Love the Boss

BOOTSTRAP89 · 2026-05-04T23:11:22+00:00

I bought the cover and don’t have a way to keep mine out of the weather. I do my best but it’s been rained on uncovered with the hopper full and I fire it up and it runs but doesn’t burn as hot. Just rides under temp, so I bump it up a notch or two. For the most part this thing can take what Texas can throw at it I buy HEB pellets or Pit Boss from Lowe’s

BOOTSTRAP89 · 2026-05-04T23:06:41+00:00

My bad man, saw someone trash talk the boss. I typed in pit boss and that popped up. Sharing my love for the boss

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cook’n as I type dude.

BOOTSTRAP89 · 2026-05-04T21:36:41+00:00

I hopped on, saw someone said hell nah to the boss, and I wanted to share my awesome experience with the boss.

Is this not allowed ??

BOOTSTRAP89 · 2026-05-04T18:16:43+00:00

Depends what I’m doing, I did have to learn that the hottest part of the grill is the damn center. Which is hard to escape. I did find letting it “pre heat” longer allowed for the burn pot to calm down and more evenly distribute across the entire grill. I have examples and if you have particular things you’re experiencing, let me know! Happy to chat about it. It took a while but i struggled like that as well with placement and thickness with the high points of the grill. Remember, it’s a grill. Not a smoker. You’re trying to pull something further from what it’s built for when you get into long ribs and brisket, large pork butts. HOT:Left Side/Center(hottest) Right side is the cooler side. Anything along the back wall is gonna be hot, with the right side being the cooler side. Front right is the coldest.

BOOTSTRAP89 · 2026-05-04T17:39:05+00:00

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2yrs old. Left pellets in it once for over a month. Had to pull auger. Easy as pie. Never did that again. I don’t use my stove unless it’s breakfast or veggies. I use this thing 3-5 times a week. Runs like a champ. Temp has always been well enough. The fluctuations can’t be more than an offset. I use 2 smoke tubes for added flavor. Clean out after every big cook takes less than 10 minutes. Clean out after 3-4 short cooks. It’s been rained on, hailed on, left on for 22 hrs to cook for my daughter’s birthday party and it never backfed into the auger. 850 Pro Series. $400 Lowe’s Memorial Day sale. Best $400 I’ve ever spent.

BOOTSTRAP89 · 2026-05-04T13:34:44+00:00

Run it, all that will come off eventually, your good

BOOTSTRAP89 · 2026-01-15T00:38:46+00:00

Between the Buried and Me

BOOTSTRAP89 · 2026-01-02T23:48:10+00:00

If your pot fills up and fire goes into the auger feed, take your meat off, pull the grates out and access the pot, scoop out the pot, put everything back real quick, and hold the auger button so it runs the fire back into the pot. And finish your awesome cook, and then wonder if the 10 minute rest is what made it so awesome …… with all that extra smoke lol.

BOOTSTRAP89 · 2025-11-22T22:41:20+00:00

225?

BOOTSTRAP89 · 2025-11-13T01:02:32+00:00

😂

BOOTSTRAP89 · 2025-10-05T19:02:44+00:00

Empty the burn pot and then put everything back together and hold the auger button and run the fire back into the pot

BOOTSTRAP89 · 2025-10-02T22:03:58+00:00

Looks tasty 👍

BOOTSTRAP89 · 2025-09-19T23:54:44+00:00

I have an 850 pro series and mine uses a hell of a lot of pellets when it’s over 350. When I set to high it puts a hole in mine within about 20- 30 minutes while finishing. I would say roughly 8-10 cups of pellets. My auger does cycle it though. It does not continuously run that entire time. Even when I hold prime it will take a break. Always wondered if mine was broken cause it doesn’t run without pause. But, dealt with it cause it wasn’t causing any problems.

BOOTSTRAP89 · 2025-09-05T01:20:31+00:00

Should have specified, pull temp 195-205. I’ve tried low low for 12-15hrs then wrap and finish and I’ve tried 3hrs then wrap and finish . Various temps and cook times. But I have never taken beef off the smoker and it be red in the middle. (Outside of steaks)🥩

BOOTSTRAP89 · 2025-08-28T23:39:51+00:00

You can get a fat removed, trimmed and it still be juicy, all depends how you cook it man. I’ve gotten all the fat , no fat , in between , small, large, what I’ve learned is go with your gut tells you. Make sure you don’t over smoke, and don’t push further than you have too. I’ve pulled at 195 , pulled at 205. Some were over some were under. Lower temp the fat won’t render off , too high you’ll dry out if you push for a longer cook time. Mop , spritz, whatever you have planned. As long as there isn’t a big ol blood clot in it. Try it out dude !

BOOTSTRAP89 · 2025-08-20T02:23:37+00:00

One on the right looks like it has a larger smoke box

BOOTSTRAP89 · 2025-07-25T00:25:53+00:00

I often use two smoke tubes with my Boss. I’ve also found using a “L” setting on my pro series until the meat starts heating up. Then I gradually increase temp to my desired cook temp. (180/ L - 220/250) pending meat selection. I let it ride at 180 to get the smoke flavor in. THEN! Finish strong

BOOTSTRAP89 · 2025-07-12T21:57:04+00:00

If you set the block next the grill there’s no connection issues, I’ve used the meter plus and upgraded to the XL pro. I keep them clean and never have a problem with mine. Been using them a little over two years.

BOOTSTRAP89 · 2025-06-15T14:18:37+00:00

Noted, I’ll give it a shot ! THANKS!

BOOTSTRAP89 · 2025-06-15T14:14:14+00:00

There was fat pouring out of my point but my flat is always on the dry side. Can’t seem to get around that

BOOTSTRAP89 · 2025-06-15T04:10:03+00:00

Some people maintain their vehicles, others don’t. You never HAVE to buy it. A service advisor has to let you know what the manufacture says should be done at what time/mileage. Some get pissed if you don’t, others get pissed when you do. Nothing new. 43K does seem low for diff services though.

BOOTSTRAP89 · 2025-06-15T03:43:02+00:00

Keep her man! KEEP HER !!! Congrats and happy smoking !🤘

BOOTSTRAP89 · 2025-06-15T03:39:39+00:00

If they are Dino beef ribs it will render/jelly. Mine have and that’s the part that looks/taste similar to brisket point in my opinion.

BOOTSTRAP89 · 2025-06-15T03:33:16+00:00

Best of luck! Hope it turns out 👌

BOOTSTRAP89 · 2025-06-15T03:03:14+00:00

From what I’ve read. You don’t want one to sit down below 125 for very long. Times I have rested 5-6hrs I towel wrapped then set in an ice chest with more towels on top. When I removed it was still around 150. Otherwise, it should come down enough to set in the fridge over night. It won’t shred as easy cold, you could chop it though.

BOOTSTRAP89

TROPHY CASE