Cabela’s CB36ETC1 User Manual

ITM. / ART. 542089, 171891 MODEL / MODÈLE : CB36ETC1 PART / PIÈCE : 80001, 80006

FOR OUTDOOR USE ONLY. NOT FOR COMMERCIAL USE.

POUR UN USAGE EXTÉRIEUR. PAS POUR USAGE COMMERCIAL.

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE. MANUAL MUST BE READ BEFORE OPERATING!

IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET CONSERVEZ-LE POUR RÉFÉRENCE ULTÉRIEURE VOUS DEVEZ LIRE CE GUIDE AVANT D’UTILISER LE BARBECUE !

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 électrique, à granules. Ne pas suivre ces instructions peut entraîner des dégâts matériels ou des blessures corporelles

graves pouvant aller jusqu'à la mort. Contactez les responsables locaux de la construction ou des incendies au sujet des restrictions et des exigences d'inspection de l'installation dans votre région.

WARNING: THIS PRODUCT CAN EXPOSE YOU TO CHEMICALS INCLUDING CARBON

MONOXIDE, WHICH IS A COMBUSTION BY-PRODUCT KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. FOR MORE INFORMATION, GO TO :

WWW.P65WARNINGS.CA.GOV

© CABELAS 2018

INSTRUCTIONS AND RECIPES | INSTRUCTIONS ET RECETTES

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CB36EtC1

36" ELLIPTIC ENTHUSIAST

WOOD PELLET GRILL & SMOKER

GRIL ET FUMOIR À GRANULES DE BOIS ELLIPTIQUE ENTHUSIAST DE 36 PO

WWW.CABELAS.COM | 1.800.237.4444 | MADE IN CHINA • FABRIQUÉ EN CHINE

780180207CFW

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SAFETY INFORMATION

MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS PRODUCT BE USED ONLY IN ACCORDANCE TO THE FOLLOWING INSTRUCTIONS.

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. Do not unplug the power cord. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.

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

3.After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air blockage around the fan intake or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If the grill is stored outside during the rainy season or seasons of high humidity, care should be taken to insure that water does not get into the hopper. When wet or exposed to high humidity, wood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.

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.

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

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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 noncombustible 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.

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 this 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: incorrect position of the burn grate, blockage of the combustion fan, failure to clean and maintain the burn area, or poor air-to-fuel combustion.

It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit OFF, let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.

If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn off the appliance, then wipe away any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.

CARBON MONOXIDE (“the silent killer”)

Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness, nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family, or others:

•See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.

•Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.

Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood or circulatory system problems, such as anemia, or heart disease.

SAFETY LISTING

In accordance with the procedures and specifications listed in the UL SUBJECT 2728-2009 "pellet fuel cooking appliances" and ULC/ORD C272 and CANADIAN CSA C22.2 #3 "for electrical features of fuel burning equipment." Cabela's pellet cooking appliances have been independently tested and listed by INTERTEK (an accredited testing laboratory) to ETL, UL, ULC and CSA standards.

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TABLE OF CONTENTS

	Safety Information ...........................................................	2	Understanding The Probes........................................................	13
	Parts & Specs	5	Understanding The Control Board .........................................	14
			Hopper Priming Procedure.......................................................	15
	Assembly Preparation......................................................	6	First Use – Grill Burn-Off...........................................................	15
	Assembly Instructions		Preheating.....................................................................................	15
			Automatic Start-Up Procedure................................................	15
	Mounting The Left Support Legs To The Barrel ....................	6	Manual Start-Up Procedure.....................................................	16
	Mounting The Right Support Legs To The Barrel .................	7	Shutting Off Your Grill...............................................................	16
	Assembling The Bottom Shelf...................................................	7	Care & Maintenance	17
	Mounting The Wheels	7
	Securing The Support Plate........................................................	8	Using Wood Pellet Fuel..................................................	18
	Securing The Lid Stopper ...........................................................	8	Cooking Guidelines	18
	Attaching The Lid Handle............................................................	8
	Securing The Chimney.................................................................	8	Tips & Techniques............................................................	20
	Placing The Grease Bucket..........................................................	9	Troubleshooting	21
	Mounting The Side Shelf.............................................................	9
	Assembling The Sear Station......................................................	9	Electrical Wire Diagram	23
	Securing The Heat Deflector Plates	10
			Replacement Parts
	Installing The Cooking Components .....................................	10
	Connecting To A Power Source.................................................	11	Grill Replacement Parts ............................................................	24
	Operating Instructions		Hopper Replacement Parts......................................................	25
	Grill Environment.........................................................................	12	Recipes...............................................................................	26
	Grill Temperature Ranges...........................................................	13

