Pit Boss 46.93-In x 22.83-In Red 3 Series Gas Smoker is rated
Rated 5 out of
Just WOW !!!!
I did my do diligence on this one and surprised it’s not in every chain store . Set up will take a little time but that’s half the fun , very well planned out with great drawings . Burned it off with no issues . My first thoughts this would be a smoking beast and was very surprised with that , retains a lot of smoke in the unit . My first cooking with it was very good not great due to the cook . Just need to keep an eye on the water pan . Very well built , and I like the idea that I can smoke to my liking . Do not have that with the pellets , all and all very happy .
Date published: 2020-02-24
Rated 5 out of
Great Starter Smoker
This was my first smoker - grilled for years. Set-up was clear and easy. There was a small dent (non-functional - cosmetic only) where the factory over-torqued one of the top cabinet screws. My first smoke was an 8 lb. Pork Butt - 10 hr. smoke. 2nd smoke was boneless chicken breasts (2.5 hr. smoke). Have learned a lot from both smokes.I am still learning but so far the smoker has been forgiving and both smokes were a HUGE success.
Recommended For New Smokers:
After-market digital "instant" thermometer with two probes. Thermometer gives instant feedback in the temperature when the water pan goes dry, the wood basket is finished burning (or removed), when the wind blows (affecting the gas flame), vents are opened or closed, or when the door is opened and you just don't see those incremental temperature changes when only viewing the analog thermometer attached to the grill.
Two pair of gloves - one pair that are used for wood box, pulling grates, and working inside cabinet and one that are insulated silicone or nitrite (with insulators) for handling the meat (needs to be cleanable).
Fire bucket for used wood chips - they will smolder for another hour after taken out of smoker.
Spray bottle - for spritzing meat during longer cooks
I am going to look into a smoke tube to see if I can extend the smoke (so I don't have to add wood to tray every hour). I have also noticed that not all wood chips burn the same (smaller burns up quicker).
Date published: 2020-06-10
Rated 4 out of
Love this Smoker. . But
My wife bought me this smoker for Father’s Day and I was super excited because I’ve wanted one for a long time! I love this smoker, but I cannot get my heat any higher than 280 degrees with just 2 turkeys. And if fill it with ribs I may get 260. What can I do to increase that heat?
Date published: 2020-01-29
Rated 4 out of
Excellent starter smoker, but could be improved
I bought the smoker a few weeks ago and just assembled it last weekend. We did our first smoke the other day and it was fantastic! Definitely worth the money and happy with our purchase.
That doesn't mean there aren't things to improve.
First, the packing was generally well done however, the top was dented as though it had been dropped. The drop misshaped the seam at the top but fortunately it appears mainly cosmetic. At the bottom, a corner weld had also popped and there was already some rust in the same corner. Beyond that, all the other pieces were present, in good shape, and it assembled without any major issues. Took me about an hour to get the smoker set up. The initial burn went fine.
Second, the first actual smoke was successful but did highlight a couple of issues. After an hour or more of smoking, the chip box became difficult to remove. Metal expansion perhaps, but I had to put a lot of force into dragging it out of the slot because the top was rubbing. Once I added new chips (and probably because it cooled), sliding it back in was no problem.
Third, no matter what I tried, i couldn't get the temperature in the unit higher than about 275F. Even in full sun with no wind, I couldn't get it to go higher. Granted smoking will be lower than that, but I read it should reach up to 350F on high.
Fourth, the vent dampers - are they supposed to close all the way? If so, the tabs used to open/close the damper need to be offset so they slide up and over the metal of the smoker so they can close all the way. I used a pair of pliers to bend them out a bit so the dampers can close fully.
Fifth, the drip tray - what is the point? If you look at the drip tray's location, it seems logical until you realize it is underneath the housing for the propane burners. The bottom of the housing has a couple of holes in it, but those holes have inverted lips meaning that it unless you have a flood of liquid, the drip tray doesn't really catch much.
The housing isn't removable (without disassembling the unit) so if you do manage to get drippings in your drip tray, good luck cleaning the mess around your burners. It would be a better design to have the bottom of the housing be the drip tray so you can remove it and clean it up after a smoke. Otherwise, best to keep the water dish in place to catch as much of the drippings as possible so as to minimize the pain of cleaning around the burners.
Sixth, the second time I used it, the lighter wouldn't ignite. The issue was that the gap between the igniter and the burner was too much. I used a pair of needle nose pliers to reduce the gap and then it worked fine.
Seventh, back to the chip tray - you need a better mechanism for the lid. When that baby is hot and you have grill/oven mitts on, it is a royal pain to access it to add more chips. Ideally, you should be able to slide it out 75% of the way and have the lid pop open so I can chuck in more chips without taking it out completely. Or, if you want to keep the lid as it is right now, make the tab on the 'open' end overlap the bottom so you can flip it open with clumsy mitts on.
Finally, the above are merely things that can be done better. At the end of a 7-ish hour smoke, we had a delicious port roast and I was very pleased with the smoker!
Date published: 2020-06-18