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0321780CWM
Itm. 1500008, 1500013
Model : 13
Part : 71133, 71134
Important: Read Carefully, Retain For Future Reference
WARNING: Failure to follow these instructions could result in property damage, bodily injury or even death. Contact local building
or fire officials about restrictions and installation inspection
requirements in your area.
MANUAL BE READ BEFORE OPERATING!
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Introduction
About Your Ceramic Charcoal Barbecue .................................4
Important Safeguards .................................................................4
Operation and Use
First Use - Curing the Unit .........................................................4
Lighting ..........................................................................................4
Refueling ........................................................................................ 5
Extinguishing ................................................................................ 5
Storage ...........................................................................................5
Cleaning and Maintenance ........................................................5
Ceramic Cooking Guide
Cooking Temperature Guide ...................................................... 5
General Food Safety ....................................................................6
Smoking .......................................................................................... 6
Low Temperatures........................................................................6
High Temperatures ......................................................................6
Assembly
Parts List ......................................................................................... 7
Assembling the Stand ................................................................. 7
Lifting the Ceramic Body onto the Stand ...............................8
Positioning the Grids ...................................................................8
Attaching the Lid Handle ...........................................................8
Troubleshooting ................................................................ 9
Warranty and Service
Conditions of Warranty ............................................................ 10
Ceramic Parts...............................................................................10
Metal and Cast-iron Parts ........................................................ 10
Plastic Parts ................................................................................. 10
Thermometer .............................................................................. 10
Void of Warranty ........................................................................ 10
Warranty Exemptions ............................................................... 10
Australia ........................................................................................11
Service and Return Policy .......................................................... 11
Ordering Replacement Parts .................................................... 11
Ordering Accessories, Spices and Rubs ................................... 11
Contact Customer Service ......................................................... 11
Accessories ......................................................................... 12
Recipes ...............................................................................12
ENGLISH
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ABOUT YOUR CERAMIC CHARCOAL BARBECUE
Ceramic charcoal barbecues are extremely versatile. Not only can
they be used for grilling or smoking, but also pizzas, bread, pies and
cookies can be baked effortlessly inside them.
ENGLISH
Due to their excellent heat-retention properties, high temperatures
can be achieved and maintained by precise control of airflow via
the top and bottom vents. High temperatures are ideal for quickly
cooking burgers and sausages, while low heats can cook larger cuts
over a longer period of time.
Try adding some wood chips to the charcoal, or try combining different
flavour wood chips to make your meats even more flavourful.
IMPORTANT SAFEGUARDS
This product is intended for outdoor use only. Do not use indoors.
Never leave a burning fire unattended. Always keep children and pets
at a safe distance from the oven when in use.
May emit hot embers while in use.
Never light this
product, or let it smolder or cool down in confined spaces.
Do not use this product in a tent, caravan, car, cellar, loft or boat. Do
not use this ceramic unit as a furnace.
Do not use gasoline, white spirit, lighter fluid, alcohol or
other similar chemicals for lighting or relighting. Use only firelighters
complying to 1860-3.
It is highly recommended that you use lump charcoal in your ceramic
barbecue. It burns for longer and produces less ash, which can restrict
the airflow. Do not use coal in this product. Charcoal not included.
When opening the lid at high temperatures it is
essential to lift the lid only slightly, which allows air to enter slowly
and safely, preventing any back-draft or flare-ups that may cause
injury. Do not use under any awnings, parasols or gazebos.
Always follow the cooking temperature guide stated in this
instruction manual.
Do not use the ceramic charcoal barbecue on decking or any other
combustible surfaces such as dry grass, wood chips, leaf mulch,
or decorative bark. Ensure that the ceramic charcoal barbecue is
positioned at least two meters away from flammable items.
This product will become very hot. Always use heat
-resistant gloves when handling hot ceramics or cooking surfaces.
Allow the unit to cool down completely before moving or storing. Do
not move it during operation.
Always inspect the unit prior to use for fatigue and damage, and
replace as and when necessary.
FIRST USE - CURING THE UNIT
Curing your ceramic charcoal barbecue is important for its long-term
operation and care. Avoiding the curing procedure could lead to
damage on the unit. If the first burns are too hot, they could damage
the felt gasket seal before it has had the chance to mature with use.
To start your first fire, place one lighter cube, or solid firelighters and
one handful of lump charcoal on top of the charcoal plate (7). Open
the bottom vent and light the lighter cube using a long-nosed lighter
or safety matches.
Do not use gasoline, white spirit, lighter fluid, alcohol or other similar
chemicals for lighting or relighting.
