In cold weather, don’t forget the stack extension, and some insulation around the pipe for draft purposes. Moving blankets are wool, and work well, for insulation around the smoker.
Darrin, I cant thank you enough for this video. I recently purchased a Pit Boss FB700. Bj,s Club had it on sale for $250.00 I literally jumped on it as it is normally just south of $400.00. I had been looking at other models that were a bit larger and had the smokestack and obviously cost more. This very simple inexpensive modification is just what I needed. Love the using of the washers to plug the holes in the back. I never would have thought of that. I knew I could buy a smokestack to install but was trying to think of a way to seal off the holes. Thanks Man!!
No problem boss. I got mine at a steal too, but after some fairly cheap and easy modifications, this thing has cooked hundreds of pounds of food without a hiccup.
@@darrinv.1553 That’s great to hear. I had a gas vertical smoker but temp control was so difficult and the wood chips would ignite in spite of soaking them and I wound up with direct heat. We had a very windy day and the smoker tipped over and it never worked right since. I think the door bent and allowed to much air in. Did you ever do a video of the PID modification you talked about?
@@avicohen7346 it's a plug and play so not much to really document and when I recorded the video of the install, my phone ran outta memory halfway thru and didn't save 90% of it lol.
If you have access to a grinder you could flatten off one edge of each washer so they’ll set flush to the metal strip and miss the inner screws. Also, I get square refrigerator magnet ads from lawyers that you could use for a quick and cheap way to cover the back holes as an experiment.
Did these fit well? I saw a comment above about using 1/2" electrical knockout seal. I measured mine and they come just about 1 inch diameter so this seems like it would be closer to accurate.
@@cabralj3 This humble grill has not left me wanting for more. I love the sear door for a quick browning of steaks or burgers. Traeger doesn’t have that!
@@cabralj3 Umm, I think so? “They say” it makes the temp more stable and I think it probably does, but I’m not that fixated on the exact temp fluctuations. I love how the chimney makes my “Classic 700” look.
Nice job... did the same with my 700fb. Only difference was I used lock washers on the inside due to heating up and cooling down might allow the bolts to come loose. I take my vent cap off while cooking.
Rider65 Issue? What issue? Those bolts are going to get so coated with smoke and grease that they will never loosen up and fall apparat. You grill wackos love to worry about nothing. Just look at any FB pellet group and you people act like an insane asylum! Nut.
Thank you, have a nut and bolt shop I will be going to soon. And the idea is to force air flow WHERE WE WANT IT not to change the machine, per sa. It is a GLORIFIED OUT DOOR OVEN, that I want a better path, of smoke on.😅😅😅😅 happy smoking, and thanks again.😊
Afternoon . . . just wanted to pass on a few insights about your video . . your method works well but there is a much easier way of plugging the 7/8" dia. holes. You can find 4 paks (yess it takes two) of 7/8" metal hole plugs . . nickel plated (sp-875-nk) $5.61 each. These fit the holes perfectly. Once inserted, have some one hold the plug in place (from the outside) as you reach inside and fold the metal fingers in against the grill . . this locks the plug into place and repeat. Easy to install and they look good !! :o)
Does Pitt Boss make an accessory to plug those holes since the already have the place there to put a chimney? I’m curious why they would have the place for the chimney already there if there isn’t.
Thank you for the video. Questions. Do you really need the smoke stack for better airflow? Or is it really a visual thing? (I prefer to have the stack too). Cheers!
I found it really did help my airflow. I use the big kahuna from smoke daddy and it's over on the left of my pit. It forces smoke over the food and out the stack instead of just randomly releasing smoke from little holes in the back.
The holes in the back are tiny and spaced across the whole back. All the holes would release different amounts of smoke at different times. I wanted better airflow basically and it flows much better with the stack on it.
just curious. wouldnt the stack on the right side cause uneven temp. i would think the grill will have better temp control using the back holes..it seems like the right side will stay cooler as the air flows out and left side will cook hotter. have you tested this yet
Tested it numerous times. Heat was very uneven with the holes in back. My smoke comes in the left side from the big kahuna, goes up and over the meat and goes out the stack. She runs like a champ now. Every pit is going to have hot spots, that just boils down to knowing your pit. My right side actually runs about 10° hotter.
Great idea using the washers and bolts.I am currently using a smoker with a stack on the right side. I have a hotspot on the left side. I just bought this pit boss for my mom. When you closed the vent holes and added the stack, did it create a hotspot? Did it improve the cooking at all? What is the real benefit of adding the stack? Thanks
The hot spot is directly above the burn pot, but I keep a pizza stone over it to help diffuse. The stack was mainly to help smoke flow. My temps were always inconsistent inside and some holes would release tons of smoke and others wouldn't release any. The stack basically helped the air flow and temp fluctuations.
