Pit Boss PB700T1 ASSEMBLY AND OPERATION

MODEL / MODÈLE / MODELO: PB700T1

PART / PIÈCE / PARTE: 10771

700T1

WOOD PELLET

GRILL & SMOKER

IMPORTANT, READ CAREFULLY, RETAIN

FOR FUTURE REFERENCE. MANUAL MUST

BE READ BEFORE OPERATING!

GRIL & FUMOIR À

GRANULES DE BOIS

IMPORTANT, PRENEZ CONNAISSANCE DE CE

DOCUMENT ET CONSERVEZ-LE POUR RÉFÉRENCE

ULTÉRIEURE VOUS DEVEZ LIRE CE GUIDE AVANT

D’UTILISER LE BARBECUE !

ASADOR Y AHUMADOR

DE PELLETS DE MADERA

IMPORTANTE, LEA DETENIDAMENTE, CONSERVE

PARA REFERENCIA FUTURA. ¡DEBE LEER EL

MANUAL ANTES DE LA OPERACIÓN!

ASSEMBLY AND OPERATION | ASSEMBLAGE ET FONCTIONNEMENT | MONTAJE Y OPERACIÓN

WARNING: PLEASE READ THE ENTIRE MANUAL BEFORE INSTALLATION AND USE OF THIS ELECTRIC, PELLET FUEL-BURNING APPLIANCE. FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN PROPERTY DAMAGE, BODILY INJURY OR EVEN DEATH. CONTACT LOCAL BUILDING OR FIRE OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION REQUIREMENTS IN YOUR AREA.

AVERTISSEMENT : VEUILLEZ LIRE L’INTÉGRALITÉ DU MANUEL AVANT L’INSTALLATION ET L’UTILISATION DE CET APPAREIL ÉLECTRONIQUE À GRANULES. LE NON-RESPECT DE CES INSTRUCTIONS PEUT ENTRAÎNER DES DOMMAGES AUX BIENS, DES BLESSURES OU MÊME LA MORT. COMMUNIQUEZ AVEC LES AUTORITÉS LOCALES EN MATIÈRE D’INCENDIE ET DE BÂTIMENT CONCERNANT LES RESTRICTIONS ET LES EXIGENCES D’INSTALLATION DANS VOTRE RÉGION.

ADVERTENCI: LEA EL MANUAL COMPLETO ANTES DE INSTALAR Y UTILIZAR ESTE APARATO ELÉCTRICO PARA QUEMAR PELLETS DE COMBUSTIBLE. INCUMPLIR ESTAS INSTRUCCIONES PODRÍA CAUSAR DAÑOS MATERIALES, LESIONES CORPORALES, E INCLUSO LA MUERTE. CONSULTE A SUS FUNCIONARIOS LOCALES DE CONSTRUCCIÓN Y CONTROL DE INCENDIOS PARA INFORMARSE SOBRE LAS RESTRICCIONES Y LOS REQUISITOS DE INSPECCIÓN DE INSTALACIONES EN SU REGIÓN.

RECIPES	INCLUDED
		INCLUSES
RECETTES
RECETAS		INCLUIDAS

5005166

FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.

RÉSERVÉ À L'USAGE EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT. NON DESTINÉ À UN USAGE COMMERCIAL.

SOLO PARA USO EN EXTERIORES Y EN EL HOGAR. NO ES PARA USO COMERCIAL.	2

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

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

3.After a period of storage, or non-use, check the burn pot 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.

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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.

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. Wood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill's hopper and auger, to prevent jams. The pellet fuel mean heating value in 8000-8770 BTU/LB, ash content < 1%.

Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill. Keep all such liquids well away from the appliance when in use.

At time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards to make wood pellets for domestic use. Further information can be found at www.pelletheat.org or the Pellet Fuel Institute.

Contact your local dealer on the quality of pellets in your area and for information on brand quality. As there is no control over the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.

CREOSOTE

Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot or creosote is formed when the appliance is operated incorrectly, such as: blockage of the combustion fan, failure to clean and maintain the burn area, moisture affected pellets, or poor air-to-fuel combustion.

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

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

CARBON MONOXIDE (“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.

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SAFETY LISTING

In accordance with the procedures and specifications listed in the UL SUBJECT 2728-2009 "pellet fuel cooking appliances" and ULC/ORD C2728 "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 2021. All right reserved. No part of this manual may be copied, transmitted, transcribed, stored in a retrieval system, in any form or by any means without expressed written permission of,

Dansons

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

Customer Service

Monday through Sunday, 4am - 8pm PST (EN/FR/ES)

