Pit Boss KC Combo | Heat Distribution | Deflector tests Mod | Results are in
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- Lets test 4 ways to distribute the heat more evenly under the lid. If you own a KC Combo, you won't want to miss this.
#pitboss #pitbossnation #kccombo
Winco OPL-14 Stainless Steel Oval Platter, 14-Inch by 8.75-Inch
amzn.to/2TcvG8h
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Hey Mr. I, and I'm sure that I can speak for more than myself, really appreciate your experiments. Everyone wants to be able to smoke right, w/out the problems, of doing something a completely screwing up, because, (oh shit, I didn't think about that....) type of thing! > Thanks very much from ALL OF US!
WOW, thanks for that. that's a very cool thing to say. Appreciate that and you. If I can help someone, anyone it's job well done.
Dude, seriously. Thank you. I’m new to smoking and was about to buy another model because I’ve burnt up a bunch of stuff lol. Thank you for the time and video, I appreciate it!
Thanks man but the best thanks is to keep on watching. Remember, all my cook vids can be used on any pit. Its all temp and time! Cheers!
I have a Pit Boss KC and I love it. I didn't conduct an specific test, but after just a couple cooks it was easy to tell the hot was over the fire box. I covered the heat shield with foil for clean up purposes and smoked a pork butt (fat cap down) over the fire box area yesterday. I could immediately tell something was different. It didn't overcook the bottom and the butt turned out great. Coincidently, I watched this video this morning and you confimed my suspicions. Thank you for sharing this. It was extremely helpful.
Thomas thats so awesome. I loved the KC in the short timed i owned it. Make sure to stay tuned as I got plenty more to come. Enjoy your Labor Day
Everyone that get a new smoker needs to do this test. Good job Tommy!👍🏼
Thanks Joe and agreed.
Smokin' Joe's Pit BBQ agreed, even an old one
I just got my KC Combo. After watching your video, I immediately ordered a set of hotplates. Without even testing, that experiment revealed a real issue that has an easy fix. I'm putting mine together today. Can't wait to cook. Thanks!!!
Steven, Awesome buddy and glad i could help.
Where did u get the hot plates? All i keep seeing are the electric ones?? I got the kc combo and would love to use one myself
Yes where do you get the hot plates?
It's interesting how small changes can make a big difference in the pit. Thanks for sharing your MOD.
Right. Im pretty stoked to get a long cook going. maybe another Brisket;)
I like that back corner being hot, you can put the point of a brisket there and flat towards the cool side and it should cook evenly internally, or perfect for bake potatoes. I love the type of videos.... of course I do. Lol. Thanks for sharing Brother.
Chris, good point. that who left side would now do the Brisket well. I'll be doing another soon.
The flat is the part of the brisket that needs the heat. The point appears bc of its size it need the heat but in fact the flat is what takes longest.
The infamous biscuit test! Always a good idea to know where your hot spots are and that was an easy fix. Awesome explanation and experiment Tommy!
Thanks, Charley. I definitely feel I know the pit better.
Great video and good comparison of the 4 methods you tried. Thanks for sharing for those of us still trying to learn all the tricks 👍🏻
Thanks for checking it out.
Just bought this grill getting ready for some ribs tomorrow thanks so much for saving my food LOL congrats u have another subscriber
I appresate you and am always here to answer questions. gallerybbq@gmail.com
Also remember. Any of my recipes can be made on the KC. enjoy!
That's some nice troubleshooting. It's awesome when the best solution is also the simplest!
Tom, agreed. the Hot Plate over the burn pot turns it into most Pellet Grill set ups.
Thanks Tommy, this was a very useful video....I decided with the hot plate as well, and for ease of cleanup, i foiled the deflector minus the sliding grate which is obviously covered with the hotplate.. Good stuff, thanks a bunch!!!
Hi David thats good to hear. Thanks for taking the time to let me know. I have many more cooks coming up so I hope to see you again.
Pit Boss 1150 temp Run-A-Way
I purchased my Pit Boss last November when Lowe’s had their $500 off sale.
I used it twice without any problem. The cooking temp was rock solid.
Yesterday, Feb 14th I put some chicken leg quarters and hamburger meat on the
Pit Boss. I had the temp set at 270 deg F. I have been watching the You Tube videos on
cooking chicken leg quarters at 270 deg F. for about 3-4 hours.
I was outside watching things when in about 2 hours my temperature went from 270 deg
to 310 deg F. I hadn’t changed anything. I called Pit Boss and talked to Mr. Jo. He hadn’t
had a clue. He ask what kind of pellets I was using and I told him Oak Kingsford pellets.
He said he never heard the name Kingsford pellets or charcoal bricks.
The pellets were new and dry so I don’t know what was going on. I always clean out all
the pellets when I cook. This includes all the pellets in the auger tube.
