A big thanks to Cometeer for sponsoring this video and make sure you take advantage of their EXCLUSIVE 40% deal they are offering to all the Nation! Head on over to cometeer.com and use my BROKEBBQ40 promo code to save yourself some hard earned cash!! This is so easy but sooooo dang good!! It really tasted like I roasted it fresh!!
I don’t know which makes me love you more, Jeff.… The fact that you lie about not squeezing your meat or the fact that you associate getting a cuppa coffee with “going to the gas station.”
Ugh you and that dang drone catching me playing with my meat!!! ha ha Hey wait doesn't everyone get their coffee from the gas station?? hahaha Thanks for watching brother!!
I got recommended Pitmaster X video after watching this. I’m confused about that dude - some of his recipes seem like troll videos lol. Think I’ll stick to trying your recipes and AshKickingBBQ LOL
Hahahah thanks bro but Roel is a very nice fella and a great BBQer honestly even if he is from the otherside of the pond. But ya he does some creative titles at times!!! hahaha
Wow!! Much quicker heat up time than my first gen 1600. Mine was 1hr plus to get to 250° at times. I haven't been able to find the Elite in my area yet. Awesome video sir and that smoke ring was 🔥 🔥🤤!!
Heck ya Mark! This pit is a step in the right direction for sure!! Hopefully we start seeing more areas get the Elite in this month!! I know more are coming though! The Elite crushed this brisket and I was very pleased with how it performed on the first cook! Thanks for watching brother!
I made 3 modifications to combat the 50° difference. 1) I got rid of the heat diffusor. The heat actually distributes better without it. 2) I wrapped a really thick layer of aluminum foil around the right side of the fire pot. This helped to keep the right side of my grill from getting so hot. 3) Lastly, i put a smoke tub on the left side (cooler side) of the grill. Now, my grill reads a 10°-15° difference from left to right which is WAAAY better than 50°. The only problem i still have is that my grill runs about 30° hotter than the temperature i set it at. For example, if i set it at 200° my grill will actually be about 230°. Not a huge deal because i can easily account for those extra 30° when setting the temperature. However, it is still rather upsetting that i have to figure all these things out considering the expensive pricetag for this grill.
Luckily you didn't buy a Traeger XL because that thing has even worse issues with the temps!!!! I will do a video on it soon but I have had 100° left to right difference!!!!
That’s why I’m selling my 1600. Temps are awful. I have the air gap mod and a flame tammer mod and still get 50 to 75 degree temps from left to right. I will never buy another PB due to this. Camp chef and rectec have better temp control across the smoker. No more than 20 left to right. PB always says the controller is learning. Horse poop on that. I’ve changed 3 controllers and 3 rtd probes on my 1600. Pb sent them To me. All 3 still have 50 plus temp swings. All other brand have way better controllers.
Heck ya Johnny!! I am very happy how the Elite has performed so far. Good ole Salt & Pepper brisket loves a good set of lips!! ha ha Thanks for watching Johnny and I hope you are doing good down there bro!
I wouldn't recommend this product I purchased this less than a year ago and the auger motor went out and the replacement motor they have don't match the one in the grill and pit boss has very poor customer support
Hahaha well I have to growing teenage boys. They clean out the fridge all the time! This brisket last a couple days. Sliced up the point and part of the flat I sliced in the video the 1st and 2nd night for sandwiches. 3rd night I chopped the rest of the flat for tacos and that was gone in a couple days! If I do too much for us I give some to our neighbors for being quiet while I am filming!!! HAHAHA Thanks for watching!
@@DeadBrokeBBQ it's just me and the wife so in the last 6 months or so I've started vac sealing. Problem is I just enjoy the act of smoking so the meat still goes bad some times 🤣
YA we always have vac sealed pork butt!! Simple and easy for the boys to heat up!! Give some to the neighbors. Then you got the excuse to cook some more!!! ha ha
Good overview and first cook! One thing that stuck out to me though, they couldn't put a hole in the side of the chamber for probe wires? Being picky I know, but seems like an oversight. :)
There is one and if you look closely you will see 1 wire through there but my Thermoworks Signals ambient probes are huge and the second won't fit through. I said it it when I filmed but that part hit the cutting room floor! hahaha The hole is designed for Pit Boss meat probes. Thanks for watching!
@@DeadBrokeBBQ haha. Ok cool. Don’t worry, I’ve had some great pieces of video get dropped myself. Either that or I included it in the bad take and forgot it on the good take 🤣
That brisket looked awesome. Had a nice giggle to it, like a girl I want to meet LOL. Who knew a nose was good for more than breathing and smelling. It's also good to turn off alarms on the phone when wearing gloves...haha
So true Troy!!! If ain't got a little jiggle the snake ain't going to wiggle! hahaha Yep I should have patent the nose swipe!!!!!! Thanks for watching brother and I appreciate all your support!!
Yep. Always rest them for a minimum of 2 hours. They get even better the longer they rest but still stay warm. Sometimes I rest them in the oven in the warmer mine has for 8 hours.
@Dead Broke BBQ Thank you. We love watching your videos. Just bought the 1600 elite a month ago...been using since then. Thanks for guiding the community! 👍🏾
At the end scene yes I did an ice coffee but the beginning I had the doors open an it was only 42° out in the morning so I got some good steam rolling! Thanks for watching brother!!!
So this doesn't have a p setting like previous ones where you can't really control the temp. It simply has the vst which produces smoke while also maintaining whatever temp you set it at all at the same time? And the PID is pretty much just cooking with set temp?
I just bought the 1600, your videos show you using a multi probe meter... thermal works? the grill has two probes already, you can add 2 more, what is the advantage of what you are doing plese... not doubting, just wanting to understand and the best end product
So I use my Thermoworks because I trust it more than a lot of the probes that come with the pit. Plus it gives me another thing to monitor to see how spot on the pit probes are. I have been satisfied with the Elites probes but sometimes I still hook up my "Thermoworks Signals" to make sure that the pit probes are reliable. Hope this helps TS!
I had an older pitt boss with an analogue controller. Yhat think would smoke like a manual wood fired smoker. It seems like the new controllers do not smoke near as much. Do you agree? Have you used a pitt from 2015 or so?
Some do some don't. That is why a lot of them are copying the old analog algorithm these days. The PID controllers hold a tighter temp with less swing but people do not realize that you want that swing to produce more smoke! My Lone STar Grillz pellet never stops smoking and that is the first pellet grill that I have owned that does that. Thanks for watching!!
Anyone having trouble with smoke mode did a pork butt and brisket didn’t really have any smoke flavor don’t know what to do had setting at p4 and p7. Smoke brisket at 195.
I still have to connect the app, I have not been a big fan of the Pit Boss app in the past but I do have WiFi finally in my studio so I will hook it up and give you my thoughts on it. But honestly I am not a huge WiFi cook, I still enjoy just hanging out with the pit and a cold beer!
Did you start the temp so high just to cook it faster? Wouldn’t you want to start lower at like 180-200 and then increase 5-10 degrees to get through stalls?
Always cut across the grain on brisket and you can see the grain by looking at the lines. You can always trim at the flat end a little off so when it is done resting you got an edge to follow when you slice it up! I always rest any low n slow cook to help relax the fibers in the meat and give it time to cool down some. This way you have a much more tender bite! Hope this helps TS!!
i am not a fan of the stainless steel. i think its a gimmick and a mess to maintain. To me, the 1600 Competition looks much better. Have you tried that one?
