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Got a work appt n progress going Had to push em a little. Still good just a bit of char on the bones.
Friday ribs. Combined Cabelas bourbon garlic seasoning and Good Shit seasoning. Used barbecue sauce on one rack last hour. Campers loved them. Future cooks are a walleye...
PB 850 DX, early father's Day gift to myself. So far, a 5 gallon dry bucket with a twist off lid from a big box hardware store full of PitBoss competition blend and another bucket of pecan hickory...
I wished we had walleye down here in Tide Country We don't have fresh gulf shrimp or red snapper here though.
This is going to get outa hand I see.
Still waiting for my new smoker to arrive had to cook ribs in the oven last weekend...the horror the shame....😱
This is something I gotta try. 👍🏻 Adding this to my rotation :)
Yes it is. 3 pounds of bacon to season
Fathersday is at our house. This year I am doing pulled chicken, hot dogs and brats. Maybe a chuck roast if I have time. I smoked about 6-7 lb of thighs and quarters this past weekend. Dusted the...
Did a simple cook of frozen smash burgers. I did a quick cleaning/scrapedown and coated the broiler with bacon fat. Cranked the grill up to 447F, slapped those babies on the...
Damn. I'm late to the game, but that looks awesome! Made me drool on my phone....lol
Just when I think I’m not hungry all you people post pictures of really great looking food!!!! Guess I’ll just have to settle for a sandwich and chips!!!
My grandsons wife is pregnant and craving cheese and sausage. She is originally from Puerto and loves spices. So I was able to satisfy all her cravings in one cook. Smoked her Cheddar Cheese...
Shotgun shells today. Welp, just looked up a video so I could see what the heck those are, and now I'm needing some! :LOL:
Nice and simple chicken thighs with a home made rub and honey barbecue glaze! I’ve not long started out, but trying new things all the time.
I just did an overnight pork butt and have done briskets the same. Fill the hopper, set the temp, set alarms on your probes (I use BBQVIN wireless and ThermoPro). For brisket...
For the record my main worry is keeping the grill at temp for such a long time. Besides making sure the inside is vacuumed out really well and making sure the hopper is full...
Some pictures from yesterday's St. Louis style ribs. I think these take longer to trim than baby backs, at least what I got at Costco. Homemade rub and homemade Carolina Gold sauce that I've...
Finished around 3 pm. Turned out really good. Very moist and very tender. What is best is it passed the wife taste test!!!! LOL
It’s never failed me in over 50 years 🇺🇸🇺🇸 I'm pretty sure you folks in Texas invented brisket, and are probably weaned on it from birth. So yeah, we'll take your tips! ;)
Oak or hickory are my go to. Might need a bag of Sam’s pellets too. Sams was what I started with, I like em. I do not care for PB, don't hate, I think Sams were better. I'm on some Bear Mountain...
Picked up a 10 lbs. pork butt today and going to try it out on my Pit Boss Navigator PBV6M vertical pellet smoker on Friday. I have done them before, just not on this smoker. I’ll post pics as...
Am very pleased with mine as well, and also ordered the steak knives, the 2 utility knives, and a fillet knife as well. I just wish I had ordered a smaller brisket knife than the 14" one. The...
Picked up a 10 lbs. pork butt today and going to try it out on my Pit Boss Navigator PBV6M vertical pellet smoker on Friday. I have done them before, just not on this smoker. I’ll post pics as...
Some of them don’t need a P setting. If you put your DX on low, that’s basically the P setting. Low is 180 and that should be plenty of smoke. My vertical also doesn’t have the P setting but the...
This thread just just keeps going. Excellent demonstrations. 😎👍🏻 Today my nephew shared some tri tip he smoked on an offset barrel smoker he made from scratch years ago. I don’t have pictures and...
Forgot to post pic after done. The winner of the test run were the cheddar. My wife said cheddar/bacon were to greasy on the inside probably bacause of the bacon. Tasted good, just greasy. The ones on the left were cheddar.
Fat side up always. No trimmed fat 225 degrees until the internal temperature is around 160-165 degrees Pull and wrap in peach butcher paper and put back on the grill When...
Ya might want to rub it down with a sweet rub. I like burnt ends. Cut in 1 1/2” squares after you apply the rub Lay em out on a wire rack 250 degrees for 2 1/2 to 3 hours...
