Sportsman 5005166 Le manuel du propriétaire

Marque: Sportsman

Modèle: 5005166

Catégorie: Barbecues

Taper: Le manuel du propriétaire

 /   0500, 0820, 1000, 1100

 /   10532, 10534, 10535, 10537, 10564, 10565, 10566, 10567

    

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE

REFERENCE. MANUAL MUST BE READ BEFORE OPERATING!

      

IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET

CONSERVEZ-LE POUR RÉFÉRENCE ULTÉRIEURE. VOUS DEVEZ

LIRE CE GUIDE AVANT D’UTILISER LE BARBECUE!

For outdoor and household use only. Not for commercial use.

Réservé  l'usage extérieur et résidentiel uniquement. Non destiné  un usage commercial.

WARNING: Please read the entire manual

before installation and use of this electric,

pellet fuel-burning appliance. 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.

AVERTISSEMENT : Veuillez lire l’intégralité

du manuel avant l’installation et l’utilisation

de cet appareil électronique à granules.

Le non-respect de ces instructions peut

entraîner des dommages aux biens, des

blessures ou même la mort. Communiquez

avec les autorités locales en matière

d’incendie et de bâtiment concernant les

restrictions et les exigences d’installation

dans votre région.

 

   

5005166

ENGLISH

 

              

     .     

           .

Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure

you receive the most enjoyable and trouble-free operation of your new wood pellet grill. We also advise you retain this manual

for future reference.

DANGERS AND WARNINGS

You must contact your local home association, building or fire officials, or authority having jurisdiction,

to obtain the necessary permits, mission or information on any installation restrictions, such as any grill

being installed on a combustible surface, inspection requirements or even ability to use, in your area.

1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the grill, and 305mm (12 inches)

from the back of the grill to combustible constructions must be maintained.

Do not install appliance on combustible floors,

or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities

having jurisdiction.

Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet appliance must

not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from combustible

materials, gasoline and other flammable vapors and liquids.

Should a grease fire occur, turn the grill OFF and leave the lid closed until the fire is out. Do not unplug the power

cord. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved

fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.

2. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your grill in the rain or around any water

source.

3. After a period of storage, or non-use, check the burn pot for obstructions, the hopper for foreign objects, and any air blockage

around the fan intake or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the

lifespan of your unit.

If the grill is stored outside during the rainy season or seasons of high humidity, care should be

taken to insure that water does not get into the hopper.

When wet or exposed to high humidity, wood pellets will expand

greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.

Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that

the grill is completely cool to the touch before moving.

4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not specified

for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.

5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped

with a metal safety screen, mounted to the interior of the hopper. This screen must not be removed unless directed by

Customer Care or an authorized dealer.

This appliance is not recommended for children, persons with reduced physical, sensory or mental

capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction

by a person responsible for their safety.

ENGLISH

6. Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.

7. Do not enlarge igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will

void your warranty.

8. Product may have sharp edges or points. Contact may result in injury. Handle with care.

DISPOSAL OF ASHES

Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-

combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by

burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.

WOOD PELLET FUEL

This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in

this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet

barbecue grills. Do not use fuel with additives. Wood pellets are highly susceptible to moisture and should always be stored in an

airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your

grill's hopper and auger, to prevent jams. The pellet fuel mean heating value in 8000-8770 BTU/LB, ash content < 1%.

Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.

Keep all such liquids well away from the appliance when in use.

At this time, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards to make

wood pellets for domestic use. Further information, can be found at

www.pelletheat.org

or the

Pellet Fuel Institute

Contact your local dealer on the quality of pellets in your area, and for information on brand quality. As there is no control over

the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.

CREOSOTE

Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot

or creosote is formed when the appliance is operated incorrectly, such as: blockage of the combustion fan, failure to clean and

maintain the burn area, or poor air-to-fuel combustion.

It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When

ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit OFF,

let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.

If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn off the appliance, then wipe away

any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.

CARBON MONOXIDE (“  ”)

Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon

monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness,

nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless

gas from poisoning you, your family, or others:

• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon

monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.

• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.

Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood

or circulatory system problems, such as anemia, or heart disease.