That looked absolutely delicious! I just picked up a new PB Lockhart yesterday for a really good deal. I Know you said it needed some updates but I decided to give it a shot, I think I can get past some of its shortcomings and will probably add a smoke generator to the upper cabinet for starters. Supposed to be bad weather all week, hopefully I will get to put it together. Keep up the good work brother!!
Heck ya brother congrats on the new smoker!!! A deal is a deal brother and all Pit Boss pits are at least decent bro!! Have fun and I hope you get to cooking on it soon!!! Thanks for watching!!
Well they are struggling to get product here, down side of things being made in China these days. All you can do is wait but there are a lot more coming! Thanks for watching!
I think I talk about it in this video. It is super easy to do. Just set the controller dial to Smoke and then you can edit everything. ruclips.net/video/iadGaZmMhP4/видео.html
Ernie approved for sure! Damn Son you are the Man! As I'm watching this video and being schooled...and entertained....I super appreciate your video skills and editing beyond words! So glad I was turned on to your channel by PIF! Fantastic work my friend!! Y'all have a great week up there!
Gosh Rob thank you so much for always leaving me such kind words brother!! I am also glad PIF had you find my channel! I miss the fella!!! I was very happy how this pit performed and ya it crushed that brisket for sure!!! I enjoy making videos but when the cook goes as planned it makes it so much more fun to edit!!! Have a great week bro and like always thanks for watching!!
Hey Jeff, I have then PB 1150 PS2 and I see that the 1600 Elite now has VST. Do you know , would it be possible to swap out the 1150 controller for the 1600 ? They physically look the same , I would love more smoke . Thanks .
Hi Rob, I do not think you can swap them out. I think the new Elite has a different wiring harness. I asked them last year and they said it couldn't but maybe something has changed? Might be worth a call to Customer Service? Thanks for watching!!
@@DeadBrokeBBQ I contacted them and they said it could be done but there is a risk as the elite uses a brushless motor , so for now I will just use a smoke tube for more smoke. Cheers and Happy smoking
Does it get extremely hot over the fire box. I currently have the pitboss 1100 and looking to get this elite. On my 1100 pro series if you put anything over the hot box even with the sear plate closed it gets extremely hot there and wants to burn stuff. I always have to put stuff on the side of it
My man is definitely coming in HOT!!!!!! WOW, THROWING AROUND THAT PITMASTER PRIVALGDE😂😂😂😂😂😂. Nice work buddy. Great everything as usual. Looking forward to the next one to see if I can notice a difference in color in your edit! ((Pups getting big!!))
*I don’t know how you can resist not squeezing that brisket!* I mean, it’s juicy, it’s thick, a nice handful, dang I would’ve given it at least a small tiny little squeeze! 🤣🤣
I think on my 1600 vs 1600 elite video I talk about it! It really is easy just got to have the dial turned to S to adjust anything!! Thanks for watching!!
Did my first brisket and once cut, it didn’t bend at all. It was a bit tough although it did have smoke rings. I think I undercooked it a bit. Flavor was okay but not juicy and too tough. Oh well I’ll try again
Ya sounds like you needed to give it a little more time brother! But hey congrats for doing your first because now they only get better!! Probe it and make sure there isn't any resistance when you pul the probe out. Takes some practice but you will get the feel for it!!
Thanks Papa!! Ya I think I might do a big cook on it in the next video!! Might be a few weeks before you see it because I got a couple more pits I need to share with the Nation next!!! Like always thank you for watching and all your support!!
Ya JC I am impressed with how this pit has ran so far! Might be a little while before I get back on the elite for videos but I plan to run a few cooks and snap a little B Roll on it. I got 2 more pits I need to introduce to the Nation for the next couple weeks. I am a busy fella right now!! hahaha Thanks for watching brother!
@@DeadBrokeBBQ I can imagine you are, catering starts here soon and I going to relax on the vids. Can't wait to see what you come out with, you really give great info on the Pit Boss's, I really appreciate what you do.🙏👍🏼🍻🇺🇸
It is there but because the Thermoworks probes have such a huge connection point you can't fit more than 1 in a Pit boss. If you look closely you will see one probe through the port. Thanks for watching!
It is not fun filming a cook video when you smoke a brisket at 200-225°. You can cook at whatever temp you like but I typically smoke briskets at 275° so I can get it done in 10 hours. Thanks for watching!
My local Lowe’s doesn’t have any of these in stock at the moment for me to check out, but it looks to me, that there’s a cap on the side where the stack used to be. I would think that you would be able to either install a stack, or the side smoker box. Also, you’re pretty entertaining and informative. Thank you.
@@DeadBrokeBBQ, I was finally able to order one. It’s supposed to get delivered on June 15th. I’m going to be rewatching your assembly and burn in videos.
I can't find anything about the Damper in the manual - I have heard when cooking slow you should open up damper for better flow. I see the damper on the elite has half open and full open. But probably doesn't make a lot of difference as not large openings to begin with. What are your thoughts? I'm thinking open full low and slow - high heat half way.
I really do not have an answer for that but I have done it both ways and I really do not see a difference but makes sense to have it open when smoking!!!
Well,...I think this is the last video for me looking for a good choice,..and I already know what I want for my birthday 😉 nice job on that brisket by the way...😋
Would you say this is more bang for the buck than the new Traegger Timberline? I know it’s double the price. LSG looks good too. I should stop by a shop and see it for myself
Oh ya for sure the 1600 is a WAAAAYYY better deal for the same results other than my LSG kicks everything in a rear while it blows by them all in a smoky flavor profile. But I do have the Timberline coming in next month so we will see how these two stack up against each other! Thanks for watching!
Nothing can beat Godzilla but this pit actually comes close! Very pleased how this pit performed on its first cook! Thanks for watching Bobby!! Hope you are enjoying that LSG bro!!!
@@DeadBrokeBBQ Ah man i love this pit!!! I am starting to see how many hours for the pellet usage. 3.5 hours used about 6 to 7 inches from a full hopper of pellets running at 300 degrees.
@@DeadBrokeBBQ yeah Ricer this pit is awesome. I did have to replace the gasket on the bottom. I wanted to ask if I could switch to the gasket that Pit Boss uses on the new pit boss series.
YA that is on the high side for sure but it is taming down some since then. This pit still has impressed me with the amount of smoke it can produce, almost as much as my LSG and that pit NEVER stops smoking! Thanks for watching!!
Just got my Elite 1600 put together, thanks in most part due to your video!, and am planning on doing some ribs tomorrow as the first cook. I did the burn off today. One thing about the burn off. I waited quite some time for the grill to come to temp, until I hit the Prime button. I guess I missed that bit in your video but as soon as I did that, the pellets started clinking away into the pot and I proceeded from there. I just wanted to thank you for your videos, they have put me on the first step of my pellet smoker voyage. Can't wait to see more Elite1600 cooking vids!
Glad you enjoy my videos Bill!!! I hope your ribs turned out great!!! I have more planned for the ELite but right now I still have pit reviews to do but some comparison videos on the Elite are coming soon!!! Thanks for watching!!
Another great cook Ricer! That PittBoss looks like the best one they’ve built to date. I like the PID and analog option something I admired about Grilla Grills but I’m still happy with my decision. No need for the “Donger” ventilation For this pit?🤣 I also like the coffee idea but I’m a coffee snob so it may not be my thing but it’s nice to try new things. You never know! Keep the vids coming brother!!!
