Awesome Joe!! I really like the flavor of the rodeo rub on beef bro!! I hope you enjoy it also!! Certainly gives you that bbq color!! Thanks for watching brother and have fun on your cook!!
Thanks Rus and you are part of the PS Seasoning family and man oh mighty this rodeo rub really gives it a crazy fire truck red smoke ring!! This rub might be closing in on my favorite for beef real soon!! Evereytime I have used it the beef is incredible!! Thanks for watching brother!!
One of my favorites. I smoked a chuck roast last weekend in my 1600. I wrapped mine in butcher paper instead of foil with a little bit of beef tallow and OMG just about of the best things you could eat! Nice job Ricer! I love watching your videos!
Heck ya Chester I rendered out a bunch of brisket scrap for some beef tallow last week. Running Hot n Fast I I use foil but Low n Slow I use butcher paper or unwrapped. Thanks for watching my videos, I really appreciate it brother!!
Perfect timing. I took a beef roast out of the freezer last night to throw in my Pit Boss this weekend. Loving the warmer Wisconsin weather this week. This will be my second time smoking and have the beef roast, a rack of ribs and a few chicken thighs.
Wow awesome Becky that is a perfect cook!! Heck ya I am really enjoying this weather also!! Briskets on the 1190 and tomorrow it might be time for a wagyu tomahawk steak on the Pit Boss 1600!!!! Thanks for watching and hope you are enjoying your cook!!
I'm going to do my first long smoke on my new pitboss 1150 tomorrow. Live in Alberta Canada temperatures forecasted for -35. I'm going to pick up a welding blanket to help her out. I'll put an extra probe in see how she holds up in the extreme cold.
Heck ya and I bet it ran fine! Maybe a little longer than normal but it will still get the job done! Thanks for watching and stay warm?? hahahha at -35 everything feels warm!! ha ha
@@DeadBrokeBBQ Yup she ran like a champ. It was -35 had it set for 235 and it held temp perfectly no temp fluctuation on the pitboss temp reading. Threw extra probe in and it was reading 232-237 consistently. I was honestly very surprised how well it did.
Bruce. Who the F is Bruce. lol Ain't no Bruce around here! Damn, that's a lot of Chuck. Great color. Ill wait on your update before sending mine in. Good show. Was waiting for Jason. Cheers.
Hahahha Bruce is one of my contacts from Pit Boss!! ha ha Well Chucky ended up on the the cutting room floor once I got the call about swapping out the controller!! ha ha I will say the scene was pretty good but hopefully the nightmare will end!! ha ha Thanks for watching Tommy!!
Ya Kevin and Pit Boss contacted me and we are swapping out the controller so hopefully the new one runs a little tighter to my desired temp!!??!! But heck getting the 10° temps increments is a good start!! Thanks for watching brother!!
Heck ya Robert!! This Rodeo rub from PS Seasoning has become one of my favorite!! I love the color and it is always packed with flavor!! Give it a try and if you use my promo code you can save a few bucks!! The smoke ring always is fire truck red when I use it!!!! Thanks for watching!!
Chuck roast is always a lot of fun and easy to do, those look awesome Ricer! Baby Huey came through big time despite the difficulties. Awesome job brother!
Heck ya Charley!! I love smoked chuck and the 1600 is getting a little smarter or I am at least figuring out how to work around it!! Now Pit Boss called me and they want to swap out the controller so that is very exciting!! Thanks for watching bro and have a great weekend!!
Hey buddy looks great! I just smoked a chuck 2 days ago! Shredded it put it on bread with mozzarella and grilled it in a pan. I call it my mother chuckin grilled cheese! Lol! My family loves it great video have a great weekend bro!
That sounds like a winning combination right there Mike!!! One of these days I plan to show more of those types of cooks but it seems like every few weeks I get a new cooker so I never run out of just doing the main proteins on videos---I am spoiled!!! hahah Thanks for watching and it is warm here so I am certainly having a great weekend!!! I hope you are also!!
Heck ya Skip!! I can have some smoked chuck around all the time just incase I want some good ole beefy smoked flavor!! Get on it brother and thanks for watching!!
Heck ya but I can get prime brisket cheaper than chuck these days!?!?! Soon we might call chuck the rich man's meat!! hahaha Thanks for watching and have a great weekend!!
