PIT BOSS PB0820SP Wood Pellet Grill User Manual

PB0820SP Wood Pellet Grill

OWNERS MANUAL

HARDWOOD PELLET & GAS COMBO
IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE
REFERENCE. MANUAL MUST BE READ BEFORE OPERATING!
For outdoor and household use only. Not for commercial use.
WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-burning appliance. Failure to follow these instructions could result in property damage, bodily injury, or even death. Contact local building or fire officials about restrictions and installation inspection requirements in your area.

SAFETY INFORMATION

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 grill. We also advise you retain this manual for future reference.
DANGERS AND WARNINGS

DANGER
If you smell gas:

• Shut off gas to the appliance.
• Extinguish any open flame.
• Open lid.
• If odor continues, keep away from the appliance and immediately call your gas supplier or your fire department.

WARNING

• Do not store or use gasoline, other flammable liquids, or vapors in the vicinity of this or any other appliance.
• An LP cylinder not connected for use shall not be stored in the vicinity of this or any other appliance.

GRILL INSTALLATION CODES

• The installation must conform with local codes or, in the absence of local codes, with either the national fuel gas code, ANSI Z 223.1/NFPA 54, Natural gas and propane installation code, CSA B149.1, or propane storage and handling code, B149.2.
• LP gas grill models are designed for use with a standard 20 lb. Liquid Propane Gas tank, not included with grill. Never connect your gas grill to an LP gas tank that exceeds this capacity.

You must contact your local home association, building or fire officials, or authority having jurisdiction, to obtain the necessary permits, permission, or information on any installation restrictions, such as any grill being installed on a combustible surface, inspection requirements or even ability to use, in your area.

1. A minimum clearance of 914mm (36 inches) from combustible constructions to the sides of the grill, and 914mm (36 inches) from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible floors, or floors protected with combustible surfaces unless proper permits, and permissions are obtained by authorities having jurisdiction. Do not use this appliance indoors, in an enclosed or unventilated area, inside homes, vehicles, tents, garages. Do not use this appliance under overhead combustible surfaces. Keep your grill in an area clear and free from combustible materials, gasoline, and other flammable vapors or liquids.
   Should a grease fire occur, turn the grill OFF and leave the lid closed until the fire is out. Unplug the power cord. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.

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

3. After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air blockage around the fan intake or chimney. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If the grill is stored outside during the rainy season or seasons of high humidity, care should be taken to insure that water does not get into the hopper. When wet or exposed to high humidity, hardwood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.
   IMPORTANT! Always power off the appliance and allow the shut-down cycle to run. Unplug the appliance only once the shut-down cycle is complete, and/or before cleaning. Failure to follow this warning can cause damage, serious injury, fire, electric shock, or death.
   Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that the grill is completely cool to the touch before moving.

4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not specified for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.
   WARNING: Be aware of building combustible material, maintain the fire to avoid over-firing

5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped with a metal safety screen, mounted to the interior of the hopper. This screen must not be removed unless directed by Customer Care or an authorized dealer.
   This appliance is not recommended for children, persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction by a person responsible for their safety.

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

7. Do not enlarge igniter holes or burn pot. 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.

9. The liquefied petroleum (LP) cylinder must be constructed and marked in accordance with the specifications for LP Gas Cylinders of the U.S. Department of Transportation (D.O.T.) or the National Standard of Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes for Transportation of Dangerous Goods; and Commission.

10. The LP gas tank must have a shutoff valve, terminating in an LP gas supply tank valve outlet, that is compatible with a Type 1 tank connection device. The LP gas tank must also have a safety relief device that has a direct connection with the vapor space of the tank.

11. The tank supply system must be arranged for vapor withdraw.

12. The LP gas tank used must have a collar to protect the tank valve

13. This outdoor grill is not intended for installation in/on recreation vehicles or boats.
    Never use this appliance in an enclosed space, such as a camper, tent, car, boat, or home. This appliance is not intended for and should never be used as a heater.

14. Do not obstruct the flow of combustion and ventilation air to this appliance. Keep the burner tube and air inlets clean and free from debris. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit.

15. Always check for gas leaks when you connect and disconnect the regulator to the gas cylinder, especially after a period of storage (for example, over winter). Check all connections for leaks with a soapy water solution and brush. Never use an open flame to check for leaks.

16. Clean and inspect the gas regulator before each use of the outdoor cooking gas appliance. Replace the gas regulator prior to being used if there is evidence of excessive abrasion or wear. Use only the gas regulator assembly that has been supplied with this gas grill. Do not use a regulator from another manufacturer. Do not use lava rock, wood chunks, charcoal, lighter fluid, alcohol, or other similar chemicals for lighting and relighting. Keep all such substances and liquids well away from the appliance when in use.

17. Operate this appliance using liquefied petroleum only, which is also specified on the rating label on the unit. Do not attempt to operate your grill on other gases. Do not attempt to convert this LP unit to natural gas. Failure to follow this warning could lead to fire, bodily harm, and will void your warranty.

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.
HARDWOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural hardwood fuel only. Any other type of fuel burned in this appliance will void the warranty and safety listing. You must only use all natural hardwood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives. Hardwood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill’s hopper and auger, to prevent jams. The pellet fuel mean heating value in 18569-20362 KJ/KG (8000 – 8770 BTU/LB), ash content < 1%.
Do not use spirit, petrol, gasoline, lighter-fluid, or kerosene for lighting or refreshing a fire in your smoker.
Keep all such liquids well away from the appliance when in use.
At the time of printing, there is no industry standard for barbecue hardwood pellets, although most pellet mills use the same standards to make hardwood pellets for domestic use. Further information, can be found at www.pelletheat.org or the Pellet Fuel Institute.
Contact your local dealer on the quality of pellets in your area, and for information on brand quality. As there is no control over the quality of pellets used, moisture affected pellets, we assume no responsibility to damage caused by poor quality of fuel.
CREOSOTE
Creosote – formation and need for removal. When burning, it produces black smoke with a residue that is also black in color. When hardwood 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.
PROPANE GAS WARNINGS

1. Ensure the gas cylinder is purchased by a reputable supplier. An incorrectly filled or an overfilled LP tank can be dangerous. The overfilled condition combined with the warming of the LP gas tank (a hot summer day, tank left in the sun, etc.) can cause LP gas to be released since the temperature increase causes gas to expand. Gas released from the cylinder is flammable and can be explosive.

