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Pit Boss Pro Tips
PIZZA NIGHT: Add a little extra flavor to your pizza by cooking it on your Pit Boss Grill! 
BETTER BARK: Consider three things: Seasoning, Moisture, and Cooking Temperature. 
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!
KEEP IT JUICY: Try injecting large cuts of meat before smoking on the Pit Boss to provide additional flavor and moisture!
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.FEATURED: Try our original degreaser, or our foaming degreaser
TEMP IT: When measuring internal temperature, remember to insert the probe
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
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.
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.
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
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 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.