Based on what you did in your video, I decided to do my own experiment at home. I thought I would share my findings and results for my Pit Boss 700FB series, experimenting with the dial on "Smoke" and adjusting the "P" setting only. P0 - 280-300°F P1 - 250-270°F P2 - 220-235°F ------------------ P3 - 200-215°F P4 - 190-205°F P5 - 180-195°F P6 - 175-190°F P7 - 170-185°F Outside temperature 17-20°C (62-68°F) I timed 30 minute intervals between each P setting to allow for the appropriate adjustments to happen. I started from P7 setting and worked my way towards P0 (lowest temp to highest temp). P0-P2 settings sat at their highest temperatures more than any other setting or temperature (P0 - 300°F, P1 - 270°F, P2 - 235°F) P3-P7 settings fluctuated more between their highest temp and lowest temp, but usually stayed 5°F under their highest shown temp for the longest period of time (P3 - 210°F, P4 - 200°F, P5 - 190°F, P6 - 185°F, P7 - 180°F) Knowing I can cook essentially anything up to 300°F using the "Smoke" setting alone, makes me feel like I have much more control especially in the lower temps, with less temp fluctuations like I was getting from setting the dial. I hope everyone enjoys my findings!
i have this exact model for my first smoker and im finding my temp swings are crazy. Gave my smoker a good clean the other day and set it at 225 for my ribs. it climbed up to 280. The swings scare me, but reading your response gives me hope that maybe i should be maybe be on "smoke" and a P2 setting to get that 225 temp im looking for. I just dont get why cant set to 225 and only have like 10-15 degree swings but mine is like 60 degree swings and i cant trust that smoking. Why wont the P settings work when you go up to dialed temps like 225?
I was told that the P setting only works if the temperature dial is on smoke. If the temperature dial is used to set the temperature the P setting does not have an effect.
@@splb5628 try a lower temp, or flipping them after some time, try different locations on the grill, I find my Pit Boss Austin XL has the hottest spot on the far right, you can tell with a digital thermometer or which area of the grill sizzles loudest when you put food on it. You could also out the ribs on the top rack if they burning too much, or flip and baste, or try putting in a pan until the last hour to brown. Also was this over direct flame or not? I smoke my ribs over indirect flame. Search the 3,2,1 method. For my ribs I marinade them the night before in apple vinegar, lemon and lime juice, minced garlic, orange juice, Tiger sauce, seasoned salt, then smoke at 150F ribs on grill indirect flame for 3hrs, then put the ribs in a pan with marinade and wrap in aluminum foil and put back on pit at 300F for 2hrs, then put ribs on grill and apply BBW sauce for the last hour. 3,2,1
When I called them, before I filmed this, they told me to never touch the P setting.... I thought - then why have it. Ive heard this too, that the P setting does carry over. I'll have to run a test to verify. I'll post a video on the results. Thank you!
This was super helpful. I was having a hard time to figuring out how to keep the temp on point. I assumed it was because it was hot out today. I was more focused on the smoke so I kept playing with the P setting. When I got the wrapped portion of my smoke, I turned the p setting back to P5 and I was holding a perfect temp for longer than any other setting in the previous 2 1/2 hours. So this makes so much sense now. This smoking thing is BBQ on steroids! Lots to learn thanks for making this!
This video saved me a long night. I'm on my 7th brisket of the year and this time my pit boss was going up to 350 degrees on the 200 degree setting. After messing around with it I found that somehow my p setting was on 0. Ramped it up to 7 and now I'm golden. Thanks a lot bro. Bout to throw this brisket on and enjoy some cold ones.
@@1526BBQ it died on me at setting P7. Put it on P5 and that was the trick for me. This is on an Austin XL. I gotta say.... it looks better and more juicy than my previous briskets. Bout to cook up some Mac n Cheese and slice it up in about 30 mins.
This is a great video that will save alot of people the time it takes to figure there pit out.i will say that in colder temps you have to adjust your 'p' setting from summertime,but thats to be expected.
OMG, I got my Pit Boss yesterday and I've been struggling to understand it and your video just made everything click. Being a first time pellet grill user I was struggling to get this figured. I've searched everywhere for a comprehensive explaination of how this system works. Yours is hands down the best video explaining the pit boss grill "P" system. Thank you so much. I've been messing with this grill all day and now I'm ready to cook! Again. Thank you!!!
If the people would just watch your whole video they wouldn’t have so many stupid questions drives me nuts. Thanks for the great video and great explanation anyone who didn’t get it probably should go to Dickies.
Good video. At P4 mine was running higher temp. At 300 or so, Maybe because of the heat in AZ . But adjusted P setting to 5 and now I feel like its a better setting. Keep it in 230 250 range.
P (pause) settings only matter while in smoke mode. Your basically starving the fire, feeding the pellets in intervals (determined by the p setting) which create more smoke when fed to the fire. I only play with my p settings to compensate for different outside temps. I'll use a lower setting while winter smoking and higher for summer. If I was to use a p7 setting in the middle of the winter, good chance temps will be too low and the fire will crap out.
Thats right Jeff. I use the P setting when I want a lower temperature, say for smoking salt. Or for when I smoked whiskey in my last video. Thanks for watching!
@@1526BBQ i think what he is saying is that there's a reason you can't set it on a temp setting. P aet only has an effect on smpke and no other positions
@@1526BBQ I was unsure of how to use P mode; The manual is a little vague. Using your guide I used it to great effect on some chicken this evening! Subscribed
Been using WSM for years and just got my first Pit Boss pellet smoker (1600 with different controller). So if I'm understanding this, on long cooks (butt/brisket) use SMOKE MODE for smoking (at least for first part of cook) then later switch to TEMP mode.
No, just set the temperature you want to cook at and leave it there. I only use the SMOKE setting when I want a lower temp. I set the p to 9 ( or wahtever the max is) and get about 170 degrees.
Thank you so much for the video and explaining it all. The manual it comes with is vague about the smoke setting and how it works. I've been so frustrated with it and getting my temps correct on smoking.
Cap on.....30° temperature swing. Cap off.....15° temperature swing. Seems to me cap off is the better option as the temperature ran much more consistent. Very good video.
@@1526BBQ I've had my Austin XL for 3 day's now, but have watched a TON of videos.....this one has been the very best in explaining the P setting. For me, it also taught me to try unscrewing that vent cap more. Keep up the good work brother....got a new subscriber here.
@@maknbacon7367 Thanks brother. Working on another video I think is needed for all pellet grill owners - should be out within a week or two. Thanks for the support!
One thing not mentioned, and I think important to remember, is that the actual temperature will vary when you have meat on the grill. At p4 with 2 racks of ribs on my actual temperature dropped drastically for about 20 minutes. From 205 down to 155. After 20 minutes it's back up to 185/190. So, folks shouldn't panic when that temperature drastically at the start of the smoke. It'll come back up.
Great video but you should mention in the beginning to be sure to watch to the end. Also, I'd love to see these test done at different outside temps, while in smoke mode the PB isn't monitoring internal temps so I would imagine external temps would come into play changing the outcome?
I'm almost positive when you put it on smoke and then changed it back to 250,it takes you out of p mode.i think you have to be in smoke for the p mode to work.
Thanks for the info help me a lot on why my temp goes up and down but I think the more cook on my 820 I will understand it more you have to play with it
Man thanks for making this video. Explains alot. I have this same smoker and after watching this everything seems ti be falling into place. THANKS!!!!!
