Biggest Beginner Mistakes- Pellet Smoker Hacks EVERY Beginner Must Know
ฝัง
- เผยแพร่เมื่อ 8 ก.ค. 2024
- In this video, I outline the Top 10 Biggest Beginner Mistakes and Share the TOP Pellet Smoker Hacks every beginner needs to know.
@PitBossGrills
I hope you enjoy this video. Please feel free to let me know if you have any questions.
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Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
I'll look you up on Facebook. Thanks.
My very first Smoker will arrive this Saturday. Thank God, I found this video. So helpful, thank you!
I’m glad I could help! I’ve got a ton of content about pellet smoking. You can also come over to my Facebook group, American Smoke Carnivores. There are lots of people in there answering questions and sharing their cook.
Thanks for watching! Smoke on!!!
Never unplug your smoker. Even during a chamber fire. That could cause the fire to push through the auger. That’s why there’s a shut down system on the unit. Just smother like you said. She’ll go out.
I’ll have to disagree at this point. Shitting off air flow to the fire is of extreme importance. It’s also what is recommended from the manufacturer. I get what you’re saying though. Thanks for watching! Smoke on!!!
@@TheAmericanSmokei just looked at the manual and you’re right, it does say to unplug it. I know a lot of others on TH-cam are advising to not unplug it due to the chance of back burn. I wish there was a fire emergency setting or something on these that would help expedite choking the fire.
@zacharymartin8298 I appreciate your due diligence. I made sure I was giving the proper advice before I made this video. It being a dangerous topic and all.
Thank you for the video, very helpful
You’re welcome! Thanks for watching. Come over to American Smoke Carnivores on Facebook. It’s a new group, but a great place to chat about BBQ and share pics of your cooks and such. See you there!
Smoke on!!!
#9 I've been dodging that bullet for a long time because I failed to RTFM. I use a citrus based cleaner and a Scotch Brite pad to clean my smoker. Works very well.
This was great and fun as well!
Thanks for watching! Come over to American Smoke Carnivores on Facebook sometime! Smoke on!!!
Love you videos. Shared. You are so entertaining
Thanks! Smoke on!!!
Good analogy with candle 👍
Thanks! I try
Bought my husband his first pit boss here in LA! Love your videos, Zach! Great job!!
I appreciate you! Thanks for watching and smoke on!
Whats up brother!!! Just found your channel...love it! Keep up the good work!
Steve from Chicago
Yo! Steve! Thanks for watching ,my brotha.
If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
Cool tip for keeping the glass clean (also works pellet stoves for home heating) use a product called Power Wash from Dawn dish soap company, you can find it in the dish soap aisle at the grocery store. Its a spray foam that you leave on a dirty surface for a couple minutes, then wipe or rinse away. It also works wonders for cleaning out radiator fins in a car or AC. If you guys try it out let me know what you think.
Thanks for watching and for leaving the tip. I’ve recently gotten some of the power wash and it does a great job!
Smoke on!!!
Brother! Iam new too smoking and I absolutely LOVE your videos! I have definitely learned alot and I have subscribed! God bless man 😁😎
Thanks for the support! Come over to my Facebook group . American Smoke Carnivores. It’s a great group. Smoke on!!!
I’ve just bought this smoker last week. Thanks for your videos (from French Alps)
Your welcome my friend! Thanks for watching!
On a side note, wow! French Alps. I’m no world traveler, but where you live, is on my bucket list.
Thanks again for watching and stay in touch!
If you’re not already, it would be great to have you as a subscriber.
new pit boss smoker here, thanks for the helpful channel!
You’re welcome! Let me know if you have any questions
Excellent video. Really informative, rhymes withstanding. 😉🥰
I can help it. I make a rhyme every time! 😂 thanks for watching! Smoke on!!!
Just got my first smoker today. Thank you for all the tips. Definitely helpful and glad I watched
I’m glad I could help! Smoke on!!!
