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

[NOSmokeHere]

Nothing 1150 Pro POS doesn't work and they will do nothing to rectify ......BUYER BEWARE find another brand!

 

[ANT0407]

Nothing 1150 Pro POS doesn't work and they will do nothing to rectify ......BUYER BEWARE find another brand!

There are a whole lot of us that like the Pit Boss brand, and never had a problem. If you have a question feel free to ask. If you're here to complain.......don't let the door hit you in the ass!

 

[Jimsmokes]

Nothing 1150 Pro POS doesn't work and they will do nothing to rectify ......BUYER BEWARE find another brand!

Really? Pulled mine out today washed the pollen off and heated it up to dry. Tomorrow morning firing it up to do a brisket.

 

[Steve In Pa]

I’ve had a bug or two on my vertical, but no big deal. It’s fun to smoke with and the food results have been outstanding.

 

[NOSmokeHere]

There are a whole lot of us that like the Pit Boss brand, and never had a problem. If you have a question feel free to ask. If you're here to complain.......don't let the door hit you in the ass!

No complaining here just warning others! If you don't like it not sorry about your luck!

 

[ANT0407]

When you come into a pitboss forum and start telling people to find another brand because YOU being 1 person has had a bad experience doesn't come across to well with me. So I say again if you want to contribute here then please do so. If that is the case then welcome to the forum.

 

[ANT0407]

When you come into a pitboss forum and start telling people to find another brand because YOU being 1 person has had a bad experience doesn't come across to well with me. So I say again if you want to contribute here then please do so. If that is the case then welcome to the forum.

I want to apologize the the members of the forum for getting sucked into the OP off topic conversation in this thread. I will no be replying from this point on.

 

[Mike From R.I.]

I want to apologize the the members of the forum for getting sucked into the OP off topic conversation in this thread. I will no be replying from this point on.

No need to apologize, It's the morons that come here venting instead of reading the owner's manual or calling customer support, they owe us the apology.

 

[Jimsmokes]

I want to apologize the the members of the forum for getting sucked into the OP off topic conversation in this thread. I will no be replying from this point on.

No apology needed here.
So back on topic.
I'm at a decision time Got a brisket going and have been on smoke for four hours with smoke tubes. How long ya'll think I should let it run before I bump the temp to 220-230.
While I'm asking what time ya'll think I should put the ribs on? Shooting for a 1:00 time tomorrow.

 

[Jimsmokes]

 

[ANT0407]

No apology needed here.
So back on topic.
I'm at a decision time Got a brisket going and have been on smoke for four hours with smoke tubes. How long ya'll think I should let it run before I bump the temp to 220-230.

I run mine around 225 with smoke tubes right from the beginning. I would think 4 hours on smoke with tubes would be enough. I vote to go up to 225 now. Good luck, I can't wait to see pics and hear how it went.

 

[Steve In Pa]

I run mine around 225 with smoke tubes right from the beginning. I would think 4 hours on smoke with tubes would be enough. I vote to go up to 225 now. Good luck, I can't wait to see pics and hear how it went.

Same here. Since the brisket takes a long time anyway I think you get sufficient smoke just through the process

 

[Steve In Pa]

No apology needed here.
So back on topic.
I'm at a decision time Got a brisket going and have been on smoke for four hours with smoke tubes. How long ya'll think I should let it run before I bump the temp to 220-230.
While I'm asking what time ya'll think I should put the ribs on? Shooting for a 1:00 time tomorrow.

For the ribs, allow 6 hours
If you get done before just keep in a holding pattern. My method is towel wrapping and then in an insulating cooler

 

[Jimsmokes]

6 hours on brisket 1 on ribs. Those two pans on fat on bottom really holdin my grate temp down.

 

[brewersfan73]

I want to apologize the the members of the forum for getting sucked into the OP off topic conversation in this thread. I will no be replying from this point on.

No apologies necessary. You just said exactly what most of us were probably thinking. It's unfortunate that there are trolls just coming in here to stir up trouble just for fun.