First Cook steak On My Pit Boss The Classic Model
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- Опубліковано 4 сер 2018
- In today’s video I’m cooking a steak for the first cook on the grill.
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www.thermoworks.com/Smoke?tw=P...
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I really appreciate your videos especially explaining the P-settings! Thank you
Awesome! I just purchased one and can't wait to break it in. Thanks for the video!
Nice job, Paul. Ive been looking at all the different pellet smokers and the Pit Boss has great reviews.
I just bought mine today and I love it
Congrats on getting a Pit Boss Brian. Glad to hear you’re loving it already. This grill will last you a long time hopefully and produce lots of great bbq for you and your family.
@@paulsq_ going to smoke a pork belly Friday. It is not that big of a slab of belly it is just right for the wife and I.
I just purchased one. She’s on the way. Thanks for educating us on it.
Hey Jon! Glad to hear you’ve got one on the way. You’re welcome. I do these videos to help people like yourself out and when my kids get older if they don’t want to ask me they can watch to learn too. Thanks for watching
Hi Paul. I really enjoy your videos. I have lots of friends with pellet grills, Pit Boss and other brands and I've seen the discoloration on every one of them, including my own (Pit Boss). It's very common. I have the same Pit Boss model as you and I absolutely love it. My bar-b-que has been top notch and that is credit to the Pit boss...not myself. It is very forgiving. If you follow instructions, it is hard to mess up. Thanks Sir for sharing.
First off congratulations on 100. I see them Pit Boss Pellets Smokers at Walmart, they seem very built. Nice cook and look forward to future cooks. 👍🏼💪🏼🇺🇸.
Thanks Chris! Yeah the Walmart here had them on clearance so I couldn’t just leave the store without one. I figured for the price let’s see what this pellet smoking thing is all about. Cheers brother
great job man, at least you are trying and learning. who cares what people think on how you grilled your steak, at the end it is you that's going to enjoy it. what I do is research and learn on the type of meat that I am planning on cooking before getting started. now I can cook really well on smoking briskets , ribs, steaks, etc.
Just got a new Pitt Boss,your videos have been a help. Good looking steak there. Have a good day
Thank you Ferdinand, much appreciated.
Boom and there it is! That’s a wild looking cooker, I’ve never done anything on a pellet cooker before. That steak looked awesome. Congrats on 100, well deserved!
Don’t worry Pickles. Up until I bought this I never had anything cooked off one either. I’m gonna use this pit a bit more and I’ll give my opinion on pellet grills. So far easy use yes. Set it and for get it yes. Smoke flavour no. Thanks on the congrats. Cheers
hey bro!! congrats on 100. keep the vids coming!! The steak looked great to me!! :
Thanks James! I’ll be doing my best to keep putting videos up. Thanks for your support brother. Cheers
absolutely!! we will all be looking forward to it!!
Nice looking grill brother. Looks like u hit the 100 congrats
Congrats on 100 subs!
Nice first cook too :)
Seems to do the job just fine.
I never used a pellet grill. But my brother loves his :)
Thanks Lars! I’m liking the easy idiot proof of it so far. I’ll do a review video on this grill once I’ve used it more
Just got a pit boss from my buddy. Stumbled onto your channel. Loving the videos.
Thank you James, I appreciate it. I’ve got you covered on almost everything if you search through my videos.
I also just got one its great. Love the videos. Short simple to the point
Just subbed. #300. Lol. I am thinking of getting this. I’ll keep watching. I love outdoor cooking. 👍🏻😎
Thanks for the sub SunCoaster. You’ll be happy with one if you decide to get it. Enjoy the outdoor cooking as myself and many others do too. Cheers
I've had my Pit Boss Classic for about a year. Paul, I don't know if you know this. The Classic has temperature readings and probes built into it. I have had amazing food from smoked Turkey, tri tip roast, steaks, chops and chicken. All cooked low and slow with great smoke flavor. Put a pan of water on the grill for vapor to lock in the smoke flavor.
Thanks Mark. I know it has the built in thermostat and probe ports but I like using my smoke as I trust it more then the Pit Boss. I’ve started using a water pan for some cooks as I feel it’s needed. I’ve been enjoying this grill and the food is tasting better with every cook. I’ve cooked almost everything on it now and no complaints with this grill. Thanks for watching and your comment.
Solid recommendation on the water pan. I did my first cook today on it and I used a spray bottle with Apple vinegar and water to keep it moist. Water pan is much more efficient 🎉 thanks again
I've been looking at these ever trip to WM this year. Today they were half price at $150. Can wait to try it. Thanks for the video.