Very very helpful. The temp/P setting chart, perfect. I appreciate it. I played around to see the ranges. Living in Seattle area, its hard to maintain high enough temps in smoke mode. I smoked a brisket last week and could not reach internal pit temps above 190°, my brisket would not reach temps above 178°. I have a question that I'm experimenting with this weekend, is the vent on the heat shield. When smoking should it be .... Closed, cracked, or open. It dictates the amount of heat/temp flow. So far I've found that with it closed completely, i get a lower cook temp, but more smoke. ??????????
By "vent on the heat shield", do you mean the flame broil slider? If so, I typically leave that closed while smoking and only open it if am grilling or reverse searing. When did you last clean your ash pot? Maybe its dirty and you're nearly flaming out? Let me know what you find through your testing - I'm intrested. Thanks for watching!
Im glad it helped. Make sure you are cleaning out your ash pot before each cook. I just did another video about flame out, and I think a dirty ash pot will cause big temp swings.
@@kckhunter1 I thought it didnt help much, but someone commented that my temp swings were less aggressive in this video when I had it open. I looked back and he was correct. I now leave mine all the way open.
Yeah I know right! Some folks in the comments, and some groups Im in, say the benefits of changing P setting carries over while in Non Smoke mode. I didn't see it in my test, but Im told I didnt test long enough. Guess I'll have to test again! Thanks for watching!
so if I want to smoke meat i shange the p setting to find out where 225 degrees is? but if i want to bake i just turn the knob to desired temp? i am confused.
Jus got this pit boss and I keep it in p4 setting to get the temp from 205 to 220 but it drops to 175 to 180 jus wondering why am I doing anything wrong? TIA
Some swings in temp are ok. I get plus or minus 20 degrees at times. Especially if you have an older time based controller, like my 1100 Pro. For new pits that have PID controlled temps, the temp should remain much closer to whatever you set it to. Hope that helps..
So to smoke turn it on smoke setting let it warm up then change the p setting let it smoke for hr or 2 then change from smoke to 225 to 250 p setting back at 4??
So book says higher p setting less heat more smoke..So how do you smoke on these if this is what there for ??cause i dont understand why it has smoke but thats just to start the grill..My electric vertical smoker set temp 225 throw in some chips and done..havent figured out the pellet grill yet..
P (pause) settings only matter while in smoke mode. Your basically starving the fire, feeding the pellets in intervals (determined by the p setting) which create more smoke when fed to the fire. I only play with my p settings to compensate for different outside temps. I'll use a lower setting while winter smoking and higher for summer. If I was to use a p7 setting in the middle of the winter, good chance temps will be too low and the fire will crap out.
@@dangermouse720 well the book says higher p setting more smoke less heat?? Just regular cooking its set on 4 automatically..I just haven't figured out how some say smoked at 275 for 3 hrs cause smoke setting only goes to like 225 so im lost..Nice big grill and i use my vertical electric smoker done lol
@@bigmike1719 Hey Mike, if your smoker is maintaining 225 on the smoke setting, that's perfect, I wouldn't play with the p setting unless the outside temps change dramatically on you. In a pellet smoker, once you get over a temp of about 300, your not really smoking anymore. Meat doesn't render down or take smoke as well at temps over 300. If a recipe calls for 275, you'll still be getting a bit of smoke, but it will be thinner, and you'll get a lighter smoke taste profile than if you smoked at a lower temp like 180-225 range. If you want 275 just click the dial to 275, you'll still be getting some smoke. That being said, some recipes, for unbrined poultry in particular, require higher smoking temps to get that meat through its danger zone temps to avoid getting people sick.
So what is the difference in P0 and just running it at 250 on the temp control? Asking because I just got mine and i did some ribs and chicken with very little smoke flavor. I may just use a chip tray and light chips today i have a lot of stuff to cook.
I asked myself the same question. If you pit behaves as mine does, nothing really. Its still good to have though, for unique situations like high wind or extreme cold, you can use the range of P setting to get close to your desired temp. Thanks for watching!
@@1526BBQ thanks man for the quick reply I am in Ga it doesnt ever get cold here really so I will leave it at P4. But thanks for all the info best video i've see explaining this.
@GOOSE1334 no problem brother. I use my P setting when I want to lower my temp way dow . Normally P7 lets me smoke some hard boiled eggs for my smoked deviled eggs recipe.
I bought mine this year on Fathers day so I'm new with this pitboss 1100. I've been experimenting with it several times and still confused on the settings. I have the searing down pact but I want more smoke when cooking foods. I've made and used a smoke box to help with that request. So if someone can explain to me a couple things I would appreciate it. 1. If I plan to smoke something do I set the control to smoke and leave it there during the smoking process or do I set P setting and then switch the knob to a heat temperature? 2. How do I get the most smoker during the cooking or searing process without having to use a smoke box?
@@traceytribolet1223 You can leave it on smoke mode for more smoke, I found that P4 tops out in the 190° range which would take about 6 months to cook a pork butt. The P setting only works in smoke mode so when you turn the knob to a temp it cancels out the P setting since the P setting is a timed control of the auger as where the temp setting is controled by the board to feed the pellets and fan to keep it at a set temp.. I guess if you have the time set it on smoke at the P setting you like for smoke and smoke the food for a few on that to get the amount of smoke you like then turn the knob to the temp you cook at and finish it off that way.
I have problems with my temperature control. I can have it on 200 and have had it shoot up to 285. No opening and closing the lid or anything. Any ideas?
Thank you, explains a lot. So if I want to smoke some ribs I can set it on Smoke and P0 or P1 and my temps should stay between 250-270 give or take, that should curtail the large temp swings? me like this,
I'm not sure if it's going to curtail the like you things or not. The biggest impact that I have found on temp swings is adjusting the Smoke Stack rain guard all the way open. You want that thing to be almost falling off but not quite. Now just to be clear, using the smoke setting doesn't really give you any more smoke. It's just the way to help fine-tune temperatures if you're having issues. Or, how I normally use it, is to keep the temperature extremely low for a cold smoke like if I'm doing deviled eggs or salt. If you're running your Pit Boss on a normal temperature setting and you're not getting the smoke flavor you're looking for I would recommend getting a smoke tube or smoke maze and adding that inside your smoker while you're running your pit.
Great Video 1526! 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 this Pit Boss Pro get me there? Thanks RG
You depended on the PB controller for your temp reads. Those come from the pit probe. What would your temp reads have been using an independent temp probe like a Maverick, ThermoPro or some other independent probe.
That's a good point. However the intent of the test was more to see what the the P settings would do to the temp, not so much to measure the exact temp achieved by adjusting the setting. The actual temp will vary depending on, wind speed and direction, humidity, ambient temp, etc. I do need to purchase an independent temp probe to monitor actual temp - do you have any recommendations?
Semper Fu BBQ another thing I have learned over time on my Pit Boss’s, a series 5 vertical, series 3 vertical, and my Classic pellet grill, is the internal becomes coated with grease and smoke from cooking. That can definitely affect the reads regarding tour “P” settings as well.
Semper Fu BBQ I personally went with a Maverick. If you have the money ThermoPro is highly recommended, I seriously considered Inkbird IBT-4XS. I know a guy who has a Meator. It’s wireless and would be great doing anything on a rotisserie as no wires. I don’t know about you, but technology has a tendency to baffle me do I like KISS. Being 77+ years old price is a concern. You can spend $50 or $250 and still get a really good probe. Kinda like buying a pellet grill or smoker. You can spend $1500 or more or go to Walmart, spend $337 on a series 3 vertical and turn out just as good a product. Whistles and bells. I have two Pit Boss’s, between the two my investment about the cost of one good Traeger, Camp Chef or RecTec.