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

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TABLE OF CONTENTS

	Safety Information ...........................................................	2	Care & Maintenance........................................................	17
	Parts & Specs......................................................................	6	Using Wood Pellet Fuel...................................................	18
	Assembly Preparation.......................................................	7	Cooking Guidelines..........................................................	19
	Assembly Instructions		Tips & Techniques............................................................	21
	Mounting The Wheels To The Legs ..........................................	7	Troubleshooting	22
	Mounting The Legs To The Main Barrel	8
	Installing The Bottom Shelf.......................................................	8	Electrical Wire Diagram..................................................	24
	Securing The Lid Stopper ...........................................................	9	Replacement Parts
	Attaching The Lid Handle...........................................................	9
	Securing The Chimney.................................................................	9	Grill Replacement Parts ...........................................................	25
	Installing The Cooking Components ......................................	10	Hopper Replacement Parts......................................................	26
	Placing The Grease Bucket.........................................................	11	Warranty
	Connecting To A Power Source..................................................	11	Conditions....................................................................................	26
	Operating Instructions		Exceptions....................................................................................	27
	Grill Environment........................................................................	12	Ordering Replacement Parts....................................................	27
	Grill Temperature Ranges..........................................................	13	Contact Customer Service.........................................................	27
	Understanding The Probes.......................................................	13	Warranty Service ........................................................................	27
	Understanding The Control Board..........................................	14	Recipes..............................................................................	28
	Hopper Priming Procedure.......................................................	15
	First Use – Grill Burn-Off..........................................................	15
	Automatic Start-Up Procedure...............................................	15
	Manual Start-Up Procedure.....................................................	16
	Shutting Off Your Grill................................................................	16

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PARTS & SPECS

Part# Description

1 Porcelain-Coated Steel Upper Cooking Rack (x1)

2Porcelain-Coated Cast-Iron Cooking Grid A (x1)

3Porcelain-Coated Cast-Iron Cooking Grid B (x1)

4Chimney Cap (x1)

5Chimney Stack (x1)

6Chimney Gasket (x1)

7Flame Broiler Slider (x1)

8Flame Broiler Main Plate (x1)

9Lid Stopper (x1)

10 Lid Handle (x1)

11 Lid Handle Bezel (x2)

12Main Barrel / Hopper Assembly (x1)

13Flame Broiler Adjusting Bar Handle (x1)

14Flame Broiler Adjusting Bar (x1)

15Stationary Leg (x2)

16Leg With Wheel Axle (x2)

17Grease Bucket (x1)

18Meat Probe (x1)

19Wheel (x2)

20 Bottom Shelf (x1)

AScrew (x22)

BWasher (x22)

CLocking Washer (x22)

DNut (x2)

EWasher (x2)

NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Service if parts are missing when assembling the unit.

PB – ELECTRIC REQUIREMENTS

110-120V, 60HZ, 275W, 3-PRONG GROUNDED PLUG

		1
	2	4
		3
	7	5
		6
		8
	10	9
	11

12
15	13	14
16	17

19

18

20

A	D
B	E
C

	MODEL		ASSEMBLED (WxDxH)	WEIGHT	COOKING AREA	TEMPERATURE RANGE
	PB		1,128MM X 705MM X 1,247MM	55.4 KG	MAIN - 3,334 CM² / 516.7 SQ. IN.
		PB700T1			UPPER RACK - 1,481 CM² / 229.6 SQ. IN.	82-260°C / 180-500°F
			/ 44.4 IN. X 27.7 IN. X 49.0 IN.	/ 122.1 LB
					TOTAL - 4,815 CM² / 746.3 SQ. IN.

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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. Discard all packaging materials from inside and outside of the grill before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss® Customer Service for parts: Monday through Sunday, 4am - 8pm PST (EN/FR/ES).

[e-mail] | Toll-Free: 1-877-303-3134 | Toll-Free Fax: [phone]

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 WHEELS TO THE LEGS			1
Parts Required:
2	x Leg with Wheel Axle (#16)
2	x	Wheel (#19)
2	x	Nut (#D)
2	x	Washer (#E)	16
Installation:			19
• Slide a wheel onto each leg with wheel axle. Secure using a washer and
	nut. Spin each wheel to ensure the wheels turn freely.		E
				D

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2.	MOUNTING THE LEGS TO MAIN BARREL			2	12
	Parts Required:
	1	x	Main Barrel (#12)
	2	x	Stationary Leg (#15)		15
	2	x	Leg with Wheel Axle (#16)
	16	x	Screw (#A)
	16	x	Washer (#B)		15
	16	x	Locking Washer (#C)
	Installation:				16
	•	Place a piece of cardboard on the floor to prevent scratching the unit.			16
		Lay the main barrel on its side, hopper end pointed upward, on the
		cardboard. Note illustration.
	•	Mount one leg with wheel to the floor end of the main barrel using			A C B
		four screws, locking washers, and washers, through the four pre-
		drilled holes. Repeat installation for second leg with wheel.
	•	Mount one stationary leg to the hopper end of the main barrel using
		four screws, locking washers, and washers, through the four pre-
		drilled holes. Repeat installation for second stationary leg.
3. INSTALLING THE BOTTOM SHELF				3
	Parts Required:
	1	x	Bottom Shelf (#20)
	4	x	Screw (#A)
	4	x	Washer (#B)		20
	4	x	Locking Washer (#C)
	Installation:
	•	From underneath, secure the bottom shelf to all each leg using a
		screw, locking washer, and washer. Ensure the flat surface of the shelf
		is facing up.
	•	Once the shelf is secure, carefully lift the grill into an upright position.			B C A

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4. SECURING THE LID STOPPER

Parts Required:

1	x Lid Stopper (#9)

Installation:

•Secure the Lid Stopper onto the top of the main barrel using the preinstalled screw on the top of the main barrel.

