What I Wish I Knew Switching To A Pellet Grill
Vložit
- čas přidán 17. 05. 2024
- As easy as gas grilling, but now the rich smokey flavor, but, the transition to a pellet grill does involve some differences from cooking with gas, don't worry, all of the changes are for the better. I've been grilling with this BBQ for around 7 years, it has been a trouble-free, tasty experience. The experience has been extremely positive for our whole family.
Affiliate Links
Pit Boss Pellet Grill - amzn.to/3yIqcpa
As an Amazon Associate, I earn from qualifying purchases.
Chapters
0:00 - Intro
1:11 - Pellet Hopper
1:20 - Burn Pot
1:39 - How To Light
2:36 - Ignition
2:56 - Grill and Cleaning
3:54 - Cooking from Frozen
5:37 - Trusting The Grill
7:18 - Post BBQ Burnoff
8:00 - How Many Pellets Are Used
9:08 - How to Cook Pizza
9:52 - Startup Without Covers Removed
11:15 - Top Shelf Veg Cooking
13:15 - How to Smoke and P Settings
14:30 - Overall Experience
15:30 - Biggest Change From Gas - Jak na to + styl
Everyone that stops in for a BBQ always asks me about the convenience and how this thing works vs a gas grill. Hopefully it helps someone else make the decision on what they should buy.
Thanks so much for posting this video. After 14 years with a gas grill, I'm in the market for a replacement. I watched way too many videos and talked to several people, but your video has helped me decide to go with a pellet grill. Great information and everything I can relate to. Thanks again!
I'm glad I could help, I know when I bought this one, it was a bit of a gamble for me, no one had answers to the questions I wanted answered. Thanks for taking the time to let me know, I appreciate it!
Thank you for your excellent review and all of you personal informative information that you shared with us. This was one of the reviews I have seen on youtube! Wishing you and your family all the best!
I'm glad you liked the review, it really was a hard decision because I just wanted to hear about someone using the pellet grill and their experience. I found very little of my questions answered so I thought I'd share. Thanks for the family well wishes. I wish your family the best as well kind sir. God bless!
I just got a Pit Boss Competition 1600. I AM IN LOVE WITH THIS THING!! Everything from meat to apple pie goes on this baby!
I'm loving mine, never tried pie on it, interesting idea.
Gave up on gas grills 20 years ago when the cons started outweighing the convenience. Have always had a Weber kettle around then 2 years ago bought a pit boss sportsman and absolutely love the thing. Not as good as the kettle and smoker but good enough 90% of the time and the convenience is worth the switch. Still use my Smokey mountain for brisket though because that thing is incredible on long cooks and the pit boss can be hit or miss on larger pieces of meat and it doubles as a kettle when I’m craving that charcoal flavor.
Thanks great useful information. I have been thinking about a change from gas and this helps so much.
That was my goal to help inform others that are trying to decide, and you're very welcome.
Great video ! Nice presentation & well thought out. Thanks for a job well done !!
I'm glad you liked, thanks for taking the time to leave a comment!
Awesome explanation, I'm new at this and you just solved all my questions !!!! Thank you !!
You're welcome!! I'm glad I could help.
Thank you for this great video! This is one of the best and most informative videos on pellet grills that I have seen. I just bought my Pit Boss and am planning on getting it set up for use soon. You answered a lot of questions clearly and in lay persons language.
I'm glad I could help. Thanks for taking the time to leave a comment! There's a brisket recipe on the channel that works great on this grill in you need something to get you started, either way enjoy your grill.
@@HouseDadLife thanks! I watched that one and will be trying it out in the next week or so.
Best honest pellet grill endorsment I have seen. Thanks
Appreciate it I do my very best to provide the information as unbiased as I can.
Thanks for posting. Very useful!
Your are welcome, thanks for taking the time to comment.
Great video! Thank you for this great “introductory” video 👍
You're welcome, thanks for taking the time to leave a comment.
Thank you, the standard user experience is exactly the pre-purchase review I was looking for.
I'm glad I could help!
Thanks great video I have a Pit Boss Pro 600 compact model it does everything I needed to do I can get a bag of pellets from Walmart on the cheap compared to a tank of propane which is close to $20 us now. So far I've made ribs chicken and cajun style shrimp on wood skewers came out phenomenal I'm glad I made the switch too pellet smoker!
You're welcome, glad you enjoyed the video. I'm even more happy you are enjoying the smoker. Ribs are the bomb on here as well.
Thanks for the awesome detailed review. Gonna get one.
Enjoy!
Great video. Super helpful. Thanks!
Glad you enjoyed!
Just got my first grill today. Can’t wait, nice video.
Enjoy using it, the first few weeks I was on a grilling bender.
My Pit Boss is on the way. Thanks for the great insight. I have a komado and a small propane Pit Boss. This will complete my collection. Great vid! Thanks
I'm glad I could help. I hope you enjoy it as much as I enjoy mine.
Best real life review I have seen! Thanks!
Your welcome, glad it was helpful.
My pellet grille has a 25 min shutdown cycle. It’s a little different than what you do. I used my pellet grill for the first time yesterday for some ribs and they turned out awesome, even for a rookie like me.