2. Do not use an LP gas cylinder if it has a damaged valve or shows signs of dents, gouges, bulges, fire damage, corrosion, leakage, excessive rust, or other forms of visual external damage; it may be hazardous and should be checked immediately by a liquid propane supplier.
   If you see, smell, or hear the hiss of gas escaping from the cylinder, do not attempt to light appliance. Extinguish any open flame. Disconnect from fuel supply.

3. Do not connect or disconnect the gas cylinder while the unit is in use or is still hot. When grill is not in use, ensure regulator knob is turned to OFF and disconnect the gas cylinder. Never move or transport the unit while the gas cylinder is attached. Do not store a spare LP gas cylinder under or near the appliance.

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

• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.
• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.

Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood or circulatory system problems, such as anemia, or heart disease.

SAFETY LISTING
In accordance with the procedures and specifications listed in the UL 2728A-2019 “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 CSA (an accredited testing laboratory) to UL, ULC and CSA standards. Conforms to ANSI Z21.58-2018 / CSA 1.6-2018 Outdoor Cooking Gas Appliances. COPYRIGHT NOTICE
Copyright 2023. All right reserved. No part of this manual may be  copied, transmitted, transcribed, stored in a retrieval system, in any form or by any means without expressed written permission of,
Dansons
8877 North Gainey Center Drive
Scottsdale, AZ, USA 85258 300522
Customer Care
USA: 480-923-9630 | CANADA (TOLL FREE): 1-877-942-2246
www.pitboss-grills.com

CONNECTING TO A GAS SUPPLY

GAS CYLINDER REQUIREMENTS
The grill is set and tested with liquid propane gas only. The regulator supplied is set for 27.94 cm (11 inch) water column (WC) and gas supplier for a special regulator for bulk gas that fuels other appliances.
CAUTION: It is important to inspect the full length of the gas line hose. If it is evident there is excessive abrasion or wear, or the hose is cut, the hose must be replaced prior to the appliance being used.
INSTALLING A GAS CYLINDER

1. From the side of the cart, place foot ring of 9 kg (20 lbs) tank onto the gas tank support bracket Fig 1. Make sure the tank valve is in OFF position. Put tank handle to LP Gas Cylinder Wire Retainer and secure tightly Fig 2. Ensure the tank is completely  upright, as it is unsafe to operate the grill if the gas tank is not installed properly.
2. Ensure the regulator valve on the grill is completely closed by turning the knob clockwise to the OFF position.
3. Remove the protective caps from the regulator valve opening and the top of the gas cylinder. Save the caps.
4. Insert the gas cylinder valve into the threaded opening of the regulator valve. Turn the cylinder clockwise until firm. Hand-tighten only.
5. Gas cylinder is now installed.

PREPARATION FOR USE – LEAK TESTING
A leak test is used to determine the integrity of a seal. Before using your gas grill, perform a leak test on the connection between the regulator and the gas cylinder to reduce the risk of serious bodily injury or death from fire or explosion. A leak test should be performed a minimum of once a season, as well as:

• before lighting your grill for the first time,
• every time the gas cylinder has been changed,
• after travel, especially over rough or bumpy roads,
• after a prolonged period of storage or non-use.

HOW TO PERFORM A LEAK TEST
Supplies Required:
1 x Bowl (empty, clean)
1 x Paint Brush (clean)
Dish Washing Liquid Water
Procedure:

1. Position the grill in a well-ventilated area. Ensure the grill is cool to the touch, and not in use. Verify that the regulator value is turned to the OFF position and that the gas cylinder is tightened securely to the regulator.
   IMPORTANT: Ensure there is no open flame or smokers nearby.

2. Mix a solution of one part of water with one part of dish washing liquid in a bowl. The solution will make bubble, as it will be concentrated.

3. Use a paint brush to apply the solution onto the seal between the regulator and the gas cylinder. Visually inspect for streams of bubbles coming from a defect or break in the seal.

NOTE: If a leak appears, repeat gas cylinder installation procedure, but do not over-tighten. Hand-tighten only. Repeat leak test after re-installation to ensure seal is secure.
IMPORTANT: Do not use the gas grill if you detect a gas leak that cannot be corrected by using the leak test procedure. Contact your local Fire Department or Customer Care for alternative measures of testing to ensure proper precaution.
DISCONNECTING A GAS CYLINDER

1. Ensure the regulator valve on the grill is completely closed by turning the knob clockwise to the OFF position.
2. Turn the cylinder counter-clockwise (by hand) to disconnect from the regulator valve opening. Replace the protective caps on the regulator valve opening and the top of the gas cylinder for storage (if not empty).

NOTE: If storing the grill indoors, leave the gas cylinder outdoors.
WARNING: Do not fold up or transport grill with gas cylinder attached. The cylinder may loosen off the valve and cause a gas leak, possibly resulting in an explosion, fire, or severe bodily harm. Disconnect gas cylinder first before travel or storage.
Never light your gas grill with the lid closed or before checking to ensure the burner tubes are fully seated over the gas valve orifices.
Electrical equipment provided with the outdoor cooking gas appliance shall have the following in the instructions:
a. To protect against electric shock, do not immerse cord or plugs in water or other liquid;
b. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts;
c. Do not operate any outdoor cooking gas appliance with a damaged cord, plug, or after the appliance malfunctions or has been damaged in any matter. Contact the manufacturer to repair;
d. Do not let the cord hang over the edge of a table or touch hot surfaces;
e. Do not use an outdoor cooking gas appliance for purposed other than intended;
f. When connecting, first connect plug to the outdoor cooking gas appliance then plug appliance into the outlet;
g. Use only a Ground Fault Interrupter (GFI) protected circuit with this outdoor cooking gas appliance;
h. Never remove the grounding plug or use with an adapter of 2 prongs;
i. Use only extension cords with 3-prong grounding plug, rated for the power of the equipment, and approved for outdoor use with a W-A marking.

