Pit Boss PB1000D3 Assembly and Review

We have been researching and looking for a wood pellet grill for over a year. Everyone said buy a treager but they were too pricey for me. I thought about building my own offset smoker out of some oil drums but I don’t want a big burning monstrosity like that burning on my dried out wood back deck. I also wanted the convenience and temperature regulation provided by a digitally regulated grill.
If you have any questions on assembly of if you have some good recipes or ideas for us to try feel free to comment or message me on instagram. I might do some videos on recipes that we try along the way. If I think of it and or someone reminds me I might do a 1 year update on the grill.
I know to some people grilling is a religion you know who you are. But for us it’s just a way to add a little extra flavor on our typical suppers.
This video doesn’t contain any trucks or automotive stuff so if that’s what you’re looking for my apologies in advance.
Thanks for your time.

[@hottrod7052]

Bout mines 3yrs ago no issues i use it all da times

[@beefio6241]

There's a hole in the side to run the probes through. You don't run them through the door. That's where you're losing all your heat and smoke

[@MikesMischief]

I looked and you’re 100% correct. I don’t think it looses that much heat going through the door though. It stays pretty close to the setting.

[@ffemt703]

For new people watching this If you are cooking at 250 you need to double your cook time almost. 250 is very low long setting. You want to cook at higher temps if you are just grilling. Use the smoke setting for say 45 minutes to get it smokey and then cook it at the higher setting to actually cook it. Anything other than smoke setting is more like a regular grill and limited smoke for this model. If your slow smoking a brisket thats different than cooking dinner. Also do the biscuit test to see where your hot and colder spots are on the grill so you can cook accordingly.

[@dakotajackson644]

Couple things, thanks for the review! Probe hole on side of the grill so ur door will seal better, (not that I think they are very accurate better suited to get a aftermarket set) and the hottest part of that grill is the far right side, on my pit boss and other grills I try to rotate my meat about half ish way thru and leave bigger pieces further to the right of the chamber this will help with everything cooking more evenly and bigger pieces coming off closer to the rest of the meat. Lots of trial and error with these grills but for the money they are wonderful!

[@anthonystarling998]

If youre lookin, you aint cookin

[@MikesMischief]

B B But…. Seeing IS believing….

[@ginagriffin1400]

Forget the probes, BBQ!

[@Calibir1]

Thighs take longer than breasts and should get legs and thighs (dark meat) to an internal temp of 175° - and not 160° or 165°. Breats are ok at 165° but i take them to 170°ish...

[@tipsyrippers]

Great video ! Thanks so much for taking your time in this and showing everything. I was very curious about this exact one.

[@MikesMischief]

We have put 6 bags of pellets through it to date and it’s been awesome. Haven’t had any issues so far. Thank your for your feedback.

[@Calibir1]

I just saw at the end of tge video that you checked the pellets after a rain!!! Drain and empty all pellets from the hopper and the alger tube. The pellets WILL swell up and clog and stop your alger from working for just humidity- not only rain. Empty them after EVERY cook... and that's all I got to say about that.

[@MikesMischief]

I would rather haul this thing to the scrap yard than empty the hopper after every cook. I don’t think anyone would ever buy one if that were the case. We bought a cover for it. Keeps them dry enough. I’ve had them swell up a couple of times and so far the auger hasn’t gotten stuck. It did error out this Saturday for some reason. I unplugged it and plugged it back in and it worked fine after that.

[@Calibir1]

@@MikesMischief too bad for that - that's why i have a Camp Cheff pellet grill. It has a pellet dump shoot on the back bottom of the hopper, and the burn pot has a trap door on the bottom to empty the burn pot and a pellet feed feature on the alger tube to empty it as well as to pre-prime the pellet pot before starting. I take the extra (few minutes) after each cook. I had to take the pellet shoot out and clear a clog shortly after i bought it a few years ago - because i did not know about the pellets swelling and clogging it up back then - and that was just from humidity- not rain.

[@randywilliams6248]

I have this same smoker, the prime button is to run the auger. Basically, if you ever run the pellets out, you have to use the prime button to run the auger to get them back into the pan (that has the igniter). Don't play with it unless your pellets run out. Or..... don't run them out lol

[@MikesMischief]

The grocery store at the Air Force base here had turkeys for 69¢/lb in November. I bought 4 of them. We’re actually smoking one of them today as I’m typing this. I’ve only ran it out of pellets once but I caught it after about 30 min.

[@randywilliams6248]

@MikesMischief I was very close once but have have thankfully lol. Rock on man, enjoy with your family. So good! I'd recommend spotch coching it if you didn't this time. Cuts cooking time in half!

