Pit boss Sportsman 1600 ⬇⬇⬇
I cooked this tri tip on my Pit Boss Sportsman 1600, running it at 250°F until 130°F internal, then finishing with a quick open-flame sear. It holds temp well for the smoke stage and makes it simple for beginners to follow along. The sear feature is nice to have, but I don’t use it a ton because you lose the heat deflector when you cook over the fire.
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Pros
- +Runs steady at 250°F for the low-and-slow stage
- +Open-flame sear option for finishing
- +Beginner-friendly workflow for smoking with a probe
Cons
- -Open-flame sear lacks a heat deflector, which I don’t love
- -Sear feature isn’t something I use all the time
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