I think the most frustrating thing is accidentally leaving the smoker uncovered and having the rain swell all the pellets in the hopper and turn the pellets in the auger into concrete. Keep your smoker DRY ! 😅
Agree. Learned the hard way. Stripped the auger motor. Amazon had a replacement for under $30. Keep your smoker dry and it will last a long time. Another thing to consider is to place disposable aluminum trays under the grate foe easy clean up.
I live in south central Kentucky and I have series five Pit Boss, always covered, and found that leaving pellets in the hopper for any length of time just humidity will ruin your pellets and make you remove your auger to fix the clog. If you don’t plan on using your pellet smoker for any length of time, empty the hopper and purge the auger. Better to be safe than sorry! I learned from experience!
My pallet grill not smoke on higher temps. Now I made homemade cold smoker for it and oh boy I can smoke the hell out of it. cost me under $20 to make it and use very little pallet or wood chips to generate 2hr of smoke
I just bought the pit boss Brunswick after watching a few of your videos. I wanted to thank you, as I've found your videos to be extremely helpful since I am totally new to this. You get right to the point and are very thorough when explaining things. Awesome content! Keep up the great job! Subbed and once again, thank you so much!
You don't look like the kind of guy who would be making this type of video. You give off a Green Day, Soundgarden, Blink 182, Linkin Park, Puddle of Mudd fan vibe who would be making videos documenting the back stories and the rise to fame of late 90s/2000's rock and alternative bands. Damn I know profiling is a terrible thing to do but do you ever do something you shouldn't do? Well it happened to me. Lol. That being said... thanks for the tips. Just smoked my first Boston Butts for 9 hours and was looking for shut down instructions for my vertical Pit Boss smoker... because fan was still blowing after I powered it off via the button. I just shut the door and figure the fan will shut off after it does its thing. 🤷♀️
Not gonna lie. This just might be the greatest comment I’ve ever read. 😂 And don’t worry I get that question “why does my smoker not turn off” all the time. In fact I dropped a video talking about that 2 days ago. ruclips.net/video/pVNkhE5EL_A/видео.html See you around Lulabell!
My son talked about wanting a pellet grill for years. So I got him one for Christmas. He hasn't even used it once. I think he is scared to use it. Sent this video to his fiance... She will set him straight!
Great video! Lots of useful info on smokers! One thing I will say, as a person who has heated his home exclusively with cordwood and pellets for the past decade: be very, very careful about vacuuming ash! Any live embers that get vacuumed up have the potential to set your shop vac on fire. Essentially, spark+dust+air flow = jet stove in your vacuum cleaner. I use an all stainless ash vacuum with a heat sensor when cleaning out my pellet stove, just to be safe.
Thanks for the no nonsense, straight to the point info given in a calm method. Easy to watch, easy to listen to! Greetings from the other side of the world (Holland)!
I have the same smoker and 3 things I've learned. One when using the heat settings always have a probe connected and laying on the top rack or at least on rack above your meat. This will prevent error codes from happening. Secondly always clean the hopper out after each use. The prime button will help remove the pellets in the augers. Use a shop vac after everything is cooled and safe to handle. Third rinse the drip pan to prevent rust and nasty smells. I love mine but it does require proper handling.
@@reggiesmith37 if you're using just smoke it has one temp. If you're using it with the heat setting make sure you have a probe inside or the smoker won't get hot enough.
I use both the heat and smoke it was working fine until I changed out the control panel. It gets hot but hot enough to cook the meat all the way . Temp say 300 degrees but you can hold your hand on the glass?
Thanks for posting that. I have been thinking about getting a pellet grill/smoker, but after reading a bit more, seeing comments like yours, and videos like this one, I think I'll stick with my weber bullet for smoking and my propane grill for everything else.
LOVE your channel, I hope you know that! Basically, I suggest you stop saying basically. Then say the exact same thing. Say things you "know" like you "KNOW" them instead. Just a tip!
Great tips. Just bought the pit boss 4 series. Started the burn off process. Only concern as I sit here watching it. Is there was a 40-60 degree difference between the MP temp and the digital ACT temp. After almost an hour I still have 30 degree difference.
Question: My vertical pellet smoker like yours seems to not consistently read the temp inside. It works initially but once it’s up to temp it shows the temp steadily falling. I can see flames coming from the box and I can hear the auger feeding pellets. The meat sizzles as it heats up while the computer thinks it’s cooling off. Is this a bad or damaged thermostat? Is there a way to clean the thermometer/thermostat? I’m fairly handy and I keep the smoker clean. I’m hoping you’ve seen this issue and have a solution. I bought this Christmas of 2023 so it’s only been used a few times (less than 10).
I'm new to the pellet people and haven't heard about any of the maintenance stuff you just informed me about. Now I know! Thank you, my wife would be pissed if I blow something up again!! ;)
I’ll add my 2cents. If you were to lose power. You can start it again and then go into shut down mode or fan mode. This will burn off remaining pellets and you can then start over
The music on this though 😂😂😂😂. Bro, I'm out here trying to learn and I keep getting transported to some Honky Tonk Elevator! It really needs to chill 😂 Great info though!
Question every time I shut down my Brunswick vertical smoker it keeps smoking and I have to empty my hopper because the pellets are smoking in the hopper . Please help what do I do
I' do all these tips and have also never had an error code (cross fingers) Another good tip is to keep the thermostat rod inside the cook chamber sparkling clean at all times. I clean it after every cook.
Wow.... I'm a major slacker!!! 6yrs w/ my Treager, never heard of sifting, never cleaned the burn chamber, only cleaned the insides after the stuff that built up on the inside started self combusting when doing a high temp sear (that was fun!!). Never had any codes or problems other than the one time we let the hopper run empty (that was annoying!) But thanks for the tip on the smokestack regulator!
