Tym2Fish
Active member
I've been using Pit Boss smokers for years. A couple of years ago my Austin XL had about all it could do so I picked up an 1150 Pro. I quickly realized it was a great smoker but an average grill. My solution was to get a 150 for grilling chicken, burgers, etc. It's just the wife and I so I don't need anything big and I'm not a fan of gas. I've been using it for a year and a half (weekly) and here are some thoughts:
I like it. When I got it I didn't like it so much but now I like it. Like any other smoker, there's a learning curve.
It makes fantastic food. Steaks, burgers, chicken, pork tenderloin, etc. Keep the lid closed and watch the food temp.
On startup, I turn it to high, 500. It takes about 15-20 minutes for my probe to read 520 or so. I use a separate remote thermometer for monitoring temp, I've never used the one on the Pit Boss.
After holding over 500 for a few minutes I load the grill. After putting on the food I turn the temp down to 475.
I don't touch the temp again until I turn it off. It holds in the mid 400's with regular turning and cooks great.
If you turn it on, set it to 400 and wait, you're going to be disappointed. Get it over 500 then do what you want. The exception is a low temp cook. I smoked tenderloin at 225 and it held fine.
It doesn't put out much smoke. The smoke will pour out of the grill but there's not much smoke flavor. Not much room for a tube either. Don't expect a lot of smoke.
After a year and a half on a covered porch (the grill is always covered as well), the broiler and slider are about done. Talking to Pit Boss now to see about some replacement parts. Everything else is working fine.
All in all I'd certainly buy it again. I'm quite particular about using fresh pellets (I keep mine in a sealed tub) and I do think it makes a difference. If I can get my hands on some parts I'm hoping this thing will hang around for a while. Good luck to anyone gets one.
I like it. When I got it I didn't like it so much but now I like it. Like any other smoker, there's a learning curve.
It makes fantastic food. Steaks, burgers, chicken, pork tenderloin, etc. Keep the lid closed and watch the food temp.
On startup, I turn it to high, 500. It takes about 15-20 minutes for my probe to read 520 or so. I use a separate remote thermometer for monitoring temp, I've never used the one on the Pit Boss.
After holding over 500 for a few minutes I load the grill. After putting on the food I turn the temp down to 475.
I don't touch the temp again until I turn it off. It holds in the mid 400's with regular turning and cooks great.
If you turn it on, set it to 400 and wait, you're going to be disappointed. Get it over 500 then do what you want. The exception is a low temp cook. I smoked tenderloin at 225 and it held fine.
It doesn't put out much smoke. The smoke will pour out of the grill but there's not much smoke flavor. Not much room for a tube either. Don't expect a lot of smoke.
After a year and a half on a covered porch (the grill is always covered as well), the broiler and slider are about done. Talking to Pit Boss now to see about some replacement parts. Everything else is working fine.
All in all I'd certainly buy it again. I'm quite particular about using fresh pellets (I keep mine in a sealed tub) and I do think it makes a difference. If I can get my hands on some parts I'm hoping this thing will hang around for a while. Good luck to anyone gets one.