@@TheAmericanSmoke Putting together 🫰my new Grilla Grills Silverbac Alpha Connect. The wife said I’m on my own till it’s time to pop the barrel to the stand. Smoke on, indeed.
@robertjason6885 nice! Come share your cooks in my Facebook group. American Smoke Carnivores.
Thanks for watching! Smoke on!!!
Zack you are hilarious. Entertaining videos. You should see the notes I take on each smoke.
I’m glad to hear you enjoy my content. Really! Thanks for the feedback.
It would help me out a ton if you shared your favorite videos with your friends. Thanks for the support!
I plan on buying my first pellet grill/smoker within the next few months after I return from this deployment. Loved your video and found it super helpful. Easy subscribe.
Thank you for your service and the support! Smoke on!!!
I swore off pellet smokers for years, but one turkey leg cook with my brother n law this Thanksgiving and I was sold. On Dec 10th I am expecting delivery of my Pit Boss Pro 1600 Elite and man I can not wait. Your video is really a huge help and I learned a great deal. New Sub and Thank You.
Welcome to the channel! Come over to American Smoke Carnivores on Facebook sometime and share pics of your cooks or get answers to your questions. You can also reach out to be directly.
Smoke on!!!
Just picked up a Pit Boss 1600 for Tgiving. Cooked 20lb turkey, lamb, beef roast, and steaks for 40+ people. Huge success worth every penny.
@Projectponys that’s awesome! Thanks for sharing. Smoke on!!!
Excellent.
Thanks for watching!
Awesome video! Thanks! New Pit Boss owner and new subscriber from British Columbia, Canada 🇨🇦
I’m glad you enjoyed the video! Thanks for watching. Come over to my Facebook group sometime. American Smoke Carnivores.
Smoke on!!!
Happy to subscribe
Once again Thanks
Just subscribed
Your welcome! Smoke on!!!
Thank you
Your welcome! Thanks for watching
Very great video
Thanks for watching!
Appreciate the factoids and humor.
Thanks for watching! Smoke on!!!
I used foil in my electric smoker but with my pellet smoker i spray the drip pan with Pam and it is usually good for a couple cooks. I also vacuum out my smoker every couple smokes and use Dawn Power Wash Spray to clean glass ,door and in side of smoker
Nice method! Thanks for sharing. Smoke on!!!
Very good
Thanks for watching!
That’s a good one!!!
#1-#2 are pretty close.
I think u should have explained multi-temp cooking,
Pros-cons
When to leave smoke when to cook and why we wrap???
Man can’t wait to see another great pellet smoker video on why’s and why not.
Thanks man buds class 113
Just watch more of my content. I spend a good bit of time explaining why I do what I do and why I don’t do certain things. Thanks for watching and smoke on!!!
Thanks for #7!
Glad to help! Thanks for watching. Smoke on!!!
I dont use moist wipes. I use a stainless wire mesh sponge to scrub the probe. But you are making very good points. Ive seen an explosion before. I was telling my brother in law about it at the time and we walked up and it happened. Pretty good party trick tho.
It’s definitely a bigger pop than what most people expect!
Thanks for watching my video! It would help me out a ton of you shared it with your friends!
Thanks again!!!
Great video. I just assembled my smoker a few days ago and did the initial burn off. It started raining and hasn’t stopped yet 😞. Can’t wait to use it. Question? Do you put foil on your grates as well to ease the cleaning process? Or do you cook your meats in aluminum pans or neither?
Neither. I like to have air flow around my proteins.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
I'm really glad I found this video. My boss gave me this smoker. No instructions. I'm going to fire it up tomorrow. Thanks I'm going to make my plan now. My girlfriend laughs at me because I always look stuff up. I found that the ten foil, and temp tips very useful. And grease fire too. I'm going to go make sure everything is clean. Thanks man. Pretty funny too.
I’m glad I could help. Come share pics of your cooks or ask questions in my Facebook group. American Smoke Carnivores. See you in there. Smoke on!!!