Heck ya Jerry!! I really liked the coffee and I am just a plain old cafe coffee drinker! But this stuff was awesome!! I really like this new pit from Pit Boss!! I am happy they keep upping their game!! Like always thanks for watching brother!
Wow thank you but I am married to a beautiful woman so please stop flirting with me. There are plenty of single dudes that drink Bud Light waiting for you to find them. Good luck on finding your dream date!
Awesome video Ricer. I hope Pit Boss offers a way to retro fit that new controller into the original 1600 to add that smoke feature into the older models.
Well honestly I don't remember but I thought I said it in the video. I plan for 8 hours everytime I cook a brisket with a good 2 hour rest. Thanks for watching!
Lone Star Grillz pellet grill gives you a little more smoke flavor profile. But they both turn out good BBQ. The LSG will last a lifetime because of the heavy duty construction.
I can't find anything that explains the VST. I have this grill and been checking everyday for your report. The Best I can tell is it just gives the option to use "P" settings. If that is true the the temp must be set to "Smoke", and not specific temp for it to work. Please tell me I'm mistaken, was expecting something more. Love you channel.
I am still learning about it myself but from what I was told by Pit Boss that to adjust the level you have to be in the smoke setting but it will run on any temp setting. From what I saw when I had it on it certainly smoked more than when I shut it off. You can actually see from just watching earlier in the video that I had more smoke in my studio than later when I shut it off. I will run this pit for a while and do more videos down the road from my perspective. I will say that in the smoke more it certainly smoked more than the OG 1600 did. The Elite is not a perfect pit but it certainly is the best pellet grill that Pit Boss has made to date. Thanks for watching brother!
I just finished my 3rd cook on this model. First was in T mode at 225, pretty much stayed right around that. Second, T mode at 205....sucker ramped past that and landed at about 275 degrees and stayed there the entire time. Fan ran constantly. (Concerning) I expect a PID using a fan/auger to control temp to have some swing but this wasn't in the ballpark and it didn't even attempt to soak. (I sell industrial PID temp controllers) Third I did in SMOKE MODE P=4, temp hovered in the 215-220 range. I'm in STL and ambient temps have been 80s-90s. Pit Boss is very confusing about P settings, smoke mode and VST. I have heard that P settings carry over to temp mode which contradicts the FAQ on their website: What is the P-Setting? - The P-setting only impacts temperatures when you are using the SMOKE setting on the grill. If cooking at any other set point besides SMOKE, the P-setting has no impact on temperature. It's a shame they market the VST technology but nowhere in the manual explain what it is and why I should care.
Hi Paul! So far so good! I only have doen 3 cooks on it so far but everything has turned out great! Did a couple racks of St Louis ribs and a couple steaks on it. Tomorrow I am cooking prime rib. Very impressed with the new controller and the Variable Smoke Technology is pretty dang cool and certainly seems to add more of a smoky profile compared to the OG 1600. Thanks for watching!!
@@DeadBrokeBBQ Thanks for replying! I was ready to get the Pro Series 1150, then started leaning towards the 1600!! Now.......I think I'm just gonna go all in on the Elite!! 🤣🤣
It is a little hotter but not outrageous. I have had a lot of pits that run hotter than that. I hope to see it get closer to 25-30 but my old offset ran 50° off so it really is not a big deal to me. I have always rotated the product anyways! Thanks for watching!!!
Mine so far through 4-5 cooks has a temp variance as well. Right side hotter than left. Has anyone looked at the air gap mod or the heat deflector over the seat plate. Seen both mentioned on pit boss grills.
Well FYI a $4,000 Traeger Timberline does the same exact thing and even worse!! ha ha You could maybe try taking out the bottom heat deflector and see what happens when you remove that! Thanks for watching!
I just bought the air gap mod and the 4 way flame tammer and I still got 65 plus swings on my 1600 from left to right. I don’t trust my 1600. I’ve also change my controller and rtd probes from PB 3 different times with no help. PB controllers are awful. At least the elite 1600 gives you options. I say go get a camp chef or rectec. Much better temp control. PB is cheap.
You must have gotten that combo from Bradley over at Chuds BBQ? That combo is all my dad used back in the 80's. Good ole Lowerys is awesome on anything!
I use my Thermopen 1ThermoWorks Thermapen MK4 and Signals: www.thermoworks.com/Thermapen-Mk4?tw=DEADBROKEBBQ. Best probe I have ever owned! Thanks for watching!!
I hope to do my first brisket soon. What's your method on resting? And thanks to your videos the family has been loving when I cook up on the pellet grill.
Awesome and glad I have been able to help! I typically rest a brisket for at least 2 hours in a cambro but this one I popped out at around the 1 1/2 hour mark! It was still fine but I was tired and had a hungry family to feed! hahaha Thanks for watching brother!!
Great first cook Ricer. Ya know, with all that coffee being drank ,I was hoping for a "Polka" break. She did heat up fast. Ok I think I have been complimenting your studio every time lately. Today ain't gonna be different. I loved the steel pipe shelfs idea, nice. And I know the focus was on the brisket and cooker but that beautiful slicing knife really caught my attention. But what the heck, I'm easily distracted. If I ever get married I'll have to avoid the beach when going for a walk during nice hot days during bikini season. However until that day, let the distraction begin, " pretty girls in bikinis " ahhhhh. Have a great day 🌤 😀 👍🍻👙
Thanks Victor but the pit did all the work! Hahaha one of these days I will maybe I can get a good Polka scene!!ha ha Well you probably notice more stuff because this is the 1st video with all 5 cameras are new! I am very happy with them and it certainly stepped up my production! Ya I love my Hammerstahl slicer that thing cut through everything but i need to tighten up the edge! But it has been 2 years since I got it so it is time!! Like always brother I appreciate you watching!!
@@DeadBrokeBBQ so who makes that knife. How do I find it? Seriously of what I saw it looked fantastic. I'm more about use then pretty. But that knife does both. And lastly, 5 cameras at one time? Or you can chose any of 5? I like the idea of running multiple cameras so you get the shots from different places without having to
Opp's, not break up the shot. I've talked to Dash about this and yes I know it creates more work during editing but I like the "seamless" act it can create. Back to work.
There is a link in this video. The knife is made by Hammerstahl. They have nice knives! This slicer has nice weight to it also!! Not cheap but certainly a one!! Ya I have had 5 cameras filming at once for a year now but I just traded 5 in for 5 new full frame Sonys. Big step but they will pay for themselves!!
HAhaha well I can't call myself the Boss but I certainly was happy how this one turned out for being the first cook on it!! Thanks for watching Curtis!!!!
@@jefferyboatwright1684 Well Jeffery I have not even tried yet brother so no clue. The OG 1600 is in storage at the moment but I plan to go get it in a week or so and bring it back to the studio. If you watch a lot of my videos you can see I have a lot of pits and they don't sit outside in the snow banks so I store them in a shed outside of town. Again I plan to do a video but I got 3 pits in their boxes still waiting to get filmed first. Have a great weekend!
