Pit Boss 11019 Le manuel du propriétaire

Marque: Pit Boss

Modèle: 11019

Catégorie: Outils de jardin

Taper: Le manuel du propriétaire

11019

..

300522

READ ALL INSTRUCTIONS

BEFORE INSTALLING AND

USING THE APPLIANCE,

SAVE THESE INSTRUCTIONS.

LISEZ TOUTES LES INSTRUCTIONS

AVANT D'INSTALLER ET

D'UTILISER L'APPAREIL,

CONSERVEZ CES INSTRUCTIONS.

LEA TODAS LAS INSTRUCCIONES

ANTES DE INSTALAR Y

UTILIZAR EL APARATO, GUARDE

ESTAS INSTRUCCIONES.

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ENGLISH

IMPORTANT SAFEGUARDS

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE.

MANUAL MUST BE READ BEFORE OPERATING!

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

        

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

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

WARNING: Please read the entire manual before installation and use of this electric, pellet fuel burning appliance.

Failure to follow these instructions could result in property damage, bodily injury, or even death. Contact local building or fire

officials about restrictions and installation inspection requirements in your area. Save these instructions.

SAFETY LISTING

In accordance with the procedures and specifications listed in the UL 2728A-2019 "pellet fuel burning cooking appliances"

and ULC/ORD C2728-19 "pellet fuel burning equipment." Pit Boss® Grills pellet cooking appliances have been inde-

pendently tested and listed by CSA (an accredited testing laboratory) to UL and ULC standards.

PROPOSITION 65 - CALIFORNIA

WARNING: This product can expose you to chemicals including wood dust, which is known to the State of

California to cause cancer, and carbon monoxide, which is known to the State of California to cause birth

defects or other reproductive harm. For more information go to .65..

DANGERS AND WARNINGS

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

necessary permits, permissions, 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, in an enclosed or unventilated area, inside homes, vehicles, tents, garages. This

hardwood 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.

WARNING: Be aware of building combustible material, maintain the fire to avoid over-firing. Should a grease fire occur,

turn the smoker OFF and leave the cabinet door closed until the fire is out. Unplug the power cord. Do not throw water

on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on

site. If an uncontrolled fire does occur, call the Fire Department.

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

If the supply cord is damaged, it must be replaced by the manufacturer, its service agent, or similar qualified persons in order to

avoid a hazard.

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

around the fan intake or chimney. 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 insure that

water does not get into the hopper. When wet or exposed to high humidity, hardwood pellets will expand greatly, decompose,

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

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

shut-down cycle is complete, and/or before cleaning. Failure to follow this warning can cause damage, serious injury, fire,

electric shock, or death.

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

the smoker is completely cool to the touch before moving.

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

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

Remove pots and pans while the operating appliance is unattended, to reduce the risk of fire.

WARNING: 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.

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

6. Do not enlarge igniter holes or burn pot. Failure to follow this warning could lead to a fire hazard and bodily harm and will void your

warranty.

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

DISPOSAL OF ASHES

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

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

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

HARDWOOD PELLET FUEL

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

this appliance will void the warranty and safety listing. Use only wood pellet fuel specified by the manufacturer. Do not use pellet fuel

labeled as having additives. Hardwood pellets are highly susceptible to moisture and should always be stored in an airtight container. If

you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill's hopper and auger, to

prevent jams. The pellet fuel mean heating value in 18,569-20,362 KJ/KG (8,000-8,770 BTU/LB), ash content < 1%.

WARNING: Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or ‘freshen

up’ a fire in this appliance. Keep all such liquids well away from the appliance when in use.

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

to make hardwood pellets for domestic use. Further information, can be found at www.pelletheat.org or the Pellet Fuel Institute.

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

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

CREOSOTE

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

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

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

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

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

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

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CARBON MONOXIDE

Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family or others:

• Know the symptoms of carton monoxide poisoning: headache, dizziness, weakness, nausea, vomiting, sleepiness, and confusion.

Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in loss of consciousness and death.

