Thank you so much for that video, Gil. There was a ton of instruction there that I didn't know, being I just assembled my Pit Boss Pro and haven't even done the burn in, which I learned from your earlier video. Your assembly videos of the unit were especially helpful. Your trick of blocking the holes in the back of the smoker is a great idea, allowing smoke to migrate into the grill side of the unit. I can cold smoke salmon on the grill side while smoking a rack or two of babybacks! Purchased my Pit Boss at Lowe's too, same as yours but with the WIFI enhancements. I'm looking forward to your upcoming video of your upgrade of the control unit with WIFI. Im sure I'll learn a bunch from that too. Great video, I'm so appreciative of you for doing it and I'm looking forward to what you'll do next! I've been slowly but surely watching all of your videos and enjoy the content and your style! I know squat about sailboating but I really enjoy watching those too...the trips, the repairs, the campgrounds and your journeys...all great stuff, Gil! Keep the awesome videos coming, love 'em! Be well!
LOL, yeah, kinda short window of time for you folks down there to do any cold smoking! Got the opposite problem up here near Crivitz WI. Thanks again for sharing that video and I'm certain that In time, I'll have plenty more issues that you can address, Gil! Happy boating, be well!
I just did a burn off on my PB 1100 Triple Combo and will smoke a pork shoulder starting early tomorrow morning (Memorial Day 2023) and do burgers on the gas grill side later in the day. Looking forward to using it. Thanks so much for your tricks and tips on smoke control. I plan to try smoking cheese on the gas side (not turned on) with maybe just a pellet tube burning on the smoker side to get maximum smoke without a lot of heat, cover the vent holes and open the smoke gate. Also love your dockside location. You ARE chasing your dreams. Cheers from Colorado!
Glad you enjoyed it John. Funny thing is I smoked a port but today and made it a bit different than I normally do. When I covered mine up, I added a bit of water, BBQ sauce and sone Jamaica Jerk sauce. It came out awesome and we all had pulled pork sandwiches for dinner. Sounds like nachos, tacos and a few other goodies this week. We have a few on pork butt or Boston butt on the channel as well including one on how to make your own rub.
The grill works great too. It is a 3 burner gas grill. We use it as well for. Time to time but honestly we enjoy trying all the smoking recipes so I use the smoking side 5 times to 1 on the gas side. That said I like to do burgers, steaks and chicken on the gas grill side and then just before done I open the fire plate on the smoker side and put the meat right over the open wood fire to get some of that wood burned char on the outside of it. (Kind of like reverse searing). After having this a little over two years the only down side is the display on this first gen version is hard to see in the direct sunlight. That said I may replace the control panel in the coming months but I am not in a hurry as o can read it if I cup my hands around it to block out the direct sun.
I'm trying a pro series black triple combo pit boss that was left to me..I dont have instructions at all..I was wondering..Do I leave the lever on pellet side open or closed while smoking meat? Thanks
I always close the chamber valve between the left side pellet smoker and the right side gas grill (where the stack is) when I am smoking. I found opening it didn’t lead to more smoke flavor. If you live in a cold climate you may be able to open it and smoke cheeses on the right side to keep the temp low on it. Sadly I live in southern florida and the sun hitting the outside of mine melts the cheese. Lol.
I just bought this smoker/grill and am learning a lot. Thank you for the video. Where should the vents in the smoker be set? The handle by the control panel opens and closes and I didn't know if that controlled the amount of smoke or is just for heat.
To make sure we have the same model, when you say vents in the smoker do you mean the grates/vent over the firebox (open you can see the flame, and closed you can’t). If that is the one your referring to, I cook with mine closed 95% of the time and only open it when I want to kiss my food a bit with direct fire. If your referring to the vents in the top where I showed the magnetic sign strips closing them, I keep those 60-75% closed when smoking and I open the vent between the smoker side and grill side about an inch to let a little smoke out there too.
Hey Gil, this is off the topic of smoke control, but I have a question about your unit. Mine is a navigator, like yours sans the side burner and chimney, only nine months old. My display board is pretty much pooched. When the board on yours went, did you replace it yourself? TIA
Mine is having an issue with display brightness but still working so I have not needed to replace it yet. I do believe that I would be able to. When I took the unit apart it seemed pretty easy to do so.
They should but, that said, I think that $15 in magnetic sign material is one of the best investments I have made. I cut off some new strips every 6 months or so when the ones on the grill get brittle. I just keep the magnetic sign stuck to the side of my metal rolling toolbox in the garage so it stays flat and cut it with a razor when needed. Give that a try for sure.