Well that all depends on what stick burner you are planning to get and how much experience you have running a stick burner. If you are thinking about buying a Lone Star Grillz stick burner or something similar then you will get a stick burner quality smoke flavor. If you are getting an OK Joe type of offset the Elite will do a better job and never over smoke your BBQ. But first you need to know there is a difference in a split filled with wood gases compared to compressed sawdust pellets. The only pit that even comes close to my old stick burner is the Lone Star Grillz pellet smoker. That pit NEVER stops smoking. The Elite in smoke mode comes dang close to the LSG. Plus a pellet grill gives people that are new to BBQ the ability to learn how to cook BBQ and not worry about holding temps with live fire. Hope this helps!
@@DeadBrokeBBQ thanks man! Found a used pitts & spitts offset smoker for sale nearby for $1300. Was looking at the big box store brands, but the pitts and spitts looked very well made, and will probably outlast several oklahoma joes and chargrillers. The only experience I have with smoking is with the weber smokey mountain. And those are great! Only downfall is the limited amount of cooking space. Thanks for your help. I really like the Elite. And with it being the same price as the Pitts & Spitts... I'm thinking the Elite would be a better buy.... unless you think the offset would be better. I wish I could have both!
@@eljefe6782 Man that is a tough choice for sure!! I would weigh out like this---do you have time to sit and watch a fire every time you want to cook up some BBQ? Do you have an extra hour just to get your pit preheated and temps dialed in? If not then get the Elite for now and save up for an offset that you run a couple times a month. I have a LSG offset coming real soon now as much as I love chilling by a pit and burnin splits I honestly do not have the time to run it more than a couple times a month. The flavor is better but I got a family with 2 growing boys that are very active so almost everyday I have somewhere to take them or go watch them play some type of sport. My favorite time of the year to run an offset is Spring or Fall. Cooler temps and a lot more relaxing hanging by a pit instead of dealing with below freezing or extreme heat indexes! I have not had an offset for 13 to 15 years now so I miss it but it will never be my main pit because I just do not have the time to run it 4 to 5 times a week. I certainly can start up a pellet grill and simply walk away for a few hours! Again hope this helps you on your decision and both are a great option!!
A big thanks to Cometeer for sponsoring this video and make sure you take advantage of their EXCLUSIVE 40% deal they are offering to all the Nation! Head on over to cometeer.com and use my BROKEBBQ40 promo code to save yourself some hard earned cash!! This is so easy but sooooo dang good!! It really tasted like I roasted it fresh!!
I don’t know which makes me love you more, Jeff.… The fact that you lie about not squeezing your meat or the fact that you associate getting a cuppa coffee with “going to the gas station.”
Ugh you and that dang drone catching me playing with my meat!!! ha ha Hey wait doesn't everyone get their coffee from the gas station?? hahaha Thanks for watching brother!!
Nice vid. What knifes are you using.
Thanks for watching I got links in the description but the boning knife is a Dalstrong and the slicer is a Hammerstahl.
50 degrees diff from left to right ??? gotta rotate meats around to catch the diff heat zones ??? what a piece of hot garbage ..
HAhaha that was on the far sides the center 2/3's were closer to the 275° but I can cook on coffee can if that is all I had.
I got recommended Pitmaster X video after watching this. I’m confused about that dude - some of his recipes seem like troll videos lol. Think I’ll stick to trying your recipes and AshKickingBBQ LOL
Yeah. "Pitmaster X" is a squirrel for sure.
Hahahah thanks bro but Roel is a very nice fella and a great BBQer honestly even if he is from the otherside of the pond. But ya he does some creative titles at times!!! hahaha
Coffee and bbq only thing you are missing is bourbon
Hahahaha so true brother!!! Like always Rusty, thanks for watching!!
Wow!! Much quicker heat up time than my first gen 1600. Mine was 1hr plus to get to 250° at times. I haven't been able to find the Elite in my area yet. Awesome video sir and that smoke ring was 🔥 🔥🤤!!
Heck ya Mark! This pit is a step in the right direction for sure!! Hopefully we start seeing more areas get the Elite in this month!! I know more are coming though! The Elite crushed this brisket and I was very pleased with how it performed on the first cook! Thanks for watching brother!
Lol he said my name 🤣 😂 😅
I made 3 modifications to combat the 50° difference.
1) I got rid of the heat diffusor. The heat actually distributes better without it.
2) I wrapped a really thick layer of aluminum foil around the right side of the fire pot. This helped to keep the right side of my grill from getting so hot.
3) Lastly, i put a smoke tub on the left side (cooler side) of the grill.
Now, my grill reads a 10°-15° difference from left to right which is WAAAY better than 50°. The only problem i still have is that my grill runs about 30° hotter than the temperature i set it at. For example, if i set it at 200° my grill will actually be about 230°. Not a huge deal because i can easily account for those extra 30° when setting the temperature. However, it is still rather upsetting that i have to figure all these things out considering the expensive pricetag for this grill.
Luckily you didn't buy a Traeger XL because that thing has even worse issues with the temps!!!! I will do a video on it soon but I have had 100° left to right difference!!!!
That’s why I’m selling my 1600. Temps are awful. I have the air gap mod and a flame tammer mod and still get 50 to 75 degree temps from left to right. I will never buy another PB due to this. Camp chef and rectec have better temp control across the smoker. No more than 20 left to right. PB always says the controller is learning. Horse poop on that. I’ve changed 3 controllers and 3 rtd probes on my 1600. Pb sent them
To me. All 3 still have 50 plus temp swings. All other brand have way better controllers.
Hey Ricer. That new Pit Boss looks like the real deal. Nice lipstick bro!
Heck ya Johnny!! I am very happy how the Elite has performed so far. Good ole Salt & Pepper brisket loves a good set of lips!! ha ha Thanks for watching Johnny and I hope you are doing good down there bro!
I wouldn't recommend this product I purchased this less than a year ago and the auger motor went out and the replacement motor they have don't match the one in the grill and pit boss has very poor customer support
I'm curious what you do with all the extra meat you have left over. I know Harry soo give donates his to local PD and FD.
Hahaha well I have to growing teenage boys. They clean out the fridge all the time! This brisket last a couple days. Sliced up the point and part of the flat I sliced in the video the 1st and 2nd night for sandwiches. 3rd night I chopped the rest of the flat for tacos and that was gone in a couple days! If I do too much for us I give some to our neighbors for being quiet while I am filming!!! HAHAHA Thanks for watching!
@@DeadBrokeBBQ it's just me and the wife so in the last 6 months or so I've started vac sealing. Problem is I just enjoy the act of smoking so the meat still goes bad some times 🤣
YA we always have vac sealed pork butt!! Simple and easy for the boys to heat up!! Give some to the neighbors. Then you got the excuse to cook some more!!! ha ha
Good overview and first cook! One thing that stuck out to me though, they couldn't put a hole in the side of the chamber for probe wires? Being picky I know, but seems like an oversight. :)
There is one and if you look closely you will see 1 wire through there but my Thermoworks Signals ambient probes are huge and the second won't fit through. I said it it when I filmed but that part hit the cutting room floor! hahaha The hole is designed for Pit Boss meat probes. Thanks for watching!
@@DeadBrokeBBQ haha. Ok cool. Don’t worry, I’ve had some great pieces of video get dropped myself. Either that or I included it in the bad take and forgot it on the good take 🤣
Hahahah been there and then I spend hours finding it!!! hahaha
I would love to find out how the tailgater works I would love to buy one for my RV
Hope to get one someday! Hopefully this Spring! Thanks for watching!