Its a beautiful day here in NH. I've been wanting to uncover all of my cookers and get a picture. This is my happy place😊
I need to show my wife that. So she knows I'm not the only one with this addiction! LoL
I did a whole mess of chicken wings. 1.5 hours in the smoker, then grilled for better skin. They came out great. Not super crispy but awesome flavor. Marinated overnight in franks and yardbird rub.
Welcome from Texas to the group! I never cut fat off a brisket Fat side up always. It makes a brisket more tender 225 until you reach a internal temperature of around 165 degrees Wrap it in peach...
Climbed up my 10 ft ladder .....lol Now that’s going above and beyond. 🤣👍🏻
Hey there everyone, I recently bought a PB850DX. I've done ribs a couple of times with very little problems. Super easy set up and operation. I figured I've got this, it's time for brisket...
Do you have a stand alone temp monitor? Let's you have a lil better night's rest.
I have a vertical pellet smoker and I always use a water pan as it helps temper the heat and hot spots in my smoker and it does add moisture in the cook. But with that said, I am NO WAY an...
You’ll be fine I sift my pellets through a colander It’ll stall but just stay with it 🇺🇸🇺🇸 What Cowboy said!!!
Country Style Asian Sticky Ribs this past weekend. Recipe is on Traeger’s app, just switched out baby back ribs with boneless country style.
Looks awesome, but I've got a question. Does that extra grate with the small wire size make the meat less likely to stick? If it does, that's a grate (pun intended) idea that...
Nice! I smoke mine too on the PB, until it reaches IT of 140 to 145°F and then open up the heat shield and reverse sear it to finish it off. Comes out great, steak-like, not brisket-like. YUM...
3 hours on smoke at 225, then in a vac bag with some thyme over night. 32 hours In the sousevide bath and a quick broil. It turned out really tender and not mushy.
Farm and Fleet 100% Hickory $14.99 for a 40 pound bag. These are really good pellets, tried them for the first time last weekend. I read they put off a ton of ash (and they do) but these are...
I have never had an issue with a frozen brisket. I buy them when I find a good deal and throw them in the freezer. I personally dont think there is a difference in taste or texture.
My briskets take MUCH longer to cook, but I use 180°F SP for at least the first 12 hours then typically raise to 250°F for the final 7 hrs, no foil / no pan / no wrap, and they turn out pretty...
How'd the trout turn out? The trout came out good. I'm trying to make room in my freezer so I'll be smoking about 30 of them this weekend
https://smokeslikeaboss.com/products/new-super-shorty-flame-tamer This might work for you and there are others that they sell that might be a possible solution.
Finished You smoked that like a brisket?
Did a lil butt today and a couple chickens on the rotisserie.
Berkshire pork picanha. Rubber with my coffee/juniper rub. Smoked over peach and mulberry wood to 115. Reverse seared and pulled at 135. Split in half, with one have getting a...
I didn't realize nudity was allowed on this forum. :oops:
chicken quarters Chicken quarters have got to be one of the very best things on a smoker. cheap as hell, and they come out so juicy and flavorful. People don't expect the chicken to ever be that...
Had a little fun with the Pitt boss this weekend and it work great
So I tried the Lumberjack pellets yesterday. Basically, pellets are pellets but the LJ pellets seem to make a lot of ash. It was all over the place but I didn’t see any on my pork shoulder. It was...
OMG !!! HOWdo you spin them Carefully placed tongs ?
Chicken quarters have got to be one of the very best things on a smoker. cheap as hell, and they come out so juicy and flavorful. People don't expect the chicken to ever be that good at a cook...
Surprised the wife with spare ribs for supper tonight. She must have loved them because none of them are left for tomorrow.
It's such a nice day out! Grilling today on the Weber. 8# of fajitas and chicken quarters. The red ones has some ancho seasoning, haven't even tried them yet.
8 pound pork shoulder butt purchased from Costco $1.99 per pound. Used Hickory Bear Mountain pellets. Smoked on Louisiana 1000 series pellet grill 230 degrees for 10 hours...
You guys are prob tired of my bacon smokes but just sliced some more and who doesn’t like seeing a bacon mountain , and this was only 1 belly 😂
Once you make and smoke your own bacon. Anything store bought is junk!
