Pit Boss 1600 - 1 Year Review
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- čas přidán 24. 07. 2024
- 1 year review having the Pit Boss 1600. I also provide tricks and tips with the low temperatures and temperature fluctuations with the 1600. These have been the fix for low temps and fluctuations for me and it may work for you as well.
Air Gap Mod - smokeslikeaboss.com/products/...
0:00 - Intro
0:52 - Tips and Mods 1
3:28 - Tips and Mods 2
5:12 - Faster Startup
6:07 - Real Estate
7:39 - Different Than 1150
8:45 - Pros
10:00 - Reason It Beats 1150 By A Mile
10:54 - Pros Continuation
11:40 - Recommend?
11:53 - PB850 vs 1150 vs 1600
14:07 - 1150 vs 1600
14:33 - Pit Boss Customer Service
Dang. I've had my 1600 pro for a couple years. I've never had a problem/ issue with any of my smokes where I'd think there was a problem to address. Luv it
Another great video Brother and my Pitboss 1150 did the same thing. They sent me a Pit Boss Copperhead 5 Series Vertical Pellet Smoker.
Fantastic news to hear my man!
Great video had the same problem with my 1600 elite one side ran to hot one side ran low tried everything couldn’t deal with sold it pitboss has to take care of that cause the grill was pretty well made
I have the 1150 plus so I’ll remove the plate and see if my temperatures are better and correct across the cooking area
Thanks for the tips and advice
Peace and blessings to you and your family
Likewise my man!
THANK YOU FOR THIS!I got the pitboss navigator 850, super happy with it, but wanted more cooking space. Wanted this 1600 but.... I smoke mostly Pork Shoulder and Lamb Shoulderm or other big pieces of meat. Dont seems like this 1600 would fit my need. And it cost 2500$ in Norway.... My 850 navigator costed 1300$, they rip us off in Norway haha. I will look for an vertical smoker. Again ty for this video, will check your other videos, keep up the good work
I have the classic 700 and it’s done great but the hot spot on it is pretty significant though. When k do a brisket on it that’s all I can do and anything else will have to wait or go on the grill. This definitely made my section on getting the 1600. We do host get togethers from time to time so that large space will come in handy. Probably going to sell my grill to help with getting this tank. Thanks for the tips.
I had the 1150 and side to side it had a difference of about 75*. Pretty large but it doesn't have to be a bad thing but rather use it to your advantage. I would put chicken on that side while I would put brisket on the left or point the brisket with the point to the right side.
Great video as usual, I’m not big on pellet but also looking at the Lonestar Pellet but have not decided to buy a pellet yet. I have a 1950 pellet fridge I made but it’s a pain to clean.
I do a bit of everything. I'm a pretty busy guy with my small business I have involving race car events so sometimes it's nice to turn it on and let it do its thing. I do have a kamado joe with a fireboard drive 2 that is starting to really take the place of a pellet smoker, only problem is very little real estate.
@@ElSenorBbq me too, I have a pellet fridge a really cheap not very good stick burner and a UDS and a Kamado Joe with a BBQ Guru a Weber gas grill I love for convenience and a Weber kettle Thinking about keeping the Joe getting a Stumps Gravity fed and clearing off my deck. Wife says it looks like a bbq shop with all my grills and smokers. One thing I’m definitely going to do is get into sausage and buy the Meat grinder. I also bought a sous vide after your video I was on the fence with that too until watch you use it as a way to hold brisket. I too have a side gig vending food at events and work as a lineman. I’m definitely going to retire after this year 40 years as a lineman and just mess with the food part for a side hustle.
Oh yeah definitely. Congrats on the retirement! We just finished up our new outdoor kitchen which is why the 1600 is back to it's original spot. If you follow us on facebook or Instagram, a sneak peak is in there already! Can't forget about the OGs like Stump and his gravity fed smoker!
Who is the guy or link that sells the internal temperature plate to help with consistency in temperature reading?
