PIT BOSS PB0820D3 Hardwood Pellets Grill and Smoker

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Product Information: PB0820D3 Hardwood Pellets Grill & Smoker

The PB0820D3 is a hardwood pellets grill and smoker designed for outdoor use. It is equipped with an auger feed system that delivers wood pellets to a fire pot, where they are ignited to create heat and smoke for cooking food. The grill features a digital control
panel that allows users to adjust the temperature and cooking time, as well as monitor the internal temperature of the grill.

Safety Information

It is important to read and understand the user manual before operating the grill. Improper use or maintenance can result in appliance fires or serious injury.

• Obtain necessary permits and information on installation restrictions from local authorities before using the grill.
• Use an all-class approved fire extinguisher in case of a grease fire.
• Keep electrical cords and fuel away from heated surfaces.
• Power off and unplug the appliance before cleaning.
• Do not transport the grill while hot.
• Use heat-resistant mitts or gloves when operating the grill.
• Keep children and pets away from the grill while in use.
• Do not enlarge igniter holes or burn pots.

Product Usage Instructions

1. Choose a safe, level, and stable location outdoors for the grill.
2. Ensure sufficient clearance from combustible materials, such as buildings, trees, or fences.
3. Plug in the power cord and turn on the grill using the digital control panel.
4. Add hardwood pellets to the hopper, following the manufacturer’s instructions.
5. Select the desired temperature and cooking time using the digital control panel.
6. Place food on the grill grates and close the lid.
7. Monitor the internal temperature of the grill using the digital control panel or an external thermometer.
8. When cooking is complete, turn off the grill and unplug the power cord.
9. Allow the grill to cool completely before cleaning.

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.

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

SAFETY INFORMATION

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

Please read and understand this entire manual before attempting to assemble, operate, or install the product. This will ensure you receive the most enjoyable and trouble-free operation of your new hardwood 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, permission, 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 hardwood 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 or liquids.
   Should a grease fire occur, turn the grill OFF and leave the lid closed until the fire is out. Do not unplug the power cord. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.

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

3. After a period of storage, or non-use, check the burn 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.
   IMPORTANT! Always power off the appliance and allow the shut-down cycle to run. Unplug the appliance only once the shut-down cycle is complete, and/or before cleaning. Failure to follow this warning can cause damage, serious injury, fire, electric shock, or death.
   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.
   WARNING: Be aware of building combustible material, maintain the fire to avoid over-firing

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 Care or an authorized dealer.
   This appliance is not recommended for children, persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction by a person responsible for their safety.

6. Parts of the barbecue may be very hot, and serious injury may occur. Remove pots and pans while the operating appliance is unattended, to reduce the risk of fire. Keep young children and pets away while in use.

7. Do not enlarge igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will void your warranty.

8. Product may have sharp edges or points. Contact may result in injury. Handle with care.

DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.

HARDWOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural hardwood fuel only. Any other type of fuel burned in this appliance will void the warranty and safety listing. You must only use all natural hardwood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives. Hardwood 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 18569-20362 KJ/KG (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 smoker. Keep all such liquids well away from the appliance when in use.

At the time of printing, there is no industry standard for barbecue hardwood pellets, although most pellet mills use the same standards to make hardwood 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, moisture affected pellets, we assume no responsibility to damage caused by poor quality of fuel.

CREOSOTE
Creosote – formation and need for removal. When burning, it produces black smoke with a residue that is also black in color. When wood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cool oven flue and exhaust hood of a slow-burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire.
The grease duct should be inspected at least twice a year to determine when the grease and/or creosote buildup has occurred.
When grease or creosote has accumulated, it should be removed to reduce the risk of fire.

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

• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.
• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.
  Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood or circulatory system problems, such as anemia, or heart disease.

SAFETY LISTING
In accordance with the procedures and specifications listed in the UL SUBJECT 2728-2009 “pellet fuel cooking appliances” and ULC/ORD C2728-13 “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.

