F*ckin'-A I'm glad I watched your video. We have the same style of cooking. Everything you said is spot on. I'm going from a wood smoker to a Pitt Boss. I love it. When I called Pitt Boss to register my smoker the guy on the phone said welcome to the Good life. He was right.
@@patiocooking I cooked it 225 for 8hrs. Turned the heat up to 250 and wrapped it when the internal temp hit 190° cooked it till thy bone fell out and it. Appreciate your video. It was a help going from offset to pellet.
I had a 4th party. We put the Pit Boss to the test. We cooked on it for 3 days. Everything from pulled pork to pork chops, sausages. The cheapest budget burgers I have ever seen with my own eyes. You could throw a 5 year old roster in there and it would come out like a fat hen. I made Dijorno pizza on this thing and tasted like a high end pizza cooked in a wood oven. You can do it all.
I returned my Laredo over that very thing, I should not need a smoke tube in a pellet SMOKER name should say it all, went back to my electric smoker, exact temps, pellet tube and done, i can smoke 3 large butts at a time in mine or 6 smaller ones no issues.
i was very let down with my laredo it makes almost no smoke at all but they claim its (white clear smoke). if it wasnt for the 5y warranty for parts that keep going bad i would have chucked it
@@patiocooking I wish! That will take some practice. I’m sure it will take me several mess up’s before I got one right! You definitely have a gift brother! These videos are awesome! Love watching them!
D. Haris the pit boss laredo 1000 doesn't have a smoke mode, but in general this pellet grill doesn't produce a lot of smoke. I would highly recommend a smoke tube when using the grill.
@@patiocooking Thanks for the reply because I am currently in the market to purchase a pellet grill and the pit boss 1000 fits the budget very nicely for the features but I did see one video where there was a S function on the pit boss 1000 and how to get it you would have to press the main knob and hold it for a few seconds and that’s how the guy put it into S. mode I’m not sure if it was a different model or updated board or what but that’s what he did and he claim you would get some type of smoke with it in S. mode not a lot but more than it normally would produce. Now the only problem that I have is that I have not seen any other videos that shows this particular function on the pit boss 1000. If I had to get a smoke tube I would but I prefer not to get one I don’t have to have a ton of smoke but I would at least like to get a little bit like the ProSeries produces. Again thanks for replying enjoy the video your information was very helpful!!!!!
I'm certain my model doesn't have this feature, but I did purchase this in Oct. 2021 so they definitely could have made some upgrades. Glad I could help thanks for watching my friend
@@patiocooking if you turn the temperature all the way down to the last setting it's smoke mode. It looks like a 5 but they claim it's an S. It puts off a little more smoke but not a lot of smoke. Grill doesn't get hardly warm enough though in that mode.
I like having a pellet, but I will say this, the kettle and wsm puts out flavor the pellet just can't offer, but it's nice having that set it and forgot it pit.
I have no issues with my grill (same one in video) putting out sufficient smoke. Make sure you're using 100% hardwood pellets. They cost a little bit more, but trust me, it makes a difference. The cheaper ones have fillers in them. I've also found that if I start the cook off at the lowest setting, I get a much heavier smoke. Do this for a minimum of 1 hour. Then crank the heat up to your desired cooking temp for what you're smoking. This adds time to the overall duration obviously, but it definitely helps with the flavor. My 2 cents. Edit: oh I should have mentioned this: at the lowest cooking temp, I close the vent all the way to trap the smoke in. Once I crank the temp up after my desired smoking temp, then I open the vent up. I too have found that higher temps are achieved a lot easier and faster with the vent wide open. Which makes sense because there's more oxygen being let in.
@@paulp5219 Thanks for the comment my friend. To me, you just can't get the flavor profile with a pellet that you can with charcoal and wood chunks or a traditional stick burner, but I do agree pellets make a difference.
You gotta cook it how you like it, but there's so much intermuscler fat in a pork shoulder that should never be a problem. I think trimming that fat cap gives you a good bark and lowers the chance of getting a big hunk of fat with a bite. Thanks for watching!
