Please Post your PB 1150 New Firmwate Update results

Tym2Fish

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Picked up the 1150 Pro at Lowe's a couple weeks ago and waited for the new controller to arrive. I've been smoking for years on my Austin XL and while not very accurate temp wise, it was a workhorse and tons of great meat came off that thing. Decided to try a new one before spending a few hundred rebuilding the Austin.

I've done one cook with the 1150 but it was just a quick one with steaks. After some reading today I decided to do the first burn off as in the post above. Here's what I recorded. FYI, South Florida, ambient temp 82 degrees.

3:20 Power on, temp set to 350
3:51 Hit 350 as set. 29 minutes seems a bit long for 350 but it got it. I decided to move up to 400 as in the post above.
3:53 Set to 400
3:59 347
4:02 329
4:06 340
4:08 337
4:10 337/341
4:12 340
4:16 337
4:20 341
4:25 349
4:26 347
4:29 352
4:31 361
4:33 361
4:35 364
4:37 373
4:40 383
4:42 389
4:44 400

Not very impressive. Note the temp drop after raising the set point. And it took almost 30 minutes to recover. Hoping the PID can actually 'learn' so things will improve.

One good thing- it's been within 4 degrees of 400 since it hit it and is holding well. Looks like manual operation of the auger may be necessary to avoid waiting that long to hit temp but once it's there, it's there.

I'll be doing a second and third burn off soon and we'll see if things get better. In the meantime I'm smoking 3lbs of jerky in the morning. Hopefully I can figure out what the 'S' setting is on the controller since I can't find anything about it in the manual. Might have to prop the lid open or something. Gotta admit, right now I'm kinda missing my P settings.

The Austin XL is still sitting under it's cover beside the porch in case things don't work out so one way or the other we're gonna eat around here.
 

Tym2Fish

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Gotta admit, starting to like the 1150 more and more. Smoked jerky this morning. Sliced and put it in marinade at noon yesterday. Very thin cut eye of round and some thicker cut rump roast. Started with a 350 burn off and it took forever to get there. Almost 47 minutes at 74 degree outside temp. Once it hit, I turned the controller to 'S' and opened the lid. A couple minutes later the temp hit 200 and I started loading the jerky. I used the hot spot in the middle for my water pan to help control / lower temp.

Controller stayed at 179-180 for the 3+ hour cook. My other wireless thermometer was showing 169-174 throughout. Temp gun grate readings were 214 by the probe, 223 in the middle and 218 by the stack. Big puffs of smoke consistently when the auger ran. Great to see so much smoke. I'll be using the 'S' setting more just for the smoke. Thinner cut jerky went a little over 2 hours and the thicker cut went 3 hours 15 minutes. Good stuff.

Jerky1.jpg


Jerky2.jpg


I've still got my fingers crossed this thing will 'learn' how to get to 400 quicker but for low and slow I'm happy. Since that's most of my cooking anyway, I'm probably keeping it.

FYI, I do have foil at the end of the broiler plate to protect the probe, like a cheap version of the Smoke Daddy thing, which I plan on getting. Also, there's another hunk of foil right beside the probe which I cram in there to keep the grates from sliding around. Other than removing the diffuser plate I haven't done any mods.
 

shoot4fun03

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Well... First off, I gotta say that this forum is almost as glitchy and hard to use as the smokeIT app. Posting a reply to this thread is a challenge. That said, I will say that I have purchased a new PB1150PS2, and smoked a few items on it before calling Pit Boss and talking to a very helpful young lady. She sent out a new controller that day, and I got it about 4 days later. Pre-controller replacement, I was getting the usual temp variations, and the lack of temperature settings my older pb smoker was capable of. Post-controller replacement has brought about more temperature options but still a pretty big discrepancy between actual Temps and set Temps. I use the probes to monitor Temps across the grill, and I've seen 30°-50° difference from one end to the other. That said, I do think it is to be expected, given the fact that the PID uses averages. The grill does hold any temp I set it to with little fluctuation. I now have 10° incremental temperature from 180° thru 300° which is better than it was. 5° would've been better. The SmokeIT app still sucks monkey balls. That thing should be scrapped. My .02 worth...

Brad
 
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Nick549

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Put my new controller in last week and ran it through a few different temperatures for a half hour each or so. It held temperature fine but took forever to get up to set temperature. I was excited to do some food on it with the new controller…so here I am today in northeast PA 50 some degrees for a high. I didn’t want to be outside. I was going to put two racks of baby back ribs on and it. Ran it to get up to temperature and whenever the auger runs to dump pallets it is pouring out white smoke worse than a stick burner. So now I am cooking on my trusty Weber with the amazing pellet maze. I really wanted to like the smoker and I still do, kind of. I do not want to return it to the store but I am stuck. I want to have a few glasses of whiskey and enjoy my ribs for today I will waste my time tomorrow on the phone with customer service
 

mh4dedesjr4

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Opened a case to get a new control board yesterday 05/10/21. Got an email today saying that they are out of stock and I will get one in 4 to 6 weeks. Not was I was expecting or hoping to hear.
 

jjkz24

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Opened a case to get a new control board yesterday 05/10/21. Got an email today saying that they are out of stock and I will get one in 4 to 6 weeks. Not was I was expecting or hoping to hear.
It sort of doesn't surprise me, considering this time of year, everyone is outside doing their grilling & such. Everyone went out and got their smoker, and more than likely did research on the reliability of it, thus, contacting Pit Boss for an updated controller.
 

johndeg

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Picked up the 1150 Pro at Lowe's a couple weeks ago and waited for the new controller to arrive. I've been smoking for years on my Austin XL and while not very accurate temp wise, it was a workhorse and tons of great meat came off that thing. Decided to try a new one before spending a few hundred rebuilding the Austin.

I've done one cook with the 1150 but it was just a quick one with steaks. After some reading today I decided to do the first burn off as in the post above. Here's what I recorded. FYI, South Florida, ambient temp 82 degrees.

3:20 Power on, temp set to 350
3:51 Hit 350 as set. 29 minutes seems a bit long for 350 but it got it. I decided to move up to 400 as in the post above.
3:53 Set to 400
3:59 347
4:02 329
4:06 340
4:08 337
4:10 337/341
4:12 340
4:16 337
4:20 341
4:25 349
4:26 347
4:29 352
4:31 361
4:33 361
4:35 364
4:37 373
4:40 383
4:42 389
4:44 400

Not very impressive. Note the temp drop after raising the set point. And it took almost 30 minutes to recover. Hoping the PID can actually 'learn' so things will improve.

One good thing- it's been within 4 degrees of 400 since it hit it and is holding well. Looks like manual operation of the auger may be necessary to avoid waiting that long to hit temp but once it's there, it's there.

I'll be doing a second and third burn off soon and we'll see if things get better. In the meantime I'm smoking 3lbs of jerky in the morning. Hopefully I can figure out what the 'S' setting is on the controller since I can't find anything about it in the manual. Might have to prop the lid open or something. Gotta admit, right now I'm kinda missing my P settings.

The Austin XL is still sitting under it's cover beside the porch in case things don't work out so one way or the other we're gonna eat around here.
S is for Smoke. 180 degrees.
 

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