Mine doesn't smoke as much as I would like it to

PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!

@@nathanusrey777 they did.... I read on the forums you can send them your controller and they'll update the firmware for you

@@DirtNassty Are you absolutely sure about that for the PBV4PS2 model??? Cite your source.

@@nathanusrey777 kzfaq.info/get/bejne/orCoZpCVrKe9e40.html

Came to say the same thing. Removing and changing the pellets is quick and easy.

Can you confirm they do the firmware for this controller? This is the final decision maker for me to purchase!

That's where I am at.

@@kcgunesq well if it helps at all. I got it last weekend. And have already tackled Beef Short Ribs, Pork Ribs and Jerky. It works great!

@@badman564 Thx!

I have the V2 and ordered some gasket from Amazon took about 10 minutes to apply it and really increased the smokiness.

I also thought about getting two extra closing locks from amazon to put on there. I saw some exactly like the one already on it.

Yeah I didn't own the v1 but I heard it had some electronics issues, among other things. I've used this smoker over 10 times now in temperatures ranging from 25-75 degrees and so far it has done a great job of maintaining temperature without any malfunctions.

PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!

Bought this as my first smoker a couple of months ago. Very happy with it so far except for the lack of 275 degree setting as you noted.

PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!

Mine goes by 10 degree increments. I guess they updated the firmware?

But it's hot, right? People used to traditional BBQ expect to see a lot of smoke. Pellets burn much more efficiently than regular wood so you hardly see the smoke come out the chimney...but you should notice it when you open the door.

I’ve found that smoke production is significant at low temps then rapidly decreases as the temperature rises so I’ve been cooking in two stages. I do a few hours at 150 with the chimney choked down then raise to cooking temps (250-350) to cook the meat until tender. It can put out an impressive amount of smoke at very low temps.

There Is smoke.

Yeah I do wish I had more precise temperature control but I find that the presets work well for beef jerky and pork butt, which is what I do most.

I have the same one, mine runs about the same idk if that helps

Yeah the nice thing about vertical smokers is that they're designed from the ground-up for smoking...unlike Traeger-style units that are grills with a smoke mode, basically. Great capacity, designed for extended use. Something I didn't mention in the video is that they're also great for keeping your grilled meats warm and flavorful when you're hosting a BBQ. Made some carne asada and grilled drumsticks last weekend for like 20 people and the Pit Boss was perfect for keeping them warm @ 150 degrees. So there's a few good reasons why you should have both a grill and smoker instead of a 2-in-1!

@@james11h thanks for the reply James. I went ahead and got the series 4 today and in the morning I’m starting a pork shoulder. I’m definitely looking forward to it. This smoker feels and looks like it’s really good quality.

Hmmm...is your network 2.4 or 5 GHz? 2.4 is slower but longer range, so it'll probably give you a more reliable connection to your smoker. I'd try that if you haven't already.

Pellets burn much cleaner than charcoal or wood so you don't see that much ash in the smoke. But as long as you're using good pellets with strong flavor (I like hickory), the flavor will definitely be there. You should also see smoke when you open the cooking chamber, even if you don't see a lot coming out the chimney. I'll make a followup video on this.

The water runs out in about 4 hours at 250. It is ok to run it dry just less humidity in the chamber. You don’t have to use the water pan.

My pan says keep it 3/4 full or risk fire @@beermaker1100

Honestly I just use the cheap oak/hickory blend from Walmart, costs $6/bag where I’m at. I think the key to good smoke flavor is moisture. Smoke won’t stick easily to very dry meat. If you’re doing a really long smoke (like pork butt), I’d recommend spraying it with 50/50 apple cider vinegar and water every hour or so after the first 3-4 hours. That’ll re-moisten the bark and let it soak in more smoke. When I do beef jerky, I put it in wet (right after taking it out of the marinade) instead of patting it dry. That way it stays moist as long as possible to soak in smoke flavor before it dries out. Those tips have worked awesome for me so far.

Good question! Since there is no USB port on the outside, would probably require taking the controller out to flash new firmware vía UART (assuming you could reverse engineer it. Not a task for the faint of heart!

@@james11h , I wonder why they designed the temp increments the way they did. To especially leave out the hard hitting 275 blows my mind. Maybe one day there will be a Mario Bros hack to get it right. Bought one anyway🤣🤣

@@MG-G2G Looking at the pit boss forums you may be able to send the board in for a firmware update from pit boss to allow for 10 degree increments up to 300 and 25 degree increments after. apparently it takes about a week

@@badman564 , I will give them a call and confirm. If that’s the case, it may be worth it for some to get the update. Thank you for the reply and recommendation.

@@MG-G2G exactly! PIT BOSS needs to update the SMOKE IT APP and the firmware via Wi-Fi! No excuse not to! I have this exact same model and it needs a tighter temperature gradation!

The racks are removable so you could definitely fit a turkey in there. As far as ribs go, you could fit two to a rack (8 total) if you lay them flat. I bet you could fit a bunch more if you hang them sideways, but there’s a balance cause if you overcrowd it, the ones in the middle might not get as much smoke.

Thank you

The pellets burn very cleanly so you won't see a lot of visible ash coming out of the chimney, except maybe at the beginning when it's first lighting up. But the smoke is definitely there. You'll see it when you open the cooking chamber mid-smoke. Most importantly, you'll see the nice pink smoke ring on your meats and get that great smoked taste. If the taste isn't what you expected, play around with different pellet types (hickory will give you the most intense flavor), and try lowering the temperature to go for a longer smoke. I think I'll make a video on my tips/tricks with pork butt on the pellet smoker where I'll go over what to expect.

Deprnds on how much smoke u want.Set on low & let it work.

I preordered it from Amazon like a year before it released 😅 big Mandalorian fan