Anyone have this problem?
question. Are you using the probes that came with the grill and also going by the control panel??
No, the food was large chicken leg quarters.
I could see if I was using the probes it would give feedback to the computer.
The grill was running for over 1 1/2 hour at 270deg without a problem then suddenly the temp started climbing.
I called Pit Boss Customer Service and talked to Mr. John. He couldn't figure it out. He ask what brand pellets I was using.
I told him it was Kingsford Oak. He said maybe there was a clump of pellets that got into the burn pot and caused a rise of temperature from 270 to 315 F. Anyway he made a note of what happened.
I will have to see if things settle down. @@thegalleryBBQ
@@dhansel4835 Keep me ported if it happens again!
That’s awesome Tommy! I have a cast iron deflector I will put over my fire pot which is right next to the internal thermometer on the left side.
Grab some rolls and check it out.
That was awesome! I was researching this combo grill because i'd like to purchase it and putting aluminum was one question I had over the flame and burner....the hot plate was a new and intriguing idea. I was curious about cleanup and covering the flame.......subscribed and a fan now! THANK U!!
Dan, thanks. I loved that KC but had to sell. Now I use the Pit Boss 820. All recipes cook the same so sit back, relax, and let's do some cooking.!
Very informative. I am going to watch my pit boss laredo 1000 closely and may end up using the plate you demonstrated. Thanks.
Thanks Mike. Hope to see you again.
Great video tommy! I recently bought a green mountain grill, my first pellet smoker. I need to do this test to determine the best position of the heat deflector. Thanks Buddy.
That's an awesome smoker. Defiently, most if not all have points of reference hot spots and not so hot spots. This roll trick cost a few bucks and when your done you get to eat them. Lol. And those little suckers with melted but are delicious 👌. Lol. Mike, thanks for the comment and keep me posted on your journey.
Very educational, thank you, I’m thinking of buying one of these
Glad it was helpful! any question shoot me an email gallerybbq@gmail.com
Nice job Tommy! Awesome explanation and easy mods!
Thanks Tom. appreciate the comment.
Nice video! I know I saw you use the hot plate on your one cook. Glad I got to watch how you came to that conclusion!
Thanks. That mod is a game changer for this pit. she held 250 today for 6 solid hrs in a nice stiff wind. I think I marked 243-256.... mostly 248-252... not bad.
LIKE 9 . Nice video my friend ! Thanks a lot and have a nice Sunday !🌷😊🌴
Thanks my friend.
5 big like nice and interesting upload.. .. see you my friend..
Ty and Ty for the comment.
Interesting video Tommy. Great info for better cooks on your Pitboss
Thanks Bud...... defiantly going to help moving forward.
Love it! thanks bro!
No problem
Fantastic video, thank you!
Glad you liked it!
Hey Tommy! I've had this same issue with my PB KC Combo. I Love the combo smoker/flat top, but I too have burned a lot of meat due to that center hot spot. I have found the center of my smoker, above the burn pot it the hottest; the left side is 2nd hottest, and my r/h side is coolest. I've had good results smoking my proteins on the r/h side @ lower temps.
When covering the entire burn grate with AF, it seems that all 4 corners become the hot spots. What are your thoughts about only covering the center and r/h of the smoker?
I like all of us, am looking to get that smoke infused flavor w/o burning the outside of my protein, before the inside reaches the correct doneness temp. I wonder if covering the center/right hand zone of the smoker would give a more even cook and still allowing good smoke flavor? I know that I see a lot of people dedicate a 'hot zone' and a cooler, 'smoke zone' on charcoal grills. One day I'll buy an offset smoker and resolve this problem, but in the meantime, I'm looking to maximize the use of my Pit Boss KC Combo. What are your thoughts? thank you!
Hi and thanks for that awesome comment. That said. Unfortunately, I know longer own this pit so it is hard for me to help you! I do love and miss it though. It was a workhorse!
@@thegalleryBBQ no worries, Tommy! thanks for all you share! I'll experiment on my PB KC Combo. Smoke on!
Just bought this grill ...
Thanks for the heads up
Cheers Mike and remember. Most of my recipes will work across all pits. Stay tuned!
Maybe I missed something. You said 400 but then you showed 250 on time lapse. Was that 2 different tests?
Love the biscuit test and hot plate deflecting. I'll be doing the same
400F on the test. Remember your looking for hot spots, in other words. Which biscuit is gonna burn first. That'll be your hot spots. Cheers and Enjoy the pit!
Interesting test, but won't the hot spot always be under the flame on any pellet grill? This seems self explanatory.
Hi Ron. Actually interesting enough, Never!! On every pellet ive owned its never where you thin it is. Cheers and thanks for the comment.
Can you post a link for those hot plates? I’m not finding anything like that. I’ve struggled with that damn hot spot. Always burn the middle rack of ribs.