Thanks for the tip on the 1600 pro. Do you use the foil all the time or only during lower temp cooks? Also do you keep the rain cap open all the way? Appreciate all your videos!
I just leave it there, it doesn't bother me one bit.
Good job bro
Thank you so much 😀
Nice video! Im looking for a new smoker, Im between the rt1250, New smokefire, camp chef ww pro. Can you make a video showing how much does the rt1259 smokes? Like smoke production at different temps. If possible. Thanks
I sure can! You can see some of it a bit on my Pit Boss vs Recteq video but I don't think it went too in depth. Hit that subscribe button if you haven't already and I can certainly do that for you! Especially now that I put the 1250 in our new outdoor kitchen we just built so stick around for that. Spoiler alert - The stainless steel is a must on any outdoor kitchen.
@@ElSenorBbq I have been watching your videos for some time now. Thanks! I sold most of my grills and I want to have 1 or max 2. But I want to do a good purchase.
Honestly, I love both smokers but if I had to choose only one, that decision would be very hard. On one hand, the 1600 gives direct sear action. I've done searing on the 1250 but it doesn't give you the same direct flame flavor. I do have a kamado joe for direct searing so it's not a make or break deal for me. For smoking only, idk man. Out of your options, I can't say if the campchef has as good of a controller as the recteq. The Recteq is 100% steady as can be.
I can't seem to find any documentation on the "Smoke Mode" in the 1600 Pro series. Everything I read says that "S" is for the "Recipe setting" Can you review this please
That only happens when you are in the recipe function. Simply leaving it in S without the recipe function will be the smoke mode at 180* but it fluctuates from 160-180. Sometimes 145 depending on the outside temp
Thanks for the clarification!!
Why is the plate over the fire so dirty? Is it hard to clean? (I’m thinking of getting a pit boss)
It'll get like that because of the grease that drips down and then it slides downward as it's angled that way so the grease can collect in a bucket. The fire pot doesn't have a heat shield because it would prevent having the direct sear from applying so any grease in the center will burn and cake a bit. Normally it's a non issue but every 3rd cook or so it'll start to stiffen the sear plate such as in this video. No worries, a good scraper and it's good to go!
I have only cooked once on my 1600 and could never get the temp up very high. Thanks for the diffuser tip. You mentioned a plate to fill the gap instead of your fancy aluminum foil 😂. Can you send me a link to get that plate you spoke of? Thanks
Just added it in there on the description! Sorry about that!
I have the 1150 and have had no problems , it keeps the heat pretty stable , I’m anxious to see if PB is going to introduce an upgraded version to the 1150 as my Lowe’s has started clearing them out. If PB is doing this I’m sure it will top the current 1150, like everything I buy a newer version always comes out later 😢 .
I feel the 1150 is the perfect do it all smoker tbh. I really enjoyed mine alot! The 1600 is great don't get me wrong, but the 1150 is just a very good smoker for the money.
They added an 1150 v3 not too long ago. I upgraded my v1 to the v3 Sunday
@@bryanbentley663 Do you mean the PID controller or the whole smoker ?
@@bryanbentley663 I've heard! Wish I had that model now haha
Thanks for the video! I live up in North BC in Canada. I like doing up ribs, brisket, pork shoulder, and chicken, but this time of year, also like smoked salmon. Im trying to determining if the 1600 os worth the investment, long-term. I wanted something that will last at least 10 years. Do you think Pitt Boss is the way to go, or should I look at something will better quality? Thanks!!
I'd say so man. I say this because their customer service got me going when I needed it the most. I have debated on getting rid of it but the features it has now are very very very hard to beat. I have a recteq 1250 and I still use the pit boss more.
@ElSenorBbq fair enough! I've already got a pretty solid gas bbq so I'm thinking maybe I pick up a vertical smoker for when I need the smoke, and go to the gas grill when I need the heat. Would prefer 1 unit but at this point, maybe having 2 units for what each does best is better. Idk. Thoughts?? Thanks so much for your input!!
