FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
POUR UN USAGE EXTÉRIEUR ET DOMESTIQUE SEULEMENT. PAS POUR USAGE COMMERCIAL.
SOLO PARA USO EN EXTERIORES Y EN EL HOGAR. NO ES PARA USO COMERCIAL.
820
WOOD PELLET GRILL
& SMOKER
IMPORTANT, READ CAREFULLY, RETAIN FOR
FUTURE REFERENCE. MANUAL MUST BE READ
BEFORE OPERATING!
GRIL & FUMOIR À
GRANULES DE BOIS
IMPORTANT, PRENEZ CONNAISSANCE DE CE
DOCUMENT ET CONSERVEZ-LE POUR RÉFÉRENCE
ULTÉRIEURE VOUS DEVEZ LIRE CE GUIDE AVANT
D’UTILISER LE BARBECUE !
ASADOR Y AHUMADOR
DE PELLETS DE MADERA
IMPORTANTE, LEA DETENIDAMENTE, CONSERVE
PARA REFERENCIA FUTURA. ¡DEBE LEER EL
MANUAL ANTES DE LA OPERACIÓN!
MODEL / MODÈLE / MODELO: PB820ME
PART / PIÈCE / PARTE : 10589
ASSEMBLY AND OPERATION | ASSEMBLAGE ET FONCTIONNEMENT | MONTAJE Y OPERACIÓN
WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-burning appliance. Failure to follow
these instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about restrictions
and installation inspection requirements in your area.
AVERTISSEMENT : Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de cet appareil électronique à granules. Le
non-respect de ces instructions peut entraîner des dommages aux biens, des blessures ou même la mort. Communiquez avec les
autorités locales en matière d’incendie et de bâtiment concernant les restrictions et les exigences d’installation dans votre région.
ADVERTENCI: Lea el manual completo antes de instalar y utilizar este aparato eléctrico para quemar pellets de combustible. Incumplir
estas instrucciones podría causar daños materiales, lesiones corporales, e incluso la muerte. Consulte a sus funcionarios locales de
construcción y control de incendios para informarse sobre las restricciones y los requisitos de inspección de instalaciones en su región.
5005166
UL SUB.2728
ENGLISH
2
.
.
Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure
you receive the most enjoyable and trouble-free operation of your new wood pellet grill. We also advise you retain this manual
for future reference.
DANGERS AND WARNINGS
You must contact your local home association, building or fire officials, or authority having jurisdiction,
to obtain the necessary permits, mission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the grill, and 305mm (12 inches)
from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible
floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by
authorities having jurisdiction. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet
appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from
combustible materials, gasoline and other flammable vapors and liquids.
Should a grease fire occur, turn the grill OFF and leave the lid closed until the fire is out. Unplug the power
cord from the connected outlet. Do not throw water on the unit. Do not try to smother the fire. Use of an
all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur,
call the Fire Department.
2. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your grill in the rain or around any water
source.
3. After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air
blockage around the fan intak, chimney, or rear barrel exhaust holes. Clean before use. Regular care and maintenance is
required to prolong the lifespan of your unit. If the grill is stored outside during the rainy season or seasons of high
humidity, care should be taken to insure that water does not get into the hopper. When wet or exposed to high
humidity, wood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before
performing any service or maintenance.
Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that
the grill is completely cool to the touch before moving.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not
specified for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under
the barbecue.
5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped
with a metal safety screen, mounted to the interior of the hopper. This screen must not be removed unless directed by
Customer Service or an authorized dealer.
This appliance is not recommended for children, persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction
by a person responsible for their safety.
ENGLISH
3
6. Parts of the barbecue may be very hot and serious injury may occur. Keep young children and pets away while in use.
7. Do not enlarge igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will
void your warranty.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.
DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-
combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by
burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in
this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet
barbecue grills. Do not use fuel with additives. Wood pellets are highly susceptible to moisture and should always be stored in an
airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your
grill's hopper and auger, to prevent jams.
Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
Keep all such liquids well away from the appliance when in use.
At time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards
to make wood pellets for domestic use. Further information can be found at
www.pelletheat.org
or the
Pellet Fuel Institute
.
Contact your local dealer on the quality of pellets in your area and for information on brand quality. As there is no control over
the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot
or creosote is formed when the appliance is operated incorrectly, such as: blockage of the combustion fan, failure to clean and
maintain the burn area, moisture affected pellets, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When
ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit OFF,
let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.
If creosote has formed within the unit, allow the unit to warm up at a low temperature, turn off the appliance, then wipe away
any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.
CARBON MONOXIDE (“ ”)
Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon
monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness,
nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless
gas from poisoning you, your family, or others:
• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon
monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.
• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.
Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood
or circulatory system problems, such as anemia, or heart disease.
ENGLISH
4
COPYRIGHT NOTICE
Copyright 2019. 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
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
SAFETY LISTING
In accordance with the procedures and specifications listed in the 27282009 "pellet fuel cooking
appliances" and / 272 and 22.2 #3 "for electrical features of fuel burning equipment."
Pit Boss Grills pellet cooking appliances have been independently tested and listed by (an accredited
testing laboratory) to , , and standards.
ENGLISH
5
Safety Information .......................................................... 2
Parts & Specs ...................................................................... 3
Assembly Preparation ...................................................... 7
Assembly Instructions
Mounting Legs To Main Barrel .................................................. 7
Installing The Bottom Shelf ...................................................... 8
Securing The Lid Stopper ...........................................................8
Assembling The Lid Handle ........................................................8
Securing The Chimney ................................................................. 9
Mounting Side Shelf Handle, Serving Tray ............................. 8
Installing the Bottle Opener ...................................................... 9
Installing The Cooking Components ....................................... 9
Placing The Grease Bucket ....................................................... 10
Connecting To A Power Source ................................................10
Operating Instructions
Grill Environment ........................................................................ 11
Grill Temperature Ranges ..........................................................12
Understanding The Probes .......................................................12
Understanding The Control Board ..........................................13
Understanding The "P" Setting .............................................. 14
Hopper Priming Procedure ..................................................... 14
First Use – Grill Burn-Off ......................................................... 14
Automatic Start-Up Procedure ................................................ 15
Manual Start-Up Procedure ..................................................... 15
Shutting Off Your Grill................................................................15
Care & Maintenance ........................................................16
Using Wood Pellet Fuel ...................................................17
Cooking Guidelines .......................................................... 17
Tips & Techniques ............................................................19
Troubleshooting .............................................................20
Electrical Wire Diagram ................................................. 22
Replacement Parts
Grill Replacement Parts ...........................................................23
Hopper Replacement Parts ...................................................... 24
Warranty
Conditions ....................................................................................24
Exceptions ....................................................................................25
Ordering Replacement Parts ...................................................25
Contact Customer Service ........................................................25
Warranty Service ....................................................................... 25
Accessories Sold Separately ..........................................26
Recipes .............................................................................. 27
ENGLISH
6
Part# Description
1 Porcelain-Coated Steel Upper Cooking Rack (x1)
2 Lid Stopper (x1)
3 Porcelain-Coated Cast-Iron Cooking Grid A (x2)
4 Porcelain-Coated Cast-Iron Cooking Grid B (x1)
5 Flame Broiler Slider (x1)
6 Flame Broiler Main Plate (x1)
7 Bottle Opener (x1)
8 Main Barrel / Hopper Assembly (x1)
9 Chimney Gasket (x1)
10 Chimney (x1)
11 Serving Tray Handle (x2)
12 Serving Tray (x1)
13 Side Shelf Handle (x1)
14 Grease Bucket (x1)
15 Lid Handle (x1)
16 Lid Handle Bezel (x2)
17 Flame Broiler Adjusting Bar Handle (x1)
18 Flame Broiler Adjusting Bar (x1)
19 Left Leg (x2)
20 Bottom Panel (x1)
21 Right Leg (x2)
22 Wheel (x2)
23 Meat Probe (x1)
A Screw (x22)
B Washer (x22)
C Locking Washer (x22)
D Nut (x2)
E Washer (x2)
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
110-120V, 60HZ, 275W, 3-PRONG GROUNDED PLUG
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES
820
1,446mm x 1,333mm x 700mm
/ 56.9” x 52.2” x 27.5”
68 kg
/ 150 lb
Main
- 3,710 cm / 575 sq. in.
