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

[Junior81082]

First timer here Made some ribs last night, a little over 3 hours at 225, Hickory/Oak mix. Absolutely love it!

Making some pulled pork today!

 

[ANT0407]

View attachment 3890
First timer here Made some ribs last night, a little over 3 hours at 225, Hickory/Oak mix. Absolutely love it!

Making some pulled pork today!

Very nice! How are you smoking the pork? Welcome from NH

 

[Junior81082]

Very nice! How are you smoking the pork? Welcome from NH

I did a garlic and herbs rub yesterday, left it all night in the fridge. I think I’m going to smoke it at 200 for about 6 hours while basting it, then wrap it in foil and finish it for a couple more hours at 225

 

[ANT0407]

I did a garlic and herbs rub yesterday, left it all night in the fridge. I think I’m going to smoke it at 200 for about 6 hours while basting it, then wrap it in foil and finish it for a couple more hours at 225

Keep us updated on how it's going if you can.

 

[Sparky]

View attachment 3890
First timer here Made some ribs last night, a little over 3 hours at 225, Hickory/Oak mix. Absolutely love it!

Making some pulled pork today!

Welcome to the group

 

[Jimsmokes]

Brisket and ribs.

 

[SomeGuyCooking]

New to the forum, just got the PB700 Classic delivered on Friday! Did some wings yesterday, and a couple chickens to meal prep with for the week today. Both came out great, though I learned the probe thermometer appears to be wildly inaccurate. Meater+ and a instant read helped me make sure the chickens were done properly.

If anyone has some recommendations/recommended posts on getting the most out of the PB700, I would love to hear them!

 

[ANT0407]

New to the forum, just got the PB700 Classic delivered on Friday! Did some wings yesterday, and a couple chickens to meal prep with for the week today. Both came out great, though I learned the probe thermometer appears to be wildly inaccurate. Meater+ and a instant read helped me make sure the chickens were done properly.

If anyone has some recommendations/recommended posts on getting the most out of the PB700, I would love to hear them!

Congrats on the new smoker! Welcome from NH

 

[Sparky]

New to the forum, just got the PB700 Classic delivered on Friday! Did some wings yesterday, and a couple chickens to meal prep with for the week today. Both came out great, though I learned the probe thermometer appears to be wildly inaccurate. Meater+ and a instant read helped me make sure the chickens were done properly.

If anyone has some recommendations/recommended posts on getting the most out of the PB700, I would love to hear them!

Welcome to the group

 

[Jimsmokes]

Welcome from SC!
Good lookin birds!

 

[Junior81082]

8 hours at 200, then 2 hours at 225 wrapped in foil.

Absolutely perfect pulled pork!! Never going back from the pellet grill

 

[Jimsmokes]

Love those little squares of fat!

 

[hankhill11]

On Friday I smoked a couple small Chuck Eye steaks, and four burger patties for 1 hour in our PBV4PS2, let them cool off in the frig til dinner time, and seared them on my Webber kettle. No picture of the burgers, which were done for leftovers sat/sun, but everything was the perfect level of medium to medium rare after searing, and even after reheating. I used a smoke tube with hickory for their time in the cabinet. Set temp was between 140 and 170.

 

[Cowboy1955]

Couple of New York strips and tater for me and my bride

 

[Florida Patriot]

Peach Habenero Back Ribs