@TheAmericanSmoke What temp should I smoke a turkey breast, also want to smoke 2 whole chickens as well. I know the internal temp needs to be 165 on both the turkey and chicken.
@jamesreynolds7086 I would go with 250-275. You could go as low as 225 or as high as 300 though.
Are you bringing the turkey breast?
Do you guys prefer vertical over horizontal
Just got my pellet smoker when starting with door open after you close it what should the temperature be before I start loading book says 350 and then set my desired temp
I will usually let mine run up above 300 to kill whatever creatures may have moved in since my last cook. It also gets the chamber extra hot so you don't loose as much heat when putting your food in initially.
Great question! Thanks for watching. Smoke on!!!
Learned the temp thing the hard way with wings. I have the same smoker. People under estimate the planning process. Especially when drinking the night before is involved lol. Nothing worse than waking up late peeling membranes off ribs. Then your not having fun.
Early prep is so key to enjoying the cook. I did not get that early on.
@@TheAmericanSmoke wake up late, underestimate the hour or so of prep/getting pit to temp, your eating at 6 instead of 5 (the time you told everyone) but you've been opening the smoker door so much at the end because your behind that you added atleast an hour to the cook. Absolutely 0 rest time for meat if you even got it to proper temp. Probably pulled it 10 degrees too soon. Now your having a bad time lol
Can this give you the black type bark? Ive had it for a year and have not been able to get a good bark. Is this where the smoke tube comes into play? If so, do you continue refilling thr smoke tube throughout or just once to avoid opening the door?
I’ve always gotten good bark with this smoker. Better with the smoke tube. I spritz every hour or so as well. That helps smoke bond.
Thanks for your videos,
I don’t know if it’s correct to insert the probe into the chimney on top of the smoker, that way we keep the sealing rubber around the door in good condition. 🤷🏻♂️
I’ve had several people tell me they do it that way. Just make sure you don’t get nasty stuff on your probe before you insert it.
Thanks for watching! Smoke on!!!
I just got this vertical smoker for Christmas, I see you have a smoke tube also. I had a barrel type pitboss that couldn’t get enough smoke flavor in the meat .. even with the smoke tube I didn’t get much of a smoke ring of flavor. I thought a vert. Smoker would produce a lot mover Smokey goodness. Do you get enough smoke without the tube or do you use the tube every time ? Thank you
I do and I don’t. It does offer a little extra kick of smoke. I have no issues with a smoke tube. I recommend
Fantastic information, and what is the best way to clean the glass? I did my first cook this Easter weekend
Any degreaser will do. Use an abrasive pad. Or clean after every cook with Clorox wipes. A lot of people recommend Dawn Powerwash or Amazing. I made this video the other day.
th-cam.com/video/HRpjuZtpe4k/w-d-xo.html
This stuff works great but not cheap. Thanks for watching! Smoke on!!!
@@TheAmericanSmoke thanks so much for your videos 📹 😊
Thank you for watching!
Tops 😂😂marshalla
Have pit boss barrel love it bought vertical pro first cook auger contentious fed high temp kept feeding after powered off. Any ideas?
Sounds like a computer issue or some type of wiring shortage
@@TheAmericanSmoke thanks going to try switching the auger wires with fan wires
@@TheAmericanSmoke called pitboss this morning said its a bad board shipping new one. But on back order
All good tips although I’d make one correction. Cook to tenderness for those cooks like brisket and pork butts etc. temperature can vary a lot. If you are cooking very low and slow(maybe tender at 195, depending), protein will be tender at a lower temp than if you are cooking a hot and fast pork butt or brisket which could be tender at over 210 degrees. Just something to be aware of.
I appreciate the solid advice. Thanks for watching! Smoke on!!!
Love from India
Love from America! Thanks you my friend
Finally a video made by man for other men "Beats on chest!" Most other content creators tippy toe around their grills. It's like they are sponsored with Nascar sponsors 😂. Shoot me a smoke signal sometime! Subscription!!!
