If you are looking for the best Pit Boss Pellet Grill Smoker Recipes then you know you’ve come to the absolute right place.
Obviously you can try these recipes on any BBQ Smoker Grill, but this article focuses on Pit Boss Pellet Grills in particular.
We like to use a Pit Boss Sportsman Pellet Grill, but you can use which ever model you happen to have.
- How to Set Up Your Pit Boss Pellet Grill For the First Time
- Setting Up Your Pit Boss Pellet Grill – ‘The Burn Off’
- Pit Boss Smoker Recipes
- Pit Boss Hawaiian Pork Butt Recipe
- Pit Boss Recipe for BBQ Packer Brisket
- Smoked Meatloaf Recipe on the Pellet Grill
- 321 Smoked Ribs Recipe St Louis Style on the Pit Boss Pellet Smoker
- 321 Method for Smoked Ribs
- Pit Boss Bacon Wrapped Venison
- Hickory Smoked Whole Turkey Recipe
- Honey Chipotle Chicken Wings Pit Boss Style
- Chinese BBQ Pork – Smoked Char Siu Recipe
- BBQ Beef Ribs in the Pellet Smoker
- Smoked Tri Tip Steak in the Pit Boss Smoker
- Smoked Tomahawk Steak Recipe
- BBQ Near Me
If you are setting up your Pit Boss Pellet Grill for the first time, you want to be sure all the parts are working correctly – especially the auger (the spinning delivery mechanism that controls how many wood pellets are sent to the fire pot to be ignited) and the fire pot itself.
You should also follow this process if you have let the grill run completely out of pellets.
The best way to do this is to remove the grates and the flame broiler from your new smoker so you can see the fire pot, and make sure the auger is working properly.
Once the grates and flame broiler are removed, you can fill the pellet hopper with wood pellets.
Plug your smoker in and then press and hold the Prime button for a few minutes until you hear the pellets drop into the fire pot.
Pushing the Prime button starts pushing the pellets down the auger into the fire pot, by giving the auger a speed boost.
The ignitor on a Pit Boss Pellet Grill runs on a 4 minute timer. If your pellets aren’t there to be ignited, they obviously won’t light.
Now you can see why priming is so important the first time you light your pellet grill, or if your grill has run out of pellets.
You will hear a noise that is similar to your boiler firing up for home heating. When the pellets begin to drop out of the auger you will hear a metallic ping as they hit the fire pot.
Do not release the Primer button until you hear the first few pellets pinging into the firebox, and the sound of the fire catching.
You will obviously be able to see the auger spinning and the pellets dropping because you have already removed the flame broiler and grates, as well as left the lid of the smoker up.
Congratulations – your pellet smoker grill has passed its first test!
Setting Up Your Pit Boss Pellet Grill – ‘The Burn Off’
The first time you use your Pit Boss Smoker you also want to make sure to burn off any leftover chemicals used in producing your Pellet Grill.
Not surprisingly this is called ‘The Burn Off,’ and it involves firing up your smoker with the lid open for around 30 minutes.
You can keep the flame broiler and grates off for this burn off.
You will notice that the left side of the smoker is not as hot as the right side – this is useful because it allows you to move your meat or vegetables around according to how much heat and smoke you want them to take on.
After letting your grill smoke for around 30 minutes, you can let the inside of your smoker cool down for 20 minutes before you season the grates and the inside of your grill.
Put the flame broiler back on and close it off so you don’t get any oil into the fire pot.
Replace the grates also, and then you can spray the inside of your smoker with an oil with a high smoke point – e.g. Canola oil, Avocado oil, or Grapeseed oil.
Using a spray can helps to aim the spray of the oil.
Try to lightly cover the inside of the lid, grates, back and sides of the Pit Boss with oil but don’t overdo it.
Now you have successfully seasoned your new Pit Boss Grill! This will make it easier to clean as well as prolong its life!
Now you are ready for your first smoke!
Have a look at the following Pit Boss smoker recipes for some ideas on what to smoke.
The sweet flavours of pineapple go really well with smoky pulled pork, and the sweet heat rub compliments the pork perfectly.
