Opened my garage door today to find this box sitting in my driveway as a surprise gift from my wife. Thanks for the info, looking forward to giving this thing a try.
You must be doing something right! Good luck my friend! Don’t hesitate to ask for help if you need it. It would be great to have you as a subscriber. Thanks!!!
Best thing I've found for cleaning the glass has been apple cider vinegar. Put it in a spray bottle spray it on let it sit for a minute than wipe it off with a paper towel. Works awesome and no harsh chemicals inside my smoker.
I just bought a Pit Boss and this video was incredibly helpful. I’m just trying to understand the basics so that I don’t ruin an expensive piece of meat. Thanks for posting.
Best thing I found to clean your glass is get some Awesome. Usually found at Lowes, Menards or Dollar General. Spray it on full strength and watch the grease and stuff melt away. For heavt baked on spray a second time and use a 3M green scrub pad. Works excellent. No scraping, no damaged glass.
@@TheAmericanSmoke I'm 80 years old. No more grease in my elbows. Besides Sam's and Costco sell Bounty by the bale. I didn't want to scratch or scrape my glass. I polish it off with a spray of Windex. FYI: I have the PB series 3 and 5 and am seriously considering adding a 7. All Copperheads.
Tip on cleaning the glass .. Razor blade scraper. Works great 👍 Pellets. I discovered Bear Mountain Pellets at Tractor supply have the best flavor I have found so far. Great video..
Thanks for the tips my friend! I cleaned that horrible glass today. Elbow grease is a must! I've got plans for a pellet comparison video. I'll pick some up. Thanks again!
Thanks for another great video. I have made a number of your recipes. I get repeated jerky requests now. I made a london broil 1.5 hours on 225 (till 125 internal) then seared. Also hollowed two onions 2/3 of the way in the middle and stuffed with butter, garlic, and Meat church seasoning then smoked for 2.5 hours on 225. Make sure you make a foil 'dish' to keep the butter in. I highly recommend if you like sauteed onions. Keep the content coming. I need to grab a smoke tube. Looking forward to the maintenance video. I have the same unit.
That's what's up! I'll definitely be trying that onion. Thanks for checking out the content. I would like to encourage you to share your favorite videos on social media with your friends. It would be a huge help to me in growing the channel. Thanks again!
Well, I have a ton of content on this particular unit. I have a playlist for it. Check those out and let me know if you have any other questions. Thanks for watching my video! If you’re not already, it would be great to have you as a subscriber. Thanks!
Trick i learned years ago from a auto detailer to clean glass is to use the finest grade steel wool which is #00 if i remember correctly. It will not scratch the glass visibly but will remove the most hard crusted on material. Even dead bugs easily
I like to equate the fan to an oven with a convection fan! Its such a huge underappreciated bonus! With my previous smoker I always had to play 3 card vertical Monty with the meat, other wise the bottom ones cook hours faster than the higher ones! This pitboss cooks almost perfectly even top to bottom I've found! :) Keep up the good Vids!
Yeah, I think it does an awesome job from top to bottom. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
I was surprised to receive this smoker as a gift from my better half. Just started watching your video. Can not wait to go through the series of your videos. One question I have is "smoke tube" what is that? This is my first ever smoker and can not wait to learn from you on how to make our meals a success. I feel this is my wifes plan to have me cook more around the house. Love your content. Thanks again
Welcome to the channel! I also have a Facebook group. American Smoke Carnivores. It’s a great place to share your cooks and learn from others. As far as the smoke tube goes, this should help. There is a link to my Amazon store in the description of all my videos. There are several good smoke tube options in there. ua-cam.com/video/IGJ_p_qJB5o/v-deo.html Thanks for being a Carnivore! Smoke on!!!
Awes job answering those questions!! Let me know when you make that video of how to always keep the glass clean!!! I got to KNOW THAT cause I hate it being dirty and have to clean it!!
i have a pitboss as well. they make a cleaner that works amazing on the glass. take off the door, spray that on... let it sit and wipe off with paper towel. when i cant see inside, thats when i clean the window. ive been smokin for 3 years. Bear Mountain/jealous devil//BBQers delight and Lumberjack IMO are all great choices for pellets
@@TheAmericanSmoke I’ve done it both ways, after a single cook and after several. It’s easy both ways. I do it with the door open all the way because I don’t want to get any inside of the cabinet because I like to leave it “seasoned”. I just try to clean up drippings and such on the inside without a cleaner to leave it seasoned.