• 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 circu-

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

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SPECIFICATIONS

 4

   110120, 60z

  250

   

  29.4  / 65 

  54215° / 130420°

 701  675  1,351  /

27.6  26.5  53.2 

 55.5  / 122.3 

PACKAGE CONTENTS

1 x    

1 x   

1 x  

1 x  

1 x  

TABLE OF CONTENTS

Important Safeguards 2

Package Contents 5

Specifications 5

Getting To Know Your Smoker

Control Board 7

Operation

• Setting Up

• Setting The Temperature

• Using The Meat Probes

• Auger Priming

• First Use (Burn Off)

• Regular Use

• Hot Smoking

• Shut-down

• More Functions

Care & Maintenance 14

Troubleshooting 16

Warranty

• Terms & Conditions

• Register Your Smoker

• Customer Care

 

 

Visit us online for

assembly videos, free

recipes, smoking tips,

manual updates

and more.



8877 N Gainey Center Dr,

Scottsdale, AZ 85258

480-923-9630



15110 Yellowhead Trail NW,

Edmonton, AB T5V 1A1

877-942-2246

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Unit 8, De Hootkamp 8,

Hedel, NL 5321 

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



1,677.4  /

260.0 

8,387  /

1,300 

GETTING TO KNOW YOUR SMOKER

 Cabinet Door

Keep the door seal and glass clean to maintain

the care of the cabinet door. A firm closing of the

door will ensure the desired temperature inside

the smoker is achieved. Avoid leaning or putting

weight on the door to keep hinges intact.

 Adjustable Cooking Grates

Adjust the supports brackets and cooking grates

to the desired height for each level of cooking.

 Hopper Sight Glass

Easily observe the level of pellets in your hopper

without constantly opening the hopper lid.

 Chimney Exhaust

Opening the chimney increases airflow through-

out the smoker. Adjust by twisting the cap more

open or closed for added ventilation.

 Hopper Access

A substantial sized hopper to last long smoking

sessions. The hopper safety screen breaks apart

any clumps of fuel when added.

 Control Board

The control system that manages the feed

rate of pellet fuel, the fan speed, and adjustable

environment settings.

 Grease Shield

Collects the juices and fats that drip and directs

them into the grease tray.

 Water Pan

Adds moisture to the smoke chamber. While using

water is implied, other liquids can be used as well

for varied flavor profiles.

 Flame Tamer

A barrier over the fire in the burn pot and the

cooking elements. Proper positioning into the

inset grooves, with slotted holes on the sides, is

essential to prevent flare ups.

 Pellet Cleanout

Easily change out of pellet fuel flavors.

 Grease Tray

Captures the cooking juices and grease from the

smoker. Easily pull out to remove and empty.

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CONTROL BOARD

F/C

P3 P2P1C

F/C

P3 P2P1C

G H

 



Check out some

common FAQs online

or Live Chat with

Customer Care.

#12001

 Power Button

Press once to turn on. Press and hold for three

seconds to turn off. Button will glow blue if unit is

connected to a power source.

 Function Button

Quick press to change the temperature units of

the Controller from Fahrenheit (ºF) to Celsius (ºC).

Press and hold this button to initiate priming the

auger, resulting in an extra feed of pellets to the

burn pot. Release to stop priming.

 Controller Knob

Push once to adjust and set the grill temperature.

Press and hold for three seconds to adjust and set

the programmable meat probe temperature.

 Meat Probe Connection Ports

Plug-in the adapter end of a meat probe to a

connection port. The readout will appear on the

display screen for the corresponding meat probe.

 Programmable Meat Probe

Connection Port

Same as regular meat probe ports, but this port is

programmable on the Control Board.

 Temperature Readout

Displays the Actual temperature from inside

the smoker. Readout is taken by the grill probe

(sensor). Adjusting the Controller Knob will

display the desired target temperature.

 Programmable Meat Probe Readout

Displays the temperature reading of the program-

mable meat probe connected.

 Meat Probe Readouts

Displays the temperature reading of the meat

probe (or probes) that are connected. The readout

corresponds with the plug-in connection port

selected.

 Fire Intensity Meter

Displays the Actual temperature intensity of the

fire in the burn pot, changing from blue to red.

The color also changes when the desired target

temperature is adjusted.

 Operation Icons

A solid icon is visible when a component is in

operation. When an icon is flashing, an error has

occurred. See Troubleshooting for assistance.

