How to MASTER the Control Panel on you're Pit Boss Pro Series Series 2 Vertical Pellet Smoker
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- Опубліковано 18 вер 2021
- In this video, I teach How to MASTER the Control Panel on you're Pit Boss Pro Series Series 2 Vertical Pellet Smoker. Mastering these skills will take your cooking to the NEXT level. Trust me!
I hope you enjoy this video. Please feel free to let me know if you have any questions.
If you are interested in supporting the channel and are in need of some BBQ supplies, here is the link to my Amazon Storefront. I'm working to get everything you may need into my store. However, let me know if something is missing and I'll fix that real quick! Thanks and SMOKE ON!
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If you haven't, please smash the LIKE for me and I would really appreciate you as a subscriber. Thanks!!!
Come check us out at American Smoke Carnivores on Facebook. It's great food and BBQ oriented group. I'll see you there!
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Not a lot of people out there doing videos on this model smoker. Thanks! They’ve all been helpful.
Your welcome my friend! Let me know if you have a good content idea and I’ll produce it for you! Thanks for watching my videos and for commenting.
If you haven’t already, it would be great to have you as a subscriber.
Thanks!!!
This is great!!! I got more out this 10 minutes than futzing around with the lane instruction book for 2 or 3 cook’s, and possibly several sacrificial chickens!! Thanks!!
That’s awesome! I’m a visual learner myself. That’s why I enjoy teaching others through video. Thanks for watching. Smoke on!!!
Just bought this yesterday doing the burn off as we speak! Gonna have to watch a lot of your videos to learn about this beast. I’m an avid meat smoker and have been making jerky for 10+ years now but nothing on this level. Subbed!
Welcome to the channel my friend! Any tips on good jerky methods are always welcome here!
I just purchased this model and absolutely have been loving it. Thank you so much for the instructional care you put into these videos. If it wasn't for your channel I'm sure I would have fubared something by now.
Thank you Chris! Make sure to sub. I've got a lot of content planned for this coming year.
Just got the series 4 Pro and this was an outstanding video about the controls! Much appreciated sir…only 2 smoked turkeys so far on mine but they’ve come out perfectly! Couldn’t be happier with my PitBoss. Keep up the good work brother!
Thanks for the feedback my friend! Glad I could help. Make sure you check out my recent video on how I smoke my turkey. I think you will dig it!
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks and smoke on!!!
This is excellent man. I appreciate this. Just got it a couple days ago, set it up and am waiting until it's not so windy to do my initial burn off!
Thanks! I’ve got a good bit of content around this unit. You should check them out.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!!!
MY GOSH THANK YOU!!! We’ve had this thing for a year and never totally figured it out. Appreciate this so much!!
I’ve got tons of content on this unit. Come over to American Smoke Carnivores on Facebook. Lots of good advice to be found there. Smoke on!
You are the best🎉 we just bought our smoker Sunday and wow.. thanks to you giving us such great instructions.
I’m glad to help! I’ve got an entire playlist dedicated to this unit. I’ve also got a Facebook group, American Smoke Carnivores, with lots of people that have this unit as well. Come see us sometime. I’m in there daily.
Thanks for watching and Smoke on!!!
Thank You for this video just got this unit used and it didn't have a manual I did down load one but this made so easy to understand you are awesome
Glad to help! Thanks for watching.
If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
Great help.. Thanks great vid
I’m glad it was helpful! Thanks for watching. Smoke on!!!
Thanks for a great video ,just bought one an this explained it all an allowed me to start using,thanks again
Your welcome my friend!
Thanks for watching my video and for commenting.
It would be great to have you as a subscriber.
Thanks and smoke on!
just bought this model as my first smoker. Thanks for doing these beginner videos.
Your welcome, my friend! You’re going to be surprisingly yourself and your friends with awesome food in no time!
It would be great to have you as a subscriber. Thanks!!!
@@TheAmericanSmoke subscribed
@@seand5410 welcome to the channel!