A shut down cycle would be a nice feature, I didn't know it existed, there has been a couple of times I've left mine on high for an hour, sucks through a good chunk of pellets.
Very helpful sir! Thank you!
You are most welcome, thanks for taking the time to leave me a comment!
Interesting. We have a pellet stove dealer up the road... I never knew or explored what they were or how they worked. And now I know. We have considered a propane grill, but this seems like a plausible replacement for my charcoal grill. Very informative, thus I SMASHED it. Have a lovely weekend, kind sir.
Thanks for the SMASH and the visit. A pellet dealer, very handy, at the time I bought mine almost no one carried them, now they seem to getting much more common place. If you do pick one up let me know how you like it!
I agree with everything you said. We'll done on the video. I've had my pellet grill for 6 months I'm not looking back either. My favorite I've cooked so far is smoked cheese burgers with a sear at the end, a reverse seared dry brined tomahawk ribye and a smoked meatloaf.
Both sounds absolutely delicious. My wife has a killer meatloaf recipe, I'm going to have to try this. I heard the reverse sear in another comment, maybe I need to look into that as well.
Idk if it was mentioned, but a smoke tube or two helps with more smoke flavor. Fill with pellets light it let burn 10-15 minutes blow out turn on its side and set somewhere out of the way
Grilla Grills Silverbac. Stainless steel parts inside and the door 12 gauge stainless steel. Evenly cooks throughout the entire inside. Other than a traditional offset it’s a very well manufactured pellet grill/smoker.
Excellent video, thanks a lot!
I'm glad I could help, thanks for taking the time to leave a comment!
Truely appreciate your work. I have the pitboss 1600 I love it. With the clean out, just a flip of a switch, I do it everytime , because it is 30 seconds. Good vIdeo. I have friends that have made bbq pits that need tendering every 45 min to 1 hour. I spent the money and can do a pork butt with, 8 hours main cook, with no extra work on my end (I sleep all night long)! Then check every hour in the morning until up to temp.
Thanks very much for the comment. I do try and put together videos that will help other people and be as unbiased as possible, it means a lot when people take the time to leave a comment. So doing a pork butt overnight. I've never thought of this and now I have to try an overnight smoke of some kind. Thanks for the tip!
@@HouseDadLife best way to cook port butt. Nice job once again.
Thanks for sharing. Those burgers sure looked good. 👍🏻
They were great, it's been a personal quest to try and make a better burger every year. So far 14 years in I've achieved my goal every year.
Thanks for this video!!!
You're welcome, thanks for taking the time to leave a comment!
Three years with my xl pitboss and doing great👌💯
Right on! What's the protein of choice?
Great video, thank you for putting this out there. I have been BBQing for 25 years (not sure what that is in metric, lol), but 3 years ago I converted to a pellet grill/smoker. Since, I have averaged a thousand hours a year on the PitBoss Platinum Lockhart, and have had many many warranty replacement issues. To me, this is a benefit, not a detriment. I can easily replace a part that costs me nothing but a phone call, and smoke on. I converted from an offset smoker, and never really was a gas griller. These pellet grills/smokers are the way forward. I have a pork butt on right now that has been on for 12 hours, and has just started to break the stall...so cheers!
Sorry to hear about the warranty problems on your Pit Boss. Mine has been rock solid, better knock on wood. I'll have to try a massive pork slab of some sort this year, and need to invest in an internal temperature probe to make sure I cook it properly. I can eyeball it fairly well, but I wouldn't consider myself a BBQ genius of any sort. Thanks for taking the time to leave your experience.
@@HouseDadLife - Brother...I wouldn't consider these warranty "problems". Pit Boss always comes through, and the reality is, I put WAY more hours on this pit than most backyard cooks would. Pit Boss has always honored their warranty, and been very understanding that I use my Pit boss more than most.
Internal probes are a must for finishing...regardless of the cook, run until the bark is set, wrap in pink paper, probe, and pull it out when it passes the toothpick test. Rest for longer than you think.
Keep smoking!
Fellow atheist BBQer here! My pulled pork from the Pit Boss ARE LEGENDARY!. But 12 hours before the stall? Have you tried wrapping the pork but? I use the heavy duty butcher paper for wrapping and have had excellent results. It also seems to save time as I wrap it 160, and it soon climbs to 203 in about 2 hours after that.
Next time you grill and heat up the metal, spray any type of cooking oil on the rust. Always season inside and out
That's a good idea, I'll keep it mind
Very good information and review
I'm glad you found the video useful, thanks for taking the time to leave a comment.
I'm getting a different brand, and a modern wifi connected pellet grill... this video has so much value. Thanks for making this. The home depot is bringing mine sometime this weekend. :) Now I'm even more confident that I'm going to love it.
I'm glad you found the video helpful, it's always nice to read comments like this. Enjoy your pellet grill, I'm about to fire mine up to have ribs for supper.
great video and info i have had a pit boss pro for about 4 years i had a treager before i sold it because it wasnt big enough i love this pit boss i have cooked a lot of meat on it always has a good smoke ring and just the right amount of smoke flavor i even baked a cake on it my neighbors are always asking me what am i cooking next thanks for sharing
Glad you liked the video, I have the same reaction with my neighbors, always curious what the smell is next door.
