This was helpful. The manual leaves a bit to be desired when it comes to what the outcome of a lower, or higher p, setting accomplishes when it comes to smoke output. Thanks for taking the time to make this. Cheers from Ontario.
For the newer smokers,,, set temp. To the lowest temp, it will say. L. For low or smoke its the same thing, run it like that for 15 min.. the turn knob to 400 deg. And just push the knob in once that will set the temp. This is for your first burn off. Run for 45 min. Then lower temp to low setting. It will shut down automatically...😊
For Pit Boss Pellet Grills the P-setting only impacts temperatures when you are using the Smoke setting on the grill. If cooking at any other set point besides Smoke, the P-setting has no impact on temperature. If your grill has P-settings, the control board will have a button to adjust the P-settings. The default P-setting is P-4. On this setting, while using the Smoke setting, the grill will feed pellets for 18 seconds and pause for 115 seconds. In most instances, you will want to keep the P-setting on the default. Raising the P-setting to P-5, P-6, or P-7 increases the pause time for the auger. It will lower the temperature of the Smoke setting and can create more smoke since the pellets will smolder longer before another batch of pellets feeds in and the fire reignites. BE CAUTIOUS: raising the P-setting too high can cause the fire to die out completely. The pellets will continue to feed but with no flame the pellets will pile up in the fire pot. Lowering the P-setting to P-3, P-2, P-1, or P-0 will decrease the pause time for the auger and raise the temperature in the Smoke setting. Lowering the P-setting can also minimize temperature swings in the Smoke setting.
The manual advises you to use higher p-setting if you are in a hotter climate (higher ambient temperatures) and advises you to use lower p-setting if you are in a colder climate with colder ambient temperatures. Great - I understand that. The PROBLEM is that it doesn't give you ANY HINT as to what the recommended P-setting should be at which ambient temperatures. I'm in Vegas, it's May and our temps are already reaching mid to high 80's. Some summer and we will have them as high as 110+. I guess that makes me lucky because I can safely use higher p-settings and have more smoke, but I still don't know whether I should go straight for p-7 or try p-5/p-6 because I definitely don't want the fire to go out. In any case - thank you for the video, you did a much better demonstration than Pit Boss's manual does.
Thanks for the feedback.....really only way to fully know would be to just test it out and see what temp it gets to....say likes it's 80, 90, 100...note the temp and see how hot the PB runs at on different P Settings.....trust me in the SC Low Country and we have already had days into the 90s.....and it's the opposite when in cold weather....that would really effect the p setting......thanks' for watching and glad it helped out some.....I did the video because I had the same questions....
Thanks I needed this help. I presumed it was set up backwards, because it was getting colder on the higher settings and I don't want to cook my food but smoke it. On the p1, it was creeping over 200 degrees. On p7 it seems to have dropped back to 150 degrees. keeping in mind, the outside temp is about 49F here in Maine today. After a good smoking, I will pull the steaks out to marinade on the counter and crank the heat to bake the potatoes onions and peppers. When the potatoes and onions et al, are done, I will put the steaks back in to finish cooking and searing. Everything will come out at the same time to enjoy all things hot at the same time. If I had corn on the cob, I wouls peel it back to about 1 layer of husk and put it in with the other veggies, peeling the last layer of husk off when serving. Edit: Good news, The temp has gone to 125f from 150f on the p7 level. After all, I am only smoking the foods at this point. Should I desire it cooler, I will remove the heat blanket and that should cool it still further.
I've read that book and starred at it for minutes lol. I've watched a few videos and your explains helps alot for me to understand all the aspects. I believe the setting is also to prevent it from going out. It has alot to do with outside temp which I believe what the book shows but doesn't explain. . From what I gathered you use the settings to accommodate the temp outside and what temp you want it at. At first I thought close the cap thinking it would hold smoke more which it probably does to a point but if it's open the grill loses heat fast inturn makes the grill fire more often which creates more smoke using that function. Playing around with all of it to figure out your best experience I guess. The last thing you want is it to run out. Thanks for the video makes me look into it further
Yo, thanks for explaining this in simple terms. I’m not so good with charts and such, but I got what you were sayin just fine. Your a good boy for makin this video. ❤️ from BC Canada.
