ProTip: mix the sauce with the leftover juices in the pan. And also chop up the fat cap and incorporate it into the meat. Less waste, more food, more flavor Great video!
"the only competition is who gets the first bite" is going to be a saying that I will use tonight. Great video as always. I'm going to check out the rubs, thanks for the ideas.
Same here I followed his directions except I ran it at 240. I just put it in 10 minutes ago so I will update when it’s finish. I also don’t have a small tin tray so I’m gonna use a thin baking tray. 🤦🏽♂️🤞🏽
Mike, I can taste it from here .. I'm about a week away from taking my pit Boss out of storage and getting ready to start the season looking forward keep the videos coming
I have always smoked with fat side up. I was always taught that meat does not soak up water, so called being moist, but only soak up the rendered fat. As you said "the bark" will help hold in the rendered fat creating a moist meat. Just like searing a steak then cooking slow. Would enjoy the comments on this
Same here. So far have cooked ribs, shoulder and a meat loaf. Give meat loaf a shot if you like it, about a 100x better in the smoker. Iv only used competition blend pellets.
Someone correct me if I’m wrong, but the rules of thermodynamics mean heat always rises to the top, so the top of the box should always be hotter. Thanks for the video! Making my first one tomorrow and really looking forward to it
I’ll tell you what, this is my first smoker and it has been great to learn the basics on. I have zero complaints. Seems like most everyone who has a Pit Boss or other brand of pellet smoker likes them.
Great videos! Especially on the Pit Boss 3. I'm picking up a new one from Tractor Supply today (best price I found)! The Pit Boss will replace an electric smoker that gave me fits. Your videos have been a HUGE HELP for a new owner. Keep on smokin!
Fan from Australia here, love the vids man keep them coming..... Doing a Boston butt in exactly the same smoker as I write this lol. The series 3 pitboss we get here is a slight different colour also I wish I could get my hands on those charcoal flavored pellets all they got for us so far down here is competition blend and apple wood :( Keep up the good work mate! Cheers.
Thank you, Jason! I am so happy that my videos make it to you guys “Down Under.” You guys have been so kind to me and I can’t thank you enough. As far as the pellets go, the competition blend is one of my favorites but the charcoal blend is a little bit better especially if you are used to smoking with charcoal.
Love the video. Haven’t found those pellets yet, been looking. Every since I bought my pitboss and I watched your first pull pork video seems like I make pulled pork every weekend. Everyone loves It and ask me to make them. Even catered a birthday party last weekend. For a family member, so not for money. The pit definitely makes it easy.
I bought one of these vertical smokers because of it's diversity, and man what a great product! I decided to look around on UA-cam to see what other folks are doing, and with this being said I really enjoy your no nonsense approach...Happy Smoking!!!
Hey Mr American Chopper Read 😏 Just found your channel and have just subscribed. Great videos. I will be buying one of these Pit Boss smokers as a result. Stay awesome!
I thought that was you on the shirt 😂.. I like that 3 layer rub man bring some to Lep’s I’d make so many tacos that night 😝.. beautiful color but no bbq sauce for me brother cause I’m making cilantro tacos with that meat for Chris
Heat rises, which is why the top got hotter. SCIENCE! lol Just got a PB Tailgater. Gonna do some wings and pork shoulder tomorrow. Need to find some of the charcoal pellets. Yours looked awesome!
General tip to all you smoke head effers. When ya pull em out and wrap em in foil. Bring them into your house oven. They hold their temp better and you’re not using your pellets or smoking TF out of your smoker. I have this same smoker, by the way, if you’re even thinking about buying this model.....DO IT! I love mine!
DId this with 1 9lb butt, yellow mustard binder, Pit Boss pulled pork rub, McCormick roasted garlic and herb rub, Sweet Baby Ray’s Hawaiian BBQ sauce, and competition blend pellets - best one I’ve ever done! The rub combo was outstanding!
I've been running the pit boss 7 for 7 1/2 hours at 250. 5.2lb pork butt, only hit 150. Ive decided to wrap now and have set the temp to 300. Hoping it'll cook in time for dinner. I guess no 2 cooks are the same lol.
