ask the experts?

[nvhunter]

I got asked to help with a grill/smoke on a whole side of beef on Sept 10th. They are doing the other half in the ground, anybody ever done a whole side or quarter and have any advice? This is going to be on a stick burner type pit from what I've been told.

 

[Mike From R.I.]

you tube has many video's.

 

[nvhunter]

Not really when it comes to a whole side .

 

[Mike From R.I.]

 

[Mike From R.I.]

 

[nvhunter]

Thanks that didn't show up on the search when I did it.

 

[Mike From R.I.]

Good starting point, seems like a blast to do.

 

[Jimsmokes]

If I ever get the death penalty. This will be my last meal request. Cooked on a spit in a open fire pit. Like you use to see in the old westerns

 

[Cowboy1955]

I’ve dug a hole
Placed lava rock in the hole and wrap in banana leaves
Hopefully this helps you

 

[nvhunter]

I’ve dug a hole
Placed lava rock in the hole and wrap in banana leaves
Hopefully this helps you

They are cooking the other half that way. Ill find out more about the cook tomorrow.

 

[leonce3]

Hey All,

So I bought my Austin XL back in 2017, and it has been solid. Now, Pit Boss did me a Solid, and sent me a new Control Board, the Smoke IT series. I installed it, and have noticed MAJOR temp issues on the Control Board. I am thinking maybe RTD Sensor? But I am unsure. Any ideas would be helpful. Thanks.

 

[Cowboy1955]

Hey All,

So I bought my Austin XL back in 2017, and it has been solid. Now, Pit Boss did me a Solid, and sent me a new Control Board, the Smoke IT series. I installed it, and have noticed MAJOR temp issues on the Control Board. I am thinking maybe RTD Sensor? But I am unsure. Any ideas would be helpful. Thanks.

First off I never go off a gauge
As far as the temperature on the control panel?
Are you getting temperature swings right at first or further into the cook?
Another thing I do is clean the temperature sensor after each cook
Hopefully this helps you

 

[leonce3]

First off I never go off a gauge
As far as the temperature on the control panel?
Are you getting temperature swings right at first or further into the cook?
Another thing I do is clean the temperature sensor after each cook
Hopefully this helps you

I am not saying I go by a gauge. But when the Actual Temp is 100 Degrees above my Set Temp. That is an issue. Temp Sensor is cleanish, I mean it is dirty, but it is a 5 year old Grill. Also the Main Lid Gauge has always been spot on. And when you are cooking something at say, 225 for X Amount of Hours. I certainly don't want it at 3 or 400 Degrees. LOL

 

[Cowboy1955]

I am not saying I go by a gauge. But when the Actual Temp is 100 Degrees above my Set Temp. That is an issue. Temp Sensor is cleanish, I mean it is dirty, but it is a 5 year old Grill. Also the Main Lid Gauge has always been spot on. And when you are cooking something at say, 225 for X Amount of Hours. I certainly don't want it at 3 or 400 Degrees. LOL

Definitely agree with you
I’d place another call to pitboss support
If your keepin the sensor clean then you’ve got a serious issue goin on.

 

[Redoctapus]

First off I never go off a gauge
As far as the temperature on the control panel?
Are you getting temperature swings right at first or further into the cook?
Another thing I do is clean the temperature sensor after each cook
Hopefully this helps you

If ya can, get your hands on something like Tenergy Solis digital thermometer. These types of thermometers have time/temperature graph output. It shows all temperature swings. Then one in the meat being smoked and you will see when the stall happens. Slushy ice water or boiling water will show if probes are true. GMG and Fireboard have calibration for each channel and it's probe.