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PARTS & SPECS

Part# Description

1 Porcelain-Coated Steel Upper Cooking Rack

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

3Flame Broiler Slider

4Flame Broiler Main Plate

5Lid Stopper

6Chimney Cap

7Chimney Stack

8Small Heat Deflector Plate

9Large Heat Deflector Plate

10 Meat Probe (x2)

11 Main Barrel / Hopper Assembly

12Support Plate

13Side Shelf

14Lid Handle

15Sear Station Handle

16Sear Station Arm

17Locking Caster Wheel (x2)

18Wheel (x2)

19Support Leg For Locking Caster Wheel (x2) 20 Support Leg For Wheel (x2)

21Grease Bucket 22 Bottom Shelf A Screw (x18)

B Washer (x18)

C Locking Washer (x18) D Nut (x2)

E Wheel Washer (x4) F Wheel Axle Pin (x2) G Screw (x4)

H Screw (x4)

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

120V, 3.1AMP, 60HZ, 250W, 3-PRONG GROUNDED PLUG

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18			A
19-2			B
19-1			C
			D
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	MODEL	UNIT ASSEMBLED (WxHxD)	UNIT WEIGHT	COOKING AREA	TEMP. RANGE	DIGITAL FEATURES
	CB36ETC1	1,590mm x 1,229mm x 645mm	83 kg	Main - 4,883 cm² / 757 sq. in.	82-260°C	Automatic start-up and
				Upper Rack - 1,696 cm² / 263 sq. in.		cool-down cycles, meat
		/ 62.6” x 48.4 x 25.4”	/ 183 lb		/ 180-500°F
				TOTAL - 6,579 cm² / 1,020 sq. in.		probe, electric igniter

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ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts list. If any part is missing or damaged, do not attempt to assemble. Contact Customer Service at 1.887.303.3135 .

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.

ASSEMBLY INSTRUCTIONS

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. MOUNTING THE LEFT SUPPORT LEGS TO THE BARREL

Parts Required:

1x Main Barrel (#11)

2x Support Leg For Locking Caster Wheel (#19)

8	x	Screw (#A)
8	x	Locking Washer (#C)
8	x	Washer (#B)

Installation:

•Place a piece of cardboard on the floor to prevent scratching the unit. Lay the main barrel down on its side, hopper end pointed upward, on the cardboard.

•Assemble one support leg for locking caster wheel onto the main barrel (side closest to the hopper). Install two washers, locking washers, and screws from the outside of the main barrel, towards the inside. Note illustration 1A. Next, install two washers, locking washers, and screws from the inside of the main barrel, towards the outside, on the same support leg. Note illustration 1B.

•Repeat same installation for other support leg for locking caster wheel.

1A

1B

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2. MOUNTING THE RIGHT SUPPORT LEGS TO THE BARREL

Parts Required:

2	x Support Leg For Wheel (#20)
6	x	Screw (#A)
6	x	Locking Washer (#C)
6	x	Washer (#B)

Installation:

•Assemble one support leg for wheel onto the main barrel (closest to the floor/cardboard). Install two washers, locking washers, and screws from the outside of the main barrel, towards the inside. Note illustration 2A. Next, install one washer, locking washer, and screw from the inside of the main barrel, towards the outside, on the same support leg. Note illustration 2B.

•Repeat same installation for other support leg for wheel.

3.ASSEMBLING THE BOTTOM SHELF

Parts Required:

1	x	Bottom Shelf (#22)
4	x	Screw (#A)
4	x	Locking Washer (#C)
4	x	Washer (#B)

Installation:

•Attach the bottom shelf using a washer, locking washer, and screw on each of the four support legs.

IMPORTANT: The flat surface of the bottom shelf should face the main barrel. Take care not to install the bottom shelf upside-down.

4. MOUNTING THE WHEELS

Parts Required:

2	x Locking Caster Wheel (#17)
2	x	Wheel (#18)
2	x Wheel Axle Pin (#F)
4	x	Wheel Washer (#E)
2	x Wheel Axle Nut (#D)

Installation:

•Insert one of the pre-threaded locking caster wheels into the bottom of a support leg by hand-tightening it into the hole. Ensure the locking caster wheel is inserted completely. Continue to install the other caster wheel to the other support leg.

