ABS Pit-Boss Smoker and Grill with Pellet System

  • ABS Pit-Boss Smoker and Grill with Pellet System
  • Inside an ABS Pit-Boss Smoker and Grill with Pellet System
  • Cooking surface of an ABS Pit-Boss Smoker and Grill with Pellet System
Availability: This item ships directly from manufacturer, standard Walton's ship times do not apply.
Shipping Weight:
810.00 LBS
Ship Dims:
60.00 x 60.00 x 72.00 (in)


ABS Pit Boss Smoker and Grill with Pellet System

American Barbecue Systems

Whether you are cooking in the backyard, at a competition, or catering a party, the Pit-Boss Rotisserie is ready for any barbecue event. With the Pit-Boss Stainless steel rotisserie you are automatically rotating your barbecue masterpieces through the heat and smoke rather than manually turning them. With a Stainless steel rotisserie, cooking becomes enjoyable using less effort, saving you time and money. The Pit-Boss Rotisserie has 8 Stainless steel rotisserie racks totaling 1704 sq/in of smoking surface and 2 Stainless steel grilling racks for a total of 432 sq/in of grilling surface. The Stainless steel rotisserie is removable and flat racks can be used as an option. The removable Stainless steel work shelves and Stainless steel belt guard add a finishing touch to the fine craftsmanship you find with every American Barbecue Systems smoker/grill. If value and versatility is what you are looking for, you will find it and much more in the American Barbecue Systems Pit-Boss Rotisserie smoker/grill.

Wood Pellet Features:

  • Three digit temperature display
  • Front panel cook control
  • Eight cook temperature settings
  • Cook from 180°F to 375°F
  • "High" cook temperature/setting
  • Front panel smoke control
  • Sixteen smoke settings
  • Ignition indicator
  • Smoke setting indicator
  • Cook idle fuel rate indicator
  • Low temperature indicator
  • Over temperature protection
  • Cook down feature


  • Burns wood pellets or lump charcoal and wood
  • Rotisserie Model allows for consistent heat throughout the smoking process
  • Insulator/Heat Shield in Firebox
  • Full length firebox for consistent heat in the Rotisserie
  • (3) Dampers for precise control of heat and smoke
  • Large, easy read high-temperature gauge
  • Stainless steel, cool touch handles
  • Ash removal rake system allows safe, easy clean out with no mess
  • Painted with durable high-temp paint
  • Large smokebox doors for easy access to Rotisserie
  • Smokebox door has screw tight knobs for minimum loss of heat and smoke
  • (8) Stainless steel Rotisserie racks for plenty of smoking surface
  • Additional Stainless steel flat racks can be ordered with removal of rotisserie
  • Sear and grill meat on a Stainless steel grate in firebox
  • Efficient firebox design for low operating expense
  • Fire grate is made of heavy-duty expanded metal with ½ inch round rod frame for durability
  • Heavy-duty, durable door hinges
  • Large 1-½ inch brass ball valve for easy drainage of juices
  • Large 10 inch pneumatic casters allows for easy handling
  • Dependable low rpm motor
  • Polished Stainless steel belt guard
  • Removable Stainless steel work shelves on front and side
  • Fabricated and welded by experienced professionals
  • Fabricated with new heavy gauge material for longevity
  • Made in the U.S.A.


  • 1704 square inches of smoking surface
  • 432 square inches of grilling surface
  • 4 - stainless steel rotisserie upper racks - 25in x 7.5in
  • 4 - stainless steel rotisserie lower racks - 25in x 9.5in
  • 2 - stainless steel grilling racks - 16in x 14.5in
  • Smokebox/Firebox dimensions - 30in x 30in
  • Overall dimensions - 37in x 55in
  • Net weight - 560lb
  • Shipping weight - 650lb

Smoking Boston Butts:

  • Capacity - 20 boston butts - 6-7lb each
  • Cook time at 225° - 9 to 9.5 hours
  • Cook time at 250° - 8.5 to 9 hours
  • We recommend using 6-7 lb butts, so all 8 rotisserie racks can be used. When using larger 8 to 9 lb butts, you may not be able to use the upper racks. This cuts the capacity to only 12 boston butts. 12 - 8lb butts will still yield 45 lb of pulled pork which is enough for 180 (4oz) sandwiches.
  • 20 - 6lb pork butts will yield approximately 55 to 60 lb of pulled pork and 225 (4oz) sandwiches

Smoking Brisket:

  • Capacity - 8 whole briskets - 9-12lb each
  • Cook time at 225° - 8.5 to 9 hours
  • Cook time at 250° - 7 to 7.5 hours
  • Capacity - 16 flat briskets - 5-6lb each
  • Cook time at 225° - 6.5 to 7 hours
  • Cook time at 250° - 5.5 to 6 hours
  • If you are using slightly larger 7-8lb brisket flats you may need to add 30-45 minutes to your total cooking time. Time may slightly vary depending on the thickness of the brisket. We typically cook briskets in the Pit Boss fat side down and it seems to help with self-basting.

Smoking Pork Ribs:

  • Capacity - Saint Louis Style Ribs - 16 slabs 2.25lb or less
  • Cook time at 225° - 4.5 to 5 hours
  • Cook time at 250° - 3.5 to 4 hours
  • Capacity - Baby Back Ribs - 20 slabs 2.25lb or less
  • Cook time at 225° - 4 to 4.5 hours
  • Cook time at 250° - 3 to 3.5 hours
  • When cooking ribs, you always have the opportunity to cook 16 half chickens at the same time. Also, using a lower temperature will help with the yield and promote less shrinkage.

Smoking Turkey Breast:

  • Capacity - 16 bone-in turkey breast - 7-9lb each
  • Cook time at 225° - 5.5 to 6.5 hours
  • Cook time at 250° - 4.5 to 5.5 hours
  • Cook time at 275° - 4 to 4.5 hours
  • Cooking at 275° is not always recommended. The higher temperature seems to dry out the breasts too quickly, even if the breast has been brined.

Smoking Chicken:

  • Capacity - 32 whole chickens - 3-3.5lb each
  • Cook time at 225° - 3.5 to 4 hours
  • Cook time at 250° - 3 to 3.5 hours
  • Cook time at 275° - 2.75 to 3 hours
  • Capacity - 40 half chickens
  • Cook time at 225° - 2.5 to 2.75 hours
  • Cook time at 250° - 2 to 2.25 hours
  • Cook time at 275° - 1.5 to 1.75 hours
  • We believe that the best temperature for cooking chicken is 250° and until an internal meat temperature of 170° is reached.
  • Whole chickens cooked in a Pit Boss stay extremely moist. Thirty whole chickens will field over 120 people. Mix and matching 1/2 chickens and 1/2 pork loins also makes for a very good meal and cooking combination as the cooking times are very similar.

Additional Loading and Smoking Tips:

  • It is very important to make sure you evenly load the Pit Boss and make sure it is balanced properly before starting the smoke cycle and starting the rotisserie. Also be sure to check for clearance between the racks.
  • After loading the Pit Boss Smoker and before closing the door, watch 2-3 revolutions of the rotisserie to double check the balance and rack clearance.
  • The above steps should be done each time the Pit Boss is used and should be performed once the rotisserie racks are fully loaded.
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