Once the lump charcoal has caught, cure the unit by closing the lid,
and leaving both vents mostly closed. See Cooking Temperature
Guide for Smoking (83ºC - 108ºC / 180ºF - 225ºF). Burn until
all the fuel is used and the fire is extinguished. This should take
approximately two hours. Do not overload the unit with fuel.
After first use, inspect all fasteners. The metal band connecting your
lid to the base will expand from the heat and could become loose. It
is recommended you check and tighten the band, if necessary, with a
wrench. You can now use your ceramic charcoal barbecue as normal.
LIGHTING
When using the ceramic charcoal barbecue, push down on both of
the locking wheels to stop the unit from moving around during use.
Ensure the ceramic barbecue is positioned on a permanent, flat, level,
heat-resistant non-flammable surface, away from flammable items.
Position the ceramic charcoal barbecue with a minimum of 2 m
overhead clearance and at least 2 m clearance from other surrounding
items.
1. To start a fire, place rolled-up newspaper and some lighter cubes
or solid firelighters on the charcoal plate (7), in the base of the
ceramic charcoal barbecue. Then, place two or three handfuls of
lump charcoal over the top of the newspaper.
2. Do not use gasoline, white spirit, lighter fluid, alcohol or other
similar chemicals for lighting or relighting.
3. Open the bottom vent and light the newspaper using a longnosed lighter or safety matches. Once it has caught, leave the
bottom vent and lid open for about 10 minutes to build a small
bed of hot embers.
4. Allow the charcoal to heat up and keep it red hot for at least
30 minutes prior to the first cooking on the ceramic charcoal
barbecue. Do not cook before the fuel has a coating of ash.
5. It is recommended that you do not stoke or turn the coals once
they are alight. This allows the charcoals to burn more uniformly
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and efficiently.
6. Once alight, only use heat-resistant gloves when handling hot
ceramics or cooking surfaces.
Read through this manual for a complete detailed guide on cooking
temperatures for grilling.
REFUELING
With the top and bottom vent closed, the ceramic charcoal barbecue
will stay at a high temperature for several hours.
If you require a longer cooking time (e.g. when roasting a whole cut
or slow-smoking), it may be necessary to add more charcoal. Open
the lid, add additional charcoal, and continue to cook as directed in
this manual.
EXTINGUISHING
To extinguish unit: stop adding fuel and close all the vents and the lid
to allow the fire to die naturally.
Do not use water to extinguish the charcoal as this could damage the
ceramic charcoal barbecue.
STORAGE
When not in use, and if stored outside, cover the ceramic charcoal
barbecue, once completely cooled, with a suitable grill cover.
It is recommended the ceramic charcoal barbecue be stored under
cover in a garage or shed over winter for complete protection.
CLEANING AND MAINTENANCE
The ceramic charcoal barbecue is self-cleaning. Heat it up to 260ºC /
500ºF for 30 minutes and it will scorch off all food and debris.
NOTE: Do not use water or any other types of cleaning product to
clean the inside of your ceramic charcoal barbecue. The walls are
porous and will absorb any fluids used, which could cause the ceramic
charcoal barbecue to crack.
After the ceramic charcoal barbecue has cooled, if the soot becomes
excessive, use the ash tool (14) to scrape off the carbon remnants
before the next use. Carefully open the bottom vent and rake the
soot into a small waste container under the vent opening. Dispose of
container, or store for future use (soot).
To clean the grills and grates, use a non-abrasive cleaner once the unit
has fully cooled. The chrome-plated cooking grill is not dishwasher
safe; use a mild detergent with warm water.
To clean the outer surface, wait until the ceramic charcoal barbecue
is cool and use a damp cloth with a mild detergent. It is important
to check and tighten the bands, and oil the hinges, twice a year or
more if needed. You should not be able to easily turn a hex key while
holding the nut in place.
COOKING TEMPERATURE GUIDE
Do not adjust top or bottom vent while the ceramic
charcoal barbecue is in use. This could result in serious injury. It is
recommended to always use heat-resistant gloves when working
with hot appliances.
