PIT BOSS PRO SERIES II 4-SERIES WOOD PELLET VERTICAL SMOKER- 1 YEAR REVIEW
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- เผยแพร่เมื่อ 16 มิ.ย. 2022
- In this video, I give you my 1 year review of the PIT BOSS PRO SERIES II 4-SERIES WOOD PELLET VERTICAL SMOKER. I hope you enjoy this video. The PIT BOSS PRO SERIES II 4-SERIES WOOD PELLET VERTICAL SMOKER is a great unit. Please feel free to let me know if you have any questions.
If you are interested in supporting the channel and are in need of some BBQ supplies, here is the link to my Amazon Storefront. I'm working to get everything you may need into my store. However, let me know if something is missing and I'll fix that real quick! Thanks and SMOKE ON!
www.amazon.com/shop/reviewhowto
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Come check us out at American Smoke Carnivores on Facebook. It's great food and BBQ oriented group. I'll see you there!
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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 agree with the space and shelves because if you are cooking something big you normally want to cook in the center so it does not leave much room.
I had to take the time to come and tell you how much I love your personality and enthusiasm you inject into your video!
I appreciate that! The fact that people notice is a huge motivation to keep going.
Smoke on!
I've had mine for a year and still get awesome results as long as I keep it clean. Awesome video by the way.
Thanks for watching!
I thoroughly enjoy your videos. I just purchased a Pitt Boss vertical pellet smoker and American Smoker was the first video I chose to follow.
Thanks for watching! Come see my in my Facebook group. American Smoke Carnivores. See you in there! Smoke on!!!
The difference in temp due to the sensor being in the back corner makes perfect sense. I haven't had any issues with my cooks due to low temp, but I might try cranking it up to 250f (121C) and see what happens. Also totally agree with the castors. I thought they were a bit of overkill when I opened the box, but what a difference they make for ease of movement! Keep up the good work mate. I originally came here purely because you have the Pitboss Pro II Series 4, but stay for the ease and simplicity of the channel!
Thank you my friend! Also, I have yet to open your box. 😂 I'm waiting for some spare time to make a video of it. Thanks again!
Great video, I like the foil idea. I always used cooking spray for the grill, high temp. Works pretty good for me.
Foil is the way to go, for me. Thanks for watching my video.
If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
I love mine, best smoker I have ever had, hope it lasts me forever. I really enojo y sitting in the house and looking over to check the temperature from the couch when it’s 108 degrees outside. I used mine yesterday and tried the disposable aluminum pan for the first time, worked great, aluminum foil on the water pan has been something I have done for years, didn’t think it would work on the shield above the water pan, may have to try it. It is the easiest smoker to clean up after using that I have had. Just got my pit boss smoker cover today.
Love ya Zack, awesome vid with so much re-watchability!
Thanks! I hope your New Year is going well. Smoke on!!!
Hands down my new favorite TH-cam channel, great attitude and energy my dude. Appreciate the tips, I think you might have talked me into pulling the trigger on this one😅
I’m glad to hear that! Come join my Facebook group. American Smoke Carnivores. Lots of people with this unit in there that are willing to help.
Thanks for watching. Smoke on!!!
I have this exact same pit boss. I bought it as an addition to an Austin XL. These for me make the perfect combination. One more tip that I have discovered is the grease pan liner for a Blackstone griddle will fit perfectly in the grease pan on the PBV4PS2. Keep up the good work.
Great tip! Thanks for watching! Come over to American Smoke Carnivores on Facebook sometime. Smoke on!!!
Great video. I've had mine for about 3 months with no issues. I bought it strictly to smoke (I use a torch to sear) I fill my hopper with competition as well, and then use the smoke tube for different flavors. I feel like the smoke tube is a must, with this unit. I'm glad I watched your video and learned the 5 is an S lol..thanks for the vids
I recently got some torches! They are awesome. Did you see that video? It’s pretty funny.
th-cam.com/video/JVRiIWBdBqk/w-d-xo.html
Let me know what you think.
Thanks for watching my videos!