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OPERATION

SETTING UP

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. This appliance must not be

placed under an overhead combustible ceiling or overhang (A).

Keep your smoker in an area clear from combustible materials,

gasoline, and other flammable vapors and liquids.

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 opera-

tional. (B)

2. Parts are located throughout the shipping carton, including un-

derneath 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 as-

sembly guide.

If any part is missing or damaged, do not attempt to as-

semble. Contact your dealer or Pit Boss® Customer Care for

parts.

3. Assemble the unit according to assembly guide instructions.

SETTING THE TEMPERATURE

The Grill Probe measures the internal temperature of the smoker.

When the Target temperature is adjusted, the Grill Probe will read

the Actual temperature inside the smoke cabinet and adjust to the

desired Target temperature. To adjust the desired Target temperature

of the grill, follow the steps below:

1. Press the Controller Knob. The Target temperature will blink to

show it is active. (A)

2. Turn the Controller Knob to change the Target temperature value

to your desired temperature. (B)

3. Once the desired Target temperature is reached, lock it in by

pressing the Controller Knob (C). The Temperature Readout will

return back to the Actual Temperature.

A B

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USING THE MEAT PROBES

A meat probe measures the internal temperature of a cut of meat.

Plug-in the meat probe adapter to the meat probe connection port

and ensure it is inserted all the way into the plug. You will feel and

hear it snap in place. Insert the stainless-steel meat probe into the

thickest portion of the meat, and the internal temperature is shown

on the display screen of the Control Board.

The P1C (meat probe control) connection port is the port that is

programmable on the Control Board. Inserting a meat probe into

this port will cook your meat to your desired target temperature.

Once P1C reaches the target temperature, the Control Board will

automatically reduce the temperature of the smoker to low (54°C /

130°F) to keep food warm until ready to serve.

To program the P1C, follow the steps below:

1. Plug-in the adapter end of a meat probe into the P1C port on the

Control Board. (A)

2. Press and hold the controller knob for three seconds. The tem-

perature readout of P1C will blink to show it is active. (B)

3. Turn the Controller Knob to increase or decrease the desired tar-

get temperature value. (C)

4. Press the Controller Knob once to lock in the desired target tem-

perature (D). The P1C readout will stop blinking and return back

to the Actual Temperature readout of the P1C probe.

NOTE: Run the excess wire out the smoke cabinet door. Ensure the

meat probe and meat probe wires avoid direct contact with flame

or excess heat. This can result in damage to your meat probe. When

not in use, disconnect and set aside to keep a meat probe protected

and clean.

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AUGER PRIMING

First time using your smoker or whenever your smoker runs out of pellets in the hopper, you will need to prime the auger.

If not primed, the smoker will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime

the auger:

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

2. Remove all cooking components (grill grates, grease shield, flame tamer) from the interior of the smoker. Locate the

burn pot in the bottom of the pellet smoker.

3. Plug the power cord into a power source.

4. Press the Power Button to turn the unit on. This will initiate the start-up cycle.

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

DO NOT place your hands or fingers inside the burn pot, as this can cause injury.

• After approximately a minute, you should begin to feel the air getting warmer above the burn pot. The igniter

tip does not glow red but will get extremely hot and will burn. Do not touch the igniter.

5. Once verified that all electric components are working correctly, press and hold the Power Button for three seconds

to turn your smoker off.

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

7. Press the Power Button to turn the unit on. This will initiate the start-up cycle.

8. Press and hold the Function Button (F/C) to prime the auger. Once you hear pellets drop from the auger into the burn

pot, release the Function Button.

9. Press and hold the Power Button for three seconds to turn your smoker off. Please make sure you allow your smoker

to stay plugged in until it finishes the cool down cycle. Once the fan turns off, the smoker has completed the

shutdown cycle and it is safe to unplug your smoker.

10. Re-install the cooking components into the smoking chamber. Ensure the FRONT labelled side of the grease shield

and flame tamer are facing the cabinet door once installed.

11. Your smoker is now primed and ready to use! If this is the first use of the smoker, proceed with a burn-off.

FIRST USE (BURN OFF)

Once your auger has been primed and before cooking in your smoker for the first time, it is important to complete a

smoker burn off to burn off the smoker and rid it of any foreign matter.