The outdoor grill, when installed, must be electrically grounded in accordance with local codes or, in the absence of local codes with the National Electrical Code ANSI/NFPA 70, or Canadian Electrical Code, CSA C22.1.

1. Do not store a spare LP gas tank under or near this appliance.
2. Never fill the tank beyond 80 percent full.
3. If the information in 1) and 2) is not followed exactly a fire causing death or serious injury may occur.
4. Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust cap on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or plugs may result in leakage of propane.

WOOD PELLET OPERATING INSTRUCTIONS

With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet grill uses natural hardwood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces. Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.
GRILL ENVIRONMENT
1. WHERE TO SET-UP THE GRILL
With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time needed to perfect your meals.
All Pit Boss® units should keep a minimum clearance of 914mm (36 inches) from combustible constructions, and this clearance must be maintained while the grill is operational. This appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear from combustible materials, gasoline and other flammable vapors and liquids.
2. COLD WEATHER COOKING
As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:

• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to help you determine what to cook and how long it will take.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be flexible with your serving time; add extra cooking time each time you open the lid.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.
  Make your meal preparation even easier by adding simple items such as vegetables and potatoes.

3. HOT WEATHER COOKING
As it becomes warmer outdoors, the cooking time will decrease.
Follow these few suggestions on how to enjoy your grill throughout the hot months:

• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat from over cooking and drying out.
• Even in hot weather it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up newspaper around the foil and this will keep food hot for 3 to 4 hours.

GRILL TEMPERATURE RANGES
Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.

• HIGH TEMPERATURE (205-260°C / 400-500°F)
  This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or direct flame cooking. With the flame broiler open, direct flame is used to create those “blue” steaks, as well as flame-kissed vegetables, garlic toast or s’mores! When the flame broiler is closed, the air circulates around the barrel, resulting in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grate, and to achieve high heat in extreme cold weather conditions.

• MEDIUM TEMPERATURE (120-205°C / 250-400°F)
  This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.

• LOW TEMPERATURE (82-120°C / 180-250°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). 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 grilling on a wood pellet grill. Hot smoking, another name for low and slow cooking, is generally done between 82-125oC / 180-257oF. Hot smoking works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.

TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food on the grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
UNDERSTANDING THE CONTROL BOARD

connected to a power source. Press the button again to turn the unit off.
| The Temperature Control Dial allows you to set your desired smoking temperature. Once connected 475º
to a power source and the Power Button is pressed, turn the dial and select from any of the ten preset temperatures, between 82-260°C / 180-500°F. When the dial is turned to a temperature preset, the Digital
LCD Screen with light up, displaying that it is ready to operate. The desired Set temperature is shown on the
Digital LCD Screen for few seconds, then returns to the Actual temperature. When the dial is turned to off, the Digital LCD Screen will remain off.
| The “P” Set Button is used to select one of the eight fine tunings when the Temperature Control Dial is set
to the Smoke Setting . Press the button to change the “P” setting to accommodate to your cooking style and
cooking environment, as preferred. With a short push of the button, the setting increases from P0 to P7, then
repeats. Adjustments are only possible in the Smoke Setting. Factory default setting is “P4”. If the “P” setting
is adjusted, your preference will be locked-in (saved) until further adjustment is made.
The “P” Set Button is also used as a Temperature Switch Control to change the temperature readout on
the LCD Screen. Press and hold the button for two seconds to switch to Celsius (ºC) or to Fahrenheit (ºF), as
preferred. Default is set to Fahrenheit.
| The LCD Screen is used as the information center for your unit. The LCD screen will display your Desired Cook
Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe
is connected, only one reading will be displayed.
| Press and hold the Prime Button to activate an extra feed of pellets to the Burn Pot. This can be used to
add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be
used while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers.
| The Smoke Setting on the Temperature Control Dial operates unit at the lowest temperature, without the fire going out.
| The plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s). When a meat probe is connected, the temperature is displayed on the LCD Screen. When not in use, disconnect the meat probe from the connection port. Compatible with Pit Boss® branded meat probes only. Additional meat probe(s) sold separately.

UNDERSTANDING THE PROBES

• GRILL PROBE
  Located inside the main barrel, on the left side wall, is the Grill Probe. It is a small, vertical piece of stainless steel. The Grill Probe measures the internal temperature of the unit. This internal temperature is displayed on the digital LCD Screen as “ACTUAL” temperature.
  IMPORTANT: The temperature of your unit is highly affected by ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

• MEAT PROBE
  The meat probe measures the internal temperature of your meat in the grill, similar to your indoor oven. Plug-in the meat probe adapter to the meat probe connection port on the Control Board and insert the stainless steel meat probe into the thickest portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is connected properly to the connection port, feel and hear it snap into place.

NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the hole located on the left side of the main grill or the top of the main grill (near the grill lid hinge). When not in use, disconnect from the meat probe connection port and place aside to keep protected and clean.
UNDERSTANDING THE “P” SETTING
When the recessed “P” SET button is pushed, the “P” setting displayed on the LCD screen will change to the next value (upward). Once P7 is reached, it will restart at P0. There are eight “P” settings, ranging from P0 to P7. The recessed “P” SET button can be pushed using a thin-tipped object.

*factory default setting
IMPORTANT: Do not push the “P” SET button too hard, as this may cause damage. Only a light push is needed.
USING THE “P” SETTING IN SMOKE MODE
Anytime the temperature dial is set to SMOKE, such as the start-up cycle, the auger will run on more of a manual mode of cooking versus using one of the preset dial temperatures. First, the auger will continuously turn and feed pellets for four minutes. After four minutes, the auger begins to run a feed cycle based on the “P’ setting selected on the Digital Control Board. The default setting is P4.
AUGER PRIMING PROCEDURE
First time using your grill or whenever your grill runs out of pellets in the hopper, you will need to prime the auger. If not primed, the grill will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the auger:

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

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

3. Plug the power cord into a power source.

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

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

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

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

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

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

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

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

FIRST USE – GRILL BURN-OFF
Once your auger has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-off.
Start the grill and operate at any temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.
AUTOMATIC START-UP PROCEDURE

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

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

1. Ensure the Temperature Control Dial is in the OFF position. Open the barrel lid. Remove the cooking components from inside. Remove all unburnt pellets and ash from the Burn Pot. Avoid touching the igniter to avoid injury, as it may be extremely hot.

