New to vertical electric smoking

Boltzfan75

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New to Pit Boss and excited to become more familiar with brand. Had first smoke today but didn’t end up as planned. Ribs and brisket were tough. Never had a brisket come up to 165 so fast and blow right to 203. 12 lbs to temp in 8 hours. Had it on the second rack, perhaps to close to heat source? Will move to 4th rack next time. Any insights or suggestions would be helpful.
 

MikeInFla

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What probe are you using? During my first cook with a Boston butt I noticed the temp shoot up very fast so I stuck a Bluetooth probe into it with a different thermometer and it was more accurate. The Pit Boss temp probe was consistently 40-50 degrees higher for the entire cook so I haven't used it since. Normally when smoking for a long period of time I have found that using the center rack works best (by the door handle). When I do wings I will sometimes start on the middle rack then I'll move them lower the last hour or so to crisp up the skin.
 
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Boltzfan75

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I was using the thermometer that came with the unit. After reading a bunch of different threads, seems like those are off quite a bit as you stated. I should have gone with my gut and just let it stay in based on time, not temp. So, I have a new Bluetooth thermometer coming today and a new brisket in the fridge waiting. I will get it right eventually! Thanks for the insights.
 

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