1. Follow Regular Use instructions to turn the unit on.

• Fill the water pan ¾ with water, and monitor the water level during the burn off. Ensure the water pan contains

water for the entirety of the burn off.

2. Turn the Controller Knob to 176°C / 350°F. Keep the cabinet door open until smoke starts to fill the interior of the

smoking chamber. Then, latch the cabinet door closed and let the unit burn off for 30-40 minutes. This will burn off

the interior of the unit and rid it of any foreign matter.

3. Follow Shut-down instructions to turn the unit off, or proceed with smoking at your desired temperature.

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REGULAR USE

Smoking foods in your smoker 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 re-

sults. Adjust to your taste for the next time. As you become familiar

with your smoker, it is wise to place an outdoor thermometer close

to your cooking area. Practice makes perfect.

The cooking temperature is affected by the following factors:

outside ambient temperature, the amount and direction of

wind, the quality of pellet fuel being used, the cabinet door

being opened, and the quantity of food being cooked.

Follow these steps for regular use of your smoker:

1. Confirm the auger is primed. If not, prime the auger.

2. Plug the power cord into a grounded power source. (A)

3. Open the hopper lid to check your level of pellets. Refill with all

natural barbecue hardwood pellets if needed. (B)

4. Open the cabinet door. (C)

5. Fill the water pan ¾ with water, and monitor the water level

during your smoking session (D). Larger cuts and quantities of

meat can release a significant amount of water during the smok-

ing session, losing some juices. Introducing more moisture into

the smoking chamber allows the connective tissues and fats to

render, and the cooking temperature to stay more consistent.

6. Press the Power Button to turn the unit on (E). This will activate

the start-up cycle:

• The auger feed system will begin to turn, and the fan will

supply air to the burn pot. The cabinet door must remain

open during the start-up cycle.

• Smoke will begin to fill the interior of the smoking chamber

while the start-up cycle is taking place (F). To confirm the

start-up cycle has begun properly, listen for a torchy roar,

and notice some heat being produced.

7. Once the heavy smoke starts getting thinner, close and latch the

cabinet door to lock a firm seal. (G)

8. Press the Controller Knob. Turn the Controller Knob to change

the target temperature value to your desired temperature.

Once the desired target temperature is reached, lock it in by

pressing the Controller Knob again. Allow the smoker to preheat

to your desired target temperature, then add your food! (H)

During your smoke session, short or long, it is important to monitor:

• The level of liquid in the water pan. It should not go dry, as this

will cause temperature swings in the smoking chamber, resulting

in dry (overcooked) or raw (undercooked) foods.

• The level of liquid in the grease cup. It is important to note the

amount of juices that drip from the meat. While some meat juic-

es may evaporate, higher water-content meats may require the

grease cup to be emptied more frequently.

 ®  12 ..

ENGLISH

HOT SMOKING

The form of cooking known as hot smoking refers to longer cooking

times and at lower temperatures (also known as low and slow), but

results in more natural flavor on your prepared foods. The band of

pink (after smoking) is referred to as a smoke ring and is highly prized

by outdoor chefs. Smoking foods with hardwood pellets will turn

light-colored meats and poultry pink, whereas it will add a band of

pink to darker cuts of meat.

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.

Follow our guide of smoking different proteins. It is important to

note that it is not possible to tell if a meat cut is done by simply

looking at it. Using a meat probe or a Pit Boss® Meat Thermometer

is the best way to determine the internal temperature of the foods

you are cooking.

Helpful tips:

• Meat will close its fibers after it reaches an internal temperature

of 49ºC / 120ºF, so best to prepare for a smoking session with a

cold, or very cold, selection of foods before placing them inside

the smoker.

• Leave open space between the foods and the extremities of the

smoke 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.

• Fattier meats with lots of connective tissue are best in a smoker,

as the fats renders, delivering juicy smoked sensations.

• Start with a small pork shoulder roast, which is inexpensive and

more forgiving, then move on to larger cuts like brisket and ribs.