Oh ya hands down one of my go to for some smoked beef!! Always good and you can use it for anything!! Tacos or we use it a lot with fried taters!!! Thanks for watching!!!
I did it. Still having some challenges getting at temperatures above 300°. It gets there pretty well, but once it hits 300 it slows down quite substantially
Thanks Mike!! Ya we can always have a container on hand of some pulled beef in the fridge!! Sad thing is it doesn't last long around here!! Have a great weekend!!
I agree Tom!! We do them all the time around here because you can have at least 3 more meals with the leftovers! Tacos are always a must!!! Thanks for watching brother!!
Ricer, my 1600 seems to run 50-80 degrees cooler at the cooking grates than what is displayed on the smoke IT. In another video you mentioned that you were going to contact Pit Boss to see if there was a solution to the temperature differences. Were you able to get any value added info from them? Seems there should be something they should do to decrease the delta between displayed and actual grate temp. Thanks and keep the videos coming.
@@thegalleryBBQ Thanks. I went ahead and opened a case on the pit boss site to hopefully get mine replaced as well. Appreciate the info as I missed that last 30 seconds. LOL
Hi Michael! Yes and I am glad you called them!! I officially got the word Thursday that they are swapping out the 1600 controllers for the new firmware update!! Thanks for watching and I got 1 more cook on mine before I do pull mine out and send it in!
I see so many people pull the chuck roast, for pulled beef sandwiches... does anyone just slice it? How's it hold up for slicing? (I'm just not a fan of pulled anything (pork, beef, chicken) for sandwiches...)
Thank you Brad!! I absolutely love the color I get from that Rodeo Rub fro PS!! Always a fire truck red!! Thanks for watching brother and have a great weekend!!
With the PID controller I would pick the 1600. My controller is getting swapped out now so hopefully it runs better now but the 1600 is certainly got a lot of Pros!!! Thanks for watching!!
Got to ask as i dont know and am very new to BBQ terminology. I got very interested in when you said Burp it and then let the bark set up again. Does this mean the bard gets crunchy after it was covered and soggy. Explain this process. Sorry if this is kind of amateur but i am learning. Thx. Really enjoying your videos
Brian burping means stop the cooking process and once the bark is set again then wrap it back up and rest it. If you don't do this sometimes it can over cook or lose some of that bark from all the moisture caught in the wrap! Thanks for watching!
can you add in your summary what gloves you use and are they heat resistant? I'm brand new to the smoke thing and purchased some silicon gloves.. well they fit like I have to whale flippers dangling off my arms... not very usable ay..
Hey Shawn not heat resistant. I just use some cotton liners and some nitrile groves over the top of them. When I am grilling I use 2 cotton gloves. I hate tongs and spatulas so the gloves work best for me. Hhaaha ya those whale fins suck for me too!! I get my gloves at Fleet Farm usually but with the Wu Flu I have had to get them from Amazon and pay twice the price!!! ugh Thanks for watching!!
Well Jake we don't always crush our cooks!! I love pulled chuck and we can have that in the fridge weekely and it always gets eaten!! Thanks for watching brother!!
Heck ya Eric I have done TriTip a couple times!! Just hard for me to find it here around by me unless I buy the marinated stuff!! They are good but I love just the plain salt pepper TriTip more!! I got plans to do on on a video once I get my new Santa Maria from Lone Star Grillz in!!! Thanks for watching Eric and I will check out your video soon!!
The gasses in the chamber can ignite and well you will hear a big kaboom! Once the fan kicks in and you hear that after burner sound you are all clear and it will just very smooth after that!! Great question!!
Hey Frank I lay it out pretty clear in the videos but if I have time to write down all the steps i can put them in the descriptions. Thanks for watching brother!!!
You do and you make it crazy simple which is why your my favorite channel. When im in a rush, i tend to not have adequate time to go thru video, i know "laziness" on my part, making more work for u......you got your hands full.
Are you having problems with it staying at temp ? I have this model and have had nothing but problem with it keeping temp. It’s always under by 20 to 50 degrees and it keeps me from making my food the way I would like it.