2. Once all cooking components are removed and cleaned, Press the Power Button to turn the unit on and turn the
   Temperature Control Dial is in the SMOKE position. Check the following:
   • Visually confirm that the igniter is working by placing your hand above the Burn Pot and feeling for heat.
   • Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the Burn Pot.
   • Visually confirm that the auger is dropping pellets into the Burn Pot.
   • Confirm that the combustion fan is working by listening for a torchy roar.

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

MANUAL START-UP PROCEDURE

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

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

3. Open the barrel lid. Remove the cooking components to expose the Burn Pot. Place a generous handful of pellets into the Burn Pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another small amount of pellets in the Burn Pot.
   NOTE: Do not use spirit, petrol, gasoline, lighter-fluid, or kerosene for lighting or refreshing a fire in your grill.

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

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

SHUTTING OFF YOUR GRILL
When finished cooking, with the main barrel lid remaining closed, press the Power Button to turn the unit off and turn the Temperature Control Dial to OFF. The grill will begin its automatic cool-down cycle. The auger system will stop feeding fuel, the flame will burn out, and the fan will continue to run until the cool-down cycle is complete.
IMPORTANT! Once the shut-down cycle is complete, unplug the power cord.

SMOKE OPERATING INSTRUCTIONS

USING SMOKE ADJUSTING BAR
To control the amount of smoke, as well as the overall cooking temperature, PULL open Smoke Adjusting Bar, located between the Pellet and Gas unit.

PROPANE GAS OPERATING INSTRUCTIONS

GRILL ENVIRONMENT

1. WHERE TO SET-UP THE GRILL
   With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time needed to perfect your meals. All Pit Boss® Grills units should keep a minimum clearance of 914mm (36 inches) from combustible  constructions, and this clearance must be maintained while the grill is operational. This appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear from combustible materials, or other flammable vapors and liquid s.

2. COLD WEATHER COOKING
   As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of grilled foods will help cure your winter blues. Follow these suggestions on how to enjoy your grill throughout the cooler months:
   • Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
   • To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to help you determine what to cook and how long it will take.
   • Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.

3. HOT WEATHER COOKING
   As it becomes warmer outdoors, the cooking time will decrease. Follow these few suggestions on how to enjoy your grill throughout the hot months:
   • Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
   • Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat from over cooking and drying out.
   • 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.

FIRST USE – GRILL BURN-OFF
Before using your grill for the first time with food, it is important to complete a burn-off. Start the grill and operate at a set temperature of at least (177°C / 350°F) for 30 minutes to burn-off the unit and rid it of any foreign matter.
AUTOMATIC START-UP PROCEDURE

1. Verify that the regulator knob is turned to the OFF position.
2. Note the triangular indicator mark on the silver regulator housing. Push in the regulator knob and turn 270 degrees (or 3/4) counter-clockwise to HIGH.
3. Push the igniter button in repetitively until the catches flame. Listen for a “click” sound to indicate a spark from the igniter, and look for flame to ensure the burner is lit.
4. After the burner has caught fire, you are ready to enjoy your grill at your desired temperature!
   If the burner goes out during operation, turn the regulator knob to the OFF position. Open the grill lid and wait five minutes before attempting to relight to allow any accumulated gas to dissipate.

IGNITER FAILURE PROCEDURE
If for any reason your igniter fails after three of four attempts, check the following steps, or start your grill using the manual method.

1. Ensure the regulator knob is turned to the OFF position. Allow any accumulated gas to dissipate.

2. After five minutes, check the following:
   • Visually confirm that the igniter is working by pushing the igniter button and looking at the igniter tip for a spark. If no spark, adjust the distance between the igniter (electrode) tip and burner to 4.5 mm (3/16 in).
   • Visually confirm that the burner tube and air inlets are not obstructed. If blocked, follow Care & Maintenance instructions.

3. If the above points do not work, follow Troubleshooting instructions.

MANUAL START-UP PROCEDURE

1. Verify that the regulator knob is turned to the OFF position. Open the lid of the grill to release any trapped gas.

2. Note the triangular indicator mark on the silver regulator housing. Push in the regulator knob and turn 270 degrees (or 3/4) counter-clockwise to HIGH.

3. Quickly and carefully, using a long match or long-nosed lighter, place a lit flame near the burner and watch the burner catch flame.
   Do not attempt to light another area of the burner. This can cause injury.
   NOTE: Do not use spirit, lighter-fluid, or kerosene for lighting or refreshing a fire in your grill.

4. Continue start-up by following steps four and five of Automatic Start-Up Procedure.

LIGHTING

CAUTION: Keep outdoor gas cooking appliance area clear and free from combustible materials, gasoline and other flammable vapors and liquids.
CAUTION: Do NOT obstruct the flow of combustion and ventilation air.
CAUTION: Check and clean burner/venturi tubes for insects and insect nests. A clogged tube can lead to a fire.
CAUTION: Attempting to light the burner with lid closed may cause and explosion.

1. Open Lid.

2. Check for obstructions of airflow to the burners. Spiders, insects and webs can clog the burner/venturi tube. A clogged burner tube can lead to a fire.

3. All control knobs must be in the OFF position.

4. Connect LP gas tank per “Installing LP Gas Tank” section.

5. Turn LP gas tank valve to OPEN.

6. Push and turn any control knob to HIGH. The burner should light. If it does not, repeat up to three times.

7. If ignition does not occur in 5 seconds, turn burner control knob OFF, wait 5 minutes, and repeat lighting procedure.

8. If igniter does not light burner, use a lit match secured with the lighting rod (included with the grill) to light burners. Access the burners through the cooking grate and heat plates. Position lit match near side of burner (Fig. 3).
   Important: Always use lighting rod (included) when lighting burners with a match.

9. After lighting, observe the burner flame. Make sure all burner ports are lit and flame height matches illustration (Fig. 4). NOTE: Each burner lights independently – repeat step 5-9 for other burners.

