PIT BOSS PBV7PW1 7 Series Wood Pellet Smoker User Manual

PBV7PW1 7 Series Wood Pellet Smoker

PBV7PW1 Wood Pellet Smoker (7-Series)

The PBV7PW1 Wood Pellet Smoker is a high-quality smoker that provides an enjoyable and trouble-free operation. It is important to read and understand the entire manual before attempting to assemble, operate, or install the product. Ensure that you follow all instructions to maintain the required clearance to combustible materials.

Assembly and Operation

Before assembling or operating the smoker, ensure that you have obtained the necessary permits, mission or information on any installation restrictions from your local home association, building or fire officials, or authority having jurisdiction. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your smoker in the rain or around any water source. Do not transport your smoker while in use or while it is hot. Ensure that the fire is completely out and that the smoker is completely cool to the touch before moving.

Safety Information
Ensure that young children and pets are kept away from the smoker while in use. Use heat-resistant barbecue mitts or gloves when operating the smoker. 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.

Dangers and Warnings

• If a grease fire occurs, turn the smoker OFF and leave the lid closed until the fire is out. Unplug the power cord from the connected outlet. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.
• 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.
• Product may have sharp edges or points. Contact may result in injury. Handle with care.
• Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a noncombustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.

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.

MODEL / MODÈLE / MODELO : PBV7PW1 PART / PIÈCE / PARTE :10912

PBV7PW1 WOOD PELLET SMOKER (7-SERIES)
IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE. MANUAL MUST BE READ BEFORE OPERATING!
FUMEUR VERTICAL À GRANULÉS DE BOIS
(SÉRIE 7)
IMPORTANT, PRENEZ CONNAISSANCE DE CE DOCUMENT ET CONSERVEZ-LE POUR RÉFÉRENCE ULTÉRIEURE VOUS DEVEZ LIRE CE GUIDE AVANT D’UTILISER
LE BARBECUE !
AHUMADOR DE PELLETS DE MADERA (SERIE 7)
IMPORTANTE, LEA ATENTAMENTE, CONSERVE PARA FUTURA REFERENCIA. MANUAL DEBE
SER LEÍDO ANTES DE OPERAR!
ASSEMBLY AND OPERATION | ASSEMBLAGE ET FONCTIONNEMENT | MONTAJE Y FUNCIONAMIENTO

WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-burning appliance. Failure to follow these instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about restrictions and installation inspection requirements in your area. AVERTISSEMENT : Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de cet appareil électronique à granules. Le non-respect de ces instructions peut entraîner des dommages aux biens, des blessures ou même la mort. Communiquez avec les autorités locales en matière d’incendie et de bâtiment concernant les restrictions et les exigences d’installation dans votre région. ADVERTENCIA: Por favor, lea todo el manual antes de la instalación y el uso de este eléctrico, que quema combustible de pellets. aparato. El incumplimiento de estas instrucciones podría resultar en daños a la propiedad, lesiones corporales o incluso la muerte. Comuníquese con los funcionarios locales de construcción o bomberos acerca de las restricciones y los requisitos de inspección de instalación en su área.
FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE. RÉSERVÉ À L’USAGE EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT. NON DESTINÉ À UN USAGE COMMERCIAL. SOLO PARA USO DOMÉSTICO Y EN EL EXTERIOR. NO APTO PARA USO COMERCIAL.

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SAFETY INFORMATION

MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS PRODUCT BE USED ONLY IN ACCORDANCE TO THE FOLLOWING INSTRUCTIONS.
Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure you receive the most enjoyable and trouble-free operation of your new wood pellet smoker. We also advise you retain this manual for future reference.

DANGERS AND WARNINGS
You must contact your local home association, building or fire officials, or authority having jurisdiction, to obtain the necessary permits, mission or information on any installation restrictions, such as any smoker 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 smoker, and 305mm (12 inches) from the back of the smoker to combustible constructions must be maintained. Do not install appliance on combustible floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities having jurisdiction. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet appliance must not be placed under overhead combustible ceiling or overhang. Keep your smoker in an area clear and free from combustible materials, gasoline and other flammable vapors and liquids.
Should a grease fire occur, turn the smoker OFF and leave the lid closed until the fire is out. Unplug the power cord from the connected outlet. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.
2. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your smoker in the rain or around any water source.
3. After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air blockage around the fan intake, chimney, or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If the smoker is stored outside during the rainy season or seasons of high humidity, care should be taken to insure that water does not get into the hopper. When wet or exposed to high humidity, wood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.
Do not transport your smoker while in use or while the smoker is hot. Ensure the fire is completely out and that the smoker is completely cool to the touch before moving.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the smoker. Do not use accessories not specified for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.
5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped with a metal safety screen, mounted to the interior of the hopper. This screen must not be removed unless directed by Customer 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.
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6. Parts of the smoker may be very hot and serious injury may occur. Keep young children and pets away while in use. 7. Do not enlarge igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will
void your warranty. 8. Product may have sharp edges or points. Contact may result in injury. Handle with care.