The manual in my pit boss says otherwise. The P setting can only be controlled in "smoke" mode. That is correct. But that setting also translates to your temperature settings as well. The grill feeds pellets based on a time sequence not based on actual grill temp. Its literally just a feed timer, not a computer that adjusts on the fly to temp changes. If you have large temp fluctuations you turn you P setting down slightly. This increases the pellet feed rate, but keeps the temp more consistent. There is a big section in the manual that spells it out.
Not from my experience.......p setting is for smoke setting.......when I set it to 225, ect....... it feeds pellets based on the internal temp of the smoker...and your going to have temp swings on any pellet smoker depending on so many things, temp, wind, ect.......
It may depend on the model. I have the 2810 and the P setting is not even available to adjust unless it’s in smoke mode. On my model, if it’s not in smoke mode the only thing the P button does is change from Fahrenheit to Celsius.
@@blakechristiansen3278from my experience, since I could never find anything on it either, it literally doesn’t do anything as far as restricting smoke or what not, I just took mine off until I added the smoke box which has a damper.
@@BUMMERSBARBQ true that. I decided to smoke burgers for the first time. Smoked them for and hour. I then open the shield and seared them two minutes a side. That Hickory Pellets made them taste great.
Love mine, slow smoked 2 - 1-3/4 inch ny strips for 5hrs then reverse sear. Still med rare in the center. Juices running off the fork. Good stuff. Did a ham last year for 10hours turned out great. Getting ready to try lake trout
Thanks for this, kindof head first into this pellet smoker world. Picked up a pit boss yesterday and it's a big learning curve HA! I appreciate your video and Cheers from Montana 🍻
I wanted to share a disaster I had with my smoker. I left the pellets in for several Months without using the smoker. Living in the South I didn't realize what a mess I would have not removing them.it took me 2 days to remove the swollen pellets from the auger. Just a heads up.
BigE. OhioStateFan Sounds bad.....haven’t had that happened yet.....living in the SC Lowcountry with the heat, humidity and rain....figured I would but not yet.
BigE. OhioStateFan any time the pellets get wet in anyway way your screwed.....put a hand full of pellets in a cup of water and watch what happens to them....either have a tent or cover over mine all the time.
Unless you don't catch it right when it burns out and the auger keeps pushing more and more pellets in, and the entire smoker is filled.......been there done that once on an overnight cook.
@@dustinrossg more than likely not, it will just keep the fan running the entire time, but the heat rod only turns on at the beginning of the cook and then turns off. It will not to my knowledge turn back on by itself unless you turn the smoker off then back on.
I got a Austin XL didn’t get a chance to use it last year. But I’ve done brisket and ribs love doing those two by trail an errors Question I got for brisket an ribs how long would you smoke those two starting out for and hour an then turn the heat up ? And for also like chicken an pork butt as well ? Your video is very informational. Just was wondering what you would recommend Thank you
Usually with a Brisket I would just keep smoking until it hit it's stall temp, then wrap it up with some foil or paper and finish it wrapped until its nice an tender, like your temp probe going into butter. For Ribs done it all kinds of ways.....have smoked them the entire time with no wrap, if I wrap them I smoke for 2 hours the wrap with butter, honey, brown sugar for around 1-2 hours, the longer you go the more fall off the bone they will be, some time to the point off being able to just pull all the bones out.
So if you don't use the smoke setting and just do a set temperature, does it still produce the smoke u want to absorb the meat or not? If so, does it produce enough? I'm trying to figure this out because Im juggling the ordeal of getting a p setting pellet smoker or a p.i.d. pellet smoker
Even with the p.i.d smoker you will still have the p setting. Yes it still gives a good smoke taste when not using it. I even upgraded my pit boss controller to the newer p.i.d controller. Basically just helps adjust the heat much better while using it.
I have a Savana pit boss and once I move temp over 180 degrees the P setting goes away? I like running temp on brisket at 250 but I don’t get that much smoke. Maybe you can explain better than manual
Im doin jerky and want it a little lower temp so i went to p5.. i have heard of p6 or 7 possiboe causing a burn out which i want to avoid. 5 should bring it down a bit without snuffing out the fire.
I have a new vertical pit boss smoker. Any time I try to run the thing at high temps it just shuts off after about 5-10 minutes. What’s the issue because I’m not getting error codes
Only time I have had any issues with burn outs, is if the pellets get to caveated down.....on mine after it has gone for awhile and you take a look at the pellet hopper you can see kind of like a funnel forming where it pulls down the pellets.