Got our Grilla Grills Silverbac about a year ago and absolutely love it. We have the AT version that makes moving it around a pleasure. If you're doing burgers, steaks and the like, consider Grill Grates for your specific pellet grill. The Grill Grates transform your pellet grill into something more like your traditional gas/charcoal grill. I absolutely love ribs on the smoker, and always put rub on at least 12 hours prior to smoking. Smoke on, friends, smoke on!
Glad you enjoy it!!
Silver back is the best. Great company.
Great review. I cook for one mostly and can say , on my gas grill , I do like just lighting one side. However , I was impressed with your grill.
I used to do the same, but the even temperatures and how little pellets this thing uses caused me up even forget about this until you just mentioned it.
I’ve had a Camp Chef and now a Green Mountain Grill for a combined 10 (ish) years. They’re great and have come a long way but they’re not a stick burner and you’ll get close but not like a pit. I use my old OK Joe, a GMG, a Pit Barrel Cooker, a PK grill and a Weber 315. All are great and do things differently. I use my pellet grill 80% of the time.
Great to hear, sounds like another win for the pellet grill. I'm sure each has its strong point, I know I was super apprehensive about the change and I never should have been, hoping other people enjoy it as much as we do.
Loving my Recteq 590!! Awesome grill
Right on!
I love my pit boss!. Recently bought a whole hog leg to do "pulled ham". because it was so big it took a solid 25 hours to fully smoke and bring up to 210* internal. but oh my gosh it it good!
25 hours, now that's commitment. Nice work, what temp did you end up cooking it at?
Really good for reverse searing a steak when you open up the for the flames to come through. I've got a navigator. Done pizzas, ribs, burgers, steaks, brisket, belly pork and focaccia. Really good grill/smoker.
Haven't tried the reverse sear, maybe that's something i need to check out.
Quick hack: you can use oak hardwood heating pellets in the grill, & it’s around $5 per 40 pound bag vs around $18 per 20 pound bag for grills pellets, & they are the exact same thing.
I have definitely thought about this. I wonder if they are free of chemicals or if they press in used would like melamine.
I have a Camp Chef I bought almost four years ago. No problems. One thing I did was order an insulation blanket for it. Helps with the heat retention in colder weather but also cuts pellet usage in warmer months.
That's a good tip, thanks for sharing!
Excellent and informative video. My son and I are just starting with one of the small Traegers we found on sale. I’m curious about the meat smoking abilities. I had years of great results with one of those round charcoal Brinkman smokers with the water pan but it looks like the pellet grill is far simpler with better temp control. Can’t wait to smoke some fresh trout.
I'm glad you enjoyed the video. Smoked trout does sound delicious, let me know how it turns out.
I got rid of my gas grill over 6 years ago. I purchased a Weber charcoal grill and have never looked back. This past year I picked up a pellet grill. I have cooked pork butts, ribs, and a brisket that just was wonderful. I got the Traeger , but the Pitt Boss is similar. I have cooked some burgers, but I haven’t quite mastered that yet.
Sounds to me like you are not missing your gas grill either.
Thanks for taking the time to share your experience.
thanks, I learned a lot.
Glad I could help!
This is a great video for pit boss pellet grills. I’ve had mine for about five years and have a few things to add.
First, I almost exclusively run on the smoke setting and the P settings are key.
I do have a hotter (left) and cooler (right) side on my pit boss.
I have never gone through your startup procedure when going for higher temps. I’m not sure what this accomplishes.
One BIG NOTE. When changing between temp settings, expect a potentially massive temp spike. To my understanding, this is a known issue with the pit boss. I have seen my unit spike to almost 400 when switching temp from 225 to 250.
Pit boss pellets are pretty excellent quality and the competition blend rules.
Lastly, clean your temp probe that is part of the unit. Carbon buildup can make your smoker act up a bit.
Thanks for a great video.
Glad you enjoyed the video, thanks for sharing your feedback and user experience!
I only started to use the p setting last year and wish I would have done so sooner!
Smoke on!
Great video. Need to try pizza. I did add a thermal blanket to mine.
Glad you enjoyed, pizza or cheesy bread.... sooooo good!
Love the video I have camp chef cleaning is alot faster it has 2 shoots one for hoper and one for ash tray. Also best spot I found to buy pellet is costco the big bag of competition trigger goes for 20-25$ canadian a few times a year
I'm still going off my competition blend I picked up south of the border at Menards, on sale 10 bucks a bag... filled my trunk!
Appreciate it
👍😎😋👊
You're welcome!
Awesome video bud
Thanks! I'm glad you enjoyed.
Bought my grill a month ago. This the same experience for me! Never thought about pizza or bread cooking but I will now. Should have bought one as soon as they were available. Thanks for the video great job, not a lot of fluff, FULL of info.
I'm glad you enjoyed the video, enjoy the grill. Pizza is sooooo good on the stone cooked in here.
I bought my Pit Boss specifically for smoking meat, I've used a Weber kettle grill for decades, but watching this video, I'm ready to take the plunge and use the smoker as a grill. Great video!