Uugggghhhh uuuggghhh uugggghhhhh!!!(in Tim Allen way)
Glad to have you as a sub to the channel. I started a Facebook group last night. “American Smoke Carnivores” .
Smoke signal sent!
Thanks for watching and Smoke on!
I'm debating on getting the Pro Boss pro series 1077sq in... wld u recommend that? Right now I have a masterbuilt electric smoker 30"
I’ve had great luck with my Pro Series. The 5 year warranty Pit Boss Provides takes care of any problems that may come up. They are solid units.
How long have you been using the Masterbuilt?
@TheAmericanSmoke .... very close to 2yrs, I also have a oklahoma joe offset smoker, I want to get a bigger electric smoker but also keep my oklahoma joe
These verticals - make sure you take out the fat drain if you can and or run a coat hanger into it after each burn. It will clog! And this is where you get your main fires.
Excellent advice. Thanks for watching. Smoke on!!!
Have you ever had a hopper burn-back on yours? I have the pit boss brunswick and I have had 2. I just had one last night. I empty the clean our every time so I know that's not the issue. The only thing I can think of is that I was cooking extremely low and slow. I had it set to 160 for the first 5 hours and then I turned it up to 225 for the rest. It literally took 20 hours. I'm wondering if the ashes had just built up so high that this caused it. Both times, the burn-back has occurred during the shutdown process.
A twenty hour cook is intense. I definitely think that is your problem. Perhaps a quick clean out before you up the heat would solve your problem.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber!
Thanks!!!
No idea how that comment went on your video, when I was literally on another video and your wasn't even open. I had watched it a few hours ago. Lol 😂
I just figured alcohol was involved. That’s why I didn’t comment back. 😂
Thanks legend, you're like the cool American uncle that all us Aussies need
Haha thanks! I love all my BBQ family. Smoke on!!!
It’s weird I was asked to rate Ben’s comment from TH-cam if it was appropriate lol
Well, hahaha it’s because of the Bart Simpson name. 🤣
@@TheAmericanSmoke lol you tube love to watch me, hopefully not while I'm pooping or having a shower🤣🤣
Or you that guy that buys a smoker and doesn't use it for 6 months. Looking forward to the first time next weekend. Thanks for the tips
I'm also that guy that spends $250 on a new bowling ball and didn't use it for 7 months
The explosion is called "flashover!"
Or “bad news”. Thanks for watching!
Do you use 9x13” drip pans?
16x12 is what I use most
Ok - this is probably a silly question but I’m new so I’ll admit that I don’t know. I inherited a PitBoss Pro smoker from my dad but don’t have the manual for it.
How do I get the meat probe inside the smoker? Does it just go through the door or is there a slot near where it connects to the control panel that it goes through?
Great question. You just close the lead up in the door. If it’s a vertical, that is. The Soft rubber seal around the edges of the door won’t harm the wiring at all. If you have a drum style cooker most of those have a little port close to the pellet chamber to allow the meat probe to go inside the grill
@@TheAmericanSmoke Awesome and thanks! Yes - it’s a vertical one so I’ll just go through the door.
We are smoking some ribs in honor of what would have been my dad’s birthday this weekend. He loved to smoke but I never watched/learned the skill from him. Your site has been super helpful as I get ready for my first run! Appreciate you!
@@davidquirk2105 let me know if you have any questions
@@TheAmericanSmoke I’m going to assume that the pellets that have been in the hopper for a year probably need to be replaced 🤪
Should I maybe do a 30 minute to an hour “dry run” with the smoker to get it ready to be used again? I know my dad did the official “burn off” when he bought it but since the smoker has sat covered and unused for a year, I thought it might be good to fire it up for a while before actually using it again?
Yeah, I would replace the pellets and run it at 400 for an hour before use.
May want to check the interior for mold. Clean as needed.