Thank you for this video! Exactly what I was looking for!
That excellent to hear! Smoke on!!!
Can’t wait to try some of your tips
I sure am glad to know you enjoy my content! Thanks for watching. If you're not already, it would be great to have you as a subscriber!
Bought it and love it
Excellent tutorial. Thanks.
You’re welcome brother! If you ever need advice just come over to American smoke carnivores on Facebook. I just started the group and it’s a great place to chat with other people that have the same unit and the same interests. Smoke on!
Just got mine for this passed 4th of July. watch your video's before hand, and operation was a breeze. simply did some ribs, they came out amazing. You got a like and a subscribe from me. thanks again.
That’s great to hear and thank you for the support!
I've had my Pit Boss for 1 year tomorrow,the day after Thanksgiving 2022 and I have never used the Recipe setting because I never understood it until now, so, Zach, I really appreciate your videos man, they have helped me out so much.Thank You and have a Happy Thanksgiving!!.
Your welcome! I’m glad to help. Happy Thanksgiving! Smoke on!!!
Love your content on this smoker. Just bought the model and find your videos so helpful. New sub.
Welcome to the channel, Carnivore!
Come check out my Facebook group. American Smoke Carnivores. See you in there! Smoke on!!!
Great understandable explanation of using the program ability of the control panel! Thanks
Your welcome! Smoke on!!!
Great video well done. You did a great job of showing how it works.
I’m glad you benefited from it. Smoke on!!!
Friend, You are just a hoot! I have just sub'd like a day or two ago and I still have zero idea id you can actually cook great food, but your personality is PRICELESS! I think you should focus on getting into stand up comedy! You just might become legendary! I suggest sticking to smoking ( meats etc, not weed or anything) humor with the explosion of folks at least trying to do it at home nowadays you would be instantly popular with a premade audience!
That’s what I’m here for! Thanks for the feedback. Make sure to share with your friends so the channel can grow. Come over to American Smoke Carnivores on Facebook sometime. I’m in there every day.
Smoke on!!!
Thanks so much. Easy to understand.
Glad I could help! Smoke on!!!
This was the best explanation of how the 'Recipe' button works that I've seen, concerning this equipment. I wanted to some chickens in the pit for my second cook but was a little apprehensive since I hadn't seen any videos on it as yet. However, by using that 'Recipe' button I think I can do it without too much nervousness.
Thanks for watching. Smoke on!!!
Thanks for the instructions. I know this is an older video but im working my way down the list. Picking my pitboss up next week hopefully. They had to order it in. Or drive 1.5 hrs to another store. I will let them just bring it to the house. When it gets here I will know exactly what to do now. Thanks
Glad to help! Thanks for watching.
Come over to American Smoke Carnivores on Facebook. It’s a new group. Lots of people with all levels of skill. Share pics, ask questions, teach, or just tell a joke or funny picture.
See you there and smoke on!
I just did my first chicken thighs in my new Pit Boss and I now know what you mean about bite through lol. I was thinking I would just put my finished chicken under the broiler for a few minutes. Here is another way. Great video and very timely for me. I am still scratching my head over the controls.
What questions do you have?
Well sir you have a new subscriber! Thank you!
Awesome! Thank you for the support!
I just bought one this week. I'm doing my first cook tomorrow on it. I have it put together and did my burn off
Nice! What’s on the menu today?
@@TheAmericanSmoke Breaking it in with a nice 11lb pork butt and some baby back ribs for tailgate on Sunday.🥳
I just got my Pro Series 4 from Lowes ($499)
Did my burn....seasoned....
This video is probably the BEST you've done !! I really appreciate your help
Your very welcome! Thanks for the feedback and good luck on your first cook.
Come over to American Smoke Carnivores on Facebook and share your cooks or ask questions any time you want.
Smoke on!!!
@American Smoke I HATE Facebook lol.... but I'll keep watching and asking.. thx man
I get that! Thanks for watching!
