Great video Zack! I’ve had by PBV4PS2 for about 3 years and I’m still learning about it. The shelf hack I’d never seen before but I will use it in the future. The best hack I can offer is replacing the 4 Phillips head screws that hold the burn pot cover with 1/4”-20x1/2” hex head screws. It makes getting the cover off to clean a 1000 times easier than trying to get those screws out that are full of harder grease drippings. Smoke on my Brother!!
I like to use those aluminum pans for the excess fat that comes off when trimming brisket. I leave that on the bottom shelf and use the tallow to dress the brisket at different stages of the cook. Some people even like to eat the fat after it crisps up from the smoke.
I’m feel sorry for people that don’t cook that tallow down and keep it. I love it. I cook with it almost daily. I add a scoop of it into just about anything I’m cooking with olive oil to add that rich flavor to the dish. Thanks for watching! Smoke on!!!
Gotta say, the best chemical to spray on your glass is Pit Boss glass cleaner. Available at Lowes. This stuff is so much more effective that Dawn Power Wash that I almost can’t believe it’s something you’d want on your interior smoker surface. No scraping, just paper towels. Amazing.
Great video! One thing you hit on was the temp reading at the built in may not be consistent with the temp at the place where you protein is located. I happened to buy a MeatStick. The current model has 3 temperature sensors going down the probe, but it also has a 4th on the end sticking out that does ambient. Really love it
Hey Zack, Another issue I've noticed with the fire pot is when you remove it sometimes a few pellets will fall out of the auger and when you insert the fire pot they get caught behind it and won't let the pot go all the way in.
I stack one grate on top and one grate in the middle slot with tin foil. So I don’t take up space. Once I figured out like you that you can stack a grate on the top groove I knew I could put a grate right under it in the slot with foil to help with clean up. Also I use the water pan to burn real post Oak chunk. I use 4 mesquite charcoal’s with 3 post oak chunks on the coals. I put a small water pan on the heat deflector.
Hey Zach, another idea is to spray the grate you are using with cooking spray before placing the protein directly on it. One issue I seem to have is once the cook temp reaches the desired temperature selected for your probe, the smoker goes to a keep-warm setting of 130 degrees. I 've needed the smoker to get going again and several times the auger kicks on but the igniter doesn't keep up causing a log jam of unburned pellets in the ash can. Any ideas? It has happened many times to me. Has it happened to anyone else? Thanks, Rob
no. It happens once the probe reaches the temp I set on the App. Then the smoker temperature automatically goes into some kind of a keep warm mode itself. If I want to continue the cook I change the temp back to what I want but almost every time the smoker will begin to feed pellets and a backup starts to happen. I have to shut down the smoker completely and remove the ash can and clean out any pellets that overfed and then when the smoker completely shuts off I can begin the cooking process again. Hope this makes sense@@TheAmericanSmoke
On my vertical Pro my temperature never lines up with the setting on the controller it usually averages about 50 degrees less than what I have it set on .
I had those problems. I ended up needing a new control panel. Here is my installation and explanation video. ruclips.net/video/PwVBvO9eAZ0/видео.htmlsi=_QmN3B8P6TIUU2lt
Does using the aluminum pan affect the temps inside the chamber? I just picked up my first smoker ( same vertical one you have) and am having issues with temps throughout the chamber and I'm not sure if there is a problem or if it's just a learning curve for me. I did some wings and I had them on a cooling rack on top of a baking sheet to try and control any mess. I hung a probe from the rack above my wings. I set the controller to 250, according to the heat sensor she ran nicely at 250, but my probe was reading 190. After my cook, I ran it at the exact same 250 setting with nothing but the water pan (with water) and the probe held around 245. Any tips? Should I just run the controller temp at whatever is required to achieve my desired cook temp at the probe? Thanks in advance for any and all advice!
Yes, using the pan with the cooling rack for the wings is going to alter the flow of air around the wings and cause the air above the wings to be cooler. Because one, the air coming from below is deflected and secondly, because the wings are cooler. Typically, if you move the drip pan to a shelf below the wings, this problem is greatly reduced I hope this helps. Smoke on!!!
No offense but, personally I think from the looks of things you need to head to the $ store or Lowes for a gallon of Awesome and do a deep cleaning inside and out. Another thing that I use are probe clips to hold the probe on the grate. Saves on screwing up the wires.
@@TheAmericanSmoke I can identify with that. I can't remember when I last used my 18" WSM, Then I got the Performer and now I seem to use the latest the PBTT. The PBV3, the decked out Camp Chef Deluxe24 are in the garage. My 8x10 patio here at the apartment is pretty darn full. You at least have a house and plenty of room.
The best thing I did was remove that silly pellet grate. Now I can just reach in and grab a handful to to fill my smoke tubes.
Exactly! Thanks for watching. Smoke on!!!
That was the first thing I done to mine also. Same for my Austin XL
Thanks Zach! I love watching my protein smoke!
Exactly! Happy Thanksgiving! Smoke on!!!
Great video Zack! I’ve had by PBV4PS2 for about 3 years and I’m still learning about it. The shelf hack I’d never seen before but I will use it in the future. The best hack I can offer is replacing the 4 Phillips head screws that hold the burn pot cover with 1/4”-20x1/2” hex head screws. It makes getting the cover off to clean a 1000 times easier than trying to get those screws out that are full of harder grease drippings. Smoke on my Brother!!
That’s solid advice! Thanks for watching. Smoke on!!!
I like to use those aluminum pans for the excess fat that comes off when trimming brisket. I leave that on the bottom shelf and use the tallow to dress the brisket at different stages of the cook. Some people even like to eat the fat after it crisps up from the smoke.
