You do a good job. The Sportsman 7 is the same as the Copperhead 7 except you get a prettier cabinet and some meat hooks. I have a series 3 and series 5 Copperhead. I think I have had the 3 for about 3years. I have my 3 set up to handle 6 racks/ grates. I found six jerky racks that fit perfectly. I have used 5of them on my last batch. Two tips if I may. 1. hit Lowes and buy a product called Awesome. It is a cleaner that comes in a bottle. Spray that on the door and watch the grease just melt. No scraping, now wire or anything. Just lots of Bounty. #2. I make a foil drip pan to put inside the water pan. Do not block the water pan air vents. I, like you, when it comes to regular cooking use only one grate/shelf. The other thing that I personally like is the infinite adjust ability of the grates. On the pro you have only 4 fixed spacings. On the Sportsman 5, 7 and Copperhead 3,5, 7 you have infinite positions you can use. The big hoppers are a definite plus for long cooks. I did a 15 hour pork butt and I started with a full hopper on my 3. At the end the hopper was still over half full at a 250 degree setting. In my opinion these smokers are not pellet "hogs". Thank you for showing off this smoker.
I've been walking past this thing for a few years over at lowes now. Never had a smoker so I'll start there... pretty sure I don't need something to this level, more of a want really. But ignoring that... recommended, not recommended? Reviews are solidly on fence. If being honest they're less than motivational. What say you, buy or don't buy?
If you're a meat eater, you like cooking your food, and you're willing to go through the simple, yet hours long process of smoking, then yes, get it. I've used my vertical smoker on average of twice a month for years. My family and friends all enjoy the results. Pellet smokers the easiest, most convenient way to smoke meat. Do it!
You won't have to babysit any of these smokers...but you still might want to check in on it now and then. For the most part, pellet grills and smokers are "set it and forget it" but they aren't flawless. Pellets can flood the fire box and over heat the smoker, pellets can clump together and jam, or you might run out of pellets. Stuff happens. It's always good to check in on your smoker at least every hour to make sure all is well. A helpful asset to have is a wifi thermometer to help you monitor things while away: amzn.to/36ygknW
@@PatrickSipperly Thats good. I just ordered a Brunswick smoker thru Amazon on your review. Also what temp do you pull your pork butts at? And a whole chicken? I am not familiar with temps for smokers or are they the same temps for oven cooked food?
@@ChefKevinRiese Great to hear Chef Kevin! As far a pork butts, I may do things a little differently. For an 8-10lbs pork butt, I typically smoke at 250 degrees for about 5 hours, then I move it to a crockpot for another 3-4 hours on high or 4-5 hours on low. I was told by a smoking pro that the meat doesn't absorb much smoke beyond 4 hours. Some people will wrap the pork and finish it that way to hold the juices in, but that seems like a waste of pellets. I finish in the crockpot to a) keep it moist; b) it's easy to pull apart and serve it in the crock. It can be covered and keeps warm. I've had great results doing it that way.
You do a good job. The Sportsman 7 is the same as the Copperhead 7 except you get a prettier cabinet and some meat hooks. I have a series 3 and series 5 Copperhead. I think I have had the 3 for about 3years. I have my 3 set up to handle 6 racks/ grates. I found six jerky racks that fit perfectly. I have used 5of them on my last batch. Two tips if I may. 1. hit Lowes and buy a product called Awesome. It is a cleaner that comes in a bottle. Spray that on the door and watch the grease just melt. No scraping, now wire or anything. Just lots of Bounty. #2. I make a foil drip pan to put inside the water pan. Do not block the water pan air vents. I, like you, when it comes to regular cooking use only one grate/shelf. The other thing that I personally like is the infinite adjust ability of the grates. On the pro you have only 4 fixed spacings. On the Sportsman 5, 7 and Copperhead 3,5, 7 you have infinite positions you can use. The big hoppers are a definite plus for long cooks. I did a 15 hour pork butt and I started with a full hopper on my 3. At the end the hopper was still over half full at a 250 degree setting. In my opinion these smokers are not pellet "hogs". Thank you for showing off this smoker.
I've been walking past this thing for a few years over at lowes now. Never had a smoker so I'll start there... pretty sure I don't need something to this level, more of a want really. But ignoring that... recommended, not recommended? Reviews are solidly on fence. If being honest they're less than motivational. What say you, buy or don't buy?
If you're a meat eater, you like cooking your food, and you're willing to go through the simple, yet hours long process of smoking, then yes, get it. I've used my vertical smoker on average of twice a month for years. My family and friends all enjoy the results. Pellet smokers the easiest, most convenient way to smoke meat. Do it!
Thanks for the video. Great overview. What is the height from the highest grate placement to the lowest grate placement?
whats the main differences between this and seris 5
Can you explain the different type of Pit Boss smokers please. Type 3, 5, 7? I want a smoker that I dont have to baby sit all day.
You won't have to babysit any of these smokers...but you still might want to check in on it now and then. For the most part, pellet grills and smokers are "set it and forget it" but they aren't flawless. Pellets can flood the fire box and over heat the smoker, pellets can clump together and jam, or you might run out of pellets. Stuff happens. It's always good to check in on your smoker at least every hour to make sure all is well. A helpful asset to have is a wifi thermometer to help you monitor things while away: amzn.to/36ygknW
@@PatrickSipperly Thats good. I just ordered a Brunswick smoker thru Amazon on your review. Also what temp do you pull your pork butts at? And a whole chicken? I am not familiar with temps for smokers or are they the same temps for oven cooked food?
@@ChefKevinRiese Great to hear Chef Kevin! As far a pork butts, I may do things a little differently. For an 8-10lbs pork butt, I typically smoke at 250 degrees for about 5 hours, then I move it to a crockpot for another 3-4 hours on high or 4-5 hours on low. I was told by a smoking pro that the meat doesn't absorb much smoke beyond 4 hours. Some people will wrap the pork and finish it that way to hold the juices in, but that seems like a waste of pellets.
I finish in the crockpot to a) keep it moist; b) it's easy to pull apart and serve it in the crock. It can be covered and keeps warm. I've had great results doing it that way.
@@PatrickSipperly OK! Thx for your help. I,m new to the whole smoking thing.
Where u get that from order?
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