Asmoke AS300 User manual

ASMOKE

MAJOR CAUSES OF APPTIANCE FIRES ARE A RESUI.T OF POOR MAINTENANCE AND A FAITURE TO
MAf NTATN Rm UrRED CTEARANCE T0 CoMBUSTIBIE MATERIATS. rT rS 0F UTMoST TMPoRTANCE
THAT THrS pRopUCT BE USED 0NtY lN ACCoRDANCE I0 THE FotrolvtNG TNSTRUCTT0NS
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 WARNIiIGS
You must contact your local home association, building or fire officials, or authority having jurisdiction,
to obtain the necessary permits, mission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the grill, and 305mm (12 inche$
from the back of the grill to combustible constructions must be maintained. Do not install appliance 0n 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 grill in an area clear and free from
combustible materials, gasoline and other flammable vapors and liquids.
Should a grease fire occur, turn the grill OFF and leave the lid closed until the fire is out. Unplug the power
cord from the connected outlet, Do not throw water on the unit. Do not try to smother the fire. Use of an
all-class (class ABC) approved fire extinguisher is valuable to keep on site. lf an uncontrolled fire does occu4
call the Fire Department.
Keep electrical supply cords and the fuel away from heated surfaces. Do not use your grill in the rain or around any water
s0urce.
After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air
blockage around the fan intake, chimney, or rear barrel exhaust holes. Clean before use. Regular care and maintenance is
required to prolong the lifespan of your unit. lf the grill is stored outside during the rainy season or seasons of high
humidity, care should be taken to insure that water does not get into the hopper. When wet or exposed to high
humidity, wood pellets will expand greatly, decompose, and may jam the feed system, Always disconnect the powel before
performing any service or maintenance,
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 coolto the touch before moving.
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.
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 Service or an authorized dealer.
This appliance is not recommended for children, persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction
by a person responsible for their safety.

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6. Parts of the barbecue may be very hot, and serious injury may occur. Keeg VounB children and pets awaywhile in use.
7. Do not enlarge igniterholesorburn pots. Failuretofollowthiswarningcould leadtoafire hazard and bodilyharm and will
void your warranty.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.
9. lf the supply cbrd is damaged, it must be replaced by manufacturer, its service agent or similarly qualified persons
in order to avoid a hazard.
10. Children should be supervised to ensure that they do not play with the appliance.
DISPOSA1OFASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed (ontainer of ashes should be placed on a non-
combustible floor 0r 0n the ground, well away from all combustible materiall pending final disposal. When ashes are disposed by
burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.
WOOD PETTET FUEI
This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in
this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet
barbecue grills. Do not use fuelwith additives. Wood pellets are highly susceptible to moisture and should always be stored in an
airtight container. lf you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your
grill's hopper and augel to prevent jams.
Do not use spirlt petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
Keep all such liquids well away from the appliance when in use.
At time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards
to make wood pellets for domestic use. Further information can be found at wwnpelletheat.orgot 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, we assume no responsibility to damage caused by poor quality of fuel.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot
or creosote is formed when the appliance is operated inconectly, such as: blockage of the combustion fan, failure to clean and
maintain the burn area, moisture affected pellets, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When
ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit 0FF,
let it cool completely, then inspect for maintenance and cleaning. lt commonly accumulates along exhaust areas.
lf creosote has formed within the unit, allow the unit to warm up at a low temperature, turn off the appliance, then wipe away
any formation with a hand towel. Similar to tai it is much easier to clean when warm, as it becomes liquid.
CARBO]{ MO]{OX|DE ('tttt sultr KtttER"}
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, dizzinest weaknest
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.
IPX4
SAFETY TISTING
CAS/UL 60335-1 & rEC 6033s-2-102

***- 0 -***
ASMoKE
COPYRIGHT NOTICE
Copyright 2019. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrievalsystem, in any
form orby any means without expressed written permission of,
Asmoke USA ttC
72 Three Rivers Dr Newark, DEt97O2
[email protected]
www.asmokegrill.com
Customer Service
Monday through Sunday, 4am - 8pm PST (EN)
Tol l-Free : L-877 -255-2499