Upper Rack
- 1,550 cm / 243 sq. in.
TOTAL
- 5,290 cm / 818 sq. in.
82-260°C
/ 180-500°F
Ten temperature
presets, start-up and
cool-down cycles,
electric igniter
1
2
4
3
10
11
12
15
14
17
18
16
8
6
7
9
5
13
3
19
20
21
22
23
ENGLISH
7
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws completely
until all screws for that step have been installed. Hardware combination involving a locking washer and washer should be
installed with the locking washer closest to the head of the screw.
1.
Parts Required:
1 x Main Barrel
(#8)
2 x Left Leg
(#19)
2 x Right Leg
(#21)
16 x Screw
(#A)
16 x Washer
(#B)
16 x Locking Washer
(#C)
Installation:
• Place a piece of cardboard on the floor to prevent scratching the unit. Lay
the main barrel on its side, hopper end pointed upward, on the cardboard.
Note illustration.
• Mount one leg with wheel axle to the floor end of the main barrel using
four screws, locking washers, and washers, through the four pre-drilled
holes. Repeat installation for second leg with wheel axle.
NOTE: The two holes on the other leg remain unused.
• Mount one left leg to the hopper end of the main barrel using four screws,
locking washers, and washers, through the four pre-drilled holes. Repeat
installation for second left leg.
Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister pack after
removing from the protective shipping carton. Discard all packaging materials from inside and outside of the grill 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.
1
ENGLISH
8
2.
Parts Required:
1 x Bottom Panel
(#20)
2 x Wheel
(#22)
4 x Screw
(#A)
4 x Washer
(#B)
4 x Locking Washer
(#C)
2 x Nut
(#D)
2 x Washer
(#E)
Installation:
• From underneath, secure the bottom shelf to all each leg using a screw,
locking washer, and washer. Ensure the flat surface of the shelf is facing up.
Note illustration 2.
• After fitting the wheels into the axle, lock them with washer and nut. Note
illustration 2.
• Once the shelf is secure, carefully lift the grill into an upright position.
3.
Parts Required:
1 x Lid Stopper
(#2)
Installation:
• Secure the lid stopper onto the top of the main barrel using the pre-
installed screw on the top of the main barrel.
4.
Parts Required:
1 x Lid Handle
(#15)
2 x Lid Handle Bezel
(#16)
Installation:
• Remove the pre-installed screws from the lid handle. From inside the barrel
lid, insert one screw to protrude to the outside. Add a bezel on the screw,
then hand-tighten the screw (from the inside) into the lid handle. Repeat
same installation for other end of lid handle.
4
16
16
15
22
2
22
3
2
2
20
ENGLISH
9
5.
Parts Required:
1 x Chimney Gasket
(#9)
1 x Chimney
(#10)
2 x Screw
(#A)
2 x Washer
(#B)
2 x Locking Washer
(#C)
Installation:
• Locate the chimney opening on the side of the main barrel. From the
outside, secure the chimney and chimney gasket to the side panel using
two screws, locking washers, and washers. The screw will fasten to the pre-
mounted nut on the inside of the barrel.
NOTE: Ensure the chimney cap allows for air to escape.
6. ,
Parts Required:
1 x Side Shelf Handle
(#13)
1 x Serving Tray
(#12)
2 x Serving Tray Handle
(#11)
Installation:
• Remove the four pre-installed screws from the side of the main barrel.
Mount the side shelf handle onto the main barrel using four screws
previously removed.
• Mount serving tray handles to serving tray using the two pre-installed
screws on each handle. Place the serving tray onto the side shelf handle. It
will rest directly on the frame of the side shelf handle.
IMPORTANT: Avoid using the side shelf handle to move or lift the grill.
The weight of the unit will cause the side shelf handle to bend or break,
which is not covered by warranty.
7.
Parts Required:
1 x Bottle Opener
(#7)
Installation:
• Remove the pre-installed screws for the bottle opener. Install the
bottle opener on the hopper.
5
10
9
6
13
12
11
11
7
7
ENGLISH
10
8.
Parts Required:
2 x Cooking Grid A
(#3)
1 x Cooking Grid B
(#4)
1 x Upper Cooking Rack
(#1)
1 x Flame Broiler Main Plate
(#6)
1 x Flame Broiler Slider
(#5)
1 x Flame Broiler Adjusting Bar
(#18)
1 x Flame Broiler Adjusting Bar Handle
(#17)
Installation:
NOTE: Both flame broiler parts are lightly coated with oil to avoid rusting
when shipped.
• Insert the flame broiler main plate into the main grill, right side first. Rest
the flame broiler main plate on the built-in ledge (on the inside right) of the
main grill that directs grease towards the grease bucket. Slide the entire
piece to the left side, and the two slots on the flame broiler main plate
will fit into the rounded ledge above the fire pot. It will sit slightly at a
downward angle. Note illustration 8.
IMPORTANT: If the flame broiler main plate is on the base of the barrel, it
is installed incorrectly. The flame broiler should sit at an angle, with the
left side sitting higher than the right.
• Place the flame broiler slider on top of the flame broiler main plate, covering
the slotted openings. Ensure the raised tab is on the left, to easily adjust for
direct or indirect flame when cooking. Note illustration 8.
NOTE: When the flame broiler slider is open, and direct flame is used
while cooking, do not leave the grill unattended for any period of time.
• Insert the flame broiler adjusting bar through the opening on the left
panel of the main barrel. Slide the notched end of the adjusting bar into
the raised tab on the flame broiler slider, giving you adjustable access to
the slider on the main plate. Note illustration 8.
• The installation flame broiler adjusting bar handle. Note illustration 8.
