Pitboss Fumoir vertical PBV3D1 Le manuel du propriétaire

MODEL / MODÈLE / MODELO/ MODELL / MODELLO : PBV3DU1

PART / PIÈCE / PARTE/ TEIL / PARTE : 10600

ASSEMBLY AND OPERATION INSTRUCTIONS / INSTRUCTIONS D'ASSEMBLAGE ET D'UTILISATION / INSTRUCCIONES DE

MONTAJE Y FUNCIONAMIENTO / MONTAGE‑ UND BETRIEBSANLEITUNG / ISTRUZIONI DI MONTAGGIO E FUNZIONAMENTO

3

  

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE

REFERENCE. MANUAL MUST BE READ BEFORE OPERATING!

 3

  

IMPORTANT, À LIRE AVEC ATTENTION, À CONSERVER POUR

S’Y RÉFÉRER ULTÉRIEUREMENT. LE MANUEL DOIT ÊTRE

LU AVANT D’UTILISER L’APPAREIL !

 3

  

IMPORTANTE, LEER DETENIDAMENTE, CONSERVAR PARA

REFERENCIA FUTURA. ¡EL MANUAL DEBE LEERSE ANTES

DEL USO!

3 

  

WICHTIG, BITTE SORGFÄLTIG LESEN UND ZUR SPÄTEREN

VERWENDUNG AUFBEWAHREN. DIE ANLEITUNG MUSS VOR

INBETRIEBNAHME GELESEN WERDEN!

3

  

IMPORTANTE, LEGGERE ATTENTAMENTE, CONSERVARE PER

RIFERIMENTO FUTURO. IL MANUALE DEVE ESSERE LETTO

PRIMA DELL’USO.

FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE. | RÉSERVÉ À L'USAGE EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT. ET NON À UNE UTILISATION COMMERCIALE. | SOLO PARA USO DOMÉSTICO Y EN EL

EXTERIOR. NO ES PARA USO COMERCIAL. | BITTE NUR IM FREIEN UND PRIVAT NUTZEN. NICHT FÜR DIE GEWERBLICHE ANWENDUNG GEEIGNET. | SOLO PER USO DOMESTICO ED ESTERNO. NON PER USO COMMERCIALE.

CERTIFIED TO: UL1026 (6TH EDITION) ELECTRIC HOUSEHOLD COOKING AND FOOD SERVING APPLIANCE | CERTIFIÉ À : UL 1026 (6E ÉDITION) APPAREIL ÉLECTROMÉNAGER DE

CUISSON ET DE SERVICE ALIMENTAIRE | CERTIFICADO A: UL 1026 (6TA EDICIÓN) APARATO DOMÉSTICO DE COCINA Y SERVICIO DE ALIMENTOS | ZERTIFIZIERT FÜR: UL 1026 (6.

AUFLAGE) HAUSHALTSKOCH- UND VERPFLEGUNGSGERÄT | CERTIFICATO A: UL 1026 (6A EDIZIONE) ELETTRODOMESTICO PER LA COTTURA E LA RISTORAZIONE

2

EN

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 smoker. We also advise to 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 smoker

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 smoker, and 305mm (12 inches)

from the back of the smoker 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 appliance must

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

materials, gasoline and other flammable vapors and liquids.

Should a grease fire occur, turn the smoker off and leave the cabinet door closed until the fire is out. Do not

unplug the power cord. Do not throw water on. 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 the unit and electrical supply cords away from water or other liquids. Do not use your smoker in the rain, during an

electrical or around any water source. To protect against electrical shock, use only a properly grounded electrical outlet.

Do not operate the appliance with a damaged cord or plug. If a long, detachable power supply-cord (or extension) is used,

ensure the cord rating is at least as great as the electrical rating of the appliance, and must be a grounded cord. Outdoor

extension cords used with outdoor products are marked with the suffix "W" and with the statement "suitable for use with

outdoor appliances." To reduce the risk of electric shock, keep extension cord connection dry and off the ground.

3. After a period of storage, clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If

the smoker is stored outside during the rainy season or seasons of high humidity, care should be taken to ensure that water

does not get onto the electric element. Always disconnect the power, before performing any service or maintenance.

Do not transport your smoker while in use or while the smoker is hot. Ensure the smoker is completely cool

to the touch before adjusting the cooking grids, adding wood chips, removing the water tray, moving, or

storing. Store unit indoors when not in use. Do not store the electric smoker with hot ashes inside unit.

