Pit boss PB700FBW2 User Manual

MODEL / MODÈLE : PB700FBW2

PART / PIÈCE : 71705

THE CLASSIC

WOOD PELLET GRILL & SMOKER

LE CLASSIQUE

BARBECUE-FUMOIR À GRANULES DE BOIS

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 !

FOR OUTDOOR USE ONLY. NOT FOR COMMERCIAL USE.

POUR UN USAGE EXTÉRIEUR. PAS POUR USAGE COMMERCIAL.

INSTRUCTIONS AND RECIPES | INSTRUCTIONS ET RECETTES

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.

	RECIPES	INCLUDED
			INCLUSES
	RECETTES

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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 non-combustible floors, or floors protected with non-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: 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." Pit Boss Grills 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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COPYRIGHT NOTICE

Copyright 2017. 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 Inc.

3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013 [e-mail] | [e-mail] www.pitboss-grills.com

Toll-Free: 1-877-303-3134, Fax: [phone]

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TABLE OF CONTENTS

Safety Information ...........................................................	2
Parts & Specs......................................................................	6
Assembly Preparation......................................................	7
Assembly Instructions
Mounting Legs To Main Barrel...................................................	7
Mounting The Wheels To The Legs ..........................................	8
Installing The Bottom Shelf, Cart Plate...................................	8
Securing The Lid Stopper ...........................................................	8
Assembling The Lid Handle........................................................	8
Placing The Grease Bucket..........................................................	9
Installing The Cooking Components .......................................	9
Connecting To A Power Source..................................................	9
Operating Instructions
Grill Environment........................................................................	10
Grill Temperature Ranges...........................................................	11
Understanding The Control Board...........................................	12
Understanding The Probes........................................................	13
Understanding The "P" Setting ...............................................	13
Hopper Priming Procedure......................................................	14
First Use – Grill Burn-Off..........................................................	14
Preheating....................................................................................	14
Automatic Start-Up Procedure...............................................	14
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

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PARTS & SPECS

Part# Description

1 Porcelain-Coated Steel Upper Cooking Rack

2Porcelain-Coated Steel Cooking Grids (x2)

3Lid Stopper

4Flame Broiler Slider

5Flame Broiler Main Plate

6Main Barrel and Hopper Assembly

7Lid Handle Bezel (x2)

8Lid Handle

9Wheel (x2)

10 Stationary Leg (x2)

11 Wheel Leg (x2)

12Grease Bucket

13Cart Plate

14Meat Probe

15Bottom Shelf A Screw (x20)

B Washer (x20)

C Locking Washer (x20) D Wheel Cotter Pin (x2) E Wheel Washer (x2)

F Wheel Axle Pin (x2) G 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

110-120V, 3.1AMP, 60HZ, 250W, 3-PRONG GROUNDED PLUG

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4

3

6

5

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10

12

11

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13

15

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A E

B F

C G

D

MODEL		UNIT ASSEMBLED (WxHxD)	UNIT WEIGHT	COOKING AREA	TEMP. RANGE	DIGITAL FEATURES
PB		1,124mm x 1,112mm x 678mm	54.4 kg	Main - 3,271 cm² / 507 sq. in.	82-260°C	Ten temperature
	PB700FBW2			Upper Rack - 1,245 cm² / 193 sq. in.		presets, start-up
		/ 44 ¼” x 43 ” x 26 ⅔”	/ 120.0 lb	TOTAL - 4,516 cm² / 700 sq. in.	/ 180-500°F	cycle, 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. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss Customer Service for parts.

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.

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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 LEGS TO MAIN BARREL

Parts Required:

1x Main Barrel (#6)

2x Stationary Leg (#10)

2	x	Wheel Leg (#11)
16	x	Screw (#A)
16	x	Locking Washer (#C)
16	x	Washer (#B)

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.

•Mount one leg with wheel to the floor end of the main barrel using four screws, washers, and locking washers, through the four predrilled holes. Repeat installation for second leg with wheel.

NOTE: The two pre-drilled holes on the legs remain unused.

•Mount one stationary leg to the hopper end of the main barrel using four screws, locking washers, and washers, through the four predrilled holes. Repeat installation for second stationary leg.

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A C B

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2. MOUNTING THE WHEELS TO THE LEGS

Parts Required:

2	x	Wheel (#9)
2	x Wheel Cotter Pin (xD)
2	x	Wheel Washer (xE)
2	x Wheel Axle Pin (xF)

Installation:

•Attach the wheel to the leg by inserting the wheel axle pin through the wheel, then the leg hole, wheel washer, and finally secure using the wheel cotter pin. Note illustration for order. Repeat installation for the other wheel.