@@davidjones8942 That is what I was thinking too. Sifting is the thing of the past. Back in the day pellets for heat stoves were not like they are today. They are now inspected and if a bad batch comes thru they rotate it back to the pellet mill to be processed again. The way you can tell if your pellets are good, the shininess of the pellets which means that they were milled at a good high temperature enought to glaze over the sugars in the cellulose. If your pellets are very dull and tend to break apart with ease then they are bad either by getting water on them or just not processed correctly. My smoker which I just got done upgrading is a DIY pellet smoker with a trager pellet hopper and burn pot added to my insulated proofing box which I used to just run 3 electric burners one with pellets on it and then the other 2 for heat and some times a pan of water. With my new set up I can just run the pellet smoker and set temp or to smoke and if I need to add a pot of water I can add it on top of the hopper shield. I will smoke a dozen turkeys or chickens and what ever else in it before the year is over. I like to add water to the box add a nice wet smoke and the air moist. I have no stack on mine. I also cover them with a blanket in the colder months. I doubt that I will have to do that now. I am still debating on a stack or not. I just do not see the point when most if not all of my smokes will be done under 250 and finished in the oven.
I just invested in the Pit Boss 5 Series last night and watched this video and I wanted to say thank you so much for this valuable information! This is beyond what experience alone would have taught me. Thank you for making this video from your new friend in Texas! Liked and subscribed. -Paul
This can be useful to newer people in the pellet world. After owning a pellet grill for 7 years, I would like to add that the cap (cover) over the smoke stack should not be moved depending on how you are cooking. It should be set as high as possible as its only purpose is to keep the rain out. You set it too low, you risk choking out your fire. If you take it off completely, your cook is identical to if you have it on.
My husband bought me that exact same smoker last year for my birthday. He let me pick out what ever I wanted and I chose this one. I love it! Even used it to smoke a brisket for Thanksgiving this year
Just watched this video today even though it's over a year old. Great tips. One thing that wasn't mentioned. It's a great idea to keep your internal temperature probe clean. Not the probe you plug in to test food temps but the probe that sits inside your cooking chamber that sends the temperature to your PID controller. Wipe/Clean it off after each cook so you don't get a build up on it. A carbon/smoke buildup can/will negatively effect your PID controller's ability to regulate the cooking temperature inside the cook chamber accurately.
@@GrillSergeant I've just subscribed to the channel and will be checking out your other videos! Keep up the great work brother. I got a recteq rt700 a few months back and LOVE it. Very interested in any pellet reviews that you may have or will be doing in the future. Would love to see what pellets actually taste more like a stick burner.
Another important tip is to always empty your hopper and burn off the pellets in the auger tube. I've left mine in and they observed moisture and clogged my auger tube. Ended up buying a whole new auger. Expensive time consuming error. Happy smoking
Say grill smoker I'm new to this pit boss smoker. I'm trying to find out is there a way to get more smoke to flow out or increase the smoke. I'm not getting any smoke taste on on my ribs when I cook them .
Or get an actual smoker and learn how to run it and not have to deal with not knowing how to run something that’s the adult equivalent of your daughter’s easy bake oven. The guy got what he got because of reasons. Just because he didn’t spend what you did on yours does not make him any less than you. But if you want to keep the logic that you all are using and look down your nose at him just because he doesn’t have a “Recteq”🙄 then maybe you should’ve gotten a cooker that you don’t have to plug in and need electricity to run and that would require that you actually learn something and have a skill set rather than just the ability to read a recipe card. 🤔
Well if you want to go that route I’m retired before 45 and busted my ass to do that and also not be a pretentious a-hole who is able to see people outside of what’s in their back account 🙄🙄🙄. But since you want to go “there” why not get a Jambo instead of a Mixon. Or let’s just stay on topic and get a Yoder instead of a Recteq? At least this video was put out by some trying to help others.
Just curious what makes a brand of pellets respectable? Pit Boss pellets use 100% hardwoods sourced here in the USA with no fillers or oils. I hear Lumberjack and Bear Mountain Pellets are great just wondering what would make the flavor different if they all use 100% hardwood.
Great info... one thing to add about safety, is to leave the door open during the start of each cook. This lets the cool smoke escape while the fire box is getting hot. Once the flame has been established ( usually 2-3 minutes ) close the door and let the cooking begin. Just as you said that trapped cool smoke is unburned fuel and can ignite. Simple precautions and you’ll never have an issue.
That’s not a bad idea. You can run your own probes inside the smoker at grate level to see what the actually temp vs set temp is and once you know if it’s over or under you can adjust accordingly.
@@GrillSergeant I have to think that's there for a thermometer. Never seen a logo screwed on with a wingnut. Not sure if that spot would give an accurate reading but at least you'd have that plus the onboard temp plus maybe your own probe on a rack
Hey before you do do a little home work theres so.e fellas out there in Missouri building some great smokers they are smoking brothers I've owned one for 8 or 9 years now no issues keeps steady temp even in freezing temps of KY and the hot temps of FL Little pricey but I've had mine for coming up on 9 or 10 years
Criticism! No pellet cooker whatsoever is good at grilling!!! They are primarily a smoker. First and foremost a smoker! That’s why even camp chef put on the side burner so you could seat your meat properly. You really need to give accurate information if you’re going to claim that you’re giving good beginner information out!
Look at the Pit Boss Pro Series 1150 and tell me that that pellet grill / smoker is not good at grilling. If it can put sear marks on your steaks it’s good for grilling in my book. :)
I recently purchased a PitBoss Pro vertical smoker. I've used it probably 6 or 7 times. I miss the bark I used to get from my wood chip electric smoker and my old charcoal fired smoker. Are there any tips or tricks to achieve that with the pellet smoker, or is it just something this particular smoker is not able to achieve? Thanks for any advice!
@@matsou29 Check out my latest Brisket video and see if you like that bark. If you are spritzing you want to make sure the bark is set before you spritz.
Have you ever made Bobby Dillon Texas BBQ smoked sausages on your smoker? I have a recipe we make and can't find anything even close to it on the internet.
@@GrillSergeant eckrich natural casing smoked sausage, cut in 2" long pieces, slit longways to butterfly them. Open up and stuff some sweet onion, a couple jalapeño slices in it and smother with Sweet Baby Ray's BBQ sauce. Put on grill or in smoker. Can sub jalapeño for banana peppers if you want. Or can cut sausage as described above, put in zip lock bag and pour in a bottle of Tobasco the night before for more kick! Cook till crispy and BBQ sauce caramelized. Very delicious!
