What Is the Flame Broiler on Pit Boss Grills?

Thinking of buying a Pit Boss grill with a flame broiler? Here’s all you need to know about how it works and if it’s worth it.

Published Categorized as Buying Guides
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Now listen up, y’all, because I’m about to tell you something mighty special. The flame broiler on certain Pit Boss grills is a removable and replaceable part that lets you cook your meats and veggies over direct and high heat — literally, kissed by a flame.

The flame broiler consists of a main plate and a slider, both made of steel, that you insert right-side- first into your grill and mount at an angle to funnel grease and drippings directly to the grease bucket on the side. It ought to be cleaned every 3 to 5 uses and replaced every few years, as it will eventually corrode and rust.

You can look up the cost of the main and slider plates for your grill at the replacement parts section over at Piss Boss’ website.

When you’re smoking meats in your Pit Boss pellet grill, the flame boiler slider should be closed. A closed slider panel allows indirect cooking with convection heat. Open the flame broiler’s slider panel only when you want to grill or sear foods at high and direct heat, typically in the range of 400 to 500°F.

It’s like having your very own campfire on your wood pellet grill, so you can get that perfect sear and char that makes BBQ so dang good. So if you’re looking to buy a Pit Boss grill and want to add a little extra kick to your cooking, make sure you get a model with a flame broiler, because it’s going to take your BBQ game to another level!

It’s also why the base-model Pit Boss 440-Series is our runner-up pick for the best hardwood pellet grill for searing.

Mounting the Flame Broiler

Remember, the flame broiler main and side panels are made from steel, but not stainless steel, so they will be shipped to you lightly oiled to prevent rust during storage and transit. Remove the panels from their packaging. The long panel with the slits is your main panel, and the short one is your slider panel, which should sit on top.

The main panel goes into your grill first. Open the grill’s lid, then insert the main panel, right-side-first, resting it on the ledge on the inner right side of the barrel. Slide it slightly to the left, and the main plate will attache to the other ledge (the one that’s right above the firebox). Now place the slider panel on top, covering all slits on the main plate with it.

You know you’ve done this right if the flame broiler sits at an angle, tilted towards the grease bucket on the right.

Cleaning the Flame Broiler

The flame boiler on a Pit Boss grill should be cleaned every three to six uses.

Now, when it comes to cleaning that flame broiler of yours, there’s one or two things you need to keep in mind. First off, you’ll want to use the slider plate to scrape off any gunk and grime that’s built up on the main plate.

But here’s the thing: you should never wash this part of your grill with water or cleaning chemicals. No siree. Because if you do, it’ll start to corrode and rust, and you’ll be needing a replacement frame broiler sooner than you ought to.

So instead of washing it down, just give it a good scrape-down with the slider after each three to six uses to keep it clean and free of any debris. That way, you’ll be able to keep on grilling up a storm without having to worry about replacing it anytime soon.

Why the Flame Broiler Makes a Difference

You might have heard a thing or two about wood pellet grills before, but let me tell you a little more about how they work. See, unlike your typical grill where the fire’s right under the food, wood pellet grills cook your grub indirectly.

The firebox is set apart from the cooking chamber, and there’s a chimney and electric motor-powered fan that work together to draw in smoke and heat, creating the magic we call wood pellet cooking. That means your meats and veggies are going to get smoked low and slow, and get infused with some of that heavenly, hardwood pellet-smoked flavor.

Now, wood pellet grills are just great for cooking up some of them big cuts of meat at low and slow temperatures between 200 and 275°F. But when it comes to searing up a big juicy steak or pork chop, they might not be the best option.

You see, searing requires a higher temperature of at least 350°F, and it works best over direct heat. And while wood pellet grills can get up to them high temperatures, they might not be as efficient as other grills when it comes to searing. And that’s where the Pit Boss grills’ flame broiler comes in.

Slide the thing open, and you get flames coming out of the slits. Those flames give a mighty hot kiss to your meats and vegetables, giving them that dark-brown crust and slight charring on the edges we all yearn for. Pit Boss themselves claim the temperature of cooking above those flames can get up to 1,000°F — as high as glowing charcoal.

By Sammy Steen

Sammy, Barbehow's editor, is a die-hard carnivore, barbecue whisperer, and self-proclaimed master of the grill.

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