5.ATTACHING THE LID HANDLE

Parts Required:

1x Lid Handle (#10)

2x Lid Handle Bezel (#11)

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.

6.SECURING THE CHIMNEY

Parts Required:

1	x	Chimney Cap (#4)
1	x	Chimney Stack (#5)

1x Chimney Gasket (#6)

2x Screw (#A)

2	x	Washer (#B)
2	x	Locking Washer (#C)

Installation :

•Locate the chimney opening on the side of the Main Barrel. From the outside of the Main Barrel, secure the Chimney Gasket and Chimney Stack to the side panel using two screws, locking washers, and washers. The screw will fasten to the pre-mounted nut on the inside of the barrel.

•Next, secure the Chimney Cap onto the top of the Chimney Stack as shown.

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.

4

9

5	10
	11

11

6
	4
6	5
	BCA

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7. INSTALLING THE COOKING COMPONENTS

Parts Required:

1x Upper Cooking Rack (#1)

2x Cooking Grids (#2, #3)

1	x Flame Broiler Slider (#7)
1	x Flame Broiler Main Plate (#8)
1	x	Flame Broiler Adjusting Bar Handle (#13)
1	x	Flame Broiler Adjusting Bar (#14)

Installation:

NOTE: Both flame broiler parts are lightly coated with oil to avoid rusting when shipped.

•Insert the flame broiler main plate into the main grill, right side first. Rest the flame broiler main plate on the built-in ledge (on the inside right) of the main grill that directs grease towards the grease bucket. Slide the entire piece to the left side, and the two slots on the flame broiler main plate will fit into the rounded ledge above the fire pot. It will sit slightly at a downward angle. Note illustration 7A.

7A

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7B	7

8

7C

IMPORTANT: If the flame broiler main plate is on the base of the barrel, it is installed incorrectly. The flame broiler should sit at an angle, with the left side sitting higher than the right.

•Place the flame broiler slider on top of the flame broiler main plate, covering the slotted openings. Ensure the raised tab is on the left, to easily adjust for direct or indirect flame when cooking. Note illustration 7B.

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.

•First, remove the flame broiler adjusting bar handle from the flame broiler adjusting bar. Insert the flame broiler adjusting bar through the opening hole on the left side of the main barrel. Add the flame broiler adjusting bar handle back onto the end outside the barrel. Next, slide the notched end of the adjusting bar into the locking tab on the flame broiler slider, giving you adjustable access to the flame broiler slider on the main plate. Note steps in 7C.

•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 upper cooking rack will lock into place. Note 7D.

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

14
13
7C.2	7C.3

7D

1

23

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8. PLACING THE GREASE BUCKET

Parts Required:

1	x Grease Bucket (#17)

Installation:

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

•The unit is now completely assembled.

9.CONNECTING TO A POWER SOURCE

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

•STANDARD OUTLET

This appliance requires 110-120 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, 110-120 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 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.

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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 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.

•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 (205-260°C / 401-500°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 (82-125°C / 180-257°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). 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 82-125oC / 180-257oF. 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 cabinet, on the rear wall along the bottom is the temperature probe. It is a small vertical piece of stainless steel. The temperature probe measure the internal temperature of the unit. This internal temperature is displayed on the digital LED Screen as “ACTUAL” temperature.

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

•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 hole located on the left side 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.

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UNDERSTANDING THE CONTROL BOARD

CONTROL

DESCRIPTION

The Temperature Control Dial allows you to set your

desired smoking temperature. Rotate the knob to select

from Smoke, any of the eight temperature presets, or High.

GRILL ˚F

P TEMP

The OFF Setting on the Temperature Control Dial is the off

mode for the unit. The unit will not function on this setting.

The SMOKE Setting on the Temperature Control Dial is the

300

start-up mode for the unit. The grill operates at the lowest

250

350

temperature, without the fire going out.

225

400

The HIGH Setting on the Temperature Control Dial is the

highest heat level for the unit. The grill operates at the

200

450

highest temperature. When the lid is open, the grill will run

at this speed to compensate for the loss of heat in the barrel.

475

The LCD Screen is used as the information center for your

GRILL

˚F

P TEMP

unit. The LCD screen will display the current grill temperature

(GRILL) and meat probe temperature (P TEMP). The LCD screen

is displayed in 5 degree (˚F) increments. See Troubleshooting

for more information on error codes.

READOUT

DESCRIPTION

888

Displays once connected to AC power.

Flashing • • •

Indicates the igniter is on.

