My electric smoker quit during my daughter’s graduation party. Right in the middle of smoking a brisket. The screen went dark, and that was it. Three electric smokers in eight years, all dead.
I was done with electronics. I needed something that would work even during a power outage.
That’s when I bought the Pit Boss 3-Series Vertical Smoker. Two years later, I’m still using it every weekend. Here’s everything I wish someone had told me before I bought it.
Why I Chose a Gas Smoker
Gas smokers run on propane. No electricity needed. No circuit boards that can fail. No digital screens that stop working at the worst time.
You light it with a button, turn a knob to set the temperature, and start cooking. That’s it.
Simple doesn’t mean basic though. I’ve made competition-quality ribs and brisket with this thing. The food tastes as good as anything from my old electric smokers. But this one doesn’t die on me.
Will It Fit on Your Patio?
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The Pit Boss 3-Series is 22.8 inches deep, 21.5 inches wide, and 46.9 inches tall. About the size of a mini-fridge.
I keep mine on a small concrete pad next to my garage. It fits in that weird space where nothing else worked. The two wheels on the back make it easy to move around. Just tilt and roll.
Inside, you get 880 square inches of cooking space across four racks. I’ve cooked a 20-pound turkey with room for side dishes. Six racks of ribs fit easily. A full brisket plus chicken thighs? Done it many times.
The vertical design is smart. You stack food up instead of spreading it out. More cooking space without needing a massive footprint.
At 63 pounds, it’s heavy enough to feel solid but light enough to move when you need to. My wife can push it around without help.
How the Pit Boss 3-Series Works
Let me explain the main parts. Knowing how they work will save you headaches later.
Two Separate Burners: One burner heats just the wood chip tray. The other heats the main cooking area. Both are controlled by a single knob. It sounds confusing but actually works well.
Wood Chip Tray: This sits above its dedicated burner. You can slide it out from the front without opening the main door. This is huge. When you need more smoke, just pull out the tray, add chips, and slide it back. Your temperature barely drops.
Four Cooking Racks: Each rack is 14.75 by 12.25 inches with a porcelain coating. They clean up easily and heat evenly. You can adjust the spacing between racks based on what you’re cooking.
Glass Window: I thought this would fog up and be useless. It does fog during the first hour, but then you can actually see inside. A quick wipe with glass cleaner after each cook keeps it clear. This window has cut my “let me just peek” door openings by 75%.
Door Seal: A rubber seal runs around the entire door. Smoke should only come out the top vent, not around the door. The seal gets more flexible after a few uses, which actually makes it better.
Grease Drawer: A front-access drawer catches all the drippings. It sits below the bottom rack and angles toward the front. After smoking a brisket for 12 hours, you’ll appreciate how easy this is to empty.
Push-Button Starter: One or two pushes and you have flame. I keep a long lighter as backup, but rarely need it.
Door Thermometer: A built-in gauge sits on the door. Fair warning: it’s not accurate. Mine reads 25 degrees low compared to my digital thermometer. Once you know your smoker’s quirk, you can work with it.
Covers and Accessories You Actually Need
The smoker works right out of the box. But a few extras will make your life easier.
Get a Cover: The official Pit Boss 3-series vertical smoker cover costs about $56. Third-party options from Turtle Life or Aidetech run $24-31. I bought a heavy-duty aftermarket cover. After two winters outside, my smoker still looks almost new.
Make sure the cover fits these dimensions: 23 inches wide, 23 inches deep, 47 inches tall. A loose cover blows off in the wind. A tight cover won’t fit over the handles.
Buy a Digital Thermometer: This isn’t optional. The built-in gauge gives you a rough idea. For good smoking, you need accuracy. I use a dual-probe setup. One probe monitors the temperature at grate level. The other tracks the meat’s internal temperature.
ThermoPro makes good ones under $40. Spend more and you can get Bluetooth to monitor from inside your house.
Keep Extra Wood Chips Handy: The chip tray holds enough for 2-3 hours. For longer cooks, you’ll refill. I keep a metal container of chips next to the smoker. Hickory for pork. Mesquite for beef. Apple wood for chicken. Having them close by makes refills quick.
Get Heat-Resistant Gloves: Everything gets hot. The racks, the door, all of it. Cheap cotton gloves won’t cut it. Buy silicone or leather gloves rated for 500+ degrees.
Read more: Masterbuilt 30 Electric Smoker Review
How to Actually Use Pit Boss 3-Series
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Let me walk you through your first cook. Follow this and you’ll avoid my mistakes.
