PIT BOSS PBV3A1 Electric Smoker Instruction Manual

PIT BOSS PBV3A1 Electric Smoker

Important Information

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

SAFETY INFORMATION

THIS MANUAL CONTAINS IMPORTANT INFORMATION NECESSARY FOR THE PROPER AND SAFE USE OF THIS UNIT. READ AND FOLLOW ALL WARNINGS AND INSTRUCTIONS BEFORE USING SMOKER AND DURING USE. FAILURE TO FOLLOW THESE WARNINGS AND INSTRUCTIONS PROPERLY COULD RESULT IN PERSONAL INJURY OR DEATH.

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 smoker. We also advise to 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 smoker being installed on a combustible surface, inspection requirements or even ability to use, in your area.

1. A minimum clearance of 457mm (18 inches) from combustible constructions to the sides of the smoker, and 457mm (18 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 cabinet door closed until the fire is out. Do not unplug the power cord. Do not throw water on. 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 the unit and electrical supply cords away from water or other liquids. Do not use your smoker in the rain, during an electrical storm, or around any water source. To protect against electrical shock, use only a properly grounded electrical outlet. Do not operate the appliance with a damaged cord or plug. If a long, detachable power supply-cord (or extension) is used, ensure the cord rating is at least as great as the electrical rating of the appliance, and must be a grounded cord.
   Outdoor extension cords used with outdoor products are marked with the suffix “W” and with the statement “suitable for use with outdoor appliances.” To reduce the risk of electric shock, keep extension cord connection dry and off the ground.

3. After a period of storage, 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 ensure that water does not get onto the electric element. 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 smoker is completely cool to the touch before adjusting the cooking grates, adding wood chips, removing the water tray, moving, or storing. Store unit indoors when not in use. Do not store the electric smoker with hot ashes inside unit. Store only when all surfaces are cold.
   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.

4. It is recommended to use heat-resistant barbecue mitts and long, sturdy cooking tools when operating the unit. Use caution when removing food from the smoker. All surfaces are hot, and can remain hot for an extended period after use.

5. Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.
   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. Do not use this appliance as a heater, or for anything other than its intended purpose. This unit it not for commercial use.
   The appliance should be supplied through a residual current device (RCD) having a rated residual operating current not exceeding 30 mA. The appliance is to be connected to a socket-outlet having an earthing contact (for class I appliances).

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.

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”)

Burning wood chips gives off carbon monoxide, which has no odor and can cause death. Do not burn wood chips inside homes, vehicles, tents, garages, or any enclosed areas. Use only outdoors where it is well ventilated.

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 UL1026 (6th edition) / CSA-22.2 No. 60335-2-78:14 & CSA-22.2 No. 60335-1:11 Electric Household Cooking and Food Serving Appliances. Pit Boss® Grills electric cooking appliances have been independently tested and listed by CSA (an accredited testing laboratory) to ETL, UL, ULC and CSA standards.

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, 1650W, 3-PRONG GROUNDED PLUG

MODEL| UNIT ASSEMBLED (W x H x D)| UNIT WEIGHT| COOKING AREA| TEMPERATURE RANGE
---|---|---|---|---
PB| PBV3A1| 580mm x 1,192mm x 545mm / 22.8 in. x 46.9 in. x 21.5 in.| 27.5 kg / 60.6 lb| Cubic Cooking: 0.07 m3 / 2.7 ft3 TOTAL – 4,825 cm² / 748 in²| 38-162°C / 100-325°F

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.

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, or unless otherwise mentioned.

1. MOUNTING THE SUPPORT LEGS TO CABINET BASE
   Parts Required:
   1 x Cabinet Base (#14)
   4 x Support Legs (#19)
   12 x ¼–20x½” Screw (#B)
   Installation:

   • Place a piece of cardboard on the floor to prevent scratching the unit.

   • Next, lay the cabinet base on the floor, upside down. Prepare the four support legs for installation to the cabinet base, arranging the labeled legs as shown in the illustration.
     IMPORTANT : The four support legs must be arranged correctly to properly install the support panels and support bar in later steps.

   • Mount one support leg to the cabinet base using three screws. Repeat installation for the other three support legs. Tighten inside screws completely, but leave outside screws partly loosened.
     

2. SECURE CONTROL PANEL TO FRONT SUPPORT LEGS
   Parts Required:
   2 x #10–24x½” Screw (#C)
   Installation:

   • Near the Control Panel, loosen the two screws connecting the front panel to the main cabinet.
   • Using another two screws, secure the front panel sides to the frontfacing support legs. Once these screws are tight, re-tighten the two screws that were previously loosened.