P TEMP

Indicates the meat probe temperature.

Er1

Temperature probe wire not connecting.

ErP

Power interruption while in operation.

The plug-in connection port on the front of the Control

Board is for a Meat Probe. When a meat probe is connected,

the temperature is displayed on the LCD Screen. When the

meat probe is not in use, disconnect the adapter from the

connection port.

14

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.	With the Temperature Control Dial to the OFF position, plug the power cord into a power source.
4.	Turn the Temperature Control Dial to the SMOKE position. Check the following items:	<![if ! IE]> <![endif]>ENGLISH
	• That you can hear the auger turning. Do not place your hand or fingers inside the auger flighting This can cause injury.
	• 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.
5.	Once verified that all electric components are working correctly, turn the Temperature Control Dial to OFF.
6.	Fill the hopper with all natural barbecue wood pellets.
7.	Turn the Temperature Control Dial to SMOKE. Wait approximately 3 minutes for the pellets to start dropping into the
	fire pot from the auger tube. Once pellets begin to drop into the fire pot, turn the Temperature Control Dial to OFF.
8.	Re-install the cooking components into the main barrel. The grill is now ready to use. (See Assembly Instructions to
	ensure proper installation of cooking components.)

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 any temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.

AUTOMATIC START-UP PROCEDURE

1.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. Ensure the Temperature Control Dial is in the OFF position. Plug the power cord into a grounded power source.

2.Turn the Temperature Control Dial to SMOKE. This will activate the start-up cycle. This will activate the start-up cycle. The auger feed system will begin to turn, the igniter will begin to glow and the fan will supply air to the fire pot. The grill will begin to produce smoke while the start-up cycle is taking place. The barrel lid must remain open during the start-up cycle. To confirm the start-up cycle has begun properly, listen for a torchy roar, and notice some heat being produced.

3.Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your grill at your desired temperature!

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IGNITER FAILURE PROCEDURE

If for any reason your electric igniter fails or your grill's flame dies out during a cook, check the following steps, or start your grill using the manual method.

1.Turn the Temperature Control Dial to the OFF 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 parts are removed and cleaned, turn the Temperature Control Dial to Smoke. Check the following:

•Visually confirm that the igniter is working by placing your hand above the fire pot and feeling for heat.

•Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the fire pot.

•Visually confirm that the auger is dropping pellets into the fire pot.

•Confirm that the combustion fan is working by listening for a torchy roar.

3.If any of the above points are not working, follow Troubleshooting instructions.

MANUAL START-UP PROCEDURE

1.Ensure the Temperature Control Dial to the OFF position. Plug the power cord into a grounded power source.

2.Check fire pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill hopper with dry, all natural hardwood barbecue pellets.

3.Open the barrel lid. Remove the cooking components to expose the fire pot. Place a generous handful of pellets into the fire pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another small amount of pellets in the fire pot.

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

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

5.Quickly and carefully replace the cooking components to the inside of the main barrel. Continue start-up at step two of

Automatic Start-Up Procedure.

SHUTTING OFF YOUR GRILL

1.When finished cooking, with the main barrel lid remaining closed, turn the Temperature Control Dial to OFF. The grill will begin its automatic cool-down cycle. The auger system will stop feeding fuel, the flame will burn out, and the fan will continue to run until the cool-down cycle is complete.

16

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.PROBES

•Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.

•Although the probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the internal wires will cause the probe to short-out, causing false readings. If a probe is damaged, it should be replaced.

3.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.

•Using 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.

4.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
Burn Pot	Every 2-3 Grill Sessions	Scoop Out, Shop-Vac Excess Debris
Cooking Grids	After Each Grill Session	Burn Off Excess, Brass Wire Brush
Flame Broiler	Every 5-6 Grill Sessions	Scrape Main Plate with Slider, Do Not Wash Clean
Grease Bucket	After Each Grill Session	Scrub Pad & Soapy Water

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ITEM	CLEANING FREQUENCY	CLEANING METHOD
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
Meat Probe	After Each Grill Session	Scrub Pad & Soapy Water

USING WOOD PELLET FUEL

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	CHERRY BLEND
Rich, smoky bacon-like flavor. Considered the	Slightly sweet, but also tart.
“Kings of the Woods”.	Gives a rosy tint to light meals.
MESQUITE BLEND	WHISKEY BARREL BLEND
Strong, tangy, spicy flavor.	Strong, sweet smoke with aromatic tang.
Think Tex-Mex cuisine.	Perfect for red meats.
APPLE BLEND	COMPETITION BLEND
Smoky, mild sweetness flavor.	Perfect blend of sweet, savory, and tart.
Highly recommended for baking.	Used by many professional grillers.
MAPLE BLEND	PECAN BLEND
Sweet and savory flavor.	Bold, buttery and smooth flavor.
ALDER BLEND	OAK BLEND
Sweet and earthy flavor. Alder, Maple and Pine Blend.	Rich and smokey flavor.
FRUITWOOD BLEND	CLASSIC BLEND
Cherry, Apple and Maple Blend.	Pecan , Hickory and Mesquite Blend.

