Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: hd002 on March 29, 2017, 11:19:19 PM
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Both of these deals are too good to pass up , but I dont think the wife will appreciate two big boxes ;)
The direct flame and for the size of the Pit Boss is really good deal , but the Camp Chef seems to have a lot of positive reviews . I do recall reading a couple post where the SE flame went out .
Im a little worried on the initial quality of the Pit Boss should I be ?
Im getting one or the other in the next 2 or 3 days, oooh the BBQ stress !!
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Do not worry about the quality of the Pit Boss. They are made by Dansons. Dansons makes Louisiana Grills. Louisiana Grills were the first pellet grills to come to market after Traegers patents ran out.
Both are solid units. If you are only smoking they are both solid. If you want to grill as well the Flame Broiler on the Pit Boss is sweet.
If you go to the product review section you will see my reviews on the Pit Boss and Camp Chef.
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Budget-wise, if I had to choose between those two, I would go with the Pit Boss over the Camp Chef. I have seen both and the Camp Chef, IMHO, just feels way too flimsy for my taste.
Down the road, after you get into the pellet smoker scene and like it, then you may want to upgrade. At that point you should take a serious look at the MAK Grills. They look pricey, but the difference in both quality and versatility is nothing short of amazing.
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I really like the open flame idea on the Pit Boss and am leaning towards it . That and grill size . The CC is $200 new .
I did read the Pit Boss review , now ill go find the CC review .
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I really like the open flame idea on the Pit Boss and am leaning towards it . That and grill size . The CC is $200 new .
I did read the Pit Boss review , now ill go find the CC review .
At some point in this world...the old axiom of : "you get what you pay for" does come true. If this is a budget issue - buy the best you can, and be prepared to trade up to a better quality cooker as you can. Got to start somewhere, right? Just understand that when we buy cheap...we get cheap....and sometimes the accompanying frustrations...well, my Granddad used to say that "sometimes cheap..is the most expensive price you pay" - because you will be replacing it sooner...
There is a current general price point of the better quality pellet grills starting at around $1000. And then - if you want to look at those that you will not have to replace...spend a little more, and you will find that the units in the $1500-$2500 are far better built, in choice of materials, fit and finish, use of technology, etc...
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Thanks Tee agreed on all points . I could buy a Mak or a Yoder tomorrow , but this being my first venture into the Pellet world I would like to do my own little experimentation for 2 or 3 yrs and see where I go from there . So yes the plan is to buy a middle low end I guess , I will check out the product it puts out and go from there , I dont have any expectations on how long these lower priced models will last , 2 or 3 summers wouldnt be too bad.
Well maybe Im a little cheap !! 8)
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(https://content-na.drive.amazonaws.com/cdproxy/templink/6rx1a3KAoiBB70W4x3fZttycvTx02AIv9n5hRWSVQlQpX92IB?viewBox=443%2C788)
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I was not dissapointed with the smoking ability.
[img width=800 (https://content-na.drive.amazonaws.com/cdproxy/templink/TDzwpPTF-atX0BQOTaA1fFlxaiP-AH5Be4-gqlSpLFgpX92IB?viewBox=443%2C788)
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Nice smoke! :thumbup:
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Pretty good quality for a low price, wouldn't you say?? The flame broiler is a nice thing to have. Congrats.
Next year you can get yourself a MAK, because when the pellet bug bites ya, you're hooked 8)
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I think its damn good , for 300 its a steal. I got a lot to learn about the rig but pretty simple, just want to maximze smoke when cooking at 250 or 275.
I have to go back and read your review and P settings.
Got a late start, pulled them off around 9 tonight. It was around 40 degrees for the cook . Baby backs at 250 roughly for just under 4 hrs , a little overdone but still great . No wrap
Oh ya, and bad lighting for the pics ;)
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I never touched my 'P' setting at all. Worked great on the factory setting which I believe is 'P4'....
Ribs look tasty :thumbup:
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Those ribs look really good! I LOVE pellet pooper ribs :)
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Congrats on the new cooker and ribs look great!