Hey Mark, hope you have many great cooks on your new grill
Hey Paul! Nice burn in and first cook. That sear option is a nice feature! Yes.....you would think that there would be more of a smoke flavor......but it
burns them at complete combustion. It's a lot different than the smoldering chunks used in charcoal cookers. Nice Grill marks on that steak!
Thanks HMB! I’ve got a smoker tube if need be but I’ll do a few more cooks on it to determine if I’ll have to use that. Thanks for your input and knowledge on it. Cheers
Paul. I went to the Homedepot and picked up some colored magnets in the hardware department they were covered in plastic, I cut the plastic off and they were the perfect size to cover the vent holes in the back, made heat control much better, you can move t hem around as needed. Just some FYI, I will be trying a steak also, I have only done ribs 😋
Can you share more details on this. I love this idea. Just not handy and need some help figuring it out. Maybe make a video for us all that shows whatcha did! Thanks 🙌
Thanks for the video ateak looks good but that's well done.
You need to add some thermal mass, HMB style to even out the heat. Great looking steak, Buddy.
RTFO!!! GB
you da champ 🏆
Based on previous smoker grills with the chimney on the far side, maybe plugging the rear vent hole nearest the box would distribute the heat better, just guessing...
I smoked mine at 230 did strip, sirloin, and chicken breast at the same time. I just put a probe in my meat and cook to whatever temp you want your meat at. It is not a quick over flame bbq it takes more time but the flavor with the smoke. Best flavor steak with the smoke. Competition blend, hickory, and mesquite are great pellets with steak. I have smoked a whole turkey, tritip like brisket, Dino ribs plate ribs, smoked salmon jerky. It has great smoke flavor but it is not quick it takes time. I have the pit boss pro 850. It has been great and the temp works as it should. I have a Blackstone 28in griddle, camp chef verticals propane smoker, and this pit boss. There is a learning curve like anything else.
Definitely going to get this grill. One word of advice, notch the edge of the steak with a knife, and it will lay flat when it sears on both sides.
Thanks for the advice I appreciate it. Hope you enjoy the grill when you get it. Thanks for watching
Good looking steak brother. You’ll get it dialed in soon. Cheers Pauly!
Thanks CJ. It cooked the steak great. Cheers brother
Thanks for the video. I'll be trying my first cook on my Austin XL this week. I saw that you grilled your steaks on the smoke setting for the first part of the video. How long did you do each side?
Your welcome Brandon. I just left it on the smoke setting on the P4 default to cook the steak so as far as the temp I think was around 175-180. I’m not sure how long it was per side I flip the steak over when the internal temperature is around 75-80 degrees. So flip it when you hit around that if you wish to flip. Try and get the steak to a temp of 15 degrees below what your cooking to, before you sear and when you sear it the temp should be finished at what you’re looking. For example if you want it finished at 125 degrees pull it and get it ready to sear at 110 degrees after searing you should be sitting at or close to 125. When I seared it I did it for 1 minute each then repeated for another minute each side. So a total of 2 minutes per side. Hope this helps you out. Thanks for watching and your question
Good job bro.. I have a TX XL, I've done many different cooks on it, suprising the meat the gets the best smoke flavor is carne asada, maybe because is a thinner cut style. But what I really prefer cooking on the pitboss is TRI-TIP, everytime there is a party people request I cook tri-tip.
Hope you been enjoying your pitboss.
Thanks Jose. I’ve been really enjoying mine, I’ve probably burnt through close to 500Lbs of pellets since I got this grill back in August. I wish I could get Tri Tip here but I haven’t been able to find any as of yet. Thanks for watching and your comment
@@paulsq_ hey jose my walmart in iowa just started handling tri-tip.AWESOME
m urias what location has tri-tip? I’m asking for a friend of mine who lives in Iowa too
@@paulsq_ my walmart has them in the meat section for about a month now. About 15 - 17 dollars
how did you put the chimney on the smoker i bought one today and there is no holes
Gonna try this out today. My Pit Boss is a smaller version than the classic. There is no way to really open it up and sear. So I will just crank it up at the end and try a reverse sear with what I have. I used the Pit Boss Competition rub and Competition pellets. Also have the Chugod thermometer. That came in yesterday from Amazon so I'll be trying it out for the first time today.
Awesome to hear Mike. I haven’t tried that competition rub so not sure how it tastes also never heard of the thermometer you’ve got but use whatever you have and what works for you. Hope the reverse sear works for you but I’m sure the steak will be great if it doesn’t. Thanks for watching Cheers
@@paulsq_ the Chugod is on Amazon. A Bluetooth thermometer that you can watch on your phone. Worked out well. An alarm goes off on my phone when desired temp is reached.
