After watching a lot of your videos and my own personal experience with my new(ish) pellet smoker (which is identical to yours) here are my top hacks and tips. Some of these aren't different from yours, they're just a list of my favorite discoveries. Yours if by far my favorite pellet smoker channel. (1) After the cook is over and while the smoker is still warm, I remove the cooking grids, grease tray, and water pan and put them in a water bath with a squirt of diswashing liquid and let them soak. Clean up is a breeze. (2) I removed the "safety grid" from the top of the pellet bin (I asked you about this). It's probably there because of their lawyers. I like access for mixing pellets, grabbing a handful for priming the flame pot, and possibly in the future for vacuuming out older pellets. (3) Use 0000 fine steel wool for cleaning the glass front. This is better than any plastic scrubber out there. I found this idea on UA-cam for cleaning soap scum off of glass shower enclosures. I remove the door and lay it flat. Just a little bit of water, blue dishwashing soap, and 0000 grade steel wool (no, it does not scratch the glass) and the smoky, greasy residue comes off easily and quickly. (4) Priming the flame pot with a handful of pellets. (5) Remember that the handle on the back of the smoker is attached to thin sheet metal so don't use it to lift the wheels of the smoker over the lip of your garage floor, don't ask me now I know. It's designed to pull/push your unit over smooth flat surfaces only. (6) I use Meater Block wireless probes to measure the internal temperature of food and the ambient temperature at the cooking grid and only use the temperature on the control panel as a guide. (7) I preheat the water going into the water pan. (8) I make custom blend pellet mixes. Like I said, for example 50% oak and 50% charcoal pellets. (9) I screen sift pellets to remove as much dust and small pellet pieces as possible. (10) And for my last and most important tip, I did not tell wifey what I paid for the smoker until I made her favorite planked smoked salmon and sent her into a swoon. I can do no wrong now and she wishes I bought the thing a long time ago.
My favourite is the last 1about the wife.. my whole out door kitchen area has 2 smokers wood fire pizza oven big electric oven BBQ stove and 2 spits it all followed me home
Get magnetic hooks and you can hang you're grates you're not using on the side of it as well as a place to drape you're factory probe. I also have a magnetic paper towel holder on the pellet lid and the pitboss emblem replaced with a temp gauge.
Haha I’ve actually got all those things on the way from amazon. I got a top accessories video coming up. Thanks for sharing. I never thought about hanging the racks. I may have to use that. Smoke on!!!
I have been looking at this exact smoker. The reviews are mixed, but finding this video just sold it. I now know that a lot of people who give these vertical pellet grills bad reviews just do not know how to truly use them like you just explained. 🤙
Yup! Check this out. Top 10 Ways to Get MORE SMOKE Flavor Out of a Pellet Smoker | My ULTIMATE guide ua-cam.com/video/7KPjpFST0So/v-deo.html Smoke on!!!
Good advise here. I didn't know you could put pellets in the burn pot to get a quicker heat up, though I don't have much trouble with that, because I'm usually using a smoke tube. I'll think about charcoal pellets, don't know what they are, but if they aren't expensive, I'll give them a try.
I bought my Pit Boss at Lowe's and I think it's identical to yours. I believe you removed the pellet hopper screen/grid at the top of the hopper and I intend to do the same thing. It's held in place by six screws. I want to have the ability to add different types of pellets and stir them in the hopper.
I just bought this exact smoker. The kid and i are going to do 3-2-1 ribs and a tenderloin tomorrow. Eventually will do some brisket and some other stuff. In this video you talked about using S mode as a keep warm. But how would you use it on 3-2-1 or a brisket? I know meat doesnt absorb smoke the entire time, so is the theory that when you start the cook, S mode will take you throigh 130 or so, and by that time it has absorbed as much smoke as it is going to?
I will typically use smoke setting, if I’m not using a smoke tube, for the first hour of a cook then crank to my desired temp. Bit, in this video I was referring to using the smoker as a holding chamber after the cook. During the rest period, post cook. More important for larger more fatty cuts.
Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
I thought I sent this a couple of days ago...but I'm obviously technologically challenged. That that was the first brisket I have done. Maybe next time I will not use oil at all. Should I not spritz it as frequently? Because it seems that the parts that did not get spritzed developed bark. Thank you so much for helping me analyze my problem. I hate to waste a good cut of meat. Especially since my meat comes from my own cows.
No. Maybe I'll take some pics next time I have an epic failure. I think I've got some ideas for next time--should be around Christmas time. Happy holidays to you and yours. @@TheAmericanSmoke
Thanks for watching! Come over to American Smoke Carnivores on Facebook sometime. It’s a new group but lots of good bbq and cooking related content being shared by the members. Thanks again and smoke on!!!
I have the same exact smoker as you the pit boss pro series vertical smoker and I have 2 questions for you. The manual says to clean off you fan blades. How do you do this and how do you get all of your pellets out of the stove when you know you’re not gonna use it for awhile. I got out the majority of them thru the back door but there are some still left in it. Email me answers if you can. I’ve been watching your videos and they have been a great help. Thank you for all you do and happy smoking 👍
There is a release at the bottom of the pellet hopper. What don’t come out of that is usually removed with a long stick kicking them out that opening. Clear the auger by holding the MCP Prime button until no more pellets feed into the burn pot. Thanks for watching. Smoke on!!!
Mostly Pit Boss. Almost always. They are cheaper and do a great job for me. I've tried others but not that have overly impressed. Thanks for watching and Smoke on!!!
I need a hack to put bars (or something similar) in the top to hang sausage links vertically from top to bottom for smoking homemade sausages. It's easy in other models that have movable rack supports to put bars across, but this one is different.
If the is a big difference between what the built in probe is reading and what the probe you have next to your protein, do just your set temp to bring the temperature up where you need it?
That’s a great point. Some people make the mistake of putting that shield in backwards. Pit boss designed that spacer to look just like a handle and I know that gets people in trouble. Thanks for watching and Smoke on!!!
You have a good teaching style which makes your videos very helpful. Also the American flag back drop is great! In a short amount of time you give a lot of information that is helpful. The only fault I find is that stupid Yeti hat, please dont promote way over priced coolers.
I have 2 major issues with mine. 1. Smoke seeps out the top of the door seal. Is there an adjustment I can make? 2. Temp seems very inconsistent compared to my Inkbird.
Doors on the newer models seems to have some sealing issues. Most people either get an after market seal. I know Oklahoma Joes makes. Good one. Temp swings are normal and will improve some with a better seal on the door. Come over to my Facebook group, American Smoke Carnivores. Lots of people sharing tips and tricks and sharing their cooks. I’m in there daily. Thanks for watching and smoke on!!!
Love your hints and easy to follow hacks. I've had my PB vertical smoker for a couple of months now and have cooked quite a few items. The chicken, pork, ribs have all turned out great, but my problem--BRISKET. I've followed every hint I found online (including using a smoke tube), but my brisket only ends up with bark on the BOTTOM--where the fat side is. There is usually a little area without fat on the underside. I also get a light bark on the backside where the brisket doesn't get spritzed (only about every 2 hours with apple cider vinegar). The meat has a beautiful smoke ring and stays moist, but just no bark. Any ideas? Any help will be greatly appreciated.
It’s a trade off. It’s all about timing. If you hold the prime button down for a cycle before opening the door and work quickly there will be minimal effect on the smoking process. Thanks for watching! Merry Christmas!!!
Man, you are in luck! I got a new video dropping tomorrow showing my ultimate glass cleaning combo. I’ve been cleaning the glass on this unit almost 3 years now and this is not only the best, but also the cheapest way I’ve ever done it! Make sure to hit the notification bell so tomorrow when the video drops, you will be one of the first to see it. I also have like 4 other how to clean videos that you can watch on my channel. I also have a Facebook group. American Smoke Carnivores. Im in there daily. Smoke on!!!