I'm interested in this model as well and was concerned that it didn't have a smoke stack. What problems were you having that prompted you to make this modification? I don't necessarily plan on buying a PID. If you tested the results before and after the modification without the PID where the results significantly different? Also, a smoke stack diameter is what, 2, 3 inches? I wonder what the results would be if you plugged all but the two holes on the end. Would that also move air and smoke across the meat. I wonder if it would just be easier to consider the next size up, the 820 with the stack installed... Thanks for an informative video!
The PID was the first thing I changed. Temp swings were all over the place. One cook got up to 405 and I was set at 225. The end cap comes off the 700 and the stack from smoke daddy is a direct bolt on. I definitely noticed an even smoke flow and temps all across the grates. Also added the smoke daddy big kahuna since I come from stick burners and was craving more smoke. Hope this helps!!!
@@darrinv.1553 thank you. So I had messaged pit boss and asked about doing this to my smoker. They advised against it and stated that it’ll void my warranty and would throw off the calibration and cause temperature issues as it was designed to operate with the holes located in the back. Now I’m torn if I do it 😔
Well I happen to have a 10k member Pitboss group and have been smoking meat for 2 decades. I also have the smoke daddy PID controller on mine. It's done hundred's of cooks with zero hiccups. Your choice tho lol. facebook.com/groups/407121390000498/?ref=share
@@darrinv.1553 do I need to replace my controller or do you think it’ll still be safe to just put the stack on with the original setup? Thank you for all your help. I don’t doubt it’ll work. I just want to make sure I cover all my basis prior to purchasing the stack.
You don't NEED to do anything, but if you want your pit to run to it's full potential, you need a PID controller. Otherwise it's just a timed algorithm. I was having crazy spikes on mine and reached out to a group sponsor. They got me dialed in!!
Hi Darren. Since using the grill with the smoke stack have you had any issues with the temperature staying regulated? I am assuming you have not had any issues, but wanted to just check before I added a smoke stack.
I did, but my old phone was being a pain in the ass and deleted everything. It was a fairly easy install. Most everything was plug and play. It took me about 3 hours from start to finish on my 1st one, but I just helped my buddy do his and had it knocked out in 90 minutes.
Thanks for the very informative video. Curious, is a smoke stack necessary or can I just take the cap off the side and let the smoke escape that way or will too much heat escape? Thanks new to smoking
I would add the stack to help the flow of air, but you certainly don't have to. A stack will also keep the side of your grill clean and not gunked up with smoke residue.
Darrin I see you did this video in 2018 I am looking at getting this Smoker. My question is if i add the stack how much does temp fluctuate without the PID?
It's still going to fluctuate quite a bit because of the design. Anything without a PID controller will fluctuate, even your home oven will fluctuate quite a bit. I'd say 50° up or down would be fairly normal. The stack won't really regulate temp that much. I added it for even smoke distribution.
I called Pit Boss wanting to order a smoke stack straight from them for my 700FB. They recommended against it because the temperatures will fluctuate as the grill wasn't designed to have the smoke stack. I want the stack just because it looks cool but didn't go for the the 820 because it would be too big for my needs. Do you have problems keeping a constant temp?
Don't order it from them. Order it from smoke daddy like I recommended. I have the Smoke Daddy complete PID kit as well, but mine stays solid. Temp doesn't fluctuate hardly at all. Just run a test yourself with those silly little holes in the back. Each one will release a different amount of smoke constantly. That's what throws off the temp and makes hot spots.
Aaron, the 700fb comes with vent holes in the back and the side stack. No one did any cutting lol. The little holes in back don't allow for adequate venting and aren't big enough. Simply cap them, remove your vent stack cover and add a regular smoke stack. We're not reinventing the wheel 😂
@@teon39 I see you put that same bad attitude into your grammar and probably everything else you do. We lost two space shuttles on that same attitude! “Should we move the satellite and look for tile damage on the wing? No, it’s too much work, we never had a problem before, screw it, it’s good enough”.
I run the big kahuna from smoke daddy so my setup wouldn't be a good comparison. I did notice much better smoke flow even before I installed the big kahuna.
That stack will only create hot/cool spots across the grill now. The holes work better for stable temps. You don't need the stack unless you want it for looks.
I could agree with you, but then we'd both be wrong. I did extensive testing before and after. Temps are much more stable now than they were prior to the stack being added.
