Sorry- I’m a little late to this. I did a leg a couple years ago. Seasoned it really well and added some rosemary like my Italian grandma use to make in her oven. I smoked it then cooked it to the suggested IT. (sorry- I didn’t keep the details) It was good but a little rare for my family’s...
Have you tried opening the gas valve on the tank really slowly? I’ve had this happen a few times on our gas grill and griddle both. It resolved the issue for me.
Very cool jerryp3! I've heard good things about the WSM smokers but have never had one. I too have a Blackstone in my arsenal. Love griddle cooking almost as much as pellet smoking.
What temp do you have the controller set at and what sort of temps are you seeing from the digital readout? As an FYI, you aren't "smoking above about 250 degrees so your smoke will be limited and not as continual as if you were in the 180-200 range.
These things are a lot of fun to cook on. My suggestion is to simply play with different foods. For example, if you have not cooked a pizza on your PitBoss, do it soon. I added this to our arsenal of cooking tools with the thought I'd only be smoking, low and slow. Turns out, a pizza at 300...
Not sure what model you have but if I did that, I would be covering the slotted heat shield that allows for searing. I have the Classic model. I use that searing feature on occasion.
Hello- I'd suggest getting a cheap oven thermometer and putting it on the grill grates to run a test. I have the Classic and occasionally notice a difference with the dome thermometer vs. the controller. I've never see a 100 degree difference though. I solely work off the controller...
If you aren't getting anything from the unit (no light when power button pressed), and have confirmed the exact outlet is good (and not simply a tripped GFCI- test by plugging something else into it), it's most likely a fuse in the unit. Check your manual for the location of any fuses and see...
I've seen issues with people using too heavy of a gauge of extension cord. If you are using an extension cord, you might try a different length or gauge.
Not sure on all the start up procedures for each of the different units or what you are working with. However, I have the Classic and follow:
- Turn on, set to smoke setting, leave lid open until startup smoke is gone.
- Set to desired temperature setting and close the lid.
- I vacuum out the...
Was ribs this past weekend. Hopefully the snow moves out and I can get some chicken going. Been hitting the pork a little strong the past few weekends. Time to change it up.
Nice work! Regarding the ribs. I thought I had it nailed with a 3-1.5-1 method (3 hours smoke- 225, 1.5 hours wrapped in foil 250, 1 hour unwrapped in sauce 250) until last weekend. I could only find frozen baby backs and had to quick thaw them in the sink with warm water. This must of had...
Only pellets I have used so far (past 2 years) are the PitBoss brand since they are so easily accessible from Walmart near our house. Do you notice a difference using these Kingsford brand or have you ever compared them to the PitBoss brands? Just curious. Maybe I am missing out!
Hello @preachman55 ! Do the vertical Pit Boss smokers have a "P" button? In colder outside temps, I have to adjust the P setting (on my Classic) to get the smoker temps up. I have determined that it's easier to simply set it to 200 though and I still get nice smoke.
I've not had this problem (and don't have a vertical smoker) but have you tried thoroughly cleaned the temperature probe? I assume there is one in that model. On other boards, I hear people talking about cleaning the temp probe that is inside the cabinet and regulates the temperature. If it's...
What are you using for your temp reading, the digital on the controller or the lid thermometer? Lid thermo will almost always be higher due to location in the barrel. I focus on the digital and find it consistent. I added a stack to my 700 about 8 months ago and have not noticed any change to...