I'm glad I could help, it's still going strong and I haven't looked back. Thanks for leaving a comment!
So did you do the burgers in grill mode, or smoke mode? Mine has both. Just got it and am learning.
Just grill them at 350 has got me great burgers.
@@HouseDadLife Thx. I’ll give it a try. Thus far the best tasting burgers have come off my flattop griddle. Can’t wait to try smoked burgers.
thanks for the video. if I jut wanna heat up the wok to do some stir fry. do I have to put the pellets in ? how the power consumption like your electric bill.
The ignition is automatic, it will control pellets for you. Power consumption is very low after initial startup where it heats up an element to get the fire pot going. After that electricity is just used to run the fan and pellet auger.
Yes, you do have to have pellets in it at all times. Pellets are the fuel source. You will have no heat otherwise
If you want to dive into NY or Neapolitan style, there's a pretty decent chance that the green mountain grills pizza oven attachment can be easily adapted to your pit boss. It sits directly on top of the firepot. This is for thin crust pizzas that are done in just a few minutes -- no reason to bother with the frozen pizzas.
Thanks for the tip, I'm a huge fan of thin crust though, but this most certainly will help others.
@@HouseDadLife i bought my 2nd hand green mountain daniel boone pellet grill because it plus the $140 pizza oven attachment was cheaper than a good propane pizza oven like a roccbox.
I liked both so much that i found a heavily used camp chef pellet grill for $50 and all i had to do to install the pizza oven attachment was get a length of angle steel from the habitat store for a dollar and cut it to length to fit and hold up the rear tabs
Now that's a very good mod idea. Hmm, you got me thinking.....
The thing with pellet grills is keep the fire pot clean of ashes or it will choke the feed auger but it can be fixed .
I prefer the PIT BOSS PRO SERIES II 4-SERIES WOOD PELLET VERTICAL SMOKER over the barrel for the ability to low temperature slow cold smoke. I’ve had mine for about a year and half and love the wireless feature. It will wake me with a alarm if it runs low on pellets or has a drop in temperature during a long cook. I can also check the temperature of the meat and adjust the temperature without having to go outside and check it. Makes smoking large amounts of meat a breeze. I do clean my pot after every cook but on the unit I have it’s just a thumb screw and the whole pot slides out to easily dump the ash. Now that I am getting older the traditional staying up all night stoking a wood burning smoker is no fun but this unit makes it so simple even someone with no experience smoking can have great success. One trick though, never latch the door closed on this unit until after you get clean smoke or it can become very dangerous and some have actually exploded.
I've been curious about the vertical smoker, sounds like you really enjoy yours. Maybe if my barrel ever gives out that's what I'll try next. There are a bunch of new features that have been added since I picked up this unit that I would love to use. Either way, I've already come a long way from the way we smoked sausage in a wood shack using a metal 5 gallon pail with a steel lid. Many years ago.
Thanks for taking the time to leave a comment with some great tips.
Great video, nice to have the “regular guy” review. I have a top of the line Weber grill which I love, rotisserie etc.. but it only lightly smokes for short times, for instance a rotisserie chicken is great with a touch of smoke. I use my propane vertical smoker for ribs, brisket, pig legs but nervous to leave it overnight. So would you be comfortable to let this run overnight and go to sleep?
Yeah I would have no issue with that, can't remember if I have or not for brisket. If I bought a new one I'd probably watch it a few times before I let it go overnight.
Awesome presentation and informative as hell. (Sorry for the swearing) but you just answered all of my questions and have now given me the courage to go out and buy one. Oh yeah, know of anyone that might want to buy my Weber genesis?
I'm glad I could help. I remember how much of a leap of faith buying that bbq felt like for me. It's still going strong and I'm still not looking back.
I like the simplicity of this smoker. What model# is it? thanks!! Enjoyed the video
Unfortunately they don't make the exact one I have it looks similar to the 700T1. Hope had helps.
In 40 years in the fire service I went to many fires on decks from grills. Not one was a pellet grill. I'd get a pad for the stains though.
Now there's a statement from someone who knows. I must say though, the pit boss has caught all my grease. Any deck stains I've had have been from me playing fumble the burger.
Do you ever prime the burn pot with a handful of pellets? I’ve seen that in other videos. Not sure if it is a good practice though.
I've never done it. Just keep in mind if you run the hopper completely empty or on initial use, it will take longer to light. You might have to turn the smoker off and back to smoke to get it lit.
Here's an easy cleanup. The copper teflon sheets you can put on the grill to cook food on on the grill to keep from burning your grill food. I put them all over my drip pan under the food . When the food drips it drips on the copper Teflon and not directly on the drip pan and builds up. I just take off the copper teflon sheets and clean them off and put them back on. Saves the drip pan. Also my pellet grill does not make enough smoke from me so I have a old house pot and put hickory wood in it and get it burning good then I cover it with thick aluminum foil tight then I pole several holes in it and put it in the grill and it helps smoke the meat.
Sounds like a good setup, as long as you find something that works well for you. Enjoy the bbq weather!
I absolutely love my pit boss pellet grill but I find it takes longer to cook so I kept my bbq and use that when I want a faster cook
I really haven't noticed a speed difference... hmmm.....