• Tenderloins and lean roasts require more attention, as the meat

dries out faster. Ensure that there is lots of fluid in the water pan

at all times during smoke sessions with less fatty meats. Liquids

such as fruit juice, cider vinegar, wine, or beer can offer a subtle

but flavorful impact to your meat cuts.

• If you are near the end of a smoking session, reduce the amount

of moisture in the smoking chamber by letting the water pan run

dry. This will allow the flavor components of your food to crisp

up and/or caramelize.

• Sugar-based sauces are best applied near the end of cooking to

prevent flare-ups.

MEAT TYPE FINISHED

INTERNAL TEMP

POULTRY

Turkey (whole) 74°C / 165°F

Chicken (whole) 74°C / 165°F

Drumsticks, Breasts 74°C / 165°F

Small Game Birds 74°C / 165°F

Duck 74°C / 165°F

PORK

Ham (whole) 71°C / 160°F

Roast 74°C / 165°F

Tenderloin 82°C / 180°F

Spare Ribs 88°C / 190°F

Baby Back Ribs 88°C / 190°F

Butt (Shoulder) 90-98°C / 195-210°F

BEEF

Prime Rib 57°C / 135°F

Tenderloin 60°C / 140°F

Roast 63°C / 145°F

Spare Ribs 79°C / 175°F

Brisket 90-98°C / 195-210°F

WILD GAME

Tenderloin 74°C / 165°F

Roast 74°C / 165°F

SEAFOOD

Fillets 63°C / 145°F

Salmon (whole) 63°C / 145°F

Lobster 63°C / 145°F

Snapshot this page

for reference. You

can thank us later!

.. 13  ® 

ENGLISH

SHUT-DOWN

Follow these steps to safely turn off your smoker:

1. Press and hold the Power Button for three seconds to turn the unit

off. (A)

• The smoker will begin its automatic cool-down cycle and the

display reads "OFF". The auger system will stop feeding fuel,

the flame will burn out, and the fan will continue to run until

the cool-down cycle is complete.

2. Once the shut-down cycle is complete and the fan turns off,

unplug the power cord. (B)

IMPORTANT! Always power off the appliance and allow the

shut-down cycle to run. Unplug the appliance only once the

shut-down cycle is complete, and/or before cleaning. Failure

to follow this warning can cause damage, serious injury, fire,

electric shock, or death.

MORE FUNCTIONS

Overheat Protection

• If the smoker overheats, it will automatically

produce an error code and shut-down as a

safety feature. This is often due to a grease

fire or an overfeed of fuel.

• See troubleshooting for more details.

Prime for Quick Recovery

Use the Function Button (F/C) to activate an extra

feed of pellets to the burn pot.

• This can be used to add more fuel to the fire

before opening the smoker cabinet door,

resulting in a quick heat recovery time.

• Use when low smoking, to increase the in-

tensity of clean smoke flavor. A extra feed of

pellets will add a burst of smoky goodness!

 

  

Explore a variety of

grilling accessories available

from our online store for

all cooking levels.

 



Check out some

common FAQs online

or Live Chat with

Customer Care.

#12001

 ®  14 ..

ENGLISH

CARE & MAINTENANCE

Any Pit Boss® unit will give you many years of flavorful service with

minimum cleaning. Follow these tips to service your smoker:

Grill Interior

• At the bottom of the smoking chamber is the burn pot. Clean out

after every few uses to avoid any hard build-up of ash or debris.

This will also ensure proper ignition of fresh hardwood pellets. (A)

WARNING: This feature can only be operated when the smok-

er is cooled down.

• Use a grill cleaning brush to remove any food or build-up from the

cooking grates. Best practice is to do this while they are still warm

from a previous cook.

• Grease fires are caused by too much fallen debris on the cooking

components from the inside chamber of the smoker. Clean any

accumulated grease on the grease shield (above the water pan), as

well as any splatter. For an extra deep clean, use Pit Boss® Cleaner

& Degreaser for the smoker interior and exterior. (B)

• The water pan may also gather some grease. Use an aluminum foil

liner inside the water pan for an easier clean up. (C)

• In the event you experience a grease fire, keep the smoke cabinet

door closed and close the chimney cap 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.