No two cook are the same but that does seem like a long time. I typically budget 1.5 hours to 2 hours per pound. I wonder if the temp probe is off or the smoker isn’t running at the right temp
@@WeekendWarriorBBQ its now climbed to 195. I've used 3 different temp gages throughout the cook just to ensure I get it right. Really dig the videos by the way. This was my first cook in my pit boss 7.
these smokers have much higher cooking temps at the top of the cabinet vs at the bottom where the temp probe sits. like well over 100 degrees difference.
Oh wow i cant wait to try the Charcoal pellets and the Pecan rub, 2 new ideas for us. Looks fantastic, also cool branding with your t shirts you always wear!
The top always cooks faster than the bottom on my Masterbuilt electric smoker. I always put the bigger one on top or try to put similar sizes together. Subbed by the way...keep'em coming.
Kyle K. I have had the 3 series since the beginning of June 2019. Almost 20 UA-cam videos with it so far and I have probably cooked with it 40 times total. I started my BBQ journey in the late 1990’s using a Weber Kettle and then a PK grill where I would load up some charcoal and throw in a few chunks of wood for smoke. I bring this up because pellet smokers aren’t known for strong smoke flavor like charcoal cookers are. With that said, the trade off is, a little bit less of a Smoky flavor in exchange for the convenience of not having to wake up in the middle of the night to add more coals/wood...it has a 50 lb pellet capacity and can smoke for a long long time. If you are cool with the trade off, you will love this smoker and I recommend it.
I appreciate that. I just stumbled upon your unboxing right after I sent you that last message. I think PitBoss has a quality machine, really. I was looking into the Kamado Joe Big Joe, but not sure I want the hassle. So now I am leaning towards a pellet smoker, mainly the Yoder YS640s or a Pitboss. I use an Old Smokey for grilling and my masterbuilt for smoking which I love, but the temp only goes to 275 degrees, and it would be handy sometimes if it would go higher to be more versatile. Just having a difficult time deciding on what route to go.
Can you link the other video you smoked the shoulder? Also what is the normal temperature to smoke them? You said it was a little higher at the beginning
The smoker pan gets pretty gross so I just dump it out but if I smoker the pork in a foil pan I like to collect the juice and pour it into an ice cube tray and freeze little pork juice ice cubes for future recipes
After the pork butt was done, what did you do with the juice after it was wrapped up in. Did you add the juice to the BBQ after adding your BBQ sauce? Thanks
@@WeekendWarriorBBQ Thank you. Going to smoke a pork butt,some baby backs. Thank you for your help. Going to look on you page for pizzas. My wife makes homemade pizzas and she wants to use the smoker. Any tips on this. I already have my 12" pizza stones.
I just bought a Pit Master Pro series and noticed that the smoke seems to be better at low temperature. I wanted to low and slow cook a pork Butt, I just don’t know how low I can go, any ideas?
When you say you like to start with the garlic jalapeño you really mean that’s how heath does and you’re gonna do the same ;) had to bust your balls. good video i just used this combo for ribs and they out great
Yeah I have always filled the drip pan with water because they say the smoker may overheat and shut down. I’ve seen other people do it without water but I haven’t tried it.
Myles T the charcoal pellets are my second favorite. My first is their whiskey barrel pellets. The trouble is with both of those is that they are not available nearby so I rarely use them.
Great video! I’m new to smoking and am starting with a pork butt. While you didn’t do a spritz in this video, I saw you normally use a mixture of water and vinegar. What’s the ratio? And do you use white vinegar? Could you use apple cider vinegar for this?
I usually use 1 tablespoon of apple cider vinegar and 1 cup of warm water. You can also use straight apple juice. Just remember that smoked pork butt for pulled pork isnt done cooking until your temp probe goes in and out like butter. Smoked pork butt for for slicing is done around 175 degrees F.
How long would you preheat before you put the meat in? Also have you had any moisture problems for the pellets in between cooks while being stored. Thanks
Hi Rocky. In the warm months I preheat for 30 minutes. In the cold months I preheat for an hour. I have not had issues with moisture in the pellets where I live but I have heard from a lot of people who say that they have had auger jamb issues die to moisture. I use my smoker at least once a week so I’m always pushing pellets through
Thanks, Ryan! They are called venom steel nitrile gloves. I have a link to them in my newer videos but if you have a Lowe’s near you, you can get them there too 😁 Don’t go cheap in the gloves. In the summertime the cheap gloves are garbage and rip if you’re hands are full of sweat.