Thanks. I’m glad that it worked out for you. I’ve been looking at getting the ThermoWorks Signals which has Bluetooth and works off an app on the phone also. I’ll look into the one you have and see what it’s all about though.
Congrats on 100 buddy! If I get a pellet cooker again , I’m debating out Pit Boss, GMG, or Traeger . Nice looking pit though !
Thanks Kent! So far so good with this pit. Cheers
Look into z grill mine runs like a champ, theyre the original makers of traegor
That steak looked perfect to me
🤣🤣🤣🤣🤣
I think the angle of the heat shield explains the difference in heat from left to right.
I think you might be on to something with your heat deflector theory. I never thought that might be what makes the difference, but like you said with the angle it just might be the cause
Have you made any modifications to the Pitboss like the heat diffuser and the small shield to the left to help with the temperature probe?
Hey Lalo, I haven’t done any mods to the heat defuser. All I’ve done is add a smokestack to it and a mod for the temp probe. Here’s a link to the temp probe video if you would like to see it
ua-cam.com/video/RWhaIRDNEm4/v-deo.html
Finally got my Austin XL put together and the probes from pitboss and my own probes are within 10 degrees. I actually upgraded my vertical propane smokers thermometer thats adjustable.. i ended up calibrating it and installed it on the pitboss and took the shitty pit boss thermo and put it on my vertical smoker. All 3 of my lid thermo, pitboss probe and individual probe were within 10 degrees.. the pitboss probe and my other probe were dead nuts..
Only downside is no actual alarm. Since i know the pitboss probe is accurate im gona use it in conjunction with the lid thermo and use the 3rd party probe for the meat.
Still have this grill? Do any mods? Chimney maybe help with smoke
Great video man... to keep my steaks from curling I cut little slits around the edge of my steak so it will lay flat for you.
Thank you HUMBLE GREEK, I appreciate the tip for getting the steak to stay flat
To keep my steaks from curling....I cook it med rare at the most.
I just bought one. I’m excited to use it. I have a masterbuilt cabinet smoker as well. Your steak was a bit too done for my taste but looked delicious nonetheless.
The discoloration wipes off. It was smoke residue on mine. Give it a try...
Your right Wayne, that’s all it was and it cleaned off. Thanks for the tip.
Congrats on 100 Subs
Thank you
LOL. I could sense the disappointment in that steak after he took that bite.
Just curious; what makes you more confident in your digital thermometer versus the one built in to the pitt boss? Do you calibrate your digital one?
The ThermoWorks products are one of if not the top of the line line temp probes. I do check mine for accuracy every once and a while to make sure they are still calibrated properly.
Paul - You might want to get some GrillGrates for your pellet grill. They make s huge difference when you are trying to sear anything. Hot and Fast is not normally a strength of a pellet grill but your steak came out really good.
Thanks for the advice with the grill grates. I might look into that early next year. I don’t really know yet how often I’m gonna use this pellet grill or what I’m gonna be using it for so that will play a roll as to how soon or if I need to get better grates for it. Thanks for your support. Cheers
@@paulsq_ how long to grill the steak and how long to sear the steak
Hey Dennis, how long for steak is going to depend on the size of the steak, temp that you have the grill set and the overall doneness/internal temp you are looking for. As for the searing get the grill as hot as you can and sear 1-2 minutes per side if 2 minutes per side sear 1 minute per side twice.
👍
Thank you Cheers
Did that additional digital thermostat come with the grill?
No it doesn’t come with the grill. It’s a ThermoWorks Smoke if you’re interested in getting one. It works great. Thanks for watching Matt and your question
Nice steak. Does this Camp Chef model have the adjustable (P) setting like some of them do?
Thanks Russyl Royer! It does have the (P) setting on it. I think you meant to say Pit Boss not Camp Chef though.
I did. I'm looking at both companies trying to decide which one I like better.
I really like this Pit Boss so far. It hasn’t let me down. I’ve got a few more videos I’ve done on it to show other things you can do other then BBQ meat coming soon I just have to edit them then I can post them
I guess it all depends on what you’re looking to spend on what pit you will get. Sometimes the more expensive ones aren’t always better just saying
From what Inuit understand if you want smoke flavor it can take hours on the smoke setting
Do you clean the grates after every cook? If so what do you do/ if not how often do you clean the grates
Hey Alec, I do clean the grates after every cook. Once everything I cooked is off the grill I turn the heat up to 400-450 and let it burn at that temp for about 15 minutes then scrape the grill grates with my Weber grill brush. This works for me.
