I have a traeger- it does the trick, but with a few caveats. It doesnt work if it’s too cold because there is a huge heat transfer between the cooking chamber and the outside and it doesn’t have the ability to maintain a 225 degree Smokey environment (it can keep the temperature, but it’s a cleaner less Smokey burn) if it’s below about 50 outside. Kind of related, but there is no real seal around the door- tons of heat and smoke loss there- I lined both sides with an oven gasket and secure the door with a bungee cord and that helps a lot. Once you do figure the set up out, it’s really a matter of pressing an on button and forgetting about it
Which model do you have?
I was in BJs earlier and they had the Pit Boss 700 FB for around $400. It seems to have mixed reviews.
