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Got my first one and was wondering what it took to cook it..Thanks...

Just had a Smithfield ham, horrible, funny texture to the meat, no flavor to the glaze. Followed directions to the letter. Just a bad ham. Had this experience with this brand two years ago. I should have known better. This ham back in the day was the best you could get, now I wouldn’t eat if it was free.

White man got that ham!!! Lol 😂my family loved it!

My husband used the new Pit Boss Smoker grill only one time. Won’t stsy on to heat up and smoke - keeps shutting off. What problem prompted you to get another control panel?

My husband used the new Pit Boss Smoker grill only one time. Won’t stsy on to heat up and smoke - keeps shutting off.

This is what I was looking for. Thank you!

Holy shit brother that moist ham is fucking beautiful

Smithfield owned by Chinese company. No thanks!

Music very annoying

One thing I should mention. DO NOT USE THE HONEY PACKET buy yourself some fresh honey and brown sugar it will taste twice as good seriously

In California 38dls for 10 pounds 😮 + tax 50dls 😅

Took you half video to get to the point. Gave you like, but lots of fluff.

how many ppl can it feed ?

Isn’t Smithfield meat owned and from China?

How come the am was so tuff

If you make another video please cut out the stupid music

Good work

Would it not been easier to pull the board out then just change wire for wire with both right there?

How many individual plugs exist to be separated (to remove the old module)?

I used my Pitboss smoker for 1 year, then moved and didn't use it for 9 months. Now, I cannot get the screen to turn on, or anything else,, EXCEPT, when I just plug it in, a code flashes for about 1 second - "7F1". What do I do with that? No screen, no auger, no fan, no heat.

One thing I learned the hard way when I had a Traeger: ALWAYS, ALWAYS clear the auger of pellets when anticpating rain, regardless of it being covered. Ambient moisture in the air will swell the pellets and prevent the auger from turning when you resume cooking on your grill. I live in the Pacific Northwest and moisture is definitely a winter problem. The nice thing about the Pit Boss is the handy trap door when removing the pellets in the hopper. After you do that, turn the bbq on to "Smoke" until the auger clears itself of any pellets. It'll save you tons of time by having to disassemble the thing to be able to manually clear the auger.

More uploads please, love your channel

i removed like 95% of the sauce, and seasoned it...i put it in the oven at 300 for 45 mins to an hour

Can't hear or understand you - get a better mic!

Great channel. Where you been hiding? Hell yeah I just subscribed

Yummy 😋

A few other great things to have are a grill cover if you store it outside,a grill scrub brush to clean it and a pellet sifter It gets alot of the dust out from your pellets and you can actually buy a storage buket that comes with one. I wouldn't buy all those temp probes tho. Just buy a pack of two for 8 bucks and come out to your grill every so ofter to check on it. Pellet smokers are way different then bbqs. You'll have alot of wait time so its good to come out to look at your grill and check your pellets and temp probe read periodically.

Kingsford ftw! 🎉

Gave my 5 qt to brother & SIL-kind of big for my storage situation, they really like and use it. So I just got the 2 qt, I can't do without these PowerXL air fryers lol... I love the brand, the way they're made and the digital power settings/buttons. Earlier I made a pork chop (1st try), comes out perfect-use the grill tray, grease at the bottom of pan, healthier! I used McCormick-> Garlic Salt, SeasonAll, Black Pepper, Onion Powder. When I cook pork chops I scrape the slag off of them, rinse them well. Preheated the fryer to 390, then laid out a square of aluminum foil on the counter. Pat the chops dry with paper towels, spritzed them with vegetable oil-(Walmart GV brand), spread evenly, spiced them up-not too much. At 390 for 10 minutes, grab some tongs, flip it, let it cook another 10 minutes keeping it at 390. They came out great, tender inside, crispy outside. The little fat on the side was like a crackling, glad to see this fryer does that!

Making this tomorrow

Useless ass video

Should I really have to be ripping this apart for only the SECOND time using it?? Getting some L error. Not sure exactly, because it blinks on & off so fast I can't read it.

The instructions in the hell I’m saying I’ve been should be 275 yet you say 250. It’s 275 going to dry it out? Is it going to cook safely at 250. (Both at 15 minutes per pound)

Thank you for your assistance! Merry Christmas

I think wrapping them in foil would be better.

Is that the "fully cooked" ham? Mine says fully cooked.

Also he made a huge noob mistake! Always! Drain the juice before glazing! It makes the best gravy in the world!!

Guys please for a better juicy ham wrap the ham with foil not the container! His way works as well, but I found that wrapping the actual ham came out much better!

My Olga makes a rattling noise, but don’t turn what’s wrong with it

🔥

Thanks! Very helpful Thanksgiving 2023❤

Also after cooked you should put a cinnamon powder with glaze and cook that ham for 15 minutes and like U said baste it over and before serving and chug down that ham with apple cider soda. And good luck on trying 2 sleep that night after chugging a ham. No wonder all the dudes decorate Christmas all over home outside and inside. So U get drop dead tired after burning all the fat and sugar protein out of your blood. No wonder we are energized 2 get up early before sunrise ready for battle of black Fry shopping. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 Great info so simply explained.

In your video you stated that to preheat your oven for 250 degrees, but when I read your posting it's stated to put in ham after oven was heated for 325 degrees which one is it?

Thank you, this was a perfect demonstration, can't wait to cook mine for Thanksgiving!!!

😋😋😋😋😋😋

Yup same here. Only a year old. 😢 also my screen is very dim.

Thanks, quick q: do you notice a permanent smoke smell/taste on this cast iron having seasoned it on the smoker vs an indoor oven? Definitely seems more convenient

My pit boss never stops the auger and over fill the burner it will never hold the temperature and it over cook the food the auger never stop for the cool down i can't afford the pellets that it uses

I hate my pit boss

How many times do you have to season it