The key component that was missed is adjusting the cap on the stack. If cooking a low temp I keep it lower and open more for higher temps, it's something you just have to try. I have it down to a number of turns up or down.
My only complaint on this smoker is its not a real even heat for smoking because the center gets so much hotter. So if you're doing a long cook like brisket you need to be turning it which you now open it up to much. The Traeger has a heat shield over the burn pot itself and you can buy them but I made one. I wish I had bought their large stand up for the smoker part.
Now there's something I haven't heard about yet playing with the exhaust as a damper. I'll have to play around with this and see what I get. Someone else commented here about a heat shield they made for a couple of bucks and apparently there is an aftermarket version as well. More things to try. Thanks for taking the time to leave a comment.
I've got the cheapest pit boss grill they make. Bought it last year and it has a heat shield that's vented over the pot if you want to do an open flame cook you have to slide the shield to the open position which sounds just like the traeger you're talking abiut Except my pit boss was only 289$. I've checked out the traegers and they're essentially the same thing. The higher end pit bosses that are still cheaper than the least expensive traeger are actually built with thicker steel as well. 14 gauge vs traegers 16 gauge which is kinda funny
Good tip, thanks for taking the time to comment! Still learning this bbq, and still love it.
I have a Masterbuilt Electric smoker, I had it a year and pieces started breaking off, It smoked very well the first year and 2 yrs later its Junk, But I love smoking meat its amazing, Thank you for this vide , I will buy this one Thanks to this video :)
That sucks to hear you got a bad one, I've had great success with this unit, it's still going as of today, about 6 months away from 9 years, and no part fails. You're most welcome for the video, thanks for taking the time to leave a comment!
Wow, yeah I hadn't even considered a pellet grill before and I was honestly expecting this to be a video telling us why we shouldn't buy one.... but having grill/smoker/pizza oven combo sounds pretty darn cool! We're building out a new backyard kitchen this year and I think we're going to replace our propane grill with pellet!
I was so reluctant when I got mine, at the time no one had one that I knew of and they were very new. I'll never go back to propane or gas, it's changed everything about how I bbq for the better. It's opened up new options for things I didn't think I could do at home, like pepperoni sticks and it seems to take very little research on something new to get something that's delicious.... brisket. I hope you enjoy your pellet grill as much as I enjoy mine.
My timberline xl is my prize possession, I love it. Best chicken and salmon I've ever made
Glad to hear you have found a setup that works for you. Thanks for taking the time to leave a comment.
I do pizza all the time on my gas grill! It’s awesome! 700 degrees with the two side burners , middle burner not lit and it awesome!
Nice work. You're a better gas chef than me.
got a traeger pro 22 four years
ago. Used it probably 30-40 times. Only had 1 flame out where I had to shut it down and restart it, and that was because I didn’t clean it before that cook. Just sold it and got a new pro 575 with the wifire. But I ALWAYS vacuum the entire thing out before a cook. The people that have issues with these things don’t clean them
I've only had it flame out when using the smoke setting in really cold temperatures because it works on a timer to auger in pellets, not specifically trying to hold a temperature. If I set a temp, I don't know if I've ever had a flameout, and I only clean it 2 maybe 3 times a year. Glad to see the traegar is doing the trick for you, enjoy the BBQ season!
I bought the Camp Chef brand Pellet Grill in a 24" about 6 years ago. About a month ago I found I couldn't get the Grill above 250 degrees. I flailed w/ completely cleaning the Hopper & Auger that had Pit Boss Competition Blend (which had gone pretty crumbly due to Humidity) and replaced it w/ a good Oak/Pecan Hardwood blend. I keep the ash buildup around the Burn Pot pretty clean, as well as the Burn Pot itself, so that wasn't the problem. Anyways, the New Hardwood Pellets didn't work.
So, finally I got smart and stuck an Inspection Mirror and flashlight down into the Burn Pot and there it was, the Pot had rusted out around the Auger Tube cutout. Fortunately Camp Chef still sells the Burn Pot and it's Stainless Steel now, which the original was not. Also, there are Aftermarket suppliers for these Pellet Grills with decent quality replacement parts at lower prices than OEM parts. My SmokePro SE Burn Pot was $20 bucks + shipping for OEM from Camp Chef, so I went w/ that.
Anyways, it's supposed to hit 50 degrees out tomorrow, so I'll swap parts then. I went thru sever CZcams Vids on swapping out the Burn Pot and/or the Igniter so it looks like 4 screws and an electrical connector to play with and maybe some Zip Tie rework.
I knew when I'd purchased my Pellet Grill I'd be giving up the ability to Sear a Steak. These Pellet Grills are Gr8 for Low & High Temp smoking, baking, making Pizzas and reheating foods but they're No good at actual Grilling if you want that Maillard reaction Flavor. So, I bought the Sear Box attachment that works just Awesome as it gets up to 1500 degrees and Sears w/o further cooking. you can also turn it down and do Burgers, Sausage or Dogs.