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

WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives. Wood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill’s hopper and auger, to prevent jams. The pellet fuel mean heating value in 8000-8770 BTU/LB, ash content < 1%.
Do not use lava rock, wood chunks, charcoal, spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your smoker. Keep all such substances and liquids well away from appliance when in use.
At this time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards to make wood pellets for domestic use. Further information, can be found at www.pelletheat.org or the Pellet Fuel Institute. Contact your local dealer on the quality of pellets in your area, and for information on brand quality. As there is no control over the quality of pellets used with the appliance, Dansons assumes no liability caused by the quality of fuel.

CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot or creosote is formed when the appliance is operated incorrectly, such as: blockage of the burn pot, blockage of the combustion fan, failure to clean and maintain the burn area, or poor air-to-fuel combustion. It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit off, let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas. If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn off the appliance, then wipe away any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.
CARBON MONOXIDE (“the silent killer”)
Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness, nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family, or others: · See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon
monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late. · Alcohol consumption and drug use increase the effects of carbon monoxide poisoning. · Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with
blood or circulatory system problems, such as anemia, or heart disease.
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SAFETY LISTING
In accordance with the procedures and specifications listed in the UL SUBJECT 2728-2009 “pellet fuel cooking appliances” and ULC/ORD-C2728-13 “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.
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PARTS & SPECS

Part# 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 A B C D E

Description Cooking Grids (x6) Cooking Grid Support Brackets (x14) Chimney Cap (x1) Chimney Stack (x1) Back Handle (x1) Lid Stopper (x1) Main Cabinet (x1) Sausage Hook (x6) Meat Hook (x6) Cabinet Door Handle (x1) Cabinet Door Latch Hook (x2) Cabinet Door Latch (x2) Power Cord Bracket (x1) Support Bar (x1) Water Pan (x1) Flame Tamer (x1) Grease Tray (x1) Grease Tray Brackets (x2) Support Panel (x2) Wire Components Housing (x1) Grease Exhaust Tube (x1) Heat Shield (x1) Meat Probe (x2) Front Support Leg – Left (x1) Back Support Leg – Left (x1) Front Support Leg – Right (x1) Back Support Leg – Right (x1) Door Knob (x1) ¼­20x½” Screw (x12) ¼­20x” Screw (x4) #10­24x½” Screw (x40) #10­24x” Screw (x2)

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

1

2

3

4

8 7
9

5 6
11

10 13
14 15
16

12

17

19

18

18-1

18-2

21 20

22

25 24

27

23

26

A

D

B

E

C

ELECTRIC REQUIREMENTS

110-120 V, 60 Hz, 250 W, 3-PRONG GROUNDED PLUG

MODEL

UNIT ASSEMBLCD (WXHXD)

PB PBV7PW1

734 X 1,468 X 709 MM / 28.8 X 57.8 X 27.9 IN

UNIT WEIGHT
64.3 KG / 141.09 LB

COOKING AREA
CUBIC COOKING: 0.16 M³ / 5.6 FT³ TOTAL – 11,715 CM² / 1,815 SQ. IN.

TEMPERATURE RANGE
65-215°C / 150-420°F

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ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the smoker. Inspect the smoker, parts, and hardware blister pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the smoker before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss® Customer 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 and level. Tools not included.

GO TO PAGE 82 FOR STEP-BY-STEP ASSEMBLY DIRECTIONS.

IMPORTANT

– It is advised to review each step entirely before starting assembly on instructions.

–

Hardware combination involving a locking washer and washer should be installed with the locking washer closest to the head of the screw.

– Tighten screws completely after all screws for that step have been installed.

1

The four support legs must be arranged correctly to be able to properly install the support panels and support bar in a later assembly step.

2

Ensure there is a good seal to the main cabinet, as grease will come from the main cabinet, flow through the exhaust tube, and exit into the grease tray.

3

If this part is not installed correctly, the heat and/or splatter from the grease exhaust tube may cause damage to the control board. Grease damage to the rear of control board is not covered by warranty.

4

Fine tune and test the cabinet door latches and hooks to ensure they align properly and there is a proper seal while the door is closed. Poor alignment may result in heat loss and leaks during use.

5

The ventilation windows on the sides of the flame tamer box must not face forward, towards the cabinet door. This may cause damage to the control board if flames are too large.

6

Keep water in the water pan at all times while cooking. It will catch grease and drippings from your cooks and allow for easier clean up. If smoking for an extended period of time, move water pan up higher to allow water to last longer.