Zach, another informative and entertaining video. You always give me a chuckle or two.
Picked up my Pit Boss late Friday after watching several of your videos, have used it twice and so far love it.
Do have a few concerns about my unit and you nailed two of them. Now I know it’s not just my machine.
The ambient temperature being off by as much as 20- 25 degrees and the poor sealing of the door. I’m using my Smoke thermometer to give me a more accurate temp reading. For the door I tried adjusting the latch and hinges with no luck so I’m temporarily using a small piece of wood as a shim until I come up with a better plan.
A third problem I’m having is with the WIFI & Bluetooth App.
Getting it to connect to my phone is next to impossible. I have had to delete and reload the app both times I have tried to use it. Really don’t need it but when you get a new toy you want to play with all the gadgets.
Anyway thanks for your 1 year review. Hope you and all of us get the full 5 years with no problems. Look forward to your next video.
Thank you my friend! I hope we get all 5 years and more.
I appreciate you watching my videos.
Smoke on!!!
Just got one of these bad boys as an early Father’s Day gift and your video was awesomely helpful 🤜🤛
Glad to hear! Happy Father’s Day! Smoke on!!!
Big pro for me was watchin this video…. Had a lot to takeaway before figuring out what smoker I wanted to get. Appreciate it big time!
You're welcome and thanks for watching! Come over to American Smoke Carnivores on Facebook and share your cooks, ask questions, tell jokes , or just hang out and read the comments.
Smoke on!!!
I like your style. Great video, very useful tips. Yes, I'm thinking of buying this unit, and this video has helped...
Thanks for the feedback! Come over to my Facebook group sometime. American Smoke Carnivores. Lots of people with this unit and others. Great group of people with lots of experience. Good place to share your cooks and learn from others.
Thanks for watching! Smoke on!!!
Love your videos. Just picked mine up today. Will assemble tomorrow and do the burn off.
Thanks brotha! Come over to American Smoke Carnivores on Facebook sometime. It’s a new group. Lots of people with the same unit in there.
Thanks for watching and smoke on!!!
@@TheAmericanSmoke joined
@@bobsilva6222 welcome!
I love this video!! Thank you. FYI I do own the Pit Boss Hammer Tone 1150. Plenty of room for smoking everything you want. Sear plate is great, only caviat is that you need to pre-heat is a bit to get that good sear, for like burgers and steak. As for all the cons that you mentioned this one has them too. Hot and cold spots. Smoke leaks from all the seals so High temp seal tape is reccomended, etc. Oh and just like you said it you have to "Improvise, Adapt and Overcome" any flaw that might affect you and your cook/smoke.
Thanks for the input on the 1150!
All smokers have a learning curve. Some people expect an Easy Bake Oven, and get discouraged easily. That’s why I make these videos. Hopefully, to give a real life perspective.
Thanks for watching! Come over to American Smoke Carnivores on Facebook and share your thoughts and cooks sometimes.
Smoke on!
Ive had mine for a little over a year, still going strong.
Nice!
Good review! You’re really darn lucky you haven’t had to replace your temperature sensor. Lots of videos and discussions on sensor trouble, especially in my Pit Boss 5 Copperhead. Might be the different location in your Pro. I went through 6 months of high temp shutdowns, low temp shut downs and flare ups before a couple of calls to Pit Boss got me the new sensor. It seems fine now.
I have the “other” door latch and tightening it up and some LokTite have mostly fixed the smoke out the door problem.
Cavitation. Didn’t know about this until my first call to Pit Boss. One cause of this can be humidity, and we have that, causing the pellets to swell. Since that call I’ve run out of pellets in the 65lb. hopper twice, so I got a little too worried about that. Another cure for cavitation is that I keep a 1x1” stick with the unit and push the pellets down from the sides and take a poke into the auger hole (no jokes, please) before adding more to the hopper.
All in all I’m very happy with mine but next time will I be looking at the Pro or Brunswick? Yes, but I like the location of the control panel under the cooking area on my Copperhead. That panel should be susceptible to overheating and heat does try to rise.
