Pit-Boss without Firebox

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.

  • Pellet Feed System
  • Stainless Steel Hopper holds 20 lbs. of Pellets
  • Rotisserie allows for consistent heat throughout the smoking process
  • (8) Stainless steel Rotisserie racks
  • (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
  • (2) Dampers for precise control of heat & smoke
  • 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 of Smoking surface
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

Weight

400 lbs.

Options

Pit-Boss with Rotisserie

Pit-Boss with Flat Racks

Pit-Boss with Pellet Feed System

Pit-Boss with Propane System

Pit-Boss on Legs with Mounting Pads

Stainless Steel Pit-Boss with Rotisserie

Stainless Steel Pit-Boss with Flat Racks

Accessories

Custom Fit Cover

Stack Extension

Stack Extension with Butterfly Valve

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’t 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.