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Check out our favourite smoker recipes

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Smoker cooking

Pellet Smoker

Offset Smoker

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A Pellet Smoker

Advantages
. It's so easy to use
. Works like a convection oven
. So versatile - can smoke, grill, roast, bake, braise and grill (sort of)
. Even cook
. Fast preheat
. Pellets come in different flavours
. Temperature controller
. Plugs into a standard electric socket
Disadvantages
. It's a little too easy for some!
. Not really grill - no sear marks
. Need a supply of pellets
. Pellets need to be kept dry
Our verdict
. So versatile, so easy and the food is so delicious
. Much easier to use than a traditional smoker

Cooking
. Load the pellet chamber, adjust the temperature gauge and go …
Rules for the smoker
. Can load as you wish as the food is cooked evenly - like in a convection oven
Food:
. Check out the recipes below to see the huge range that can be cooked on this versatile smoker
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Pit Boss grills offer value for money pellet smokers. It's a great starting point, with a good sized cooking area - enough for 4-6 people.
These Pit Boss pellet grills are very versatile and used high-gauge steel for an excellent build quality. Whether you want to grill, smoke, roast, sear, braise, BBQ, bake, or char-grill, you can do it.

Chicken Fajita Quesadilla

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Chicken Fajita Quesadillas
by Pit Boss

Quick easy and flavoursome

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GRILLED CHICKEN FAJITA QUESADILLAS
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INGREDIENTS

  • 2 Chicken Breasts
  • 1 tsp each of chilli powder, paprika, garlic powder, cumin, salt
  • ½ tsp oregano
  • ¼ tsp pepper
  • ½ orange, green, red, yellow pepper, sliced
  • ½ onion, sliced
  • 1 cup tex mex shredded cheese
  • 4 tortillas
  • Salsa and sour cream, to serve
GRILLED CHICKEN FAJITA QUESADILLAS
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METHOD
Prep: 15 mins
Cook: 45 mins

Serves: 4

Preheat your Pit Boss Grill to 350F.
Combine spices in a bowl and season chicken breasts. Leave a little bit of seasoning for the vegetables.
Place chicken on the grates and cook for 30 minutes, flipped halfway through.
In a Pit Boss Vegetable Basket, combine all vegetables and season with the remaining spice mixture.
Open up the flame broiler and saute over the open flame for about 15 minutes, or until the vegetables are cooked to your liking.
On a tortilla, layer cheese, vegetables, sliced chicken and more cheese. Fold the tortilla and place over the open flame on your Pit Boss Grill. Sear until the tortilla is nicely toasted and the cheese is melted. Cut and serve with salsa and sour cream. 
Recipe

Chicken Burrito Bowls

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Chicken Burrito Bowls
by Pit Boss

Saviour the combination of flavours

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GRILLED CHICKEN FAJITA QUESADILLAS
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INGREDIENTS
  • 8 burrito bowls
  • 1 packet Taco seasoning
  • 2 chicken breasts
  • 1 can black beans
  • 3 cups cooked rice
  • 1 Red pepper, sliced
  • 1 Green pepper, sliced
  • 1 Red onion, sliced
  • ½ cup Cheese
  • ½ cup Salsa
  • Sour Cream to serve
Chicken Burrito Bowls
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METHOD
Prep: 15 mins
Cook: 45 mins
Serves: 8


Season the chicken breasts with taco spice. Grill the chicken at 300F for about 40 minutes or until the internal temperature reaches 170F. Once cooked, open the flame boiler to char the chicken and give it those beautiful grill marks.
In a Pit Boss Grill Basket, sauté the vegetables over the open flame for about 15 minutes, or until vegetables are slightly cooked.
In the burrito bowls, layer rice, cut up chicken, veggies, black beans, cheese, and salsa. Serve with sour cream.
Recipe

Lemon Pepper Chicken Wings

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Lemon Pepper Chicken Wings
by Pit Boss

Simplicity

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INGREDIENTS
  • 4 Pounds Whole Chicken Wings
  • 1/4 Cup Black Peppercorns, ground
  • 2-3 Tbsp Zest of 2 Lemons
  • 2 Tsp Ground Coriander
  • 2 Tsp Garlic Powder
  • 3 Tsp Dried Thyme
  • 1 Tsp Kosher Salt
Lemon Pepper Chicken Wings
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METHOD
Prep: 15 mins
Cook: 30 mins

Serves: 4

Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 400F. In a bowl, begin to mix the ground pepper and zest of the lemon together, then add the rest of the ingredients. Place the wings in a bowl and toss with a little olive oil, add a few tablespoons of the seasoning, toss with your hands, then repeat until the wings are well seasoned to your liking. Place the wings on the grill, and cook them for about 15 minutes, then flip and grill for another 15 minutes. Continue to flip the wings, until they are done and crispy. Remove the wings from the grill, and serve.
Recipe