3. SECURING THE SUPPORT BAR
   Parts Required:
   1 x Support Bar (#15)
   4 x #10–24x½” Screw (#C)
   Installation:

   • Install the Support Bar to the rear of the unit between the two rear Support Legs. Secure using two screws on each side. Ensure the Support Bar is place on the underside of the main cabinet, facing inwards. Note illustration for Support Bar arrangement.

4. MOUNTING THE SUPPORT PANELS
   Parts Required:
   2 x Support Panel (#16)
   8 x #10–24x½” Screw (#C)
   Installation:

   • Install one Support Panel to the side of the unit between a front and back support legs. Secure using two screws on each side. Ensure the flat side of the Support Panel is facing outwards. Repeat the same installation to mount the other support panel. Note illustration for Support Panel arrangement.
     NOTE : 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 Panel (left side). This is important for later steps.

5. MOUNTING THE BOTTOM CHAMBER ASSEMBLY
   Parts Required:
   1 x Bottom Chamber Assembly (#20)
   4 x #10–24x½” Screw (#C)
   Installation:

   • Mount the Bottom Chamber assembly to the bottom of the cabinet base using four screws. Ensure the rails for the grease tray are facing the front of the unit. Note illustration for proper positioning.

6. MOUNTING THE POWER CORD BRACKET
   Parts Required:
   1 x Power Cord Bracket (#22)
   2 x #10–24x½” Screw (#C)
   Installation:

   • Loosen the screw of the Power Cord Clip on the support leg, and guide the Power Cord through the Power Cord Clip to secure.
   • Locate the two holes on the bottom of the (left side) Support Panel. Mount the Power Cord Bracket to the Support Panel using two screws as shown in illustration 6A. Once secure, wrap the Power Cord on the Bracket until unit is in use.
   • Proceed to fully-tighten all screws on the cabinet base, then carefully turn the cart right side up, as shown in illustration 6B.
     IMPORTANT : Ensure that all screws on the cabinet base are fully tighten to avoid screws falling out when the unit is moved.
     

7. INSTALLING THE DAMPERS INTO THE MAIN CABINET
   Parts Required:
   1 x Main Cabinet (#9)
   2 x Damper Vent (#3)
   2 x #10–24x½” Screw (#C)
   2 x #10-24 Lock Nut (#D)
   2 x M5 Locking Washer (#E)
   Installation:

   • First, lift the main cabinet door off the hinges, and place aside. Note 7A.
   • Place one screw from the outside of the main cabinet into the center of each damper. Next, insert a damper inside the main cabinet with the raised tab facing the rear, and secure the screw from the exterior using a locking washer and lock nut. Repeat same installation for second damper, as shown in illustration 7B.

8. MOUNTING THE BACK HANDLE
   Parts Required:
   1 x Back Handle (#4)
   4 x ¼–20x⅝” Screw (#A)
   Installation:

   • Mount the handle onto the back side of the main cabinet using four screws. Note correct position as shown, with handle on top.

9. ASSEMBLING THE MAIN CABINET TO THE CABINET BASE
   Parts Required:
   6 x #10–24x½” Screw (#C)
   Installation:

   • Prepare the Main Cabinet to be mounted to the Cabinet Base. Position the Cabinet Base next to the Main Cabinet, with both facing the same direction. Carefully, lift the Main Cabinet onto the Cabinet Base. Secure the Main Cabinet to the Cabinet Base using six screws.

10. INSTALLING THE COOKING COMPONENTS
    Parts Required:
    8 x Cooking Grates Support Brackets (#2)
    4 x Cooking Grates (#1)
    1 x Water Pan (#12)
    1 x Water Pan Support (#13)
    Installation:

    • Insert the Water Pan Support into the bottom of the main interior cabinet, then sit the Water Pan in the support. Note 10A.
      NOTE : 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, move Water Pan up higher to allow water to last longer.

    • Next, insert eight Cooking Grates Support Brackets into the holes along the inside left wall of the Main Cabinet. Once positioned in the holes, tilt downward to secure into position. Repeat the same process, matching the same heights, for the right-side wall. Note 10B.

    • Lastly, place the Cooking Grates on the Cooking Grates Support Brackets inside the Main Cabinet. Note 10C.
      CAUTION : To change the height between each Cooking Grates, adjust only when the smoker is completely cooled to avoid injury.
      