I'm 52 & have been grilling since I was about 19 or 20 but never used a smoker. I only grill steaks, game hens, lamb chops, hamburgers and fish so I never needed a smoker but who knows what will unfold in time.
Get yourself a pellet smoker or offset smoker. Think of it as an oven because temp control is easy.......but add the tender smoke taste to your labor. You won't regret it my friend.
Actually when you're smoking something, you want the smoke stack all the way open. You want smoke to flow over your meat, not stay in the cooking chamber. When you're grilling something, that's when you want the heat to stay in the chamber.
Do you empty the hopper after every cook? I use mine once every two weeks so I empty it. I’d hate for some pellets to swell up and clog the auger. The pit boss vertical 4 series is kind of a pain even with the trap door.
I do not empty my hopper, actually...I've never even used that trap door before. I sift my pellets before they hit the hopper and I cover it when it's not in use and I've never had an issue with swollen pellets. Then again, I've only used Pit Boss pellets and I live in Los Angeles so we get very little rain and almost no humidity.
Living near the gulf coast, this is a necessity. Even if you remembered to cover the grill with the heavy canvas cover to keep the rain out, the moisture will still get in. Only way to prevent a moisture jam up is a trapdoor release followed by a complete burn out of what's still in the auger chute. My grill is still screwed right now 2 months after grilling steaks and a sudden rain storm popped while we were eating. That's all it took. This will be the 3rd time I've rebuilt my Pit Boss because of moisture jam up.
Yeah, I bought my first pellet smoker (the pit boss in this video actually) and I don't really like it. it's practical but it doesn't provide any smoke flavor. The tubes for extra pelles are a pain in the ass to keep going too. Can't wait to go back to wood and charcoal
Different tools for different situations... I’m not driving a corvette on the rubicon trail but I’m not taking the Jeep to the drag strip either. Pellet smokers have a place and I enjoy mine, but it doesn’t replace a good stickburner. But there are times where I get to smoke on the pellet smoker/grill where it would have never been feasible to smoke with a stickburner. I like options...
Great video on safety and General usage advice! Growing up with a wood stove I've just viewed that smokestack setting more as a dampener but not once have I consider the hopper to be a danger. Thanks for posting this video!
I had a hard time with my Pit Boss because when I would start it the instructions tell you to close the door when it starts to smoke and what you need to do is wait for smoke and wait for it to turn into a real flame basically run with the door open for the first 10 minutes. I also put a little piece of foil over my temperature sensor to help protect it keep it clean and makes it a little less sensitive. No more problems. The saddest thing is that Pit Boss when you call for help they don't really have a clue.
That is the reason why on that Pit Boss vertical smoker, the manual says open the door when starting your smoker. To keep those gasses from being trapped and blow up.
@@lanaregush243 So on the Pro Series you have to press the dial in once, and then turn the knob left or right to lower or raise the temp, once it's at the temp you want press the knob and it will start turning the temp up to what you want. If you just turn it on it will only stay at 150 degrees.
Don't exactly know how the vertical smoker is any "cooler" than a barrel smoker. It's just a design difference either allowing for easier access to a vertical shelf design or the barrel smoker being capable of a sear setting. Ultimately the temperature reading is going to read similarly despite the design wouldn't you think? I enjoyed the rest of your video.
After owning both one thing to consider is the horizontal smoker heats up a lot quicker because of the smaller cooking chamber. The vertical smokers tent to have more even temps over the horizontal ones.
@@GrillSergeant but yet pitboss makes multiple smokers of about 1000sqin. The chambers aren't gonna be much of a difference if their cooking surface is identical. I'm not sure if you had the same size vertical smoker compared to a barrel smoker. The only thing I could imagine is that the top racks are cooler than the bottom racks in a vertical smoker because they're further from the heat source. Whereas a barrel smoker doesn't have as much distance from the heat source in most cases.
Hey Chris...some do. Really depends on how humid the area you live in is...I would leave some pellets out and see if they swell. If they don't you should be good to go.
OMG! He basically said basically so many times, I basically could not make it through basically more than 5 minutes. Maybe that is his shtick, since he is the sergeant, but it basically was more than I basically could stand.
Owned my pellet smoker for a year now. Never really knew what the stack cap did. Figured it released heat. So when I cranked it up past 300 I would open it up. Now I know I was on the right track.
Burn off is also called seasoning, depending on the brand. I have a Traeger Ironwood 885. Seasoning is part of the instructions. I've had an explosion before on my previous pellet smoker. I neglected to open the door when first firing it up and I had never cleaned it up. Maybe 30 cooks of accumulated ash. I highly endorse regular cleaning of the firebox, accumulated ashes, and any accumulated grease.
I need a video on how to maintain a REALLLLLL temperature….I set it on 300 and the smoker itself reads like 320 something ANDDD my Maverick Pro reads 243 with the probe on the 1st rack. Soooooo what do I do to reach and maintain a real 300 degree temperature.
Rectec owner here, never had any issues. I would suggest that you state after a power outtage and you spritz but then vacuum out. Y'all might want to make sure you don't start a fire in your vacuum. Also a owner of 2 BGEs and a weber kettle.
I'm thinking the #7 model 1,800sq I smoke sausage and jerky. I have a Master built 40 I put a Auber WiFi control unit on, I can smoke @ 90 degrees, I see these unit do not go that low , I need bigger capacity. Also I can cook without smoke, from what I see these units do not cook without smoke . Thanks for your movie, very informative !
I have a really nice charcoal smoker, holds heat very well. Was thinking about purchasing a pellet grill but after watching several videos, I’m convinced my charcoal smoker is the best choice. No moving parts so virtually no maintenance ( explosions) and very easy to clean. If smoking for 4-8 hours I just open the door in the front and add a few pieces of charcoal or more wood chips for more smoke. Steaks Burgers and Fajitas are fantastic over the super hot direct heat. Nice that low and slow smoking and direct heat grilling both turn out fantastic results. Am I wrong that a nice smoker is more versatile and less maintenance than an expensive Pellet grill? Also if the power goes out, no generator required to finish the Ribs .