@@superurbo3963 I kind of miss my vertical pit boss to be honest. I say this because the amount of room it had was incredibly. I can also hang sausages on it but I did make a comparison on smoke flavor between the two and I was not expecting the horizontal having this much more smoke flavor. Check out that video if you havent already!
@@ElSenorBbq I'll do that. Can you please forward the link? Many thanks!!
@@superurbo3963 right here sir!
czcams.com/video/W1C94Q69ty0/video.html
Thanks for the extra tips on the 1600 Pro!! Definitely gonna try removing the heat diffuser. I know we've talked a couple times as I was pretty disappointed in mine. I've learned to deal with it somewhat after trying a few different other things. The biggest problem I have is mine doesn't like to get to set temp, like approximately 30° ish under set temp. So I have to normally run it 30° above my set temp. and just keep an eye on it in case it does happen to come up. I also do your trick of adding pellets to the pot before starting and I always set mine to 300°+ to help it get to temp or it takes forever, then I turn it down to where I want it when I add the food. I believe you're correct on needing a larger auger size, as that's the only part that Pitboss hasn't sent me to try fixing my problems. Awesome video, bro, and thanks again for the extra tips to try.
Yessir, do that lifting of the lid deal first to test it out. As soon as I lifted it a bit, the temps started going up. I believe the airflow from the fan is limited somehow with the diffuser. Once I removed it, the fire got more consistent. What pellets are you using?
@El Señor BBQ I'm definitely going to try all those. I've so far ran Pitboss, Bear Mountain, and Lumberjack pellets, which all have been available for me locally. I've thought about mixing some Royal Oak Charcoal Pellets with one of them also as I've heard the Royal Oak burn hotter.
They really do burn hot, on my 1150 it turned the grates white. Mixing them I feel will give you a hotter burn if that is what you are after. I'm about to do a bear mountain pellet review soon to see how that goes on the 1600.
@@ElSenorBbq Thanks for the info, sir!! I'll keep a lookout for your Bear Mountain video.
Ok this is a one year review my question is did you clean it at all during that year ? That heat shield looks pretty nasty
How did you really get the 1600 Pro? By contract Pit Boss can’t send you a pro model because it’s exclusive to Lowe’s. Pit Boss can only send you a replacement that is not tied to a brick and mortar store contract. You would have had to go and buy it at Lowe’s. Be honest with your viewers.
I'm legit being honest. Got the emails to prove it. I provided everything that happened on that 1600 video. Basically I called Pit Boss regarding the fire on the 1150. They said I'm out of luck which is the main reason why I bought the Recteq 1250 in the first place. Pit Boss denied and in fact, insisted it was a grease fire.
When I asked to talk to management, I did so while providing the Analytics available on the Pit Boss Smoke-IT app where the temp was at 180* across the board for about 3-4 hours, then I went to 270* and it just kept on feeding pellets with the Err code it gave. The manager Cody wanted me to take pictures of the inside of the smoker.
Again, they were still hesitant about it being an actual error so I did. He finally took everything I gave him and he said that this was not a grease fire because of how the fire spread, that along with the analytics and the error code, the ambient probe sensor failed and it just kept feeding it pellets.
The manager Cody then said that not only will he have it replaced, but he would have it upgraded to the 1600. I'm not sure what you believe but I got everything in paper trail with Pit Boss back and forth and even provided his name. As a matter of fact, one of the comments mentions where someone talked to Cody as well from Pit Boss and got them situated as well.
You can deny it if you wish in every single which way you'd like but the fact and paper trail of the events that happened are still saved.
Need
Maybe you ought to try cleaning it😮. Filthy
Maybe you ought to read the pinned comment to see what pit boss had to say. You think they will send a free 1600 over a grease fire? 🤔