ENGLISH

SAFETY LISTING

In accordance with the procedures and specifications listed in the  . 27282009 "pellet fuel

cooking appliances" and / 2728-13 "for electrical features of fuel burning equipment." Pit

Boss® Grills pellet cooking appliances have been independently tested and listed by  (an

accredited testing laboratory) to , ,  and  standards.

copied, transmitted, transcribed, stored in a retrieval system, in any

form or by any means without expressed written permission of,

Dansons

3411 North 5th Avenue, Suite 500, Phoenix, ,  85013

www.pitboss-grills.com

Customer Care

USA: (480) 923-9630

CANADA (TOLL FREE): 1-877-942-2246

ENGLISH

  

Safety Information .......................................................... 2

Operating Instructions

Grill Environment .........................................................................6

Grill Temperature Ranges ...........................................................7

Understanding The Probes ........................................................ 7

Understanding The Control Board ...........................................8

Understanding The "P" Setting ................................................9

Hopper Priming Procedure ....................................................... 9

First Use – Grill Burn-Off ........................................................... 9

Automatic Start-Up Procedure ............................................... 10

Manual Start-Up Procedure .................................................... 10

Shutting Off Your Smoker ........................................................ 10

Care & Maintenance ........................................................ 11

Using Wood Pellet Fuel ................................................... 12

Cooking Guidelines ..........................................................13

Tips & Techniques ............................................................15

Troubleshooting ..............................................................16

Electrical Wire Diagram ................................................. 18

Replacement Parts

PB0500SP Grill Replacement Parts ....................................... 19

PB0820SP Grill Replacement Parts .......................................20

PB1000SP Grill Replacement Parts .........................................21

PB1100SP Grill Replacement Parts .........................................22

Hopper Replacement Parts ...................................................... 23

Warranty

Conditions .................................................................................... 23

Exceptions .................................................................................... 24

Ordering Replacement Parts ...................................................24

Contact Customer Care .............................................................24

Warranty Service .......................................................................24

Recipes ..............................................................................25

ENGLISH

 

With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat

intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet

grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.

Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.

 

    

With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time

needed to perfect your meals. All Pit Boss® units should keep a minimum clearance of 305mm (12 inches) from combustible

constructions and this clearance must be maintained while the grill is operational. This appliance must not be placed under

an overhead combustible ceiling or overhang. Keep your grill in an area clear from combustible materials, gasoline and other

flammable vapors and liquids.

  

As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of

smoked foods will help cure your winter blues.

Follow these suggestions on how to enjoy your grill throughout the cooler months:

• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.

• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your

grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in

relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!

• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log

or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to

help you determine what to cook and how long it will take.

• In very cold weather, increase your preheating time by at least 20 minutes.

• Avoid lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be

flexible with your serving time; add extra cooking time each time you open the lid.

• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.

• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.

Make your meal preparation even easier by adding simple items such as vegetables and potatoes.

  

As it becomes warmer outdoors, the cooking time will decrease. Proper dress is important when it gets really hot: shorts,

shirt, shoes, hat, apron and a generous slab of suntan lotion is recommended.

Follow these few suggestions on how to enjoy your grill throughout the hot months:

• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.

• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat

from over cooking and drying out.

• Even in hot weather it is still better to cook with the lid of your grill down.

• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up

newspaper around the foil and this will keep food hot for 3 to 4 hours.

ENGLISH

  

Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below

are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of

wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.

•

  205260° / 401500°

This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or

direct flame cooking. With the

flame broiler open

, direct flame is used to create those “blue” steaks, as well as flame-

kissed vegetables, garlic toast or s’mores! When the

flame broiler is closed

, the air circulates around the barrel, resulting

in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat

in extreme cold weather conditions.

•

  135180° / 275356°

This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will

greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the

slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.

•

  82125° / 180257°

This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your

meats juicy by cooking longer at a lower temperature (also known as

low and slow

). Recommended for the big turkey at

Thanksgiving, juicy ham at Easter, or the huge holiday feast.

Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill.

Hot smoking

another name for

low and slow

cooking, is generally done between 82-125C / 180-257F. Hot smoking works best when

longer cooking time is required, such as large cuts of meats, fish, or poultry.

TIP: To intensify that savory flavor, switch to  (low) temperature range immediately after putting your food

on the grill. This allows the smoke to penetrate the meats.

The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs

prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!