If you wipe all your inside parts off with a cloth and some alcohol you can not have to waste a whole hour “ burning” your pellets for nothing., just wipe most of that oily crape off and burn for like 20-30 minutes.
Hi, I'm getting a Pit Boss Classic in a couple of days. That doesn't seem to have a smoke stack. Is there something else you can do to avoid the overheating thing?
I can't believe this video hit 1 million views. Y'all are wild. HUGE thank you to guys. God bless!
1 Grillion views.
I think the most frustrating thing is accidentally leaving the smoker uncovered and having the rain swell all the pellets in the hopper and turn the pellets in the auger into concrete. Keep your smoker DRY ! 😅
Yep I had to disassemble mine to remove the auger shaft and it was full of swollen pellets
That happened to me how do I get it out
My problem now... this Has been my project this evening
Agree. Learned the hard way. Stripped the auger motor. Amazon had a replacement for under $30. Keep your smoker dry and it will last a long time. Another thing to consider is to place disposable aluminum trays under the grate foe easy clean up.
I live in south central Kentucky and I have series five Pit Boss, always covered, and found that leaving pellets in the hopper for any length of time just humidity will ruin your pellets and make you remove your auger to fix the clog. If you don’t plan on using your pellet smoker for any length of time, empty the hopper and purge the auger. Better to be safe than sorry! I learned from experience!
My pallet grill not smoke on higher temps.
Now I made homemade cold smoker for it and oh boy I can smoke the hell out of it.
cost me under $20 to make it and use very little pallet or wood chips to generate 2hr of smoke
Your videos are awesome! Thanks, can you give my your option between the Sportsman and Copperhead please
Thanks man! Both the Sportsman and Copperhead are good smokers and share the same features. You can't go wrong with either.
I just bought the pit boss Brunswick after watching a few of your videos. I wanted to thank you, as I've found your videos to be extremely helpful since I am totally new to this. You get right to the point and are very thorough when explaining things. Awesome content! Keep up the great job! Subbed and once again, thank you so much!
You don't look like the kind of guy who would be making this type of video. You give off a Green Day, Soundgarden, Blink 182, Linkin Park, Puddle of Mudd fan vibe who would be making videos documenting the back stories and the rise to fame of late 90s/2000's rock and alternative bands. Damn I know profiling is a terrible thing to do but do you ever do something you shouldn't do? Well it happened to me. Lol.
That being said... thanks for the tips. Just smoked my first Boston Butts for 9 hours and was looking for shut down instructions for my vertical Pit Boss smoker... because fan was still blowing after I powered it off via the button. I just shut the door and figure the fan will shut off after it does its thing. 🤷♀️
Not gonna lie. This just might be the greatest comment I’ve ever read. 😂 And don’t worry I get that question “why does my smoker not turn off” all the time. In fact I dropped a video talking about that 2 days ago. ruclips.net/video/pVNkhE5EL_A/видео.html See you around Lulabell!
@@GrillSergeant Oh yeah I am subscribed now... I'm going to get you figured out. LOL. See you around. 😁
Why am I thinking Owen Wilson is talking.. Love it
I'm still waiting on this guy to say "Wow"... I can't be the only one
I’ll do it in my next video...lol
My son talked about wanting a pellet grill for years. So I got him one for Christmas. He hasn't even used it once. I think he is scared to use it. Sent this video to his fiance... She will set him straight!
Ha! Once they get it going they are in for a treat!
I've had my camp chef for 3 yrs and wondered about the smoke stack and how to adjust it to the right opening. Thanks for the info. Keep smoking!
Thanks Doug for stopping by! Cheers!
Great video! Lots of useful info on smokers! One thing I will say, as a person who has heated his home exclusively with cordwood and pellets for the past decade: be very, very careful about vacuuming ash! Any live embers that get vacuumed up have the potential to set your shop vac on fire. Essentially, spark+dust+air flow = jet stove in your vacuum cleaner.
I use an all stainless ash vacuum with a heat sensor when cleaning out my pellet stove, just to be safe.
Yup, did it with my traeger. Set it on fire.
Good call
I don't vacuum out the ash until it's sat for several days - but I only smoke about once a month.
Wow, great points! Thanks for putting this up and saving a bunch of us pellet smoking noobs from grief and from danger. Nice job!
Thanks for the no nonsense, straight to the point info given in a calm method. Easy to watch, easy to listen to! Greetings from the other side of the world (Holland)!
No problem! Welcome 🙏
Hello I’m getting an ERL code wondering and it won’t start I have same one as you?
I have the same smoker and 3 things I've learned. One when using the heat settings always have a probe connected and laying on the top rack or at least on rack above your meat. This will prevent error codes from happening. Secondly always clean the hopper out after each use. The prime button will help remove the pellets in the augers. Use a shop vac after everything is cooled and safe to handle. Third rinse the drip pan to prevent rust and nasty smells. I love mine but it does require proper handling.
My pit boss is not getting hot enough
@@reggiesmith37 if you're using just smoke it has one temp. If you're using it with the heat setting make sure you have a probe inside or the smoker won't get hot enough.
I use both the heat and smoke it was working fine until I changed out the control panel. It gets hot but hot enough to cook the meat all the way . Temp say 300 degrees but you can hold your hand on the glass?
@@reggiesmith37 sounds like a bad controller
Thanks for posting that. I have been thinking about getting a pellet grill/smoker, but after reading a bit more, seeing comments like yours, and videos like this one, I think I'll stick with my weber bullet for smoking and my propane grill for everything else.
LOVE your channel, I hope you know that! Basically, I suggest you stop saying basically. Then say the exact same thing. Say things you "know" like you "KNOW" them instead. Just a tip!
😂
Great tips. Just bought the pit boss 4 series. Started the burn off process. Only concern as I sit here watching it. Is there was a 40-60 degree difference between the MP temp and the digital ACT temp. After almost an hour I still have 30 degree difference.
