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Hi, thank you for taking the time to make this video. I am about to fire up my grill for the first time and you’ve really make things easier for me. Your effort is appreciated.
People who say it is hard to assemble this grill probably did not try to disassemble it and put back to box for return. I spent about 3 hours assembling it ru-vid.comUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . Can't say that instructions were bad - they were totally understandable for me, not harder than assembling IKEA bed, but the whole process is just a little time consuming. When I assembled that I connected it to a new U-Haul tank and there was a huge leak in connection between gas tank and grill. I was able not only feel or hear gas leak, but I was literally able to see this leak because it was huge. I closed gas tank immediately and contacted Amazon for help and they offered either refund or 30% discount. I chose refund and then spent another 3 hours disassembling this grill and then figuring out how to put it back, but it was fun, like some sort of puzzle. UPS picked up grill next day right fromy front door. Next thing I went to Lowe's (I also wanted to make some BBQ on Christmas, so did not had time to wait for replacement from Amazon) to find another grill, but smallest they had was exactly the same model as this one. A guy from Lowe's assured me that thing like this happens rarely so I decided to try again - spent another 3 hours to assemble that (so it totals to 9 hours now) and it worked! Tried to cook some chicken - it was delicious. And because I assembled this grill twice it was easier to clean it since I knew which parts are easy to clean.
only every time you run out of pellets or on first start up, if you already have pellets in the hopper and auger then you don’t, it’ll start up automatically as long as it has pellets all the way through the auger
🔥 Ready to get COOKING? Check out our Videos on How to Smoke Baby Ribs ➡️ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FIPD2G6tTs0.html as well as CRISPY Smoked Chicken Wings! ➡️ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BkwK3t-sHaQ.html all right on your new PIT BOSS!
This is great! Got my first pellet grill last week for my birthday and didn't know what to do with it, (I usually use propane). Found this video online and followed it step by step for the first start up. Worked like a charm and my first cook was a hit with the family. Thank you!
Load pellets Plug in pit boss Turn on Prime for 4-7 minutes until pellets hit the fire pot Burn 350-400 for 30 min Shut down Let it cool down for 30 min Spray with oil to “season grill” Fire it back up for 30 min on 350 What’s the point of firing it up the second time . Is it ideal to slap some meat on the second start
I just purchased the 1150 Pro Series last night, had to youtube to see how to properly use the probes because I guess it measures temps on top, middle and bottom from what I've read but "lucky me" (I think) the Gen3 was just released and Lowes pulled it out of the back of their warehouse for me instead of selling me the Gen2's that were on the floor. I can't say yet what all is different other than the screen and control panel are different, it has a joystick type control knob, but what I would have prefered to be honest was the Gen1 grill grating. It's really prefrance but I like the crisscross pattern they had in contrast to the new style which is the straight vertical grating only. Oh well, back to watching your video, well explained and glad everything is working great so far (have a TriTip on there as we speak) but I never primed the auger although at least on my Gen2 it does have options for "Prime 1 second", "Prime 3 second", and "Prime 5 seconds" so maybe that's something new (I still don't understand all this stuff yet but having fun 😎 ) in contrast to having to hold the button like you explained?
Thanks for watching and glad you were able to get the newest model, would love to hear more what you think after cooking a few things on it! The criss cross pattern grates look cool but are kind of a pain to clean, especially if trying to use a bristle free brush that's designed to slide between the grates, it just doesn't work. I can only assume this is one of the reasons for the change maybe. Holding the prime button is also a pain so I assume they got feedback about this as well to add the new timed features. At least it sounds like they are listening to feedback from their customers!
@@madbackyard Sounds like it and yea, guess that makes sense about the crisscross pattern. Another thing I noticed is the temperature gauge is no longer in the center top section of the grill itself but just all digital and on your mobile app so looks like they got rid of that. I have BBQ's the last 3 nights in a row being Memorial Weekend, I'd say about the only thing that has bugged me so far is there is no super smoke mode that I can see nor is it on the app and I'm still dialing it in and struggling to lower the temperature and open or close the vent, etc in order figure out how to get it to smoke when I want it to. Not sure if your version or the earlier versions had super smoker versions but I believe I saw in the video you did have a smoke option on the buttons if I'm not mistaken and know Traeger does too. Not sure what happened there or if I'm just missing something I haven't seen yet? Thanks for the helpful video though, I'll be watching your channel for new vids.