Good information. Thanks for taking the time. I am trying to figure out if my probe temperature when set to 225 should be that much different from the dome temperature. The dome temperature will stay between 255 to 320, where the probe temp seems to be more consistent. Is this normal? Should I just disregard the dome temperature?
For the most part yes disregard the Dome temperature. The temperature reading on the controller is closer to where you'll be cooking your meat so it's probably more accurate representation of the actual pit temperature. Now if you're cooking something on the top shelf you might be more concerned with that don't temperature reading. I don't think we need to stress about it too much, just set the temperature setting to the range that you want to be in and let the pit do the cooking. Thanks for watching!
I dont know much about the Charleston combo.... If it is PID controlled, I hear those can take a little longer to heat up. Have you tried opening the exhaust all the way? There is always the possibility that there is a manufacturing defect. Call customer service and see what they suggest.
Higher P setting for more smoke. I think of the P setting as a pause setting. The higher the number the longer the pit Will pause before adding more pellets. Adding less pellets will reduce the temperature, which therefore increases smoke.
I have used my own digital probes and thermometers inside the smoker and the temperature on the pit boss screen is always a lot lower than the readings on my separate thermometers. this happens no matter what the p setting number is. sometimes the reading on the pit boss says 250 degrees and my digital thermometer reads 170. how can anyone smoke meets at such a temperature. But If I set the smoker for 250, it will get up to that temp. but I have very little smoke not using the p setting in smoke mode.. WHATS GOING ON?? is my smoker defective?
Yes that works. The only time I mess with the P setting is when I want to smoke at a lower temp, say for deviled eggs. I set the dial to Smoke and adjust the P setting up to 7 and let it do its thing.
Do you have no clue how to use the p setting in these pit boss grills. It is only used in the smoke setting. Once u set a temp on the dial it is removed as an option.
I was testing, to prove to the world, that p setting does not effect the cook when off of smoke mode. The video goes on to show temp control while on Smoke setting. Thanks for watching brother
Thank you for the compliment. It’s exactly what the manual says and exactly what this video proves if you watch it throughout. Before this video, there was a lot of debate on that p setting, so I’ve made a video to prove to everyone that only works on smoke. Tough guy.
So, the higher up in temperature you set the pit to, the more the auger runs. More auger time equals more pellets (fuel for the fire), which in turn equals more heat for searing.
Yep, you are correct. That is exactly what this video proves. At the time of recording there was much debate about the p setting carrying on after leaving the smoke mode. If you watch the video, I prove that that is not true. Thanks for watching, thanks even more for leaving a comment!
Hey Debbie. Your best bet (based off of my results) is to use the Smoke setting and set the P setting to P0. I would recommend testing first with no meat in the pit. I got to about 255 at that setting, that's the closest I got to 275.
There are also 3 temp zones in the one close to the hoper, over the fire box, next to the stack. Get yourself a decent thermometer probe and you can dial in a spot that should suit your needs. I also experimented with heavy foil over the drip pan and over the fire box which change those temp zones.... i hope this helps.
Thats how I see it. Im told for folks in cold weather areas it helps them hit temps (normally hit by using the temps on the board) when its cold or windy outside. But I live in Florida, so I dont know anything about that.
Hmm interesting 🤔 Is it normal for temperatures to fluctuate in a pit boss pellet grill? I just got the mine last week week and I was fussing about it having a -/+25-50°F difference For when I want that lower temp, I may as well just have it on the Smoke P setting. Great video!
Thats what I'm seeing too. It has to do with the way the Pit Boss controls temp - its not actual temp control, just auger timer control. Other pellet grills use a PID controller - that provides tighter temp control. I may swap out one day, upgrade my controller to a PID. If I do, you'll see the video. Thanks for watching!
@@jimmygarced9284 try opening the vent stack all the way open - to the point that the vent stack nearly falls off. It might help with the temperature swings.
@@1526BBQ i have been experimenting with different settings but have not found the correct one yet. I live in South Florida where we have high humidity. That could be a factor.
On the smoke setting P4 mine never goes above 210 and gets as low as 135. I never change my P setting from 4, if I go any higher it flames out every time.
I lower p setting, say P0, mean PAUSE less. Pausing less means more pellets, higher temp, and less smoke. P7 pauses more, less pellets, lower temp, more smoke. Thanks for watching!
so can someone help me out just got a pitboss xl, and if I am wanting to smoke meat lets say a brisket for example. Do I use the lowest P setting in the smoke setting?
Hey great video thanks for the info... does it say anything about the vent? Like keep it all the way closed or open or half way? Which way did u have it?
PB says to leave it all the way open. I tested it in this video. Someone watching the vid said the temp swings were less while my vent was open , so now I leave it open
@@1526BBQ thanks ill try that this weekened i just did a brisket last weekend n even tho it came out great, the temp went up and down ranging from 200 to 350 at times when the setting were set at 200 n 225 with vents completely close. I will try p setting with vents open this weekend to see the difference.
My Pit Boss 820 Pro Series Pellet Grill seems to be cooking at less of a temp then shown. I have had food not cooked enough even though I am at the temp suggested and time supposedly to cook. I put a oven temp gauge in my grill and it is reading less than 350 but the temp readout is over 400. I'm thinking of going from the P4 to P3 and see if better. I also noticed someone said to adjust the cap on the stove pipe to increase heat. Any suggestions? I'm thinking I need to lower the P setting for most cooking and raise it to actually smoke salmon etc.
The P setting will only work while in SMOKE mode. If your temps are low you can try closing the cap more - but that might drive more temp swings too. I will say, that cooking at a certain temp for a set time is never a good idea in BBQ. Every cook is different, the meat is different, the wind speed and direction is different, the ambient temp is different, yada yada yada. Cook at the temp you want to cook at until you hit the internal temp you want your meat at. I hope this helps,
@@1526BBQ yes P setting can only be changed in Smoke Mode. Also while in Smoke Mode Pit Boss i have displays the P setting and if changed. Yes cold and warm weather affect cooking Temps. From what I read cold weather you can try dropping down P setting. I changed my P setting rainy cool weather to 5 and did well with smoke and temp. Default P setting is 4.
@@1526BBQ you can only change P setting in Smoke Mode and then set temp. That has worked for me. If you want to change P setting again you have to switch to Smoke Mode and change and then set your temp.
That sounds bad. Make sure your on P setting 4. If you are you may want to call PB customer service, maybe some things wrong with the controller. Let me know how it turns out.
If you want to cock at 200 you'll need to leave it on Smoke setting and adjust the P setting (probably down to 3 or 2). Change the P setting to 3 and see what temp it settles out to. If its still too high, try p setting of 2.
When it hits 165 in the point wrap it in foil till it gets to 200 are a little above. Did one like that a couple days ago and that was the best brisket I have ever ate. Melt in your mouth.
My pit flame keeps burning out pellets are all over bottom of pit pit boss consult to me to adjust p setting to 6 and have chimney open I have a 820 d just bought 2 Wk’s ago any suggestions?