SLOW COOK / SMOKE (83ºC - 108ºC / 181ºF - 226ºF)
Beef brisket ...............................................................4.5 hours per kg
Pulled pork ................................................................4.5 hours per kg
Whole chicken .......................................................................3-4 hours
Ribs .......................................................................................... 3-5 hours
Roasts ......................................................................................9+ hours
TOP VENT BOTTOM VENT OPEN CLOSED
GRILL / ROAST / BAKE (163ºC - 191ºC / 325ºF - 376ºF)
Seafood (crab, lobster, shrimp) ................. Until opaque and firm
Seafood (clams, oysters) ....................................... Until shells open
Fish ..................................................................................15-20 minutes
Pork tenderloin ............................................................ 15-30 minutes
Chicken pieces ..............................................................30-45 minutes
Whole chicken .....................................................................1-1.5 hours
Leg of lamb............................................................................3-4 hours
Turkey ..................................................................................... 2-4 hours
Ham ......................................................................................... 2-5 hours
TOP VENT BOTTOM VENT OPEN CLOSED
SEAR (260ºC - 330ºC / 500ºF - 626ºF)
Scallops ...........................................................Until opaque and firm
Steak ..................................................................................5-8 minutes
Pork chops ...................................................................... 6-10 minutes
Burgers ............................................................................ 6-10 minutes
Sausages ......................................................................... 6-10 minutes
TOP VENT BOTTOM VENT OPEN CLOSED
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GENERAL FOOD SAFETY
LOW TEMPERATURES
Read and follow this advice when cooking on your ceramic charcoal
barbecue:
• Do not cook until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are clean and free
• Always wash your hands before and after handling uncooked
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• Do not use the same utensils to handle cooked and uncooked
• Ensure all meat is cooked thoroughly before eating.
CAUTION: Eating raw or undercooked meat can cause food poisoning
(e.g. bacteria strains such as E.coli). To reduce the risk of undercooked
meat, cut open to ensure it is cooked all the way through.
CAUTION: If the meat has been cooked sufficiently, the meat juice
should be clear and there should be no traces of pink/red juice,
or meat colouring. Precooking larger pieces of meat and cuts is
recommended before finally cooking on your grill.
After cooking on your ceramic charcoal barbecue, always clean the
grill cooking surfaces and utensils.
SMOKING
Always follow the Cooking Temperature Guide in this instruction
manual. Always use heat-resistant gloves when handling hot ceramics
or cooking surfaces. See Cooking Temperature Guide.
1. Light the lump charcoal according to the lighting instructions in
2. Open the bottom vent fully and leave the lid open for about 10
3. Monitor the ceramic charcoal barbecue until it has risen to the
of old food residues.
meat, and before eating.
foods. Always keep raw meat away from cooked meat, and
other foods.
this manual. Do not move or stoke the coals once lit.
minutes to build a small bed of hot embers.
desired temperature.
Always follow the Cooking Temperature Guide in this instruction
manual. Always use heat-resistant gloves when handling hot ceramics
or cooking surfaces. See Cooking Temperature Guide.
1. Light the lump charcoal according to the lighting instructions in
this manual. Do not move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about 10
minutes to build a small bed of hot embers.
3. Monitor the ceramic charcoal barbecue until it has risen to the
desired temperature. Fully close the bottom vent to maintain
the temperature.
You are now ready to use the ceramic charcoal barbecue for cooking.
When opening the lid at high temperatures, it is
essential to lift the lid only slightly at first, allowing air to enter
slowly and safely, preventing any back-draft or flare-ups that may
cause injury.
HIGH TEMPERATURES
Always follow the Cooking Temperature Guide in this instruction
manual. Always use heat-resistant gloves when handling hot ceramics
or cooking surfaces. See Cooking Temperature Guide.
1. Light the lump charcoal according to the lighting instructions
in this manual. Close the lid and fully open the top and bottom
vents.
2. Close the top vent halfway and continue to check the
temperature for a few more minutes.
You are now ready to use the ceramic charcoal barbecue for cooking.
When opening the lid at high temperatures, it is
essential to lift the lid only slightly at first, allowing air to enter
slowly and safely, preventing any back-draft or flare-ups that may
cause injury.
4. Leave the bottom vent slightly open. Close the top vent and
continue to check the temperature for a few more minutes.
5. Using heat-resistant gloves, sprinkle the wood chips in a circle
over the hot charcoal. Always use heat-resistant gloves when
handling hot ceramics or cooking surfaces.
You are now ready to use the ceramic charcoal barbecue to smoke on.
Soak wood chips or cooking planks in water for 15 minutes to
prolong the smoking process.
When opening the lid at high temperatures, it is
essential to lift the lid only slightly at first, allowing air to enter
slowly and safely, preventing any back-draft or flare-ups that may
cause injury.
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PARTS LIST
Prior to assembly, check all parts against the parts list. Carry out
assembly on a soft surface to avoid scratching the unit. Remove all
packaging before use, but retain the safety instructions and store
them with this product. Ensure that the lid is closed prior to assembly.
Do not over-tighten bolts. Only tighten all bolts with moderate
pressure to avoid damaging the bolts or components of the ceramic
charcoal barbecue.
