Struggling

aeproctor04

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Hey all. I just bought my first Pit Boss pellet grill (Pro Series 1100) and have used it 3 times. I am struggling to get my cooks right and was hoping you all had some tips. I have not adjusted the P settings or done anything but follow the manual. See below for my struggles!

Attempt #1 - Pork Butt
- Followed manual for start up and set at 225F (have used electric smoker for years at 235 and had great success)
- Grill had wild temp swings (215-270) but "actual" temp would settle around 230-240.
- Took 12+ hours to reach 195F internal temp
- Outside layer (1/8"-1/4") including smoke ring was hard, dry and tough, inside was good

Attempt #2 - Pork steaks
- Grilled at 400F and turned out great!

Attempt #3 - St. Louis-cut Spareribs
- Followed manual for start up and set to 225F
- Again, had wild temp swings (215-270) but "actual" temp would settle around 225-325.
- Took 6 hours (I usually use 3-2-1 method but did not this time)
- Thin layer of meat on bottom of ribs was hard, dry and tough while top and between the bones was good and tender

I've never experienced any of this with my electric smoker. I am hoping it wasn't a mistake to leave the electric smoker behind and go with a pellet grill! I smoke a lot of venison and with it being a lean meat already, I am nervous to try if I can't get pork right! Any help is appreciated!
 

MikeInFla

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Pork Butt can take a while. What I do is wait for it to get 165, wrap it then change the temp on the Pit Boss to 250 until it hits 205. Takes around 10 or 11 hours and with rest time 12-13 hours.

Ribs, I leave on smoke setting for 3 hours, then wrap for 2 hours at 225, unwrap and cook another hour unwrapped at 225. Ribs have always turned out good. The key to remember is not to pay too much attention to temp swings unless they get way off.

I've never had a cook not turn out, everything has been good on a Pit Boss whether it is my grill or vertical smoker.
 

DaveXDm9

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My suggestion is try this especially with the a Pit Boss controller. Remove all the ash from the fire pot prior to every cook.

The follow the start up process as you know set to smoke let it do its thing with the lid open. When the fan kicks on and the smoke clears close the lid. Do not adjust the temp setting yet let temp hit 145. after hit reaches 145 then set the temp to your desire and once you set the temp for example to 250 then wait till you see the temp start to settle at 250 - 255 it may take 15 minutes to settle down then place your meat on the grill.

This goes with every time you start the grill even at the smoke setting once you pass the start up process leave on smoke and let it run 15 minutes so you allow the grill get stable an then throw the meat on it.

You will get swings because your are burning wood there is no way around it.
 
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aeproctor04

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Pork Butt can take a while. What I do is wait for it to get 165, wrap it then change the temp on the Pit Boss to 250 until it hits 205. Takes around 10 or 11 hours and with rest time 12-13 hours.

Ribs, I leave on smoke setting for 3 hours, then wrap for 2 hours at 225, unwrap and cook another hour unwrapped at 225. Ribs have always turned out good. The key to remember is not to pay too much attention to temp swings unless they get way off.

I've never had a cook not turn out, everything has been good on a Pit Boss whether it is my grill or vertical smoker.
Thanks. I usually use the 3-2-1 method with ribs like you but chose not to this time. Next time I'll either go back to that or try placing them on the upper rack. I was just wondering if anybody with experience using these pellet grills had any secrets. Thanks again.
 
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aeproctor04

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My suggestion is try this especially with the a Pit Boss controller. Remove all the ash from the fire pot prior to every cook.

The follow the start up process as you know set to smoke let it do its thing with the lid open. When the fan kicks on and the smoke clears close the lid. Do not adjust the temp setting yet let temp hit 145. after hit reaches 145 then set the temp to your desire and once you set the temp for example to 250 then wait till you see the temp start to settle at 250 - 255 it may take 15 minutes to settle down then place your meat on the grill.

This goes with every time you start the grill even at the smoke setting once you pass the start up process leave on smoke and let it run 15 minutes so you allow the grill get stable an then throw the meat on it.

You will get swings because your are burning wood there is no way around it.
Thanks! I think I saw you had posted this info on another thread. I'll definitely try this out next time!
 
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