pit boss

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  1. B

    Pit Boss Copperhead ErL error code?

    I can't seem to find any information on this error code. It's not listed in the manual. I do have an email out to Pit Boss service but they are slow to respond. Anyone seen this before and know what it means?
  2. Rmartinez2

    Hot spot

    Hey everyone, I've been using my grill a lot since I got it and it seems no matter what my center and right side run insanely hot. If I'm at 225 the center and right will hot around 280 to 290. The left side seems to stay within 10 degrees or so of the display. Im using wireless meat...
  3. Rmartinez2

    2nd attempt at Ribs

    Alright so here's my 2nd attempt at making some ribs. One baby back and the other a full spare. For one I used another rub I concocted and the other is one a member of this forum was kind enough to share (thanks jbellard). I smoked them at 225 for 3 hours then wrapped them. When I wrapped I put...
  4. Rmartinez2

    Heat Glove suggestions

    I'm looking for some decent heat resistant gloves. I have a pair that are just way too bulky so i cant really maneuver much with them. They almost look like gloves made out of fireman gear or slippery rubber. I see a lot of videos where people are using what look like your typical winter/snow...
  5. Rmartinez2

    Smoked Turkey

    Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a resting rack that sits on a cookie sheet/pan. Would it take away from the smoke if i were to put the turkey in the grill on that...
  6. Rmartinez2

    Whole Spare ribs

    Hey friends! Tonight i picked up some hickory pellets and decided i wanted to do some pork ribs. I found some decent spare ribs and i was about to start trimming them down and remove the breast plate and all that... i said why dont i do this old school and leave it all on. now my question here...
  7. Rmartinez2

    Burger flare up

    Hey all... As some may know I recently got a pit boss pro series 1100 not sure that will matter much as I feel it may just happen on any pellet grill. Tonight I tried some 80/20 burgers. I made the patties about 1 in thick and the size was pretty decent in diameter, enough to fit well on the bun...
  8. chapper

    Pellet Grill Advice

    I’m looking to purchase a pellet grill due to frustration with temperature swings on my Masterbuilt propane smoker. I’ve done a lot of modifications to the smoker that were suggested in various forums to help with temp swings; however, I still feel like I have to constantly babysit the smoker...
  9. M

    Brisket Flat and Pork Loins on PB820

    Have a fishing trip coming up and volunteered to do dinners. 4lb brisket flat and a couple pork loins. Nothing special about the loins, just store bought pre seasoned/marinaded. Seasoned the brisket with kosher salt, coarse pepper and garlic. Then seasoned with an OTC steak rub. Here’s the...
  10. abetheham

    Brisket On the New Pit Boss Copperhead 7 Series

    I bought a new Pit Boss Copperhead 7 Series smoker last weekend and was finally able to do the first smoke this weekend. I have 2 kids under 3, so I wanted a smoker that I wouldn't have to tend to quite as much, and this pellet smoker definitely allows for that. The brisket was a 14lbs packer...
  11. kilo charlie

    Spatchcocked chickens on new smoker

    Two spatchcocked chickens - one seasoned with Lawry's Seasoning And the other with Pork Barrel BBQ And a shot of the juiciness! First time doing a whole chicken, let alone a spatchcocked one. Smoked in the new smoker for 4 hours at 250°. The new smoker:
  12. ShinyFirefly

    Father's Day Pork Shoulder

    The hubs wants two smoked pork shoulders today so I was up at 8:00 getting the cooker going. They are both about 3.5 lbs. I slathered with some mustard and then I did my rub in two layers. First is a my basic rub of coarse sea salt, onion powder, garlic powder, cumin, Hungarian paprika...
  13. M

    New Cabelas pellet smoker

    I just got the new cabelas pellet smoker made by pit boss and was wondering if anyone else has one and if they have had any temp issues? I just smoked a 16lb (pre trimmed) brisket and it was awful. It seemed to cook way to fast I had it set at 220 and it was 190 in 6 hrs unwrapped and not...
  14. B

    Pit Boss versus Camp Chef

    Hey all, First post here. Been debating a pellet grill. Not looking to spend a ton. Have it narrowed down to Pit Boss classic 700 http://bit.ly/2GJ1aJW Or the Cabela's (made by camp chef) http://bit.ly/2F12ScG Cabela's seems like a heavier made product but I can't escape thinking that pit...
  15. Rings Я Us

    Pit Boss Silve Star Series 3 Electric

    Silver* Star Supposed to do 100-400° 1650 watt element. Anyone seen one? They have an analog model and propane model similar.. https://pitboss-grills.com/products/?category=vertical-smokers
  16. Hawaiismoke

    New living in Hawai'i but from Florida

    Hello everyone in the smoking world. My name is Josh and I'm currently stationed in MCBH in Hawai'i. I'm originally from Florida and almost every weekend I'm on the bbq and at least once a month smoking something sometimes over night or all day. I currently have a cheap char-broil offset smoker...
  17. Hawaiismoke

    Pit Boss Kamado K22 in Hawaii

    Hello I'm new to this forum and joined because all the information I'm reading here is awsome so I have a question in hopes of some help. I have been doing a lot of research in buying a good smoker/grill without having to take out a second mortgage to buy one. I decided on the pit boss Kamado...
  18. mark in the pit

    72 Hour Sous Vide Top Round Steak

    72 Hour Sous Vide Top Round Steak Ingredients: Top Round Steak Salt Pepper Garlic Balsamic Reduction: 2 Mushrooms 1 Thick Slice Of Onion 2 Tbsp Balsamic Vinager 2 Tbsp White Wine 1 Tbsp Butter Method: Salt and pepper the top round steak. Crush the garlic and place on the top round steak...
  19. mark in the pit

    Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )

    Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...