Thanks for the video! Is there a difference between using the smoke setting to achieve a temperature vs. setting the temperature? An example would be setting at 200F vs. setting at P4 to achieve 200F?
I have had my controller warranted two times because my cooker continues to flame out at the smoke setting and up to 225 degrees. The reason this is due to the controller doesn't monitor anything but time. No accurate cook temps when done this way. Mainly due to environmental impacts (temp, wind......) I am ordering a smoke daddy PID controller to fix this issue.
So I am assuming to be in smoke mode, you have to be at temps of 225° or lower? Smoked a bacon wrapped pork tenderloin @ 350° til it hit 160°last night and the smoke flavor was very lacking. Grill is still in the factory P4 setting.
While in smoke mode the p setting lets you adjust how often the pellets are feed into the burn pot, and allows lower temps if you want to smoke at lower temps.
Great Video Bummer! I'm on the fence about which grill to get. My favorite BBQ is HEAVY smoked or to the point where it is bitter or almost bitter to the taste. Will the Pit Boss Pro get me there? Thanks RG
How can I use the grill to keep the cooked food warm at lower temp settings, without ADDING additional smoke to the food? this would make it bitter, correct? For example wings, if I did not want to cover them or wrap them if foil.
I know its not grill related but you can always put your oven on the lowest setting if you need to hold hot foods while finishing a cook. Ive done that before when cooking various meats on the grill
So for so good this thing works just the way I want it to. Smoke my meat on a real wood smoker .then put it in the Austin Xl / OVEN to finish the cook.
I am smoking a meatloaf if P7 burns out the pellets like you were saying I guess P5 would be the preferred setting for the meat loaf or what do you think? trying to get a awesome smoke on this thing. Awesome video by the way.
If your going to make changes to the P Setting to adjust the amount of smoke/temps keep it on the smoke setting, you can change the P setting up or down to make it cooler or hotter and or smoke more/less.......I do not really use it that much......usually set it to 255-250 or what ever temp and go from there....
@@BUMMERSBARBQ do you even start your smoker on the P setting and wait for the pellets to ignite then choose the temp? Or just go straight to a certain temp?
@@gussolis2400 I always start it on the smoke setting as per directions, with the lid open.......once it gets going then I turn up the temp and close the lid.
I just got one from my neighbor so when I start it up I just put it on smoke with the lid open? I’ve seen ppl saying u have to hold the prime button for 5 mins then set your temperature and close your lid. Can I js let it get going to set my temp and then chose a p setting?
You should only need to press the prime button if the feeder is empty, usually for the first time you use it, or after you have cleaned it out completely of all pellets. Usually after I start it up for the first time, prime it, and usually never have to prime it again. I have had 2 pit boss smokers and only primed each 1 once, when I fired it up for the first time.
Thats just depending on the temp you want it to run at......the lower the p setting the higher the temp, the higher the p setting the lower the temp.....I really do not use it that often except when I start it up.
Alright… how.. in the actual hell… has nobody else in these comments pointed out that the temp graph for the P settings doesn’t have the temperature. I am so confused as to how the hell im the only person asking this. I keep going back and looking at it. It includes the amount of time that the auger stays off and how long the auger Stays on. But then on the temperature graph it doesn’t have the temperatures correlating each P setting. (Thank you for the effort there though guy. Think ya forgot 1 little piece though haha). But really man l, much obliged.
Absolutely right.....thats why I made the video to try to show at least on my Pit Boss what kind of temps you would get by just running it on the smoke setting and using the P setting to control the temps.........since their really is no guide in the documentation to what the temps would be.......thanks' for stopping by and watching.
Tommy Roberts not really....tried last night and it took way long just for some chicken legs.....maybe run for about and hour for the extra smoke then turn the temperature up....
Why spend money on a grill with a p setting when your forced to compromise your temp for more smoke? Doesnt a smoke tube do a better job at adding smoke flavoring? Also you dont have to compromise your heat setting? Im in the market and the cost isnt a deal breaker for me. However theres grills with better features but dont have the p setting.
If you waana use a smoke tub go ahead, I have never found a reason to need one, the P setting is also used for grilling.smoking other items at very low temps like smoked cheese. It not to often that I use it, get plenty of smoke flavor from just a normal smoke.