Thanks for watching and for the input. I’ve had trouble with my thermostat. Check this out
th-cam.com/video/zm445McO2SA/w-d-xo.html
I want to party with this guy. “I like my big hopper”
Love mine. 3 years old and just ran it for 53 hours straight before the Super Bowl. I stopped cleaning the glass. I agree with the aluminum foil and the foil pan. Last thing i do the next day) is take my 1000cfm leaf blower to it until the dust stops blowing out of it - maybe 4 minutes or so.
Thank you about the aluminum foil tip. I just bought mine about a month ago and started using the foil has been great.
Glad it was helpful! Thanks for watching
Thank you for the details
You’re welcome! Thanks for watching. Smoke on!!!
Love it. 225 is set at 250. It's just like my antique Universal Stove from the 40s.
Adapt and overcome!
I bought this unit to have a dedicated device just for smoking. I have a Weber kettle for charcoal, a Weber genesis gas grill for convenient grilling. This unit makes a decent (not perfect), enclosure for pure smoke cooking. When I want to grill, or sear steaks or chops etc. I use one of my grills. I also cheat a bit and use my gas grill with a smoke tube to sear, then slow smoke over indirect heat to get a quicker smoked flavor. Each piece of my bbq arsenal has it’s place / capability.
That's what's up! I may be adding a sear plate to my arsenal soon! Ha
Picked this up yesterday based on your videos brother. Looking forward to trying it out tomorrow. Appreciate all the content man. 🤘🇺🇸
Thanks Jake!
Let me know if you have any questions
@@TheAmericanSmoke Appreciate it! What's the best burn off steps? Check for functionality, add pellets, then 350 for an hour?
That's about right. I would go 400
Leave the door open till you see some smoke.
Just bought one that is only 9 months old. Returned to the seller. The only thing wrong with it was the igniter. Ordered a new one, Cheap repair. In Aus there around $890.
It even had half a hopper of pellets. Looking forward to cranking it up.
That’s called winning! Thanks for watching my video.
If you’re not already, it would be great to have you as a subscriber!
Thanks!!!
I`ve got one of these I bought last summer. I started with a Lexington, but decided I wanted to be able to cook more at once. I cooked a complete Thanksgiving dinner in mine, Including the sides. If you are still looking for a smaller smoker that you can also sear, the Lexington is perfect, and only costs around $300 at Walmart. The only problem I have had with my Vertical is it started to get where it would start losing temp when set above 250 deg. It would hold good for awhile, then all of a sudden start dropping. It seemed to start after the firmware update I had to do when PB came out with the new APP. I did a deep clean on it about a month ago, let let it run empty for about for hours, and it worked fine. I`m going to do a couple hams this weekend for Easter dinner and see how it goes.
I hope things go well! Thanks for the tip on the Lexington. Are you in my Facebook group? American Smoke Carnivores.
I would love to see the whole meal on the smoker. Come over sometime.
Smoke on!!!
Thanks!
Thank you! Thanks for the support. Smoke on!!!
Lookin at picking up the Series 5 Sportsman vertical. Hoping your cook strategies work as well on that!
Almost all strategies involving temp and time and internal temp of the protein, are universal. Let me know if you have any questions.
You can also come over to American Smoke Carnivores on Facebook. There are people with different units and I'm sure any questions you have can be answered.
Thanks for watching and smoke on!!!
I use a small mapp gas torch to sear. Quick and easy.
Your comment about the temperature differneces make me think about the same problem I have with mine. The location of the temperaure probe seems to be a major design issue. I have the Copperhead 7 model. I set the temp to 225 and I see the ambient temp swing up to 40F either side. I think I'll investigate to see where the probe is and see if it needs to be moved. Mine has two temp probes. The next time I cook, I'll use one of them to record the ambient temp and compare it to the built in one.