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Thanks , I figured if your doing ribs you might as well do a little chicken . I had this half baked mop that had a brownish color and not red , hence the tint of the food. The chicken was excellent it was on for about 2hrs.
(https://content-na.drive.amazonaws.com/cdproxy/templink/Z92kggU4WoQQaYEmJnoALRL1nJuf7xIuLK0aZOOO1Q8pX92IB?viewBox=443%2C788)
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Awesome! you nailed it! on your first Pellet Grill Cook! :thumbup:
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Looking good. That is the pellet grill I'm looking at getting soon so I will be watching for your posts and comments.
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Well I ve got to say Im very happy !! Having a hard time saving some for the offspring ;D
Seared all 3 at once ...salt and pepper , 5 min searing , moved 4 times , then 5 more indirect. And that is all natural juice. No doctoring there , just oozing
(https://content-na.drive.amazonaws.com/cdproxy/templink/DZE-vWNo2kcP-fe84Mh-JxHm4xYHqwOVDH3fZhSbUvcpX92IB?viewBox=443%2C788)
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Well I ve got to say Im very happy !! Having a hard time saving some for the offspring ;D
Seared all 3 at once ...salt and pepper , 5 min searing , moved 4 times , then 5 more indirect. And that is all natural juice. No doctoring there , just oozing
(http://i36.photobucket.com/albums/e26/red67sox/20170403_190207_zps0iuwt67q.jpg)
What temp were those steaks cooked at? They look really good!
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The Pit Boss said 520F which i think is around max , I didnt wait any longer to find out, it was about 10-15 minutes to warm up . Warm up with the heat plate closed, then open it to expose flame , it comes thru the heat plate and barely kisses the bottom of your food . Im totally guessing here but maybe over 600 . Probably need the gun thermometer to get a an accurate reading right above flame.
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Love my Pit Boss 700FB
So easy to use and very well built.
(https://uploads.tapatalk-cdn.com/20170404/f9dcd96c08a1b848538c7228bda2cdf4.jpg)
Sent from my SM-G920P using Tapatalk
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Agreed , very nice :thumbup:
Really impressed with the Searing flame , its beastly.
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The flame broiler used to be an option on the Louisiana Grills. Louisiana and Pit Boss are both built by Dansons. They now offer the flame broiler standard in both their product lines.
Dansons announced a few months back that the Pit Boss line up is outselling their Louisiana offerings and are outselling everyone under the 1 grand price point with the exception of Traeger.
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Its pretty impressive. I can see myself doing all my steaks on this .
Today I candy smoked some Bacon , Light brown sugar and Grill Mates Sweet and Smoky rub. I set the grill for around for around 350 that was too hot ,,probably because I didnt give it any settle time.
I ate the burnt pieces and the fam enjoyed the rest. Ill need some practice with the bacon.
(https://content-na.drive.amazonaws.com/cdproxy/templink/Pj0DUPAGhIBYk_Pov9bWoL0B5E5ShdTUSD1DZz-fioIpX92IB?viewBox=443%2C788)
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Ran out of Traeger hickory pellets yesterday. Moved to the B&B hickory , will report on any difference this weekend.
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Those steaks look fabulous, nice job. :thumbup:
Burnt bacon, undercooked bacon, I don't care I'll eat it! :P
I did some brown sugar, cayenne pepper bacon the other day. Indirect on Q-Matz at 300 degrees, took about 45 minutes but was totally worth it. Next time I'll dial it back on the Cayenne.
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Thanks that flame broiler on the Pit Boss is a great feature !
The weekend is here so i picked up some IBP St louis cut , I dont do spares that often but Im thinking 225 4 1/2 to 5hrs . Ill prob get some apple juice or maybe Stubbs to mop. This will be the first smoke with the B&B pellets , curious to see if I can tell the difference if any from Traeger.
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B&B are rebranded BBQ Delight pellets. You will notice the quality. I would go 180/smoke for one hour and 250 the rest of the way.....but that's just me........