Love the video and very informative, will probably re-watch as needed to perfect . But also was looking forward to learning to connect the WiFi App and be able to utilize remote . I did read in your comments you are not crazy about it or content with it, hopefully that changes and you come out with video on it .
Yeah, not a fan of the app. Maybe they will make some changes to it soon.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber!
Thanks!!!
Great video
Thanks for watching and for the comment!
Excellent video lesson on how to use this smoker controller! Thanks for sharing it with the world. The pro is on sale today at lowes! No I know how to use it.
Thanks for watching my video. It would be great to have you as a subscriber!
Thanks!!!
I subscribed. I thought I was already a subscriber, lol.
@@Pje3ski thanks for the support!
Thank you for explaining the recipe button
You’re welcome! Thanks for watching my video!
So a week ago im about 5 hours through through a 6 hour rib smoke. Was hanging in the yard all day keeping an eye on the thing. Spraying every hour on the hour. About 2 minutes after the 5th hour i saw an error message. I couldnt get out of the screen, so i just shut the thing down and turnes it back on. 10 minutes later i though the thing was on fire, there was soooo much smoke. I thought i had a grease fire. Unplugged, grabbed the ribs ( finished em in the oven ) i pulled the little fire cup out from the front and it was packed. The pellets in the auger were actually ignited. What i think happened is there was an auger jam, and then by shutting it down and turning it back on made it go through the start up phase again, buttt I already had an established fire already. I primed it for about 4 or 5 minutes until unlit pellet came out of the augar and left the whole thing pulled apart with the pellets dumped. There were no signs of smoke or heat so i buttoned it back up and ran it for about 30 minutes again and it seemed ok.
You did the right thing shutting it down. Did you clean out your ash pot before the cook?
Great content, well done! I just purchased mine last week and turned it on before I read the directions so didn’t do a proper burn off. I subsequently tried to smoke some fish and didn’t get much smoke flavor at all. Should I redo the start up instructions at this point or is it ok to proceed? I want to figure this thing out this weekend.
Hey Doug! I would still do the burn off. The high temps used in the burn off gets rid of chemicals and oils used in manufacturing. They would eventually burn out with cooking but you would run the risk of getting stuff on your foods until then.
If you want more smoke flavor, get a smoke tube. Also, some brands of pellets are better than others. Really depends on who you ask. Everyone has an opinion.
I hope this answers your questions.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!
would like to see start up from out of the box and then what to do your first cook
I made this video a few weeks ago. It's not out of the box, but I treated it as such. I hope this helps!
Thanks for watching
Having some issues with it maintaining its temp for long periods of time ? Any tips? Your vid’s have been super great!
How many cooks have you had with the unit?
I have this smoker over a year now. Man thank you for all the tips and trips.
Your welcome.
Thank you for watching
Can you make a video on how you clean the inside of the unit. Like all the inner walls
I can and I will. Make sure to subscribe and hit the notification bell so you will know when the content drops. Thanks for watching my video and for commenting.
Also, if you haven’t, check out my smoking and grilling playlist for more on this smoker.
Nice video on this unit. Once you closed the door, I noticed here and there that you have smoke possibly coming from the cabinet or maybe from around the door. If so, is it a lot and does it seem to affect the level of smoke flavor that you want the meat to have?
No. Compared to the amount of smoke that’s produced, it’s minimal. I don’t even consider it.
I love the videos you've done on this smoker. Would you please consider doing one on how to use the app? I've got both and honestly, I find the app NOT very user friendly and it's use can be misleading. Thanks!
Hey David! Thanks for watching my videos.
On the subject of the app, it was such a let down for me that I never looked back. They may fix it eventually, but it made my cooks more frustrating than fun. And I’m not about that life.
I may try to put together a how to tutorial for you though.
If your not already, it would be great to have you as a subscriber.
Thanks!!!