IMPORTANT: Lock caster wheels before lifting grill upright.

•Attach the wheel to the support leg by inserting the wheel axle pin through the wheel, add a wheel axle washer, then insert through the support leg. Secure the wheel axle pin by adding another wheel axle washer, then the wheel axle nut. Repeat installation for the other wheel to the final support leg.

NOTE: Once all wheels are mounted, the two locking caster wheels

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should be on the same side, and the two support legs with the wheels should be on the opposing end.

•Carefully, lift the grill into an upright position, wheels on the floor.

5.SECURING THE SUPPORT PLATE

Parts Required:

1	x	Support Plate (#12)
4	x	Screw (#G)

Installation:

•Clip the curved sides of the support plate to the front-facing support legs, and align the holes to secure. Insert a screw into each hole, but fasten only half-way. Once all four screws are partially installed to the support legs, secure the screws completely.

6. SECURING THE LID STOPPER

Parts Required:

1	x Lid Stopper (#5)

Installation:

•Secure the lid stopper onto the top of the main barrel using the preinstalled screw on the top of the main barrel.

7. ATTACHING THE LID HANDLE

Parts Required:

1	x Lid Handle (#14)

Installation:

•Remove the pre-installed screws from the lid handle. From inside the main barrel lid, insert one screw so that it protrudes to the outside, then hand-tighten the screw (from the inside) into the lid handle. Repeat same installation for other end of lid handle.

8. SECURING THE CHIMNEY

Parts Required:

1	x	Chimney Cap (#6)
1	x	Chimney Stack (#7)
4	x	Screw (#H)

Installation:

•Locate the chimney opening on the backside of the main barrel. From the inside of the main barrel, insert the chimney chimney stack through the opening. Insert a screw into each hole from the outside of the main barrel, but fasten only half-way. Once all four screws are partially installed, secure the screws completely.

•Next, twist the chimney cap onto the top of the chimney stack.

NOTE: Adjust the chimney cap to affect the airflow inside the main grill. If cooking at low temperature, keep the cap more open. Ensure the chimney cap allows for air to escape.

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9. PLACING THE GREASE BUCKET

Parts Required:

1	x Grease Bucket (#21)

Installation:

•Place the grease bucket on the spout hook on the end of the main barrel. Ensure it is level to avoid grease spills.

10.MOUNTING THE SIDE SHELF

Parts Required:

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Side Shelf (#13)

Installation:

•Remove the five pre-mounted screws from the side of the main barrel.

•From underneath, secure the side shelf to the side panel of the main barrel using the five screws previously removed.

NOTE: Do not tighten any screws completely until all screws have been installed. Once all screws are installed, then tighten securely.

IMPORTANT: Avoid using the side shelves to move or lift the grill. The weight of the unit will cause the side shelf to break, which is not covered by warranty.

11. ASSEMBLING THE SEAR STATION

Parts Required:

1	x	Sear Station Handle (#15)
1	x	Sear Station Arm (#16)

Installation:

•Open the main barrel lid. Along the middle of the front panel of the main barrel, remove the one pre-mounted screw from the interior ledge plate. Insert the sear station handle through the opening on the front panel, and secure using previously removed screw. Note illustration details in 11A.

•Next, remove the pre-assembled screw on the sear station arm. Match up the joint ends, and connect the sear station handle to the sear station arm with the previously removed screw. Once the arm is installed, ensure it can easily be raised and lowered. Note illustration details in 11B.

IMPORTANT: The curved end of the sear station arm should be pointed towards the bottom of the grill. This will anchor into the flame broiler slide plate in a future assembly step.

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11B

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12. SECURING THE HEAT DEFLECTOR PLATES

Parts Required:

1	x	Large Heat Deflector Plate (#9)
1	x	Small Heat Deflector Plate (#8)

Installation:

•Open the main barrel lid. Remove the two screws that are pre-installed on the auger housing, directly left of the fire pot. Set screw aside.

•Remove the two screws pre-assembled along one side of the large deflector plate, and set aside. With the three holes towards the left side (hopper side), place the large heat deflector plate into the main barrel so the central opening aligns with the fire pot on. Secure the large deflector plate onto the auger housing with the one screw previously removed.

•Next, place the small heat deflector plate on the far left, to overlap the large heat deflector plate, and complete the sealing off of the base of the grill barrel. To secure the small and large heat deflector plates together by using the three screws previously removed.

