Pit Boss ELITE Vertical Smoker TIPS and Tricks in SMOKE Mode

[@TheAmericanSmoke]

This was like 5 videos in one! Lots of info here. Really solid! Pit Boss is listening to their customers. Adding the double latches on the door, side shelf, and lights. Smoke on, Grill Sergeant!!!

[@MURPHY_30]

From the unboxing video to this one, you are really making me want to get one. Great video sir

[@darylh100]

i have been watching your channel for several years. Great videos. I have been interested in this smoker for a while and you helped answer most of my questions. I have tried many products to clean my existing smoker but Greased Lightning seems to work best for me so far. Very similar results to what you demonstrated.

[@TheUrbanCultureKitchen]

Yes I've been wait, one of my favorite pit boss smoker series 👍🏽👍🏽

[@GrillSergeant]

The new elite is a total game changer! Thanks for watching KC!

[@EricG85]

The point looked great. Love the cleaning tutorial. Stay cool, my friend.

[@dtmc9]

So, I purchased the Pro Series 6 vertical smoker PBV6PSE from Lowe's, and man, I am wishing I hadn't! I opted to not buy it assembled from Lowe's even though it was offered for free, because typically they do a very poor job of assembling stuff (I know this varies, but, it's been my experience). Upon getting it assembled, the last step is to mount the screen on the grill - the screen/shelf ships in a separate small box that is sealed inside the package, you wouldn't see any damage to the screen until near the last step of the assembly instructions. It's upon opening the small box that has the screen/shelf combo in it, I realized my screen has bubbles in it. It's not a film over the screen, but, the screen itself. I called Pitboss support, and was told this was cosmetic, and they would not cover it under warranty. I called Lowe's, and since I opened the box and assembled the smoker they will not take it as a return. So I figure ok, I'll just buy a new controller/screen and eat the cost. PITBOSS WILL NOT LET YOU PURCHASE THE SCREEN/controller, they even validated they had it in stock at a warehouse! So, this is where the fun really starts! I figure ok, it's just a screen on a smoker, sure it sucks a $1000 smoker is messed up even though it's brand new, but whatever... I'll go ahead and do the burn in and start using it. I go to do the burn in procedure, and the screen starts flickering! But, it happens at random. I've checked the cables with a multimeter and verified there is no electric issue, the screen itself seems damaged. I've called Pitboss support four times now, and continue to get the runaround, even with the screen flicker issue, even with offering to just pay for the replacement part, I've been told "the issue must be escalated to the product development team" and they will not help. This is beyond ridiculous. I have a $1000 brick that I cannot trust to use. I don't want to get mid smoke on this thing and have it quit or break down and ruin the meat, it's a brand new smoker, and Pitboss does not stand behind their products! Their warranty is worthless! Most importantly, they won't let you buy a replacement screen/controller even with proof of purchase! I will never purchase another Pitboss or Dansons product in my lifetime! Save yourself the trouble and don't make the mistake I did! Don't buy it! It's not worth the hassle!

[@ericg4619]

Yeah it's awful

[@bobbicatton]

Very helpful tips. Cleanup was a breeze 👍😊

[@randyumfleet8694]

Heading to Lowes this afternoon.

[@chrisstorozhenko6579]

I use Dawn power wash for the glass. Works like a charm!

[@aikoo1316]

Tip for cleaning glass doors: take a slightly wet paper towel, dip it in the leftover ash and clean the glass. No sprays, chemicals or pseudo bio chems. 😉

[@billsmith8225]

I use an old oven roasting pan above the grease tray. Never cleaned my grease try yet.

[@toklongball]

Great video! I know i'm late to the party with this vid, but i do have a question. When cooking multiple items (example: pork butt bottom, brisket middle, ribs top) is there a problem with food droppings from above items effecting the lower items?

[@chuckstuckey9450]

I just purchased this unit. Your first burn video helped me a lot. One difference when I set my P setting and go back to the main screen, yours says "heating to" and mine says "smoke to". Any idea on why or does it matter?

[@andrzejjasko4500]

I am back again. It looks like smoked is coming from smoke tube Are you trying to put Falls information above the smoker?

[@judgewepbbq]

Great review and cook...gotta step up your popcorn game tho! 👀 🥩

[@GrillSergeant]

You ain't lying!

