MODEL : PBV2G1
PART : 77425
RED ROCK
2
SAVE THESE INSTRUCTIONS! MANUAL MUST BE READ
BEFORE OPERATING!
CONFORMS TO: ANS Z21.89-2013/ CSA 1.18-2013
OUTDOOR COOKING SPECIALTY GAS APPLIANCES
ASSEMBLY AND OPERATION INSTRUCTIONS
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.
SAFETY INFORMATION
DANGER
IF YOU SMELL GAS:
1. SHUT OFF GAS TO THE APPLIANCE
2. EXTINGUISH ANY OPEN FLAME
3.
OPEN LID
IF ODOR CONTINUES, KEEP AWAY FROM THE APPLIANCE AND IMMEDIATELY CALL YOUR
4.
GAS SUPPLIER OR YOUR FIRE DEPARTMENT.
FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE OR EXPLOSION
5.
WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.
DANGER
1.
Never operate this appliance unattended.
If the fire should occur, keep away from the appliance and immediately call fire department. Do
2.
not attempt to extinguish an oil or grease fire with water.
Failure to follow these instructions could result in fire, explosion or burn hazard which could cause
3.
property damage, personal injury or death.
GAS SMOKER GENERAL WARNINGS
This instruction manual contains important information necessary for the proper assembly and
safe use of the appliance. Read and follow all warnings and instructions before assembling and
using the appliance. Follow all warnings and instructions when using the appliance.
1
Never use or store gasoline, lighter fluid, paint thinner, or other flammable vapors and liquids or combustible
materials in or near your smoker.
2
Never use charcoal, lava rocks or wood briquets in a gas smoker. Flavoring chips must be contained in a metal
smoking box to contain ash and prevent fires.
3 Ensure flames come out of all burner ports at each use. Spiders and insects like to build nests in burner
tubes. Blocked burner tubes can prevent gas flow to the burners and could result in a burner tube fire or fire
beneath the smoker.
4
Position your smoker outdoors on a non-combustible level surface in a well ventilated location, a safe distance 10
ft. (3.1 m) from combustible materials, buildings and overhangs.
5 Maintain a minimum clearance of 36 inches (91 cm) between all sides of smoker, deck railings, walls or other
combustible material. Not adhering to these clearances may prevent proper ventilation and can increase the risk
of a fire and/or property damage, which could also result in personal injury. DO NOT use smoker under overhead
unprotected combustible construction.
6 DO NOT leave the smoker unattended while ON or in use.
7 DO NOT use or install this smoker in or on a recreational vehicle and/or boat.
8
DO NOT allow grease or hot drippings to fall on hose and regulator assembly. If this occurs, turn gas supply OFF
at once. Empty grease
9
FOR OUTDOOR USE ONLY. DO NOT operate indoors or in an enclosed area such as a garage, shed or breezeway.
10
Keep children and pets away from hot smoker. DO NOT allow children to use or play near this smoker.
11
DO NOT use water on a grease fire. Closing the lid to extinguish a grease fire is not possible.
12
DO NOT allow the gas hose to come in contact with hot surfaces. Redirect the gas hose if necessary. 16
NOT block ventilation areas in sides, back or cart compartment of smoker.
13
Never check for leaks using a match or open flame.
14 DO NOT store items in cart that can catch fire or damage your smoker (such as swimming pool supplies/
chemicals, table cloth, wood chips).
tray/cup and clean the hose and regulator assembly and inspect for damage before use.
DO
3
WARNINGS AND SPECIFICATIONS
LP Gas Cylinder Installation
• Only connect this smoker to a Type 1 cylinder valve. The Type 1 valve can be identied with the large external
threads on the valve outlet.
Do NOT connect to a propane cylinder other than a 20 lb. (9.1 kg) capacity.
•
• Do NOT connect to a cylinder that uses any other type of valve connection device.
• Inspect the propane tank valve rubber seal for cracks, wear or deterioration prior to use. A damaged rubber
seal can cause a gas leak, possibly resulting in an explosion, re or severe bodily harm.
• Turn o the cylinder valve when your smoker is not in use.
• Handle the tank with care.
• Always secure the cylinder in an upright position.
• Never connect an unregulated LP gas cylinder to your smoker.
• DO NOT expose LP gas cylinders to excessive heat or ignition sources.
• DO NOT store a spare LP gas cylinder under or near your smoker.
• Never ll an LP cylinder beyond 80% full.
• If the instructions above are not followed exactly, a re causing death or serious injury may occur.
• Read and follow all warnings and instructions that are on the cylinder and that accompany this product.
DANGER
• DO NOT store a spare LP gas cylinder (full or empty) under or near your smoker. This could cause excess pressure
to be expelled through the vapor relief valve resulting in re, explosion, or severe personal injury, including death.
• Propane gas is heavier than air and will collect in low areas. Proper ventilation is extremely important. Keep
the ventilation opening(s) of the LP gas cylinder enclosure free and clear from obstructions and debris.
• DO NOT insert any foreign objects into the cylinder valve outlet as this could damage the rubber seal. Do not
use propane tank with a damaged rubber seal. A damaged rubber seal can cause a gas leak, possibly resulting
in explosion, re, severe bodily harm, or death. Inspect rubber seal for cracks, wear or deterioration prior to use.
• Always keep cylinder (tank) in upright position during use, transit or storage.
Hose & Regulator Installation
WARNINGS AND SPECIFICATIONS
•
DO NOT attempt to connect smoker, as purchased for LP (propane) gas, to any other fuel supply source
such as a natural gas line.
Do not use any other pressure regulator/hose assembly other than the one supplied with your smoker.
•
Replacement pressure regulator/hose assembly must be part No 601-B, KR-106, RJ-A3, which can be
obtained by contacting Pit Boss customer service at 1-877-303-3134.
• Do not attempt to adjust or repair a regulator. The regulator is designed to operate at a maximum output
pressure of 11 inches of water column (2.74 kPa).
• Ensure the tank valve is closed prior to connecting the LP gas cylinder to your smoker. Turn the valve knob
clockwise to properly close the valve. Read and follow all instructions and warnings on the supply hose
safety tags. Read and follow all warnings in thi
hose and regulator before connecting cylinder to smoker. Read and follow all warnings on the LP cylinder.
