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

JayBirde · Sep 9, 2020

Kinda late, but it got too late to eat a big meal on Monday. First ribs off the new KC Combo.

MikeInFla · Sep 12, 2020

Chicken quarters. 45 min 350 degrees, flip and do another 45 min at 350. Skin was crispy

nvhunter · Sep 13, 2020

My bday party cook

Hitman · Sep 14, 2020

Chicken Fettuccine Alfredo. Ok...so the sauce was done on the stove inside but the chicken was still the star!

Mwhite105 · Sep 15, 2020

primeone said:
What's everyone cooking on the Pit Boss this weekend?

Pulled Pork!
View attachment 15

Mwhite105 · Sep 15, 2020

Wild Goose Jerky

Mwhite105 · Sep 15, 2020

Mwhite105 said:
Wild Goose Jerky

MAJ · Sep 15, 2020

7.5 lb pork butt , smoked 13 hours . Absolutely delicious !!

MikeInFla · Sep 16, 2020

Man, that looks good! Nice color!

Rob123 · Sep 20, 2020

Been a while with all the fires on No Cal. Chicken and baby backs

mjbonomi12 · Sep 20, 2020

primeone said:
What's everyone cooking on the Pit Boss this weekend?

Pulled Pork!
View attachment 15

Beef Back Ribs and St Louis Ribs. 2nd cook on the 700FB. Rookie smoker.

MikeInFla · Sep 20, 2020

This is the easiest thing in the world to do. A double smoked ham. They are precooked so all you gotta do is warm them up. I put it in at 150 and just let it go for several hours until it had an internal temp of 130. Was juicy and turned out great.

davew102 · Sep 28, 2020

Had a winner with yesterday's smoke.

Double cut Pork Chops. Brined for 6 hours, then did a rub while the chops rested to room temp. Smoked for 45m at 225 to 120F on apple pellets in my series 5 vertical smoker. Finished to just below 145F on my cast iron grill seering pan. Rested meat for 5m then served.

Result was juicy and flavorful. The seer finish added a lot of plate appeal and maybe some more flavor. It also allowed me to control the finish time to align with the sides. Unanimous accolades from the family. This will be my new go to for chops.