Thanks for posting this. I’m looking at this and the 1600 but the controller issues had me worried. You’re not kidding about the heat and that freak cold snap we had. I’m in Corpus Christi and we had no power for almost a week. Texas ain’t built for that!
Thank you brotha we'll keep posting every weekend new bqq videos. Our next recipe probably Phily cheeseSteak and homemade white bread 🍞. You should get the 1150 pro series from pit works perfect specially with the new update!
awesome thanks! Just got my controller back from programming today, gonna do some chicken on it tonight to give it a go with the new settings. Thanks for posting the burgers, will be doing them very soon too!
They opted to send me an entirely new controller instead of sending mine in to have it re flashed. Unfortunately they said I’d be waiting about three weeks to receive it so that sucks, but all I’ve heard is it makes a huge difference so I’m hoping the wait is worth it. Love my 1150 so far though no regrets.
What happened did you receive your new Controller already with new update? Please Subscribe to this RU-vid channel every weekend we'll uploading new bqq videos.
@@ElSenorBbq supposed to be here tomorrow actually we shall see. I’m stoked to have the ten degree hold increments on the low end. Hope it fixes my issues.
@@mattdechalk7619 we rarely do frozen except for this video. Normally we have them cold out of the fridge not frozen, then we season the meat and turn them into balls making sure all the Seasoning is throughout the meat. Then make them into patties. Give that a shot, it'll be amazing
It looks like only 4 to 5 burgers can be seared at a time?? Just curious.... im getting my pit boss this week and might have to keep my webber kettle on the side...
Yeah unfortunately that's all the space it has to sear burgers. Now if you were to put a big cast iron deal over the fire pot, you could put plenty more. But even then it would still be somewhat limited
I think that really depends on the temps to be honest. I've noticed that at lower temps it's fairly close but once you start going into the 250s and up, they'll vary side to side greatly! I don't have the 1150 anymore but the 1600 I do have is alot closer side to side than the 1150 was.
Just as long as you get a good sear my man! The smoke will cook the meat up until your desired internal temp. I try and do 130ish or so and then do a sear on it.
We had no idea this would work but it definitely did. Mexican burgers are going on next. Serrano peppers, tomato, onion, actual ham, avocado, and sausage. If you haven't heard much on Mexican burgers, you'll really enjoy it!