Check out my new hacks video. Thanks for watching and smoke on!
th-cam.com/video/amuJMr5JMXU/w-d-xo.html
The smoke tube is awesome
Must have item
In my time with using a Pit Boss Classic (700), Series 3 and 5 Copperheads, your Pro 4, and a Lorado 1000, their controllers leave a lot to be desired. They say they are PID but they still can be adjusted in 5 degree increments. I use a Maverick TP 50. You can call Pit Boss and get extra latches. In regards to size and sear two points, ! my most used smoker is my series 3Copperhead. I have it set up for six shelves if needed, With adjustable self brackets I can hang ribs. On the sear side I have a Camp Chef Deluxe 24 with the gas sear box. I've my Maverick on it and compared it to their controller it is spot on. It is adjustable in 5 degree increments. The faults I find on that machine is a 17pound hopper and to get a good smoke flavor on a large piece of meat a smoke tube is a necessity. I do not have the side kick attachment mine is the sear box. I use it a lot as a little gas grill for a couple brats or a quick burger. The one important thing I've learned over the past 3-4 years on these things is every cooker is different and no one cooker will fill every ones needs. Good, honest review.
You nailed it! Great to hear from a seasoned BBQ master like yourself.
Thanks for watching!
I have the Pit Boss CS 5 Version 2 (PBV5SP2), I have never used this type of smoker. When using it for the first time, the flame seemed kind of high (hitting the cover plate). Could you do a video of what the flame *should* look like at various temperatures?
Having a sear plate isn't a con. Since its a vertical smoker it is not designed to act like a regular BBQ pit. It's suppose to be like a smoker. Now if it was trying to be a regular BBQ pit and you couldn't sear then I would total agree with you. BTW I totally agree with you on the heat setting. I smoke at 250 on mine as well Pitboss had a big fail on its thermostat. I hope they fix that in future models
I think you mis understood. I want a sear plate
Great video Zach!
My unit is identical to yours, though I bought mine in February rather than last year. I love the unit, and have done quite a few recipes. That was a great tip to hang one of the probes in the air to see what the real chamber temperature was. This explains one of my biggest questions, namely, why does it take me a longer time to smoke things than the recipe suggests? Answer: Their thermometer is much warmer than the cavity temperature.
One thing that I don't like about the unit is that I can't see how to clean the pellet hopper thoroughly. Why, you ask? After doing my latest butt, I had a pretty nasty sawdust smolder. I.e. white smoke was pouring out of it AFTER I did the shutdown procedure. I haven't figured out exactly what I'm going to use, but I do have a shop vac, so I'm going to try and blow it out.
Fwiw, I had switched to Traeger pellets because they have a lot more flavors and I now think that may have been a mistake, or I got ahold of a batch that had been real beat up (I ordered them from Amazon). I plan on returning to Pitmaster pellets, and sifting the sawdust out of my remaining Traeger and Bear Mountain chips soon.
Your idea of using the smoke tube is also a great idea, and that's what I use for both bacon & cream cheese to infuse a lot of smoke into them. You'd be surprised how warm the tube makes the interior of the chamber (I know, I was).
I'm looking forward to your thorough cleaning video. I've done 2 cooks since my last cleaning, and its that time again. Any tips or tricks you show will be most welcome.
Thanks for watching! I appreciate the support.
Did you notice any better flavor with the Traeger pellets?
@@TheAmericanSmoke Not really. I think your strategy of using Championship + Smoke Tube for specific flavor is the best way to approach this.
@@novisun good to know. I was thinking of getting some for the tube
I just smoked 4 baby back racks and 24 wings for 2 families, this box is perfect for that
Also, going to have to check the temperature of the interior vs what the unit measures and see the difference. Didn’t think about that.
Definitely worth checking out. Make sure to cut holes in the foil when you put it over the grease deflector plate. That way air can continue to flow through.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
Just a side note, another pro to this smoker. Because of the control panel capability, your smokes don’t require as much “babysitting” as a traditional smoker.
Great point. I talked about that heavily in my 6 month review.