Beef Short Ribs

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Beef Short Ribs
by Pit Boss

Succulent and tasty

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INGREDIENTS

MARINADE
  • ½ Cup Medium-Sweet Sherry (or Pineapple Juice)
  • ½ Cup Soy Sauce
  • ¼ Cup Brown Sugar, Packed
  • ¼ Cup Vegetable Oil
  • 2 Large Garlic Cloves, Peeled and Crushed
BARBECUE SAUCE
  • 1 Cup your favourite Pit Boss Grills Barbecue Sauce
RIBS
  • 4 Lbs Flanken Beef Short
Beef Short Ribs
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METHOD
Prep: 15 mins
Cook: 3 hours
Serves: 4

Take a medium saucepan, add the sherry and soy sauce, then bring them to a boil over medium-high heat. Next, stir in the brown sugar, and reduce the heat to low. Cover and simmer for 5 minutes. Remove the pan from the heat, then whisk in the oil, garlic, and pepper. Set aside the marinade and let it cool. 
In a large bowl, add the ribs and marinade, turning to coat, then cover with plastic wrap and refrigerate for 3-12 hours, turning the ribs on occasion. Drain the ribs and discard the marinade.
Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250F. 
Place your seasoned rack of ribs on the Pit Boss and let smoke for 2 hours. Next, lather on a thick coating of Pit Boss BBQ Sauce, turn up the grill to 300F and let your ribs roast for another hour. Remove, cut and serve for a meal that will surely make its way into the weekly rotation. 
Recipe

Chicken Pot Pie

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Chicken Pot Pie
by Pit Boss

Feed the family

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Ingredients
  • 2 frozen pie crusts, thawed
  • 2 chicken breasts
  • 1 onion
  • 1 can cream of chicken soup
  • 1/2 cup mayo
  • 1/2 sour cream
  • 1 1/2 cups mixed frozen vegetables (carrots, peas, corn)
  • 1 tsp curry powder
Chicken Pot Pie
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Method
Prep: 15 mins
Cook: 1 Hour
Serves: 4-6


Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 425F.
Cut the onion in half and place on the grates of the grill. If you're using fresh chicken breasts, barbecue the chicken at the same time as the onions. The chicken is fully cooked when the internal temperature reached 170F. While the onion and chicken are cooking, prepare the pie crust by putting one crust in a pie plate. When the chicken and onions are done, shred chicken and chop onion into small pieces and place in the prepared pie plate along with the mixed vegetables. 
Combine cream of chicken soup, mayo, sour cream, and curry powder in a bowl. Pour into the pie crust with the chicken and mix to combine. Wet the sides of the bottom crust with a small amount of water and top with the second pie crust. Push gently along the sides of the crust to seal the two pie crusts together.
Place in the Pit Boss and bake for 40 minutes, or until the crust is golden brown. Serve hot. 
Recipe

Mustard Crusted Prime Rib

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Mustard Crusted Prime Rib
by Pit Boss

Beef at its best

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GRILLED CHICKEN FAJITA QUESADILLAS
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Ingredients
  • 1 (3 RIB) PRIME RIB ROAST
  • 2 TBSP KOSHER SALT
  • 1 TBSP BLACK PEPPER
  • 1 CUP WHOLE GRAIN MUSTARD
  • 2 TBSP GARLIC, CRUSHED TO A PASTE
Mustard Crusted Prime Rib
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Method
Prep: 15 mins
Cook: 3 hours 15mins
Serves: 6-8

Preheat your Pit Boss Grill to 450 degrees F.
Combine salt, black pepper, mustard and garlic in a bowl. Evenly rub the seasoning all over the outside of the roast.
Once your grill is preheated, place the roast on the grates, ensuring the ribs are facing the back end of the grill. Once the roast is placed on the grill, shut the lid to the grill.
After 45 minutes, lower the temperature of the grill to 325 degrees F. Cook for an additional 2.5 hours or until the internal temperature reaches 125 F. Remove the roast, letting it rest for about 15 minutes. Slice and enjoy!
Recipe

Scalloped Potatoes

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Scalloped Potatoes
by Pit Boss

Yummy potatoes

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GRILLED CHICKEN FAJITA QUESADILLAS
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Ingredients
  • 8 red potatoes, sliced
  • 1 onion, sliced thinly
  • 1 L heavy cream
  • 2 cups mozzarella cheese
Scalloped Potatoes
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Method
Prep: 15 mins
Cook: 1 Hour 30 mins
Serves: 6-8


Preheat your Pit Boss Grill to 350F.
In a large cast iron pan, layer potatoes and onion. Pour in heavy cream until all potatoes are covered except the top layer. Sprinkle on cheese.
Bake in your Pit Boss uncovered for about 1 ½ hour, with the lid closed. The cheese should be golden brown and potatoes soft. Serve hot. Enjoy!
Recipe