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

18

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

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

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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

20

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).	<![if ! IE]> <![endif]>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
•	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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TROUBLESHOOTING

Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit Boss® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit www.pitboss-grills.com. You may also contact your local Pit Boss® authorized dealer or contact Customer Service for assistance.

WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning, maintenance or service work. Ensure the grill is completely cooled to avoid injury.

PROBLEM	CAUSE	SOLUTION
Screen Will Not	Temperature Control	Turn the Temperature Control Dial to a temperature setting.
Light Up	Dial is still off.
	Not Connected To Power	Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 10 Amp
	Source	service (see Electric Wire Diagram for access to electric components) Ensure all wire connections are
		firmly connected and dry.
	Fuse Blown On The	Remove hopper access panel (see Electric Wire Diagram for diagram), press in plastic tabs holding
	Control Board	the control board in place and carefully pull controller inside the hopper to release controller. Check
		the fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.
	The GFCI outlet has	Remove hopper access panel (see Electric Wire Diagram for diagram), and ensure all wire connections
	been tripped.	are firmly connected and dry. Ensure GFCI is a minimum 10 Amp service.
	Faulty Control Board	Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Fire pot Will	Auger Not Primed	Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger
Not Light		must be primed to allow pellets to fill the auger tube. If not primed, the igniter will timeout before
		the pellets reach the fire pot. Follow Hopper Priming Procedure.
	Auger Motor Is Jammed	Remove cooking components from the main barrel. Turn the unit on, turn Temperature Control Dial to
		SMOKE, and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the
		fire pot. If not operating properly, call Customer Service for assistance or a replacement part.
	Igniter Failure	Remove cooking components from the main barrel. Turn the unit on, turn Temperature Control Dial to
		SMOKE, and inspect the igniter. Visually confirm that the igniter is working by placing your hand above
		the fire pot and feeling for heat. Visually confirm that the igniter is protruding approximately 13mm /
		0.5 inches in the fire pot. If not operating properly, follow Manual Start-up Procedure to continue use
		of grill; however, call Customer Service for assistance or a replacement part.
Flashing Dots On LCD	The Igniter Is On	This is not an error that effects the grill. Used to show that the unit has power and is in Start-Up mode
Screen		(igniter is on). The igniter will turn off after five minutes. Once the flashing dots disappear, the grill
		will begin to adjust to the desired temperature selected.
Flashing Temperature	Grill Temperature Is	This is not an error that effects the unit; however, it is used to show that there is some risk that the
On LCD Screen	Below 65°C /150°F	fire could go out. Check hopper for sufficient fuel or if there is an obstruction in the feed system.
		Remove pellets and follow Care and Maintenance instructions. Check grill temperature probe and
		follow Care and Maintenance instructions if dirty. Check fire pot for ash build-up or obstructions,
		and follow Care and Maintenance instructions for ash build-up. Check fan. Ensure it is working
		properly and air intake is not blocked. Follow Care and Maintenance instructions if dirty. Check auger
		motor to confirm operation (rotation), and ensure there is no blockage in the auger tube.

22

	"ErH" Error Code	The Unit Has	Turn the unit off, and allow grill to cool. Follow Care and Maintenance instructions. After
		Overheated, Possibly	maintenance, remove pellets, and confirm positioning of all component parts. Once cooled, turn the
		Due To Grease Fire Or	unit on, then select desired temperature. If error code still displayed, contact Customer Service.
		Excess Fuel.
	"Er1" Error Code	Temperature probe wire	Remove hopper access panel (see Electric Wire Diagram for diagram), and check for any damage to
		not making connection.	the Temperature Probe wires. Ensure Temperature Probe molex connectors are firmly connected, and
			connected correctly, to the Control Board.
	"ErP" Error Code	Unit Not Turned Off	Safety feature prevents an automatic restart. Turn the unit off, wait two minutes, then turn the unit
		Properly When Last	on again. Turn Temperature Control Dial to SMOKE or desired temperature. If error code still displayed,
		Connected To Power.	contact Customer Service.
		Power Outage While
		Unit In Operation.
	"noP" Error Code	Bad Connection At	Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure the meat
		Connection Port	probe adapter is firmly connected. Check for signs of damage to the adapter end. If still failed, call
			Customer Service for replacement part.
		Meat Probe Damaged	Check for signs of damage to the wires of the meat probe. If damaged, call Customer Service for
			replacement part.
		Faulty Control Board	Control Board needs to be replaced. Contact Customer Service for a replacement part.
	Grill Will Not Achieve	Insufficient Air Flow	Check fire pot for ash build-up or obstructions. Follow Care and Maintenance instructions for ash
	Or Maintain Stable	Through Fire pot	build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and
	Temperature		Maintenance instructions if dirty. Check auger motor to confirm operation, and ensure there is no
			blockage in the auger tube. Once all the above steps have been done, start the grill, set temperature
			to SMOKE and wait for 10 minutes. Check that the flame produced is bright and vibrant.
		Lack Of Fuel, Poor Fuel	Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of wood
		Quality, Obstruction In	pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system.
		Feed System	Remove pellets and follow Care and Maintenance instructions.
		Temperature Probe	Check status of temperature probe. Follow Care and Maintenance instructions if dirty. Contact
			Customer Service for a replacement part if damaged.
	Grill Produces Excess	Grease Build-Up	Follow Care and Maintenance instructions.
	Or Discolored
		Wood Pellet Quality	Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to clean out.
	Smoke
			Replace with dry wood pellets.
		Fire pot Is Blocked	Clear fire pot for moist wood pellets. Follow Hopper Priming Procedure.
		Insufficient Air Intake	Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance
		For Fan	instructions if dirty.
	Frequent Flare-Ups	Cooking Temperature	Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature under
			176°C / 350°F when cooking highly greasy food.
		Grease Build-Up On	Follow Care and Maintenance instructions.
		Cooking Components