Love you’re videos 👍love pit boss on my second pit boss pellet grill gave other one too a buddy and still running strong am looking to get a up right smoker cause I don’t have the height in pellet grill for like larger turkey or hams gonna get one of these
Tomorrow smoking a ham with you’re raspberry glaze recipe 👍
You’re going to love it! Are you in my Facebook group? American Smoke Carnivores
@@TheAmericanSmoke no not on face book kinda old school at like high level
@@catdiesel7143 10-4
"No problem maneuvering my unit!"
It’s true
I have a side sear station on my Napoleon that I can use easily.
Thinking about adding this unit to go along with my Rec Teq 340. I don't have a major need to cook 10 butts, but I'm starting to get into smoked side dishes and whatnot, and the tiny Rec Teq can really only handle proteins. Looking at the Brunswick and the 5 series at well, but I think the PID controller is worth the money, and the Brunswick has a reputation of arriving damaged from the Walmart warehouse abuse. So this Pro Series II is definitely in the lead right now. Does Pit Boss make any foil liners for the grease tray? That would be dope if they did... just pull it out and put a new one in, same as the side buckets on the grill/barrel smokers.
As far as I know, they don’t. Heavy duty foil fixes a lot of things though.
This would make a good addition to your bbq arsenal.
Here is my playlist that focuses on it.
th-cam.com/play/PL6r92n5iP7mZviHYfdR8jtcEpe8FwjP__.html
Let me know if you have any questions.
Smoke on!
That’s good brother. It took me some time to realize the temp wasn’t accurate. I messed up some meat because of that but I also was a rookie at that time…lol
Any pit, electric, pellet, drum, or offset has a learning curve. That’s the nature of cooking. These pits are no exception. They definitely aren’t perfect, but we can use them to produce some fire BBQ!
Thanks for watching! Smoke on!!!
Well you sold me on this smoker
They are solid units. Like any machine, there will be malfunctions and repairs will be needed. The five year warranty that PitBoss provides is awesome for all of that.
Come join my Facebook group. American Smoke Carnivores. I’m in there daily.
Thanks for watching! Smoke on!!!
Thank you for all your videos on this smoker. They’re really helpful. You’re my go to channel for information about it.
I just have one question for you. Would you recommend setting the probe to 5 degrees less than your target temperature so that the meat doesn’t overcook? I’m cooking a brisket but I’m worried that setting the probe to 200 may keep the meat cooking past 205.
Thanks in advance 🙏🏼
If your using the recipes then yes. If not, always cook to probe tender.
@@TheAmericanSmoke Thank you 🙏🏼
@@Jy3pr6 you're welcome! Thanks for supporting my channel. Make sure to share your favorite videos with your friends to help American Smoke grow! Thanks!!!
i went with the 1230 combo smoker /gas you get the best of two worlds i didn't need a big smoker /gas grill i haven't used it much maybe 10 time i like it so far new to PELLET smoker i'm more worried about the controller not lasting i'm already getting error code ERP error on it do you think a longer extension cords is causing that error or the heat probe in the smoker need to be clean or something
Hard to say. Contact Pit Boss customer support. They are pretty good. Tell them your code and they will be able to advise you properly.
Also … I’m looking at purchasing one of these for smoking sausage. Is there a way to rig something up at the top to hang sausage links from?
I’ve seen it done two ways. Hang from the top grate with S hooks, or what I’ve seen others do is to cut wooden sticks to the proper length and diameter to fit in the slots of the top grate.
Both ways will get the job done.
Let me know what you figure out.
There are a lot of people with this unit in my Facebook group. You could probably get a lot of good information there. American smoke carnivores. Come check us out sometime.
Thanks for watching, and Smoke on!!!
Zach, great video, as usual! I watched a lot of your videos before I got my Brunswick and practically everything you said about your smoker applies to mine. I generally use one or two shelves, but have used all four a couple of times.
Funny story time: I made a big batch of those bacon wrapped pickles you demonstrated. During the same cook I made a shelf full of Bacon Candy Chicken Bites from HowToBBQRight's channel (these are awesome, by the way and my most requested appetizer.) That was three shelves full. At the same time I made smoked cream cheese exactly the way you did... two blocks of cheese, same seasonings.