Store only when all surfaces are cold.

4. It is recommended to use heat-resistant barbecue mitts and long, sturdy cooking tools when operating the unit. Use caution

when removing food from the smoker. All surfaces are hot, and can remain hot for an extended period after use.

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

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. Do not use this appliance as a heater, or for anything other than its intended purpose. This unit it not for commercial use.

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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.

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 (“  ”)

Burning wood chips gives off carbon monoxide, which has no odor and can cause death. Do not burn wood chips

inside homes, vehicles, tents, garages or any enclosed areas. Use only outdoors where it is well ventilated.

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 by Conformité Européenne (CE), Pit Boss Grills pellet

cooking appliances demonstrates compliance through testing to the standards and directives that comply

with all safety, health and environmental protection requirements by the EU (European Union) and the

European Economic Area (EEA).

This product meets Electromagnetic Compatibility (EMC, 2014/30/EU) standards, Low Voltage Directive (LVD,

2014/35/EU) standards, and is Restriction of Hazardous Substances (RoHS, 2011/65/EU, 2015/863) and Waste

from Electrical and Electronic Equipment (WEEE, 2002/96/EC) compliant.

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  

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

Parts & Specs ...................................................................... 5

Assembly Preparation ......................................................6

Assembly Instructions

Mounting The Wheels To the Support Legs ...........................6

Mounting The Support Legs To The Cabinet Base ................ 6

Securing The Control Panel To Front Support Legs .............. 7

Securing The Support Bar ........................................................... 7

Mounting The Support Panels .................................................. 7

Mounting The Bottom Chamber Assembly ............................ 7

Mounting The Power Cord Bracket ..........................................8

Installing The Dampers Into The Main Cabinet ..................... 8

Mounting The Back Handle .......................................................8

Assembling The Main Cabinet To The Cabinet Base ............. 9

Installing The Cooking Components ........................................ 9

Mounting The Logo Plate ...........................................................9

Mounting The Cabinet Door Handle, Door Latch ...............10

Assembling & Installing The Wood Chip Tray ..................... 10

Installing The Grease Tray ........................................................ 10

Connecting To A Power Source .................................................11

Operating Instructions

Smoker Environment ..................................................................11

Smoker Temperature Ranges....................................................12

Understanding The Control Board ..........................................13

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

First Use – Smoker Burn-Off................................................... 14

Start-Up Procedure ................................................................... 14

Refilling The Water Pan .............................................................15

Refilling The Wood Chip Tray ...................................................15

Shutting Off Your Smoker .........................................................15

Care & Maintenance ........................................................16

Troubleshooting .............................................................. 17

Electrical Wire Diagram ..................................................19

Replacement Parts ..........................................................20

Warranty

Conditions .....................................................................................21

Exceptions .....................................................................................21

Ordering Replacement Parts ...................................................22

Contact Customer Service ........................................................22

Warranty Service ....................................................................... 22

COPYRIGHT NOTICE

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

sales@pitboss-grills.com | service@pitboss-grills.com

www.pitboss-grills.com

Customer Service

Monday through Sunday, 4am - 8pm PST (EN/FR/ES)

Toll-Free: 1-877-303-3134 | Fax: 1-877-303-3135

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  

MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMPERATURE RANGE



31

550mm x 1,190mm x 510mm

/ 21” x 46” x 20”

30 kg

/ 66 lb

Cubic Cooking: 0.07 m

3

/ 2.7 ft

3

TOTAL

- 4,424 cm / 685 sq. in.

38-176°C

/ 100-350°F

Part# Description

1 Cooking Grids (x4)

2 Cooking Grid Support Brackets (x8)

3 Damper Vent (x2)

4 Back Handle (x1)

5 Logo Plate (x1)

6 Cabinet Door Handle (x1)

7 Cabinet Door Latch (x1)

8 Cabinet Door (x1)

9 Main Cabinet (x1)

10 Wood Chip Tray Lid (x1)

11 Wood Chip Tray Assembly (x1)

12 Water Pan (x1)

13 Water Pan Support (x1)

14 Cabinet Base (x1)

15 Support Bar (x1)

16 Support Panel (x2)

17 Electric Wire Cover (x2)

18 Temperature Probe Bracket (x1)

19 Power Cord Bracket (x1)

20 Bottom Chamber Assembly (x1)

21 Support Legs (x4)

22 Locking Caster Wheel (x2)

23 Caster Wheel (x2)

24 Grease Tray (x1)

25 Meat Probe (x1)

A ¼–20x⅝" Screw (x4)

B ¼–20x½" Screw (x28)

C #10–24x½" Screw (x32)

D #10–24 Lock Nut (x2)

E M5 Locking Washer (x2)

F #5–32x½" Screw (x2)

G Spare Hardware

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

notice. Contact Customer Service if parts are missing when assembling the unit.