  

•

 

Located inside the main barrel, on the left wall, is the Grill Probe. It is a small, vertical piece of stainless steel. The Grill Probe

measures the internal temperature of the unit. When the temperature is adjusted on the Control Board, the Grill Probe will read

the actual temperature inside the unit and adjust to the desired temperature.

IMPORTANT: The temperature of your unit is highly affected by ambient outdoor weather, quality of pellets used,

flavor of pellets, and the quantity of food being cooked.

•

 

The meat probe measures the internal temperature of your meat in the grill, similar to your indoor oven. Plug-in the meat

probe adapter to the meat probe connection port on the Control Board and insert the stainless steel meat probe into the

thickest portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is

connected properly to the connection port, feel and hear it snap into place.

NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact

with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the rear exhaust holes

of the main grill or the top of the main grill (near the grill lid hinge). When not in use, disconnect from the meat probe

connection port and place aside to keep protected and clean.

ENGLISH

   

 

Press the Power Button to power on the unit. The button will glow blue if connected to a power source.

Press the button again to turn the unit off.

The Temperature Control Dial allows you to set your desired smoking temperature. Once connected

to a power source and the Power Button is pressed, turn the dial and select from any of the ten preset

temperatures, between 82-260°C / 180-500°F. When the dial is turned to a temperature preset, the Digital

LCD Screen with light up, displaying that it is ready to operate. When the dial is turned to off, the Digital LCD

Screen will remain off.

The "P" Set Button is used to select one of the eight fine tunings when the Temperature Control Dial is set

to the Smoke Setting . Press the button to change the "P" setting to accommodate to your cooking style and

cooking environment, as preferred. With a short push of the button, the setting increases from P0 to P7, then

repeats. Adjustments are only possible in the Smoke Setting. Factory default setting is "P4". If the "P" setting

is adjusted, your preference will be locked-in (saved) until further adjustment is made.

The "P" Set Button is also used as a Temperature Switch Control to change the temperature readout on

the LCD Screen. Press and hold the button for two seconds to switch to Celsius (ºC) or to Fahrenheit (ºF), as

preferred. Default is set to Fahrenheit.

The LCD Screen is used as the information center for your unit. The LCD screen will display your Desired Cook

Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe

is connected, only one reading will be displayed.

Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to

add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be

used while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers.

The Smoke Setting on the Temperature Control Dial operates unit at the lowest temperature, without the

fire going out.

The plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s).

When a meat probe is connected, the temperature is displayed on the LCD Screen. When not in

use, disconnect the meat probe from the connection port.

Compatible with Pit Boss® branded

meat probes only. Additional meat probe(s) sold separately.

PRIME

“P” SET

PROBE 1

ACTUAL

COOK

PROBE 2

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

PRIME

“P” SET

PROBE 1

ACTUAL

COOK

PROBE 2

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

“P” SET

PRIME

SMOKE

ENGLISH

  "" 

When the recessed "P" SET button is pushed, the “P” setting displayed on the LCD

screen will change to the next value (upward). Once P7 is reached, it will restart at P0.

There are eight “P” settings, ranging from P0 to P7. The recessed "P" SET button can

be pushed using a thin-tipped object.

IMPORTANT: Do not push the "P" SET button too hard, as this may cause

damage. Only a light push is needed.

•

  ""    

Anytime the temperature dial is set to SMOKE, such as the start-up cycle, the

auger will run on more of a manual mode of cooking versus using one of the

preset dial temperatures. First, the auger will continuously turn and feed pellets

for four minutes. After four minutes, the auger begins to run a feed cycle based

on the "P' setting selected on the Digital Control Board. The default setting is 4.

  

These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper. The

auger must be primed to allow pellets to travel through the length of the auger, and fill the burn pot. If not primed, the igniter

will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper:

1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the bottom.

2. Remove all cooking components from the interior of the grill. Locate the burn pot in the bottom of the main barrel.

3. Plug the power cord into a power source. Press the Power Button to turn the unit on, and turn the Temperature

Control Dial to the  position. Check the following items:

• That you can hear the auger turning. Place your hand above the burn pot and feel for air movement. Do not place

your hand or fingers inside the burn pot. This can cause injury.

• After approximately a minute, you should smell the igniter burning and begin to feel the air getting warmer in the

burn pot. The igniter tip does not glow red, but gets extremely hot and will burn. Do not touch the igniter.