3.INSTALLING THE BOTTOM SHELF, CART PLATE

Parts Required:

1	x	Bottom Shelf (#15)
1	x	Cart Plate (#13)
4	x	Screw (#A)
4	x	Locking Washer (#B)
4	x	Washer (#C)
4	x	Screw (#G)

Installation:

•From underneath, secure the bottom shelf to each leg using a screw, locking washer, and washer. Ensure the flatter surface of the grid shelf is facing up.

•Install the cart plate to the front two support legs of the unit using another four screws. Plate will be flush with front two legs once secure.

•Once the shelf is secure, carefully lift the grill into an upright position.

4.SECURING THE LID STOPPER

Parts Required:

1	x Lid Stopper (#3)

Installation:

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

5.ASSEMBLING THE LID HANDLE

Parts Required:

1x Lid Handle (#9)

2x Bezel (#8)

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.

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3

G

A C B

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6. PLACING THE GREASE BUCKET

Parts Required:

1	x Grease Bucket (#12)

Installation:

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

7.INSTALLING THE COOKING COMPONENTS

Parts Required:

2	x	Cooking Grids (#2)
1	x Upper Cooking Rack (#1)
1	x Flame Broiler Main Plate (#5)
1	x	Flame Broiler Slider (#4)

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 fire pot. It will sit slightly at a downward angle. Note illustration 7A.

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. Note illustration 7B. Both flame broiler parts are lightly coated with oil to avoid rusting when shipped.

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.

•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.

•The unit is now completely assembled.

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

8. CONNECTING TO A POWER SOURCE

NOTE: Before plugging your Pit Boss into any electrical outlet, ensure the Temperature Control Dial is in the SMOKE position.

•STANDARD OUTLET

This appliance requires 110 volt, 60hz, 250w, 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

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7A

7B

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surges, it will likely trip during the start-up phase of operation. During
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the start-up phase, the igniter draws 200-700 watts of electricity
which can be too much power for a GFCI outlet to handle. The quality
of the GFCI does not matter, but rather the sensitivity; 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 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.

FAST-BLOW 5 AMP

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. The Pit Boss, because of its single wall construction, should be considered as a 2 to 3 season grill, depending on where you live.

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 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.

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•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. 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.

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!

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UNDERSTANDING THE CONTROL BOARD

250º

300º

“P” SET

COOK

“P” SET

350º

PROBE 1

FC

225º

400º

FC

ACTUAL

FC

PRIME

PROBE 2

200º

450º

FC

SMOKE

475º

OFF

HIGH

CONTROL

DESCRIPTION

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 temperature 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.

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

COOK

FC

“P” SET

PROBE 1

FC

ACTUAL

FC

Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe

PROBE 2

FC

is connected, only one reading will be displayed.

Press and hold the Prime Button to activate an extra feed of pellets to the fire 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. Requested from competition cookers.

The Smoke Setting on the Temperature Control Dial is the start-up mode for the unit. The grill operates at

SMOKE

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.

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UNDERSTANDING THE PROBES

•TEMPERATURE PROBE

Located inside the main barrel, on the rear 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 on ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

•MEAT PROBE

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.

UNDERSTANDING THE "P" SETTING

The main benefit to the "P" SET (setting) button is that it allows the cook to have fine tuned control of their grill in SMOKE mode, to compensate for ambient temperature, humidity, wind, environmental changes, pellet fuel type and quality.

When the "P" SET button is pushed, the “P” setting displayed on the LCD screen will 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.

USING THE "P" SETTING IN SMOKE MODE

Anytime the temperature dial is set to the SMOKE setting, such as the start-up of the unit, the auger will run on a manual mode of cooking versus using one of the preset temperatures on the Temperature Control Dial.

•MORE SMOKE FLAVOR, LESS HEAT

(↑ “P” SETTING / ↓ FUEL FEED)

When hot smoking – increasing the infusion of more natural wood flavor – increase the "P" setting to allow for longer cycles between auger feeds. This results in keeping a lower temperature output, which increases cook time (also known as low and slow), a deeper smoke ring and more smoke flavor. Care must be taken when using the higher "P" settings, such as P6 or P7, as this could result in the fire going out in the fire pot.

•LESS SMOKE FLAVOR, MORE HEAT

(↓ “P” SETTING / ↑ FUEL FEED)

A lower "P" setting will result in a higher grill temperature output and higher pellet consumption due to more frequent cycles.

