The Pit Boss K22 was one of the more affordable ways to buy a full-sized ceramic kamado without paying Kamado Joe or Big Green Egg prices.
We bought and cooked on the K22 ourselves, using it for both high-temperature grilling and low-and-slow smoking. It wasn’t perfect, but it was a genuinely good kamado for the money.
Unfortunately, the Pit Boss K22 now appears to have been discontinued and is no longer readily available new. This review remains useful if you already own one or have found a used K22 for sale. But, if you are looking for a new kamado, the Kamado Joe Classic I is now the closest alternative I would consider.
Editor’s note: The Pit Boss K22 now appears to be discontinued and is no longer readily available new.
This review is based on our hands-on experience and may still help current owners or anyone considering a used model. For the closest current alternative, see our Kamado Joe Classic I review.
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Table of Contents
Quick Verdict
The Pit Boss K22 was a surprisingly capable kamado for its price. Its thick ceramic body held heat well, temperature control was straightforward once the fire was established, and it could grill, smoke, roast and bake without needing a collection of expensive extras.
There were some annoying details. The top vent occasionally stuck, the side shelves could melt if you placed a hot grate on them, and the lower grate did not sit particularly neatly above the heat deflector. None of these stopped it from cooking well, but they showed where Pit Boss had kept the design fairly basic.
The bigger issue now is availability. The K22 is no longer a realistic choice for someone shopping for a new kamado.
Consider a Used Pit Boss K22 if:
- The ceramic body and internal firebox are free from cracks
- The heat deflector and two-tier cooking rack are included
- It is substantially cheaper than a current ceramic kamado
- You are comfortable buying a discontinued model
Skip The Pit Boss K22 if:
- You want to buy new
- The seller is asking close to the price of a current kamado
- You want a more refined rack and ash-cleaning system
- You would rather buy into a current range with accessories and support
Also available at: Walmart
At a Glance
Strengths
- Thick ceramic shell holds heat extremely well
- Easy temperature control once you understand the vents
- Good grilling and smoking results
- Large two-tier cooking area
- Heat deflector included
- Sturdy cart and substantial side shelves
- Shock-absorbing lid plunger helps protect the ceramic
- Attractive black exterior
Weaknesses
- No longer readily available new
- Top vent can stick when you try to adjust it
- Grate positioning above the heat deflector is awkward
- Composite shelves can melt if exposed to a hot grate
- Basic ash removal system
- Replacement parts may become harder to source
Best Use Case
A used K22 makes the most sense for someone who finds a complete, undamaged unit at a genuinely low price and wants an affordable entry into ceramic kamado cooking.
What It Is Actually Like to Cook on the Pit Boss K22
A kamado is one of my favourite types of barbecue to grill on, and the K22 gave us the cooking experience I wanted from one.
The ceramic body absorbs heat and radiates it back towards the food. When grilling, the meat cooks from the direct heat underneath as well as the heat held inside the ceramic walls. We got juicy meat, proper sear marks and enough charcoal flavour to make the extra fire-lighting effort worthwhile.
The K22 could also get seriously hot. The grates sat a good distance above the charcoal, so we could build a strong fire without having the food sitting almost directly on the coals. It worked particularly well for steaks and butterflied chicken.
The temperature was relatively easy to control using the top and bottom vents. There was still more involvement than turning a dial on a gas or pellet grill, but I did not find the learning curve particularly difficult.
If grilling is the main reason you are considering a used K22, its cooking performance is not the part I would worry about.
Smoking was similarly straightforward, although kamados need a slightly different approach from less insulated smokers. Because the ceramic retains so much heat, you do not want to let the temperature race past your target. Bringing the temperature back down takes much longer than heating it up.
I started closing the vents as the K22 approached my target rather than waiting until it had already reached it. The double-sided lower vent gave me enough control to settle the temperature without constantly adjusting it throughout the cook.
We smoked with the included heat deflector both in and out.
With the deflector installed, it blocked the strongest direct heat and made the setup better suited to long cooks. Without it, the K22 still produced good results, but I needed to flip the meat approximately every hour to stop the underside from becoming too dry.
That is one of those details that is easy to miss when looking at a feature list. You can smoke without the deflector, but it requires more attention and is not the setup I would choose for an unattended cook.
The smoke flavour from lump charcoal alone was moderate. We did not get smoke rings as pronounced as those we often see from a pellet smoker, but the meat was still moist, tender and noticeably charcoal-cooked.
You can place wood chunks or chips amongst the lump charcoal for a stronger smoke flavour. A pellet tube would also work, although I never felt the K22 needed one. I liked the flavour it produced without adding anything extra.
Performance Breakdown
Temperature Control
The K22 was easier to control than many people expect a charcoal smoker to be.