I followed this video for tips on my first smoke. Smoked a 7lbs shoulder on 225 for total for 12 hours. Last 2 hours I wrapped in foil and turned up the temp to 290 since I was at a stall. Took it out once probe ready 205. Bark was good but the pork came out tough and chewy. Not sure where I went wrong. Maybe I dried it out when I turned the temp up? Any suggestions?
Hi, Mike. I havent had that code yet but a viewer on another video of mine said it was something to do with too many pellets in the burn pot. He said it doesnt happen every time either. The only thing I can think of is maybe the air inlets in the pot are clogged and the pellets arent burning fast enough.
HEY MIKE, that was a awesome video my friend, that pork butt looked amazing and the color was beautiful, and it was so tender and juicy, the only thing that was wrong about the video is I didn't get to take a big ole bite of the fantastic looking meat and that great looking bark. LOL!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!
I haven't noticed anything too crazy with the temp spikes but having the door open like that definitely adds time to my cooks because the pit has to recover. If I'm not filming a video, I rarely open the door at all... I just let the Pit Boss do its thing.
I scoped it out on Amazon. I think I would agree with you. I guess, as much as I like Weber I’ve seen a lot of criticism on their thermoprobes. Thanks for the info.
I almost bought that one. The only reason I didnt is because Amazon had free same day delivery on the other one. It showed up just before I started filming this video.
I saw on BRBQ Pit Boys a Grilleye but kind of pricey. Come the 18th I’ll pick up some of those new pellets. Hopefully one of these days I’ll luck out and catch a price drop at Wally on the Pit Boss Deluxe Grill for short cooks.
My wife just bought me a Pro Series 4 and been watching your videos a lot. Thanks for all the ideas. Just a question since I'm doing my first run in this smoker. Why no smoke? It smokes like a beat on first startup but then it's just gone. Temp set at 250. Using the Pit Boss fruit pellets. Any thought?
Hi, Jason. My smoker only puts out big plumes of smoke in intervals as opposed to constant smoke. I would say like probably every 10 to 15 minutes. You'll notice it more when it tries to recover after the door has been open but for the most part, it will have a very thin light smoke most of the time that is hard to see.
ProTip: mix the sauce with the leftover juices in the pan. And also chop up the fat cap and incorporate it into the meat. Less waste, more food, more flavor
Great video!
That's what I'm smoking today , I have the pecan pellets and my own rub, glad you share your videos, helps a lot, thanks
Nice, Hank! I’m learning just like everyone else and have really enjoyed sharing my cooks/results with all of you. It’s been a really fun summer 😎
"the only competition is who gets the first bite" is going to be a saying that I will use tonight.
Great video as always.
I'm going to check out the rubs, thanks for the ideas.
Thanks, Shannon! :)
Absolute best videos on UA-cam. Trying my first ever shoulder today on my first smoker! Learning so much from you! Thank you!
Same here I followed his directions except I ran it at 240. I just put it in 10 minutes ago so I will update when it’s finish. I also don’t have a small tin tray so I’m gonna use a thin baking tray. 🤦🏽♂️🤞🏽
Pulled pork came out great Mike! Easily one of my favorites. Have a great weekend brother!
That PP was so tender. Turned out great Mike. I love the slide outs on the cooker. So easy to work with. Nice job
Thanks, Phil!
Mike, I can taste it from here .. I'm about a week away from taking my pit Boss out of storage and getting ready to start the season looking forward keep the videos coming
Bro me and my family WANNA thank you😁
My new years day dinner was a HIT!
Happy New Year, Travis! Thank you very much for letting me know! That makes all of the time spent producing the videos worth it :)
That was good piece
I have always smoked with fat side up. I was always taught that meat does not soak up water, so called being moist, but only soak up the rendered fat. As you said "the bark" will help hold in the rendered fat creating a moist meat. Just like searing a steak then cooking slow. Would enjoy the comments on this
I just bought a pitboss pro series 5 in 1 looking forward to setting it up this weekend and trying some of your recipes.