[@2ndhandsteve127]

That smoke tube is overkill

[@Hammerdownproductions]

Tried my first cook on my brand new 6 series elite pro last night into this morning. WOW we had WILD temp swings. Filled the water tray and added a full size aluminum pan from sams with water as you suggested. Fit perfect. Temps were ranging as much as 100 degrees above or 50 degrees below set temp. I also added a Meter wireless temp probe into the meat and added my Thermoworks Signals 4 probe to see what the internal temps were actually. HOLY COW was it off. Pitboss was showing 225 and Thermoworks would show 175 to 190. I moved the pitboss control to 250 and finally got the actual temp to about 200. The temp ranged anywhere from 25 to 55 degrees off of what the pitboss control panel was showing. Finally moved the pitboss control to 275 hoping to get a 230-250 actual internal temp. Had to go to 280 to get a 245-250 actual internal temp. Cook time was at least 14 hours and it used about 30-35 lbs of pellets. Coming from my professional Cookshack FEC300 and not being able to bring that home with me I looked for a smoker that i thought would be at bare minimum somewhat comparable cook process in a residential but with WiFi capability and still under the 1000$ range. I definitely wasn't expecting this smoker to be this tedious. I've had a stick burner that didn't swing temps like this one and a pellet converted Masterbuilt MES 40 that was great for under 500$ but burned out finally. So Grill Sergeant what am i doing wrong and how do i fix it? Does the control panel need to be recalibrated? Can that be done or does Pitboss have a way to do that? I am also leaking smoke from around some of the seams on the sides of the cabinet and the door. Have you found a way to seal this thing better for less loss of smoke?

[@GrillSergeant]

In personal experience using 20+ pellet smokers from different brands it usually takes 1-2 smokes for the PID controller to work itself out to its new environment. Your 2-3 smoke should run a lot smoother. I won’t even start to collect temp data until after a month of use. I found my temps are pretty stable as long as there is water in the water pan or I will put a large water pan on the bottom shelf as a catch all and I don’t have to refill the included water pan as often. As far as smoke coming out other than the top stack, if it’s an issue for you they sell smoker tape and smoker sealant. Also have you tried out smoke mode or have you just been using it PID?

[@Hammerdownproductions]

@@GrillSergeant I spoke with Pitboss customer service and the wild temp swings are not normal. so they are sending me a new internal temp probe to try. as far as the VST or PID i started with VST Setting 6 like you suggest and switched to PID after I wrapped the meat. I will say i may be a little spoiled as the last pellet smoker i used was my COOKSHACK FEC300. You can't compare those two things. they aren't the same and shouldn't be compared. 2 totally different items. I will say that if any one who reads this questions Pitboss customer service....Dont question them. THEY ARE AWESOME. One of the best customer serivce experienes Ive ever had. I appeaciate Grill Sergeant for responding back. Thank you all.

[@moraestecnologia]

@@Hammerdownproductionsthank you , so is basically trash as the PIT BOSS PLATINUM BRUNSWICK same exact problem huge temperature gap from what’s in on display and what’s actually is . Welcome to my nightmare. Trying to get rid of mine as soon as possible. Plus zero smoke flavor n matter what you do , and I have another 2 pellet grill and both personally perform way better managing temp and smoke flavor.

[@Hammerdownproductions]

@@GrillSergeant so I forgot to update. Pitboss sent new temp probe. Woulda been overnight except it was Sunday. Lol. Got it installed, have done 3 cooks with 3 different meats. Chicken thighs, another pork butt and a brisket. All three did REALLY REALLY Well. Held temps steady at 250° even in heavy wind with little to no temp fluctuations. Never more then 5°. +/-. Needless to say but worth the mention is I made very sure water pan stayed full. On brisket I swapped the factory water pan out for a large aluminum pan from Sams club( fits flawlessly). Temps held perfect. I was able to control and use the smoker for its intended functions which is why I bought it. Wi-Fi and controllability. I used 2 third party temp probes to run double checks (a Meter Wi-Fi and ThermoWorks Signal 4 channel) to which none of them were off more than a couple deferred. To finish - I AM IMPRESSED. Your video helped seal the deal on a year long hunt for a great residential smoker. Pitboss customer service is tops as well.

[@Hammerdownproductions]

@@moraestecnologia Pitboss replaced the temp probe on mine and after install it has worked perfect. I would venture to say mine has been as consistent on the last three cooks as my commercial unit is. My problem was I was expecting $17,000 smoker results from a $900 residential non commercial smoker. Once the temp problem was fixed it has performed almost as consistent. I have no complaints. I feel like there customer service has been the saving grace. They guys were super friendly and very knowledgeable to the problem and didn’t hesitate a single second to help fix it. To me that means a lot. Now it may not last but as long as Pitboss service stays the same I’ll be ok. I’m impressed by the smoker for sure.