First Time Setup: Before cooking food, you need to season your smoker. This burns off factory residue. Fill the wood chip tray. Turn the knob to high. Push the ignition button until it lights. Close the door. Let it run for three hours at max temperature. The paint might smell weird. That’s normal. After three hours, turn it off and let it cool completely.
Starting Your First Cook: Remove the cooking racks. Fill a water pan with hot water and put it on the bottom. This helps control temperature and adds moisture. Put the racks back. Fill the wood chip tray 3/4 full. Don’t pack it tight. Chips need air to smolder properly. Connect your propane tank. Open the tank valve. Open the smoker door briefly to clear any gas. Close the door. Turn the knob to your desired temperature. Push the ignition button. You should hear a whoosh.
Learning Temperature Control: Here’s what nobody tells you: the control knob has no numbers. It’s just low to high. You’ll need to experiment to find where your desired temperature sits. For me, 225 degrees is at about 1/3 position. Yours might be different. Take notes during your first few cooks.
Managing Smoke: For the first two hours, you want visible smoke. After that, look for “thin blue smoke” – barely visible but you can smell it. If your smoke is thick and white, you’re making creosote, which tastes bitter. Open the top vent to adjust airflow. If the smoke is too thin, add more chips.
Refilling Chips: After 2-3 hours, your chips turn to ash. Time to refill. Slide out the chip tray. Dump the ash into a metal container. Add fresh chips. Slide it back. Takes 30 seconds. Your temperature might drop 5-10 degrees but recovers quickly.
Checking Temperature: Look at your thermometer every 30 minutes for the first few hours. Once you understand how your smoker acts, you can check less. Don’t open the door all the time. Every peek costs you 15-20 degrees and 10 minutes of cooking time.
Weather Matters: Cold days, windy days, humid days – they all affect your smoker. On a 40-degree day, you might struggle to hit 300 degrees. On a calm 80-degree day, 300 comes easy. Plan for this.
Shutting Down: When you’re done, turn the knob to off. Close the propane tank valve. Let everything cool completely before cleaning. Hot grease plus water equals a mess.
Pit Boss 3-Series vs Grilla Mammoth
| Feature | Grilla Grills Mammoth | Pit Boss 3-Series |
|---|---|---|
| Price (Approx.) | $1,199 | $250 - $350 |
| Fuel Type | Wood Pellets (Electric start & auger) | Propane Gas (Manual ignition) |
| Control Type | PID Digital Controller (WiFi/App capable). Precise to ±5°F. | Manual Analog Dial. Requires constant monitoring of vents/gas flow. |
| Cooking Area | 1,610 sq. inches | 720 - 884 sq. inches (varies by specific sub-model) |
| Cooking Racks | 5 Standard (Capacity for more) | 4 Standard |
| Temperature Range | 180°F – 450°F | 100°F – 350°F (Dependent on ambient weather) |
| Insulation / Build | Double-wall heavy-duty steel insulation (Year-round use). | Single-wall steel (loses heat faster in cold weather). |
| Hopper / Fuel Time | 40 lb Hopper (Can run 20-30+ hours unattended). | 20 lb Propane Tank (External). |
| Dimensions (HxWxD) | 63" x 30" x 28" | 47" x 21.5" x 20" |
| Weight | ~230 lbs (Heavy, stable) | ~50 - 60 lbs (Lightweight) |
| Warranty | 4 Years | 1 Year |
| Best For | Set it and forget it" cooks, large crowds, cold weather smoking. | Learning fire management, budget-conscious cooks, and portability. |
Pit Boss 3-Series vs Masterbuilt Electric
| Feature | Masterbuilt Digital Electric | Pit Boss 3-Series |
|---|---|---|
| Temperature Control | Automatic (Set & Forget). The thermostat regulates heat. | Manual. Requires adjusting gas valve and monitoring. |
| Smoke Quality | Smoldering. Elements cycle on/off, leading to inconsistent, sometimes acrid smoke. | Clean Combustion. Constant flame produces steady, cleaner "blue" smoke. |
| Heating Power | 800 – 1,200 Watts (Element). Slower recovery time in cold weather. | 11,000 – 13,500 BTU. Heats up faster and maintains heat better in cold/wind. |
| Temp Range | Typically 100°F – 275°F. Hard to get crisp skin on poultry. | Typically 100°F – 350°F+. Can reach higher temps for finishing. |
| Cooking Area | ~710 – 730 sq. inches (4 racks). | ~720 – 800 sq. inches (4 racks). |
| Dimensions | Approx. 30" H x 20" W x 20" D. | Approx. 40" H x 21" W x 20" D (Usually taller due to burner box). |
| Runtime | Unlimited (as long as plugged in). | ~15–20 hours per 20lb propane tank. |
| Price | $250 – $300 | $250 – $300 |
Maintenance That Matters
Skip the stuff that doesn’t matter. Focus on these tasks.