[@steveford1876]

Wow, your killing me... I don't read everyone else's reviews so this has probably already been covered,.. those temperature probes read only from the tip.. You are pushing them in way way to far. You are measuring the temp of the end of that meat. Please be aware of the placement of the TIP and only the tip of the probe. And, the screws you were having issues with, those are best secured with an electricians square driver.. I think you will find that that driver will work much better. Thanks for the video, your doing good.

[@MikesMischief]

Supposed to insert it past the middle. Watching the temperature drop as you pull it out. Once the temp starts to climb again that’s the lowest internal temperature of whatever you’re cooking. I guess I’m unsure of the probes and I’m sure if I’d read the owners manual I would’ve seen how they’re supposed to be used. I always check the temperature in multiple areas. You’re the first expert to have commented on that which we were anticipating. We’ve now used it enough to go through 2.5 bags of pellets. We did a Turkey and a Chuck roast and a lot of pork loins and ribs. The Turkey had a pop-up timer and between the probes and my analog thermometer I pulled the Turkey well before the pop up timer went off. It was really juicy and delicious. None of us got sick so that was a bonus. I took a food safety course in high school to work in the kitchen at an assisted living home and I thought they said 2/3 of the thermometer but admittedly that was 23 years ago. Additionally I might’ve gotten the probes backwards but I think I checked. The probes seem to be pretty accurate overall though.

[@connorcostello9599]

No you were using the probes all wrong

[@MikesMischief]

@connorcostello9599 Please whisper your probing expertise in our ears slowly and softly. I haven’t seen any consistent information on probes anywhere. The manual says one thing. Another “expert” says another way and some restaurant in Indiana says something completely contradictory to everyone else. Foodsafety.gov says to insert the thermometer until the temperature starts to come back up and the lowest temp is the temp you use. No offense Connor but I’m taking their advice over some dude named Connor in a yt comment thread. That is the only citable source backed by scientists that I have seen anywhere.

[@E4RHTP1G]

Just the tip?

[@precicorona6586]

I one today and it didn’t even come with instructions and I can’t figure out how to preset pellets certain temperature for long periods of smoking like a brisket

[@MikesMischief]

You just set the temperature and it self regulates.

[@rickmiller5011]

All you had to assemble is the legs I have everything to assemble it will take me much longer

[@MikesMischief]

Film a video putting yours together and I’ll put a link in the description of my video of you’d like.

[@gerad9882]

I had the same exact dent on my bottom tray!!

[@MikesMischief]

I’ve heard that from a couple of people now. Overall not too bad for how far these things travel.

[@tbrown357gc1]

Stop opening it. Its a smoker.

[@MikesMischief]

Self control has never been a strong personality trait for me.

[@bowhunter4745]

And a grill. Oven ect 🎉

[@Travisbricker]

Your grates are completely different than mine though. Mine are the Teflon coated, really nice grates not the stainless steel.

[@MikesMischief]

Mine have some kind of coating on them too. Idk if it’s powder coat or what.

[@Travisbricker]

I dont know why they looked like stainless steel when you first put it together for some reason but further in they look the same. Also, the right side of the grill closest to the stack burns 20-30 degrees hotter than the left side does since they aren't reverse flow.

[@rdubya7931]

I really like mine, Zero issues with it

[@MikesMischief]

We’re on our 5th bag of pellets and my only complaint is that I lost another loop on my belt and my pants are getting tighter.

[@billshoup5519]

You are a complainer

[@MikesMischief]

You eat boogers.

[@cryptothedawg1160]

[@2005acmk]

Gloves sir

[@andrewoxner2941]

How well does it hold temp?

[@MikesMischief]

It’s winter here now and we have used it a couple of times. It seems to hold the heat pretty well. We smoked our thanksgiving turkey on it and it cooked in a very similar time to the turkey I smoked during the summer months.

[@michaeljohnson1027]

It won’t hold temp if you keep the lid open 😂

[@MikesMischief]

@michaeljohnson1027 patience isn’t one of my stronger personality traits.

[@michaeljohnson1027]

One of the most common mistakes people make with a pellet smoker is opening the lid too much. Keep it closed except to flip the meat and it’ll be one of the best smokers you’ll ever use.

[@Travisbricker]

Mine has the exact same dent in the same spot, weird.

[@MikesMischief]

It must hit something just right while in shipping.

[@Travisbricker]

Bad shipping for sure if they all have a dent in the same spot.

[@MikesMischief]

I’m too lazy to pack it all back up and take it back. We’ve cooked on it a lot. We’ve gone through 2 bags of pellets so far and everything presides a pizza has come out really good. I got some pizza stones coming I’ll see if that helps or not.