Lowes have a version of the 1600. I had to replace the controler, pit boss did a good job of rsending me the upgraded one. They sent it to me for free. Love your video. Keep up the great work. I have the drop-down clean out. It looks like your clean out should work better.
i have issues with mine, burned it out just fine, used it later temp. probe was out company was great to work with, sent new probe now it works, the book sux having to learn psettings on myself , but i will not give up on it , i think i will like when i learn it on my own.
@@Jeremiah-TwistedTrucker I didn’t get allot of ash burn off. But I seasoned it with avocado oil. Higher smoke/Burn temperature. I have found my hot spots. But I will say the probes are pretty accurate.
@@adolphnovosadiii2531 Even your oven has hot spots! It's not to the extreme in this smoker though. The flame/fire pot in the center will obviously make it hotter than sides, but not enough to burn your meat if you cook over it. No grill is perfectly even across it's surface, but some are more erratic than others. This one is not erratic. It's an improvement over previous Pit Boss models.
I just picked this grill up this past weekend. I did my first cook and overall I am in love with the grill, the only issue I have is the main grill grates seem to be too small for the grill? They shift a lot and don't fit snug like my previous two Pit boss grills. Are yours like this too?
Thanks for this video, it is really informative. I have been looking at this exact pellet smoker but notice on the ones I've looked at at two different local stores in my area that everything is identical except the front folding shelf and the under shelf cubby hole. The 1250 competition series in my local stores don't have the cutout in the middle of the front shelf, it's straight across, and also the ones in my local stores don't have the cubby hole underneath the front folding shelf like yours does. Maybe they changed that for some reason? I like that cubby hole storage which is why I am posting. Maybe someone knows. Thanks again!
Bought Jul 22 . Bluetooth has not worked. They sent new control board same issue . Was told they were going to push it higher. Waited one week and nothing happened. went on Live chat to see wants up . Nothing has happened .
I'm thinking of picking this smoker up. Does it heat up pretty quick? What the temperature variations/difference when setting the smoker? Can you set it in 5 degree increments 10,25?
Very nice smoker, real happy with it, like I said in my review most pellet smokers don't give you the smoke like a regular stick burner. So I did buy a pellet tube off Amazon put the same pellets in there and my brisket had a real nice smoke Ring. The size of this thing and the app I am really happy with the purchase of this thing I think you would be too. This is my first pellet smoker and I feel spoiled getting something that is so easy to operate. I got up the other morning and had my brisket ready threw it on at 3:00 in the morning set it for 225 and I went back to bed ,cooked the brisket for 11 and a half hours the last three wrapped in butcher paper and it was tender as could be nice bark, all I use is salt and pepper I guess since I am in Texas I like Texas style.
Hey, i also have this grilland have a question for you. I seems at the ash cleanout there is a gasket ? Idk this is what i was told by Pitboss. It appears that i must be missing this gasket and that is why i see red embers falling out of my ash cleanout. Mine has about a half inch gap at the top of the ash cleanout and i can see the ashes escaping there. What is it supposed to look like , just curious if anyone else is experiencing this?
I have had the Pit Boss Austin XL, (best bang for buck, only at Walmart currently $400 gets you 930 square inches of cooking surface, digital control, sear plate that opens to all up to 500F direct flame searing). The only 3 cons to it are its not wifi, it doesnt have a pull rod that you can open/close the sear plate, you have to take the center grill off and then grab the sear plate tab with tongs to open or close the sear plate, and after each cook you have to take the grills out, the sear plate out, and the flame deflector out then vacuum or spoon out the ash from the fire box or it can explode, (no seriously look it up on youtube) So the Pro or the Competition series both have the wifi updated controller, the ash pot that is removable from the bottom, and the sear plate has a rod that you can pull or push from the outside to open/close the sear plate without having to take out the grills, sear plate, and deflector.
I would 100% recommend the Pit Boss pellet smokers as they have the direct flame option for searing with up to 500F of flames. What other pellet smokers have direct flames and can beat the price per square inches of cooking surface?
I have a Pit Boss Austin XL for over a year now and its the best bang for buck for cooking surface size, features, like 2 included meat probes, sear plate, (you can open for direct flame 500F searing) and digital controls. It is only at Walmart and is about $450
I've had no problems in three months. I've had to tighten up a few screws and bolts, but I didn't assemble it, and maybe that's normal. Overall, I'm pleased with the purchase. When I cook at 350 and 400 sometimes, the temp gets a little hotter than I like, but it cooks great and is very easy to use.
