Using The Smoke Setting on a Pit Boss:
The Pit Boss is a great way to make your backyard a cooking area. The Pit Boss regulates temperature flow so that your cook is as precise as possible.
These tips should help you bring out the smokey flavor in your food. That is why you purchased a pellet grill smoker.
Make sure your grill is clean
Clean your grill before you start cooking a Boston Butt or ribs that could take several hours. A dirty grill can cause serious damage to your food. The 100% woodgrain pellets make electric smokers very efficient.
However, if a pellet grill is too dirty, it can cause the cook to get sick from the build-up of residue and ash in his burn pot.
To remove any residue left over from the last cook, clean the grates thoroughly with a brush. To ensure that your smoker works properly, you will also need to vacuum out the burner pot and clean off the RTD temperature probe.
See Also: Pit Boss Brisket
Try Different Types of Pellets:
The pellets you choose will have a significant impact on how much smoke flavor you get. It is best to avoid using hardwood pellets made from lower-quality wood or other additives. This can reduce the food’s flavor.
Wood pellets are available in many flavors, which will enhance the flavor and smoke flavor of your food if paired properly.
Sweet fruity pellets are a great choice for chicken if you want to cook them. They go well with pork, beef, and chicken.
Applewood, mesquite, and hickory are some of the most popular blends.
You can experiment with many flavors to find the flavor that you like.
Choose the right meat.
For low and slow-cooking, choose tough cuts of meat such as top round, beef chuck, etc.
As the low heat will eventually cause the connective tissue to be destroyed, tough cuts of meat are ideal for slow and low cooking. 
Get started early
Make sure you read the instructions and allow yourself enough time to prepare the food correctly. Many beginners make the error of not taking enough time to smoke and cook their food properly.
You should invest in a thermometer if you are hosting guests for a barbecue. Make sure to start the grill early in the morning. This will ensure that your guests don’t have to ask you when the food is ready.
This is when you will feel the need to increase the heat to speed up the cooking process. Smoke settings are not meant to be used for cooking but rather to impart a smoky flavor.
Do not rush the cooking process, especially if you want to create great-tasting, smoky flavors!
See Also: Pit Boss Pulled Pork
Slow down and go low
It takes time to remove tough meat’s connective tissue. If you rush, the meat will become hard and chewy.
Professional barbecue chefs will tell you that the best way to cook ribs is indirect heat and wood smoke. This produces a succulent, moist barbecue that will melt in your mouth.
The Pit Boss can also add smoky flavor and texture to quick, easy meals like steaks, hamburgers, or vegetables.
You can still get mild wood-fired flavor if you cook at a higher temperature but not very strong.
Regulate the Heat
Although the Pit Boss does most of the work for you, pellet grills can have high-temperature fluctuations that dry out your food. A water pan is a good idea to add humidity and heat stability when cooking for a long time.
A disposable aluminum pan is all you need, especially when you smoke a Boston Butt.
Try the P-Setting
Pit Boss uses the P-Setting to monitor temperature and produce more smoke for extreme temperatures.
A Pit Boss defaults to four P-Settings. You can increase the P-Setting to P6/7, producing less heat but giving you more smoke flavor.
You can experiment with the temperature to find the best one for your meats.
Do Not Open the Lid
The grill will smoke at a temperature of 180deg but not above 225degF. The smoking process can be interrupted by closing and opening the lid.
Let the meat smoke for about 135 degrees Fahrenheit. You can then turn the grill on and begin cooking.
According to Pit Boss’ website, meat that reaches 135 degrees F does not absorb smoke.
Let the Bark Get Dark
A dark crust on your meat will tell you if it has been properly smoked. This dark crust, also known as “bark”, results from complex chemical reactions called polymerization or The Maillard reaction.
Bark can be edited in any way you like and is what gives meat its smokey flavor. Bark formation is slow and noticeable only on slow cooks at 225°F or less.
It can be daunting to use the smoke setting first, especially if you have never used one before. These tips should help you get started with it.
You will need to master how to use the Pit Boss so that your food has that smokey flavor. The Pit Boss is easy to use, even for those who have never had one.
You can improve your barbecue skills by experimenting with different smoke settings. You’ll eventually become a master barbecuer, and everyone will be curious about your secrets and want to know how you got the smokey flavor.