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Found 4 results

  1. Hey there everyone! New to the forum, but I'm hoping to get some info from you guys. To those that have upgraded to the new multi-piece firebox, how has your experience with it been? I received mine this weekend, and I just can't seem to get it to fit tightly together. I have gaps in almost every piece. The tongue and groove is not locking together at all. In it's current state, ash and embers will be everywhere inside. I can't believe this is how it's intended to fit together. The only install videos I've seen online have been for the smaller model KJ. Anyone that has a 2016 model Big Joe, have you installed the new style firebox? Do you have gaps, or did it fit snugly together? See the attached pics for reference. Thanks!
  2. Hello all, I am new to this forum and Just purchased a 2017 Model of Pit Boss from Costco still at the $599.00 price from last year. After looking at the BGE and other Kamado grills for some time I decided to pull the plug and purchase this one. Assembly was easy, though the unit weighs a ton. The unit seems to be very well built in my opinion. Grill came packaged very nicely and was well secured in the box. This unit also came with a spider diffuser and cover. Things of change from the previous model in what I understand from researching this is, that the shelves are made of a type of solid sturdy plastic that seem very hefty and durable, unlike wood that needs lots of care if left in the elements, this should need very little care and time will tell if they hold up. The shelves if left to fall accidentally have a stop on them to keep them from hitting the Boss unlike previous models. There is now also a perforated door in the lower vent area along with a solid door. I did pinch in the guide rails on the lower vent to better prevent the unit from getting air when shut down. The first night of grilling on it we made two thin crust pizzas that the wife and I thoroughly enjoyed (probably more fun deciding what to use for ingredients and building it together though I was probably more excited to use the grill for the first time). Pizzas took about 6 minutes to get done and the temp gauge attached to grill lid registered 650, I will use my digital meter the next time to see how accurate this lid mount thermometer is, I understand that most are not good at providing accurate readings. I feel the grill heated up fairly quickly seeing the smaller amount of wood I used and the temp of 20 degrees outside. After shutting down the grill and then looking at it the next day, I had some of my wood left so I know that the fire is getting smothered adequately. I look forward to many more cooks and smokes on it in the very near future. Hope this helped with anybody looking at purchasing a Pit Boss in the future. Best of Luck with your grilling adventures.
  3. it's thaT time again Easter in Canada. this year we have a 16.25 lb no-name Turkey. I've just defrosted and dressed it with a dry brine and will begin the cook approx. in 24 hours of marinating. For this brine I am using 1 T Course sea salt, about 5 T kosher salt, about 2 t black pepper, 3 T brown sugar, 1 T dry italian seasoning, a little dry tyme, about 1 t sage, and my secret ingredient, 2 t baking powder. if I had some lemon zest I would have put that too, but I didn't have any. mixed it all up and rubbed it all over and inside and leave uncovered in fridge to dry out and for the marinade to do its thing. Tomorrow before putting it on the grill, I may use a butter herb injection. the herb is Emerils essence. My plan for the setup on the kamado is as follows. In lieu of using a drip pan: the turkey will be on a rack in a pan. the pan will sit on the main grill. inside the pan will be chicken stock, liquid such as a little wine, veggies, e.g. oniion, grn pepper, garlic, apple, celery, carrot and aromatics e.g. italian seasoning. also I will add in the neck and tail and a couple pieces of fat cut from the birds skin. I will check the liquid level every 30 minutes, and give a quick baste now and then. the pan liquid and melted drippings will be the base for the gravy. Because my pan is so big it will cover the holes so I won't really be able to use the upper grill at the same time. the entire grill will be dedicated only to the turkey and gravy. after it is done and while it is resting, I will continue to use the grill to do the rest of the side dishes such as some foil wrapped potatoes and a dish medly of root vegetables tossed with EVOO, salt, pepper, brown sugar, butter. and ambitious as it may sound I could possibly bake some cheese biscuits and coco brownies. I will try and take some pics. wish me luck. man, that's GOOD! as the bbq pit boys say.
  4. So here it is. I go over all the new features and try to answers most of the questions that I was asked when I posted pictures about the new changes. I also tried to focus on the stuff I would be thinking about if I was shopping for a new ceramic and mentioned all the things I liked and didn't like. I hope you guys like enjoy the video. For some reason I found this video more difficult to do than any of the others. I'm not sure why. In the end, I think it turned out great...Just took longer than I expected. Let me know if you guys have any follow up questions and I'll try to answer them.
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