you can find it on amazon called lava lock i believe

Brandy Chewning wow, that’s really rough. I had similar experience with Traeger. The Pit Boss worked for me. However I discovered a better product with RecTeq Grills . Better product and even better customer service.

How do you realign the door?

Have u had any issues with smoke coming out of the pellet hopper

@@danveazie1821 Hello Dan. No, I have never had any problems with smoke coming out of the hopper. There is a fan that blows, which should keep it from backing up with smoke. The only time I could see it backing up is if the fan was not running and or the copper cap on top was not opened up.

yup that's a common cause of failures

if you want your food to taste like it just came out of a smoldering forest fire then you'll need to run a smoldering fire in a traditional stick burner or smolder a bunch of wood chips over charcoal, Keep in mind real BBQ doesn't taste like your munching on a log of wood but rather the smoke is used like any other seasoning, the smoke flavor should enhance the flavor not be the flavor.. On the other hand if you like your food to taste like it was cooked in smoldering forest fire then be forewarned the only way to get that heavy smoke flavor is to bathe your food in carcinogenic wood volatiles AKA (VOC) , Real BBQ actually catalyzes these VOC's long before they reach your food, An example of a Wood VOC is turpentine, Unfortunately Turpentine residue is very common on improperly smoked foods.. These wood VOC's are also highly carcinogenic and drastically increase your risk of stomach cancer.

You can try adding a smoke tube. They are about $15. Or you can have the smoker set on "Smoke" for the first hour or two. However doing this will add to your cook time

Yes

Louis at R shack BBQ Hi and thanks for the comments and questions. The door for me did not have a good seal. However I used a gasket to seal it and it worked great.

Thanks pulled the trigger and bought one- might end up adding the high heat gasket also.

The window is easy to clean I just use dawn does so and a dish sponge with a light scouring end comes off really well even if I've been lazy and not cleaned it for a couple smokes

@@ksmiles5333 add a bit of ammonia to your dawn and warm water and you won't have to scrub at all as the window will simply wipe clean with a rag dipped in a solution of ammonia, dawn and warm water.

I'll give it a try. 👍

Vivi Sasaki Hi Vivi, great question. Yes, you can make jerky with this cooker.. after many months with this smoker. It has temp swings. As high as 30 degrees difference. would recommend a different smoker. I will have a new review uploaded this weekend. Thanks for watching. If you have more questions feel free to reach out to me.

Big Will's Backyard BBQ waiting on your updated review, was thinking about buying the Louisiana version of this grill but not sure.

@@webersbbq I've Been doing comp BBQ for over 40 years, I have a $25k custom built Klaus Comp BBQ and even it will see 70 degree or more swings every time you open the lid or fire box. temperature swings are part of cooking and I find it hilarious watching the newbees and purest chase their tails trying maintain that perfectly stable BBQ that maintains 225 + or - 5 LOL.. 40 years ago when newbees would ask us what the secret to good BBQ was we used to tell them that temperature stability was the most important thing of course anyone who new anything about real BBQ knew we were just pulling their leg but somehow that lie took off and now every moron who gets into BBQ thinks that maintain 225 + or - 5-10 degrees is the holly grail LOL anyhow It's perfectly acceptable for a Smoker to swing as high as 300 and as low as 170 when set to 225 because the average temp over an hour will still be 225, It's known a pulse cooking and it's worked really well.. hell original southern bbq was cooked on open pits and the pulsing was done by flipping the meat The meat in the BBQ acts like a heat sink sucking energy out of the BBQ, during pulse BBQing you pulse high temps at the meat and slowly bring the temp back down and pulse it again, this method produce far more tender and juicy results then flat temp cooking because the meat slightly expands and contracts during each pulse which helps break down the collagene. As the temp rises in the BBQ moisture in the meat is driven deeper towards the center and then when the temp drops and the BBQ cools of the moisture surges back towards the surface like a candle wick.. This only happens in pulse cooking as during flat temp cooking moisture is only driven away from the surface it never wicks back to the surface as the temp never drops low enough so you need to continually mop the meat to prevent it from drying out. Consider It like self basting BBQ because as the temperature rises the moisture is driven away from the surface and when the temp drops the moisture returns to the surface preventing it from drying out. There is actually quite a bit of science going on here far to much to explain in a youtube thread but I think you get the basics The good news is that's how a pellet smoker creates smoke, All pellet smokers have somewhere between a 50 and 80 degree swing or pulse as it transitions from smoke to heat and that's why they work so well

aumi244 40 years? Wow Congrats. Now that’s dedication. Im 47 and i have been Grilling and smoking for over 20 years. This life style continues to evolve. Thanks for your comment.