@@walterwilliams4513 you may want to remove the door all together. It's really easy. Just lift up. Thanks for the tips. I appreciate you watching my video. It would be great to have you as a subscriber. Thanks!!!
Thank you for another great video. Question: - Is there any info on "chimney cap adjustment"? One video I saw the guy briefly mentioned it. - What is your experience re; seal leakage? There's alot of guys complaining about the amount of smoke lost because of the door seal. Opinion? Wife is getting me one for Christmas. Very excited. Thx again
If you leak much smoke out of the door, you can reinforce the seal or add aftermarket latches. I actually picked some up the other day and will be making a video on it soon. I hope this answers your question. Thanks for watching! Come over to American Smoke Carnivores on Facebook. It’s a new group but already has lots of great people. Thanks and Smoke on!!!
Could you do a video on the control panel and all the settings it has? I can’t find any videos on it and can’t figure it out. I set my smoker to 350 last night and it was getting all the way up to 420 for some reason.
Haha those are Rheos. I chose them because they float. I’ve lost a lot of glasses at the beach and River, because they fall off and sink. Here is an Amazon link. amzn.to/3w2u1EW Thanks for supporting the channel and smoke on!!!
Typically, I use whatever wood pellets that I would like to be more prevalent in the flavor profile. I typically, I keep the smoke stack in the bottom rack. Usually, if possible, not directly under the protein. Thanks for watching and smoke on!!!
Hey! Welcome to the club! Everything I have in that unit can be found in this playlist. ua-cam.com/play/PL6r92n5iP7mZviHYfdR8jtcEpe8FwjP__.html Let me know if you have any questions. Smoke on!!!
I have a question, why does my temperature drop during my cook. I have temp set to 300 . But it will reach then just drop several degrees over time. What do I do. Thanks. Your videos for this model Def help
Your going to have ups and down on the temp and the auger works to keep pellets fed into the burn pot. Remember this is a convection cooker that uses wood pellets as it’s primary heat source. It’s not an oven. It will not just sit at a temp. As long as you average your desired temp, your fine. I hope this helps. Thanks for watching and smoke on!!!
My fan runs normally but my Pit boss Vertical smoker named Porky seems to have trouble holding the right temperature. I clean out the ash pot after each cook but when setting the temp to 190 Porky only gets to about 175 and holds there. At 200 it holds at 185 and 210 Porky will climb to maybe 195 if I'm lucky. It seems to hold at the higher temps better than the lower ones. The temp outside is about 45 degrees today. Any suggestions. Also, I really appreciate all your videos. Thanks, Porky's dad
Hey, Porky's dad! Use a water pan and let your smoker run up to over 300 before you start your cook, then set your desired lower temp, insert whatever you are cooking and see how it holds. Sometimes that makes a difference. Let me know how your next cook goes. Come over to American Smoke Carnivores on Facebook. Lots of people with this unit swapping ideas and pics of cooks. Smoke on!!!
I started to smoke a brisket last night and my wife noticed there were embers coming out in the smoker where the smoke pot is and it worried us so I brought it to a halt. And I am still yet to put it back in. Is that normal for ember to come out of the top of the smoke pot?
I appreciate the feedback. I have already made changes to my content. I now only have intro and outro music. If you have time to watch one of my newer videos and let me know what you think, I would greatly appreciate it. Also, if you’re not already, it would be great to have you as a subscriber. Thanks!
A lot of people put alcohol into their water pans. Alcohol does have a lower boiling point than water, but I’ve never really been able to justify wasting good beer that way. If you try it and like it, let me know. Thanks for watching!
Quick question for you, i put a 15.5 lb brisket on last night at 10pm and i set it at 200 degrees i let it smoke all night and at 10 am this morning it had only gotten to 152 degrees, i didn't want it to dry out so i wrapped it and added rendered down fat to make it wet, did i screw up by wrapping it to soon? I did turn the heat up to 260 so I'm hoping i won't screw my ribs up along with my brisket. Let me know what y'all think
You will be fine. The only thing you may have messed up a litter is the color of the bark. Rule of thumb is to wrap when the bark is how you like it. Remember, moisture in bbq is not water. It’s rendered fat. Fat doesn’t start to render till it get hot. Come over to my Facebook group. American Smoke Carnivores. I’m in there daily and so are lots of other bbq enthusiasts. Smoke on!!!