NOTE

1 Loosen the two screws connecting the front panel to the main cabinet.

2

Using additional two screws, secure the front panel sides to the front-facing support legs. Re-tighten the previously loosened screws.

3

The support panel with two holes along the bottom should be on the same side of the unit as the power cord exits the control board (left side). This is important for later steps.

4 The diveted end of the brackets should face the control board.

5

The grease tray is completely inserted once the front of the tray is pushed in as far as it can go, with no gap between the grease tray and the front panel.

6 To use the hopper clean-out feature, simply loosen the door knob, raise the clean-out door latch and open the door.

7

Adjust the chimney cap to affect the airflow inside the main smoker. If cooking at low temperature, keep the cap more open.

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CONNECTING TO A POWER SOURCE

NOTE: Before plugging your unit into any electrical outlet, ensure the temperature dial is in the OFF position. Disconnect when not in use.

· STANDARD OUTLET
This unit requires 110-120 volt, 60 Hz, 250 W service. It must be a 3-prong
grounded plug. Ensure grounded end is not broken off. The control uses a
110-120 volt, fast-blow fuse to protect the board from the igniter.

FAST-BLOW FUSE

· 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 startup phase, the igniter draws 200-700 watts of electricity which can be too much power for a GFCI outlet to handle. The quality of the GFCI does not matter, but rather the sensitivity; each time it trips, it increases in sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet.

· ON THE ROAD
Disconnect the igniter from the main wiring harness. Use the manual start-up procedure. A Pit Boss® unit can operate using a 12 volt, 100 watt inverter plugged into your automobile outlet. To use the automatic igniter, it is recommended to use a minimum of a 1000 watt inverter.

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OPERATING INSTRUCTIONS
With today’s lifestyle of striving to eat healthy and nutritious foods, a 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 smoking. As a pellet smoker uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar-based sauces.
SMOKER ENVIRONMENT
1. WHERE TO SET-UP THE SMOKER
With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker and the cooking time needed to perfect your meals. The Pit Boss®, because of its double wall construction, should be considered as a 3 season smoker, depending on where you live. All Pit Boss® units should keep a minimum clearance of 305mm (12 inches) from combustible constructions, and this clearance must be maintained while the smoker is operational. This appliance must not be placed under overhead combustible ceiling or overhang. Keep your smoker in an area clear from combustible materials, gasoline and other flammable vapors and liquids.
2. COLD WEATHER COOKING
As it becomes cooler outside, that does not mean that the outdoor cooking 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 smoker 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
smoker to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your smoker 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 opening the smoke cabinet door any more than necessary. Cold gusts of wind can completely cool your internal temperature. Be flexible with your serving time; add about 10 ­ 15 minutes extra cooking time each time you open the door. · Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside. · Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey. Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
3. HOT WEATHER COOKING
As it becomes warmer outdoors, the cooking time will decrease. Proper dress is important when it gets really hot: shorts, shirt, shoes, hat, apron and a generous slab of suntan lotion is recommended. Follow these few suggestions on how to enjoy your smoker 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, keep the smoke cabinet door closed at all times. · You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.
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SMOKER 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 cabinet door being opened, and the quantity of food being cooked.

HIGH TEMPERATURES
190-215°C / 375-420°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 grids, and to achieve high heat in extreme cold weather conditions.

MEDIUM TEMPERATURES
135-177°C / 275-350°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 TEMPERATURES
65-122°C / 150-250°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 a smoker. There are two types of smoking: hot smoking and cold smoking.
· Hot smoking, another name for low and slow cooking, is generally done at 65-122oC / 150-250oF. Hot smoking works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
· Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and at temperatures of 15-32oC / 60-90oF.
TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food on the smoker. This allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!

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UNDERSTANDING THE CONTROL BOARD

IMPORTANT: The temperature inside of any grill will vary greatly from location to location. Even instruments calibrated together may not agree with each other.

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CONTROL

DESCRIPTION
Press the Power Button to power on the unit. This will begin the automatic startup cycle. Press and hold this button for two seconds to Power-down the unit, activating the automatic cool-down cycle. The button will glow blue if connected to a power source.

The Smoke iT® icon indicates a connectivity with Wi-Fi. When searching for a connection by Wi-Fi or via Bluetooth®, the Smoke iT® icon will blink. Once a Wi-Fi connection has been established, the Smoke iT® icon will stay solid. When connected, get live updates about the actual and COOK temperatures of the grill, cooking time, and Meat Probe temperatures. It also allows you to adjust the settings of your Control Board.

The Controller Knob is used to increase, decrease, and select a temperature value. Rotate the Controller Knob to change the temperature, then push the Controller Knob to confirm the chosen value. The temperature displayed can be adjusted by 5 degree (°F) increments. The temperature can be set to a low 65°C /150°F, and peaks at a high of 215°C /420°F.