I throw a couple of Tablespoons of Corn Grits over the Pizza Stone just before setting my Pizza on it. It prevents Sticking, aids in cleanup and the ones that stick to the undercarriage of the Pizza don't change a thing. Happy Grillin ! !
I'll have to remember the corn grits on the pizza stone, thanks for sharing your experience!. Happy grilling and good luck with your grill going forward.
@@HouseDadLife Thx ! Well, I installed the New Camp Chef OEM Burn Pot today and it went Very Wrong. There were 3 serious problems with this Factory Replacement part. First the Igniter holder adaptor on the side of the Burn Pot had Huge Burr's inside that never got cleaned up after it was welded to the Pot. I tried several times to get the old Igniter into this "pipe" adaptor that's welded onto the side of the Burn Pot before noticing the hole was full of Machining Burrs. They were so big they damaged the very tip of the Igniter and it no longer works now. The second problem was that the cutout for the Auger Pipe was cut about 1/8th inch too low. This caused the Burn Pot upper flange to "sit high" and not seat properly against the square Air Box tube that the Burn Pot mounts to. The Flange sat high off the box almost a 1/4 inch on the left side (Auger Tube side) only. I tightened the screws anyways and caused the Auger Tube downward about 1/8th of an inch at its opening end.
The Third issue was the Pot was slightly taller and it caused toe Cleanout trap door to bind up so badly, it couldn't be moved once the Burn Pot was screwed down. So now I've got to remove it and send it back to Camp Chef. I think I'm going to try an aftermarket brand and buy a New Igniter as well.
I worked as a Custom Fabricator for 15 yrs for a Seafood Processor in Alaska. All the material was "Food Grade" Metals & Plastics and I've TIG welded miles of Stainless before. This welding on this Burn Pot was amateur at best. I can't recommend Camp Chef after this.
The Original Burn Pot was almost 6 yrs old but was Rusted out Badly by the time I got to inspect it fully. Also, the Air Box walls were getting pretty rusted and filled w/ flaked rust debris all down the length of the bottom of the Air box Tube, Not Good.
This Pellet Grill might last another 3 or 4 yrs if I'm lucky. The Recteq Brand has appealed to me since and I might go w/ them after this one gives up.
Thx for the Reply, Happy Grillz !
What was the thickness of the grill, it looked beefy and I have to add a well cared for grill. Your absolutely correct about departing from gas, no flare ups, consistent temps, hot spots disappear, cleanup is easier, and the list only continues to grow. Now although I don't own one, it's easy to see the difference between the the two. Kamado's, offsets, barrel cookers, Santa Maria grill and a Weber Summit are enough for me........owning a pellet grill at this point seems a bit boring and I'm skeptical of flavor profiles. Presentation and the ability to have fun cooking "Oh natural" is high on the list today. Tomorrow is another day, who knows it could be an option, good video, well presented and always interesting because it's BBQ. Enjoy
It comes with a solid grill which I really enjoy. At some point I might end up with a charcoal grill, because, well I also enjoy bbq in all its forms. I do have a fire pit in the yard, maybe I need to get a grill for that, or make my own pit. I recently returned from Texas which sets bbq to a whole other level. Not a hobby I'll master from what I saw there. Thanks for taking the time to leave a comment!
Great, informative video! May have just sealed the deal for me! Does the "smoke flavor" leech into everything that you make on there? (IE garlick bread, pizza, vegetables etc...) or is it basically the same as a propane grill untill you set it to "smoke" for your long cooks. I was afraid that everything would have a smoke flavor even when you don't really need it.
You're going to get some smoke flavor because it is essentially a wood fired oven. On the smoke setting on mine yeah it gives you more smoke but it only puts the temp up to 180⁰. When you want to bake things at higher temp and want a lighter hardly noticable smoke flavor you would use a fruit wood.
@@masterofnonetv8361 That's awesome information! Than you much!!
The master is right as far as I've found.
The pellets and the quality of them will certainly play a part as well as what you are cooking. At least with my pellet grill, I can cover the cast iron deflector with wet or drip wood chips or chunks to add smoke. Or you can use a smoketube as well.
I used to add wood chips in a steel box to add smoke, still have it and chips but haven't felt the need to use it, maybe if I smoke some more pepperoni sticks...
Looks good. One thing is add the cheese and turn the grill down to 220 to smoke and melt the cheese for a few minutes.
Oooh that sounds like a good point, thanks for sharing!
I've had a Pit Boss going on 2 years now and could never get enough smoke flavor for BBQ. I watched alot of videos and even bought smoke tubes, and they disapoint. I've known about the P setting but never a good explanation on how it's really supposed to work, until now. I will try it, Thanks!
You're not alone, I had the BBQ for years before I figured mine out. Good Luck!
Try mixing in some wood chips in your smoke tube
@@froglaps40 Thanks I will try that.
I rolled my pitboss to the curb. It’s a convenient way to set it and forget it, but it delivered inferior flavor no matter what brand of pellets I put in it. There simply is no substitute for burning wood. It’s more hassle but the flavor is just better.
Yeah you sometimes have to switch baits to catch fish. Pellet smoking is a learning curve...just like fishing.
@@redneckatheist4136 I liked the convenience of pellets at times, but I LOVE to tend the fire in a nice day.
