I am glad it helped. This is a heck of a gift if you go this route. By the way, if you do, I am impressed. At that age I think I was getting my dad a $50 gift card. Lol. Way to go!!!
Thank you for this information. Got delivery on Friday of my Pit Boss, assembled on Saturday morning and I wore shoes. Burn-in after assembly, now I am ready for some cooking. Thanks again.
So happy I found your channel ! You are a life saver my friend. If you’re ever in British Columbia, Canada - you look me up and I’ll have a hot pulled pork sandwich ready for you! Thank you sir!
Wow, you are too kind. I would take a PitBoss sponsorship for sure, but I am just a dude who loves smoking and cooking and even experimenting. lol. Thanks for watching.
This by far the best combo grill / smoker I have ever purchased I’ve had a charcoal a electric and a propane this thing takes the cake super efficient east to use and if you keep it clean when you cook on it your meals will be perfect every time I have been able to smoke a pork butt while cooking chicken wings and burgers on the grill side this grill smoker is great for company I would highly recommend it
Glad it helped out. Check out our cooking series over the last two years cooking on it. Good stuff. We are going to do some short ribs tomorrow. Smoked and braised.
Thanks for great detailed video! Im doing my burn in right now after watching your video. Subscribed and will be anticipating for future videos with this grill
Congrats on the new purchase!! We have been enjoying ours now for years and have a bunch of videos and playlists for it. One of my favorite playlists is the Jamaican food playlist but we have a great pork butt and brisket videos along with a lot of others we have enjoyed so much.
Thank you so much for the kind words Tony. Still worth having that manual for reference however :-). Enjoy the grilling, can’t wait to hear what you make
Man. I saw this grill at Lowes a few hours ago and I was so shocked that this amazing duo grill exists. Immediately watching videos and yours really helped with seeing how the smoker works with the pellets. Thank u for a great video showing detail. I want one
Still enjoying g mine a LOT. I am sure you will enjoy it. If you had lowes assemble it, be sure to check all the screws are tight. About every 6 months I go through and tighten all mine. I think from rolling it around on the patio things loosen up.
Cool. I am sure you will like it. I am sitting next to mine this lovely Sunday afternoon and have 2 chicken breasts smoking along with some skillet smoked sage, garlic and olive oil potatoes.
Let me know how you like it. I am putting together a video on deep cleaning it after 10 or so cooking sessions. Keep an eye out for that as I waited too long to clean mine and made the job harder than it needed to be :)
I just ordered mine and am using your videos for research. Thanks for doing this! I had Lowe's assemble and deliver it, but I am very curious about the cleaning aspect, so I'm glad you're doing that. Cheers!
Thank you very much for the kind words. I am glad you enjoy them. We are starting a new series on Tuesday all about Jamaican dishes cooked on the Grill. It should be fun.
Just came across this video and I’m very much leaning forward towards buying this grill thanks to your video’s, I’m also in Florida, SW Kendall side and was looking for a grill to jerk chicken quarters and bbq ribs etc. couldn’t decide on a wood pellet grill or a charcoal grill to jerk chicken but after watching a few of your videos i think i will be picking up this series pit boss pro before 4th of July. Thanks for the detailed videos.
I am sure you will love it. We’ve been enjoying the heck out of it and if you tune in we have a bunch of great videos on different pellet smoker recipes both common and some unique ones.
Great job with the videos brother! I'm getting ready to put one together now. I believe this will make it much easier! Thanks and best regards, Nate Klaiber
Glad you found it helpful Nate. I can’t wait to hear what you cook first. We have enjoyed the heck out of ours not for over 18 months or so. Just cooked on it this morning. I actually roasted coffee beans on the side burner with a cast iron skillet (video coming soon). Lol
Now punching a few holes in your man card for buying and using this combo smoker grill, taking away one punch for using scissors to open the pellet bag, but overall you're in the positive. Great job!
Glad you found it helpful and I am sure you will get as much use out of yours as we get from ours. Check out our playlist for all kinds of great videos of recipes and how to clean the pitboss.
Thanks Mark. I am glad it was useful. We have loved our pit boss so far. Stay tuned and check out our other videos. We have smoked all the meats you would expect, some sides and deserts and recently started going country by country with different cuisine. It has been fun. We started with Africa and are filming Jamaican food now.