That brisket looked awesome. Had a nice giggle to it, like a girl I want to meet LOL. Who knew a nose was good for more than breathing and smelling. It's also good to turn off alarms on the phone when wearing gloves...haha
So true Troy!!! If ain't got a little jiggle the snake ain't going to wiggle! hahaha Yep I should have patent the nose swipe!!!!!! Thanks for watching brother and I appreciate all your support!!
So the elite 1600 or the Lone Star Grills pellet grill.
Lone Star is still the best pellet grill I have owned to date but I am impressed with the 1600 so far!!! Thanks for watching!!
Im at 8hrs right now at 205. When you let the brisket rest, did you keep in the aluminum with it being covered for another two more hours?
Yep. Always rest them for a minimum of 2 hours. They get even better the longer they rest but still stay warm. Sometimes I rest them in the oven in the warmer mine has for 8 hours.
@Dead Broke BBQ Thank you. We love watching your videos. Just bought the 1600 elite a month ago...been using since then. Thanks for guiding the community! 👍🏾
Thank you got a brisket going now and wanted to ask the same thing! 🤟
was that ice cubes in your coffee in the 'Bee' roll? good on ya Jeff!
At the end scene yes I did an ice coffee but the beginning I had the doors open an it was only 42° out in the morning so I got some good steam rolling! Thanks for watching brother!!!
@@DeadBrokeBBQ your roll is always great. Roll on!
Thanks dude!
So this doesn't have a p setting like previous ones where you can't really control the temp. It simply has the vst which produces smoke while also maintaining whatever temp you set it at all at the same time? And the PID is pretty much just cooking with set temp?
Many variations. You can still set the P setting.
I just bought the 1600, your videos show you using a multi probe meter... thermal works? the grill has two probes already, you can add 2 more, what is the advantage of what you are doing plese... not doubting, just wanting to understand and the best end product
So I use my Thermoworks because I trust it more than a lot of the probes that come with the pit. Plus it gives me another thing to monitor to see how spot on the pit probes are. I have been satisfied with the Elites probes but sometimes I still hook up my "Thermoworks Signals" to make sure that the pit probes are reliable. Hope this helps TS!
I had an older pitt boss with an analogue controller. Yhat think would smoke like a manual wood fired smoker. It seems like the new controllers do not smoke near as much. Do you agree? Have you used a pitt from 2015 or so?
Some do some don't. That is why a lot of them are copying the old analog algorithm these days. The PID controllers hold a tighter temp with less swing but people do not realize that you want that swing to produce more smoke! My Lone STar Grillz pellet never stops smoking and that is the first pellet grill that I have owned that does that. Thanks for watching!!
Anyone having trouble with smoke mode did a pork butt and brisket didn’t really have any smoke flavor don’t know what to do had setting at p4 and p7. Smoke brisket at 195.
The lower the P setting the more smoke it produces. Thanks for watching!
When will you do a video on the control panel, the dampener, the app functions for this grill, and all the other features it has?
I still have to connect the app, I have not been a big fan of the Pit Boss app in the past but I do have WiFi finally in my studio so I will hook it up and give you my thoughts on it. But honestly I am not a huge WiFi cook, I still enjoy just hanging out with the pit and a cold beer!
Did you start the temp so high just to cook it faster? Wouldn’t you want to start lower at like 180-200 and then increase 5-10 degrees to get through stalls?
I don’t enjoy cooking that much to wait an extra 5 hours just to get the same results.
WOW!!!!!!!!!!! How do you know about the grain of the meat, and why do you let it sit for 2 hours please?
Always cut across the grain on brisket and you can see the grain by looking at the lines. You can always trim at the flat end a little off so when it is done resting you got an edge to follow when you slice it up! I always rest any low n slow cook to help relax the fibers in the meat and give it time to cool down some. This way you have a much more tender bite! Hope this helps TS!!
i am not a fan of the stainless steel. i think its a gimmick and a mess to maintain. To me, the 1600 Competition looks much better. Have you tried that one?
No but the controller on the ELite is better. I agree stainless is a bitch to clean!! Thanks for watching!!
I want to know the best smoker and I’m from Wisconsin I want to learn how too smoke Wisconsin style I definitely know how to drink
Lone Star Grillz pellet grill is the best that I own but this Pit Boss is a pretty dang good box store pit. Thanks for watching fellow Wisconsinite!!
That looked absolutely delicious! I just picked up a new PB Lockhart yesterday for a really good deal. I Know you said it needed some updates but I decided to give it a shot, I think I can get past some of its shortcomings and will probably add a smoke generator to the upper cabinet for starters. Supposed to be bad weather all week, hopefully I will get to put it together. Keep up the good work brother!!
Heck ya brother congrats on the new smoker!!! A deal is a deal brother and all Pit Boss pits are at least decent bro!! Have fun and I hope you get to cooking on it soon!!! Thanks for watching!!
Did they stop making these grills? I thought it was new but I can’t find them anywhere..
Well they are struggling to get product here, down side of things being made in China these days. All you can do is wait but there are a lot more coming! Thanks for watching!
Great video and excellent looking brisket. The new 1600 looks like a very solid pit and the control looks like it runs like a dream.
YA Eric I was very pleased how this one turned out!! The 1600 has ran pretty good so far!!! Thanks for watching!!
Mann, you really don't like coffee... and that's all I got to say about that.
Hahahah thanks for watching!
Just got mine but having a hard time on how to use the controller with the new vst smoke mode any recommendations on how to set the smoke mode?
I think I talk about it in this video. It is super easy to do. Just set the controller dial to Smoke and then you can edit everything. ruclips.net/video/iadGaZmMhP4/видео.html
Ernie approved for sure! Damn Son you are the Man! As I'm watching this video and being schooled...and entertained....I super appreciate your video skills and editing beyond words! So glad I was turned on to your channel by PIF! Fantastic work my friend!! Y'all have a great week up there!
Gosh Rob thank you so much for always leaving me such kind words brother!! I am also glad PIF had you find my channel! I miss the fella!!! I was very happy how this pit performed and ya it crushed that brisket for sure!!! I enjoy making videos but when the cook goes as planned it makes it so much more fun to edit!!! Have a great week bro and like always thanks for watching!!
Wow, you nailed that brisket Jeff! Pure brisket perfection brother! That pellet smoker seems to have plenty of smoke too!
Thanks Rus!! I was very happy how this one turned out and ya so far i am pretty impressed with the 1600 Elite! I appreciate you watching brother!
Hey Jeff, I have then PB 1150 PS2 and I see that the 1600 Elite now has VST. Do you know , would it be possible to swap out the 1150 controller for the 1600 ? They physically look the same , I would love more smoke . Thanks .
Hi Rob, I do not think you can swap them out. I think the new Elite has a different wiring harness. I asked them last year and they said it couldn't but maybe something has changed? Might be worth a call to Customer Service? Thanks for watching!!
@@DeadBrokeBBQ I contacted them and they said it could be done but there is a risk as the elite uses a brushless motor , so for now I will just use a smoke tube for more smoke. Cheers and Happy smoking
Just got this grill. Do you ever put a water pan in with the cook?
Yep! I don't do that much in pellet grills but it does help a tad on the final product! Thanks for watching and have fun with the new pit!!
Who tf is Carlos? 😆
Hahahaha thanks for watching!
Does it get extremely hot over the fire box. I currently have the pitboss 1100 and looking to get this elite. On my 1100 pro series if you put anything over the hot box even with the sear plate closed it gets extremely hot there and wants to burn stuff. I always have to put stuff on the side of it
It is hotter but not that bad. You just need to rotate. That is the downfall with the flame broiler!! Thanks for watching!!