11. MOUNTING THE HEAT INDICATOR
    Parts Required:
    1 x Heat Indicator (#5)
    1 x Cabinet Door (#8)
    Installation:

    • Remove the washer and wing nut from the packaged Heat Indicator.
    • Insert the Heat Indicator into the mounting hole on the front of the cabinet door, place the washer on the thread pole on the inside of the door, and hand-tighten by hand to secure.
      NOTE : The Heat Indicator is supplied with one washer and one wing nut.

12. MOUNTING THE CABINET DOOR HANDLE, DOOR LATCH
    Parts Required:
    1 x Cabinet Door Handle (#6)
    1 x Cabinet Door Latch (#7)
    4 x #10–24x½” Screw (#C)
    Installation:

    • First, re-mount the cabinet door to the main cabinet by aligning and securing both hinges. Ensure the door is mounted correctly by testing it opens freely. Note 12A.
    • Mount the cabinet door handle onto the front side of the cabinet door using two screws. Note correct direction in 12B.
    • Mount the cabinet door latch onto the exterior side of the main cabinet using two screws. Note 12C.

13. ASSEMBLING & INSTALLING THE WOOD CHIP TRAY
    Parts Required:
    1 x Wood Chip Tray Lid (#10)
    1 x Wood Chip Tray Assembly (#11)
    Installation:

    • First, assemble the wood chip tray assembly by securing the faceplate and handle using two screws. Next, insert the wood chip tray lid into the lid slots on the wood chip tray assembly and flip the lid down so it closes. Note illustrations in 13A.
    • Slide the assembled wood chip tray into the opening above the front control panel of the unit. Note 13B.

14. MOUNTING THE CONTROL KNOB
    Parts Required:
    1 x Control Knob (#17)
    1 x Meat Thermometer (#18)
    Installation:

    • Mount the Control Knob to the front panel of the unit. Push the Control Knob firmly into the front panel until firmly seated.
      IMPORTANT : Make certain to align the flat portion of the stem with the flat portion of the Control Knob. This will ensure a proper connection to the electrical components.

    • Slide the Meat Thermometer into the front panel.

15. INSTALLING THE GREASE TRAY
    Parts Required:
    1 x Grease Tray (#21)
    Installation:

    • Slide the Grease Tray into the opening below the front control panel of the unit. Ensure the grease tray sits properly on the rails.
    • The unit is now completely assembled.

16. CONNECTING TO A POWER SOURCE

    • STANDARD OUTLET
      This appliance requires 110-120 volt, 60Hz, 1650w. It must be a 3-prong grounded plug. Ensure grounded end is not broken off before use.

    • GFCI OUTLETS
      This appliance will work on most GFCI outlets, with a recommended size of 15 or 20 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 element 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.
      IMPORTANT : Disconnect unit from power source when not in use.

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 fats in your diet is to use a savory method of cooking like smoking. As this electric smoker uses all natural hardwood chips for smoking, the natural wood flavor is infused 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. All Pit Boss® units should keep a minimum clearance of 457mm (18 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 smoking 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 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.

SMOKER TEMPERATURE RANGES

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 wood chips being used, the cabinet door being opened, and the quantity of food being cooked.

• MEDIUM TEMPERATURE (135-162°C / 275-325°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. Great range for cooking anything wrapped in bacon, or where you want versatility with control.

• LOW TEMPERATURE (38-134°C / 100-274°F)
  This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your meats juicy by cooking longer at a lower temperature (also known as low and slow). Highly recommended for the big turkey at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
  Smoking is a variation on true barbecuing and is truly the main advantage of 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 38-134oC / 100-274oF. 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 heat source that it smokes without cooking, and at temperatures of 15-32oC / 60-90oF.

TIP : To intensify that savory flavor, smoke your foods before turning up the heat to fully-cook your meats. 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!

FIRST USE – CURING & BURN-OFF

Before using your smoker for the first time with food, it is important to complete a burn-off to cure the interior and exterior finish of your unit. Start the smoker and operate at any temperature over (121°C / 250°F) with the cabinet door closed for 30 to 40 minutes to burn-off the unit and rid it of any foreign matter.
IMPORTANT : Curing your smoker is important for its long-term operation and care. If the burn-off is not performed, the exterior finish will not set properly, as well as a paint odor can impart unnatural flavors onto your first prepared meal.

START-UP PROCEDURE

1. Open the cabinet door and carefully fill the water pan ¾ full with water or marinade.
   IMPORTANT : Do not fill completely or overfill the water pan, as this could damage your electrical element and/ or parts while the smoker is in use.