F/C

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

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

PRIME

Press and hold this button to activate a manual, continuous feeding of pellets to the Burn Pot. Releasing the button will stop the manual feeding of pellets. This can be used to add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery. It can also be used while smoking, to increase the intensity of clean smoke flavor. This feature was requested from competition cookers.

This readout displays the Actual temperature. The Actual temperature is the temperature from inside the Main Barrel, and is constantly displayed. The Actual temperature readout is taken by the Grill Probe (sensor) from the inside of the grill barrel.

The COOK readout displays the desired temperature that you want to achieve in the Main Barrel. To adjust the COOK temperature, push the Controller Knob to activate, rotate the Controller Knob to change the temperature, then push the Controller Knob to confirm the chosen value.

Displays the temperature of the connected Meat Probe(s). The displayed Meat Probe readout will correspond with the plug-in connection port(s) selected on the front of the Control Board. When not in use, disconnect the Meat Probe from the connection port and code “noP” will be displayed. Compatible with Pit Boss® branded Meat Probes only. Additional Meat Probe(s) sold separately.

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CONTROL BOARD FUNCTIONS

SETTING THE GRILL TEMPERATURE
The Grill Probe measures the internal temperature of the Main Barrel. When the COOK temperature is adjusted, the Grill Probe will read the Actual temperature inside the Main Barrel and adjust to the desired COOK temperature.
IMPORTANT: The temperature of your unit is highly dependent on ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

SETTING/ADJUSTING THE COOK TEMPERATURE
To adjust the desired COOK temperature of the grill, follow the steps below:

1. Push the Controller Knob. This will make the COOK temperature readout blink, to show it is active. 2. Rotate the Controller Knob to adjust to your desired temperature. 3. Once the desired temperature is reached, push the Controller Knob to confirm.

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

HOPPER PRIMING PROCEDURE
These instructions should be followed the first time the smoker is ignited, and each time the smoker runs out of pellets in the hopper. The auger must be primed to allow pellets to travel through the length of the auger, and fill the burn pot. If not primed, the igniter will timeout before the pellets are ignited. Follow these steps to prime:
1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the bottom. 2. Remove all cooking components from the interior of the smoker. Locate the burn pot in the bottom of the smoke cabinet. 3. Plug the power cord into a power source. Press the Power Button to turn the unit ON, and turn the Controller Knob to
the SMOKE position. Check the following items: · That you can hear the auger turning. Place your hand above the burn pot and feel for air movement. Do not place
your hand 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 in the
burn pot. The igniter tip does not glow red hot. Do not touch the igniter. This item gets extremely hot and will burn. 4. Once verified that all electric components are working correctly, press and hold the Power Button for two seconds to
turn the unit OFF. 5. Fill the hopper with all natural barbecue wood pellets. Monitor the pellet level using the sight-glass along the side. 6. Press the Power Button to turn the unit ON. Press and hold the Prime Button until you see pellets entering the burn
pot from the auger tube. Once pellets begin to drop into the burn pot, release the Prime Button. Allow the pellets to ignite and create flame. Once flames are coming out of the burn pot, press and hold the Power Button for two seconds to turn the control board OFF, and let the smoker cool down. 7. After the smoker has cooled, re-install the cooking components into the main cabinet. The smoker is now ready to use.
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FIRST USE ­ SMOKER BURN-OFF
Once your hopper has been primed and before using your smoker for the first time with food, it is important to complete a burnoff. Start the smoker and operate at any temperature over (177°C / 350°F) with the cabinet door closed for 30 to 40 minutes to burn-off the unit and rid it of any foreign matter.
CONNECTING TO THE SMOKE IT® APP
Follow these instructions on how to connect your grill to the Smoke iT® app with your AndroidTM or iOS® device. The app will allow you to control and monitor your grill and meat probe temperatures from your mobile device. Enjoy the benefits that Smoke IT® mobile connectivity has to offer!
1. Download the Smoke iT® app. Open the app and allow Bluetooth® to be enabled for setup. New users will need to create an account and follow the prompts to login.
2. If you are within Bluetooth® range (9 m / 30 ft), the Smoke iT® app will automatically detect your grill. Select your grill model. If you do not see your grill on the screen, ensure your unit is connected to a power source and is turned on.
3. Name your grill model (ie. My Smoker) in the app and select “Connect” at the bottom of the screen. This will save your grill model in the devices menu.
4. From the devices menu, click the grill model to connect. This will show you the control board screen. 5. Click the settings option (gear) in the top- right corner, enter your Wi-Fi credentials, then click the check mark at the
bottom of the screen to connect. Now both Bluetooth and Wi-Fi (cloud) icons will show on the devices menu, showing that the grill is connected.
While using the app, the screen will shine bright when the grill is active and connected. If the app screen or grill goes dark on the devices menu, check your wireless connection or power source.

