Great job on this video! Terrific presentation. So, my first smoker (purchased 8/22) is a Walmart-purchased Pit Boss Series 5. Looking at all the styles of smoker the vertical smoker seemed like it would manage heat better, (which would) be more efficient with pellet use, and (this is the big one) take up less room in the garage. All of these suppositions were proven correct. Pit Boss does use the threaded latches on their less expensive models. They worked fine on mine once I got it adjusted. I saw a Pro Series 6 at our local Lowes on Friday for the first time and they do use a heavier stainless rotating kind of latch that tightens the seal as you rotate the handle. This Pro 6 fixes a couple of design weaknesses in my Series 5. The big one is that the control panel is no longer down by the fire pot. As you mentioned it’s on the folding table and use of an accelerometer means it’s always oriented correctly. Mine hasn’t blown out but it’s something that worries me. The slide out fire pot will make cleaning a little easier, too. I’d probably buy it just for those improvements. Two things that I can’t tell if they’ve been fixed just by looking are: are the door hinges improved? I keep tightening but the door keeps sagging a bit so I pull it up when latching to reduce smoke leakage. The second thing is rather important. Have they improved the interior temperature sender? Make a search on TH-cam and you’ll find several videos on how to replace it. After a couple of months I called Pit Boss about wildly fluctuating temperature readings and the guy said, “Ok, we’ll send you a new one” like I was the 25th guy to call about it that day. All in all I’ve been very happy with the smoker. The idea is sound, once I learned all it’s eccentricities and installed the new temp sender. So happy that I’m hoping for a Black Friday deal on the Pro Series 6 at Lowes. I can give my Series 5 to my son for his new house.
I bought a Masterbuilt electric smoker about five + years ago for about $179.00 and it does everything these other smokers do when it comes to making delicious, smoked meats. It doesn't have, or need, a glass door because it's just going to get covered in smoke anyway. You don't need all the bells and whistles to turn out an awesome finished product. You don't need to spend $500-$1.000 ! 🤦 I've made beef jerky, brisket, chicken, ribs, pork loin, pork butt and London broil. With any new venture/hobby you might have a learning curve. Once you gain enough experience with different temperatures/times and different meats, you will soon feel more confident and comfortable challenging yourself with more expensive cuts of meat. Different recipes. Have fun !
I started with a Masterbuilt right after the fucked up COVID lockdown. Got the 30 Inch electric model for around the same price that you paid BUT with an accessory pack as well. I NEVER liked it. The chip tray pretty much never put out the smoke that you see in their videos especially at cooler cooking temps. I bought the attachment Slow Smoker and that thing puffs out nasty black smoke like a diesel driver "rolling coal". I just bought a Pitboss vertical pellet smoker and it has been awesome on a brisket flat, pork tenderloins, and a ham that I've done so far. Masterbuilt is junk and pretty much any chip smoker is junk (from what I've learned).
Yeah but having to constantly add wood chips to those is a pain in the butt. And also it's Bluetooth compatible so you can check the temp with your phone. So sorry the pellet smokers are just better.
Great video. I have had a PB7 for 3 years and really like it. Cost was $600 from Scheel's. Great cooks and smokes. My "BIG BEEF" with the PB7 is where the control panel is located. (Most PB verticals have same control location). Spillage drops right onto the panel and then also the heat from the grease/ash tube tends to come out right behind the control panel, which has wreaked havoc with my panel. I have no idea why the engineers put the control panel where it is. Am in process of relocating the panel to keep it cool and clean. Reason why I really like it, is there is plenty of room to smoke 25 pounds of summer sausage OR two 20 pounds hams at the same time. Would like to see PID and WIFI controller which does not seem to be on the minds of the engineers. Don't have to money to buy any others so here I am fiddling with the PB7 making it better because I can.
love seeing vidios like this great content man!..i picked up one of the lowes pit boss smokers back in 2017 on sale for 300$.. run that thing atleast once a week since with zero issues. modded mine out a bit with a custom smoke tube that sits on the heat shield box so the air coming out the diffuser keeps the pellets or wood chunks burning.. i also drilled some holes in the side walls to mount 2 universal rotisseries. probably wouldnt be drilling any holes in a cookshack haha.. if i had to pick one of these i would probably go with the LSG or Camp Chef.