Part Qty Description
1 2 Brace Ring
2 3 Bracket
3 1 Cooking Grid
4 1 Charcoal Plate
5 1 Firebox
6 1 Ceramic Body
7 1 Lid Handle
A 24 Bolt
B 24 Dome-headed Nut
C 24 Locking Washer
D 24 Washer
*Please note: Due to ongoing product development, parts are subject to
change without notice. Contact Customer Service if parts are missing when
assembling the unit.
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7
4
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1
5
6
1 ASSEMBLING THE STAND
Parts Required:
2 x Brace Ring
3 x Bracket
24 x Bolt
24 x Dome-headed Nut
24 x Locking Washer
24 x Washer
Installation:
• Attach one bracket to each brace ring by inserting the
bolts into the holes (facing out) and securing with a
washer, locking washer, and dome-headed nut. Note the
order illustrated in diagram.
• Continue to attach the other two brackets to the brace
rings using the same method. This will complete the stand.
• Once all three brackets are attached, use a wrench to
tighten all nuts. Ensure the stand is placed on a level
surface when tightening.
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2 LIFTING THE CERAMIC BODY ONTO THE STAND
Parts Required:
1 x Ceramic Body
Installation:
• Ensure the stand is level and secure, and all of the bolts are
• Using a minimum of two people, lift the ceramic body
ENGLISH
NOTE: Do not lift the ceramic body by the hinge, as this
could result in injury or damage to the part.
3 POSITIONING THE GRIDS
Parts Required:
1 x Cooking Grid
1 x Charcoal Plate
1 x Firebox
tight before placing the ceramic body into it.
into the stand by placing one of your hands in the bottom
damper vent and the other under the base of the ceramic
body. Lift and place the ceramic body into the stand, and
adjust rotation to allow the bottom damper vent to open
and close without any interruption.
Installation:
• Insert the firebox into the ceramic body, ensuring the
opening on the bottom is aligned with the bottom damper
vent for proper airflow.
• Next, place the charcoal plate inside the firebox, resting
on the bottom.
• Last, add the main cooking grid. To ensure there is a flat
cooking surface and the stand is installed correctly, it is
recommended to place a level on the cooking grid.
4 ATTACHING THE LID HANDLE
Parts Required:
1 x Lid Handle
Installation:
• Remove the preinstalled dome-headed nuts, washers
and locking washers from the ceramic lid (below the
thermometer). Align the bolt holes of the lid handle to the
protruding bolts, and secure the lid handle by re-installing
the washer, locking washer, and dome-headed nut. Note
the order illustrated in diagram.
• The ceramic charcoal barbecue is now assembled.
NOTE: Be sure to follow curing instructions prior to
first use with food. This is important for the long-term
operation and care of the grill.
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Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit
Boss barbecue is operating poorly, or on a less frequent basis, the following trouble shooting tips may be helpful.
WARNING: To perform any inspection, cleaning, maintenance or service of your unit, ensure the barbecue is completely
cooled to avoid injury.
For FAQ, please visit
www.pitboss-grills.com
and click "Support". You may also contact your local Pit Boss authorized dealer or
Customer Service for assistance.
PROBLEM CAUSE SOLUTION
Bottom damper
will not slide
Charcoal will not
light
Charcoal will not
stay lit
Barbecue is too hot Too much fuel and
Barbecue is not hot
enough
Frequent flare-ups Cooking temperature
Stiff from storage Tap the damper lightly with a rubber hammer to loosen. If no improvement, contact Customer
Service.
Lack of oxygen Ensure that both the top and bottom vents are open. The fire needs oxygen to catch. Once it
has caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of
hot embers.
Lack of fuel There is not enough charcoal in the firebox. The recommended use of lump charcoal is a
maximum of 1.81kg / 4lbs per burn. Be sure not to overload the unit with fuel.
Close the lid, mostly close both vents, and allow the barbecue to smother with lack of oxygen.
oxygen
Not enough fuel and
lack of airflow
too high
For low temperature cooking, use less fuel. If the fire is too intense, the excessive heat could
damage the ceramic charcoal barbecue.
Add more fuel and leave both vents completely open. More oxygen flow will allow the fire to
increase, burning more lump charcoal. Also, incorrect type of fuel is used. Briquettes do not
produce the same amount of heat as lump charcoal. The quality of lump charcoal will affect
the heat produced.
Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature
under 176°C / 350°F when cooking highly greasy food.
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Paint is chipped Regular wear of unit Contact Customer Service for touch-up paint. If chipping is substantial, call Customer Service.
