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 Pitboss Pellet Pooper review and first real run 
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Location: Skagit county
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Well I finally pulled the trigger and added a Pellet grill to my collection of Smokers making it so I have Coal, Wood and now Pellet smokers. I looked around and after checking reviews and prices I chose the Pitboss Pro 1100 (from Lowes) it is sturdy made and I think a bit more heavy duty that a friends Trager, this model has a lever and you pull it and it moves a plate so that the center of the bottom grate opens and you can sear in the center of the smoker. It also comes with 2 temp probes that plug into the unit and has a huge hopper that will hold 35 pounds of pellets and on the back you undo a bolt and can drain your pellets to change flavors and it also has a window on the front so you can see the level of your pellets without lifting the lid.

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After the burn off the first night I smoked some burgers and then seared them and they were tasty, I wanted the practice because the next night I smoked 2in ribeye steaks until they hit 100 degrees and I pulled they and turned up the heat and then I opened the sear grate and hit them about 90 seconds per side and I have to say they were the best steaks I have ever done.

Today I had friends and family over and I wanted to take it out for a work out so I smoked 2 chuckies and when they were almost to temp I added 3 racks of baby backs and once I pulled the chuckies I added 2 fatties and then some Dragon Eggs and MOINK and then finally ABT`s well we fed 18 people and had plenty of leftovers. I have to say I am disapointed because I always made fun of people who used pellet poopers and now I found out the food was every bit as good and easier to use, infact there was a few things that turned out better. After doing the burnout and 2 small cooks and todays cook starting the grill about 8:45am untill almost 5pm I only used about 25-30 pounds of pellets. Overall I am very happy with the grill and would buy again. Here is some pictures of todays cook.

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kf7mjf wrote:
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It was a Night Op in the library with an AK Pistol by TW...


Sat May 18, 2019 8:02 pm
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Holy crap, that food looks good. :bow:

Thanks for the review. I know that you're serious about your smoking, and you know your shit . . . so this means a lot.

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Sat May 18, 2019 8:15 pm
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God damn it Dave :diggin:


Sat May 18, 2019 8:39 pm
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Jagerbomber35 wrote:
God damn it Dave :diggin:


:ROFLMAO:

First it was usrifle . . . then lionhrt . . . can Jagerbomber35 be far behind?!!! :rofl9:

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Sat May 18, 2019 8:55 pm
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MadPick wrote:
Jagerbomber35 wrote:
God damn it Dave :diggin:


:ROFLMAO:

First it was usrifle . . . then lionhrt . . . can Jagerbomber35 be far behind?!!! :rofl9:



Kyle come to the dark side

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kf7mjf wrote:
WaGuns Clue.

It was a Night Op in the library with an AK Pistol by TW...


Sat May 18, 2019 9:20 pm
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Dang it!! I miss having a smoker.


Sat May 18, 2019 9:24 pm
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That looks like some damn fine BBQ! :thumbsup2: I know Fatties, Ribs, Moink Balls and the ABT's, but tell me about those Chuckies.
That looks Good. :bow:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Sat May 18, 2019 9:30 pm
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usrifle wrote:
That looks like some damn fine BBQ! :thumbsup2: I know Fatties, Ribs, Moink Balls and the ABT's, but tell me about those Chuckies.
That looks Good. :bow:


I take a chuck roast and coat it with Kosher salt and peper then smoke it to 165 then I put it on a pan that has onions and yellow, orange and red peppers and cover with foil and put in oven untill it is around 200 degrees then I shred it and serve on a hoagie roll and some BBQ sauce

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kf7mjf wrote:
WaGuns Clue.

It was a Night Op in the library with an AK Pistol by TW...


Sat May 18, 2019 10:10 pm
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lionhrt wrote:
usrifle wrote:
That looks like some damn fine BBQ! :thumbsup2: I know Fatties, Ribs, Moink Balls and the ABT's, but tell me about those Chuckies.
That looks Good. :bow:


I take a chuck roast and coat it with Kosher salt and peper then smoke it to 165 then I put it on a pan that has onions and yellow, orange and red peppers and cover with foil and put in oven untill it is around 200 degrees then I shred it and serve on a hoagie roll and some BBQ sauce


Thank you, i will be trying that. :bow: My very first thought was Horseradish too... Mixed into the BBQ Sauce. :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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SAF 5 Year Donor
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Sat May 18, 2019 10:30 pm
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usrifle wrote:
lionhrt wrote:
usrifle wrote:
That looks like some damn fine BBQ! :thumbsup2: I know Fatties, Ribs, Moink Balls and the ABT's, but tell me about those Chuckies.
That looks Good. :bow:


I take a chuck roast and coat it with Kosher salt and peper then smoke it to 165 then I put it on a pan that has onions and yellow, orange and red peppers and cover with foil and put in oven untill it is around 200 degrees then I shred it and serve on a hoagie roll and some BBQ sauce


Thank you, i will be trying that. :bow: My very first thought was Horseradish too... Mixed into the BBQ Sauce. :thumbsup2:


I sometimes add a jalapeno or a little kick

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kf7mjf wrote:
WaGuns Clue.

It was a Night Op in the library with an AK Pistol by TW...


Sat May 18, 2019 10:56 pm
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