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PIT BOSS

Pit Boss 71700FB Pellet Grill, 700 Square Inches, Black

Based on 996 reviews
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$499.99

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At a glance

Condition
New
Size
700 Sq. In.
Pattern
Pellet Grill
Model
71700FB
Dimensions
22.05"D x 24.8"W x 43.11"H
Weight
118 lb
Color
Black

Features 5

  • 700 sq. in. total cooking surface.
  • Porcelain coated wire grids with upper cooking rack
  • Digitally controlled burn system.
  • Fueled by 100% natural Pit Boss wood pellets.

Description

The Pit Boss 700 series offers the best value per square" in the pellet grill industry! the 700FB has been perfectly designed to be as versatile as it is practical. With 700 sq." of cast-iron cooking surface including a S Tier rack, the 700 series is perfect for a group of four to six. These 8-in-1 grills range in cooking temperature from 180° to 500°. select your preferred cooking styles with the digital control board & standard flame broiler. Set it & forget it, or slide the plate & sear it over an open flame. No need for natural gas or propane-our wood pellet fuel produces an exceptional taste & is made of 100% natural hardwood pellets. With heavy Gauge steel components, Complete structural strength & durability, these high-value grills are meant to last. Grill, smoke, bake, roast, sear, braise, barbeque or char-grill to perfection with the Pit Boss 700 series.

Specs 13

Brand PIT BOSS
Model Name 700FB
Power Source Pellet-Powered
Color Black
Outer Material Alloy Steel
Item Weight 118 Pounds
Product Dimensions 22.05"D x 24.8"W x 43.11"H
Inner Material Stainless steel