2
s m9anual concerning the safe use of LP gas cylinders and the
4
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, , 85013
sales@pitboss-grills.com | service@pitboss-grills.com
www.pitboss-grills.com
Toll-Free: 1-877-303-3134, Fax: 1-877-303-3135
5
Safety Information .......................................................... 3
Parts & Specs ...................................................................... 7
Assembly Preparation ...................................................... 9
Assembly Instructions
Mounting The Legs to Lower Cabinet Assembly .................9
Mounting Front Legs To Lower Cabinet With Control
Panel Assembly ................................................................10
Mounting Back Support Tube .................................................10
Mounting Support Panels to Legs ..........................................11
Mounting Burner Chamber Assembly .................................... 11
Mounting Dampers to Upper Cabinet Assembly .................12
Mounting Back Handle ..............................................................12
Mounting Upper Cabinet To Lower Cabinet Assembly ......12
Assembly Cooking Grid Supports ............................................13
Placing Water Pan, Water Pan Support, Cooking Grids ......13
Mounting Door Grease Shield ................................................. 13
Attaching Door Assembly ......................................................... 14
Inserting Heat Indicator Into Door Assembly ......................14
Mounting Door Latch Assembly ............................................. 14
Mounting Door Handle ..............................................................15
Attaching Gas Cylinder Retainer Bracket ...............................15
Inserting Wood Chips Box .........................................................15
Placing Control Knob Onto Valve Stem ................................ 16
Sliding Grease Tray Into The Control Panel ......................... 16
Looping Zip-tie Onto Front Leg 16
Gas Cylinder (Tank) Instructions .................................. 18
Operating Instructions
Quick-Start Lighting .................................................................. 19
Leak Testing ................................................................................. 21
Seasoning Your Smoker ............................................................. 22
How To Use The Wood Chip Tray ............................................22
Adding Water ..............................................................................23
Igniter Lighting Procedure ....................................................... 23
Match Lighting Prodedure .......................................................23
Damper Adjustments ................................................................ 23
Cooking Instructions .................................................................24
Tips & Techniques ........................................................... 25
Care & Maintenance .......................................................26
Cooking Guidelines ......................................................... 27
Troubleshooting .............................................................28
Accessories Sold Separately ..........................................30
Replacement Parts ...........................................................31
Warranty
Conditions .................................................................................... 33
Exceptions ....................................................................................33
Ordering Replacement Parts ...................................................34
Contact Customer Service ........................................................34
Warranty Service .......................................................................34
Recipes .............................................................................. 35
6
PARTS & SPECS
Service if parts are missing when assembling the unit.
PARTS & SPECS
NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer
7
PARTS & SPECS
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE
PB
PBV2G1
790mm x 1030mm x 540mm
/ 31” x 40” x 21”
21.kg
/ 46 lb
Cubic Cooking: 0.06 m
3
/ 2.1ft
3
TOTAL
- 3,480cm² / 540sq. in.
38-187°C
/ 100-370°F
PB – BTU RATING REQUIREMENTS
TOTAL: 12,500BTU
12.1
12.2
12.3
8
Parts are located throughout the shipping carton, including inside the gas smoker. Inspect the unit,
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, must using two people is helpful when assembling this unit.
Tools required for assembly: screwdriver and wrench. Tools is not included.
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, or unless otherwise
mentioned.
1. MOUNTING THE LEGS TO LOWER
SMOKER CABINET ASSEMBLY
Parts Required:
1 x Lower Smoker Cabinet with Control Panel
Assembly (#14)
1 x Right Front Leg (#22)
1 x Left Front Leg (#21)
1 x Right Rear Leg with Wheel Assembly (#18)
1 x Left Rear Leg with Wheel Assembly (#20)
12 x 1/4-20*1/2”Screw (#B)
Installation:
• Place a piece of cardboard on the floor to
prevent scratching the unit. Remove the Door
Assembly (#10) and set aside. Lay the Lower
Smoker Cabinet with Control Panel Assembly on
upside-down on the cardboard as Fig.1 shown.
• Mount Right Front Leg (#22),Left Front Leg
(#21), Right Rear Leg with Wheel Assembly
(#18) and Left Rear Leg with Wheel Assembly
(#20) to the Lower Smoker Cabinet with Control
Panel Assembly (#14) using 12 x1/4-20*1/2”
Screws (#B)as Fig.1 & Fig.1.1 shown, tighten
inside screws only, but do not tighten all outside
screws yet as Fig.1 shown.
Fig.1
#20 ------
-------
-
---------
---
Inside
crews
s
Fig.1.1
#21 --------
------
-
-
-
-
#18
#22 ----
-
---
-
-
---
---
---
--
-
Outside screws
-
-
-
-
-
-
-
-
--
-
-
9
MOUNTING BOTH FRONT LEGS TO
2.
LOWER CABINET WITH CONTROL
PANEL ASSEMBLY
Parts Required:
1 x Lower Smoker Cabinet with
Control Panel Assembly (#14)
1 x Right Front Leg (#22)
1 x Left Front Leg (#21)
2 x #10-24*1/2”Screw (#C)
Installation:
• Loosen 2~3 turns on 2 screws which were
pre-assembled on the Control Panel to
Cabinet before, mount Right Front Leg (#22)
and Left Front Leg (#21) to the Control Panel
Assembly (#14) using 2 x #10-24*1/2”Screws
(#C) and re-tighten 2 screws on the Control
Panel to the bottom of Cabinet as Fig.2 &
Fig.2.1 shown.
Fig.2
Fig.2.1
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---
----
---
-
-
-
-
-
--
---
--
Loosen 2~3 turns on 2 preassembled screws as Fig.
2
shown
MOUNTING BACK SUPPORT TUBE TO
3.
RIGHT REAR LEG WITH WHEEL
ASSEMBLY AND LEFT REAR LEG WITH
WHEEL ASSEMBLY
Parts Required:
1 x Back Support Tube (#23)
1 x Right Rear Leg with Wheel Assembly (#18)
1 x Left Rear Leg with Wheel Assembly (#20)
4 x #10-24*1/2”Screw (#C)
Installation:
• Mount Back Support Tube (#23) to the Right
Rear Leg with Wheel Assembly (#18) and Left
Rear Leg with Wheel Assembly (#20)using 4 x
#10-24*1/2”Screws (#C)as Fig.3 shown.
Fig.3
-
-
-
--
---
-
---
--
--
--
--
-
-
--
#23
10
MOUNTING SUPPORT PANELS TO
4.
FOUR LEGS
Parts Required:
2 x Support Panel (#19)
1 x Right Front Leg (#22)
1 x Left Front Leg (#21)
1 x Right Rear Leg with Wheel Assembly (#18)
1 x Left Rear Leg with Wheel Assembly (#20)
8 x #10-24*1/2”Screw (#C)
Installation:
• Mount Support Panel (#19)to the Right
Front Leg (#22)and Right Rear Leg with
Wheel Assembly (#18) using 4 x
#10-24*1/2”Screws (#C)as Fig.4 shown.
• Mount Support Panel (#19)to Left Front
Leg (#21)and Left Rear Leg with Wheel
Assembly (#20)using 4 x
#10-24*1/2”Screws (#C)as Fig.4 shown.
MOUNTING BURNER CHAMBER
5.
ASSEMBLY TO THE BOTTOM AREA OF
LOWER SMOKER CABINET ASSEMBLY
Parts Required:
1 x Burner Chamber Assembly (#24)
1 x Lower Smoker Cabinet with Control
Panel Assembly (#14)
4 x #10-24*1/2”Screw (#C)
Installation:
• Attach ignition wire onto the pin end of
the Igniter on Control Panel.
