8 Reasons Why I Chose the Pitts & Spitts Maverick 2000
Why the Maverick 2000 Won Me Over
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Introduction
8 Reasons the Maverick 2000 Earned a Spot on My Patio
What's up BBQ fans! After my unboxing video, the comment section went into a frenzy with one question: why the Pitts & Spitts Maverick 2000? So today I'm answering it with the eight reasons I made the switch.
A lot of you asked why I didn't go with a Lone Star Grills pellet grill. I'm not knocking it, but it's essentially a Yoder with some tweaks: a controller from the same manufacturer, more probes, and nearly identical accessories. Coming off my Yoder YS640s, that wasn't a big enough step. I wanted something new to learn and have fun with for the next couple of years. Let's get into it.
Reasons 1 and 2: The Hopper and the Controller
1. A 35-lb hopper. That's almost two bags of pellets. I run oak for most of my cooks, with some hickory or pecan now and then, so I can load up for a long cook, leave the house, and not worry about it. There's also a quick-release chute at the bottom for draining pellets when you want to switch woods.
Pro tip: the drain is in the back corner. Get your bucket right under it before you pull it. The first time, I didn't, and a whole bunch of pellets ended up on the ground.
2. The all-in-one touchscreen controller. Mine shipped with the standard controller because the new one was out of stock, so I swapped it myself. Honestly, anyone can do it in under 30 minutes, and I have a full video on the install. Pitts & Spitts spent about three years developing it, and it adds some handy features: priming the auger, a stopwatch, cook telemetry and app control. I work in IT by day, so I love having something to tinker with.
Reasons 3 and 4: Built Like a Tank
3. Heavy-duty build. At 350 lbs, it needs the two side handles and 8-inch wheels just to move it, and the frame is seriously thick. I'm a big believer in buy once, cry once. When I was younger, I bought $300 to $400 gas grills that rusted out because I cook year-round, rain or snow. This one is built to last.
4. Stainless steel everywhere. The side table, the roll-top lid, the hopper cover and the handles are all stainless, so it's easy to keep clean and moisture doesn't bother it. The roll-top is heavy, but it rolls, so it's easy to open.
That said, if you're spending this kind of money, keep it covered. Mine never sits out in the rain. Moisture in a pellet grill will ruin your day in a heartbeat.
Reasons 5 and 6: The Smokestack and the Space
5. The smokestack design. The stack forces the air up, then back down before it exits. I have no proof on this, so don't call me out, but I think it slows the airflow a little and keeps smoke in the chamber longer. It also helps shelter the pellet box when I'm cooking in the rain.
6. More room, same footprint. It takes up exactly the same patio space as my old grill, but it's taller and deeper, with three cooking levels:
Top rack: roughly the space I had in my whole Yoder. That's three or four pork butts, or racks of ribs.
The big rack: about 24 inches deep. I can fit six 2.5-lb slabs of ribs across it.
Bottom rack: another full level underneath.
Reasons 7 and 8: The Accessories and the Smoke Cage
7. The accessories. The grates are heavy and lock in, so they won't fall out when you pull them all the way. You can upgrade the bottom one to quarter-inch stainless steel, which gets heat-soaked for some nice searing and lifts out to open up the firebox.
Then there's the sliding fire deflector. Move it left or right and you shift the heat. And it works: one side was running about 200°F off, I slid it over a little, and away we went. Add the full-width stainless griddle and you can knock out a whole batch of smash burgers at once.
8. The smoke cage. This is the one I really bought it for. It lets you burn real wood chunks alongside the pellets for a smokier flavor and better results. That's how you take your pellet grill game to another level.
Final Thoughts
It's never been a better time for backyard barbecue. Pellet grills, kamados and offsets have all exploded over the last five years. Pitts & Spitts has been around for about 15 years, and the grills are made in Texas. I can appreciate that, and the quality shows.
I'm about six smokes in, plus a couple of grilling sessions, and I'm loving it so far. If you want more room, more smoke and something to tinker with, the Maverick 2000 deserves a hard look. Brisket is coming up next, so stay tuned, and let me know in the YouTube comments what you want to see me cook.
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Thanks For Watching
Whether you’re a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don’t forget to subscribe to my YouTube channel for more step-by-step videos, and let’s together become the barbecue heroes we were meant to be!
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