Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Kristin Meredith on March 05, 2018, 07:55:22 PM
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So folks, this is the thread to post which vertical smoker you think should be selected for potential purchase by members, evaluation and eventual distribution. I know Pit Boss has one and I don't know if it is the same as the Louisiana one or not. Also, I don't know if there are different sizes.
Things to keep in mind and post:
1. Exact name of smoker
2. Where can you get it (for a physical pick-up) or will it ship for free. This could be important. We have a Lowe's, WalMart, Target in town. There are Costco's and Home Depot's very close by. No Menards.
3. Do you know price?
4. Do you know weight?
Bentley here, I am going to try and find pictures of the units you all suggest and add to your post if you have not already done so!
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1. Exact name of smoker
Pit Boss 5.5 cu. ft. Wood Fired Vertical Pellet Smoker
2. Where can you get it (for a physical pick-up) or will it ship for free. This could be important. We have a Lowe's, WalMart, Target in town. There are Costco's and Home Depot's very close by. No Menards.
Walmart free delivery order online
3. Do you know price?
$396 probably plus tax
4. Do you know weight?
supposedly the manual says 127#...would guess 150# packaged.
Mixed reviews on it. I like the size and ability to move the racks around in the pre-drilled holes.
(https://i.imgur.com/NsQQWuZh.jpg)
(https://i.imgur.com/YMO2l7Jh.jpg)
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In the voting stage of this I did not vote being I had no use of any of the pieces of equipment. But after seeing the Pit Boss vertical smoker in the above post I would love to have one of these. I was picturing the vertical smoker being big as a tank and heavy!!
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+1
1. Exact name of smoker
Pit Boss 5.5 cu. ft. Wood Fired Vertical Pellet Smoker
2. Where can you get it (for a physical pick-up) or will it ship for free. This could be important. We have a Lowe's, WalMart, Target in town. There are Costco's and Home Depot's very close by. No Menards.
Walmart free delivery order online
3. Do you know price?
$396 probably plus tax
4. Do you know weight?
supposedly the manual says 127#...would guess 150# packaged.
Mixed reviews on it. I like the size and ability to move the racks around in the pre-drilled holes.
(https://i.imgur.com/NsQQWuZh.jpg)
(https://i.imgur.com/YMO2l7Jh.jpg)
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I would actually prefer the Camp Chef XXL but since it is no longer on their site and questions remain about future availability I went with what I saw in the market as the next closest thing to it from a size, flexibility of rack system, and cost standpoint.
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unfortunately there doesn't seem to be a lot of products on the market currently. Masterbuilt has one available at Academy and cabelas, but it looks ot have a double walled door but the rest of it looks to be single thin stamped, I watched some videos of the Camp Chef XXl and while it seems to be not available at this time, it also looks to have just a single wall cabinet with dual wall door, although I can not find anything in print or video to confirm my thoughts.
The Pit Boss like above is to be available only through walmarts 5 series, it looks to be the best choice for availability and no shipping, if you want to go to walmart.
Those seem to be the only 3 verticals I have found, unless the pot is really upped and you start looking at the Fast Eddy's or Royall.
I am going to Vote Pit Boss 5 Series from walmart Like Bar-B-Lew.
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A picture is worth a thousand words, but a video is better.. :' ) (https://www.youtube.com/watch?v=a3BMqY8qG-Q)
+1 on the Copperhead 5; Cabela's version is $200 more, and doesn't look as slick.
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That's the one I was looking at, or at least pretty much the same without checking model numbers. Im curious about the controller since it's kind of the old school traeger type.
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So what is the over/under on amount of cooks before you cant see through the glass?
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I think the glass is a gimmick like the light in the Rec Tec.
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So what is the over/under on amount of cooks before you cant see through the glass?
If every oven I've ever owned is an indication, I'd say 5-10. With BBQ meats, I'd take the under.
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I know that this is a novel and virtually unheard of concept to Bentley, but couldn't one clean the glass?
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I know that this is a novel and virtually unheard of concept to Bentley, but couldn't one clean the glass?
I keep a fairly tidy house and am a pretty clean person. I like stuff where it goes, and generally picked up. There are some things though that aren't worth the trouble. I cook so much inside and out that I don't bother messing with the things that are virtually always a mess.
My oven glass gets cleaned about once a year. I do the stove top maybe once a month or two. I have open burners so that helps considerably with that. Would recommend to anyone. My smokers stay clean, but I don't go overboard. Sweep the ashes, scrape the grates and drip pan quickly. That's about it.
