I have the PB700 wood pellet smoker/grill. I am trying to understand the p setting. I know what it is, and its function. What I am struggling with, is knowing what it is set at. I see no indicator on my control panel.
Short clip of me pressing the button but no indicator that I can see.
Smoked my first brisket yesterday. Came out better than I thought.
First Brisket - cooked on - Pitboss Vertical 4 Pro Series
10 Hours (Goldees Style) unwrapped first 6 hours at 225F followed by 4 hours at 260F. Pulled probe tender - Point at 205F - Flat at 196/200. Rested for 15/20 minutes, then double wrapped in foil and held in the oven at 150/160F for 5 hours.
Let me know your thoughts any tips and advice welcome.
Appreciated 🤝.
It's used, a few years old but much newer than my old traeger (I think it might be one generation previous to the current Austin XL?). I've tried it on two different circuits. Before I replaced the igniter it popped both immediately.
Right after replacing the igniter I ran the smoker for an hour at high heat in order to cure the high heat paint that I had used to clean up some paint burn spots.
I let it cool for an hour after curing. Then when I turned it back on it immediately popped the breaker again. It was a tense 4th of July!
Was the replacement igniter already bad?
I don't know how to test just the igniter. What else could be wrong?
Used the Pitboss for the 2nd time today, not sure why it’s leaking grease from the hopper side. Grill is angled down towards the grease trap bucket
Getting them ready to wrap.
Prime brisket from Costco. Cooked overnight at 250° in my PBv4ps2. Pulled when probe tender (~12 hours) Currently under wraps and being held at 150° until I say when.
Bonus Pics: That liquid gold 🥇
Up Next: Ribs and Pork Belly...
Has anyone had the igniter stop working in the middle of a cook but the auger continue to push in pellets, only to re-ignite and cause a giant fire?
After about 6 hours of steady temps, I noticed the temp kept dropping though I had it set on 275°. I opened up the sear grate, looked around, closed the lid, and suddenly it started smoking like crazy! Then it flared up! Big fire!
I turned it off, removed the food and let it burn out. Then noticed smoke in the pellet hopper. I emptied the hopper but there were still a few pellets in the auger track and some smoke.
Never experienced this before. Anyone else?
Basically title. Had great success with it and wanted to share.
Completed on the Pitboss 850DX.
- 10lb bone in pork but with home made smokey rub.
- Applied rub and let rest wrapped over night in the fridge.
- Used Bear Mountain Oak Pellets (that’s what I have at the moment) and brought up to 235°F
- Placed butt on indirect with fat cap down and smoked until 160°F internal with pan under to catch fat drippings. Took about 6 hours.
- Wrapped and cranked the heat up to 250°F until probe tender…about 4-4.5 hours.
- Once probe tender and about 200°F internal, pulled off smoker let it rest for about 30 min.
- Ate the best pork I’ve ever made.
My wife was recently using our 2-3 year old smoker and when she grabbed the handle it gave her a good shock. It also at the same time had the issue of just heating up and not regulating the temp. It’s done the temp thing before and I cleaned it really good. That resolved that issue but know it’s shocking her. The power wire with the smoker doesn’t have the ground wire (don’t have one when new) so I know that isn’t the issue. Where do I start to trouble shoot this issue?
I thought about just trying to warranty the thing but don’t have the original receipt either.
Thanks for any and all advice.
It’s The Classic Pitboss.
Bought this bad boy today. I'll be smoking this brisket tomorrow.
I have a Laredo 1000. Everything is in working order. I purchased in 2021. Had some issues with the igniter when I purchased it and had to replace it 3 times. Ended up using a third part igniter because I got tired of pit boss failures.
Igniter works. Fan works. Auger works. In the last year - My grill will not stay lit or get to temp if I set it to a high temp. I can set it to smoke and it will work every time. I can ramp the temp up by a single increment and it will get to that temp no problem. But if I set my smoker to 225 off the rip ErL error every time. Set it to 350 ErL error. But I can get the smoker to temp if I increase temp gradually. There were updates pushed from my app to the smoker.
Now why I think they nerfed it….if I sit by the grill and hold the prime button non-stop I can get the grill up to the temp I want…every time.
Pit Boss controls the auger, fan, and igniter. The failure is not the igniter/ErL the failure it is the programming. How do we make them fix it?
I hope my title makes sense!
New Pit Boss owner (850), and this is my first time grilling bratwurst with it. I used to parboil them in a pan and finish them up on charcoal to give the exterior some nice color and a bit more "snap" to the skins.
I'm concerned that this is not easily achieved with the Pit Boss. I realized that there's a slide plate to expose the food to the direct flame, and I assume that's what I'm supposed to do, but at the same time I have concerns about all the drippings getting into the fire pot and really gunking it up.
I've been watching a fair amount of Pit Boss grilling videos, and nobody ever seems to use the slide plate for direct grilling, even for things like burgers and steaks. Is the slide plate just a gimmick, or can I safely use this feature without worrying about ruining the fire pot?
Hi all! Smoking my first 9.5 pound Boston Butt that’s bone in.
I’ve read different techniques and ways to do it but not sure the best.
Some say to smoke it at 225 for 11-12 hours. Others say to smoke it hotter for maybe 5 hours.
I’ve got the Series 3 Vertical Pellet Smoker. Once I get my meat ready what does everyone do to get their nice pulled pork?
Should I be doing an overnight smoke or super early morning. I want it ready for noon on the 4th ready to eat.
Any advice would be awesome
Bought a pork loin from Costco how long will it take to cook I think it’s a decent size like 8ish pounds but I’m worried about it being long and not thick like a pork shoulder. I plan to do it tomorrow and want it ready for supper
Did some briskets for the guys and gals at work and it turned out amazing!