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Size: 834 Sq. In.
Pattern Name: Pellet Grill
Features
- 840 Square inches of cooking space
- Reach temperatures from 180 to 500 with the digital control board with 5F increment settings
- Turn up the heat with the Flame Broiler Lever which allows for direct flame searing up to 1,000F
- 21 lb. hopper capacity
- 2-tiered cooking surface
- The solid bottom shelf adds additional storage space for your tools, pellets, and other accessories
- 2 meat probe ports, 1 meat probe included with purchase
- Automatic start and cool down
- Fueled by 100% all natural hardwood pellets
Description
Combining premium craftsmanship and 100% all-natural hardwood pellet fuel, the Pit Boss 850FB2 Wood Pellet Grill is the Bigger, Hotter, Heavier® way to barbecue. With 840 square inches of cooking space, this grill is the perfect size for cooking for a crowd or just serving up dinner for two. The 21 lb. hopper capacity combined with the large cooking area offers plenty of room for fuel and food to make your backyard barbecue dreams come true. So, you can smoke even the lowest and slowest of dishes like brisket and ribs or use the Flame Broiler™ Lever to create an open flame grilling station and sear your favorite meats to perfection. Plus, you get the Pit Boss 8-in-1 cooking versatility, allowing you to smoke, bake, braise, roast, grill, barbecue, char-grill, and sear all in one machine! Complete with a dial-in digital control board with LCD screen, the PB850FB2 can reach set temperatures from 180° to 500°F. All that power and innovation is backed by the Pit Boss best- in-class 5-year warranty.
Brand: PIT BOSS
Model Name: Pit Boss 850FB2 Wood Pellet Grill
Power Source: Wood Pellet
Color: Black
Outer Material: Alloy Steel
Item Weight: 158 Pounds
Product Dimensions: 27"D x 56"W x 52"H
Inner Material: stainless steel
Fuel Type: Wood Pellet
Manufacturer: Pit Boss
Brand: PIT BOSS
Model Name: Pit Boss 850FB2 Wood Pellet Grill
Power Source: Wood Pellet
Color: Black
Outer Material: Alloy Steel
Item Weight: 158 Pounds
Product Dimensions: 27"D x 56"W x 52"H
Inner Material: stainless steel
Fuel Type: Wood Pellet
Manufacturer: Pit Boss
UPC: 684678109076
Item Weight: 158 pounds
Country of Origin: China
Item model number: 11088
Frequently asked questions
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View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: 700 Sq. In.
Pattern Name: Pellet Grill
So let’s start with packaging the box arrived at my door completely wrecked each corner smashed in slices and gashes all over the place I was immediately disappointed afraid I would have to send it back Much to my surprise I opened the box to find it was packaged so well though the box was destroyed the grill itself was completely unharmed not so much as a scratch or scuff Assembly took less than 30min and all you need is a 1/2” wrench and a good Phillips screwdriver tabs on the legs where bent a bit but this appeared to be a factory flaw and there was no issue putting it together they straightened out as I tightened them down I was extremely impressed by the heavy gauge of the grill and legs this is a quality I have yet to find a match for well done Now onto performce I’m a low and slow smoker I like 180* or less 160 is optimal but let’s be honest it’s hard enough for me to do that let alone to expect it from a grill The grill has 0 issues maintaining 180* for 16hrs it has periodic temp spikes as the pellets fall but they are more than manageable at 10-15* The ability to seat with the flame door is amazing I used it to seat out a roast as I finished added amazing wood fire flavor on top of the smoke Clean up is very easy and nice much fewer pieces to keep clean than other mfg’s And the grease actually slides all the way to the bucket down to the last drop I can’t tell you how awesome that is!!!! Vacuum out the fire box and you are done. Pellet change is insanely easy! Pull one lever and drop your pellets in a bucket no more wastes pellets due to humidity and allows you to change flavors without a vaccum cleaner lol All in all solid 10 out of 10 well done pit boss
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Reviewed in the United States on December 4, 2017 by Angel Starnold
Size: 482 Sq. In.
Pattern Name: Pellet Grill
Surprisingly well made and it's an excellent way to get into smoking meats without spending an arm and a leg. Assembly was a bit tough but overall good product
Reviewed in the United States on February 23, 2025 by niur
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!
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Reviewed in the United States on January 26, 2024 by Logan