Sounds good to me. I was just pointing out that people can use their smoker to keep at food safe temperature. People are buying resting chambers when they own a smoker that can run at low temps. Thanks for your input, Smoke on!
I have not found any verticle smoker videos that talk about the water tray. I am going to be using my smoker for the first time today with salmon. Could you please tell me do you use water all the time or just with certain foods? Maybe include this info in your next video? Thanks.
I'm glad I watched to the end! Good tips Zack!
😉
The saying was if your looking you ain’t cooking. Well there is a glass door now😂
😂
After watching a lot of your videos and my own personal experience with my new(ish) pellet smoker (which is identical to yours) here are my top hacks and tips. Some of these aren't different from yours, they're just a list of my favorite discoveries. Yours if by far my favorite pellet smoker channel.
(1) After the cook is over and while the smoker is still warm, I remove the cooking grids, grease tray, and water pan and put them in a water bath with a squirt of diswashing liquid and let them soak. Clean up is a breeze.
(2) I removed the "safety grid" from the top of the pellet bin (I asked you about this). It's probably there because of their lawyers. I like access for mixing pellets, grabbing a handful for priming the flame pot, and possibly in the future for vacuuming out older pellets.
(3) Use 0000 fine steel wool for cleaning the glass front. This is better than any plastic scrubber out there. I found this idea on UA-cam for cleaning soap scum off of glass shower enclosures. I remove the door and lay it flat. Just a little bit of water, blue dishwashing soap, and 0000 grade steel wool (no, it does not scratch the glass) and the smoky, greasy residue comes off easily and quickly.
(4) Priming the flame pot with a handful of pellets.
(5) Remember that the handle on the back of the smoker is attached to thin sheet metal so don't use it to lift the wheels of the smoker over the lip of your garage floor, don't ask me now I know. It's designed to pull/push your unit over smooth flat surfaces only.
(6) I use Meater Block wireless probes to measure the internal temperature of food and the ambient temperature at the cooking grid and only use the temperature on the control panel as a guide.
(7) I preheat the water going into the water pan.
(8) I make custom blend pellet mixes. Like I said, for example 50% oak and 50% charcoal pellets.
(9) I screen sift pellets to remove as much dust and small pellet pieces as possible.
(10) And for my last and most important tip, I did not tell wifey what I paid for the smoker until I made her favorite planked smoked salmon and sent her into a swoon. I can do no wrong now and she wishes I bought the thing a long time ago.
I like several of these! Number 3 is spot on. Nice strategy with number 10! Happy wife, happy life.
Smoke on!!!
My favourite is the last 1about the wife.. my whole out door kitchen area has 2 smokers wood fire pizza oven big electric oven BBQ stove and 2 spits it all followed me home
Get magnetic hooks and you can hang you're grates you're not using on the side of it as well as a place to drape you're factory probe. I also have a magnetic paper towel holder on the pellet lid and the pitboss emblem replaced with a temp gauge.
Haha I’ve actually got all those things on the way from amazon. I got a top accessories video coming up.
Thanks for sharing. I never thought about hanging the racks. I may have to use that.
Smoke on!!!
I love the idea of replacing the emblem with a temp gauge. Did you need to use any high temp silicone around it?
I have been looking at this exact smoker. The reviews are mixed, but finding this video just sold it. I now know that a lot of people who give these vertical pellet grills bad reviews just do not know how to truly use them like you just explained. 🤙
Glad I could help! Thanks for watching. Smoke on!!!
user error for sure! I just got one also, thats the only vertical we can get in Norway. cost 1300$ here haha
Make sure you get your money’s worth! Thanks for watching. Smoke on!!!
This is a great video for the vertical smoker.
Thanks for watching!