This isn't funny yet, huh? Well... I put the cream cheese on the bottom shelf, not thinking about bacon drippings! When it was time to take the cream chees out the blocks were islands in a small lake of bacon tallow! That was the MOST AMAZING cream cheese!!! I still haven't decided if it was a ridiculous mistake or accidental genius, but brother, I'm tellin' ya... I'll do it again!
Haha man watch my smoked bacon BLT video! I talked about how bacon was dripping on my cream cheese. Haha ain’t nobody mad about that!
I’m a big fan of Malcom Reed.
Thanks for watching my video!
Have the copperhead unit. Water leaks into the pellet door on the back. Pellets swell up and the drive motor for the auger breaks. 80.00 later and 4 hours of trying to get sll the pellets out. 2nd time I scraped it.
Sounds terrible. Pit Boss should make that right.
great vid ... whats your opinion re how much water it can hold if you are doin long smoke? thanks
I always fill my water pan all the way. On longer cooks I also fill an aluminum pan with water and put it just about the factory pan.
Thanks for watching!
Thanks Zach, could you please tell me what the minimal temperature is on smoke mode? There are some things I'd like to smoke in 86-90F
You will need to use a pellet tube or something similar for those temps. The Smoke setting will hold you at around 130 degrees.
Even with the smoke tube only, some people still have cheeses melt. So if your cold smoking, add a pan full of ice to the process.
Thanks for watching!
Hey i am just getting into smoking so still trying to decide what smoker to get i think i want a verticle smoker and have it narrowed down to the brunswick or the sieries 4. The brunswick is on sale for a great price right mow at my walmart and i figured i didnt. Need the nicest since it will be my learning one. Have you heard anything a out the brunswick? Or like in your video you said a pellet grill you would perfer do you think that would be better to learn on. I just like the idea of the wifi control board on the verticle for the price range
Hey Daniel, thanks for reaching out. I don’t think you will go wrong with either unit. I looked at both and really chose the unit I chose because they were in stock. I know that the Brunswick has lighting on the inside and I like that but I think that you can’t go wrong either way.
Here is a video from a friend of mine you might have heard of he goes by grill sergeant on TH-cam. Very informative.
th-cam.com/video/L0VsFCg6kx8/w-d-xo.html
Let me know if you have any other questions. Thanks for watching! Make sure to share your favorite content with your friends on social media. That helps my channel out a ton. Smoke on brother!
No need for another smoker with a sear plate....looks like you have a 36" sear plate behind you with that Blackstone...lol. I have the same smoker and love the versatility of this smoker but agree it is too big for me. But to get the easy clean out and other "upgrades", I figured it was worth it. Smoke On and thanks for the great videos
Oh no doubt, it one of the best smokers for the money on the market!
You know how it is, we want what we don’t have.
My personal preference for sear is open flame. Can’t beat it.
Thanks for watching my video!
Yeah my door latch was that way from day one, but still use as is
Right on! As long as the control panel is working to hold temp, everything should be fine. May cause some problems in really cold weather though.
Thanks for watching my video.
If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
@@TheAmericanSmoke I am, Thanks
That's great. Thank you for the support! Make sure to share you favorite videos to help me grow American Smoke to a household name! Thanks again!!!
Could you explain just exactly what is a dear plate? Is it a separate heating item or something to use with your smoker?
It’s a feature in many barrel style pellet smokers. Allows you to open up some slots over the burn pot for live fire searing of your foods.
I bought one of those and the door wouldn’t seal well at all. I adjusted it time and time again w/out any luck. I took it back and bought a Traeger 885.
Seems to be a bigger issue with the newer units. Thanks for watching my video!
You mentioned that you use a smake tube. Does that mean this unit does not put out a lot of smoke by itself? I like to have a good smoke on my briskets and Boston Butts- do I need a smoke tube with this unit?
This unit definitely gets a smoke boost from a smoke tube. It’s all to taste though. Most pellet burners provide a mild smoke flavor because of the clean burn. The pellet tube help close the gap a little compared to traditionally smoked wood fire bbq.