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Thanks Smoke , its about 42F and windy . So im keeping an eye on the temp, its around 160-175 now on smoke mode. I did tweek it to P6
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It all ended well . Started on smoke P6 , temp was dropping down to 130 at one point so I moved it up to 200 for an hr. And then up to 250 . Total 4hr30 min , one of the racks was more done , I didnt realized how thin it was .
(https://content-na.drive.amazonaws.com/cdproxy/templink/2E1NycIpM7sxhExDD_J-a_MsUAqm9IlaroSsx4vLEr0pX92IB?viewBox=443%2C788)
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Outstanding.
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Thanks its been a busy week of cooking. Today was a Prime Rib it was the easiest and best cook Ive had.
I set it at smoke for about 45 minutes and then 200 for another another 2hr 15min . I checked the roast it was 126 . Pulled it off . left it uncovered . Cranked up the Boss and seared open flame real quick , all hands on for that as that flame is rockin. I got a little lucky and it was perfect for me.
Im full and thanks for all the pointers on here !!
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That looks really good! Nice job.
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Looks absolutely perfect to me
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Prime rib perfectly done.
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Been MIA from smoking , but got back from vacation and found I had some new rubs :thumbup:
Everything was good , lots of good smoke with about 1.5hr in smoke mode. It was a bit hectic , with sports games on the tube but it all worked out. I had to cut a little side for myself , things were moving quickly.
The hopper was smoking pretty good after the shutdown process ? Not sure if that is potential fire issue.
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Ribs look great. That Fine Swine and Bovine is great stuff :thumbup:
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Not a nice day for the smoker , 49 degrees and 10 mph...oh ya and raining.
Im trying though , Im going to wrap a 5lb butt at some point , any recommendations , I was going to wait until the end and just rest for an hour or so .
Hope your weather is better !
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Very nice! :thumbup:
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First Fatty... it was good , most of the cheese leaked out during cooking though!
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Looking good.
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Hey Smoke, Do u wrap your babybacks on the Pit Boss ? I found I like the texture a little better if I wrap them for an hour after smoking for 2hr.
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I sauce em up and then wrap for an hour and then take out of the foil and I give em 30 minutes uncovered and then it is time to clean those bones 8)
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Boom, going in for an hour now !
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Great looking fattie. I'll gladly take a slice!
...most of the cheese leaked out during cooking though!
I had to learn (the hard way, of course) that if I cooked them too fast, it can squeeze the living daylights... and all the cheese out! ???
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So 3.3lb Babyback , 225F , smoke setting on P6 4 hrs 2-1-1.
Generally I set the controller to smoke. But I wanted to be at 225 so I adjusted the smoke P setting Really happy with the added smoke
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Juicy looking ribs - and NICE smoke ring there !
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I did some St. Louis on my 700 on similar setting for my first cook last week. Didn't get such a great smoke ring as yours but the ribs were really good. What kind of pellets are you using?
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This was with Pit Boss Competition pellets and was smoked for 2 hrs on upper rack in Smoker. I should have smoked 2 and put one on bottom rack.
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Great job on those ribs :thumbup:
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This was with Pit Boss Competition pellets and was smoked for 2 hrs on upper rack in Smoker. I should have smoked 2 and put one on bottom rack.
Smoking on the upper rack is an interesting idea. Most of the smoke is up there before it goes out the holes in the back. Gonna try it next time. Thanks.
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Both of these deals are too good to pass up , but I dont think the wife will appreciate two big boxes ;)
The direct flame and for the size of the Pit Boss is really good deal , but the Camp Chef seems to have a lot of positive reviews . I do recall reading a couple post where the SE flame went out .
Im a little worried on the initial quality of the Pit Boss should I be ?
Im getting one or the other in the next 2 or 3 days, oooh the BBQ stress !!
I am also trying to decide between these two pellet smokers. Walmart has them on clearance for about the same price. Decisions!! Are you still happy with your pitt boss? Thanks.
