Pit Boss Pro Tips

We've compiled the ultimate list of Pro Tips to make your backyard barbecues that much better. Whether you're throwing down on a pellet grill, vertical smoker, griddle, or gas grill — we're here to help.

For more BBQ Pro Tips & Tricks, follow us on Instagram and Facebook, or view our Pro Tips playlist on YouTube.

PIZZA NIGHT: Add a little extra flavor to your pizza by cooking it on your Pit Boss Grill!

To do it, simply place a pizza stone directly over the open sear plate of your Pit Boss Grill and allow the stone to pre-heat to about 500 degrees before throwing down your pizza!

FEATURED: Pit Boss 15" pizza stone accessory

BETTER BARK: Consider three things: Seasoning, Moisture, and Cooking Temperature.

We recommend seasoning with a moderate amount of BBQ rub (Don't overdo it), using a water pan or spray bottle, and keeping the cooking temperature between 200-250 degrees.

GET BAKING: Try your hand at baking on our Vertical Smokers to add a subtle kiss of smoke to your favorite baked goods. Try it with cookies, cakes, breads and more!

We recommend pairing baked goods with our maple or apple blend pellets for best results!

KEEP IT JUICY: Try injecting large cuts of meat before smoking on the Pit Boss to provide additional flavor and moisture!

Try injecting your meat with broth, melted butter, fruit juices, hot sauce, Worcestershire sauce, or something else! The options are truly endless!

FEATURED: Use a Pit Boss marinade injector or spritz bottle with built-in injector

SQUEAKY CLEAN: When cleaning your grill, start by removing any burnt-on food using a scraper. Then, vacuum out the barrel and burn pot of your smoker before spraying your grates and sear plate with degreaser.

Rinse, then dry everything off before returning to its original position inside the grill. If your grates are cast iron or uncoated steel, lightly coat the grates with oil to avoid rusting.

FEATURED: Try our original degreaser, or our foaming degreaser

TEMP IT: When measuring internal temperature, remember to insert the probe

into the thickest part of the meat, ensuring it’s at least one inch away from any bones.

Also, make sure the probe is not touching any fat or gristle as it will likely prevent you from getting accurate temperature readings.

FEATURED: Use an official Pit Boss meat temperature probe for accurate readings

take meat off grill early - sliced brisket on cutting board

CARRY IT OVER: Pull your protein off the grill when the internal temperature is 5-10°F shy of your goal internal temperature.

We recommend this method because the protein will continue to cook after it's been removed from the grill and "carry over" to the correct temperature while it's resting.

FEATURED: Use a meat thermometer for accurate temps.

rest meat after cooking - sliced meat on cutting board

LET IT REST: Rest your protein after cooking and before slicing for a juicier, more flavorful final result.

We recommend resting 7-10 minutes per pound on larger meat cuts, and 5-8 minutes per inch of thickness on smaller meat cuts.

spritz meat during long cooks - pit boss spritzer bottle with injector and smoking pork butt

TIME TO SPRITZ: Use a spritz when smoking your favorite proteins low and slow! A spritz will help prevent the bark from overcooking, develop a deeper smoke ring, and keep your meat moist throughout the cook.

When smoking a pork butt, add a little acidity to your spritzing liquid. The acidity will help cut the heavy fat texture in the meat, and bring out the natural flavors.

FEATURED: Use the Pit Boss Spritz Bottle, featuring a pressurized pump and injector

cold smoking - pit boss side smoker attachment filled with cheeses and sausages

STAY COOL: Try cold smoking to infuse your favorite sea salts, vinegar, oils, and more with a subtle smoky flavor.

To achieve this, you can use a smoke tube on pellet grills and gas grills or you can use a side smoker on select Pit Boss Grills!

FEATURED: Check out our smoke tubes & side smoker attachment

GET CONNECTED: Use the Pit Boss Grills App during the big game, so you don't miss any of the action!

You can control grill temperature, monitor internal protein temperature, and more, all from your phone!

Learn more about the Pit Boss Grills App here.

reverse sear method - steak being seared on pit boss wood pellet grill REVERSE IT: Use the reverse searing method to cook your protein more evenly and add unmatched wood-fired flavor.

Smoke your protein low and slow until you reach your desired internal temperature, then crank up the heat and sear over an open flame to finish it off!

Lucky for you, Pit Boss Grills come standard with a Flame Broiler™, allowing you to direct flame sear up to 1,000°F right on top of your grill grates.

DISH UP: Cook your favorite game day appetizers in Pit Boss All-Purpose Foil Pans.

These heavy-duty pans make serving up (and cleaning up) super easy!

FEATURED: Pit Boss all-purpose foil pans, great for cooking in and serving.

If you learned something new, let us know! Use #PitBossProTips on social media to share your newfound BBQ knowledge.

Previous article VST Explained. What is Variable Smoke Technology?

Next article How To Clean Your Wood Pellet Grill

Comments

Joe Thornhill - December 2, 2025
I cook a lot on my Pitt Boss PB115DX at night and need a light to attach to the smoker. Does Pitt Boss have a solution for this?.

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