I've looked at your vid about 5 times!!! I just bought/and grilled on it. Thanks for providing this resource. Qs regarding the pellet side: 1) Approximately how long does/should it take for the auger to feed pellets to enter fire pot ? 2) Approximately how long for the actual fire to get going? 3) Must it burn 30+min before adding meat?
It took a good three minutes of holding the prime button before pellets made it to the fore pit the first time. I did burn it in a full 30 or a bit longer before cooking on it. The purpose is to burn off any of the protective oil from the machining and assembly in the factory (at least that is my understanding).
Thank you for the video, very informative. I’m concerned by the amount of noise I noticed in the video. I couldn’t tell if it was amplified by the position of the microphone. How would you compare it to, say for example, the noise of an air conditioning unit?
Much quieter than an air conditioner. It is more like a table top oscillating fan. I think it was loud because I had it clipped to my shirt and leaning over the open barrel shaped of the grill, with the covers off the firepot to show what was going on in there. It is a small 4" fan that turns and that is about it. You can hear it, but slightly louder than a computer power supply fan, and about like a small table top oscillating fan. I hope that helps.
The fan sounds very loud in your video, like a jet flying by. Is it really loud or do you think it may have been the location of your microphone during the video? I love the idea of this combo set up, but have never owned a pellet grill and concerned about that sound while hanging out on the patio and cooking.
You can hear a quiet buzz but not at all loud or distracting. Honestly it is not something I would worry about as it is minimal. If you go to a store where they have them on display see if you can plug one in and turn it on. Do it for 15 seconds or so then just unplug it. You will hear the sound.
Thank you! You added this video pretty quickly. Just finished my burn in and will be making some ribs in a few minutes. So far I love this unit and couldn't ask for more!Keep up the vids.
I am happy with mine too. I did wings first and it kind of sucked but it was operator error. Lol. I have some videos of ribs, brisket, salmon and beef ribs too. I just need to finish editing them and post them.
@@Svdreamchaser The ribs came out great!! I did switch the racks from top to bottom due to heat variations from the top rack to bottom. But great smoke flavor and juicy. This smoker runs like a champ!
@@Svdreamchaser I cant keep up with you. Gotta finish these ribs off. Going to do a Pork Butt next and a Brisket next week. Cant wait to see the other videos
Just purchased my Pit Boss PB1230G Wood Pellet/ Gas Grill combo thru Amazon. So excited! I live in Huntington (Long Island) New York. Does anyone know of a proficient technician I can contact to put this big boy together? I'm a senior citizen and just not confident of my assembly talents! Certainly don't want to foul anything up. Thanks in advance for your recommendations!
I do t k is of anyone however I would suspect that any local handyman you have used for other things can help for sure. It is not hard to put together but it requires sone squatting, kneeling down and maneuvering parts around.
You can use the smoker side as an oven but you need pellets to heat up that side and it maintains temperature fairly well so if you set it to 350 like to bake a pie, it will work and I use it that way frequently. The temp fluctuates a bit but still good, just rotate and check ever so often.
Love your videos thanks for making and posting, what is the lowest heat setting you can attain and keep till food is done or decide to change higher? And also most importantly are you still happy with your purchase? A lot of critics don’t like the wifi controller! I am just about to order mine! I’m offshore now I get in next week and I want some home made bbq!!!
First of all. Awesome you are offshore (unless working on a rig as that wouldn’t be the idyllic sailing image I have in my head. Lol). I am still happy 18 months later with the pitboss. I still use it almost every week. We do a lot of outdoor cooking so as not to heat up the house and it holds a temperature fairly well so we even bake in it from time to time. As for the lowest temp setting. Down here in the south Florida heat we never really get below about 185. When I am on the smoke setting that is about what it gets to in the smoking chamber. If I open the chute between the pellet and gas side and block off the vents in the smoke side, I can get the gas grill side down to about 140-145 when the pellet side is on low and gas side off. It is still too hot to do cold smoking of things like cheese for me. Lastly, I can’t share any feedback on the wifi controller. When I bought mine it was not included and I think now they are. I wish I had the wifi controller but I don’t have experience with it. I have considered upgrading to that controller however.