@@TheAmericanSmoke I've watched several of your videos but had failed to subscribe. I just did.! Thanks for your no-nonsense, easy-to-understand videos. BTW, if the app is really that bad, and it's not just me failing to correctly use it, please don't waste any time doing a tutorial. I may still look at the app, but I sure won't rely on using it solely. I was hoping to be able to be away for a couple hours on long cooks, but obviously it's not up to the task.
@@davidgagnon2849 man, you’re welcome! Thanks for watching and welcome to the channel!
Make sure to check out the Hot and Fast Brisket video I put out today.
Thanks again!
@@TheAmericanSmoke Watching it next. I have a brisket in the fridge and I'll be cooking it soon. Thanks!
Thanks for the support!
Great review of the control panel. Can you setup a recipe from the app? Can't seem to find that feature.
On my version of this unit, the recipes can only be set up through the control panel.
The app is really basic and, in my opinion, unreliable.
Not sure if they have made changes since the last time I used it.
Let me know if you figure anything else out though.
Love your video's and subscribed. Only problem I see with the probe is that the majority of food has internal temps from 130-165. I smoked a London Broil at 150* with internal temp set to 133 and of course when that temp was reached it just kept raising and would have kept cooking until I manually turned it off. What am I missing?
The only way you can get the pit to run that low is on the smoke setting. I don’t know if the probe is programmable on the smoke setting. I’ve never done a London Broil, so I don’t want to give bad advice.
I tried again this time with a brisket and set the temp to 200*. When it reached 200* the probe did not turn the ambient temperature down to 180. It just kept cooking away and at 216 I went through the shut down process. I guess I will return the unit.
@donnyl543 reach out to Pit Boss customer service. They will send you a new control panel
I just got this smoker new cooking for the first time and I see some videos of yours where is says S for smoke and I haven’t seen that on mine it just says L
They have probably just changed the control panel. The L is more than likely your smoke setting. Run it on L and if it stays at or below 150, that’s your smoke setting
Hey man! First off, great videos!! So I just did my initial burn off on my PB850 and my first time smoking anything will be tomorrow. As far as the probes go, if I use the probe in the MPC connection.... If I just plug it in and stick the probe in my turkey, will it just monitor the temp of it? Or do I NEED to set my desired temperature on the probe first?
As long as that temp probe is plugged in is going to monitor temperature. Doesn’t matter if it’s sitting on top of the smoker or inside of your turkey breast.
Man I've been looking for a vid like this. Did first cook yesterday and could not get it to keep steady smoke other than start-up. So the P setting needs to stay low to get constant smoke right?
Thanks for the question Tony. I've had a lot of people ask me questions about this over the last 6 months so I made a couple videos covering the topic. Basically, if the pit it trying to reach a higher temp it will burn much hotter and therefore cleaner. Once it reaches that higher temp you will start to see more smoke. Trust me, this thing will put a good bark on your BBQ. Just got to let it do its thing.
Here are links to two other videos I have made addressing this problem. ua-cam.com/video/bhLvaWVu9Rw/v-deo.html
ua-cam.com/video/IGJ_p_qJB5o/v-deo.html
It would be great to have you as a subscriber. Thanks!
Just picked up a Series 4 v2 today and performed the burn off. I noticed occasional sparks flying up in the smoker during the process. Once over I opened it to see a significant amount of ash in the smoking cavity and the glass itself had a fairly heavy white film on about two thirds of it. Is this normal or is it time for a return? Unfortunately I was only able to pick up a preassembled and fear someone messed up the process.
I noticed this when I first started using mine, but somehow it got better on it's own. Not sure if ash just eventually filled the gap or what. Really though, you're not going to find a smoker that doesn't have some ash floating through. If you are seeing a huge amount of ash then I would contact Pit Boas first. They are very helpful. I hope this helped.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
Is there a bake setting where it stops burning pellets? Like after I wrap my ribs or pork shoulder in foil and essentially bake it to temperature? I’d hate to be burning pellets on something that’s wrapped! Thanks!
