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Smoke comes through the box during startup, but after an hour, it all goes through the hopper. Would the fire pit be an issue? What about the convection fan?
Please, please help. My vertical smoker is having smoke come out of the hopper after startup. Cleaned auger and hopper. Change control board. Still effed. Can someone give me some advice??
I got the same ErL day before Thanksgiving and turned it off, wiped the temp probe and voila! Smoked two turkeys for about 8 hours last Friday and masterful. Did you make sure you are cleaning the smoker out after each use? Did you have a clean area when you reinstalled the probe?
Update: I bought my replacement probe from Amazon with one day delivery. Installed it and it started up fine. Gonna run some test this weekend with cool weather, nice scotch and tasty meats. Stay tuned...
I got the same code Sunday night. Called customer service at 650 a.m. CST and had my parts coming via warranty in 5 minutes. Rep did say Pit Boss experienced a X3 customer base boost that they were not expecting which led to the longer lead times during the summer for warranty parts. I have had...
Different day but ended up being a quick dinner idea for later. Boneless chicken breasts and some center cut pork steaks. Should have brined the breasts but that is my fault for not being more diligent.
My go to on chicken lately has been S&P, garlic and paprika. Did the same on the pork...
Depends on your time you have available. I like 225F for most days I can deal with a stall. 250F is good for getting done quicker but still a good temperature for a smoke ring and juicy tender meat.
Did a double chicken this weekend. Nothing fancy but here it goes:
Two roughly 5 lb yard birds. 4 hour brine in water, salt, black peppercorns, red paper flakes and bay leaves.
Organic Fuji apples to stuff the cavity.
Rubbed the breast under the skin with my favorite olive oil and then...
Sound like the propane smoker directions are trying to avoid a flare up with the dry chips and an open flame, similar to smoking with charcoal fire source. Again, I have always had better luck with dry chips/chunks when used on a chip pan.
A brine before you smoke will help keep the meat moist as compared to just throwing them on the smoker. I did some yesterday. I pulled one off at 165 and it was a bit dry. Pulled the others off at 160 and let the juices settle for a few minutes and they were much better. Still well done but...
Dry chips! The water has to burn off before the chips can smolder to create your maximum smoke. I used to soak and could never get the chips hot enough in my old masterbuilt. I have since switched to a pellet smoker which I HIGHLY recommend when you decide to try something different.
Recently did some boneless breast and center cut pork steaks. It's already 8:30 my time and I need a new idea to smoke for dinner. Let's see what you got