Thanks for this post. We bought our first smoker and chose this one. I didn’t even know I needed to prep it. I will do this on Saturday to be ready for smoking a brisket for my husband Father’s Day meal. What about cleaning? Any tips or video for that. We bought the combo so we can keep burgers and dogs on for kids and not disrupt the smoker. Any other tips for tools you use would be great too.
I did do a video on cleaning the grill too. It isn't too bad to do, but does take 20 minutes or so for the deep clean. I am cleaning mine this way about every 5-8 cooking sessions. Here is a video on how to do it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hjz74ltisSE.html. Here are the inexpensive things I keep on hands for cleaning it. These are pretty useful and cheap enough that you can just throw away the supplies after each cleaning. Disposable and inexpensive gloves - amzn.to/2UZSuZL Scraper - amzn.to/2UXaBzj Scrub Pad (24pack) - amzn.to/3c5YKVn Scrub Scrunch (18pack) - amzn.to/2wz819C Degreaser - amzn.to/34y3yk4 (But for this one the Dollar Stores seem to have a better deal on the degreaser given how much you will use)
Great video! I’m assembling mine! I did have a question, I noticed you were concerned with your side burner valve not seated properly. Did you find a way to adjust that? I can’t seem to get my valve to seat all the way.
Overall would you recommend for someone who doesn’t cook a lot but wants to cook and is it worth the money and what are your pros and cons? Or if you can make a video on your overall view of the grill. I’m leaning towards this one because it has both gas and pellet grill. Thanks!
Sure I can do a video on it as well. That said. I do think it is a good grill and good investment. It does require more cleaning than I am used to with a gas grill but it stands to reason with the length of time and fat content of most smoked meats. I am very pleased with the unit.
I just got this smoker/grill combo and plan to smoke a brisket for Super Bowl Sunday. I was wondering if during smoking you should leave the vent closed or open and expose the flame? I am assuming closed but I have only smoked on a full size wood smoker in the past.
Definitely closed. If you open it on such a long cook, you will end up with some burned spots. Good luck with the brisket. We have a video on doing a Texas style brisket too, but I would leave the flame vent closed for sure. Here is a link to the Brisket video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QDPooJByaTk.html
I’m new to smoking... but does the auger always feed pellets when you are running the unit on a desired temp, or does it only feed pellets when in the smoke mode? What’s the difference between smoke mode and temperature mode?
It always feeds pellets. Pellets are the source of fuel, so essentially if you set the thermostat at 300° it puts in pellets at a faster pace into the fire part then if it was set at 180. This particular model will turn the auger for example for three seconds and then pause for 10 seconds and then run the auger again for three seconds and then pause for 10 seconds etc. The purpose behind this is the pellets get dropped into the fire pot onto the heating element. The heating element ignites them or lets them smolder. What tends to happen is they smoke first, then they flame the smoke dissipates and the pattern repeats. The higher the temperature the longer the auger run tine is compared to the gap between runs. I
I hope that explanation provided sone insight and makes sense. It is amazingly accurate at holding temperature for long periods of time with 5-10 degrees of what it is set at.
I am not sure about that. I know they have a cover but I don’t think you would need an insulated blanket. It will just run more pellets to stay at temp in the cold. (I think)
We have the 1100PSC2 and we don't have a Prime button. When we select the power button, the prime light on the display lights up. We also don't have a knob to turn to the smoke setting. 😕
Oh wow. So maybe that is a newer controller. I would think it would have more or better control than the older ones. I know the logic on the old ones is a times auger run and pause method versus the advanced logic actually uses a thermostat to determine when to run the auger. Interesting for sure.
The left side is where you set the temperature and smoke is generated. You can open the smoke chamber between the left and right and allow smoke to flow to the right and out the chimney. The thermostat however is in the left hand side so if you do that and you want to increase the temperature on the right too, you have to supplement it by turning on the gas burners on the right gas grill side I hope that makes sense.
That doesn’t sound normal. Mine doesn’t make any kind of whistle sound’s. If you want to go back and look at the assembly videos I put together the second one of the two part series shows how I tested for leaks with soapy water and a small brush. You may want to see if there is a leak somewhere?