COPYRIGHT NOTICE
Copyright 2022. 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
8877 North Gainey Center Drive, Scottsdale, AZ, USA 85258
www.pitboss-grills.com
Customer Care
USA: (480) 923-9630
CANADA (TOLL FREE): 1-877-942-2246

PARTS & SPECS

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

PB – ELECTRIC REQUIREMENTS
110-120V, 60Hz, 275W, 3-PRONG GROUNDED PLUG

MODEL| ASSEMBLED (WxHxD)| WEIGHT| COOKING AREA| TEMPERATURE RANGE
---|---|---|---|---
PB| __

PB0820D3

| 1444MM X 1324MM X 821MM

/ 56.8 IN. X 52.1 IN. X 32.3 IN.

| 69.5 KG

/ 153.2 LB

| MAIN – 3,824.51 CM² / 592.8 SQ. IN. UPPER GRATE – 1,656 CM² / 256.68 SQ. IN. TOTAL – 5,480.51 CM² / 849.48 SQ. IN.| __

82-260°C / 180-500°F

ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss® Customer Care for parts.
USA: (480) 923-9630 | CANADA (TOLL FREE): 1-877-942-2246

IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.

Tools required for assembly: screwdriver, wrench, and level. Tools not included.

ASSEMBLY INSTRUCTIONS

IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws completely until all screws for that step have been installed. Hardware combination involving a locking washer and washer should be installed with the locking washer closest to the head of the screw.

MOUNTING THE WHEELS TO THE LEGS

Parts Required:

• 2 x Leg with Wheel (#14)
• 2 x Wheel (#24)
• 2 x Wheel Axle Pin (#G)
• 2 x Wheel Axle Washer (#F)
• 2 x Wheel Cotter Pin (#E)

Installation:

• Attach the wheel to the support leg by inserting the wheel axle pin through the wheel, support leg, wheel axle washer, then secure using the wheel cotter pin.
•  Repeat installation for the other wheel and support leg.

MOUNTING THE LEGS TO MAIN BARREL

Parts Required:

• 1 x Main Barrel (#8)
• 2 x Leg with Wheel (#14)
• 2 x Stationary Leg (#13)
• 1 x Bottom Shelf (#23)
• 16 x Screw (#A)
• 16 x Washer (#B)
• 16 x Locking Washer (#C)

Installation:

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

• Mount one leg with wheel to the floor end of the main barrel using three screws, locking washers, and washers, through the three predrilled holes. Install screws from the inside of the main barrel. Repeat installation for second leg with wheel. Note 2A.

• Mount the bottom shelf to each leg with wheel using a screw, locking washer, and washer. Ensure the flat surface of the shelf is facing up towards the grill barrel. Note 2B.

• Mount one stationary leg to the hopper end of the main barrel using three screws, locking washers, and washers, through the three predrilled holes. Install screws from the inside of the main barrel. Repeat installation for second stationary support leg. Note 2C.

• Connect the bottom shelf to both stationary legs with the final two screws, locking washers, and washers. Once the shelf is secure, carefully lift the grill into an upright position. Note 2D.

SECURING THE LID STOPPER

Parts Required:
1 x Lid Stopper (#5)

Installation:
• Secure the lid stopper onto the top of the main barrel using the pre- installed screw on the top of the main barrel.

ASSEMBLING THE LID HANDLE

Parts Required:

2 x Lid Handle Bezel (#15)
1 x Lid Handle (#16)

Installation:

• Remove the pre-installed screws from the lid handle. From inside the barrel lid, insert one screw to protrude to the outside. Add a bezel on the screw, then hand-tighten the screw (from the inside) into the lid handle. Repeat same installation for other end of lid handle.

MOUNTING SIDE SHELF HANDLE, SERVING TRAY

Parts Required:

• 1 x Side Shelf Handle (#11)
• 1 x Serving Tray (#10)
• 2 x Serving Tray Handle (#9)
• 4 x Screw (#A)
• 4 x Washer (#B)
• 4 x Locking Washer (#C)

Installation:

• Mount the side shelf handle onto the main barrel using four screws, locking washers, and washers.
• Mount serving tray handles to serving tray using the two pre-installed screws on each handle. Place the serving tray onto the side shelf handle. It will rest directly on the frame of the side shelf handle.

