Відео

Thankyou so much for the info. ❤❤❤

Ur lucky I didn’t off this pizza video immediately when u put pineapple on that

Great video boss, I’m doing this as we speak with your instruction 😊

Bro it's 350 not 175 you destroyed my dinner

Thanks mate!

beneficial video -easy and and to the point - thank you

Simple, easy to understand, thanks

I assume this is 225 Celsius. Most videos say to do 450-500 fahrenheit

My dude, that is one of the nastiest Pizza's I've ever seen. Is that a pre-made Pizza base? And pre-shredded cheese?

Don’t look good

Straight to the point! I like it! And it works!

You are far from being a Pit-Master. Pit-Masters use real spilt wood

At least my brother in-law that is from Australia 🇦🇺 can speak proper English Speech

I don't know what he's looking at, but could someone please tell me that the cheese hasn't even had time to melt? Yet? He might want to put that back on the grill He tried though. I'm sure his next one will be way better.

Clear instructions

Look that same as it did when you put it in

Thanks for the easy to follow video

Mate that's well done

1:13 ❤ thank you so much y'all lunch is going to be busting 😅

….. did he say the cheese was melted!? 🫥

Short, sweet, to the point. This was what I was looking for. None of the jokes and distracting innuendos when I'm trying to figure out how to use this thing. Thanks

Nice and easy .Thank you .

Right on!

Stop using canola oil... it's poison

Outstanding informative and helpful video. By-the-way, do you know whether I can store it in my oven when I'm not using either of them? Can I put it, let's say, in an Amazon box and store it in a locker for months, as I won't be using it often? Cheers.

Ultimate grill? Ultimately glad I didn't buy it. I tried to purchase one of Pit Boss's $700 grills online. They have an exclusive contract with Walmart who was out of stock. I went onto PB's website, and there's no customer service contact info; only self-help pages (first red flag). I messaged them on Facebook and got prompt answers, none of which were helpful, though. They claim to offer military discounts, but caveat it so that it wasn't applicable to what I wanted. Then they want to charge $150 for shipping. I've had washers, dryers, tires, and who knows what else shipped, and never has anything cost $150 for shipping (red flag number 2). After getting nowhere with pit boss customer service via Facebook to get the grill I wanted, the rep got cheeky (became a smart a--) . . . red flag number 3. So I then went back to read reviews to see whether this was a company I actually wanted to support with my money and found lots of negative reviews on both the products and the company. Red flag number 4. I'll be looking elsewhere for my new grill because I don't need to spend a weeks wage to receive a questionable product from a company with poor customer service (once you DO figure out how to contact them online). I'm now wondering if Walmart is choosing to be "out of stock" because 16 percent of reviews are 3 star or less, not because of supply chain or other issues. 274 reviews on Walmart, but only FIVE reviews (4- and 5-star, coincidentally) on the PB website . . ?? . . sounds fishy.

Using your recipe for a Thanksgiving fatty! Subbed!

Thank you

So after you use it for the first time, how do you clean it and then do you need to re-seal it

Canola is toxic 😮. Darn. Either way the steps are great thanks

Just bought my first iron skillet and you were the second video I watched very informational thank you

Canola is poison

I'm doing my first smoke in one of these after watching this video and then buying one for a good price. I had the temp at 120°c but then when I added the meat I topped up the water, and I haven't been able to get the temp back up to 120 since then. It's stuck at 90°c

You MUST make your own dough.

Did he really call bell peppers “cats gum”?

Thanks.💛

Wow that looks fantastic! I'll be making that for our next get together...

I like the brown my pizza over the Flames then pull to the side and put all the other ingredients and let it sit there for 10 minutes at 500 degrees

I used to go camping and fishing with an Air Force major when I lived in Colorado in the 70s. He seasoned his new cast iron on a roaring fire and the new pan filled to the rim with lard or Crisco and just let it catch fire and burn till it was gone. Kinda extreme, but whatever floats your boat and I will say his cast iron was well seasoned.

No thanks 0:26

Thank you 😊

I always hear that you should bake it for an hour

Should’ve bought a frozen one

You should try a reversed sear instead. Finish them over the flame broiler.

Hey I like the way you explain how to season my cast iron skillet. Question I don’t have oven can I do this process on the stove top.

I built a rack system, using off the shelf cake cooling racks, that let's me smoke multiple levels in my Pit Boss Lexington grill. I can smoke 8 lbs. in mine at one go, and the Lexington is among the more petite grill sizes that Pit Boss offers. That's about 3 times what fits on the main grill, with no perceptible difference in the quality of the jerky. I'm not sure I'd bother doing it at all if I was limited to what fits on the main grill.

Hey Groover, Looks like you had a bit of fun making those videos. Well done with keeping the flow going when the shot wasn't framed but the subject was captured and B-roll could be added later. And quite informative to boot!! Carry on......Nothing to see here. HooRooo

USA Yanks! Remember that when he says 220° it’s Celsius. So 450°F works. Big difference :-)

At first I was like, “this guy might know the barbie but nothing about pizza” then you put mayo on it and confirmed my hypothesis. Honestly, I don’t think you really answered the question based on the temperature range of your grill. Pizza is best cooked super hot and pretty fast to get the ideal crust. Commercial pizza ovens run at 700 to 800 F as do more bougie “wood fired” pizza ovens. Now your Pit Boss will never get there unless something is wrong with it, with max temp about 500 to 550. That ‘s not ideal but hotter than most take out, bake at home pies are to be cooked at in a home oven. Now my home oven can do 500 to 550 and makes pretty decent pie on a stone, and I’ve been able to replicate that on a 4 burner gas grill with the same stone. I expect if you cranked that Pit Boss up to 500 and let the stone heat up in the process you’ll have better results.

I looked for the shortest video to get straight to the point and you nailed it. Nice going!