Mount Burner Chamber Assembly (#24) to
the bottom area of Lower Smoker Cabinet
with Control Panel Assembly (#14) using 4
x #10-24*1/2”Screws (#C)as Fig.5.1 &
Fig.5.2 shown.
Note: Turn the Lower Smoker Cabinet with
Control Panel and Legs Assembly Right
Side Up as Fig.5.3 shown and tighten all
screws now.
Fig.4
Fig.5.1
Ignition wire
-
Fig.5.2
--
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--
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-
Fig.5.3
--
----
--
--
-
#19
#24
--
---
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---
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--
--
-
---
-
--
--
Note: MUST make sure
t
hat the tip of the valves
a
--
re completely INSIDE
--
-
--
-
t
he end opening of the
B
urner Tubes.
11
MOUNTING DAMPERS TO THE UPPER
6.
SMOKER CABINET ASSEMBLY
Parts Required:
1 x Door Assembly (#10)
1 x Upper Smoker Cabinet Assembly (#2)
2 x Damper (#1)
2 x #10-24*1/2”Screw (#C)
2 x #10-24 Lock Nut (#D)
2 x M5 Spring Washer (#E)
Installation:
• Remove the Door Assembly (#10) and set
aside. Mount Dampers (#1)to the Upper
Smoker Cabinet Assembly (#2) using 2 x
#10-24*1/2”Screws (#C), 2 x M5 Spring
Washer (#E)and 2 x #10-24 Lock Nut (#D)as
Fig.6 shown.
Fig.6
-------
#1
MOUNTING BACK HANDLE TO THE
7.
UPPER SMOKER CABINET ASSEMBLY
Parts Required:
1 x Upper Smoker Cabinet Assembly (#2)
1 x Back Handle (#3)
4 x 1/4-20*5/8”(#A)
Installation:
• Mount Back Handle (#3) to the Upper
Smoker Cabinet Assembly (#2) using 4 x
1/4-20*5/8” (#A) as Fig.7 shown.
8. MOUNTING UPPER SMOKER
CABINET ASSEMBLY TO THE
LOWER SMOKER CABINET
ASSEMBLY
Parts Required:
1 x Upper Smoker Cabinet Assembly (#2)
1 x Lower Smoker Cabinet Assembly (#14)
6 x #10-24*1/2”(#C)
Fig.7
-------------
#3
Fig.8.1
Installation:
• Mount Upper Smoker Cabinet Assembly
(#2)to the Lower Smoker Cabinet Assembly
(#14) using 6 x #10-24*1/2”(#C) as Fig.8.1 &
Fig.8.2 shown.
Note: Assemble all (6) screws, align the
Upper Cabinet to the Lower Cabinet then
tighten all screws as Fig 8.1 and Fig 8.2
shown.
Fig.8.2
12
ASSEMBLING COOKING GRID
9.
SUPPORT TO THE UPPER SMOKER
CABINET ASSEMBLY
Parts Required:
6 x Cooking Grid Support (#5)
1 x Upper Smoker Cabinet Assembly (#2)
Installation:
• Assemble three Cooking Grid Supports
(#5) in the holes in the left side of the
smoker. Repeat the procedure for the right
side making sure the Cooking Grid Support
(#2) on the left side and right side are at the
same height as Fig.9.1 & Fig. 9.2 shown, so
the Cooking Grids are level.
Fig.9.1
Fig.9.2
10.
PLACING WATER PAN AND WATER
PAN SUPPORT ONTO THE BOTTOM
AREA OF CABINET AND PLACING
COOKING GRIDS INTO THE
COOKING GRID SUPPORT
Parts Required:
3 x Cooking Grid (#4)
1 X Water pan Support (#16)
1 x Water Pan (#15)
Installation:
•Place Water Pan Support (#16) and
Water Pan (#15) onto the bottom area of
Cabinet and place three Cooking Grids
(#4) into the Cooking Grid Support as
Fig.10.1 & Fig.10.2 shown.
MOUNTING DOOR GREASE SHIELD
11
TO THE DOOR ASSEMBLY
Parts Required:
1 x Door Grease Shield (#26)
1 X Door Assembly (#10)
5 x #8-32 Self-tapping Screw (#F)
Fig.10.1
#4
#15
-
Fig.10.2
Fig.11
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-
#16
-------
Installation:
• Attach the Door Grease Shield (#26) to the
Door Assembly (#10) using 5 x #8-32 Selftapping Screw (#F) as Fig.11 shown.
13
#26
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-
ATTACHING DOOR ASSEMBLY INTO
12.
THE UPPER SMOKER CABINET
ASSEMBLY
Parts Required:
1 x Door Assembly (#10)
1 X Upper Smoker Cabinet Assembly (#2)
Installation:
•Attach Door Assembly (#10)into the Upper
Smoker Cabinet Assembly(#2) as Fig.12
shown.
Fig.12
13.
INSERTING HEAT INDICATOR INTO
THE DOOR ASSEMBLY
Parts Required:
1 x Door Assembly (#10)
1 X Heat Indicator (#9)
Note: The Heat Indicator is supplied with
one fiber washer and one wing nut.
Installation:
•Insert Heat Indicator (#9) probe through
the mounting hole in the front of the Door
Assembly(#10). From the inside of the
door, place fiber washer and wing nut
onto the mounting thread pole and
tighten by hand as Fig.13 shown.
14.
MOUNTING DOOR LATCH ASSEMBLY
TO THE UPPER SMOKER CABINET
ASSEMBLY
Fig.13
Fig.14
Parts Required:
1 x Door Latch Assembly (#6)
1 X Upper Smoker Cabinet Assembly (#2)
2 x #10-24*1/2”(#C)
Installation:
•Attach the Door Latch Assembly (#6) to
the Upper Smoker Cabinet Assembly
(#2)using 2 x #10-24*1/2”(#C)as Fig.14
shown.
14
MOUNTING DOOR HANDLE TO THE
15.
DOOR ASSEMBLY
Parts Required:
1 x Door Handle (#7)
1 x Silicon Washer (#8)
1 X Door Assembly (#10)
2 x #10-24*1/2”(#C)
Installation:
• Attach the Door Handle (#7) with
Silicon Washer (#8) to the Door
Assembly (#10)using 2 x #10-24*1/2”(#C)
as Fig.15 shown.
Fig.15
ATTACH GAS CYLINDER RETAINER
16
BRACKET INTO THE LOWER SMOKER
CABINET ASSEMBLY
Parts Required:
1 x Gas Cylinder Retainer Bracket (#17)
1 X Lower Smoker Cabinet Assembly (#14)
4 x #1/4*1/2”Screw (#B)
Installation:
• Attach the Gas Cylinder Retainer Bracket
(#17) to the Lower Smoker Cabinet
Assembly (#14) using 4 x #1/4*1/2”(#B) as
Fig.16.1 & Fig.16.2 shown.