Grill shows
cracking all over
Felt gasket seal is
melted
Ceramic lid and
base not aligning
Hairline cracks in
firebox
Crazing finish The spider-web pattern of cracking is different from a break in the aspect that it cannot be
felt on the surface, unless using a fingernail; however, it does become more visually apparent
when the surface is dusty or magnified. While these may appear as imperfections, crazing
does not affect the performance or life span of your ceramic charcoal barbecue. The process
of crazing effectively increases the toughness of the unit.
Unit was not cured
properly before use
Regular wear of unit After every few uses, tighten the screws on the brace rings to account for heat expansion
Regular wear of unit Due to expansion and contraction of the unit during use, small hairline cracks in the firebox
Curing your ceramic charcoal barbecue is important for its long-term operation and care. If
the first burns are too hot, they could damage the felt gasket seal before it has had the
chance to mature with use. If the lid gets stuck, or sealed together with the base, use a knife
to carefully unseal and cut off the felt gasket that trims the lid opening. Once removed, you
will be able to open the lid. Before continuing to use the unit, replace the high-heat felt
gasket. Replace the gasket every few years for long-term use. Also, clean off any spills from
regular use.
during use.
may appear; however, it does become more visually apparent when the surface is dusty
or magnified. While these may appear as imperfections, hairline cracks do not affect the
performance or life span of your ceramic charcoal barbecue.
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your grill when not in use. Even with these safeguards, the ceramic
charcoal barbecue can be compromised by various substances and
conditions beyond Dansons’ control.
CONDITIONS OF WARRANTY
The Ceramic series by Pit Boss, manufactured by Dansons Inc., carries
a Limited Lifetime Warranty from the date of sale by the original
owner only.
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The warranty coverage begins on the original date of purchase and
proof of date of purchase, or copy of original bill of sale, is required
to validate the warranty.
CERAMIC PARTS
Dansons carries a Limited Lifetime Warranty on all ceramic parts used
to manufacture the ceramic charcoal barbecue. Dansons warrants
that all part(s) are free of defects in material and workmanship, for
the length of use and ownership of the original purchaser.
Warranty does not cover damage from wear and tear, such as
scratches, dents, dings, chips or minor cosmetic cracks. These
aesthetic changes of the grill do not affect its performance.
Upon close inspection, the finish of your ceramic charcoal barbecue
may appear to have crack lines. This is not cracking of the ceramic.
This is known as crazing and is caused by the different expansion
rates between the glaze finish and the clay.
crazing does not affect the performance or life span of your ceramic
charcoal barbecue; therefore, it is not a warranty issue. The process of
crazing effectively increases the toughness of the unit.
During the term of the limited warranty, Dansons’ obligation shall be
limited to furnishing a replacement for covered, failed components,
F.O.B. point of shipment.
METAL AND CAST-IRON PARTS
Dansons carries a five-year warranty on all metal and cast-iron parts
used to manufacture the ceramic charcoal barbecue. Dansons warrants
that all part(s) are free of defects in material and workmanship, for
the length of use and ownership of the original purchaser.
High temperatures, excessive humidity, chlorine, industrial fumes,
chemicals, fertilizers, lawn pesticides and salt are some of the
substances that can affect metal parts. For these reasons, the
warranty does not cover rust or oxidization.
Kindly refer to your manual for proper cleaning and maintenance of
your ceramic charcoal barbecue. Dansons recommends that you cover
The spider-web pattern of cracking is
different from a break in the aspect that
it cannot be felt on the surface, unless
using a fingernail; however, it does
become more visually apparent when
the surface is dusty or magnified. While
these may appear as imperfections,
PLASTIC PARTS
Dansons carries a one-year warranty on all plastic and composite
components used to manufacture the ceramic charcoal barbecue.
Warranty does not cover cosmetic or colour changes, weathering
or cracks, unless there is a loss of structural integrity. Refer to your
Instruction Manual’s section for proper care of plastic products.
Warranty does not cover damage from wear and tear, such as
scratches, dents, dings, chips or minor cosmetic cracks. These
aesthetic changes of the grill do not affect its performance.
THERMOMETER
Dansons carries a one-year warranty on the temperature gauge used
to manufacture the ceramic charcoal barbecue. Warranty does not
cover rust, oxidation, or other blemishes, due to lack of cleaning or
maintenance.
VOID OF WARRANTY
The use or abuse of this product for purposes other than that for
which it is designed will void the warranty.
Damage caused by lack of proper use, assembly, maintenance or
installation is not covered. The pouring of lighter fluid or other liquids
on your grill will void this warranty. This could result in damage or
serious injury to the user of the ceramic charcoal barbecue, and result
in excessive damage to the grill and its many parts and components.
This warranty is only applicable if the ceramic charcoal barbecue
is purchased through an authorized dealer. The purchase of any
product by a third party, or unauthorized dealer, voids the warranty.