It does have the "Smoke" setting, not "super" smoke though. I think all their models start on the Smoke setting when you first turn it on and it stays at about 180°F on this setting. If you watch the Pork Loin video we just did I start it on this setting for about 30 minutes before turning it up to finish cooking. I get the most smoke on this setting or the lower temperatures in the 200-270 range but even then its not constant like other types of smokers, only in bursts. I've noticed certain brands of pellets put off more smoke (and better smoke flavor/aroma etc.) too like Bear Mountain pellets have worked really well for me lately. Thanks for watching!
It's more pronounced when the grill is brand new like in the video. Once it's seasoned, the pellet "debris" doesn't really ever make it to the topside.
Well done . You’re a good speaker. Meaning you actually think before you talk. Rare on these how to videos . Bought a pit boss two days ago Pre planning my first start up with you. Thanks for walking us through. Rodney
I would say the only dangerous thing would be spraying directly into the firepot with the flame broiler grate open, OR spraying for a long time right onto the hot metal of the flame broiler when it’s turned up really high. Otherwise you should be fine.
Thanks for this video! I got my husband the Pit Boss Pro 850 for early Father’s Day he’s so excited. We put it together today and he’s going to use this video to get it primed tomorrow!
Awesome video and detailed instructions. I'm fixing to grill my first ribeye's. Thank you for making everything much more easier to understand and do. Once my conoala oil has completed it course I'm tossing my steaks on and ENJOY. I'm really excited. I purchased the Pit Boss XL and saw the smoker box attachment and am ordering it tomorrow. Keep making these awesome videos. I love them.
I don’t ever recommend adding pellets directly to the firepot. You’re still going to need to prime the auger the first time so it won’t really end up saving any time. Hope that helps, thanks!
If you get the PB Pro 1150 V3 you will hate it, I promise you, no smoke setting, might as well buy a gas grill. at 180 grill temp is 220 and when you open the box and see that piece of paper that says don't return it, call pit Boss?? what a joke they don't follow up, and you can't return it! Reply
Thanks alot for making this video, sir. I just got the Pro 850 for my 30th birthday and this was very helpful!!! The pitboss video on this subject wasn't thorough at all
Sorry I should have clarified in the video better maybe...I just mean the smoke produced in the first 5-10 minutes you are starting up the grill before the ignitor rod gets hot. Start the grill and leave it on the "Smoke" for about 5-10 minutes with the lid open and let the initial white smoke you get after about 5 minutes dissipate. Then close grill lid and turn up to whatever temp you want. You are going to get some smoke anytime pellets are automatically fed to the firepot from the auger throughout the entire cook, and that's fine, that's the smoke you want to flavor your food with. The only "bad smoke" I was talking about was during this initial startup 5-10 minutes while the grill is still first heating up. Hope that helps!
Great video. Our children bought my wife and I our first pellet grill (Pit Boss) for Christmas. Can’t wait to get it assembled and get it burnt in and seasoned (first time I’ve ever seasoned a grill) and start cooking!! New Subscriber!!
On mine the right side temp is lower for sure like a lot lower to a point where I’m forced to put the mean on the left or toward the middle to get some sear on it
Yes, thanks for pointing that out. I've found that to be the case now too after using this model more since making the video. I've used other grills where its the opposite so I think I was making that assumption back when I made the video.
The dust mostly stays contained in the bottom section under the flame broiler, especially once you start using the grill more and it's seasoned. But you do need to shop vac it out every now and then when you clean your grill.
Awesome job with video and easy to understand/follow directions. New to smokers and this video gets me off to a great start. Thanks for taking the time to make.
I noticed that too when it was brand new and everything was clean and slick I think the pellet dust was able to blow around a lot more freely. But as I've started to cook on it I don't notice it at all. I think once there is some grease and seasoning built up it gets caught and trapped and stays under the flame broiler until you clean it out (which I will show in a future video). Thanks for watching!