17.
SLIDING WOOD CHIPS BOX WITH LID
ASSEMBLY INTO THE LOWER
SMOKER CABINET ASSEMBLY
Parts Required:
1 x Wood Chip Box Lid (#11)
1 x Wood Chip Box Assembly (#12)
1 X Lower Smoker Cabinet Assembly (#14)
1 X Wood Chip Box (#12.1)
1 X Wood Chip Box Front Panel (#12.2)
1 X Wood Chip Box Handle (#12.3)
2 X #10-24 x 1/2” (#C)
Installation:
•Assemble the Wood Chips Box Handle
(#12.3)and Wood Chips Box Front Panel
(#12.2) onto the Wood Chips Box (#12.1) using
2x #10-24x1/2" (#C) as Fig. 17.1 shown.
•Put the Wood Chip Box Lid (#11) on the Wood
Chip Box Assembly (#12) and slide Wood Chip
Box onto the Wood Chip Box support rails of
Lower Smoker Cabinet Assembly (#14) as
Fig.17.2 shown.
Note: When removing the Wood Chip Box
from the smoker, lift up on the handle and
pull out the Wood Chip Box.
Fig.16.1
Fig.16.2
Fig.17
#12.3
-------
#12.2 ----
-------
Fig.17.1
#12.1
Fig.17.2
15
PLACING CONTROL KNOB ONTO
18.
VALVE STEM
Parts Required:
1 x Control Knob (#13)
Installation:
• Place Control Knob (#13) over the valve
stem, making certain to align the flat portion
of the stem with the flat portion of the knob
and push the Control Knob (#13) onto the
stem until it is firmly seated. as Fig.18
shown.
Fig.18
#13
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SLIDING GREASE TRAY INTO THE
19.
CONTROL PANEL
Parts Required:
1 x Grease Tray Assembly(#25)
Installation:
•Slide Grease Tray Assembly (#25) into
the grease tray support rails provided in
the bottom panel as Fig.19 shown.
LOOPING ZIP-TIE ONTO THE
20.
RIGHT FRONT LEG
Fig.19
Fig.20
Parts Required:
1 x Zip-tie(#E)
1 x Right Front Leg (#22)
Installation:
•Loop the Zip-tie (#E) through outside
hole of Right Front Leg (#22) as Fig.20
& Fig.20.1 shown.
Fig.20.1
16
21. Assembly of the 2.2 Gas Smoker
Operating Instructions
Warning: This is a stationary
posit
assembly with gas cylinder. If
you should want to move the
unit
bracket
Conn
disconnected prior to moving.
Connecting the LP cylinder to the
mounting bracket:
Mounting Bracket onto the Cylinder Handle as
Fig. shown and then tighten the Mounting Knob
in clockwise direction by hand.
Disconnecting the LP cylinder from the
mounting bracket:
Knob from the LP gas cylinder handle and
the lift up the cylinder mounting bracket.
is completed
ion for gas smoker
, the gas cylinder mounting
and Regulator QCC1
ector must be
Fig.21
Gas cylinder
mounting
bracket
-----------
Regulator
QCC1
Connector
------
CONNECTING AND DISCONNECTING THE
LP GAS CYLINDER TO/ FROM THE
MOUNTING BRACKET
Attach the gas Cylinder
17
Loosen the Mounting
Mounting Knob
-------
Cylinder
-----
Handle
LP GAS CYLINDER (TANK) SPECIFICATIONS:
Operating Instructions
The installation of this appliance must be in accordance with all applicable local codes, or the National
Fuel Gas Code ANSI Z223.1 NFPA 54.
When purchasing or exchanging a cylinder for your gas smoker, it must be:
1. Constructed and marked in accordance with the specications for LP gas cylinders of the U.S. Department of
Transportation (DOT), and
2. Provided with a listed over-lling prevention device (OPD), and
3. Provided with a cylinder connection device compatible with the connection for outdoor cooking appliance.
INSTALLING THE LP GAS CYLINDER (TANK) ONTO THE SMOKER:
1. Check that the cylinder valve is closed by turning the knob clockwise.
2. Place the cylinder into the tank support bracket on the bottom of the left brace. Then place tank retention
wire over cylinder handle and secure tightly.
3. Position the cylinder such that the hose is not kinked or damaged.
4. Make sure tank sits securely in tank support bracket.
The cylinder must also be equipped with:
• A shut-o valve terminating in a Type 1 gas cylinder valve outlet.
• A Type 1 valve that prevents gas ow until a positive seal is obtained.
• An arrangement for vapor withdrawal.
• A collar to protect the cylinder shut-o valve.
• A safety relief device having direct communication with the vapor space of the cylinder.
• A listed over-lling prevention device (OPD).
BEFORE STORING YOUR SMOKER:
• Ensure that the cylinder valve is fully closed.
• Clean all surfaces. Lightly coat the burners with cooking oil to prevent excess rusting.
• If storing the smoker indoors, disconnect the LP tank and leave the LP tank OUTDOORS.
• Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust cap on the cylinder
valve outlet that is provided with the cylinder valve. Other types of caps or plugs may result in leakage of propane.
CONNECTING THE LP GAS REGULATER TO THE SMOKER:
1. Inspect the propane tank valve rubber seal for cracks, wear or deterioration
prior to use. A damaged rubber seal can cause a gas leak, possibly resulting
in an explosion, re or severe bodily harm. Do not use a propane tank with a
damaged rubber seal.
2. Attach or detach regulator to the LP gas cylinder only when cylinder is sitting
in tank holder.
3. Check that the cylinder valve is closed by turning the knob clockwise.
4. Check that the smoker’s burner control knobs are in the “OFF” positions.
5. Visually inspect the hose assembly prior to each use for evidence of damage,
excess wear, or deterioration. If found, replace the assembly before using your
smoker. Only the manufacturer’s supplied replacement should be used.
6. Remove the protective plastic cap from the cylinder valve.
7. Check that the hose does not contain kinks, does not contact sharp edges, and does not contact surfaces that may
become hot during use.
8. Hold regulator and insert the brass nipple into the LP cylinder valve outlet. Ensure that the device is centered properly.
9. Turn the large coupling nut clockwise by hand and tighten to a full stop. Take care not to cross thread the
coupling nut onto the cylinder valve. Do not use tools to tighten connection. Note: If you are unable to make the
connection, repeat Steps 7 and 8.
18
Operating Instructions
Operating Instructions
ylinder
OPERATING INSTRUCTIONS
LIGHTING INSTRUCTION:
•
READ ALL INSTRUCTION BEFORE LIGHTING.
OPEN DOOR DURING LIGHTING.
•
OPEN CYLINDER MAIN GAS VALVE.
•
•
PUSH AND TURN BURNER VALVE COUNTER-CLOCKWISE TO
TO “HIGH” POSITION " ".