Many of these grills do NOT have the smoke stack. Why are the holes there to start with if you're going to just plug them? Newbe pellet griller just wants an education.
In cold weather, don’t forget the stack extension, and some insulation around the pipe for draft purposes. Moving blankets are wool, and work well, for insulation around the smoker.
@@duanebaalson2287 where I'm at I don't really run into issues. I recommend cheap welding blankets from harbor freight if you live in extreme cold 👍
Darrin, I cant thank you enough for this video. I recently purchased a Pit Boss FB700. Bj,s Club had it on sale for $250.00 I literally jumped on it as it is normally just south of $400.00. I had been looking at other models that were a bit larger and had the smokestack and obviously cost more. This very simple inexpensive modification is just what I needed. Love the using of the washers to plug the holes in the back. I never would have thought of that. I knew I could buy a smokestack to install but was trying to think of a way to seal off the holes. Thanks Man!!
No problem boss. I got mine at a steal too, but after some fairly cheap and easy modifications, this thing has cooked hundreds of pounds of food without a hiccup.
@@darrinv.1553 That’s great to hear. I had a gas vertical smoker but temp control was so difficult and the wood chips would ignite in spite of soaking them and I wound up with direct heat. We had a very windy day and the smoker tipped over and it never worked right since. I think the door bent and allowed to much air in. Did you ever do a video of the PID modification you talked about?
@@avicohen7346 it's a plug and play so not much to really document and when I recorded the video of the install, my phone ran outta memory halfway thru and didn't save 90% of it lol.
1/2” electrical knockout seal works perfect and cost a lot less
Knockouts work great and so easy $2.13
@@carlhefner2398 got a link, by chance?
Fake News! 1/2” will fall right through, it’s 7/8”
Thanks for this
Thanks for the tip. I recently bought a 700 series and wanted to install a smokestack. Your video was very helpful.
If you have access to a grinder you could flatten off one edge of each washer so they’ll set flush to the metal strip and miss the inner screws. Also, I get square refrigerator magnet ads from lawyers that you could use for a quick and cheap way to cover the back holes as an experiment.
Hi
If you put a smokestack without close the back holes, what will happen
@@jolevyben Magnets loose their magnetism if heated, so they will just fall of.
7/8 in. Nickel Plated Steel Hole Plug, snap in,
by Everbilt.
$2.78 at Home Depot, Aisle 14, Bay 18.
Did these fit well? I saw a comment above about using 1/2" electrical knockout seal. I measured mine and they come just about 1 inch diameter so this seems like it would be closer to accurate.
Does this work well? Should I do this? Or buy a more expensive Traeger
@@cabralj3 This humble grill has not left me wanting for more. I love the sear door for a quick browning of steaks or burgers. Traeger doesn’t have that!
@@catlady8324 are the steel hole plugs with chimney worth using ?
@@cabralj3 Umm, I think so? “They say” it makes the temp more stable and I think it probably does, but I’m not that fixated on the exact temp fluctuations. I love how the chimney makes my “Classic 700” look.
Nice job... did the same with my 700fb. Only difference was I used lock washers on the inside due to heating up and cooling down might allow the bolts to come loose. I take my vent cap off while cooking.
Tip....use" thread lock" on the screw and that would solve the issue. Bbq time
Rider65 Issue? What issue? Those bolts are going to get so coated with smoke and grease that they will never loosen up and fall apparat. You grill wackos love to worry about nothing. Just look at any FB pellet group and you people act like an insane asylum! Nut.
Thank you, have a nut and bolt shop I will be going to soon. And the idea is to force air flow WHERE WE WANT IT not to change the machine, per sa. It is a GLORIFIED OUT DOOR OVEN, that I want a better path, of smoke on.😅😅😅😅 happy smoking, and thanks again.😊
Afternoon . . . just wanted to pass on a few insights about your video . . your method works well but there is a much easier way of plugging the 7/8" dia. holes. You can find 4 paks (yess it takes two) of 7/8" metal hole plugs . . nickel plated (sp-875-nk) $5.61 each. These fit the holes perfectly. Once inserted, have some one hold the plug in place (from the outside) as you reach inside and fold the metal fingers in against the grill . . this locks the plug into place and repeat. Easy to install and they look good !! :o)
Opps sorry . . found these on EBAY . .
Mine was all free with stuff I found at the shop. Can't beat free!!!
Mark just curious I measured my holes and they are 3/4 of an inch I have a pb700 classic they aren't 7/8 any reason yours are bigger?