I have a copperhead 3 an the range is 150 to 400 an has a high but not sure what high is. I'm happy with it. But one problem I just had was the dust left in the auger got rock hard an had to take it apart and clean it out. I will say I live in Oregon an thought I was being careful about cleaning out unused pellets but I guess I need to get everything out so I don't have to do it again. ........

Jose Rodriquez the temps started to fluctuate way too much. So I did get rid of it

You can buy rec tec's pid controller for this and there would be no issue with the temp swings...I've seen a video on it and it's what I'm gonna do.

@@jluberto3852 why are BBQ newbies so obsessed with temp swings, been doing this for over 40 years and this new obsession with temperature swings is nothing more than a sales gimmick, a rhythmic 50 to 80 degree temperature swing is actually very disable the pros call it pulse cooking, It's kind of like pulse charging a battery, rythmic pulsing of high temps cause the meat to expand and contract thereby breaking down the collagen and allowing moisture to return to the surface after being driven away from the surface. Pulse BBQ is much more effective and produces a much more juicy tender BBQ than simple flat temp cooking

@@aumi244 First thing...first....I'm not a newbie I'm 45 yrs. and have been smoking since I was 22,so I believe that takes care of that. I do have another vertical smoker which is not a pellet grill. Simply the rec tec controller just makes things easier n have more time with my daughter's. I also still use ol Betsy....because I still enjoy the classic way of smoking. I only bought the pellet smoker cause my stick burner was no longer in use.The p.i.d. controller is Wi-Fi.. ..so believe me it's a Huge Plus.

well unlike you I'm not just a backyard BBQ enthusiast, I spent 40 years towing a pit behind our motorhome competing in BBQ competitions from east cost to west.we now own a small chain of 4 BBQ restaurants. This obsession with maintaining strict temperature stability to the point of using a PID is absolutely ridiculous it's the very epitome of OCD. Temperature stability is not the holy grail of BBQ never was never will be, It's nothing more than a marketing scam parroted by people who don't know any better.... with that said you're problems with the pit bose must be user error. Pit Boss sent me several BBQ's to review one of them was the series 5 and I had no problems with temperature stability. It never got much higher than 5 degrees above the set temp and never dropped more than 10 below. I used a PIE based temperature logger over over a dozen cooks and the results were all the same. I did discover that if you put the firebox cover on wrong that temperatures will fluctuate quite a bit but as long as the openings are facing left and right and not front and back then it's very stable. The smoke, 225 and 250 are amazingly stable. the smoke setting varied from 145 to 150, the 225 setting never exceeded 225 and never dropped below 215 250 was the most stable never going above 250 or below 240 , I tried several different brands of pellets and the pit boss blend did the best. interesting enough the cheap louisiana brand sold at winco for $5 a 20 pound bag came in a close second. The worst pellets where the traeger pellets. of course what do you expect they are mostly alder with added flavoring oils used to impersonate various wood flavors In fact when it comes to temp stability traeger is the worst I have tried, last year Traeger sent me one of their flagship BBQ's with their new million dollar controller to review and they weren't very happy with my review, in my opinion it was a $1K plus piece of junk, at 225 I was seeing swings to 350 and not just momentarily. this thing would sit at 350 for 30 minutes at a time.. I don't mind a 350 pulse as long as it only lasts a few minutes as it's actually good to pulse high temps, they key word here is momentary pulse ! Anyhow every PIT-Boss I have tried has been very stable so I must conclude that those having problems aren't dealing with a design flaw or hardware issue but rather user error.. The bottom line is while Pit-Boss vertical smokers aren't perfect they are bat far the best in their class because no one offers anything in it's price range that can compete

Check your internal temperature probe in the chamber and make sure it clean. Check your auger settings too. 100 degrees difference is odd to have. This may seem weird to mention. but do you have all of the internal components installed. Heat detector, drip pan..etc? Also what type of pellets are you using ?