Question: My vertical pellet smoker like yours seems to not consistently read the temp inside. It works initially but once it’s up to temp it shows the temp steadily falling. I can see flames coming from the box and I can hear the auger feeding pellets. The meat sizzles as it heats up while the computer thinks it’s cooling off. Is this a bad or damaged thermostat? Is there a way to clean the thermometer/thermostat? I’m fairly handy and I keep the smoker clean. I’m hoping you’ve seen this issue and have a solution. I bought this Christmas of 2023 so it’s only been used a few times (less than 10).
Try and find the internal probe and give that a good cleaning to see if that helps. Do you empty out your burn pot before you use it?
I was TOTALLY UNAWARE of any of this information.... MUCH THANKS👏🏾👏🏾👏🏾
Just got an Expert grill pellet smoker and propane grill combo
I'm new to the pellet people and haven't heard about any of the maintenance stuff you just informed me about. Now I know! Thank you, my wife would be pissed if I blow something up again!! ;)
Ha! You are welcome cheers man! 🍻
I’ll add my 2cents. If you were to lose power. You can start it again and then go into shut down mode or fan mode. This will burn off remaining pellets and you can then start over
Wish i had seen this two nights ago! The restart, the sifting, the dust.... Thanks for the video.
I had a auger issue and had to start over. I’m no longer going to buy Pitt boss pellets and sift
The music on this though 😂😂😂😂. Bro, I'm out here trying to learn and I keep getting transported to some Honky Tonk Elevator!
It really needs to chill 😂
Great info though!
You are in luck! I have a better one without music! ruclips.net/video/1USRYb6emn4/видео.html
A lot of great information. Thanks for sharing. I didn’t know the smoke stack was adjustable on that model. Something new every day.
Thanks man! Cheers!
Question every time I shut down my Brunswick vertical smoker it keeps smoking and I have to empty my hopper because the pellets are smoking in the hopper . Please help what do I do
How hot are you running your smoker and you don't unplug it to shut it down, right?
I' do all these tips and have also never had an error code (cross fingers) Another good tip is to keep the thermostat rod inside the cook chamber sparkling clean at all times. I clean it after every cook.
Very true!
Wow.... I'm a major slacker!!! 6yrs w/ my Treager, never heard of sifting, never cleaned the burn chamber, only cleaned the insides after the stuff that built up on the inside started self combusting when doing a high temp sear (that was fun!!). Never had any codes or problems other than the one time we let the hopper run empty (that was annoying!) But thanks for the tip on the smokestack regulator!
@@davidjones8942 That is what I was thinking too. Sifting is the thing of the past. Back in the day pellets for heat stoves were not like they are today. They are now inspected and if a bad batch comes thru they rotate it back to the pellet mill to be processed again. The way you can tell if your pellets are good, the shininess of the pellets which means that they were milled at a good high temperature enought to glaze over the sugars in the cellulose. If your pellets are very dull and tend to break apart with ease then they are bad either by getting water on them or just not processed correctly.
My smoker which I just got done upgrading is a DIY pellet smoker with a trager pellet hopper and burn pot added to my insulated proofing box which I used to just run 3 electric burners one with pellets on it and then the other 2 for heat and some times a pan of water. With my new set up I can just run the pellet smoker and set temp or to smoke and if I need to add a pot of water I can add it on top of the hopper shield. I will smoke a dozen turkeys or chickens and what ever else in it before the year is over. I like to add water to the box add a nice wet smoke and the air moist. I have no stack on mine. I also cover them with a blanket in the colder months. I doubt that I will have to do that now. I am still debating on a stack or not. I just do not see the point when most if not all of my smokes will be done under 250 and finished in the oven.
Great vid, I just bought mine yesterday and want to know do I increase the smoke for an even more smokier flavour??
Here’s your answer! :) ruclips.net/video/L_TAnDSFX30/видео.html
I just invested in the Pit Boss 5 Series last night and watched this video and I wanted to say thank you so much for this valuable information! This is beyond what experience alone would have taught me. Thank you for making this video from your new friend in Texas! Liked and subscribed.
-Paul
Thanks Paul! Enjoy your new smoker! 🍻
How's it doing after a year interested in one of those too
Great video. Newbie here. Could someone explain the need or not need of water in tray?
Thinking about pellet grills. A TRAGER Pro34 looks promising.
Hey Zande! I would check out this video first before you consider getting a Traeger: ruclips.net/video/NrBJBQ6vSGw/видео.html&t
Could you make a video going in to details about the p setting on a pittboss boss austin xl
Great idea...stand by!
Why the constant background music? So annoying. I don’t think I can make it all the way through with that.
I agree man. Sorry about that. My new videos have no music so it’s all good moving forward 😂
This can be useful to newer people in the pellet world. After owning a pellet grill for 7 years, I would like to add that the cap (cover) over the smoke stack should not be moved depending on how you are cooking. It should be set as high as possible as its only purpose is to keep the rain out. You set it too low, you risk choking out your fire. If you take it off completely, your cook is identical to if you have it on.
What nonsense
Nonsense how?
Why do people ask me subscribe at the beginning of the video like bro I haven’t even seen your content. Might be better to wait until the end lol
If only people actually watched till the end. lol Hope you enjoyed the content. :)
Very informative and obviously well prepared. Also, good editing.
I not only enjoyed this but learned from it also. Thanks!
Ahhh!!! Thank you!
Great video . I have a Masterbuilt verticle pellet smoker. I am getting a fire inside. what am I doing wrong
What are you smoking? Pork butt?
My husband bought me that exact same smoker last year for my birthday. He let me pick out what ever I wanted and I chose this one. I love it! Even used it to smoke a brisket for Thanksgiving this year
How do you clean the pellet smoke box on the brunswick. Can you reach it with a shot vac
Two ways, pull out the bottom ash clean tray or pull out the firebox and shop vac from the top.
Just watched this video today even though it's over a year old. Great tips.
One thing that wasn't mentioned. It's a great idea to keep your internal temperature probe clean. Not the probe you plug in to test food temps but the probe that sits inside your cooking chamber that sends the temperature to your PID controller. Wipe/Clean it off after each cook so you don't get a build up on it. A carbon/smoke buildup can/will negatively effect your PID controller's ability to regulate the cooking temperature inside the cook chamber accurately.