CAUTION: If burner flame goes out during operation, immediately turn the control knobs to the OFF position, LP gas tank valved CLOSED, and open lid to let the gas clear for 5 minutes before re-lighting,

SHUTTING OFF YOUR GRILL

1. LP: Turn LP gas tank valve to CLOSED.

2. Turn all control knobs clockwise to the OFF position.
   NOTE: A “poof” sound is normal as the last of the LP gas is burned.

3. Disconnect LP gas tank per Disconnect LP Gas Tank section.

WARNING: Allow the grill to cool completely, and remove the gas cylinder, before moving, travel, or for storage.
CONTROLLING FLARE-UPS
CAUTION: Putting out grease fires by only closing the lid is not possible.

1. If a grease fire develops, turn control knobs to the OFF position, LP gas tank valve CLOSED. Do NOT use water on a grease fire. This can cause grease to splatter and could result in serious burns, bodily harm or other damage.
2. Do NOT leave grill unattended while preheating or burning off food residue on HIGH. If grill has not been cleaned, a grease fire can occur.

WARNING: When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/ grease fire, use type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda. Do NOT attempt to extinguish with water.
Flare-ups are a part of cooking meats on a grill and add to the unique flavor of grilling.
Excessive flare-ups can over-cook your food and be dangerous.
Important: Excessive flare-ups result from build-up of grease in the bottom of your grill.
If a grease fire occurs, close the lid AND turn control knob(s) to OFF until grease burns out. Be careful when opening the lid as a sudden flare-up may occur.
If excessive flare-ups occur, do NOT pour water onto the flames.

MINIMIZE FLARE-UPS

1. Trim excess fat from meats prior to cooking.
2. Cook high fat content meats on LOW setting or indirectly.
3. Ensure that your grill is on a hard, level, non-combustible surface and the grease is allowed to drain into the grease receptacle.

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 grill:
CHECKING THE GAS LEVEL
To check the amount of fuel in the LP gas cylinder, the grill must be in operation. Place your hand at the top of the tank and slowly move down the side until the tank feels cool to the touch. This will indicate the approximate amount of gas in your tank; if ¾ empty, replace with full tank.
IMPORTANT: Do not use charcoal briquettes or any flammable material with your grill. Use of such material will void your warranty and may lead to a fire, explosion, and bodily harm.

1. BURNER COMPONENTS
   • Clean the burner whenever heavy build-up is found, to ensure that there are no signs of blockage (debris, insects) on the burner tube or in the burner air inlets. After periods of storage, spiders or small insects can build nests, webs, and lay eggs in the burner tube, obstructing the flow of gas to the burner. If storing the grill or before an extended period of non-use, remove the burner and wrap with aluminum foil to reduce the risk of insects entering the burner holes.
   • The burner has been preset for optimal flame performance. A blue flame, possibly with a small yellow tip, is the result of the optimal air and gas mixture. If flames are excessively yellow, orange or irregular, clean the oil and food deposits on the burner surface and the burner air inlets to increase airflow.

2. HOPPER ASSEMBLY
   • The hopper includes a clean-out feature to allow for ease of cleaning and change out of pellet fuel flavors. To empty, locate the plate and the cover of the drop chute on the back side of the hopper. Place a clean, empty pail under the drop chute cover, then remove the cover piece. Unscrew the plate, slide outwards, and pellets will empty.
   NOTE: Use a long handled brush or wet/dry vacuum to remove excess pellets, sawdust, and debris for a complete clean-out through the hopper screen. • Running all pellets out of your auger system is recommended if your grill will be unused for an extended period of time. This can be done by simply running your grill, on an empty hopper, until all pellets have emptied from the auger tube.
   • Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the access panel is removed (see Electric Wire Diagram for diagram), carefully wipe off any grease build-up directly on the fan blades. This ensures airflow is sufficient to the feed system.

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

4. 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 grate. Best practice is to do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
   • Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.
   IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.

5. OUTSIDE SURFACES
   • The front shelf includes a removable panel underneath for ease of cleaning. From below, push the backing plate towards the main barrel to remove. Clean, then replace by sliding back into place.
   • Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the finish, all painted surfaces can be touched up using high heat BBQ paint.
   • Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.

CLEANING FREQUENCY TIME TABLE (NORMAL USE)

debris
Burner tube, air inlets| Every 5-6 grill sessions| Dust, scrub pad & soapy water
Burners| Every 5-6 grill sessions| Scrub pad & soapy water
Stainless steel surfaces| Twice per year| Stainless steel cleaner
Bottom of Main Grill| Every 5-6 Grill Sessions| Scoop Out, Wet/dry vacuum Excess Debris
Burn Pot| Every 2-3 Grill Sessions| Scoop Out, Wet/dry vacuum Excess Debris
Cooking Grate| After Each Grill Session| Burn Off Excess, Brass Wire Brush
Flame Broiler’| Every 5-6 Grill Sessions| Scrape Main Plate with Slider, Do Not Wash Clean
Front Shelf| After Each Grill Session| Scrub Pad & Soapy Water
Grease Bucket| After Each Grill Session| Scrub Pad & Soapy Water
Auger Feed System| When Pellet Bag is Empty| Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components| Once A Year| Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent| Every 5-6 Grill Sessions| Dust, Scrub Pad & Soapy Water
Grill Probe| Every 2-3 Grill Sessions| Scrub Pad & Soapy Water

USING WOOD PELLET FUEL

Clean-burning barbecue hardwood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral. Barbecue hardwood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered the “Kings of the Woods”.
MESQUITE BLEND
Strong, tangy, spicy flavor.
Think Tex-Mex cuisine.
APPLE BLEND
Smoky, mild sweetness flavor.
Highly recommended for baking.
MAPLE BLEND
Sweet and savory flavor.
CHERRY BLEND
Slightly sweet, but also tart.
Gives a rosy tint to light meals.
WHISKEY BARREL BLEND
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
COMPETITION BLEND
Perfect blend of sweet, savory, and tart.
Used by many professional grillers.
PECAN BLEND
Bold, buttery, and smooth flavor.
ALDER BLEND
Sweet and earthy flavor. Alder, Maple, and Pine Blend.
FRUITWOOD BLEND
Cherry, Apple, and Maple Blend.
OAK BLEND
Rich and smoky flavor.
CLASSIC BLEND
Pecan , Hickory, and Mesquite Blend.
NOTE: Always store hardwood 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.