• The glass of the cabinet door is tempered and will not break with

high heat. Excessive build-up of grease or cooking debris may cause

the door to not close properly. Frequent cleaning of the glass is

recommended to maintain visibility into the smoking chamber (D).

Make a solution of baking soda and vinegar, then scrub with fine

steel wool in small circles.

Grill Exterior

• Check your grease tray often, and clean out as necessary. Keep

in mind the type of cooking you do, as some meats release more

liquid than others. (E)

• Wipe your smoker down after each use (F). Use warm soapy water

to cut the grease. Do not use oven cleaner, abrasive cleansers, or

abrasive cleaning pads on the outside surfaces. All painted surfac-

es are not covered under warranty, but are rather part of general

maintenance and upkeep. For paint scratches, wearing, or flaking

of the finish, all painted surfaces can be touched up using a high

heat BBQ paint.

• A smoker cover is your best protection against weather and out-

side pollutants. When not in use, or for long-term storage, keep

the unit under a cover in a garage or shed.

A C

.. 15  ® 

ENGLISH

Probes

• Wipe your meat probe after each use. A meat probe not in use

should be rolled up in a large, loose coil. Kinks or folds in the probe

wires may cause damage. Do not place in the dishwasher or sub-

merge in water. Water damage to the internal wires will cause a

meat probe to short-out, causing false readings. (G)

• Check and clean off any grease or debris from the grill probe

(sensor), found inside the smoking chamber, on the right-side wall.

The grill probe must remain clean to give accurate temperature

readings to the Control Board. (H)

• If a probe is damaged, it should be replaced.

Hopper

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

ing and change out of pellet fuel flavors. Locate the clean-out door

on the back side of the hopper. Place a clean, empty pail under the

clean-out door. Loosen the door knob slightly to release the door

latch. Rotate the door latch upwards to open the door, allowing

the pellets from the hopper to empty. Once empty, rotate the door

latch back onto the Door Knob. Tighten the door knob to secure. (I)

NOTE: Use a long handled brush or wet/dry vacuum to remove

excess pellets, sawdust, and debris for a complete clean-out.

• Running all pellets out of your auger system is recommended if

your smoker will be unused for an extended period of time. This

can be done by simply running your smoker, on an empty hopper,

until all pellets have emptied from the auger tube.

• Check and clean off any debris from the fan air intake vent, found

on the underside of the unit. For an extensive cleaning, remove

the screws from the fan housing and carefully wipe off any grease

build-up directly on the fan blades. Use warm soapy water to cut

the soot and grease. This ensures airflow is clean and sufficient to

the feed system. (J)

SMOKER CARE CHEAT SHEET

ITEM CLEANING FREQUENCY CLEANING METHOD

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

(Fine)

Bottom of Main Cabinet Every 5-6 Smoke Sessions Scoop Out, Wet/Dry Vacuum Excess Debris

Burn Pot After Each Smoke Session Scoop Out, Wet/Dry Vacuum Excess Debris

Cooking Grates After Each Smoke Session Burn Off Excess, Brass Wire Brush

Water Pan After Each Smoke Session Scrub Pad & Soapy Water

Grease Tray After Each Smoke Session Scrub Pad & Soapy Water

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

Empty

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

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

Grill Probe (Sensor) Every 2-3 Grill Sessions Cloth & Soapy Water Snapshot this chart

for reference.

G H

 ®  16 ..

ENGLISH

TROUBLESHOOTING

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

your Pit Boss® smoker is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.

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

cleaning, or service work. Ensure the smoker is completely cooled to avoid injury.

PROBLEM CAUSE SOLUTION

No Power Lights On The

Control Board

Not connected to

power source

Ensure unit is plugged into a working power source. Ensure a minimum 10 amp service.

Ensure all wire connections are firmly connected and dry.

Fuse blown on the

control board

Remove the two screws in the front of the control board, and this will release it from

its positioning. Carefully pull the control board forward. Check the fuse for a broken

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

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

Smoker will not achieve

or maintain stable

temperature

Water pan is low/

empty

Check status of Water Pan. Refill with liquid. Follow Care and Maintenance instruc-

tions if dirty.