PB – ELECTRIC REQUIREMENTS

220-240V, 50HZ, 1650W, 3-PRONG GROUNDED PLUG

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5

3

4

11

13

12

15

24

17

23

22

25

18

21

20

19

16

9

7

8

10

6

14

211 212

213 214

161

171

162

172











 

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 

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

blister pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the

smoker before assembly, then review and inspect all parts by referencing 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 Service for parts:

Monday through Sunday, 4am - 8pm PST (EN/FR/ES).

service@pitboss-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135

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

Tools required for assembly: screwdriver and level.

Tools not included.

 

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, or unless otherwise mentioned.

1.       

Parts Required:

2 x Locking Caster Wheel

(#22)

2 x Caster Wheel

(#23)

4 x Support Legs

(#21)

16 x ¼–20x½" Screw

(#B)

Installation:

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

and parts during assembly. Next, attach the wheel to the bottom of

the leg using four screws. Repeat installation for the other support

legs and wheels.

2.       

Parts Required:

1 x Cabinet Base

(#14)

12 x ¼–20x½" Screw

(#B)

Installation:

• Next, lay the cabinet base on the floor, upside down. Prepare the four

support legs for installation to the cabinet base, arranging the labelled

legs as shown in the illustration.

IMPORTANT: The four support legs must be arranged correctly to

properly install the support panels and support bar in later steps.

• Mount one support leg to the cabinet base using three screws. Repeat

installation for the other three support legs. Tighten inside screws

completely, but leave outside screws partly loosened.

1

23

21

2

212

211

214

213

14

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3.       

Parts Required:

2 x #10–24x½" Screw (

#C)

Installation:

• Near the Control Board, loosen the two screws connecting the front

panel to the main cabinet.

• Using another two screws, secure the front panel sides to the front-

facing support legs. Once these screws are tight, re-tighten the two

screws that were previously loosened.

4.    

Parts Required:

1 x Support Bar

(#15)

4 x #10–24x½" Screw (

#C)

Installation:

• Install the support bracket to the rear of the unit between the two

rear support legs. Secure using two screws on each side. Ensure the

support bracket is place on the underside of the main cabinet, facing

inwards. Note illustration for support bracket arrangement.

5.    

Parts Required:

2 x Support Panel

(#16)

8 x #10–24x½" Screw (

#C)

Installation:

• Install one support panel to the side of the unit between a front and

back support leg. Secure using two screws on each side. Ensure the

flat side of the support plate is facing outwards. Repeat the same

installation to mount the other support panel. Note illustration for

support panel arrangement.

NOTE: The support bracket with two holes along the bottom should

be on the same side of the unit as the power cord exits the control

board (left side). This is important for later steps.

6.     

Parts Required:

2 x Electric Wire Cover

(#17)

1 x Bottom Chamber Assembly

(#20)

4 x #10–24x½" Screw

(#C)

Installation:

• Mount the bottom chamber assembly and electric wire covers to the

bottom of the cabinet base using four screws. Ensure the rails for the

grease tray are facing the front of the unit. Note illustration for proper

positioning of parts.

3

4

15

5

16

6



20

17

8

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7.     

Parts Required:

1 x Power Cord Bracket

(#19)

2 x #10–24x½" Screw

(#C)

Installation:

• Loosen the screw of the power cord clip on the support leg, and guide

the power cord through the power cord clip to secure.

• Locate the two holes on the bottom of the (left side) support bracket.

Mount the power cord bracket to the support panel using two screws

as shown in illustration 7. Once secure, wrap the power cord on the

bracket until unit is in use.

• Proceed to fully-tighten all screws on the cabinet base, then carefully

turn the cart upright with the wheels on the bottom. Note 7.

IMPORTANT: Ensure that all screws on the cabinet base are fully-

tighten to avoid screws falling out when the unit is moved.

8.       