2. Adjust cooking grates and support brackets to desired height for the foods you intend to smoke. Once satisfied with the height of your grates, close the cabinet door.

3. Remove the wood chip tray. Open the wood chip tray lid, add wood chips, then slide back into the front of the cabinet.
   NOTE : We recommend using wood chips, not wood chunks, as wood chips are smaller and easier to fit inside the wood chip tray.

4. Plug the power cord into a grounded power source.

5. Adjust the Control Knob to HIGH and allow the smoker to heat up for an initial 20 minutes. The Heat Indicator on the front of the unit will let you know when the smoker is near the desired temperature. At this time, the wood chips should be producing ample smoke.
   TIP : Keep the damper vents fully open during the first 20 minutes to get your wood chips smoking well. Keep the damper vents partially or completely open when cooking at lower temperatures; close the damper vents when using higher cooking temperatures.

6. Place food into the smoker and start smoking! Allow food to cook for approximately 30-45 minutes per pound. While cooking, it is important to:

   • Check the water level often and add water, if needed. When adding water, wear heat-resistant barbecue mitts to avoid injury. Fill the water pan ¾ full with water or marinade.
   • Add additional wood chips, if needed. When adding wood chips, wear heat-resistant barbecue mitts to avoid injury.
   • Use the Meat Thermometer to check the temperature of your food. The Heat Indicator on the door will provide the approximate temperature inside the smoker. Adjust the Control Knob as needed.
     IMPORTANT : When selecting a low temperature setting after preheating, allow time for the smoker temperature to decrease and stabilize at the new desired temperature.

ELECTRICAL ELEMENT FAILURE PROCEDURE
If for any reason your electric element fails to operate, follow Troubleshooting instructions.

REFILLING THE WATER PAN

Check the water level periodically during your cooking session and add water if needed.

1. Wearing heat-resistant barbecue mitts, open the cabinet door.
2. Carefully refill the water pan with water or marinade until it is ¾ full. Close the cabinet door.
   IMPORTANT : Do not fill completely or overfill the water pan, as this could damage your electrical element and/ or parts while the smoker is in use.

REFILLING THE WOOD CHIP TRAY

Check your wood chip tray periodically during your cooking session and add more wood chips if needed.

1. Wearing heat-resistant barbecue mitts, remove the wood chip tray from the opening above the front panel of the unit.
2. Carefully open the lid, and refill the wood chip tray with new wood chips. Close the lid once full.
3. Replace the wood chip tray into the front panel of the smoker.
   NOTE : Use hardwood wood chips that have been seasoned, such as pecan, hickory, oak, apple, cherry, alder, mesquite, or a competition blend. It is not necessary to soak the wood chips prior to smoking, as hardwoods have natural moisture in the wood that will release as it heats up and combusts. Do not use resin woods like pine or cedar in your smoker.

SHUTTING OFF YOUR SMOKER

When finished cooking, turn the Control Knob to the off position and unplug the smoker. The electric element will turn off, and the wood chips will stop smoking.
TIP : If you have been preparing foods that are extra greasy, allow the smoker to burn-off for an extra 10 to 20 minutes to a minimum temperature of 121°C / 250°F with the cabinet door closed.
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. Follow these cleaning and maintenance tips to service your smoker:

1. PROBES

   • A meat probe not in use should be rolled up in a large, loose coil. Kinks or folds in the wire may cause damage.
   • Although both the grill probe and meat probe are stainless steel, do not place either 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.

2. INSIDE SURFACES

   • It is recommended to clean your wood chip tray after every few uses. This will ensure proper smoking of new wood chips and avoid any hard build-up of debris or ash.

   • 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 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 cabinet door and damper vents 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. 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 : The water pan may accumulate grease. 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.

3. 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 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 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 long-term storage, keep the unit under a cover in a garage or shed.

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

Scrub with Steel Wool (Fine)
Bottom of Cabinet| Every 5-6 Smoke Sessions| Scoop Out, Wet/Dry Vacuum Excess Debris
Wood Chip Tray| Every 2-3 Smoke Sessions| Scoop Out, Wet/Dry Vacuum Excess Debris
Cooking Grates| After Each Smoke Session| Burn Off Excess, Grill Cleaning Brush
Water Pan| After Each Smoke Session| Scrub Pad & Soapy Water
Grease Tray| After Each Smoke Session| Scrub Pad & Soapy Water
Electric Element| Twice A Year| Dust, Wipe Element with Soapy Water
Grill probe| Every 2-3 Smoke Sessions| Scrub Pad & Soapy Water
Meat Probe| After Each Use| Scrub Pad & Soapy Water

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 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.