Mark I stand corrected I measured mine in the daylight and they are indeed 7/8th
Thanks bro I’ve been thinking how I could this so I could put a smoke stack on!!!! 👍🏾👍🏾👍🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
too much money...I used aluminum duct tape rated for heat!
Really useful
Another option: I used a 1” wide strip of aluminum stock all the way across and secured with #6 3/4 inch bolts and wing nuts. Cost about 8 bucks.
I think (5) 1/2" or 3/4" long bolts would be more than sufficient...
Does Pitt Boss make an accessory to plug those holes since the already have the place there to put a chimney? I’m curious why they would have the place for the chimney already there if there isn’t.
Pit Boss does not sell anything like this nor do they sell the stacks. I got that from Smoke Daddy.
Any I’ll effects with burn back or anything of that nature? Some folks seem to think the vent holes are needed for keeping burn pot from dying out?
Nope, she's still going strong.
Thank you for the video. Questions. Do you really need the smoke stack for better airflow? Or is it really a visual thing? (I prefer to have the stack too). Cheers!
I found it really did help my airflow. I use the big kahuna from smoke daddy and it's over on the left of my pit. It forces smoke over the food and out the stack instead of just randomly releasing smoke from little holes in the back.
Nice video, but you really need to invest in a socket set. =D
I have a 16k toolbox in the garage, but I used what I had in the basement and it worked just fine!!!
What prompted you to modify the grill rather than leave it as it was? Did you have issues?
The holes in the back are tiny and spaced across the whole back. All the holes would release different amounts of smoke at different times. I wanted better airflow basically and it flows much better with the stack on it.
just curious. wouldnt the stack on the right side cause uneven temp. i would think the grill will have better temp control using the back holes..it seems like the right side will stay cooler as the air flows out and left side will cook hotter. have you tested this yet
Tested it numerous times. Heat was very uneven with the holes in back. My smoke comes in the left side from the big kahuna, goes up and over the meat and goes out the stack. She runs like a champ now. Every pit is going to have hot spots, that just boils down to knowing your pit. My right side actually runs about 10° hotter.
Use the right tool for the job! Big crescent was a overkill but very good video!
Came here to say the same thing lol
Great idea using the washers and bolts.I am currently using a smoker with a stack on the right side. I have a hotspot on the left side. I just bought this pit boss for my mom. When you closed the vent holes and added the stack, did it create a hotspot? Did it improve the cooking at all? What is the real benefit of adding the stack? Thanks
The hot spot is directly above the burn pot, but I keep a pizza stone over it to help diffuse. The stack was mainly to help smoke flow. My temps were always inconsistent inside and some holes would release tons of smoke and others wouldn't release any. The stack basically helped the air flow and temp fluctuations.
Can you shoot a link to the PID controller you have as well? Nice video. I'm going to do the same but probably use shorter bolts:-)
Here ya go!!
smokedaddyinc.com/product/pellet-pro-pid-controller-complete-pellet-grill-upgrade-kit/
I'm interested in this model as well and was concerned that it didn't have a smoke stack. What problems were you having that prompted you to make this modification? I don't necessarily plan on buying a PID. If you tested the results before and after the modification without the PID where the results significantly different? Also, a smoke stack diameter is what, 2, 3 inches? I wonder what the results would be if you plugged all but the two holes on the end. Would that also move air and smoke across the meat. I wonder if it would just be easier to consider the next size up, the 820 with the stack installed... Thanks for an informative video!
The PID was the first thing I changed. Temp swings were all over the place. One cook got up to 405 and I was set at 225. The end cap comes off the 700 and the stack from smoke daddy is a direct bolt on. I definitely noticed an even smoke flow and temps all across the grates. Also added the smoke daddy big kahuna since I come from stick burners and was craving more smoke. Hope this helps!!!
What cover do I need after upgrading my Classic with this mod>
I keep mine inside, but the 820 cover should fit as well as many Traeger and other pellet grill covers with the stack.
Did you bend the washers at all to contour to the curve? If not, does it leak any smoke from there? Thank you
Nope, just cranked them down. Zero smoke leaks.
@@darrinv.1553 thank you. So I had messaged pit boss and asked about doing this to my smoker. They advised against it and stated that it’ll void my warranty and would throw off the calibration and cause temperature issues as it was designed to operate with the holes located in the back. Now I’m torn if I do it 😔
Well I happen to have a 10k member Pitboss group and have been smoking meat for 2 decades. I also have the smoke daddy PID controller on mine. It's done hundred's of cooks with zero hiccups. Your choice tho lol.
facebook.com/groups/407121390000498/?ref=share
@@darrinv.1553 do I need to replace my controller or do you think it’ll still be safe to just put the stack on with the original setup? Thank you for all your help. I don’t doubt it’ll work. I just want to make sure I cover all my basis prior to purchasing the stack.