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

SECURING THE CHIMNEY

Parts Required:

• 1 x Chimney Gasket (#6)
• 1 x Chimney (#7)
• 2 x Screw (#A)
• 2 x Washer (#B)
• 2 x Locking Washer (#C)

Installation:

Locate the chimney opening on the side of the main barrel. From the outside, secure the chimney and chimney gasket to the side panel using two screws, locking washers, and washers. The screw will fasten to the pre-mounted nut on the inside of the barrel.
NOTE: Ensure the chimney cap allows for air to escape.

INSTALLING THE FRONT SHELF BRACKETS

Parts Required:

• 2 x Front Shelf Bracket (#21)
• 6 x Screw (#A)
• 6 x Washer (#B)
• 6 x Locking Washer (#C)

Installation:

• Attach one front shelf bracket to the front of the grill barrel by using three screws, locking washers, and washers. Install each screw halfway, then tighten completely when all three screws are mounted and aligned properly.
• Repeat the same installation for the other front shelf bracket.

MOUNTING THE FRONT SHELF

Parts Required:

• 1 x Front Shelf (#22)
• 2 x Screw (#D)
• 2 x Nut (#H)

Installation:

From underneath, insert the screw (from the inside) into the front shelf and the front shelf bracket, then lock it with the nut. Repeat the installation for the other side of the front shelf.

NOTE: When installed correctly, the front shelf can be raised (for use) and lowered (for storage) with ease.
IMPORTANT: Avoid using the shelves to move or lift the grill. The weight of the unit will cause the shelves to break, which is not covered by warranty.

SECURING THE BOTTLE OPENER

Parts Required:
1 x Bottle Opener (#12)

Installation:
Remove the two pre-mounted screws for the bottle opener on the side of the hopper. Install the bottle opener in the same location using the two screws previously removed.

INSTALLING THE COOKING COMPONENTS

Parts Required:

• 1 x Flame Broiler™ Main Plate (#4)
• 1 x Flame Broiler™ Slider (#3)
• 1 x Flame Broiler™ Adjusting Bar (#20)
• 1 x Flame Broiler™ Adjusting Bar Handle (#19)
• 3 x Cooking Grates (#2)
• 1 x Upper Cooking Grate (#1)

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 burn pot.
• It will sit slightly at a downward angle. Note 10A.
• 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. Note 10B.
• 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 10C.
• NOTE: When the flame broiler slider is open and direct flame is used during cooking, do not leave the grill unattended for any period of time.
• Place the cooking grates, side-by-side, on the grate ledges inside the main barrel. Place the upper cooking grate on the upper ledge inside the main barrel. The cooking grate will lock into place. Note 10D.
• NOTE: To maintain the searing and grilling performance of your cooking grates, regular care and maintenance is required.

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.

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. It must be a 3-prong grounded plug. Ensure grounded end is not broken off before use. The control uses a 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.

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

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 (181-260°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 flame-kissed vegetables, garlic toast, or s’mores! When the Flame Broiler™ is closed, the air circulates around the barrel, resulting in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grates, and to achieve high heat in extreme cold weather conditions.

• MEDIUM TEMPERATURE (126-180°C / 258-400°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 hardwood 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

• GRILL PROBE
  Located inside the main barrel, on the left wall, is the grill probe. It is a small, vertical piece of stainless steel. The grill probe measures the internal temperature of the unit. When the temperature is adjusted on the Control Board, the grill probe will read the actual temperature inside the unit and adjust to the desired temperature.
  IMPORTANT: The temperature of your unit is highly affected by ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

• MEAT PROBE
  The meat probe measures the internal temperature of your meat in the grill, similar to your indoor oven. Plug-in the meat probe adapter to the meat probe connection port on the Control Board and insert the stainless steel meat probe into the thickest portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is connected properly to the connection port, feel and hear it snap into place.
  NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the rear exhaust holes of the main grill or the top of the main grill (near the grill lid hinge). When not in use, disconnect from the meat probe connection port and place aside to keep protected and clean.

