This honey is a giant step up from my Masterbuilt electric smoker. Pit Boss monitors and controls its internal cooking temperature, controls smoke (circulates smoke with a fan), and automatically feeds pellets to keep the smoke going. The smoke is CLEAN -- minus the black soot of the Masterbuilt. Because there is no soot, cleanup is a snap. Plus you can watch what is going on inside through the glass door. Built in temperature probes monitor the meat temperature. They're accurate (I verified it). The large water tray lasts long. The internal cooking temperature control is a godsend. When I smoked meat on my old Masterbuilt, the meat temperature would rise faster towards the end of the smoke. The Pit Boss does not have this issue. I believe this is because heat from the wood chips in the Masterbuilt raised the internal cooking temperature, even though the temperature setting remained the same; balancing smoke and cooking temperature was difficult. The Pit Boss does this automatically, and does it well. I smoked the salmon at 200F to get a good smoky flavor. The sides and top of the smoker get warm, but not too warm to touch. Even at 400F+, the back remains cool Only the top and sides get hot. For serious low and slow smoking, you don't have to worry about heat. The Pit Boss is heavy, but I assembled it in my garage and wheeled it around onto the patio myself. I left off the door and racks to make it lighter when I moved it. I smoked good salmon in my Masterbuilt. In the Pit Boss, the salmon was elevated head and shoulders above anything else I ever smoked -- I think the salmon reached "divine" status. Can't wait to do a prime rib! I was considering a Bradley, but the Pit Boss can endure subzero temperatures whereas the Bradley cannot, and the Pit Boss is raised off the ground whereas the Bradley sits on the ground. A person on the phone at Pit Boss said Canadian customers smoke at 15 below while it snows. My kind of guys, my kind of smoker! The Pit Boss was delivered flawlessly by Best Buy FREE, and their price is lower than anywhere online. No reason to look anywhere else.

To date I have smoked a pork butt, ribs, and a chicken. Everything worked great, used my MEATER thermometers with the supplied probe and temps matched up and slight difference on ambient temp in box due to placement of the MEATER and the inside gauge within the Pit Boss. Satisfied with all and will keep smoking!

This has been a great purchase! First time owning a smoker and I can’t stress how easy to use it is and the quality of food that comes out from using it. Easy to assemble and maintain! I would recommend this smoker and pretty much anything from Pit Boss

Great smoker! I recommend this one to anyone from novice to pro. We have smoked ribs, brisket, pork butt and a burgers. Everything has come out perfect! The kids devoured the brisket to the point that they asked for another one for New years!!. Well, i guess i foresee 14-hours of smoking in the near future.

It’s a big smoker and plenty of room for lots of cooking. Being able to move the racks to different locations is a big plus compared to similar styles by other brands. I returned this after the initial burn in because the built in temp probe was reading 360 degrees but my independent probe was reading around 470 degrees and sometimes over 500 degrees. The controller never read over 360 degrees during the burn in. Probably needed a new temp probe or controller but I didn’t want to deal with that on a brand new product. The box also shows this has wifi capability but that is incorrect as this does not have the capability. I ended up purchasing the PitBoss Pro series from another big box store and have had no issues with that model.