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Great to hear Denise, thanks for watching!

Thanks for watching! But why do you say that?

Yes you can really use any oil you want once it’s fully seasoned.

Yes you can wash it but make sure you let it dry really well before seasoning.

@@madbackyard All I have to season it with is cooking oil. I hope this works. Thanks.

Glad it worked for you. Blackstone specifically says not to do it so I'm going with the plant oils to start as they recommend.

@@madbackyard I get it, but they are also in business to sell their product.

Hi Ashley- no you don’t have to. Yes, the old pellets will still be in the auger but they will mostly run through and burn off during the start up cycle on your next cook and then the new pellets you’ve added to the hopper will start feeding in. So no need to empty out the entire auger and re-prime just for changing pellets. Hope that helps, thanks!

@@madbackyard perfect! I wondered if the auger would stay full, eliminating the need to reprime. This answered my question perfectly. Thank you

Thanks for watching our channel!!

I love Meat Church, glad it came out well for you!! Thanks for watching.

Thank you!!🙏

Hi Harvey! Welcome to our channel! Check out these other two videos we made which might help address some of your problems. How to Get More smoke from your Pellet Grill: ua-cam.com/video/EsJHgy9yk-8/v-deo.html How to Solve Common Pit Boss Temperature Issues: ua-cam.com/video/JgoeOTLsW7A/v-deo.html

@@madbackyard I did a 1/2 rack of rib yesterday and the pit dd smoke more that i.expected. I am doing a 1/2 chicken today I think I just need to do aa lot more cooking to get the hang of it. I used a charcoal grill for 45 years and not to toot my horn I am dam good with it, Thank for the reply

Very cool! Pellet grills have a tendency to start making smoke as soon as you look away...much like a pot of boiling water 😂. That said, you will get more smoke produced the lower your cooking temperature. Also, I get more smoke on very hot days compared to cold winter days since the fire pot doesn't have to work s as hard to keep the temperature where I want it. I am effectively burning a fire in the firepot at a "lower temperature" to get the same cooking temperature. Hope that makes sense.

If I'm reading your question right I think you are asking if there are "unflavored" pellets? All pellets come from wood so you will always see the type of wood(s) (or at least you should) somewhere on the packaging. For the mildest wood smoke flavors I would stick with apple or oak. Hickory and Mesquite will give you more distinctive smoke "flavors"....but pellet smokers in general add a very mild amount of smoke flavor no matter what type of pellets you use. So none of these will completely overpower the actual seasoning you put on your meat so i wouldn't worry about that. Hope that helps!

Yes it’s really a nice feature to have now! Thanks for watching!

Ha, this was back when this smoker was still very new. But check out our deep clean video where I show how you can get it looking a lot better again! DEEP CLEAN a PIT BOSS in 4 EASY STEPS! Plus RUST Removal! ua-cam.com/video/fDQTh4GhAj0/v-deo.html

I did 4 hours of smoke and 2 hours in the foil covered pan. Then 20 minutes just to caramelize the bbq sauce. You can play with how much you do smoke time vs wrapped up in pan time for more bark and crispy edges vs tenderness.

Their rub is good but their sauces are amazing.

You’re welcome, thanks for watching!!

Thank you!

You can start on the Smoke setting if you want to. The temp will only be 180 degrees though so you can't cook on this setting the entire time. But, if you wanted to start here for the first hour or two to get a little more smoke production at the beginning that will work. Thanks for watching!

@@madbackyard Thanks for the reply. I really like the video, It's one of a kind. I have plenty of time to cook, started at 9 AM, wife isn't coming home till 6 pm. I started at 250, at 2 hours passed I am sitting at 116, I put it down to smoke since I don't want it to be done too early. I just wish I knew how to calculate stall, and such so I can time it just right for the wife to come home and all she needs to do is put it on a bun and done.

@@madbackyard I put the "P Setting" to 3, which according to my meater ambient temp it states 220 ambient. "I hope thats right there is a difference between the LCD screen the pittboss has and my Meater thermometer.

Hi Mikey- I wouldn't lower the temperature, I would keep it running constant at 250. You don't have to worry about being done early. The stall will take a while and there's really no way to "calculate". Every cut of pork shoulder is different, it will depend on size, fat and collagen content, humidity, whether you wrap, your true smoker smoker temp, etc. It's always better to finish early than to be trying to rush it at the end, turning up the heat, pulling it too early, etc, all will yeild poor results. If it really is done way ahead of time, you can rest/hold it in your smoker or your oven at 180 degrees (before you pull it) as long as you want. It will be at a food safe temperature (anything above 145 is safe to hold meat at) and if anything, will get MORE tender while you hold it there. Make sure sure you really get all the way to that 200-205 internal temp before you unwrap and do this though. Hope that helps!