Do you have to
Rotate brisket in all pellet grills or just this one or ones that have flame broilers ? If so which don’t have flame broilers ?
💯👍
Thanks for watching JJ!!! Hope all is good brother!!
I just picked this exact same pit up just now from Lowe's and can't wait to assemble it after work tomorrow to join in on the fun!
Heck ya Veehawk!!! Have fun brother and I am very pleased with mine so far!!! Thanks for watching!!!
Ohhhhh ya!!!!🔥🔥🔥🔥💨💨💨💨
Looked absolutely Fab Fab!!
Thanks Izzy!! I was very please how this turned out on the first cook! Thanks for watching brother!!!!
Heck yea man! Nice cook! Love brisket!
Thanks Moe!! I was certainly happy how the 1600 preformed on that brisket cook!
Did you figure out how to adjust the p setting?
Yep, I think I showed it in the 1600 comparison video I did lately. Thanks for watching!
My man is definitely coming in HOT!!!!!! WOW, THROWING AROUND THAT PITMASTER PRIVALGDE😂😂😂😂😂😂. Nice work buddy. Great everything as usual. Looking forward to the next one to see if I can notice a difference in color in your edit! ((Pups getting big!!))
Thanks Tommy Heck ya brother in a couple weeks I hope to drop a video in another color codec to see how it compares! Thanks for watching brother!!
*I don’t know how you can resist not squeezing that brisket!*
I mean, it’s juicy, it’s thick, a nice handful, dang I would’ve given it at least a small tiny little squeeze! 🤣🤣
hahahah thanks for watching!
I’ve looked up a lot of the things you were using in the video and I wanted to know what type of cutting board are you using? And where can I find it?
I thought I was the only one who used a foil pan.. brisket look 👍
I use all methods but when I cook for parties I always use foil pans! Thanks for watching Scotty!!
Thanks Ricer!
Thanks for watching!!!
That PID learn is such BS
Naw, the more I ran this the better it reacted, your PID must be in "Special Ed Class"??
Could you dive in a lil on the smoke mode
I think on my 1600 vs 1600 elite video I talk about it! It really is easy just got to have the dial turned to S to adjust anything!! Thanks for watching!!
Did my first brisket and once cut, it didn’t bend at all. It was a bit tough although it did have smoke rings. I think I undercooked it a bit. Flavor was okay but not juicy and too tough. Oh well I’ll try again
Ya sounds like you needed to give it a little more time brother! But hey congrats for doing your first because now they only get better!! Probe it and make sure there isn't any resistance when you pul the probe out. Takes some practice but you will get the feel for it!!
@@DeadBrokeBBQ thanks a lot, love your channel!
That's a beautiful brisket Jeff. Heck I even saw you blowing smoke. Still cold up there I take it.. hehehe
Heck ya Jaxx-----I feel that we are in the movie groundhog's day! Suck still in winter!!!!!
Great brisket cook Jeff. The 1600 looks to be the ticket for a pellet smoker. Next cook load it up with 6 racks of ribs and get cookin'!! Many thanks.
Thanks Papa!! Ya I think I might do a big cook on it in the next video!! Might be a few weeks before you see it because I got a couple more pits I need to share with the Nation next!!! Like always thank you for watching and all your support!!
Nothing like a good smoky jiggle to brighten my Monday...great cook, pit lookin' good! 👀😁
Heck ya Jeff!!! Glad I could give you a little eye candy today!! hahaha Like always brother, thanks for all your support!!
Delicious looking brisket!
Than ks for watching Luis! I was very pleased how this one did!!
Great looking brisket, that thing is a beautiful unit. Look forward to more cooks on it, enjoy sire, and stay smokey🔥👍🏼🇺🇸🍻
Ya JC I am impressed with how this pit has ran so far! Might be a little while before I get back on the elite for videos but I plan to run a few cooks and snap a little B Roll on it. I got 2 more pits I need to introduce to the Nation for the next couple weeks. I am a busy fella right now!! hahaha Thanks for watching brother!
@@DeadBrokeBBQ I can imagine you are, catering starts here soon and I going to relax on the vids. Can't wait to see what you come out with, you really give great info on the Pit Boss's, I really appreciate what you do.🙏👍🏼🍻🇺🇸
Thanks JC!! I try!!
Awesome cook. No probe ports??
It is there but because the Thermoworks probes have such a huge connection point you can't fit more than 1 in a Pit boss. If you look closely you will see one probe through the port. Thanks for watching!
why such a high temp cook?
It is not fun filming a cook video when you smoke a brisket at 200-225°. You can cook at whatever temp you like but I typically smoke briskets at 275° so I can get it done in 10 hours. Thanks for watching!
It this worth the upgrade I have the original 1600
It certainly is a good upgrade but if your 1600 is running good then I would hold off. Thanks for watching!
@@DeadBrokeBBQ yea check out the new app it updated my grill over the air Temps and more smoke !
Awesome!!! The newer version does heat up quicker but glad to hear they updated the old version!
My local Lowe’s doesn’t have any of these in stock at the moment for me to check out, but it looks to me, that there’s a cap on the side where the stack used to be. I would think that you would be able to either install a stack, or the side smoker box.
Also, you’re pretty entertaining and informative.
Thank you.
Thanks for watching!! Ya the hole is for the warmer. I appreciate the comment!
@@DeadBrokeBBQ, I was finally able to order one. It’s supposed to get delivered on June 15th. I’m going to be rewatching your assembly and burn in videos.
I can't find anything about the Damper in the manual - I have heard when cooking slow you should open up damper for better flow. I see the damper on the elite has half open and full open. But probably doesn't make a lot of difference as not large openings to begin with. What are your thoughts? I'm thinking open full low and slow - high heat half way.
I really do not have an answer for that but I have done it both ways and I really do not see a difference but makes sense to have it open when smoking!!!
How much is it
This one is $1,300. Thanks for watching!
Well,...I think this is the last video for me looking for a good choice,..and I already know what I want for my birthday 😉 nice job on that brisket by the way...😋
Heck ya and you can't go wrong with the Elite! Mine has been running great!! Thanks for watching!!
Would you say this is more bang for the buck than the new Traegger Timberline? I know it’s double the price. LSG looks good too. I should stop by a shop and see it for myself
Oh ya for sure the 1600 is a WAAAAYYY better deal for the same results other than my LSG kicks everything in a rear while it blows by them all in a smoky flavor profile. But I do have the Timberline coming in next month so we will see how these two stack up against each other! Thanks for watching!
Hey Ricer, great vid as always!!! Does the pit give competition to Godzilla?
Nothing can beat Godzilla but this pit actually comes close! Very pleased how this pit performed on its first cook! Thanks for watching Bobby!! Hope you are enjoying that LSG bro!!!
@@DeadBrokeBBQ oh heck yeah just did a pork butt and chicken breast on Saturday
@@DeadBrokeBBQ Ah man i love this pit!!! I am starting to see how many hours for the pellet usage. 3.5 hours used about 6 to 7 inches from a full hopper of pellets running at 300 degrees.
@@DeadBrokeBBQ yeah Ricer this pit is awesome. I did have to replace the gasket on the bottom. I wanted to ask if I could switch to the gasket that Pit Boss uses on the new pit boss series.