Assembly Preparation
Assembly lnstructions
Mounting Legs To The Gri11..............
Attaching the Grease Tray........
Connecting To A Power Source...
0perating lnstructions
Grill Environment
Hopper Priming Procedure
Fint Use - Grill Burn-0ff
Assembling The Lid Handle...............
lnstalling The Cooking Components.. ............8 Troubleshooting
Connecting The Power C0rd.......
Using Wood Pellet Fuel.
Cooking Guidelines
Howto Use Meat Probe..
I nOr & Techniques .................................. ......................,.20
Electrical Wire Diagram
Replacement Parts
Grill Replacement Parts
Recipes
0rdering Replacement Parts ............26
Wananty Service ....................... 26
Conditions
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9
9
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22
23
24
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N'TE: Due to lngoing product developnent" pafts arc subied to change without notice' Contact
Custonet Sevice if Ntts arc nissing when assenbling the uniL
ELECTRIC REOUIREMENTS
1 O0-1 20V60H 2,235W,2-PRONG G ROU N DED PLUG
Eight temperature
presets, start-up and
cool-down cycles,
electric igniter
519mmx345mmx444mm
1 24.4' x13.6' x17.5'
Main - 1,235 cm2 / 191 sq. in.
Upper Rack- 417 cm'?/ 65 sq. in.
T0TAI-1,552cm'z/ 255 sq. in.

Parts are located throughout the shipping carton, including underneath the grill. lnspect the srill. parts, and
hardware blister pack after removing from the protective shipping carton. Discard all packaging materials
from inside and outside of the grill before assembly, then review and inspect all parts by referencing the parts list.
lf any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty.
Contact your dealer or ASMOKE Customer Service for parts: Monday through Sunday,4am - 8pm PST(EN).
se rvice@asmokegri I l.com I To I l-F re ez t-877 -255-2499
IMP0RTANT: 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. Etr- ra--- -o - o r
NOTE: For all of the following steps, do not tighten any screws completely until all screws for that step have been
installed. Once all screws have been installed, then tighten them securely.
1. MOUNTING THE TEGS TO THE GRItt
Parts Required:
1 x Main Barrel/ Hopper AssemblV &7)
2 x Foot Asembly (#r0l
lnstallation:
. Remove the pre-installed screws from the bottom shelf. Secure the
bottom shelf to two legs using six screws.
2. ASSEMBI.ING THE TID HANDTE
Parts Required:
1 x Lid Handle t'#6/
2 x Lid Handle Bezel (#5)
lnstallation:
. Remove the pre-installed screws from the lid handle. From inside the
barrel lid, inseft one screw to protrude to the outside. Add bezel on the
screw then hand-tighten the screw into the lid handle.
. Repeatforotherside.

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I]{STAILII{G THE COOKING COMPONENTS
Parts Requircd:
x Flame Broiler Main Plale (#4)
x Flame Broiler Slider /#3/
lnstallation:
. lnsert the flame broiler main plate into the main grill, right side first.
Rest the flame broiler main plate on the built-in ledge (on the inside
right) of the main grill that directs grease towards the grease bucket.
Slide the entire piece to the left side, and the two slots on the flame
broiler main plate willfit into the rounded ledge above the fire pot. lt
will sit slightly at a downward angle. Note illustration 3A.
, Place the flame broiler slider on top of the flame broiler main plate,
covering the slotted openings. Ensure the nised tab is on the left, to easily
adjust for direct or indirect flame when cooking. Note illustration 38.
NOIE: Uttten the flame bnriler slider is open, and dircct flame is used
while cooking do not leave the gdll umttended for any pedod of time.
. Place the cooking grids, side-by-side, on the grid ledge inside the main
grill. Place the upper cooking rack on the upper ledge inside the main
grill. The cooking rack will lock into place. Note illustration 3C.
t{0TE: To maintain the searing and grilling performance of your
cooking grids, regular care and maintenance ls rcquired.
GoNNECTIilG THE PoIUER CgRD
Parts Required:
x Main Barrel/Hopper Assembly (#//
x Power Cord (#8)
lnstallation:
' lnsert the end of the power cord through the hole in the back panel of
the grill.
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5. ATTACHING THE GREASE TRAY
Parts Required:
I x Grease Bucket (#15/
lnstallation:
. Place the grease tray on the two screws of the main banel. Ensure it is
levelto avoid grease spills.
. The unit is now completely assembled.
CONNECTII{G TO A POWER SOURCE
N0TE: Before plugging your Country Smokers into any electrical
outlet, ensure the temperature dial is in the OFF position.
. STANDARDOUTLET
This appliance requires 110 volt 60ha A5w 5 amp service. lt must be a
3-prong grounded plug. Ensure grounded end is not broken off before
use. The control uses a 5 amp, 120 volt fast-blow fuse to protect the
board from the igniter.
, GFCI OUTLETS
This appliance will work on most GFCI outlets, with a recommended size of
15 amp seMce. lf your GFCI outlet is highly sensitive to power surges, it will
likelytrip during thestart-up phase of operation. Duringthestart-up phasq,
the igniter draws 200-700 watts of electricity which can be too much power
for a GKI outlet to handle. Each time it trips, it increases in sensitivity' lf the
GKI keeps tripping rcplace the outlet or chang to a non-GFCI outlet.
, ONTHEROAD
Disconnect the igniter from the main wiring harness. Use the manual
start-up procedure. A Country Smokers unit can operate using a 12
volt 100 watt inverter plugged into your automobile outlet. To use
the automatic igniter, it is recommended to use a minimum of a 1000
watt inverter.
IMP0RTANT: Disconnect unit from poYrer source when not in use.
6.
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With todayl lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat
intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet
grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.
Throughout this manual, you will notice the emphasis on grilling food slowly at L1W or MEDIUM tempenture settings.
GRtll EilVlRollMEl{T
1. WHERETO 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 Country Smokers units should keep a minimum clearance of 305mm (12 inches) from combustible constructions, and this
clearance must be maintained while the grill is operational. This appliance must not be placed under 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 amma of
smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
., lf smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
- Organize - Get evefihing 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 willtake.
., 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.
; ldeal 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 internaltemperature 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.
10