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ELECTRICAL WIRE DIAGRAM

The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.

PB – ELECTRIC REQUIREMENTS

110-120V, 60HZ, 275W, 3-PRONG GROUNDED PLUG

NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.

LOCATE AND REMOVE

THE EIGHT SCREWS

OF ACCESS PANEL ON

UNDERSIDE OF UNIT

FUEL INPUT	PROBE MOLEX	CONTROL		GRILL
1.12 KG/H		BOARD
RATING:	TEMPERATURE
(2.48 LB/H)	CONNECTOR			PROBE	GROUNDED
				S	POWER CORD
					VW-1, 105°C/221°F,
	FAST-BLOW
					18-3 STANDARD CSA
	FUSE		K	K
	5 AMP
			W	W	G
					GROUND
		Y	P	W

	Y	P
Y	R	P
	W	W

		Y Y	R R	WW
	INDEX			FIRE POT
	W : WHITE			W
	Y : YELLOW
		DRAFT FAN	AUGER MOTOR	W
	P : PURPLE	120V, 50/60HZ,	& FEED SYSTEM	IGNITER ASSEMBLY /
	R : RED
		0.1 AMP, 1 PHASE	120V, 50/60HZ,
	K : BLACK			HD CARTRIDGE HEATER
			0.22 AMP, 2 RPM MOTOR	200W, 120V, 2.6 AMP
	S : SILVER
				0.375” X 5.000”
	G : GREEN

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GRILL REPLACEMENT PARTS

Part# Description

1 Porcelain-Coated Steel Upper Cooking Rack (x1)

2Porcelain-Coated Cast-Iron Cooking Grid A (x1)

3Porcelain-Coated Cast-Iron Cooking Grid B (x1)

4Chimney Cap (x1)

5Chimney Stack (x1)

6Chimney Gasket (x1)

7Flame Broiler Slider (x1)

8Flame Broiler Main Plate (x1)

9Lid Stopper (x1)

10 Lid Handle (x1)

11 Lid Handle Bezel (x2)

12Thermometer Kit (x1)

13Main Barrel (x1)

14Hopper Assembly (x1)

15Flame Broiler Adjusting Bar Handle (x1)

16Flame Broiler Adjusting Bar (x1)

17Stationary Leg (x2)

18Leg With Wheel Axle (x2)

19Grease Bucket (x1)

20 Meat Probe (x1)

21Wheel (x2)

22Bottom Shelf (x1) A Screw (x22)

B Washer (x22)

C Locking Washer (x22)

D Nut (x2)

E Washer (x2)

NOTE: Due to ongoing product development, parts are subject to change without notice.

		1
2		4
		3
7		5
		6
		8
	10	9
11	12	13
14

	15	16
17	19
	18	21
	20
	22

A D

B E

C

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REPLACEMENT PARTS

Part#	Description
1-PH	Hopper Lid (x1)	1-PH
2-PH	Hopper Safety Screen (x1)
3-PH	Hopper Box Housing (x1)	2-PH
4-PH	Hopper Access Panel (x1)
5-PH	Drop Chute Plate (x1)	3-PH	5-PH
6-PH	Drop Chute Cover (x1)
7-PH	Auger Motor (x1)		6-PH
8-PH	Nylon Bushing (x1)		7-PH
9-PH	Auger Flighting Assembly (x1)			10-PH
			8-PH
10-PH	Hopper Housing Gasket (x1)		9-PH	11-PH
11-PH	Fire Pot (x1)
		4-PH
12-PH	Auger Box Housing (x1)		14-PH
13-PH	Igniter (x1)		13-PH
14-PH	Combustion Fan (x1)		15-PH
15-PH	Pit Boss® Control Board (x1)			12-PH

WARRANTY

CONDITIONS

All wood pellet grills by Pit Boss®, manufactured by Dansons, carry a limited warranty from the date of sale by the original owner. The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of the purchase or after the warranty has expired.