Just picked up a Pit Boss Pro Series 6 vertical locally for $30 recently that had caught fire in the hopper. It will still cook so it was a steal for a quick project for flavor. I'll get to that. One thing I had noticed that wasn't mentioned in this video was that the Pit Boss Pro 6 series has a "Smoke Mode" included alongside but not at the same time as the PID functionality on the controller. From what I understand, the smoke setting might create small temperature fluctuations though from what I've seen it still holds temperature well in this mode compared to a stick burner, to help alleviate the use of a pellet tube or in a irregular burn basket like in the most expensive unit mentioned in your video. There's enough space to 'foil cage' small wood chunks underneath the heat diffuser near where the fire pot distributes heat up through the sides and back of the unit. The result is likely similar to that of the Big D wood burner smoke that Pellet Pro also offers for free. A couple of small chunks at a time no more. The diffuser slides in and out of the unit easily and doesn't really need all 4 of the screws that hold it in place while in operation since it's a non-moving part. Easy to slide in and out with the door open. In my opinion, since auger driven units are prone to catch fire and this isn't my first one, being able to slide this out while in operation and not having to unscrew four screws might be useful because there's a lot of room in there for grease and ash to pile up outside of the burn pot inside of this unit on a long cook. That then can be very easily cleaned out without moving food with the use of a shop vac etc. The one I picked up.. in decent enough shape and even after the fire damage, It is partly stainless steel and survived to be my budget jerky cabinet or all arounder. I cleaned all the grease and ash that was likely never cleaned out of it which caused the fire. It was so much grease and clogged the drain tube in the back of the unit that feeds to the drain pan. The fire was likely a direct result of the unit never being cleaned or not catching grease before it falls into the unit with a drip pan to prevent this so likely not a machine issue. I decided through your video so thank you, I'll soon be installing a used convection fan I found on eBay for under $30 with warranty to make a similar fan to the Pellet Pro version they sell for over $100 included on their cabinet in this video. Easy to make a case for it with a tin can for example as a case. Since the convection style fan for ovens is a shaded single phase motor it is a simple two wire install similar to an auger motor or a fan on most pellet grills. I'll put it in line with the inbound power to the unit with a multiple fan speed on/off switch. Also, an observation was that the area where this racks slide in can also have another set of racks put on top of the stamped stainless steel that the vents on the sides protrude into the unit a little creating another shelf for a rack effectively above those channels. Doubling rack space potential for smaller items.
Loved the video as someone just learning...I noticed the Pit Boss Brunswick in the charts but not innthe Walmart section. I checked but cannot find in video?
My personal worthless 2 cents- My first smoker was a Masterbuilt 30 inch electric digital chip smoker that was dirt cheap at the beginning of the COVID lockdown. Damn thing never worked right because it either produces no smoke or billowing black clouds of horrific toxic creosote (and that is when using the the most highly recommended brands of wood chips). The is a reason that companies are moving into pellets and getting away from chips! I had been wanting to buy a Copperhead (Walmart) edition and was waiting for over a year for them to go on sale. Welp- a few months ago, they disappeared completely from Walmart's website and have yet to return. I pulled the trigger a month ago on a Pit Boss Competition Series PBV5P2 at Menards. Basically the same price as the Walmart model (after rebate) and more cooking surface. Pros- set it and forget it. It has Bluetooth and WIFI for remote monitoring. I have been using Bear Mountain Butcher's Blend pellets mixed 2 to 1 with Royal Oak charcoal pellets and my cooks have been fantastic. Big con- the water pan is WAY to small. I bought some deep (and cheap Dollar Store aluminum pans that almost perfectly fit that on a rack that I will also use as a water pan / drip tray. Another HUGE con is that Pit Boss vertical smokers come with comically tiny solid plastic casters. I like to move mine inside the house from my deck when not using it. I had to buy 4 inch polyurethane casters and had to find a friend with a drill press to drill a hole pattern to match the stock Pit Bull bolt pattern (HINT- The holes on Pit Boss don't match ANYTHING you can buy off a shelf). YES- the glass window on any smoker is just stupid, but what can you do? My biggest tip is DO NOT buy any vertical smoker where the controller is under the door!!! DON'T DO IT!! You need to pull out racks to spritz the meat to keep the bark from drying out AND you will eventually have to take your meat out of your cooker. Where does all of the grease and juices go when you remove your cook? Right on the controller!!! That is a very bad design!!!
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Great job on this video! Terrific presentation. So, my first smoker (purchased 8/22) is a Walmart-purchased Pit Boss Series 5. Looking at all the styles of smoker the vertical smoker seemed like it would manage heat better, (which would) be more efficient with pellet use, and (this is the big one) take up less room in the garage. All of these suppositions were proven correct.
Pit Boss does use the threaded latches on their less expensive models. They worked fine on mine once I got it adjusted. I saw a Pro Series 6 at our local Lowes on Friday for the first time and they do use a heavier stainless rotating kind of latch that tightens the seal as you rotate the handle. This Pro 6 fixes a couple of design weaknesses in my Series 5. The big one is that the control panel is no longer down by the fire pot. As you mentioned it’s on the folding table and use of an accelerometer means it’s always oriented correctly. Mine hasn’t blown out but it’s something that worries me. The slide out fire pot will make cleaning a little easier, too. I’d probably buy it just for those improvements.