I just got the 5 also. Have tried a few of his already. Comes out perfect every time.
Same here. So far have cooked ribs, shoulder and a meat loaf. Give meat loaf a shot if you like it, about a 100x better in the smoker. Iv only used competition blend pellets.
rollingcoal91 do you have a recipe for meatloaf that you can share?
I have bought it too. I'm very happy! I don't test it yet..., but I can't wait.😀
Thank you for posting this video. I wish I had looked for this video sooner yesterday. It would have saved me 3 hours. The temps were spot on.
Glad it helped!
I like the way you mix rubs for deeper flavor. Sounds like something I'd do. Great video!
Someone correct me if I’m wrong, but the rules of thermodynamics mean heat always rises to the top, so the top of the box should always be hotter. Thanks for the video! Making my first one tomorrow and really looking forward to it
Head Country is great bbq sauce.
I'm liking what I've seen from this vertical cooker. I love my Austin Xl just havent been able to do any filming yet
I’ll tell you what, this is my first smoker and it has been great to learn the basics on. I have zero complaints. Seems like most everyone who has a Pit Boss or other brand of pellet smoker likes them.
Nice cook bud the rub combo sounds killer, nice review of the new pellets. 👍👍
you put a lot of work into that pork it looks awesome good job
Buckeye, I did find the pellets at Wally World yesterday. They are available here in the “Land That Time Forgot”
Picked up 2 bags at a nearby Walmart near Pittsburgh.
To the best of my knowledge.... this man does not have eyes
Great videos! Especially on the Pit Boss 3. I'm picking up a new one from Tractor Supply today (best price I found)! The Pit Boss will replace an electric smoker that gave me fits. Your videos have been a HUGE HELP for a new owner. Keep on smokin!
Thanks Mark! You will like this smoker much better than an Electric that uses wood chips.
It looks. Beautiful
That and some slaw on a bun = heaven !
Those look GOOOOOODDD!!! Great Job
What a fantastic t shirt lol
Thanks for the foil pan tip looks good bud👍🏼
Head country is the best sauce
Great looking BBQ. Surprised that one cooked slower than the other. Keep smoking!
Love the Kenny powers shirt
Remember, as Aaron Franklin says, if you're looking, you're not cooking.
Fan from Australia here, love the vids man keep them coming..... Doing a Boston butt in exactly the same smoker as I write this lol. The series 3 pitboss we get here is a slight different colour also I wish I could get my hands on those charcoal flavored pellets all they got for us so far down here is competition blend and apple wood :(
Keep up the good work mate!
Cheers.
Thank you, Jason! I am so happy that my videos make it to you guys “Down Under.” You guys have been so kind to me and I can’t thank you enough. As far as the pellets go, the competition blend is one of my favorites but the charcoal blend is a little bit better especially if you are used to smoking with charcoal.
finally got mine delivered, under $350.00 FROM WALLY WORLD ...cant wait to start
Should have ordered the Series 5 from Walmart for $396 much larger smoker for just a little more money that’s what I have
@@michealreed9792 ive read bad reviews about the 5 and keeping an even temp throughout the pit, thats why i went with the 3
Love the video. Haven’t found those pellets yet, been looking. Every since I bought my pitboss and I watched your first pull pork video seems like I make pulled pork every weekend. Everyone loves It and ask me to make them. Even catered a birthday party last weekend. For a family member, so not for money. The pit definitely makes it easy.
Thats awesome! I read on Pit Boss's website that you can only get the charcoal pellets at Walmart right now.
@@WeekendWarriorBBQ Just ordered 40lbs for $35 at Home Depot online
Nice cook. Looks like it came out great
Links for RUBS and SAUCE would be nice.
Got the pellets at work(Wally) last week
Good to see bam margera doing well
I don’t have words!
Awesome cook! Thanks for the video.
Did you put water in the water bowel
Hi Codey! Yes I did
Way better than Sweet Baby Ray’s in my opinion.
Loved the video
Thank you Rich & Rich
That is really nice thank you for sharing your expertise my friend.
You’re welcome, Mike! Thanks for watching and leaving a comment
Why not use attached probe computer?