“Your average Russian can’t take a dump without a plan.” Fred Thompson, Hunt For Red October.
Fail to plan, plan to crap your pants. That’s an old Russian saying. 😂😂
Thanks for watching! Smoke on!!!
New vertical owner here. Getting discouraged honestly. Coming from the Austin XL smoker/grill to the series 5 vertical copperhead. Any tips very much appreciated before I sell this thing. Can’t understand why it takes so much longer with the vertical to get it to the right IT.
Your thermostat may be out of calibration. I learned to cook at 250 when I wanted to cook at 225 before I replaced my thermostat and control panel. Call Pit Boss customer service. They will help you get it right. Hang in there! Smoke on!!!
@@TheAmericanSmoke they just sent me a control panel. Maybe the thermostat is next. I’ve been also having a problem with coming back out to a cold smoker bc it stops feeding pellets. I think I got that part figured out though. I believe I got some bad pellets with too much sawdust and it was stopping up. Maybe it’ll get better now. I’ve only done a few cooks on it so far so I’m still learning the vertical compared to the barrel. Thanks for your videos and insights.
@GB-hk9ou come over to my Facebook group sometime. American smoke carnivores. It’s a great group. In the meantime, check this video out. It will help you with your install.th-cam.com/video/PwVBvO9eAZ0/w-d-xo.htmlsi=JDaeDSXVVyJ6ogIV
We cleaned our Expert pellet grill but the pellet chamber caught fire while it was heaeting up and tons of flames inside and white smoke with little going into the grill itself. What did we do wrong?
Ash pot was empty?
@@TheAmericanSmoke Yes
It’s hard to say. If your fan is functioning properly. I’m not familiar with that make, but they are all pretty similar.
Come over to my Facebook group, American Smoke Carnivores, and maybe once of the group members will be able to offer some solid advice.
Thanks for watching! Smoke on!!!
Completely new user. Haven't used it. Can't find any instructions on how to route the meat probe cable. It looks like this video might run it through the front door seal and a different video I saw, the guy ran it down the smoke stack to the meat. Suggestions appreciated. The cable doesn't look long enough to reach around the front of the door and inside to any of the shelves. Thank you.
I run mine through the door. Some people run in through the smoke stack. Either way works fine.
Thanks for watching! Smoke on!!!
rule A cook to done not temp. i have had brisket go to 208 before tender also had them done at 198.
Yeah. A lot of beginners want to cook to time. Temp is next and then feel is the ultimate. Thanks for watching! Smoke on!!!
You're not wrong, but this is a beginner video. The problem is that "done" or looking for aesthetic clues is more subjective and can make that a little tricker for beginners. However, I agree that as you gain more experience, you can be more flexible with the exact time to pull or wrap.
So you use two pans for water?
I have on several occasions. The results have been good.
Thanks for watching my video! If you’re not already, it would be great to have you as a subscriber.
Thanks
Dude I love watching your videos with that being sad, are you actually a science teacher for real
Haha no. I enjoy science, but here on the channel is the only place I teach.
Thanks for watching!
I have the competition series and it dont have an ashtray
I’m an admin in this group on Facebook 📸 Look at this post on Facebook facebook.com/share/GMXc9KX59sYrPELp/?mibextid=CTbP7E
I know there are several owners of this unit that can offer insight.
You can also come over to my personal group , American Smoke Carnivores, and get help in there as well. I’m in there daily.
I’ve not personally used the competition series but I was under the impression that it was very similar to the pro series I have.
So what's the correct temp to light a candle?
Depends on the wax
@@TheAmericanSmoke haha. Love the video.
😂Thanks for watching! Smoke on!!!
Does yours preheat to 350? Mine seems to stall at 130.
Your on the smoke setting. What looks like a 5 is actually as S for smoke. Crank the knob up to 350 and click it on to lock in the temp. Once it gets to 350 turn it to your desired cooking temp.