Nice, you can share all that info with me and I will give you props in a video!! I got too many pits to test all of those things!!! hahaha
The Critic is watching!!!
That a Good looking Brisket Brother, you made a clean cook out of the Pit Boss Elite
💣👍🏾✌🏾🙏🏾
Thanks Mark!!! I appreciate you watching!
Your videos sure are tempting me to get a pellet grill😊
They certainly save time on fire management Bobbi!!! Like always thanks for watching!!!
50° difference? That’s unacceptable. Other grills aren’t this bad
YA that is on the high side for sure but it is taming down some since then. This pit still has impressed me with the amount of smoke it can produce, almost as much as my LSG and that pit NEVER stops smoking! Thanks for watching!!
Beautiful brisket Jeff ! I quit drinking coffee when I’m cooking brisket, i mainline beef consommé to get me ready for the cook !
Thanks Kent!!! Hahaha That explains why you are so tall, all that pure injected connsommé!!! hahaha Thanks for watching brother!
I've been following you and this smoker and I'm liking it. Nice Brisket Ricer thank you
Ya Lance so far it is running pretty dang good! I can say that I am very happy how it performed during this first cook!! Thanks for watching brother!!
Just got my Elite 1600 put together, thanks in most part due to your video!, and am planning on doing some ribs tomorrow as the first cook. I did the burn off today. One thing about the burn off. I waited quite some time for the grill to come to temp, until I hit the Prime button. I guess I missed that bit in your video but as soon as I did that, the pellets started clinking away into the pot and I proceeded from there. I just wanted to thank you for your videos, they have put me on the first step of my pellet smoker voyage. Can't wait to see more Elite1600 cooking vids!
Glad you enjoy my videos Bill!!! I hope your ribs turned out great!!! I have more planned for the ELite but right now I still have pit reviews to do but some comparison videos on the Elite are coming soon!!! Thanks for watching!!
Nice video. Sucks cuase I still cantfind this pellet smoker anywhere at all not even online
Ya bro right now these are only in certain areas but more are coming in and hopefully you see them show up soon!! Thanks for watching!!!
Another great cook Ricer!
That PittBoss looks like the best one they’ve built to date.
I like the PID and analog option something I admired about Grilla Grills but I’m still happy with my decision.
No need for the “Donger” ventilation
For this pit?🤣
I also like the coffee idea but I’m a coffee snob so it may not be my thing but it’s nice to try new things.
You never know!
Keep the vids coming brother!!!
Heck ya Jerry!! I really liked the coffee and I am just a plain old cafe coffee drinker! But this stuff was awesome!! I really like this new pit from Pit Boss!! I am happy they keep upping their game!! Like always thanks for watching brother!
Oh wow look at my lazy brisket and tell me how great I am and that you dream about me
Wow thank you but I am married to a beautiful woman so please stop flirting with me. There are plenty of single dudes that drink Bud Light waiting for you to find them. Good luck on finding your dream date!
I always squeeze my mea…. Nevermind.
Looks like a great cooker!
Oops!!! hahaha Ya so far running pretty good! Thanks for watching!!
Beautiful! Simply beautiful! What else can a person say buddy. Great job
Thanks brother! This certainly was a keeper!! I appreciate you watching!!
Awesome video Ricer. I hope Pit Boss offers a way to retro fit that new controller into the original 1600 to add that smoke feature into the older models.
I don't think they will be able to because of the motors. But I hope they can maybe add a controller with the super smoke mode someday!!!
Jeff, how long was total cook time at 275 ? I have an elite and doing a 12 lb brisket soon for the family.
Well honestly I don't remember but I thought I said it in the video. I plan for 8 hours everytime I cook a brisket with a good 2 hour rest. Thanks for watching!
I'd like to see a cook off between this and your Lone Star Grillz. Is the Lone Star really worth the extra cost?
Lone Star Grillz pellet grill gives you a little more smoke flavor profile. But they both turn out good BBQ. The LSG will last a lifetime because of the heavy duty construction.
Awesome vid. How would u compare this brisket to your lonestar pellet grill one you did a while back?
Well the LSG has a little more smoky profile but this one was the best I have tasted off a Pit Boss so far! Thanks for watching!
I can't find anything that explains the VST. I have this grill and been checking everyday for your report.
The Best I can tell is it just gives the option to use "P" settings. If that is true the the temp must be set to "Smoke", and not specific temp for it to work. Please tell me I'm mistaken, was expecting something more.
Love you channel.
I am still learning about it myself but from what I was told by Pit Boss that to adjust the level you have to be in the smoke setting but it will run on any temp setting. From what I saw when I had it on it certainly smoked more than when I shut it off. You can actually see from just watching earlier in the video that I had more smoke in my studio than later when I shut it off. I will run this pit for a while and do more videos down the road from my perspective. I will say that in the smoke more it certainly smoked more than the OG 1600 did. The Elite is not a perfect pit but it certainly is the best pellet grill that Pit Boss has made to date. Thanks for watching brother!
I just finished my 3rd cook on this model.
First was in T mode at 225, pretty much stayed right around that.
Second, T mode at 205....sucker ramped past that and landed at about 275 degrees and stayed there the entire time. Fan ran constantly. (Concerning) I expect a PID using a fan/auger to control temp to have some swing but this wasn't in the ballpark and it didn't even attempt to soak. (I sell industrial PID temp controllers)
Third I did in SMOKE MODE P=4, temp hovered in the 215-220 range.
I'm in STL and ambient temps have been 80s-90s.
Pit Boss is very confusing about P settings, smoke mode and VST. I have heard that P settings carry over to temp mode which contradicts the FAQ on their website:
What is the P-Setting?
-
The P-setting only impacts temperatures when you are using the SMOKE setting on the grill. If cooking at any other set point besides SMOKE, the P-setting has no impact on temperature.
It's a shame they market the VST technology but nowhere in the manual explain what it is and why I should care.
I like the shelf in the front.
What up, I reached out a couple of times for some advice about Pitboss pellet smoker's. Just wanted to ask how your liking the 1600 Elite??
Hi Paul! So far so good! I only have doen 3 cooks on it so far but everything has turned out great! Did a couple racks of St Louis ribs and a couple steaks on it. Tomorrow I am cooking prime rib. Very impressed with the new controller and the Variable Smoke Technology is pretty dang cool and certainly seems to add more of a smoky profile compared to the OG 1600. Thanks for watching!!
@@DeadBrokeBBQ Thanks for replying! I was ready to get the Pro Series 1150, then started leaning towards the 1600!! Now.......I think I'm just gonna go all in on the Elite!! 🤣🤣
50 degrees from end to end seems like a lot. Is there a way to fix that or do you just not worry about it?
It is a little hotter but not outrageous. I have had a lot of pits that run hotter than that. I hope to see it get closer to 25-30 but my old offset ran 50° off so it really is not a big deal to me. I have always rotated the product anyways! Thanks for watching!!!
Mine so far through 4-5 cooks has a temp variance as well. Right side hotter than left.
Has anyone looked at the air gap mod or the heat deflector over the seat plate. Seen both mentioned on pit boss grills.
Well FYI a $4,000 Traeger Timberline does the same exact thing and even worse!! ha ha You could maybe try taking out the bottom heat deflector and see what happens when you remove that! Thanks for watching!