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Both of these deals are too good to pass up , but I dont think the wife will appreciate two big boxes ;)
The direct flame and for the size of the Pit Boss is really good deal , but the Camp Chef seems to have a lot of positive reviews . I do recall reading a couple post where the SE flame went out .
Im a little worried on the initial quality of the Pit Boss should I be ?
Im getting one or the other in the next 2 or 3 days, oooh the BBQ stress !!
I am also trying to decide between these two pellet smokers. Walmart has them on clearance for about the same price. Decisions!! Are you still happy with your pitt boss? Thanks.
I took my PB 700 back to WM after two weeks. Fed all my pellets and caught on fire second time I used it.
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Hi Subvet, it caught on fire? What did Pitt Boss say about that? Which one did you end up going with?
I can get either of these that the OP mentioned for basically the same price so trying to decide.
hd002, you still happy with your purchase? Any comments or suggestions that you might have looking back on your experience?
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Hi Subvet, it caught on fire? What did Pitt Boss say about that? Which one did you end up going with?
I can get either of these that the OP mentioned for basically the same price so trying to decide.
hd002, you still happy with your purchase? Any comments or suggestions that you might have looking back on your experience?
Pit Boss said it was a faulty controller. They sent me one but while it was enroute I decided to not keep the 700. Why should I have to take apart and replace the electronics after having it for two weeks. No thanks.
I began looking at the Rec Tec Mini and the Grilla. The Grilla won out and I received it Thursday. It is more expensive than the PB but is much higher quality imo. I got some discount by purchasing one from their very small 'scratch and dent' inventory. Will be seasoning it today.
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How was the customer service for the Pitt? I completely understand not keeping it if you got a faulty one.
Hope you enjoy your new Grilla!!
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How was the customer service for the Pitt? I completely understand not keeping it if you got a faulty one.
Hope you enjoy your new Grilla!!
The PB customer service was excellent.
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Im still going strong with the Pit Boss , takes a little bit to get used to the temp spikes at the end of a grill or smoke. But it does a really good job with everything I ve smoked .
Just dont ever leave it in the rain or you will be hammering out some pellet cement from the auger.
Subvet
How is that Grilla doing ?
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Im still going strong with the Pit Boss , takes a little bit to get used to the temp spikes at the end of a grill or smoke. But it does a really good job with everything I ve smoked .
Just dont ever leave it in the rain or you will be hammering out some pellet cement from the auger.
Subvet
How is that Grilla doing ?
Very pleased with the Grilla. The controller holds the temps fairly tight. Get some 15-25 degree swings during a cook. No hot or cold spots on the grill. I think that is due to the round design. Pellet consumption is very reasonable.
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I have the same smoker (700fb) and have a few questions -
With indirect in "smoke" setting I get up to 180 when I start it, but then it drops to 110-130 range. I believe manual says "smoke" is 170-220, but I don't ever get that. I tried 4 different pellet brands\flavors. The outside temperature is in 70s
With 200 I get 190-220, so it seems like only "smoke" setting has issue.
I called about this issue a few times and was told to change p setting to 2, use "200", vacuum air holes, get new pellets... last time I called I was told to use p7(??).
Is that normal?
With B&B pellets on"high" I get 495 on digital and about 525 on lid thermometer. So, I know air holes are not blocked and pellets are not the issue (although with PB (40lb bag) I get up to 425 on high, but I don't use these. they add no flavor at all. I guess I can use these to clean the grates)
Can someone explain how P setting works with settings other than "smoke" and "high"? If I set it to 200, isn't the unit supposed to figure out how often to turn auger on regardless of outside temperature? Like if it's 40 or 80 outside, what will be the difference between "200/P0" and "200/P7" ? I understand at P0 it'd supply more pellets, which would make it run hotter while with P7 it'll do the opposite, but if it's set to 200, why P value even matters?
Another question - I used propane vertical smoker before and I loved the results. I think the main difference in flavor between propane smoker and this PB is - wood chips which I can control and water pan. I tried putting water pan on grates, but it had 0 effect since water does not evaporate at low 200s indirect. Is there a way to add water pan to this unit?
