Great Value
Pit Boss ✓ Official Specs Verified
500 FB2 Series Wood Pellet Grill
$399.99 $1.04 / sq.in Value
A versatile pellet smoker suitable for backyard BBQ enthusiasts.
MAIN GRATE 386 sq.in
TOTAL AREA 518 sq.in
HOPPER CAP. 5 lbs
TEMP RANGE 180° – 500°F
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✔ Key Advantages (Pros)
- Compact 518 sq. in dual-tier cooking surface ideal for small patios and balconies
- PID digital control board maintains steady temperatures from 180°F to 500°F
- Slide-plate Flame Broiler supports direct flame searing with folding front shelf
✖ Limitations & Drawbacks (Cons)
- Compact 5 lb hopper capacity listed on spec requires frequent pellet refills
- No WiFi or Bluetooth mobile app connectivity
- Requires removing internal grates and baffle for vacuum ash cleanup
Complete Hardware & Engineering Specifications
Click highlighted specification badges to filter matching models on the matrix| Capacity (Food Fit & Clearance) | 🍗 3 Chickens 🍖 3 Rib Racks 🥩 2 Pork Butts 🍔 20 Burgers 🍗 40 Wings |
|---|---|
| Party Serving Size | 👥 Serves 6-8 |
| Primary Cooking Grate | 386 sq.in |
| Total Cooking Area | 518 sq.in |
| Price per Sq. Inch (Value Metric) | $1.04 / sq.in |
| Pellet Hopper Capacity | 5 lbs |
| Operating Temp Range | 180°F - 500°F |
| Smart Tech & Connectivity | |
| Controller Microchip | Digital PID Control Board |
| App Ecosystem & Features | No Wireless App Required (Offline Dial Control) |
| Direct Flame Searing | 🔥 Direct Flame Slide (Up to 750°F+) |
| Chamber Insulation | Single Wall |
| Pellet Level Sensor | No Sensor |
| Ash Cleanout Solution | No (Shop-Vac Required) |
| Hopper Dump Cleanout | Pellet Dump Door |
| Meat Temperature Probes | 2 Ports (1 Included) |
| Net Unit Weight | 90.4 lbs |
| Manufacturing Origin | Imported |
| Grill Size | 39.3" wide x 23.6" deep x 45.3" high |
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🌲 Estimated Fuel Consumption for Pit Boss 500 FB2 Series Wood Pellet Grill
At typical 225°F smoking temperatures, an auger system with a 5-lb hopper burns approximately 1.0 to 1.5 lbs of hardwood pellets per hour. A full hopper provides roughly 3 to 6 hours of continuous unattended low-and-slow cooks.