If you want the best you might want to look at the new Lone Star Grillz that will be coming out soon! I will have one as soon as they have enough controllers in stock!! This pit is very nice and now with the new updated firmware on the controller I am very happy with the performance. I will probably do a comparison video on a Traeger vs Pit Boss 1600 in a month or so!!??!! Also the best pellet grill I have to date is my Smoke Daddy Pellet Pro 1190!! That pit just cooks!! Nothing fancy but everything I have done on it has turned out incredible!! Thanks for watching!!
Not much on these. Depends how much is there! This is a nice pit especially after I got the new updated controller!! I got a new pit coming in a month or so and that pellet grill is a buy once cry once pit but it is going to be the best pit I have ever ran!! Thanks for watching!!
I found your videos while researching the pit boss pro 1600. I appreciate your honesty about its issues. Would you recommend it? if my budget is wide, would you recommend something else?
First wait until I get the firmware updated controller back in and lets see how that runs. I will say the best pit I own is my Smoke Daddy Pellet Pro 1190 but very soon I will have the new Lone Star Grillz new pellet grill and that thing might actually be the perfect pellet grill on the market!! Chris has thought about everything and came up with a pretty dang good design!! Bonus it is a 100% American made but it is double the price but you do get what you paid for!!! So if you got a little time wait for me to review that pit and then decide. Rec Tec and Camp Chef are both nice pits also!! Thanks for watching brother!!
Good news William!! My controller should be back with the new firmware update Monday!! So I will keep everyone posted on how it preforms!! This really is a nice cooker just needs to be tweaked a little!! Thanks for watching brother!!
Pellet Pro would be my choice. Draw back is you won’t have the easy access flame broiler but I use my 1190 on high all the time to grill! The controller in the 1190 is very accurate Juan and mine runs like a champ!!
I have this grill and I struggle with the time it takes to get to temps above 300-350. I see you did a “workaround.” Are you having the same issue and how would you recommend searing a steak with this?
@@DeadBrokeBBQ that would be a good video to compare the new results to prior. I’d love to see the comparison. I also have the updated controller and it still seemed slow to me, but seems to be getting better. Haven’t tried 400°+ yet, so I’m hoping I can effectively sear or reverse sear now
YA but I got contacted by Pit Boss and they are starting to swap out the controllers on the 1600 so hopefully that makes a difference!?!?! Stay tuned and thanks for watching!!
@@DeadBrokeBBQ Just bought mine today, did first burn in, cooled and I am running 30 degrees cooler than the controller states. Opened a case with PB hopefully they will swap mine out as well.
Great job Ricer! Guess who has some chuck roast and some Rodeo rub from PS? That's right...me! I cant wait to try it out.
Awesome Joe!! I really like the flavor of the rodeo rub on beef bro!! I hope you enjoy it also!! Certainly gives you that bbq color!! Thanks for watching brother and have fun on your cook!!
I just got a Pitboss and already smoked some baby back ribs on it. I can't wait to smoke more BBQ ! Great video and loving the channel so far.
That is the makings for some fine bbq sandwiches! Love bbq pulled beef!
Thanks Rus and you are part of the PS Seasoning family and man oh mighty this rodeo rub really gives it a crazy fire truck red smoke ring!! This rub might be closing in on my favorite for beef real soon!! Evereytime I have used it the beef is incredible!! Thanks for watching brother!!
@@DeadBrokeBBQ Yes, I was super impressed with the Rodeo rub! Great taste, and that color is incredible!
One of my favorites. I smoked a chuck roast last weekend in my 1600. I wrapped mine in butcher paper instead of foil with a little bit of beef tallow and OMG just about of the best things you could eat! Nice job Ricer! I love watching your videos!
Heck ya Chester I rendered out a bunch of brisket scrap for some beef tallow last week. Running Hot n Fast I I use foil but Low n Slow I use butcher paper or unwrapped. Thanks for watching my videos, I really appreciate it brother!!
Perfect timing. I took a beef roast out of the freezer last night to throw in my Pit Boss this weekend. Loving the warmer Wisconsin weather this week. This will be my second time smoking and have the beef roast, a rack of ribs and a few chicken thighs.
Wow awesome Becky that is a perfect cook!! Heck ya I am really enjoying this weather also!! Briskets on the 1190 and tomorrow it might be time for a wagyu tomahawk steak on the Pit Boss 1600!!!! Thanks for watching and hope you are enjoying your cook!!