AUTOMATIC START-UP PROCEDURE
1. Plug the power cord into a grounded power source. 2. 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 entry at the bottom of the cabinet. Fill the hopper with dry, all natural barbecue hardwood pellets. 3. 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 smoker will begin to produce smoke while the start-up cycle is taking place. The cabinet door 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. 4. Begin to preheat your smoker with the cabinet door closed. Turn the Controller Knob to 177°C / 350°F, to allow the unit to preheat for approximately 15 to 20 minutes. 5. After preheating is complete, you are ready to enjoy your smoker at your desired temperature! IMPORTANT: When selecting a low or the SMOKE setting after preheating, the auger will continue to turn and feed pellets. This will momentarily raise the temperature, but temperature will eventually decrease and stabilize. Remember, you are trying to regulate a fire, so time is necessary to achieve your desired temperature.
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IGNITER FAILURE PROCEDURE If for any reason your electric igniter fails, check the following steps, or start your smoker using the manual method. 1. Ensure the unit is turned off. Open the cabinet door. 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. 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. 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 cabinet door. 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 over the burn pot. NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your smoker. 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 smoke cabinet. The cabinet door must remain open during the start-up cycle. 6. Continue start-up by following steps three through five of Automatic Start-Up Procedure.
SHUTTING OFF YOUR SMOKER
1. When finished cooking, turn the temperature dial to 177°C / 350°F and close the cabinet door. Let your smoker run for 5 to 10 minutes to go through its normal cleaning method. If you have been preparing foods that are extra greasy, allow the smoker to burn-off for an extra 10 to 20 minutes. This will reduce the chance of causing a grease fire for the next start-up.
2. Once the burn-off is complete, keep the cabinet door closed and turn the temperature dial down to 93°C / 200°F for five minutes to allow any remaining pellets to burn out.
3. After five minutes, with the cabinet door remaining closed, press and hold the Power Button for two seconds to turn the unit OFF. The smoker 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.
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CARE AND MAINTENANCE

Any Pit Boss® unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the smoke cabinet and cooking grids to self-clean by running the smoker at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and maintenance tips to service your smoker:

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 clean-out door of the drop chute on the back side of the hopper. Place a clean, empty pail under the clean-out door, then slowly turn the knob and allow the pellets to empty. NOTE: Use a long handled brush or shop-vac to remove excess pellets, sawdust, and debris for a complete clean-out.
· Check and clean off any debris from the fan air intake vent, found on the rear underside of the smoke cabinet. For an extensive cleaning, carefully wipe off any grease build-up directly on the fan blades (see Electric Wire Diagram for access to electric components). This ensures airflow is sufficient to the feed system.

PROBES
· Kinks or folds in the probe wires may cause damage. A meat probe not in use should be rolled up in a large, loose coil. · Although both probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the
internal wires will cause a probe to short-out, causing false readings. If a probe is damaged, it should be replaced.

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 (brass or soft metal), remove any food or build-up from the cooking grids. Best practice is to do this while they are still warm from the previous cook. Grease fires are caused by too much fallen debris on the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In the event you experience a grease fire, keep the smoke cabinet door closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely out. Another way to extinguish a fire is to wrap aluminum foil around the smoke stack, closing off air to the interior. 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. Ensure the grease exhaust tube is clear of any blockages. IMPORTANT: The water pan may accumulate grease. Line the water pan with aluminum foil for easier clean up after cooks. Refill and replace the water in the water pan often.
· The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.

OUTSIDE SURFACES
· Wipe your smoker 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 smoker 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 cover to protect your smoker 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.
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ITEM Main Cabinet Glass Door Bottom of Main Cabinet Burn Pot Cooking Grids Water Pan Grease Tray Grease Exhaust Tube Auger Feed System Electric Components Air Intake Vent Grill Probe

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

CLEANING FREQUENCY

CLEANING METHOD

Every 2-3 Smoke Sessions Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)

Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris

After Each Smoke Session Scoop Out, Shop-Vac Excess Debris

After Each Smoke Session Burn Off Excess, Brass Wire Brush

After Each Smoke Session Scrub Pad & Soapy Water

After Each Smoke Session Scrub Pad & Soapy Water

Every 5-6 Smoke Sessions Scrub Pad & Soapy Water

When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty

Once A Year

Dust Out Interior, Wipe Fan Blades with Soapy Water

Every 5-6 Smoke Sessions Dust, Scrub Pad & Soapy Water

Every 2-3 Smoke Sessions Scrub Pad & Soapy Water

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USING WOOD PELLET FUEL
Clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammermill, 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.
COMPETITION HICKORY APPLE MESQUITE CHERRY MAPLE PECAN WHISKEY BARREL OAK CHARCOAL CLASSIC FRUITWOOD TROPHY PIT MASTER NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
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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 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.