Have you experience any of the negative feed back. Rust quickly and paint coming the grill? Also did you motor for the pellets burn out? Any negative feed back on the product?
I really haven’t had any problems like others have had. I did have an issue where I didn’t cover it and it rained overnight. The pellets in Altus auger tube got soft and then hardened back up and I had to pick it out. But the reality is that was my fault and no residual problems from that at all. I have been really pleased.
I recon you can. I do know that stoves and grills can be changed by adjusting the gas nozzles. We did it once with a grill at our last house. That said, I don’t recall how I did it. I remember having to order different orifices for the burners.
SVDreamChaser yes I saw this in the manual as well so I have avoided it also! Honestly, only downside to not being able to use the foil is the cleanup but your videos help for sure! I bought the same grill just last week and partly due to your videos, so thank you!
I just bought my sportsman combo...went to season the gas side and the heat spiked to 650 almost instantly. I let it run 30 mins on low and even with the dials as low as they'll go, it stayed 500-550. Why is it so hot? Is that normal?? I don't wanna be stuck grilling everything at 550 degrees
That definitelyt doesn't seem right. This model is almost identical to the sportsman, so I am guessing it is all the same sized items. Do you see the flame adjust in height with the knobs going from low to high, or are they always up on high? That really doesn't sound right. I can get mine lower, but if I have all 3 burners on high, it will get up to that temp, so I often cook with 2 of them on low and do offset cooking unless I am doing burgers or something. A few things I would try if faced with what you are seeing. I would start by removing the grates, and guards so I can see the flame tubes and validate if you are seeing any variation from high to low on each knob. I would then try another tank to see if you have something odd going on there, or even maybe with the pressure valve just off the tank. You should be able to get that grill down to 250-300 degrees with just one burner on. We have baked in ours before by keeping the temps down lower. Good luck with that, it is an odd one for sure.
@Svdreamchaser I called pitboss and they told me the regulator could be faulty. So I either wait 3 weeks for them to ship me one or I go buy one for 20 bucks. I'm gonna go buy one and see if that changes anything
No. It has been great. A couple of tips I would share. First, I would be sure to keep it covered if outside as rain can create some moisture in the pellet hopper. The only other thing that I don’t find negative but some may, that is the size of the smoker box. It is big enough fir three racks of ribs or a full 18lb brisket but if you want to be able to do multiple briskets you may not be happy with the size.
Yes you can. We have done it many times with no issue at all. There seems to be enough of a gap between the two sections that a hot gas grill side does not affect the temperature in the smoker side
On this model the right side is gas only. I have seen other models that have pellet smoker on one side and charcoal or wood on the other but it is not this model that I have.
Any issues with low and slow smoking? Will it keep temps around or under 250? Was reading negative reviews about other models from pitboss not being able to do this well.
I have no problems keeping the temp at under 200. Today I am smoking a pork tenderloin and smoked it at 185 degrees for about an hour. I set the “P Setting” to P5 and it did just fine. I could have gone all the way up to P8 which brings the temp down a bit more even.
You can and we do from time to time. You have to use pellet sized charcoal. Essentially instead of briquettes it is pressed into pellet size like this one. You can get them cheaper than this in Lowes, Home Depot or Walmart. amzn.to/3AjKMyE
I am not sure as I have not tried this. I do know sone grills can be converted and they require a different orifice but I would not be able to provide accurate guidance on that.
I would. I have enjoyed it a lot. I will say if you are cooking for very large crowds it is not the biggest smoker. It easily fits 3 racks of ribs on the bottom shelf and two on top of one large brisket but if you need to smoke 4 15 lb briskets at a time it won’t be big enough. That said I am very happy with it. Oh and if you can buy it and assemble it yourself you may be better off. I have seen some bad store assembled models.
So I just purchased this same grill but noticed the chimney isn't even on the smoker grill, it's on the gas grill - do you leave the vent open between the two all the time? does it even matter?
I close it but it seems more show than anything else. You can open the damper between sides but very little smoke makes it to that gas side and out the Chimney.