4. Once verified that all electric components are working correctly, press the Power Button to turn the unit off.

5. Fill the hopper with all natural barbecue wood pellets.

6. Press the Power Button to turn the unit on. Keep the Temperature Control Dial in the SMOKE position. Press and hold

the Prime Button until you see pellets on the inside of the grill from the auger tube. Once pellets begin to drop into the

burn pot, release the Prime Button.

7. Press the Power Button to turn the unit off.

8. Re-install the cooking components into the main barrel. The grill is now ready to use. (See

Assembly Instructions

ensure proper installation of cooking components.)

    

Once your hopper has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-off.

Start the grill and operate at any temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the grill

and rid it of any foreign matter.

  (seconds)

""   

0 18 55

1 18 70

2 18 85

3 18 100

*4 18 115

5 18 130

6 18 140

7 18 150

default setting

ENGLISH

  

1. Plug the power cord into a grounded power source. Open the main barrel lid. Check the burn pot to ensure there is no

obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed

system. Fill the hopper with dry, all natural barbecue hardwood pellets.

2. Ensure the Temperature Control Dial is in the  position. Press the Power Button to turn the unit on. This will

activate the start-up cycle. The auger feed system will begin to turn, the igniter will begin to glow and the fan will

supply air to the burn pot. The grill will begin to produce smoke while the start-up cycle is taking place. The barrel lid

must remain open during the start-up cycle. To confirm the start-up cycle has begun properly, listen for a torchy roar, and

notice some heat being produced.

3. Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your grill at your

desired temperature!

IGNITER FAILURE PROCEDURE

If for any reason your electric igniter fails or your grill's flame dies out during a cook, check the following steps,

or start your grill using the manual method.

1. Press the Power Button to turn the unit OFF, and turn the Temperature Control Dial to the  position. Open the

barrel lid. Remove the cooking components from inside. Remove all unburnt pellets and ash from the burn pot. Avoid

touching the igniter to avoid injury, as it may be extremely hot.

2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit ON. Check the

following:

• Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat.

• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.

• Visually confirm that the auger is dropping pellets into the burn pot.

• Confirm that the combustion fan is working by listening for a torchy roar.

3. If any of the above points are not working, follow

Troubleshooting

instructions

  

1. Ensure the Temperature Control Dial is in the  position. Plug the power cord into a grounded power source.

2. Check burn pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign

objects in the hopper or auger feed system. Fill hopper with dry, all natural hardwood barbecue pellets.

3. Open the barrel lid. Remove the cooking components to expose the burn pot. Place a generous handful of pellets into

the burn pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount

of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another

small amount of pellets in the burn pot.

NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.

4. Light the contents of the burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.

Do not attempt to add more starter into the burn pot. This can cause injury.

5. Quickly and carefully replace the cooking components to the inside of the main barrel. Continue start-up at step two of

Automatic Start-Up Procedure

   

1. When finished cooking, with the main barrel lid remaining closed, press the Power Button to turn the unit off and turn

the Temperature Control Dial to . The grill will begin its automatic cool-down cycle. The auger system will stop

feeding fuel, the flame will burn out, and the fan will continue to run until the cool-down cycle is complete.

ENGLISH

  

Any Pit Boss® unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the grill

and cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow these cleaning

and maintenance tips to service your grill:

 

• The hopper includes a clean-out feature to allow for ease of cleaning and change out

of pellet fuel flavors. To empty, locate the plate and the cover of the drop chute on

the back side of the hopper. Place a clean, empty pail under the drop chute cover, then

remove the cover piece. Unscrew the plate, slide outwards, and pellets will empty.

NOTE: Use a long handled brush or shop-vac to remove excess pellets,

sawdust, and debris for a complete clean-out through the hopper screen.

• Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper access

panel is removed (see

Electric Wire Diagram

for diagram), carefully wipe off any grease build-up directly on the fan

blades. This ensures airflow is sufficient to the feed system.



• Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.

• Although the probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the

internal wires will cause the probe to short-out, causing false readings. If a probe is damaged, it should be replaced.

 

• It is recommended to clean your burn pot after every few uses. This will ensure proper ignition and avoid any hard

build-up of debris or ash in the burn pot.

• Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to do

this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking

components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire,

keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the

grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.

