Seems to me it isn't needed. He gives an update in the comments that he can't get it to go over 200 degrees.
Pit Boss side smoker
- Thread starter MikeInFla
- Start date
Seems to me it isn't needed. He gives an update in the comments that he can't get it to go over 200 degrees.
DaveXDm9
Retired Moderator
I am sorry, but that is the dumbest thing I ever saw. Pit Boss is really lost there minds lately it bad enough the pellet grill does not produce that much smoke so what makes them think this box that is attached to the side going to help?? LOL
I’m assuming PitBoss is trying to give their Pellet Grill Owners the ability to Cold Smoke similar to their Louisiana Grills LG900CT Pellet Grill...
Someone would just have to add a Pellet Smoke Tube or put their Grill on Smoke Mode to have the smoke necessary to Cold Smoke... and you wouldn’t want the Cold Smoke Chamber to temp over 110* degrees... Ideally temps between 68*-86* degrees Fahrenheit is the goal. Looks like a pretty nice feature to have if Cold Smoking is your goal.
Pellet Pro Austin XL and a few more mods... In SoCal and Always... Semper Fi
Someone would just have to add a Pellet Smoke Tube or put their Grill on Smoke Mode to have the smoke necessary to Cold Smoke... and you wouldn’t want the Cold Smoke Chamber to temp over 110* degrees... Ideally temps between 68*-86* degrees Fahrenheit is the goal. Looks like a pretty nice feature to have if Cold Smoking is your goal.
Pellet Pro Austin XL and a few more mods... In SoCal and Always... Semper Fi
DaveXDm9
Retired Moderator
I still believe it is a bad mod as there is a better mods to cold smoke on your grill.
Srminosky
Member
Rah!
OkieG
New member
I bought a side smoker for Austin XL about the time it was first released. So far, I like it. Of course it doesn't make more smoke, and I am new enough not to know of better mods. The side smoker adds flexibility, like having two units in one. I presmoke steak, chicken and fish in the side smoker. Then, shift them over to the main grill for cooking. The steak can be grilling, while the fish is still presmoking.
