To Next PageTo Next PageWhy Pit Boss Grill will not get hot enough?
If your Pit Boss Grill isn't getting hot enough, check the fuel level. The grill might lose fire quickly if there isn't enough charcoal. The recommended amount of lump charcoal is a maximum of 1.81kg / 4lbs per burn. Add more fuel and leave both vents completely open to increase oxygen flow, which will allow the fire to burn more lump charcoal.
What to do if my Pit Boss 71220 Grill has flare-ups?
Flare-ups in your Pit Boss Grill can occur due to several reasons. First, the cooking temperature might be too high. Try cooking at a lower temperature, especially when cooking greasy foods, keeping it under 176°C / 350°F. Another cause could be grease build-up on cooking components, so follow the Care and Maintenance instructions. Also, try to burp the grill by lifting the lid slightly to allow air to enter slowly and safely, which can prevent back-draft or flare-ups.
What to do if Pit Boss Grill gets too hot?
If your Pit Boss Grill gets too hot, close the lid, mostly close both vents, and allow the barbecue to smother with lack of oxygen. For low temperature cooking, use less fuel.
Why is there insufficient air flow through my Pit Boss 71220?
If there's insufficient air flow through your Pit Boss Grill, check the bottom damper vent for ash build-up or obstructions, and follow the Care and Maintenance instructions for ash removal. Also, check the top damper vent to ensure it's working properly and airflow isn't blocked, following the Care and Maintenance instructions if it's dirty. After these steps, light the grill and perform a burn-off.
What to do if bottom damper won’t slide on Pit Boss 71220?
If the bottom damper on your Pit Boss Grill won’t slide, tap the damper lightly with a rubber hammer to loosen it. Also, follow the Care and Maintenance instructions. If there is no improvement, call Customer Care.
Why is the finish chipped on my Pit Boss 71220?
The finish of your Pit Boss Grill unit may chip on the ceramic, but this does not affect the performance or lifespan of your unit. If the chipping is substantial, call Customer Care.
What causes a spider-web pattern of cracking on my Pit Boss 71220 Grill?
The spider-web pattern of cracking on your Pit Boss Grill is known as crazing, caused by the different expansion rates between the glaze finish and the clay. This crazing does not affect the performance or life span of your ceramic charcoal barbecue; therefore, it is not a warranty issue. Follow Care and Maintenance instructions.
What to do if the lid is stuck on Pit Boss 71220 Grill?
If the lid gets stuck on your Pit Boss Grill because the unit was not cured properly, 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, which can be purchased at your local fireplace store.
General| Type | Pellet Grill |
|---|---|
| Cooking Area | 700 sq. in. |
| Temperature Range | 180°F to 500°F |
| Material | Steel |
| Warranty | 5 years |
| Fuel Type | Wood Pellets |
| Number of Burners | 1 |
| Primary Cooking Area | 500 sq. in. |
| Upper Rack Cooking Area | 200 sq in |
| Ignition | Electric |
| BTU | 25, 000 BTU |
Essential safety precautions for grill operation, installation, and potential fire hazards.
Detailed identification of components and key physical/performance specifications.
Guidance on checking parts and listing necessary tools for assembly.
Steps for assembling the cart and attaching caster wheels.
Instructions for installing the ceramic body, shelves, lid handle, and cooking components.
Steps for inserting the firebox, charcoal plate, heat deflector, and cooking grids.
Overview of ceramic grilling, temperature control, and airflow management.
Procedure for initial curing of the barbecue to prepare it for use and protect the gasket.
Step-by-step guide on how to safely start and refuel the barbecue.
Proper methods for safely putting out the fire and cooling down the barbecue.
Detailed instructions for cleaning interior/exterior surfaces and recommended cleaning intervals.
Overview of cooking styles, temperatures, and charts for poultry, pork, and beef.
Specific cooking times and temperatures for seafood and wild game.
Essential guidelines for maintaining hygiene and preparing ingredients before cooking.
Techniques for enhancing flavor, achieving better results, and managing cooking processes.
Solutions for common issues like lighting, temperature control, flare-ups, and stuck lids.
Details on warranty coverage, limitations, voiding conditions, and exceptions.
Contact details and procedures for seeking assistance, support, or warranty service.
Recipes for grilled steaks, fajitas, and chicken wings.
Recipes for mahi-mahi tacos and raspberry chipotle pork kebabs.