I always smoke mine fat side up
I just made one like that last week , I like "famous Dave's devil's spit, spicy
I don't think I heard you say what the temp you set the smoker.
I bought one of these vertical smokers because of it's diversity, and man what a great product! I decided to look around on UA-cam to see what other folks are doing, and with this being said I really enjoy your no nonsense approach...Happy Smoking!!!
Thanks, Gene!
Hey Mr American Chopper Read 😏
Just found your channel and have just subscribed. Great videos. I will be buying one of these Pit Boss smokers as a result. Stay awesome!
I thought that was you on the shirt 😂.. I like that 3 layer rub man bring some to Lep’s I’d make so many tacos that night 😝.. beautiful color but no bbq sauce for me brother cause I’m making cilantro tacos with that meat for Chris
The 10 thumbs down is crazy. Dope video...
Heat rises, which is why the top got hotter. SCIENCE! lol
Just got a PB Tailgater. Gonna do some wings and pork shoulder tomorrow. Need to find some of the charcoal pellets. Yours looked awesome!
Hi, Phil! I like that tailgater and have been considering buying one.
@@WeekendWarriorBBQ check local walmarts, one by me clearanced them to $200.
By the way awesome cook!!
Thank you
General tip to all you smoke head effers. When ya pull em out and wrap em in foil. Bring them into your house oven. They hold their temp better and you’re not using your pellets or smoking TF out of your smoker. I have this same smoker, by the way, if you’re even thinking about buying this model.....DO IT! I love mine!
That’s a great tip!
Why my Pit Boss 4 series pellet smoker does not have smoke coming out the chimmney. I'm making three pork loins now. Help me
DId this with 1 9lb butt, yellow mustard binder, Pit Boss pulled pork rub, McCormick roasted garlic and herb rub, Sweet Baby Ray’s Hawaiian BBQ sauce, and competition blend pellets - best one I’ve ever done! The rub combo was outstanding!
That sounds awesome, Bill! Which smoker are you running?
Pit Boss Pro Series 4 Vertical - Christmas present from my kids
Bill Holland nice
another great video!
Thank you, Gilmo!
Can you use the aluminum pan for the first part of the cook to avoid a mess? Or does that affect the cook
Yes you can. Put the pan on a rack directly below
UUUGGG!!! You threw the skin away!!!
I've been running the pit boss 7 for 7 1/2 hours at 250. 5.2lb pork butt, only hit 150. Ive decided to wrap now and have set the temp to 300. Hoping it'll cook in time for dinner. I guess no 2 cooks are the same lol.
No two cook are the same but that does seem like a long time. I typically budget 1.5 hours to 2 hours per pound. I wonder if the temp probe is off or the smoker isn’t running at the right temp
@@WeekendWarriorBBQ its now climbed to 195. I've used 3 different temp gages throughout the cook just to ensure I get it right. Really dig the videos by the way. This was my first cook in my pit boss 7.
Great shirt! "Smokin meats, on the reg!"
🤣🤣🤣
Love that shirt man 👌
7hrs later, my pork butt came out perfect! Looked just like yours. Thanks
these smokers have much higher cooking temps at the top of the cabinet vs at the bottom where the temp probe sits. like well over 100 degrees difference.
Oh wow i cant wait to try the Charcoal pellets and the Pecan rub, 2 new ideas for us. Looks fantastic, also cool branding with your t shirts you always wear!
Lovely Lisa Warrior Queen lisa!
Chris!
Love your videos. Where did you get the black gloves you are using? They look like they help with heat also.
Good video.
Thank you
Tip I learned, cross cut fat cap half inch grid pattern, get that rub in there , more flavor , better render ,
That is a good tip! I like that idea
Awesome video! Too bad my local Wally World doesn't carry those pellets, but hopefully they will soon! Thanks for the great content!
Rich-E BBQ thank you very much. I don’t want to overhype the pellets but honestly, they are the best I’ve tried.
What gloves are you using
Just FYI the one at the top will always be hotter due to head rising ..
The top always cooks faster than the bottom on my Masterbuilt electric smoker. I always put the bigger one on top or try to put similar sizes together. Subbed by the way...keep'em coming.
Thanks, Kyle!
How long have you had that pitboss? Had good luck with it and recommend it?