Parts Required:

1 x Main Cabinet

(#9)

2 x Damper Vent

(#3)

2 x #10–24x½" Screw

(#C)

2 x #10-24 Lock Nut

(#D)

2 x M5 Locking Washer

(#E)

Installation:

• First, lift the main cabinet door off the hinges, and place aside. Note 8.

• Place one screw from the outside of the main cabinet into the center

of each damper. Next, insert a damper inside the main cabinet with

the raised tab facing the rear, and secure the screw from the exterior

using a locking washer and lock nut. Repeat same installation for

second damper, as shown in illustration 8.

9.    

Parts Required:

1 x Back Handle

(#4)

4 x ¼–20x⅝" Screw

(#A)

Installation:

• Mount the handle onto the back side of the main cabinet using four

screws. Note correct position as shown, with handle on top.

7

7

19

8

8

8

9

3

9

4

9

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10.        

Parts Required:

1 x Temperature Probe Bracket

(#18)

6 x #10–24x½" Screw

(#C)

2 x #5–32x½" Screw

(#F)

Installation:

• Prepare the main cabinet to be mounted to the cabinet base. Position

the cabinet base next to the main cabinet, with both facing the same

direction. Lock the caster wheels on the cabinet base. Carefully, lift

the main cabinet onto the cabinet base. Secure the main cabinet to the

cabinet base using six screws (#C). Note illustration 10.

• At the rear wall, along the bottom edge of the main cabinet, locate the

temperature probe. Secure the temperature probe into place with the

temperature probe bracket using two screws (#F). Note 10.

IMPORTANT: Once the temperature probe bracket is secure,

ensure the stainless steel tip extends above the lip of the lower

cabinet. This reads the internal temperature of the main cabinet.

Incorrect placement of the temperature probe may result in wrong

temperature readings on the Control Board.

11.    

Parts Required:

8 x Cooking Grid Support Brackets

(#2)

4 x Cooking Grids

(#1)

1 x Water Pan

(#12)

1 x Water Pan Support

(#13)

Installation:

• Insert the water pan support into the bottom of the main interior

cabinet, then sit the water pan in the support. Note 11.

NOTE: Keep water in the water pan at all times while cooking. It will

catch grease and drippings from your cooks and allow for easier

clean up. If smoking for an extended period, move water pan up

higher to allow water to last longer.

• Next, insert eight cooking grid support brackets into the holes along

the inside walls of the interior main cabinet. Once positioned in the

holes, tilt downward to secure into position. Repeat the same process,

matching the same heights, for the right-side wall. Note 11.

• Lastly, place the cooking grids on the grid support brackets inside the

main cabinet. Note 11C.

CAUTION: To change the height between each cooking grid, adjust

only when the smoker is completely cooled to avoid injury.

10

10

9

18

11

11

11

11

10

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12.    

Parts Required:

1 x Logo Plate

(#5)

1 x Cabinet Door

(#8)

Installation:

• Remove the washer and wing nut from the packaged logo plate.

• Insert the logo plate into the mounting hole on the front of the

cabinet door, place the washer on the thread pole on the inside of the

door, and hand-tighten by hand to secure.

NOTE: The logo plate is supplied with one washer and one wing nut.

13.     ,  

Parts Required:

1 x Cabinet Door Handle

(#6)

1 x Cabinet Door Latch

(#7)

4 x #10–24x½" Screw

(#C)

Installation:

• First, re-mount the cabinet door to the main cabinet by aligning and

securing both hinges. Ensure the door is mounted correctly by testing

it opens freely. Note 13.

• Mount the cabinet door handle onto the front side of the cabinet door

using two screws. Note correct direction in 13.

• Mount the cabinet door latch onto the exterior side of the main

cabinet using two screws. Note 13.

14.       

Parts Required:

1 x Wood Chip Tray Lid

(#10)

1 x Wood Chip Tray Assembly

(#11)

2 x #10–24x½" Screw

(#C)

Installation:

• First, assemble the wood chip tray assembly by securing the faceplate

and handle using two screws. Next, insert the wood chip tray lid into

the lid slots on the wood chip tray assembly and flip the lid down so it

closes. Note illustrations in 14.

• Slide the assembled wood chip tray into the opening above the control

board on the front panel of the unit. Note 14.

12

5

8

13

13

13

13

6

7

14

14

11

10

11

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 

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

One of the best ways to cut down on fats in your diet is to use a savory method of cooking like smoking. As this electric smoker

uses wood chips for smoking, the natural wood flavor is infused into the meats, reducing the need for high sugar-based sauces.

 

1.

