My GMG finally took a shit and I’m looking at trying the new Brunswick vertical from Pit Boss, maybe the Laredo?. Anyone have any input good or bad about verticals or the new pit boss models?
Pit Boss Question
- Thread starter Bearclaw84
- Start date
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SlickRockStones
Smoking Fanatic
- Mar 12, 2018
- 345
- 211
Might suggest you visit the Pit Boss forums. The new WiFi controllers on their latest cookers are talked about........a lot. I do however love my Walmart clearance Austin XL.
I also have a pellet grill but some of the new models they came out with this year have gotten my attention. Most of them have PID controls and Wi-Fi built in. Then again if you can find a good closeout on an older vertical model, more power to you!
yahoot
Fire Starter
- Jun 6, 2016
- 67
- 23
We have used their verticals for years (we actually got one of the prototypes). Excellent smoker - but don't expect it to be a grill. If you want a grill, buy one - not a vertical. Verticals can put smoke flavor on food, but they really can't grill.
The verticals hold a LOT of food (we usually run 6-8 turkeys or briskets, or 30+ pounds of chicken at a time in them), and do great so long as you keep the temp down.
We usually run them at their lowest smoke setting (never above 225). This is critical if you cook big batches (verticals are prone to grease fires at high temps with big loads of poultry because there is just so much grease at higher temps).
That low temp/long smoke is the key to pellet smoking. 6-8 hours on turkeys, 8-12 on briskets, etc. Only way to get good flavor.
We smoke in the vertical, then finish on a more direct heat (grill/broiler for chicken wings or prime rib, oven/roaster for briskets, etc.). We also do smoke a lot of chicken breasts which we chill for salads.
We have been doing some interesting things lately with pork loins (smoke whole, slice and finish on the broiler) - my current favorite is with a balsamic/pomegranate sauce.
The verticals hold a LOT of food (we usually run 6-8 turkeys or briskets, or 30+ pounds of chicken at a time in them), and do great so long as you keep the temp down.
We usually run them at their lowest smoke setting (never above 225). This is critical if you cook big batches (verticals are prone to grease fires at high temps with big loads of poultry because there is just so much grease at higher temps).
That low temp/long smoke is the key to pellet smoking. 6-8 hours on turkeys, 8-12 on briskets, etc. Only way to get good flavor.
We smoke in the vertical, then finish on a more direct heat (grill/broiler for chicken wings or prime rib, oven/roaster for briskets, etc.). We also do smoke a lot of chicken breasts which we chill for salads.
We have been doing some interesting things lately with pork loins (smoke whole, slice and finish on the broiler) - my current favorite is with a balsamic/pomegranate sauce.
Can't go wrong with their vertical cabinet smokers. I'm not a fan of the grill/cabinet combo, but I haven't heard any complaints about it either.
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