Great tip! Thanks for sharing! 🍻
@@GrillSergeant I've just subscribed to the channel and will be checking out your other videos! Keep up the great work brother. I got a recteq rt700 a few months back and LOVE it. Very interested in any pellet reviews that you may have or will be doing in the future. Would love to see what pellets actually taste more like a stick burner.
Does your smoker leak smoke between the metal and black ring around the glass? Because mine does
You could look at installing smoker tape ruclips.net/video/wKPPpfSR21Y/видео.html
Another important tip is to always empty your hopper and burn off the pellets in the auger tube. I've left mine in and they observed moisture and clogged my auger tube. Ended up buying a whole new auger. Expensive time consuming error. Happy smoking
I am new to this, how do I burn off the pellets?
What is the part number for the pellet sifter, what size screen is in it???? Thanks
amzn.to/2SsEKW7
I just keep my stack open all the time. Good info!
Same! 🍻
This is a good video but doesn’t help a bit with barrel smokers like a Traeger
This might help you out. ruclips.net/video/NrBJBQ6vSGw/видео.html
Nice video bro!!!!
Ha! Thanks brother
Overlanding, camping, grilling, and 90s trucks you have great taste and make good videos!
Traeger is making a terrible squealing noise... what should I trouble shoot first. It's about 12 years old...
Check to see if there is a live uncooked whole hog under the lid. 😂 I would try to take apart your auger and see if that needs adjusting.
@@GrillSergeant thanks lol
If Owen Wilson didn’t pursue acting😂
I get Aaron Paul slightly more than Owen Wilson but no lie detected. 😂
Wooow.... wow...wooooooow
Say grill smoker I'm new to this pit boss smoker. I'm trying to find out is there a way to get more smoke to flow out or increase the smoke. I'm not getting any smoke taste on on my ribs when I cook them .
Or buy a Recteq and not have it deal with these hassles!
Couldn’t agree with you more!
You took my thunder. That was the only reason I wasted my time on this video. I wanted to bash
Or get an actual smoker and learn how to run it and not have to deal with not knowing how to run something that’s the adult equivalent of your daughter’s easy bake oven.
The guy got what he got because of reasons. Just because he didn’t spend what you did on yours does not make him any less than you.
But if you want to keep the logic that you all are using and look down your nose at him just because he doesn’t have a “Recteq”🙄 then maybe you should’ve gotten a cooker that you don’t have to plug in and need electricity to run and that would require that you actually learn something and have a skill set rather than just the ability to read a recipe card. 🤔
Or ill just use my stick burner oh its Myron Mixon. Excuse me for having a good job and not depending on the government 🙄
Well if you want to go that route I’m retired before 45 and busted my ass to do that and also not be a pretentious a-hole who is able to see people outside of what’s in their back account 🙄🙄🙄.
But since you want to go “there” why not get a Jambo instead of a Mixon. Or let’s just stay on topic and get a Yoder instead of a Recteq?
At least this video was put out by some trying to help others.
Buy respectable brands of pellets and a less crappy pellet smoker and you won't need to sift. This video is hilarious.
Just curious what makes a brand of pellets respectable? Pit Boss pellets use 100% hardwoods sourced here in the USA with no fillers or oils. I hear Lumberjack and Bear Mountain Pellets are great just wondering what would make the flavor different if they all use 100% hardwood.
@@GrillSergeant Don't buy the damn blends.
Great info... one thing to add about safety, is to leave the door open during the start of each cook. This lets the cool smoke escape while the fire box is getting hot. Once the flame has been established ( usually 2-3 minutes ) close the door and let the cooking begin. Just as you said that trapped cool smoke is unburned fuel and can ignite. Simple precautions and you’ll never have an issue.
Very true! Thanks for sharing man!
Thank you
Anybody swapped out the pit boss logo for a thermometer? Does that even make sense or would a meat probe in the grill make more sense?
That’s not a bad idea. You can run your own probes inside the smoker at grate level to see what the actually temp vs set temp is and once you know if it’s over or under you can adjust accordingly.
@@GrillSergeant I have to think that's there for a thermometer. Never seen a logo screwed on with a wingnut. Not sure if that spot would give an accurate reading but at least you'd have that plus the onboard temp plus maybe your own probe on a rack
Very informative video, I'm getting ready to buy my new smoker. Thats for taking time and making this video for us rookies. Have a blessed day
No problem Jose! Thanks for stopping this channel...hope to see you around!
Hey before you do do a little home work theres so.e fellas out there in Missouri building some great smokers they are smoking brothers I've owned one for 8 or 9 years now no issues keeps steady temp even in freezing temps of KY and the hot temps of FL Little pricey but I've had mine for coming up on 9 or 10 years
Criticism! No pellet cooker whatsoever is good at grilling!!! They are primarily a smoker. First and foremost a smoker! That’s why even camp chef put on the side burner so you could seat your meat properly. You really need to give accurate information if you’re going to claim that you’re giving good beginner information out!
Look at the Pit Boss Pro Series 1150 and tell me that that pellet grill / smoker is not good at grilling. If it can put sear marks on your steaks it’s good for grilling in my book. :)
Then you’re reading from the wrong book!
😂
Great tutorial on pellet smokers and things to avoid.
Thanks for stopping by! Cheers 🍻
When you do your inital burn off do you put pellets in??
Yes. The pellets are the fuel. Without them your smoker will not heat up.
I've never once had an auger jam. I always keep it clean and the garage away from moisture so maybe that helps.
Just got the Oklahoma Joe's Rider DLX
Nice!!
*Awesome BBQ Merch:*
teespring.com/stores/grill-sergeant-merch
Just ordered me bumps up front hoodie yeah
@@cypressblue8877 BUMPS 4 LIFE! Ha! Cheers!
Lol Andrew you crack me up. Watching you video now. @@GrillSergeant
I recently purchased a PitBoss Pro vertical smoker. I've used it probably 6 or 7 times. I miss the bark I used to get from my wood chip electric smoker and my old charcoal fired smoker. Are there any tips or tricks to achieve that with the pellet smoker, or is it just something this particular smoker is not able to achieve? Thanks for any advice!