[@stanwong2504]

Hi there, just wondering, do you keep the water pan topped up after the 4 hr mark or is it only good for the 1st few hours?

[@GrillSergeant]

The water pan at the bottom runs out in an hour or two so usually I will get a foil pan and put it on the bottom grate and fill it up about half way with water and that will last a full cook (Brisket or Pulled Pork)

[@CaveWyatt]

Picked up mine and put it together yesterday. Today I did the burn off and attempted to pair up the app but failed miserably. Pit Boss customer service was no help. We need a video on just the app. If necessary I can still use my Bluetooth thermometer, no big deal. It sure is a beautiful piece of machinery, though!

[@toddmoore9608]

same issue, try turning off wifi on your phone so it will connect to your home wifi... it worked for me.

[@stbeeman]

The only issue I’ve had with mine is the door latches. The bottom one in particular sticks a lot and it’s difficult to open and close. Any tips from the community? Or just order new latches and see if that fixes things?

[@crosis47]

I bought one of these smokers about 2 months ago. I have a yon of smoke leaking around the foor seal. I took a close look at it and found that the rubber seal is offset from the frame and doesnt even touch the metal frame on the latch side on mine. Is anyone else's like this? I was planning to get some smoker seal to put around the whole frame.

[@kevinkalina4288]

How long does the internal light last? And do you have to clean it often?

[@WayyOutWest]

Looks awesome

[@williamdupree8220]

Chlorox wipes clean awesome

[@brianpfeffer4202]

i purchased this grill ~ 2 months ago now and have yet to get the bit boss app to connect correctly. there are no faqs for troubleshooting yet either. . did you have to do anything different to get it connected and what were those steps?

[@toddmoore9608]

I had same issue, so I had to turn off wifi on my phone so it would connect to my home wifi instead.

[@TheUrbanCultureKitchen]

I wanna see that smoker loaded up with meat👍🏽👍🏽👍🏽👍🏽

[@davidrichard4300]

In the water pan, would it be OK to do half water/half Apple juice? I am meaning the aluminum pan that you put in.

[@GrillSergeant]

Don't see the harm in it. Go for it!

[@richmondharwood2338]

For cleaning I spray the glass with cleaning vinegar and then scrub with 0000 steel wool. My only complaint about this smoker is that the racks will not hold a full size packer brisket.

[@user-cb6ks5yq1r]

Try that dawn power wash

[@ashikhan244]

Are you only going off the built-in thermometer or have you put in your own thermometer see what the cabinet temperature reads on an aftermarket thermometer? I’m just wondering how accurate the building thermometer is.

[@GrillSergeant]

The built in thermometer is very close to actual temps. +/- about 10-15 degrees while in smoke mode.

[@coreyj2035]

First time I’m using it today try to get it up too 400 but noticed I seen the fire inside at the bottom so i turned it off. Is it normal to see the fire while cooking

[@robertlong4118]

What’s the best vertical pit boss to smoke venison ring bologna and summer sausage . The summer sausage is about 24” long . Where I live , Lowe’s and Home Depot don’t carry any pitboss vertical smokers . Thanks for your time . I enjoy the vids

[@gman102formyspace]

Unsure about what one is best for you, but try Menards if there is one near you, that's where I got mine.

[@lancedean5987]

How do you like the Drip EZ prep/cut tubs, I’ve been thinking of ordering me a couple

[@GrillSergeant]

I love em! They are so versatile and easy to store away.

[@john_rocks_jax]

That deflector plate can you wrap it in foil for the grease or does that have slot vents in it?

[@GrillSergeant]

It has slots in it

[@theworldaccordingtofloyd1035]

@grillsargeant Does it have a probe port or do you have to go through the door ?

[@kurtcharnoski1595]

Is this smoker insulated ? I noticed it is double walled . Thanks in advance

[@46peachy]

How does the vent that raises and lowers on the top affect the smoking??

[@GrillSergeant]

Mainly it deals with airflow, if it’s really cold out and you want to “trap” heat you will lower it, but if it’s really hot out you can keep it open all the way.

