"New" PB and could use a little help.

Lonewolf92c · Jun 20, 2023

Hey Fellow Smokers

Brand new to Forum. Taught to smoke on stick burner and then Traeger pellet by great competition guy and friend. I'm no amateur, but ALWAYS open to learning more about the craft.

Fast forward 10 years and getting back to smoking. Picked up "new, never used" electric, analog Blue Blazing PBVA21 from a friend for $100. I'll eventually upgrade to a big pellet grill but for now I have to make do.

Did burn off, then seasoning run yesterday with my new TempSpike thermometers in a couple of onion halves. I found and marked settings to run it at 225'ish over long period of time.

I have a couple of questions that maybe you experts with same or similar model can help with.

1) As smoker was heating up, it started rolling some nice smoke at 225'ish. After recommended 20 minute heat up cycle, I dialed it down looking for 225'ish. It seemed to lose smoke production. (See pic of chip tray after 7-8 hour run. Lots of "charcoal" left of chips).
Do I have to run 250'ish and up for good smoke?
Anyone using a smoke tube?

2) I had 12-16 degree difference between ambient temp at bottom tray(lower temp) and middle tray. I started with water pan 3/4" full, as recommended, and add water evaporated and it's thermal mass was diminished Temps got closer to each other until they pretty much matched.
How many of you use water pan?
Is it required/recommended as unit is not tightly sealed?

3) Any "must do" mods you guys/gals are doing to improve performance of stock unit?

Thanks and let the comments and advice fly!!!!

Redoctapus · Jun 20, 2023

Lonewolf92c said:
Hey Fellow Smokers

Brand new to Forum. Taught to smoke on stick burner and then Traeger pellet by great competition guy and friend. I'm no amateur, but ALWAYS open to learning more about the craft.

Fast forward 10 years and getting back to smoking. Picked up "new, never used" electric, analog Blue Blazing PBVA21 from a friend for $100. I'll eventually upgrade to a big pellet grill but for now I have to make do.

Did burn off, then seasoning run yesterday with my new TempSpike thermometers in a couple of onion halves. I found and marked settings to run it at 225'ish over long period of time.

I have a couple of questions that maybe you experts with same or similar model can help with.

1) As smoker was heating up, it started rolling some nice smoke at 225'ish. After recommended 20 minute heat up cycle, I dialed it down looking for 225'ish. It seemed to lose smoke production. (See pic of chip tray after 7-8 hour run. Lots of "charcoal" left of chips).
Do I have to run 250'ish and up for good smoke?
Anyone using a smoke tube?

2) I had 12-16 degree difference between ambient temp at bottom tray(lower temp) and middle tray. I started with water pan 3/4" full, as recommended, and add water evaporated and it's thermal mass was diminished Temps got closer to each other until they pretty much matched.
How many of you use water pan?
Is it required/recommended as unit is not tightly sealed?

3) Any "must do" mods you guys/gals are doing to improve performance of stock unit?

Thanks and let the comments and advice fly!!!!
View attachment 4234 View attachment 4235

Welcome to the forum!
I have a Masterbuilt electric cabinet style, I didn't know PB made one. I use my Masterbuilt as a holding oven these days.
When I use it to smoke something I preheat with no chips. After it heats up I load the chip half pipe device and add the chips thus starting the smoke cycle. This smokes for 45 minutes or so. I keep this up for 4-5 hours then wrap each butt and let them cook out. I haven't "smoked" anything with for many years. I was on a long job in Maryland renting an apartment rather than my RV. The Apartment lease did not allow charcoal grilling on the balconies so I bought said electric unit. I spilt pork grease and drenched my neighbors chair. Cost me a trip to Sam's to get him a new chair. I think I still have his!
Enjoy your rig, mine cooked beef ribs, pork ribs and many butts!