COOKING GUIDELINES

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

STYLE OF COOKING| HOT SMOKING (Very Low)| ROAST (Low)| BAKING (Medium)| BAKING (Medium)| GRILUBAKE (Medium/High)| SEAR (High)
---|---|---|---|---|---|---
Temp Range| 82-125°C / 180-257°F| 126-161°C/ 258-322°F| 162-190°C /| 162-190°C /323-374°F| 190-232°C / 374-449°F| 232-260°C /449-500°F
POULTRY| Size| Rare – 54°C / 130°F| Medium – 60°C /140°F| Well Done – 77°C /110°F
---|---|---|---|---
Turkey (whole)| 4.5-5.0 kg / 10-11 lbs. 5.3-6.4 kg / 12-14 lbs. 6.8-7.7 kg / 15-17 lbs. 8.2-10.0 kg / 18-22 lbs. 10.4-11.3 kg / 23-25 lbs.| | | Grill 90 – 120 minutes Grill 110 – 140 minutes Grill 130 – 160 minutes Grill 140 – 170 minutes Grill 150 – 180 minutes
Chicken (whole)| 1.36-2.26 kg / 3-5 lbs.| | | Grill 1 – 1.5 hours
Drumsticks, Breasts| 0.45 – 0.86 kg / 1-1′ lbs.| | | Grill 30-60 minutes
Small Game Birds| 0.45 – 0.86 kg / 1-1′ lbs.| | | Grill 30-45 minutes
Duck| 1.36-2.26 kg / 3-5 lbs.| | | Roast or grill 2 – 2.5 hours
PORK| SIZE| Precooked to Reheat 60°C / 140°F| Medium 66°C / 150°F| Well Done 71°C / 160°F
---|---|---|---|---
Ham (Fully Cooked & Boneless Portion,| 2.5 cm / 1″
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.| 12 minutes
50 minutes -1 hour 1- 2 hours| |
Smoked Picnic| 2.26-3.62 kg / 5-8 lbs.| 1- 21/2 hours| |
Whole & Bone-In)| 4.53-5.44 kg / 10-12 lbs.| 2 – 2% 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.| | 11/2 – 2 hours| 2 – 3 hours
Chop| 1.9-2.5 cm / W – 1″| | 10 -12 minutes|
(loin, rib)| 3.1-3.9 cm / 1%” – 11/2″| | 14 – 18 minutes|
Tenderloin| 1.9-2.5 cm / 3/4″ -1″| | 20 – 30 minutes| 30 – 45 minutes
Loin Roast (boneless)| 1.36-2.26 kg / 3-5 lbs.| | 1% – 1% hours| 1% – 21/2 hours
Boston Butt| 3.62-4.53 kg / 8-10 lbs.| | | 90 – 98°C / 195 – 210°F
(Pork Shoulder)| | | | Internal Temperature
BEEF| SIZE| HEAT| Rare – 54°C/130°F| Medium – 60°C /140°F| Well Done – 65°C /150°F
---|---|---|---|---|---
Steak (New York, Porter-house, Rib- eye, Sirloin, T-bone, or Tenderloin)| 1.9 cm / 1/4″ 2.5 cm / 1″
3.8 cm / 11/2″ 5 cm / 2″| High| Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes Sear 10 minutes, grill 10-14 minutes
Skirt Steak| 0.6 – 12.7 cm / 1/4″ – 1/2″| High| Sear 5-7 minutes
Flank Steak| 0.45 – 0.86 kg / 1 – 11/2 lbs., 1.9 cm / 1/4″| Medium| Sear 4 minutes, grill 8-10 minutes
Kabob| 2.5 -3.8cm /1-11/2″ cubes| Medium| Grill 10 – 12 minutes
Tenderloin, whole| 1.58 -1.81 kg / 31/2 – 4 lbs.| High/Medium| Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty| 1.9 cm / 34″| High/Medium| Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast (boneless)| 2.26 – 232 kg / 5 – 6 lbs.| Medium| Grill 11/2 – 2 hours
Tri-tip Roast| 0.9 -1.13 kg / 2 – 21/2 lbs.| High/Medium| Sear 10 minutes, grill 20-30 minutes
Rib Roast| 5.44 – 6.35 kg /12 – 14 lbs.| Medium| 2M – 2% hours
Veal Loin Chop| 2.5cm / 1″| Medium| 10 -12 minutes direct
Brisket| 7.25 – 3.62 kg / 16 -18 lbs.| Hot Smoke| Cook until internal temperature reaches 90°C / 195°F
LAMB| Size| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 71°C / 160°F
---|---|---|---|---
Roast (fresh)| 2.26 – 2.72 kg / 5 – 6 lbs.| | 1- 2 hours|
Rib Crown Roast| 1.36-2.26 kg / 3-5 lbs.| | 1 – 1M hours| 1M hours
SEAFOOD| Size| Rare – 54°C / 130°F| Medium – 60°C / 140°F| Well Done – 82°C / 180°F
---|---|---|---|---
Fish (whole)| 0.5 kg / 11b.
0.9 -11 kg / 2 – 2M lbs. 1.4 kg / 3 lbs.| | | Grill 10 – 20 minutes
Grill 20 – 30 minutes
Grill 30 – 45 minutes
Fish (fillets)| 0.6-1.3 cm / 1/41″ – M”| | | Grill 3 – 5 minutes, until flaky
Lobster Tail| 015 kg / 5 oz. 0.3 kg / 10 oz.| | | Grill 5 – 6 minutes Grill 10 -12 minutes
WILD GAME| Size| Rare – 60°C /140°F| Medium – 71°C /160°F| Well Done – 77°C /170°F
---|---|---|---|---
Roast (fresh)| 2.26 – 2.72 kg / 5 – 6 lbs.| | 1 – 1M hours| 1M – 2 hours
Large Cuts (fresh)| 3.62-4.53 kg / 8-10 lbs.| | 1 hours| 1M hours

Discover delicious recipes for your winning dishes, visit www.pitboss- grills.com.