There is not. The pellets burning is the source of heat in the unit.
You could always put them in the oven.
Come on over to American smoke carnivores on Facebook. I just started the group and there will always be people in there that you can talk to about any questions you have.
Thanks for watching!
When you program a recipe, how do you cancel it? For example I set programs 1,2,3 etc, and I want to cancel it halfway through step 2 for whatever reason, and do it manually. Do you just press the recipe button again? Do you just turn the knob to your desired temp and it cancels itself? Thank you in advance
I believe you go through the steps and change them or zero them out.
Is there a way to adjust the amount of smoke flavor in your meat with this model?
This init does have a smoke setting, but it runs at a low 130 degrees.
Try some of these tips on your next cook.
ua-cam.com/video/7KPjpFST0So/v-deo.htmlsi=eDGnMC23YodolwnY
Hey mate how do u use the smoke setting, I have just bought one of these and don’t really know how to use it , I have used it but there is no smoke setting on the screen, is it just a low temperature setting?
Cheers
If you have the same unit as me, it’s the lowest setting. Looks like a 5 but it’s an S. The chamber will only reach 130 degrees on this setting. It’s good for adding a little smoke flavor at the beginning of the cook but after 30 min- 1 hr you will need to adjust to your desired chamber temp.
Thanks for watching!
Got my smoker in same as yours.
Im having an issue where I set it to a temp and it gets up to it then settles down about 30 degrees less and stays there.
I.e. I start it up (maybe need to keep it in smoke mode until it fully preheats?) Set to 300 and it gets to 300 then drops to 270 and stays there. Am I just not doing startup properly? I start it with door open until I see smoke then I close it and set the temp. Am I supposed to leave it in "s" mode until it fully preheats to that temp first? Then set it to the temp I want? Thanks for all the videos. Doing ribs right now but have to have it at 260 for it to be 225-230
I’ve had a few people tell ask me about this lately. Not sure if it’s an issue with the more recently produced units or what.
My recommendation is to fill the water pan and run the unit up to 350 or higher before the protein goes into the smoker. Then dial down to your desired temp and put the protein in.
That being said, there is always going to be a drop in chamber temp when you put food in. Takes a little time to regulate. I hope this helps!
Smoke on!!!
I just got a new one of these and I think my control module is newer I don’t have the smoke it icon I’ve gathered they changed to the pit boss app but my smoker doesn’t have a smoke mode I was wondering if you knew if the new ones just don’t have that because where yours says S mine says L then goes to the same temperatures
I believe the L will be your smoke setting
@@TheAmericanSmoke thank you so much I was so confused everything on mines the same as yours except I didn’t see the S and love the videos man keep up the good work
Just bought this one last week. Great smoker but noticing a little to much ash around the door and on the racks. Any suggestions?
You can buy smoker gasket and seal off the bottom front of the burn pot cover plate or that gap will eventually clog with ash and fix itself.
@@TheAmericanSmoke thanks for the tip
Need to discuss the programmable meat probe. It does not turn the smoker off, it is designed to turn the temperature down to 180 . I've never got there. Ok pit is at 200 meat probe programmed to 145 cooking pork chops. Chops reach 145. Pit seems to start to cool down. Here's the buttttttt, if let the meat smoke while the pit cools the internal temperature continues to rise it can reach 155 because the pit is still hotter than I want the internal temperature to be. My point is I still need to take the meat off if I dont want the internal temperatures to rise. It doesn't stop or slow the internal cooking temperature efficient enough to keep the internal temperature at a constant.
You could program step two of the cooking process to take it to the smoke setting.
I love this smoker, but am I missing something? When setting the temp, it goes 200, 225, 250, 300... is there any way to set it to like 275? or in between temps? Thanks!
You have the same model as me. There is not and Pitt Boss offers no solution.
Good news is that the food still comes out great.
