Pit Boss PB0820D3 Manuel utilisateur

ENGLISH

2

HARDWOOD PELLETS

GRILL & SMOKER

,  , 

  .  

   

GRIL & FUMOIR À

GRANULES DE BOIS

,    

    

      

’   

ASADOR Y AHUMADOR

DE PELLETS DE MADERA

,  ,  

 .       



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.

ADVERTENCI: Lea el manual completo antes de instalar y utilizar este aparato eléctrico para quemar pellets de combustible. Incumplir estas instrucciones podría causar daños materiales,

lesiones corporales, e incluso la muerte. Consulte a sus funcionarios locales de construcción y control de incendios para informarse sobre las restricciones y los requisitos de inspección de

instalaciones en su región.

     .    . |   '    .      . |         .     .

   |    |   

5005166

 /  /  08203

 /  /  10514, 10693

08203

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 

              

     .     

           .

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 hardwood 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, permission, 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 hardwood 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 or 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.

IMPORTANT! Always power off the appliance and allow the shut-down cycle to run. Unplug the appliance

only once the shut-down cycle is complete, and/or before cleaning. Failure to follow this warning can cause

damage, serious injury, fire, electric shock, or death.

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.

WARNING: Be aware of building combustible material, maintain the fire to avoid over-firing

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.

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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.

6. Parts of the barbecue may be very hot, and serious injury may occur. Remove pots and pans while the operating appliance is

unattended, to reduce the risk of fire. 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.

HARDWOOD PELLET FUEL

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

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

burning in pellet barbecue grills. Do not use fuel with additives. Hardwood 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 18569-20362 KJ/KG

(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 smoker.

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

At the time of printing, there is no industry standard for barbecue hardwood pellets, although most pellet mills use the same

standards to make hardwood 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, moisture affected pellets, we assume no responsibility to damage caused by poor quality of fuel.

CREOSOTE

Creosote - formation and need for removal. When burning, it produces black smoke with a residue that is also black in color. When

wood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote.

The creosote vapors condense in a relatively cool oven flue and exhaust hood of a slow-burning fire. As a result, creosote residue

accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire.

The grease duct should be inspected at least twice a year to determine when the grease and/or creosote buildup has occurred.

When grease or creosote has accumulated, it should be removed to reduce the risk of fire.

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COPYRIGHT NOTICE

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

form or by any means without expressed written permission of,

Dansons

8877 North Gainey Center Drive, Scottsdale, AZ, USA 85258

www.pitboss-grills.com

Customer Care

USA: (480) 923-9630

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

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.

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.

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  

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

Parts & Specs ......................................................................6

Assembly Preparation ...................................................... 7

Assembly Instructions

Mounting the wheels to the legs .............................................7

Mounting the legs to main barrel ............................................ 7

Securing the lid stopper .............................................................8

Assembling the lid handle .......................................................... 9

Mounting side shelf handle, serving tray ..............................9

Securing the chimney ..................................................................9

Installing the front shelf brackets .........................................10

Mounting the front shelf ......................................................... 10

Securing the bottle opener ......................................................10

Installing the cooking components ........................................ 11

Placing the grease bucket .........................................................11

Connecting to a power source ................................................12

Operating Instructions

Grill Environment ........................................................................12

Grill Temperature Ranges ..........................................................13

Understanding The Probes ...................................................... 14

Understanding The Control Board ......................................... 14

Understanding The "P" Setting ...............................................15

Auger Priming Procedure ......................................................... 15

First Use – Grill Burn-Off ......................................................... 16

Automatic Start-Up Procedure ............................................... 16

Manual Start-Up Procedure .................................................... 16

Shutting Off Your Smoker .........................................................17

Care & Maintenance ........................................................17

Using Hardwood Pellet Fuel ......................................... 18

Cooking Guidelines ..........................................................19

Tips & Techniques ............................................................21

Troubleshooting ............................................................. 22

Electrical Wire Diagram ................................................. 24

Replacement Parts

Grill Replacement Parts ...........................................................25

Hopper Replacement Parts ...................................................... 26

Warranty

Conditions ....................................................................................26

Exceptions ....................................................................................27

Ordering Replacement Parts ...................................................27

Contact Customer Care ............................................................. 27

Warranty Service .......................................................................27