Only select dealers and retailers have permission, by Dansons, to sell
Ceramic series products.
WARRANTY EXEMPTIONS
This warranty is based on normal and domestic use and service of
the product. Damages or breakage caused by accidents, natural
disasters, unauthorized attachments or modifications, or damage
during transport are also not covered.
Warranty does not cover damage from wear and tear, such as
scratches, dents, dings, chips or minor cosmetic cracks. These
aesthetic changes of the grill do not affect its performance.
This limited lifetime warranty gives you specific legal rights and you
may have other rights, which vary based on locale.
Neither the manufacturer nor the suppliers to the purchaser accept
responsibility, legal or otherwise, for the incidental or consequential
damage to the property or persons resulting from the use of this
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product. This warranty will not apply if your appliance has not been
installed, operated, cleaned and maintained in strict accordance with
the manual’s instructions. Burning poor or low-quality charcoal may
void the warranty.
All warranties by manufacturer are set forth herein and no claim
shall be made against manufacturer on any oral warranty or
representation. Whether a claim is made against the manufacturer
based on the breach of this warranty or any other type of warranty
expressed or implied by law, manufacturer shall in no event be liable
for any special, indirect, consequential or other damages of any
nature whatsoever in excess of the original purchase price of this
product.
Some locales do not allow the exclusion or limitation of incidental or
consequential damages, or limitations of implied warranties, so the
limitations or exclusions set forth in this warranty may not apply to
you.
Dansons does not authorize any person or representative to assume
for Dansons any obligation or liability in connection with the sale of
the ceramic charcoal barbecue. This means that no warranties, either
expressed or implied, are extended to persons who purchase the
product from any one other than Dansons or an authorized Dansons
Dealer.
As long as it is within the warranty period, Dansons will not charge
for repair or replacement for parts returned, freight prepaid, if the
part(s) are found by Dansons to be defective upon examination.
Dansons shall not be liable for transportation charges, labour
costs, or export duties. Except as provided in this paragraph, repair
or replacement of parts, in the manner and for the period of time
stipulated hereunder, shall constitute the fulfillment of all direct and
derivate liabilities and obligations from Dansons to you.
ceramic charcoal barbecue purchased.
3. An accurate description of the problem.
If for any reason, you do not have a local dealer, Dansons Inc. is proud
to offer the best technical and sales support in the industry.
This limited warranty gives you specific legal rights and you may
have other rights, which vary based on locale.
ORDERING REPLACEMENT PARTS
To order replacement parts, please contact your local Pit Boss dealer
or visit our online store at:
www.pitboss-grills.com
ENGLISH
ORDERING ACCESSORIES, SPICES AND RUBS
To order ceramic barbecue accessories, spices and rubs, please contact
your local Pit Boss dealer or visit our online store at:
www.pitboss-grills.com
CONTACT CUSTOMER SERVICE
Our Pit Boss Customer Service department is available Monday to
Friday 8 am – 5pm MST.
Note: We supply customer service only in the country where the
product is purchased.
Contact Pit Boss Customer Service
(English/French)
service@pitboss-grills.com
TOLL-FREE: 1-877-303-3134
AUSTRALIA
Our goods come with guarantees that cannot be excluded under the
Australian Consumer Law. You are entitled to a replacement or refund
for a major failure and for compensation for any other reasonably
foreseeable loss or damage. You are also entitled to have the goods
repaired or replaced if the goods fail to be of acceptable quality and
the failure does not amount to a major failure.
SERVICE AND RETURN POLICY
Dansons Inc. stands behind our authorized dealers. We strongly
suggest that should you require any parts or service, that you talk
with your local dealer. Many dealers do stock parts and are trained
to repair your grill.
For service, repair or replacement of your in-warranty parts, please
be prepared to supply the following information:
1. Copy of the bill of sale.
2. Purchaser’s name, date of purchase, and model number of the
TOLL-FREE FAX: 1-877-303-3135
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Available for purchase separately. Accessories not
available and supplied by all authorized Pit Boss dealers.
PIZZA STONE
Essential accessory for evenly cooking crispy pizzas, flatbreads
ENGLISH
and other delights.
CHICKEN THRONE
Stand-up flavour cooked in your chicken, with your favourite
choice of marinade.
GRID GRIPPERS
Allows you to lift the pizza stone or cooking grids when they
are too hot to handle.
PERFECTLY GRILLED STEAKS
Makes 2–4 servings
Ingredients:
2 rib-eye steaks (3cm / 1¼ inch thick)
30 ml / 2 tbsp Pit Boss Chop House Steak Rub seasoning
Directions:
1. No more than an hour before grilling, let steaks come to room
temperature.