COOKING STYLE
Temperature Range

HOT SMOKING 93-135°C / 200-275°F

ROAST 135-162°C / 275-325°F

BAKING (Medium) 162-190°C / 325-375°F

GRILL (Medium/High) 204-215°C / 400-420°F

BEEF
Rib-eye Roast, boneless Rib Roast Sausage (fresh) Roast (bone-in) Ribs Brisket

Size 2.26 – 2.72 kg / 5 – 6 lbs.

Rare – 54°C / 130°F

APPROXIMATE COOKING TIME

Medium – 60°C / 140°F

Well Done – 65°C / 150°F

1½ – 2 hours

5.44 – 6.35 kg / 12 – 14 lbs.

2½ – 2¾ hours

All sizes

All sizes

4- 5 Hours

All sizes

Cook until meat pulls from the bone (approx 4 – 6 hours)

7.25 – 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F

4 – 5 hours

PORK
Ham (cooked) Ham (fresh) Sausage (fresh) Loin Roast Rib Crown Roast Boston Butt (Pork Shoulder) Ribs Chop (loin, rib)

Size All sizes 4.53-5.44 kg / 10-12 lbs. All sizes 1.36-1.81 kg / 3 – 4 lbs. 1.81-2.26 kg / 4 – 5 lbs. 3.62-4.53 kg / 8-10 lbs.

Reheat – 60°C / 140°F 2 – 2¾ hours

Medium – 66°C / 150°F
1 – 2 hours 1½ – 2 hours

All sizes All sizes

Cook until meat pulls from the bone (approx 4 – 6 hours) Cook until meat pulls from the bone (approx 4 – 6 hours)

Well Done – 71°C / 160°F
7 – 8 hours 4 – 5 hours 2 – 3 hours 2 – 3 hours 93 – 98°C / 200 – 210°F Internal Temperature

LAMB
Roast (fresh)

Size

Rare – 54°C / 130°F

2.26 – 2.72 kg / 5 – 6 lbs.

Medium – 60°C / 140°F 5 -6 Hours

Well Done – 71°C / 160°F

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POULTRY

Size

Turkey (whole)

4.53-5.44 kg / 10-12 lbs.

Chicken (whole)

All sizes

Drumsticks, Breasts All sizes

Small Game Birds All sizes

Duck

1.36-2.26 kg / 3-5 lbs.

Rare – 54°C / 130°F

CHICKEN

Size

Whole

All sizes

Drumsticks, Breasts All sizes

Rare – 54°C / 130°F

FISH
Whole Filets

Size All sizes All sizes

Rare – 54°C / 130°F

WILD GAME
Roast (fresh) Large Cuts (fresh)

Size

Rare – 60°C / 140°F

2.26 – 2.72 kg / 5 – 6 lbs.

3.62-4.53 kg / 8-10 lbs.

Medium – 60°C / 140°F
Medium – 60°C / 140°F Medium – 60°C / 140°F Medium – 71°C / 160°F 5 -6 Hours

Well Done – 82°C / 180°F 7 – 8 Hours 5 -6 Hours 4 -5 Hours 4 -5 Hours 5 -6 Hours
Well Done – 82°C / 180°F 5 -6 Hours 4 -5 Hours
Well Done – 82°C / 180°F 2 -3 Hours, until flaky 1 -2 Hours, until flaky
Well Done – 77°C / 170°F
7 – 8 Hours

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TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Pit Boss® owners, our staff, and customers just like you, to become more familiar with your smoker:
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 smoker. 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 your side before you start cooking. Also, read the entire recipe, start to finish, before lighting the smoker.
· A BBQ floor mat is very useful. Due to food handling accidents and cooking splatter, a BBQ floor mat would protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. SMOKING 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.
· 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 smoke cabinet for proper heat flow. Food on a
crowded smoker will require more cooking time. · Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese. 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 tenderloins
and roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface by heat to ease back to the center of the meat, adding more flavor.
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TROUBLESHOOTING
Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit Boss® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit www.pitboss-grills.com. You may also contact your local Pit Boss® authorized dealer or contact Customer Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the smoker for any inspection, cleaning, maintenance or service work. Ensure the smoker is completely cooled to avoid injury.

PROBLEM No Power Lights On The Control Board
Fire In Burn Pot Will Not Light
Flashing Dots On LCD Screen Flashing Temperature On LCD Screen
“ErL” Error Code

CAUSE Power Button Not Connected To Power Source, GFCI Outlet Has Tripped Fuse Blown On The Control Board
Faulty Control Board

SOLUTION
Press the Power Button. Try another attempt and hold for two seconds to verify connection.
Ensure smoker is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 15 Amp service (see Electric Wire Diagram for access to electric components). Ensure all wire connections are firmly connected and dry.
Remove cooking components from the main smoke cabinet. Turn the unit onto its side, and remove the screws on the rear side of the Control Board. Check the fuse for a broken wire or if the transparent fuse tubing has turned black. If yes, manually replace with a new fuse.
Control Board needs to be replaced. Contact Customer Service for a replacement part.