• Place the cooking grids, side-by-side, on the grid ledge inside the main
barrel. Place the upper cooking rack on the upper ledge inside the main
barrel. Note illustration 8.
NOTE: To maintain the searing and grilling performance of your cooking
grids, regular care and maintenance Is required.
8
6
5
8
8
17
18
18
8
8
6
1
3
3
4
ENGLISH
11
9.
Parts Required:
1 x Grease Bucket
(#14)
Installation:
• Place the grease bucket on the spout hook on the end of the main barrel.
Ensure it is level to avoid grease spills. The unit is now completely assembled.
10.
NOTE: Before plugging your Pit Boss into any electrical outlet, ensure the
temperature dial is in the OFF position.
•
This appliance requires 110 volt, 60hz, 275w, 5 amp service. It must be a
3-prong grounded plug. Ensure grounded end is not broken off before use.
The control uses a 5 amp, 120 volt, fast-blow fuse to protect the board from
the igniter.
•
This appliance will work on most GFCI outlets, with a recommended size
of 15 amp service. If your GFCI outlet is highly sensitive to power surges,
it will likely trip during the start-up phase of operation. During the start-
up phase, the igniter draws 200-700 watts of electricity which can be too
much power for a GFCI outlet to handle. Each time it trips, it increases in
sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-
GFCI outlet.
•
Disconnect the igniter from the main wiring harness. Use the manual start-
up procedure. A Pit Boss unit can operate using a 12 volt, 100 watt inverter
plugged into your automobile outlet. To use the automatic igniter, it is
recommended to use a minimum of a 1000 watt inverter.
IMPORTANT: Disconnect unit from power source when not in use.
10
,
5
9
14
ENGLISH
12
With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat
intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet
grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.
Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.
1.
With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time
needed to perfect your meals. All Pit Boss units should keep a minimum clearance of 305mm (12 inches) from combustible
constructions and this clearance must be maintained while the grill is operational. This appliance must not be placed under
an overhead combustible ceiling or overhang. Keep your grill in an area clear from combustible materials, gasoline and other
flammable vapors and liquids.
2.
As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of
smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your
grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in
relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log
or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to
help you determine what to cook and how long it will take.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be
flexible with your serving time; add extra cooking time each time you open the lid.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.
Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
3.
As it becomes warmer outdoors, the cooking time will decrease. Proper dress is important when it gets really hot: shorts,
shirt, shoes, hat, apron and a generous slab of suntan lotion is recommended.
Follow these few suggestions on how to enjoy your grill throughout the hot months:
• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat
from over cooking and drying out.
• Even in hot weather it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.
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13
Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
•
205260° / 401500°
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the
flame broiler open
, direct flame is used to create those “blue” steaks, as well as flame-
kissed vegetables, garlic toast or s’mores! When the
flame broiler is closed
, the air circulates around the barrel, resulting
in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat
in extreme cold weather conditions.
•
135180° / 275356°
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the
slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
•
80125° / 176257°
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as
low and slow
). Recommended for the big turkey at
Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill.
Hot smoking
,
another name for
low and slow
cooking, is generally done between 80-125C / 176-257F. Hot smoking works best when
longer cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to (low) temperature range immediately after putting your food
on the grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
•
Located inside the main barrel, on the left wall, is the 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 by ambient outdoor weather, quality of pellets used,
flavor of pellets, and the quantity of food being cooked.
•
The meat probe measures the internal temperature of your meat in the grill, similar to your indoor oven. Plug-in the meat
probe adapter to the meat probe connection port on the Control Board and insert the stainless steel meat probe into the
thickest portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is
connected properly to the connection port, feel and hear it snap into place.
NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact
with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the rear exhaust holes
of the main grill or the top of the main grill (near the grill lid hinge). When not in use, disconnect from the meat probe
connection port and place aside to keep protected and clean.
ENGLISH
14
Press the Power Button to power on the unit. The button will glow blue if connected to a power source.
Press the button again to turn the unit off.
The Temperature Control Dial allows you to set your desired smoking temperature. Once connected
to a power source and the Power Button is pressed, turn the dial and select from any of the ten preset
temperatures, between 65-260°C / 150-500°F. When the dial is turned to a temperature preset, the Digital
LCD Screen with light up, displaying that it is ready to operate. When the dial is turned to off, the Digital LCD
Screen will remain off.
“P” SET
The "P" Set Button is used to select one of the eight fine tunings when the Temperature Control Dial is set
to the Smoke Setting . Press the button to change the "P" setting to accommodate to your cooking style and
cooking environment, as preferred. With a short push of the button, the setting increases from P0 to P7, then
repeats. Adjustments are only possible in the Smoke Setting. Factory default setting is "P4". If the "P" setting
is adjusted, your preference will be locked-in (saved) until further adjustment is made.
The "P" Set Button is also used as a Temperature Switch Control to change the temperature readout on
the LCD Screen. Press and hold the button for two seconds to switch to Celsius (ºC) or to Fahrenheit (ºF), as
preferred. Default is set to Fahrenheit.
C
C
C
C
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
The LCD Screen is used as the information center for your unit. The LCD screen will display your Desired Cook
Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe
is connected, only one reading will be displayed.
PRIME
Press and hold the Prime Button to activate an extra feed of pellets to the fire pot. This can be used to add
more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be used
while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers.
C
C
SMOKE
200º
The Smoke Setting on the Temperature Control Dial is the start-up mode for the unit. The grill operates at
the lowest temperature, without the fire going out.
The plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s).
When a meat probe is connected, the temperature is displayed on the LCD Screen. When not
in use, disconnect the meat probe from the connection port.
Includes one (1) meat probe.
Compatible with Pit Boss branded meat probes only. Additional meat probe(s) sold separately.
C
C
C
C
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
ENGLISH
15
""
When the recessed "P" SET button is pushed, the “P” setting displayed on the LCD
screen will flash and change to the next value (upward). Once P7 is reached, it will
restart at P0. There are eight “P” settings, ranging from P0 to P7. The recessed "P" SET
button can be pushed using a thin-tipped object.
IMPORTANT: Do not push the "P" SET button too hard, as this may cause
damage. Only a light push is needed.
•
""
Anytime the temperature dial is set to SMOKE, such as the start-up cycle, the
auger will run on more of a manual mode of cooking versus using one of the
preset dial temperatures. First, the auger will continuously turn and feed pellets
for four minutes. After four minutes, the auger begins to run a feed cycle based
on the "P' setting selected on the Digital Control Board. The default setting is 4.
These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper. The
auger must be primed to allow pellets to travel through the length of the auger, and fill the fire pot. If not primed, the igniter
will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper:
1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the bottom.
2. Remove all cooking components from the interior of the grill. Locate the fire pot in the bottom of the main barrel.
3. Plug the power cord into a power source. Press the Power Button to turn the unit on, and turn the Temperature
Control Dial to the position. Check the following items:
• That you can hear the auger turning. Place your hand above the fire pot and feel for air movement. Do not place your
hand or fingers inside the fire pot. This can cause injury.