[@FracDaddyBBQ]

Now to get extra smoke Andrew what if you set your smoker to 180-185 would that help

[@GrillSergeant]

Come over and let's find out! :)

[@FracDaddyBBQ]

@@GrillSergeant sounds like a plan to me

[@joelrodriguez9661]

How does this one compare to the Brunswick? Does the VST make a great deal of difference?

[@GrillSergeant]

Night and day. The new elite can run circles around the Brunswick. Not only with the VST but also with the rapid fire ignitor.

[@joelrodriguez9661]

@GrillSergeant thanks. I bought the Brunswick almost a year ago. It was in the box until last month. I like it so far. The pork shoulder and the turkey that I've made on it are great. But I guess I'll have to upgrade at some point.

[@jamesapsey1950]

Does it matter where you put the meats. Top middle bottom.

[@GrillSergeant]

Nope. You get even cooking at each grate. If you look at my last Instagram post you can see how I have it setup when I do multiple briskets

[@sleepymalosgv]

How much wider does the side shelf make it when extended

[@arnoldvillatoro3284]

So even at maximum setting in Smoke Mode, you still need a smoke tube?

[@GrillSergeant]

You don’t. The smoke tube is completely optional. But I love all the bbq smoke I can get.

[@CaveWyatt]

Pit Boss told me the higher the temp setting the lower the smoke production with my Copperhead 5. Like Sarge says, if you really like smoke you may have to punch it up a little. But like my wife just said, “I don’t like the feeling of eating charcoal when we’re at a restaurant so I really like the more subtle smoke flavor we get. And you still get 1/8” to 1/4” smoke ring so why do you need more?” We smoked a brisket flat yesterday and, yes, she actually noticed the measurements.

[@brent4770]

How big is the pellet bend?

[@GrillSergeant]

The hopper can hold 70 pounds

[@johnfisher5885]

How often do you fill the water pan?

[@GrillSergeant]

Depends on what I’m cooking. Once on an overnight cook. For quick cooks I don’t fill it up at all.

[@michaelbradshaw9066]

What's the highest temperature that this smoker will go?

[@GrillSergeant]

130 is the lowest and 420 is the highest.

[@robertwoods4457]

Question. I see lots of people using this pecan shells instead of pellets. Can you use those shells in this?

[@GrillSergeant]

I've used Smokin' Pecan Pellets (They use pecan shells to make their pellets) but I don't think you can throw anything but food grade pellets into the hopper. The smoke tube you can put whatever will fit so maybe that could work.

[@robertwoods4457]

@@GrillSergeant I have the vertical smoker from pit boss and was thinking of using the shells

[@stevenpidek4387]

Does the pit boss elite vertical smoker have a pellet dump to change out the pellets.

[@ScottJacobsRealtor]

It does.

[@GrillSergeant]

Yep!

[@bstranded]

whats in the sprits

[@timc_40]

Curious how much of the visible smoke in the video is from the smoke tube. I just bought this unit and in the burn off and first grill the smoker didn't seem to be emitting much smoke with it in 'smoke mode.' It smokes a lot when its first fired up but it seems pretty minimal when it gets into the cook. Hoping that I don't have an issue with the pellets dropping mid cook.

[@MWMWMWMWMWMWMWMWWWMMMWMWMWMMWM]

I also had the same issue. Some deep research taught me that the p settings in smoke mode needs to match your cooking temp. You'll get more smoke from p4 at 200 degrees than p7 at 200 degrees. The system tries to keep the burn pot from burning out and will override p7's 150 second auger pause because it's too long. Essentialy it overrides in order to not have the pot burn out. There's a whole graph online if you Google pit boss p settings and temps. Start the grill on smoke mode. If you start on pid it will dump more pellets into the pot during initial priming. Cook longer and at a lower temp. It smokes a lot more at 180 than 200. Raise the temp once you've imparted enough smoke. Buy pecan shell pellets as they smoke a lot and taste like mesquite.

[@arnoldvillatoro3284]

@@MWMWMWMWMWMWMWMWWWMMMWMWMWMMWM So in other words the smoke mode P7 he selected in the video is false as the system overrides it to avoid burnout anyway? Now im confused as to why give the option in the first place with ability to select higher temps. Typically P Settings were only available in "S" which was their smoke mode at approx 180F. which makes the most logical sense. But there is no way you can put your grill at 275F with a setting of P7, they let you do it "technically" but override and you dont even know it lol.