Two things that I can’t tell if they’ve been fixed just by looking are: are the door hinges improved? I keep tightening but the door keeps sagging a bit so I pull it up when latching to reduce smoke leakage. The second thing is rather important. Have they improved the interior temperature sender? Make a search on TH-cam and you’ll find several videos on how to replace it. After a couple of months I called Pit Boss about wildly fluctuating temperature readings and the guy said, “Ok, we’ll send you a new one” like I was the 25th guy to call about it that day.
All in all I’ve been very happy with the smoker. The idea is sound, once I learned all it’s eccentricities and installed the new temp sender. So happy that I’m hoping for a Black Friday deal on the Pro Series 6 at Lowes. I can give my Series 5 to my son for his new house.
Thanks for all this information. Your review and experience is valuable 🙂👍
I bought a Masterbuilt electric smoker about five + years ago for about $179.00 and it does everything these other smokers do when it comes to making delicious, smoked meats. It doesn't have, or need, a glass door because it's just going to get covered in smoke anyway. You don't need all the bells and whistles to turn out an awesome finished product. You don't need to spend $500-$1.000 ! 🤦 I've made beef jerky, brisket, chicken, ribs, pork loin, pork butt and London broil. With any new venture/hobby you might have a learning curve. Once you gain enough experience with different temperatures/times and different meats, you will soon feel more confident and comfortable challenging yourself with more expensive cuts of meat. Different recipes. Have fun !
I started with a Masterbuilt right after the fucked up COVID lockdown. Got the 30 Inch electric model for around the same price that you paid BUT with an accessory pack as well. I NEVER liked it. The chip tray pretty much never put out the smoke that you see in their videos especially at cooler cooking temps. I bought the attachment Slow Smoker and that thing puffs out nasty black smoke like a diesel driver "rolling coal". I just bought a Pitboss vertical pellet smoker and it has been awesome on a brisket flat, pork tenderloins, and a ham that I've done so far. Masterbuilt is junk and pretty much any chip smoker is junk (from what I've learned).
Yeah but having to constantly add wood chips to those is a pain in the butt. And also it's Bluetooth compatible so you can check the temp with your phone. So sorry the pellet smokers are just better.
Great video. I have had a PB7 for 3 years and really like it. Cost was $600 from Scheel's. Great cooks and smokes. My "BIG BEEF" with the PB7 is where the control panel is located. (Most PB verticals have same control location). Spillage drops right onto the panel and then also the heat from the grease/ash tube tends to come out right behind the control panel, which has wreaked havoc with my panel. I have no idea why the engineers put the control panel where it is. Am in process of relocating the panel to keep it cool and clean. Reason why I really like it, is there is plenty of room to smoke 25 pounds of summer sausage OR two 20 pounds hams at the same time. Would like to see PID and WIFI controller which does not seem to be on the minds of the engineers. Don't have to money to buy any others so here I am fiddling with the PB7 making it better because I can.
love seeing vidios like this great content man!..i picked up one of the lowes pit boss smokers back in 2017 on sale for 300$.. run that thing atleast once a week since with zero issues. modded mine out a bit with a custom smoke tube that sits on the heat shield box so the air coming out the diffuser keeps the pellets or wood chunks burning.. i also drilled some holes in the side walls to mount 2 universal rotisseries. probably wouldnt be drilling any holes in a cookshack haha.. if i had to pick one of these i would probably go with the LSG or Camp Chef.
No one does it like the smoke master!!!! Keep it up!!
Just picked up a Pit Boss Pro Series 6 vertical locally for $30 recently that had caught fire in the hopper. It will still cook so it was a steal for a quick project for flavor. I'll get to that.
One thing I had noticed that wasn't mentioned in this video was that the Pit Boss Pro 6 series has a "Smoke Mode" included alongside but not at the same time as the PID functionality on the controller. From what I understand, the smoke setting might create small temperature fluctuations though from what I've seen it still holds temperature well in this mode compared to a stick burner, to help alleviate the use of a pellet tube or in a irregular burn basket like in the most expensive unit mentioned in your video.
There's enough space to 'foil cage' small wood chunks underneath the heat diffuser near where the fire pot distributes heat up through the sides and back of the unit. The result is likely similar to that of the Big D wood burner smoke that Pellet Pro also offers for free. A couple of small chunks at a time no more. The diffuser slides in and out of the unit easily and doesn't really need all 4 of the screws that hold it in place while in operation since it's a non-moving part. Easy to slide in and out with the door open. In my opinion, since auger driven units are prone to catch fire and this isn't my first one, being able to slide this out while in operation and not having to unscrew four screws might be useful because there's a lot of room in there for grease and ash to pile up outside of the burn pot inside of this unit on a long cook. That then can be very easily cleaned out without moving food with the use of a shop vac etc.