• After approximately a minute, you should smell the igniter burning and begin to feel the air getting warmer in the
fire pot. The igniter tip does not glow red, but gets extremely hot and will burn. Do not touch the igniter.
4. Once verified that all electric components are working correctly, press the Power Button to turn the unit off.
5. Fill the hopper with all natural barbecue wood pellets.
6. Press the Power Button to turn the unit on. Keep the Temperature Control Dial in the SMOKE position. Press and hold
the Prime Button until you see pellets on the inside of the grill from the auger tube. Once pellets begin to drop into the
fire pot, release the Prime Button.
7. Press the Power Button to turn the unit off.
8. Re-install the cooking components into the main barrel. The grill is now ready to use. (See
Assembly Instructions
to
ensure proper installation of cooking components.)
Once your hopper has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-off.
Start the grill and operate at any temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the grill
and rid it of any foreign matter.
(seconds)
""
0 18 55
1 18 70
2 18 85
3 18 100
*4 18 115
5 18 130
6 18 140
7 18 150
*
factory default setting
ENGLISH
16
1. Plug the power cord into a grounded power source. Open the main barrel lid. Check the fire pot to ensure there is no
obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed
system. Fill the hopper with dry, all natural barbecue hardwood pellets.
2. Ensure the Temperature Control Dial is in the position. Press the Power Button to turn the unit on. This will
activate the start-up cycle. The auger feed system will begin to turn, the igniter will begin to glow and the fan will supply
air to the fire pot. The grill will begin to produce smoke while the start-up cycle is taking place. The barrel lid must remain
open during the start-up cycle. To confirm the start-up cycle has begun properly, listen for a torchy roar, and notice some
heat being produced.
3. Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your grill at your
desired temperature!
IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails or your grill's flame dies out during a cook, check the following steps, or
start your grill using the manual method.
1. Ensure the Temperature Control Dial is off and in the position. Open the barrel lid. Remove the cooking
components from inside. Remove all unburnt pellets and ash from the fire pot. Avoid touching the igniter to avoid injury,
as it may be extremely hot.
2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit on. Check the following:
• Visually confirm that the igniter is working by placing your hand above the fire pot and feeling for heat.
• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the fire pot.
• Visually confirm that the auger is dropping pellets into the fire pot.
• Confirm that the combustion fan is working by listening for a torchy roar.
3. If any of the above points are not working, follow
Troubleshooting
instructions
.
1. Ensure the Temperature Control Dial is in the position. Plug the power cord into a grounded power source.
2. Check fire pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign
objects in the hopper or auger feed system. Fill hopper with dry, all natural hardwood barbecue pellets.
3. Open the barrel lid. Remove the cooking components to expose the fire pot. Place a generous handful of pellets into the
fire pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount of solid
fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another small
amount of pellets in the fire pot.
NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
4. Light the contents of the fire pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.
Do not attempt to add more starter into the fire pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the main barrel. Continue start-up at step two of
Automatic Start-Up Procedure
.
1. When finished cooking, with the main barrel lid remaining closed, press the Power Button to turn the unit off and turn
the Temperature Control Dial to .
ENGLISH
17
Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the grill and
cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and
maintenance tips to service your grill:
1.
• The hopper includes a clean-out feature to allow for ease of cleaning and change out
of pellet fuel flavors. To empty, locate the plate and the cover of the drop chute on
the back side of the hopper. Place a clean, empty pail under the drop chute cover, then
remove the cover piece. Unscrew the plate, slide outwards, and pellets will empty.
NOTE: Use a long handled brush or shop-vac to remove excess pellets,
sawdust, and debris for a complete clean-out through the hopper screen.
• Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper access
panel is removed (see
Electric Wire Diagram
for diagram), carefully wipe off any grease build-up directly on the fan
blades. This ensures airflow is sufficient to the feed system.
2.
• It is recommended to clean your burn pot after every few uses. This will ensure proper ignition and avoid any hard
build-up of debris or ash in the burn pot.
• Use a long-handled grill cleaning brush (brass or soft metal), remove any food or build-up from the cooking grids. Best
practice is to do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris
on the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience
a grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food,
turn the grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
• Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.
IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.
3.
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the finish,
all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Burn Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Brass Wire Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Grease Bucket After Each Grill Session Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water
Temperature Probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water
ENGLISH
18
Clen-burnn brbecue wood pellets enerte bout 8200 BTU’s per pound wth ver lttle sh, low mosture content (5-7%), nd re
crbon neutrl
Brbecue wood pellets re produced b pure rw mterl (swdust) ben pulverzed wth hmmer-mll, nd the mterl s pushed
throuh de wth pressure As the pellet s forced throuh the de, t s cut, cooled, screened, vcuumed, nd then bed for consumer
use Chec wth our locl deler for flvors vlble n our re
Rch, smo bcon-le flvor Consdered the
“ns of the Woods”
Slhtl sweet, but lso trt
Gves ros tnt to lht mels
Stron, tn, spc flvor
Thn Tex-Mex cusne
Stron, sweet smoe wth romtc tn
Perfect for red mets
Smo, mild sweetness flvor.
Hihl recommended for bin.
Perfect blend of sweet, svor, nd trt
Used b mn professonl rllers
Sweet nd svor flvor
Bold, butter nd smooth flvor
Sweet nd erth flvor Alder, Mple nd Pne Blend
Rch nd smoe flvor
Cherr, Apple nd Mple Blend
Pecn , Hcor nd Mesqute Blend
NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or
cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after
smoke
ring
) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
(Very Low)
(Low)
(Medium)
/
(Medium/High)
(High)
Temp Range 93-135°C / 199-275°F 135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F 232-260°C / 449-500°F
ENGLISH
19
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 77°C / 170°F
Turkey
(whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Chicken
(whole)
1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours
Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-60 minutes
Small Game Birds 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-45 minutes
Duck 1.36-2.26 kg / 3-5 lbs. Roast or grill 2 - 2.5 hours
Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin 1.9-2.5 cm / ¾" - 1" 20 - 30 minutes 30 - 45 minutes
Loin Roast
(boneless)
1.36-2.26 kg / 3-5 lbs. 1¼ - 1¾ hours 1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5 - 3.8 cm / 1 - 1½" cubes Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty 1.9 cm / ¾" High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast
(boneless)
2.26 - 2.72 kg / 5 - 6 lbs. Medium Grill 1½ - 2 hours
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F
ENGLISH
20
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Fish
(whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish
(filets)
0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes
Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours
ENGLISH
21
Follow these helpful tips and techniques, passed on from Pit Boss owners, our staff, and customers just like you, to become more
familiar with your grill:
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 grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.
• Be prepared, or
Mise en Place
. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
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.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a
smoke ring
and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill
will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing
utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface
by heat to ease back to the center of the meat, adding more flavor.
ENGLISH
22
Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit
Boss grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.