Dansons carries a five (5) year warranty against defects and workmanship on all parts, and five (5) years on electrical components. Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the original purchaser. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past the limited warranty beyond the five (5) years from date of purchase.

During the term of the warranty, Dansons’ obligation shall be limited to furnishing a replacement for defective and/or failed components. As long as it is within the warranty period, Dansons’ will not charge for repair or replacement for parts returned, freight prepaid, if the part(s) are found by Dansons’ to be defective upon examination. Dansons’ shall not be liable for transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you.

Dansons takes every precaution to utilize materials that retard rust. Even with these safeguards, the protective coatings can be compromised by various substances and conditions beyond Dansons’ control. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons, the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the grill component. Should any of the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the use of a grill cover when the grill is not in use.

This warranty is based on normal domestic use and service of the grill and neither limited warranty coverage’s apply for a grill which is used in commercial applications.

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EXCEPTIONS

There is no written or implied performance warranty on Pit Boss® grills, as the manufacturer has no control over the installation, operation, cleaning, maintenance or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated, cleaned and maintained in strict accordance with this owner’s manual. Any use of gas not outlined in this manual may void the warranty. The warranty does not cover damage or breakage due to misuse, improper handling or modifications.

Neither Dansons, or authorized Pit Boss® dealer, accepts responsibility, legal or otherwise, for the incidental or consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against Dansons based on the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be liable for any special, indirect, consequential or other damages of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer are set forth herein and no claim shall be made against manufacturer on any warranty or representation.

Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific legal rights and you may have other rights, which vary from state to state.

ORDERING REPLACEMENT PARTS

To order replacement parts, please contact your local Pit Boss® dealer or visit our online store at: www.pitboss-grills.com

CONTACT CUSTOMER SERVICE

If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES). [e-mail] | Toll-Free: 1-877-303-3134 | Toll-Free Fax: [phone]

WARRANTY SERVICE

Contact your nearest Pit Boss® dealer for repair or replacement parts. Dansons requires proof of purchase to establish a warranty claim; therefore, retain your original sales receipt or invoice for future reference. The serial and model number of your Pit Boss® can be found on the back of the hopper. Record numbers below as the label may become worn or illegible.

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MODEL

DATE OF PURCHASE

SERIAL NUMBER

AUTHORIZED DEALER

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RECIPES

CLASSIC BRISKET

Makes 4 - 6 Servings

A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three separate parts: the cap, the point, and the flat. Use the flat section, as it is lean, compact, and creates nice slices when carved.

Ingredients:
1	Beef Brisket
	2.2-3.6 kg / 5-8 lbs,
	Layer of fat is at least 0.6 cm / ¼" thick
1 bottle	Prepared Yellow Mustard
75 ml / 5 tbsp	Seasoning
1 bottle	Chili Sauce
1 pack	Dry Onion Soup Mix
375 ml / 1 1 c.	Beef Broth
40 ml / 8 tsp	Black Pepper

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1.Lay out a large piece of plastic wrap on your working station. Large enough to encase the brisket. Using a sharp knife, cut a single cut on the underside of the brisket against the grain. This will aid in slicing the finished brisket, against the grain which results in a tender, melt-in-your-mouth cut. The underside is the non-fat cap side. Slather on a generous amount of prepared mustard. Rub lightly onto the entire area. Sprinkle a generous amount of seasoning onto the mustard, then again light rub into the meat. Flip the brisket over and repeat the process. Wrap the prepared brisket in the plastic wrap and refrigerate 2 to 4 hours, or overnight.

2.Prepare the basting mixture. Mix the chili sauce, dry onion soup mix, beef broth, and black pepper. Set aside.

3.Preheat grill, then reduce to SMOKE or low temperature.

4.Place the brisket, fat side up, in the center of the grill. Close the grill lid. Slow cook until tender, about 10 to 12 hours.

5.Baste the brisket with the basting mixture every half hour for the first 3 hours.

6.Continue the slow cooking process until the internal temperature reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to

176°C / 350°F.

7.Place the brisket into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of basting mixture over the brisket in the pouch. Close the pouch shut.

8.Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.

9.Open the pouch, and use a meat thermometer; internal temperature should reach 91°C / 195°F. The brisket should be firm but be able to pull the meat apart with your fingers.

10.Transfer the meat to a cutting board, and let it rest for 10 minutes. Thinly slice across the grain to serve.

SAUSAGE WITH MANGO CHUTNEY

Makes 4 - 6 Servings

Ingredients:
2	Mangoes (finely chopped)
0.9 kg / 2 lbs	Italian Sausage (hot or mild)
10 ml / 2 tsp	Fresh Parsley (minced)
15 ml / 1 tbsp	Red Pepper (diced)
10 ml / 2 tsp	Honey

½Red Onion (diced)

½ bulb	Fennel (diced)
5 ml / 1 tsp	Lime Juice
Pinch	Salt

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1.Preheat grill, then reduce to LOW-MEDIUM (82-107°C / 180225°F)

2.Place sausages on grill, spaced evenly apart. Rotate every ten minutes so all sides are grilled.