[@MWMWMWMWMWMWMWMWWWMMMWMWMWMMWM]

@@arnoldvillatoro3284 "But there is no way you can put your grill at 275F with a setting of P7, they let you do it "technically" but override and you dont even know it lol." Yep, exactly. Fire burning out (or not burning well) causes a dirty smoke then sticks to the meat and tastes like something cooked on a campfire rather than a smoker. They don't need people saying their smoker cooks crappy tasting food. They attempt to correct your mistake by overriding your p7 setting but does it even more conservatively than needed. If you set the P setting to match the temp you really do end up with a lot more smoke. At one point I doubted myself and went back to p7 and there was positively less smoke.

[@mariocontreras6863]

Spitfire cleans it right up,spray it and wipe it

[@todd7641]

This unit Is a huge safety Issue. I would set my target temp to 205 deg and the unit would swing from 130 to 330 deg. Was told to open the door every time It swung to prevent the glass from being blown out. After a dozen calls and hours. I ended up changing the temp probe and was told for a week and a half to keep plugged In until the latest update would be downloaded. Then one tech admitted that I have had the latest update, that this Is a well-known Issue. The last attempt to smoke It ran away with Itself and flames shot out from the bottom. You could see the flame translucent through both of the bottom pieces of metal. This holds 70 lbs of pellets and have read complaints of the hooper catching fire, that the unit has kicked on from water hitting the control panel. I personally wouldn't allow this on my property now knowing how dangerous It can be. After trashing a 75.00 brisket, couple slabs of salmon and two whole chickens. The only thing that ever got a smoke ring was my lungs.

[@harleyfltrx7150]

Use a damp paper cloth and ash from the cook to clean the glass. No cost and chemical free

[@MrJunglebear1]

can you hang ribs and sausage in it

[@jeffwoodruff1]

Running it at 150 degrees to rest a brisket???

[@john_rocks_jax]

Like to see how much smoke without a smoke tube.

[@GrillSergeant]

kzbin.info/www/bejne/pWmkqqt_hM-kfKM

[@lancedean5987]

I gave up on trying to keep my smokers glass clean

[@GrillSergeant]

Ha! A razor blade will make clean up a breeze!

[@jtplumbing6592]

The Glass door is a huge flaw. They should just double wall the whole door.

[@moraestecnologia]

Sorry but you lost me when I saw the smoke tube , if this thing is a beast putting smoke out at 7 setting , what’s the point of the smoke tube ? I will assume even on setting 7 this thing will not deliver a good amount of smoke.

[@GrillSergeant]

You are right, there was no point in the smoke tube. Setting in smoke mode is all you really need.

[@andrzejjasko4500]

I want to see the smoker without smoke tube how it works on a smoke mode. Supposedly tons of smoke I want to see that.

[@WTBARBECUE]

It def produces better smoke ring and bark without tube. I have one and it cooks awesome food

[@WTBARBECUE]

I just got this model about a month ago now. Have done two cooks so far both cooks ended in extreme success but both cooks the smoke shit off on me five to six times. I get fan codes (but fan still running) erl once and igniter a few times but it works and one time I had a burn pot overflow. Have you experienced any problems with your unit? PB is sending me a new fan and control board. Unfortunately they are both on back order.

[@WTBARBECUE]

I can tell y’all that in smoke mode setting 7 with temp at 225 this thing rolls smoke like a stick burner after my first cook which was two full briskets (about 16 lbs each) two porkbutts (about 8 lbs each) and two whole chickens and roughly 24 hr cook (chicken only about 6 hrs) the glass was covered and unable to see through. The bark was amazing as well as flavor.

[@timriley2092]

I turned it off wanted a video on the smoker not on cleaning the glass Happy Grilling !!!

[@ScottysBackYardBBQ]

i heard them things are rib machines..

[@jimdiminico8276]

I had copper top model and it was a piece of crap. Too many auger door leaks and replacing the auger model

[@marioduran3279]

Sorry but you lost me at smoke tube. The minute you pull this out i ended the video. What's the point of a pellet smoker if you still have to add a smoke tube? I have the pit boss portable pellet grill and it's awesome. I smoked a whole brisket one weekend and spare ribs the next. Good smoke ring, no smoke tube needed.

[@snorkelfish]

How many pork butts will this hold at a time?

[@michalec1974]

WTF, So you have to have a smoke tube to get enough smoke in your big bad smoker?? If that's the case why bother adding pellets to the hopper.

[@dave-ohphoto8333]

I paid all this money for a smoker, and I have to use a smoke tube this is ridicules