Bought pit boss pro 1077 - mistake?

[klflowers]

Don't sweat it. I have multiple cookers (like a lot of the peeps around here) and the last couple years I have used my pelleteer more than anything else. The smoke profile is lighter but the convenience is great. Still does excellent food - I do lots of chicken on it these days.

[Bkhuna]

I bought a pellet pooper a little over a year ago and I love it, especially the freedom of precision heat control. Smoke is an ingredient. The smoke profile is less pronounced than other cookers, but my wife and I l don't like a heavy profile. There is nothing worse than waking up at 0100 and coughing up a ball of smoke and the acid reflux that accompanies it. I still use the Weber kettle and occasionally the Lodge hibachi.

[Alan Brice]

Welcome from Cincy Ohio. Don't know beans about a pellet smoker. I can say my PBC was one of my least expensive cookers, and puts out some MyTfine vittles.

[captainlee]

Welcome to the Pit, keep on working with your smoker. Lots of good advice given here to you. I have a pellet smoker too and enjoy how it cooks. Yes it has less smoke but that is the profile that we enjoy.

[realdocBBQ]

I got more cookers than I know what to do with - definitely more than my wife thinks I should have! And I still use my pellet smoker sometimes, too. I tend to go through stages, use the stickburner like gangbusters for a few weeks or months, then get a little "burned out" or not have time, have too much to do, can't spend all day on the back porch, so I do a few cooks with my pellet pooper.

Yes, it is somewhat less smoke profile - but it's still danged good que, and you can do a lot of things to add smoke flavor, as mentioned above, though some of them I don't care too much for. Using a pellet 'tube' to try to get heavier smoke can work out ok, but you have to be careful - don't try to do it for the WHOLE cook, I think, and definitely don't try to use like 3 at once, as I've done to my own detriment before. This can lead to too much dirty smoke and a bitter profile. A pellet tube is smoldering pellets and dirtier smoke. A LITTLE bit of this, especially earlier in the cook, can add some smoke flavor, but too much of it and for too long is dirty and bitter, in my experience.

Pellet smokers are a tool. Just like anything else.

If you got this unit for extra room, then I'm'a hypothesize that you are cooking for more than just yourself, and maybe more than just your most immediate family. If this is the case, then odds are that most of the folks you are/will be cooking for are not connoisseurs of smoke flavor and BBQ. They won't be able to tell as readily if there is a little bit of lack of smoke profile or whatever. We are our own worst critics, as BBQ cooks, and most other people I've found seem to be blown away by even marginally mediocre cooks I've done. Perhaps because 90% of BBQ places out there are 'meh'. Even in Texas. lol. Yes, there are some standouts, but there are hundreds of places that do a half-assed job and much of the public in general doesn't know what real, good BBQ truly is.

So... bottom line, smoke on, play around, adapt, learn, read here, share, join the community, ask questions and most of all...

ENJOY!

[Mosca]

I have been an amateur smoker for Long time. Never had a decent smoker, but I made it work. My last one was a char griller pro offset. I smoked everything with sticks….

First, welcome!

You just answered your own question. You had a Char Griller offset and worked with sticks. If you can do that, you can get a pellet grill to do what you want, too. (Not a knock on Char Griller, but an acknowledgement that you know what you’re doing.)

[FireMan]

Welcome aboard, you’ll be fine as you dine. Smoke is the goal, and you have found another path to take care of yer cravins. Eat good & have fun!

[ral5970]

Welcome from central PA. Switched to my RecTeq a while ago and never looked back. As all the other peeps have said, it’s all about learning your cooker. For poultry I don’t add any smoke. Pork get an hour or so of the pellet tube. Beef depends on who’s coming to dinner. In addition, having an outdoor oven and not heating up the kitchen can’t be beat. Calibrate the beast and it will hold temps better than your indoor oven.

[Redwng]

Welcome from St. Cloud, FL.

[WayneT]

Welcome to the Pit, from Yadkin Valley, NC.

If you like the results from your pellet smoker, that’s all that matters and you’ve not wasted your money.

[Elton's BBQ]

Welcome to The Pit!
Cheers from Norway