Hot Tip

[Mr. Zoom]

I’ve been having problems getting my pit boss pro v4 vertical smoker to fired up and maintaining temperature for the past 3 smoking sessions. Today I took a close look at the igniter and noticed it was crusted over with ash and resin. 3 minutes with a toothbrush sized wire brush and it’s performing perfectly now. This is now added to part of my continuing preventative maintenance plan.

 

[ANT0407]

Thanks for sharing, welcome from NH

 

[Cowboy1955]

Welcome from Texas to the group!!
Glad you figured it out
Roll that smoke !!

 

[Sparky]

Welcome to the group

 

[hankhill11]

great advice. I almost never duck my head down enough to look in there unless there's a problem. I added this to my next pre smoke checklist along with making sure the temp probe is clean.

 

[Redoctapus]

I’ve been having problems getting my pit boss pro v4 vertical smoker to fired up and maintaining temperature for the past 3 smoking sessions. Today I took a close look at the igniter and noticed it was crusted over with ash and resin. 3 minutes with a toothbrush sized wire brush and it’s performing perfectly now. This is now added to part of my continuing preventative maintenance plan.

I have over 25 long cooks (12-16 hours) on my PBV5 COMP. I vacuum it out and fill the crucible 2/3 full prior to each cook. The only probes I ever clean is the 2 meat probes. I also hose out the water pan.
This smoker has a huge pellet hopper. I try to let it run down low before adding pellets. I have vacuumed the pellet hopper 3 times since I put it in service.
On my GMG Daniel Boone I follow the same clean out / start up procedure. The GMG DB is a barrel type so there is a sloping grease plate which I scrap off and wash as needed. This unit is 5 years old and I have never cleaned the heat sensor probe. I have a hopper extention on this unit for 16 hour cooks. It to is a great problem free unit. GMG was the first units I saw with WIFI. And the app is fabulous. On the backside of the user interface you can adjust how aggressive the controler responds (seasonal adjustments) and each temperature meat probe can be user calibrated.