    

With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker 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 smoker is operational. This appliance must not be placed under

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

flammable vapors and liquids.

2.

  

As it becomes cooler outside, that does not mean that smoking 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 smoker 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

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

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

15.    

Parts Required:

1 x Grease Tray

(#24)

Installation:

• Slide the grease tray into the opening below the control board on the

front panel of the unit. Ensure the grease tray sits properly on the rails.

• The unit is now completely assembled.

16.     

•

 

This appliance requires 220-240 volt, 50hz, 1650w, 7.2 amp service. It

must be a 3-prong grounded plug. Ensure grounded end is not broken

off before use.

•

 

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

size of 15 or 20 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 element 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.

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

15

24

16

 

12

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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 opening the smoke cabinet door any more than necessary. Cold gusts of wind can completely cool your internal

temperature. Be flexible with your serving time; add extra cooking time each time you open the door.

• 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. 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 smoker 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, keep the smoke cabinet door closed at all times.

• 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 a meat 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 wood chips being used, the cabinet door being opened, and the quantity of food being cooked.

Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hot

smoking and cold smoking.

•

Hot smoking

, another name for

low and slow

cooking, is generally done at 82-122C / 180-250F. Hot smoking

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

•

Cold smoking

is when the food is located so far away from the heat source that it smokes without cooking, and at

temperatures of 15-32C / 60-90F.

TIP: To intensify that savory flavor, smoke your foods before turning up the heat to fully-cook your meats. This

allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.

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!

13

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   





When connected to a power source, the Power Button will glow blue. Press the Power Button to power on

the unit. Once the Power Button is pressed, the Digital LCD Screen will light up, displaying that it is ready to

operate. Press and hold the button to turn the unit off.

The Temperature Switch Button is used to change the temperature readout on the Digital LCD Screen.

Press the button to switch to Celsius (ºC) or to Fahrenheit (ºF), as preferred. Default is set to Celsius.

The Element Light Indicator is used to display if the heating element is on or off. If the light glows, the

heating element is working and is on. If the light is off, the element is off. The heating element will stay on

if the  temperature is below the  temperature. Once the  temperature is reached, the heating

element will automatically turn off.

PRIME

SMOKE

150º 400º

HIGH

175º 350º

200º 300º

225º 250º

PROBE 1

ACTUAL

F

C

COOK

FC

PROBE 2

F

C

PELLET VERTICAL SMOKER

-COPPERHEAD (WALMART)

F / C

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

your Desired Cook Temperature (), Actual Cook Temperature (), Meat Probe Temperature (if

connected), and any error messages. If only one Meat Probe is connected, only one reading will be displayed.

Temperature can be displayed in either Fahrenheit or Celsius.

The Adjustment Arrows allow you to increase or decrease the  and  on the Control Board. Press

and hold the buttons to increase or decrease the value faster.

Press the  Button on the Control Board to adjust the cooking temperature.

• Press once to select the temperature setting, then the adjustment arrows to change the temperature in

five-degree increments. Press once again to lock-in the temperature setting once the changes are finished.

The heating element will not turn on until  is also set. Default element temperature is set to 37ºC / 100 ºF.

Press the  Button on the Control Board to adjust the cooking time.

• Press once to select the time setting, then press the adjustment arrows to change the hours. Changes

are in 1 hour increments (ranging from 00-99).

• Press once again to select the minutes setting, then press the adjustment arrows to change the

minutes. Changes are in 10 minute increments (ranging from 00-50).

• Press twice to lock in the time setting once the changes are finished.

Set/Act

Press the / Button on the Control Board to display the desired setpoint (SET) or the actual/current

(ACT) time and temperature. The display shows the actual (ACT) settings for TIME and TEMP by default.

• To view the TIME and TEMP setpoints, press the / button once. After 15 seconds, the display will

switch back to the actual (ACT) settings.

• To change a setpoint, press the / button once, followed by pressing TIME or TEMP. Next. press

the adjustment arrows to change the setting.

Smoke

Press the  Button on the Control Board to manually turn on the heating element. This is used to

increase the level of smoke after opening the door, or can be used to assist start smoking fresh wood chips:

• Press once to turn on the element for a 20-minute cycle. Will automatically turn off once complete.

• Press twice to turn off the element during a 20-minute cycle.