135-162°C / 275-325°F
| APPROXIMATE COOKING TIME
---|---
BEEF| Size| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 65°C / 150°F
Rib-eye Roast, boneless| 2.26 – 2.72 kg / 5 – 6 lbs.| | 1½ – 2 hours|
Rib Roast| 5.44 – 6.35 kg / 12 – 14 lbs.| | 2½ – 2¾ hours|
Sausage (fresh)| All sizes| | | 4 – 5 hours
Roast (bone-in)| All sizes| 4- 5 Hours| |
Ribs| All sizes| Cook until meat pulls from the bone (approx 4 – 6 hours)
Brisket| 7.25 – 3.62 kg / 16 -18 lbs.| Cook until internal temperature reaches 90°C / 195°F
PORK| Size| Reheat – 60°C / 140°F| Medium – 66°C / 150°F| Well Done – 71°C / 160°F
---|---|---|---|---
Ham (cooked)| All sizes| 2 – 2¾ hours| |
Ham (fresh)| 4.53-5.44 kg / 10-12 lbs.| | | 7 – 8 hours
Sausage (fresh)| All sizes| | | 4 – 5 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
Boston Butt

(Pork Shoulder)

| 3.62-4.53 kg / 8-10 lbs.| | | 90 – 98°C / 195 – 210°F
Internal Temperature
Ribs| All sizes| Cook until meat pulls from the bone (approx 4 – 6 hours)
Chop (loin, rib)| All sizes| Cook until meat pulls from the bone (approx 4 – 6 hours)
PORK| Size| Reheat – 60°C / 140°F| Medium – 66°C / 150°F| Well Done – 71°C / 160°F
---|---|---|---|---
Ham (cooked)| All sizes| 2 – 2¾ hours| |
Ham (fresh)| 4.53-5.44 kg / 10-12 lbs.| | | 7 – 8 hours
Sausage (fresh)| All sizes| | | 4 – 5 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
Boston Butt

(Pork Shoulder)

| 3.62-4.53 kg / 8-10 lbs.| | | 90 – 98°C / 195 – 210°F
Internal Temperature
Ribs| All sizes| Cook until meat pulls from the bone (approx 4 – 6 hours)
Chop (loin, rib)| All sizes| Cook until meat pulls from the bone (approx 4 – 6 hours)
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.| | 5 -6 Hours|
POULTRY| Size| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 82°C / 180°F
---|---|---|---|---
Turkey (whole)| 4.53-5.44 kg / 10-12 lbs.| | | 7 – 8 Hours
Chicken (whole)| All sizes| | | 5 -6 Hours
Drumsticks, Breasts| All sizes| | | 4 -5 Hours
Small Game Birds| All sizes| | | 4 -5 Hours
Duck| 1.36-2.26 kg / 3-5 lbs.| | | 5 -6 Hours
CHICKEN| Size| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 82°C / 180°F
---|---|---|---|---
Whole| All sizes| | | 5 -6 Hours
Drumsticks, Breasts| All sizes| | | 4 -5 Hours
FISH| Size| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 82°C / 180°F
---|---|---|---|---
Whole| All sizes| | | 2 -3 Hours, until flaky
Filets| All sizes| | | 1 -2 Hours, until flaky
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.| | 5 -6 Hours|
Large Cuts (fresh)| 3.62-4.53 kg / 8-10 lbs.| | | 7 – 8 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 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 wood chips 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 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.

TROUBLESHOOTING

Proper cleaning and maintenance will prevent common operational problems. When your Pit Boss® smoker is operating poorly, or used less frequently, the following troubleshooting tips may be helpful. For FAQ, please visit www .pitboss-grills.com. 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 smoker for any inspection, cleaning, maintenance, or service work. Ensure the digital electric smoker is completely cooled to avoid injury.

