THANK YOU

You, Sir, are an excellent instructor. Thank you for this and thanks for the links as well.

Hold feed button lol wow

You could use tongs to transfer the active firewood into a Steel garbage bin with lid to snuff/reuse the fuel then cover your firepit for the night? Cheers

Is injecting a necessity or optional?

Ehhh.. it still looks raw... maybe im just not a rare guy

Just seasoned my 22". One big surprise. After the initial heat up on high, once I touched the griddle with my paper towel to spread the oil (Blackstone Seasoner and Cleaner) it immediately caught fire. Then used an old cotton wash cloth. Same results. My high setting reads on the laser thermometer about 725 degrees on the griddle surface. Wasn't expecting that. Turned the heat down a bit and did 7 layers, so we'll see...

What is the brand and flavor of your seasoning

the complaint I have with my Pit Boss is that when you have wrapped meat on the grill your wasting pellets as it continues to smoke! I was hoping someone could find a way to shut off the flow of pellets and just provide heat to finish cooking the meat!

Thank you for sharing it was very helpful

Any chance you know the screw size? The a26 lol. Lost 2 screws somewhere

Looks fantastic

Looks so delicious. Thanks for another great video.

I have an outdoor sink. I spray some dawn soap and let them soak for about a minute. I then scrub them with a plastic bristle brush then with a green scouring pad. I spend about a minute or two on each grate. You could use a large shallow plastic bin if you dont want to use the sink. They come out looking like new. I do this everytime i use the grill. I thought they were supoosed to be washed or cleaned because of the finish these grates have make them easy to clean.

I just bought that attachment didnt know they had something like that thanks gonna smoke the bird next week!!

I bought a 40, first hour during break in it caught fire,foam insulation burning from bad seams inside. they were very apologetic ,after they found out nobody or property got hurt damaged they sent me a new box, I had to swap over everything, had to beg for a new door. Works good now, put PID controller on it.

Custom fabricators are awesome! Some things you just can't do yourself.

Dude, we are not morons, you don't have to explain every single thing you do

curiuos, you said you recommend bone in, I have 2 butts that i am cooking this weekend, is there a difference in the way to cook them? I did not realize they were boneless until i got them home

Great video! Very helpful. I watched before I started then went back and rewatched the front shelf. Perfect! Done in 40 minutes flat.

Thank you! Yhis was very helpful.

If I was the owner of the Pit Boss Company, I would fire the research and development department because this should be stock not aftermarket purchases. The heat shield next to the thermometer should be bent right into the original metal for crying out loud. Merry Christmas.

Una consulta cuánto pesó ese Brisket luego de recortado porque el tiempo de horneado debe variar según el tamaño no? Yo voy a hacer uno de 2,5kg a ver cómo me sale voy a seguir sus métodos de horno pero mi Brisket fue inyectado con solución de sal de cura sal y agua y lo dejé reposar 2 días en una bolsa con la salmuera sobrante girándole cada 12 horas y luego un tercer día ya con el rub para que agarre más sabor hoy será el di de horneado calculo que me llevará la mitad del tiempo que el suyo . Gracias por la receta si este sale aceptable haré otro con su receta de rub

I cleaned the grates on the GFs WSM. I took them off and put them on said gas grill and cranked up the heat.

Really good input and explanations , thank you

Shesh so many layers of protection so inconvenient. I aint got time to do all that every time

Internal temp should be 165

Horrible. At 115 degrees I cranked my smoker to 500. At 121 degrees (10 minutes later) I checked ribroast and it had burned on the bottom

Seems like a lot of work they won’t know the difference if you use the packet that came with it

So you have to have pellets in it for the auger to engage? Got one for free they NEVER cleaned it and left outside and got the auger concreted. I got it out and cleaned to almost new. There is a few teeth broke off on the gears. Other than that everything works except the auger.

Is it me or has black stones quality gone down significantly in the past few years

Do you add chips when doing the initial cleanse?

So…at what internal temp are we done? Thanks in advance.

So....start at 300 then drop the temp to 375? Gotcha....

Just got a pellet smoker not long ago, and have only smoked a turkey on it so far, pit boss 850 with pit boss mesquite blend pellets. Turkey was fantastic. Cleaning it afterwards was kind of a pain, idk how strong the fan is in yours but mine tends to blow ash everywhere towards the end of the cook.

I used a Traeger rub and it was very salty

Too much ad time won't return

Could you do it the way you did but wrap it with bacon? Was thinking of doing it that way.

Just bought one new, very informative, thanks!

Pit boss seems to have made some upgrades. My wife won a pitbos 850 and the curved plate sits on a curved mount.

Absolutely amazing how they don't tell you the paper towels are going to burn to the griddle and ruin it. Absolutely amazing and awesome they don't mention that

5:24 completely untrue

Who makes the flip smoke box?

What company sells this box

Perfectly presented and worked great as I followed it through my seasoning process! Thank you!

Bro a angle grinder with a brillo pad attachment. Coat in oil and burn it in

Great video and tips 🔥🔥🔥

I used to make mine like this, but now I take them off the bone and then inject them…still the same great flavor, but cooking time is reduced by 1/3. Great video.

This is awesome! I've done a bunch of lamb leg but always pulled it and made sliders and Cole slaw. This looks like a great "Christmas ham" alternative for those of us who don't eat pork! Saving this and gonna try it in a couple weeks as my wife just bought a 4.5lb from Sam's the other day! Thanks for this awesome video Man!🔥

The salmon looks good and yummy. Thanks for sharing the brine recipe. That is a complicated process with lot of baby sitting. I smoke in Weber grill. First I cold smoke until the pellet tube is 3/4 done. Then I turn on one burner and cook on indirect heat for an hour or until the tube is done. I usually buy sockeye salmon from Costco or Sams whichever has better price. sometimes I do smoke lake perch and whitefish with a butterfly cut.