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  

1

2

4

3

9

8

10

11

13

14

15 16

17

18

19

20

21

22

23

24

7

6

5

12

Part# Description

1 Porcelain-Coated Steel Upper Cooking Grate (x1)

2 Porcelain-Coated Cast-Iron Cooking Grate (x3)

3 Flame Broiler™ Slider (x1)

4 Flame Broiler™ Main Plate (x1)

5 Lid Stopper (x1)

6 Chimney Gasket (x1)

7 Chimney (x1)

8 Main Barrel / Hopper Assembly (x1)

9 Serving Tray Handle (x2)

10 Serving Tray (x1)

11 Side Shelf Handle (x1)

12 Bottle Opener (x1)

13 Stationary Leg (x2)

14 Leg with Wheel (x2)

15 Lid Handle Bezel (x2)

16 Lid Handle (x1)

17 Grease Bucket (x1)

18 Meat Probe (x1)

19 Flame Broiler™ Adjusting Bar Handle (x1)

20 Flame Broiler™ Adjusting Bar (x1)

21 Front Shelf Bracket (x2)

22 Front Shelf (x1)

23 Bottom Shelf (x1)

24 Wheel (x2)

A Screw (x28)

B Washer (x28)

C Locking Washer (x28)

D Screw (x2)

E Wheel Cotter Pin (x2)

F Wheel Washer (x2)

G Wheel Axle Pin (x2)

H Nut (x2)

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

Customer Care if parts are missing when assembling the unit.

   

110120, 60z, 275, 3  

131

141

211

132

142

212

 

  

  

MODEL ASSEMBLED (WxHxD) WEIGHT COOKING AREA TEMPERATURE RANGE



08203 1444  1324  821

/ 56.8 .  52.1 .  32.3 .

69.5 

/ 153.2 

  3,824.51  / 592.8 . .

   1,656  / 256.68 . .

  5,480.51  / 849.48 . .

82260° / 180500°

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 

IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws

completely until all screws for that step have been installed. Hardware combination involving a locking washer and

washer should be installed with the locking washer closest to the head of the screw.

1.      

Parts Required:

2 x Leg with Wheel (#14)

2 x Wheel (#24)

2 x Wheel Axle Pin (#G)

2 x Wheel Axle Washer (#F)

2 x Wheel Cotter Pin (#E)

Installation:

• Attach the wheel to the support leg by inserting the wheel axle pin

through the wheel, support leg, wheel axle washer, then secure using

the wheel cotter pin.

• Repeat installation for the other wheel and support leg.

2.      

Parts Required:

1 x Main Barrel (#8)

2 x Leg with Wheel (#14)

2 x Stationary Leg (#13)

1 x Bottom Shelf (#23)

16 x Screw (#A)

16 x Washer (#B)

16 x Locking Washer (#C)

Installation:

• Place a piece of cardboard on the floor to prevent scratching the unit. Lay

the main barrel on its side, hopper end pointed upward, on the cardboard.

• Mount one leg with wheel to the floor end of the main barrel using

three screws, locking washers, and washers, through the three pre-

drilled holes. Install screws from the inside of the main barrel. Repeat

installation for second leg with wheel. Note 2A.

 

Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister

pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts

list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your

dealer or Pit Boss® Customer Care for parts.

USA: (480) 923-9630 | CANADA (TOLL FREE): 1-877-942-2246

IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.

Tools required for assembly: screwdriver, wrench, and level.

Tools not included.

2

1





24 14

141

142

8







ENGLISH

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• Mount the bottom shelf to each leg with wheel using a screw, locking

washer, and washer. Ensure the flat surface of the shelf is facing up

towards the grill barrel. Note 2B.

132

23

131

2

2

2

• Mount one stationary leg to the hopper end of the main barrel

using three screws, locking washers, and washers, through the three

predrilled holes. Install screws from the inside of the main barrel.

Repeat installation for second stationary support leg. Note 2C.

• Connect the bottom shelf to both stationary legs with the final

two screws, locking washers, and washers. Once the shelf is secure,

carefully lift the grill into an upright position. Note 2D.













23







3.    

Parts Required:

1 x Lid Stopper (#5)

Installation:

• Secure the lid stopper onto the top of the main barrel using the pre-

installed screw on the top of the main barrel.

5

3

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4.    

Parts Required:

2 x Lid Handle Bezel (#15)

1 x Lid Handle (#16)

Installation:

• Remove the pre-installed screws from the lid handle. From inside the

barrel lid, insert one screw to protrude to the outside. Add a bezel on

the screw, then hand-tighten the screw (from the inside) into the lid

handle. Repeat same installation for other end of lid handle.

