Pit Boss has rapidly risen to prominence in the barbecue world by delivering high-quality smokers and grills at accessible prices. After exploring their range at the National Hardware Show, I tested the Pit Boss Pro Series 820 to see how it performs across a variety of cooking styles.
I pushed the Pro Series 820 through a full lineup of meals: high-heat grilling for shrimp and ribeye steaks with an excellent sear, sweet-smoke preparations like candied bacon and cinnamon almonds, and full low-and-slow sessions including a whole brisket and a pork shoulder. The grill handled each task well, delivering consistent heat and reliable smoke for long cooks.
Results were impressive across the board. Friends and family enjoyed every meal, and I was particularly pleased with the brisket: I produced a pronounced smoke ring on my first run with the smoker, which speaks to its smoke production and temperature control. The Pro Series 820 managed both direct high-heat searing and steady low-temperature smoking without issue.
On my scale, the Pit Boss Pro Series 820 earns 4.5 out of 5 meat hooks.
You can find the Pit Boss Pro Series 820 at Lowe’s for $499.
If you need a larger cooking surface or a bigger hopper to reduce pellet refills, consider Pit Boss’s larger models such as the Navigator 850 or the Sportsman 820, which offer increased capacity and longer unattended cooking times.
Pros
- Quick startup and responsive temperature adjustments
- Achieves high temperatures reliably—well over 500°F for excellent searing
- Generous cooking space (enough for two cookie sheets or multiple large cuts like a brisket and pork shoulder simultaneously)
- Solid build with useful features: front and side shelves, three tool hooks, a temperature probe, and a built-in plug for two meat probes
- Supports both direct and indirect cooking styles
- Notable searing capability—this sets it apart from many pellet grills and expands its versatility
- Efficient pellet burn rate for long cooks
- Attractive two-tone finish with a clean, modern look
Cons
- No wireless control option for remote monitoring or adjustment
- Analog temperature gauge skips some common finishing temperatures (missing a 275°F marking), which can be useful for finishing pork shoulder and brisket
- Two wheels only—would prefer four for easier maneuverability around a patio without lifting
Specifications
- Burger capacity: 42
- Cooking area: 820 square inches
- Hopper capacity: 19 pounds
- Temperature range: 180°F – 500°F
- BTU value: 40,000
- Simple slide-plate flame broiler
- Porcelain-coated cast iron cooking grids
- 8-in-1 cooking system
- Included meat probe: one
- Tool hooks for utensils
- Solid bottom shelf for storage
- Fan-forced convection cooking for even heat distribution
- Automatic startup and cool-down features