I just bought the air gap mod and the 4 way flame tammer and I still got 65 plus swings on my 1600 from left to right. I don’t trust my 1600. I’ve also change my controller and rtd probes from PB 3 different times with no help. PB controllers are awful. At least the elite 1600 gives you options. I say go get a camp chef or rectec. Much better temp control. PB is cheap.
Pepper / Salt / Lowerys ... my new go to beef rub.... try it sometime
You must have gotten that combo from Bradley over at Chuds BBQ? That combo is all my dad used back in the 80's. Good ole Lowerys is awesome on anything!
What temp probe do u use in the video for checking temp/softness of the brisket?
I use my Thermopen 1ThermoWorks Thermapen MK4 and Signals: www.thermoworks.com/Thermapen-Mk4?tw=DEADBROKEBBQ. Best probe I have ever owned! Thanks for watching!!
I hope to do my first brisket soon. What's your method on resting? And thanks to your videos the family has been loving when I cook up on the pellet grill.
Awesome and glad I have been able to help! I typically rest a brisket for at least 2 hours in a cambro but this one I popped out at around the 1 1/2 hour mark! It was still fine but I was tired and had a hungry family to feed! hahaha Thanks for watching brother!!
Great first cook Ricer. Ya know, with all that coffee being drank ,I was hoping for a "Polka" break. She did heat up fast. Ok I think I have been complimenting your studio every time lately. Today ain't gonna be different. I loved the steel pipe shelfs idea, nice. And I know the focus was on the brisket and cooker but that beautiful slicing knife really caught my attention. But what the heck, I'm easily distracted. If I ever get married I'll have to avoid the beach when going for a walk during nice hot days during bikini season. However until that day, let the distraction begin, " pretty girls in bikinis " ahhhhh. Have a great day 🌤 😀 👍🍻👙
Thanks Victor but the pit did all the work! Hahaha one of these days I will maybe I can get a good Polka scene!!ha ha Well you probably notice more stuff because this is the 1st video with all 5 cameras are new! I am very happy with them and it certainly stepped up my production! Ya I love my Hammerstahl slicer that thing cut through everything but i need to tighten up the edge! But it has been 2 years since I got it so it is time!! Like always brother I appreciate you watching!!
@@DeadBrokeBBQ so who makes that knife. How do I find it? Seriously of what I saw it looked fantastic. I'm more about use then pretty. But that knife does both. And lastly, 5 cameras at one time? Or you can chose any of 5? I like the idea of running multiple cameras so you get the shots from different places without having to
Opp's, not break up the shot. I've talked to Dash about this and yes I know it creates more work during editing but I like the "seamless" act it can create. Back to work.
There is a link in this video. The knife is made by Hammerstahl. They have nice knives! This slicer has nice weight to it also!! Not cheap but certainly a one!! Ya I have had 5 cameras filming at once for a year now but I just traded 5 in for 5 new full frame Sonys. Big step but they will pay for themselves!!
@@DeadBrokeBBQ thanks I'll check out the knives. And thanks for the camera information.
Will those grates fit your old 1600? Really curious to know 🤔
Yes they do but the top 2 stainless steel grates are little loose though.
hello I am new to the smoking pallet grill cooking I can catch the name on the can that you put on the brisket in the aluminum container !!
I used Beef Consommé but you can also use beef stock. Thanks for watching and have fun with your new hobby!!
@@DeadBrokeBBQ thanks I buy the pit boss 1600 pro series
It’ll be interesting to see if the VST controller can be retrofitted to the non “elite” smokers.
As of now it can not be but hopefully they come up with one for everyone if the future!
What P setting did you use on the brisket before the crutch?
Standard P4. But it is now set at P3. Thanks for watching!
You are the Boss my friend! Great video of the smoker and brisket?
HAhaha well I can't call myself the Boss but I certainly was happy how this one turned out for being the first cook on it!! Thanks for watching Curtis!!!!
Will the griddle from original 1600 fit in the Elite? Lowes DC Finally got Elite in stock so I ordered but I wanna order griddle if it fits!!!!
I am going to film a video on the comparison of the 2 so keep your eyes open in a couple weeks or so! Thanks for watching!!
I understand and will watch but my question was since you have both is the griddle interchangeable?
@@jefferyboatwright1684 Well Jeffery I have not even tried yet brother so no clue. The OG 1600 is in storage at the moment but I plan to go get it in a week or so and bring it back to the studio. If you watch a lot of my videos you can see I have a lot of pits and they don't sit outside in the snow banks so I store them in a shed outside of town. Again I plan to do a video but I got 3 pits in their boxes still waiting to get filmed first. Have a great weekend!
Why doesn’t this model have a chimney? That seems like a disadvantage compared to the original 1600 pro series
Most pellet grills are going with the back vents. I guess it is popular to cut things off these days!?!?! ha ha
@@DeadBrokeBBQ I see what u did there 😆
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Is the smoke flavor better on this pellet smoker or on an offset smoker? Debating on which one to get between a stick burner or this 1600 elite?
Well that all depends on what stick burner you are planning to get and how much experience you have running a stick burner. If you are thinking about buying a Lone Star Grillz stick burner or something similar then you will get a stick burner quality smoke flavor. If you are getting an OK Joe type of offset the Elite will do a better job and never over smoke your BBQ. But first you need to know there is a difference in a split filled with wood gases compared to compressed sawdust pellets. The only pit that even comes close to my old stick burner is the Lone Star Grillz pellet smoker. That pit NEVER stops smoking. The Elite in smoke mode comes dang close to the LSG. Plus a pellet grill gives people that are new to BBQ the ability to learn how to cook BBQ and not worry about holding temps with live fire. Hope this helps!
@@DeadBrokeBBQ thanks man! Found a used pitts & spitts offset smoker for sale nearby for $1300. Was looking at the big box store brands, but the pitts and spitts looked very well made, and will probably outlast several oklahoma joes and chargrillers. The only experience I have with smoking is with the weber smokey mountain. And those are great! Only downfall is the limited amount of cooking space. Thanks for your help. I really like the Elite. And with it being the same price as the Pitts & Spitts... I'm thinking the Elite would be a better buy.... unless you think the offset would be better. I wish I could have both!
@@eljefe6782 Man that is a tough choice for sure!! I would weigh out like this---do you have time to sit and watch a fire every time you want to cook up some BBQ? Do you have an extra hour just to get your pit preheated and temps dialed in? If not then get the Elite for now and save up for an offset that you run a couple times a month. I have a LSG offset coming real soon now as much as I love chilling by a pit and burnin splits I honestly do not have the time to run it more than a couple times a month. The flavor is better but I got a family with 2 growing boys that are very active so almost everyday I have somewhere to take them or go watch them play some type of sport. My favorite time of the year to run an offset is Spring or Fall. Cooler temps and a lot more relaxing hanging by a pit instead of dealing with below freezing or extreme heat indexes! I have not had an offset for 13 to 15 years now so I miss it but it will never be my main pit because I just do not have the time to run it 4 to 5 times a week. I certainly can start up a pellet grill and simply walk away for a few hours! Again hope this helps you on your decision and both are a great option!!
You are 100% right...mouth watering..
Thanks for watching brother and sorry for making you drool!! hahah
Man, that brisket looked good. Thanks for the overview!
Heck ya Mark! I was very pleased how this one turned out! Thanks for watching brother!!
Looks good!! Can you do some steaks on it?
Yes you can grill steaks on it. I prefer doing a reverse sear steak on a pellet grill over a hot n fast steak cook. Thanks for watching!