The newer models have more precise temps.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
Hey brother. How long does it take for your vertical to get up to temp? I'm burning some stuff off and it's been 30 mins and won't reach 300. Now I'm in south east ga and the climate is in the high 70*.
I usually allow 30 min. Make sure your not sitting on the smoke setting. Turn the dial to the temp you want and the press in the dial for a click.
If that’s not the problem, then hold down the MCP Prime button for a couple minutes to fill your ash pot with pellets. That should get you there.
If not, there may be a problem.
Good luck. Keep me posted
I Iove my Pbv4ps2, however I've not had great luck with brisket. Everything else comes out perfect. Also, cooking when the temp is less than 50° outside and breezy is a problem. My cabinet isn't insulated good enough and the temperature gets wicked away by the wind.
What method are you using?
@@TheAmericanSmoke Honestly, I've one cooked 3 since April of last year. They are so expensive I just don't choose to make them that often. Last time I made one I used Harry Su's method. It's the stall that gets me. I've cooked for 16 hours and it's still not done. 😩
I also live in the South.
@@joshuawesterfield6635 are you cooking to temp?
@@TheAmericanSmoke 203 internal.
I just got mine a week ago, I’m trying to understand the panel.
Today I just wanted to cook at 350.
I set it, but when I went to lock it in the display changed and said L44
I pushed it again and it turnoff completely.
Any tips would be appreciated.
Did you ever get it to work?
I just bought a series 2 from Lowes and they put it together, the door don’t fit even with the cabinet and there is no adjustment and the racks are to small they keep falling from there rack slots like if they are to short, is this a common problem, help.
No, that’s not common. Call Lowes. Something is wrong.
When it’s on the smoke setting what’s the temperature your cooking with?
It’s going to max about at around 130 on Smoke setting.
Thanks for watching my video. It would be great to have you as a subscriber.
Thanks!!!
Oh okay so I wonder if that would be useful on a brisket? And I just subscribed brotha actually watching more videos rn haha
@@kazmcclure3925 that awesome. Thanks for the support!
I will sometimes leave my proteins in the smoke on the smoke setting for an hour or so and then crank the heat up to desired cooking temp.
I don’t do it as often since I started using a smoke tube though.
I don't own one, yet! But, Can you do the recipe setup in the App?
That can't be done on my version. There are some updates on the newer version that allow for more control but I’m not sure if that is an option or not. Honestly, I haven’t been impressed with the app and don’t use it. It may have gotten better, but my experience has not been good.
When you set it to the smoke setting…. What temperature is it running at?
Smoke setting maxes out around 130. I cook on Smoke for no more than an hour.
@@TheAmericanSmoke Thank you. Great videos by the way 😁. I’m purchasing mine this weekend. I’ve been doing my homework on this unit for a few days now, and it seems to be a great piece of equipment !!!
It’s a solid unit! It’s going to have the occasional issue like anything else but PitBoss had world class customer service
How long does it take to raise temperature if you’re cooking this way?
That depends on a lot of variables. From what temp to what temp? What’s the temp outside? How much do you have in the chamber? What type of pellets are you using?
I don’t know what’s going on. 😂 so I put a brisket in the smoker Friday night/ Saturday morning at 1am hoping it would be done Saturday about 3:30/4pm. No such luck, here it is Sunday at 9:30pm and the brisket has not hit 208°, that the temp I normally would pull it and let it rest for 3 to 5 hours. As I write this, it’s at 187 flat and 192 for the point. I was just wondering if u have run into this issue. I have the same smoker you do. Any insight would be helpful. The smoke temp was 230 to start. Anyway, like your videos, keep up the good work.
Wow! Pull your meat probe out of your brisket and let it hang in your chamber. On the same rack as the brisket. See what reading you’re getting.
Or if you’re not using the one that comes with the smoker just hang that in there.
Also, please come to my Facebook group called American smoke carnivores, and share some pictures of this two day long smoked brisket.