IMPORTANT: Ensure that both heat deflector plates seal off the base of the grill barrel. Incorrect placement of these parts may affect the ability to reach higher temperatures in the grill while cooking.

13. INSTALLING THE COOKING COMPONENTS

Parts Required:

1	x Flame Broiler Main Plate (#4)
1	x Flame Broiler Slider (#3)
3	x	Cooking Grids (#2)
1	x	Upper Cooking Rack (#1)

Installation:

•Insert the flame broiler main plate into the main grill. 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 auger housing. The flame broiler main plate will sit slightly at a downward angle once installed correctly. Note illustration 13A.

NOTE: If the main plate is on the base of the barrel, it is installed incorrectly.

•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. Drop down the sear station arm into the hole of the raised tab on the flame broiler slider, controlling the access to direct flame. Note illustration 13B.

NOTE: When the flame broiler slider is open, and direct flame is used, do not leave the grill unattended for any period of time.

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13B

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•Place the cooking grids, side-by-side, on the grid ledge inside the main grill. Place the upper cooking rack on the upper ledge inside the main grill. The cooking rack will lock into place.

NOTE: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance Is required.

•The unit is now completely assembled. Note illustration 13C.

14.CONNECTING TO A POWER SOURCE

NOTE: Before plugging your unit into any electrical outlet, ensure the temperature dial is in the OFF position.

•STANDARD OUTLET

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.

•GFCI OUTLETS

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.

•ON THE ROAD

Disconnect the igniter from the main wiring harness. Use the manual start-up procedure. A 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.

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FAST-BLOW FUSE, 5 AMP

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OPERATING INSTRUCTIONS

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.

GRILL ENVIRONMENT

1. WHERE TO SET-UP THE GRILL

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 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 overhead combustible ceiling or overhang. Keep your grill in an area clear from combustible materials, gasoline and other flammable vapors and liquids.

2. COLD WEATHER COOKING

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 about 10 – 15 minutes 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.HOT WEATHER COOKING

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

Follow these few suggestions on how to enjoy your grill throughout the hot months:

•Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.

•Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat from over cooking and drying out.

•Even in hot weather it is still better to cook with the lid of your grill down.

•You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up newspaper around the foil and this will keep food hot for 3 to 4 hours.

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GRILL TEMPERATURE RANGES

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.

•HIGH TEMPERATURE (205-315°C / 401-599°F)

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 flamekissed 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.

•MEDIUM TEMPERATURE (135-180°C / 275-356°F)

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.

•LOW TEMPERATURE (80-125°C / 176-257°F)

This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your meats juicy by cooking longer at a lower temperature (also known as low and slow). Highly recommended for the big turkey at Thanksgiving, juicy ham at Easter, or the huge holiday feast.

Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill. Hot smoking, another name for low and slow cooking, is generally done between 80-125oC / 176-257oF. 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 SMOKE (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!

UNDERSTANDING THE PROBES

•TEMPERATURE PROBE

Located inside the main barrel, on the wall near the hopper, 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 setpoint.

IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

• MEAT PROBE
Meat probes measure 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
		ACCESS
probe is connected properly to the connection port, feel and hear it snap into place.
		SHIELD
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 swiveling access shield or
the rear exhaust holes of the main grill. When not in use, disconnect from the meat
probe connection port and place aside to keep protected and clean.

ENGLISH

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ENGLISH

UNDERSTANDING THE CONTROL BOARD

P

1

FC

P

2

FC

Temp

Set

Set

FC

Prime

Actual

Actual

P1

P2

CONTROL

DESCRIPTION

Press the Power Button to power on the unit. When connected to a power source, the light below the power

button will glow blue. Once the Power Button is pressed, the Digital LCD Screen will light up, displaying that it

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

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

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

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

P1

P2

FC

FC

FC

Set

Desired Temperature Setpoint (SET), Actual Temperature (ACTUAL), Meat Probe Temperature (if connected), and

Actual

any error codes. Temperature can be displayed in either Fahrenheit or Celsius.

The Adjustment Arrows allow you to increase or decrease your desired temperature (TEMP) on the Control

Board. By pressing the UP or DOWN arrows, the temperature changes by 5 degree increments. Press and hold

the buttons to increase or decrease the value faster. The temperature can be set to a low 82°C / 180°F, and

peaks at a high of 260°C /500°F.

Temp

The TEMP Button on the Control Board is used in sequence only to make adjustments to the setpoint

temperature. Pressing this button by itself does not result in any change.