When does the flame out happen? If its later in the cook, are you ensuring that the hopper didn't temporarily run dry? If you p setting is currently at the factory set of 4, increasing to 6 would increase the time between augers on. I would not increase to 6, not without knowing more. Can you share more detials; when do you experience the flame out (cook duration), how often does it happen, where are you located (is it cold outside), is you pit exposed to excessive winds, what is the longest cook you've had success with? The more details the better.
Semper Fu BBQ I live in south Texas my auger both times has been full first time the cook duration was about hr second time about 6 to 7 hrs again I was told by pit boss to ck chimney and and to put p at six due to the heat in south Texas , I’m pissed just bought it 2 Wk’s ago it flamed out again today after about 5 hrs
@@MrMaddogg33 yeah, I'd be pissed too. I'm in South Florida and dont need to adjust my p setting for external reasons. From my experience, you should be checking your pellet hopper every 30-45 minutes, especially if it's not full. The pellets tend to form a void just above the auger - this is what lead to my first (and only) flame out. You'll see in other peoples videos, they'll stir their pellets with a paint stick (or something else long) to make sure the auger always has pellets. If your not doing that, try it. If I were you I'd run a long "cook" with no food in it. Every 30 minutes go outside and check the temps and the hopper. For this experiment dont stir the pellets until you see the void that I'm talking about. If you are sure that a void in pellets is not the problem, I would reach out to PB and start talking to them about the potential of a failed controller. Please keep me in the loop with how this turns out, I like to know when you can start enjoying some awesome BBQ.
Semper Fu BBQ hopper is completely full ..., pellets are at bottom of pit so I thought auger was feeding to many pellets and chocking out flame I spoke to pit boss and my nxt action is to set p setting on 6 as pit boss has requested if I still have problems I’m going to ask for another board ... Thxs for advice
If you temp does not change when adjusting the P setting while in the Smoke setting, you may want to reach out to Pit Boss - something might be up with your controller. I just want to make sure (some people didnt watch the vid til the end), you are adjusting the P setting while set the Smoke right - it does nothing otherwise.
@@1526BBQ yes in smoke setting. Also 3 times the pit shut off when cooking briskets or pork butt. All 3 times when i was cooking at 225 . I clean out all the old ashes after each use. Fire went out and kept piling up pellets? Very frustrating.
@@peterguel3953 yeah I'd a call them up. If the unit is still under warranty they might send you a new controller to install. Keep me posted, Id like to k ow how you fix it. Good luck!
Based on what you did in your video, I decided to do my own experiment at home. I thought I would share my findings and results for my Pit Boss 700FB series, experimenting with the dial on "Smoke" and adjusting the "P" setting only.
P0 - 280-300°F
P1 - 250-270°F
P2 - 220-235°F
------------------
P3 - 200-215°F
P4 - 190-205°F
P5 - 180-195°F
P6 - 175-190°F
P7 - 170-185°F
Outside temperature 17-20°C (62-68°F)
I timed 30 minute intervals between each P setting to allow for the appropriate adjustments to happen.
I started from P7 setting and worked my way towards P0 (lowest temp to highest temp).
P0-P2 settings sat at their highest temperatures more than any other setting or temperature (P0 - 300°F, P1 - 270°F, P2 - 235°F)
P3-P7 settings fluctuated more between their highest temp and lowest temp, but usually stayed 5°F under their highest shown temp for the longest period of time (P3 - 210°F, P4 - 200°F, P5 - 190°F, P6 - 185°F, P7 - 180°F)
Knowing I can cook essentially anything up to 300°F using the "Smoke" setting alone, makes me feel like I have much more control especially in the lower temps, with less temp fluctuations like I was getting from setting the dial.
I hope everyone enjoys my findings!
How'd it go?
Nice job! thank you, its the same vehicle I have, love it
Also very informative. Thanks
Awesome, thank you.
i have this exact model for my first smoker and im finding my temp swings are crazy. Gave my smoker a good clean the other day and set it at 225 for my ribs. it climbed up to 280. The swings scare me, but reading your response gives me hope that maybe i should be maybe be on "smoke" and a P2 setting to get that 225 temp im looking for. I just dont get why cant set to 225 and only have like 10-15 degree swings but mine is like 60 degree swings and i cant trust that smoking. Why wont the P settings work when you go up to dialed temps like 225?
Every one that has a question how the P setting work got to see you video. You done a awesome job and time to do this for us. Thank you
Thanks Randy! Feel free to share with your friends. Thanks for watching!!
I was told that the P setting only works if the temperature dial is on smoke. If the temperature dial is used to set the temperature the P setting does not have an effect.
Yes, that is correct. I tested, and proved, that in this video.
I need help. Mine was so big it rosted The bottom of my ribs they were so burnt
@@splb5628 try a lower temp, or flipping them after some time, try different locations on the grill, I find my Pit Boss Austin XL has the hottest spot on the far right, you can tell with a digital thermometer or which area of the grill sizzles loudest when you put food on it. You could also out the ribs on the top rack if they burning too much, or flip and baste, or try putting in a pan until the last hour to brown. Also was this over direct flame or not? I smoke my ribs over indirect flame. Search the 3,2,1 method.
For my ribs I marinade them the night before in apple vinegar, lemon and lime juice, minced garlic, orange juice, Tiger sauce, seasoned salt, then smoke at 150F ribs on grill indirect flame for 3hrs, then put the ribs in a pan with marinade and wrap in aluminum foil and put back on pit at 300F for 2hrs, then put ribs on grill and apply BBW sauce for the last hour. 3,2,1
Another UA-camr, forgot who, said that he was corrected by Pit Boss that the P setting does indeed carry through to the other temp settings.
When I called them, before I filmed this, they told me to never touch the P setting.... I thought - then why have it. Ive heard this too, that the P setting does carry over. I'll have to run a test to verify. I'll post a video on the results. Thank you!
This was super helpful. I was having a hard time to figuring out how to keep the temp on point. I assumed it was because it was hot out today. I was more focused on the smoke so I kept playing with the P setting. When I got the wrapped portion of my smoke, I turned the p setting back to P5 and I was holding a perfect temp for longer than any other setting in the previous 2 1/2 hours. So this makes so much sense now. This smoking thing is BBQ on steroids! Lots to learn thanks for making this!
Glad it helped some!
This video saved me a long night. I'm on my 7th brisket of the year and this time my pit boss was going up to 350 degrees on the 200 degree setting. After messing around with it I found that somehow my p setting was on 0. Ramped it up to 7 and now I'm golden. Thanks a lot bro. Bout to throw this brisket on and enjoy some cold ones.
How did it turn out?
@@1526BBQ it died on me at setting P7. Put it on P5 and that was the trick for me. This is on an Austin XL. I gotta say.... it looks better and more juicy than my previous briskets. Bout to cook up some Mac n Cheese and slice it up in about 30 mins.
Nice
This is a great video that will save alot of people the time it takes to figure there pit out.i will say that in colder temps you have to adjust your 'p' setting from summertime,but thats to be expected.
Thanks for adding to the conversation.
OMG, I got my Pit Boss yesterday and I've been struggling to understand it and your video just made everything click. Being a first time pellet grill user I was struggling to get this figured. I've searched everywhere for a comprehensive explaination of how this system works. Yours is hands down the best video explaining the pit boss grill "P" system. Thank you so much. I've been messing with this grill all day and now I'm ready to cook! Again. Thank you!!!
Thats awesome, thank you. Hope your first smoke was a success
If the people would just watch your whole video they wouldn’t have so many stupid questions drives me nuts. Thanks for the great video and great explanation anyone who didn’t get it probably should go to Dickies.