Through and through Weber guy here never owned a pellet not even Weber’s. But this guy really just sold me on getting a Pitboss🔥
😂 that’s funny! I’m considering getting my first Weber! The arsenal could always use an upgrade.
Thanks for watching! Smoke on!!!
Great video. Thank you!
I’m glad you enjoyed the video. Thanks for watching! Spoke on!!!
preloading the burn pot is a great tip, thanks! makes you not forget to clean it too!!!
For sure! Thanks for watching and smoke on!!!
Love the smoke tube tip
Yup! Check this out.
Top 10 Ways to Get MORE SMOKE Flavor Out of a Pellet Smoker | My ULTIMATE guide
ua-cam.com/video/7KPjpFST0So/v-deo.html
Smoke on!!!
Very useful. Love your style of explaining. I just watched half dozen of your vids and learned a ton....thanks Zach
Your making my day better! And it’s been a good day.
Thanks for watching, invite your friends, and smoke on!!!
Amazing sharing 👍
Love from India 🇮🇳
Good advise here. I didn't know you could put pellets in the burn pot to get a quicker heat up, though I don't have much trouble with that, because I'm usually using a smoke tube. I'll think about charcoal pellets, don't know what they are, but if they aren't expensive, I'll give them a try.
The charcoal pellets are about the same price as all others. Thanks for watching! Smoke on!!!
We heat with a pellet stove. The handful at start up is a must.
First smoke today and it turned out fantastic. Thanks for all your advice!
I’m glad I could help! Congratulations on the successful cook. Are you in my Facebook group? American Smoke Carnivores
@@TheAmericanSmoke I am now
Most excellent! Share some pictures of your cooks with me sometime. Smoke on!!!
Nice video. Helpful tips for sure.
I’m glad you benefited. Thanks for watching! Smoke on!!!
Great video man!
Thanks brother! Smoke on!!!
And thanks for the inspo!
Hack 2 is awesome thanks for making this video!
Your welcome! Thanks for watching and smoke on!!!
I bought my Pit Boss at Lowe's and I think it's identical to yours. I believe you removed the pellet hopper screen/grid at the top of the hopper and I intend to do the same thing. It's held in place by six screws. I want to have the ability to add different types of pellets and stir them in the hopper.
Yeah, I took that thing off a while back. I couldn’t see any legitimate purpose to it. Never looked back.
Thanks for watching and Smoke on!!!
I just bought this exact smoker. The kid and i are going to do 3-2-1 ribs and a tenderloin tomorrow. Eventually will do some brisket and some other stuff. In this video you talked about using S mode as a keep warm. But how would you use it on 3-2-1 or a brisket? I know meat doesnt absorb smoke the entire time, so is the theory that when you start the cook, S mode will take you throigh 130 or so, and by that time it has absorbed as much smoke as it is going to?
I will typically use smoke setting, if I’m not using a smoke tube, for the first hour of a cook then crank to my desired temp. Bit, in this video I was referring to using the smoker as a holding chamber after the cook. During the rest period, post cook. More important for larger more fatty cuts.
Another great video! Smoke on!!
Thanks for watching! Smoke on!!!
Thanks for checking out this video! If you want to support the channel, make sure to Like and Subscribe. Hit the notification bell as well, that way you know when new content hits the channel. I publish new content weekly. If you are food enthusiast like me, and enjoy sharing your cooks with or getting/sharing some tips from like minded people, you should come over to American Smoke Carnivores on Facebook. This is my group and I'm in there everyday. I'll see you in there! Smoke on!!!
Hey man, first time commenter here!
Have you ever done any videos about issues with the igniter?
Whazzzzz uppppp!?! I have not. What type of trouble are you having?
Awesome vid, thanks legend!
Thank you my friend! Smoke on!!!
I thought I sent this a couple of days ago...but I'm obviously technologically challenged. That that was the first brisket I have done. Maybe next time I will not use oil at all. Should I not spritz it as frequently? Because it seems that the parts that did not get spritzed developed bark. Thank you so much for helping me analyze my problem. I hate to waste a good cut of meat. Especially since my meat comes from my own cows.