UNDERSTANDING THE CONTROL BOARD

UNDERSTANDING THE “P” SETTING
When the recessed “P” SET button is pushed, the “P” setting displayed on the LCD screen will change to the next value (upward). Once P7 is reached, it will restart at P0. There are eight “P” settings, ranging from P0 to P7. The recessed “P” SET button can be pushed using a thin-tipped object.
IMPORTANT: Do not push the “P” SET button too hard, as this may cause damage. Only a light push is needed.

USING THE “P” SETTING IN SMOKE MODE
Anytime the temperature dial is set to SMOKE, such as the start-up cycle, the auger will run on more of a manual mode of cooking versus using one of the preset dial temperatures. First, the auger will continuously turn and feed pellets for four minutes. After four minutes, the auger begins to run a feed cycle based on the “P’ setting selected on the Digital Control Board. The default setting is P4.

“P” SET

| AUGER CYCLE (seconds)
---|---
ON| OFF
P0| 18| 55
P1| 18| 70
P2| 18| 85
P3| 18| 100
*P4| 18| 115
P5| 18| 130
P6| 18| 140
P7| 18| 150

AUGER PRIMING PROCEDURE
First time using your grill or whenever your grill runs out of pellets in the hopper, you will need to prime the auger.  If not primed, the grill will timeout before the pellets are ignited, and no fire will start.  Follow these steps to prime the auger:

1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system.

2. Remove all cooking components from the interior of the grill. Locate the burn pot in the bottom of the pellet grill.

3. Plug the power cord into a power source.

4. Turn on the grill and turn the Temperature Control Dial to the Smoke (S) or Low (L) position.
   • Check to make sure you hear the auger turning. Place your hand above the burn pot and feel for air movement. DO NOT place your hands or fingers inside the burn pot, this can cause injury.
   • After approximately a minute, you should smell the igniter burning and begin to feel the air getting warmer above the burn pot. The igniter tip does not glow red but will get extremely hot and will burn. DO NOT touch the igniter.

5. Once verified that all electric components are working correctly, turn the grill off.

6. Fill the hopper with all natural hardwood barbecue pellets.

7. Turn the grill on. Keep the Temperature Control Dial in the Smoke (S) or Low (L) position.

8. Press and hold the Prime Button until you see pellets drop from the auger into the burn pot. Now you can release the Prime Button.

9. You now can turn your grill off. Please make sure you allow your grill to stay plugged in until it finishes the cool down cycle. Once the fan turns off, the grill has completed the shutdown cycle, it is safe to unplug your grill.

10. Re-install the cooking components into the main barrel.

11. Your grill is now primed and ready to use! If this is the first time you are using your grill, you should perform a First Initial Grill Burn-off.

FIRST USE – GRILL BURN-OFF
Once your auger 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. Plug the power cord into a grounded power source. Open the main barrel lid. Check the burn pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.
2. Ensure the Temperature Control Dial is in the SMOKE position. Press the Power Button to turn the unit on. This will activate the start-up cycle. The auger feed system will begin to turn, the igniter will begin to glow and the fan will supply air to the burn pot. The grill will begin to produce smoke while the start-up cycle is taking place. The barrel lid must remain open during the start-up cycle. To confirm the start-up cycle has begun properly, listen for a torchy roar, and notice some heat being produced.
3. Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your grill at your desired temperature!

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

1. Ensure the Temperature Control Dial is in the OFF position. Open the barrel lid. Remove the cooking components from inside. Remove all unburnt pellets and ash from the burn pot. Avoid touching the igniter to avoid injury, as it may be extremely hot.
2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit on, and turn the Temperature Control Dial in the SMOKE position. Check the following:
   • Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat.
   • Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.
   • Visually confirm that the auger is dropping pellets into the burn 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 is in the OFF position. Plug the power cord into a grounded power source.

2. Check burn 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 burn pot. Place a generous handful of pellets into the burn pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. 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 burn 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 burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes. Do not attempt to add more starter into the burn pot. This can cause injury.

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
When finished cooking, with the main barrel lid remaining closed, press the Power Button to turn the unit off and turn the Temperature Control Dial to 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.