For FAQ, please visit
www.pitboss-grills.com
. You may also contact your local Pit Boss authorized dealer or contact Customer
Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,
maintenance or service work. Ensure the grill is completely cooled to avoid injury.
PROBLEM CAUSE SOLUTION
No Power Lights
On The Control
Board
Temperature Control
Dial is still off.
Press the Power Button, and ensure the button glows blue to show there is a power
connection. Turn the Temperature Control Dial to a temperature setting.
Not Connected To
Power Source
Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum
10 Amp service (see
Electric Wire Diagram
for access to electric components) Ensure all
wire connections are firmly connected and dry.
Fuse Blown On The
Control Board
Remove hopper access panel (see
Electric Wire Diagram
for diagram), press in plastic tabs
holding the control board in place and carefully pull controller inside the hopper to release
controller. Check the fuse for a broken wire or if the wire has turned black. If yes, fuse needs
to be manually replaced.
The GFCI outlet has
been tripped.
Ensure GFCI is a minimum 10 Amp service.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Fire pot Will
Not Light
Auger Not Primed
Before the unit is used for the first time or anytime the hopper is completely emptied out,
the auger must be primed to allow pellets to fill the auger tube. If not primed, the igniter
will timeout before the pellets reach the fire pot. Follow
Hopper Priming Procedure
.
Auger Motor Is
Jammed
Remove cooking components from the main barrel. Press the Power Button to turn the unit
on, turn Temperature Control Dial to , and inspect the auger feed system. Visually
confirm that the auger is dropping pellets into the fire pot. If not operating properly, call
Customer Service for assistance.
Igniter Failure Remove cooking components from the main barrel. Press the Power Button to turn the unit
on, turn Temperature Control Dial to , and inspect the igniter. Visually confirm that
the igniter is working by placing your hand above the fire pot and feeling for heat. Visually
confirm that the igniter is protruding approximately 13mm / 0.5 inches in the fire pot. If not
operating properly, follow
Manual Start-up Procedure
to continue use of grill; however,
call Customer Service for assistance or a replacement part.
Insufficient Air Flow
Through Fire Pot
Check fire pot for ash build-up or obstructions. Follow Care and Maintenance instructions for
ash build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow
Care and Maintenance
instructions if dirty.
Flashing Dots On
LCD Screen
The Igniter Is On This is not an error that effects the grill. Used to show that the unit has power and is in
Start-Up mode (igniter is on). The igniter will turn off after five minutes. Once the flashing
dots disappear, the grill will begin to adjust to the desired temperature selected.
Flashing
Temperature On
LCD Screen
Grill Temperature Is
Below 65°C /150°F
This is not an error that effects the unit; however, it is used to show that there is some risk
that the fire could go out. Check hopper for sufficient fuel or if there is an obstruction in
the feed system. Remove pellets and follow
Care and Maintenance
instructions. Check grill
temperature probe and follow
Care and Maintenance
instructions if dirty. Check fire pot
for ash build-up or obstructions, and follow
Care and Maintenance
instructions for ash
build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow
Care
and Maintenance
instructions if dirty. Check auger motor to confirm operation (rotation),
and ensure there is no blockage in the auger tube.
ENGLISH
23
"ErH" Error Code The Unit Has
Overheated, Possibly
Due To Grease Fire Or
Excess Fuel.
Press the Power Button to turn the unit off, and allow grill to cool. Follow
Care and
Maintenance
instructions. After maintenance, remove pellets, and confirm positioning of
all component parts. Once cooled, press the Power Button to turn the unit on, then select
desired temperature. If error code still displayed, contact Customer Service.
"Err" Error Code Temperature probe
wire not making
connection.
Remove hopper access panel (see
Electric Wire Diagram
for diagram), and check for any
damage to the Temperature Probe wires. Ensure Temperature Probe molex connectors are
firmly connected, and connected correctly, to the Control Board.
"ErP" Error Code Unit Not Turned Off
Properly When Last
Connected To Power.
Safety feature prevents an automatic restart. Press the Power Button to turn the unit off,
wait two minutes, then press the Power Button to turn the unit on again. Turn Temperature
Control Dial to or desired temperature. If error code still displayed, contact Customer
Service.
Power Outage While
Unit In Operation.
"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.
Grill Temperature
on SMOKE is
too high
"P" Setting is too
LOW
Push the "P" SET button, and increase the "P" setting.
Grill Will Not
Achieve Or
Maintain Stable
Temperature
Insufficient Air Flow
Through Fire Pot
Check fire pot for ash build-up or obstructions. Follow
Care and Maintenance
instructions
for ash build-up. Check fan. Ensure it is working properly and air intake is not blocked.
Follow
Care and Maintenance
instructions if dirty. Check auger motor to confirm
operation, and ensure there is no blockage in the auger tube. Once all the above steps have
been done, start the grill, set temperature to and wait for 10 minutes. Check that the
flame produced is bright and vibrant.
Lack Of Fuel, Poor Fuel
Quality, Obstruction In
Feed System
Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of
wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in
the feed system. Remove pellets and follow
Care and Maintenance
instructions.
Temperature Probe Check status of temperature probe. Follow
Care and Maintenance
instructions if dirty.
Contact Customer Service for a replacement part if damaged.
Grill Produces
Excess Or
Discolored
Smoke
Grease Build-Up Follow
Care and Maintenance
instructions.
Wood Pellet Quality Remove moist wood pellets from hopper. Follow
Care and Maintenance
instructions to
clean out. Replace with dry wood pellets.
Fire pot Is Blocked Clear fire pot for ash and other debris. Follow
Hopper
Priming Procedure.
Insufficient Air Intake
For Fan
Check fan. Ensure it is working properly and air intake is not blocked. Follow
Care and
Maintenance
instructions if dirty.
Frequent Flare-Ups Cooking Temperature Attempt cooking at a lower temperature. Grease does have a flash point. Keep the
temperature under 176°C / 350°F when cooking highly greasy food.
Grease Build-Up On
Cooking Components
Follow
Care and Maintenance
instructions.
ENGLISH
24
The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical
shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.
PB – ELECTRIC REQUIREMENTS
110-120V, 60HZ, 275W, 3-PRONG GROUNDED PLUG
: Electrical components, passed by product safety testing and certification services, comply
with a testing tolerance of ± 5-10 percent.