Hahaha! Thanks for watching brother.
Thanks just got the 820 and still working on the smoke and temp. This was a big help. Had my old Traeger figured out now to work on the new one..
Thanks for watching!
Good video. At P4 mine was running higher temp. At 300 or so, Maybe because of the heat in AZ . But adjusted P setting to 5 and now I feel like its a better setting. Keep it in 230 250 range.
Glad to hear you got it where you need it. Thanks for watching!
Same here
Life saver man, wondering how to add more smoke, less heat
Thanks for the love. Yeah, just increase that P Setting. Glad it helped.
P (pause) settings only matter while in smoke mode. Your basically starving the fire, feeding the pellets in intervals (determined by the p setting) which create more smoke when fed to the fire. I only play with my p settings to compensate for different outside temps. I'll use a lower setting while winter smoking and higher for summer. If I was to use a p7 setting in the middle of the winter, good chance temps will be too low and the fire will crap out.
Thats right Jeff. I use the P setting when I want a lower temperature, say for smoking salt. Or for when I smoked whiskey in my last video. Thanks for watching!
@@1526BBQ i think what he is saying is that there's a reason you can't set it on a temp setting. P aet only has an effect on smpke and no other positions
Yep, that's correct. Thanks Daniel, and thanks again for watching!
Good video with the info I was seeking. The background music made me think I was customizing my vehicle in Gran Turismo 2.
Thank you!
@@1526BBQ I was unsure of how to use P mode; The manual is a little vague. Using your guide I used it to great effect on some chicken this evening! Subscribed
@@chrisstrayer4323 I'm glad it helped. Thank you for subscribing!
Ok dude, that’s hilarious!
Hahaha true story!! I’m going to need a stage 3 weight reduction after I finish eating all this food!!
At 7 AM and I wish I saw this about seven hours ago LOL. Great video and I really appreciate it, I wish I found it sooner
Thanks brother! Good luck!!
Been using WSM for years and just got my first Pit Boss pellet smoker (1600 with different controller).
So if I'm understanding this, on long cooks (butt/brisket) use SMOKE MODE for smoking (at least for first part of cook) then later switch to TEMP mode.
No, just set the temperature you want to cook at and leave it there. I only use the SMOKE setting when I want a lower temp. I set the p to 9 ( or wahtever the max is) and get about 170 degrees.
Thank you so much for the video and explaining it all. The manual it comes with is vague about the smoke setting and how it works. I've been so frustrated with it and getting my temps correct on smoking.
Im happy it helped. Thank you for watching.
Long video... but dayum good information!!! Thank you!! As soon as I replace my FAILED controller, I'm going to play with your test!!!
Cool man, thanks for the watch. If you're getting an upgraded controller it may have a PID based controller that would behave differently.
Cap on.....30° temperature swing. Cap off.....15° temperature swing.
Seems to me cap off is the better option as the temperature ran much more consistent. Very good video.
Thanks for watching! I didn't catch that difference in my data, I'll gave to run cap "nearly" off as PB recommend. Thanks!
@@1526BBQ I've had my Austin XL for 3 day's now, but have watched a TON of videos.....this one has been the very best in explaining the P setting. For me, it also taught me to try unscrewing that vent cap more. Keep up the good work brother....got a new subscriber here.
@@maknbacon7367 Thanks brother. Working on another video I think is needed for all pellet grill owners - should be out within a week or two. Thanks for the support!
Thanks for the video man! I just bought the pit boss 1000SC3 and I’m stoked to play around with it!
You're going to love it, I do! Thanks for watching.
One thing not mentioned, and I think important to remember, is that the actual temperature will vary when you have meat on the grill. At p4 with 2 racks of ribs on my actual temperature dropped drastically for about 20 minutes. From 205 down to 155. After 20 minutes it's back up to 185/190. So, folks shouldn't panic when that temperature drastically at the start of the smoke. It'll come back up.
Good point, especially right after you've opened the pit to put the meat on - you'll lose a lot of heat then too.
Great video but you should mention in the beginning to be sure to watch to the end. Also, I'd love to see these test done at different outside temps, while in smoke mode the PB isn't monitoring internal temps so I would imagine external temps would come into play changing the outcome?
Great video! You explained the “p” setting perfectly!
Thanks man. Glad you liked it, and thanks for watching!
No he didnt he told you wrong p setting only works on smoke setting all other p settings are preprogrammed from factory
I'm almost positive when you put it on smoke and then changed it back to 250,it takes you out of p mode.i think you have to be in smoke for the p mode to work.
Thanks for the info help me a lot on why my temp goes up and down but I think the more cook on my 820 I will understand it more you have to play with it
You'll get the hang of it. Thanks for watching!!
higher the P setting will lower the temp in hot weather, but in 30 below you will need a P setting of 1 to keep temp up right.
Thanks for making this video. Been wanting to learn about this as I just bought the 1100
Glad it helped. Thanks for watching.
Man thanks for making this video. Explains alot. I have this same smoker and after watching this everything seems ti be falling into place. THANKS!!!!!
Im glad it helped. Thanks for watching!
Yeah i was told p setting was to complicated to not mess with it.looked basic to me good video
Yeah, its pretty easy for me. Thanks for watching another one!
Excellent video,.will try using the P settings! Thank you
Thanks for watching!
Very very helpful. The temp/P setting chart, perfect. I appreciate it. I played around to see the ranges. Living in Seattle area, its hard to maintain high enough temps in smoke mode. I smoked a brisket last week and could not reach internal pit temps above 190°, my brisket would not reach temps above 178°.
I have a question that I'm experimenting with this weekend, is the vent on the heat shield.
When smoking should it be ....
Closed, cracked, or open. It dictates the amount of heat/temp flow. So far I've found that with it closed completely, i get a lower cook temp, but more smoke. ??????????
By "vent on the heat shield", do you mean the flame broil slider? If so, I typically leave that closed while smoking and only open it if am grilling or reverse searing.
When did you last clean your ash pot? Maybe its dirty and you're nearly flaming out?
Let me know what you find through your testing - I'm intrested.
Thanks for watching!
Thank you for this video, I just bought a PB 820 pro and I'm having a lot of trouble maintaining a steady temp.
Im glad it helped. Make sure you are cleaning out your ash pot before each cook. I just did another video about flame out, and I think a dirty ash pot will cause big temp swings.
@@1526BBQ Thank you, I do clean out the ash pot before each cook. Pit Boss is sending me a new control board. Hopefully, it takes care of the issue.
@@DJ_Robio heres hoping. Good luck
After I opened the smoke stack up all the way my 820 worked a lot better
@@kckhunter1 I thought it didnt help much, but someone commented that my temp swings were less aggressive in this video when I had it open. I looked back and he was correct. I now leave mine all the way open.
If you're not suppose to change the "P" setting, then what is the point in having it as a option. Also, Thank you for taking the time to make this.
Yeah I know right! Some folks in the comments, and some groups Im in, say the benefits of changing P setting carries over while in Non Smoke mode. I didn't see it in my test, but Im told I didnt test long enough. Guess I'll have to test again! Thanks for watching!
Depends what your cooking like steaks you would set to a high 400 to 500 temp
Yep
you have to leave it on smoke if you want the p setting to work you can't keep moving the dial off smoke, the p setting only works on smoke
On "Smoke" I can't change the P setting. It just indicates "P" and no number. And pressing the P Set button does nothing?