Grill probe (sensor) Check status of Grill Probe (Sensor). Follow Care and Maintenance instructions if dirty.

Contact Customer Care for a replacement part if damaged.

Insufficient air flow

through burn pot

Remove cooking components from the interior of the smoker. Check burn pot for ash

build-up or obstructions. Follow Care and Maintenance instructions for ash build-up.

Check fan. Ensure it is working properly and air intake from underneath the unit is

not blocked. Follow Care and Maintenance instructions if dirty. Check auger motor

to confirm operation, and ensure there is no blockage in the auger tube. Once all the

above steps have been done, start the smoker and wait for 10 minutes. Check that the

flame produced is bright and vibrant.

Lack of fuel, poor fuel

quality, obstruction in

feed system

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

quality of hardwood pellets be poor, or the length of the pellets too long, this may

cause an obstruction in the feed system. Remove pellets and follow Care and Mainte-

nance instructions.

Smoker produces excess

or discolored smoke,

food is discolored from

smoke

Grease build-up Follow Care and Maintenance instructions.

Hardwood pellet

quality

Remove moist hardwood pellets from hopper. Follow Care and Maintenance instruc-

tions to clean out. Replace with dry hardwood pellets.

Burn pot is blocked Clear burn pot for moist hardwood pellets. Follow Auger Priming Procedure.

Insufficient air intake

for fan

Check fan. Ensure it is clean, working properly, and air intake is not blocked. Follow

Care and Maintenance instructions if dirty.

Frequent flare-ups Cooking temperature Attempt cooking at a lower temperature. Grease does have a flash point. Keep the

temperature under 176°C / 350°F when cooking highly greasy food.

Grease build-up on

cooking components

Follow Care and Maintenance instructions.

"ErH" Error Code The unit has overheat-

ed, possibly due to

grease fire or excess

fuel.

Press and hold the Power Button for three seconds to turn the unit off, and allow

smoker to cool. Follow Care and Maintenance instructions. After maintenance, remove

pellets, and confirm positioning of all component parts. Once cooled, turn the unit on,

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

.. 17  ® 

ENGLISH

"ErP" Error Code Grill probe wire not

making connection.

Remove the access panel and check for any damage to the Grill Probe wires. Discon-

nect and reconnect the Grill Probe connectors to the Control Board.

Grill Probe is broken Grill Probe need to be replaced. Contact Customer Care for a replacement.

"ErL" Error Code Grill fails to perform

start-up cycle.

Check proper positioning of cooking components. Check hopper for sufficient fuel

or if there is an obstruction in the feed system. Remove pellets and follow Care and

Maintenance instructions. Check Grill Probe (Sensor) to confirm if actual tempera-

ture is correct and accurate. Follow Care and Maintenance instructions if dirty. Check

igniter positioning and that it is heating up properly. In extreme cold, the smoker may

require a second start. Turn smoker off, wait, then turn on again. Check fan. Ensure it

is working properly. Follow Care and Maintenance instructions if dirty.

"NoP" Error Code Bad connection at

connection port

Disconnect the meat probe from the connection port on the Control Board, and recon-

nect. Ensure the meat probe adapter is firmly connected. Check for signs of damage

to the adapter end. If still failed, call Customer Care for replacement part.

Meat probe is

damaged

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

Care for replacement part.

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

"Err" Error Code and

Auger icon blinking

Auger motor is

jammed, not making

connection

Remove cooking components from the interior of the smoker. Turn the unit on

and inspect the auger feed system. Visually confirm that the auger is dropping

pellets into the burn pot. Disconnect and reconnect the Auger Motor connector to

the Control Board. If not operating properly, call Customer Care for assistance or a

replacement part.

Auger not primed Before the unit is used for the first time or anytime the hopper is completely emptied

out, the auger must be primed to allow pellets to fill the auger tube. If not primed,

the igniter will timeout before the pellets reach the burn pot. Follow Auger Priming

Procedure.

"Err" Error Code and

Igniter icon blinking

Igniter is not working

properly, not making a

connection

Remove cooking components from the interior of the smoker. Turn the unit on and

inspect the igniter. Visually confirm that the igniter is working by placing your hand

above the burn pot and feeling for heat. Visually confirm that the igniter is sticking

3mm/0.1 inches into the hole in the burn pot, and open to light the pellets. Disconnect

and reconnect the Igniter connector to the Control Board. If not operating properly,

call Customer Care for assistance or a replacement part.