Auger Not Primed
Auger Motor Is Jammed
Igniter Failure

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 burn pot. If not primed, the igniter will timeout before the pellets ignite. Follow Hopper Priming Procedure.
Remove cooking components from the main smoke cabinet. Press the Power Button to turn the unit on and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the burn pot. If not operating properly, call Customer Service for assistance or a replacement part.
Remove cooking components from the main smoke cabinet. Press the Power Button to turn the unit on 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 smoker; however, call Customer Service for assistance or a replacement part.

The Igniter Is On

This is not an error that effects the unit. 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 unit will begin to adjust to the desired temperature selected.

Smoker 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 temperature 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.

Grill fails to perform start-up cycle

Check proper positioning of the cooking components. Check the hopper for sufficient fuel or if there is an obstruction in the feed system. Remove pellets and follow the Care and Maintenance instructions. Check the grill probe to confirm if the actual temperature is correct and accurate. Follow the Care and Maintenance instructions if dirty. Check the ignitor positioning and that it is heating up properly. In extreme cold, the grill may require a second start. Turn the grill off, wait, then turn it on again. Check the fan to ensure it is working properly. Follow the Care and Maintenance instructions if it is dirty.

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“ErH” Error Code

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

Press and hold the Power Button for two secconds to turn the unit off, and allow smoker 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 Service.

“Err” Error Code

Temperature Probe Wire Not Making Connection

Access the electrical components on the base of the unit (see Electric Wire Diagram) and check for any damage to the Temperature Probe wires. Ensure Temperature Probe spade connectors are firmly connected, and connected correctly, to the Control Board.

“noP” Error Code

Bad Connection At Connection Port

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 Service for replacement part.

Meat Probe Damaged Check for signs of damage to the wires of the meat probe. If damaged, call Customer Service for replacement part.

Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.

Thermometer

Smoker Has High

This will not harm the smoker. The internal temperature of the main cabinet has ambiently

Shows Temperature Ambient Temperature reached or exceeded 54°C / 130°F. Move the smoker into a shaded area. Prop the cabinet

When Unit Off

Or Is In Direct Sun

door open to reduce the internal temperature.

Smoker 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 smoker, set temperature to SMOKE and wait for 10 minutes. Check that the flame produced is bright and vibrant.

Lack Of Fuel, Poor Fuel Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of

Quality, Obstruction In wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in

Feed System

the feed system. Remove pellets and follow Care and Maintenance instructions.

Temperature Probe

Check status of temperature probe. Follow Care and Maintenance instructions if dirty. Contact Customer Service for a replacement part if damaged.

Smoker Produces Excess Or Discolored Smoke

Grease Build-Up Wood Pellet Quality
Burn Pot Is Blocked Insufficient Air Intake For Fan

Follow Care and Maintenance instructions.
Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to clean out. Replace with dry wood pellets.
Clear burn pot of moist wood pellets. Follow Hopper Priming Procedure.
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
Grease Build-Up On Cooking Components

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.
Follow Care and Maintenance instructions.

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ELECTRICAL WIRE DIAGRAM
The 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
110-120 V, 60 Hz, 250 W, 3-PRONG GROUNDED PLUG
NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.

DISCONNECT POWER SUPPLY BEFORE SERVICE OR MAINTENANCE.

REMOVE TWO GREASE TRAY BRACKETS FROM UNDERSIDE OF UNIT.

REMOVE WIRE COMPONENTS HOUSING FROM UNDERSIDE OF UNIT.

ACCESS WIRING COMPONENTS LOCATED IN TEMPERATURE PROBE HOUSING.

ENGLISH

FUEL INPUT RATING:
1.1 KG/H (2.4 KG/H)

GROUNDED POWER CORD
K W G
GROUND
W
P

S W

GRILL PROBE

K

GRILL PROBE CONNECTORS

W

FAST-BLOW FUSE

CONTROL BOARD

PY

P

Y

R

Y

W

W

INDEX
W : WHITE Y : YELLOW P : PURPLE R : RED K : BLACK S : SILVER

BURN POT

WW

W W
IGNITER ASSEMBLY / HD CARTRIDGE HEATER 110-120V, 200W

RR
AUGER MOTOR & FEED SYSTEM 110-120V, 60Hz, 2 RPM MOTOR

YY
DRAFT FAN 110-120V, 60Hz, 1 PHASE
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REPLACEMENT PARTS