2. Generously sprinkle Pit Boss Chop House Steak Rub to both sides
of each steak, allowing time for the rub to melt into the meat.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place
steaks directly on the grill. For a medium-done steak, sear each
side for 5–7 minutes, flipping the steaks only once. Adjust time
to your desired doneness.
4. Remove steaks from the grill, cover with tin foil, and let sit 10
minutes before slicing and serving.
Use tongs to flip steaks. Do not flip the steaks with a fork
or cut into the meat until ready to serve. Any cuts or punctures
in the meat will cause juices to escape and dry out your steak.
GRILLED SWEET HEAT CHICKEN WINGS
ELECTRIC CHARCOAL IGNITER
Starts charcoal fuel in minutes. No lighter fluid needed.
Makes 2–4 servings
Ingredients:
16 whole chicken wings (510 g / 18 oz.)
75 ml / 5 tbsp lime juice
45 ml / 3 tbsp Pit Boss Sweet Heat Rub & Grill seasoning
Directions:
1. Rinse the chicken wings under cold running water and blot dry
with paper towels. Arrange the wings lengthwise on a baking
dish. Drizzle lime juice evenly over wings.
2. Shake Pit Boss Sweet Heat Rub & Grill seasoning over the wings,
turning the wings to coat evenly.
3. Light your ceramic charcoal barbecue to 177°C / 350°F. Place the
heat deflector in the barbecue and place grate over top heat
deflector.
4. Place the wings directly on the grate. Grill over indirect heat
until crispy, about 20–25 minutes per side.
5. Transfer wings to a platter and serve with your favourite dipping
sauce.
12
Page 13
GRILLED FLANK STEAK FAJITAS
Makes 4–6 servings
Ingredients:
1 flank steak (450 g / 16 oz.)
30 ml / 2 tbsp Pit Boss Sweet Heat Rub & Grill seasoning
45 ml / 3 tbsp olive oil, divided
1 red pepper, halved with stems /seeds removed
1 yellow pepper, halved with stems /seeds removed
1 green pepper, halved with stems/seeds removed
1 sweet onion, large, sliced thick along base
8 corn tortillas
Extra Fixings:
salsa
guacamole
sour cream
cheddar cheese, shredded
iceberg lettuce, thinly sliced
Directions:
1. Rub flank steak with 15 ml / 1 tbsp olive oil and Pit Boss Sweet
Heat Rub & Grill seasoning. Cover and marinate in the refrigerator
for 1 hour.
2. Lightly brush peppers and onion with olive oil.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place
pepper and onion on grill and cook 5 minutes per side. Watch
carefully to ensure the peppers and onion do not burn.
4. Remove peppers and onion from grill and toss lightly with
remaining olive oil in a medium-sized bowl. Transfer peppers
and onions to a cutting board and slice into strips. Set aside.
5. Place flank steak directly on grill. Cook until medium rare, about
4 minutes per side, or until meat reaches an internal temperature
of 74°C / 165°F.
6. Remove flank steak from the grill and transfer to cutting board.
Let meat rest for 5 minutes then slice against the grain into
strips.
7. Place flank steak, peppers, and onions in a platter and serve
immediately with warm tortillas, salsa, guacamole, sour cream,
shredded cheese, thinly sliced iceberg lettuce, or your favourite
fajitas toppings.
BLACKENED MAHI-MAHI TACOS WITH
MANDARIN HABANERO MANGO SALSA
Makes 4–6 servings
Ingredients:
4 mahi-mahi fillets (170 g / 6 oz.)
30 ml / 2 tbsp Pit Boss Mandarin Habanero spice
30 ml / 2 tbsp olive oil
475 ml / 2 cups shredded red cabbage
235 ml / 1 cup sour cream
12 small corn tortillas
Mandarin Habanero Mango Salsa:
ENGLISH
2 mangos, peeled and diced
15 ml / 1 tbsp Pit Boss Mandarin Habanero seasoning
30 ml / 2 tbsp lime juice
80 ml / 1/3 cup red onion, diced
60 ml / 1/4 cup fresh cilantro, chopped
Directions:
1. Rinse mahi-mahi fillets under cold water and blot dry with paper
towel. Rub fillets with olive oil, then sprinkle Pit Boss Mandarin
Habanero seasoning over both sides of the fillets, rubbing the
seasoning in. Set aside.
2. Prepare Mandarin Habanero Mango Salsa by combining all
ingredients in a medium-sized bowl, tossing lightly to mix. Set
aside.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place
mahi-mahi fillets directly on the grill and cook 5–7 minutes on
each side.
