Pitboss 820

[plumberscrack93]

I have a pitboss 820 I received for fathers day this year. My question is about the setting labeled "smoke"(180°). The direction book says that smoke is used to start the grill, after its started you warm it up for 20 min on Max (500°). Then set to desired temp and cook your beast of choice. Most people smoke at around 200-250 from what I understand. I have noticed that recipes from Trager say to leave it on the smoke setting for X hours then turn up to X degree. How does this differ in the end result, or is it a completely different setup from trager to pitboss? So many questions!!! I have had good results just smoking at 225-250 (it bounces around a bit). Does an initial few hours at a lower temp give a more smokey flavor? Is it Rly going to make a difference on a 13 hour pork butt?

 

[bumblebeebeer]

So, here is what I do when doing a long cook, like a brisket.

1.) Start it up on smoke mode. When I hear the jet sound and it has stopped smoking I close the lid.

2.) I move the dial to 200 and let it sit about 15 minutes.

3.) Hook up my probes for my grilleye and toss the meat on.

4.) Drink/yardwork/sleep/etc

5.) Wrap the meat and toss it in a cooler (with towels to take up air space).

6.) Prepare sides/burnt ends.

7.) Eat.

Now if doing something like chicken wings, I will set it to smoke and close the lid, toss some wings on for an hour on smoke (or 200) then bump it to 325 until they are done to crisp up the skin.

Steaks? Start on smoke mode until smoke is gone, close the door and set to 225. Cook steaks to about 125 and pull them off and crank grill to "High" setting. Wait about 5 minutes and throw them steaks back on with the broiler grate open.