Let's see your Pit Boss Weekend Cooks

Cowboy1955

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Brats with cheese wrapped in hickory bacon. Just pulled them off.
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MikeInFla

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Today's cook has a little of everything. Small, 3-4 lb pork shoulder with Bear Mountain Pecan pellets and left over Pit Boss Apple wood in the hopper. 2 smoke tubes, one all charcoal, the other is Sam's Smokehouse Blend with hickory, maple, cherry and maybe one other. Rub is Pit Boss KC rub and Kinder's BBQ rub. Like I said it's got a little of everything.

I think this is the first time I have used 2 smoke tubes at the same time.

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GAnewbie

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Today's cook has a little of everything. Small, 3-4 lb pork shoulder with Bear Mountain Pecan pellets and left over Pit Boss Apple wood in the hopper. 2 smoke tubes, one all charcoal, the other is Sam's Smokehouse Blend with hickory, maple, cherry and maybe one other. Rub is Pit Boss KC rub and Kinder's BBQ rub. Like I said it's got a little of everything.

I think this is the first time I have used 2 smoke tubes at the same time.
Wow! Looks like you're throwing everything you got at it.
 

hankhill11

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I just put on two cornish hens, 5 full chicken wings, about 8 stuffed baby portabella caps, stuffed with spinach dip, and used a 6" cast iron pan to get the rest of the spinach dip on for crackering later. I am using lumberjack pecan blend in the hopper and smoke tube. I'll get a picture if i remember when i go back to fiddle with it. The wifi decided not to work for the first time on my pb pro v4, and now that iv'e started i cant mess with it

Edit 1 - ~4 coors lights so far. pitboss had a really tough time keeping temps. it was 36 degrees out when I started this. I pulled em off and popped them in the oven. The dip and mushroom's are great. The chicken wings' skin is leather, but the meat is very juicy and smoke flavored. pics are still pending.

Edit 2 - picture time
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Jimsmokes

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Tried a chuck roast. Coated it in olive oil,salt,gunpowder, and holy cow. Ran it on smoke for the first couple hours. Then took it to a 250 grate temp till around 165. Wrapped it up and raised temp to 350 till it hit 200-203 Then probed till tender.
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