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  1. jcoleman66

    Pit Boss Series 4 Door Adjustment

    That was in the plan too, LOL but wanted to see if there was a trick I was missing..
  2. jcoleman66

    Pit Boss Series 4 Door Adjustment

    Thanks guys! Yeah I was thinking along the same lines, would probably have to put a washer under screws to help with spacing.. Just thought there might be something I was missing. First Pit Boss I have owned.
  3. jcoleman66

    Newbie to this forum.

    Welcome from NC!
  4. jcoleman66

    Pit Boss Series 4 Door Adjustment

    Good Day!! Is there a way to adjust the door on the series 4 vertical smoker? Mine seems to be a bit off kilter. Also has anyone replace the gasket? The one installed seems a but small but again it could be the door being off a bit. This is a brand new smoker. I have attached a pic that shows...
  5. jcoleman66

    Drink of choice during the cook

    A nice IPA
  6. jcoleman66

    Make Me A Dang Quesadilla

    I like to make tortilla pizzas out of left over pulled pork.. Use BBQ sauce as the "pizza" sauce and shredded cheddar under a broiler til bubbly..
  7. jcoleman66

    Pork Butt Heading To The Kettle (tomorrow)

    Is the Kraken for you or the butt? :emoji_stuck_out_tongue_winking_eye:
  8. jcoleman66

    Brisky and Pork Belly Burnt Ends project

    I have seen with and without a binder. Some say to bring meat to room temp before cooking, on that I am on the fence. Either you wait for temp outside the smoker or inside. I have always used mustard, never gotten a taste from it. If you are happy with your method go with it. Just...
  9. jcoleman66

    Brisky and Pork Belly Burnt Ends project

    Before the rub.... Looks like you used mustard as a binder, which is what I do. If you do that not sure you need to develop a pellicle first. I do it for bacon since I am not adding any rub past what was done during curing. It is one big ol' experiment :emoji_wink:
  10. jcoleman66

    Brisky and Pork Belly Burnt Ends project

    Looks great!! For pellicle, over night in fridge uncovered should help. That is what I do with my bacon. Fridge is a good dry environment.
  11. jcoleman66

    Pork Butt Heading To The Kettle (tomorrow)

    Lookin good!!
  12. jcoleman66

    New from NC

    Yeah was thinking that too. Everything "looks" clean. Being sealed like it is, makes it a pain to track things down. I crimped the terminals a bit as they were loose. Thanks so much for the ideas :emoji_slight_smile: Multimeter is showing no power when tested.
  13. jcoleman66

    Looking for better results

    One thing to keep in mind also is that meat will stop absorbing smoke at around 165. So once you get to that point you can crank the heat a bit and not worry about the smoke as much. This is also the point where you will hit the "stall", the internal temp will stop climbing as the meat sweats...
  14. jcoleman66

    New from NC

    Hi JC I replaced the heating element as this seemed to be the logical part. Lost heat while cooking. Not getting power to the element for some reason. The control panel still shows things correctly, not seeing any error codes. Not sure where the disconnect is. Thanks, John
  15. jcoleman66

    West ‘By-God’ Virginia Roll-Call!!!

    I am originally from Fayetteville, now living in NC. Still have family in WV
  16. jcoleman66

    New from NC

    Good Day Folks! I am a new user from the Raleigh NC area. I have been smoking for several years using a Masterbuilt Electric 30. It died on my last cook and doesn't look like I can resurrect. Recently purchased (last weekend) a Pit Boss Series 4 vertical smoker. Have only had a chance to...
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