Just received my Pit Boss 820 for Father's Day. I think my wife and MIL were hinting for outdoor grillin. I have ate, digested and barfed so much info for a NOOB pellet griller. 3rd time is the charm. You followed someone I had watched some 1st step videos for beginners and Mr MAD Backyard was the cooking spray on the insides like several suggested, but NOT in the Pit Boss book. Tomorrow will be a new day in my life of grillin AGAIN.. Thank You Sir, but just between me and you, I am embarrassed being from, Big D Little a Double LL as. My FIL was our Pitmaster, I was just his Hey Boy. May he rest in Peace and I hope to be grillin as good as he did. I was allowed his secret mix, dry seasoning. His wife nor my wife, his daughter, know the secret mixture. Just a little more than SPG.
Do not buy pit boss. Mine did not work out of the box and I was given instructions to replace heating element. When the new part arrived two weeks later and I spent an hour installing it the grill failed again after 1 hour. I was then told that maybe the main board needed to be replaced. This is a brand new unit and pit boss thinks it’s acceptable to have a customer perform multiple repairs. I do not recommend buying anything from pit boss. There are better options.
So how often, if ever, does it need to be re-seasoned? I just got my first Pit Boss, the Austin XL and followed your steps to get it all seasoned and ready to go. Thank for this great guide to getting that done. But just wondering if you ever have to re-season the grill, like after it has sat for extended periods or something like that. Thank you in advance.
I just reseason after doing a deep clean like in this video here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDQTh4GhAj0.html Soap and degreasers will take off the layer of oil so you need to re-apply after a thorough cleaning to prevent rust formation.
Just got my first pitboss. I went with the Austin xl. I'm not sure if I'll kick my self later with not upgrading for the wifi Bluetooth model. As of now I'm happy and ready to some my first brisket for superbowl.
I think you'll be happy with it! I like using the Meater probe for bluetooth temp monitoring vs the Pit Boss probes and app. I just find it more intuitive and reliable.
Thank you so much LaDonna! Glad you found it helpful. We try to keep everything straightforward, especially our how to guides and even our recipes over at www.madbackyard.com. Hope you get a chance to check them out too!
You have the Pit Boss Pro series. What is the model number of your grill. How many cubic inches of cooking space is on the bottom rack? I don't care of WIFI stuff. If I can find one this is the model I want to get. I want to make sure it has wheels on all 4 legs.
Here is a link to the Pro Series 1150 available from Lowes. Model # is 10576. www.lowes.com/pd/Pit-Boss-Pro-1150-sq-in-Hammer-Tone-Pellet-Grill/5013310479 Looks like the only difference from when I bought mine earlier this year is no clear window into the hopper anymore. Not sure why the change, maybe they were cracking during shipping, I don't know. 1150 is the sq. inches of cooking area (although keep in mind that includes about 450 from the warming rack, which I rarely use because it gets in the way more than anything with large pork butts, etc.) So really you have about 700 sq. inches on the main area. Yes its got 4 wheels, and needs it, because it is HEAVY. I don't really use the wifi app on it, but it's there if you want it. Thanks for watching!
Hello. I’m considering buying a pellet grill. I’m wondering why you would only get white smoke when you first start up since I am assuming new pellets are constantly being lit? Thanks
Yes they are constantly being lit and you will get bursts of smoke throughout the cook as pellets are intermittently fed to the firepot. The difference is in the very beginning the ignitor rod and fire pot are not fully hot and lit. So the smoke in the very beginning is considered a more "dirty" smoke. Same thing happens when you are starting a campfire and the smoke in the beginning is more cloudy and unpleasant than once the fire is roaring and you throw a new log on. It's not the end of the world to expose your food to this smoke, and maybe I made too big a deal about it in the video. The point being to just give the pellet grill about 5-10 minute with the lid open to warm up and get the fire pot and ignitor rod hot before throwing your food on.
@@robertcrawley7536 Hi Robert - I dont have my top rack installed because I find it gets in the way more often than I actually end up using it. However, there are brackets on both sides of the cooking chamber for it to rest on on mine, each with 4 square holes I assume for the rack to drop down and lock into place. I have the Pit Boss Pro Series 1150 model. Check your user manual for the page where they have you install the top rack and see if its maybe put into place upside down or something.
Does the white smoke not appear every time it drops new pellets in from the hopper or is it just from the first primary load? I'm new to pellet grills here, I just assembled mine last night as a mother's day gift.