Igniter failure Igniter needs to be replaced. Contact Customer Care for replacement part.

"Err" Error Code and

Fan icon blinking

Fan is not working

properly, not making a

connection

Check fan. Ensure it is working properly and air intake is not blocked. Remove fan

housing and check for any damage to the fan wires. Disconnect and reconnect the

fan connector to the Control Board. Follow Care and Maintenance instructions if fan

blades are dirty.

"Err" Error Code and

Pellet icon blinking

Lack Of Fuel, Poor Fuel

Quality, Grill will not

stay lit.

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

quality of hardwood pellets be poor, or the length of the pellets too long, this may

cause an obstruction in the feed system. Remove pellets and follow Care and Mainte-

nance instructions.

 ®  18 ..

ENGLISH

WIRE DIAGRAM

   110120, 60z

  250

   1.12 / /

2.48 /

: Electrical components, passed by product safety testing and certification services, comply with a testing

tolerance of ± 5-10 percent.

 

Live chat with

Customer Care for

technical and service

related queries.





Contact your local retailer

or visit us online for

a complete catalog

of parts.



110120 , 200 



110120 , 60z,

1 

 

110120 , 60z,

2  

  



 

CONTROL

BOARD



 white

 yellow

 purple

 red

 black

 green

 silver

#12001

.. 19  ® 

ENGLISH

WARRANTY

TERMS & CONDITIONS

Pit Boss® Grills ("Pit Boss®"), manufactured by Dansons, carries a 5 year warranty against defects and workmanship on

all parts and a 5 year warranty on electrical components of this product. Dansons warrants that all parts to be free of

defects in material and workmanship, under normal use and conditions, for the length of use and ownership by the

original purchaser.

There is no other or additional warranty applicable to this product.

This warranty does not apply:

• if unable to provide proof of the purchase or after the warranty has expired.

• to damages or defects from wear and tear, such as scratches, dents, dings, chips, or minor cosmetic cracks. These

aesthetic changes of the product do not affect its performance.

• if your product has not been installed, operated, cleaned, and maintained in strict accordance with the accompanied

product manual. The warranty does not cover damage or breakage due to misuse, improper handling, or custom

modifications.

• to rust or oxidization, unless there is loss of structural integrity on the smoker component. Even by utilizing materi-

als that resist rust, the protective coatings can be compromised by various substances and conditions beyond control

of the manufacturer. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides,

and salt are some of the substances that can affect metal coatings.

• to damages or defects occurring during commercial use, rental use, or any use for which the product is not intended.

• to damages or defects exceeding the cost of the product.

• to damages or defects caused by service or repair of the product by an unauthorized dealer of Pit Boss®.

During the term of the warranty, Dansons obliges to furnishing a replacement for defective and/or failed components

and will not charge for repair or replacement for parts returned, freight prepaid, should the part(s) are found to be de-

fective upon examination.

Dansons does not accept responsibility, legal or otherwise, for the incidental or consequential damage to the property

or persons resulting from the use of this product, during or after the warranty period. All warranties by manufacturer

are set forth herein and no claim shall be made against manufacturer on any warranty or representation. Some states do

not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the

limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific

legal rights and you may have other rights, which vary from state to state.

 ®  20 ..

ENGLISH

 

#12002

CUSTOMER CARE

If you have any questions or concerns about your product, our helpful Customer Care team are eager to assist you. Please

have your registration information ready before contacting Customer Care.

   

 

 

Share your creations and

glam shots with the

Pit Boss community.

#

easy access to an impressive collection of cooking knowledge.

Your registration (proof of purchase) will ensure you receive the best

warranty service with your product. In the unlikely event there are

safety concerns, it is our fast-track way of notifying you.

   

 

 

 4

 

  

 

 

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Pit Boss 11019 Le manuel du propriétaire

Marque: Pit Boss

Modèle: 11019

Catégorie: Outils de jardin

Taper: Le manuel du propriétaire

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