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Top Amazon Reviews

So Far, 5 Star Plus! - UPDATED (again and again)- now FINAL...+ post script !
Size: 700 Sq. In. Pattern Name: Pellet Grill
Continuing to update this review... ***For any that have followed my review of this pit will know how much I have loved it. This will be my final update as my 700FB has been fully amortized, and while it is still cranking after nearly 4 years, I will be fully justifying upgrading to a newer Pit Boss pellet grill soon. The 'open flame" grates have FINALLY worn through. Frankly, I had been waiting for SOMETHING to go wrong with this pit for the last year so I could justify upgrading. Would the auger motor burn out? No. Would the firebox igniter go out? No. Would the grill box or frame rust out? No. I had to nitpick a burned out grill grate cover to convince my wife it is time to go to the next level. Don't tell her I could replace that grate for about $50... and don't tell me either, lol. I want a newer, badderass Pit boss dammit! HUNDREDS of great meals cooked on this pit over the last nearly 4 years. If you are thinking about checking out the pellet experience, you could not pick a better pit to start with IMO. Life changer. Shop price...as mentioned below, this pit is often available at Wal-Mart for under $400....for me, that was about $1 per use... 10 STARS! I paid $396 with free prime delivery for this pit, and this review is based on that price. Be sure to shop this pit if you see it priced here higher. Walmart also offers this periodically for that price. ***Update 3... Well, we are well over 2 years into owning this pit. I can honestly say, that if it died tomorrow, I wouldn't care and wouldn't change my 5 star review... already money well spent. I have made some poor investments (including my $4000 Cal Flame gas grill kitchen that I haven't used since I bought the Pit Boss (read more below)...but I can proudly say I nailed this one. We still fire it up AT LEAST twice a week. I can see at the time of this writing it is being offered for about $340...DO NOT HESITATE to buy this pit for this price! I paid $396, and THAT was a bargain. (and NO, I have not been paid or compensated in ANY way for this review...just straight up. GET ONE! ***Update 2...Now over a year in. I have easily fired this beauty up at least 150 times...yes, 2-3 times a week. With the cover, the care, and occasional, deep clean (just deep cleaned it for the 4th time..about a 1-2 hour simple process) it honestly looks like it did the day I set it up and works just as well. My pizza is the talk of my son's youth group buddies (don't want to tell them its Wal-Mart take and bake) and I can now cook/smoke/grill literally anything on this pit. My biggest problem now, if you read below about not using my 4K Cal Flame gas grill anymore (STILL haven't since), is that my wife if busting my chops to tear out my original 'outdoor kitchen' to free up more space on the patio! I'll keep making excuses to avoid that, but truth be told, this pit rendered my Cal Flame useless. Not one complaint...don't hesitate to buy this pit (remembering the $400 target price).*** ***Six month update.... LOVE this pit. Can't say how much it has changed the way I cook. I initially bought it for the occasional times I want to smoke big meats... brisket, pork butt, ribs, pork belly, etc., and it is AWESOME for that. Totally "set it and forget it." But, it has completely replaced my $4000 Cal Flame gas "outdoor kitchen" for EVERYTHING. Burgers, chicken breasts/thighs/wings/etc, pork chops, steaks, veggies, pineapple...OK you get the point. I literally have not turned on my Cal-Flame since I purchased it. Our new favorite thing is buying cheap frozen pizzas and lasagna and making them taste like they were fired in a brick oven- without heating up the kitchen in our hot Texas summer months. Below is my original review, modified in a few spots where I have gained some knowledge and added some ***notes.... and, yes, I did use this for the graduation party mentioned below, and yes... it was perfection. I have been asked to cater similar events. A couple of my buddies had bought Traegers and I have had the pleasure of sampling the smokey goodness these types of grills can provide- without hassle and mess of a wood smoker. But, money doesn’t’ grow on Traeger trees, and laying out $800 + for a 2nd grill (I use a gas grill as well), just wasn’t in the cards. I sure am glad I found this pit. It is the PERFECT size for us. Large enough to cook for a party (you could get a full-size brisket, a medium pork shoulder and a rack of ribs or two on this grill at the same time using both racks), but it doesn’t take up the whole backyard. It gets hot enough, so that you could grill some chicken breasts or leg quarters, and/or sausage links while your briskets and ribs are resting. I plan on using this to feed about 100 guests and my son’s graduation party, and I don’t think it will even be a stretch with some good timing and finishing some brisket and pork shoulder in an oven. The unit arrived in perfect condition and was remarkably simple and intuitive to put together. It is actually harder to unpack than assemble! It took me about two hours, just taking my time with no help. One of the