Pit Boss PBV3A1 Analog Electric Smoker (3-Series) Manuel utilisateur
- Taper
- Manuel utilisateur
WARNING: PLEASE READ THE ENTIRE MANUAL BEFORE INSTALLATION AND USE OF THIS ELECTRIC 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. 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.
ASSEMBLY AND OPERATION | ASSEMBLAGE ET FONCTIONNEMENT
MODEL / MODÈLE : PBV3A1
PART / PIÈCE : 10772
ANALOG ELECTRIC
SMOKER (3-SERIES)
IMPORTANT, READ CAREFULLY, RETAIN
FOR FUTURE REFERENCE. MANUAL MUST
BE READ BEFORE OPERATING!
FUMOIR ÉLECTRIQUE
ANALOGIQUE (SÉRIE 3)
IMPORTANT, PRENEZ CONNAISSANCE
DE CE DOCUMENT ET CONSERVEZ-LE POUR
RÉFÉRENCE ULTÉRIEURE VOUS DEVEZ LIRE CE
GUIDE AVANT D’UTILISER LE BARBECUE !
FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
RÉSERVÉ À L'USAGE EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT. NON DESTINÉ À UN USAGE COMMERCIAL.
300522
31
CERTIFIED TO: UL1026 (6TH EDITION) / CSA-22.2 NO. 60335-2-78:14 & CSA-22.2 NO. 60335-1:11 ELECTRIC HOUSEHOLD COOKING AND FOOD SERVING APPLIANCE
CERTIFIÉ À : UL 1026 (6E ÉDITION) / CSA-22.2 NO. 60335-2-78:14 & CSA-22.2 NO. 60335-1:11 APPAREIL ÉLECTROMÉNAGER DE CUISSON ET DE SERVICE ALIMENTAIRE
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.
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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 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 457mm (18 inches) from combustible constructions to the sides of the smoker, and 457mm (18 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 wood pellet
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.
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6. Do not use this appliance as a heater, or for anything other than its intended purpose. This unit it not for commercial use.
The appliance should be supplied through a residual current device (RCD) having a rated residual operat-
ing current not exceeding 30 mA. The appliance is to be connected to a socket-outlet having an earthing
contact (for class I appliances).
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 produced when wood is burned. While burning, it produces black smoke with a residue
which is also black in color. When not removed, it can build to form a thick, hard coating of debris on any surface, posing a threat
to your appliance. It is dangerous to operate this appliance should the flame become very dark and sooty.
Should the creosote ignite, it 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, such as
a chimney, ventilation damper, or cabinet door.
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 listed in the UL1026 (6th edition) / CSA-22.2 No.
60335-2-78:14 & CSA-22.2 No. 60335-1:11 Electric Household Cooking and Food Serving Appliances. Pit Boss®
Grills electric cooking appliances have been independently tested and listed by CSA (an accredited testing
laboratory) to , , and standards. 300522
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COPYRIGHT NOTICE
Copyright 2021. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
form or by any means without expressed written permission of,
Dansons
3411 North 5th Avenue, Suite 500, Phoenix, , 85013
www.pitboss-grills.com
Customer Care
USA: (480) 923-9630
CANADA (TOLL FREE): 1-877-942-2246
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Safety Information ..........................................................2
Parts & Specs ......................................................................6
Assembly Preparation ...................................................... 7
Assembly Instructions
Mounting The Support Legs To The Cabinet Base ................ 7
Securing The Control Panel To Front Support Legs .............. 7
Securing The Support Bar ...........................................................8
Mounting The Support Panels ..................................................8
Mounting The Bottom Chamber Assembly ............................8
Mounting The Power Cord Bracket .......................................... 9
Installing The Dampers Into The Main Cabinet .....................9
Mounting The Back Handle .......................................................9
Assembling The Main Cabinet To The Cabinet Base ...........10
Installing The Cooking Components ......................................10
Mounting The Heat Indicator ...................................................11
Mounting The Cabinet Door Handle, Door Latch ................11
Assembling & Installing The Wood Chip Tray ...................... 11
Mounting The Control Knob .....................................................12
Installing The Grease Tray .........................................................12
Connecting To A Power Source .................................................12
Operating Instructions
Smoker Environment ..................................................................13
Smoker Temperature Ranges................................................... 14
First Use - Curing & Burn-Off .................................................. 14
Start-Up Procedure .................................................................... 15
Refilling The Water Pan .............................................................15
Refilling The Wood Chip Tray .................................................. 16
Shutting Off Your Smoker ........................................................16
Care & Maintenance ........................................................17
Cooking Guidelines ......................................................... 18