What is the heat source for the smoker side on the left? Are the pellets electrically heated? How hot can the smoker side get without heat from the gas bottle?
The left side is heated by wood pellets. The wood pellets are entered into the fire pot from an auger. The higher the temperature, the less the increment of time is between feeds of pellets. It can easily get to over 400° in that smoker side of the grill without the gas on at all. And yes, the pellet stove is electric for the auger, motor the computer, as well as the small little heat source that first ignites the pellets. That eventually goes out and just the fire from the pellets is what heats the overall unit.
Once I turn it on there is just about 2-3 tablespoons or so of pellets falling over the heating element. Are you not able to get any fire or smoke or both?
I have a pit like yours , ever time I put a brisket or pork on the left side where the pellets are . The meat gets kind hard at the bottom. Can you please let me know what I'm doing wrong?
Facing the down side of so close to the fire spot. I often will put brisket on the top shelf and a cookie sheet style pan with a bit of water on the bottom rack. It helps even out the heat that rises from the firebox. Historically I like to cook fat cap up, but on this smoker I cook fat cap down so if something gets a bit scorched it is that. All the fun items we do when we don’t have the real estate to offset it from the fire below it.
When you first turn the temp gauge and it is on “S”. That is smoke setting. It is where the P setting controls how much time is between each cycle of the motor. Newer digital control panels may not have this, I am not sure.
Do you know where I could find a replacement slider cover for this grill? Mine is rusting pretty bad and it seems Pit Boss don't stock a replacement slide :(
Are you talking about the grate that goes over the fire box that slides open and closed to expose flame? If so, mine is rusting quite a bit too (even staying covered) but it does still work and open/close ok. Let me look up the part and see if I can find it.
@@Svdreamchaser Yup, that's the one. I've searched up hill and down dale to no avail. ( I should add there are ones I've seen for the PS1 , but not the combo model :( )
@@Svdreamchaser Yeah, it's a bit disappointing. I typically don't open the slider cover anyway, so I might start wrapping it in foil to try make it last longer.
This is nothing containing about this video here have an issue with error codes I have a Erp error code I look it up it said something about improper shutdown Seema I get that code when I go from smoke mode to a temperature setting I seen some videos about some codes nobody's how to get rid of that issue or fix it for it won't happen again
ERP is an improper shutdown. It usually happens if the power was turned off by the electric cord without the cooling cycle completing or the switch was not in the off position when it was unplugged. Be sure to go through proper shutdown of turning the dial to off. Letting the burn and air circulation cycle finish (about 20 minutes) then unplugging the unit when cool. If the power down cycle doesn’t finish on its own or you see smoke from your pellet non you likely need to clean the fire pit. It usually means the ashes were too high and the “burn” carried into the auger and burned some pellets in there as well. Hope that helps as there can be several things that cause this but this is most common scenario.
amzn.to/41mtWcD I picked mine up at a local sign company but honestly I paid more for it than what you can get it on Amazon for. I recommend cutting it in strips (2 of them) so you can slide one over a bit to control how much air goes into what vent holes. Also I recommend changing techs magnetic strips every 5-10 cooks. It gets a little brittle being outside where I live after heating up a number of times. I found changing it out makes it easier and this item will last for many years when cut in strips. amzn.to/41mtWcD
It hasn’t for me, but over time it does get a little brittle so I replace the magnetic strips Alegre year. Remember I cook at least once a week so it is used often.
Thank you so much for that video, Gil. There was a ton of instruction there that I didn't know, being I just assembled my Pit Boss Pro and haven't even done the burn in, which I learned from your earlier video. Your assembly videos of the unit were especially helpful. Your trick of blocking the holes in the back of the smoker is a great idea, allowing smoke to migrate into the grill side of the unit. I can cold smoke salmon on the grill side while smoking a rack or two of babybacks! Purchased my Pit Boss at Lowe's too, same as yours but with the WIFI enhancements. I'm looking forward to your upcoming video of your upgrade of the control unit with WIFI. Im sure I'll learn a bunch from that too. Great video, I'm so appreciative of you for doing it and I'm looking forward to what you'll do next! I've been slowly but surely watching all of your videos and enjoy the content and your style! I know squat about sailboating but I really enjoy watching those too...the trips, the repairs, the campgrounds and your journeys...all great stuff, Gil! Keep the awesome videos coming, love 'em! Be well!