That's odd. If you have a Pit Boss 1100 pro, like mine, P setting should be able to be adjusted while on smoke. You may want to call customer service
so if I want to smoke meat i shange the p setting to find out where 225 degrees is? but if i want to bake i just turn the knob to desired temp? i am confused.
Awesome explanation! Thanks for sharing. This will help out a great deal. 😎👍
Glad it helped. Thanks for watching!
Jus got this pit boss and I keep it in p4 setting to get the temp from 205 to 220 but it drops to 175 to 180 jus wondering why am I doing anything wrong? TIA
Some swings in temp are ok. I get plus or minus 20 degrees at times. Especially if you have an older time based controller, like my 1100 Pro. For new pits that have PID controlled temps, the temp should remain much closer to whatever you set it to. Hope that helps..
If the P setting wasn't meant to be adjusted, then why is there an option and information in the manual to do so?
So to smoke turn it on smoke setting let it warm up then change the p setting let it smoke for hr or 2 then change from smoke to 225 to 250 p setting back at 4??
Some do it that way. That would work.
What is the difference between
P0= 250 f temp vs normal temp set to 250 ?
As far as I'm concerned, nothing.
Great video, thank you for posting.
Thanks for watching Sam!
Thanks for the insight on the p settings. Plus I subscribed to your channel.
Thanks Roger! You might also like the Flame out Explained video I did....
So book says higher p setting less heat more smoke..So how do you smoke on these if this is what there for ??cause i dont understand why it has smoke but thats just to start the grill..My electric vertical smoker set temp 225 throw in some chips and done..havent figured out the pellet grill yet..
I’m wondering the same thing, all these videos leave this important detail out
P (pause) settings only matter while in smoke mode. Your basically starving the fire, feeding the pellets in intervals (determined by the p setting) which create more smoke when fed to the fire. I only play with my p settings to compensate for different outside temps. I'll use a lower setting while winter smoking and higher for summer. If I was to use a p7 setting in the middle of the winter, good chance temps will be too low and the fire will crap out.
You got it Jeff! Thank you.
@@dangermouse720 well the book says higher p setting more smoke less heat?? Just regular cooking its set on 4 automatically..I just haven't figured out how some say smoked at 275 for 3 hrs cause smoke setting only goes to like 225 so im lost..Nice big grill and i use my vertical electric smoker done lol
@@bigmike1719 Hey Mike, if your smoker is maintaining 225 on the smoke setting, that's perfect, I wouldn't play with the p setting unless the outside temps change dramatically on you. In a pellet smoker, once you get over a temp of about 300, your not really smoking anymore. Meat doesn't render down or take smoke as well at temps over 300. If a recipe calls for 275, you'll still be getting a bit of smoke, but it will be thinner, and you'll get a lighter smoke taste profile than if you smoked at a lower temp like 180-225 range. If you want 275 just click the dial to 275, you'll still be getting some smoke. That being said, some recipes, for unbrined poultry in particular, require higher smoking temps to get that meat through its danger zone temps to avoid getting people sick.
So what is the difference in P0 and just running it at 250 on the temp control? Asking because I just got mine and i did some ribs and chicken with very little smoke flavor. I may just use a chip tray and light chips today i have a lot of stuff to cook.
I asked myself the same question. If you pit behaves as mine does, nothing really. Its still good to have though, for unique situations like high wind or extreme cold, you can use the range of P setting to get close to your desired temp. Thanks for watching!
@@1526BBQ thanks man for the quick reply I am in Ga it doesnt ever get cold here really so I will leave it at P4. But thanks for all the info best video i've see explaining this.
@GOOSE1334 no problem brother. I use my P setting when I want to lower my temp way dow . Normally P7 lets me smoke some hard boiled eggs for my smoked deviled eggs recipe.
I bought mine this year on Fathers day so I'm new with this pitboss 1100. I've been experimenting with it several times and still confused on the settings. I have the searing down pact but I want more smoke when cooking foods. I've made and used a smoke box to help with that request. So if someone can explain to me a couple things I would appreciate it. 1. If I plan to smoke something do I set the control to smoke and leave it there during the smoking process or do I set P setting and then switch the knob to a heat temperature? 2. How do I get the most smoker during the cooking or searing process without having to use a smoke box?
@@traceytribolet1223 You can leave it on smoke mode for more smoke, I found that P4 tops out in the 190° range which would take about 6 months to cook a pork butt. The P setting only works in smoke mode so when you turn the knob to a temp it cancels out the P setting since the P setting is a timed control of the auger as where the temp setting is controled by the board to feed the pellets and fan to keep it at a set temp.. I guess if you have the time set it on smoke at the P setting you like for smoke and smoke the food for a few on that to get the amount of smoke you like then turn the knob to the temp you cook at and finish it off that way.
I have problems with my temperature control. I can have it on 200 and have had it shoot up to 285. No opening and closing the lid or anything. Any ideas?
Open up or unscrew the top of your chimney top almost all the way off
What Trevor said - try that and let us know if it helps...
Thank you, explains a lot. So if I want to smoke some ribs I can set it on Smoke and P0 or P1 and my temps should stay between 250-270 give or take, that should curtail the large temp swings? me like this,
I'm not sure if it's going to curtail the like you things or not. The biggest impact that I have found on temp swings is adjusting the Smoke Stack rain guard all the way open. You want that thing to be almost falling off but not quite. Now just to be clear, using the smoke setting doesn't really give you any more smoke. It's just the way to help fine-tune temperatures if you're having issues. Or, how I normally use it, is to keep the temperature extremely low for a cold smoke like if I'm doing deviled eggs or salt. If you're running your Pit Boss on a normal temperature setting and you're not getting the smoke flavor you're looking for I would recommend getting a smoke tube or smoke maze and adding that inside your smoker while you're running your pit.
Great Video 1526! 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 this Pit Boss Pro get me there?
Thanks
RG
No. I dont think so. You should look into a charcoal or stick burner.
@@1526BBQ Thank you sir.I appreciate your reply !!!
No problem.
Very nice explanation! 👍🏼
Thanks Russ, glad you liked it. Thanks for watching!
17:25 I always keep my cap all the way on, too.
Can anyone tell me what the temperature gauge on the cover reads? It is always lower than the digital reading.
You depended on the PB controller for your temp reads. Those come from the pit probe. What would your temp reads have been using an independent temp probe like a Maverick, ThermoPro or some other independent probe.
That's a good point. However the intent of the test was more to see what the the P settings would do to the temp, not so much to measure the exact temp achieved by adjusting the setting. The actual temp will vary depending on, wind speed and direction, humidity, ambient temp, etc. I do need to purchase an independent temp probe to monitor actual temp - do you have any recommendations?
Just re-read you post - your recomendations are already there. Thanks!
Semper Fu BBQ another thing I have learned over time on my Pit Boss’s, a series 5 vertical, series 3 vertical, and my Classic pellet grill, is the internal becomes coated with grease and smoke from cooking. That can definitely affect the reads regarding tour “P” settings as well.
Semper Fu BBQ I personally went with a Maverick. If you have the money ThermoPro is highly recommended, I seriously considered Inkbird IBT-4XS. I know a guy who has a Meator. It’s wireless and would be great doing anything on a rotisserie as no wires. I don’t know about you, but technology has a tendency to baffle me do I like KISS. Being 77+ years old price is a concern. You can spend $50 or $250 and still get a really good probe. Kinda like buying a pellet grill or smoker. You can spend $1500 or more or go to Walmart, spend $337 on a series 3 vertical and turn out just as good a product. Whistles and bells. I have two Pit Boss’s, between the two my investment about the cost of one good Traeger, Camp Chef or RecTec.