PRIME

SMOKE

150º 400º

HIGH

175º 350º

200º 300º

225º 250º

PROBE 1

ACTUAL

F

C

COOK

FC

PROBE 2

F

C

PELLET VERTICAL SMOKER

-COPPERHEAD (WALMART)

F / C

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

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

SMOKE

150º 400º

HIGH

175º 350º

200º 300º

225º 250º

PROBE 1

ACTUAL

F

C

COOK

FC

PROBE 2

F

C

PELLET VERTICAL SMOKER

-COPPERHEAD (WALMART)

F / C

Set/Act

Smoke

14

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  

•

 

Located inside the cabinet, on the rear wall along the bottom, is the temperature probe. It is a small, vertical piece of stainless

steel. The temperature probe measures the internal temperature of the unit. When the temperature is adjusted on the Control

Board, the temperature probe will read the actual temperature inside the unit and adjust to the desired temperature.

IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weather and the quantity of

food being cooked.

•

 

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

probe adapter to the meat probe connection port 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.

IMPORTANT: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid

direct contact with the heating element. This can result in damage to your meat probe. Run the excess wire out

the main cabinet door, along the edge. When not in use, disconnect the meat probe(s) from connection ports, and

place aside to keep protected and clean.

    

Before using your smoker for the first time with food, it is important to complete a burn-off to cure the interior and exterior

finish of your unit. Start the smoker and operate at any temperature over (177°C / 350°F) with the cabinet door closed for 30 to

40 minutes to burn-off the unit and rid it of any foreign matter.

: Curing your smoker is important for its long-term operation and care. If the burn-off is not performed, the

exterior finish will not set properly, as well as a paint odor can impart unnatural flavors onto your first prepared meal.

 

1. Open the cabinet door and carefully ¾ fill the water pan with water or marinade.

IMPORTANT: Do not fill completely or overfill the water pan, as this could damage your electrical element and/

or parts while the smoker is in use.

2. Adjust cooking grids and grid support brackets to desired height for the foods you intend to smoke. Once satisfied with

the height of your grids, close the cabinet door.

3. Remove the wood chip tray. Open the wood chip tray lid, add wood chips, then slide back into the front of the cabinet.

NOTE: We recommend using wood chips, not wood chunks, as wood chips are smaller and easier to fit inside the

wood chip tray.

4. Plug the power cord into a grounded power source. The Power Button will glow blue to indicate there is power.

5. With the cabinet door closed, press the Power Button to turn on the unit and the Digital LCD Screen will light up,

displaying that it is ready to operate.

6. Preheat your grill:

• Open both damper vents completely on the backside of the unit.

• Press the / Button, then the 

button on the Control Board twice to select the time setting, and press

the Adjustment Arrows to 20 minutes. Press the 

button twice again to lock-in the time setting once the

changes are finished.

• Press the / Button, then the 

button on the Control Board once to select the temperature setting,

and press the Adjustment Arrows to a minimum of 121°C / 250°F. Press the 

button once again to lock-in the

temperature setting once the changes are finished. The smoker will begin to smoke while preheating.

TIP: Keep the damper vents partially or completely open when cooking at lower temperatures; close the damper

vents when using higher cooking temperatures.

15

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7. After preheating is complete, you will notice that your wood chips will be smoking. You are ready to enjoy your smoker

at your desired time and temperature! Slide out and place food on the cooking grids, leaving room between each item to

allow smoke and moisture to circulate evenly.

IMPORTANT: When selecting a low temperature setting after preheating, allow time for the smoker temperature

to decrease and stabilize at the new desired temperature.

ELECTRICAL ELEMENT FAILURE PROCEDURE

If for any reason your electric element fails to operate, follow

Troubleshooting

instructions

.

   

Check the water level periodically during your cooking session and add water if needed.

1. Wearing heat-resistant barbecue mitts, open the cabinet door.

2. Carefully refill the water pan with water or marinade until it is ¾ full. Close the cabinet door.

IMPORTANT: Do not fill completely or overfill the water pan, as this could damage your electrical element and/

or parts while the smoker is in use.

    

Check your wood chip tray periodically during your cooking session and add more wood chips if needed.

1. Wearing heat-resistant barbecue mitts, remove the wood chip tray from the opening above the control board on the

front panel of the unit.