IMPORTANT! Once the shut-down cycle is complete, unplug the power cord.

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 grates 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 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 wet/dry vacuum to remove excess pellets, sawdust, and debris for a complete clean-out through the hopper screen.
   Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper access panel is removed (see Electric Wire Diagram for diagram), carefully wipe off any grease build-up directly on the fan blades. This ensures airflow is sufficient to the feed system.

2. 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 burn pot after every few uses. This will ensure proper ignition and avoid any hard build-up of debris or ash in the burn pot.
   • Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grates. 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 tray 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)

vacuum Excess Debris
Burn pot| Every 2-3 Grill Sessions| Scoop Out, Wet/dry vacuum Excess Debris
Cooking Grates| 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
Front Shelf| After Each Grill Session| Scrub Pad & Soapy Water
Grease Bucket| After Each Grill Session| Scrub Pad & Soapy Water
Auger Feed System| When Pellet Bag is Empty| Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components| Once A Year| Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent| Every 5-6 Grill Sessions| Dust, Scrub Pad & Soapy Water
Meat Probe| After Each Grill Session| Scrub Pad & Soapy Water
Grill probe| Every 2-3 Grill Sessions| Scrub Pad & Soapy Water

USING HARDWOOD PELLET FUEL

These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.

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

COOKING GUIDELINES

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time. Practice makes perfect. The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke ring) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending on the size of the protein.

STYLE OF

COOKING

| HOT SMOKING

(Very Low)

| ROAST

(Low)

| BAKING

(Medium)

| GRILL/BAKE

(Medium/High)

| SEAR

(High)

---|---|---|---|---|---
Temperature Range| 82-135°C /

180-275°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 60°C / 140°F| Medium 66°C / 150°F| Well Done 71°C / 160°F
---|---|---|---|---
Ham

(Fully Cooked & Boneless Portion, Smoked Picnic

Whole & Bone-In)

| 2.5 cm / 1″

1.36-1.81 kg / 3-4 lbs.

1.81-2.72 kg / 4-6 lbs.

2.26-3.62 kg / 5-8 lbs.

4.53-5.44 kg / 10-12 lbs.

| 12 minutes

50 minutes – 1 hour

1 – 2 hours

1   – 2½ hours

2     – 2¾ hours

|  |
Loin Roast| 1.36-1.81 kg / 3 – 4 lbs.|  | 1 – 2 hours| 2 – 3 hours
Rib Crown Roast| 1.81-2.26 kg / 4 – 5 lbs.|  | 1½ – 2 hours| 2 – 3 hours
Chop

(loin, rib)

| 1.9-2.5 cm / ¾” – 1″

3.1-3.9 cm / 1¼” – 1½”

|  | 10 – 12 minutes

14 – 18 minutes

|
Tenderloin| 1.9-2.5 cm / ¾” – 1″|  | 20 – 30 minutes| 30 – 45 minutes
Loin Roast (boneless)| 1.36-2.26 kg / 3-5 lbs.|  | 1¼ – 1¾ hours| 1¾ – 2½ hours
Boston Butt

(Pork Shoulder)

| 3.62-4.53 kg / 8-10 lbs.|  |  | 93 – 98°C / 200 – 210°F

Internal Temperature

BEEF| SIZE| HEAT| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 65°C / 150°F
---|---|---|---|---|---
Steak (New York, Porter-house, Rib- eye, Sirloin, T-bone, or Tenderloin)| 1.9 cm / ¾”

2.5 cm / 1″

3.8 cm / 1½”

5 cm / 2″

| High| Sear 8-10 minutes

Sear 10-12 minutes

Sear 10 minutes, grill 8-10 minutes

Sear 10 minutes, grill 10-14 minutes

Skirt Steak| 0.6 – 12.7 cm / ¼” – ½”| High| Sear 5-7 minutes
Flank Steak| 0.45 – 0.86 kg

