https://www.walmart.com/ip/Pit-Boss-Platinum-Lockhart-WiFi-and-Bluetooth-Wood-Pellet-Grill-and-Smoker/961906172


This looks neat. You think I could smoke sausage or cure bacon in the top?

Thanks for all the help y'all

Following. If I buy an easy bake it will be between this model and a grilla. Really like the idea of being able to smoke sausage on this grill.

anyone know anything about the basic Pit boss pellet smoker 700 square inch? Thinking about pulling the trigger.

Gravity fed wood/charcoal is the way to go. Smoked a pork butt for 11 hours with real wood smoke, then cranked it up to 600 degrees to grill some poppers and dogs. I haven't used mine as much as I should, but it basically replaced my stick burner and likely will get rid of the gas grill too.

On the 11 hour smoke I used 3/4 of the hopper and only had to tend to spritzing the pork. Held temp within 5 degrees the whole time. Left in the middle of it for 3-4 hours and monitored temps from WiFi.

I have a Masterbuilt, but I know other brands are coming out with them as well.

Another vote for the Masterbuilt.. I love my 560.

I think the grill linked is trying to do too much for not enough money. Anything that will truly do it all will be much more expensive. Lower priced do it all stuff usually doesn't do anything well, or it will do one thing pretty well and everything else half assed. What this grill will do best, no clue.

I have a regular big pit boss. Can't remember the model. It works but I wish I spent twice as much and got a rec tec.

texags08 said:

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Gravity fed wood/charcoal is the way to go. Smoked a pork butt for 11 hours with real wood smoke, then cranked it up to 600 degrees to grill some poppers and dogs. I haven't used mine as much as I should, but it basically replaced my stick burner and likely will get rid of the gas grill too.

On the 11 hour smoke I used 3/4 of the hopper and only had to tend to spritzing the pork. Held temp within 5 degrees the whole time. Left in the middle of it for 3-4 hours and monitored temps from WiFi.

I have a Masterbuilt, but I know other brands are coming out with them as well.

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I looked the Masterbuilt up, and it's really interesting. I was looking into getting another gas grill anyway, so I may pick up a 560 to see if I like it.

Which model do you have? Any real pros/cons you've found with it?

In my experience, the safety switches are the biggest flaw. There are 3, one on the grill door, one on the hopper door and one on the ash bin door. When any of these open, the kill the fan. I've bypassed them all. It's very easy to do, just twist the wires together. You do have to be mindful of opening the hopper chute when at hot temps.. That will turn in to a furnace and shot up flames pretty quickly. You can always turn the grill off and turn it back on if you need too. Some people install manual flip switches to kill the fan as needed.

Most charcoal seems to burn pretty good. B&B lump can sometimes get bridged/stuck in the hopper. Briquettes run great. I layer wood chunks in the hopper as well as in the ash bin.

Awesome, thanks for the reply.

So you use the wood chunks/chips for the smoke, the briquettes or lump provides the heat, correct?

Don't know about the Lockhart but the Platinum Series Laredo 1000 is great. I have enjoyed mine and have no issues. Performs as advertised.

That's correct. I've found the most success on long cooks with B&B Char-logs. They burn long and don't have much ash. I normally buy the bags of wood chunks at HEB. I normally find my self adding 1-2 chunks every 1-2 hours. I did a 14hr brisket cook and never had to refill. In my experience the Kingsford briquettes burn pretty quick.

The Wonderer said:

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Fishin Texas Aggie 05 said:

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I'm bad at making long term expensive decisions


Heck I dated my wife for like 8 years before we got married

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Proof that you cannot commit to where to put your meat

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I have only put my meat probe into 1 piece of ham, that's the dedication I have to finding the right one.

Buddy of mine just got one a couple weeks ago and he's loving it.

His "other" pit is a 30' long competition-size stick burner. I'm gonna be helping him out cooking over Memorial Day I think- we're selling briskets as a fundraiser for our boys' baseball team.

Nice looking but likely made in China

https://smokergrillgirl.com/who-makes-the-pit-boss-smoker/

Racer X said:

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Nice looking but likely made in China

https://smokergrillgirl.com/who-makes-the-pit-boss-smoker/

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So?

AgEng06 said:

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texags08 said:

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Gravity fed wood/charcoal is the way to go. Smoked a pork butt for 11 hours with real wood smoke, then cranked it up to 600 degrees to grill some poppers and dogs. I haven't used mine as much as I should, but it basically replaced my stick burner and likely will get rid of the gas grill too.

On the 11 hour smoke I used 3/4 of the hopper and only had to tend to spritzing the pork. Held temp within 5 degrees the whole time. Left in the middle of it for 3-4 hours and monitored temps from WiFi.

I have a Masterbuilt, but I know other brands are coming out with them as well.

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I looked the Masterbuilt up, and it's really interesting. I was looking into getting another gas grill anyway, so I may pick up a 560 to see if I like it.

Which model do you have? Any real pros/cons you've found with it?

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I got the 560. They are refreshing their lineup, so the older ones are cheap. Only real con so far is that the app doesnt give me a graph on the probe temp for the meat. Just shows the temp.

I guess a con/inconvenience is the way the smoke exits. There is just a slit in the back, no stack. I'm looking for ways to funnel that in one direction.

TarponChaser said:

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Racer X said:

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Nice looking but likely made in China

https://smokergrillgirl.com/who-makes-the-pit-boss-smoker/

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So?

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Guess there isn't anything wrong with it as long as you are ok with the big guy getting his 10%

Looks cool, and looks like a PIA to assemble though.

TarponChaser said:

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Buddy of mine just got one a couple weeks ago and he's loving it.

His "other" pit is a 30' long competition-size stick burner. I'm gonna be helping him out cooking over Memorial Day I think- we're selling briskets as a fundraiser for our boys' baseball team.

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he got the lockhart?

Yup