5.    ,  

Parts Required:

1 x Side Shelf Handle (#11)

1 x Serving Tray (#10)

2 x Serving Tray Handle (#9)

4 x Screw (#A)

4 x Washer (#B)

4 x Locking Washer (#C)

Installation:

• Mount the side shelf handle onto the main barrel using four screws,

locking washers, and washers.

• Mount serving tray handles to serving tray using the two pre-installed

screws on each handle. Place the serving tray onto the side shelf

handle. It will rest directly on the frame of the side shelf handle.

IMPORTANT: Avoid using the side shelf handle to move or lift the

grill. The weight of the unit will cause the side shelf handle to bend

or break, which is not covered by warranty.

6.   

Parts Required:

1 x Chimney Gasket (#6)

1 x Chimney (#7)

2 x Screw (#A)

2 x Washer (#B)

2 x Locking Washer (#C)

Installation:

• Locate the chimney opening on the side of the main barrel. From the

outside, secure the chimney and chimney gasket to the side panel

using two screws, locking washers, and washers. The screw will fasten

to the pre-mounted nut on the inside of the barrel.

NOTE: Ensure the chimney cap allows for air to escape.

14

13

16

15

4

7

5

9

10

11 9

6



7

6





     

ENGLISH

10

7.     

Parts Required:

2 x Front Shelf Bracket (#21)

6 x Screw (#A)

6 x Washer (#B)

6 x Locking Washer (#C)

Installation:

• Attach one front shelf bracket to the front of the grill barrel by using

three screws, locking washers, and washers. Install each screw half-

way, then tighten completely when all three screws are mounted and

aligned properly.

• Repeat the same installation for the other front shelf bracket.

8.    

Parts Required:

1 x Front Shelf (#22)

2 x Screw (#D)

2 x Nut (#H)

Installation:

• From underneath, insert the screw (from the inside) into the front

shelf and the front shelf bracket, then lock it with the nut. Repeat the

installation for the other side of the front shelf.

NOTE: When installed correctly, the front shelf can be raised (for use)

and lowered (for storage) with ease.

IMPORTANT: Avoid using the shelves to move or lift the grill. The

weight of the unit will cause the shelves to break, which is not

covered by warranty.

9.    

Parts Required:

1 x Bottle Opener (#12)

Installation:

• Remove the two pre-mounted screws for the bottle opener on the

side of the hopper. Install the bottle opener in the same location using

the two screws previously removed.

7

211

212



9

12

8



22



ENGLISH

11

10.    

Parts Required:

1 x Flame Broiler™ Main Plate (#4)

1 x Flame Broiler™ Slider (#3)

1 x Flame Broiler™ Adjusting Bar (#20)

1 x Flame Broiler™ Adjusting Bar Handle (#19)

3 x Cooking Grates (#2)

1 x Upper Cooking Grate (#1)

Installation:

NOTE: Both flame broiler parts are lightly coated with oil to avoid

rusting when shipped.

• Insert the flame broiler main plate into the main grill, right side first.

Rest the flame broiler main plate on the built-in ledge (on the inside

right) of the main grill that directs grease towards the grease bucket.

Slide the entire piece to the left side, and the two slots on the flame

broiler main plate will fit into the rounded ledge above the burn pot.

It will sit slightly at a downward angle. Note 10.

IMPORTANT: If the flame broiler main plate is on the base of the

barrel, it is installed incorrectly. The flame broiler should sit at an

angle, with the left side sitting higher than the right.

• Place the flame broiler slider on top of the flame broiler main plate,

covering the slotted openings. Ensure the raised tab is on the left.

Note 10.

• First, remove the flame broiler adjusting bar handle from the flame

broiler adjusting bar. Insert the flame broiler adjusting bar through

the opening hole on the left side of the main barrel. Add the flame

broiler adjusting bar handle back onto the end outside the barrel.

Next, slide the notched end of the adjusting bar into the locking tab

on the flame broiler slider, giving you adjustable access to the flame

broiler slider on the main plate. Note steps in 10C.

NOTE: When the flame broiler slider is open and direct flame is used

during cooking, do not leave the grill unattended for any period of time.

• Place the cooking grates, side-by-side, on the grate ledges inside the

main barrel. Place the upper cooking grate on the upper ledge inside

the main barrel. The cooking grate will lock into place. Note 10D.