How do you guys cook on direct on this thing? They say it's 8in1, but if the lid has to be closed at all times, how do you use grill on it? Can it really be used as a grill, or should I get a real grill instead?
I've used charcoal and propane grill\smoker before, but because of the winds I decided to try pellet. I like the flexibility of "set it and forget it", but I like my meat slightly softer which I guess requires water pan(?).
Thanks.
P.S. Where do you guys store pellets during winter? I purchased about 20 bags, currently they are in my garage, but I wonder if I should bring them inside to my basement. I live in NE, on cold nights temperature in my garage drops to mid 30s. Also, can pellets be used instead of wood chips in charcoal smoker (i'm considering weber)?
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Honestly haven't paid too much attention to temp in smoke mode. I just decide how much time I want in smoke mode or at 200. If i am going to be in smoking at 200 I might just tweak the P setting to 6 to get more time between auger turns. I guess if its working correctly a change to P2 it should not drop temp as low as it is on P4.
For grilling it works great , chicken at 325, reverse sear method for steaks, and burgers just crank up to over 400 and use combination of open and close lid. It gets really hot and dont leave it unattended if you are changing temp dial or opening closing the lid.
I was also a little thrown off at the texture(convection) compared to wood/charcoal , I think with long smokes and even baby backs you must wrap ie..Texas Crutch them for up to an hr during your cook to get a little more tenderness/moisture.
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For grilling, you slide the little tray on the grease deflector which exposes the flame from the fire-pot.
Large temp swings are programmed in for more smoke at lower temps......aint saying it is right, aint saying it is wrong...am saying the Pit Boss line up of grills smoke very nicely.
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Dang ,how did I forget that ???, its my favorite feature. Slide that baby over when you want that good sear on the steaks!
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Today was about 40 degrees 10mph wind. I put these at 225 on Pit Boss for 2 hrs and then into Graniteware turkey roaster for another 3.5hrs around 275 .Results were great , probably do beef ribs with this method from now on.
(https://lh3.googleusercontent.com/yFcbNGnYAESikU-TNGJCu9ZjfLMyNc42tcD2Pn_uzHoUqf2YmHF8StyHD8WDQL7nUgpEAkh4Brv5fsug2pJYkIyQt0HY_HDcqLS-5nw9I2J4WUxq6nsfIzg6ibtCiVaCQ5-G19F65Yr3jDTafJQ5zHLzj1_ZvjeYO0YdtewGuLD4Uijo8fCdn101DyeJCng8DrLCSRCM8dlGbaCPQcOLGy6qbz_t1Ir6wwNc9xJX0jN8wi26ELG4oC7YIRMgA18mpavo95uFPeuRzQzKnQQT4-h_sPlEX7oja34U9_OFqrrgxPa8pOWlX7wzNUfkI9KMRDDbsWzIXj2oPBu-mxV1uwwqOIAFmx3Bve58Q3jGi3ckKcTBodBqpEcpnLZ3it1NKTwdmwO6lLA-ZxshxMfuZM_eQIusCg3_ZDTSTLMT_FnFFB6kXPRdqsm6IhU7rt65Db2gc4dwWN3vNMgtecXAcUdUEVUpj3Cu8_gqlpCDhnm3UYboPqa_x8FhlxubIJJEP44Wm5b5MzA_8S7fz8NBEpURVgaKyrqvger_kmpGnBuCV6EG4l2uxIyyoTQJeQiD_j6dsPSvdcbzAjyiPcjPt5mZ30QsfhzbMCqPjNZ7xg=w1397-h786-no)
(https://lh3.googleusercontent.com/ejK5cUX_JmJ9aGm_gy32rrrNODLC56t5jPFvedOL_z3Thwo2ZvC33CiFy08nzv6r3nJYqXhSRPhFr0fbXb8e-EtkLtFxjGWKC2qe7_GKNYZosl3MjrfrBjwVfz5Sae5ux2_9nNSGfG4jES-APyToy90Y0y-e1cEIpH1hh7Jz07zYcWJVODGvIMw_T3NzVahFjKib78jdIfHFXebL4zeoDL51ZcrvXZAd5VgzQnPt-4WXWCVWbX42eZCOFINg49RG7N0jTVgb7lU6H9xmjhco6yWmzCHt8E1EBOmeV_ycqzts7234BKtRj_hSHRZDyKi-C4gNLik1sk9lMx-wy80ELMRgFZGxyEuIAnqGMCXKo3Bw8n6c2FdT8gHnr3gGWBuOwZdWiUMs5iWsBlFlNKW5gQ4jLNByUqvbh5EV3ZfyfwCsfSZ50B-bI9MfDz8TsOM0TmXU-OLVfzyHxxjs0DphnmPqYfQ6govGbF0lvvLhYFo1k9MKjsCw8bjDXVLq3afNI3IctS2xXvbaVI7_abfuetLLgooRtarn8nJO6DWSTvCe6ZqYtkMQ6yNnIxKaH3eY1KQNuKRZQkp_4Yl3k7e8RJxcpu_HuPWAqsUewqxAtw=w443-h786-no)
