- Integrated analog controls no more plugging and unplugging controller.
- 687 sq in. Four porcelain coated cooking grids with adjustable height settings
- External front loading wood chip tray.
- Removable porcelain coated wood pan
- External grease tray
- Analog meat probe
- Adjustable air damper
- Two swivel wheels and two rear casters
- Temp range 150 F – 325 F
- Double-walled insulation construction
Pit Boss 3 Series Analog Electric Vertical Smoker, 687 Sq. inch Blue
At Pit Boss Grills, we have engineered a smoker that smokes out the competition. With the Pit Boss Analog Electric Smoker, you can reach temperatures as low as 100°F and as high as 325°F thanks to the double-walled cabinet and 1650 watts of power. With built-in controls that are simple to use, you’ll have your unit up and smoking in no time. The ability to infuse flavor into your smoker is easy with the oversized front load wood chip tray, offering up to two hours of cooking time per load. The large viewing window eliminates the need for peek-a-boo cooking and its elevated frame makes transferring your meal from the smoker to the table a breeze. The Pit Boss 3 Series Analog Electric Smoker features 3.2 cubic feet of cooking space, three porcelain coated cooking racks, an analog meat probe, and an external heat indicator. The rear wheels and handle increase mobility, and a stylish blue semi-gloss finish is sure to “wow” the crowd. Whether you’re new to smoking or an expert, experience how Pit Boss is redefining the smoker industry in your own backyard today!
Pit Boss proudly introduces our new line of vertical electric smokers! our 3.2 cu’ capacity Analog smoker with a viewing window will let you take your BBQ game to the next level. Simplify smoking your favorite meats, pizzas & vegetables with the set it & forget it the design of our electric smokers. All of our smokers come equipped with large windows, door thermometers, meat thermometers & external wood chip loading. Powered by 1500W Wrap-Around element with a temperature range of 150 F 325 F.
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