NOTE: To maintain the searing and grilling performance of your

cooking grates, regular care and maintenance is required.

11.    

Parts Required:

1 x Grease Bucket (#17)

Installation:

• Place the grease bucket on the spout hook on the end of the main

barrel. Ensure it is level to avoid grease spills.

• The unit is now completely assembled.

10

10

3

4

10

10

10.2 10.3

4

20

1

2

11

17

19

ENGLISH

12

12.     

NOTE: Before plugging your Pit Boss® into any electrical outlet,

ensure the temperature dial is in the OFF position.

•

 

This appliance requires 110-120 volt, 60Hz, 275w. It must be a 3-prong

grounded plug. Ensure grounded end is not broken off before use. The

control uses a 110-120 volt, fast-blow fuse to protect the board from

the igniter.

•

 

This appliance will work on most GFCI outlets, with a recommended

size of 15 amp service. If your GFCI outlet is highly sensitive to power

surges, it will likely trip during the start-up phase of operation. During

the start-up phase, the igniter draws 200-700 watts of electricity

which can be too much power for a GFCI outlet to handle. Each time it

trips, it increases in sensitivity. If the GFCI keeps tripping, replace the

outlet or change to a non-GFCI outlet.

•

  

Disconnect the igniter from the main wiring harness. Use the manual

start-up procedure. A Pit Boss® unit can operate using a 12 volt, 100 watt

inverter plugged into your automobile outlet. To use the automatic

igniter, it is recommended to use a minimum of a 1000 watt inverter.

IMPORTANT: Disconnect unit from power source when not in use.

 

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.

 

1.

    

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 or liquids.

2.

  

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

12

 

ENGLISH

13

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.

3.

  

As it becomes warmer outdoors, the cooking time will decrease.

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.

  

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.

•

  181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 grates, and to achieve high heat

in extreme cold weather conditions.

•

  126180° / 258400°

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 hardwood 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!

ENGLISH

14

   

 

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.

  

•

 

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.

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

ENGLISH

15

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 the 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.

  "" 

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.

  

First time using your grill or whenever your grill runs out of pellets in the hopper, you will need to prime the auger. If not primed,

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

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

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

3. Plug the power cord into a power source.

4. Turn on the grill and turn the Temperature Control Dial to the Smoke (S) or Low (L) position.

• Check to make sure you hear the auger turning. Place your hand above the burn pot and feel for air movement. DO

NOT place your hands 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 above the

burn pot. The igniter tip does not glow red but will get extremely hot and will burn. DO NOT touch the igniter.

5. Once verified that all electric components are working correctly, turn the grill off.

6. Fill the hopper with all natural hardwood barbecue pellets.

7. Turn the grill on. Keep the Temperature Control Dial in the Smoke (S) or Low (L) position.

8. Press and hold the Prime Button until you see pellets drop from the auger into the burn pot. Now you can release the Prime

Button.

9. You now can turn your grill off. Please make sure you allow your grill to stay plugged in until it finishes the cool down cycle.

Once the fan turns off, the grill has completed the shutdown cycle, it is safe to unplug your grill.

10. Re-install the cooking components into the main barrel.

11. Your grill is now primed and ready to use! If this is the first time you are using your grill, you should perform a First Initial

Grill Burn-off.

  (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

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

PRIME

“P” SET

PROBE 1

ACTUAL

FC

COOK

FC

PROBE 2

FC

SMOKE

OFF

200º

475º

HIGH

225º

450º

250º

400º

300º350º

“P”SET

ENGLISH

16

    

Once your auger 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.

  

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. Ensure the Temperature Control Dial is in 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, and turn the

Temperature Control Dial in the SMOKE position. 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

.

ENGLISH

17

  

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

cooking grates 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:

1.

 

• 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 wet/dry vacuum 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.

2.



• 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.

3.

 

• 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 grates. 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 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.

4.

 

• 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.





   

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.

IMPORTANT! Once the shut-down cycle is complete, unplug the power cord.

ENGLISH

18

   

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 smoky 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.

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

 CLEANING FREQUENCY CLEANING METHOD

Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Wet/dry vacuum Excess Debris

Burn pot Every 2-3 Grill Sessions Scoop Out, Wet/dry vacuum Excess Debris

Cooking Grates 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

Grease Bucket 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

19

 

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)

Temperature

Range

82-135°C /

180-275°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

20

   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

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