Deluxe models have a unique arched drip plate, (above), which is found on many Louisiana smokers. Attempting to create a hot sear zone, a small plate is used to slide over openings in the larger arched plate to open or close direct exposure to the flaming firepot. The idea of exposing foods to the fire pot is used by several brands of pellet smokers. Generally it doesn't work well because the firepot flame is just too small to do much searing. Pit Boss is no exception. We placed a flight of chicken wings over the open slider, flipping occasionally while taking care not to move them from their original positions. As expected, only the few wings directly over the flame were seared,(below). The slider design dictates the absence of a flame diffuser over the firepot and one is not included with Deluxe models.
When thoughts of the summer season pop into your head, what picture comes to mind? Summer always bring thoughts of lazy days by the pool, with a cold drink in hand and some meat grilling away in the backyard. The guys here at Grills Forever are definitely big grill fans, and we have made it our job to check out every brand and model of commercial grills possible. We all agree that one of the trusted brand names in terms of grills is Pit Boss.
This is the second one I have received as the first one was a lemon. The first one worked great the first 3 times I used it, but then I started getting "Err" message, as well as an overheat message randomly that would not go away. I returned it to Amazon and promptly received a replacement. I have used this one heavily for 7 days now and have had no problems. I will check back in in a couple weeks with my results. It is very well constructed, holds its temperatures well and cooks pretty evenly. I have smoked/grilled ribs using the 3/2/1 method, made stuffed hamburgers, a whole chicken, and a porterhouse steak so far. For the price you cannot beat it. The searing option where you can open the heat shield/drip tray to expose slots directly over the flame is great for cooking steaks and a nice option that you don't see on other models. The removable side tray is also nice for bringing out your meat and placing your finished product on it. The bottle opener is weird...u have to really put the bottle at an angle to open and you lose part of your beer....but it looks cool...lol. A few tips: Cover the heat shield/drip tray with new tin foil each use or else it is almost impossible to clean it. Make sure the knob is in the off position before plugging it in and wait for the numbers to stop flashing before adjusting the temperature. Always start out in the smoke position until it is smoking and a a flame has started, then turn it to your desired temperature(about 5 min). Vacuum out the firepot and inside of the barrel every other use. Most importantly....use this thing as much as possible in the first 30 days to make sure it is functioning properly so if you do have problems you can return to Amazon. I love Amazon. As soon as I clicked on 'Return' and printed the free return shipping label, they had already ordered me a new one and I had it in 3 days!!! In case you would have to return it, mark your boxes that everything came in and take pictures of how it was packed. Took me over 2 hours to pack this thing back up. Most importantly....use this grill as much as you can in the first 30 days to make sure it is functioning correctly, otherwise you will have to deal with Pitboss ...paying your own return shipping and replacing parts on your own.Also don't forget to register your grill right away on the Pitboss website, in case you have problems after the 30 day Amazon window. Checkout the Pitboss website for their recipes....some of them are quite good...the bacon wrapped asparagus tastes just like Carrabas. Just sprinkle some balsamic vinegar on it after grilling. The Pitboss spices/rubs, while expensive are very good. The sweet heat is good on anything and the mandarin habanero is amazing on wings. I sprinkle and toss after cooking. Good luck !!
Purchased this grill a couple months ago for my husband. Everything we grill/smoke turns out perfect (and we are not chefs)! Very happy with this purchase and will never go back to gas grills or other types of smokers. This grill is so versatile and easy to clean. The flavor and textures of briskets, steaks, chicken, fish, burgers, etc turn out so well, we feel like we are cheating. The temperatures that we set are on target and it evenly cooks the food. It's very heavy duty and we look forward to using this grill for many years to come. If you purchase this grill you will not regret it. One more thing, we were concerned that it would not be big enough. It is great for a family of 4 but also works well when having guests. I would say this is a good mid-size grill. If you are looking for a large grill to entertain with you may want to look for a larger size.
I got this for father's day 2017, I've put 120 lbs of pellets through mine. Overall it is great, good price for the money, sear plate is nice for grilling. After a long Texas summer with a lot of use, it now struggles to hold at 225. It will either run at 205 or 235. It used to hold like a champ. I started using a Therm Pro TP08 Dual Probe to confirm and it's showing the same thing. I've tried playing with the P settings but nothing works. My only other complaint is that the paint burned off of the outside underneath. Called customer service, left a couple voicemails, and never got a call back.
PRO: Grill is well built and assembly is straight forward. CONS: Grill exceeds selected temp by at least 40 degrees before settling in at selected temp. (Settling is a strong word, it continues to move between 25 degrees over and under selected temp) One time I saw 75 degrees over selected temp. I called customer service about the 40 degrees over and was told that is "normal" After three uses, grill wouldn't hold selected temp, temp kept falling. Turned off and cleaned. That fixed it. Cleaning this thing is a pain. Poor design. Now I clean burner before every use. Major pain. When smoking, it will not hold temp well. Bottom line: This is not the set it, and forget it Grill/smoker I was hoping for. It may be going back to Walmart
Well, there is! I bought this grill for a third what the Traeger costs, and guess what? It does a great job!! There are a couple of immediate advantages this grill has over my old grill. One, you can sear with it. Can't on the Traeger. Two, you can adjust the "P" setting for more or less smoke. I've got mine set to a little higher than medium. No adjustment on the Traeger.
Pellet grills preheat quickly, so you can start cooking almost immediately, and the pellets are available in a number of woods, for different smoke flavors. The smoke has a subtle wood-fired flavor with less of the acrid flavor that comes from standard wood or charcoal. For the maximum smoke flavor, it’s best to cook at a temperature lower than 250 degrees, while higher temperatures cook faster with less smoke.
If you’re a BBQ fan and you cherish cooking meat, then you may require a grill or a smoker. Similarly, as a kitchen won’t be finished without a microwave, a porch/cultivate/lawn/kitchen won’t likewise be without it. With a Traeger smoker, you can cook sound gourmet sustenance for your children and friends and family. Utilizing it, you likewise spare cash for not expecting to request nourishment and have it conveyed to you now and again.
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!