New to Pellet Grills

[COsmoke]

Trying this in a new from, didn't get any responses in the last location. New to the site...lots to learn apparently.

Hey guys and gals,
I will admit that I am New to the pellet grill scene but have been smoking on a mama to for a couple of years. Maybe you all can answer a couple of questions that I have but haven't found too many search results on...
1. Bricks in base of the smoker...will regular bricks work or are firebricks the preferred choice?
2. On a Pit Boss 700FB...what will adding a smoke stack do to my temps? Is it a mod that I should consider?
3. Any advice on keeping an amazin tube lit while running on my Smoke setting?
4. Any other mods you guys would advise?

Thanks for your time and your advice. I look forward to being part of this forum!

 

[mrad]

I don't use bricks so I can't help you there. I have a tube and do not have any trouble keeping it lit. The key is to make sure you have a flame for 10 minutes before putting it in the smoker. I use a torch and hold the flame to th epellets for 30-45 seconds. Let it burn for 10, then blow it out and place in smoker.

 

[troutman]

Guess I'm a bit confused, why do you think modifications are necessary? Not sure putting bricks into that smoker accomplishes anything. Being a pellet grill, temps are monitored by the controller, adding a smoke stack probably does little to help if you're having temp fluctuations. My advice would be to learn the smoker as is.

 

[jbottorff]

No need to add a stack to the 700FB - it is vented in the back, and it engineered to use those. Only mod I've done to mine is attach a hinged shelf to the front of it.

 

[COsmoke]

Read that bricks help temp swings, just curious if anyone had some real life data. Troutman-temps are monitored by the controller but it does truly control pellet feed. The RTD is there as a high temp fail safe and for the digital readout, it is not a true PID.
Jbottorff-was asking about the stack because the more expensive model Pit Boss pellet grills have them, I was looking for advice with adding one and what it would do to my temps.

 

[bregent]

Troutman-temps are monitored by the controller but it does truly control pellet feed. The RTD is there as a high temp fail safe and for the digital readout, it is not a true PID.

That's not correct. The RTD is used to control the auger feed rate and thus control the temp. It does this by changing the auger duty cycle depending on whether the actual temp is above or below set point.

Jbottorff-was asking about the stack because the more expensive model Pit Boss pellet grills have them, I was looking for advice with adding one and what it would do to my temps.

They are left off of the less expensive model to save money - but that doesn't mean they are necessary. A stack on a pellet grill is mostly for cosmetic reasons - so they look more like a traditional smoker.

 

[COsmoke]

Appreciate the info on the stack, was just curious if did anything with performance. Then if the RTD controls pellet feed then why do these grills have a P setting? Read what I wrote..."not a true PID".

 

[bregent]

I'm not sure about the 700FB, but in many pellet grills the P setting is only used for Smoke mode, not temp controlled modes. I have heard the some grills do use the P setting to control the length of Pause (auger off) during temp modes as well. This is easy to check. Fire up the grill in a temp mode and let it stabilize. Then time the duty cycle - auger on/auger off - when the grill is below setpoint and again when it is above. Then change the P setting and see if that changes anything.
And yes it is not a PID - there are many algorithms for controlling temperatures. PID is just one type.

 

[bregent]

OK, according to the Pit Boss user manual, P setting is used only for Smoke and High setting.
https://pitboss-grills.com/documents/pit_boss_owners_manual_PB340_PB440.pdf

 

[COsmoke]

Without using Google can you even tell me what PID stands for and how it works? I can tell you both (it's part of what I do for a living). And according to a knowledgeable Tech Support guy, that I've talk with about an issue I was having, the "P" setting is utilized at all temp settings.

 

[bregent]

Without using Google can you even tell me what PID stands for and how it works?

Not sure what your point is. You said it's not a true PID and I agreed.

And according to a knowledgeable Tech Support guy, that I've talk with about an issue I was having, the "P" setting is utilized at all temp settings.

Then they should probably correct their manual because that's not what is says. In any case, it's quite simple to check. Is that the same support guy that said the RTD is not used to control the temperature?

 

[COsmoke]

Then explain to me why when my RTD when bad, and was reading 340 degrees with my temp set at 225, my Pit temp was floating at 225 degrees. And my point is that you are trying to tell me the inner workings on a system that you've only either read about or heard about. Do yourself a favor and study a bit, and do jump into a convo based on your lack luster knowledge. My original post was asking some advice on a couple of mods, and I get everyones "I read once" opinions. Truly frustrating...moving on.

 

[MrBossman]

No need to add a stack to the 700FB - it is vented in the back, and it engineered to use those. Only mod I've done to mine is attach a hinged shelf to the front of it.

Can we see pic of the hinged shelf?

 

[jbottorff]

Certainly....nothing fancy. I basically took the easy way out, and used a stair tread, attached to the front legs with a folding bracket I bought from Amazon. Having a hard time posting the link, but just search for "Amarine-made 2 PCS Long Release Arm Heavy Duty Polished Stainless Steel Folding Shelf Bench Table Folding Shelf or Bracket, Max Load: 550lb/250kg, Long Release Arm"

These were taken after attaching it. At this point, it still needed a polyurethane finish applied:

 

[ozsmoker]

Has anyone added a PID controller to the Pit Boss 700FB? Or any other pellet grill for that matter?

There is such little user feedback on the topic except to say that they do stabilize temps (+/- 5 to 10F).

What I haven't been able to figure out is if there is any change in the end product, specifically for long cooks like brisket. Whether it be more/less smoke flavor, juicier/drier meat, and anything else that may be observed.

I have read that temp swings of 30F won't affect the end result, but I figure that's just theorizing without testing. I have also read that since temps are more stable, there is less smoke produced by the pellet grill, which translates to less smoke flavor, which apparently is already a weakness with pellet grills.