and throw it away, saves me 90% of the work. One thing I’m finding interesting is that I’m always finding a pool of grease at the bottom of my grill, maybe the foil cover on the broiler bottom isn’t allowing it to free flow to the bucket or something. Anyone else having this problem?
Yea either the foil or the grease lip is clogged up with baked on grease. Or it could be moisture from normal cooking. Best thing I've found is just shop vacc ing after every cook. I was in Afghanistan in 2008. Zari panjwai in masum gar. Went out close to helmand province once or twice but mainly patrolling the zhangabad river bed and resupplying outposts around there. Constant ied strikes and ambushes around that time every time we left the wire. Rocketed and Mortered in the base at least weekly. Crazy times.
I found that an easy way to remind how long I’m cooking is to use an app. A new one came out that works well for me called pellet grill minder.
Great video I was just online looking to order 1 of these a couple days ago, question: is this better than the masterbuilt electric smoker?
Hi Ed. Thanks! That's a great question. It's kind of like a toaster vs a toaster oven. They both have their uses depending on what you cook and the level of convenience you want. Ideally I would reccommend getting both! The pit boss grill is awesome for steaks, ribs, chicken, brisket, pork butt etc. All the traditional grill and bbq stuff. The major advantage it has is versatility because you can also grill on it. That's huge. It also has a much cleaner smoke flavor and leaves a smoke ring. But if you want a convenient outdoor oven that runs on electricity instead of pellets, can do cold smoking, jerky, smoked summer sausage, deviled eggs, smoked nuts etc, and it's also just a plain old oven for extra cooking space during the holidays, then the Masterbuilt has a bit of an edge. Some people also like the prominent smoke flavor the MES has. I personally like having both and think they compliment each other. If pit boss had it's way, they would want you to have their pellet grill and vertical smoker. If Masterbuilt had it's way they'd want you to have the MES and their masterbuilt pellet grill. So I think a PB456D and an MES30 is a killer combo for a weekend pitmaster and you can get both for under $1,000 total, which is less than the price of a traeger, grilla grill, rec tec, yoder etc. Hope that helps you make a decision!
@@SmokeTrailsBBQ Thanks buddy! After reading your comment I think the pellet smoker better suits my needs.
No problem. Happy smoking and let me know how your first cook turns out!
Hey afghan vet! Me too! What Roto where you? I was 3-06 at FOB Wilson.
01-08 FOB Masum Ghar. Armoured squadron with the LDSH RC. Smoke on brother!
I had no idea that air intake was there. Great video
Thanks Tacco. I had to look in the manual to figure that out. Not somewhere you are looking often but probably a good thing so you dont spill anything in it
I bought one of these smokers last dec. It is my first smoker. I used it once that month and the food didnt turn out that great. Didnt use it again till a couple months ago and realized my auger never turns off. Pit Boss sent me a new control panel which I put in and now my fan never comes on. Anyone else ever have this problem with this particular grill or pit boss in general? I dont know what to do at this point. Feel like I wasted a few hundred dollars.
What alternatives can I use on the metal plate instead of the aluminum foil?
You could just scrape off the plate after each use. I can't think of an alternative other than aluminum foil
@@SmokeTrailsBBQ thanks for your answer, the Only thing that comes to my mind is to buy a stainless steel plate and put it on grill. But idk if its the same experience.
thank you for sharing problemly one get one 🙄
Dumb quesition perhaps- why not just put your meat on a sheet pan (ideally with a raised insert so there's air flow around the bottom) and smoke on that? That way you both capture the juices (which are great for sauce) and avoid getting fat all over the bottom of the gril.
Extra work I guess. But the main issue is a sheet pan holds a lot of heat and can burn meat. Also doesn't let the smoke through the bottom. Could use an aluminum pan though I suppose. Other issue is not a lot of clearance
I love my grill but it has a lot of issues holding the temp. Do you have this issue at all?
Hi Nate. What temp settings are you having issues with and how big are the swings? If you're having issues on "smoke" drop it down to P3 to keep the swings under control. I do that for cold weather. You can also pre heat the grill, keep the temp probe clean, shop vac out the burn pot frequently and get a grill blanket (unfortunately pit boss does not make one yet for the 456D though!). All pellet grills have some temp swings. Also, if I'm having issues when set to 225 or lower I find moving it up to the next temp setting helps alot. The hotter it runs the less it swings I find (that's why pre heating helps)
If doing what smoke trails doesn't work you may need to replace your temp probe. I was having huge swings in my temp and it was driving me crazy. Ordered a new on on Amazon and now it's running like the day I bought it.
@@joevaldez2571 Awesome thank you man! in the winter time it doesn’t seem to swing as much as the summer. It is doing alright at the moment but may have to try that
I am very anal about keeping my grill clean. I have only had my pit boss pro 820 for a week and have only cooked pulled pork and that was in a aluminum pan. I am going to need to wrap my heat plate with foil I think lol. Also the grill grates are a cross pattern on the pro series. I should be able to just get normal wire grates for it right? The thought of having to scrape off nasty from those enamel coated cross grates drives me crazy lol
Check the pit boss website for normal ceramic coated grates or just shoot them an email. They are always responsive when I email.
Our pit boss got rusty after using it only three times! On the outside of the grill. Disappointed😕
I'm not collecting oil in my pot though what the hell?
Make sure the deflector plate is installed properly
You lost all that seasoning lol