I'm going to do my first long smoke on my new pitboss 1150 tomorrow. Live in Alberta Canada temperatures forecasted for -35. I'm going to pick up a welding blanket to help her out. I'll put an extra probe in see how she holds up in the extreme cold.
Heck ya and I bet it ran fine! Maybe a little longer than normal but it will still get the job done! Thanks for watching and stay warm?? hahahha at -35 everything feels warm!! ha ha
@@DeadBrokeBBQ Yup she ran like a champ. It was -35 had it set for 235 and it held temp perfectly no temp fluctuation on the pitboss temp reading. Threw extra probe in and it was reading 232-237 consistently. I was honestly very surprised how well it did.
Awesome!!!!!!
I love smoking chucks!
Bruce. Who the F is Bruce. lol Ain't no Bruce around here! Damn, that's a lot of Chuck. Great color. Ill wait on your update before sending mine in. Good show. Was waiting for Jason. Cheers.
Hahahha Bruce is one of my contacts from Pit Boss!! ha ha Well Chucky ended up on the the cutting room floor once I got the call about swapping out the controller!! ha ha I will say the scene was pretty good but hopefully the nightmare will end!! ha ha Thanks for watching Tommy!!
Keep it up Ricer and I'll have to upgrade! I love smoked chuck roast and baby Huey did a great job!
Ya Kevin and Pit Boss contacted me and we are swapping out the controller so hopefully the new one runs a little tighter to my desired temp!!??!! But heck getting the 10° temps increments is a good start!! Thanks for watching brother!!
Pro tip, if you don’t have a fat separator you can put it in a Tupperware container and let it gel in the refrigerator then just scrape off the fat!
Hey heck of a nugget of info right here!! Thanks for sharing this with the rest of the viewers to come Eric!!!
Smoke Chuck is the way I roll. Nice rubs. Good cook, looked great; bet it tasted even better!!
Heck ya Robert!! This Rodeo rub from PS Seasoning has become one of my favorite!! I love the color and it is always packed with flavor!! Give it a try and if you use my promo code you can save a few bucks!! The smoke ring always is fire truck red when I use it!!!! Thanks for watching!!
Chuck roast is always a lot of fun and easy to do, those look awesome Ricer! Baby Huey came through big time despite the difficulties. Awesome job brother!
Heck ya Charley!! I love smoked chuck and the 1600 is getting a little smarter or I am at least figuring out how to work around it!! Now Pit Boss called me and they want to swap out the controller so that is very exciting!! Thanks for watching bro and have a great weekend!!
Hey buddy looks great! I just smoked a chuck 2 days ago! Shredded it put it on bread with mozzarella and grilled it in a pan. I call it my mother chuckin grilled cheese! Lol! My family loves it great video have a great weekend bro!
That sounds like a winning combination right there Mike!!! One of these days I plan to show more of those types of cooks but it seems like every few weeks I get a new cooker so I never run out of just doing the main proteins on videos---I am spoiled!!! hahah Thanks for watching and it is warm here so I am certainly having a great weekend!!! I hope you are also!!
Got me wanting to do a roast on the stick burner now ...
Heck ya Skip!! I can have some smoked chuck around all the time just incase I want some good ole beefy smoked flavor!! Get on it brother and thanks for watching!!
Those chucks looked great my friend awesomeness in a affect
Thanks for watching!!
Yeah Chuck! The poor man's brisket!
Heck ya but I can get prime brisket cheaper than chuck these days!?!?! Soon we might call chuck the rich man's meat!! hahaha Thanks for watching and have a great weekend!!
I smoked a few roasts using the pit boss chop steak house seasoning injected with creole seasoning.
That sounds really good!! I might have to try that one of these days!! Thanks for watching!!
@@DeadBrokeBBQ
Put it on a Hawaiian buns, slider's and swiss cheese.
@@DeadBrokeBBQ
Put on smoke for about 1 to 2 hrs then put the roast in a pan with the rest of the creole and cover pan with foil until done.
Oshkosh WI here
Heck ya! Thanks for watching Jason!
Nicely done sir! I use that beef consomme for marinating steaks. I liked that color too!
Thanks Dickie!! Oh ya Consommé is the way for a good beefy flavor always!! Thanks for watching bro and have a great weekend!!
i've never had smoked chuck roast..... i'll have to try this!