After Every Cook:
- Empty the grease tray while it’s still warm. Cold grease is harder to remove.
- Wipe down the glass with a damp cloth.
- Remove loose ash from the chip tray.
Monthly:
- Deep clean the cooking racks. Soak them in hot, soapy water for 30 minutes, then scrub.
- Check the burner ports. Use a paperclip to clear blockages.
- Look at the door seal for cracks or damage.
- Clean the interior walls with a grill brush. Some buildup is fine, but too much creosote should come off.
Seasonally:
- Check all propane connections for leaks using soapy water.
- Lubricate the wheel axles with food-safe grease.
- Look at the igniter. Replace if it’s corroded.
- Cover your smoker during extended periods when you’re not using it.
What You Don’t Need to Do:
- Don’t scrub the interior walls down to bare metal. A light coating of smoke residue protects it.
- Don’t use harsh chemicals inside the cooking area.
- Don’t power wash your smoker. Water can damage the burner parts.
Should You Buy Pit Boss 3-Series?
Here’s who should buy this:
You’re upgrading from an electric smoker that failed. You smoke meat regularly, not just on holidays. You want something reliable that doesn’t need electricity. You’re comfortable with manual temperature control. You appreciate good value. You cook for family and friends, not huge groups.
Here’s who should look elsewhere:
You need precise temperature control for competitions. You want set-and-forget convenience. You smoke meat once or twice a year. You don’t want to learn new techniques. You need to justify expensive purchases to feel good about them.
This smoker rewards people who want to learn the craft. It punishes people who expect automation. It’s a tool, not an appliance.
Pros and Cons
| pros | cons |
|---|---|
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FAQs
1. Does it really have two separate burners?
Yes. This is one of its best features. It has a Dual Valve/Burner System. One burner is dedicated solely to heating the wood chip tray (to create smoke), and the second burner is dedicated to heating the cabinet (to cook the food). This allows you to cold smoke (burn chips without raising the cabinet temp too high) or cook hot without burning through your wood chips instantly.
2. How hot can Pit Boss 3-Series get?
It is rated for 100°F to 320°F+. Unlike electric smokers that struggle to pass 275°F, this gas unit can easily hit 350°F in warm weather, which is essential for getting crispy skin on poultry (chicken/turkey).
3. How long does a standard propane tank last?
Expect 15 to 20 hours of cook time on a standard 20lb tank. This varies heavily based on outside temperature and wind. Pro Tip: Always keep a spare tank. Gas smokers don’t slowly lose power like batteries; they just die instantly when empty.
4. Why is smoke leaking out of the door?
This is a known manufacturing “quirk.” The factory door seal is often insufficient. It is highly recommended to buy a roll of high-temp gasket tape (like LavaLock) and apply it to the door frame. This $15 mod fixes the leak and stabilizes your temperatures significantly.
5. How often do I need to add wood chips?
Roughly every 1.5 to 2 hours. Because of the dedicated wood burner, the chips burn more consistently than in electric smokers. You can access the wood chip drawer from the outside, so you don’t lose cabinet heat when refilling.
6. Do I really need to put water in the water pan?
Yes. Gas heat is very dry compared to electric heat. The water pan acts as a heat sink (stabilizing temperature spikes) and adds necessary humidity to keep meat from drying out. Fill it about 3/4 full with hot water before you start.
7. Why does the flame keep going out?
Wind. Pit Boss 3-Series Gas smokers are very sensitive to wind. If you are cooking on a breezy day, a gust can blow out the flame (especially if it’s set to “Low”). Try to position the smoker in a corner or block the wind with plywood, but ensure you don’t block the intake vents entirely.
8. How do I clean the glass door?
Do not use harsh chemicals if you can avoid it, and never clean it while hot (it can shatter). The best trick is to use a damp paper towel dipped in wood ash from the smoker itself. The ash acts as a mild abrasive that scrubs the grease right off. Wipe clean with a wet cloth afterwards.
9. What is the “Seasoning” process?
Before your first cook, you must burn off the manufacturing oils.
- Spray the interior racks and walls with cooking oil.
- Fill the water pan (no water) and wood chip tray (no wood).
- Run the smoker on HIGH for 60 minutes.
- Let it cool, then it’s ready for food.
10. Can I convert it to Natural Gas?
No. The Pit Boss 3-Series is designed and safety-certified for Liquid Propane (LP) only. Converting it to a natural gas line requires changing the orifices and valves, which voids the warranty and can be dangerous if not done perfectly. Stick to the tank.
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