Just bought one. Is the chimney cap supposed to screw down ALL the way? The post on my cap isn’t threaded far enough to allow the chimney to be closed completely. I have about a one inch cap when it is down as far as it will go
Mine has a gap as well. My threads didn’t seem correct and I just hand screwed it in as tight as I could and kept going until the threads past the point that was bad and allowed it to close down further. It is not airtight however. When I close the chimney cap all the way but open the chamber between the smoke section and the grill section I still do get smoke exiting out the top of the chimney and honestly I think that’s OK. You’re not the first to have reported this as well in these comments so I do think it’s either by design or a common defect. After having this grill over a year however I will say it has caused no negative experience in cooking
It was a bit counter intuitive. Basically the larger of the 2 curved plates has 2 slots on the left side of it that are about 2” long. Put the plate in with those on the left and shift it back and forth a bit until the back and front of the left side horizontal bracket closest to the pellet box side of the grill pokes through those 2 little slots. That is all that holds the broiler plate in place. The right side just sits on the bracket inside and the left side is higher than the right (when standing in front of it with the door open). Once the little metal tabs are sticking up through the slots it is in place and you can place the smaller vented plate over the top center with the small tab to the left as that is what the seat plate arm sticks into. Let me k ow of that helps. If not email me a glhotka at svdreamchaser dot com and I can send you a picture of two of the inside of mine to show how it goes in there. It is pretty easy once it pops into place the first time. :).
@@Svdreamchaser that worked perfectly!! Have you or anyone on here know where to get a cover for this model? I cant find anywhere.... Also do you take the Flame broiler plates off to smoke?
I'm looking at getting one now. I have one questions, with the damper open, how hot does the gas chamber get and how much smoke comes through? I make home made sausage and hoping it can get up to around 120 degrees with the smoke coming through
You can get to 120 degrees easy. If you need the temp on the right side higher, you can add a bit more heat in the pellet side. If you live somewhere very cold, I may not know, for example where I am in SW Florida, I wanted to try to smoke cheese in the right side, but just the sun on the barrel gets it to almost 120, then add the heat and I get melted cheese. LOL
Press the prime button until the pellets work their way from the hopper to the firepot. For me, that took 3-4 minutes of holding the button. Keep holding it until about 20 pellets fall into the pot. When I look down into my fire pot, I see the heating element, it goes from left to right and sticks out about 3/4 of an inch. It is a little bigger than the thickness of a pencil. You want several pellets all around that and maybe even on it. (20 or so should be plenty). I hope that helps. Let me know
So my left burner temp control indicator came upside down. Not the knob itself, but just the ring that shows your heat setting. Know how to rotate that around? been looking at it and knowing myself, I don;t want to break that ring!
I don’t have experience with the KC but I must say I was torn between these two also. I wanted the smoke gate and chamber with the larger gas side. That said I wish mine had the upgraded control panel and wifi that the KC has. I know that isn’t really an answer but I have wondered which would be better. I love the one I have but think I could love that one too :)
A bag of pellets will burn for a good 24 hours straight. I rarely use more than a quarter of a bag for most cooks. And they do sell a cover and I would strongly encourage getting one. Someone asked me about it the other day so I looked at the part number of the cover Arwen into mine. It is PB1100psc1
It did/does. Maybe i didn’t catch it on this one as the goal of this was a high temp burn in to burn off any oil and grease from the manufacturing process.
I know this is going to sound dumb. I just got this smoker I’ve never smoked before. I noticed during this video you have the chimney cap open. In other videos when you actually grill it’s closed. What is the reason for having it open or closed? Should it be closed when smoking? Thank you
On mine it doesn’t seem to matter. The chimney is in the gas side chamber but because the smoker side has like 8 holes in the back, very little smoke makes it to the chimney. I was thinking of maybe blocking the holes on the pellet side and opening the smoke chamber to the gas side to see if it gets any air flow up the chimney.
Yes. You can allow a more cold smoke on the right. That may work in colder climates but down here in south Florida if it is just in the sun it gets to 140 inside. Lol
I don’t k is for sure. I haven’t tried with this one. I have done that once before many years ago with a different outdoor kitchen and I had to get new parts because of a different size orifice.