2. Carefully open the lid, and refill the wood chip tray with new wood chips. Close the lid once full.

3. Replace the wood chip tray into the front panel of the smoker.

4. Press the  Button on the Control Board to manually turn on the heating element. This is used to increase the level

of smoke after opening the door, or can be used to assist start smoking fresh wood chips

NOTE: Use hardwood wood chips that have been seasoned, such as pecan, hickory, oak, apple, cherry, alder,

mesquite or a competition blend. It is not necessary to soak the wood chips prior to smoking, as hardwoods

have natural moisture in the wood that will release as it heats up and combusts. Do not use resin woods like

pine or cedar in your smoker.

   

1. When finished cooking, press and hold the Power Button to turn the unit off. The electric element will turn off, and the

wood chips will stop smoking.

TIP: If you have been preparing foods that are extra greasy, allow the smoker to burn-off for an extra 10 to 20

minutes to a minimum temperature of 177°C / 350°F with the cabinet door closed.

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  

Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance

tips to service your smoker:

1.



• A meat probe not in use should be rolled up in a large, loose coil. Kinks or folds in the wire may cause damage.

• Although both the temperature probe and meat probe are stainless steel, do not place either in the dishwasher or

submerge in water. Water damage to the internal wires will cause a probe to short-out, causing false readings. If a probe

is damaged, it should be replaced.

2.

 

• It is recommended to clean your wood chip tray after every few uses. This will ensure proper smoking of new wood

chips and avoid any hard build-up of debris or ash.

• 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 the previous cook. Grease fires are caused by too much fallen debris on

the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In the event you

experience a grease fire, keep the cabinet door and damper vents closed to choke out the fire. If the fire does not

go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door 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: The water pan may accumulate grease. Refill and replace the water in the water pan often.

• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause

the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.

3.

 

• Wipe your smoker 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 cover to protect your smoker for complete protection! A cover is your best protection against weather and

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

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

ITEM CLEANING FREQUENCY CLEANING METHOD

Cabinet Glass Door Every 2-3 Smoke Sessions Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)

Bottom of Cabinet Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris

Wood Chip Tray Every 2-3 Smoke Sessions Scoop Out, Shop-Vac Excess Debris

Cooking Grids After Each Smoke Session Burn Off Excess, Grill Cleaning Brush

Water Pan After Each Smoke Session Scrub Pad & Soapy Water

Grease Tray After Each Smoke Session Scrub Pad & Soapy Water

Electric Element Twice A Year Dust, Wipe Element with Soapy Water

Temperature Probe Every 2-3 Smoke Sessions Scrub Pad & Soapy Water

Meat Probe After Each Use Scrub Pad & Soapy Water

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

Proper cleaning and maintenance will prevent common operational problems. When your Pit Boss smoker is operating poorly, or

used less frequently, 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

Service for assistance.

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

maintenance or service work. Ensure the digital electric smoker is completely cooled to avoid injury.

  

No Power Lights

On The Control

Board

Power Button Press the Power Button. Try another attempt and hold for two seconds to verify connection.

Not Connected To

Power Source

Ensure smoker is plugged into a working power source. Reset breaker. Ensure GFCI is the

correct power supply (see

Electric Wire Diagram

for access to electric components). Ensure

all wire connections are firmly connected and dry.

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

Power Light

Not On

Unit Not Turned On Press the Power Button. Try another attempt and hold for two seconds to verify connection.

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

No Display On

Control Board,

Power Light Is On

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

Element (Heating)

Light Not On

TEMP / TIME Not Set Set the TEMP and TIME on the Control Board to turn on the heating element light.

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

TEMP / TIME Will

Not Adjust

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

Temperature In

Main Cabinet Is

Inaccurate

Temperature

Probe Is Dirty

Follow

Care and Maintenance

instructions.

Temperature

Probe Not Making

Connection.

Access the electrical components on the base of the unit (see

Electric Wire Diagram

) and

check for any damage to the Temperature probe wires. Ensure Temperature Probe spade

connectors are firmly connected, and connected correctly, to the Control Board.

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

Unit Takes

Too Long /

Excessive Time To

Achieve Desired

Temperature

Cold Climate Outdoor temperature is below 65°C / 18°F, so the unit may take extended heating time.

Extension Cord Used Using an extension cord may reduce the power supply to the unit. Plug the appliance

directly into power source or ensure maximum length extension cord is 7.6 meters / 25 feet,

minimum gauge 12/3.

Cabinet Is Too Packed There is too much food in the cabinet. Place food on the cooking grids, leaving room

between each item to allow smoke and moisture to circulate evenly.

Door Not Closed Ensure door is closed, seal is not damaged, and the door latch is secure.