I'm also actually trying the smoke tube out to, i have another pit boss the 1600 but i never could get the smoke right, i watched your videos and i liked how things turned out for you on the vertical so i went and bought one, i don't like crappy food so I'm giving this a shot for the first time, the bark on the brisket looked awesome before i wrapped it, I'll let you know how it goes and I'll see you in the Facebook room
I got the same pit and last night it randomly dropped 30 degrees and kinda struggled getting back to 250. I turned it off and on and it went up fine. Also when I went to bump it up to 350 to crisp up (used app) the bbq sauce it started to drop instead. Do you know what causes that? I added more pellets cause I thought maybe that was the problem cause the pellets were a lil low in the middle of the chamber.
I’ve had issues with the app and have decided, for now, not to use it. As far as the temp drop is concerned, it could be a lot of things. You can expect up to 50 degree temp swings from time to time. Could be moisture in the pellets, auger jam, dry water pan, or a few other things. As long as there are pellets covering to hole where they feed into the auger there should be no problem there. I hope this helps. Thanks for watching! Let me know if you have any other questions.
Yeah. Here is an Amazon link to one amzn.to/3ZheUVb Here is a link to a video I did on the smoke tube. ua-cam.com/video/IGJ_p_qJB5o/v-deo.html Thanks for watching!
@@TheAmericanSmoke thanks. Actually just watched your video on using a smoke tube. Trying to learn as much as I can before buying a vertical smoker. Great videos btw. 👍🏻
Stick around and I’ll do my best to teach you everything you need to know. BBQ is an art form, and while nothing teaches like experience, it helps to have a guide. Come over to American Smoke Carnivores on Facebook sometime. Lots of people to answer questions and comment on your cooks. Smoke on!!!
I can’t get my pit to connect to my dang phone. Says connected and even on wifi. But when I try to use my phone it tells me the smoker isn’t on! And also won’t connect to Bluetooth. Frustrating
So does this still have the preset temps you have to use? Called pitboss and they said the ones with wifi have 10 degree increments. I have not seen that to be the case watching vids.
My unit is from early 2021. It has 25° increments up to 250° and then it moves in 50° increments. That’s the worst part about this unit. Hard to believe they would name something ProSeries without precise control over your temperatures.
I feel there’s a contradiction here. You state you want clear, clean smoke. But then you put a smoke tube that has produces the the “dirty” smoke you were saying you don’t want🤔
There is. What you want for competition quality BBQ is thin grey to blue, even clear smoke. However, most of us were raised on dirty smoke BBQ. There is a nostalgia to the taste and texture that type of cook provides. That's why so many people question this cookers quality and look for more smoke.
Opened my garage door today to find this box sitting in my driveway as a surprise gift from my wife. Thanks for the info, looking forward to giving this thing a try.
You must be doing something right!
Good luck my friend!
Don’t hesitate to ask for help if you need it.
It would be great to have you as a subscriber.
Thanks!!!
Best thing I've found for cleaning the glass has been apple cider vinegar. Put it in a spray bottle spray it on let it sit for a minute than wipe it off with a paper towel. Works awesome and no harsh chemicals inside my smoker.
I like that idea. I may try that next time. Thanks for watching my video!
Imma try this too….I bought a shop vac to clean all those old pellets/dust out….cleaning took me like 20 minutes 😂
I just bought a Pit Boss and this video was incredibly helpful. I’m just trying to understand the basics so that I don’t ruin an expensive piece of meat. Thanks for posting.
I’ve got a ton of content on the smoker and others. Also got a Facebook group. American Smoke Carnivores
@@TheAmericanSmoke Thanks. I’ll definitely check out your other videos as well. Take care.
@henryjumbohead5391 smoke on!!!
This is the first cook on my pit boss S4 certified,
Verticle not certified dam smart phones
Best thing I found to clean your glass is get some Awesome. Usually found at Lowes, Menards or Dollar General. Spray it on full strength and watch the grease and stuff melt away. For heavt baked on spray a second time and use a 3M green scrub pad. Works excellent. No scraping, no damaged glass.
I’ll have to try some of that! Thanks for watching
@@TheAmericanSmoke I'm 80 years old. No more grease in my elbows. Besides Sam's and Costco sell Bounty by the bale. I didn't want to scratch or scrape my glass. I polish it off with a spray of Windex. FYI: I have the PB series 3 and 5 and am seriously considering adding a 7. All Copperheads.
BBQ legend
Tip on cleaning the glass ..
Razor blade scraper. Works great 👍
Pellets. I discovered Bear Mountain Pellets at Tractor supply have the best flavor I have found so far.
Great video..
Thanks for the tips my friend! I cleaned that horrible glass today. Elbow grease is a must!