smart, presumably computer aided design elements is that the legs are ambidextrous, and the legs and bottom tray use the same hardware- so you don’t spend an hour trying to figure out right leg/left leg and sorting out 60 screws and washers. The handle and lid stop already have the hardware screwed in, so no brainer there either. After putting this together once, I could unpack and assemble another in less than an hour. The instructions are extremely well written- no weird “Chinese to American” translation issues whatsoever. The guide is poignant, and actually humorous at times. Be sure to read the manual before operating. There is vital information there, especially for the first fire up. One note that the manual does not mention, is that when you first fill the hopper, it takes several minutes for the pellets to reach the firebox. On your first "attempt", it is likely that the firebox will turn off before the pellets reach it, and you will think your grill is defective. Its not. Either "prime" the firebox with a small handful of pellets, or let it cycle once, unplug, and restart on "smoke" setting. You should always start the grill on "smoke" setting with the lid up until the initial smoke clears and you hear a nice "roar" of pellets burning... But, who cares about all that!? How does it cook? I knew pellet grills could deliver the flavor based on my buddies’ samples. And they told me how easy it was, but I really didn’t believe it until I threw 4 split breasts and a rack of ribs on my Pit Boss for her maiden voyage. I LITERALLY did nothing, but my usual rubs and putting them on. After 2 hours on the chicken and 3 on the rib rack (Baby Back) at around 300 (then foil wrapped the rib for another half hour), I had PURE perfection. Every breast was evenly cooked according to size- and I never touched them (on my gas grill I have to constantly shuffle everything around for even the dream of even cooking (and pray for no flare-ups). I never had to flip either and the temperature was 160 top to bottom on the breasts when I pulled them. I have been cooking split breasts for 30 years…these were the best I have ever done- and all I had to do was drink beer. The ribs were smokey and had a REAL smoke ring. They didn’t “fall off the bone”, but just pulled away perfectly. SO good… honestly, this feels like cheating! My first run was a warm day with little wind and the temperature held +/- 15*…about the same as an oven and much more steady than sticks, chips, or charcoal. It is remarkably efficient. I have smoked twice and grilled once and haven’t used but maybe 10lbs of pellets (I have been using the Competition Blend Pit Boss Pellets ($20 at WalMart for 40 lbs) . WAY, WAY cheaper than charcoal to run (and almost no ash!). There is all of this talk about PID controllers in pits, and I don’t know if this pit has one or not, but if not, that talk is overrated in my opinion, because I can’t imagine needing any tighter control. The pit also has “P” value setting that allows you to trade a wider temperature variance for more smoke and less pellet usage. I haven’t played with that yet, but it sounds intriguing (it comes factory set in the middle). ***update, this does not have a PID controller... you can buy one aftermarket that fits for about $150, but frankly, I don't think you need it. I have played with the P values- can't tell a whole lot of difference, but if I am smoking, I raise the P value to 5 or 6, and if I am grilling, I use 2 or 3*** My Pit Boss and I are still on our honeymoon, so I’ll update this post periodically if the bloom comes off the rose. But as of right now, I might be kicking my Ex Gas Grill-Friend to the curb (literally). If you are thinking about a pellet grill (and see this for the $396), pull the trigger, NOT the TRAEGER! ***honeymoon is over, but still love the marriage! Anyone wanna buy a Cal Flame Gas Grill??? New Final Update...will call it a Post Script. My 700FB was fully amortized after 5 years, and I put it to pasture, having been fully and completely happy with its dutiful and faithful service. Dozens, nay HUNDREDS of sessions of fantastic grilling and smoking. I "upgraded" to a Pit Boss Pro Series 1100 (Lowe's exclusive) about 3 years ago, and I have to say it was overall disappointing. I have had a lot of issues with the Pro Series- rusted out firebox (after less than two years- which caused annoying and dangerous backburning), a failed ignitor (around about 2 years), a seemingly inaccurate temperature probe, and general trouble with the controller properly adjusting for temperature swings. To Pit Boss' credit, their warranty process has been smooth, painless, and completely cost free for the 1100PS. BUT, I have had to endure some downtime, vs never having an issue with the 700FB. Sometimes simpler, is better, and that is the case here. I hindsight, I probably would have just bought another 700.... I miss that dude sometimes.... ... show more
Reviewed in the United States on April 24, 2017 by Nt Jones
EXCELLENT!
Size: 482 Sq. In. Pattern Name: Pellet Grill
Surprisingly well built for the price. Thick metal construction. First time using it, made some amazing short ribs and a Boston Butt. It holds the set temperature as well. Definitely keep the flame slots closed when smoking and slow cooking. Do yourself a favor and get someone to help you put it together. Two person operation makes it go smoother. I could not be more pleased with this great product. ... show more
