Pics of new smoker, please let me know what yall think.

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Actually doing some pork tenderloins tomorrow morning and then I have a brisket ready for it tomorrow night. Doing the seasoning of the pit now, got it set at 375 and it hasn't veered off more than 2 degrees for 45 min
 
Looks really nice, Jay! 
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I predict tons of great Q off that rig. 
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Thanks everyone for the kind words. Really excited to get into the pellet smoking. Been a stick burner my whole cooking career, but you can't ignore where the technology is taking the art of smoking food. Would love to post a detailed review of this smoker at some point. Pitts and spitts are known for their quality in the stick burner genre, and it looks like they've carried that reputation over into the pellet market.
 
Thanks everyone for the kind words. Really excited to get into the pellet smoking. Been a stick burner my whole cooking career, but you can't ignore where the technology is taking the art of smoking food. Would love to post a detailed review of this smoker at some point. Pitts and spitts are known for their quality in the stick burner genre, and it looks like they've carried that reputation over into the pellet market.

P&S started the whole high end genre with their modest beginning in Houston off 59, have built rigs for US presidents, royalty elsewhere, and for the discerning barbecue aficionado. These will set you back on the front end, but you may never need to buy another in your lifetime, as these will stand the test of time. Not a better stick burner anywhere--sorry, owners of Memphis, Kalamazoo, Klose, and Lang--and hope the pellets are equally reliable. Let us know what you think from time to time, Jay. Congrats.
 
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P&S started the whole high end genre with their modest beginning in Houston off 59, have built rigs for US presidents, royalty elsewhere, and for the discerning barbecue aficionado. These will set you back on the front end, but you may never need to buy another in your lifetime, as these will stand the test of time. Not a better stick burner anywhere--sorry, owners of Memphis, Kalamazoo, Klose, and Lang--and hope the pellets are equally reliable. Let us know what you think from time to time, Jay. Congrats.
I knew they were well known for quality didn't know how well known though. Had these beef short ribs on for 6 hours so far and Target temp has not been more than 3 degrees in variance
 
Jaymacs, now that you've had the grill for almost a year, what are your thoughts? I'm considering getting this one. I'm a little concerned about the clean out....it has a ball valve to drain the grease?
 
Jaymacs, now that you've had the grill for almost a year, what are your thoughts? I'm considering getting this one. I'm a little concerned about the clean out....it has a ball valve to drain the grease?

arsmtts, Jaymacs hasn't been on since March 2017, don't be dissapointed if he doesn't reply, but you never know.

Chris
 
Hate to necropost--big sin, I know. . . .but to my understanding (and I just bought a Pitts and Spitts Maverick 850) the ball valve serves two purposes: one is to assist in vent modulation (air intake), and the other, less heard-of. .. is to allow the owner to shut the valve, pour boiling water (or hot soapy water) into the tank; and scrub and drain. Sounds like a good plan.

Unlike the OP, I WILL report on the ownership of my new Pitts and Spitts. As the OP said, and said well. .. stick burners certainly have their place, but the prospect of setting a pellet unit to 250F at 4 p.m., and not revisiting it until 8 a.m. for a 16 hour brisket cook, appeals to me. I can take confidence that I can turn it on, and not go back to it unless I want to wrap it. If this works as designed, then I believe we've found the holy grail, my brothers. . . .
 
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