Water Pan Not

Properly Located

Check the water pan to ensure it is sitting properly on the support brackets. See

Assembly

Instructions

for further instruction.

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

Door Not Closing

Properly

Poor Door Alignment Adjust door hinges to ensure that door is mounted correctly. See

Assembly Instructions.

Damaged Door Seal Door needs to be replaced. Contact Customer Service for a replacement parts.

18

EN

ENGLISH

Grease Leaking

From Cabinet Door

Door Not Closing

Properly

Ensure door is closed, seal is not damaged, and the door latch is secure.

Unit Not Level Move unit to a level cooking surface. Ensure that there is no damage to the support legs.

Grease Tray Is Full Empty grease tray and re-install. Follow

Care and Maintenance

instructions.

No Smoke Is Being

Produced

No Wood Chips Add wood chips to the wood chip tray.

Element Times Out,

Not Enough Heat To

Wood Chips

The heating element is not staying on long enough to heat the wood chips, which is due to

the TEMP being set too low. First, open the rear vents completely to promote airflow. Next,

reset TEMP higher to turn on the element for 20 minutes.

Damaged Wood

Chip Tray

Wood chip tray needs to be replaced. Contact Customer Service for a replacement parts.

"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 Service for replacement part.

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

for replacement part.

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

"Er1" Error Code The Smoker Is Too

Cold To Function

Outdoor temperature is too cold for the heating element to function. Move smoker to

warmer location and retry. If element still fails after multiple attempts, call Customer

Service for assistance.

"ErH" Error Code The Smoker Has

Overheated /

Exceeded 315°C /

600°F

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

Care

and Maintenance

instructions. After maintenance, press the Power Button to turn the unit

on, then select desired temperature. If error code still displayed, contact Customer Service.

"ErR" Error Code Temperature Probe

Wire Not Making

Connection.

Access the electrical components on the base of the unit (see

Electric Wire Diagram

) and

check for any damage to the Temperature Probe wires. Ensure Temperature Probe spade

connectors are firmly connected, and connected correctly, to the Control Board.

Temperature Probe Check status of temperature probe. Follow

Care and Maintenance

instructions if dirty.

Contact Customer Service for a replacement part if damaged.

19

EN

ENGLISH

  

The 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.

PB – ELECTRIC REQUIREMENTS

220-240V, 50HZ, 1650W, 3-PRONG GROUNDED PLUG

: Electrical components, passed by product safety testing and certification services, comply

with a testing tolerance of ± 5-10 percent.

INDEX

W : WHITE

R : RED

K : BLACK

G : GROUND

GROUNDED

POWER CORD

VW-1, 105°C/221°F,

18-3 STANDARD CSA

TEMPERATURE

PROBE

TEMPERATURE PROBE

MOLEX CONNECTORS

EXTERIOR VIEW

CONTROL BOARD

INTERIOR VIEW

GROUND

HEATING ELEMENT

230V, 7.2AMP, 1650W

K

W

G

W

R

20

EN

ENGLISH

 

Part# Description

1 Cooking Grids (x4)

2 Cooking Grid Support Brackets (x8)

3 Damper Vent (x2)

4 Back Handle (x1)

5 Logo Plate (x1)

6 Cabinet Door Handle (x1)

7 Cabinet Door Latch (x1)

8 Cabinet Door (x1)

9 Main Cabinet (x1)

10 Wood Chip Tray Lid (x1)

11 Wood Chip Tray Assembly (x1)

12 Water Pan (x1)

13 Water Pan Support (x1)

14 Cabinet Base (x1)

15 Support Bar (x1)

16 Support Panel (x2)

17 Electric Wire Cover (x2)

18 Temperature Probe Bracket (x1)

19 Power Cord Bracket (x1)

20 Bottom Chamber Assembly (x1)

21 Support Legs (x4)

22 Locking Caster Wheel (x2)

23 Caster Wheel (x2)

24 Grease Tray (x1)

25 Meat Probe (x1)

26 ¼–20x⅝" Screw (x4)

27 ¼–20x½" Screw (x28)

28 #10–24x½" Screw (x32)

29 #10–24 Lock Nut (x2)

30 M5 Locking Washer (x2)

31 #5–32x½" Screw (x2)

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

notice.

1

2

5

3

4

11

13

12

15

24

17

23

22

25

18

21

20

19

16

9

7

8

10

6

14

211 212

213 214

161

171

162

172

28

27

26

30

31

29

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