Thanks so much for the idea. We tried to “cold smoke” salmon but in our heat, we just grilled it. lol
LOL, yeah, kinda short window of time for you folks down there to do any cold smoking! Got the opposite problem up here near Crivitz WI. Thanks again for sharing that video and I'm certain that In time, I'll have plenty more issues that you can address, Gil! Happy boating, be well!
Huge pro tip on the vent holes..never would have thought about the magnetic strips! Thanks!
Simple bit effective :).
I have the pit boss 1100 triple combo. I absolutely love it! Thanks for some tips!
Awesome. I am hoping you tried to do a bit of smoked something for thanksgiving. :).
I just did a burn off on my PB 1100 Triple Combo and will smoke a pork shoulder starting early tomorrow morning (Memorial Day 2023) and do burgers on the gas grill side later in the day. Looking forward to using it. Thanks so much for your tricks and tips on smoke control. I plan to try smoking cheese on the gas side (not turned on) with maybe just a pellet tube burning on the smoker side to get maximum smoke without a lot of heat, cover the vent holes and open the smoke gate. Also love your dockside location. You ARE chasing your dreams. Cheers from Colorado!
Glad you enjoyed it John. Funny thing is I smoked a port but today and made it a bit different than I normally do. When I covered mine up, I added a bit of water, BBQ sauce and sone Jamaica Jerk sauce. It came out awesome and we all had pulled pork sandwiches for dinner. Sounds like nachos, tacos and a few other goodies this week. We have a few on pork butt or Boston butt on the channel as well including one on how to make your own rub.
Good video. Had the same unit for a year now and did not pay attention to the holes at the back of the pellet side. Thanks!
Glad you found it helpful.
Thank you from...Arizona
I am glad you found it useful. Safe and fun smoking over in Arizona!!
I didn't even know about the vent holes thanks
You are quite welcome.
I have the same grill. I just shove some aluminum foil in the holes in the back to hold in the smoke & heat
Yep. I was doing the same thing at first then started thinking of the magnetic sign.
Thank you, I just bought that grill and wondering how to control the smoke
Glad it was helpful.
After watching your videos I am thinking about buying a Pit Boss. I would to see how the it performs as a grill not the smoker side.
The grill works great too. It is a 3 burner gas grill. We use it as well for. Time to time but honestly we enjoy trying all the smoking recipes so I use the smoking side 5 times to 1 on the gas side. That said I like to do burgers, steaks and chicken on the gas grill side and then just before done I open the fire plate on the smoker side and put the meat right over the open wood fire to get some of that wood burned char on the outside of it. (Kind of like reverse searing). After having this a little over two years the only down side is the display on this first gen version is hard to see in the direct sunlight. That said I may replace the control panel in the coming months but I am not in a hurry as o can read it if I cup my hands around it to block out the direct sun.
I'm trying a pro series black triple combo pit boss that was left to me..I dont have instructions at all..I was wondering..Do I leave the lever on pellet side open or closed while smoking meat? Thanks
I always close the chamber valve between the left side pellet smoker and the right side gas grill (where the stack is) when I am smoking.
I found opening it didn’t lead to more smoke flavor. If you live in a cold climate you may be able to open it and smoke cheeses on the right side to keep the temp low on it. Sadly I live in southern florida and the sun hitting the outside of mine melts the cheese. Lol.
I just bought this smoker/grill and am learning a lot. Thank you for the video. Where should the vents in the smoker be set? The handle by the control panel opens and closes and I didn't know if that controlled the amount of smoke or is just for heat.
To make sure we have the same model, when you say vents in the smoker do you mean the grates/vent over the firebox (open you can see the flame, and closed you can’t). If that is the one your referring to, I cook with mine closed 95% of the time and only open it when I want to kiss my food a bit with direct fire.
If your referring to the vents in the top where I showed the magnetic sign strips closing them, I keep those 60-75% closed when smoking and I open the vent between the smoker side and grill side about an inch to let a little smoke out there too.
Let me know of that makes sense. If not, I can clarify
@@Svdreamchaser Yes, it's the vent over the firebox.
@@suekemp83 yes. For sure, I keep that closed almost always.
Hey Gil, this is off the topic of smoke control, but I have a question about your unit. Mine is a navigator, like yours sans the side burner and chimney, only nine months old. My display board is pretty much pooched. When the board on yours went, did you replace it yourself? TIA
Mine is having an issue with display brightness but still working so I have not needed to replace it yet. I do believe that I would be able to. When I took the unit apart it seemed pretty easy to do so.
@@Svdreamchaser Thanks Gil.