@@webersbbq what do you mean by auger settings. Idk anything about this smoker really. I just got it. I’m familiar with my Austin xl but this is a different beast. Yes I’m using the water pan and I’m using pit boss pellets. A mixture of pecan and competition blend.

888HUSKERS walmart on sale a few months back

Walmart $396.00 5.5 cu.ft.

Got mine for $196.00 at walmart managers special

I am looking to get one myself, how do you like so far, how many cooks have you done on it?

How is the temp hold have seen some video that there is problem with is getting to hot

I really hope you arent serious.

@@AdrenalineTheory what are you talking about?

@@stevenhaskins1655 You asked what model it is when its in the title, description, and video.

@@AdrenalineTheory Excuse me sir. Pitboss makes a standard Copperhead series that is only sold at Lowe's. They also make a Series 3, Series 5 and Series 7 which are sold at Pitboss and specialty stores. They are identical in look. I purchased the Series 7. The main difference is cooking area. It's ok to comment on other people's post, just understand what is being asked.

@@stevenhaskins1655 They are not identical, the larger units have less stable higher BTU fireboxes. The series 4 "pro series" sold at lowes is probably one of the beter units i have reviewed.

Stangnotch03 no rust just discoloration from the smoking I have done so far.

Oh ok...how's it holding up so far?

Why?

@@79rwood Probably because he's a Bradley Sales Rep.

LMFAO A BRADLEY 😂😂🤣🤣🤣

IT WORKS GRET!!😠😡🤬😁😁

obviously you're a newbie to BBQ, You really don't want to see much visible smoke, what you want is a thin blue smoke that's hard to see. unfortunately most BBQ newbies think that a smoker is supposed to billow smoke like a locomotive .. The best way to check the quality of the smoke being generated is to shine a flashlight at the smoke stack, if you see thin blue smoke then that's what you want, you never want to BBQ over bellowing grey or white smoke. If the smoke coming out of your BBQ is white or grey that's bad news as the wood volatiles have not been catalyzed and you are coating your food in wood volatiles which are carcinogenic and substantially increase your risk of stomach cancer.. In case you don't know wood volatiles are things like turpentine, when you see white smoke you are basically soaking your food in chemicals like turpentine, on the other hand thin blue smoke is "clean smoke" it means that all the wood volatiles have been catalyzed (BURNT OFF) Short periods of visible smoke are acceptable but only on pellet smokers as pellet smokers are unique in that they pulse high temperatures periodically which will burn off any wood volatiles residual on the foods surface before it has a chance to penetrate the food .. I've been doing competitive bbq for over 40 years and I personally won't eat food off a BBQ if I see billowing or visible smoke as i really don't want stomach cancer. This is by far the most common mistake newbies make, for some reason they think the BBQ is supposed to be billowing smoke like a choo choo train

@@aumi244 chooooooooo chooooooooo lmfao

Amanda Kay I understand your frustration. Try smoking at 180 degrees.

Hello Amanda Kay, you could try putting chunks of wood about the size of your fist next to it to the top of the thick steel plate over the burn pot in the smoker. That can help put more wood smoke flavor in the unit. The heat from the burn pot will cause the lump wood to smolder. It works for me in my #5 copper top vertical.

Have you adjusted the "P" setting?

@@webersbbq After 40 years of competitive BBQ all i can say is you can always tell a BBQ newbee because they think their BBQ is supposed to taste like a piece of burnt wood, Smoke is just like any other seasoning, Over smoking is no different than a cook using to much salt, smoke is supposed to accent the natural flavor of the food it's not supposed to be so overpowering that it tastes like a chunk of wood,, The general rule of thumb I use when teaching bbq is to tell my students that if you open your fridge the next day and the leftover BBQ has your fridge smelling like a forest fire then you've over smoked your food.. Over smoking food is also a big heath risk as it substantially increases your risks of stomach cancer

It's electric if it plugs in the wall.and doesn't use propane. There's digital and pid electric smokers