It's such a nice day out! Grilling today on the Weber. 8# of fajitas and chicken quarters. The red ones has some ancho seasoning, haven't even tried them yet. Those pictures look soooo...
So how'd the meat turn out? I'm into statistics, but if my ribs come out tender, jucy and delicious, then most of the temperature data is secondary. Only the IT matters.
Gotta love a mountain of bacon! 👍🏻 That’s one thing I never did.
Never to cold to smoke i smoke in the winter in the mitten
Love that sign. 🤣 I'll second that. Gotta do what'cha gotta do.
I soaked a whole roaster chicken in buttermilk and Chudds poultry seasoning overnight (22 hours). Today after work I removed it from the buttermilk and patted it with paper towels to remove the excess. I coated it with more Chudd rub...
Post a picture of it and hopefully I can help you 🇺🇸🇺🇸 Got it figured out someone here reminded me that tose two slots on the left side need to slip into the ears allowing...
Well the title says it all. Iv'e done gone and done it, Iv'e jumped it , not just a little bit but hole hog ( pardon the pun). I'm a dinosaur who has been cooking since before gas grills came out...
Saturday Baby Back Ribs. SPG, Meat Church Gospel Rub, Killer Hogs BBQ Rub, 2 smoke tubes of hickory chips. Temp at 250. 2 + a little, 1 + a little, almost 1. Not my best effort, but mighty damn...
That’s the really nice thing about this forum, ask a question and someone will help you out. Welcome to the forum from Oklahoma
Still too cold here to run the smoker, so I thought I'd post some red meat.
How long did you run it looks mightly good. Thanks!It was around 2 hours. I pulled it when the breast was 162 and rested 30 minutes.
Ribs on and wings in buttermilk
Ribs on and wings in buttermilk Lookin good!
Did you put in a bag or bowl to soak it? Sorry im awful at detais. I did it in a bowl with a lid.
I also found a free vertical smoker. The guy giving it away said he couldn't control the heat. Turn out he never used the app. I did, and as soon as I connected to it, it downloaded a firmware update that fixed it! Free $700 smoker.
I also found a free vertical smoker. The guy giving it away said he couldn't control the heat. Turn out he never used the app. I did, and as soon as I connected to it, it...
Thanks everyone. I ordered an inexpensive rebuild kit after my troubleshooting yesterday. In the meantime, I disassembled the fan and the auger/motor. It looks like the previous owner didn't empty...
I also found a free vertical smoker. The guy giving it away said he couldn't control the heat. Turn out he never used the app. I did, and as soon as I connected to it, it downloaded a firmware...
oh, and hello from Philadelphia! I've never lived in a place with worse BBQ! It's more of a lunch meat type of town... Back in the 90s I worked a summer in Philly and can confirm the cut meat...
Good looking out! I will do that. I believe the fuse is a 5x20 5amp 125v fuse? The ones I found happened to to be fore Christmas lights, but they're pretty standard. The plastic gears inside the...
I seem to remember when they came out the tests were a little underwhelming. I had a bag given to me and it had alot of small pieces and alot of dust. I dont know if that would be the case in a...
I have the pb cover and never have any issues with moisture in the pellet hopper and will continue to use one even replace it with one
40# for $10? Did I read that correctly? I'd try it if nothing more than for the fuel value so long as it is real wood and isn't chock full of additives, binders and oils. It's 28% cheaper than I...
I have the pb cover and never have any issues with moisture in the pellet hopper and will continue to use one even replace it with one Same here and mine is only partially covered by the eave on...
Cooked some roast beef today …maybe 3hr smoke to about 125-130…chilled for a few hours then sliced and threw it into a pot of au jus
I buy from Lowe's and family farm they both store in doors never had any issues
Hmmmmmm......I've never known a pellet grill to not have the thick white smoke at start up until the fan kicks on. Maybe someone else might have an answer for you. Sorry I cant...
I have a vertical unit it get some smoke but go's away real fast
Are pellets getting to the burn pot?Are you getting any heat? Is this a new unit? If its new you'll need to prime the auger or let it run for a bit to get pellets to the igniter. When starting...
I agree in part, but it doesn't burn clean when it firing up. Thats why there is heavier smoke. Once the pellets have caught and the fan turns on it clears up. Thats what I was saying.......