@@johnmanthey2683 thanks man
Good information. Thanks for taking the time. I am trying to figure out if my probe temperature when set to 225 should be that much different from the dome temperature. The dome temperature will stay between 255 to 320, where the probe temp seems to be more consistent. Is this normal? Should I just disregard the dome temperature?
For the most part yes disregard the Dome temperature. The temperature reading on the controller is closer to where you'll be cooking your meat so it's probably more accurate representation of the actual pit temperature. Now if you're cooking something on the top shelf you might be more concerned with that don't temperature reading. I don't think we need to stress about it too much, just set the temperature setting to the range that you want to be in and let the pit do the cooking. Thanks for watching!
I have found the opposite. The guge on the dome matches my temp equipment while the display is way too low.
so the lower the p setting the faster and the more smoke you get correct
I wish you woud have tested with the cap almost completely closed trapping the smoke and heat for a bit longer. 😕
Yeah, not sure why I didnt......
Helpful for sure though 👌 thanks
Thank you!!
I bought a Charleston combo on Friday and I can't get this thing to go about 250 when iam using this thing I have no idea what I can be doing wrong
I dont know much about the Charleston combo.... If it is PID controlled, I hear those can take a little longer to heat up. Have you tried opening the exhaust all the way? There is always the possibility that there is a manufacturing defect. Call customer service and see what they suggest.
P4 setting on my pit boss 820 competition series, runs around 180. Yours seems to run hotter for sure. Wonder if pellet type makes a difference?
Could be.... Lots of people tell me my P settings run hotter than theirs.
Did you leave the grilling slits open or closed during this test? Complicated issue illustrated and explained well. Thanks
They were closed.
You close them
Yep
Really helpful video…thank you!!!!
good stuff i needed that thanks
Np. Thanks for watching Hudhud!
The P setting is a time cycled auger instead of temperature controlled auger.
Yep, that's right.
I thought the P setting only works on the smoke option?
You are correct. My tests proved that.
Exactly, but try telling that to some people.
That's right. Only on Smoke Setting
At a lower P setting will you get more smoke?
Higher P setting for more smoke. I think of the P setting as a pause setting. The higher the number the longer the pit Will pause before adding more pellets. Adding less pellets will reduce the temperature, which therefore increases smoke.
I thought p set only works on smoke mode?
Mine on smoke setting p4 it goes up to like 475 degrees
THats not good, did you have a flame out or something?
@@1526BBQ no it just keeps climbing..turn off smoke to like regular temp it does just fine
I have used my own digital probes and thermometers inside the smoker and the temperature on the pit boss screen is always a lot lower than the readings on my separate thermometers. this happens no matter what the p setting number is. sometimes the reading on the pit boss says 250 degrees and my digital thermometer reads 170. how can anyone smoke meets at such a temperature. But If I set the smoker for 250, it will get up to that temp. but I have very little smoke not using the p setting in smoke mode..
WHATS GOING ON?? is my smoker defective?
So start ur pit by power button .. Than put on smoke .. Lift lid for 10 minutues until u see smoke... Than set temp to what i want it to...correct
Yes that works. The only time I mess with the P setting is when I want to smoke at a lower temp, say for deviled eggs. I set the dial to Smoke and adjust the P setting up to 7 and let it do its thing.
Power is not coming on now...think i need another electrical pad..
Do you have no clue how to use the p setting in these pit boss grills. It is only used in the smoke setting. Once u set a temp on the dial it is removed as an option.
Agreed. That’s what I was proving in this video. Do you have no clue on how to watch a video all the way through the end.
The p setting only works when you are on smoke. As soon as you move the dial off smoke the p setting displays but is no longer working.
Yep, that is correct! Thanks for watching!!
Yep your correct this guy is confused
I was testing, to prove to the world, that p setting does not effect the cook when off of smoke mode. The video goes on to show temp control while on Smoke setting. Thanks for watching brother
P setting only works on smoke genius, or did you not read the manual 🤔?
Thank you for the compliment. It’s exactly what the manual says and exactly what this video proves if you watch it throughout. Before this video, there was a lot of debate on that p setting, so I’ve made a video to prove to everyone that only works on smoke. Tough guy.
stupid quest, if you set temp to sear does the auger not run so it functions as a reg grill. looking at getting one.
So, the higher up in temperature you set the pit to, the more the auger runs. More auger time equals more pellets (fuel for the fire), which in turn equals more heat for searing.
Thank you so much for this !!!
Glad it helped, thanks for watching!
🤔🤔🤔🤔🤔🤔🤔270... 235.... So what's the deal? P1 and P7 no temperature changed
I don't think this is accurate information. When you switch out of smoke mode the p setting is irrelevant
Yep, you are correct. That is exactly what this video proves. At the time of recording there was much debate about the p setting carrying on after leaving the smoke mode. If you watch the video, I prove that that is not true. Thanks for watching, thanks even more for leaving a comment!
Great video !
I have the same smoker and don't know how to reach 275F and maintain it. Please advise.
Hey Debbie. Your best bet (based off of my results) is to use the Smoke setting and set the P setting to P0. I would recommend testing first with no meat in the pit. I got to about 255 at that setting, that's the closest I got to 275.
There are also 3 temp zones in the one close to the hoper, over the fire box, next to the stack. Get yourself a decent thermometer probe and you can dial in a spot that should suit your needs. I also experimented with heavy foil over the drip pan and over the fire box which change those temp zones.... i hope this helps.
Learned alot thank you
So the only thing the p setting does is give you a way to cook below 200?
Thats how I see it. Im told for folks in cold weather areas it helps them hit temps (normally hit by using the temps on the board) when its cold or windy outside. But I live in Florida, so I dont know anything about that.
Can you cook a piece of meat on just the smoke settings
I wouldn't smoke meat at anything lower than 200 degrees.
Great Video!
Thank you! And thanks for watching!
Hmm interesting 🤔 Is it normal for temperatures to fluctuate in a pit boss pellet grill? I just got the mine last week week and I was fussing about it having a -/+25-50°F difference
For when I want that lower temp, I may as well just have it on the Smoke P setting. Great video!
Thats what I'm seeing too. It has to do with the way the Pit Boss controls temp - its not actual temp control, just auger timer control. Other pellet grills use a PID controller - that provides tighter temp control. I may swap out one day, upgrade my controller to a PID. If I do, you'll see the video. Thanks for watching!
Great to know! Thanks for all the great info! I'll look out for it. Thanks!
I have temp swings as high as 75 degrees. You have keep an one it.
@@jimmygarced9284 try opening the vent stack all the way open - to the point that the vent stack nearly falls off. It might help with the temperature swings.
@@1526BBQ i have been experimenting with different settings but have not found the correct one yet. I live in South Florida where we have high humidity. That could be a factor.
On the smoke setting P4 mine never goes above 210 and gets as low as 135. I never change my P setting from 4, if I go any higher it flames out every time.
Maybe a bad controller. Also, to help reduce temp swing make sure you stack vent is open all the way. You want it to be nearly falling off.
You have to use a lower p setting so the auger runs more often this way the pellets start sooner
Ok, Now if I put the setting on a lower # I should be getting less smoke and raising the # I should be more. Is this correct?