The P setting will control/set lower temps and and allow to have more or less smoke, once you set it to 225, ect.......the P setting no longer takes effect and is controlled by the temp you have it set at.
Kind of misleading to say the least. When you do start up on smoke the temp should settle in around 180 +/-, if it doesn’t, then you adjust the P setting up or down. This will eventually keep your grill more consistent when you do move to your “cook temp”, otherwise no need in touching it.
Don't know why this is so hard for people to understand. Far as i know they don't make one that goes past P7. Had a idiot "pitmaster" argue with me just the other day on how it worked. Said he was cooking at 275 on his Austin XL. Asked him how he accomplished that when there's no setting for 275 on his pit. He proceeded to tell me he did it with the "P"" setting. And that it has everything to do with fine tuning temperatures when not on the smoke setting. No way i could change his mind. 🙄
@@BUMMERSBARBQ All i have to do is look at who's going to be our next president. It reminds how many not so bright people we have in this country. Things were finally starting to turn around, after the mess the former president made. Now here we go again.....
Best explanation of P-Value I have found. Thank you
Wow, thanks! Very much appreciated.
This was helpful. The manual leaves a bit to be desired when it comes to what the outcome of a lower, or higher p, setting accomplishes when it comes to smoke output. Thanks for taking the time to make this. Cheers from Ontario.
No problem glad it helped you out.....
For the newer smokers,,, set temp. To the lowest temp, it will say. L. For low or smoke its the same thing, run it like that for 15 min.. the turn knob to 400 deg. And just push the knob in once that will set the temp. This is for your first burn off. Run for 45 min. Then lower temp to low setting. It will shut down automatically...😊
For Pit Boss Pellet Grills the P-setting only impacts temperatures when you are using the Smoke setting on the grill. If cooking at any other set point besides Smoke, the P-setting has no impact on temperature. If your grill has P-settings, the control board will have a button to adjust the P-settings.
The default P-setting is P-4. On this setting, while using the Smoke setting, the grill will feed pellets for 18 seconds and pause for 115 seconds. In most instances, you will want to keep the P-setting on the default.
Raising the P-setting to P-5, P-6, or P-7 increases the pause time for the auger. It will lower the temperature of the Smoke setting and can create more smoke since the pellets will smolder longer before another batch of pellets feeds in and the fire reignites. BE CAUTIOUS: raising the P-setting too high can cause the fire to die out completely. The pellets will continue to feed but with no flame the pellets will pile up in the fire pot.
Lowering the P-setting to P-3, P-2, P-1, or P-0 will decrease the pause time for the auger and raise the temperature in the Smoke setting. Lowering the P-setting can also minimize temperature swings in the Smoke setting.
Thx, you just explained the P setting to me and I truly appreciate it, thx again.
Hope it helped you out.....thanks' for watching.....
Man thank u so much this video make it so much easier to understand the “P” setting! Awesome!
Glad it helped!
Thank you SO MUCH for this video. Here's to good eats from NJ.
Glad it helped you out......
The manual advises you to use higher p-setting if you are in a hotter climate (higher ambient temperatures) and advises you to use lower p-setting if you are in a colder climate with colder ambient temperatures. Great - I understand that. The PROBLEM is that it doesn't give you ANY HINT as to what the recommended P-setting should be at which ambient temperatures.
I'm in Vegas, it's May and our temps are already reaching mid to high 80's. Some summer and we will have them as high as 110+. I guess that makes me lucky because I can safely use higher p-settings and have more smoke, but I still don't know whether I should go straight for p-7 or try p-5/p-6 because I definitely don't want the fire to go out.
In any case - thank you for the video, you did a much better demonstration than Pit Boss's manual does.
Thanks for the feedback.....really only way to fully know would be to just test it out and see what temp it gets to....say likes it's 80, 90, 100...note the temp and see how hot the PB runs at on different P Settings.....trust me in the SC Low Country and we have already had days into the 90s.....and it's the opposite when in cold weather....that would really effect the p setting......thanks' for watching and glad it helped out some.....I did the video because I had the same questions....
How did it go?