The lower vent handled the larger airflow adjustments, while the cast-iron top vent was used to fine-tune the temperature. Once I knew roughly where to position them, I could settle the K22 at smoking temperatures without constantly tending the fire.
The main rule was to approach the target temperature slowly. A kamado heats up much more quickly than it cools down.
The top vent did occasionally become stuck during a cook. I sometimes had to wiggle and roughly jiggle it before it would move again.
It was not a major cooking problem, but it was frustrating when I only wanted to make a small airflow adjustment.
Smoke Flavor
The K22 produced a moderate charcoal smoke flavour when used with lump charcoal alone.
That suited me. The flavour was noticeable without overpowering the food, and I did not feel the need to add extra smoke during most cooks.
Anyone wanting a heavier smoke profile can add a small wood chunk amongst the charcoal. I would start with less rather than more because the enclosed ceramic body holds smoke around the food efficiently.
Capacity
The 22-inch grate and included second tier gave the K22 a lot of cooking room for a ceramic grill.
In practical terms, we could fit approximately:
- Four whole butterflied chickens
- Two reasonably large briskets
- Around 38 burgers using both levels
The two-tier setup was not perfect. Food on the lower level became harder to reach once the upper grate was loaded, and positioning everything around the heat deflector could feel awkward.
But, overall, the capacity was one of the K22’s strongest points.
Heat Deflector and Rack Setup
The included heat deflector was important because it allowed the K22 to work properly as a low-and-slow smoker, rather than only as a direct charcoal grill.
I did not love the way the cooking grate sat above it.
The grate could sit directly over the deflector, but if I wanted a larger gap, I had to position the hinged section carefully to stop it opening.
It worked, but it was more awkward than it needed to be and was one of the areas where the K22 felt less refined than a more expensive kamado.
It did not ruin the results. It was simply annoying during setup.
Build Quality
The ceramic body was one of the strongest parts of the K22.
It felt thick and substantial, while the black exterior looked smart without being overly flashy. The internal firebox also had an expansion slit designed to reduce the risk of cracking as the ceramic heated and cooled.
The charcoal grate and top vent were cast iron, while the cooking grates were stainless steel.
The cart needed to be assembled but felt sturdy once everything was tightened.
The spring-assisted hinge made the heavy lid manageable, and the shock-absorbing plunger helped stop it from slamming down against the ceramic base.
The side shelves also felt thick and solid, but they were laminated composite rather than heatproof metal.
We learned that after placing a hot cooking grate on one and melting marks into its surface.
They were useful shelves, but you had to remember that they would not tolerate extremely hot metal.
The basic felt gasket would also eventually need replacing, depending on how frequently the grill was used.
Cleaning
Ash removal worked, but it was fairly basic.
The K22 came with an ash tool. Once the grill was completely cold, I could open the lower vent and scrape the ash through the opening into a bucket or bag.
That method worked, but I found it faster and cleaner to place the nozzle of an ash vacuum through the lower opening and suck the ash out.
Ash should be cleared every few cooks. If too much builds up underneath the charcoal grate, it restricts airflow and makes temperature control harder.
The cooking grates were easiest to scrape while still warm. I preferred using a wooden grill scraper for this.
Do not wash the inside of the ceramic shell with water. Ceramic is porous, and retained moisture can contribute to cracking when the grill heats up again.
For heavier grease or food buildup, I heated the K22 to approximately 500°F and let it burn for around 30 minutes. Once it cooled, the remaining residue could be brushed away.
Using a Meat Thermometer
A wireless thermometer suited the K22 particularly well.
We used the MEATER Plus because the signal worked through the thick ceramic body and there were no wires sitting between the heavy lid and the base.
That avoided damaging a probe wire or interfering with the gasket seal during a long cook.
Read our full hands-on review here: MEATER Review: Wireless Thermometer.
What to Expect From the Pit Boss K22
The K22 cooks very well, but it still comes with the normal quirks of a traditional ceramic kamado.
- It is extremely heavy and requires at least two adults to lift safely.
- It holds heat extremely well but takes time to cool after an overshoot.
- You need to start closing the vents before it reaches your target temperature.
- Lump charcoal alone gives the food a moderate smoke flavour.
- Wood chunks can be added if you want a stronger result.
- The heat deflector makes long smoking cooks much easier.
- Smoking without the deflector means regularly flipping the meat.
- The two-tier rack adds useful capacity but makes lower food harder to access.
- The top vent can stick when you try to adjust it.
- The composite side shelves can melt if you place a hot grate on them.
- Ash removal is easier with an ash vacuum than with the included tool.
- Parts may become harder to source now that the model appears to be discontinued.
