Update 2/18/2018: I made another call to Pit Boss today to get more information about their Copperhead vertical smoker. The phone was answered on the second ring by a man in Oregon. He was incredibly helpful and even went out to the warehouse and measured the grates for me. It looks like if you can get past the automated system and reach a real person then these guys will take care of you.
The design is different as well. Let’s say that Pit Boss makes a bit different, original grills, which is definitely an advantage if you are looking for a great grill, which will also look great while using it. Of course, the overall quality is above the average, so these grills are going to last for a long period of time regardless of the fact how frequently you use them.
Cooking Area – Search for one with a substantial cooking region. Keep in mind that pellet barbecues arrive in an extensive variety of sizes. In this manner, pick a unit that can meet your size necessities in light of its cooking territory. You don’t need to purchase an additional extensive unit in case you’re utilizing the grill for your home. Check for the physical measurements of the item and figure out which one can fit your space and stay aware of your cooking style and lifestyle.
But, who cares about all that!? How does it cook? I knew pellet grills could deliver the flavor based on my buddies’ samples. And they told me how easy it was, but I really didn’t believe it until I threw 4 split breasts and a rack of ribs on my Pit Boss for her maiden voyage. I LITERALLY did nothing, but my usual rubs and putting them on. After 2 hours on the chicken and 3 on the rib rack (Baby Back) at around 300 (then foil wrapped the rib for another half hour), I had PURE perfection. Every breast was evenly cooked according to size- and I never touched them (on my gas grill I have to constantly shuffle everything around for even the dream of even cooking (and pray for no flare-ups). I never had to flip either and the temperature was 160 top to bottom on the breasts when I pulled them. I have been cooking split breasts for 30 years…these were the best I have ever done- and all I had to do was drink beer. The ribs were smokey and had a REAL smoke ring. They didn’t “fall off the bone”, but just pulled away perfectly. SO good… honestly, this feels like cheating!
This pellet grill allows you to cook between the temperatures of 170F all the way up to 600F. The idea of cooking at such high temperatures sounds like a scary concept; but with the automated control system regulating air flow, you can be assured of a clean, safe and flavorful cook. The use of fans within the grill not only ensure safety and flavor, but cook food completely evenly, meaning you can rest assured of perfection every time. Even deactivating the grill post-use is made simple; all you need to do is press a button and the grill will safely power down, cooling as necessary all automatically.
Pit Boss Wood Pellet Grills are filled by all regular BBQ wood pellets. The computerized control board lights the grill and permits you to set the cooking temperature from 180° to 500°F. Fan constrained convection cooking takes out the requirement for a rotisserie and makes an adaptable situation for grilling, simmering, smoking, braising and preparing. The Pit Boss 340 has 340 sq. in. total cooking surface with porcelain covered cooking grids. With complete structural quality and strength, the Pit Boss 340 is made to last.
To test the grill out, I decided to try it with ribs, sausages, and burgers. Once the grill settles down, small items of meat cook quickly, and the wood pellets give the meat a Smokey flavor. I also tried a longer smoke with an 8-pound brisket. My own recipe is the “low and slow” variety, something the Pit Boss does very well. I like to cook my brisket at 180 degrees, and the Pit Boss happily maintained the temperature for hours at a time.
Convection is achieved using a number of techniques. Air is fan forced into the grill and channeled throughout by our arched flame broiler. Our exhaust design allows air to circulate evenly along the length of the grill and to the top shelf. This combination allows us to achieve uniform heat throughout the unit whether your smoking at 170°F or cooking all the way up to 600° Fahrenheit.