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Review of 24 Inch Pit Boss Kamado


Benm3
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Owner of a pit boss kamado for a month tomorrow. First impressions are that I absolutely love it. Has brought so much more passion to my cooking. I have done a few cooks on it, burgers and sausages. Did 3 rack ribs at once and a pulled pork that turned out absolutely amazing. I have another 3 racks of ribs on now and I love this thing. 499 at costco for me can’t beat that price. I was looking at this and a pellet grill but I’m glad I went with the kamado much more you can do and more of a cooking process than set and forget which I choose well. Oh also have made 4 pizzas and love them too. So good. 

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  • 4 weeks later...

Well I've had my PB24 (Costco uk) for a few months now and cooked a variety of food on it. I also have a smaller different brand ceramic bbq.

I have a few issues with my PB which I am living with - one of the nuts on the LHS hinge keeps working its way loose to the point of dropping off. Doing this nut up tight stops the lid from closing flush at the back leaving a big gap. I therefore leave it loose as the lid then closes and seals perfectly. I was sent out a replacement hinge to rectify the problem, but I'm not quite sure how to replace it as no instructions were supplied and there is no video to refer to.

The second issue is the top vent has worked its way loose but I'm unable to remove it as the screws don't come out - I'll have to use a bit of brute force to pull them out and then do the gasket mod to fit securely and seal.

 

I feel that the deflector plate sits too high up, even with the legs up..

I've done a few L&S cooks and they have not turned out great as they needed more time - I think this may be due to the grill being too close to the deflector and therefore at a lower temp than higher up.

I never had this problem with my weber - perhaps I need to learn a bit more?

When filling with charcoal is it best to use little and light all, or use more and light less?

My first cook I lit a small amount of a 3/4 fill and when up to temp put in the food, but the taste was tainted by the charcoal smoke.

SO should I wait for all the charcoal to light thereby all the smoke gone, control temp then place food on?

 

I have had a few runaway temps but managed to get down to 150 deg C before cooking.

I attempted pulled lamb shoulder today, which I've done many times on the weber, 1.5kg with shoulder blade @ 150 deg C for 4 hours.

It did not come out very pull-able but was soft enough although the blade was not readily removable.

 

It just seems that stuff I have done many times on the weber is taking longer on the PB. I have a big cook coming up for 30 in 2wks and plan on doing short ribs & lamb shoulders as the slow cooks, but I'm a bit worried that I haven't nailed it yet!

I do have a maverick which I've not used with the PB yet.

 

Would lowering the deflector help or any suggestions?

 

Thanks

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You can put a thread lock compound on to keep a loose nut from moving. In the US we have loctite brand in multiple strengths. You should have it in the UK or something equivalent. 

 

A bigger gap between deflector and the food will help, but a more direct fix is to make sure you measure your cooking temp at the cooking grate. The dome thermometer is at BEST just a guide. 

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Use more, light less, wait until the white smoke turns to blue... I fill up my Akorn firebox and then light one starter cube in the middle for low and slow.

 

Oh, and don't cook to time, cook to internal temp or feel. I assume your maverick has an internal probe?

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thanks chaps, I have some threadlock somewhere which I'll use - also time to break out the maverick then.

 

re the white smoke - i was under the impression that this disappears once all the charcoal is alight - would that not result in high temps?

Also, wouldn't unlit charcoal give off white  smoke once it catches?

 

 

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13 minutes ago, Kamdosuch said:

was under the impression that this disappears once all the charcoal is alight - would that not result in high temps?

Also, wouldn't unlit charcoal give off white  smoke once it catches?

The white smoke disappears when the balance between the oxygen (air) going through the kamado and the size of the fire lit is balanced so the oxygen is all burned as it passes the fire. It can take up to 1 hour for mine to settle depending on the temp I'm aiming for. 

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15 minutes ago, ndg_2000 said:

The white smoke disappears when the balance between the oxygen (air) going through the kamado and the size of the fire lit is balanced so the oxygen is all burned as it passes the fire. It can take up to 1 hour for mine to settle depending on the temp I'm aiming for. 

 

Thanks, I'm using Oxford charcoal, the first bag did not smoke, but the second one does - it's meant to be smokeless.

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All your questions seem to be answered... I think you just got used to your weber give the PB some time and youl get it spot on.

 

as mentioned.. locktite on those nuts will go a long will (I had to do it to mine too) 

 

I usually let my PB go for about 15-20 minutes at a set temp for low and slow cook. usually by the time you hit your low and slow target temp the charcoal still hasn't had a chance to "stabilize" and give off that proper smoke / flavor.  not usually an issue when doing hotter cooks it seems though.  

 

Definitely use a grill temp probe as well as a meat probe... you can use the done thermomete  as a guideline for warm up temps / stabilizing and use "time" cooked to check where the meat is at but definitely not a  set in stone finished cook. 

 

 

also charcoal brand will make a HUGE difference in my experience... so for as far as how fast things take to stabilize at X temps all depends. 

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Thanks, I had better get some practice in quick then!

I have just ordered another wireless thermo to use with the maverick on the other "egg:"

https://www.amazon.co.uk/dp/B07BR2V8MS/ref=pe_3187911_189395841_TE_dp_1

plus some more premium lumpwood:

http://www.oxfordcharcoal.co.uk/shop/box-tastic-offer

 

Thanks for all your help.,

 

 

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  • 8 months later...

Has anyone used the felt gasket made for the BGE at Ace hardware? I know it will probably cost a little more than Amazon but I live close to ana ace that sells a bunch of BGE stuff. I need to do my top vent and lower vent door.

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  • 1 year later...

Purchased new Louisana K24 from

Costco. Looks great after putting together. Did break in @ 200 .

  for 2 hours. After looking under Kamado noticed it

was sitting on three of the four points

that Outside edge on the frame of Kamado sits on.

should I call customer service or is this normal and nothing to worry about.

 

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  • 4 weeks later...

These things don’t hold air/smoke straight out of the factory...you gotta mod em’. Kinda sucks actually. I replaced my daisy wheel gasket with a Nomex seal and it still leaks from the thin crack between the spinning part of the daisy wheel and the base. 

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Look at the underneath of the bottom airvent. There's often no sealant there and air leaks in there. That means you can get a.bit of a runaway even with the bottom vent fully closed. Run a bead of high-temp silicone sealant along the bottom to seal it up.

 

The top vent also needs some felt gasket around the ceramic. Cut holes for the bolts before reinstalling the top vent.

 

Do both of those and it will make it a lot easier to get stable temps on these. It'll also help the charcoal to extinguish a lot more quickly when you shut it all down.

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