grill from the from the outlet and then ensure all wire connections are firmly connected in the control panel and dry. Plug the smoker into a working power source. Ensure GFCI is a between 15-20 Amp service (see Electric Wire Diagram for access to electric components). Ensure all wire connections are firmly connected and dry.
Unit Not Turned On| Rotate the Control Knob to High to turn unit on.
Faulty Light Connection| Disconnect the grill from the power outlet and ensure all the connectors for the light are firmly connected. Reconnect the grill to the power source and set the Control Knob is set to High.
Faulty Indicator Light| Control Panel needs to be replaced. Contact Customer Care for a replacement part.
Element (Heating) Not Hot| Bad Connection| Disconnect the grill from the power outlet. Check to ensure the screws are firmly connected.
Heating Element Failure| Disconnect the grill from the power outlet and let the grill cool off. Remove the cooking components from the grill. Plug the unit back in, set the Control Knob to High. Check to verify if the indicator light is ON and visually confirm that the heating element is turning hot.
Faulty Element| Contact Customer Care for a replacement part.
Element (Heating) Not On| Bad Connection| Check to ensure the connectors are firmly connected. Disconnect, and reconnect.
Faulty Element| Contact Customer Care for a replacement part.
Excessive Time To Achieve Desired Temperature| Cold Climate| Outdoor temperature is below 18°C / 65°F, so the unit may take extended heating time.
Extension Cord Used| Using an extension cord may reduce the power supply to the unit. Plug the appliance directly into power source or ensure maximum length extension cord is 7.6 meters / 25 feet, minimum gauge 12/3.
Door Not Closed| Ensure door is closed properly, seal is not damaged, and the door latch is secure.
Water Pan Not Properly Located| Check the water pan to ensure it is sitting properly on the support brackets. See Assembly Instructions for further instruction.
Faulty Control Panel| Control panel needs to be replaced. Contact Customer Care for a replacement part.
Door Not Closing Properly| Poor Door Alignment| Adjust door hinges to ensure that door is mounted correctly. See Assembly Instructions.
Damaged Door Seal| Door needs to be replaced. Contact Customer Care for a replacement parts.
Grease Leaking From Cabinet Door| Door Not Closing Properly| Ensure door is closed, seal is not damaged, and the door latch is secure.
Unit Not Level| Move unit to a level cooking surface. Ensure that there is no damage to the support legs.
Grease Tray Is Full| Empty grease tray and re-install. Follow Care and Maintenance Instructions.
Drain Tube Is Clogged| Follow Care and Maintenance Instructions.
No Smoke Is Being Produced| No Wood Chips| Add wood chips to the wood chip box wearing heat-resistant barbecue mitts.
Element Times Out, Not Enough Heat To Wood Chips| Control Knob is set too low, so the heating element is not staying on long enough to heat the wood chips. First, open rear vents completely to promote airflow. Next, set Control Knob to High to turn on the heating element for 20 minutes.
Damaged Wood Chip Box| Wood chip box needs to be replaced. Contact Customer Care for a replacement part.

ELECTRICAL WIRE DIAGRAM

The Control Panel 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, 1650W, 3-PRONG GROUNDED PLUG

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

REPLACEMENT PARTS

WARRANTY

CONDITIONS

All electric 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 here shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you. Dansons takes every precaution to utilize materials that retard rust. Even with these safeguards, the protective coatings can be compromised by various substances and conditions beyond Dansons control. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides, and salt are some of the substances that can affect metal coatings. For these reasons, the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the smoker component. Should any of the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the use of a cover when the smoker is not in use.
This warranty is based on normal domestic use and service of the smoker and neither limited warranty coverage’s apply for a smoker which is used in commercial applications.

EXCEPTIONS

There is no written or implied performance warranty on Pit Boss® smokers, as the manufacturer has no control over the installation, operation, cleaning, maintenance, or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated, cleaned, and maintained in strict accordance with this owner’s manual. Any use of gas not outlined in this manual may void the warranty. The warranty does not cover damage or breakage due to misuse, improper handling, or modifications. Neither Dansons, or authorized Pit Boss® dealer, accepts responsibility, legal or otherwise, for the incidental or consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against Dansons based on the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be liable for any special, indirect, consequential, or other damages of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer are set forth herein and no claim shall be made against manufacturer on any warranty or representation. Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives 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 unit. Record information below as the label may become worn or illegible.

IMPORTANT
DO NOT RETURN PRODUCT TO STORE
For all questions, comments, or inquiries, please contact Dansons Customer Care department.
USA : 480-923-9630
CANADA (TOLL FREE) : 1-877-942-2246

WARNING : THIS PRODUCT CAN EXPOSE YOU TO CHEMICALS INCLUDING WOOD DUST, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, AND CARBON MONOXIDE, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. FOR MORE INFORMATION GO TO WWW.P65WARNINGS.CA.GOV

Customer Support

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