Thanks I needed this help. I presumed it was set up backwards, because it was getting colder on the higher settings and I don't want to cook my food but smoke it. On the p1, it was creeping over 200 degrees. On p7 it seems to have dropped back to 150 degrees. keeping in mind, the outside temp is about 49F here in Maine today. After a good smoking, I will pull the steaks out to marinade on the counter and crank the heat to bake the potatoes onions and peppers. When the potatoes and onions et al, are done, I will put the steaks back in to finish cooking and searing. Everything will come out at the same time to enjoy all things hot at the same time. If I had corn on the cob, I wouls peel it back to about 1 layer of husk and put it in with the other veggies, peeling the last layer of husk off when serving. Edit: Good news, The temp has gone to 125f from 150f on the p7 level. After all, I am only smoking the foods at this point. Should I desire it cooler, I will remove the heat blanket and that should cool it still further.
Glad it help.......
I've read that book and starred at it for minutes lol. I've watched a few videos and your explains helps alot for me to understand all the aspects. I believe the setting is also to prevent it from going out. It has alot to do with outside temp which I believe what the book shows but doesn't explain. . From what I gathered you use the settings to accommodate the temp outside and what temp you want it at. At first I thought close the cap thinking it would hold smoke more which it probably does to a point but if it's open the grill loses heat fast inturn makes the grill fire more often which creates more smoke using that function. Playing around with all of it to figure out your best experience I guess. The last thing you want is it to run out. Thanks for the video makes me look into it further
Thanks for the feedback and info, and for taking the time to watch.
This video saved my ass this afternoon thank you
Glad it helped.
Yo, thanks for explaining this in simple terms. I’m not so good with charts and such, but I got what you were sayin just fine. Your a good boy for makin this video. ❤️ from BC Canada.
Glad it helped!
Just got one of these. I smoke salmon at about 175. Your video on P settings was VERY helpful. Thank you!
Your welcome.
Greg..are you getting a hot smoke on your salmon at those temps?
The manual in my pit boss says otherwise. The P setting can only be controlled in "smoke" mode. That is correct. But that setting also translates to your temperature settings as well. The grill feeds pellets based on a time sequence not based on actual grill temp. Its literally just a feed timer, not a computer that adjusts on the fly to temp changes. If you have large temp fluctuations you turn you P setting down slightly. This increases the pellet feed rate, but keeps the temp more consistent. There is a big section in the manual that spells it out.
Not from my experience.......p setting is for smoke setting.......when I set it to 225, ect....... it feeds pellets based on the internal temp of the smoker...and your going to have temp swings on any pellet smoker depending on so many things, temp, wind, ect.......
It may depend on the model. I have the 2810 and the P setting is not even available to adjust unless it’s in smoke mode.
On my model, if it’s not in smoke mode the only thing the P button does is change from Fahrenheit to Celsius.
It affects all modes I spent 3 hours playing with it yesterday
New to smoking, how open do you guys adjust your chimney cap? Or how high I should say? I can't find info on it and was a dummy and lost my manual.
@@blakechristiansen3278from my experience, since I could never find anything on it either, it literally doesn’t do anything as far as restricting smoke or what not, I just took mine off until I added the smoke box which has a damper.
thanks for the info!!! got a brisket going and didnt want to mess it up
Glad I could help!
P2 on my classic is about 240 to 250(currently in direct sun). You have to factor if you grill is in the sun or shade.
Absolutely correct......plus how much meat you have on the smoker.........with higher P Settings the temp does drop some after filling up the @PitBoss
@@BUMMERSBARBQ true that. I decided to smoke burgers for the first time. Smoked them for and hour. I then open the shield and seared them two minutes a side. That Hickory Pellets made them taste great.
@@scrappy93 sounds delicious
Thanks for this information. Ive never used it before and had to smoke salmon. Just goes to #7 at 130 degrees. Worked great.
Glad it helped you out
My PB always goes out at P7 and sometimes at P6
Love mine, slow smoked 2 - 1-3/4 inch ny strips for 5hrs then reverse sear. Still med rare in the center. Juices running off the fork. Good stuff. Did a ham last year for 10hours turned out great. Getting ready to try lake trout
Sounds great......glad they all turned out good.
Thanks!!! Hope you and your family stay safe!!!
You as well man.......have a great holiday.....
Thanks for this, kindof head first into this pellet smoker world. Picked up a pit boss yesterday and it's a big learning curve HA! I appreciate your video and Cheers from Montana 🍻
Hope you enjoy it!
Thank you add a hard time figuring this out you were informative and clear
Glad it was helpful! And thanks for watching.