• Check your grease bucket or tray often, and clean out as necessary. Keep in mind the type of cooking you do.

IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.

 

• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive cleansers

or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under warranty, but

rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the finish, all painted

surfaces can be touched up using high heat BBQ paint.

• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and

outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

 CLEANING FREQUENCY CLEANING METHOD

Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris

Burn pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris

Cooking Grids After Each Grill Session Burn Off Excess, Brass Wire Brush

Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean

Front Shelf After Each Grill Session Scrub Pad & Soapy Water





ENGLISH

   

These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content

(5-7%), and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a

hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled,

screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.

 

Rich, smoky bacon-like flavor. Considered the

“Kings of the Woods”.

 

Slightly sweet, but also tart.

Gives a rosy tint to light meals.

 

Strong, tangy, spicy flavor.

Think Tex-Mex cuisine.

  

Strong, sweet smoke with aromatic tang.

Perfect for red meats.

 

Smoky, mld sweetness flavor

Hghly recommended for bakng

 

Perfect blend of sweet, savory, and tart.

Used by many professional grillers.

 

Sweet and savory flavor.

 

Bold, buttery and smooth flavor.

 

Sweet and earthy flavor. Alder, Maple and Pine Blend.

 

Rich and smokey flavor.

 

Cherry, Apple and Maple Blend.

 

Pecan , Hickory and Mesquite Blend.

NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat

output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

Grease Bucket / Tray After Each Grill Session Scrub Pad & Soapy Water

Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty

Hopper Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water

Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water

Meat Probe After Each Grill Session Scrub Pad & Soapy Water

Grill Probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water

ENGLISH

 

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a

record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next

time. Practice makes perfect. The culinary art of hot smoking refers to longer cooking times, but results in more natural wood

flavor (and a sought-after

smoke ring

) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in

less smoke flavor.

TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into

the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,

depending on the size of the protein.

 

  

(Very Low)



(Low)



(Medium)

/

(Medium/High)



(High)

Temp Range 93-135°C / 199-275°F 135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F 232-260°C / 449-500°F

 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 77°C / 170°F

Turkey

(whole)

4.5-5.0 kg / 10-11 lbs.

5.3-6.4 kg / 12-14 lbs.

6.8-7.7 kg / 15-17 lbs.

8.2-10.0 kg / 18-22 lbs.

10.4-11.3 kg / 23-25 lbs.

Grill 90 - 120 minutes

Grill 110 - 140 minutes

Grill 130 - 160 minutes

Grill 140 - 170 minutes

Grill 150 - 180 minutes

Chicken

(whole)

1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours

Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-60 minutes

Small Game Birds 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-45 minutes

Duck 1.36-2.26 kg / 3-5 lbs. Roast or grill 2 - 2.5 hours

  Precooked to Reheat

60°C / 140°F

Medium

66°C / 150°F

Well Done

71°C / 160°F

Ham

(Fully Cooked &

Boneless Portion,

Smoked Picnic

Whole & Bone-In)

2.5 cm / 1"

1.36-1.81 kg / 3-4 lbs.

1.81-2.72 kg / 4-6 lbs.

2.26-3.62 kg / 5-8 lbs.

4.53-5.44 kg / 10-12 lbs.

12 minutes

50 minutes - 1 hour

1 - 2 hours

1 - 2½ hours

2 - 2¾ hours

Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours

Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours

Chop

(loin, rib)

1.9-2.5 cm / ¾" - 1"

3.1-3.9 cm / 1¼" - 1½"

10 - 12 minutes

14 - 18 minutes

Tenderloin 1.9-2.5 cm / ¾" - 1" 20 - 30 minutes 30 - 45 minutes

Loin Roast

(boneless)

1.36-2.26 kg / 3-5 lbs. 1¼ - 1¾ hours 1¾ - 2½ hours

Boston Butt

(Pork Shoulder)

3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F

Internal Temperature

ENGLISH

   Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F

Steak

(New York,

Porter-house, Rib-

eye, Sirloin, T-bone,

or Tenderloin)

1.9 cm / ¾"

2.5 cm / 1"

3.8 cm / 1½"

5 cm / 2"

High Sear 8-10 minutes

Sear 10-12 minutes

Sear 10 minutes, grill 8-10 minutes

Sear 10 minutes, grill 10-14 minutes

Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes

Flank Steak 0.45 - 0.86 kg

/ 1 - 1½ lbs., 1.9 cm / ¾"

