The Lexington dimensions wise looks like they took the pit Boss Austin XL and literally cut it in half including the hopper because the Austin Hopper is a 30 lb hop and the cooking chamber is 1,088And If the Lexington Cooks half is good as the pit Boss Austin XL I will absolutely love it because three meals a day for a year and a half I used the pit Boss Austin XL I worn it out and if you have never tried a smoked turkey you should try that or smoke goose those are great by the way anything that you can put in your oven you can put in a pit Boss
It looks like they put a pit Boss Austin XL through a shrinker because the pit Boss Austin XL is the 1000 the pit Boss Lexington is a 500 it's got the exactly the same computer the hopper is exactly half the size and the barrel is half the size and it's a little over half the weight the pit Boss is 200 lb the Lexington is 140 without pellets that's what a lot of people don't realize I used on the pit Boss Austin XL absolutely loved it
Good stuff straight to the point not a lot of on and on and on definely in the market now all I do is smoke grilling is not my cup of tea but rendering that fat I'm all about that. Maybe with yur posts It will change my mind!!!??
I have the same grill you have the Lexington grill pellet grill I haven't start it up yet I live in Alaska and its spring waiting till it gets warmer out too let it do its burn off at first are do you do that first I also have 3 bags of wood pellet 3 different flavors hickory blend and apple blend and mesquite bold and earthy blend can't wait till winters over thank god its spring
Hey nice video thanks. One question . Are you able to turn down the smoker setting temp to lower than 180°. I know some have a fine adjust for smoker setting. Oh and I thought that searing ability was awesome but I guess nothing beats a good coal sear huh?. I still keep my old webber for that.
You can turn it to smoke setting and usually as low as it will go is 160. That all depends on the weather. The sear on the pitboss does not impress me. Thanks for the comment and subscribing
There are many things that could cause this. Be sure that your smoker is on a level surface. Make sure all ash is clean inside. My problem was the fan not running full capacity. If this happens then it will not run hard enough causing smoke to back up in your hopper. Another issue I found was the p setting. Make sure you have it on the right setting because an overflow of pellets causes it to back up in the auger to the pellet hopper. Many reasons lol.
I have a short question. I live in a humid area. Not everyday but can be humid for weeks at a time depending on season. After your ready to stop cooking what is the proper turn off procedure? Do you just turn off on the control knob or hit power button or both? Do you want the pellets in the auger to ruń out or don’t worry about them? Lastly do you remove or empty your hopper of pellets after each use?
You shut the knob to off. Let it sit for about 10 minutes and the fan will stop running and then power off. I do not empty my pellet hopper unless I’m changing to a different kind like apple to mesquite
Used my Pit Boss Lexington on Saturday for the first time. I smoked a Chuck Roast. Right after cooking and resting it was a little dry. But the next day I sous vide some of the leftovers and they were fantastic and not dry at all. I did have a hard time maintaining consistent temperatures at the Smoke and 225ﾟ setting. For a 2 1/2 pound Chuck Roast it took a lot longer than I thought it should have. Before the sun went down temperatures outside were in the forties but it was really really windy. Do you know what the temperature is supposed to be when using the smoke setting? I don't recall seeing anything in the manual. I'll go back and look again though. The wind and the weather temperature really affected the internal temp of the grill not being consistent.
@@eazycookin Thanks that's what I thought. The temp went down as low as 174° on the smoke setting and I really couldn't maintain consistent heat on the smoke or 225° setting. The wind was CRAZY. When I put it at 250° or higjer it ran at the set temp.
Heck yeah I luck up like that on those Ole Oklahoma Joe's walmart carried a while back I love that thing! I also made one of those ugly drums that was fun!
Knowing what you know now would you have spent the extra $100 for the bigger classic model? About to buy Lexington or Classic this week...we have a small family but do like hosting small parties
I think that I will end up buying a bigger one in the future. I also am happy with the Lexington as a starter smoker because I’ve learned so much. I have smoked some big pieces of juicy meat😋
Hey I was thinking about getting one of these and stumbled on to your videos when doing research. I've decided to go ahead and pick one up on Monday. In your video after you turn the smoker on you say that you should let the smoke run out before closing the lid can you tell me why that is? And you have to do that every time you start it up or just the 1st time?
@@eazycookin Thanks for your reply. The Lexington will be my first smoker. I'll be checking out your other vids as a guide as I learn to smoke different cuts of meat. I'm in MD and have a RU-vid channel called MeatTribe. I tried getting a group of friends to alert everyone when they would come across deals on steaks but it didn't take off so I decided to create my own channel and provide the information. It's local to most of the stores in my area but I do a guest spot on another Podcast every week and one of the hosts lives in Tennessee so I include Kroger as it's one of the stores he frequents.
I personally love the flavor of charcoal. I also think my Weber gets a lot hotter and just sears it to perfection. But don’t get me wrong, I still love my smoker
@@eazycookin its nice to see someone else with the lexington haven't really found any other videos. Made some ribs on mine the other day. And man I loved it! Definitely subscribing and looking forward to learning somethings from your channel!!
Absolutely! We are all doing this channel together. The more subscribers the better! Our goal is to use everything from the pitboss, oven, grill, and crockpot to make easy meals everyone can make at home with simplicity.
@@eazycookin But it do hold temp though right, that's whats really important you only need so much smoke to do the job but temp is everything to me at least lol!
@@eazycookin Hello, So that is where I am confused about the smoke option so if I put it at 200 it still smokes, correct? I was thinking the only way it smokes your food if its put on smoke and if put on a degree then that is more like baking? I see where some recipes are saying smoke on 250 for so long and just so confused.
