Recent content by Meat Fighter

I have nothing to compare it to, but I love my grill now that's I've figured out it's eccentricities.

I can’t offer any advice other then crack it open and take look for loose things. I am glad you posted this though. I have to roll my Pit Boss across brick pavers to get to my cooking area and it gets pretty rattled. Hopefully I’m not headed for trouble.

Looks delicious! Try bumping up the temperature for the last part of the cook. Once your internal temp reaches 155 or so, raise the temp to around 400 until it reaches your internal 165-170. You’ll get a crispier skin without drying out the meat too much. This is what I do with whole chickens...

Copied from my thread. Other than the 1100 sq inches of cooking area vs 1000 on the XL, The big differences are mostly cosmetic. To the best of my memory and in no particular order: 1) The PB1100 has a different style, slightly larger side tray, but the tray on the XL is removable and can act...

Othet than the 1100 sq inches of cooking area vs 1000 on the XL, The big differences are mostly cosmetic. To the best of my memory and in no particular order: 1) The PB1100 has a different style, slightly larger side tray, but the tray on the XL is removable and can act like a serving tray, I...

That’s crazy. I’m thirty minutes from the Louisiana border and the ones they sell at our Wal-Mart are Chinese imports and almost twice the price!

When I finally got a reply from Pit Boss the guy was unaware that it would fit and actually told me it wouldn’t. He was shocked and asked for photos when I told him it was a perfect fit.

I bought a Pit Boss PB1100 Pro Series a month or so ago and immediately contacted Pit Boss service to inquire about a cover for my new grill. I was informed that they don't make a cover for that model yet. So I've just been using a tarp and bungee cords. Not ideal, but doing the job. Anyway...

You are welcome, Sir.

That’s some tasty looking chili and easily the most interesting recipe I think I’ve seen.

I did my homework. Lurking here and watching YouTube made a difference.

Thank you all for the kind welcome.

Thank you. I got no complaints from anyone. I’m looking forward to the next cook.

I think I just discovered why my fire keeps going out. The first pellets I bought were Kingsford brand. I smoked a brisket for about 10 hours with no problem. When they ran out, I started using a 40lb bag of Pit Boss pellets and the flame keeps going out freqently at low temps.

Hello All, I just picked up the new Pit Boss PB1100 from Lowe’s last weekend. I’ve never really seriously smoked anything before that wasn’t on a Weber kettle, but said, “Screw it!” And went for broke. I picked a 12lb Prime brisket, watched some YouTube vids, trimmed it, put a salt and pepper...