/ 1 – 1½ lbs., 1.9 cm / ¾”

| Medium| Sear 4 minutes, grill 8-10 minutes
Kabob| 2.5 – 3.8 cm / 1 – 1½” cubes| Medium| Grill 10 – 12 minutes
Tenderloin, whole| 1.58 – 1.81 kg / 3½ – 4 lbs.| High/Medium| Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty| 1.9 cm / ¾”| High/Medium| Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast (boneless)| 2.26 – 2.72 kg / 5 – 6 lbs.| Medium| Grill 1½ – 2 hours
Tri-tip Roast| 0.9 – 1.13 kg / 2 – 2½ lbs.| High/Medium| Sear 10 minutes, grill 20-30 minutes
Rib Roast| 5.44 – 6.35 kg / 12 – 14 lbs.| Medium| 2½ – 2¾ hours
Veal Loin Chop| 2.5cm / 1″| Medium| 10 – 12 minutes direct
Brisket| 7.25 – 3.62 kg / 16 -18 lbs.| Hot Smoke| Cook until internal temperature reaches 91°C / 195°F
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.

0.9 – 1.1 kg / 2 – 2½ lbs.

1.4 kg / 3 lbs.

|  |  | Grill 10 – 20 minutes

Grill 20 – 30 minutes

Grill 30 – 45 minutes

Fish (filets)| 0.6-1.3 cm / ¼” – ½”|  |  | Grill 3 – 5 minutes, until flaky
Lobster Tail| 0.15 kg / 5 oz.

0.3 kg / 10 oz.

|  |  | Grill 5 – 6 minutes

Grill 10 – 12 minutes

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

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).
   • 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.

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 Care 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.

Press the Power Button, and ensure the button glows blue to show there is a power connection. Turn the Temperature Control Dial to a temperature setting.
 | Not Connected To Power Source| Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 10 Amp service (see Electric Wire Diagram for access to electric components) Ensure all wire connections are firmly connected and dry.
 | Fuse Blown On The Control Board| Remove access panel (see Electric Wire Diagram for diagram), press in plastic tabs holding the control board in place and carefully pull controller inside the hopper to release controller. Check the fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.
 | The GFCI outlet has been tripped.| Remove access panel (see Electric Wire Diagram for diagram), and ensure all wire connections are firmly connected and dry. Ensure GFCI is a minimum 10 Amp service.
 | Faulty Control Board| Control Board needs to be replaced. Contact Customer Care for a replacement part.
Fire in Burn pot Will Not Light| Auger Not Primed| Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger must be primed to allow pellets to fill the auger tube. If not primed, the igniter will timeout before the pellets reach the burn pot. Follow Auger Priming Procedure.
 | Auger Motor Is Jammed| Remove cooking components from the main barrel. Press the Power Button to turn the unit on, turn Temperature Control Dial to SMOKE, and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the burn pot. If not operating properly, call Customer Care for assistance or a replacement part.
 | Igniter Failure| Remove cooking components from the main barrel. Press the Power Button to 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 burn pot and feeling for heat. Visually confirm that the

igniter is protruding approximately 13mm / 0.5 inches in the burn pot. If not operating properly, follow Manual Start-up Procedure to continue use of grill; however, call Customer Care for assistance or a replacement part.

Flashing Dots On LCD Screen| The Igniter Is On| This is not an error that effects the grill. Used to show that the unit has power and is in Start-Up mode (igniter is on). The igniter will turn off after five minutes. Once the flashing dots disappear, the grill will begin to adjust to the desired temperature selected.
Flashing Temperature On LCD Screen| Grill Temperature Is Below 65°C /150°F| This is not an error that effects the unit; however, it is used to show that there is some risk that the fire could go out. Check hopper for sufficient fuel or if there is an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions. Check the grill probe and follow Care and Maintenance instructions if dirty. Check burn 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.

“ErH” Error Code

“Err” Error Code

“noP” Error Code

| The Unit Has Overheated, Possibly Due To Grease Fire Or Excess Fuel.

Grill probe wire not making connection.

Bad Connection At Connection Port

| Press the Power Button to turn the unit off, and allow grill to cool. Follow Care and Maintenance instructions. After maintenance, remove pellets, and confirm positioning of all component parts. Once cooled, press the Power Button to turn the unit on, then select desired temperature. If error code still displayed, contact Customer Care.