PUSH IGNITOR BUTTON UNTIL BURNER IGNITES.
•
•
IF IGNITION DOES NOT OCCUR WITHIN 5 SECONDS, TURN VALVES
TO OFF POSITION " ", WAIT 5 MINUTES, AND REPEAT
LIGHTING PROCEDURE.
Note: Use the viewing holes on the sides of the smoker
Support Panel to make sure both burners flames are lit.
FLAME OPERATION INSTRUCTIONS:
•
TURN BURNER VALVE TO “LOW” POSITION " " IF NEEDED.
•
TURN BURNER VALVE “HIGH” POSITION " " IF NEEDED.
•
TURN BURNER VALVE “OFF” POSITION " ". IF NEEDED.
O
O
Install LP-C
on the unit as
shown below
Operating Instructions for Dual Burner System
-----------
Smoke Burner
-------
Main Burner
HIGH setting
1. When the control knob is set to the
wood chips tray the fastest and also give you the Highest Temperatures inside your smoker.
2. When the control knob is set to the MED setting, both burners are still lit. The main Burner is on
the “Low” setting and the smoke burner is on. This will give you smoke from your wood chips tray quickly and give you the
intermediate temperature range inside your smoker.
3. When your control knob is set to the “Low”
automatically Shut off. This will give you smoke from your wood chips tray in approx. 10min depending on how long you
soaked your wood chips. This will also give you lowest temperature inside your smoker.
4. If you have your control knob set on “Low” setting and desire higher temperature, you must rotate your control knob
90 degree to the “MED” setting to the “High” setting.
---
HIGH
Med
setting, both burners lit. This will give you smoke from your
--
---
Low
setting, only the smoke burner will be lit. The main burner will
Your Pit Boss Gas Smoker was designed with a
Single Valve Control/ Dual Burner System. The
Top burner is a low BTU smoke burner and the
bottom Burner is a Higher BTU main burner. The
following is the recommended operation:
19
wood chips tray the fastest and also give you the Highest Temperatures inside your smoker.
Operating Instructions
LIGHTING INSTRUCTION:
READ ALL INSTRUCTION BEFORE LIGHTING.
OPEN DOOR DURING LIGHTING.
OPEN CYLINDER MAIN GAS VALVE.
PUSH AND TURN BURNER VALVE COUNTER-CLOCKWISE TO
TO “HIGH” POSITION " ".
PUSH IGNITOR BUTTON UNTIL BURNER IGNITES.
IF IGNITION DOES NOT OCCUR WITHIN 5 SECONDS, TURN VALVES
O
TO OFF POSITION " ", WAIT 5 MINUTES, AND REPEAT
LIGHTING PROCEDURE.
•
•
•
•
•
•
Install LP-Cylinder
on the unit as
shown below
OPERATING INSTRUCTIONS
Operating Instructions for Dual Burner System
Your Pit Boss Gas Smoker was designed with a
Single Valve Control/ Dual Burner System. The
Top burner is a low BTU smoke burner and the
bottom Burner is a Higher BTU main burner. The
following is the recommended operation:
1. When the control knob is set to the
setting, both burners lit. This will give you smoke from your
HIGH
2. When the control knob is set to the MED setting, both burners are still lit. The main Burner is on
3. When your control knob is set to the “Low”
automatically Shut off. This will give you smoke from your wood chips tray in approx. 10min depending on how long you
soaked your wood chips. This will also give you lowest temperature inside your smoker.
4. If you have your control knob set on “Low” setting and desire higher temperature, you must rotate your control knob
90 degree to the “MED” setting to the “High” setting.
FLAME OPERATION INSTRUCTIONS:
TURN BURNER VALVE TO “LOW” POSITION " " IF NEEDED.
TURN BURNER VALVE “HIGH” POSITION " " IF NEEDED.
TURN BURNER VALVE “OFF” POSITION " ". IF NEEDED.
O
•
•
•
Note: Use the viewing holes on the sides of the smoker
Support Panel to make sure both burners flames are lit.
Smoke Burner
Main Burner
-------
-----------
Low
setting, only the smoke burner will be lit. The main burner will
---
HIGH setting
Med
the “Low” setting and the smoke burner is on. This will give you smoke from your wood chips tray quickly and give you the
intermediate temperature range inside your smoker.
--
---
Operating Instructions
WARNINGS
•
• The use of a
• Cylinders m
•
• This applian
• If the appli
• The pressure regulator and
LP Cylider Capacity and Specifications:
The 20 lb (9.1 kg). LP cylinder used with this smoker must conform to the following requirements.
Diameter- 12” (30.5cm)
Height 18” (45.7cm)
Keep the fuel supply hose away from any heated surface
properly assemble or safely operate the appliance.
garage or any other enclosed area.
This appliance is not intended for and should never be used as a heater.
hot surfaces.
pressure regulators and hose assemblies must be those specified by the appliance manufacturer.
Important Note: If you need to replace or reinstall the
burner, make sure the valve tip is completely inside
burner venturi at end of burner as shown. Failure to
follow these instructions could result in fire or
explosion which could cause property damage,
personal injury or death.
lcohol, prescription or non-prescription drugs may impair the consumer's ability to
ust be stored outdoors out of the reach of children and shall not be stored in a building,
ce will be hot during and after use. Use insulated oven mitts or gloves for protection from
ance is not in use, the gas must be turned off at the supply cylinder.
hose assembly supplied with the appliance must be used. Replacement
-
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-
-
-
-
-
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-
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-
-
-
-
-
-
-
-
-
-
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-
--
-
-
-
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-
-
-
-
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--
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20
Operating Instructions
LEAK TESTING:
WARNING: NEVER USE YOUR SMOKER WITHOUT LEAK TESTING ALL GAS CONNECTIONS, HOSES AND PROPANE TANK.
DANGER: TO PREVENT FIRE OR EXPLOSION HAZARD:
• Do not smoke or permit ignition sources in the area while conducting a leak test.
• Perform test OUTDOORS in a well ventilated area that is protected from the wind.
• Never perform a leak test with a match or open ame.
• Never perform a leak test while the smoker is in use or while smoker is still hot.
WHEN TO PERFORM A LEAK TEST:
• After assembling your smoker and before lighting for the rst time, even if purchased fully assembled.
• Every time the LP gas cylinder is relled, exchanged or if any of the gas components are disconnected or replaced.
CHECKING FOR LEAKS:
CAUTION: Strong odors, colds, sinus congestion, etc. may prevent the detection of propane by smell. Use caution
and common sense when testing for leaks.
Note: The leak test must be performed in an area that is quiet, out of the wind, and has adequate lighting in order
to see if bubbles are developing or so larger leaks can be detected by smell or sound.
1. Create a mixture of 50% water and 50% liquid dishwashing
soap.