Have you found that where the meat thermometer goes in there’s a little bit of a gap?
I’ve never had a problem running it through the door. Some people run it in through the smoke stack.
I had a smoker grill it was ok but when you open the seer plate to cook a stake or what ever the ash from the ash pot gets everywhere even on the food. That’s why I just bought a series 4 vertical smoker ,I have to pick it up in the morning ……
I’ve never used a unit with a sear plate. Seems like it would be handy though.
I’ve got a ton of content on that vertical. Let me know if you have any questions.
Thanks for watching. Smoke on!!!
Forgot to say, I actually used all the racks last time, had the disposable aluminum pan on the bottom, the brisket on the next, ribs on the next and baked beans on the top. Never thought I would use every rack on this thing.
I’ve had a full pit a few times, but not much. All the space is great to have if you need it.
Also, sounds like you know how to feed some people!
🤘🤘
Smoke on!
Nice about vertical temps go down to 150 maybe less I hope
You can run around 130 on smoke setting
I have the 5 series copper head vertical smoker
How do you like that unit?
Brother smoke 2 spatchcock turkeys at the same time on that thing! I would love to see that.
I did this video last year with one. Check it out!
th-cam.com/video/GyY8BPNGSfo/w-d-xo.html
👍
How much meat have you loaded that thing up with? Going to cook two briskets and three pork butts this weekend, was curious if it will hold all of that or if I need to fire up the big stick burner?
How many shelves does your unit have?
It has four shelves. Pit boss pro series 1077
You could probably get it done. I would put the pork Butts on the bottom two shelves.
I’ve never packed mine that full.
I would be interested to hear about your results. Come and share your experience with us over at American Smoke Carnivores on Facebook.
Thanks for watching and Smoke on!!!
I'm interested in getting a smoker. At this price point, do you think the Pit Boss is the winner or are there other options to consider that may or may not be more expensive?
Hard to say. Mad scientist BBQ did a big pellet smoker comparison video you might be interested in.
I chose this unit after a lot of research and I’ve been pleased with it overall. The winner for me is that Pit Boss has a 5 year warranty out of the box! That’s hard to beat. And, their customer service is AAA.
Good luck on your purchase. Smoke on!!!
@@TheAmericanSmoke Sounds good. The PB Pro 4-series is available at Lowes near me, think I'll go get it. Thanks!
Does this have to be stored in a covered area?
It is meant to be weather resistant and they sell covers if you don’t have anywhere to keep it covered. Thanks for watching! Smoke on!!!
I was wondering about the foil thing for easy clean up. I was going to use foil on mine but I was worried about it affecting air flow. Until I realized each rack had its own vent lol. My dumbass originally thought the heat and smoke just came up through the bottom lol
Yeah, I always open the vents on my drip deflector plate to allow air and humidity flow through, but other than that there is nothing to worry about.
Thanks for watching! Smoke on!!!
Wood ash mixed with water to make a paste then a wet paper towel to clean the glass then a damp paper towel to wipe off yhe excess then a dry paper towel to finish. Glass will look brand new without chemicals.
That’s what I’m talking about! Living off the smoker! Smoke on!!!
One more question. You mentioned you wanted a sear plate. I did a search for vertical smoker with a sear plate and found nothing. Sorry, I'm a smoker noob.
Your only going to get a sear plate on the barrel style smokers.
Can you change the wheels out for stationary feet?
I’m not sure if there are stationary feet that are made for it, but you can take the wheels off and just let it set. They have great breaks though and stay out pretty well when locked.
@TheAmericanSmoke Thanks for the response, I'm building and outdoor kitchen and it will sit on travertine wanted to keep it stable.
Ive had cavitation but i think it was from moisture getting to the pellets. Now once i cleaned it out i only put in enough fresh pellets to cook what im cooking. No more issues
these cook very well - the only problem i have with them- They just don't produce an lot of smoke flavor .No matter what pellets i use '
Smoke tube! th-cam.com/video/IGJ_p_qJB5o/w-d-xo.htmlsi=8tbrMIg3EcJ7VJkQ
How's it doing year 3 bud?