Reviewed in the United States on November 19, 2024 by Phil
Sweet grill
Size: 482 Sq. In. Pattern Name: Pellet Grill
Absolutely love this! Used it every night for a week straight. Works great and was pretty easy to set up!
Reviewed in the United States on December 17, 2024 by Tray
Has its pros and cons
Size: 700 Sq. In. Pattern Name: Pellet Grill
This is the first pellet "smoker" I've ever owned or used. Since I was a teenager (I'm 50 now) I've always had friends and neighbors who used a traditional smoker, and as a result I built several and have used them throughout the years. I still have two smokers, one "hot" smoker (what most people consider a smoker) and one "cold" smoker (looks like a little outhouse... good for cheeses, veggies, herbs, etc.). I live in the country and have access to mesquite, pecan, and oak. So, then, why would I buy a pellet smoker? More than a few friends and coworkers have mentioned to me in the past about how incredible these new pellet smokers are. They boast how tasty their food turns out; they talk about how little fuel (pellets) they use; they brag about how consistent the temperatures are; and they told me how simple it was to get really good results. Since I cook on my smoker no less than once a month... I just had to try this! Flavor Let's start with flavor... because that's what a smoker's all about, right? I'll say this outright: If you're accustomed to foods being smoked on a traditional smoker then you'll almost certainly be disappointed in the lack of "smokiness" of foods cooked on the pellet smoker. That's not to say that the pellet smoker doesn't do a good job, or that it doesn't get smoky flavor into the food... it's just not nearly at the same level. Of course, this also depends on how you normally cook on a traditional smoker, it's design, etc. On the other hand, if you're not accustomed to heavily smoked foods, or you simply can't have a smoke-chugging smoker at your location, you'll probably really love how this little grill makes your food taste. One thing I really need to mention here is that the pellets you buy are going to ultimately decide how good your food tastes. Unfortunately I've found a serious issue with three brands of pellets so far. The first pellets I bought were labeled "mesquite". The second I smelled them burning I knew something was wrong. I've burned enough mesquite, pecan, and oak that I can identify each immediately upon smelling it burn. So I looked closely at the packaging for the pellets. There, on the back of the bag in little-bitty print it says: "A professional blend of mesquite and oak". There's nothing wrong with cooking with oak... it's a good hardwood that's generally easy to get and tastes pretty good. The problem is that these pellet manufacturers are adding oak for the wrong reasons, and (from what I could smell) in bad concentrations. Most likely they're adding oak because it's cheaper (oak is far more readily available than most smoking woods). To cover-up the fact that they're being cheap about their product they market it cleverly by calling it a "blend", "professional", or some "chef's choice", etc. For those of us who normally use pure woods, we only mix a bit of another wood into the cooking process if we want to adjust the darkness, bitterness, or flavor a bit. Case in point, pecan wood cooks very dark and will get extremely bitter. If I'm cooking a brisket (long cook time) with pecan, I'll usually add some oak here and there, and wrap my food early to keep from getting too bitter and dark. Maybe I'm just a purist when it comes to this, or maybe I've just been set in my ways by using a traditional smoker for too long, but when I want something cooked over mesquite... I'm not looking for that oak flavor, I want mesquite flavor. In fact, mesquite plus oak actually makes the food bland by comparison (to fully mesquite smoked). So far I've tried three different brands and four different woods (apple, hickory, oak, and mesquite). Only the one labeled "oak" was 100% the wood it was advertising. Obviously the pellet composition isn't a problem with the pellet smoker itself, but I thought it was prudent to include it in this review. Temperature Control This is where the pellet smoker really shines. In my traditional "hot" smoker I have chokes on my firebox, a choke on my chimney, and a close-able flap between the firebox and the smoker chamber. This is what it takes to control the temperature in that smoker. This pellet smoker, on the other hand... just set that temperature and walk away! I've found that this little smoker does an outstanding job of holding whatever temperature I set the dial to (except what I note below). Normally when I smoke some meats, especially briskets, I have a very specific pattern of raising and lowering the temperature, wrapping, etc. (learned this method from an old-timer years ago). I cooked my first brisket on this pellet smoker and tried to follow the same ritual, but it didn't work-out quite the same. Normally I start the brisket out at 180 degrees for about 4-6 hours, then reduce the temperature to 