White smoke (sometimes called dirty smoke) is created when the pellets are first dropping in and being lit but are not that hot yet because the heating rod is still heating up. As the cook goes on, the heating rod will be extremely hot and as the pellets drop in they will create better smoke. The lower temp you cook at, the more visible the smoke will appear. Anything over about 300°F, you usually stop seeing visible smoke because te pllets are burning much hotter. Hope that helps!
Good question: I would re-season after a deep cleaning or anytime you use a soap or degreaser on the inside to avoid rust formation. Check out our Deep Cleaning video where we talk more about this. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fDQTh4GhAj0.html
Hi buds Hey I’m out here using my new Aston XL tonight got it set up and running today (I’ve had another Pitboss for almost 5 years prior to this one). I’m watching some videos on RU-vid while heating up and I ran across yours. I didn’t watch the video past five minutes and I’ve stopped it, and I’m sending a message directly to you that you are not putting out the right information!! Love your intentions, love your effort, but you have it wrong. The “acrid smoke” you’re talking about is the same smoke that you cook with all the time, there is nothing special, different or nasty about smoke at start up with the grill. What you do see at startup is an excessive amount of smoke because the fire pot has not actually come to the point of IGNITION AND FLAME such that it burns away the smoke. That is what’s happening when it starts and the smoke clears. That smoke is actually combustible and when your fire pot reaches temperature it actually burns off that smoke because it is, as I said, combustible. If you don’t believe me or question it, just go onto RU-vid and look for “Exploding Traeger”. The method this grill cooks with is one continuous cycle that just repeats over and over: (Sidenote here- That plate you’re able to slide back-and-forth in the Pit Boss, which the Traeger does not have, is what makes this unit so much better. The Treager is nothing more than a glorified convection oven and can never apply flame directly to the meat. Pit Boss made a better mouse trap and it works far better, as you well know. Now who has the best advertising in the grill industry?? It’s Treager, which explains their popularity) Here’s the cycle ; 1- Pellets arrive at the pot and are ignited either by the heating element Initially or by the residual heat of the embers from the previous load being fanned by the continuous blower. I don’t believe you mentioned that the heat from the heat rod is present only during the starting cycle and after that the grll cycles continually on its own as explained below. 2- As part of this ignition process they pellets initially begin to smoulder and, you guessed it, SMOKE!! This is the smoking phase of the cycle, where you actually add smoke to the heat. Now, if you’re cooking at a higher temperature and not smoking, this smoke phase is a short time period, and the pellets will then ignite fully and burst into fire, adding heat to the process. This shortened smoke cycle is due to the fact you’re cooking at a higher temperature, therefore feeding more and have a hotter box which just simply eliminates or minimises the smouldering aspect of the cycle that creates the smoke. Depending on your P setting and / or whether or not you are still below the temperature set point and accelerating to temperature (which means your continually feeding in 30 second intervals on my Austin and I’d suspect your too) you will restart the cycle by feeding a new load of pellets into the fire box. Obviously in the smoking mode and at that lower temperature with the additional option to set the P setting to greater than P4, you can really slow down the feed of pellets and increase the length of the smoke cycle and the amount of smoke produced. But no matter what speed you are using and how long the duration of the smoke phase is, it is just that, a smoke PHASE which is part of a CYCLE that repeats itself over and over. Therefore starting smoke is the same as cooking smoke. I’ll take a look at the rest of your video let you know what else I see but any in video where you’re talking about how to start a grill and talking to newbies, my expectation is you’re talking about safety and I haven’t seen the idea in the first five minutes so let’s see what I see next…
Thanks for watching Sammy! I think we are saying almost 98% the same thing, and maybe I made too big a deal about not using the smoke at the beginning of the ignition cycle as you put it. I wouldnt say its a "safety" issue though, just more personal preference of taste. And what's most important is to start the 1150 on the "Smoke" setting for 5-10 minutes with the lid open as they tell you in the manual before closing the lid and setting your cooking temperature. Interestingly there is also no adjustable P setting on the Pro Series 1150 as there has been on other pit Boss models including yours. I am totally guessing here but I would imagine Pit Boss got tired of all the questions surrounding it and people getting confused by it so they either made it adjust automatically in the background now or have it set to one P value that cannot be adjusted. There is absolutely nothing in the Pro Series 1150 manual about p settings that i could find. Also the ignitor rod DOES turn on and off occasionally throughout the entire cook on the 1150, there is even an LCD that says "Ignitor" to let you know when it is on.Thanks again for watching and for the feedback!
