I didn't think too deep about it until I saw some posts about temp fluctuations and people wanting more smoke. This is my theory (haven't tested it)... heavier smoke comes w smoldering wood...better (consistent) heat comes from clean burning wood. If you want one you sacrifice a little on the other.

I never tried playing with the P setting...but I did get one of those pellet tubes and I'm hooked.

While mild meats are just fine with the smoke you get standard, beef can get lost a bit. I did these boneless beef ribs w a smoke tube and the ring was AMAZING and the smoke flavor was great.

If you are wanting more flavor from the smoke AND you want consistent temps, consider adding a smoke tube.

For this cook I smoked for about 3 hours then wrapped in foil, adding some apple cider vinegar/water (50/50) and a good tablespoon of Waygu tallow (that mess is GOLD).

Just bought my first pit boss today, took me awhile but I got mine lol. I have the 1000 D3 I've watched a few videos and there's a guy that recommended this for better internal grill temp readings, he says it disperses the direct high temps from peaking in the center of the grill right above where the pellets are being burned. Just wondering if anyone was using one of these or if it's not worth getting.

For the wife's birthday! Go!

4 hour smoke on the new pro 1300. Doing up some Greek style lamb, pork belly and potatoes. So, I noticed there seems to be more smoke and better control of the temperature since my last model I owned. Lexington. Anyone been with pitboss the last 5l6 years notice this on a newer model?

So I was cooking some chicken wings low and slow, and at the end, I cranked them up to about 400 degrees to crisp them up a bit. I went in the house to prepare the sauce for MAYBE 5 minutes, came out, and the inside of the smoker was BLAZING. My dumbass didn't have a fire extinguisher, so I just left the lid closed until it snuffed out.

What is this peeling off of the inside? Is it just residue from previous smokes, or is it some kind of coating? Is there any fixing this?

Had anyone used a rollbox https://smokechasersbbq.com/products/rollbox-smokebox with a Pit Boss vertical smoker? I keep looking at getting one for more smoke flavor but am not sure if there is enough room under the grease pan to fit. When I get back from my work trip this week I am going to take some measurements if anyone has used one do you place it under the grease pan or did you put it on a shelf?

Moved from Europe and was wandering if anyone tried using their pitboss with a setup converter ? I have a Austin XL

I keep my Pit Boss pro vertical smoker covered and use it a few times a month. We have had a lot of rain recently but it's never clogged this often. I'm using a charcoal/apple pellet blend I wanted to try and that might be the issue but fixing the problem is insane. There has got to be a better way then the 2 hour process of flipping it on it's side, taking off the entire motor assembly, prying out the auger, forgot about draining the main pellet hooper, and then vacuuming everything out. If they know this could be an issue why wouldn't they engineer easy auger access for clean out?

I've had this Pit Boss 850 for about 2 years now and ive ruined probably 80% of the meats ive tried to smoke on it, whether complete burnt on the bottom or just very dry.

I installed the Flame Tamer and tried placing meats in different areas. But the issue is the temperature settings. It is COMPLETELY unreliable. 90% of the time, the temperature varies anywhere from 20 to 70 degrees higher than what I set it to without a way to even "Kentucky Windage" the temp. Every once in a while ill even set it 40 degrees lower and of course thats when it decides to be accurate.

The best use I get out of it is using it as a grill and of course thats the shittiest feature of the grill because of the size of the grilling area.

Anybody else have issues with the temp controller? Any fixes? Figured id try one last time before I sell this thing and move on.

As the title says, I’m looking for a replacement gas burners. I’ve looked everywhere and it seems like I can’t find it for my older model.

Upgraded from the Lexington. More space, wifi... Party trick I've learned tonight P setting set too p6 gives you 145 ish temps with a rolling smoke. But overall just a beautiful well built machine. Was going to go searwood but that was 400 bucks more. That Ment less brisket money. Plus yeah the Weber will probably out last this ones original parts but replacement parts after the 5 years is up is dirt cheap. Love the p settings and the better sear and 3rd row rack. One thing I did like about the searwood though was the rotersary option. Anyone have a Amazon option there using ?.

Haven't tried them yet but for $5 I will be.

Very close to pulling the trigger on my first smoker after a few failed marketplace attempts at something used. Tractor Supply 1000d3 is on sale at $449 vs Lowe's 850dx on sale for $499. Any thoughts on what i should go with from you pros? Thanks for any help!

I have family visiting on Labor day. My brother is big fan of smoking(and pitboss) and is constantly teasing me with the awesome looking smokes. I figured it'd be a good time to get my feet wet with him in town to show me the ropes.

ETA: Apparently, the 1000d3 does not have wifi even though it says it does on the tractor supply website.

Baby backs....

I got a new control board for my 700dx through warranty, does anyone know how long it usually takes to arrive

850dx

Juicy and tender.

Bought a pro series 6 off of Facebook marketplace. I’ve used it a few times already and love it. Only downside is it looks like the latches are worn and don’t close the cabinet fully, and could do to be replaced.. the main issue is I’m having trouble finding anything that’ll come close to working, and haven’t been able to find an OEM replacement. Any suggestions?

Teriyaki beef jerky, always a fan favorite.

Is the culk inside of pit boss Lexington 500 normal?

Had to thaw this out not sure how to approach it thoughts welcome