2. Open the doors.
3. Ensure all control knobs are set to the “OFF” position.
Turn on the gas at the Propane Tank Valve. Turn the Valve
4.
knob counter-clockwise to fully open. If you hear a rushing
sound or smell gas, turn the gas off. Tighten any leaking
connections. If leak is detected at connection knob and
tightening does not stop leak, re-inspect propane tank
rubber seal.
5. Apply the soapy water mixture to the hose and connections.
6. Check for bubbles, which indicates a leak. Large leaks may
not be detected by bubbles but should produce a rushing
sound or gas smell.
7. Turn off gas supply at Propane Tank Valve.
8. Turn on control knobs to release gas pressure in hose.
9. Turn control knobs to “OFF” position.
10. Tighten any leaking connections. If leak is detected at
connection nut and tightening does not stop leak, reinspect
propane tank rubber seal.
11. Repeat soapy water test until no leaks are detected.
12. Turn off gas supply at Propane Tank Valve until you are ready to
use your smoker.
13. Wash off soapy residue with cold water and towel dry.
14. Wait 5 minutes to allow all gas to evacuate the area before
lighting smoker.
Watch For Bubbles
WARNING: DO NOT use the smoker if leaks cannot
be stopped. Contact a qualied gas appliance repair
service.
21
Operating Instructions
SEASON YOUR SMOKER PRIOR TO ITS FIRST USE
Seasoning seals the interior of your smoker to enhance avoring, durability and overall
performance.
1. Add water to water pan - Fill the water pan to 3/4 full. Do not overfill .
2.Add wood chips to the wood chip trays and burn Smoker at 300°F for 45–60 minutes.
3.Let smoker cool down then clean out the used water and wood chips.
HOW TO USE THE WOOD CHIP TRAY
1. You must soak your wood chips at least 15 minutes prior to using in your gas smoker.
2. Before starting the unit, open the lid and fill the wood chip tray with wood chips.
Caution: Never overfill the wood chip tray. Make sure the wood chip tray lid closes completely on the
wood chip tray.
3. Never use wood chunks or wood pellets in the wood chip tray.
4. Insert the wood chip tray into the opening in the smoker.
5. Check the wood chip tray periodically to see if the wood has burned down by sliding the wood
chip tray out about half way and looking through the slots in the wood chip tray lid to see if the wood has
burned down.
6. If the wood chips have completely burned in the wood chip tray, remove the tray from the smoker.
Caution: The wood chip tray and lid will be HOT, even if the handle is not.
7. Dump the burned wood chips from the wood chip tray. The wood chip tray lid will stay attached to
the wood chip tray during this process. Always dump the burned wood chips in a metal pan with water to
extinguish the wood chips.
8. With the wood chip tray lid open, fill the wood chip tray with wood chips. That have been soaked
in water at least 15 minutes. Close the lid.
Caution: Never overfill the wood chip tray. Make sure the wood chip tray lid closes completely on the
wood chip tray.
9. Insert the wood chip tray into the opening in the smoker.
CAUTION:
• Keep th
or adding wood chips.
• The wood chip tray and lid will be HOT even if the
handle is not.
• Never use wood pellets or wood chunks.
e smoker door closed when dumping
WHEN DOOR IS OPENED A FLARE UP MAY
OCCUR. SHOULD WOOD CHIPS FLARE UP,
IMMEDIATELY CLOSE DOOR, WAIT FOR WOOD
CHIPS TO BURN DOWN THEN OPEN DOOR
CAUTION
AGAIN. DO NOT SPRAY WITH WATER.
22
Operating Instructions
ADDING WATER TO SMOKER
To add water to the smoker, open the smoker door and slowly pour water from a cup or pitcher into the
water pan. Fill the water pan to 3/4 full. Do not overfill.
LP GAS LIGHTING PROCEDURE (IGNITOR)
1. Check all connections for leaks.
2. Open smoker doors.
3. Check for any blockage to the venturi tube or burner. Remove any foreign objects or matter.
4. Be sure the burner control knobs are in the “OFF” position.
5. Open the LP cylinder valve 1 1/2 turn by turning knob counter clockwise.
6. To light unit, push in and turn the burner control knob counter clockwise to the “HIGH” setting.
7. Immediately push the igniter button to click it several times (you should see a small spark
jumping from the end of the electrode rod to the side of the burner) until burner is lit.
If the burner does not light within 3 to 5 seconds, turn the burner control knob “OFF” and wait five
minutes before repeating the steps again. If burner still fails to light, try match lighting the smoker
using the instructions noted below.
8. Once the burner is lit, then close the door to allow heat to accumulate. The damper can then be
adjusted to the desired setting to allow proper air flow and combustion. Damper adjustment tips
are listed on the next page.
MATCH LIGHTING PROCEDURE
1. To match light the burner, repeat steps 1 through 5 of the lighting procedure above and
continue with the following steps.
2. Remove the wood chip trays from the smoker. Strike a paper match and place it into the burn
chamber, next to the burner.
3. Quickly turn the control knob to the light high setting. If the burner does not light within 4 or
5 seconds, turn the control knob o, wait 5 minutes, and repeat the process.
4. If the burner ame is accidentally extinguished, turn the control knob o, wait 5 minutes, and
repeat the lighting procedure.
DAMPER ADJUSTMENTS
Temperature maintenance is best controlled by different damper adjustments. The key to
effective smoking is to watch your heat indicator on the door and adjust the dampers accordingly.
For better performance, rotate the smoker to where the front of the cabinet is facing the wind.
This allows the adjustment of the dampers to be more effective and accurate. Opening the
dampers helps to exhaust both the heat and smoke. The dampers should never be fully closed.
23
Operating Instructions
COOKING INSTRUCTIONS
IMPORTANT: Before each use, clean and inspect the hose and connection to the LP gas cylinder. If there
is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is used. Refer
to the “leak test” instructions.
• Fill the wood chip tray with wood chips that have been soaked in water at least 15 minutes
and place the trays inside the smoker.
• Carefully fill the water pan with water or marinade 3/4 full. A full pan will last for
approximately 2-3 hours. Do not overfill or allow water to overflow from the water pan.
• Insert or adjust the cooking grids into the desired rack positions.
• You are now ready to light the burner. Refer to the Lighting Procedure on the previous
pages of this manual. The heat from the burner will allow the wood chips to burn, causing
the smoke to accumulate. Adjust the dampers to control the heat.
• Place the food on the cooking grids with space between each piece. This will allow smoke
and hot moisture to circulate evenly around all the food pieces.
• Smoking at a constant temperature will achieve the best results. Optimum temperature will
vary depending on the type of meat, but our recommended temperature is between 210
and 240 degrees Fahrenheit. The temperature gauge on the door will provide an
approximate temperature inside the smoker, but it is not exact. To measure the exact
temperature, we suggest the use of a standard oven thermometer or a digital thermometer
that will also measure the internal temperature of the food.
NOTE: The smoker can be used with only one burner to achieve even lower temperatures
and allow for longer smoke times and cold smoking.
