Pit-Boss with Stainless Rotisserie and Propane/Gas System
When precision matters and versatility is non-negotiable, the Pit-Boss with Stainless Rotisserie and Propane/Gas System steps in as the ultimate barbecue companion. Whether you’re working a backyard gathering, facing the heat of competition, or putting on a show for a catering event, this unit is built to give you full control—and full flavor.
What sets this Pit-Boss apart is its thermostat-controlled propane/gas pipe burner, complete with a spark igniter for the pilot light. That means dependable, adjustable heat right when you need it. But it doesn’t stop there—you can also fire up charcoal or wood, making this smoker a true triple-threat in the barbecue world. Smoke low and slow with wood, sear over charcoal, or take the fast track with propane—all in one unit.
The stainless rotisserie system brings unmatched consistency to your cook, slowly turning your meats through an even bath of heat and smoke. It takes the guesswork out of rotation and frees you up to focus on the bigger picture. And if your menu calls for flexibility, the rotisserie can be removed to make room for stainless flat racks—perfect for larger cuts or stacked smoking.
With multiple rack configurations, all-stainless cooking surfaces, and an easy-clean design, this Pit-Boss isn’t just convenient—it’s a workhorse built for those who take barbecue seriously. Cook your way, switch fuels as needed, and enjoy the reliability of a smoker that adapts to your style every step of the way.
- Thermostat Controlled Propane/Gas Pipe Burner with Spark Igniter Pilot Light allows you to cook with Propane/Gas, Charcoal and Wood on one unit.
- Rotisserie allows for consistent heat throughout the smoking process
- Smoke and Grill on one unit
- (8) Stainless steel Rotisserie racks
- (2) Stainless steel racks in firebox to sear and grill over direct heat
- (2) Removable Stainless steel work shelves on front and side
- Additional Stainless steel flat racks can be ordered with removal of rotisserie
- Polished Stainless steel belt guard
- Stainless steel cool touch handles
- Dependable low rpm motor
- Large easy read high temperature gauge
- Large smokebox doors for easy access to Rotisserie
- 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
- 1704 sq/in
432 sq/in of grilling surface - 4 Stainless Steel Rotisserie Upper Racks 25 x 7 1/2
4 Stainless Steel Rotisserie Lower Racks 25 x 9 1/2
2 Stainless Steel Grilling Racks 16 x 14 1/2
Or
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
20ea – Boston Butts 6 – 7lb
225* – 9 – 9 ½ hours
250* – 8 ½ – 9 hours
Cooks Note: Always make sure to have your pit preheated
I always try and get 6 – 7lb butts, this way you can use all eight (8) racks.
When using the larger 8 – 9lb butts you can not use the upper racks. This cuts the capacity to 12 Boston Butts. 12 eight pound butts will yield 45lbs of pulled pork, which is enough for 180 (4oz) sandwiches.
Brisket
8ea – Whole Briskets 9 -12lb
225* – 8 ½ – 9 hours
250* – 7 – 7 ½ hours
16ea – 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
16 slabs – 2.25 down
225* – 4 ½ – 5 hours
250* – 3 ½ – 4 hours
Baby Backs
20 slabs – 2.00 – 2.25 down
225* – 4 – 4 ½ hours
250* – 3 – 3 ½ hours
Cooks Note: When cooking ribs you always have the opportunity to cook 16 half chickens at the same time. Note: Lower temperatures will help with the yield, less shrinkage.
Turkey Breast
16ea – 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
Using 8 Rotisserie racks
32ea – 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
40ea - 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. Thirty-two whole chickens will feed over 120 people. I like to mix and match ½ chickens – ½ pork loin. Makes for a meal and the cooking times are similar.
- Important Loading and Smoking Note: It’s very important to make sure all racks are balanced properly before the smoking cycle starts. It’s also important to make sure you have the proper clearance between racks. I like to watch the unit make a couple of revolutions before closing the door, checking the balance and rack clearance. This practice should be performed each time. “Remember, an ounce of prevention goes a long way.”
- The above function should be performed with the racks fully loaded.