I hope this helps
Appreciate it. It just says in the manual it has a preset to 350 when first starts up. To give it 15-20 mins then once it hits 350 dail it to your temp.. i waited 35 mins at 2 am waiting to put my brisket on. What you said i ended up doing. Just thought well that cant be right what manual said. I waited and nothing happened. Also the app alert sent me something saying now at 130 as well. So just thought maybe mine is having issues. When i cranked it up. It went from 130-111 then smoked like crazy and went to 350. Once hit 350 i put back down to 220. Just confused on manual saying that and not happening.
@@fmfnateman Your smoker is the newer version of mine. So I’m not sure what the manual says. Mine said to preheat to 350. But, mine did not say that it was automatic. At least you know know how to preheat your smoker. Smoke on!
Man I’m not sure what’s going on with my smoker but it’s tripping. Won’t get to temp. No matter what hacks I used u said. Today I had it set to 250; never got over 218. I put my food in and said let’s see if this will help; it started dropping temp. I turned it off
It may be time to contact Pit Boss customer service. Possibly got a faulty thermostat or control panel. I had to replace both. I did videos for each.
1 (877) 303-3134
@@TheAmericanSmoke yea that’s what I think it is. Even went bought an “oven” therm and it was showing a different temp on the grate than on the panel. Thanks
I found that spring nut for the ash pan is pretty dumb
Yeah, same. It’s probably there for legal reasons.
Thanks for watching. Smoke on!!!
I know u probably tired of me Zach but can u recommend a sifter for pit boss pellets or let me know if it's necessary also can I season my pit boss by wiping it with canola oil and paper towels... thanks in advance
Most people use this. amzn.to/3Jpdgds
I never have. Some people swear by it. I’ve been considering one. Can’t hurt.
You could definitely season it that way. I buy the spray olive oil and spray it down once hot.
@@TheAmericanSmoke thanks so much Zach just gave you a follow on Instagram as well... and where would one get the olive oil spray from
Thanks for the support! Are you in my Facebook group? American Smoke Carnivores.
You can find some spray here.
www.amazon.com/dp/B00Z7F3AQ4/ref=cm_sw_r_as_gl_api_gl_i_C3GGBTYCY5QK6BKSQPJY?linkCode=ml2&tag=reviewempir06-20
@@TheAmericanSmoke I don't have Facebook just Instagram but thanks for all your help I will be back lol because I'm new to smoking
Anytime
I am not getting any smoke flavor in my pit boss pro series I just cook a pork butt at 200 degree for 9hrs. And no smoke flavor.
That’s odd. These units burn clean but typically leave a light smoky flavor.
1. What type of wood pellets are you burning and what brand?
2. Do you have a smoke tube?
Here is some content I have on this.
th-cam.com/video/IGJ_p_qJB5o/w-d-xo.html
th-cam.com/video/95TiO1Am-8A/w-d-xo.html
I hope this helps! Come over to American Smoke Carnivores on Facebook. There are a bunch of people with the same units sharing tips and tricks.
Smoke on!!!
I saw her bro.. high five
😂
🖐️
I use my dishwasher.
To clean your racks?
@@TheAmericanSmoke yes and m'y grill. It work well
@@matthieulallement my wife would have a fit. Does it leave any residue in the washer?
@@TheAmericanSmoke non i have a very good dishwasher
And i dont have Big résidu
I made all those Bo Bo’s once
You don’t know till you know
Do yourself a favor and wrap with sauce.... best ribs ever. 321 method is a crock
Wait a minute, what now?
@@TheAmericanSmoke when your rib fat is poke thru. Go ahead and put your sauce in the wrap with a couple table spoons of butter. It will change your life.
@@TheAmericanSmoke that is poke thru with you finger. Usually takes at least 4 hours at 250
Well, okay! I’ll be trying that. Any more information on the process you use? Temp? Time?
Got ya!