I was unable to get a good smoke flavor on my Pitt Boss as well. Were you able to get a better smoke taste once you broke the grill in a bit?
Hey Keith! How long have you had your Pit Boss? Now that I’ve used it a lot and it’s well seasoned I get some great smoke flavour from it. Thanks for watching and your comment/question
W
You need to speak louder when your by the grill, it was hard to hear you, just got a pit boss myself and love it
That’s awesome to hear your loving your Pit Boss. I didn’t realize how loud the fan is at first. I’ve been trying to speak louder when I use this grill on videos now. Sometimes my phone might be a little to far back to catch what I’m saying but it sure does a great job at grabbing background noise. Thanks for watching and your comment
You have to smoke the stake for at least an hour on the indirect heat area and then flame kiss for a few min ...
Thanks for watching
Hello. I have the same pit boss. Only used a couple times. Had a few big fluctuations in temp but from what I’ve read, it straightens out. I’ve been contemplating a smoke stack and plugging the small holes. Do you recommend this? Any improvements? I messaged pit boss and they said it’ll cause temperature issues and void warranty. Also, did you replace your PID? Thank you!
Hey David, I will make a video on the smoke stack as I’ve had lots of comments about it over the years I’ve had it on now. The stack hasn’t changed anything with the temperature on my grill the only big thing the stack does is changes how the grill looks overall. The smoke flavor you get is a little bit better I find having the stack on. I don’t know why Pit Boss would tell you it’ll cause temp issues as I haven’t experienced that with the stack on. I don’t see how it’ll void the warranty as you are not adding any additional holes anywhere on the grill. The way the grill sits from factory it’s setup to add a smoke stack to the side by removing the cover plate and using the existing holes and screws that came with it. I didn’t replace my control panel it’s still the factory one that came on the grill.
@@paulsq_ thank you for your reply. Does your stack match the finish of your pit boss (hammered paint)? I ordered one and it’s just plain black glossy paint.
Ok so I got an update. I returned the ones back to Amazon and placed an order with smoke daddy. Thank you! Happy grilling.
Not supposed to close lid till the smoke goes away. You risk a lid explosion
Great video.
How about making some bonelles chicken or beef ribs or pork ribs..
Hey Frank, I’ve made all of what you just mentioned on video already. Or is it you’re asking why I didn’t cook boneless chicken beef ribs or pork ribs first. If there is something you’d like to see me cook on the Pit Boss feel free to make a request and I’ll do my best to make it happen unless it’s something that I just can’t get a hold of here or it’s way to expensive to purchase. Cheers and thanks for the comment/question
does the flame broil aspect of the grill cover the entire grill surface area, or does it only work in the very center of the grill? That's what I would like to know. I do mostly grilling so I need a grill where the entire surface area can be used for grilling, not just a portion of it. Thanks.
Center only
Thank you TurboTech for answering this question.
@@omarhernz7453 I know this sounds ignorant, but can I still use this smoker to grill and bbq steaks and chicken etc like I would my charcoal brickett grill?
You can definitely use it to grill just it won’t be over an open flame. I have a video on grilling burgers to show this.
ua-cam.com/video/-rlBnKVxIAw/v-deo.html
How long did you smoke it on each side before searing?
I don’t recall as this was almost 3 years ago now, sorry about that
Nice looking steak !!!
Walmart Canada or US ?
Canada bro
Nice looking steak! That pit boss pellet cooker looks pretty dang easy to use! Nice job!
Thanks Eric. They are super easy to use.
Super easy to use and super fun just had my first cook and loving it🎉
Where is the smoke stack?thats y its discoloring
Do u have to use Lighter starter gel
Hey Mark. There is no lighter starter gel required as the grill will light on its own with the heat starter probe in the fire pot.
What is a good "P" setting to cook a pork butt with?
Hey Anthony! Just use the P4 default setting to cook your pork butt for an hour or two then turn the temp up to 250 degrees
I have a Pitt Boss 700s, just did my first burn, with direct heat. I noticed there is a lot of ash all over the grate, is this normal? It seems I'll get ash all over the food when I grill. Is this normal?
If you have the sear zone open yes it’s normal for the ash to blow up out of the fire pot. You can grill food with the sear zone closed no problems
@@paulsq_ Thank You, one more question. When I set my temperature dial to a particular temperature. The Temperature guage on the main barrel reads a solid 80 degrees + more. I was under the impression that the internal temperature will rise up to what I set my temperature dial at, and should not exceed what my temperature setting is. Is that not the case?