I’ve had to replace the thermostat, control panel and door latch. Pit boss has provided all major components for free as per the 5 year warranty with no problems. Everything else is like the day I bought it.
These smokers are all over the place in their configurations. I want to purchase one just like the one you have because the ash box is so easy to empty. The ones at Menards and Home Depot have a totally janky setup.
The ash pot was a big factor when I picked this one. I also like the control panel being in the side.
Hint: Wood ash, cleans the smoke off door like magic! Little water to wipe clean
Great tip! Thanks for sharing. Smoke on!!!
Unit
"And theyve eaten some of it" lmao
What happens in the smoker, stays in the smoker. Kinda. 🤣
You should get a pit barrel PBX drum smoker
Have you got one?
@@TheAmericanSmoke No not yet but every video I’ve seen on it is incredible awesome.
I'll look Into it. Thanks for the tip. I've looked Into a couple of drum smokers and I what they charge is a pill I will have trouble swallowing. Hard to pay that. Much for a fixed up drum. I'm sure the bbq is fire though.
Thanks for the recommendation
@@TheAmericanSmoke The Pitt barrel is the cheapest with the bigger one. The gateway drum smoker is a beast but they are crazy expensive. But the food from these drums are amazing.
See, now you got me thinking! Make sure to share your favorite videos to help me grow the channel. The bigger it gets the more smokers I can afford! Thank you for the suggestion my friend!
The meater although a fantastic tool, doesn’t get an accurate ambient air temp, I set multiple different brand probes around where mine is and it’s off by a lot, just go off the internal on it
I was recently told that I put mine into the protein too far. Apparently, your only supposed to insert it to the line. I'll be testing that, because I agree. The ambient temp is usually useless.
I bought this because I make bacon and it would be great for that, vertical. But I want the smoke to roll out of it. It doesn't do that. What's the trick or do I just sell it and get something else?
Your going to need a smoke tube or try another unit. These verticals run clean blue to clear smoke. It suits some but does not suit the pallets of others.
Thanks for watching and smoke on!!!
@@TheAmericanSmoke it won't get choked out? I tried a pellet tray and it wouldn't stay lit.
@@aricschneider7019 my tube burns to ash every cook
Returned to this video due to temp issues. Having to crank it to 250 to get a chamber temp of 225 is annoying to say the least >
Mine started that way. I eventually had to get a new control panel.
Check this out: th-cam.com/video/PwVBvO9eAZ0/w-d-xo.htmlsi=NppLy2NCTyEMd73z
@@TheAmericanSmoke Oh I saw that video. I might give in and do that for sure. Thank you!
Two and a half (2.5) years and no cavitation.
I have the same envy as you. I thought about buying the medium size horizontal smoker with the sear plate for searing. Which in fact would also act as a back up smoker if mine went down for repairs? Your thoughts?
Switched from pitboss to bear mountain pellets
Fking game changer man
They burn a lot cleaner and taste way better.
Most are around 1 inch long instead of alot of pitboss pellets being 1.25 to 1.5
They are worth it
Try it out
I like bear mountain! I’ve been using BnB and I really like them as well.
Thanks for the info. Smoke on!!!
@TheAmericanSmoke
Cool I gotta try BnB once I get through the 120lbs I have currently lol
sear it on your other gas grill ;)
Haha yeah! Nowadays I’ve got a few more options 🤣
We can’t seem to get it temp 🫣 first time to own a pellet smoker
What do you mean? It will not reach temp?
It stays at 64 despite it being set 350 f. Pellet tray keeps over filled. 2nd time to ever use it.
It smokes a lot!! We feel kind of dumb that we can’t get it to work.
@Jessa1684 sounds like your igniter or fan is not working. Is there any smoke?
On the lowest setting, which will either be an “S” or an “L” it should hold the chamber around 130. Can you hear the fan running?