Ok I know everyone hates these grills. I got one for my son for Christmas, mainly for the size and price point. Unknown to me my wife secretly bought me one for Christmas also. I wanted one but I wanted a top of the line unit like a Yoder. Well its a gift so I’m gonna give it 100%.
I decided on ribs as my first smoke. The burn off went without a hitch, however I did do research and ordered Cookin’ Pellets Hickory. For the rub I used a Kansas City style rub with a mustard binder and left them sit overnight. I knew these grills create a lot less “smoke” and I noticed during my burn in the smoke really decreased with temp. So I decided the “low and slow” method. For the first 3 hours I smoked them at 185 degrees. Then I wrapped them dry with a pat of butter and went 2 hours at 250 degrees. Then one hour unwrapped at 250 degrees.
I also “cheated” a bit. One the lowest rack I had a tinfoil pan to catch all the drippings. I placed the ribs near the top. I feel this will keep the inside clean.
I prefer my ribs to be firm, not fall off the bone. When I took them off they were about 175-180 degrees. Taste? Amazing. Wife said they were incredible. I just heated up two ribs and you can really smell the smoke the day after.
Conclusion? I’ve been smoking with assorted Masterbuilt vertical smokers that put out a LOT of smoke. I MUCH prefer the “cleaner” taste with the Pit Boss. Honestly I think I was over smoking everything for years. It was the dominant flavor. With the low and slow Pit boss you taste alot more of the meat and rub. The smoke flavor blends more with the other flavors
I know I’m gonna get flamed and I’m stepping on toes here. But I like the Pit Boss. Yea they have problems but the electronics look easy to replace. Almost all the bad reviews were because they were delivered damaged. Both my units were delivered fine with zero damage. Check out the pics. They tasted amazing. A tad dry but I actually prefer it that way.
3 Comments
Ok I know everyone hates these grills. I got one for my son for Christmas, mainly for the size and price point. Unknown to me my wife secretly bought me one for Christmas also. I wanted one but I wanted a top of the line unit like a Yoder. Well its a gift so I’m gonna give it 100%.
I decided on ribs as my first smoke. The burn off went without a hitch, however I did do research and ordered Cookin’ Pellets Hickory. For the rub I used a Kansas City style rub with a mustard binder and left them sit overnight. I knew these grills create a lot less “smoke” and I noticed during my burn in the smoke really decreased with temp. So I decided the “low and slow” method. For the first 3 hours I smoked them at 185 degrees. Then I wrapped them dry with a pat of butter and went 2 hours at 250 degrees. Then one hour unwrapped at 250 degrees.
I also “cheated” a bit. One the lowest rack I had a tinfoil pan to catch all the drippings. I placed the ribs near the top. I feel this will keep the inside clean.
I prefer my ribs to be firm, not fall off the bone. When I took them off they were about 175-180 degrees. Taste? Amazing. Wife said they were incredible. I just heated up two ribs and you can really smell the smoke the day after.
Conclusion? I’ve been smoking with assorted Masterbuilt vertical smokers that put out a LOT of smoke. I MUCH prefer the “cleaner” taste with the Pit Boss. Honestly I think I was over smoking everything for years. It was the dominant flavor. With the low and slow Pit boss you taste alot more of the meat and rub. The smoke flavor blends more with the other flavors
I know I’m gonna get flamed and I’m stepping on toes here. But I like the Pit Boss. Yea they have problems but the electronics look easy to replace. Almost all the bad reviews were because they were delivered damaged. Both my units were delivered fine with zero damage. Check out the pics. They tasted amazing. A tad dry but I actually prefer it that way.
Nice
The smoke got right in there. Looks tasty.