@@TheAmericanSmoke I had a 3rd probe in just the smoker, it was bouncing between 220 to 248. I though it maybe my thermometers, I had in the meat, but even the instant read thermometer showed the temp.
Well… it’s Monday. Is the brisket done yet???
Please do!
How do you reset the Recipe if you make a mistake? I want to start over with a clean slate.
I press Recipe again and go through the steps and change the temperature press set and go to next step and when done I click the Recipe again to set the Recipe but the temperature stays the same.
Power off power on is probably the easiest option
I just purchased this smoker and mine will only heat to increments of 10. So for example I can heat so 220 or 230° but not 225°. You know how to change that?
To my knowledge, there is no way to change that. However, smoke at 230 and let it rock. No biggie. Smoke on!!!
@@TheAmericanSmoke Appreciate the feedback, dropping a sub!
Welcome to the channel! Smoke on!!!
I’m currently running a giveaway on Instagram for a MEATER Block! Go register!!!
instagram.com/p/CpAx3uwupju/?igshid=YmMyMTA2M2Y=
is that controller touch screeen or is it actualy physcial buttons
It’s not digital but requires very light pressure
@@TheAmericanSmoke can't wait to get mine this week or next whenever it decides to get here
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!!!
@@CactusDronography683 it’s an awesome unit. Let me know if you have any questions.
I think that my control panel is broken. I've had my Pit Boss Pro 4 for two weeks now. I'm currently doing my third cook on it. My control panel does not have 225°f. It jumps from 200 to 230. Also my 2nd meat prob stays at 32°f and never moves.
Definitely sounds to be malfunctioning
You say one hour on the smoke setting for your chicken ,but how or what is the smoke setting?
On my unit it’s the lowest setting. Looks like a 5 but it’s an S.
I guess that only works on the vertical, the programmable probe. I tried on my 1150 and it never lower the temperature after it reached the internal temperature.
Some of the images I have seen show a recipe option on the control and others don’t.
Doe’s yours?
How do I set the temperature level to smoke mode
If you have the same unit, it’s the lowest setting. It looks like a five but it’s actually an S
I have the same unit, it does not have a "s" mode at all. Please show yours in the fabled "s" mode. The unit only shows "L" and an "H"
has anyone here had an issue with auger/motor? i had to get a replacement one from pitboss but now its just giving me and ERR code and the auger light is flashing before i can even prime it, kinda stuck at the momentsince i cant seem to find the issue.
I’ve not had this particular issue. Bring your questions to my Facebook group, American Smoke Carnivores. There are a lot of people in there with this unit.
Smoke on!!!
This is my 4th cook and my probe is way off. Meat reads 170 and the meat is about 130
Contact Pit Boss customer service. They are awesome. They will probably make it right.
Thanks for watching my video. If you’re not already, it would be great to have you as a subscriber!
Thanks!!!
after 4 times of cooking my wifi won't hook to my apps on my phone can you help me with this ?
Truth me told, I don’t use the app. I had so much trouble with it. That’s why you don’t hear me talk about it.
Sorry bud.
Best advice is to uninstall the app, reinstall it, and see how it goes.
My husband is having trouble with the temperature dropping?
There are going to be temperature fluctuations. As long as it averages out to the desired temp, I wouldn’t worry. If it constantly stays low, there may be a bigger problem.
My panel somehow goes in increments of 10 which means I cannot do 225 anymore. Does anyone know how I can get it back to 225?
You have the newer model. 230 will do just fine.
I honestly like smoking at 250 better on this unit anyway. Not sure why, but it seems to do better.
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Thank you for the reply. I subscribe to your channel and find it very helpful.
It was able to when I got it and now it doesn’t. That what makes me thing something happened but 250 will work. I am doing my first brisket this weekend. Very excited about it
@@Jayteeville Aaron Franklin aka Barbecue Jesus, cooks his briskets at 275. Give or take.
I’m making a hot and fast brisket video this weekend, so stay tuned to see how it turns out.