3.Combine all remaining ingredients to make the chutney. Chill until ready to serve.

4.Slice grilled sausage diagonally, then serve with side of chutney.

BLUE CHEESE STEAK

Makes 4 Servings

Ingredients:
4	Steak, T-bone or Rib-Eye
	2.54cm / 1" thick
	0.28-0.62 kg / 10-12 ounces each
113 g / 4 oz.	Blue Cheese (crumbled)
50 ml / ¼ c.	Green Onion (thinly sliced)

Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey

Instructions:

1.Preheat grill, then leave or reduce slightly (204-260°C / 400-500°F)

2.Trim excess fat from meat and discard.

3.Place steaks on grill. Sear each side, flipping every few minutes.

4.Reduce heat to 135°C/275°F or 163°C/ 325°F. Flip the steaks a final time. Combine blue cheese and onions. Sprinkle over steaks, close grill lid, and grill until desired doneness. Check doneness by cutting a slit in meat near the bone.

Variation: REVERSE-SEAR METHOD

Turn grill to SMOKE, then place steaks on grill. Smoke at 82°C / 180°F for 5 to 15 minutes. Once smoked to desired doneness, turn grill up to

HIGH and sear to your liking.

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BBQ RIBS

Makes 4 - 6 Servings

Ingredients:

1.3-1.8 kg / 3-4 lbs Ribs

Meaty pork spareribs / loin back ribs

45 ml / 3 tbsp	Oil
5 ml / 1 tsp	Salt
5 ml / 1 tsp	Pepper
2 whole	Onions (chopped)
30 ml / 2 tbsp	Vinegar
30 ml / 2 tbsp	Worcestershire sauce
125 ml / ½ c.	Apple Juice or Soda
5 ml / 1 tsp	Paprika
5 ml / 1 tsp	Chili Powder

Suggested Wood Pellet Flavor: Hickory / Competition / Apple

Instructions:

1.Preheat grill, then reduce to SMOKE or low (82-107°C / 180-225°F).

2.Prepare ribs by peeling off the tough layer of skin on the back side. Season the ribs with salt and pepper, to taste.

3.Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.

4.Mix remaining ingredients in a saucepan and bring to a boil. Let sauce boil for five minutes to thicken.

5.Remove from grill. Turn grill up to 176°C / 350°F.

6.Place each rack into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch shut.

7.Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.

8.Open the pouch. The meat will have exposed the rib ends and be very tender. Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and baste with sauce on both sides of ribs.

9.Once the sauce is caramelized and the ribs are sticky, remove from grill and serve.

Variation: MEMPHIS-DRY METHOD

Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and season with a dry seasoning or rub. Sear the ribs, remove from grill and serve.

MOM'S JUICY HAMBURGERS

Makes 4 - 6 Servings

Ingredients:
900 g /2 lbs		Ground Beef or Buffalo
15 ml / 3 tsp		Seasoning
2 whole		Eggs, room temperature
500 ml / 2 c.		Bread Crumbs (Dried, Fine)
6	- 8	Hamburger / Kaiser Buns
6	- 8 slices	Cheese (slices, thin)
30 ml / 2 tbsp		Butter

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1.Preheat grill, then leave or reduce slightly (204-260°C / 400-500°F)

2.Combine meat, seasoning, eggs and bread crumbs in a mixing bowl and blend together. Divide the meat into portions, and gently shape into patties to fit the buns. Make patties about 1.9 cm / ¾ inches thick.

3.Place patties on grill. Grill six minutes per side, taking care not to press down on the meat. Test for doneness, using a meat thermometer; internal temperature should reach 71ºC / 160ºF. Meat may turn pink on the outside due to smoking.

4.In the last few minutes of grilling, brush buns with butter and lightly toast on the grill.

5.Remove buns, burgers when done. Top the burgers with cheese to melt, and serve.

TIP: A slightly fattier meat makes for a juicier burger. For a lean alternative, try ground buffalo.

SIRLOIN STEAK WITH SWEET ONION & PEPPERS

Makes 4 Servings

Ingredients:
2	Steak, Top Sirloin
	1" thick, cut into 4 pieces.
	0.45kg/1 lb
10 ml / 2 tsp	Seasoning or rub
5 medium	Sweet Onions (coursed chopped)
2 whole	Bell Peppers (all kinds, chopped)
60 ml / 4 tbsp	Soy Sauce
60 ml / 4 tbsp	Olive Oil
Dash	Salt

Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey

Instructions:

1.Preheat grill, then reduce slightly to 218°C / 425°F.

2.Season both sides of the steak with the seasoning or rub. Cover and refrigerate at least 1 hour.

3.Place onions and bell peppers into a covered tray of aluminum foil. Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle with salt. Seal the foil packet completely.

4.Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.

5.Place steaks on grill. Sear each side, flipping every few minutes.

6.Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

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