Kyle K. I have had the 3 series since the beginning of June 2019. Almost 20 UA-cam videos with it so far and I have probably cooked with it 40 times total. I started my BBQ journey in the late 1990’s using a Weber Kettle and then a PK grill where I would load up some charcoal and throw in a few chunks of wood for smoke. I bring this up because pellet smokers aren’t known for strong smoke flavor like charcoal cookers are. With that said, the trade off is, a little bit less of a Smoky flavor in exchange for the convenience of not having to wake up in the middle of the night to add more coals/wood...it has a 50 lb pellet capacity and can smoke for a long long time. If you are cool with the trade off, you will love this smoker and I recommend it.
I appreciate that. I just stumbled upon your unboxing right after I sent you that last message. I think PitBoss has a quality machine, really. I was looking into the Kamado Joe Big Joe, but not sure I want the hassle. So now I am leaning towards a pellet smoker, mainly the Yoder YS640s or a Pitboss. I use an Old Smokey for grilling and my masterbuilt for smoking which I love, but the temp only goes to 275 degrees, and it would be handy sometimes if it would go higher to be more versatile. Just having a difficult time deciding on what route to go.
Can you link the other video you smoked the shoulder? Also what is the normal temperature to smoke them? You said it was a little higher at the beginning
What is the name of that meat prob gadget.
At 225-250 degrees. You said 1 hour per pound?
Looked delicious, I put some chicken racks in the pan to keep it out of the juices
Mike, I see the 5 series is still $396 at Walmadt
If it would’ve need to be strayed what would’ve u use ?
I like apple juice. If I don’t have apple juice I’ll use 1 cup of warm water mixed with a tablespoon of apple cider vinegar
Smoked meatloaf with cowboy candy
Can you run your probe cords through the smoke stack?
Hot air rises
What do you do with the leftover juice in the pan? Have you ever put it back into the pulled pork to moisten it? Saved it for a pork stock for soup?
The smoker pan gets pretty gross so I just dump it out but if I smoker the pork in a foil pan I like to collect the juice and pour it into an ice cube tray and freeze little pork juice ice cubes for future recipes
Thinking of getting one. Question guys, I don't see any smoke. What gives?
No smoke ??
After the pork butt was done, what did you do with the juice after it was wrapped up in. Did you add the juice to the BBQ after adding your BBQ sauce? Thanks
Yeah, I mix it right back into the pork so it doesn't dry out.
@@WeekendWarriorBBQ Thank you. Going to smoke a pork butt,some baby backs. Thank you for your help. Going to look on you page for pizzas. My wife makes homemade pizzas and she wants to use the smoker. Any tips on this. I already have my 12" pizza stones.
I just posted a pizza video last week. I give a few helpful tips. Here it is: ua-cam.com/video/LUcs-9JgZvA/v-deo.html
How much more time would it take at 225
Those are from giant eagle ! , I work for market district. Very good pork shoulders
Yes they are. Those are the best we’ve ever cooked
I just bought a Pit Master Pro series and noticed that the smoke seems to be better at low temperature. I wanted to low and slow cook a pork Butt, I just don’t know how low I can go, any ideas?
After you smoke it and you wrap it in foil can it go into an oven to finish off it’s time?
Yes. I do it all the time to save on pellets
I love your videos I did a brisket last fall it turned out wonderful. Thanks for the quick response
When you say you like to start with the garlic jalapeño you really mean that’s how heath does and you’re gonna do the same ;) had to bust your balls. good video i just used this combo for ribs and they out great
You got me 😁.
Weekend Warrior BBQ Atleast you installed your door latch right unlike me. Did you use your water/drip pan. Didn’t see it
Yeah I have always filled the drip pan with water because they say the smoker may overheat and shut down. I’ve seen other people do it without water but I haven’t tried it.
Weekend Warrior BBQ Gotya thanks for the replies How do you like the pellets after the use now.
Myles T the charcoal pellets are my second favorite. My first is their whiskey barrel pellets. The trouble is with both of those is that they are not available nearby so I rarely use them.
Great video! I’m new to smoking and am starting with a pork butt. While you didn’t do a spritz in this video, I saw you normally use a mixture of water and vinegar. What’s the ratio? And do you use white vinegar? Could you use apple cider vinegar for this?
