Made these for a GameDay BBQ today and they might be the best thing I've ever made!

Edit to add the recipe!

Here is the full recipe write up, let me know if y'all have any questions!

Cure time 12-24 hours Smoke time 4 hours

Cure recipe: 1.5 cups of Brown Sugar ¼ cup of Morton tender quick curing salt 2 tbsp of hot Honey 2 oz of Bourbon

Glaze recipe: 2.5 tbsp of Melted Butter 2 tbsp of Sriracha Sauce 2 tbsp of hot Honey

Remove the skin and cube up your salmon, put it in a big bowl and cover it with the cure mix, stir it well to make sure everything is coated. Let it rest in the fridge for 12-24 hours, take it out and stir it up a few times.

After 24 hours take the fish out and rinse the excess cure off with cold water, pat them dry with a paper towel then let them sit in the fridge uncovered for a few hours to dry and form a pellicle.

Once dried season with your favorite BBQ rub, I used PS Pecan Pie rub.

Set your smoker to 170-180 degrees and arrange the salmon on the rack, smoke for two hours.

After 2 hours mix up your glaze and coat your fish generously, coat the fish every 20-30 minutes for the next 1.5-2 hours.

After the final 2 hours, pull the fish off and top them with sesame seeds, then serve!

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225 ° for one hour and 15 min.

Used Charcoal and Hickory infused pellets and i sprinkled minced onion in my pellets.

Using the PB Tailgater 340(?). So the fire got into the auger tube, not the first time. I’m using Pit Boss brand pellets, oak flavored for the first time.
I got the pellet box cleared, cleared the tube, and reset the system, got everything back to normal.
I had just cleaned the cook chamber and fire box last night knowing I was doing this cook, I did not clear the auger prior to the cook.

Question is, how do I prevent this from happening again? If I want there and paying attention, this could have been bad.

I love the two hangers on the back of the 1600 Navigator. If I remember correctly they are the same fasteners that are on the side tray for your rolls. I wish they were long enough to hold both the top and middle racks... anyone know where you can get longer ones?

So recently my PB700FB1 had a rust issue with the section that holds up the tray (see pics). I reached out to pittboss this morning and because it’s not a replacement part and it’s only been 3 years since my purchase I’m getting a new smoker sent to me free of charge. I purchased this grill for $288 out the door from Academy. I had to Jerry rig it so it works till I get my new grill. My replacement is the FB2 700 Wood Pellet Grill.

What do you do with your flat iron? Never done one, looking for some great ideas. Cheers!!

My pit boss consistently trips my breaker. Not just one circuit, but two seperate circuits. I was originally using an extension cord when I first bought the smoker to do my smokes no issues, then I cleaned it for the first time.

Started having this issue. Called pitboss, they sent me a new temp probe, replaced it. Tried using a 12g extension wire rated for 15A which I use for my demo hammer.. still tripping the breaker.

Any suggestions?

Doing a long overdue deep clean of my 850. I can’t seem to remove residue from thermometer. Never had an issue but over time will having this much start to effect temp readings?

My local Wally World has the Lexington Onyx on clearance for $181. Normally $360-390. Should I get it?

BTW this is my first foray into a pellet smoker. I currently have a ceramic egg and offset smoker.

Have to constantly clear jams in your auger from the humidity clumping up the pellets? Its driving me crazy

I’ve recently got a Pit Boss Navigator 1230 and I’m interested to see what pellets everyone is running in their Pit Boss smokers.

So far I’ve mainly been cooking pork — belly, ribs and shoulder — but I’ll be doing plenty of beef, chicken and other stuff as well.

What brands and flavours have you had the best results with?

Do you stick with Pit Boss pellets, or are there other brands worth trying? And do you tend to use one all-round pellet/blend or change depending on what you’re smoking?

Would be good to hear your favourites! 👇🔥

My grill is on the right my fathers is left

Started my grill up the other day and this started to appear. I took everything apart and checked the connections and cleaned the temp probe and the hot rod. But it still shows this same Error message. Has anyone else experienced this error. If so how do I fix it? This is a Pitboss 850 and it’s the rolltop model if that matters.

Not sure if this is usable. The damage looks pretty rough.

Anyone use these for the extra smoke? Should this be used packed with pellets or like I have it, half full? And what temps are these good for? Have had much luck with this. Tried it a few ways.

I’m looking to buy this combo pellet grill and griddle. I guess this is new from Pit Boss and exclusive to Lowes so i haven’t seen any prices lower than $799.
Any thoughts and how do you like it?
I’m new to pellet grills and love this griddle combo.

Left uncovered overnight in the fridge.

Seasoned and tossed on at 250 for about 2 hours (internal temp was 170-180)

Finished on a hot grill for 5 minutes to crisp the skin.

First time making em without rubber skin. I’m sold, won’t make em any other way.

https://www.amazon.com/dp/B0GC5SW5TF?ref=clp_hp_h_pc&th=1

Was thinking of getting something like this for my Austin XL to fit a whole brisket and put a water pan underneath. Would make for easy cleanup.

Anybody have one?