I've got plans for a pellet comparison video. I'll pick some up.
Thanks again!
Couple beers and some elbow grease! I love it…
That’s right! Thanks for watching
Uno = 1
Dos = 2
Tres = 3
Quatro = 4
Cinco = 5
Ses = 6
Sieta = 7
Ocho = 8
Nuevo = 9
Diez = 10
Your Spanish lesson for the day!
Love your vids!
You mean Fouro 😂
Thanks for the tutorial and for watching. Smoke on!!!
@@TheAmericanSmoke Just trying to keep your hispanic community happy.
LoL
@@TheAmericanSmoke Making my first batch of jerky on my vertical today, using my marinade and your time and temperature.
Hopefully comes out good!
@@TheAmericanSmoke And no... YOU mean Quatro LoL
Thanks for another great video. I have made a number of your recipes. I get repeated jerky requests now. I made a london broil 1.5 hours on 225 (till 125 internal) then seared. Also hollowed two onions 2/3 of the way in the middle and stuffed with butter, garlic, and Meat church seasoning then smoked for 2.5 hours on 225. Make sure you make a foil 'dish' to keep the butter in. I highly recommend if you like sauteed onions. Keep the content coming. I need to grab a smoke tube. Looking forward to the maintenance video. I have the same unit.
That's what's up! I'll definitely be trying that onion. Thanks for checking out the content.
I would like to encourage you to share your favorite videos on social media with your friends. It would be a huge help to me in growing the channel.
Thanks again!
Just got one of these smokers and appreciate the helpful videos you have, especially being a novice I have a lot to learn.
Well, I have a ton of content on this particular unit. I have a playlist for it. Check those out and let me know if you have any other questions. Thanks for watching my video! If you’re not already, it would be great to have you as a subscriber. Thanks!
Trick i learned years ago from a auto detailer to clean glass is to use the finest grade steel wool which is #00 if i remember correctly. It will not scratch the glass visibly but will remove the most hard crusted on material. Even dead bugs easily
That’s great advice. I’ve recently started using an abrasion pad and it makes things very easy.
Smoke on!!!
I like to equate the fan to an oven with a convection fan! Its such a huge underappreciated bonus! With my previous smoker I always had to play 3 card vertical Monty with the meat, other wise the bottom ones cook hours faster than the higher ones! This pitboss cooks almost perfectly even top to bottom I've found! :) Keep up the good Vids!
Yeah, I think it does an awesome job from top to bottom.
Thanks for watching my video and for commenting.
It would be great to have you as a subscriber.
Thanks!!!
I was surprised to receive this smoker as a gift from my better half. Just started watching your video. Can not wait to go through the series of your videos. One question I have is "smoke tube" what is that? This is my first ever smoker and can not wait to learn from you on how to make our meals a success. I feel this is my wifes plan to have me cook more around the house. Love your content. Thanks again
Welcome to the channel! I also have a Facebook group. American Smoke Carnivores. It’s a great place to share your cooks and learn from others.
As far as the smoke tube goes, this should help. There is a link to my Amazon store in the description of all my videos. There are several good smoke tube options in there.
ua-cam.com/video/IGJ_p_qJB5o/v-deo.html
Thanks for being a Carnivore! Smoke on!!!
Awes job answering those questions!! Let me know when you make that video of how to always keep the glass clean!!! I got to KNOW THAT cause I hate it being dirty and have to clean it!!
Thanks Tony!
i have a pitboss as well. they make a cleaner that works amazing on the glass. take off the door, spray that on... let it sit and wipe off with paper towel. when i cant see inside, thats when i clean the window. ive been smokin for 3 years. Bear Mountain/jealous devil//BBQers delight and Lumberjack IMO are all great choices for pellets
That’s some great info. I wasn’t aware Pit Boss had a glass cleaner.
Thanks for the tips!
@@TheAmericanSmoke no probs just passin on info i got from others on here :)
@@MainahTony Right on!
As for cleaning the glass simply spray oven cleaner on and wipe off. Can’t get any easier than that.
Do you use it when it’s heavily soiled or at every cook?
@@TheAmericanSmoke I’ve done it both ways, after a single cook and after several. It’s easy both ways. I do it with the door open all the way because I don’t want to get any inside of the cabinet because I like to leave it “seasoned”. I just try to clean up drippings and such on the inside without a cleaner to leave it seasoned.
@@walterwilliams4513 you may want to remove the door all together. It's really easy. Just lift up. Thanks for the tips.