TIPS & TECHNIQUES

Follow these helpful tips and techniques, passed on from Pit Boss® owners, our staff, and customers just like you, to become more familiar with your grill:

1. FOOD SAFETY
   • Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of bacteria. Each marinade or basting sauce should have its own utensil.
   • Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
   • A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure to bring it to a boil before serving.
   • Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
   • Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish and poultry.

2. COOKING PREPARATION
   • Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before lighting the grill.
   • A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.

3. GRILLING TIPS AND TECHNIQUES
   • To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow).
   Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways to keep meat from drying out.
   • While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink. The band of pink (after cooking) is referred to as a smoke ring and is highly prized by outdoor chefs.
   • Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
   • Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill will require more cooking time.
   • Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
   • Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
   • It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface by heat to ease back to the center of the meat, adding more flavor.

Accessories are available for purchase separately. Contact your local authorized Pit Boss® dealer or visit www.pitboss-grills.com.

TROUBLESHOOTING

Proper cleaning, maintenance, and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit Boss® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.
For FAQ, please visit www.pitboss-grills.com. You may also contact your local Pit Boss® authorized dealer or contact Customer Care for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning, maintenance, or service work. Ensure the grill is completely cooled to avoid injury.
WOOD PELLET GRILL

PROBLEM| CAUSE|

SOLUTION

---|---|---
No Power Lights On The Control Board| Temperature Control Dial is still off.| Press the Power Button, and ensure the button glows blue to show there is a power connection. Turn the Temperature Control Dial to a temperature setting.
Not Connected To Power Source| Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 10 Amp service (see Electric Wire Diagram for access to electric components) Ensure all wire connections are firmly connected and dry.
| Fuse Blown On The Control Board| Remove access panel (see Electric Wire Diagram for diagram), press in plastic tabs holding the control board in place and carefully pull controller inside the hopper to release

controller. Check the fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.

| The GFCI outlet has been tripped.| Remove access panel (see Electric Wire Diagram for diagram), and ensure all wire connections are firmly connected and dry. Ensure GFCI is a minimum 10 Amp service.
| Faulty Control Board| Control Board needs to be replaced. Contact Customer Care for a replacement part.
Fire in Burn Pot Will Not Light| Auger Not Primed| Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger must be primed to allow pellets to fill the auger tube. If not primed, the igniter will timeout before the pellets reach the Burn Pot. Follow Auger Priming Procedure.
| Auger Motor Is Jammed| Remove cooking components from the main barrel. Press the Power Button to turn the unit on, turn Temperature Control Dial to SMOKE, and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the Burn Pot. If not operating properly, call Customer Care for assistance or a replacement part.
| Igniter Failure| Remove cooking components from the main barrel. Press the Power Button to turn the unit on, turn Temperature Control Dial to SMOKE, and inspect the igniter. Visually confirm that the igniter is working by placing your hand above the Burn Pot and feeling for heat. Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the Burn Pot. If not operating properly, follow Manual Start-up Procedure to continue use of grill; however, call Customer Care for assistance or a replacement part.
Flashing Dots On LCD Screen| The Igniter Is On| This is not an error that effects the grill. Used to show that the unit has power and is in Start-Up mode (igniter is on). The igniter will turn off after five minutes. Once the flashing dots disappear, the grill will begin to adjust to the desired temperature selected.
Flashing Temperature On LCD Screen| Grill Temperature Is Below 65°C /150°F| This is not an error that effects the unit; however, it is used to show that there is some risk that the fire could go out. Check hopper for sufficient fuel or if there is an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions. Check grill Grill Probe and follow Care and Maintenance instructions if dirty. Check Burn Pot for ash build-up or obstructions, and follow Care and Maintenance instructions for ash build up. Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance instructions if dirty. Check auger motor to confirm operation (rotation), and ensure there is no blockage in the auger tube.
“ErH” Error Code| The Unit Has Overheated, Possibly Due To Grease Fire Or Excess Fuel.| Press the Power Button to turn the unit off, and allow grill to cool. Follow Care and Maintenance instructions. After maintenance, remove pellets, and confirm positioning of all component parts. Once cooled, press the Power Button to turn the unit on, then select desired temperature. If error code still displayed, contact Customer Care.
---|---|---
“ErL” Error Code| Grill fails to perform start-up cycle| Check proper positioning of cooking components. Check hopper for sufficient fuel or if there is an obstruction in the feed system. Remove pellets and follow care and

maintenance instructions. Check grill probe. Confirm if actual temperature is correct and accurate. Follow care and maintenance instructions if dirty. Check igniter positioning and that it is heating up properly. In extreme cold, the grill may require a second start. Turn grill off, wait, then turn on again. Check fan. Ensure it is working properly. Follow care and maintenance instructions if dirty.

Grill will not stay lit
“Err” Error Code| Grill Probe wire not making connection.| Remove access panel (see Electric Wire Diagram for diagram), and check for any damage to the Grill Probe wires. Ensure Grill Probe 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 Care for replacement part.
Meat Probe Damaged| Check for signs of damage to the wires of the meat probe. If damaged, call Customer Care for replacement part.
| Faulty Control Board| Control Board needs to be replaced. Contact Customer Care for a replacement part.
Grill Temperature on SMOKE is too high| “P” Setting is too LOW| Push the “P” SET button, and increase the “P” setting.
Grill Will Not Achieve Or Maintain Stable Temperature| Insufficient Air Flow Through Burn Pot| Check Burn Pot for ash build-up or obstructions. Follow Care and Maintenance instructions for ash build-up. Check fan. Ensure it is working properly and air intake is not blocked.

Follow Care and Maintenance instructions if dirty. Check auger motor to confirm operation, and ensure there is no blockage in the auger tube. Once all the above steps have been done, start the grill, set temperature to SMOKE and wait for 10 minutes. Check that the flame produced is bright and vibrant.