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Lookin good! :thumbup:
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How would you compare this grill with the Green Mountain Daniel Boone?
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No flame diffuser and the the flavor plate in pic is concave arch with a slidable plate which exposes the slots for flame if needed on Pit Boss. Whatever its doing it works, whether smoking or grilling. Also the temp controller allows for large swings in temp , mine is usually in a 20 degree window but sometimes more . Not an issue for me but could be a dealbreaker depending on the Cook.
(https://amazingribs.com/files/fixed-images/users/maxgood/PitBoss/pit_boss_arched_drip_plate_450pix.jpg)
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The Pit Boss controller is set up for the larger temp swings. This way more smoke is produced. Both Green Mountain and Pit Boss and Camp Chef are out to get a pc of Traegers business.
The flame broiler on the Pit Boss is a lot of fun and can really sear a steak.
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Pit Boss has been hard at work also, this dual probe Austin XL looks good . Made for Walmart I believe. I bumped into this one and the Memphis Ultimate at the store this weekend, so I had to google it. They have a whole line of vertical smokers now too.
Guess I ll wait for the Walmart clearance on this Austin . Dual probe 1000 sq total already sub 500 bucks.
https://pitboss-grills.com/products/?product=austin-xl
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The Austin XL is a nice looking pit.
Check out the Camp Chef Woodwind with Sear Box and see what you think.
I have been checking out the Pit Boss Owners Facebook page and there are quite a few controller issues lately.
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Good Grief...What a honkin' grill!
Is it brand new?
Can't wait to hear reviews about this one...
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It is relatively new Jack. It is being sold exclusively through Wal-Mart.
My main concern is a grill this big with all the features and being just under 500 bucks makes me wonder what has been sacrificed quality wise to get this beast at such a low price point........................
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It is relatively new Jack. It is being sold exclusively through Wal-Mart.
My main concern is a grill this big with all the features and being just under 500 bucks makes me wonder what has been sacrificed quality wise to get this beast at such a low price point........................
Yeah, the same thoughts came to my mind as well. "It sounds too good to be true"
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It is relatively new Jack. It is being sold exclusively through Wal-Mart.
My main concern is a grill this big with all the features and being just under 500 bucks makes me wonder what has been sacrificed quality wise to get this beast at such a low price point........................
Yeah, the same thoughts came to my mind as well. "It sounds too good to be true"
...and we all know that this is true.
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This looks like year of the pellet grill ! :thumbup: Camp Chef covering all the bases with the sear station , which is cool .
Not sure I want to worry about the propane being filled on my Pellet grill though :)
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It is relatively new Jack. It is being sold exclusively through Wal-Mart. One cannot expect much support from the retailer...Yuo will be dealing with the manufacturer for certain.