I have not noticed that one side is hotter than the other. the 1250 and 1600 do not have a smokestack on either side, so I think the heat is more even. I have not tested it with a thermometer.
I bought one a couple of months ago and the heat is relatively even. Of course a little hotter in the middle over the fire pot, but nothing so bad that I have to spend $80 bucks for a cover over the pot and a moderation for the thermometer. This is why the 1250 is a little better than Lowe's 1150.
I'm looking at this for my first pellet grill/smoker ,but I have a concern with the row of open vents across the top near the lid, how do we seal the smoke in? Or am I over thinking this, anyone please let me know 👍
You are overthinking it, the grill needs proper airflow. The vents aren't adjustable and i'm sure Pitboss trialed and errored until they found the sweet spot.
Is this one better/newer model than the pro series gen 2 ?? Wats the difference between competition vs pro series I wana buy one dnt know which one to buy they cost similar
The CS is newer than the Pro. The CS controller has 5-degree increments instead of 10, no big deal. Rollback top vs flip-up lid. CS is taller. CS only has two probe ports and I believe the Pro has four. That's all I can think of. They are very similar.
I got one as well but still trying to figure out the smoke feature it won’t go higher than 200 on the S smoke setting so if y’all figure it out please share
Smoke setting is the lowest temp possible typically between 180-195. Then you have options from 200-500 with 5 degree increments, if you want to smoke at 250 set the temp at that, it will still produce a good amount of smoke at that temp even though its not in the "Smoke" setting. The higher temps 300+ is where you start losing the smoke and getting into a live fire the entire time.
The app worked really well. I noticed that the best way to use the app is to open and close it, and not leave it open for long periods of time. It seemed to freeze up if I left it open. The probes were also surprisingly accurate and you can set notifications for each of the probes, but I never did hear a notification. I don't really expect that much from the app other than being able to make sure the grill is still cooking at temperature.
The app is very responsive I have had mines for a month and used it about 8 times I haven’t had any crashes or unresponsiveness yet. Had my wife turn it on while was on the highway and it was responding in real Time.
It doesn't "seal" at all, the fire keeps burning, the fan keeps pulling in the fresh air, and the smoke pours out the vents. Air flows straight through it the whole time as it should. It's working great so far.
I have had mine now for about a month and a half now . I've done two briskets, three hams ,sausage & chicken and it has worked great. The app has also worked very good ,I really haven't had any issues and I have been controlling it from about 50 ft away and I'm in a old brick building with lots of double brick walls. I really can't say anything bad about it, I've taken the third rack off haven't had to use that because of the size of the other two racks. I did install two temperature gauges from lava one in each corner of the lid and I'm seeing about 75° temperature difference with the hotter being furthest away from the hopper. But this weekend I'm smoking a turkey and I'm going to stick my other probes in there and see exactly what they read and then I'll give an update. It's nice to be able to reach under and hit one latch and take out the burn bowl and dump it out and get going right again. I put it together myself, the only suggestion I can give you is if you get it and you put the legs all together don't tighten up everything leave some play so when you get the main body of the smoker lifted up on the frame you can line up the holes better ,once I did that I went back and tightened everything up and it went nice and smooth. So I give the smoker a big plus for the size I really haven't had any issues with the app on Android, and love that the hopper can hold so much, I've gone all day on a 250 burn. But the one thing I do to add extra smoke is I bought a smoke tube from Amazon with a lid on it and I'll fill that up with whatever the pellets I have in the hopper and I'll get that going and that really gives that extra smoke that you usually don't get from a pellet grill. I had a pretty good smoke ring on my brisket. Very happy with my purchase.
Did you ever check out temperature differences between different sides of the grill using ambient temperature probes? And how much of a temperature fluctuation are you seeing from the set point? +/- 5 degrees? +/- 20 degrees? Just wondering. Thanks!
@@shawnpaul7226 Smoke settings, by design, do not go above 190 degrees. If you set at 200 for a low and slow smoke, it will get plenty of smoke for hours. The P settings (low smoke) are designed to basically do smoke on low heat before you jack the heat up later. P settings go up to 7, the higher the number the less smoke. That is why it defaults at 4 when you first start it.
I am looking at getting a pitboss and I am trying to isolate the main difference between the 1600 elite and this model, the website uses a lot of words and mentions the Comp can sear open flame up to 1000, but its a flame so that would apply to the elite as I would think.....anyone know the differences?
By the way, you may have a more apples-to-apples comparison with the 1600 Pro vs. the 1600 Competition. The 1150 Pro is more of a closer comparison to the 1250 Competition.