Do you have any pics of your finished cook?
No. Maybe I'll take some pics next time I have an epic failure. I think I've got some ideas for next time--should be around Christmas time. Happy holidays to you and yours. @@TheAmericanSmoke
GREAT videos
Thanks for watching! Come over to American Smoke Carnivores on Facebook sometime. It’s a new group but lots of good bbq and cooking related content being shared by the members.
Thanks again and smoke on!!!
I have the same exact smoker as you the pit boss pro series vertical smoker and I have 2 questions for you.
The manual says to clean off you fan blades. How do you do this and how do you get all of your pellets out of the stove when you know you’re not gonna use it for awhile. I got out the majority of them thru the back door but there are some still left in it. Email me answers if you can. I’ve been watching your videos and they have been a great help. Thank you for all you do and happy smoking 👍
There is a release at the bottom of the pellet hopper. What don’t come out of that is usually removed with a long stick kicking them out that opening. Clear the auger by holding the MCP Prime button until no more pellets feed into the burn pot.
Thanks for watching. Smoke on!!!
Great tips! Thanks mate. I’m lazy so I chuck everything in the dishwasher except the door 😂 even the water pan! LOL🤘😎🤘
Does it leave any residue in the machine? That sounds awesome, but If I ruin the dishwasher, the wife would literally make me disappear.
@@TheAmericanSmoke hahaha racks and everything comes out sparkly clean 👌
Nice updates 👍
Thanks for watching! Smoke on!!!
I always take out the grates that I don't use for that cook
Thanks for the video
Thanks for the tip and for watching! Smoke on!!!
What sucks is college football is over
@@daleaveritt3256 what a beat down!
What pellet brand do you use in your smoker ? I tried bear mountain and had to much ash for longer burns.
Mostly Pit Boss. Almost always. They are cheaper and do a great job for me. I've tried others but not that have overly impressed. Thanks for watching and Smoke on!!!
I need a hack to put bars (or something similar) in the top to hang sausage links vertically from top to bottom for smoking homemade sausages. It's easy in other models that have movable rack supports to put bars across, but this one is different.
Can you not use an S hook?
Hook it into your top rack
If the is a big difference between what the built in probe is reading and what the probe you have next to your protein, do just your set temp to bring the temperature up where you need it?
My recommendation is to use the average. If your average between all readings is below your desired temp then dial it up a little.
Just make sure when you foil the heat shield the fats and oils still run to the back
That’s a great point. Some people make the mistake of putting that shield in backwards. Pit boss designed that spacer to look just like a handle and I know that gets people in trouble.
Thanks for watching and Smoke on!!!
You have a good teaching style which makes your videos very helpful. Also the American flag back drop is great! In a short amount of time you give a lot of information that is helpful. The only fault I find is that stupid Yeti hat, please dont promote way over priced coolers.
Thanks for watching! I’m glad your enjoying the content
@@TheAmericanSmoke I just bought the Pit boss Series 4 pellet cabinet smoker today. Your vids helped me make my choice
Come over to my Facebook group sometime. American Smoke Carnivores. Lots of people in there with that unit. Smoke on!!!
I mix with charcoal as well....How the hell you reach your hand in there? Now I have to see if the grill is removable on mines when I get home.
Oh yeah! I took that thing off when I replaced my thermostat. Never looked back.
Thanks for watching!
I have 2 major issues with mine. 1. Smoke seeps out the top of the door seal. Is there an adjustment I can make? 2. Temp seems very inconsistent compared to my Inkbird.
Doors on the newer models seems to have some sealing issues. Most people either get an after market seal. I know Oklahoma Joes makes. Good one.
Temp swings are normal and will improve some with a better seal on the door.
Come over to my Facebook group, American Smoke Carnivores. Lots of people sharing tips and tricks and sharing their cooks. I’m in there daily.