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Pit Boss seems to make three versions of the Copperhead vertical smoker - a 3 Series, 5 Series, and 7 Series.
According to the Pit Boss web page, the 5 Series is only sold at Walmart, and the Walmart description appears to be for the 7 Series (not what they are actually selling).
Below are the specifications as shown on both their product page and also the individual product manuals:
Series 3 5 7
Part Number 77350 77551 77700
Cost $500 $400 $700
Square Inches 901 1716 2059
Cubic Feet 2.8 4.6 5.6
Grate coating Porcelain ? ? ? Porcelain
High Temp 450 420 450
Low Temp 150 150 150
Square Inches (manual) 721 1513 1815
Weight (manual) 99 127 138
I have no idea why there is such a discrepancy in listed cooking square inches on all there items.
After looking at the Walmart page description, I was ready to run out and grab one as their price is a little over half what the 5.5 cubic feet version should be. Once I downloaded all three product manuals, I discovered how off the Walmart description is.
Personally, I would like to see the 7 Series (77700) reviewed.
Edited to add weights.
Ed
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Posting specs are fine. I would also be interested in weight as there is the cost of shipping to the eventual winner and that can be a big factor.
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I will just say this. I took the photo off the Wal-mart site. It shows the Pit Boss 5.5 cu. ft. Wood Fired Vertical Pellet Smoker. On that same site, the manual say it is model#PBV5PW1 and that it is the 5-series. It goes on to show it as 28 3/4" x 53" x 27", weight as 127lbs. and total cooking area as 1,513 sq.in. & 4 separate rack and temperature range of 150°-420°f.
OK...I think I finally see what W6YJ is referring to...The description on the Wal-mart site is different...Right!
Pit Boss Vertical Pellet Smoker with digital controls and meat probe with LED read-out offers 5.5 cu ft of cooking capacity. The five porcelain coated cooking racks equals 1830 sq in of cooking area. Our new and innovative rear hopper with 50+ lb pellet capacity allows for 24 hours of smoking without having to add pellets. Comes complete with large viewing window, high temperature gasket door seal, and four casters. Completely digitally controlled with LED read out. Temperature range of 150 - 450 F. •5.5 cu ft cooking capacity
•Five porcelain coated cooking racks, or 1830 sq in cooking area.
•Fan forced convection cooking with auto start and shut off.
•50+ lb rear load hopper with pellet purge system.
•Temperature range 150 - 450 F.
•Four rolling casters.
•High temperature door seal.
•Completely digitally controlled with LED read out and meat probe.
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Has anybody found size dimensions of the assembled Copperhead units? I'm looking at the location of the controller and wondering if you need to get on your hands and knees to adjust the temperature settings.
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Assembled sizes as listed in their respective manuals (W x H x D).
3 Series 21.75 x 52.75 x 25
5 Series 28.75 x 53 x 27
7 Series 28.75 x 57 x 27.75
Assuming the listed height includes the smoke chimney, the controller on the 7 Series is about 15 inches off the ground.
Ed
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Went to Walmart today to see the Copperhead unit in person, 60lb hopper was more than I expected and has a quick empty feature, would have been better to mount the controls on top but other than that it seems like a potential buy depending on how testing comes out.
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Went to Walmart today to see the Copperhead unit in person, 60lb hopper was more than I expected and has a quick empty feature, would have been better to mount the controls on top but other than that it seems like a potential buy depending on how testing comes out.
well, if this is the model in the raffle, you may have a shot at a great deal
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I could have 9 of 10 tickets and still lose :rotf:
Went to Walmart today to see the Copperhead unit in person, 60lb hopper was more than I expected and has a quick empty feature, would have been better to mount the controls on top but other than that it seems like a potential buy depending on how testing comes out.
well, if this is the model in the raffle, you may have a shot at a great deal
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Kristin is there a deadline before the decision is made so we can move onto ticket price and # of tickets being sold?
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I would like to give this thread 3 days -- which I believe would be Thursday night -- so that folks who don't check in all the time have the chance to have a say.
If people want to start thinking about how the raffle would work, you all can post suggestions here. At about 150 lbs from Culpeper, Va to Bremerton, Wash is about $200. The unit is about $400. So you are looking at a price around $600 to $650. I don't think we can afford to entertain shipping to Canada and certainly not overseas. I suppose if a Canadian member had a friend or family member in the US we could ship to that could be arranged.