On a nice day when I'm not doing other projects I could see that.
@@fishingthe262 In my younger years, I loved managing a fire. Now I like to set the pellet smoker off, grab the kayaks, and head out to figure out which lures I'm losing today! Come home empty handed...but there's meat ready soon!
If you're used to real wood and a fire, pellet grills are just not the same. That said, throw a few smoke tubes (I sometimes run two at once), and you get some decent smoke flavor and you can't beat the convenience. For something like a 4-5 hour cook, maintaining a fire is doable and can be enjoyable- but for those longer cooks like brisket or pork butt, my pellet grill is staying just where it is.
The only thing I like having a gas frill for was when I am cooking a reverse sear steak for dinner, getting that gas grill screaming hot and putting the steaks straight from my Traeger onto the gas grill for that final sear instead of waiting for my Traeger to get up to max temp, however, it was a really cheap gas grill and when we moved to the new house I completely got rid of it and probably won't replace it!
I've got a friend that uses his gas grill for the same thing, and I do believe he too has just stopped using it altogether.
I started out 30+ years ago with a Weber gas and moved to the Big Green Egg XL, which I still love but get frustrated with the temp control. Last year I bought a Blackstone and use it quite a bit but I wanted something that I could use for low and slow or a quick grill. I picked up a Recteq Bullseye Deluxe and love it. The Wi-Fi is amazing and the temp control is spot on. Can’t wait to try a steak and a pizza at 700+ degrees.
My Austin xl runs 260-280 on P-zero. Perfect for ribs!!!!
The temperature around here moves around so much I go anywhere from p0 to p4. Ribs on the smoker is the bomb, enjoy!!
Getting a pellet grill soon but im still deciding whether i want the pit boss 1150 pro or the 1250 competition
I personally don't miss propane at all of that helps, I'm sure either model would be nice. Good luck with whichever you choose.
Had no idea you could use it to do burgers like a regular bbq. Thanks
I use it instead of a regular BBQ for everything. Thanks for taking the time to comment, glad it helped you out.
Thank you sir. This is the most informative pellet grill video I'm seen. You actually used the grill while describing and explaining the process and results. Most of the other videos are like a lecture with no or little actual usage. The only thing I might add, is that since I live in Houston, TX with extremely high humidity, I'll probably net to remove the unused pellets between usage, otherwise they will swell and possibly mold. Thanks again.
Thanks for taking the time to leave a comment, and you are most welcome for the video. Removing pellets from the hopper is probably my only beef with this unit. The new ones have a drop shute to let them out, mine does not, I actually have to remove screws if I want to take the pellets out.
I've owned both, and now back to Gas. I love searing steaks but now I'd like to have both as I couldn't live with just one.
To each his own I guess, I seen the combos and wondered why they made them, I've switched and won't look back. Happy grilling.
I'm picking up a vertical smoker from Lowes when it goes on sale. Pitboss Series 4 Professional. It's $499 waiting for it to hit between 4-450.
Check back in and let me know how it works for you when you pick it up.
Love my Traeger pellet smoker
A friend of mine has a Traeger and really likes his as well.
I have had a Pit Boss KC Combo now for about four months. I absolutely love it. I thought I would use the gas grill side more for times where I wanted something done quicker but I have only used it once and that was to put a big pot of water on to boil some corn on the cob. So easy even I can do it...and I am the master at burning the meats on a gas grill. LOL! --Brent
That's the biggest change going to a pellet grill for me. It's so easy to cook things properly. Or maybe I just need to have less on the go. Either way I'm happy it's working for you as well. Thanks for taking the time to comment!
Next time you cook corn on the cob try grilling it on the smoker. We do it all the time and will never boil corn again! We like it a little charred.
Ooh that sounds delicious.
Camp Chef has a trap door in the fire pot, there’s a handle at the end of the pit. You pull the handle, the trap door opens and the ashes fall into a detachable cup on the bottom. Close the trap door and select your temp. You don’t have to take your grill apart to empty a 1/4 cup of ashes. Inherited a Treager, you have to take apart everytime to vacuum ashes out. It sets and isn’t used.
Features, products get so much better with time. Not having to vacuum it out would be nice. For the reliability though I'm willing to do it. I've never had a bbq work so well for so long. When it does finally go, it'll be a good jump getting the latest.
@@HouseDadLife 💯% agree love my pit boss this is my seconde one totally went with pit boss again cause no problems with my older one I just upgraded for more cooking room
My only question is we like certain foods slightly charred (pizza and some steaks) and these burgers look like they have grill marks from the hot grill but no charring?
If you want more charring just open up the slider in the middle. I get a nice char on pizza just using the stone leaving the middle slider closed.
I have the same model and mine just started popping the GFI. I believe the electronics got wet. I have owned it 7+ years. Moving over to a PB Laredo 1000
I'm waiting for something in mine to break, it does stay covered, but winter here is nasty. Hot cold, moisture dry. I'm surprised it's still going honestly.