LOCATE AND REMOVE
THE EIGHT SCREWS
OF ACCESS PANEL ON
UNDERSIDE OF UNIT
FUEL INPUT
RATING:
112 /
248 /
INDEX
P
P
R
Y
Y
YP
K
K
W
G
W
W
W
R R
WW
W
W
YY
K
W
IGNITER ASSEMBLY /
HD CARTRIDGE HEATER
200, 120, 26
0375” 5000”
FIRE POT
DRAFT FAN
120, 50/60,
01 , 1
GROUNDED
POWER CORD
1, 105°/221°,
183
AUGER MOTOR
& FEED SYSTEM
120, 50/60,
022 , 2
GROUND
GRILL
PROBE
TEMPERATURE PROBE
MOLEX CONNECTOR
FAST-BLOW FUSE
5
CONTROL BOARD
ENGLISH
25
Part# Description
1 Porcelain-Coated Steel Upper Cooking Rack (x1)
2 Lid Stopper (x1)
3 Porcelain-Coated Cast-Iron Cooking Grid A (x2)
4 Porcelain-Coated Cast-Iron Cooking Grid B (x1)
5 Flame Broiler Slider (x1)
6 Flame Broiler Main Plate (x1)
7 Bottle Opener (x1)
8 Main Barrel (x1)
9 Hopper Assembly (x1)
10 Chimney Gasket (x1)
11 Chimney Cap Assembly (x1)
12 Chimney Stack (x1)
13 Serving Tray Handle (x2)
14 Serving Tray (x1)
15 Side Shelf Handle (x1)
16 Grease Bucket (x1)
17 Lid Handle (x1)
18 Lid Handle Bezel (x2)
19 Flame Broiler Adjusting Bar Handle (x1)
20 Flame Broiler Adjusting Bar (x1)
21 Left Leg (x2)
22 Bottom Panel (x1)
23 Right Leg (x2)
24 Wheel (x2)
25 Swivel Caster with Brake (x2)
26-A Meat Probe (x1)
27-A Screw (x22)
28-A Washer (x22)
29-A Locking Washer (x22)
30-A Nut (x2)
31-A Washer (x2)
NOTE: Due to ongoing product development, parts are subject to change without notice.
27
28
29 30 31
1
2
6
9
3
5
4
11
12
13
14
17
16
19
20
21
22
23
24
25
18
7
8
10
15
3
26
ENGLISH
26
CONDITIONS
All wood pellet grills by Pit Boss, manufactured by Dansons., carry a limited warranty from the date of sale by the original owner.
The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is
required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of
the purchase or after the warranty has expired.
Dansons carries a five (5) year warranty against defects and workmanship on all parts, and five (5) years on electrical components.
Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the
original purchaser. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic
cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past
the limited warranty beyond the five (5) years from date of purchase.
During the term of the warranty, Dansons’ obligation shall be limited to furnishing a replacement for defective and/or failed
components. As long as it is within the warranty period, Dansons’ will not charge for repair or replacement for parts returned,
freight prepaid, if the part(s) are found by Dansons’ to be defective upon examination. Dansons’ shall not be liable for
transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement
of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate
liabilities and obligations from Dansons to you.
Dansons takes every precaution to utilize materials that retard rust. Even with these safeguards, the protective coatings can be
compromised by various substances and conditions beyond Dansons’ control. High temperatures, excessive humidity, chlorine,
industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons,
the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the grill component. Should any of
the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the
use of a grill cover when the grill is not in use.
Part# Description
1
Hopper Lid (x1)
2
Hopper Safety Screen (x1)
3
Hopper Box Housing (x1)
4
Hopper Access Panel (x1)
5
Drop Chute Plate (x1)
6
Drop Chute Cover (x1)
7
Auger Motor (x1)
8
Nylon Bushing (x1)
9
Auger Flighting Assembly (x1)
10
Hopper Housing Gasket (x1)
11
Fire Pot (x1)
12
Auger Box Housing (x1)
13
Igniter (x1)
14
Combustion Fan (x1)
15
Pit Boss 1 Control Board (x1)
1
2
3
4
5
6
7
8
12
13
14
15
9
10
11
ENGLISH
27
This warranty is based on normal domestic use and service of the grill and neither limited warranty coverage’s apply for a grill
which is used in commercial applications.
There is no written or implied performance warranty on Pit Boss grills, as the manufacturer has no control over the installation,
operation, cleaning, maintenance or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility
if your appliance has not been installed, operated, cleaned and maintained in strict accordance with this owner’s manual. Any
use of gas not outlined in this manual may void the warranty. The warranty does not cover damage or breakage due to misuse,
improper handling or modifications.
Neither Dansons, or authorized Pit Boss dealer, accepts responsibility, legal or otherwise, for the incidental or consequential
damage to the property or persons resulting from the use of this product. Whether a claim is made against Dansons based on
the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be
liable for any special, indirect, consequential or other damages of any nature whatsoever in excess of the original purchase of this
product. 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.
To order replacement parts, please contact your local Pit Boss dealer or visit our online store at: www.pitboss-grills.com
If you have any questions or problems, contact Customer Service, 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
Contact your nearest Pit Boss dealer for repair or replacement parts. Dansons. requires proof of purchase to establish a warranty
claim; therefore, retain your original sales receipt or invoice for future reference. The serial and model number of your Pit Boss can
be found on the back of the hopper. Record numbers below as the label may become worn or illegible.
MODEL SERIAL NUMBER
DATE OF PURCHASE AUTHORIZED DEALER
ENGLISH
28
Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers.
ITEM DESCRIPTION ITEM DESCRIPTION
Form-fitting, full length cover. Heavy-duty
polyester with PVC backing for long-term
use. Weatherproof. Includes draw-string
lock for easy tightening.
Adjustable apron with double front
pockets for grilling tools. One size.
Machine washable.
When connected, the temperature of food
is displayed by the control board.
ENGLISH
29
CLASSIC BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section,
as it is lean, compact, and creates nice slices when carved.
Ingredients:
1 Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle Prepared Yellow Mustard
75 ml / 5 tbsp Seasoning
1 bottle Chili Sauce
1 pack Dry Onion Soup Mix
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife, cut a
single cut on the underside of the brisket against the grain. This
will aid in slicing the finished brisket, against the grain which
results in a tender, melt-in-your-mouth cut. The underside is
the non-fat cap side. Slather on a generous amount of prepared
mustard. Rub lightly onto the entire area. Sprinkle a generous
amount of seasoning onto the mustard, then again light rub into
the meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2 to 4 hours,
or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
3. Preheat grill, then reduce to SMOKE or low temperature.
4. Place the brisket, fat side up, in the center of the grill. Close the
grill lid. Slow cook until tender, about 10 to 12 hours.
5. Baste the brisket with the basting mixture every half hour for
the first 3 hours.
6. Continue the slow cooking process until the internal temperature
reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to
176°C / 350°F.
7. Place the brisket into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of basting mixture over the brisket in the
pouch. Close the pouch shut.
8. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
9. Open the pouch, and use a meat thermometer; internal
temperature should reach 91°C / 195°F. The brisket should be
firm but be able to pull the meat apart with your fingers.
10. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
SAUSAGE WITH MANGO CHUTNEY
Makes 4 - 6 Servings
Ingredients:
2 Mangoes (finely chopped)
0.9 kg / 2 lbs Italian Sausage (hot or mild)
10 ml / 2 tsp Fresh Parsley (minced)
15 ml / 1 tbsp Red Pepper (diced)
10 ml / 2 tsp Honey
½ Red Onion (diced)
½ bulb Fennel (diced)
5 ml / 1 tsp Lime Juice
Pinch Salt
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Preheat grill, then reduce to LOW-MEDIUM (27-107°C / 180-
225°F)
2. Place sausages on grill, spaced evenly apart. Rotate every ten
minutes so all sides are grilled.