• Check water level periodically and add water if low. For best results and to retain heat, avoid
opening the doors of the smoker while in use. When the doors must be opened, only open
briefly. The smoker will quickly resume cooking temperature after the door is closed.
• Always use a meat probe thermometer to ensure food is fully cooked before removing it
from the smoker.
• To turn smoker off, turn the burner control knobs off by pushing in and rotating clockwise.
The burner flames should go out.
• Turn off the LP cylinder valve by turning the knob clockwise until it stops.
• After each use, and after the smoker is cooled, carefully remove the water pans from the
smoker, empty the water, and clean the water pans.
Follow all warnings and safety precautions before removing meat
from smoker or preparing the unit for storage.
24
Types of wood to use for smoke:
• Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using Pecan, Hickory, Oak, Apple, Alder or Mesquite.
• Never use any resin woods like Pine or Cedar.
Note: It is necessary to soak the wood prior to smoking. In a gas smoker, soaking the wood chips will prolong the
life of the wood chips. It will also help prevent your wood chips from catching fire.
What you need to smoke meats:
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Internal Temperatures for Select Meats
• Cooked Ham -140°F
• Ham, Beef-Med, Ground Beef - 160°F
• Veal, Lamb, Pork, Beef-Well done - 170°F
• Poultry - 180°F
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large
cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce o of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
25
CARE AND MAINTENANCE
CARE AND MAINTENANCE TO BE PERFORMED BEFORE EACH USE:
CAUTION: All care and maintenance procedures are to be performed only while the smoker
is turned o and cooled.
• Clean the water pans and cooking grids with hot, soapy water. Rinse and dry thoroughly. You
may prefer to coat the water pans and cooking grids lightly with cooking oil or cooking spray.
• Frequently check and clean the venturi and burner for insects and insect nests. A clogged
tube can lead to re outside the smoker. Also, make sure the smoker does not have any foreign
objects obstructing the ow of combustion and ventilation air.
• To clean the inside and outside of the smoker cabinet, simply use a damp cloth. Spray washing
with a water hose is not recommended. All moisture should be wiped away and not allowed to
stand inside or on top of the smoker.
-NEVER APPLY ADDITIONAL PAINT TO THE INTERIOR OF THE SMOKER-
• When an LP tank is not connected, and to help prevent dirt or other foreign particles from
clogging the regulator, hang the end of the regulator hose from the side handle using the
supplied S-hook.
• During each use, inspect the ames at the
burner. A good ame should be blue with a
yellow tip about 1 inch in length. If ames are
excessively yellow and irregular, oil residue
and food deposits may be collecting on the
burner. Try cleaning the burner surface and the
holes to improve the ames. Bad Flames may
also be caused by poor regulator-to-venturi
attachment. Always let the smoker cool before
cleaning or checking the assembly.
• To protect your smoker from the weather, always keep your smoker covered while not in use.
• Keep the area clear of all ammable liquids and combustible materials including wood, dry
plants, grass, brush, paper and canvas.
Good
Flame
Yellow
Blue
Burner
Bad
Flame
• The smoker may be stored indoors only if the cylinder is disconnected and removed.
• IMPORTANT: If you need to replace or reinstall the burner, make sure the valve tip is
completely inside the hole on the end of the burner.
26
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 Pink Ring) on your meats. Higher 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.
Temperature Range 37-135°C / 100-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F
(Medium)
Rib-eye Roast,
boneless
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage
Roast
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
(fresh)
(bone-in)
Ham
(cooked)
Ham
(fresh)
Sausage
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
Boston Butt
(Pork Shoulder)
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop
(fresh)
(loin, rib)
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
All sizes 4 - 5 hours
All sizes 4- 5 Hours
Size Reheat - 60°C / 140°F Medium - 66°C / 150°F Well Done - 71°C / 160°F
All sizes 2 - 2¾ hours
4.53-5.44 kg / 10-12 lbs. 7 - 8 hours
All sizes 4 - 5 hours
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Roast
27
(fresh)
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
Turkey
(whole)
Chicken
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
(whole)
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
All sizes 5 -6 Hours
Whole All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Whole All sizes 2 -3 Hours, until flaky
Filets All sizes 1 -2 Hours, until flaky
Roast
(fresh)
Large Cuts
(fresh)
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
3.62-4.53 kg / 8-10 lbs. 7 - 8 Hours
28
Proper cleaning and maintenance will prevent common operational problems. When your Pit Boss smoker is operating poorly, or
used less frequently, the following troubleshooting tips may be helpful.
For FAQ, please visit
www.pitboss-grills.com
and click . You may also contact your local Pit Boss authorized dealer or
contact Customer Service for assistance.
WARNING: Prior to opening the smoker for any inspection, cleaning, maintenance or service work, nsure
the unit is completely cooled to avoid injury.
Burner Will Not
Light
No Gas Flow Check gas fuel connection, and ensure it is open. Increase flow on regular, or replace gas
cylinder if empty.
Obstruction In
Hose, Valve
Faulty Regulator Regulator assembly needs to be replaced. Contact Customer Service for a replacement part.
Burner Valve Is Off Check the burner valve connection. Remove, then reinstall.
Obstructed Burner
Tube, Burner Ports
Ignitor Failure Check battery in ignitor. If dead, replace battery. Use match for manual lighting of the
Faulty Burner Burner needs to be replaced. Contact Customer Service for a replacement part.
Check for bends or kinks in the regulator hose. If damaged, remove and replace. Check
connection port from the smoker to the regulator, and ensure there is no obstruction.
Check burner tube and burner ports for spider webs or other obstructions. Follow
Maintenance
burner. Check for proper positioning of ignitor, and notice if the electrode is producing
a spark; the spark should be visible and jump from the ignitor to the burner. If there is
no spark, adjust the electrode to slightly bending a little closer or further away from the
burner. If igniter still fails, igniter needs to be replaced. Contact Customer Service for a
replacement part.
instructions to clean the burner tube.
Care and
Irregular Flame
Pattern
Burner Flame Is
Yellow / Orange
Burner Will Not
Stay Lit
Obstructed Burner
Tube, Burner Ports
Poor Air Flow Increase the air flow into the cabinet by opening the dampers on the back side of the unit.
Obstructed Burner
Tube, Burner Ports
Grease Tray Is Full,
Spilling Onto Burner
Burner Valve Is Off Check the burner valve connection. Remove, then reinstall.
Burner Is Dirty Turn burner to high setting for five minutes, and burn with the door open. Follow
No Gas Flow Check gas fuel connection, and ensure it is open. Replace gas cylinder if empty.
Check burner tube and burner ports for spider webs or other obstructions. Follow
Maintenance
Check burner tube and burner ports for spider webs or other obstructions. Follow
Maintenance
Empty grease tray and re-install. Follow
Maintenance
instructions to clean the burner tube.
instructions to clean the burner tube.