4. Remove mahi-mahi from grill and let rest 5 minutes before
pulling apart into small pieces.
5. Carefully remove cooking grate from barbecue using oven mitts
or grill grippers. Replace grill grate with heat deflector and place
tortillas on heat deflector, heating for 30 seconds–1 minute or
until warm, but not hot.
6. Stack the tortillas in twos. Distribute the fish evenly between
each set of tortillas. Top with red cabbage, sour cream, and
mango salsa.
7. Serve immediately.
13
Page 14
RASPBERRY CHIPOTLE PORK KEBABS
Makes 4–8 servings
Ingredients:
450 g / 15.8 oz boneless pork loin, cut into cubes (2.5 cm / 1 inch)
30 ml / 2 tbsp Pit Boss Raspberry Chipotle seasoning
15 ml / 1 tbsp olive oil
15 ml / 1 tbsp honey
ENGLISH
30 ml / 2 tbsp apple cider vinegar
3 bell peppers, any color, cut into pieces (2.5 cm / 1 inch)
1 red onion, cut into chunks
8 wood or metal skewers (30 cm / 12 inch)
Directions:
1. In a medium bowl, whisk together apple cider vinegar, Pit Boss
2. Once meat is marinated, remove from marinade and thread
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Grill
Raspberry Chipotle seasoning, olive oil, and honey. Add the
cubed pork loin to marinade and toss to coast. Cover with plastic
wrap and let marinate for 30 minutes–1 hour.
cubed pork loin onto the skewers, alternating with pieces of bell
pepper and red onion.
kebabs directly on the grill, turning often, until all sides of
the meat is well browned and vegetables are tender (about 15
minutes).
4. Serve immediately.
If using wood skewers, soak in water for 30–45 minutes
prior to use.
14
Page 15
Distributed by:
Costco Wholesale Corporation
P.O. Box 34535
Seattle, WA 98124-1535
USA
1-800-774-2678
www.costco.com
Imported by / Importé par :
Costco Wholesale Canada Ltd.*
415 W. Hunt Club Road
Ottawa, Ontario
K2E 1C5, Canada
1-800-463-3783
www.costco.ca
* faisant affaire au Québec sous le nom Les Entrepôts Costco
Importado por:
Importadora Primex S.A. de C.V.
Blvd. Magnocentro No.4
San Fernando La Herradura
Huixquilucan, Estado de México
C.P. 52765
RFC: IPR-930907-S70
(55)-5246-5500
www.costco.com.mx
Imported by:
Costco Wholesale UK Ltd /
Costco Online UK Ltd
Hartspring Lane
Watford, Herts
WD25 8JS
United Kingdom
01923 213113
www.costco.co.uk
Importado por:
Costco Wholesale Spain S.L.U.
Polígono Empresarial Los Gavilanes
C/ Agustín de Betancourt,17
28906 Getafe (Madrid) España
NIF : B86509460
900 111 155
www.costco.es
Distributed by:
Costco Wholesale Iceland ehf.
Kauptún 3-7, 210 Gardabaer
Iceland
www.costco.is
Distribué par:
Costco France
1, avenue de Bréhat
91140 Villebon-sur-Yvette (France)
www.costco.fr
Imported by:
Costco Wholesale Japan Ltd.
3-1-4 lkegami-Shincho
Kawasaki-ku, Kawasaki-shi,
Kanagawa 210-0832 Japan
044-281-2600
www.costco.co.jp
Imported and Distributed by:
Costco Wholesale Korea, Ltd.
40, lljik-ro
Gwangmyeong-si
Gyeonggi-do, 14347, Korea
1899-9900
www.costco.co.kr
Imported by / Manufactured for:
Costco President Taiwan, Inc.
No. 656 Chung-Hwa 5th Road
Kaohsiung, Taiwan
Company Tax ID: 96972798
0800-885-889
www.costco.com.tw
Imported by:
Costco Wholesale Australia Pty Ltd
17-21 Parramatta Road
Lidcombe NSW 2141
Australia
www.costco.com.au
Page 16
Dansons Inc. stands behind our authorized dealers. Many dealers do stock replacement parts
and accessories.
For all other questions, comments, or inquiries, please contact Dansons Inc. directly. Our Pit
Boss Grills Customer Service department is available Monday to Friday 8 am – 5pm MST.
Proposton 65 Wrnn Combustion bi-products produced when using this product contain chemicals known to the
!
State of California to cause cancer, birth defects, and other reproductive harm (Wash hands after handling this product).
Contact Pit Boss Customer Service
(English/French)
service@pitboss-grills.com
TOLL -FREE: 1-877-303-3134
TOLL -FREE FAX: 1-877-303-3135
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