120 for the next 36 hours. Finally I bring the temperature back up slowly, raising it to 250 and cooking it until a meat probe shows the thickest part of the brisket has reached 200 degrees. Then I wrap with a stick of butter, and let stand (on the smoker as it's cooling down) for another 2-3 hours. A 12 lb brisket usually takes 50-60 hours this way. Using this pellet smoker I was able to get the smoker setting to run at 140 by playing with the "P" value (P4, to be exact), though it didn't seem to like going that low and kept spiking up a bit to 160-180 (ambient temperature was 45). I let that run all day and all night, to the next morning at 8am. When I checked, it was much further along than I expected so I boosted the heat up to 250. Just before 2pm the brisket was done (cooled for just over an hour as well) and I was carving it up. So, using the pellet smoker reduced a 50-60 hour brisket down to about 30 hours. I'm not saying this is a bad thing... actually quite the contrary. The brisket came out perfect, tender, and juicy... just like it would have after 50+ hours on the big smoker. The main difference was that a brisket cooked on my traditional smoker would have a deep red smoke ring a solid half-inch into the meat and you can taste the smoke throughout the entire brisket. The one on the pellet smoker... about a 1/4 inch smoke ring and no smoky flavor in the center of the meat. Considering that I didn't have to wake up every couple hours to add wood to the smoker or "babysit" the smoker all night... I would say that trading a little bit of smoky flavor for that convenience was well worth it. Ease of Use One of my coworkers mentioned how simple these pellet smokers are to run. He actually said it's like "cheating", and he's right! This thing is super-simple to use. Just plug it in, add pellets, set the temperature, and walk away. No need to cut and split cooking wood... no chokes to constantly adjust for the right temperature... and you don't even have to start the fire! I'm thinking of training my dog to operate it for me (though getting her to put the food on the grill will be a real challenge!). Efficiency Quite honestly I'm amazed at how efficient this pellet smoker is! Since I don't have any experience with other pellet smokers I can't say how it compares to them... but I can tell you how it compares to a traditional smoker. To run my traditional smoker for a day means having no less than twenty good logs (probably around 3-5 lb each, so about 60-100 lbs of wood appx). This pellet smoker... I cooked my brisket for nearly 30 hours and it only used about 12 lbs of pellets (about half of a 25 lb bag). Of course, if you turn the temperature way up it burns through them a lot faster (as to be expected). Cleanup OK, I'm pretty spoiled on this one. To clean the rack in my traditional smoker I just use a wire brush on it once the smoker is up to temperature. Roughly once a year I pull the rack out and scrub it down (and I use this smoker at least once a month... usually more). Every so often (2-3 years) I'll scrape the gunk out of the bottom of the smoke chamber. As for the firebox, I clean it out after every time I use it. That's about it... very basic and minimal. This thing is much more difficult to clean and maintain. After just a couple of times using it I pulled the racks and internal plates. The racks were very easy to clean, but I had to get a wire brush (a real wire brush, not a grill brush) to get the burned-on juices off the metal plates. I used my wet/dry vac to suck-out all the ashes, which were blown all around the bottom of the grill, and then I had to wipe away some grease and oils that got down there as well. All-in-all it took me a good hour to clean it, but I guess that's the sacrifice for this level of convenience. Construction I've seen a lot of smokers and grills made out of flimsy sheet metal and they typically don't last very long at all. I was expecting the same kind of thin material to be used on this pellet smoker, but I was (thankfully) wrong! This thing is made with thick gauge steel (compared to typical grills) and the finish is thick and excellent. Most cheap grills (and smokers) develop problems in the firebox area, but since this pellet smoker uses a little internal cup, I don't foresee this one having issues with the bottom rusting out anytime soon. The one area I can see that will probably have issues is at the burner plates right above the fire pot (another reviewer mentioned his had become damaged over time). Conclusion Overall I'm not disappointed whatsoever with this pellet smoker. So far everything I've cooked on this thing has been excellent! I still use my traditional smoker for some things (I doubt it can ever actually replace my traditional smoker), but I've found myself using the pellet smoker more and more. My only complaint thus far is regarding the pellets being pre-mixed with oak... but maybe I'll eventually find a manufacturer who isn't going to cheap-out on their pellets! ... show more
Reviewed in the United States on January 26, 2024 by Logan
Smoker.
Size: 482 Sq. In. Pattern Name: Pellet Grill
Pleased. High quality materials.
Reviewed in the United States on September 10, 2024 by Mark Evans
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