If you have an oven thermometer or a digital thermometer like ThermoWorks or Maverick use that in the grill just to see what the temp is really inside. Don’t always trust the lid thermometer. Once you learn your grill and how it’s operating you should have no issues at all.
What’s the benefit of a pellet grill vs charcoal or gas
Hey Sean, I’m not sure there’s a real benefit having a pellet grill. When you break it down it’s basically a matter of preference. With a pellet grill you’ll have more control over a gas grill with setting temps to cook plus you’ll get that light smokey flavor from the pellets. A pellet grill is less watching vs a charcoal grill meaning fire management with the charcoal grill. In my opinion you can’t beat the flavor you’ll get off a charcoal grill vs pellet or gas grill. You can add wood chunks for a great smoke flavor or not add any if you don’t want a smoke flavor. With that being said you can always cook with a higher temp on a pellet grill and you won’t get a smoke flavor either. Hope this helps you out
I’m really liking that Trager!
Good job on that steak!
Steak n eggs are great for breakfast.
Cheers!
Hi Heat paint will discolor no problem
Yeah a little discolor doesn’t bother me. After all it doesn’t affect the grill from cooking. Thanks for watching and your support
Thats the grill i almost bought..me n lep talked to u about..wish i would have..guess whos going back to get him a grill
Hey Ted! Go get it you won’t be disappointed. I told you you should have got it when you seen it. Hopefully they still have one at that great price still. Cheers
What is the reasoning you don't have the smoke stack
Hey Josey! The reasoning is in this video this is how the grill comes out of the box. The smoke stack I added on later as it does not come with the grill, I had to buy the stack from Smokedaddy.com I got it through EBay.
Sear it first that will lock in the juices. Should only turn once.
I’m gonna try it your way next time to see if you’re right. Thanks for watching and your comment
Lol that's actually a myth. There is no such thing as "sealing in juices".
I didn’t want to say it. You’re right with it being a myth
It looked like ash was blowing on the steak.
Hey Jamie! The ash does blow out of the fire pot but doesn’t seem to hit the meat. It’s all cause of the fan blowing to burn the pellets that causes that to happen. It’s nothing to worry about though.
Are the gloves really necessary lol
Lol no they’re not. I just use them to avoid troll comments
Dang you flip that steak like 4 too many times. 😂 Looks like you turn a perfectly good steak into beef jerky
Thanks for watching
A medium steak cooks 8 minutes a side... How much smoke flavor do you expect in 16 minutes...???
Thanks for watching
I like your videos and listening to your "no BS" accent. However, that steak is overdone. Here in Kansas City we eat 'em while they are still mooing :)
you burnt the steak...*eye roll*
You need to cook the steak at 450 that doesn’t even look good should have just boiled it in water
Thanks for the info. I wont be buying this hassle pit !! All that bullshit for one thin ass steak, no thanks. My steaks take 8 minutes without taking it off and moving this and readjusting that and slapping it back on, fuck that
Burnt
Trying too hard for the “tv” voice lmao
This is my voice and the way I sound not trying to hard for anything. I know the steak wasn’t perfect it was the first cook I’ve ever done on this grill. Just cause it wasn’t cooked to your liking doesn’t mean it’s not the way someone else likes it. The smoke stack isn’t on the grill in this video cause this was the second day I had the grill and this is how it comes out of the box. The stack is an add on I put on a month later. Thanks for watching
Paul’s Q hey man I have the new pit boss just cooked steak on it Saturday first time I used pineapple as tenderizer it worked great
Jack Black...are you trying to hard on your name?
You ruined the steak! You must of cooked it for 20min that little 1/2 inch steak man. You do direct sear. No need for this reverse sear on a thin steak. 🤦♂️ this was a travesty
Hey Justin. This steak was cooked to the doneness like this for my kids as that’s how they like it cooked. I’ve got another steak video I shot this past weekend that I still have to edit, I’m sure the steak will be more to your liking with the end result of it
You cook the steak to your liking Paul. Doesn't matter what others say, you're the one eating it.
This is 100% not how you reverse-sear a steak. I dislike that I even watched this.
If you’re an expert why were you even watching. Thank for making me some money by watching though
Looks like a pain to use this thing and you have to abuse it to break it in. Big fat no for me
Had to thumbs down this video. Can’t support a well done steak.
Thanks for your honesty. It wasn’t well done but everyone’s preferences on final doneness is different. Cheers
You over cooked it
Why is this guy even on here ? he has no idea how to Barbeque ?
I cant believe I just wasted 13 minutes watching you ruin a great looking steak
Bro all your food comes out fucked up, I have a pit boss and your steak looks dry and over cooked