@@matsou29 Check out my latest Brisket video and see if you like that bark. If you are spritzing you want to make sure the bark is set before you spritz.
Have you ever made Bobby Dillon Texas BBQ smoked sausages on your smoker? I have a recipe we make and can't find anything even close to it on the internet.
Mind sharing that recipe?
@@GrillSergeant eckrich natural casing smoked sausage, cut in 2" long pieces, slit longways to butterfly them. Open up and stuff some sweet onion, a couple jalapeño slices in it and smother with Sweet Baby Ray's BBQ sauce. Put on grill or in smoker. Can sub jalapeño for banana peppers if you want. Or can cut sausage as described above, put in zip lock bag and pour in a bottle of Tobasco the night before for more kick! Cook till crispy and BBQ sauce caramelized. Very delicious!
@@jimputhoff9148 That sounds amazing!
I'm 52 & have been grilling since I was about 19 or 20 but never used a smoker. I only grill steaks, game hens, lamb chops, hamburgers and fish so I never needed a smoker but who knows what will unfold in time.
If you do get a smoker you will add ribs, pulled pork and brisket and more to that list of what you make. :)
Get yourself a pellet smoker or offset smoker. Think of it as an oven because temp control is easy.......but add the tender smoke taste to your labor. You won't regret it my friend.
@@joshuamunkeby5530 ok ty
How do I get more smoke out of my Traeger 780. I want smoke
Do you have a smoke setting? If not, running your smoker at the lowest temp will give you the most smoke
Actually when you're smoking something, you want the smoke stack all the way open. You want smoke to flow over your meat, not stay in the cooking chamber. When you're grilling something, that's when you want the heat to stay in the chamber.
First mistake.....you bought a pellet smoker....
If only I get a pellet for everytime I’ve heard that I’d have enough to smoke an overnight brisket. 😂
My campchief has a pull do open a door to empty the firebox. Makes it easier 😎👍
Soon as I saw pitboss I lol , no traeger no one take you serious
I have both. lol I just prefer Pit Boss when I compare them side by side: ruclips.net/video/NrBJBQ6vSGw/видео.html
Do you empty the hopper after every cook? I use mine once every two weeks so I empty it. I’d hate for some pellets to swell up and clog the auger. The pit boss vertical 4 series is kind of a pain even with the trap door.
I do not empty my hopper, actually...I've never even used that trap door before. I sift my pellets before they hit the hopper and I cover it when it's not in use and I've never had an issue with swollen pellets. Then again, I've only used Pit Boss pellets and I live in Los Angeles so we get very little rain and almost no humidity.
Living near the gulf coast, this is a necessity. Even if you remembered to cover the grill with the heavy canvas cover to keep the rain out, the moisture will still get in. Only way to prevent a moisture jam up is a trapdoor release followed by a complete burn out of what's still in the auger chute. My grill is still screwed right now 2 months after grilling steaks and a sudden rain storm popped while we were eating. That's all it took. This will be the 3rd time I've rebuilt my Pit Boss because of moisture jam up.
You sound exactly like Owen Wilson. Lol. Great information!
Wow. - said like Owen Wilson 😂
@@GrillSergeant 😂😂😂😂.
I dont understand any of these issues. Real smokers dont need electricity. Keep watching kids
Yeah, I bought my first pellet smoker (the pit boss in this video actually) and I don't really like it. it's practical but it doesn't provide any smoke flavor. The tubes for extra pelles are a pain in the ass to keep going too. Can't wait to go back to wood and charcoal
Different tools for different situations... I’m not driving a corvette on the rubicon trail but I’m not taking the Jeep to the drag strip either. Pellet smokers have a place and I enjoy mine, but it doesn’t replace a good stickburner. But there are times where I get to smoke on the pellet smoker/grill where it would have never been feasible to smoke with a stickburner. I like options...
Traeger> whatever you use.
Pellet grill mistake #1 - you bought a pellet grill and are obviously a softboy
Ultra soft. But thanks for the comment, it helps the algorithm. 🍻 😂
@@GrillSergeant LOL no worries just teasing a bit. I have eaten some good food off a Traeger. I do grasp the convenience of it.
Great video on safety and General usage advice! Growing up with a wood stove I've just viewed that smokestack setting more as a dampener but not once have I consider the hopper to be a danger.
Thanks for posting this video!
What size mesh screen? Good video. Thanks.
1/4. Here is the link to it: amzn.to/2SsEKW7
I had a hard time with my Pit Boss because when I would start it the instructions tell you to close the door when it starts to smoke and what you need to do is wait for smoke and wait for it to turn into a real flame basically run with the door open for the first 10 minutes. I also put a little piece of foil over my temperature sensor to help protect it keep it clean and makes it a little less sensitive. No more problems. The saddest thing is that Pit Boss when you call for help they don't really have a clue.
That is the reason why on that Pit Boss vertical smoker, the manual says open the door when starting your smoker. To keep those gasses from being trapped and blow up.
Just purchased my pit boss vertical smoker. My question is, when you do your burn off do you use pellets as well or just the heat ?
The pellets are used make the heat 😂 so you will need them to use the smoker
@@GrillSergeant jus saw your burn off video. Lol
@@jnlnsa You are good to go then! See you around and happy smoking!
I subscribed then unsubscribed because of how much extra BS you put in the video, Just tell us the mistake and get it overwith
Hey, thanks for stopping by at least. What smoker do you have?
@@GrillSergeant Pittboss pro1100
@@boarder9309 Nice. I just got the Pro Series 1150. My first barrel smoker and man, I love it. Cheers Dylan!
Watch at 1.5x you will barely notice.
Those are rookie speeds kid. You gotta pump those numbers up. 😂
What pit boss series is the 40 pound pellet smoker
Hey Edward! The original pro series 4 vertical smoker had a 40 pound hopper.
Hi! Why my smoker is not heating up to quick and how to change the temp, cuz when I tried to set up time it was very slow
What smoker do you have?