Medium Sear 4 minutes, grill 8-10 minutes

Kabob 2.5 - 3.8 cm / 1 - 1½" cubes Medium Grill 10 - 12 minutes

Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15-20 minutes

Ground Beef Patty 1.9 cm / ¾" High/Medium Sear 4 minutes, grill 4-6 minutes

Rib-eye Roast

(boneless)

2.26 - 2.72 kg / 5 - 6 lbs. Medium Grill 1½ - 2 hours

Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes

Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. Medium 2½ - 2¾ hours

Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct

Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F

 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F

Roast

(fresh)

2.26 - 2.72 kg / 5 - 6 lbs. 1 - 2 hours

Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours

 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F

Fish

(whole)

0.5 kg / 1 lb.

0.9 - 1.1 kg / 2 - 2½ lbs.

1.4 kg / 3 lbs.

Grill 10 - 20 minutes

Grill 20 - 30 minutes

Grill 30 - 45 minutes

Fish

(filets)

0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky

Lobster Tail 0.15 kg / 5 oz.

0.3 kg / 10 oz.

Grill 5 - 6 minutes

Grill 10 - 12 minutes

  Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F

Roast

(fresh)

2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours

Large Cuts

(fresh)

3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours

ENGLISH

  

Follow these helpful tips and techniques, passed on from Pit Boss® owners, our staff, and customers just like you, to become more

familiar with your grill:

 

• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than

the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of

bacteria. Each marinade or basting sauce should have its own utensil.

• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).

• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure

to bring it to a boil before serving.

• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration

for more than two hours.

• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria

can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting

any meal preparation and after handling fresh meat, fish and poultry.

 

• Be prepared, or

Mise en Place

. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all

ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before

lighting the grill.

• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect

a deck, patio, or stone platform from the possibility of grease stains or accidental spills.

   

• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as

low and slow

Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways

to keep meat from drying out.

• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal

temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.

The band of pink (after cooking) is referred to as a

smoke ring

and is highly prized by outdoor chefs.

• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.

• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill

will require more cooking time.

• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing

utensil, such as a fork, will prick the meat and allow the juices to escape.

• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.

• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and

roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface

by heat to ease back to the center of the meat, adding more flavor.

ENGLISH



Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit

Boss grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit

www.pitboss-grills.com

. You may also contact your local Pit Boss authorized dealer or contact Customer Care for assistance.

WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,

maintenance or service work. Ensure the grill is completely cooled to avoid injury.

PROBLEM CAUSE SOLUTION

No Power Lights On

The Control Board Temperature Control

Dial is still off. Press the Power Button, and ensure the button glows blue to show there is a power connection. Turn

the Temperature Control Dial to a temperature setting.

Not Connected To Power

Source Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 10 Amp

service (see

Electric Wire Diagram

for access to electric components) Ensure all wire connections are

firmly connected and dry.

Fuse Blown On The

Control Board Remove hopper access panel (see

Electric Wire Diagram

for diagram), press in plastic tabs holding

the control board in place and carefully pull controller inside the hopper to release controller. Check

the fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.

The GFCI outlet has

been tripped. Ensure GFCI is a minimum 10 Amp service.

Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.

Fire in Burn pot Will

Not Light Auger Not Primed Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger

must be primed to allow pellets to fill the auger tube. If not primed, the igniter will timeout before

the pellets reach the burn pot. Follow

Hopper Priming Procedure

Auger Motor Is Jammed Remove cooking components from the grill body. Press the Power Button to turn the unit on, turn

Temperature Control Dial to , and inspect the auger feed system. Visually confirm that the

auger is dropping pellets into the burn pot. If not operating properly, call Customer Care for assistance.

Igniter Failure Remove cooking components from the grill body. Press the Power Button to turn the unit on, turn

Temperature Control Dial to , and inspect the igniter. Visually confirm that the igniter is

working by placing your hand above the burn pot and feeling for heat. Visually confirm that the

igniter is protruding approximately 13mm / 0.5 inches in the burn pot. If not operating properly, follow

Manual Start-up Procedure

to continue use of grill; however, call Customer Care for assistance or a

replacement part.