Hi Isaac - I haven't had that happen to me specifically. Can you see the auger actually turning even though the indicator light is not coming on when holding Prime? If its NOT turning, there may be something jammed in there. Make sure to unplug the unit before investigating. If its not turning and nothing is jammed in there, might be something wrong with auger motor and I would call Pit Boss for a replacement. If it IS turning and just the light is not coming on, I would still call Pit Boss because may be some other issues going on. Hope that helps.
Push the big button and it brings you to your temperature setting. The very first setting looks like a "5" but it is "S" for Smoke. So it is the lowest setting on the dial. This will keep the grill around 180-210°F and also programmed to produce the most smoke of all the cooking temperatures. When you first turn on the Pit Boss it is already on this setting automatically. Keep it there for the first 10 minutes with the lid open before you set any other temperature. This helps get the pellets ignited well and clears out the nasty white startup smoke. Then you can change temperature and close the lid.
@@BykerBub There's not really a way to keep the grill from producing smoke at all, but it will make MORE smoke at lower temperatures (obviously on the "Smoke" Setting which it defaults to on start up, and then from 180°F thru about 300°F you'll see more frequent smoke produced while cooking). Above 300°-350°F, you won't see it producing as much smoke as the pellets burn hotter and faster in this range. Hope that helps!
Ugh, got my 1150 PS2 and did the burn off, completely forgot to season it like a Noob. Great vid, I've gone back and seasoned it after cleaning it up. Just got my heat deflector mod from smokeslikeaboss today and installed it, really hopeful it fixes the atrocious temperature issues. I REALLY want to love this smoker!🥺
Thanks Michael! You actually want to do at least one burnoff before seasoning anyways so it sounds like you still did it right. I got the same heat deflector mod (as well as the flame diffuser to sit over the firepot) from them! Getting ready to do a video testing with and without the mods in place but so far I think they've made a big difference. Wish we didn't need them but I think that's the drawback of trying to provide a DIRECT heat option on a pellet grill. At least the Pit Boss is cooking a lot more evenly and accurately now. Thanks for watching!
Great video... I'm looking to get into smoking. What would you recommend for a beginner smoker that's easy to use? I prefer electric and pellet of course
Thanks Mike. I've been using Pit Boss for a little while but recently reviewed a similarly priced Z Grill and was actually really impressed. Here's the link to the review article. I'll be doing a video about it shortly as well. www.madbackyard.com/z-grills-pellet-grill-review/
Awesome stuff mate. Thank you very much. I just saw the PitBoss 850 Pro Series here at my local Bunnings here in Australia - so this little beauty will be in my hands shortly. Cheers for your efforts and thank you. Keep up the great work. Subscribed. Dann
Seems like there is a lot of ash flying around..? Will that that land on the food? If your cooking for 8 to 10 hours seems like there will be a lot of ash on your food.
Just got a PitBoss 850 for Fathers Day, instructions didn't say you had to hold the prime button for 5 mins...lol. ..finally got it going. Thanks for your help
Just bought a Pro Series 850 last night, I'm doing my start up now and the right side of my smoker is about 50 degrees cooler than the left side, left side is consistent with the smokers reading, this model has the upgraded curve on the left side (the infamous gap) so I didn't have to get gap module. Thoughts?
My left side tends to run hotter, as well, even with the mods, just because the hot flame broiler is closer to the grates on that side. I do notice temp fluctuations tend to even out the more I cook on new pellets grills as they season though too. Airflow is very unrestricted when they are brand new and smooth and shiny (hence all the comments about pellet ash "flying around" which tends to stop after a few greasy cooks) so give it a few cooks. 50 degrees is a lot though. If its still an issue I might try the three window flame tamer with the closed side pointed to the left to direct a little more heat to the right side.
Just bought the pro 1150… damn heavy for one guy lol but it’s together and primed, just put all the grates back in and on my way to 350 for the burn off, thanks for this video it makes it pretty simple for anyone to follow. I’ll send some pics once I’ve completed the burn off and seasoning and I got some food on it 😊
Awesome Evan, yes it is a heavy grill for one person to put together by themselves! Gad the video was helpful. Make sure to check out some recipes to get you started at madbackyard.com. Enjoy!
