This Pit Boss 440 pellet grill sports the official Nascar logo and if portable is what you're looking for then this is a great option. With a black body and a Nascar red front lid, it looks sharp and cooks like a champion!

I have not had a chance to take this thing camping yet but you can bet a couple of briskets that I will be doing that soon. Did I mention the legs fold up? This means it will fit into almost any size vehicle, even the Mini Cooper that I drive.

Oh, and if you have an RV or a travel trailer, this would be a perfect carry-along grill and smoker.

Already know you want to purchase this? You can do that HERE.

For the rest of you, let's look at all the features!

Controller

The controller on this one contains a dial for setting the temperature, two thermometer probe inputs and an on/off switch. This unit also ships with (2) meat probes that plug into the inputs on the front of the controller.

The hole in the side of the smoke chamber allow you to feed the probes inside so you can keep an eye on the meat temperature as it cooks.

One feature that I really like on all Pit Boss smokers is the “Prime” button which makes the auger turn adding more pellets to the burn pot. The prime button is great for adding more smoke just before removing the food from the smoker or for getting the pellets to the burn pot before first use or after the hopper runs out of pellets, etc.

The controller on the 400 maintains temperatures within +/- 15°F similar to the way your home oven regulates the temperature.

The digital readout is easy to see during the daytime and the backlighting makes it easy to see at night.

Hopper

While the hopper on this thing only holds 5 lbs, this is really perfect for a portable model to cut down on the weight and it's easy to add more pellets as needed while the thing cooks up a meal for everyone.

Just in case you want to change out the pellets or empty them out before heading away from camp, there's a plug in the back to facilitate this.

The back of the hopper also contains a bracket for wrapping up the power cord and keeping it neat and tidy when not in use.

Smoke Chamber

On the very bottom of the smoke chamber is a burn pot. This is where the pellets dump into and the ignitor lights them creating heat and smoke for cooking and flavoring your food.

Over the top of the burn pot is the heat deflector to create an indirect cooking environment by forcing the heat and smoke to move up the sides of the smoke chamber rather than directly up to the meat.

Indirect heat is how most food is cooked in a smoker however if you want to put some direct flames on your food, you can certainly do that by moving the flame broiler plate to the side, opening up the heat deflector and allowing the flames to leap up the grate thereby searing a steak or putting some nice grillmarks and char on whatever you happen to be cooking.

The bottom grates and the upper grate are coated with porcelain making them extremely durable and very easy to clean.

On the lid of the smoke chamber is a dial thermometer which gives you a large, easy to read indicator of the heat inside.

Instead of a chimney, there are holes on the upper back side of the smoke chamber which allows the smoke to exit.

Grease Management

If you look at the heat deflector in the images above, you'll notice that it is rounded and higher in the middle with troughs on the side.

This is by design– the grease runs down into these troughs or gutters where the grease is directed downhill to the another gutter and then a drain tube which leads out to a grease bucket.

This is the final grease trough without the heat deflector installed (so you can see it better) and the inside view of the drain tube.

Outside view of the drain tube and the hanging grease bucket.

I use foil inserts made for the grease buckets to make cleanup even easier.

The grease management system does a great job of keeping the grease contained instead of allowing it to run down into the body of the smoker.

For the price of this thing and all of the features that it comes with, I haven't found anything to complain about yet. If I do, it will be posted here in the future.

It is obvious to me that this Pit Boss 440 with Nascar logo was well thought out and engineered to do exactly what it should.

Let me know in the comments below if you have this smoker and what you think about it. Is there anything that you don't like about it? Let us know that as well.

If you are looking for a portable pellet smoker, this just might be the one for you.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

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