Oh ya hands down one of my go to for some smoked beef!! Always good and you can use it for anything!! Tacos or we use it a lot with fried taters!!! Thanks for watching!!!
Love the kingsford aluminum pans
Heck ya, they work great!!
I would like to see you get the update done on the controller and retest and see if it will operate better.
I certainly will be doing that Kevin!! Be a while but I will do it!
I did it. Still having some challenges getting at temperatures above 300°. It gets there pretty well, but once it hits 300 it slows down quite substantially
Love a smoked chuck roast! Looks delicious Brother 👍🏻😋
Thanks Mike!! Ya we can always have a container on hand of some pulled beef in the fridge!! Sad thing is it doesn't last long around here!! Have a great weekend!!
That looks super tasty! Great work, Ricer!
Thanks Rob and I can say this cook was fantastic and packed with flavor!!!! Like always brother, I appreciate you watching and have a great weekend!!
Do you leave them in the pan when you put them to rest or remove them from the pan and wrap in foil then put to rest?? Thanks
Yes leave them in the pan until you are ready to shred them up. Thanks for watching!
Once ya start smoking Chucky.. you never stop.
I agree Tom!! We do them all the time around here because you can have at least 3 more meals with the leftovers! Tacos are always a must!!! Thanks for watching brother!!
going to try in a few weeks on kettle . Yours looks great !!
Awesome Mike!! I love smoked chuck!! Thanks for watching brother and make sure you take a picture of yours for the show when you do them!!
Looks good someday I will save some chuck from the meat grinder and make this
Heck ya brother!! I love a little pulled chuck!! Thanks for watching brother!!
Ricer, my 1600 seems to run 50-80 degrees cooler at the cooking grates than what is displayed on the smoke IT. In another video you mentioned that you were going to contact Pit Boss to see if there was a solution to the temperature differences. Were you able to get any value added info from them? Seems there should be something they should do to decrease the delta between displayed and actual grate temp. Thanks and keep the videos coming.
He mentions it in the last 30 sec. of the video;)...
@@thegalleryBBQ Thanks. I went ahead and opened a case on the pit boss site to hopefully get mine replaced as well. Appreciate the info as I missed that last 30 seconds. LOL
Hi Michael! Yes and I am glad you called them!! I officially got the word Thursday that they are swapping out the 1600 controllers for the new firmware update!! Thanks for watching and I got 1 more cook on mine before I do pull mine out and send it in!
Thanks for the help Tommy!! ha ha
Ya I leave little nuggets at the end of my videos from time to time!! So watch all of it!! hahaha
Awesome cook brother. Those chuck's looks nice.
Thank you Richard!! That rodeo rub is mighty tasty!
As usual great vid. And I love the new studio ✊🏾
Thanks Sherwin!!! Soon I might have a corner of every room in the house sectioned off for recording video!! ha ha Have a great weekend brother!!
I see so many people pull the chuck roast, for pulled beef sandwiches... does anyone just slice it? How's it hold up for slicing? (I'm just not a fan of pulled anything (pork, beef, chicken) for sandwiches...)
Slices up just fine. Similar to brisket. Someday I will do a video just slicing it up. Thanks for watching!
Awesome job like always thanks for sharing.
Thank you Brad!! I absolutely love the color I get from that Rodeo Rub fro PS!! Always a fire truck red!! Thanks for watching brother and have a great weekend!!
Awesome video Ricer!
Thank you brother!! Been a while and glad to see you back in the comments again!! Hope you are having a great weekend!!
My pit boss is off by 50 degrees also. They got sensor issues..
Ya DK but Pit Boss did contact me and we are swapping out the controller so we will see how the new one does!! Thanks for watching!!
@@DeadBrokeBBQ same here. Unfortunately it takes like an hour to install.
@@DK-pr9ny ya but better than a shrape stick in the ye!! hahah
How you like the pit boss 1600 vs OKlahoma Joe?
With the PID controller I would pick the 1600. My controller is getting swapped out now so hopefully it runs better now but the 1600 is certainly got a lot of Pros!!! Thanks for watching!!
This looks really good, I’m going to have to try this!
Oh ya Eric I love pulled chuck and we have it a couple times a month!!! I love using the leftovers for Tacos!!! Thanks for watching brother!!