Why didn't you say 'numero uno' for mistake number 1?😂
Would have made a very good video into a great video😂
😂😂😂 it goes how it goes! Thanks for watching! 😂😂😂
I was getting ready to stick 50lbs of tannerite in mine until I came across this video
😂☠️😂 what went wrong?
@@TheAmericanSmoke I just haven’t been able to get not even close to a decent bark on my ribs & briskets. I like a few of these tips with the foil. Moving forward I’ll be emptying the ashtray every cook. Also I have my top vent spun pretty much all the way in. I noticed yours is barely threaded in, could that be a reason I’m not getting a good bark/ color on the outside of the meat I’m cooking? Thanks in advance
I run mine all the way up and spritz on a regular basis.
@@TheAmericanSmoke thanks man! I bet that’s going to make a big difference… thanks for the tips & advice bro. I hope you know it’s highly appreciated🤜🏼🤛🏼
I have a ton of content on this unit. Make sure to check it out.
Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily.
Smoke on!!!
How the heck are you suppose to vacuum the ash out of the bottom with a bolted in plate? Not buying it until that question is answered. Just dumping the fire pot is not enough.
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And also this th-cam.com/video/_k4EMMdhTfQ/w-d-xo.html
@@TheAmericanSmoke I did see your vids…just shocked that you have to back a screwed on plate out to clean the ash. Design flaw for sure. I am going to buy one because it is on sale. Good price. That said, I am hoping to rig something up to my shop vac that I can attach and snake up in the fire pot hole when I remove the fire pot. Then just move it around and vacuum up most of it without taking it apart. Like you said though. Gonna loosen those screw way off so they don’t become seized. Also will keep an eye on the grease pipe.
What about the mistake where people confuse their pellet cooker for a smoker? 😂😂😂
Easy now… 😂
@TheAmericanSmoke It's just fun banter. I personally don't care what people use, so long as they are making BBQ and having a good time.
Actually, I've been considering a pit boss for my house for a while now. For some cooks, they make a lot of sense.
For sure. It’s all about smelling smoke, eating good, relaxing, and spending time with the people we care about. Nothing beats a traditional stick burning pit but getting close is enough for most.
I can't see your eyes, moving on.
I have a ton of other content. Thanks for watching my video!
He's teaching people how to grill, not trying to mesmerize you with his dreamy eyes. Please do move on... move very on.
😂
I bought A Pit boss , thinking I could go to you tube and find some pointers, What did I find A bunch of %$#%$ who want to be enterainers. Why can't someone put on A Video that helps the first time user ,with out watching some want to be clown put on A show.
What can I clear up for you?
Burn off th-cam.com/video/YuklIxx3ROM/w-d-xo.htmlsi=oel8Bfp71lOaP28C
Smoke stack th-cam.com/video/s74yru46i1o/w-d-xo.htmlsi=kXdIPPevPwVlSR3I
Chamber fire th-cam.com/video/vDXIWyNzURQ/w-d-xo.htmlsi=BYlrEnk3wHo4FZ3K
Control panel th-cam.com/video/Q5xx9WRz_Vs/w-d-xo.htmlsi=BPkZgvCnB4ya1kYQ
Do you smoke under your patio? Looks like it
I do
I would not mind the smell but does it leave your patio with smoke soot? I would also need to know what kind of pellets do you use and where to buy! I just gave my treger smoker away… to many problems not only me but all my friends have had fires with them! My wife just boughte a Pitt boss I can’t wait for it to get here.
I have always used Put Boss pellets. Mostly Competition blend. No problems with soot. Not after 2 years of weekly smoking. I mean, they produce smoke, but for the most part it’s clear to blue, clean smoke.
Keep it cleaned on a regular basis and fires will not be a problem. If you do get a fire, keep it closed and turn it off. Whatever is burning will burn out.
I hope this helps. Come over to American Smoke Carnivores on Facebook sometime. Smoke on!!!
BTW…Lanes Spellbound 🤌🏼
Oh yeah! That stuff is excellent