Whether you are cooking in the backyard, at a competition, or catering a party, the Pit-Boss with Stainless Flat Racks is ready for any barbecue event. The Pit-Boss with stainless flat racks has 3 flat racks 29 x 27 and 1 flat rack 29 x 24 for smoking over indirect heat and 2 stainless grilling racks 16 x 14 1/2 for grilling and searing over direct heat.
The stainless flat racks can be easily removed and positioned to accommodate all small and large cuts of meat. All stainless steel cooking surfaces and work shelves allow for fast, easy cleanups.
With the Pit-Boss option of smoking and grilling on one unit you get versatility of 2 units for the price on one.
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
Smokebox/Firebox 30”W x 30”D
Overall 37”W x 55”D x 63”H(top of stack)
560 lbs.
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
Custom Fit Cover
BBQ Guru Power Draft System
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.
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.
Saint Louis Style Ribs
28 slabs – 2.25 down
225* – 4 ½ – 5 hours
250* – 3 ½ – 4 hours
32 slabs – 2.00 – 2.25 down
225* – 4 – 4 ½ hours
250* – 3 – 3 ½ hours
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.)
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
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.