@@GrillSergeant Pit Boss Pro Pellet Smoker
@@lanaregush243 So on the Pro Series you have to press the dial in once, and then turn the knob left or right to lower or raise the temp, once it's at the temp you want press the knob and it will start turning the temp up to what you want. If you just turn it on it will only stay at 150 degrees.
Lot of good info, but the background music is very distracting.
I know. Sorry. Going forward I cut out the background music when I’m talking...
@@GrillSergeant no worries
Don't exactly know how the vertical smoker is any "cooler" than a barrel smoker.
It's just a design difference either allowing for easier access to a vertical shelf design or the barrel smoker being capable of a sear setting.
Ultimately the temperature reading is going to read similarly despite the design wouldn't you think?
I enjoyed the rest of your video.
After owning both one thing to consider is the horizontal smoker heats up a lot quicker because of the smaller cooking chamber. The vertical smokers tent to have more even temps over the horizontal ones.
@@GrillSergeant but yet pitboss makes multiple smokers of about 1000sqin. The chambers aren't gonna be much of a difference if their cooking surface is identical.
I'm not sure if you had the same size vertical smoker compared to a barrel smoker.
The only thing I could imagine is that the top racks are cooler than the bottom racks in a vertical smoker because they're further from the heat source. Whereas a barrel smoker doesn't have as much distance from the heat source in most cases.
@@jetfire245 This video helps explain it a bit better… ruclips.net/video/4vlrdzJfbdo/видео.html
@@GrillSergeant thank you I appreciate it! Happy smoking!
We just got a pit boss barrel smoker. Should we remove the pellets after each use?
Hey Chris...some do. Really depends on how humid the area you live in is...I would leave some pellets out and see if they swell. If they don't you should be good to go.
@@GrillSergeant good answer, we live in Georgia with a lot of humidity. Thanks for the advice.
Why do we have to have that goddamn loud music
Sorry about that. I now edit my videos with no background music to fix this issue.
I want to know which smoker blew up. 😄
Pretty sure that was a Traeger. LOL
My igniter doesn't work how do I change it
I don't know. I've never had to change my igniter...
OMG! He basically said basically so many times, I basically could not make it through basically more than 5 minutes. Maybe that is his shtick, since he is the sergeant, but it basically was more than I basically could stand.
You are not wrong...basically. LOL
Tonight's search term. My Pit Boss Cabinet Smoker is making too much smoke and then the door blew open! Jeez! Rookie mistake.
Yikes. 💨 🔥 💥
@@GrillSergeant Thank God there was no shrapnel involved! Pretty sure my neighbors think I'm cooking meth after hearing that explosion, though.
@@lulabell79_31 You should bring some brisket or pulled pork over to your neighbors and say the only thing that’s banging is this awesome BBQ! 😂
@@GrillSergeant bet!
JUST BOUGHT THE PIT BOSS PRO SERIES 1150? WHAT ARE YOUR THOUGHTS ON THIS UNIT
It’s a great unit! You will enjoy it for sure. What’s the first thing you want to smoke on it?
@@GrillSergeant PORK TENDERLION AND A PORK BUTT
What is a smoke setting and how do I set one??
When you turn your smoker on it should start out in “S” or it’s lowest temp which either way will produce the most amount of smoke.
Owned my pellet smoker for a year now. Never really knew what the stack cap did. Figured it released heat. So when I cranked it up past 300 I would open it up. Now I know I was on the right track.
T
Love your video !!! learned a couple things I didn't know, so glad I found it,,,what size holes is your sifter,,1/4 or 1/2"
This dude sounds like Owen Wilson
"Wow." - Owen Wilson
I’m very interested in the smoker but concerned about the warning on the pellets please advise thanks
What warning are you worried about?
There’s a California 95 warning on the pellet bag so that’s what stoped me from buying the smoker
Any thoughts on the pellets
Any answers on the pellets
Burn off is also called seasoning, depending on the brand. I have a Traeger Ironwood 885. Seasoning is part of the instructions. I've had an explosion before on my previous pellet smoker. I neglected to open the door when first firing it up and I had never cleaned it up. Maybe 30 cooks of accumulated ash. I highly endorse regular cleaning of the firebox, accumulated ashes, and any accumulated grease.
I need a video on how to maintain a REALLLLLL temperature….I set it on 300 and the smoker itself reads like 320 something ANDDD my Maverick Pro reads 243 with the probe on the 1st rack. Soooooo what do I do to reach and maintain a real 300 degree temperature.
Rectec owner here, never had any issues. I would suggest that you state after a power outtage and you spritz but then vacuum out. Y'all might want to make sure you don't start a fire in your vacuum. Also a owner of 2 BGEs and a weber kettle.
I just bought a Rec Tec. This I feel is the best on the market.
I'm thinking the #7 model 1,800sq
I smoke sausage and jerky.
I have a Master built 40 I put a Auber WiFi control unit on, I can smoke @ 90 degrees, I see these unit do not go that low ,
I need bigger capacity.
Also I can cook without smoke, from what I see these units do not cook without smoke .
Thanks for your movie, very informative !
I have a really nice charcoal smoker, holds heat very well. Was thinking about purchasing a pellet grill but after watching several videos, I’m convinced my charcoal smoker is the best choice. No moving parts so virtually no maintenance ( explosions) and very easy to clean. If smoking for 4-8 hours I just open the door in the front and add a few pieces of charcoal or more wood chips for more smoke. Steaks Burgers and Fajitas are fantastic over the super hot direct heat. Nice that low and slow smoking and direct heat grilling both turn out fantastic results. Am I wrong that a nice smoker is more versatile and less maintenance than an expensive Pellet grill? Also if the power goes out, no generator required to finish the Ribs .
If you wipe all your inside parts off with a cloth and some alcohol you can not have to waste a whole hour “ burning” your pellets for nothing., just wipe most of that oily crape off and burn for like 20-30 minutes.
Hi, I'm getting a Pit Boss Classic in a couple of days. That doesn't seem to have a smoke stack. Is there something else you can do to avoid the overheating thing?
You should be good to go.