Part# 1-A 2-A 3-A 4-A 5-A 6-A 7-A 8-A 9-A 10-A 11-A 12-A 13-A 14-A 15-A 16-A 17-A 18-A 19-A 20-A 21-A 22-A 23-A 24-A 25-A 26-A 27-A 28-A 29-A 30-A 31-A 32-A

Description Cooking Grids (x6) Cooking Grid Support Brackets (x14) Chimney Cap (x1) Chimney Stack (x1) Back Handle (x1) Lid Stopper (x1) Main Cabinet (x1) Sausage Hook (x6) Meat Hook (x6) Cabinet Door Handle (x1) Cabinet Door Latch Hook (x2) Cabinet Door Latch (x2) Power Cord Bracket (x1) Support Bar (x1) Water Pan (x1) Flame Tamer (x1) Grease Tray (x1) Grease Tray Brackets (x2) Support Panel (x2) Wire Components Housing (x1) Grease Exhaust Tube (x1) Heat Shield (x1) Meat Probe (x2) Front Support Leg – Left (x1) Back Support Leg – Left (x1) Front Support Leg – Right (x1) Back Support Leg – Right (x1) Door Knob (x1) ¼­20x½” Screw (x12) ¼­20x” Screw (x4) #10­24x½” Screw (x40) #10­24x” Screw (x2)

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

1-A
8-A 7-A
9-A
10-A 13-A
14-A 15-A 16-A

2-A

3-A

4-A

5-A 6-A

11-A 12-A

17-A

19-A

18-A

18-1

18-2

21-A 20-A

22-A

25-A 24-A

27-A 23-A

26-A

28-A

31-A

29-A

32-A

30-A

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ELECTRICAL REPLACEMENT PARTS

Part# 1-PH 2-PH 3-PH 4-PH 5-PH 6-PH 7-PH 8-PH 9-PH 10-PH 11-PH 12-PH 13-PH

Description Burn Pot (x1) Igniter (x1) Auger Box Housing (x1) Auger Flighting Assembly (x1) Auger Motor Left Bracket (x1) Auger Motor (x1) Auger Motor Right Bracket (x1) Auger Motor Housing (x1) Combustion Fan Housing (x1) Combustion Fan (x1) Grill Probe Housing (x1) Control Board (x1) Grill Grill Probe (x1)

1-PH

2-PH 3-PH

12-PH

4-PH

7-PH

11-PH
10-PH 9-PH
9-PH

6-PH 5-PH

8-PH

13-PH

WARRANTY

CONDITIONS
All wood pellet smokers 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) 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 five (5) 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.

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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 CARE
If you have any questions or problems, contact Customer Care.
[email protected] | 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 unit. Record numbers below as the label may become worn or illegible.

MODEL

SERIAL NUMBER

DATE OF PURCHASE

AUTHORIZED DEALER

26

ENGLISH

ACCESSORIES SOLD SEPARATELY

Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss® dealers.

ITEM

DESCRIPTION

ITEM

DESCRIPTION

COVER
Form-fitting, full length cover. Heavy-duty polyester with PVC backing for long-term use. Weatherproof. Includes draw-string lock for easy tightening.
BARBECUE FLOOR MAT
Easy clean, UV protected. Protection for your deck. 132cm x 86cm / 52″ x 34″

GRILLING APRON
Adjustable apron with double front pockets for grilling tools. One size. Machine washable.

3-PIECE TOOL SET
From preparation to presentation, you are covered with these barbecue basics. Dishwasher safe. Stainless steel.

GRILL GLOVE
Handle cast iron pots and pans without hesitation. Withstands extreme temperature of up to 475°F (246 °C).

ROCKING PIZZA CUTTER
Rock the blade side to side to cut, ensuring everything stays where it belongs. Hand wash. Stainless steel.

SIGNATURE SAUCES
A collection of gourmet sauces to use as glaze, dip, or condiments to the natural flavors of your food.

3-IN-1 BURGER PRESS
Craft exquisite classic burgers and sliders, or go all out and build mouth- watering stuffed creations. Dishwasher safe. Plastic.

BACON RACK
Grease troughs catch all of the bacon grease, preventing flare ups and ensuring perfectly cooked bacon every time. Dishwasher safe. Non-stick coating.

DEFROSTING TRAY
Speed up the thawing process without the use of a microwave. Thaw your food in half the time using the cast aluminum makeup of the tray. Hand wash. Cast aluminum.

SIGNATURE SPICES
A collection of gourmet seasonings to prepare and enhance the natural flavors of your food.

MEAT PROBE
When connected, the temperature of food is displayed by the control board.

LED FLEXIBLE GRILL LIGHT
Featuring 9 LED bulbs, a clamp on design, and a 12″ bendable neck that allows you to adjust for maximum visibility. 3x AAA batteries required. Batteries not included

References

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

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