I lower p setting, say P0, mean PAUSE less. Pausing less means more pellets, higher temp, and less smoke. P7 pauses more, less pellets, lower temp, more smoke. Thanks for watching!
Higher P setting = higher chance of flame out especially in windy conditions.
That is true
Why does it say noP the whole time?
Thats is because you dont have the temp probes plugged in.
so can someone help me out just got a pitboss xl, and if I am wanting to smoke meat lets say a brisket for example. Do I use the lowest P setting in the smoke setting?
just confused cuz i smoked some poppers but I used regular 350f and didn't get too much of a smokey flavor
Hey great video thanks for the info... does it say anything about the vent? Like keep it all the way closed or open or half way? Which way did u have it?
PB says to leave it all the way open. I tested it in this video. Someone watching the vid said the temp swings were less while my vent was open , so now I leave it open
@@1526BBQ thanks ill try that this weekened i just did a brisket last weekend n even tho it came out great, the temp went up and down ranging from 200 to 350 at times when the setting were set at 200 n 225 with vents completely close. I will try p setting with vents open this weekend to see the difference.
The p setting has nothing to do with cook setting. P setting is only used for smoke mode
Correct. Thanks for watching!
Jeremy is correct
Correct.
To keep the temp guage accurate the thermometer must be clean. Do you know how to clean the thermometer that reads from the hopper?
Use white vinegar to clean it. You can also use it to clean the dome probe.
Im not sure thats true on non-PID controlled pits. I'll have to test it out and make a videos of it.
Really sucks to only be able to adjust your temp in 50 degree increments aside from the smoke setting. I’m super disappointed.
Your P7 setting temp was too high. P7 your expected temp is 155 - 165.
Umm, I wonder what could be driving that... Thanks Dave, I'll have to look into it.
My Pit Boss 820 Pro Series Pellet Grill seems to be cooking at less of a temp then shown. I have had food not cooked enough even though I am at the temp suggested and time supposedly to cook. I put a oven temp gauge in my grill and it is reading less than 350 but the temp readout is over 400. I'm thinking of going from the P4 to P3 and see if better. I also noticed someone said to adjust the cap on the stove pipe to increase heat. Any suggestions?
I'm thinking I need to lower the P setting for most cooking and raise it to actually smoke salmon etc.
The P setting will only work while in SMOKE mode. If your temps are low you can try closing the cap more - but that might drive more temp swings too. I will say, that cooking at a certain temp for a set time is never a good idea in BBQ. Every cook is different, the meat is different, the wind speed and direction is different, the ambient temp is different, yada yada yada. Cook at the temp you want to cook at until you hit the internal temp you want your meat at. I hope this helps,
@@1526BBQ yes P setting can only be changed in Smoke Mode. Also while in Smoke Mode Pit Boss i have displays the P setting and if changed.
Yes cold and warm weather affect cooking Temps. From what I read cold weather you can try dropping down P setting. I changed my P setting rainy cool weather to 5 and did well with smoke and temp. Default P setting is 4.
@@1526BBQ you can only change P setting in Smoke Mode and then set temp. That has worked for me. If you want to change P setting again you have to switch to Smoke Mode and change and then set your temp.
what if temperature set on smoke ,goes up to 450-500
That sounds bad. Make sure your on P setting 4. If you are you may want to call PB customer service, maybe some things wrong with the controller. Let me know how it turns out.
so the best way to keep temp at 250 would be to set p setting at P0
Seems so on my pit. Try it out and let me know!
so i want to cook my brisket at 200 on p set does that mean I turn it 200 and then press the p set the whole pit boss is wack can you explain
If you want to cock at 200 you'll need to leave it on Smoke setting and adjust the P setting (probably down to 3 or 2). Change the P setting to 3 and see what temp it settles out to. If its still too high, try p setting of 2.
K cool they make it so confusing
When it hits 165 in the point wrap it in foil till it gets to 200 are a little above. Did one like that a couple days ago and that was the best brisket I have ever ate. Melt in your mouth.
Why wouldn’t you just use the 200 setting instead on messing with the p setting? I just bought my PB today
Can you cook me I'm just a smoke setting and do you get a deeper smoke ring
what???
Thank
My pit flame keeps burning out pellets are all over bottom of pit pit boss consult to me to adjust p setting to 6 and have chimney open I have a 820 d just bought 2 Wk’s ago any suggestions?
When does the flame out happen? If its later in the cook, are you ensuring that the hopper didn't temporarily run dry? If you p setting is currently at the factory set of 4, increasing to 6 would increase the time between augers on. I would not increase to 6, not without knowing more. Can you share more detials; when do you experience the flame out (cook duration), how often does it happen, where are you located (is it cold outside), is you pit exposed to excessive winds, what is the longest cook you've had success with? The more details the better.
Semper Fu BBQ I live in south Texas my auger both times has been full first time the cook duration was about hr second time about 6 to 7 hrs again I was told by pit boss to ck chimney and and to put p at six due to the heat in south Texas , I’m pissed just bought it 2 Wk’s ago it flamed out again today after about 5 hrs
@@MrMaddogg33 yeah, I'd be pissed too. I'm in South Florida and dont need to adjust my p setting for external reasons.
From my experience, you should be checking your pellet hopper every 30-45 minutes, especially if it's not full. The pellets tend to form a void just above the auger - this is what lead to my first (and only) flame out. You'll see in other peoples videos, they'll stir their pellets with a paint stick (or something else long) to make sure the auger always has pellets. If your not doing that, try it. If I were you I'd run a long "cook" with no food in it. Every 30 minutes go outside and check the temps and the hopper. For this experiment dont stir the pellets until you see the void that I'm talking about.
If you are sure that a void in pellets is not the problem, I would reach out to PB and start talking to them about the potential of a failed controller.
Please keep me in the loop with how this turns out, I like to know when you can start enjoying some awesome BBQ.
Semper Fu BBQ hopper is completely full ..., pellets are at bottom of pit so I thought auger was feeding to many pellets and chocking out flame I spoke to pit boss and my nxt action is to set p setting on 6 as pit boss has requested if I still have problems I’m going to ask for another board ... Thxs for advice
@@MrMaddogg33 good luck brother
So do we cook on smoke mode? Or cook in Manual 250f knob more?
Only use Smoke if you are trying to get a temp that is not on the controller. 250 on Smoke and 250 using the setting is the same thing.
Semper Fu BBQ awesome thank you
The p setting only works in smoke mode…
Correct.
My temp never changes no matter what my p setting is.
If you temp does not change when adjusting the P setting while in the Smoke setting, you may want to reach out to Pit Boss - something might be up with your controller. I just want to make sure (some people didnt watch the vid til the end), you are adjusting the P setting while set the Smoke right - it does nothing otherwise.
@@1526BBQ yes in smoke setting. Also 3 times the pit shut off when cooking briskets or pork butt. All 3 times when i was cooking at 225 . I clean out all the old ashes after each use. Fire went out and kept piling up pellets? Very frustrating.
@@peterguel3953 yeah I'd a call them up. If the unit is still under warranty they might send you a new controller to install. Keep me posted, Id like to k ow how you fix it. Good luck!
@@peterguel3953 wet/damp pellets? Once the fire has started the augers just adds fuel.
If I’m set at 250, it hits 250 and just ignores it totally, 265, 300, 325, 350
Something is not right. Has it always behaved that way?
@@1526BBQ first time using it.
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