Smoked Spinach Artichoke Dip

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Smoked Spinach Artichoke Dip
by Pit Boss

Deliciously different

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GRILLED CHICKEN FAJITA QUESADILLAS
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Ingredients
  • 1-3 cloves of garlic
  • 1 pk. Cream cheese
  • ½ cup mayo
  • 1 cup fresh spinach
  • 1 can artichoke hearts, chopped
  • 1 cup parmesan cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 10 pieces of naan, pita or a box of crackers
Smoked Spinach Artichoke Dip
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Method
Prep: 15 mins
Cook: 30 mins
Serves: 8-10

In a cast iron pan over medium heat, saute garlic until golden brown. Melt in cream cheese and mayo until smooth. Add spinach, artichoke hearts, and parmesan cheese, stirring until combined. Sprinkle mozzarella cheese on top.    
Smoke at 250F for about 30 minutes. If you want to toast the naan, crank up the Pit Boss to 350F after you've removed the dip. Place the naan bread directly on the grates on your grill and toast for about 2 minutes per side. Serve warm.
Recipe

Potato skins

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Potato skins
by Pit Boss

Everyone's favourite

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Ingredients
 
  • 6 medium potatoes, washed
  • 2 cups of shredded cheddar
  • Sour cream
  • Green onion
  • Oil
Potato skins
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Method
Prep: 5 mins
Cook: 1 hour
Serves: up to 12

Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 350F. 
Oil the skins of the potatoes generously. Salt & pepper if desired. Place on the grates of the Pit Boss and bake for 1 1/2 hours, or until the potatoes are soft to the touch. Pierce a potato with a knife to ensure that the potatoes are cooked all the way through.
 
Remove the potatoes from the grill. Cut each potato in half. Layer on the shredded cheese, sour cream, and green onions. Serve warm. 

Add bacon if you wish - grill the bacon, and chop into small pieces to sprinkle over the top.
Recipe

An Offset Smoker

Advantages
. Separate smoker unit allows you to open it without disturbing the food - to add wood, pellets etc
. Can grill directly over the heat if you wish
. Large cooking area, allowing for good separation of food
. The taste is hard to beat!
Disadvantages
. Time: can take an hour to preheat
. Cooking time is longer than a grill
. Need to check the heat frequently
Our verdict
. The taste is unbeatable. The meat just falls off the bone as is supremely tender
. Patience is rewarded
. A perfect addition to any outdoor kitchen

Cooking
. You build your fire in the offset smoker chamber with wood or wood and charcoal.
. Different woods can add flavour to your meat.
. Check the temperature and add more charcoal if necessary
. Experiment with sauces and marinades, don’t overdo them in a smoker. Much of the taste is from the smoker process.
. When using wood chips soak them in water for 30 minutes prior to using
Rules for the smoker
. The hotter temperatures tend to be nearer the smoker chamber, so rotate your food around in the cooking chamber every hour or so
(Smokers with reverse flow largely overcome this problem).
. If using wood only, have good air flow to avoid overpowering the food with smoke
. Only open the lid when necessary, as too much heat escapes
Food
. Smoked meat will be black - the fat with caramelise.
. Meat on the bone will simply fall off when the meat is ready.
. Leave to stand meat before serving

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It ain’t barbecue, if there ain’t no smoke
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Joe’s Barbecue Smoker® is a brand of the German company Rumo BBQ and the result of what Rumo learned from many years of cooperation with grill teams, BBQ fans and catering professionals.The processing of all Joe’s Barbeque Smokers® is perfect. Rumo produces all fireplaces, grills and smokers by hand. The careful production out of steel tube with an original thickness of 6.35 mm guarantees enormous durability and resistance.
Each product by Joe’s Barbeque Smoker® bribes with highest functionality.
The specialty of a Joe’s Barbeque Smoker® is the refined two-chambers-system, which makes it possible to cook things carefully. At temperatures from 90°C to 130°C, the grilling goods are cooked indirectly over a longer time, there will be no fat falling from it into the glow – healthy grilling enjoyment for the whole family.
The assortment of Joe’s Barbeque Smoker® has a lot of models for different purposes: Starting with simple fireplaces that are also usable as grills, such as the Smoker-starter models of Joe’s Barbeque Smoker® - Silver Edition. Also classic models for private use are in the assortment of Joe’s Barbeque Smoker® - Original. Moreover there are professional smokers, such as the Joe’s Barbeque Smoker® Chuckwagon or the enormous trailer, especially made to be used for industrial kitchens and for caterings. Individual Barbeque Smokers can be complied according to the customer’s demands.


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Smoked Turkey

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Pulled Pork

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Pork Tenderloin

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Sweet Beef Brisket

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Pastrami

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Hot Smoked Brown Sugar Salmon


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Baby Back Ribs


www.ourbbqrecipes.com

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