Insufficient Air Flow

Through Burn pot Check burn pot for ash build-up or obstructions. Follow Care and Maintenance instructions for ash

build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow

Care and

Maintenance

instructions if dirty.

Flashing Dots On LCD

Screen The Igniter Is On This is not an error that effects the grill. Used to show that the unit has power and is in Start-Up mode

(igniter is on). The igniter will turn off after five minutes. Once the flashing dots disappear, the grill

will begin to adjust to the desired temperature selected.

Flashing Temperature

On LCD Screen Grill Temperature Is

Below 65°C /150°F This is not an error that effects the unit; however, it is used to show that there is some risk that the

fire could go out. Check hopper for sufficient fuel or if there is an obstruction in the feed system.

Remove pellets and follow

Care and Maintenance

instructions. Check grill Grill Probe and follow

Care

and Maintenance

instructions if dirty. Check burn pot for ash build-up or obstructions, and follow

Care and Maintenance

instructions for ash build-up. Check fan. Ensure it is working properly and

air intake is not blocked. Follow

Care and Maintenance

instructions if dirty. Check auger motor to

confirm operation (rotation), and ensure there is no blockage in the auger tube.

ENGLISH

"ErH" Error Code The Unit Has

Overheated, Possibly

Due To Grease Fire Or

Excess Fuel.

Press the Power Button to turn the unit off, and allow grill to cool. Follow

Care and Maintenance

instructions. After maintenance, remove pellets, and confirm positioning of all component parts. Once

cooled, press the Power Button to turn the unit on, then select desired temperature. If error code still

displayed, contact Customer Care.

"Err" Error Code Grill Probe wire not

making connection. Remove hopper access panel (see

Electric Wire Diagram

for diagram), and check for any damage

to the Grill Probe wires. Ensure Grill Probe molex connectors are firmly connected, and connected

correctly, to the Control Board.

"ErL" Error Code Grill fails to perform

start-up cycle Check proper positioning of cooking components. Check hopper for sufficient fuel or if there is an

obstruction in the feed system. Remove pellets and follow

Care and Maintenance

instructions. Check

grill probe. Confirm if actual temperature is correct and accurate. Follow

Care and Maintenance

instructions if dirty. Check ignitor positioning and that it is heating up properly. In extreme cold, the

grill may require a second start. Turn grill off, wait, then turn on again. Check fan. Ensure it is working

properly. Follow

Care and Maintenance

instructions if dirty.

Grill will not stay lit

"noP" Error Code Bad Connection At

Connection Port Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure the meat

probe adapter is firmly connected. Check for signs of damage to the adapter end. If still failed, call

Customer Care for replacement part.

Meat Probe Damaged Check for signs of damage to the wires of the meat probe. If damaged, call Customer Care for

replacement part.

Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.

Grill Temperature on

SMOKE is

too high

"P" Setting is too LOW Push the "P" SET button, and increase the "P" setting.

Grill Will Not Achieve

Or Maintain Stable

Temperature

Insufficient Air Flow

Through Burn pot Check burn pot for ash build-up or obstructions. Follow

Care and Maintenance

instructions for

ash build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow

Care and

Maintenance

instructions if dirty. Check auger motor to confirm operation, and ensure there is no

blockage in the auger tube. Once all the above steps have been done, start the grill, set temperature

to  and wait for 10 minutes. Check that the flame produced is bright and vibrant.

Lack Of Fuel, Poor Fuel

Quality, Obstruction In

Feed System

Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of wood

pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system.

Remove pellets and follow

Care and Maintenance

instructions.

Grill Probe Check status of Grill Probe. Follow

Care and Maintenance

instructions if dirty. Contact Customer Care

for a replacement part if damaged.

Grill Produces Excess

Or Discolored

Smoke

Grease Build-Up Follow

Care and Maintenance

instructions.

Wood Pellet Quality Remove moist wood pellets from hopper. Follow

Care and Maintenance

instructions to clean out.

Replace with dry wood pellets.

Burn pot Is Blocked Clear burn pot for ash and other debris. Follow

Hopper

Priming Procedure.

Insufficient Air Intake

For Fan Check fan. Ensure it is working properly and air intake is not blocked. Follow

Care and Maintenance

instructions if dirty.

Frequent Flare-Ups Cooking Temperature 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.

Grease Build-Up On

Cooking Components Follow

Care and Maintenance

instructions.