This pellet grill recipe will take around 12 hours at 225°F (110°C) and requires pineapple rings, pineapple juice and Sweet Heat seasoning.
It’s a long smoke but an easy one that is difficult to get wrong for beginners.
Brisket is by far one of the most popular meats to smoke, but also one of the most difficult to get right.
Take a lot of the fuss and frills out of it by trying out this easy Pit Boss recipe.
All you need for it is a can of beef soup, a 12-14 pound packer beef brisket and Pit Boss’ Lonestar Beef Brisket Rub!
Pit Boss recommend their Competition Blend Hardwood Pellets for this recipe for smoked brisket.
You smoke the brisket for 8 hours altogether at 250°F, wrapping the beef in foil around 4 hours into the cook.
This smoky meatloaf recipe is a delicious combination of herbs, spices, ground beef and tangy, tasty BBQ sauce.
It also comes with a super tasty, homemade, easy dry rub. What’s not to like?
It will take 3-4 hours at 225°F in the pellet smoker.
Smoking ribs is not always a straightforward process, but this Pit Boss recipe really makes it easy to achieve fall off the bone deliciousness.
The recipe calls for the 3-2-1 method for smoked ribs which is a popular and easy approach to smoking ribs.
- Smoke at 225°F for 3 hours unwrapped
- Wrap in foil/butchers paper & smoke for 2 hours
- Remove wrap, cover in BBQ sauce & smoke for a final hour
You’ll need 2 St. Louis-Style Rib Racks, brown sugar, butter, Pit Boss Homestyle Pork Rub and some Memphis Hickory and Vinegar BBQ Sauce.
The recommendation for pellets is the Pit Boss Fruitwood Blend option.
Venison is a good meat to smoke because it takes on smoke flavour well, it’s lean, protein-rich and very tasty.
When you wrap it in bacon you take the flavour up a few notches!
You’ll need 2 venison loins, thick-cut bacon, olive oil, onion powder, salt & pepper and the Pit Boss GSP rub.
Turkey is often associated with Christmas and Thanksgiving, but it’s a great meat to smoke all year round.
The turkey is brined overnight in a solution of sugar, salt and water.
You smoke it the next day at 225°F for 5-7 hours over hickory wood.
The result is moist, smoky, tender turkey.
If you like crispy wings which are sweet and tender with a hint of heat, then you’ll love these honey chipotle wings.
The wings are marinated for up to 12 hours in a glaze made of balsamic vinegar, brown sugar, honey, ketchup, Worcestershire sauce, Pit Boss Sweet Rib Rub, chopped chipotle peppers and apple cider vinegar.
They are then smoked at a medium high heat of 350°F until the internal temperature of the chicken is 165°F.
We all love Chinese Char Siu BBQ Pork don’t we?
Make it taste even better by smoking it on your pellet grill.
You marinate the pork overnight in a salty, sweet Chinese BBQ sauce, and then smoke the pork shoulder low and slow at 225°F for around 4 hours.
It’s an easy and effective way to cook pork shoulder, and it doesn’t take as long as pulled pork which needs to be pulled apart instead of sliced.
This fantastic recipe will show you how to smoke the perfect BBQ beef ribs on a Pit Boss Smoker.
Smoked Beef ribs are almost as popular as smoking pork ribs now, and they are definitely meatier, and less fatty overall.
For this pellet smoker recipe you will need: 2 beef back ribs, black pepper, apple cider vinegar, your steak rub of choice, apple cider vinegar, soy sauce, and Tabasco hot sauce.
This recipe article is also very valuable, and packed with lots of information on smoking beef ribs, and getting to know your Pit Boss grill.
This great recipe for the Pit Boss shows you how to smoke a tri tip steak roast step by step.
It’s also loaded with information about how to preheat and use your pellet grill, plus a whole lot more.
We thought we should finish off this smoker recipes roundup with a sensational party piece of a meat cut – the Tomahawk Steak.
Although it is essentially a bone-in ribeye cut, it simply looks like a sizzling, smoking sensation.
It isn’t cheap so keep it for a special occasion.
You won’t be disappointed with this one!