Tips & Techniques ...........................................................20
Troubleshooting ..............................................................21
Electrical Wire Diagram ................................................. 22
Replacement Parts ..........................................................23
Warranty
Conditions ....................................................................................24
Exceptions ....................................................................................24
Ordering Replacement Parts ...................................................24
Contact Customer Care .............................................................24
Warranty Service ....................................................................... 25
Accessories Sold Separately ..........................................25
Recipes ..............................................................................26
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Part# Description
1 Cooking Grids (x4)
2 Cooking Grid Support Brackets (x8)
3 Damper Vent (x2)
4 Back Handle (x1)
5 Heat Indicator (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 Control Knob (x1)
18 Meat Thermometer (x1)
19 Support Legs (x4)
20 Bottom Chamber Assembly (x1)
21 Grease Tray (x1)
22 Power Cord Bracket (x1)
A ¼–20x⅝" Screw (x4)
B ¼–20x½" Screw (x12)
C #10–24x½" Screw (x32)
D #10–24 Nut (x2)
E M5 Locking Washer (x2)
F Spare Hardware
NOTE: Due to ongoing product development, parts are subject to change without
notice. Contact Customer Care if parts are missing when assembling the unit.
PB – ELECTRIC REQUIREMENTS
110-120V, 60Hz, 1650W, 3-PRONG GROUNDED PLUG
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MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMPERATURE RANGE
31 570mm x 1,190mm x 540mm
/ 22 in. x 46 in. x 21 in. 27.0 kg
/ 59.0 lb Cubic Cooking: 0.07 m3 / 2.7 ft3
TOTAL - 4,825 cm / 748 in 38-162°C
/ 100-325°F
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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 Care for parts.
service@pitboss-grills.com | 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 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:
1 x Cabinet Base (#14)
4 x Support Legs (#19)
12 x ¼–20x½" Screw (#B)
Installation:
• Place a piece of cardbord on the floor to prevent scratching the unit.
• 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.
2.
Parts Required:
2 x #10–24x½" Screw (
#C)
Installation:
• Near the Control Panel, 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.
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3.
Parts Required:
1 x Support Bar
(#15)
4 x #10–24x½" Screw (
#C)
Installation:
• Install the Support Bar to the rear of the unit between the two rear
Support Legs. Secure using two screws on each side. Ensure the Support
Bar is place on the underside of the main cabinet, facing inwards. Note
illustration for Support Bar arrangement.
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4.
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 legs. Secure using two screws on each side. Ensure the
flat side of the Support Panel is facing outwards. Repeat the same
installation to mount the other support panel. Note illustration for
Support Panel arrangement.
NOTE: The Support Panel with two holes along the bottom should
be on the same side of the unit as the power cord exits the Control
Panel (left side). This is important for later steps.
5.
Parts Required:
1 x Bottom Chamber Assembly
(#20)
4 x #10–24x½" Screw
(#C)
Installation:
• Mount the Bottom Chamber assembly 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.
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6.
Parts Required:
1 x Power Cord Bracket
(#22)
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 Panel.
Mount the Power Cord Bracket to the Support Panel using two screws
as shown in illustration 6. 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 right side up, as shown in illustration 6.
IMPORTANT: Ensure that all screws on the cabinet base are fully-
tighten to avoid screws falling out when the unit is moved.
7.
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 7.
• 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 7.
8.
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.
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Fig.10
Fig.10
9.
Parts Required:
6 x #10–24x½" Screw
(#C)
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. Carefully, lift the Main Cabinet onto the Cabinet Base. Secure
the Main Cabinet to the Cabinet Base using six screws.
10.
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 10.
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 left wall of the 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 10.
• Lastly, place the Cooking Grids on the Cooking Grid Support Brackets
inside the Main Cabinet. Note 10C.
CAUTION: To change the height between each Cooking Grid, adjust
only when the smoker is completely cooled to avoid injury.
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10 10
Fig.10
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Fig.10
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Fig.10
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11.
Parts Required:
1 x Heat Indicator
(#5)
1 x Cabinet Door
(#8)
Installation:
• Remove the washer and wing nut from the packaged Heat Indicator.
• Insert the Heat Indicator 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 Heat Indicator is supplied with one washer and one wing
nut.
