Well now analytics is working.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Well now analytics is working.
Upinmygrill
Well-known member
Looks like it came out great!
I have a similar problem. It seems like sometimes the graph doesn’t record but most of the time it does in our case. Not sure what causes that.
The other surprising thing is the PB temp probe is dead on with the wireless Meater probe. Never have I had a reliable PB probe they are normally garbage.
Once this hits 165, time to wrap and wait for 204. Right now both temp probes say 122.
Once this hits 165, time to wrap and wait for 204. Right now both temp probes say 122.
Upinmygrill
Well-known member
Good to know. I’ve only used the meat probe a few times but every time was a success. I didn’t cross check it either.
It stayed pretty close the whole ride. But when the PB probe got to 200 the Meater probe said 190. But it easily could have been the position.
I ended up cooking too low. Took forever for a 4 lb shoulder. It wasn’t ready and will now be tonight’s dinner. Next time I will set the temp a bit higher. I started it off at 180 for a few hours then went to 225. Finally hit 165 about 9 hours later. Once wrapped it sped up a little bit I ended up setting the PB at 275 to finish it off wrapped.
I ended up cooking too low. Took forever for a 4 lb shoulder. It wasn’t ready and will now be tonight’s dinner. Next time I will set the temp a bit higher. I started it off at 180 for a few hours then went to 225. Finally hit 165 about 9 hours later. Once wrapped it sped up a little bit I ended up setting the PB at 275 to finish it off wrapped.
Upinmygrill
Well-known member
Nice run down. Do recall what your ambient temperature was during the cook?
I checked from time to time but don’t remember. Usually a few degrees lower than the panel temp display. I also had the shoulder on the top rack with a water pan underneath. Had it placed right by the smokestack side so it would get the most smoke (at least in theory since the smoke has to exit right there).
sparkyv
Well-known member
How'd the trout turn out?
JerryT
Well-known member
Pics really look great and glad you’re enjoying the PB!!!
bobissmokin
Well-known member
Looks like you did! Great pics!
hankhill11
Well-known member
Chicken quarters have got to be one of the very best things on a smoker. cheap as hell, and they come out so juicy and flavorful. People don't expect the chicken to ever be that good at a cook out. Smoked or Grilled.
As for my igniter issue from a couple weeks ago, PB sent me an igniter, and i was able to replace it yesterday. Ran the smoke up to max for a few minutes before shutting it back down. Now I am just looking forward to my next cook.
hollrusl
Well-known member
Berkshire pork picanha. Rubber with my coffee/juniper rub. Smoked over peach and mulberry wood to 115. Reverse seared and pulled at 135. Split in half, with one have getting a gochujang, honey and ají Amarillo glaze prior to searing.
It was served with a golden fried rice cooked with same glaze. (Forgot to get a pic of it)
Pit Boss Forum Photos
Pit Boss Forum Photos
