Whooleybugger1
MemberGot rid of the matchlight.
Good morning all,
I am new to the forum and am looking forward to some good conversation, tips and tricks. I just bought a Pit Boss 1150 Pro Series. I have done salmon, filet mignon and chicken breast on it, all turned out good. Last night when I had the chicken on and the Pit Boss set 225F degrees and I had a probe on the grate "at the meat", the Pit Boss temp would not go above 200 and the probe on the grate at the meat stayed around 185. I increased the temp to 250F with very little change then I opened the flame broiler a bit which did raise the temp a little. I didn't want to go to 300F (can't go to 275F) and lose my good smoke. I was adjusting the chimney also. It was about 25F outside last night so I know that played a factor. Just looking for tips on better temperature control in cold weather and if what I experienced is normal for cold weather. I did read some negative reviews on Pit Boss about its ability to hold temps. Doing burgers tonight.
I am new to the forum and am looking forward to some good conversation, tips and tricks. I just bought a Pit Boss 1150 Pro Series. I have done salmon, filet mignon and chicken breast on it, all turned out good. Last night when I had the chicken on and the Pit Boss set 225F degrees and I had a probe on the grate "at the meat", the Pit Boss temp would not go above 200 and the probe on the grate at the meat stayed around 185. I increased the temp to 250F with very little change then I opened the flame broiler a bit which did raise the temp a little. I didn't want to go to 300F (can't go to 275F) and lose my good smoke. I was adjusting the chimney also. It was about 25F outside last night so I know that played a factor. Just looking for tips on better temperature control in cold weather and if what I experienced is normal for cold weather. I did read some negative reviews on Pit Boss about its ability to hold temps. Doing burgers tonight.