Winco APL-11 Aluminum Sizzling Platter, 11-Inch
amzn.to/2Jk5VwV
The Gallery Backyard BBQ thanks!! I’ve got one ordered! Can’t wait. Keep up the awesome work man. You’re videos have done wonders for me.
Very interesting Tommy. That grill looks amazing but I have to say I've never had any hot spots or really problems of any kind on my Rec Tec. Do you still have yours and how does it compare?
Gary, good question. No I do not still own my Rec Tec for reasons I'd rather not say on here. that said, feel free to Facebook me. I loved my Rec Tec for everything it did right. As far as comparing the two, very close with the edge going to the Rec Tec. I do however love my KC for its all in one aspect. It can do more then the Rec Tec and do it well.
Yea I can see the versatility is a great advantage. That thing will do it all.
@@gtsbarbecueandcuisine4837 thanks Gary.
Hell yeah Thx for the nice Vid
You bet
Thanks for showing this detailed experiment.......will definitely help someone out there who has one of these and is using it like a "Grill".
Liked how you went back and showed all four results. 👍 But what about someone who wants to use it as a "Smoker"? Does it have a Top Rack? ;-)
Great Stuff Tommy! 👍
Thanks Brotha. I knew you'd like this little video.
this was a very informative video especially the time lapse at the end because I am seeing much larger temp swings with my KC Combo than you are.
Glad it was helpful!
The hot spot is bad on KC combo, I added a grate. The old one had brackets break off so I use it to buffer the hot spot.
Will the tinfoil inhibit the smoke?
Now, do you think one of the defector plates used in other grills would work under the drip tray?
Anything to disperse the heat will work.
I'm doing a Pork Butt this Saturday. Going to try something like this out. I'll let you know how it works on a PitBoss Classic.
Appreciate that. please keep me posted. ty
I looked on my new Laredo but I haven’t seen a four hunert setting.
Thats a fine pit.
what if u close the sear slots? I thought that is what it's for...
Good idea. Thanks for watching.
What a great, easy and cheap way to test for those dreaded hotspots! What's the deal with that back left corner though?
That be where I'll dump my smoke tube;)... perfecto:)
What about a small water pan back there? Tried that? Thinking of getting one of these and I appreciate the info you have provided thus far.
@@wernersl sorry. I know longer have the KC....
Begs a couple of questions....how is your smoker oriented to the wind? I have the same smoker and mine has the prevailing wind coming from thw hopper side towards the grill.
I have thought about orienting it the opposite direction and Have toyed with the idea of having the prevailing wind come straight at the smoker.....
Also, do you find your temp readings to be accurate? Mine are not, which is why I havw abandonded the PitBoss readings and now use thermo pro probes in the smoker and the meat, which are much more accurate
All good questions. Cheers.
But thats at 400 degrees. What about 225-275 is it that much hot will be the center.
These types of tests work better at a hot setting.
I don't see the need to upgrade from the old style , what am I missing?
When you say old style, are you referring to the older style Pit Boss/Pellet grills??
@@thegalleryBBQ yes, any major changes? It's got Bluetooth but that's a nothing burger to me , I would've liked to see a better temp controller that has 5 degree increments, all the other manufacturers have WiFi my Green Mountain Grills have WiFi and I don't use it, I use ThermoWorks Signal for temp probes and it tells me everything I need to know and graphs my cooks, the only thing it doesn't tell me is if I'm out of pellets but I know what my burn rate is and fill when it's time, what new features does the new style have to make me want to upgrade? I'd go check them out but we don't have them up here
@@sneakyblackdog You know I'd probably be just as happy grilling everyday on my Weber Kettle. that said, because of this Channel I keep moving forward with the latest grills, knives, thermos and so forth. It's the nature of the beast or the channel. lol I do however Love what the KC can do. Its a good grill/smoker/flat-top. especially for a family. Of course, so is a Weber Kettle;).... thanks for the question. and hope to see posting again. ps... im in the middle of Taping a Jack Daniels Molly smash....... its gonna be epic.(I hope)... lol
Where do you get that hot plate? Do you have a link?
Winco APL-11 Aluminum Sizzling Platter, 11-Inch
amzn.to/2Jk5VwV
@@thegalleryBBQ I see here you sent the 11 inch, but in the video bio you link the 14 inch. Which do you use here?
@@Skyfreak3 Winco APL-11 Aluminum Sizzling Platter, 11-Inch
amzn.to/2Jk5VwV
Anybody got a link to a cheap hotplate??
My wife said you wasted some nice rolls.lol
Trust me, I ate most. lol
With the cost of these smokers, maybe they should word better....
Hot spots on these Pits(pellets)is a classic problem. actually, on most grills if not all you'll have hot spots. that said, I agree, anything cooked long directly over that heat source will over-cook or burn. An easy 10$$ fix;)...