Care and Maintenance
instructions.
instructions.
Care and
Care and
Care and
29
Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers.
ITEM DESCRIPTION ITEM DESCRIPTION
Form-fitting, full length cover. Heavy-duty
polyester with PVC backing for long-term
use. Weatherproof. Includes draw-string
lock for easy tightening.
Easy clean, UV protected. Protection for
your deck.
132cm x 86cm / 52" x 34"
Adjustable apron with double front
pockets for grilling tools. One size.
Machine washable.
A collection of gourmet seasonings to
prepare and enhance the natural flavors of
your food.
A collection of gourmet sauces to prepare
and enhance the natural flavors of your
food.
30
REPLACEMENT PARTS
REPLACEMENT PARTS
31
REPLACEMENT PARTS
32
WARRANTY
WARRANTY
CONDITIONS
All Electric Vertical Smokers by Pit Boss, manufactured by Dansons Inc., 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 one (1) year warranty against defects and workmanship on all parts, and one (1) year 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 smoker do not affect its performance. Repair or replacement of
any part does not extend past the limited warranty beyond the one (1) year 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 smoker
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 cover when the smoker is not in use.
This warranty is based on normal domestic use and service of the smoker and neither limited warranty coverage’s apply for
a smoker which is used in commercial applications.
you specific legal rights and you may have other rights, which vary from state to state.
CONDITIONS
All Gas Vertical Smokers by Pit Boss, manufactured by Dansons Inc., 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 one (1) year warranty against defects and workmanship on all parts, and one (1) year on burner
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 smoker do not affect its performance. Repair or replacement of
any part does not extend past the limited warranty beyond the one (1) year 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 smoker
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 cover when the smoker is not in use.
This warranty is based on normal domestic use and service of the smoker and neither limited warranty coverage’s apply for
a smoker which is used in commercial applications.
EXCEPTIONS
There is no written or implied performance warranty on Pit Boss smokers, 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
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EXCEPTIONS
There is no written or implied performance warranty on Pit Boss smokers, 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).
service@pitboss-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135
WARRANTY SERVICE
Contact your nearest Pit Boss dealer for repair or replacement parts. Dansons Inc. 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 inside the lid of the hopper. Record numbers below as the label may become worn or illegible.
MODEL SERIAL NUMBER
DATE OF PURCHASE AUTHORIZED DEALER
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Smoking Recipes
Smoked Pork Tenderloin
Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up
excess water. Rub your favorite pork rub on the loin. Preheat smokers to 225 degrees and place loin in the center of the
smoker. Cook until internal meat temperature reaches 165 degrees. Take out of smoker and let stand on the cutting
platter until meat reaches 170 degrees serving temperature. Slice like bread in ¼” pieces and it will melt in your mouth.
Pork Ribs- Baby Backs or Spare Ribs
Take ribs out of wrapper and drain all liquid off of the ribs and then wash in cold water. Place on cutting board and cut
away any excess fat or skin from the bottom of ribs. Turn ribs with bone side up and peel the membrane from the back
of the bone until all is gone. Rub your favorite pork rub on both sides of the ribs. Preheat smoker until it reaches 225
degrees and place rib bone side down in smoker. After one hour, turn the rib over with bone side up and cook for one
hour. After 2 1/2 hours, depending on the color of the rib you like, pour a one inch wide strip of your favorite BBQ sauce
down the length of the rib and wrap tightly in aluminum foil. Place back in smoker and check every 15 to 20 minutes to
see if the rib bones separate by using your finger to pull them apart. If they pull apart with ease your ribs are done.
Note: Make sure your internal temperature of your ribs are at 170°F.
Take out of smoker and let stand on serving platter until cool enough to eat.
Smoked Beef Brisket
Select a 6 to 8 lb. packer trimmed brisket that has a little marble to it but not too much. Feel free to trim as much fat as
desired. Use your favorite beef rub and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the
smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover
the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees.
Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use
juice from pan to poor over sliced meat or for dipping.
Prime Rib
Select a 6 to 8 lb prime rib (we like the bone on). Rub the prime rib with your favorite beef rub . Pre-heat the smoker to
225 degrees and place the prime rib in the smoker. After 3 hours, place the prime rib in aluminum foil pan and cover with
aluminum foil. When internal meat temperature reaches 145 degrees take out of smoker and let stand until your desired
doneness is reached. Medium rare is 155 to 160 degrees. While standing, the temperature of the meat will rise internally
up to 10 degrees. Slice prime rib to desired thickness and serve with juice from the pan in which it was cooked.
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Smoking Recipes
Smoked Fish Halibut
Select a nice fresh ¾” thick fillet. Wash fillet thoroughly in cold water and lay on paper towel until water is not visible.
Melt a whole stick of butter in the microwave and sprinkle a liberal amount of Dill weed in the melted butter. Lay fillets
on aluminum foil and fold a lip around edges to contain the butter. With a basting brush, brush melted butter and dill
weed mixture on both sides of the fish fillet. Preheat smoker to 225 degrees and place fish in the smoker. Check the
fillets every 15 minutes for visible moist look on fillets. Brush with butter and dill weed mix when needed. Fish should
start to flake in about 45 minutes. When fish flakes very easy take out of smoker and serve.
Smoked Chicken
Chicken breasts and thighs are a favorite. Take chicken parts out of package and wash thoroughly and place on
paper towel to dry. Sprinkle your favorite rub on both sides of chicken parts. Preheat smoker to 225
degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal temperature gauge,
check internal temperature by pushing temperature probe into the meat nearest the bone. When temperature reaches
180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15 minutes of your
cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal parts
and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on the turkey
and apply your favorite Rub inside body cavity and on the outside skin. Preheat smoker to 225 degrees and place turkey
in smoker. You may baste with butter for more moisture, if you like. When turkey skin reaches your desired color,
remove turkey from smoker, place in aluminum foil pan and cover with aluminum foil tightly. Place covered pan in
smoker and continue cooking at 225 degrees. Check internal meat temperature, where the thigh meets the side of the
turkey, every half hour for doneness. Turkey should take around 45 minutes per lb to reach 180 degrees serving
temperature.
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DO NOT RETURN PRODUCT TO STORE
Dansons Inc. stands behind our authorized dealers. Many dealers stock replacement parts and
accessories. We strongly suggest that if you need to order parts, options, or require service
that you first consult your local dealer. Many dealers do stock current accessories, fuel and
service parts. For all other questions, comments, or inquiries, please contact Dansons Inc.
directly. Our Customer Service department is available:
Monday through Sunday, 4am - 8pm PST (EN/FR/ES)
TOLL FREE: 1-877-303-3134 | TOLL FREE FAX: 1-877-303-3135
service@pitboss-grills.com
: This product can expose you to carbon
monoxide, which is a combustion byproduct known
to the State of California to cause birth defects or
other reproductive harm. For more information, go to
.65..
.
780171013
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