Remove access panel (see Electric Wire Diagram for diagram), and check for any damage to the Grill probe wires. Ensure Grill probe molex connectors are firmly connected, and connected correctly, to the Control Board.

Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure the meat probe adapter is firmly connected. Check for signs of damage to the adapter end. If still failed, call Customer Care for replacement part.

---|---|---
 | Meat Probe Damaged| Check for signs of damage to the wires of the meat probe. If damaged, call Customer Care for replacement part.
 | Faulty Control Board| Control Board needs to be replaced. Contact Customer Care for a replacement part.
Grill Temperature on SMOKE is

too high

| “P” Setting is too LOW| Push the “P” SET button, and increase the “P” setting.
Grill Will Not Achieve Or Maintain Stable Temperature| Insufficient Air Flow Through Burn pot| Check burn pot for ash build-up or obstructions. Follow Care and Maintenance instructions for ash build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance instructions if dirty. Check auger motor to confirm operation, and ensure there is no

blockage in the auger tube. Once all the above steps have been done, start the grill, set temperature to SMOKE and wait for 10 minutes. Check that the flame produced is bright and vibrant.

 | Lack Of Fuel, Poor Fuel Quality, Obstruction In Feed System| Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions.
 | Grill probe| Check status of grill probe. Follow Care and Maintenance instructions if dirty. Contact Customer Care for a replacement part if damaged.
Grill Produces Excess Or Discolored Smoke| Grease Build-Up| Follow Care and Maintenance instructions.
Hardwood pellets Quality| Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to clean out. Replace with dry wood pellets.
 | Burn pot Is Blocked| Clear burn pot for moist wood pellets. Follow Auger P riming Procedure.
 | Insufficient Air Intake For Fan| Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance

instructions if dirty.

Frequent Flare-Ups| Cooking Temperature| Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature under 176°C / 350°F when cooking highly greasy food.
 | Grease Build-Up On Cooking Components| Follow Care and Maintenance instructions.

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.

GRILL REPLACEMENT PARTS

Porcelain-Coated Cast-Iron Cooking Grate – B (x1)
3-A| Lid Stopper (x1)
4-A| Flame Broiler™ Main Plate (x1)
5-A| Flame Broiler™ Slider (x1)
6-A| Chimney Gasket (x1)
7-A| Chimney (x1)
8-A| Serving Tray Handle (x2)
9-A| Serving Tray (x1)
10-A| Side Shelf Handle (x1)
11-A| Hopper Assembly (x1)
12-A| Main Barrel (x1)
13-A| Bottle Opener (x1)
14-A| Stationary Leg – front (x1)
Stationary Leg – back (x1)
15-A| Leg with Wheel – front (x1)
Leg with Wheel – back (x1)
16-A| Lid Handle Bezel (x2)
17-A| Lid Handle (x1)
18-A| Grease Bucket (x1)
19-A| Meat Probe (x1)
20-A| Flame Broiler™ Adjusting Bar Handle (x1)
21-A| Flame Broiler™ Adjusting Bar (x1)
22-A| Front Shelf Bracket – left (x1)
Front Shelf Bracket – right (x1)
23-A| Front Shelf (x1)
24-A| Bottom Shelf (x1)
25-A| Wheel (x2)
26-A| Screw (x28)
27-A| Washer (x28)
28-A| Locking Washer (x28)
29-A| Screw (x2)
30-A| Wheel Cotter Pin (x2)
31-A| Wheel Washer (x2)
32-A| Wheel Axle Pin (x2)
33-A| Nut (x2)

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

HOPPER REPLACEMENT PARTS

WARRANTY

CONDITIONS
All hardwood pellets 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.

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 CARE
If you have any questions or problems, contact Customer Care.
USA: (480) 923-9630 | CANADA (TOLL FREE): 1-877-942-2246

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.

References

• grills.com
• P65WARNINGS.CA.GOV
• Home | Pit Boss® Grills
• P65WARNINGS.CA.GOV
• Pellet Fuels Institute
• Home | Pit Boss® Grills

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