No you do not. Empty your ash pot out before every cook so it doesn't build up and block the ignitor rod. Thats the only thing you need to do every time. The pellets will be fine unless....you don't plan on cooking for a week or longer if you live in a high humidity area. If you live in a dry climate you are probably good a for a couple weeks.
Good video. It helped me get mine up and running. I burned off the oils, let it cool and then sprayed it and heated it back up again... Can't wait to get smoking.
Thanks for posting! Local Walmart had a Pitboss Lexington on clearance. Couldn’t pass up the deal. Got it assembled today and Will do the burn in etc plus canola etc soon. I have an Oklahoma Joe Bronco Pro that is used about twice a week lol but wanna taste food off this pellet smoker; was a good price as well… 🎸🤘
You helped me so much my dude, thank you! I just got the pit boss smoker / gas grill combo and used this step by step. Got a 7.5 pork shoulder from Costco im gonna season tonight and throw on tomorrow morning
Hello sir, thank you for this video it is a great help. I just purchased my first pit boss pro series 1150 grill. I'm following your video. One question though. The pellets I put in is it ok the leave the unused pellets in grill ? Or do I use them all up? Remove?
Hi Kevin- If you are cooking every few days it's fine to leave them in the hopper of the grill, especially if you live in a drier climate. If you live in a very humid area and don't plan on using the pellet grill for over a week or longer, I would recommend emptying the hopper and keeping the leftovers in an airtight container. Here is a video I made showing how to do this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sy8GZkWtRMI.html It's probably best practice to just add as to close to as many pellets as you think you need for your cook that day rather than loading up the hopper and keeping it full at all times.
Good catch thanks! The article is older than the video and looks like current Pit Boss manuals recommend doing the burn off at 350 “or higher” so I was probably going off that when I made the video. Won’t hurt to go up to 450 either though. In fact, probably not a bad idea to run it up that high to make sure the heating rod is working correctly and you can get up to those temps when brand new. Thanks for watching!
Your video was very helpful in getting my first time smoker ready. I followed your guide super easy. I look forward to seeing what amazing meals will come from my pitboss. I'll be looking for some tips for seasoning. Have a blessed day
Awesome to hear David, thanks for watching! Be sure to check out all our step-by-step Pit Boss recipes to help get you started at madbackyard.com. Let us know how your first few meals turn out!
Followed this step for step on my new Pit Boss 820 Sportsman. Controls are a little different but you’re video helped ease me of thinking my grill will blow up! Thanks a ton for the video !!
Glad it helped! As long as you keep your lid open during the start up cycle while the grill is making white smoke you’ll be fine. Then close it once you hear the firepot roaring and smoke has calmed down. I also think in Some of those pellet grill explosion videos they are hand filling the fire pot with a ton of pellets so they all ignite at once during the start up, AND closing the lid so they get a big boom and a viral video! 🙄
Hey question. I just brought mine this weekend already assembled. Did your top rack lock in on both sides or just one side. I was told by the store that's how it goes.but it didn't seem right
Congrats! Don't worry about counting scoops, just dump a bunch in there to start. You will need a fair amount for the initial burn off, maybe 1/3 of the hopper filled. We have another video for how to empty the hopper so you can store your unused pellets in an airtight container, so just pour a bunch in and you can always empty out the leftovers later. You'll start to get a sense once you start cooking how fast you go through them and how many you need. Here's the video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sy8GZkWtRMI.html Thanks for watching!
I just bought the Austin XL 1000, I do not have a slider rod for my flame cover, do you know what the best way is to slide it open and shut without the rod? not sure if there is an after market one I could purchase, that i could install with very linited effort as I am new to this and do not know how to drill holes and such, Thanks for any input!
It seals OK enough, it's not perfect by any means. I do wish the lid itself was a little more heavy duty like the rest of the barrel is. When you are generating a lot of smoke, you will see it seep out around the edges of the door.
Thanks for watching and hope you enjoy it! Check out our website and newsletter for our best Pit Boss recipes and other tips. madbackyard.com/subscribe