3. Combine all remaining ingredients to make the chutney. Chill
until ready to serve.
4. Slice grilled sausage diagonally, then serve with side of chutney.
BLUE CHEESE STEAK
Makes 4 Servings
Ingredients:
4 Steak, T-bone or Rib-Eye
2.54cm / 1" thick
0.28-0.62 kg / 10-12 ounces each
113 g / 4 oz. Blue Cheese (crumbled)
50 ml / ¼ c. Green Onion (thinly sliced)
Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey
Instructions:
1. Preheat grill, then leave or reduce slightly (204-260°C /
400-500°F)
2. Trim excess fat from meat and discard.
3. Place steaks on grill. Sear each side, flipping every few minutes.
4. Reduce heat to 135°C/275°F or 163°C/ 325°F. Flip the steaks a
final time. Combine blue cheese and onions. Sprinkle over steaks,
close grill lid, and grill until desired doneness. Check doneness by
cutting a slit in meat near the bone.
Variation:
Turn grill to SMOKE, then place steaks on grill. Smoke at 82°C / 180°F
for 5 to 15 minutes. Once smoked to desired doneness, turn grill up to
HIGH and sear to your liking.
ENGLISH
30
BBQ RIBS
Makes 4 - 6 Servings
Ingredients:
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp Oil
5 ml / 1 tsp Salt
5 ml / 1 tsp Pepper
2 whole Onions (chopped)
30 ml / 2 tbsp Vinegar
30 ml / 2 tbsp Worcestershire sauce
125 ml / ½ c. Apple Juice or Soda
5 ml / 1 tsp Paprika
5 ml / 1 tsp Chili Powder
Suggested Wood Pellet Flavor: Hickory / Competition / Apple
Instructions:
1. Preheat grill, then reduce to SMOKE or low (82-107°C /
180-225°F).
2. Prepare ribs by peeling off the tough layer of skin on the back
side. Season the ribs with salt and pepper, to taste.
3. Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let
sauce boil for five minutes to thicken.
5. Remove from grill. Turn grill up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the
pouch shut.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the rib ends and
be very tender. Turn grill up to HIGH (260°C / 500°F). Place
ribs back on the grill and baste with sauce on both sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove
from grill and serve.
Variation:
Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and
season with a dry seasoning or rub. Sear the ribs, remove from grill
and serve.
MOM'S JUICY HAMBURGERS
Makes 4 - 6 Servings
Ingredients:
900 g /2 lbs Ground Beef or Buffalo
15 ml / 3 tsp Seasoning
2 whole Eggs, room temperature
500 ml / 2 c. Bread Crumbs (Dried, Fine)
6 - 8 Hamburger / Kaiser Buns
6 - 8 slices Cheese (slices, thin)
30 ml / 2 tbsp Butter
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1. Preheat grill, then leave or reduce slightly (204-260°C /
400-500°F)
2. Combine meat, seasoning, eggs and bread crumbs in a mixing
bowl and blend together. Divide the meat into portions, and
gently shape into patties to fit the buns. Make patties about 1.9
cm / ¾ inches thick.
3. Place patties on grill. Grill six minutes per side, taking care not
to press down on the meat. Test for doneness, using a meat
thermometer; internal temperature should reach 71ºC / 160ºF.
Meat may turn pink on the outside due to smoking.
4. In the last few minutes of grilling, brush buns with butter and
lightly toast on the grill.
5. Remove buns, burgers when done. Top the burgers with cheese
to melt, and serve.
TIP: A slightly fattier meat makes for a juicier burger. For a lean
alternative, try ground buffalo.
SIRLOIN STEAK WITH SWEET ONION & PEPPERS
Makes 4 Servings
Ingredients:
2 Steak, Top Sirloin
1" thick, cut into 4 pieces.
0.45kg/1 lb
10 ml / 2 tsp Seasoning or rub
5 medium Sweet Onions (coursed chopped)
2 whole Bell Peppers (all kinds, chopped)
60 ml / 4 tbsp Soy Sauce
60 ml / 4 tbsp Olive Oil
Dash Salt
Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey
Instructions:
1. Preheat grill, then reduce slightly to 218°C / 425°F.
2. Season both sides of the steak with the seasoning or rub. Cover
and refrigerate at least 1 hour.
3. Place onions and bell peppers into a covered tray of aluminum
foil. Mix soy sauce and olive oil together, then drizzle over tray.
Sprinkle with salt. Seal the foil packet completely.
4. Place the foil on the grill for 10 – 15 minutes or until vegetables
are soft and tender. Remove from grill, and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, then remove from grill. Place on
serving plates and top with warm vegetables.
ENGLISH
31
CORNISH HENS WITH MANDARIN RICE
Makes 4 Servings
Ingredients:
4 whole Cornish Game Hens
750 ml/ 3 c. Mandarin Rice
15 ml / 1 tbsp Olive Oil
5 ml / 1 tsp Smoked Paprika
250 ml / 1 c. Orange Marmalade
Mandarin Rice
59 ml / ¼ c. Almonds (slivered)
30 ml / 2 tbsp Celery (chopped)
1 small Green Onion (sliced, thin)
30 ml / 2 tbsp Butter
1 can Mandarin Orange Segments (drained)
0.4 kg/11oz.
30 ml / 2 tbsp Orange Juice (concentrate)
500 ml / 2 c. Cooked Rice
Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition
Instructions:
1. Prepare mandarin rice by cooking almonds, celery, green onion,
and butter in small skillet until almonds are lightly toasted.
Combine mixture with orange segments, orange juice and
cooked rice in a bowl, and set aside.
2. Preheat grill, then reduce to MEDIUM (135-177°C / 275-350°F).
3. Rinse Cornish hens and pat dry with paper towel. Stuff with rice
mixture and tie legs with a string. Brush Cornish hens lightly
with olive oil, and sprinkle with paprika.
4. Place Cornish hens on grill. Grill for 45 to 60 minutes, until the
drumstick meat is tender when pressed.
5. Baste with orange marmalade during last 20 minutes of cooking
time. Remove from grill and arrange on serving platter.
TIP: If you want to catch the drippings to make gravy, place the hens
in a foil pan and add enough water or juice to cover the bottom about
0.6 cm / ¼ inch thick.
SHRIMP KABOBS WITH CURRY BUTTER
Makes 4 Servings
Ingredients:
900g / 2 lbs Shrimp (peeled, deveined)
125ml / ½ c. Curry Butter
15 ml / 1 tbsp Olive Oil
1 Lime
Fresh Dill
Curry Butter
125 ml / ½ c. Butter
30 ml / 2 tbsp Onion (chopped)
15 ml / 1 tbsp Fresh Dill
5 ml / 1 tsp Curry Powder
Dash Garlic Powder
Suggested Wood Pellet Flavor: Mesquite / Competition
Instructions:
1. Soak wooden skewers in water for 1 hour.
2. Preheat grill, then reduce to 135-163°C / 275-325°F.
3. Prepare curry butter by melting butter in small pan over
medium-high heat. Stir in onion, dill, curry powder and garlic
powder. Cook for five minutes, then remove from heat.
