Pit Boss help!

[Goldeneagle]

Well, I fired up my new Pit Boss pellet grill yesterday and smoked an 8 pound pork shoulder. I set it on 250 degrees and put the meat on once grill was hot. I put the shoulder in an aluminum pan to catch juices while cooking. The durn thing was done in 4.5 hours! Actually it was dry and I think over done. It checked 205 internal using 3 different thermometers. The pan got so hot, all of the juices boiled away. I had the sear plate closed, but I think it was still letting too much heat directly under the meat. Y'all got some pointers?

[erikm1981]

Did you double check the cooking temp with a different thermometer other than the digital read out? I had to replace my thermo with another because it was messed up after a couple cooks. Read some stuff on pit boss forum and they recommended one from Amazon. Been running it for about 9 months cooking three times a week with no issues.


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[JayB]

Is the Pit Boss digital control? Did you do the initial burning to allow that controller to calibrate?

I know on my RecTeq, it was required.
It sounds like the temp was off...that's a pretty quick arrival time to an 205 IT.


Ha: is see erikm had the same thoughts...

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[jmeghunts]

Did you double check the cooking temp with a different thermometer other than the digital read out? I had to replace my thermo with another because it was messed up after a couple cooks. Read some stuff on pit boss forum and they recommended one from Amazon. Been running it for about 9 months cooking three times a week with no issues.


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Which thermometer did you buy?

[Goldeneagle]

Thanks. And yes, I did the initial burn out a week ago. I'll fire it back up and check the temp with another thermometer.

[Graysonhogs]

Did you double check the cooking temp with a different thermometer other than the digital read out? I had to replace my thermo with another because it was messed up after a couple cooks. Read some stuff on pit boss forum and they recommended one from Amazon. Been running it for about 9 months cooking three times a week with no issues.


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This. I have a wireless with 4 probes and one of the probes is measuring smoker temp. I don't care what the read out says.

[Goldeneagle]

This. I have a wireless with 4 probes and one of the probes is measuring smoker temp. I don't care what the read out says.

Which one you got Richie?


And by the way, all 3 meat thermometers read within 2 degrees of each other.

[Graysonhogs]

Well, I fired up my new Pit Boss pellet grill yesterday and smoked an 8 pound pork shoulder. I set it on 250 degrees and put the meat on once grill was hot. I put the shoulder in an aluminum pan to catch juices while cooking. The durn thing was done in 4.5 hours! Actually it was dry and I think over done. It checked 205 internal using 3 different thermometers. The pan got so hot, all of the juices boiled away. I had the sear plate closed, but I think it was still letting too much heat directly under the meat. Y'all got some pointers?

Kick it back to 200-225 and smoke to an IT of about 160. Wrap in butcher paper if you want. then turn up to 250-275 and cook till probe tender, which will be 195-205. probe going in like butter is when you pull it. Rest in a cooker at least an hour. Come up sometime and we will go fishing and I'll run you thru some pointers.

[Graysonhogs]

Which one you got Richie?


And by the way, all 3 meat thermometers read within 2 degrees of each other.

Let me get the link

[Graysonhogs]

It's like anything else, you can spend as much as you want. I've had this one for 3 years with zero problem.

https://www.amazon.com/WHATOOK-Wireless-Thermometer-Grilling-Cooking/dp/B08BFV6BCC/ref=sr_1_8?crid=2AGQIU32021BS&dchild=1&keywords=enzoo+wireless+meat+thermometer&qid=1616416802&sprefix=enzoo+wire%2Caps%2C225&sr=8-8

Nice to be able to check the temps and not have to go outside.

[erikm1981]

Which thermometer did you buy?

I bought this one

https://www.amazon.com/gp/aw/d/B08BJ5RY2V?psc=1&ref=ppx_pop_mob_b_asin_title

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[mikeyb_23]

I have a pit boss and it does run a little warmer than the setting.

[LFD2037]

Kick it back to 200-225 and smoke to an IT of about 160. Wrap in butcher paper if you want. then turn up to 250-275 and cook till probe tender, which will be 195-205. probe going in like butter is when you pull it. Rest in a cooker at least an hour. Come up sometime and we will go fishing and I'll run you thru some pointers.

This. 250° is too hot. I've never smoked anything that hot & it's all turned out great.

[Goldeneagle]

Thanks for the help. This is new to me.

[tpack]

250 would probably cook at a rate of 1 hour per pound. Yours cooked about twice that fast. Looks to me like the cooking temp was actually way hotter than 250.