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  1. ref2335

    Pit Boss PBV5P2 observations

    Why do you say that? The water pan, I believe, ensures the chamber isnt too dry and also serves to help keep the temperature under control.
  2. ref2335

    Pit Boss PBV5P2 observations

    I purchased this smoker about 3 months ago. I’ve run a handful (6) smokes through it and here are my initial thoughts: - coming from using a propane vertical I feel like I have my life back. I can set the temp and be fairly confident the temp will stay in line to where I set it. - overall...
  3. ref2335

    Pit Boss competition series vertical smoker advice

    Recently purchased a Pit Boss PBV5V2. This is an upgrade from a Dynaglo vertical propane smoker. Here’s where I need the advice; I noticed after my first smoke(smoked chuck roast)there was a ton of accumulated ash at the bottom of the chamber. I kinda expected the ash to accumulate in the cup...
  4. ref2335

    Interested in Opinions/Reviews from Meater Owners

    As I’ve been smoking today I’ve noticed the ambient temp from the MEATER gets closer to the Maverick as the temp of the butt is increasing. It started off by 20 or more, it’s within 5 degrees now as the butt has hit 140+. I can only surmise that cold meat creates a cooler zone close to itself as...
  5. ref2335

    White smoke every time-help?

    It’s been 2 plus years since I’ve smoked. As I recall last time I did I had the same dynamic. The food never tasted “bad” but not knowing if I’ve had bitter or over smoked pulled pork, I’m not sure if the smoke I get when putting chunks in is bad. From some of the responses it seems this may...
  6. ref2335

    White smoke every time-help?

    Great tip! The smoker has been pushing smoke into the house all morning and it’s always smelled like hickory goodness. I think I’m OK. Now to figure out why my MEATER plus is about 20 degrees lower ambient than my Maverick probe. Ahh smoking is so much fun sometimes!! 😀
  7. ref2335

    White smoke every time-help?

    Interesting. Wasn’t sure if it was a matter of managing amount of wood in the box or airflow in. I’ve got the dampers wide open right now. Want sure if adjusting that would change things. Thanks for the feedback!
  8. ref2335

    Interested in Opinions/Reviews from Meater Owners

    I’m using my first MEATER plus today. Seems the ambient accuracy is about 20 degrees F low compared to my Maverick wired ambient temp sensor. Anyone else see the same variance?
  9. ref2335

    White smoke every time-help?

    I use a smaller Dyna-Glo vertical propane smoker. I typically use 2 wood chunks every hour for a pork butt smoke. My question: every time I reload more chunks I get big white smoke for 10+minutes, then it settles down. Is this normal and will it impact the flavor of my product? Thanks!
  10. ref2335

    Newbie in WI!

    Hi everyone, Excited to join this fantastic community.  A good friend from work, recommended I spend a LOT of time here to learn as much as I could.  I've been grilling for years and am excited to add smoking to my outdoor cooking repertoire. After 2 long suffering years of trying to convince...
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