Thank you for that informative video. I just bought my XL and was curious about that setting!!
Glad it was helpful!
I wanted to share a disaster I had with my smoker. I left the pellets in for several Months without using the smoker. Living in the South I didn't realize what a mess I would have not removing them.it took me 2 days to remove the swollen pellets from the auger. Just a heads up.
BigE. OhioStateFan Sounds bad.....haven’t had that happened yet.....living in the SC Lowcountry with the heat, humidity and rain....figured I would but not yet.
@@BUMMERSBARBQ
I live in S.C. too, by MB. Crazy weather, maybe it was something else then.😧
BigE. OhioStateFan any time the pellets get wet in anyway way your screwed.....put a hand full of pellets in a cup of water and watch what happens to them....either have a tent or cover over mine all the time.
I live in the north and store my pit in the garage all year.
Same
On my Pit Boss, the temp reads higher than when I put the probe inside, but not in the meat. I should trust the probe reading, right?
This was great information.
Thanks. I'm smoking a Turkey today.
No problem......
Cheers great video you made it easy to understand the p setting 👍
No problem 👍
Fantastic explanation. Thanks!
You're welcome!
If the flame goes out you don't need to vacuum the pellets out, you can reignite them with a blowtorch. Fun fact (really fun)
Unless you don't catch it right when it burns out and the auger keeps pushing more and more pellets in, and the entire smoker is filled.......been there done that once on an overnight cook.
@@BUMMERSBARBQ Overnight cooks scare me, what if it runs out of pellets, would it damage the smoker?
@@dustinrossg more than likely not, it will just keep the fan running the entire time, but the heat rod only turns on at the beginning of the cook and then turns off. It will not to my knowledge turn back on by itself unless you turn the smoker off then back on.
Thanks for the video
You're welcome.
Informative video, Thank you. Do yo have the link for the charts?
Page 14 of the document image...
images.pitboss-grills.com/catalog/manuel/71827_PB820FB_manualAUS_EN.pdf
Just what I was looking for, thank you very much!
Your very welcome.....and Happy Thanksgiving
great video my friend doing beef jerky right now
Thanks' for watching
I got a Austin XL didn’t get a chance to use it last year. But I’ve done brisket and ribs love doing those two by trail an errors Question I got for brisket an ribs how long would you smoke those two starting out for and hour an then turn the heat up ? And for also like chicken an pork butt as well ? Your video is very informational. Just was wondering what you would recommend Thank you
Usually with a Brisket I would just keep smoking until it hit it's stall temp, then wrap it up with some foil or paper and finish it wrapped until its nice an tender, like your temp probe going into butter. For Ribs done it all kinds of ways.....have smoked them the entire time with no wrap, if I wrap them I smoke for 2 hours the wrap with butter, honey, brown sugar for around 1-2 hours, the longer you go the more fall off the bone they will be, some time to the point off being able to just pull all the bones out.
So if you don't use the smoke setting and just do a set temperature, does it still produce the smoke u want to absorb the meat or not? If so, does it produce enough? I'm trying to figure this out because Im juggling the ordeal of getting a p setting pellet smoker or a p.i.d. pellet smoker
Even with the p.i.d smoker you will still have the p setting. Yes it still gives a good smoke taste when not using it. I even upgraded my pit boss controller to the newer p.i.d controller. Basically just helps adjust the heat much better while using it.
Thanks for this great information.
Glad it was helpful!
I have a Savana pit boss and once I move temp over 180 degrees the P setting goes away? I like running temp on brisket at 250 but I don’t get that much smoke. Maybe you can explain better than manual
Make sure you are leaving the dial on the smoke setting, the P setting will only work in smoke mode. Basically what it is set to when you turn it on.
Thanks. My smoked salmon was great 👍🏼
Glad you enjoyed it, thanks' for watching.......
Great video. Very informative.
Thanks for watching......
Thanks for the tips! Great video
No problem!
Good explanation. Thanks!
You're welcome, and thank's for watching......
Im doin jerky and want it a little lower temp so i went to p5.. i have heard of p6 or 7 possiboe causing a burn out which i want to avoid. 5 should bring it down a bit without snuffing out the fire.
Sounds about right........it can cause it to burn out.