Pit boss should have a way to close those holes off. I have the same grill it needs major improvements. Just can’t get a good heavy smoke
They should but, that said, I think that $15 in magnetic sign material is one of the best investments I have made. I cut off some new strips every 6 months or so when the ones on the grill get brittle. I just keep the magnetic sign stuck to the side of my metal rolling toolbox in the garage so it stays flat and cut it with a razor when needed. Give that a try for sure.
What is the heat source for the smoker side on the left? Are the pellets electrically heated? How hot can the smoker side get without heat from the gas bottle?
The left side is heated by wood pellets. The wood pellets are entered into the fire pot from an auger. The higher the temperature, the less the increment of time is between feeds of pellets. It can easily get to over 400° in that smoker side of the grill without the gas on at all. And yes, the pellet stove is electric for the auger, motor the computer, as well as the small little heat source that first ignites the pellets. That eventually goes out and just the fire from the pellets is what heats the overall unit.
@@Svdreamchaser Thank you for the information...much appreciated.
How much pellet should be in the burner? I can’t seem to get my smoker smoking…
Once I turn it on there is just about 2-3 tablespoons or so of pellets falling over the heating element. Are you not able to get any fire or smoke or both?
I have a pit like yours , ever time I put a brisket or pork on the left side where the pellets are . The meat gets kind hard at the bottom. Can you please let me know what I'm doing wrong?
Facing the down side of so close to the fire spot. I often will put brisket on the top shelf and a cookie sheet style pan with a bit of water on the bottom rack. It helps even out the heat that rises from the firebox. Historically I like to cook fat cap up, but on this smoker I cook fat cap down so if something gets a bit scorched it is that. All the fun items we do when we don’t have the real estate to offset it from the fire below it.
Ok thank you , I will try that next time I smoke something
What is the “smoke setting” ? I don’t have it as a button or anything
When you first turn the temp gauge and it is on “S”. That is smoke setting. It is where the P setting controls how much time is between each cycle of the motor. Newer digital control panels may not have this, I am not sure.
vision with controller use a thin piece of glass and glue it in place Replace the plastic with glass. Heat would no longer be a problem.
That may work but o don’t know that I could cut and glue the glass in place very well given the shape of it with holes in it for the knobs.
Do you know where I could find a replacement slider cover for this grill? Mine is rusting pretty bad and it seems Pit Boss don't stock a replacement slide :(
Are you talking about the grate that goes over the fire box that slides open and closed to expose flame? If so, mine is rusting quite a bit too (even staying covered) but it does still work and open/close ok. Let me look up the part and see if I can find it.
@@Svdreamchaser Yup, that's the one. I've searched up hill and down dale to no avail. ( I should add there are ones I've seen for the PS1 , but not the combo model :( )
I will look and see if I can find a part number. How old is yours and is it the combo unit from Lowe’s?
Man, I am not finding it either. It may require a call to PitBoss. I see the ones for the 1100 but not the combo.
@@Svdreamchaser Yeah, it's a bit disappointing. I typically don't open the slider cover anyway, so I might start wrapping it in foil to try make it last longer.
This is nothing containing about this video here have an issue with error codes I have a Erp error code I look it up it said something about improper shutdown Seema I get that code when I go from smoke mode to a temperature setting I seen some videos about some codes nobody's how to get rid of that issue or fix it for it won't happen again
ERP is an improper shutdown. It usually happens if the power was turned off by the electric cord without the cooling cycle completing or the switch was not in the off position when it was unplugged. Be sure to go through proper shutdown of turning the dial to off. Letting the burn and air circulation cycle finish (about 20 minutes) then unplugging the unit when cool. If the power down cycle doesn’t finish on its own or you see smoke from your pellet non you likely need to clean the fire pit. It usually means the ashes were too high and the “burn” carried into the auger and burned some pellets in there as well. Hope that helps as there can be several things that cause this but this is most common scenario.
Someones got a link for the magnet strip he have
amzn.to/41mtWcD
I picked mine up at a local sign company but honestly I paid more for it than what you can get it on Amazon for. I recommend cutting it in strips (2 of them) so you can slide one over a bit to control how much air goes into what vent holes. Also I recommend changing techs magnetic strips every 5-10 cooks. It gets a little brittle being outside where I live after heating up a number of times. I found changing it out makes it easier and this item will last for many years when cut in strips. amzn.to/41mtWcD
@SVDreamChaser thanks a lot for your answer !!! I saw this product and was wondering if the adhesive side won't "melt" with the high heat ?
It hasn’t for me, but over time it does get a little brittle so I replace the magnetic strips Alegre year. Remember I cook at least once a week so it is used often.