Pit Boss Grills PBV3A1 Electric Smoker, Blue Hammertone, 684 sq inches

The media could not be loaded. This smoker is for sure worth the money. It has many great features and holds heat well enough to get the job done to a high degree of perfection. The inside is large and can hold briskets, ribs, chicken, and other types of roasts, no problem at all. Today, I’m smoking a 31 pound brisket with no trouble at all.The front door opens wide, making the inside easily accessible, especially for cleaning. And the water pan below is also nice because its large capacity means fewer refills during the cook, which can also lower temps. Another really nice feature is the large wood/chip tray. It holds lots of chips and, if you soak them 15 minutes before, results in fewer refills and undesirable temp drops.This is my second time using it. The first time, the brisket came out beautifully. I expect the same this second time around.As for its ability to properly hold the heat. I’ve read many reviews that seem to suggest an issue there. This, in my view and increasing experience, is an issue without a real problem. For one, smoking an 18 plus pound brisket is a low and slow proposition, not a fast cook. You’re looking at a 12 hour cook anyway—at a minimum. You also need low temps: 225-250, no more. With this information, the Pit Boss has no problem with maintaining these temperatures and producing professional results.But, don’t forget to calculate outside temperature, weather, etc. When it’s cold out, do your smoking in a garage, if you have one. In a garage, you’ll want to be mindful of clearances from combustible materials, such as walls and ceilings, but this is pretty well spelled out in the owner’s manual. If it’s raining, you might want to hold off as you can damage the electrical components in such weather, waiting till the environment is more favorable to your competition ambitions, as ambient outside temps do affect the inside temperature of the smoker. But, this is true of pretty much all smokers.If I were to choose something about the smoker I don’t like, I’d say the door thermometer needs to be replaced with a reliable, high-quality digital thermometer. Of course, this is by no means a deal breaker, but the built-in door thermometer is highly inaccurate.The solution is simple. Buy a meat probe that comes with an oven-rack clip. Connect the clip to one of the shelves, preferably one without any food on it, then thread your probe through it, snaking the wire out of the smoker, closing the door. Connect it to the thermometer unit and you’re off, with a way to accurately gauge the inside temp of your smoker. Just set the unit on top of the smoker and you’re good to go.Ok, hope this helps other backyard warriors!S

Got this for x-mas and was priced right.****************BUT***************1- there is a gap in the door. So the heat and smoke pour out.2- it was a little cold in x-mas but 55 degrees isn’t to cold. Couldn’t get it to 250 degreesWas 40 on the second try for food couldn’t get to 200 degrees. I did have out of any wind and elements3- At the end of the second smoke the blue light (on light) went out. Unplugged and plugged back in went back on but not feeling to confident for smoke #3. Better not stop in middle of pork belly.If I had to do it again would spend the extra money and upgrade.

I love this smoker, but in my opinion, you need to realize this is a small unit with limited heat, Great for infusing smoke but a little under powered for long cooks with bigger items. It will only hold about 210 temps. I love smoked salmon and smaller finger food cooked low and slow with smoke.

OK, this was easy to assemble, although much of the assembly could have been done at the Chinese factory and would have still fit in the box.The one point I have that is very disappointing is that the wood chip box is too big. When it gets hot, it expands and is impossible to pull it out. So, when you're out of wood chips, this is no longer a smoker. It's just an oven that doesn't get that hot.Even though many have mentioned this in the reviews, Pit Boss would rather not tell their Buddys overseas to fix this simple, yet major problem.And what's really bad is that this proves that Pit Boss never smoked anything in it. Never tried it out. If they did, they would have realized that it was a problem and also a major safely issue. While trying to pull the box out, the whole hot unit could fall forward onto the person pulling on the box handle.The only way we could get the box out was to spray the cover with a hose until it cooled enough to finally be able to tug it out.What I need from Pit Boss...I need them to send me a smaller box that won't jam against the unit when hot. I mean it. If you don't, I'll never buy anything from you again and I'll bad mouth your Chinese made junk till the day I day.Other than that, it seems OK.

Will not heat over 200 degrees. Works for small quantities.

Super happy with this smoker. Love that it is electronic and that it has a probe so you can check the temperature without having to open the smoker. Thinking of investing in a second one as family and friends love the smoked turkey we make at holidays

It's great.

I would give this product no stars if it was possible. Bought this for my son for Christmas took it out to cure it in the book it says must be 350° for an hour to cure it only goes to 220°. After an hour and 45 minutes on the phone with the manufacturer they told me that the manual was incorrect and I was never going to get the temperature past 240. They will not take it back or refund me any money this product is not worth the money. Do not buy it