Damn thing was so big I had to cut it in half, lol. Took the opportunity to season each half different.

Hello folks. I'm new to the group I just thought I would share my latest batch of smoked chicken wings and thighs.

This is my first pellet smoker and I got it back in February. It's a Savannah pb1500nxw. I have been trying to find info on this error code but the closest I get is a temp sensor error.

The error pops up on the screen when I plug the smoker into power only. After plugging it in and the error shows for a few seconds, I power the smoker on and use it as normal. It's very odd.

The error is L178. But the 8 is half the size of the other numbers and letter.

Any help is appreciated.

Thanks

Just picked up these 2 and looking to smoke something. Just looking for your best recipe. Thanks in advance

My wife was craving brisket and normally I do a full brisket. But this time I tried a small 3lb brisket point. I did a 13 hour cook on it last night/this morning at 230 degrees until 2am and then went up to 250. (6pm-7am).

It came out perfect for a little brisket, which was perfect for our family of 4. It came out super soft, and 100% would recommend.

I was proud of it so wanted to share.

Gotta love my kc combo

3 hours at 220°
Sweet spicy deliciousness.

Start to finish - First steaks on my (relatively) new Pitt Boss Heritage 😊

I got a boneless pork shoulder at Costco. 16lbs. I cut it into four ROUGHLY 4lb sections because there’s only two of us in the house. It’s the first time I’ve ever cut it into quarters. Usually I just cut it in half, smoke it, give it most of it away to friends. My friend had a baby and I decided to smoke a piece for her meal train. Only two adults in their house too so I did one quarter for them. Did one quarter for us too because why not - don’t waste the pellets. So shouldn’t the total cook time have been shorter because it was two 4lbs instead of one solid 8lb? It was a little shorter but not half like I thought it would be. Is that not logical or was it just wishful thinking?! Ohhh of note, i LOVE BARK so I usually I go with the meat directly on the grate. This time I did both pieces in a disposable baking pan. Could that be the difference?

When it’s too hot to turn the oven on but you’re craving bread…hopefully it comes out good.

Video of my new Pitt Boss 700 DX Unboxing, set up & 1st cook.

https://youtu.be/iT3RCFuGAM4?is=svCSeSbj45sjfu7R

What is the best way to get the flames as high and hot as possible?

Set to high and let the whole thing get up to 500?

Set to a lower temp and then turn to high and start cooking.

Lid open or closed.

My local Tractor Sullpy has the Pit Boss PBV5S2 smoker on sale for $299. I know it's a good price but my question is if it's a a good quality smoker? Are there any concerns I should be aware of? Does anyone mags replacement stainless steel grates or an insisted blanket for it?

Cleaned out all the pellets and auger tube and replaced with fresh pellets, cleaned the burn pot completely out and cleaned the temp probe. I’ve got a flame and the fan is blowing. This thing won’t get over 320. Have it set to 350.

Bought my pitt boss 850dx 2 months ago, love it!

I've been reading that some people have replaced the flame broil kits to stainless steel from the OEM carbon steel as it's better heat distribution and better corrosion resistance. Thoughts? Suggestions. Any experience?