ENGLISH

  

The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical

shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.

   

110120, 60z, 275, 3  

: Electrical components, passed by product safety testing and certification services, comply

with a testing tolerance of ± 5-10 percent.

  

  

   

  

 



1.12 /

2.48 /



  

  

  

  

  

  

R R

  /

  

110120, 200

 

 

110120, 60z, 1 



 

 

  

110120, 60z, 2  







 



 

CONTROL BOARD

ENGLISH

0500   

1

2

3

5

6

7

8 9 10

11

12 13

14 15

17 18

19

20

21

22

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24

25 26

27

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31

32

33

34

35

16

4

Part# Description

1-A Porcelain-Coated Steel Upper Cooking Rack (x1)

2-A Porcelain-Coated Cast-Iron Cooking Grid (x2)

3-A Lid Stopper (x1)

4-A Flame Broiler Slider (x1)

5-A Flame Broiler Main Plate (x1)

6-A Spice Box (x1)

7-A Lid Handle Bezel (x2)

8-A Lid Handle (x1)

9-A Bottle Opener (x1)

10-A Main Barrel (x1)

11-A Hopper Assembly (x1)

12-A Flame Broiler Adjusting Bar Handle (x1)

13-A Flame Broiler Adjusting Bar (x1)

14-A Serving Tray Handle (x2)

15-A Serving Tray (x1)

16-A Side Shelf Handle (x1)

17-A Front Shelf Bracket / Left (x1)

18-A Front Shelf Bracket / Right (x1)

19-A Front Shelf (x1)

20-A Grease Bucket (x1)

21-A Bottom Shelf (x1)

22-A Wheel (x2)

23-A Support Leg / Front (x1)

24-A Support Leg / Back (x1)

25-A Support Leg for Wheel / Front (x1)

26-A Support Leg for Wheel / Back (x1)

27-A Screw (x26)

28-A Washer (x26)

29-A Locking Washer (x26)

30-A Screw (x2)

31-A Nut (x2)

32-A Wheel Axle Pin (x2)

33-A Wheel Washer (x2)

34-A Wheel Cotter Pin (x2)

35-A Screw (x2)

NOTE: Due to ongoing product development, parts are subject to change without notice.

ENGLISH

0820   

Part# Description

1-A Porcelain-Coated Steel Upper Cooking Rack (x1)

2-A Porcelain-Coated Cast-Iron Cooking Grid (x3)

3-A Lid Stopper (x1)

4-A Flame Broiler Slider (x1)

5-A Flame Broiler Main Plate (x1)

6-A Chimney Gasket (x1)

7-A Chimney (x1)

8-A Spice Box (x1)

9-A Lid Handle Bezel (x2)

10-A Lid Handle (x1)

11-A Bottle Opener (x1)

12-A Main Barrel (x1)

13-A Hopper Assembly (x1)

14-A Flame Broiler Adjusting Bar Handle (x1)

15-A Flame Broiler Adjusting Bar (x1)

16-A Serving Tray Handle (x2)

17-A Serving Tray (x1)

18-A Side Shelf Handle (x1)

19-A Front Shelf Bracket / Left (x1)

20-A Front Shelf Bracket / Right (x1)

21-A Front Shelf (x1)

22-A Grease Bucket (x1)

23-A Meat Probe (x1)

24-A Bottom Shelf (x1)

25-A Wheel (x2)

26-A Support Leg / Front (x1)

27-A Support Leg / Back (x1)

28-A Support Leg for Wheel / Front (x1)

29-A Support Leg for Wheel / Back (x1)

30-A Screw (x28)

31-A Washer (x28)

32-A Locking Washer (x28)

33-A Screw (x2)

34-A Wheel Cotter Pin (x2)

35-A Wheel Washer (x2)

36-A Wheel Axle Pin (x2)

37-A Nut (x2)

NOTE: Due to ongoing product development, parts are subject to change without notice.

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6 7

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11

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13 14

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31

32

33

34

36

35

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16

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Sportsman 5005166 Le manuel du propriétaire

Marque: Sportsman

Modèle: 5005166

Catégorie: Barbecues

Taper: Le manuel du propriétaire

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Sportsman 5005166 Le manuel du propriétaire

Sportsman 5005166 Le manuel du propriétaire

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