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    Brisbane, Australia
  • Grill
    Pit Boss

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BennyB's Achievements

  1. Hi all, I've had a feeling that my Pit Boss temp probe was a bit out so I tested it tonight in boiling water and it taps out at around 180f (my Thermopen read 211.6f). It doesn't look like you can calibrate it - I had a look at the end and although there's a ridge that a screwdriver can go in it doesn't move. I've seen a few people replace their gauge and Tell Tru brand pops up a lot, is there a particular model everyone recommends and where would I get it online? I'm in Australia so online is likely the only option. Cheers, Ben
  2. Are Costco in USA, Canada, UK etc still selling the Pit Boss? Australia stopped a couple of months ago.
  3. I somehow managed to get on the mailing list of the factory in China, and a couple of months ago they mentioned that they've developed a rotisserie, however they didn't specify what size (they make quite a few different versions). I've never seen one retailed before, and sure as hell will never see one here on Australia :-/ Cheers, Ben
  4. Aha, this has been driving me nuts for a couple of weeks! So will it be reinstated or is this a permanent thing? Cheers, Ben
  5. Thanks for everyone's input on this, it's been a very interesting read. Sent from my SM-G930F using Tapatalk
  6. Would the addition of a KAB stop ash & small charcoal from clogging the holes in the fire plate and therefore allow more exposure to air? Sent from my SM-G930F using Tapatalk
  7. That's worth the price alone! It's a million times easier to clean with the KAB. Now, if only we could get a drawer like accessory to catch the ash in the first place!
  8. Well the science should agree with that John so I need to look at some other factors. The next thing I'm looking at is the size of my chunks, I'm finishing off some smaller stuff at the moment as I couldn't get the usual larger chunks. However I'm pretty sure I've done a few cooks with smaller chunks and no KAB without temp dramas. The bottom line is that I need to cook more :-) Love your vids by the way John, you've been a massive help to me on my BBQ journey thus far!
  9. You could be on to something here, my last bag of charcoal was the same variety but smaller chunks. I've now got a bag of larger chunks and I'm using these, though I'm still using up the smaller stuff as well. I guess I have to use the larger stuff solely to figure out if there's a difference.
  10. I tried to load up the top vent pic last night but it didn't work, hopefully here goes now. Basically it hovers around half to three quarters between 0 and 1. The fuel I use today Gidgee which is an Australian hardwood that burns hot, long and little ash, I've always used the same however my last bag were smaller chunks instead of the larger stuff I normally get. I'm starting to lean towards the small chunks burn hotter theory now. The bottom grate is the stock standard one & I clean the ash put before each cook, maybe I should leave it in to restrict airflow lol. Cheers, Ben Sent from my SM-G930F using Tapatalk
  11. Hi guys, does anyone have dramas with their temp control while using a Kick Ash Basket in their Pit Boss Kamados? I recently got one and since then i've been struggling to keep the temp below 300f. The picture here is the bottom vent when the Pit Boss is at 300f, I can barely shut it any further. I don't have any leaks through the gasket or top air vent so I don't think much air could be getting in there (I leave the bottom plate in too), and I don't have any dramas closing it all off to starve the charcoal. I light with a single fire lighter in the centre and #### down the vents about 50-100f before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.
  12. Cheers CC, I just found their FB page & left them a message so hopefully I'll hear back soon. Someone else suggested that the Weber 22 inch grate works for the Pit Boss, I think I could get that one already in Australia. Sent from my SM-G930F using Tapatalk
  13. Looks like I'm learning how to weld Sent from my SM-G930F using Tapatalk
  14. I find I have to use a lot of charcoal to pile it high enough in order to get a hot enough temp to sear properly. I'd love to use a spider but unfortunately here in Australia the cost is prohibitive to ship them over here & there's no local manufacturer either. Sent from my SM-G930F using Tapatalk
  15. Hi guys, Has anyone bought a GrillGrate for their Pit Boss 24 inch Kamado? Which size works best? I've been looking them up and they seem to be pretty good for searing & I'm a sucker for new toys! Cheers, Ben Sent from my SM-G930F using Tapatalk
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