But we will need to develop rules on: price of ticket, how many someone could buy at one time, how many someone could buy overall, how long we will leave this contest open if all tickets don't sell out fairly quickly.
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Need 35 people to put in $20 to get to $700 or 45 people to put in $15 to get to $675.
I am fine with the rules that were established for the Uuni.
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So, that’s a nice looking smoker, very interested in seeing this preformance test.
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Quite a few people interested in seeing the test. How many are interested in $15-$20 raffle ticket?
I'm in!
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I'm in!
If I was the winner I would put this on a low box or container to get everything up higher. I don't want to get on my knees to make adjustments to the settings or look at the food.
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I'm in for a ticket or 5
Did oyu have any issues with the pizza oven and the way it worked out? If not just do the same again.
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I'm in
This unit has peaked my interest I'm constantly dealing with capacity issues and a unbiased review is worth the price of admission
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I'm in.
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I’m in :)
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I am sure that Kristin will have another post. I was starting to get concerned we wouldn't have enough people to get to the total. Looks like we will be OK in my opinion based on the initial quick "I'm in" posts.
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I am also in for the Copperhead Vertical whatever series is chosen.
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What do folks want cooked on this vertical smoker? The reason I ask is because Bent and I have gotten where there is just a lot of bbq we don't eat anymore. So if folks want pork butts and brisket and ribs, I will probably add a few bucks to the total and then make take the food to our local FD (they have crews that have to be on call at the fire house for several nights a week and they have to fix their own dinners -- just a quick aside, these guys work all day and then go down and sit at the fire house for about 6 hours before going home in order that there is always a fire crew on call somewhere in the county; these are all volunteers, so I hope you all would approve of that use of your meat dollars)
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That sounds more than fair to me.
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That is a great use of the leftover Food. :clap:
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That fire department is going to love all of us. Great that they sacrifice their time like that. The least we can do is support them with some eats.
I would like to see jerky to see how the grill operates between 150°-170° and heat differential left to right and top to bottom; and chicken wings to see how crisp the skin can get at 350° after the grill was run on smoke temps for an hour how fast does it take to get to 350°. Lastly, sausage on the top rack with controller set to 250° to see temp at top rack and whether the grease dripping from that high causes a fire on the drip pan. Last lastly, could you smoke cheese in this machine with controller set at 150° and pans of ice on racks.
These are probably the types of cooks that I would use this machine for. I can send you additional money for meats for my cooks if necessary.
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Thanks Lew for the detailed reply. That is just the kind of thing Bentley is looking for so that he evaluates the smoker doing things members want. All the foods you mention he likes to eat, so no problem with us buying and consuming.
OK folks, others that want to say what they would like to see on this smoker?
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I also figure this would be a great cooker for jerky, Trail bologna, regular smoked sausage, wings, maybe a rack of ribs on each rack. Whole chicken and thighs maybe, I doubt I would use something like this for butts or brisket.
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I think smoking some cured pork belly would be a natural on this machine, yes?
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trail bologna can be as simple as ground beef, your favorite brisket seasoning or rub of some kind and cure 1, 5 pounds of meat I use maybe 5 tablespoons of rub with 1 teaspoon cure 1 and half a cup water to dissolve the cure. I like to stuff into 2.5 or 3" casings but have just rolled in plastic wrap wound tight to form log and in the fridge over night.
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List looks good for me Bent. I too live in a town with volunteer fire fighters. They can never be thanked enough for all they do to support my town and the surrounding communities as well. I have no problem adding a few extra $$ if it means recognizing the volunteer support, and giving them some good grub to boot.
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Don't forget left and right, top and bottom, and middle grate temps to test temp differences.
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I am going to go by what the Members who pay for this item tell me to do! Everyone gets that right? So, whatever "test" for lack of a better term you all want to see run on this unit, speak now...same goes for food. I am only cooking what you all suggest, so don't be bashful, if it aint on the list, it aint getting cooked or tested!
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At what temperature(s)?
Don't forget left and right, top and bottom, and middle grate temps to test temp differences.
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At what temperature(s)?
Don't forget left and right, top and bottom, and middle grate temps to test temp differences.
Run at 150° for 30 minutes (jerky), then go to 250° for another 30 (pork shoulder, brisket, ribs) and 350° for another 30 (wings). I am OK if you go with 15 minute intervals. I just want there to be enough time for the grill to settle at the temp before testing. I am also OK if you have something with multiple probes that you can just keep running with a graph. Whatever is practical for you to do with your equipment. Items in () are things that I would personally use those temp settings for so that is why they would interest me. I am not asking you to cook each of those items during grill grate test. I would like the jerky and wing cook performances that I recommended earlier though.