Got to ask as i dont know and am very new to BBQ terminology. I got very interested in when you said Burp it and then let the bark set up again. Does this mean the bard gets crunchy after it was covered and soggy. Explain this process. Sorry if this is kind of amateur but i am learning. Thx.
Really enjoying your videos
Brian burping means stop the cooking process and once the bark is set again then wrap it back up and rest it. If you don't do this sometimes it can over cook or lose some of that bark from all the moisture caught in the wrap! Thanks for watching!
@@DeadBrokeBBQ do you pour the liquid out before resting or leave it there for the 2 hours?
Love me some chucks! Looks good brother
Thanks Toby!! I love the color I get from that Rodeo rub and man it has a great bbq flavor!! Thanks for watching bro and have. great weekend!!
can you add in your summary what gloves you use and are they heat resistant? I'm brand new to the smoke thing and purchased some silicon gloves.. well they fit like I have to whale flippers dangling off my arms... not very usable ay..
Hey Shawn not heat resistant. I just use some cotton liners and some nitrile groves over the top of them. When I am grilling I use 2 cotton gloves. I hate tongs and spatulas so the gloves work best for me. Hhaaha ya those whale fins suck for me too!! I get my gloves at Fleet Farm usually but with the Wu Flu I have had to get them from Amazon and pay twice the price!!! ugh Thanks for watching!!
@@DeadBrokeBBQ I noticed today Harbor Freight has some cotton liners for cheap... maybe they will work??
@@sj-xb4yz heck ya they will work! I use just the cheapos!!
This turned out a lot better than the ones I made lol. Great job bro! Looks delicious
Well Jake we don't always crush our cooks!! I love pulled chuck and we can have that in the fridge weekely and it always gets eaten!! Thanks for watching brother!!
Loving the videos. Going to get my 1st pellet smoker this summer. Will you ever review rec tec or grilla smokers? Thanks keep up the great videos
Hopefully someday both those companies reach out to me so I can get them in the mix also!! They both make a good grill!! Thanks for watching Gerald!!!
there is a firmware update for the pit boss controller
Yep and I talk about that in the last 20 seconds of the video. Mine is going in soon. Thanks for leaving a comment!!
@@DeadBrokeBBQ did it on my 1100 and it works great
Looks like that controller needs to be calibrated.
Ya I got my sent in for the firmware update and it runs like a champ now!! Thanks for watching!!
Well i know what im doin this weekend looks tastey
Heck ya Dawg!! This was so good and honestly this Rodeo Rub is probably going to be my new go to for sure!! Thanks for watching!!
Ricer, have you done a Tri tip yet? I just did a video on one and you don’t know what you are missing if not!
Heck ya Eric I have done TriTip a couple times!! Just hard for me to find it here around by me unless I buy the marinated stuff!! They are good but I love just the plain salt pepper TriTip more!! I got plans to do on on a video once I get my new Santa Maria from Lone Star Grillz in!!! Thanks for watching Eric and I will check out your video soon!!
I’ve only had the marinated stuff and it’s good! I’d like to find one that’s not marinated and treat it like a Brisket!
Ya that would be a fun cook!!
What happens if you keep the lid closed with the white smoke?
The gasses in the chamber can ignite and well you will hear a big kaboom! Once the fan kicks in and you hear that after burner sound you are all clear and it will just very smooth after that!! Great question!!
Is there anyway to can write down the recipe and temp settings of each cook? If not no worries
Hey Frank I lay it out pretty clear in the videos but if I have time to write down all the steps i can put them in the descriptions. Thanks for watching brother!!!
You do and you make it crazy simple which is why your my favorite channel. When im in a rush, i tend to not have adequate time to go thru video, i know "laziness" on my part, making more work for u......you got your hands full.
👍🏾👍🏾👍🏾👍🏾👍🏾
Are you having problems with it staying at temp ? I have this model and have had nothing but problem with it keeping temp. It’s always under by 20 to 50 degrees and it keeps me from making my food the way I would like it.
I did until I got my controller's firmware updated. Mine is running twice as good as it was prior!! Call customer service and get yours sent in!!
Been considering this grill or the Traeger Ironwood 885... What would you recommend? It's not a money thing. I want the best overall grill.