Pros and Cons
Pros
- Holds heat extremely well
- Easy to control once settled
- Excellent for grilling and smoking
- Produces juicy meat with good charcoal flavour
- Large two-tier cooking capacity
- Heat deflector included
- Strong ceramic construction
- Spring-assisted lid is easy to lift
- Sturdy cart and useful side shelves
Cons
- Now appears to be discontinued
- Very heavy to move
- Top vent can stick
- Grate setup above the heat deflector is awkward
- Lower rack is harder to access
- Side shelves can melt under hot metal
- Ash removal is fairly basic
- Parts may become harder to source
Who This Is For (and Not For)
The Pit Boss K22 Is Best for:
- Someone who finds a complete used K22 at a very low price
- Buyers who want both high-temperature grilling and low-and-slow smoking
- Anyone comfortable owning a discontinued grill
- People who want a large ceramic kamado without paying current premium prices
Who should skip the Pit Boss K22:
- Someone who wants to buy a new kamado
- People who want automatic temperature control
- Buyers considering a damaged or incomplete used K22
- Anyone paying close to the cost of a current kamado
Also available at: Walmart
What to Check Before Buying a Used Pit Boss K22
Inspect the ceramic carefully before buying.
Look around the outer body, firebox and fire ring for cracks. The internal firebox originally had an expansion slit built into it, so that should not automatically be mistaken for damage.
Cracks spreading through the main ceramic body are a different issue and would make me walk away unless the price was extremely low and replacement parts were available.
Also check that the important original parts are still included:
- Heat deflector
- Main cooking grate
- Upper cooking rack
- Cast-iron top vent
- Cart
- Side shelves
- Ash tool
The heat deflector and two-tier rack were a major part of what made the K22 useful.
A cheap used grill is much less appealing if you then have to search for discontinued replacement parts.
Best Current Alternative
The K22 can still be worth buying used, but only when the condition and price make sense. But, if that’s not an option for you, or you prefer the idea of buying new, here’s the currently available alternative that I’d buy.
Kamado Joe Classic I
The Kamado Joe Classic I is the closest current alternative I would recommend to someone who liked the idea of the Pit Boss K22.
It is also a ceramic charcoal grill that can smoke, grill, roast and bake.
Its internal rack and heat-deflector system is more refined, while the slide-out ash drawer makes routine cleaning considerably easier.
The Classic I has a smaller 18-inch grate, so it does not offer the same overall capacity as the K22. However, it remains available new, has an established accessory range and is part of a current product lineup.
Most importantly, I have cooked on the Kamado Joe Classic I as well, so this recommendation is based on real experience with both grills. Have a read of my Kamado Joe Classic I Review to see what I thought of this option.
And, for more current options, I’ve rounded up the Best Kamado Grills and Smokers.
FAQs About the Pit Boss K22
Has the Pit Boss K22 been discontinued?
The Pit Boss K22 appears to have been discontinued and is no longer readily available new.
Pit Boss has not published a clear discontinuation announcement that we have seen, so I would describe it as appearing discontinued rather than officially confirmed.
Is a used Pit Boss K22 worth buying?
It can be, provided the ceramic is undamaged, the important original parts are included and the price is substantially lower than a current kamado.
I would not pay close to the cost of a new model because replacement parts may become increasingly difficult to source.
What should I buy instead of the Pit Boss K22?
The Kamado Joe Classic I is the closest current alternative I would recommend.
It is smaller than the K22 but offers the same basic ceramic cooking style, along with a more refined rack system, easier ash removal and current product support.
What type of charcoal should I use in the Pit Boss K22?
Pit Boss specified lump charcoal for the K22.
Lump charcoal allows good airflow through the firebox and responds well when the vents are adjusted.
See our current recommendations here, Best Lump Charcoal.
Can you add wood to the Pit Boss K22?
Yes. Wood chunks or chips can be added amongst the lump charcoal if you want a stronger smoke flavour.
I generally liked the moderate smoke flavour the K22 produced without extra wood, but adding a small chunk gives you more control over the result.
Does the Pit Boss K22 include a heat deflector?
The K22 was originally sold with a heat deflector.
When buying one used, make sure it is still included and inspect it for cracks. The deflector is important for low-and-slow smoking because it protects the food from strong direct heat.
Final Verdict
The Pit Boss K22 was a genuinely good ceramic kamado for its price.
It held heat well, was relatively easy to control and produced the grilling and smoking results I expected from a proper ceramic cooker.
Its flaws were mostly awkward design details rather than serious cooking problems.
I would still consider a complete, undamaged used K22 if it were very cheap.
For most buyers, however, the Kamado Joe Classic I is now the safer choice because it remains available and offers better long-term access to parts and accessories.
Also available at: Walmart
Jared Brown is a barbecue enthusiast with hands-on experience across a wide range of grills, smokers, and outdoor cooking setups. He enjoys testing different styles of barbecue and helping readers choose equipment that suits the way they actually want to cook, rather than chasing a one-size-fits-all answer. His practical, open-minded approach makes him a trusted voice for backyard cooks looking for honest guidance and better results.
