Meats that is. Proud new owner of one of those vertical pellet smokers made by pit boss. This is going to be a totally new hobby for me. Any advice for a rookie? Im sure there are plenty professional "smokers" on here.
This is the one I got, any of you have this model???
https://pitboss-grills.com/vertical-smokers/5-series-vertical-smoker-pellet

Everybody has their own style and there's a million different ways to smoke each cut of meat...haters gonna hate. Nothing replaces practice. Get a notebook & each time you run it make notes about time, temp, seasoning, & procedure. You'll be able to figure out your favorite.

Perch is the expert sausage smoker

Keep your pellets out of humidity. We've got a small pit boss that the humidity will swell the pellets, causing them to get stuck in the auger, and then it will shear the cotter pin that attaches the motor to the auger. Have to take it apart and clean the auger, and replace the pin. Hopefully this isn't an issue on yours.

to whoever removed that image BEFORE I had to see it...thank you!!!

.

DA FA....

Probably need to season it before actually smoking meat on it. You're in for a treat with all that you can do on a smoker with very little effort. One rule of thumb...... "If you lookin, you ain't cookin"

😂😂

I have that exact smoker. It’s pretty good for what I bought it for. I wanted easy to maintain temperature and ability to run overnight. My observations:

1) try to find pellets that are 100% flavor wood or at least a high %
2) these smokers tend to not smoke much once up to temp, and in general produce somewhat less smokey flavor than stick fired. I account for enough time to run on the low temp “smoke” setting for a good 45 minutes or so before adjusting to final cook temp
3) careful on the longer “burnout” runs at high temp. Once I think I may have produced a small bunker fire that took a while for the auger to run out.
4) I’ve put 7 racks of ribs in and it did great. I will say that the more meat you cram in it, the cook times you have in your head from past experience will run longer. So if you normally account for 5.5 hours for St. Louis cut ribs, account for 6.5 or longer if loaded up with many slabs.
5). Make sure pan has water throughout cook.
6). I’ve cooked overnight on butts before and it did fine with me asleep. If you do that when smoking a lot of meat for a get together, be sure to include plenty of buffer time in case it goes slower than expected.
7). Finally ... get you a piece of cardboard to put in front of the door. That way when you pull out the grates to sauce the ribs up after turning temp up to caramelize you won’t get sauce all over your dang porch. Ask me how I know!

Go here and follow her recipes. This will give you the experience on using your smoker. Then experiment after you learn the ins and outs.

Hey Grill Hey