Actual

The ACTUAL Button on the Control Board is used to display the current (ACTUAL) temperature of the grill. This

temperature readout measures the temperature probe, located inside the main barrel. The Digital LCD Screen

shows the ACTUAL temperature by default.

Set

Press the SET Button on the Control Board to display the desired setpoint (SET) temperature of the grill. After

3 seconds, the display will switch back to the actual (ACT) settings.

TO SET THE TEMPERATURE SETPOINT:

Set

1. Press SET.

2.Press TEMP and the temperature readout will begin to flash.

Temp	3. Immediately press the UP or DOWN adjustment arrows to set your desired temperature setpoint.

4.Press TEMP again to lock-in new setpoint, or wait 3 seconds for the TEMP to revert back to ACTUAL.

Temp	NOTE: If there is no action after pressing TEMP, the temperature readout will automatically revert
	back to the ACTUAL temperature readout.
	Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to add
Prime	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.
	The plug-in connection ports on the front of the Control Board are for two Meat Probes. When
	a meat probe is connected, the temperature is displayed on the Digital LCD Screen. When not in
	use, disconnect the meat probe from the connection port.

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HOPPER PRIMING PROCEDURE

These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper:

1.	Remove all cooking components from the interior of the grill.
2.	Open the hopper lid. Make sure there are no foreign objects in the auger or hopper.
3.	Plug the power cord into a power source.
4.	Press the Power Button to turn the unit on. This will begin the start-up cycle, with a default temperature of 177°C /
	350°F. Check the following items to ensure the feed system is working properly:
	• That the auger is turning. Do not place fingers or objects in the auger tube. This can cause injury.	ENGLISH
	• After approximately a minute, you should smell the igniter burn-off and begin to feel the air getting warmer. Do not
	• 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.
	touch the igniter. This item gets extremely hot and will burn. The igniter tip does not glow red when hot.
5.	Press and hold the Power Button to turn the unit off.
6.	Fill the hopper with all natural barbecue wood pellets.
7.	Press the Power Button to turn the unit on. Wait approximately 10-15 minutes for pellets to start dropping into the
	fire pot from the auger tube. Once pellets begin to drop, press and hold the Power Button to turn the unit off.
8.	To avoid injury, wait until the grill cools. Re-install the cooking components into grill. The grill is now ready for use.

FIRST USE – GRILL BURN-OFF

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 high heat (over 233°C / 451°F) with the lid down for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.

PREHEATING

It is important to allow your grill to preheat before every cook session. This allows the grill and cooking grids to heat up quicker, kill off bacteria and other pathogens leftover from past grill sessions, and the grill is then able to maintain its cooking temperature once your food is placed in the cooking area. Preheat with the lid closed.

IMPORTANT: The outside ambient temperature, weather conditions, and quality of wood pellets will all affect your cooking temperature. Observe the time it takes to reach your desired temperature, and adjust your cooking time as needed.

AUTOMATIC START-UP PROCEDURE

1.Ensure there is no obstruction in the burn pot for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill hopper with dry, barbecue hardwood pellets.

2.Plug the power cord into a grounded power source.

3.Open the barrel lid. The lid must remain open during the start-up cycle.

4.Press the Power Button to turn the unit on. This will activate the start-up cycle at a default temperature of 177°C / 350°F, lighting the fire in the burn pot. Listen for the auger feed system begin to turn, and the fan will supply air to the fire pot. The grill will produce smoke while the start-up cycle is taking place. The pellets will have ignited once the smoke has cleared. To confirm the start-up cycle has begun properly, listen for a torchy roar, and notice some heat being produced.

5.Allow your grill to preheat for approximately 15 to 20 minutes. Close the lid.

6.After preheating is complete, you are ready to enjoy your grill at your desired temperature!

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IGNITER FAILURE PROCEDURE

If for any reason your electric igniter fails, check the following steps, or start your grill using the manual method.

	1.	Ensure the grill is turned off. Open the barrel lid. Remove the cooking components from the grill. At the bottom of
		the grill barrel, remove all unburnt pellets and ash from the burn pot. Avoid touching the igniter to avoid injury, as it
		will be extremely hot.
	2.	Once the burn pot is cleaned out, 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 burn pot and feeling for heat.
		•	Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.
ENGLISH		•	Visually confirm that the auger is dropping pellets into the burn pot.
		•	Confirm that the combustion fan is working by listening for it.
	3.	If any of the above points are not working, follow Troubleshooting instructions.

