Early Father’s Day Present

[kebrown]

After my ME 30 crapped out on me I decided to get a pellet grill/smoker. After a lot of reading of reviews, comparisons, and feedback from people in this group that have experience with them, I got myself the Pit Boss Austin XL pellet smoker. Just in time for Memorial Day weekend. As a matter of fact, it’s going through it’s initial burn off as we speak. St. Louis style ribs will be my first smoke this weekend. I finally have a smoker large enough to handle a full brisket and not just a flat. So excited!

 

[pit of despair]

kebrown,
Nice!
Teddy

 

[SmokinVOLfan]

Nice man congrats on the new pit!

 

[GaryHibbert]

Great Fathers Day gift!!!
Enjoy.
Gary

 

[6GRILLZNTN]

Way to go! Don't forget to post pics of that first cook!

 

[oldsmokerdude]

Ooh. That baby looks brand new (oh wait, it is). Congratulations!!! Hope you get years of enjoyment out of it. Don't forget to season it before you first cook.

 

[kebrown]

What’s a good way to season it? I did the initial burn off but that was to get rid of the light oil coatings and other foreign debris.

 

[MileHiGuy]

Awesome!

 

[retfr8flyr]

Congrats on the new grill. You don't really need to season it, just your burnoff is enough. Cook and enjoy.

 

[SlowmotionQue]

Congrats.

 

[kevin james]

Congrats! I just got a similar version at Lowes, the PB 1100. Just like you, this is my first pellet grill coming off of a MES 30 that died. I'm loving it so far. I think you will too!

 

[Bearcarver]

That's a Beauty!!
Almost matches your fence!!

Bear

 

[RCAlan]

What’s a good way to season it? I did the initial burn off but that was to get rid of the light oil coatings and other foreign debris.

1. A good way to Season Your new PB Austin XL is after the initial burn off and the Preheating is completed, drop the grills temp down to 200* degrees. When the grills temp drops and settles at 200* degrees, Safely... Safety remove the grill grates, the flame broiler and the flame broiler slider and spray them completely on both sides with some Pam Grill Spray... Not dripping wet, but a nice light coat. If You want, you can put a very light spray on the inside of the grills lid and the upper half of the grill as well. Close the lid and let the grill run at 200* degrees for 20-30mins. While at 200* degrees, your grill will smoke and season the grill with the grill spray and then once done, set the grills temp to 300* degrees and run it there for 20-30 mins to finish the seasoning process... Remember the more You cook, the more your grill is being seasoned.. Using high fat meats also helps with the seasoning process, so if you have a couple of packs of bacon, put them in the grill while you’re doing your first initial seasoning process... Not to eat, but just to help Season your grill. Remember, Temps from Smoke mode, 200*, 225 and 250* degrees produce the most smoke, the lower the better. Temps above 250* produces very light smoke.
2. Alway, always, preheat your grill before every cook... Always line/cover the Flame Broiler and the Flame Broiler Slider with aluminum foil before every cook, doing this will help make clean ups that much more easier.
3. If You haven’t already, you should invest in a shop vac and get into a habit of cleaning the fire pot/burn pot after every cook. Remember, your grill burns pellets to produce heat and smoke, so there will be some ash, not just in the fire pot, but at the bottom of your grill. This is completely normal. Keeping your grill clean with the shop vac after every cook really helps.... and keeping your grill covered with a all-weather grill cover is another good investment too. Good luck and post back how things turn out.

PB Austin XL in SoCal and Always... Semper Fi

 

[Bearcarver]

What’s a good way to season it? I did the initial burn off but that was to get rid of the light oil coatings and other foreign debris.

Just start Smoking with it.
It'll be seasoned before you know it!

Bear

 

[kebrown]

1. A good way to Season Your new PB Austin XL is after the initial burn off and the Preheating is completed, drop the grills temp down to 200* degrees. When the grills temp drops and settles at 200* degrees, Safely... Safety remove the grill grates, the flame broiler and the flame broiler slider and spray them completely on both sides with some Pam Grill Spray... Not dripping wet, but a nice light coat. If You want, you can put a very light spray on the inside of the grills lid and the upper half of the grill as well. Close the lid and let the grill run at 200* degrees for 20-30mins. While at 200* degrees, your grill will smoke and season the grill with the grill spray and then once done, set the grills temp to 300* degrees and run it there for 20-30 mins to finish the seasoning process... Remember the more You cook, the more your grill is being seasoned.. Using high fat meats also helps with the seasoning process, so if you have a couple of packs of bacon, put them in the grill while you’re doing your first initial seasoning process... Not to eat, but just to help Season your grill. Remember, Temps from Smoke mode, 200*, 225 and 250* degrees produce the most smoke, the lower the better. Temps above 250* produces very light smoke.
2. Alway, always, preheat your grill before every cook... Always line/cover the Flame Broiler and the Flame Broiler Slider with aluminum foil before every cook, doing this will help make clean ups that much more easier.
3. If You haven’t already, you should invest in a shop vac and get into a habit of cleaning the fire pot/burn pot after every cook. Remember, your grill burns pellets to produce heat and smoke, so there will be some ash, not just in the fire pot, but at the bottom of your grill. This is completely normal. Keeping your grill clean with the shop vac after every cook really helps.... and keeping your grill covered with a all-weather grill cover is another good investment too. Good luck and post back how things turn out.

PB Austin XL in SoCal and Always... Semper Fi

Thanks for all the tips. Definitely some new things to remember when it comes to using a pellet smoker.

 

[WeberBlackStoneYoder]

Enjoy! lets see some pics of the St. Louis Ribs.

 

[kebrown]

Enjoy! lets see some pics of the St. Louis Ribs.

I’ll be posting them this weekend.

 

[kebrown]

That's a Beauty!!
Almost matches your fence!!

Bear

Haha! I didn’t notice that.

 

[texomakid]

I'd break it in with a brisket or a butt! Nice cooker - enjoy :)

 

[hardcookin]

Enjoy your new smoker!!