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Anyone have any issue if I use hardwood heating pellets for the testing?
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I don't as it will save money as long as all test are done with the same pellets then there is at least consistency. If they are good enough for your Memphis, they should be good enough for this grill.
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I don't have them, will go see if Lowes still has any. I don't want to burn my cooking pellets up!
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Bentley,
Totally understandable.
Why not order a bag and add the cost to the overall raffle total.
I was kind of surprised that HD will ship them to your place for free (whoops on their part) - if you don't have one near by....
According to their web page they carry four different brands, all with free delivery.
Ed
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I got 80lbs, for $10.53, even as cheap as I am, I will donate that to the cause!
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I got 80lbs, for $10.53, even as cheap as I am, I will donate that to the cause!
that is enough to fill the 60# hopper
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LAST WARNING !!!!!!
Look at Bentley's list about what will be cooked. If you want something else, speak now or forever hold your peace. We are only cooking what folks ask for before we post the final price and rules for purchase. If you don't ask for it in this thread by Sunday night IT AIN"T GOING TO GET COOKED.
On Sunday night, I will determine a final cost and then post the rules for the contest. The rules will stay posted until next Saturday morning so that folks all have a chance to see them and know what they are and when entries will be accepted. Starting next Sat morning, March 17 -- St. Patrick's Day -- we will start allowing the purchase of tickets.
I believe this system will provide notice to the vast majority of our members so that they will have the time and opportunity to purchase a ticket if they wish.
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Fish!
My wife grew up eating smoked whiting in Wisconsin. We live in South Alabama now and I know I cannot get that down here or if you can get it where you are at. Any type of fish would do.
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A few graphs of smoking temps over an hour or so at say 250. Just curious how well that controller stays in a range.
If you have some fresh linked sausage to hang, I would like to see something rigged up for hanging. I wouldn't expect you to make a batch of sausage just for that though.
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I am getting hungry looking at this list. I concur with what has been posted to cook, there is a lot of thought behind what was selected and why. I do think it is a good idea to add the cost of meat and pellets to the overall total. Hardwood pellets have become my pellet of choice and to donate the food to the fire department is a great idea. I liked the way the ticket distribution was set up last time with an initial opportunity to buy in, with other rounds as needed. Thanks for pulling this together, looking forward to the results.
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So far the only thing that will need to be donated is the ribs, Bent or I will eat all the other things listed so I am not charging folks for things we will consume. But that is why I need to know if there are other things to be tested that we won't eat, like pork butt or brisket.
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Doubt I will be able to find it in Mayberry either. A 2nd more common choice if you would? How would you like it smoked? To time, color, temperature? Would you like it brined in any thing?
Fish!
My wife grew up eating smoked whiting in Wisconsin. Any type of fish would do.
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Food to Cook.
Sausage cooked at 250° on top rack.
Cheese smoked at 150° w/ice pans. (Pretty sure this is going to be a quick fail...but we aim to please.)
Beef Trail Bologna.
Wings.
Whole Chicken
Thighs
Rack of Ribs.
Smoke Cured Pork Belly.
Smoked Whiting fish. (Will probably not be able to find in Mayberry)
Smoke Fresh Linked Sausage.
Performance Tests.
Temperature tests at 150°, 250°, and 350°
Graphs of smoking temps over an hour at 250°.
Left and right, top and bottom, and middle grate temps tests.
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Again, how would you like it smoked? To time, temperature, etc...Any particular temperature or technique?
If you have some fresh linked sausage to hang.
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I better get my prep done for this Product Review.
(https://i.imgur.com/Pk3u2h3h.jpg)
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Again, how would you like it smoked? To time, temperature, etc...Any particular temperature or technique?
If you have some fresh linked sausage to hang.
I typically just go as low as I can until they hit 155. Then ice bath. Obviously if you are holding a true 150 they will never get to 155, but I'm guessing it will run a little higher than set temp.
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Don't waste your cheese. Try the grill at 150° set temp, and then put ice in the grill where you think appropriate. If the temps never get in the 80°-90° range or lower, abort the project.
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OK...
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I may have to look you up on our upcoming trip in our motorhome when you start smoking everything. :D
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That would be wonderful! There is certainly plenty of room here on the spread for a MH...
I may have to look you up on our upcoming trip in our motorhome when you start smoking everything. :D