0321780CWM Itm. 1142591, 1142588 Model : PBK18 Part : 71183, 71184 Important: Read Carefully, Retain For Future Reference CERAMIC CHARCOAL BARBECUE INSTRUCTIONS AND RECIPES 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 MUST BE READ BEFORE OPERATING!
TABLE OF CONTENTS 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 Attaching the Caster Wheels...8 Assembling the Stand...8 Lifting the Ceramic Body onto the Stand...9 Attaching the Top Damper...9 Installing The Side Shelf Brackets...9 Mounting The Side Shelves...9 Positioning The Grids... 10 Attaching The Lid Handle... 10 Troubleshooting... 11 Warranty and Service Conditions of Warranty...12 Ceramic Parts...12 Metal and Cast-iron Parts...12 Plastic Parts...12 Thermometer...12 Caster Wheels...12 Void of Warranty...12 Warranty Exemptions...12 Australia...13 Service and Return Policy...13 Ordering Replacement Parts...13 Ordering Accessories, Spices and Rubs...13 Contact Customer Service...13 Accessories...14 Recipes...14 3
INTRODUCTION OPERATION & USE 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. 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. FIRE HAZARD: May emit hot embers while in use. DANGER OF CARBON MONOXIDE POISONING: 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. CAUTION: Do not use gasoline, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting. Use only firelighters complying to EN1860-3. 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. IMPORTANT: 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. CAUTION: 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 4
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. CERAMIC COOKING GUIDE COOKING TEMPERATURE GUIDE IMPORTANT: 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 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. 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 5
GENERAL FOOD SAFETY 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 of old food residues. Always wash your hands before and after handling uncooked meat, and before eating. Do not use the same utensils to handle cooked and uncooked foods. Always keep raw meat away from cooked meat, and other foods. 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 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. 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. TIP! Soak wood chips or cooking planks in water for 15 minutes to prolong the smoking process. IMPORTANT: 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. LOW 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. 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. IMPORTANT: 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. IMPORTANT: 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. 6
ASSEMBLY PARTS LIST Prior to assembly, check all parts against the parts list. Carry out assembly on a soft surface to avoid scratching the paint. For ease of assembly, only loosely tighten bolts and then tighten fully when assembly is complete. 9 WARNING: Do not over-tighten bolts. Only tighten all bolts with moderate pressure to avoid damaging the bolts or components of the ceramic charcoal barbecue. IMPORTANT: 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. 10 6 5 Part Qty Description 1 4 Support Bracket 2 2 Locking Caster Wheel 3 2 Caster Wheel 11 7 4 2 Bracket Crosspiece 5 1 Main Cooking Grid 8 6 1 Charcoal Plate 7 1 Firebox 12 8 1 Ceramic Body 9 1 Top Damper Vent 10 1 Lid Handle 13 11 2 Side Shelf 12 4 Side Shelf Brackets 13 1 Ash Tool A 16 Nut - Small 4 B 4 Nut - Large C 16 Locking Washer D 16 Washer 1 E 16 Bolt F 1 Flat Wrench G 1 Wrench 9/11 H 1 Wrench 17/19 I 1 Screwdriver *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. 2 A B C D E F G H I 3 7
1 ATTACHING THE CASTER WHEELS Parts Required: 2 x Locking Caster Wheel 2 x Caster Wheel 4 x Support Bracket 4 x Nut (Large) Installation: Insert one of the pre-threaded caster wheel into the bottom of a support bracket by hand-tightening them into the hole. Secure the caster wheel with a large nut. Continue to install and secure the other caster wheels to the support brackets. To keep the support brackets level, ensure the threads of the bolt do not extend the large nut. 2 ASSEMBLING THE STAND Parts Required: 2 x Bracket Crosspiece 16 x Bolt 16 x Washer 16 x Locking Washer 16 x Nut (Small) Installation: Attach the two crosspieces to one of the four support brackets using a bolt, washer, locking washer, and nut. Note the order illustrated in diagram. Continue to secure the other support brackets to the bracket crosspieces. Once all support brackets are attached, use a wrench to tighten all nuts. Ensure the stand is placed on a level surface when tightening. 8
3 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 tight before placing the ceramic body into it. Using a minimum of two people, lift the ceramic body 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. NOTE: Do not lift the ceramic body by the hinge, as this could result in injury or damage to the part. 8 4 ATTACHING THE TOP DAMPER Parts Required: 1 x Top Damper Vent Installation: With the ceramic lid closed, attach the top damper vent by aligning the side notch with the thermometer, and set over the top opening. Secure the top damper vent with the pre-attached bolt and nut. 5 INSTALLING THE SIDE SHELF BRACKETS Parts Required: 1 x Top Damper Vent Installation: Attach the side shelf brackets to the ceramic body by using the pre-attached bolts on the brace ring. Align the bracket with the bolts, and secure with their corresponding washers, locking washers, and nuts. Note the order illustrated in diagram. 6 MOUNTING THE SIDE SHELVES Parts Required: 2 x Side Shelf Installation: Insert the hinges of one side shelf into the two brackets on one side of the ceramic body. Continue to insert the hinge of the second side shelf on the other side of the unit. NOTE: When the unit is not in use, the side shelves should be kept in a hanging position. 9
7 POSITIONING THE GRIDS Parts Required: 1 x Cooking Grid 1 x Charcoal Plate 1 x Firebox 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. 8 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. This is important for the long-term operation and care of the grill. 11 10
TROUBLESHOOTING 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 Stiff from storage Tap the damper lightly with a rubber hammer to loosen. If no improvement, contact Customer Service. Charcoal will not light Charcoal will not stay lit Barbecue is too hot Barbecue is not hot enough Frequent flare-ups Lack of oxygen Lack of fuel Too much fuel and oxygen Not enough fuel and lack of airflow Cooking temperature too high 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. 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. 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. 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 Unit was not cured properly before use Regular wear of unit Regular wear of unit 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. 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. After every few uses, tighten the screws on the brace rings to account for heat expansion during use. Due to expansion and contraction of the unit during use, small hairline cracks in the firebox 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. 11
WARRANTY AND SERVICE 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. 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. 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; 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 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. CASTER WHEELS Dansons carries a one-year warranty on the caster wheels 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 12
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 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. 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. 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 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 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 TOLL-FREE FAX: 1-877-303-3135 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 13
ACCESSORIES RECIPES 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 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. NOTE: 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. ELECTRIC CHARCOAL IGNITER Starts charcoal fuel in minutes. No lighter fluid needed. GRILL COVER When not in use or for longterm storage, keep the unit under a cover for extra protection. GRILLED SWEET HEAT CHICKEN WINGS 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. 14
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: Directions: salsa guacamole sour cream cheddar cheese, shredded iceberg lettuce, thinly sliced 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 fajita 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: 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. 15
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 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 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. 2. Once meat is marinated, remove from marinade and thread cubed pork loin onto the skewers, alternating with pieces of bell pepper and red onion. 3. Light your ceramic charcoal barbecue to 205 C / 400 F. Grill 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. NOTE: If using wood skewers, soak in water for 30 45 minutes prior to use. 16
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
IMPORTANT DO NOT RETURN PRODUCT TO STORE 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. Contact Pit Boss Customer Service (English/French) service@pitboss-grills.com TOLL -FREE: 1-877-303-3134 TOLL -FREE FAX: 1-877-303-3135! Proposition 65 Warning: 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).