​@madbackyard yea Definitely that helps. Thanks it's pretty much stalled at 161, not moving l so wrapped it to see if that kicks it back up.

You're welcome, thanks for watching our channel!

only every time you run out of pellets or on first start up, if you already have pellets in the hopper and auger then you don’t, it’ll start up automatically as long as it has pellets all the way through the auger

Exactly. Only if the auger is empty of pellets like when it's brand new or if you ran through them all without ever refilling.

Have fun!

Thanks for watching! Interesting about rolled steel vs. cast iron. I do stand corrected. Its funny they call their own brand of seasoning I used "Cast Iron Conditioner" though, I guess because it can be used for both. I will have to respectfully disagree about using soap though just because Blackstone makes a point in multiple places in the manual to never use soap after its seasoned. Mild dish soap probably wouldn't be as detrimental as using heavy duty soap with lye in it as you suggest, but since the company themselves says not to use it, I don't see the benefit of doing so. Especially since it's so easy to clean without it. Thanks for watching and for the comments!

Thanks Don!

Awesome! I would do it with the top rack in place, at least the burnoff so you get any residues from the factory off it along with everything else. Here is our video on how to do this if you want to check it out: ua-cam.com/video/27PNWZeOK5I/v-deo.html

@@madbackyard thank you! If you recall, we chatted briefly a few months ago about me upgrading my Lexington and you suggested this one. What a coincidence! Now I have to do the initial burn off and seasoning. Would olive oil spray work for the seasoning? I'm not planning on using the flame broiler.

Ha, yes I do remember! Olive oil spray will work great, I would suggest regular olive oil rather than extra virgin if you have it. It has a higher smoke point so will "bake on" for longer before it smokes off. When you say "not planning on using the flame broiler" do you just mean you're not planning on opening it for direct heat? That is fine, but you do need to have the flame broiler itself in place at all times for the grill to work properly.

@@madbackyard I meant to say I'm not planning on using the flame broiler since I already have a propane gas grill.

All good then! Have fun!

Thanks! My pit boss is hotter on the left side so I think I was just trying to catch that bigger one up and slow the other three down.

Thanks for watching! I don't think I was being too scientific about that in particular. Probably just every few hours bumping the temp a bit. The idea is to slowly raise the exterior temp of the brisket so it doesn't overcook or dry out too early before any fat starts rendering to keep it moist. Hope your brisket turns out well! Would love to see pictures in our Facebook group if you want to share! facebook.com/groups/madbackyardbbq/

@madbackyard that makes sense thank you

That is awesome! What a great hobby to do together! Yes, it can be expensive upfront depending on the type of smoker you get but don't feel like you need all the bells and whistles and accessories right away. As you cook more you'll find what you like to make and what you truly end up using the most. Make sure to check out our website for more recipes and how-to guides! madbackyard.com. Our FB group is also a great place to share pics of your food and ask questions. facebook.com/groups/madbackyardbbq/

Thanks! Unfortunately, no. No chunks or pellets in an electric smoker like this one, just wood chips. If you are looking for a longer smoking time you can check out the slow smoker attachment like I use now. It lets you preload a few hours worth of wood chips rather than having to do a single handful at a time. I use it in this video ➡️ ua-cam.com/video/oXrZEV6RZig/v-deo.html. Here is the product on amazon ➡️ amzn.to/3VxRkmj

You can do this to some extent for extra bursts of smoke. But it won’t give you anything continuous. Adding pellets to the firepot beyond what the pellet grill wants to do automatically will also mess with your temperature. And if you really overdo it could cause some major issues with your fire. I have seen some people use the prime button to feed some extra pellets to the firepot before they need to open the lid so that that it won’t take as long to come back up to temp. I’ve never messed with doing this though to be honest.

Thank you for watching!

Love it as well!

Try their Plummond pellets. I started using those more.

Thanks Clyde!

Three hours is a while but if they came out well and you liked them that’s all that matters! 👍

Thank you so much!

Thanks Dave, I appreciate you saying that! Make sure to check out our website and newsletter for more smoking recipes and guides like this one. Madbackyard.com/subscribe. www.madbackyard.com/electric-smoker-recipes/

Ha, thank you Clyde! 🙏