@@HouseDadLife I just got my first pellet grill - went super cheap via Amazon - $249 after all discounts! Foldable legs, etc. First smoke turned out GREAT!!! -What sold me? Every major component is "standardized" and can be easily replaced (or even upgraded!). PID Controller ($60), Burn pot ($20), Auger motor/Fan ($20). Reading many reviews ...even some major brands like GMG (Green Mountain) report POOR customer service / warranty claims. So once I realized I could replace major components myself in MINUTES, I decided to go with the most affordable to reduce my risk. LOVE IT. Thanks for your summary intro. One tip... line the drip pan with aluminum foil for easy cleanup.
@@bond007xxx Thanks for the tip, and great idea on a discount pellet grill. I'll have to look into this.
How do you get charred veggies with pellet grill
Open up the open flame slider I would imagine.
I LOVE THE PIT Boss !! I used mine so much I wore it out; then decided to go offset charcoal and wood and Never LOOKED back-- Yes I will get another PIT BOSS why you ask?? because if you want GREAT BBQ and do not have the time to baby sit it Pit Boos is the way to go Example Baby back ribs take 5-6 hours set it forget it.
I'm curious about the offset, I've heard a few people really like them, maybe I'm just too lazy to baby the fire.
@@HouseDadLife The offset are great// !! Thats where the flavor is at but you have to watch the heat.
Get a Bradley smoker.
Simply the best a easiest to operate and clean up is a breeze.
Have you ever had any issues of hot ashes escaping the pellet pot. That has always been a concern being on a wood deck. I see your on a wood deck.
I've never had an issue at all. There isn't a single ash burn on the deck. And I frequently do ribs anywhere from 8 to 11 hours. A friend of mine has the same bbq and he smokes meat at night without issue.
@@HouseDadLife Thanks for your expertise ........
is that true about the smoke, i live in an appartement and it would be on my balcony, there's no balcony directly above mine. So if doesn't smoke any more than my weber I'm in
On ignition they smoke a ton, after that no more than a regular bbq.
@@HouseDadLife That's really good to know, thank you sir!
I don't know how long comments are read after posting but I will feel better posting even if 1 person sees it. The direct flame feature is one of the best options that grill has over so many other pellet smokers. You are really missing out by not using this awsome feature. When you open it you get access to an open wood flame, the next time you do burgers, b4 you add sauce, smoke them at a lower temp and then when about 120° IT pull them off and tent with foil. Open the flame shield, crank the grill to high and when the fire in the burn pot is roaring put the burgers back on over the flame and let the flames kiss them and give them a nice chrispy char. You can also buy a cast iron flat griddle that you can put over the direct flame that opens up so many more options. It is idea for reverse seared steaks since the temperature directly over the opened flame shield can be 650%° +. Great review but man you need to learn all of the cool things you can do opening up the flame shield.
I'm by no means an expert, thanks for taking the time add some tips for other users, and for me!!
Cheers!
Traded my Pit Boss pro series for a Weber Performer Deluxe Charcoal grill and Amazing bbq everytime! Cannot stand the pellet grill flavor and feel charcoal is by far the Best!
Might be the pellets you've used. I've recently learned many pellet manufacturers add ingredients to their pellets. As I write this pit boss does not. Charcoal is good too definitely agree with you there.
I have a dynamic gas grill.boaght a pellet smoker .a cruisinart oak. Absolutely love it. Wifi Bluetooth. It's big.prob.never go back to gas. Other then too seare the meat
I've heard the new ones have Bluetooth, I can't even imagine how nice that must be. Maybe my next model will have it, but this one is far from giving up.
@@HouseDadLife not the most expensive but it great. I did alot of research.this was the only one I found under 500 dollars with blue tooth.
I just use mine as a smoker. So brisket, ribs, pulled pork.
Thats what these grills are great for. Fill the hopper and set a timer.
Set it and forget it is where this thing really shines!
I just bought a new pellet smoker and I have a lot of smoke going out to top left hand side of the lid, I don't taste much smoke flavor so I bought a smoke tube and just put it on the left side of the grill and still not getting much smoke flavor, I like the convince of the pellet smoker, just don't get the smoke flavor,any suggestions would be appreciated.
If you want a really smokey rich flavor, use the smoke setting on your bbq. This will cook at 180 to 225 and take a lot longer but it really adds a bunch of smoke flavor. What brand is your bbq? I've never had to try to get anything to turn out on the pit boss I have.
@@HouseDadLife I've got a Cabela's pellet smoker and I put it on smoke which is 180 degrees and cooked a pork butt for seven hours before it got the meat to 170 and I had a smoke tube filled with pecan pellets,it took 12 hours.
@@gregsmith3623 I've never tried pecan, competition blend pellets are my go to. Maybe pecan has a very mild subtle flavor. I'll use applewood for pork sometimes but competition is my go to.
There isn't much you can do besides a smoke tube and/or putting chucks of wood on the deflector plate. Some Pellets aren't designed the best either, but Stick Burners and Charcoal cant really be replicated on a pellet.. I own all three types, btw...
@@LRandleIcon I'm going to try the wood chips in the smoker tube, I've got a charcoal smoker and it puts out more smoke flavor but I cut a hickory limb off a tree and throw it on the charcoal.
I seen a guy mix wood chips in with pellets and it worked
Often wondered if you had small enough wood chips if that would work.