My main concern is a grill this big with all the features and being just under 500 bucks makes me wonder what has been sacrificed quality wise to get this beast at such a low price point........................We have seen many other products in teh wonderful world of outdoor cooking - which pack SOOO many features/gadgets into a low priced package....AND they all suffer from the "value engineering syndrome". I admire companies that try their best to offer us all the bells and whistles for a low cost - but at the expense of durability and reliability...."cheap may very well be the most expensive price of all.... ;D"
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I know all that...but I'm not Daddy Warbucks.
However, on the other hand - she wore a glove.
just sayin...
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In all honesty, I had one on order just last week. Then on Facebook I was seeing a bunch of controller problems on the Pit Boss page. I just had my Traeger actually have one of those malfunctions and I had a small explosion in the cooking chamber.
I cancelled the order and my next pellet grill will be a MAK. It is time to have the reliability and durability and dependability that a MAK provides.
I am tired of cheap and all the problems and headaches and cost that comes with it.
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The Weber is lookin' better with every post I read...
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I'm a supporter of "walk before you run" with a pellet grill. Seems to a ton of Treager knockoffs showing up after patents expired. Make sure that this style of BBQ is for you before going high end. Yes, some have reported controller issues, but could be easily corrected with a basic Ortech controller for $72.
I'm going on 10 years on an old Traeger 070, replaced a few hot rods and a burn pot, that I consider normal wear for a entry level pit.
I never had a flameout with the original controller, but had problems getting over 350 at times. Temp swings + or minus 20 are ok with me. The Ortech will at least get me close enough to 400 for my wings and legs!
I follow a few forums on pellet cookers and like Smoke, I will probably get a Mak this year. You never see them for sale used, except for Sparkys that I should have taken the 2 hour drive for.
Some of my friends have enjoyed my BBQ have purchased Traeger JR's at Costco's roadshows with the 3 position controller and are turning out some good Q. Some have realized that pellet cooking is not for them, but most have upgraded with minimal loss selling on Craigslist.
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I'm a supporter of "walk before you run" with a pellet grill. Seems to a ton of Treager knockoffs showing up after patents expired. Make sure that this style of BBQ is for you before going high end. Yes, some have reported controller issues, but could be easily corrected with a basic Ortech controller for $72.
I'm going on 10 years on an old Traeger 070, replaced a few hot rods and a burn pot, that I consider normal wear for a entry level pit.
I never had a flameout with the original controller, but had problems getting over 350 at times. Temp swings + or minus 20 are ok with me. The Ortech will at least get me close enough to 400 for my wings and legs!
I follow a few forums on pellet cookers and like Smoke, I will probably get a Mak this year. You never see them for sale used, except for Sparkys that I should have taken the 2 hour drive for.
Some of my friends have enjoyed my BBQ have purchased Traeger JR's at Costco's roadshows with the 3 position controller and are turning out some good Q. Some have realized that pellet cooking is not for them, but most have upgraded with minimal loss selling on Craigslist.
Smart man. Even at 400 bucks for a "cheap" pellet grill...400 bucks is 400 bucks! But they are a great way to get introduced to pellet cooking and if the pellet bug bites you, you know it is only a matter of time before you upgrade. Yes, the inexpensive pellet grills turn out great chow. Just as good as the high grade models, but that is where all comparisons end.
Walk before run? I have been walking way too much the last 6 years...............time for a MAK and lets be done with it.
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The Weber is lookin' better with every post I read...
There is something to be said about pits that do not break or have anything on them that will break.
Like most things, pellet grills definitely fall into the category of "you get what you pay for"
If you can get 2-3 years out of an inexpensive pellet grill and you love it, then it did its job.
Upgrade to solid quality and you will never look back.
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All things considered it is more important to get quality on a pellet with the electronics and moving parts but if it does a good job , or a great job at cooking then I feel better about fixing a sub 400 grill than I would fixing something on a 2k grill.
Just another country heard from . I like trying out different grills every couple years.
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I don't know I like value because that is what I can afford.
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I wanted to post a pic of a small brisket I did . Does anyone post from their google drive?
Its been a while !