Lack Of Fuel, Poor Fuel Quality, Obstruction In Feed System| Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of hardwood pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions.
Grill Probe| Check status of Grill Probe. Follow Care and Maintenance instructions if dirty. Contact Customer Care for a replacement part if damaged.
Grill Produces Excess Or Discolored Smoke| Grease Build-Up| Follow Care and Maintenance instructions.
Wood Pellet Quality| Remove moist hardwood pellets from hopper. Follow Care and Maintenance instructions to clean out. Replace with dry hardwood pellets.
Burn Pot Is Blocked| Clear Burn Pot for moist hardwood pellets. Follow Auger Priming Procedure.
Insufficient Air Intake For Fan| Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance instructions if dirty.
Frequent Flare-Ups| Cooking Temperature| Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature under 176°C / 350°F when cooking highly greasy food.
Grease Build-Up On Cooking Components| Follow Care and Maintenance instructions.

PROPANE GAS GRILL

Problem

| Cause|

SOLUTION

---|---|---
Grill will not light| The ignition wire came off the electrical igniter/valve.| Reconnect the ignition wire to the electrical igniter/valve.
The ignition wire is broken| Contact Customer Care for assistance or a replacement part.
The battery has died| Install a new battery.
New battery doesn’t work| Check the battery polarity. The negative (-) side of the battery goes in first.
The electrode tip does not produce sparks at the burner port| Adjust the electrode.
No gas supplied| Check the regulator valve. Check connection for leak.
Excessive flare-up| Grilling fatty meats| Grill fatty meats when the grate are cold, and the knobs are on the “LOW” setting. Move the meats to the warming grate if flare-up continues.
Cooking temperature| Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature under 176°C / 350°F when cooking highly greasy food.
Water sprayed on gas flames| Do not spray water on gas flames.
Burner blows out| Gas tank is empty| Refill the gas tank.
Burner is not aligned with the control valve| Install the burner correctly.
Gas supply is not sufficient| Check the gas supply hose and make sure there are no leaks and no knots.
Low heat when on “HIGH”| Ports are blocked| Clear ports of any obstructions.
Gas tank has run out| Refill the gas tank.

ELECTRICAL WIRE DIAGRAM

The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.
PB – ELECTRIC REQUIREMENTS
110-120V, 60HZ, 250W, 3-PRONG GROUNDED PLUG
NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.LOCATE AND REMOVE THE EIGHT SCREWS OF ACCESS PANEL ON UNDERSIDE OF UNIT

GRILL REPLACEMENT PARTS

NOTE: Due to ongoing product development, parts are subject to change without notice.
Diagram Illustration on next page

MODEL| UNIT ASSEMBLED (WxHxD)| UNIT WEIGHT| COOKING AREA| BTU| DIGITAL FEATURES
---|---|---|---|---|---
PB| PB1230SP| 1,766mm x 1,274mm x 805mm
/ 69.5″ x 50.1″ x 31.7″|

92.7 kg/
204.37 lb

| Main Pellet – 2,580.6 cm² / 400 sq. in. Upper Grate – 1,489 cm² / 230.8 sq. in. TOTAL – 4,069.6 cm² / 630.8 sq. in.| Main Gas – 2,580.6 cm² / 400 sq. in. Upper Grate – 1,489 cm² / 230.8 sq. in. TOTAL – 4,069.6 cm² / 630.8 sq. in.| 30,000| Ten temperature presets, start-up cycle, electric igniter
TOTAL GRILL – 8,139.2 cm² / 1,261.6 sq. in.

HOPPER REPLACEMENT PARTS

WARRANTY

CONDITIONS
All wood pellet grills by Pit Boss®, manufactured by Dansons, carry a limited warranty from the date of sale by the original owner. The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of the purchase or after the warranty has expired.
Dansons carries a five (5) year warranty against defects and workmanship on all parts, and five (5) years on electrical components. Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the  original purchaser. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips, or minor cosmetic cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past the limited warranty beyond the five (5) years from date of purchase.
During the term of the warranty, Dansons obligation shall be limited to furnishing a replacement for defective and/or failed components. As long as it is within the warranty period, Dansons will not charge for repair or replacement for parts returned, freight prepaid, if the part(s) are found by Dansons to be defective upon examination. Dansons shall not be liable for transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you.
Dansons takes every precaution to utilize materials that retard rust. Even with these safeguards, the protective coatings can be compromised by various substances and conditions beyond Dansons control. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons, the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the grill component. Should any of  the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the use of a grill cover when the grill is not in use.
This warranty is based on normal domestic use and service of the grill and neither limited warranty coverage’s apply for a grill which is used in commercial applications.
EXCEPTIONS
There is no written or implied performance warranty on Pit Boss® grills, as the manufacturer has no control over the installation, operation, cleaning, maintenance, or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated, cleaned, and maintained in strict accordance with this owner’s manual. Any use of gas not outlined in this manual may void the warranty. The warranty does not cover damage or breakage due to misuse, improper handling or modifications.
Neither Dansons, or authorized Pit Boss® dealer, accepts responsibility, legal or otherwise, for the incidental or consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against Dansons based on the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be liable for any special, indirect, consequential, or other damages of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer are set forth herein and no claim shall be made against manufacturer on any warranty or representation.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific legal rights and you may have other rights, which vary from state to state.

ORDERING REPLACEMENT PARTS
To order replacement parts, please contact your local Pit Boss® dealer or visit our online store at: www.pitboss-grills.com
CONTACT CUSTOMER CARE
If you have any questions or problems, contact Customer Care.
USA: 480-923-9630 | CANADA (TOLL FREE): 1-877-942-2246
WARRANTY SERVICE
Contact your nearest Pit Boss® dealer for repair or replacement parts. Dansons requires proof of purchase to establish a warranty claim; therefore, retain your original sales receipt or invoice for future reference. The serial and model number of your Pit Boss®
can be found inside the lid of the hopper. Record numbers below as the label may become worn or illegible.
MODEL……………………………………………..
SERIAL NUMBER…………………………………
DATE OF PURCHASE………………………………
AUTHORIZED DEALER……………………………

IMPORTANT
DO NOT RETURN PRODUCT TO STORE
For all questions, comments, or inquiries, please contact Dansons our 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 and formaldehyde,
which is known to the state of California to cause cancer, lead and lead compounds, which are known to the state of California to cause cancer and birth defects
or other reproductive harm, 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

References

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

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