Pro 1150 Wi-Fi Pellet Grill / Smoker, Pit Boss

Pit Boss Pro Series 1150 Wi-Fi is a wood pellet grill and smoker equipped with digital PID control, Wi-Fi and Bluetooth connectivity, and Pit Boss SmokeiT app integration. The PB1150PS2 provides 7,451 cm² of cooking space, a 14 kg hopper and Flame Broiler technology for switching between indirect cooking and direct-flame searing.

📱 WI-FI, BLUETOOTH & PID CONTROL

The digital PID controller helps maintain consistent cooking temperatures and connects to the Pit Boss SmokeiT app through Wi-Fi and Bluetooth. Temperature settings and meat-probe readings can be monitored through the connected system.

🌡️ TEMPERATURE CONTROL

Pit Boss specifies cooking temperatures up to 260°C for this model. Automatic pellet feeding and fan-forced convection work together to maintain controlled cooking conditions.

🌫️ HARDWOOD PELLET COOKING

Pro 1150 runs on natural hardwood pellets. Its 14 kg hopper includes an easy-access cleanout door for changing or emptying pellets.

🔥 FLAME BROILER – DIRECT & INDIRECT HEAT

The Flame Broiler Lever allows you to switch between indirect heat and direct-flame cooking. Pit Boss specifies open-flame searing temperatures of up to 538°C.

🌡️ TWO INCLUDED MEAT PROBES

The official Pit Boss page for SKU 10832 confirms four meat-probe ports and two meat probes included. This allows two internal food temperatures to be monitored simultaneously.

🍽️ 8-IN-1 VERSATILITY

Pit Boss lists 8-in-1 cooking versatility, covering smoking, grilling, baking, roasting, braising, barbecuing, char-grilling and searing.

▭ GENEROUS COOKING SPACE

The grill provides 7,451 cm² of total cooking area with crosshatch porcelain-coated cast-iron cooking grids.

🌬️ FAN-FORCED CONVECTION

Fan-forced convection circulates heat and wood smoke throughout the cooking chamber, supporting more even cooking and smoke distribution.

🧹 CLEANUP & MAINTENANCE

The grill includes removable ash management, a grease-management system with easy-clean bucket and a pellet hopper cleanout door.

🍖 WHAT YOU CAN COOK

Brisket, ribs, pulled pork, steaks, burgers, sausages, chicken, turkey, fish, vegetables, pizza and other BBQ dishes.

👥 APPROXIMATE CAPACITY

With 7,451 cm² of cooking area, the Pro 1150 is suitable for approximately 10–16 people, depending on food type, portion size and cooking-space arrangement.

⭐ MAIN ADVANTAGES

• 7,451 cm² total cooking area
• 14 kg pellet hopper
• Digital PID controller
• Wi-Fi and Bluetooth
• SmokeiT app compatibility
• Four meat-probe ports
• Two included meat probes
• Flame Broiler direct and indirect cooking
• Direct-flame searing up to 538°C
• Porcelain-coated cast-iron grates
• 8-in-1 cooking versatility
• Fan-forced convection
• Automatic start-up and cooldown
• Removable ash management
• Adjustable smokestack
• Folding front shelf
• Side shelf with built-in tool hooks
• Heavy-duty steel construction
• Pit Boss 5-year warranty.

👨‍🍳 CASAGRILL RECOMMENDS

For brisket, ribs and pulled pork, use lower stable temperatures and monitor internal temperature with the included probes. For steaks and burgers, finish over the open Flame Broiler for stronger direct-flame searing.

Keep pellets dry and use only hardwood pellets intended for pellet grills.

🏡 IDEAL FOR

Backyards, patios, gardens, holiday homes, larger families and BBQ enthusiasts who want wood-fired flavour, automated temperature control and connected remote monitoring.

⚠️ SAFETY RECOMMENDATIONS

Use outdoors only in a well-ventilated area on a stable, non-combustible surface. Never operate inside garages, tents or enclosed or semi-enclosed spaces.

Never use petrol, alcohol or other flammable liquids for ignition. Protect electrical components from water and allow the automatic cooldown cycle to finish before disconnecting power or cleaning.

🏆 CASAGRILL VERDICT

Pit Boss Pro 1150 Wi-Fi is a strong option for users who want large capacity, PID control, Wi-Fi/Bluetooth connectivity and genuine direct-flame searing. Its 14 kg hopper, two included meat probes and Flame Broiler make it equally capable for low-and-slow smoking and higher-temperature grilling.