Pit Boss 71820FB Pellet Grill with Flame Broiler, 820 sq. in.
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- Flame broiler for open flame searing.
- 820 sq. In cooking surface with porcelain coated, cast-iron main grid
- Dial-in temperature control with LED read out
- 180-500 Degree cooking temperature.
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From the manufacturer
Experience Pit Boss Versatility
With the amazing versatility and flavor of real wood cooking, the Pit Boss Pellet Grill line will allow any new or aspiring backyard cook to smoke ribs, jerky, fish; bake biscuits, pizza; Grill burgers, vegetables, or sear or charbroil a steak with confidence, every time.
Light-up the Neighborhood
Win Every Meal
Pit Boss uses only all-natural cooking-grade wood pellets for fuel. NO gas, propane or charcoal. Built to last and designed to deliver immediate success. The easy to operate Digital Control Center gives you complete control from 170 Fahrenheit to 600 Fahrenheit.
Innovative Flame Broiler
Master your steaks and burgers just like your favorite steakhouse. The Flame Broiler is a simple slide-plate which allows complete control for direct flame grilling. Cast iron cooking has never been easier!
Additional Upper Cooking Rack Space
Our proprietary dome heat shield and exhaust system allows us to reach a high 600° Fahrenheit. Our design allows you to cook on the upper.
100% Sourced from American Hardwood Forests
Pit Boss Pellets are 100% American hardwood. 100% All Natural. No fillers. No adders. No spray scents or adhesives.
|Pit Boss 340||Pit Boss 440D||Pit Boss 700FB||Pit Boss 700SC||Pit Boss 820FB||Pit Boss 820D|
|Assembled Dimensions||39"T x 37"W x 22"D||41"T x 49"W x 24"D||44"T x 44"W x 28"D||47"T x 53"W x 27"D||50"T x 48"W x 27"D||50"T x 55"W x 27"D|
|Assembled Weight||79 lb||88 lb||126 lb||149 lb||141 lb||146 lb|
|Cooking Grids||Porcelain Coated Wire||Porcelain Coated Cast Iron||Porcelain Coated Wire||Porcelain Coated Cast Iron||Porcelain Coated Cast Iron||Porcelain Coated Cast Iron|
|Hopper Capacity||10 lb||10 lb||18 lb||18 lb||18 lb||18 lb|
The Pit Boss Advantage
Pit Boss Pellet Grills make it easy to prepare and serve the finest in 'World Class, Wood-Fired Gourmet Goodness'.
It uses only all-natural cooking-grade wood pellets for fuel. NO gas, propane or charcoal. Built to last and designed to deliver immediate success. The easy to operate Digital Control Center dial-in control gives you complete control from 170 Fahrenheit to 600 Fahrenheit. An electric ignition and fan-forced air accelerate and maintain a clear burning flame for an abundance of convection heat and clean, flavorful smoke. The 'Flame Broiler' allows for both 'Direct' and 'Indirect' cooking while adding flavor back to your cooking and channeling excess grease away. With the amazing versatility and flavor of real wood cooking, our Pit Boss Pellet Grills will allow any new or aspiring backyard cook to smoke ribs, jerky, fish; bake biscuits, pizza; Grill burgers, vegetables, or sear or charbroil a steak with confidence, every time.
Set your temperature on the Digital Control Center and the grill takes care of the rest. The auger begins feeding all natural hardwood pellets to the burn pot where they are ignited by an electric starter: no need for additional fire accelerants.
Convection is achieved using a number of techniques. Air is fan forced into the grill and channeled throughout by our arched flame broiler. Our exhaust design allows air to circulate evenly along the length of the grill and to the top shelf. This combination allows us to achieve uniform heat throughout the unit whether your smoking at 170°F or cooking all the way up to 600° Fahrenheit.
Once your done cooking simply press the power button and the Digital Control Center will safely maintain a cool down period before shutting off.
Compare with similar items
Pit Boss wood pellet grills are fueled by all natural BBQ wood pellets. The digital control board ignites the grill & allows you to set the cooking temperature from 180 Degree to 500 Degree. fan forced convection cooking eliminates the need for a rotisserie & creates a versatile environment for grilling, roasting, smoking, braising, searing & baking. The 820Fb features a flame broiler as standard-this adds the option to grill directly over an open flame when direct heat is needed. The Pit Boss 820Fb features a large 820 sq. in. total cooking surface: 580 sq. In. Main, 240 sq. In. Removable upper rack. With Complete structural strength & durability, the Pit Boss 820Fb is made to last.
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Okay, enough with all of that. I decided to make large bone in, skin on Chicken Thighs. I chose these because they are cheap in the event I screw up the cooking process. They also won’t take nearly as long to smoke. I added some French Fries and Potato Totters in a cast iron pan. Made the mistake of not putting the top on the pan and the potatoes ended up having too much of a smoky taste. First lesson learned. After the burn in which is required before cooking, I started the grill and put the Chicken in skin facing up. I used a combination of a Butt Rubb, Montreal Steak, Onion Powder and garlic powder. I left it on the Smoke setting and changed the “P” setting from the factory default of 4 to 6. The higher the number, the more smoking occurs. One the Smoke setting, the internal temperature is around 180 degrees F. It was really windy last night but it was mild. Outdoor conditions will have some effect on the cooking process. After one hour, I increased the temperature to 250 degrees F. I did this because my family was starting to ask when it would be ready. At the time, the internal temperature of the meat was 130 degrees F. About half an hour later, I decided to take the temperature up to 400. By the way, I left the slider piece under the grill surface positioned so no direct flames were under the cooking surface which is what you do when you are smoking. If you want to use this more like a traditional grill, position such that the openings are visible allowing the flame and heat to be more like a grill. Prior to taking it off, I brushed some BBQ sauce that I mixed with Apple Cider Vinager. The results of the Chicken were unbelievable. My wife was concerned that th smoky flavor would be too much. Definitely was not the case but it was just right. Chicken was very moist and the best that I have ever cooked previously on a grill. It is also very nice to be able to set the temperature and know it will keep the internal temperature at the set temperature. I kept checking to make sure but it was right on, even though it was really windy last night. So far four star based on pellet consumption. I will drop back in and add more as I cook different things. Planning to smoke a turkey in this tomorrow for Christmas.
Smoked the Turkey yesterday. It was a bit of a challenge as the temperature was in the lower 30’s and it was very windy. So, I had some issues maintaining internal temperature. The turkey also cooked faster than I expected. My original setting was around 250 degrees F. I lowered it to 200 when the temperature approach 300. I was also worried about the turkey being too smoky for some peoples taste. So, I lowered the P setting to discourage as much smoke however this tends to make the grill run a little hotter. The wind began to subside and I was able to hold temperature better. Pellet consumption was not too bad either. When the turkey was at 125 degrees I decided to shut down and bring the turkey inside. I finished it off in the oven and pulled it when the temp was 165. Everyone loved it. Not too smoky. The skin was perfect. I also made up a sauce of honey, chicken stock and apply cider vinager. Basted it every 45 minutes or so. Breast meet was nice and moist. Did not need any gravy. I am going to try more turkeys in the future and mess around with different temperature set points. Perhaps next time, I will leave it on the smoke setting for the first hour or so and then crank it up to 350 or so to see what impact this has with the goal of cooking it a bit faster. May dry it out more but will be interesting to see.
After only single use, the paint is coming off from the body. Paid too much $ for this to happen on the first use. I'm probably returning it
Next week I will do some pulled pork and seared steaks.
The P-Setting on this smoker is the best invention giving you complete control of the smoke.
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