Not the cheapest option but I started using smokin pecan mainly. smokinpecan.com 100% great pellets but I will say this.....they mail these to the buyer. For me that is probably 2000+ miles...
I have a vertical unit it get some smoke but go's away real fast I’m with Mixed Up!!! Mine also is a vertical and it starts with white smoke fairly quickly but fades out until I close the door...
Yes i have. Treat them exactly as you would a rack that has been cut to St. Louis. They cook exactly the same.
Whelp, I figured it out. I put a fresh fuse it and unplugged all the outputs. Fuse was fine with the igniter, but the combo fan/auger blew the fuse (quite violently)! So I'm to go fan motor...
Cooked some roast beef today …maybe 3hr smoke to about 125-130…chilled for a few hours then sliced and threw it into a pot of au jus Oh man that looks good! Here's wishing you some good rolls to...
Oh man that looks good! Here's wishing you some good rolls to slosh that onto! Went with the ole French baguette lol
Just a quick thank you to PitBoss customer service. I called about one of my PB850DX front wheels having an issue with the locking lever. The customer service rep was super helpful and sent me a complete replacement wheel no...
Great. One of the locks on ours was acting funky looking crooked when I lock it. I just started noticing last week. Maybe I should make a call.
Doing the burger thing on the smoker, with a twist. 6 burgers, 6 oz. each 73/27 beef seasoned with Garlic Salt, Everglades seasoning, fresh ground black pepper, and finely...
Great. One of the locks on ours was acting funky looking crooked when I lock it. I just started noticing last week. Maybe I should make a call. Definitely, they were happy to help! And for such...
Yeah I called them when I got my 850dx. One of the grates had porcelain broken on it. All they asked for were a couple of pics and they sent me 2 new ones. The one that had broken was only a small...
Good to hear that PB CS treated all y'all good!
That looks fantastic, great job! Ant this pic is for you, 4 packs for later minus my sandwich for the day :D... Anyone wondering this was only a 6lb brisket 7 day brine rub was just pepper and...
Learned a lesson cooking up some ribs this weekend. I spun my vent open a little, it didn't look like much. I was wrong as I kept wondering why the temp would not come up or act right. I spun it...
This smoking thing is all about learning as you go, well.............. and an adult beverage or two! 🍺 🍻 @ANT0407 First sentence is the smokers handbook says stay hydrated 😊🇺🇸🇺🇸
This smoking thing is all about learning as you go, well.............. and an adult beverage or two! 🍺 🍻 Only two🍺🍺🍺🍺🍺🍺
Great job!! I like mine well done, I don’t like chasing my meal around the table and kill it a second time!!! Only kidding!!!!
BigRob did the new auger fix your problem? Sure did. I made this yesterday. Bacon wrapped meatloaf
Nuts! I don't know how you Yankees (transplants, too) do it up there! We have well insulated home and thick blood
Well we have a church potluck dinner coming up and wife talked me into smoking another pork loin. I picked one up tonight and going to start prepping it Thursday evening...
We have well insulated home and thick blood When I lived up there we had thin walls with thin insulation and 3 fireplaces to fill. This is why I learned to cook with wood. They say your blood...
In the search for something different, I found videos of pulled ham and said why not! Its a 12 pounder went on at 530am and has been running at 225 with hickory pellets. The plan is to wrap at...
All pulled. Its great! More smoke than a regular butt, using the same pellets in the hopper and tube as I do for pulled pork.
If I’m smoking at 225 I never drop my temp. But I also don’t smoke it just on the grate. Porn loin is usually a lean piece of meat, so I eject it, put it in a pan with thick sliced sweet onion...
In the search for something different, I found videos of pulled ham and said why not! Its a 12 pounder went on at 530am and has been running at 225 with hickory pellets. The plan is to wrap at...
Okay enough!!! You guys are making me hungry!!! This really looks delicious right now!!! Wrapped up to let the smoke mellow. Will post some sliced pics soon.
Wrapped up to let the smoke mellow. Will post some sliced pics soon. I love myself some homemade thick sliced bacon !! 🇺🇸🇺🇸
Last month I posted a pic of the snow and ice. Little did I know when that ice melted it slid off the roof in huge chunks! Well it hit my brand new 850DX! I didn’t discover it until Sat when...
Those look like deathcicles Mike and it’s good to know dents can pop out. 👍🏻