Anyone out there with the new Pit Boss Pro Series II Combo?

[TJSlayer]

As the title asks just wondering if there is anyone out there with one of the new Pro Series Ii Combos? Up in Canada they havenot arrived yet and we have one ordered for 6 weeks for our site. Hoping to see it within the next month...

 

[Opticsguy]

I have the Lowe's version.

 

[TJSlayer]

I have the Lowe's version.

The newest one with the PID controller? If so how have you found it ?

 

[Bhdmax]

I like it only problem is the pellet side lid doesn’t seal very well had to use a bungee cord

 

[Opticsguy]

The gas side is very hot. I've sort of given up on the PID. I have one of the meat probes clamped inside and use that to monitor temperature. I had it set at 300 to cook some chicken Tuesday (warm out) to get about 240F where the chicken was. The ACT temperature went to 280 and stopped.

 

[TJSlayer]

The gas side is very hot. I've sort of given up on the PID. I have one of the meat probes clamped inside and use that to monitor temperature. I had it set at 300 to cook some chicken Tuesday (warm out) to get about 240F where the chicken was. The ACT temperature went to 280 and stopped.

Really so the PID for this model is being a bit funky too? Didn’t want to hear that.....

did you do the big burn in procedure described in several threads. 350 for 40, then 200 for 40, then cool the. 350 for 40, then 225 for 40, then cool, then 350 for 40 , then 250 for 40

 

[TJSlayer]

I like it only problem is the pellet side lid doesn’t seal very well had to use a bungee cord

I have some bbq gasket tape to use on both lids for that, helped tremendously with my other smoker as well ( not a pit boss )

 

[Opticsguy]

Really so the PID for this model is being a bit funky too? Didn’t want to hear that.....

did you do the big burn in procedure described in several threads. 350 for 40, then 200 for 40, then cool the. 350 for 40, then 225 for 40, then cool, then 350 for 40 , then 250 for 40

Just did the burn-in described in the manual.

 

[TJSlayer]

Just did the burn-in described in the manual.

May want to try the other procedure I described that seems to have corrected some issues for the 1150 Pro owners. The main thing I'm after is the side burner otherwise I would just go get the sportsman model. Figured this one was a little fancier as well for the same price so why not...

 

[Bhdmax]

Thank you just ordered the gasket tape

 

[Opticsguy]

May want to try the other procedure I described that seems to have corrected some issues for the 1150 Pro owners. The main thing I'm after is the side burner otherwise I would just go get the sportsman model. Figured this one was a little fancier as well for the same price so why not...

I'm now an owner of a Green Mountain Daniel Boone (I still have the combo). Construction seems similar too the PB. The controller is insane. It lights fast, gets up to temperature fast, and with a food probe laying on the grate I get a temperature to within 5 degrees of the set temperature. It's more of a smoker than a grill with the grease pan in place, so I have to up my temps over what I'm used to with my egg or gas grill.