I usually use 1 tablespoon of apple cider vinegar and 1 cup of warm water. You can also use straight apple juice. Just remember that smoked pork butt for pulled pork isnt done cooking until your temp probe goes in and out like butter. Smoked pork butt for for slicing is done around 175 degrees F.
I’m glad you live nowhere near me because I’d be trying to be your best friend everyday
How long would you preheat before you put the meat in? Also have you had any moisture problems for the pellets in between cooks while being stored. Thanks
Hi Rocky. In the warm months I preheat for 30 minutes. In the cold months I preheat for an hour. I have not had issues with moisture in the pellets where I live but I have heard from a lot of people who say that they have had auger jamb issues die to moisture. I use my smoker at least once a week so I’m always pushing pellets through
I need to store mine in the fridge over night, do you recommend keeping it in the pan with the juice so I can reheat it the next day?
Yeah for sure! If you have a sous vide machine, that is the best way to reheat it.
Love the video man. Where do you get your gloves that you are always using?
Thanks, Ryan! They are called
venom steel nitrile gloves. I have a link to them in my newer videos but if you have a Lowe’s near you, you can get them there too 😁
Don’t go cheap in the gloves. In the summertime the cheap gloves are garbage and rip if you’re hands are full of sweat.
I followed this video for tips on my first smoke. Smoked a 7lbs shoulder on 225 for total for 12 hours. Last 2 hours I wrapped in foil and turned up the temp to 290 since I was at a stall. Took it out once probe ready 205. Bark was good but the pork came out tough and chewy. Not sure where I went wrong. Maybe I dried it out when I turned the temp up? Any suggestions?
Yeah you over cooked it. 12 hours smh.
Man they look delicious! Have you had any problems with your smoker throwing ERL code? Love my pit boss smoker
Hi, Mike. I havent had that code yet but a viewer on another video of mine said it was something to do with too many pellets in the burn pot. He said it doesnt happen every time either. The only thing I can think of is maybe the air inlets in the pot are clogged and the pellets arent burning fast enough.
@@WeekendWarriorBBQ awesome thank you. Keep up the great videos and delicious recipes.
HEY MIKE, that was a awesome video my friend, that pork butt looked amazing and the color was beautiful, and it was so tender and juicy, the only thing that was wrong about the video is I didn't get to take a big ole bite of the fantastic looking meat and that great looking bark. LOL!!! AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!
Thanks, Joe!
Do you get major temp spikes after having the door open for as long as you do?
I haven't noticed anything too crazy with the temp spikes but having the door open like that definitely adds time to my cooks because the pit has to recover. If I'm not filming a video, I rarely open the door at all... I just let the Pit Boss do its thing.
Mike my pork is not coming out falling apart but it is done. What can I do differently?
What temperature did you take it up to?
Now you have a new temp probe
I bought the inkbird and love it.
I scoped it out on Amazon. I think I would agree with you. I guess, as much as I like Weber I’ve seen a lot of criticism on their thermoprobes. Thanks for the info.
I’ve been looking at the ThermoPro TP-20. Seems like it fit my limited budget better and has a 4 1/2 star rating on Amazon.
I almost bought that one. The only reason I didnt is because Amazon had free same day delivery on the other one. It showed up just before I started filming this video.
I saw on BRBQ Pit Boys a Grilleye but kind of pricey. Come the 18th I’ll pick up some of those new pellets. Hopefully one of these days I’ll luck out and catch a price drop at Wally on the Pit Boss Deluxe Grill for short cooks.
My wife just bought me a Pro Series 4 and been watching your videos a lot. Thanks for all the ideas. Just a question since I'm doing my first run in this smoker. Why no smoke? It smokes like a beat on first startup but then it's just gone. Temp set at 250. Using the Pit Boss fruit pellets. Any thought?
Hi, Jason. My smoker only puts out big plumes of smoke in intervals as opposed to constant smoke. I would say like probably every 10 to 15 minutes. You'll notice it more when it tries to recover after the door has been open but for the most part, it will have a very thin light smoke most of the time that is hard to see.
@@WeekendWarriorBBQ Thank you very much sir. Stay tuned for more questions to come.