4. Thread shrimp on skewers, leaving space between pieces. Lightly
brush with olive oil.
5. Place skewers on grill, and grill until shrimp are white and tender.
Shrimp grill quickly; take care not to overcook. Turn skewers
of shrimp once and brush with curry butter halfway through
cooking time.
6. Arrange grilled shrimp on serving plate. Garnish with lime
wedge and dill.
TIP: To skewer shrimp so that it is straight, hold it in a stretched-out
position with one hand. Start at the tail end and insert a bamboo or
wooden skewer into the shrimp so that it runs the full length. Keep
unbending the shrimp with your fingers as you go.
BACON BASIL SHRIMP ON A STICK
Makes 4 - 6 Servings
Ingredients:
24 large Shrimp (peeled, deveined)
24 whole Fresh Basil Leaves
24 slices Bacon (sliced thin)
Suggested Wood Pellet Flavor: Cherry / Apple
Instructions:
1. Soak wooden skewers in water for 1 hour.
2. Preheat grill, then reduce to 135-163°C / 275-325°F.
3. Wrap a piece of shrimp and basil leaf in a thin slice of bacon,
then thread onto skewer, leaving space between pieces.
4. Place skewers on grill, and cook until shrimp are white and
tender, and the bacon is nicely browned. Shrimp grill quickly;
take care not to overcook. Turn skewers often to avoid burning.
5. Remove from heat and serve.
ENGLISH
32
WHOLE SMOKED TURKEY
Feeds a small army - leftovers are great!
Ingredients:
1 whole Turkey (thawed)
9-11.3 kg / 20-25 lbs
60 ml /4 tbsp Seasoning
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Butter
Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Remove the turkey neck and giblets. Rinse turkey thoroughly
and pat the exterior dry with paper towel.
3. In a small bowl, mix butter, ¼ of the seasoning and paprika
together to form a paste. Gently insert your hand between the
outer skin and the breast meat. Rub paste into the meat.
4. With the remaining seasoning, rub the outer surface of the turkey.
5. Place turkey, breast side up, in center of grill, and cook until
turkey is tender and golden brown; internal temperature should
reach 82°C / 180°F in the thickest part of the thigh and 77°C /
170°F in the breast.
6. Remove turkey, cover with foil and let rest for 10 minutes before
carving.
TIP: If you want to catch the drippings to make gravy, place the
turkey on a rack inside a large aluminum foil roast pan. Add 0.6 cm
/ ¼” of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
roasting period.
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole Chicken
1.8-2.7 kg / 4-6 lbs
1 can Beer, any kind
45 ml /3 tbsp Seasoning
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Instructions:
1. Preheat grill, then reduce to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave
half in the can, and make a few more holes in the top of the can
to increase ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a ¼ of the rub inside the cavity of the chicken. With
the remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on
the grill, and close the grill lid. Cook until the chicken is golden
brown and crispy; internal temperature should reach 74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from
the grill. Let rest for five minutes, then carefully remove the can
from the cavity of the chicken. Be cautious not to spill, as the
liquid will be hot.
6. Carve chicken and serve.
Variation: ,
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.
EASY RANCH CHICKEN SATAY
Makes 2 - 6 Servings
Ingredients:
450g / 1 lb Chicken Breasts or Thighs (boneless, skinless)
112 ml / ½ c. Prepared Ranch or Italian Salad Dressing
Dash Salt
Dash Pepper
Suggested Wood Pellet Flavor: Apple / Cherry
Instructions:
1. Cut chicken, lengthwise, into 0.63 cm / ¼" or slightly thicker
pieces. Rinse chicken and pat dry with paper towel.
2. Place chicken pieces into a plastic lock-top bag. Add salad
dressing, salt and pepper. Seal the bag closed, and carefully
shake, coating chicken evenly. Place in refrigerator for 1 - 2
hours, or overnight. Shake the bag once or twice so the chicken
marinades evenly.
3. Soak wooden skewers in water for 1 hour before use.
4. Preheat grill, then reduce slightly to 218°C / 425°F.
5. Remove chicken from plastic bag, and weave in-and-out onto
the skewers, like a ribbon.
6. Place skewers on grill, and cook until chicken is white and firm.
Turn skewers often to avoid burning.
7. Remove from heat and serve.
ENGLISH
33
NE RETOURNEZ PAS LE PRODUIT AU MAGASIN
Pour toute questions, commentaires ou demandes de renseignements, veuillez
communiquer avec Dansons directement. Le service à la clientèle est ouvert:
, 4 20 //
NUMÉRO SANS FRAIS : 1-877-303-3134 | TÉLÉCOPIEUR SANS FRAIS : 1-877-303-3135
service@pitboss-grills.com
DO NOT RETURN PRODUCT TO STORE
For all questions, comments, or inquiries, please contact Dansons directly.
Our Customer Service department is available:
Monday through Sunday, 4am - 8pm PST (EN/FR/ES)
TOLL FREE: 1-877-303-3134 | TOLL FREE FAX: 1-877-303-3135
service@pitboss-grills.com
480191028
.
MADE IN CHINA | FABRIQUÉ EN CHINE | HECHO EN CHINA
NO DEVUELVA EL PRODUCTO A LA TIENDA
Para el preguntas, comentarios o consultas, por favor contactar Dansons directamente.
Nuestro departamento de servicio al cliente está disponible lunes a viernes de 4:00
a.m. a 8:00 p.m. tiempo del Pacífico.
LLAMADA GRATUITA: 1-877-303-3134 | FAX GRATUITO: 1-877-303-3135
service@pitboss-grills.com
WARNING: this produc t can expose you to chemicals including
wood dust, which is known to the state of California to cause cancer.
Combustion of this product can expose you to chemicals including
carbon monoxide, which is known to the state of California to cause
birth defects or other reproductive harm. For more information go to
WWW.P65WARNINGS.CA.GOV
AVERTISSEMENT : ce produit peut vous exposer à des produits
chimiques incluant la poussière de bois, connue par l’état de californie
pour causer le cancer. La combustion de ce produit peut vous exposer
à des produits chimiques incluant le monoxyde de carbone, connu
par l’état de la californie comme causant des anomalies congénitales
ou autres effets nocifs sur la reproduction. Pour accéder à d’autres
informations, rendez-vous à WWW.P65WARNINGS.CA.GOV
ADVERTENCIA: este producto este producto puede exponerlo
a productos químicos incluyendo polvo de madera, que el estado
de California sabe que provocan cáncer. La combustión del este
producto puede exponerlo a productos químicos incluyendo al
monóxido de carbono, que el estado de California sabe que causa
defectos congénitos y otros daños reproductivos. Para obtener más
información, visite WWW.P65WARNINGS.CA.GOV
