New from NC

[jcoleman66]

Just picked up a Series 4 vertical smoker to replace my Masterbuilt MES 30. Smoked several years on the MB but the element died and a replacement didn't fix the issue. I researched the Pitboss smokers and was please with the reviews and that pretty much every part can be replaced if need. Really like the large cabinet, can almost crawl inside

Only had it since last weekend, so have done the "seasoning" and ran test on temp to see how stable it was.

Looking to pick up any hints/tips I can find and happy to pass along any info I can help with.

Cheers,

John

 

[Sparky]

Welcome John

 

[MikeInFla]

Welcome you will find any help you need here, lots of resourceful people. I have a series 3 vertical and use it every weekend. Have turned out some good cooks on it but I wish I had gotten the series 5 because it is bigger. Dis pizzas on it last weekend but I have to use the 12 inch pizzas because anything bigger will not fit.

 

[jcoleman66]

Welcome you will find any help you need here, lots of resourceful people. I have a series 3 vertical and use it every weekend. Have turned out some good cooks on it but I wish I had gotten the series 5 because it is bigger. Dis pizzas on it last weekend but I have to use the 12 inch pizzas because anything bigger will not fit.

Thanks you sir! One question I do have. On the MES I smoked (or tired to) at 275 and I had a external cold smoker to provide my smoke (did a much better job than the small tube). What is the best process for getting smoke in the PB? I think the temp at smoke is like 150. While good for maybe a cold smoke seems a bit low for a long smoke on a pork butt. During my experiment at 275 to swing was 270 to 285, which is fine, but not a lot of smoke.

I like the versatility of this smoke with temps to 420, looking forward to experimenting.

Thanks!!

 

[Wally Pro]

Thanks you sir! One question I do have. On the MES I smoked (or tired to) at 275 and I had a external cold smoker to provide my smoke (did a much better job than the small tube). What is the best process for getting smoke in the PB? I think the temp at smoke is like 150. While good for maybe a cold smoke seems a bit low for a long smoke on a pork butt. During my experiment at 275 to swing was 270 to 285, which is fine, but not a lot of smoke.

I like the versatility of this smoke with temps to 420, looking forward to experimenting.

Thanks!!

Well really anything over 250 degrees is not smoking.

Try a temperature of 225 degrees, or keep it below 250 deg.