12. ,
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 12.
• Mount the cabinet door handle onto the front side of the cabinet door
using two screws. Note correct direction in 12.
• Mount the cabinet door latch onto the exterior side of the main
cabinet using two screws. Note 12.
13.
Parts Required:
1 x Wood Chip Tray Lid
(#10)
1 x Wood Chip Tray Assembly
(#11)
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 13.
• Slide the assembled wood chip tray into the opening above the front
control panel of the unit. Note 13.
Fig.1
Fig.1
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14.
Parts Required:
1 x Control Knob
(#17)
1 x Meat Thermometer
(#18)
Installation:
• Mount the Control Knob to the front panel of the unit. Push the
Control Knob firmly into the front panel until firmly seated.
IMPORTANT: Make certain to align the flat portion of the stem
with the flat portion of the Control Knob. This will ensure a proper
connection to the electrical components.
• Slide the Meat Thermometer into the front panel.
15.
Parts Required:
1 x Grease Tray
(#21)
Installation:
• Slide the Grease Tray into the opening below the front control panel of
the unit. Ensure the grease tray sits properly on the rails.
• The unit is now completely assembled.
16.
•
This appliance requires 110-120 volt, 60Hz, 1650w. 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.
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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 457mm (18 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
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.
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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.
•
135162° / 275325°
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. Great range for cooking anything wrapped in bacon, or where you want
versatility with control.
•
38122° / 100250°
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
). Highly 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 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 38-122C / 100-250F. 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 15-32C / 60-90F.
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!
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 (121°C / 250°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.
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1. Open the cabinet door and carefully fill the water pan ¾ full 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.
5. Adjust the Control Knob to HIGH and allow the smoker to heat up for an initial 20 minutes. The Heat Indicator on the
front of the unit will let you know when the smoker is near the desired temperature. At this time, the wood chips should
be producing ample smoke.
TIP: Keep the damper vents fully open during the first 20 minutes to get your wood chips smoking well. Keep
the damper vents partially or completely open when cooking at lower temperatures; close the damper vents
when using higher cooking temperatures.
6. Place food into the smoker and start smoking! Allow food to cook for approximately 30-45 minutes per pound. While
cooking, it is important to:
• Check the water level often and add water, if needed. When adding water, wear heat-resistant barbecue mitts to
avoid injury. Fill the water pan ¾ full with water or marinade.
• Add additional wood chips, if needed. When adding wood chips, wear heat-resistant barbecue mitts to avoid injury.
• Use the Meat Thermometer to check the temperature of your food. The Heat Indicator on the door will provide the
approximate temperature inside the smoker. Adjust the Control Knob as needed.
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.
ENGLISH
16
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 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.
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, turn the Control Knob to the off position and unplug the smoker. 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 121°C / 250°F with the cabinet door closed.
ENGLISH
17
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
ENGLISH
18
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 Pink Ring) on your meats. Higher 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.
(Medium)
Temperature Range 37-135°C / 100-275°F 135-162°C / 275-325°F 135-162°C / 275-325°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage
(fresh)
All sizes 4 - 5 hours
Roast
(bone-in)
All sizes 4- 5 Hours
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
Size Reheat - 60°C / 140°F Medium - 66°C / 150°F Well Done - 71°C / 160°F
Ham
(cooked)
All sizes 2 - 2¾ hours
Ham
(fresh)
4.53-5.44 kg / 10-12 lbs. 7 - 8 hours
Sausage
(fresh)
All sizes 4 - 5 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
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop
(loin, rib)
All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
ENGLISH
19
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. 5 -6 Hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Turkey
(whole)
4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
Chicken
(whole)
All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 2 -3 Hours, until flaky
Filets All sizes 1 -2 Hours, until flaky
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. 5 -6 Hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs. 7 - 8 Hours
ENGLISH
20
Follow these helpful tips and techniques, passed on from Pit Boss® owners, our staff, and customers just like you, to become more
familiar with your smoker:
1.
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the smoker. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.
• Be prepared, or
Mise en Place
. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at your side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the smoker.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking splatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3.
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as
low and slow
).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods
with hardwood wood chips will turn meats and poultry pink. The band of pink (after cooking) is referred to as a
smoke ring
and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the cabinet for proper heat flow. Food on a crowded
smoker will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese. Using a
piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as tenderloins
and roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the
surface by heat to ease back to the center of the meat, adding more flavor.
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