I have a new vertical pit boss smoker. Any time I try to run the thing at high temps it just shuts off after about 5-10 minutes. What’s the issue because I’m not getting error codes
Only time I have had any issues with burn outs, is if the pellets get to caveated down.....on mine after it has gone for awhile and you take a look at the pellet hopper you can see kind of like a funnel forming where it pulls down the pellets.
Just the video I needed
Thanks' for watch.......glad it helped you out.
Good one buddy 👍🏾👍🏾
Thanks.....
Thanks for the video! Is there a difference between using the smoke setting to achieve a temperature vs. setting the temperature? An example would be setting at 200F vs. setting at P4 to achieve 200F?
It mainly lets you smoke at a lower temp than what the controller allows.
@@BUMMERSBARBQ Gotcha! Thank you!
Thank you so much!
Glad it helped!
I’m ashamed to say I never noticed the p setting lol thanks for the info👍
Joey Young No problem.....hope you find it some what useful.
I have had my controller warranted two times because my cooker continues to flame out at the smoke setting and up to 225 degrees. The reason this is due to the controller doesn't monitor anything but time. No accurate cook temps when done this way. Mainly due to environmental impacts (temp, wind......) I am ordering a smoke daddy PID controller to fix this issue.
I'm think about upgrading to the new Pit Boss PID Controller, not sure if I want to spend the $149.00 for it yet or not.
So I am assuming to be in smoke mode, you have to be at temps of 225° or lower? Smoked a bacon wrapped pork tenderloin @ 350° til it hit 160°last night and the smoke flavor was very lacking. Grill is still in the factory P4 setting.
While in smoke mode the p setting lets you adjust how often the pellets are feed into the burn pot, and allows lower temps if you want to smoke at lower temps.
Thank you!
No problem, thanks' for watching.
Super helpful. Thank you. 🇨🇦👍🏼
Glad it was helpful!
Great Video Bummer! I'm on the fence about which grill to get. My favorite BBQ is HEAVY smoked or to the point where it is bitter or almost bitter to the taste. Will the Pit Boss Pro get me there?
Thanks
RG
Can make it close.......but nothing like a true side burner with logs.....
Right to the point thank you for the video
Your welcome......thanks for watching...very much appreciated.
How can I use the grill to keep the cooked food warm at lower temp settings, without ADDING additional smoke to the food? this would make it bitter, correct? For example wings, if I did not want to cover them or wrap them if foil.
Good question! You could wrap it in foil good like you said, but as long as the Pit Boss is turned on your going to be getting smoke from it.
I know its not grill related but you can always put your oven on the lowest setting if you need to hold hot foods while finishing a cook. Ive done that before when cooking various meats on the grill
So for so good this thing works just the way I want it to. Smoke my meat on a real wood smoker .then put it in the Austin Xl / OVEN to finish the cook.
Glad it worked for ya....
p4 i can barely get over 155 degrees and thats using my maverick redi check and the grills probes....both showing same temp
Sorry to hear that.....
Thank you very helpful
Welcome
thanks
You're welcome!
I am smoking a meatloaf if P7 burns out the pellets like you were saying I guess P5 would be the preferred setting for the meat loaf or what do you think? trying to get a awesome smoke on this thing. Awesome video by the way.
P5 should be good to. go......smoked some eggs on P5 for 30 minuted with no problem.
Now I understand!
Glad it helped you out.
are you supposed to set your pitboss to "smoke" setting or set it to a temperature (like 225) to smoke your meat?
If your going to make changes to the P Setting to adjust the amount of smoke/temps keep it on the smoke setting, you can change the P setting up or down to make it cooler or hotter and or smoke more/less.......I do not really use it that much......usually set it to 255-250 or what ever temp and go from there....
@@BUMMERSBARBQ do you even start your smoker on the P setting and wait for the pellets to ignite then choose the temp? Or just go straight to a certain temp?
@@gussolis2400 I always start it on the smoke setting as per directions, with the lid open.......once it gets going then I turn up the temp and close the lid.
I just got one from my neighbor so when I start it up I just put it on smoke with the lid open? I’ve seen ppl saying u have to hold the prime button for 5 mins then set your temperature and close your lid. Can I js let it get going to set my temp and then chose a p setting?
You should only need to press the prime button if the feeder is empty, usually for the first time you use it, or after you have cleaned it out completely of all pellets. Usually after I start it up for the first time, prime it, and usually never have to prime it again. I have had 2 pit boss smokers and only primed each 1 once, when I fired it up for the first time.