You don't NEED to do anything, but if you want your pit to run to it's full potential, you need a PID controller. Otherwise it's just a timed algorithm. I was having crazy spikes on mine and reached out to a group sponsor. They got me dialed in!!
Hi Darren. Since using the grill with the smoke stack have you had any issues with the temperature staying regulated? I am assuming you have not had any issues, but wanted to just check before I added a smoke stack.
I also have the Smoke Daddy PID controller added. That's ideally what got my temps regulated.
@@darrinv.1553 do you have that video so we can see it?
I did, but my old phone was being a pain in the ass and deleted everything. It was a fairly easy install. Most everything was plug and play. It took me about 3 hours from start to finish on my 1st one, but I just helped my buddy do his and had it knocked out in 90 minutes.
Nice mod!
Thanks for the very informative video. Curious, is a smoke stack necessary or can I just take the cap off the side and let the smoke escape that way or will too much heat escape? Thanks new to smoking
I would add the stack to help the flow of air, but you certainly don't have to. A stack will also keep the side of your grill clean and not gunked up with smoke residue.
You can also close the stack part way when used in cold temperatures to conserve heat.
Darrin I see you did this video in 2018 I am looking at getting this Smoker. My question is if i add the stack how much does temp fluctuate without the PID?
It's still going to fluctuate quite a bit because of the design. Anything without a PID controller will fluctuate, even your home oven will fluctuate quite a bit. I'd say 50° up or down would be fairly normal. The stack won't really regulate temp that much. I added it for even smoke distribution.
@@darrinv.1553 Do I get the whole PID kit?
I got the entire kit, but you can get by with just the PID controller.
I called Pit Boss wanting to order a smoke stack straight from them for my 700FB. They recommended against it because the temperatures will fluctuate as the grill wasn't designed to have the smoke stack. I want the stack just because it looks cool but didn't go for the the 820 because it would be too big for my needs. Do you have problems keeping a constant temp?
Don't order it from them. Order it from smoke daddy like I recommended. I have the Smoke Daddy complete PID kit as well, but mine stays solid. Temp doesn't fluctuate hardly at all. Just run a test yourself with those silly little holes in the back. Each one will release a different amount of smoke constantly. That's what throws off the temp and makes hot spots.
My 700FB fluctuates so much I’m on the verge of selling it. I set it at 225 after preheating. It’ll be fine for a little come back and it’s at 290.
Hence why I got the PID controller. Your home oven operates the same way. I have zero issues now that I got the new controller.
What’s the point in having the stack hole and welded nuts if it’s not meant to have one? So you just cut holes in my god damned grill for no reason?
Aaron, the 700fb comes with vent holes in the back and the side stack. No one did any cutting lol. The little holes in back don't allow for adequate venting and aren't big enough. Simply cap them, remove your vent stack cover and add a regular smoke stack. We're not reinventing the wheel 😂
I used aluminum foil tape on the back of mine.
Ghetto style.
@@catlady8324 if it works so what
@@teon39 I see you put that same bad attitude into your grammar and probably everything else you do. We lost two space shuttles on that same attitude! “Should we move the satellite and look for tile damage on the wing? No, it’s too much work, we never had a problem before, screw it, it’s good enough”.
Have you noticed a difference in smoke flavor?
I run the big kahuna from smoke daddy so my setup wouldn't be a good comparison. I did notice much better smoke flow even before I installed the big kahuna.
Will this fit the classic version????
No idea. I have the 700fb so that's all I can be sure of. You could always measure the opening and call smoke daddy to get the dimensions???
According to the reviews on Amazon, Yes. Search “Pellet Smoke Stack”.
I buy one smokestack in Amazon and it's just fine
Mine doesn’t have the cap!! 😢
Mine didn't either, I added it.
Just use heat tape and things are good.
That stack will only create hot/cool spots across the grill now. The holes work better for stable temps. You don't need the stack unless you want it for looks.
I could agree with you, but then we'd both be wrong. I did extensive testing before and after. Temps are much more stable now than they were prior to the stack being added.
5 stainless snap plugs would have saved you work on those vent holes.
Ehhh, a few minutes of time for nuts and bolts I had around the house seems like a fair trade.
@@darrinv.1553 stack looks good on it!"
Many of these grills do NOT have the smoke stack. Why are the holes there to start with if you're going to just plug them? Newbe pellet griller just wants an education.