The one I picked up.. in decent enough shape and even after the fire damage, It is partly stainless steel and survived to be my budget jerky cabinet or all arounder.
I cleaned all the grease and ash that was likely never cleaned out of it which caused the fire. It was so much grease and clogged the drain tube in the back of the unit that feeds to the drain pan. The fire was likely a direct result of the unit never being cleaned or not catching grease before it falls into the unit with a drip pan to prevent this so likely not a machine issue.
I decided through your video so thank you, I'll soon be installing a used convection fan I found on eBay for under $30 with warranty to make a similar fan to the Pellet Pro version they sell for over $100 included on their cabinet in this video. Easy to make a case for it with a tin can for example as a case. Since the convection style fan for ovens is a shaded single phase motor it is a simple two wire install similar to an auger motor or a fan on most pellet grills. I'll put it in line with the inbound power to the unit with a multiple fan speed on/off switch.
Also, an observation was that the area where this racks slide in can also have another set of racks put on top of the stamped stainless steel that the vents on the sides protrude into the unit a little creating another shelf for a rack effectively above those channels. Doubling rack space potential for smaller items.
I have the Copperhead 5 and its a great smoker. I just bought the Austin XL Onyx and its a beast.
with regards to the cookshack, spin glass just sounds like fiberglass insulation.Not a bad idea for keeping the heat in the cook chamber
In your assessment.. which has the most robust / durable pellet delivery system?
Loved the video as someone just learning...I noticed the Pit Boss Brunswick in the charts but not innthe Walmart section. I checked but cannot find in video?
Now the next series should be the electric smokers and don't forget to include the Smokin Tex smoker out of Plano, Texas.
A couple videos that might interest you then 🙂
th-cam.com/video/5UIUmgCrs78/w-d-xo.html
th-cam.com/video/Ul24wK4yq44/w-d-xo.html
Thanks for the great reviews they were very informative .
If you are interested in a large smoker check the Pellet Pro Double D vertical
th-cam.com/video/r-7Is8YWSWw/w-d-xo.html
My personal worthless 2 cents- My first smoker was a Masterbuilt 30 inch electric digital chip smoker that was dirt cheap at the beginning of the COVID lockdown. Damn thing never worked right because it either produces no smoke or billowing black clouds of horrific toxic creosote (and that is when using the the most highly recommended brands of wood chips). The is a reason that companies are moving into pellets and getting away from chips! I had been wanting to buy a Copperhead (Walmart) edition and was waiting for over a year for them to go on sale. Welp- a few months ago, they disappeared completely from Walmart's website and have yet to return. I pulled the trigger a month ago on a Pit Boss Competition Series PBV5P2 at Menards. Basically the same price as the Walmart model (after rebate) and more cooking surface. Pros- set it and forget it. It has Bluetooth and WIFI for remote monitoring. I have been using Bear Mountain Butcher's Blend pellets mixed 2 to 1 with Royal Oak charcoal pellets and my cooks have been fantastic. Big con- the water pan is WAY to small. I bought some deep (and cheap Dollar Store aluminum pans that almost perfectly fit that on a rack that I will also use as a water pan / drip tray. Another HUGE con is that Pit Boss vertical smokers come with comically tiny solid plastic casters. I like to move mine inside the house from my deck when not using it. I had to buy 4 inch polyurethane casters and had to find a friend with a drill press to drill a hole pattern to match the stock Pit Bull bolt pattern (HINT- The holes on Pit Boss don't match ANYTHING you can buy off a shelf). YES- the glass window on any smoker is just stupid, but what can you do? My biggest tip is DO NOT buy any vertical smoker where the controller is under the door!!! DON'T DO IT!! You need to pull out racks to spritz the meat to keep the bark from drying out AND you will eventually have to take your meat out of your cooker. Where does all of the grease and juices go when you remove your cook? Right on the controller!!! That is a very bad design!!!
Thank you for your 2 cents 😊
Do you have any videos on vertical offset or vertical gravity fed smokers
Gravity Feed
th-cam.com/video/me1RVkYnKNU/w-d-xo.html
Wow the series 5 and the series 7 are both 499.99 now.
Onyx is 5 degree intervals
What are your thoughts on Backwoods 3400 , BBQ guys send it
Check out my video on vertical regular cabinet smokers
th-cam.com/video/kIVXVCa-I1E/w-d-xo.html
I love the content!
No, hopper for the Camp Chef Smoker
?
I feel the camp chef seems not put together well . Ricidy
I bought a NexGrill. Computer brain broke 5 months in. Terrible customer service. Still fighting to get parts or a refund. Do not recommend.