Great really helped
Thanks' for watching......
On "Smoke" I can't change the P setting. It just indicates "P" and no number. And pressing the P Set button does nothing?
Might be a bad controller.......
if smoking for long hours should you do lower p setting or higher?
Thats just depending on the temp you want it to run at......the lower the p setting the higher the temp, the higher the p setting the lower the temp.....I really do not use it that often except when I start it up.
@@BUMMERSBARBQ ok thanks
@@briancottin8639 just remember on any long smokes, just keep an eye on the hopper and make sure you don't have a burn out.......
I spoke to pit boss customer service yesterday, and they told me the p settings in smoke will carry onto whatever temporary you set it at..
Sounds good.
Good info that’s a nice smoker you have hip hip!!!
Thanks......
Awesome thanks
Welcome 😊
Alright… how.. in the actual hell… has nobody else in these comments pointed out that the temp graph for the P settings doesn’t have the temperature. I am so confused as to how the hell im the only person asking this. I keep going back and looking at it. It includes the amount of time that the auger stays off and how long the auger Stays on. But then on the temperature graph it doesn’t have the temperatures correlating each P setting. (Thank you for the effort there though guy. Think ya forgot 1 little piece though haha). But really man l, much obliged.
Absolutely right.....thats why I made the video to try to show at least on my Pit Boss what kind of temps you would get by just running it on the smoke setting and using the P setting to control the temps.........since their really is no guide in the documentation to what the temps would be.......thanks' for stopping by and watching.
When we turn ours on, it goes straight to P1. How do you change it? I'm not sure why it doesn't start on P4
You would be able to just push the "P" button to change the numbers.....
Do you ever cook on the smoke setting?
Tommy Roberts not really....tried last night and it took way long just for some chicken legs.....maybe run for about and hour for the extra smoke then turn the temperature up....
What I do is when I do pork butt or brisket, or some other meats I’ll use the setting for first little bit then crank it up till the temp I want.
What is the temp range on each p setting?
Really going to depend on which one you using........
Why spend money on a grill with a p setting when your forced to compromise your temp for more smoke? Doesnt a smoke tube do a better job at adding smoke flavoring? Also you dont have to compromise your heat setting? Im in the market and the cost isnt a deal breaker for me. However theres grills with better features but dont have the p setting.
If you waana use a smoke tub go ahead, I have never found a reason to need one, the P setting is also used for grilling.smoking other items at very low temps like smoked cheese. It not to often that I use it, get plenty of smoke flavor from just a normal smoke.
I never understood the difference of the p setting as compared to setting it on 200, 225, and so on. What’s the difference.
The P setting will control/set lower temps and and allow to have more or less smoke, once you set it to 225, ect.......the P setting no longer takes effect and is controlled by the temp you have it set at.
So the higher the P setting the lower the temp.
Yes the higher the p setting the more time there is between the pellets being added.
I'm smoking some beef ribs now 😎
Hope they turn out great.....
Thanks. But I hate my pit boss. Can’t get the heat to cook.
Not sure what you mean?
Kind of misleading to say the least. When you do start up on smoke the temp should settle in around 180 +/-, if it doesn’t, then you adjust the P setting up or down. This will eventually keep your grill more consistent when you do move to your “cook temp”, otherwise no need in touching it.
I turned it on and let it heat up, nothing was changed or switched from the defaults.
The lower the number the more smoke,,,
Opposite
Mine goes to 11
Don't know why this is so hard for people to understand. Far as i know they don't make one that goes past P7. Had a idiot "pitmaster" argue with me just the other day on how it worked. Said he was cooking at 275 on his Austin XL. Asked him how he accomplished that when there's no setting for 275 on his pit. He proceeded to tell me he did it with the "P"" setting. And that it has everything to do with fine tuning temperatures when not on the smoke setting. No way i could change his mind. 🙄
If people would just RTFM they would understand...
@@BUMMERSBARBQ Exactly
@@BUMMERSBARBQ All i have to do is look at who's going to be our next president. It reminds how many not so bright people we have in this country. Things were finally starting to turn around, after the mess the former president made. Now here we go again.....
@@duanehenicke6602 don't put my political opinion on my channel, but do agree completely with you
@@BUMMERSBARBQ Think i'm starting to like you. Not in that way!!! I'll see what you have to offer.....