🔥 What's Smoking/Cooking on your Pit Boss?

[Elfcane]

 

[kratley]

First cook on the series 3. Started at 3:00 this morning. 6 hours at 200 and then 275 on the middle rack. So far so good and with water in the pan spritzing really hasn't been necessary. My only concern is the Pit Boss meat probe. It is way off by like 50 degrees. I will wrap at 165 and the PB probe says 172. My Chugod probe says 135. I've had both probes in since I started but I trust the Chugod probe more because I have used it before. I thought something was off when I took the meat out of the fridge this morning and stuck the PB probe in it and it said 50 degrees. No way it was 50 straight from the fridge so I stuck my Bluetooth probe in and it said 38 so I know that one is probably more accurate.

Once it hits 205 I will then wrap in a towel and place it in a cooler for a few hours before pulling.

Picked up a Pit Boss spatula this morning at Walmart. It's one of those big ones that will scoop up a slab of meat.

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How do you get that much smoke? I am new to using a pellet smoker, I have the PB vertical too, but I don't seem to get much smoke, my last try at ribs didn't have much smoke flavor and I got very little smoke from the stack, I was using PB competition blend mainly because they came free with the unit.

 

[MikeInFla]

I also use a Smoke Tube Smoke tube at Amazon

But I also start off at lower temps. The lower the temp the more smoke. I think for that cook I used Bear Mountain pellets. Some pellet brands are better than others. So far I have had good luck with Bear Mountain and Kingsford pellets. From what I have read around here it is best to use pellets that aren't part of a blend.

 

[ANT0407]

8.9 lb pork butt on the 1600

 

[MikeInFla]

Lately is has been too dang hot or rainy to use the smoker. This weekend we have Fred coming towards us but there are breaks in the bands and it won't make landfall until tomorrow. So today doing some flounder fillets on the smoke setting. There's so much smoke on the smoke setting you can't see anything in one pic!

 

[MikeInFla]

Oh yeah using Bear Mountain Pecan pellets

 

[Sparky]

Lately is has been too dang hot or rainy to use the smoker. This weekend we have Fred coming towards us but there are breaks in the bands and it won't make landfall until tomorrow. So today doing some flounder fillets on the smoke setting. There's so much smoke on the smoke setting you can't see anything in one pic!

Stay safe Mike

 

[Elfcane]

Loin backs and sausage. Brown sugar bourbon pellets today.

 

[Jimsmokes]

Loin backs and sausage. Brown sugar bourbon pellets today.

Who/where do these come from?

 

[Elfcane]

Who/where do these come from?

Cabela's. They are made by Lumberjack.

 

[MikeInFla]

Stay safe Mike

Storm making landfall now. At work but safe. Wife and daughters at home safe as well.

 

[Jimsmokes]

Cabela's. They are made by Lumberjack.

Dang wife was there yesterday shopping with grandkids. I had to stay home and drin ....umm I mean change my oil. I'll go at lunch one day this week and check. Tks Jim

 

[Elfcane]

Dang wife was there yesterday shopping with grandkids. I had to stay home and drin ....umm I mean change my oil. I'll go at lunch one day this week and check. Tks Jim

Cheers!

 

[Elfcane]

Pork tenderloin today. Brown sugar bourbon in the hopper and Bbqrs Delight apple in the tube.

 

[hankhill11]

8/14 , This was our first cook. St Louis ribs following a 3-2-1 method. We didn't temp it, and may have over done it. A few parts were like jerky, and the rest was amazing. pitboss pro 4 v2