Thanks for watching and smoke on!!!
Love your hints and easy to follow hacks. I've had my PB vertical smoker for a couple of months now and have cooked quite a few items. The chicken, pork, ribs have all turned out great, but my problem--BRISKET. I've followed every hint I found online (including using a smoke tube), but my brisket only ends up with bark on the BOTTOM--where the fat side is. There is usually a little area without fat on the underside. I also get a light bark on the backside where the brisket doesn't get spritzed (only about every 2 hours with apple cider vinegar). The meat has a beautiful smoke ring and stays moist, but just no bark. Any ideas? Any help will be greatly appreciated.
Interesting 🤔 what type of dry rub are you using?
@@TheAmericanSmoke I went with a purchased brisket rub from brookshire's called
@@TheAmericanSmoke the rub is called keepin it country.
@@TheAmericanSmoke perhaps I should just not spritz?
What method are you using for your brisket? One of mine?
How do we spritz the meat if we're not meant to open the door?
It’s a trade off. It’s all about timing. If you hold the prime button down for a cycle before opening the door and work quickly there will be minimal effect on the smoking process. Thanks for watching! Merry Christmas!!!
what do you use to clean the inside glass?
Man, you are in luck! I got a new video dropping tomorrow showing my ultimate glass cleaning combo. I’ve been cleaning the glass on this unit almost 3 years now and this is not only the best, but also the cheapest way I’ve ever done it! Make sure to hit the notification bell so tomorrow when the video drops, you will be one of the first to see it.
I also have like 4 other how to clean videos that you can watch on my channel.
I also have a Facebook group. American Smoke Carnivores. Im in there daily. Smoke on!!!
What's the model of this smoker?
This is the Pit Boss Pro Series, Series 4. Sold exclusively at Lowe’s.
Buddy… I’m on the fence between this and the Laredo… driving me nuts…
Trust your gut
THE BEST HACK ON THIS SMOKER IS TO REMOVE THOSE 4 SCREWS ON THE BOTTOM RIGHT AWAY! so much easier to clean up
This is the way.
I 💯 agree.
Thanks for watching. Smoke on!!!
So you put wood chips in the tube not pellets?
3/1 ratio of pellets to chips seems to work best.
Check this out:
ua-cam.com/video/7KPjpFST0So/v-deo.html
Awesome thanks I've used mine with just pellets it helps a little going to try on next cook to add chips too@@TheAmericanSmoke
Can i just remove my rain cap all the way off?
Yes. As long as the smoker is covered, it changes almost nothing. Thanks for watching! Smoke on!!!
“Ideal” wrapped brisket rest is at 150 - 170°. Why not just set the smoker at 150°?
Sounds good to me. I was just pointing out that people can use their smoker to keep at food safe temperature. People are buying resting chambers when they own a smoker that can run at low temps. Thanks for your input, Smoke on!
@@TheAmericanSmoke Thanks for the video. Using the smoker for the rest is something that never occurred to me. It saves a lot of planning!
Yeah. Same here. I can’t remember when it occurred to me, but why not? Open the doors and let most of the heat out and your good to go.
I can't get my chamber to heat over 130 f
Click the knob in once you set to your temp.
Im selling mine it smells like burning a trash barrel. going to stick with my off set cooker.
You do you brother! Smoke on!!
Your first tip is a terrible tip! Meat probes are not meant for ambient temp readings and are never going to give you a correct reading
Give it a shot.
I hate my pellet smoker
Bummer
I have not found any verticle smoker videos that talk about the water tray. I am going to be using my smoker for the first time today with salmon. Could you please tell me do you use water all the time or just with certain foods? Maybe include this info in your next video? Thanks.
I keep water in the tray for all cooks except for jerky, which I leave dry.
Thanks for watching! Smoke on!!!
Thank you.@@TheAmericanSmoke
Great video! Thanks man 👍
Thanks for watching! Smoke on!!!