I appreciate you watching my video.
It would be great to have you as a subscriber.
Thanks!!!
Amazing sharing 👍
Thanks!
Love your videos, just picked up a vertical smoker like yours last weekend
Thanks for watching! If you haven’t yet, I would be proud to have you as a subscriber.
Let me know if you ever have any questions
Thank you for another great video. Question:
- Is there any info on "chimney cap adjustment"? One video I saw the guy briefly mentioned it.
- What is your experience re; seal leakage? There's alot of guys complaining about the amount of smoke lost because of the door seal. Opinion?
Wife is getting me one for Christmas. Very excited.
Thx again
ua-cam.com/video/s74yru46i1o/v-deo.html
If you leak much smoke out of the door, you can reinforce the seal or add aftermarket latches. I actually picked some up the other day and will be making a video on it soon. I hope this answers your question. Thanks for watching!
Come over to American Smoke Carnivores on Facebook. It’s a new group but already has lots of great people.
Thanks and Smoke on!!!
Do you have a video showing how to use the smoker for the first time
Check these out. ua-cam.com/video/1Bg5dHotRMo/v-deo.html
ua-cam.com/video/TKT-ta3wZX0/v-deo.html
Well done! Subscribed!
Welcome to the channel!
Could you do a video on the control panel and all the settings it has? I can’t find any videos on it and can’t figure it out. I set my smoker to 350 last night and it was getting all the way up to 420 for some reason.
I made this one a whole back. Check it out.
ua-cam.com/video/Q5xx9WRz_Vs/v-deo.htmlsi=IWnVnSYlBMus3IhC
I watched and subbed not expecting this question, where did you get those glasses? Do you have a link?
Haha those are Rheos. I chose them because they float. I’ve lost a lot of glasses at the beach and River, because they fall off and sink. Here is an Amazon link.
amzn.to/3w2u1EW
Thanks for supporting the channel and smoke on!!!
@@TheAmericanSmoke
Thanks, watched your snake method video and trying it out. 🍻
Can you show what you put smoke tube and it's location
Typically, I use whatever wood pellets that I would like to be more prevalent in the flavor profile.
I typically, I keep the smoke stack in the bottom rack. Usually, if possible, not directly under the protein.
Thanks for watching and smoke on!!!
Just got my PB pro series II 4-series. WHere are your videos on first time start up? Thank you.
Hey! Welcome to the club! Everything I have in that unit can be found in this playlist.
ua-cam.com/play/PL6r92n5iP7mZviHYfdR8jtcEpe8FwjP__.html
Let me know if you have any questions. Smoke on!!!
I have a question, why does my temperature drop during my cook. I have temp set to 300 . But it will reach then just drop several degrees over time. What do I do. Thanks. Your videos for this model Def help
Your going to have ups and down on the temp and the auger works to keep pellets fed into the burn pot. Remember this is a convection cooker that uses wood pellets as it’s primary heat source. It’s not an oven. It will not just sit at a temp. As long as you average your desired temp, your fine.
I hope this helps.
Thanks for watching and smoke on!!!
ive noticed that the probes are never right is that a general problem or do I have a defective probe
They should be close. If they are way off, it may be time for a new set of probes. I think they run around $20
My fan runs normally but my Pit boss Vertical smoker named Porky seems to have trouble holding the right temperature. I clean out the ash pot after each cook but when setting the temp to 190 Porky only gets to about 175 and holds there. At 200 it holds at 185 and 210 Porky will climb to maybe 195 if I'm lucky. It seems to hold at the higher temps better than the lower ones. The temp outside is about 45 degrees today. Any suggestions. Also, I really appreciate all your videos. Thanks, Porky's dad
Hey, Porky's dad! Use a water pan and let your smoker run up to over 300 before you start your cook, then set your desired lower temp, insert whatever you are cooking and see how it holds. Sometimes that makes a difference. Let me know how your next cook goes. Come over to American Smoke Carnivores on Facebook. Lots of people with this unit swapping ideas and pics of cooks. Smoke on!!!
I started to smoke a brisket last night and my wife noticed there were embers coming out in the smoker where the smoke pot is and it worried us so I brought it to a halt. And I am still yet to put it back in. Is that normal for ember to come out of the top of the smoke pot?
Yes. Did you recently clean or is it pretty new?
The music is to loud, I like you sir very informative! It so irritating trying to listen to what your saying with all that background music
I appreciate the feedback. I have already made changes to my content. I now only have intro and outro music. If you have time to watch one of my newer videos and let me know what you think, I would greatly appreciate it. Also, if you’re not already, it would be great to have you as a subscriber. Thanks!