If you want the best you might want to look at the new Lone Star Grillz that will be coming out soon! I will have one as soon as they have enough controllers in stock!! This pit is very nice and now with the new updated firmware on the controller I am very happy with the performance. I will probably do a comparison video on a Traeger vs Pit Boss 1600 in a month or so!!??!! Also the best pellet grill I have to date is my Smoke Daddy Pellet Pro 1190!! That pit just cooks!! Nothing fancy but everything I have done on it has turned out incredible!! Thanks for watching!!
What kind of pellets?
Lumberjack 100% oak is what I used in this video. I typically always use a Lumberjack flavor. Thanks for watching!!
Did you trim them at all? Also you almost got me ditching my Traeger and my gas grill for this Pit Boss 1600
Not much on these. Depends how much is there! This is a nice pit especially after I got the new updated controller!! I got a new pit coming in a month or so and that pellet grill is a buy once cry once pit but it is going to be the best pit I have ever ran!! Thanks for watching!!
anyway you could do this with an eye of round roast?
Heck ya bro!! Now might be a little leaner but you can still run it to probe tender bro!! Enjoy and thanks for watching!!
I found your videos while researching the pit boss pro 1600. I appreciate your honesty about its issues. Would you recommend it? if my budget is wide, would you recommend something else?
First wait until I get the firmware updated controller back in and lets see how that runs. I will say the best pit I own is my Smoke Daddy Pellet Pro 1190 but very soon I will have the new Lone Star Grillz new pellet grill and that thing might actually be the perfect pellet grill on the market!! Chris has thought about everything and came up with a pretty dang good design!! Bonus it is a 100% American made but it is double the price but you do get what you paid for!!! So if you got a little time wait for me to review that pit and then decide. Rec Tec and Camp Chef are both nice pits also!! Thanks for watching brother!!
Big up 🔝
Thank you Bling!!! I appreciate you leaving a comment!!
Hey Jeff I’m thinking about doing one of these have you ever tried the pit boss brisket rub? Is it any good? Cheers 🍻
Bryan
I do not have the Pit Boss brisket rub but PS Seasoning does make most of Pit Boss's rubs!! Thanks for watching!!
Suprised Pit Boss has not addressed your issue with the controller being off. Frustrating when you get a new setup and have to learn the curve.
Good news William!! My controller should be back with the new firmware update Monday!! So I will keep everyone posted on how it preforms!! This really is a nice cooker just needs to be tweaked a little!! Thanks for watching brother!!
@@DeadBrokeBBQ I am waiting on the shipping label but they are taking care of me as well.
I seen you do a few cooks on the pit boss and they all look good. My question is pellet pro or pit boss?
Pellet Pro would be my choice. Draw back is you won’t have the easy access flame broiler but I use my 1190 on high all the time to grill! The controller in the 1190 is very accurate Juan and mine runs like a champ!!
I have this grill and I struggle with the time it takes to get to temps above 300-350. I see you did a “workaround.” Are you having the same issue and how would you recommend searing a steak with this?
I now have the updated controller and it runs a lot better! Thanks for watching!!
@@DeadBrokeBBQ that would be a good video to compare the new results to prior. I’d love to see the comparison. I also have the updated controller and it still seemed slow to me, but seems to be getting better. Haven’t tried 400°+ yet, so I’m hoping I can effectively sear or reverse sear now
@@mcs26 you should be able to sear but you might have to cheep it up a little higher than 400°. Ya I will do more videos on this pit!!
CHALLENGE - WHOLE PIG ON THE PIT BOSS - YOU KNOW YOU WANNA
Hahahah we will see Miles!! This cooker could fit a smaller whole hog but I want to cook a 200 pounder one of these days!! Thanks for watching!!
@@DeadBrokeBBQ Practice run. Good vids!
First!
Hahahah thanks Brent!! and yes I saw you were the first!! hahaha Have a great weekend!
Spend all that money to be 50 to 60 degrees off?
YA but I got contacted by Pit Boss and they are starting to swap out the controllers on the 1600 so hopefully that makes a difference!?!?! Stay tuned and thanks for watching!!
@@DeadBrokeBBQ good to hear. I like your indoor cook area. I bet it is nice in the winter and rain.
@@DeadBrokeBBQ Just bought mine today, did first burn in, cooled and I am running 30 degrees cooler than the controller states. Opened a case with PB hopefully they will swap mine out as well.