AUGER CYCLE (seconds)

"P" SET	ON	OFF
P0	18	55
P1	18	70
P2	18	85
P3	18	100

*P4	18	115
P5	18	130
P6	18	140
P7	18	150

*factory default setting

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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. 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 SMOKE position. Check the following items:
ENGLISH		• 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.

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 / 450°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 outdoor 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 the cooking time as needed.

AUTOMATIC START-UP PROCEDURE

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 SMOKE 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.After a fire has started, begin to preheat your grill with the lid closed. Turn the Temperature Control Dial to 177°C / 350°F, to allow the unit to preheat for approximately 15 to 20 minutes.

4.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 Temperature Control Dial is in the SMOKE 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.	ENGLISH
	•	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.

MANUAL START-UP PROCEDURE

1.Ensure the Temperature Control Dial is in the SMOKE 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 by following steps two through four of Automatic Start-Up Procedure.

SHUTTING OFF YOUR GRILL

1.When finished cooking, turn the temperature dial to 177°C / 350°F and close the main barrel lid. Let your grill run for five to ten minutes to go through its natural cleaning method of a burn-off. If you have been preparing foods that are extra greasy, allow the grill to burn-off for an extra ten minutes. This will reduce the chance of causing a grease fire for the next start-up.

2.Once the burn-off is complete, keep the main barrel lid closed and turn the Temperature Control Dial to 93°C / 200°F for five minutes to allow any remaining pellets to burn out.

3.After five minutes, with the main barrel lid remaining closed, press the Power Button to turn the unit off and turn the

Temperature Control Dial to OFF.

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ENGLISH

CARE AND MAINTENANCE

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. HOPPER ASSEMBLY
• The hopper includes a clean-out feature to allow for ease of cleaning and change out	PLATE
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,	COVER
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.INSIDE SURFACES

•It is recommended to clean your fire pot after every few uses. This will ensure proper ignition and avoid any hard build-up of debris or ash in the fire 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.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.

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
Fire 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

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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

ENGLISH

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ENGLISH

PORK	SIZE	Precooked to Reheat		Medium		Well Done
		60°C / 140°F		66°C / 150°F		71°C / 160°F
Ham	2.5 cm / 1"	12 minutes
(Fully Cooked &	1.36-1.81 kg / 3-4 lbs.	50 minutes - 1 hour
Boneless Portion,	1.81-2.72 kg / 4-6 lbs.	1 - 2 hours
Smoked Picnic	2.26-3.62 kg / 5-8 lbs.	1 - 2½ hours
Whole & Bone-In)	4.53-5.44 kg / 10-12 lbs.	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	1.9-2.5 cm / ¾" - 1"			10 - 12 minutes
(loin, rib)	3.1-3.9 cm / 1¼" - 1½"			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	3.62-4.53 kg / 8-10 lbs.					93 - 98°C / 200 - 210°F
(Pork Shoulder)						Internal Temperature
BEEF	SIZE	HEAT	Rare - 54°C / 130°F		Medium - 60°C / 140°F		Well Done - 65°C / 150°F
Steak (New York,	1.9 cm / ¾"	High	Sear 8-10 minutes
Porter-house, Rib-	2.5 cm / 1"		Sear 10-12 minutes
eye, Sirloin, T-bone,	3.8 cm / 1½"		Sear 10 minutes, grill 8-10 minutes
or Tenderloin)	5 cm / 2"		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	Medium	Sear 4 minutes, grill 8-10 minutes
	/ 1 - 1½ lbs., 1.9 cm / ¾"
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-eyeRoast(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
LAMB	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
SEAFOOD	Size	Rare - 54°C / 130°F		Medium - 60°C / 140°F		Well Done - 82°C / 180°F
Fish (whole)	0.5 kg / 1 lb.					Grill 10 - 20 minutes
	0.9 - 1.1 kg / 2 - 2½ lbs.					Grill 20 - 30 minutes
	1.4 kg / 3 lbs.					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.					Grill 5 - 6 minutes
	0.3 kg / 10 oz.					Grill 10 - 12 minutes
WILD GAME	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

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TIPS & TECHNIQUES

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. FOOD SAFETY

• 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).	ENGLISH
•	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. COOKING PREPARATION
•	When switching from a high temperature to a low temperature, lift the lid and leave it open until the actual
	temperature is close to your desired temperature. This speeds up the process and ensures the fire will not go out.
•	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. GRILLING TIPS AND TECHNIQUES
•	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.

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