Thanks!!!
@@TheAmericanSmoke ha I used to be able to hit 275 also. Now it is either 270 or 280. I will do it at 250 and will go from there!
How did it turn out?
Just bought one of these last week, smoked some ribs last week, came out great. But last night I tried cooking a pizza in it. I programmed the temp to 410, once it reached it’s desired temp, I put the pizza in. Once I did that the temp start to go down all the way to about 225. Any tips on what I did wrong? I straight up unplugged the smoker, plugged it back in and started working again.
TRBL! We're you using the app or the control panel?
@@TheAmericanSmoke sometimes I use both. But mainly the control panel.
@@TheAmericanSmoke should I only use the control panel?
@@TheAmericanSmoke appreciate any advice you give brother. Cheers!!
@@TheAmericanSmoke appreciate any advice you give brother. Cheers!!
Question , Maybe I'm ignorant but how do I set an uneven temperature ?!!!!! My unit moves in 10 minute differences , what am I doing wrong !!!!!
You can’t. Your lucky. The unit I have is a little older and once I’m over 250 it moves in 50 degree increments. It’s terrible.
I ment to say degree instead of minutes , sorry !!!!!
No worries! I figured
How do I go to S mode? Mine is always on L mode
Of yours starts on “L” I’m pretty sure that’s your smoke setting.
Hey my Ignitor light doesn’t even come on. All the smoke is coming out of the pellet area only. I must be doing something wrong 🤦🏽♂️
Is your ash pan clean?
Is the p1-p7 the p setting ?
What unit do you have?
@@TheAmericanSmoke I have the vertical pro series 4 V2
@@bendersbbq3060 on my current control panel I do not have the p settings. Yours could be the newer version. I have a new control panel coming though.
I know on the barrel type pellet smokers, those would be your p settings.
@@TheAmericanSmoke okay so when you press the recipe button I’ve noticed the auger turns on more often when you get higher in the P-1 P-7
Okay, your talking about in the recipes. The P stands for Preset. No effect on the smoke. These units do not have P settings like the older models. If you want heavier smoke use the Smoke setting for a while at the beginning of your cook or get a smoke tube. The smoke setting is your lowest temp and will look like a 5 on your control screen.
It’s actually a S and stands for Smoke. Your temp will top of around 130 degrees on this setting and is not an appropriate temp to fully cook anything.
I hope this helps. Thanks for watching. If you’re not already, it would be great to have you as a subscriber.
My smoker is trash, I can't get it to smoke enough. I like dirty smoke and can't seem to get the smoke flavor. I had mine 3 years and get pissed off every time I used it. Not sure why I'm not getting good smoke from it.
Your probably not going to get the flavor you’re looking for from a pellet smoker. They burn too clean.
Do you use a smoke tube?
I lost my controller knob and i cant find a replcemet 😓
That’s terrible. I would be blaming my kids
This made me realize I bought the wrong smoker 😔
What type of smoker do you have?
Or drinking to much alcohol, passing out & turning your smoked salmon into salmon jerky, which wasn't that bad tasting. lol
Haha it happens! I got to get me some of that salmon jerky though. Good on you for eating it.
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150-155 for chicken????????? I thought it was 165???
Always follow FDA recommendations for food safety. However, I usually pull my chicken breasts as they approach 160. Cary over cooking will carry internal temp over 165 during the rest.
Pitmaster? Pellet smoker?
Yeah. I know what your saying. However, considering the term "Pit" comes from the use of a hole in the ground where meat used to me cooked back in the day, and still is in some areas, I don't think any "Pit" is really a "Pit" in the true sense. Pitmaster is a term used in passing to describe someone who can consistently produce good BBQ through the method of using wood smoke and heat. I know there are more official titles of "Pitmaster" but if a pellet smoker is your cooker of choice and you know how to use it, in my opinion that makes you a pitmaster.
Thanks for watching and for leaving a comment. Smoke on!!!