I’m feel sorry for people that don’t cook that tallow down and keep it. I love it. I cook with it almost daily. I add a scoop of it into just about anything I’m cooking with olive oil to add that rich flavor to the dish.
Thanks for watching! Smoke on!!!
Haha I lost it at the 'now you can play with your auger' haha, gave me a good laugh, love your sense of humor bro! Great vid, good to see a PBV4 one!
😅 thanks for watching! Happy Holidays! Smoke on!!!
Gotta say, the best chemical to spray on your glass is Pit Boss glass cleaner. Available at Lowes. This stuff is so much more effective that Dawn Power Wash that I almost can’t believe it’s something you’d want on your interior smoker surface. No scraping, just paper towels. Amazing.
I’ve had others vouch for the pit boss cleaner. Must be pretty good. Thanks for the recommendation.
Smoke on!!!
Great video! One thing you hit on was the temp reading at the built in may not be consistent with the temp at the place where you protein is located. I happened to buy a MeatStick. The current model has 3 temperature sensors going down the probe, but it also has a 4th on the end sticking out that does ambient. Really love it
I’m like my meat stick. I think you have a newer one than me.
Thanks for watching! Smoke on!!!
Always use a foil tray with water at the bottom the original water tray evaps to fast on a long cook and I hate to continue to open the door
Exactly! If you lookin, you ain’t cookin!
As always, great video with great content. Smoke on and cheers!
Much appreciated! Smoke on!!!
Hey Zack, Another issue I've noticed with the fire pot is when you remove it sometimes a few pellets will fall out of the auger and when you insert the fire pot they get caught behind it and won't let the pot go all the way in.
I’ve had that happen as well.
Thanks for watching and for sharing
Great video we all learn as wre go. Happy Thanksgiving smoke on.
Happy Thanksgiving!
I stack one grate on top and one grate in the middle slot with tin foil. So I don’t take up space. Once I figured out like you that you can stack a grate on the top groove I knew I could put a grate right under it in the slot with foil to help with clean up.
Also I use the water pan to burn real post Oak chunk. I use 4 mesquite charcoal’s with 3 post oak chunks on the coals.
I put a small water pan on the heat deflector.
That sounds very interesting
Hey Zach, another idea is to spray the grate you are using with cooking spray before placing the protein directly on it.
One issue I seem to have is once the cook temp reaches the desired temperature selected for your probe, the smoker goes to a keep-warm setting of 130 degrees. I 've needed the smoker to get going again and several times the auger kicks on but the igniter doesn't keep up causing a log jam of unburned pellets in the ash can. Any ideas? It has happened many times to me. Has it happened to anyone else?
Thanks, Rob
Is this happening on programmed cooks?
no. It happens once the probe reaches the temp I set on the App. Then the smoker temperature automatically goes into some kind of a keep warm mode itself. If I want to continue the cook I change the temp back to what I want but almost every time the smoker will begin to feed pellets and a backup starts to happen. I have to shut down the smoker completely and remove the ash can and clean out any pellets that overfed and then when the smoker completely shuts off I can begin the cooking process again. Hope this makes sense@@TheAmericanSmoke
That’s strange. First thing I would do is delete the app and reinstall. Next I would be calling Pit Boss about a possible faulty control panel.
OK sounds like a good idea Zach. Thank you. Great tips and videos by the way. Thanks for putting them together !!@@TheAmericanSmoke
Your welcome! Good luck with your smoker. Smoke on!!!
Big like 😊😊😊
Thank you! Smoke on!!!
On my vertical Pro my temperature never lines up with the setting on the controller it usually averages about 50 degrees less than what I have it set on .
I had those problems. I ended up needing a new control panel.
Here is my installation and explanation video.
ruclips.net/video/PwVBvO9eAZ0/видео.htmlsi=_QmN3B8P6TIUU2lt
@@TheAmericanSmokethanks man
Does using the aluminum pan affect the temps inside the chamber? I just picked up my first smoker ( same vertical one you have) and am having issues with temps throughout the chamber and I'm not sure if there is a problem or if it's just a learning curve for me. I did some wings and I had them on a cooling rack on top of a baking sheet to try and control any mess. I hung a probe from the rack above my wings. I set the controller to 250, according to the heat sensor she ran nicely at 250, but my probe was reading 190. After my cook, I ran it at the exact same 250 setting with nothing but the water pan (with water) and the probe held around 245. Any tips? Should I just run the controller temp at whatever is required to achieve my desired cook temp at the probe? Thanks in advance for any and all advice!
Yes, using the pan with the cooling rack for the wings is going to alter the flow of air around the wings and cause the air above the wings to be cooler. Because one, the air coming from below is deflected and secondly, because the wings are cooler. Typically, if you move the drip pan to a shelf below the wings, this problem is greatly reduced
I hope this helps. Smoke on!!!
No offense but, personally I think from the looks of things you need to head to the $ store or Lowes for a gallon of Awesome and do a deep cleaning inside and out. Another thing that I use are probe clips to hold the probe on the grate. Saves on screwing up the wires.
😂 you are correct about needing a cleaning. Probe clips are a great idea. Smoke on!!!
@@TheAmericanSmoke Usually you're so damn neat I just had to give you a little grief. The devil made me do it.😈
@johnmanthey2683 I need it! 😂 I been slacking since I picked up the second smoker.
@@TheAmericanSmoke I can identify with that. I can't remember when I last used my 18" WSM, Then I got the Performer and now I seem to use the latest the PBTT. The PBV3, the decked out Camp Chef Deluxe24 are in the garage. My 8x10 patio here at the apartment is pretty darn full. You at least have a house and plenty of room.
Nice shirt. Where did you get it?
That’s a tuff one. I believe the it came from a Belk. It’s an IZOD
@@TheAmericanSmoke awesome thanks!