Pit-Boss with Stainless Flat Racks
The Pit-Boss with Stainless Flat Racks is built for versatility and capacity, making it an ideal choice whether you’re cooking at home, competing, or catering a large event. This unit features three 29″ x 27″ stainless steel flat racks and one 29″ x 24″ flat rack for smoking over indirect heat, along with two stainless steel grilling racks (16″ x 14.5″) for searing over direct heat.
Each flat rack is removable and adjustable, allowing you to configure the interior to suit any size or type of meat. All cooking surfaces and work shelves are made of stainless steel, offering durability and quick, easy cleanups.
With the ability to both smoke and grill on the same unit, the Pit-Boss with Stainless Flat Racks combines two cooking styles in one durable design—perfect for pitmasters who want performance and flexibility in a single setup.
- Smoke and Grill on one unit
- (4) Stainless steel Flat racks for smoking
- (2) Stainless steel racks in firebox to sear and grill over direct heat
- (2) Removable Stainless steel work shelves on front and side
- Stainless steel cool touch handles
- Large easy read high temperature gauge
- Large smokebox doors for easy access to Flat racks
- Push Button Latches on Smokebox doors for minimum loss of heat and smoke
- Heavy duty durable door hinges
- Efficient firebox design for low operating expense
- Full length firebox for consistent heat in the smokebox
- (3) Dampers for precise control of heat & smoke
- Insulator/Heat Shield in Firebox
- Charcoal Divider in firebox for controlled efficient burn
- Heat Deflecting Warming Plates in Firebox
- Ash removal rake system allows safe easy clean out with no mess
- Fire grate is made of heavy duty expanded metal with ½ inch round rod frame for durability
- Large 1½ inch ball valve for easy drainage of juices
- Large 10 inch never flat wheels allows for easy handling
- Painted with durable high temp paint
- Fabricated with new heavy gauge material for longevity
- Fabricated and welded by experienced professionals
- Made in the U.S.A.
Cooking Surface
3045 sq/in
432 sq/in of grilling surface
3 Stainless Steel Flat Racks 29 x 27
1 Stainless Steel Flat Rack 29 x 24
2 Stainless Steel Grilling Racks 16 x 14 1/2
Dimensions
Smokebox/Firebox 30”W x 30”D
Overall 37”W x 55”D x 63”H(top of stack)
Weight
560 lbs.
Options
Pit-Boss with Rotisserie
Pit-Boss with Flat Racks
Pit-Boss with Pellet Feed System
Pit-Boss – Stainless Steel with Rotisserie
Pit-Boss – Stainless Steel with Flat Racks
Pit-Boss with Propane System
Accessories
Custom Fit Cover
BBQ Guru Power Draft System
Boston Butt
18 ea – Boston Butts 6 – 7lb
225* – 9 – 9 ½ hours
250* – 8 ½ – 9 hours
Cooks Note: Always make sure to have your pit preheated
18 eight pound butts will yield 67 lbs. of pulled pork, which is enough for 268 (4oz) sandwiches.
Brisket
8 ea – Whole Briskets 9 -12lb
225* – 8 ½ – 9 hours
250* – 7 – 7 ½ hours
32 ea – Flat Briskets 5 – 6lb
225* – 6 ½ – 7 hours
250* – 5 ½ – 6 hours
Cooks Note: When using the 7 – 8lb flats you’ll need to add ½ hour – ¾ hour to your total cooking time. Times may vary slightly depending on the thickness of the flats. I always cook my briskets fat side down. It just seems to help with self-basting.
Pork Ribs
Saint Louis Style Ribs
28 slabs – 2.25 down
225* – 4 ½ – 5 hours
250* – 3 ½ – 4 hours
Baby Backs
32 slabs – 2.00 – 2.25 down
225* – 4 – 4 ½ hours
250* – 3 – 3 ½ hours
Turkey Breast
18 ea – Bone-in Turkey Breast 7 – 9lb
225* – 5 ½ – 6 ¼ hours
250* – 4 ½ – 5 ¼ hours
275* – 4 – 4 ½ hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)
Chicken
24 ea – Whole chicken 3 – 3.5lbs
225* – 3 ½ – 4 hours
250* – 3 – 3 ½ hours (Best temperature for cooking chicken)
275* – 2 ¾ – 3 hours
Half chicken
60 ea – Half Chicken
225* – 2 ½ – 2 ¾ hours
250* – 2 – 2 ¼ hours (Best temperature for cooking chicken)
275* – 1 ½ – 1 ¾ hours
Cook’s Note: I cook my chicken to 170*, the government likes you to cook them until they reach 180*. You’ll have to be the judge on this one.
Cook’s Note: I like cooking whole chickens, the meat stays extremely moist. Twenty Four whole chickens will feed over 90 people. I like to mix and match ½ chickens – ½ pork loin. Makes for a meal and the cooking times are similar.