MANUAL START-UP PROCEDURE

1.Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill hopper with dry, barbecue hardwood pellets.

2.Plug the power cord into a grounded power source.

3.Open the barrel lid.

4.Remove the cooking components to expose the burn pot. Ensure there is no obstruction in the burn pot for proper ignition. Place a generous handful of pellets into the burn pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets, then add another small amount of pellets over the burn pot. A small amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate.

NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.

5.Light the contents of the burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes. Do not attempt to add more starter into the burn pot. This can cause injury.

6.Once the fire has caught, quickly and carefully replace the cooking components to the inside of the barrel. The lid must remain open during the start-up cycle.

7.Continue start-up by following steps four through six of Automatic Start-Up Procedure.

SHUTTING OFF YOUR GRILL

1.When finished cooking, set the temperature setpoint to 177°C / 350°F (press SET, press TEMP, press the adjustment arrows, then press TEMP again to lock-in the setpoint). Let your grill run for 5 to 10 minutes to go through its normal cleaning method (burn-off). If you have been preparing foods that are extra greasy, allow the grill to burn-off for an extra 10 to 20 minutes. This will reduce the chance of causing a grease fire for the next start-up.

2.After the burn-off, with the lid remaining closed, press the Power Button to turn the unit off. This will activate the cool-down cycle. The feed system will stop feeding fuel, the flame will burn out, and the fan will continue to run until the cool-down cycle is complete. When the cycle is complete, the fan will turn off.

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CARE AND MAINTENANCE

This pellet grill 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. HOPPER ASSEMBLY
• The hopper includes a clean-out feature to allow for ease of cleaning and change			SAFETY TAB
out of pellet fuel flavors. To empty, locate the drop chute plate on the side of the
hopper. Place a clean, empty pail under the spout on the backside of the hopper,
then pull out the drop chute plate. Lift the safety tab, unscrew the knob of the drop
chute plate, pull outwards, and pellets will empty.			PLATE
NOTE: Use a long handled brush or shop-vac to remove excess pellets,			KNOB
		SPOUT
sawdust, and debris for a complete clean-out.

•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.INSIDE SURFACES

•The fire pot includes a vacuum clean-out feature underneath the barrel. On the

back side of the grill, remove the cap from the tube. Connect a vacuum hose to the
		CAP
opening of the tube, vacuum out the ash and debris, then replace the cap. Do not
operate the grill without the silicone cap in place. Clean your fire pot after every few
uses to ensure proper ignition and avoid any hard build-up.

IMPORTANT: To use the vacuum clean-out feature, the grill must be nonoperational for a minimum of 6 hours, ensuring that all embers are dead. Failure to comply may result in serious injury or property damage!

•Use a grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to do this while they are still warm from 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.OUTSIDE SURFACES

•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.

ITEM	CLEANING FREQUENCY	CLEANING METHOD
Bottom of Main Grill	Every 5-6 Grill Sessions	Scoop Out, Shop-Vac Excess Debris
Fire Pot	Every 2-3 Grill Sessions	Scoop Out, Shop-Vac Excess Debris
Cooking Grids	After Each Grill Session	Burn Off Excess, Grill Cleaning 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
Glass Window on Lid	Every 2-3 Grill Sessions	Baking Soda & 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

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ENGLISH

USING WOOD PELLET FUEL

They appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.

Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.

HICKORY BLEND

Rich, smoky bacon-like flavor. Considered the “Kings of the Woods”

MESQUITE BLEND

Strong, tangy, spicy flavor. Think Tex-Mex cuisine.

APPLE BLEND

Smoky, mild sweetness flavor. Highly recommended for baking.

CHERRY BLEND

Slightly sweet, but also tart. Gives a rosy tint to light meals.

WHISKEY BARREL BLEND

Strong, sweet smoke with aromatic tang. Perfect for red meats.

COMPETITION BLEND

Perfect blend of sweet, savory, and tart. Used by many professional grillers.

NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

COOKING GUIDELINES

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.

STYLE OF	HOT SMOKING	ROAST			BAKING		GRILL/BAKE			SEAR
COOKING	(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
POULTRY	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.								Grill 90 - 120 minutes
	5.3-6.4 kg / 12-14 lbs.								Grill 110 - 140 minutes
	6.8-7.7 kg / 15-17 lbs.								Grill 130 - 160 minutes
	8.2-10.0 kg / 18-22 lbs.								Grill 140 - 170 minutes
	10.4-11.3 kg / 23-25 lbs.								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

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