Pit Boss 150 Review 2026: Tiny Pellet Grill That Sears

Key Specs

Does the Pit Boss 150 Hold Temperature for Low-and-Slow?

Well enough for ribs and chicken, but it swung about 20–25°F from target on most cooks, and wider in wind.

This is the 150's weak spot, and it's why temperature control was its second-lowest score, after capacity. Pit Boss says swings of about 25°F either way are normal on its pellet grills, because the auger cycles on and off. That matches what we measured on calm days, and on those days the swings didn't hurt results: our baby backs at 225°F came out tender and evenly cooked.

Wind is the bigger problem. The chamber is small and thin, so the 14 mph gusts in our testing pushed the swings wider than on a heavy cart grill.

How to keep it steadier

• Face the back into the wind: or pick a corner of the patio sheltered on two sides. It makes a noticeable difference.
• Keep the lid shut: every peek dumps heat from a small chamber.
• Leave gaps on the grate: crowded food blocks airflow, which matters more in a small chamber.
• Cook by internal temperature, not the clock: the included probe helps, and our meat temperature chart has the targets.

Cold weather was less of an issue than wind. It lit and reached temperature without trouble on our 38°F morning.

Can the Pit Boss 150 Really Sear a Steak?

Yes: open the Flame Broiler and fire from the pot reaches the grate for real sear marks.

The Flame Broiler is the reason to buy this grill over other small pellet units, which usually can't sear at all. Slide the lever open and flame from the fire pot reaches the grate; close it and you're back to indirect heat for smoking. Burgers got a solid crust, and the slide moved smoothly in all eight sessions.

With the slide open, flame from the fire pot gives burgers direct-flame sear marks.

The right order: smoke first, sear last

1. Smoke or roast with the Flame Broiler closed. Pit Boss notes the plate doubles as the grease drain path, and keeping it shut prevents grease fires.
2. Open the plate to sear at the end, with the main lid up, as Pit Boss advises for open-flame cooking.
3. Close the plate before you raise the heat again. Searing first leaves grease on the plate that can flare when you close it.

For thicker cuts, sear briefly over the open plate, then close it to finish. That's a reverse sear in miniature, and our reverse sear method explains the timing.

Will It Fit Your Patio and Feed Your Family?

It fits almost anywhere, but the 191 sq in main grate feeds two to four, not a party.

At 42 lb with folding legs, the 150 sits on a small table, a deck or a tailgate. The trade-off is capacity: the main grid measures about 14.4 x 13.1 inches and fits about 4–5 burgers or one small rack of ribs. The 65 sq in upper rack adds room for sides.

Getting the most from the small grate

• Ribs: cut a rack in half and stand the halves in a rib rack, or cook baby backs rather than spare ribs. Our ribs guide has a method that scales down well.
• Chicken: spatchcock a small bird, or cook thighs and drumsticks in rows; see how to smoke chicken.
• Steaks: sear two at a time over the open plate, then move them to the closed side.
• Sides: use the upper rack for vegetables, buns and anything that needs gentle heat.
• Brisket: a small flat or point fits; a full packer won't.

Where to set it up

A tabletop pellet grill still needs the same clearance and care as a full-size one. Set it on a sturdy, heat-safe surface, never on a plastic table or a wooden deck rail. Keep it away from siding, railings and overhangs, and run the power cord where no one will trip on it. A covered outlet with a GFCI is the safest power source outdoors.

It burns wood and makes smoke and carbon monoxide, so it never goes indoors or in a garage.

Assembly: about 50 minutes solo

Assembly took Marcus 50 minutes on his own, then the seasoning burn added another 20–30 minutes. Nothing needs a second pair of hands.

Lay the parts out on a drop cloth so the small screws don't roll away.

Taking it tailgating or camping

The 150 is easy to carry, but it isn't a grab-and-go grill like a propane tabletop. Plan on a campground hookup, a generator or a portable power station sized to run the igniter at startup, which draws the most power. Bring a sealed pellet bucket, a long extension cord rated for outdoor use, and a heat-safe surface.

Let it cool fully and empty the fire pot before you pack it, since ash and pellets shift in transit. For grills that need no power, see our best portable grills guide.

Can You Smoke Overnight on a 7 lb Hopper?

Only if you get up to refill it: the hopper lasted about 4–5 hours per fill, and both overnight smokes needed refills.

The small hopper is the 150's biggest practical limit for pitmasters. Both of our overnight pork shoulders needed refills, so a 12-hour cook is a supervised job. Start long cooks early in the day instead, and set a phone timer to check the level.

Running it dry puts the fire out, and relighting a pot full of half-burned pellets is messy.

Startup routine, step by step

Pit Boss's startup steps matter more on a small fire pot:

1. Top up the hopper before every cook.
2. Open the lid and set the dial to Smoke. The auger feeds for about 3.5–4 minutes, then pauses while the igniter lights the pellets.
3. Wait for the smoke to thin. Thick smoke for 3–4 minutes means the pot has caught; when it thins out, close the lid and set your temperature.
4. Never start on a high setting. Pit Boss explains that the auger keeps feeding and can flood the pot before it lights, which is easy to do on a small grill.
5. Let shutdown finish. Pit Boss says its fans run for about 15 minutes after shutdown to burn off what's left, so don't unplug it right away.

Pellet use and which pellets to buy

Pit Boss's planning figures are about 2 lb of pellets per hour for smoking and about 4 lb per hour for grilling hot. Those are general numbers for its pellet grills, and a chamber this small usually uses less.

Any 100% hardwood pellets work; quality and dryness matter more than brand. The usual pairings hold: hickory or mesquite with beef, apple or cherry with pork and poultry, and alder with fish. Our wood for smoking guide goes further.

Pit Boss says to always store pellets in an airtight container, since damp pellets can stop the grill reaching temperature or put the flame out.

What to cook first

Start with chicken thighs at 350°F. They forgive the swings, finish in a single hopper fill, and show you where the grate runs hot. Next, try burgers or a thick steak to learn the Flame Broiler, then a rack of baby backs at 225°F to learn the refill rhythm. Save a pork shoulder until you're comfortable topping up mid-cook.

Who Should Buy the Pit Boss 150 (and Who Shouldn't)

A small-household smoker that sears, not a set-and-forget overnight cooker.

Pit Boss 150 vs. Alternatives

The real choice is a bigger pellet grill, a charcoal kettle, or a propane tabletop.

Is the Pit Boss 150 Worth the Money?

At around its last list price, for one to four people, yes.

Final Score