BBQ & Smoking
Pellet grills, smokers, kamados, brisket and ribs, BBQ recipes, techniques, accessories and maintenance.
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Looking to get into smoking, found this Pit Boss PB1600PS1 for $150, but needs a new hopper? Is it worth it?
Here’s the description: Brand new Pit Boss. Bought a year ago went I worked at Lowe’s. It was damaged in the warehouse. Hopper box was dented in. I bought a handle and ordered a hopper box.but they would only send a new handle so I decided to fix the hopper because but tired of messing with it. Guy says it’s fully functional, just needs a new box. Worth it to take a gamble for $150? submitted by /u/WAAAAAM39 [link] [comments]
Fiberglass gasket
I noticed that the fiberglass gasket connecting the auger tube has exposed fiberglass strands I’ve tried to find the part through Z grills, but I can’t find it. Is there any simple fix I can do ? possibly putting some high temp silicone on the fiberglass or how do I go about this I patted the fiberglass down, but before that it looked all fuzzy. submitted by /u/Koblac_white [link] [comments]
No wrap, no sauce baby backs
Smoked baby back ribs from Sam's Club while watching the 49'ers vs Seahawks game today. I removed the membrane and seasoned with SPG and Honey Chipotle rub. Used the SmokeBoost (180 degrees) setting on my Searwood 600 for 2 hours to get some good smoke flavor and then switched to 250 for the remainder of the cook and spritzed with 50/50 water and apple cider vinegar every 30 minutes.
Smoking pork at 275
I tried it for the first time today and my family was elated. They often share memes regarding when dinner is going to be ready off the smoker. We all know what they are, four hours later than you tell them Not today, though. Gentlemen and ladies, not today. I loaded up the pit boss and got a 9 pound pork shoulder, bone in, at 8:45 AM. Set it at 275 and literally didn’t touch it again. My Wi-Fi alarm went off at about 5:30 and I was it 200° at its deepest part.
Second smoke, first rib
I had this on, no wrap method, for about 7 hours….it still wasn’t “fall of the bone” but everything I read said I should have taken it off earlier even though I feel like it could have been on longer….was still amazing though! Any reason why it took so long? I had two other ribs on the bottom rack that I did wrap for about 2 hours and took off around 6 hour mark, they were great but also prob could have been on longer… submitted by /u/porkque [link] [comments]
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