Pellet dust in the cooking chamber and on the meat

[NoyP boss]

Is anyone experiencing pellet dust on their food. I can understand ash being in the chamber but it seems like I am geeting excessive pellet dust on my food. I first noticed it on the butcher paper of my first brisket cook. Nobody else complained but I remember a different taste on my brisket on that cook. Im new to the forum and this is my first pellet grill. I have an 1150 ps3 and still learning how this beast cooks. Any input or thoughts?

 

[Mike From R.I.]

I get a little but it's nothing I'd worry about, my weber charcoal grill gets more on the food than my smoker, still no big deal for us.

 

[Ol' Smokey]

The ash and dust will diminish significantly the more you use your grill. The inside will get a coating of grease mist and smoke residue that will catch and hold alot of what youre seeing.

Happy smoking....

 

[Ol' Smokey]

Also, sometimes you will get a bag of pellets that have been manhandled alot. That will break up pellets, creating more dust. Some people sift pellets in a collander to get rid of most dust while transfering them from the bag to a storage container....

 

[sparkyv]

I get some ash to let loose if I move my smoke tube too vigorously, but it's not enough to be concerning.

 

[MindlessCorpse]

I had that issue when my PBV4proII was new. It seemed like it would feed pellets way too often and cram the burn pot full. It would crush the pellets and fill the burn pot and quite a bit ended up in the heat box and blown up into the smoke chamber and all over my food. It seems to have stopped doing this after several uses. Now, several dozens of cooks later it seems to stay clean enough.

 

[Mike From R.I.]

I had that issue when my PBV4proII was new. It seemed like it would feed pellets way too often and cram the burn pot full. It would crush the pellets and fill the burn pot and quite a bit ended up in the heat box and blown up into the smoke chamber and all over my food. It seems to have stopped doing this after several uses. Now, several dozens of cooks later it seems to stay clean enough.

The plate has to be removed and vacuumed under neath or else it will blow ash everywhere, but only after doing a lot of smoking.

 

[Freedbyjc]

Is anyone experiencing pellet dust on their food. I can understand ash being in the chamber but it seems like I am geeting excessive pellet dust on my food. I first noticed it on the butcher paper of my first brisket cook. Nobody else complained but I remember a different taste on my brisket on that cook. Im new to the forum and this is my first pellet grill. I have an 1150 ps3 and still learning how this beast cooks. Any input or thoughts?

Have you checked your new PITBOSS smoker for the PitBoss air gap issue and done the air gap mod to fix it yet?



Air Gap Modification - Models Affected: Austin XL 1000 (except ONYX) and Rancher XL 1000, 1000SC, 1000t2, 1000t3, 1000t4, 1000d3, ProSeries 1100, KC Combo, Charleston, PB 500, 1250 and 550 Sportsman, ProSeries 600, ProSeries 1150, 1600 Pro and Elite, and Navigator 550 & 1150 and Laredo 1000. Also the older 850 in the Competition series.



Unfortunately there is a well known, but easily corrected, design anomaly in some units ... a gap between the bottom of the drip tray and the top of the left side grease tray lip that allows firepot heat to blow directly on the digital temperature probe... see the photo below… it’s causes slower startups, flameouts and other low temperature related issues.



Since, due to the air gap, the firepot heat is blowing directly on the digital temperature probe, (see the other photo below)this will cause the smoker to flameout for no apparent reason. It’ll cause that flameout because the digital temperature probes temperature readings are falsely reading too high and it causes the digital temperature probe to register higher than your set temperatures and suppresses the auger runs. And that’ll cause a flameout every time by shutting down the auger runs and starving your fire of pellets



The air gap mod is a big deal on the Austin XL , the pro series 1100, PS2 1150, 1600, Laredo and basically ANY 1000 inch barrels AND the KC Combo. It takes them forever to settle down especially in the Smoke setting, and that's why, when people have them set to Smoke they're wondering why it's up around 250 or 300 degrees ... and it's all because the firepot heat is all blowing directly on that digital probe. Do the air gap mod and it will then register the temperatures correctly and it settles them right down.



Additionally, a QUICK and simple foil fix will temporarily work to address the issue ...(see the photo below) Fold sufficient aluminum foil to cover the air gap from side to side and put in place on the left side of the drip tray. Try a minimum of 4-5 layers … Done right, the foil will fold over and sit on top of the drip tray and as it hangs in the gap, this quick fix blocks the firepot heat from blowing directly on the temperature probe.



A detailed Instructional Video is below ... AND the Video is also in Announcements section of this page ... and if you’re interested, the prefabricated mod plate available at https://smokeslikeaboss.com/



This video explains better ..

 

[NoyP boss]

I did the airgap mode. Dust still everywhere.

 

[NoyP boss]

I had that issue when my PBV4proII was new. It seemed like it would feed pellets way too often and cram the burn pot full. It would crush the pellets and fill the burn pot and quite a bit ended up in the heat box and blown up into the smoke chamber and all over my food. It seems to have stopped doing this after several uses. Now, several dozens of cooks later it seems to stay clean enough.

I guess I need to start cooking more