Can I put beer in the water pan.
A lot of people put alcohol into their water pans. Alcohol does have a lower boiling point than water, but I’ve never really been able to justify wasting good beer that way. If you try it and like it, let me know.
Thanks for watching!
Quick question for you, i put a 15.5 lb brisket on last night at 10pm and i set it at 200 degrees i let it smoke all night and at 10 am this morning it had only gotten to 152 degrees, i didn't want it to dry out so i wrapped it and added rendered down fat to make it wet, did i screw up by wrapping it to soon? I did turn the heat up to 260 so I'm hoping i won't screw my ribs up along with my brisket. Let me know what y'all think
You will be fine. The only thing you may have messed up a litter is the color of the bark. Rule of thumb is to wrap when the bark is how you like it. Remember, moisture in bbq is not water. It’s rendered fat. Fat doesn’t start to render till it get hot.
Come over to my Facebook group. American Smoke Carnivores. I’m in there daily and so are lots of other bbq enthusiasts.
Smoke on!!!
I'm also actually trying the smoke tube out to, i have another pit boss the 1600 but i never could get the smoke right, i watched your videos and i liked how things turned out for you on the vertical so i went and bought one, i don't like crappy food so I'm giving this a shot for the first time, the bark on the brisket looked awesome before i wrapped it, I'll let you know how it goes and I'll see you in the Facebook room
Nice! I’m looking forward to seeing your cooks
I got the same pit and last night it randomly dropped 30 degrees and kinda struggled getting back to 250. I turned it off and on and it went up fine. Also when I went to bump it up to 350 to crisp up (used app) the bbq sauce it started to drop instead. Do you know what causes that? I added more pellets cause I thought maybe that was the problem cause the pellets were a lil low in the middle of the chamber.
I’ve had issues with the app and have decided, for now, not to use it.
As far as the temp drop is concerned, it could be a lot of things. You can expect up to 50 degree temp swings from time to time. Could be moisture in the pellets, auger jam, dry water pan, or a few other things. As long as there are pellets covering to hole where they feed into the auger there should be no problem there.
I hope this helps.
Thanks for watching! Let me know if you have any other questions.
Smoke tube?
Yeah. Here is an Amazon link to one amzn.to/3ZheUVb
Here is a link to a video I did on the smoke tube. ua-cam.com/video/IGJ_p_qJB5o/v-deo.html
Thanks for watching!
@@TheAmericanSmoke thanks. Actually just watched your video on using a smoke tube. Trying to learn as much as I can before buying a vertical smoker. Great videos btw. 👍🏻
Stick around and I’ll do my best to teach you everything you need to know. BBQ is an art form, and while nothing teaches like experience, it helps to have a guide.
Come over to American Smoke Carnivores on Facebook sometime. Lots of people to answer questions and comment on your cooks. Smoke on!!!
Where are you putting your smoke tube in this smoker?
Typically, on the bottom shelf.
I can’t get my pit to connect to my dang phone. Says connected and even on wifi. But when I try to use my phone it tells me the smoker isn’t on! And also won’t connect to Bluetooth. Frustrating
I feel your pain. I don't use the app. Needs a total work over.
Do you have ash blowing up from bottom into cooking compartment?
That's pretty normal with a new unit. The gap that the ash is coming of will seal it eventually and it will not be a problem anymore.
So does this still have the preset temps you have to use? Called pitboss and they said the ones with wifi have 10 degree increments. I have not seen that to be the case watching vids.
My unit is from early 2021. It has 25° increments up to 250° and then it moves in 50° increments. That’s the worst part about this unit. Hard to believe they would name something ProSeries without precise control over your temperatures.
@@TheAmericanSmoke do you know if the newer ones have the 10 degree increments
Like really how much more would it have taken to just do a real thermostat
@@jamesshepherd7727 every report that I have gotten says the newer units have 10deg increments
I have had mine for almost a year and I have never cleaned my glass. It doesn't help the cook so its pointless
Rock on bro!
I feel there’s a contradiction here. You state you want clear, clean smoke. But then you put a smoke tube that has produces the the “dirty” smoke you were saying you don’t want🤔
There is. What you want for competition quality BBQ is thin grey to blue, even clear smoke. However, most of us were raised on dirty smoke BBQ. There is a nostalgia to the taste and texture that type of cook provides. That's why so many people question this cookers quality and look for more smoke.