GRIll TEMPERAIURE RAI{GES
Temperature readouts on the control board may not exactly match the thermometer. All temperatutes 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 / 4OI-ilOO"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 flane broiler ope4 direct flame is used to create those "blue" steaks, as well as flame-
kised vegetables, garlic toast or s'mores! When the flane broiler is dosed, the air circulates around the barrel, resulting
in convection heat. High temperature is also used to preheat your grill, burn-0ff the cooking grids, and to achieve high heat
n in extreme cold weather conditions.
. MEDIUM TEMPERATURE (135-I8O"C / 275-356"F)
I 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 TEMPERATI]RE (80-/,25"C / 176-257'F)
This range is used to slow roast, increase smoky flavol and to keep foods warm. lnfuse more smoke flavor and keep your
' meats juicy by cooking longer at a lower temperature (also known as low and slor). 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 80-125"C 1176-257"F. 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!
U1{DERSTAIIDIl{G THE PROBE
Located inside the main barrel is the temperature probe. lt is a small, vertical piece of stainless steel. The temperature probe
measures the internal temperature of the unit. When the temperature is adjusted on the Control Board, the temperature probe
will read the actual temperature inside the unit and adjust to the desired temperature.
IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weathef quality of pellets used,
flavor of pellets, and the quantity of food being cooked.

UNDERSTANDING THE CONTROL BOARD
The UCO Screenis used as the information center for
your unit. The LCD screen will display the cunent grill
temperature (ACTUAL) and meat probe temperature (MP1).
SeeTnubleshooting for more information on enor codes.
lndicates the unit was just mnnected to
AC power. Screen flashes three times, $en
tums off.
lndicates he meat probe temperaturc
lndicates he cunent temperature of unit.
lndicates the desired temperature that has
been selected.
lndicated that no meat probe is
Failure to reaci minimum temperature of
Fire has oone out due to lack of fuel.
lndicates the auger motor is tuming and
lndicates fte igniter is on. When first
starting your unit, the igniter runs
brthe start-up cycle.
lndicates the fan is running. lf the grill is in
operalion, the fan is on.
lndicates the auger mobr h no longer able
to feed pellets to the fire pot. Likely, the
hopper is empty and requires refilling.
Press and hold thePrime Button to activate an extra feed
of pellets to the fire pot. This can be used to add more fuel to
the fire just before opening the banel lid, resulting in a quicker
heat recorery time. lt can also be used to add morc fuelwhile
smoking, to increase the intensity of clean smoke fiavor.
Overfeeding the fire pot may damage to grill barrel paint.
The Temperature Switch Button is used to change the
temperature readout on the LED Screen. Press the button
to switch to Fahrenheit (oF) or to Celsius (oC), as prefened.
Default is set to Fahrenheit.
12

U]{DERSIAI{DIl{G THE "P,' SETTIilG
When the recessed "P" SET button is pushed, the "P" setting displayed on the LCD
screen will flash and change to the next value (upward). 0nce P7 is reached, it will
restart at P0. There are eight "P'r settings, ranging from P0 to P7. The recessed "P" SET
button can be pushed using a thin-tipped object.
IMPQR[ANT: Do not push the "P" sET button too hard, as this may cause
damage. 0nly a light push is needed.
, USING THE,P, SETNNG N SMOKE MODE
Anytime the temperature dial is set to SMQKE, 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
ior 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'
HOPPER PRIMIilG PROCEDURE
These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper. The
auger must be primed to allow pellets to travelthrough the length of the auger, and fill the fire pot. lf not primed, the igniter
wiiltimeout before the petlets are ignited, and no fire will start. Follow these steps to prime the hopper:
t. gpen the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the bottom'
Z. Remove all cooking components from the interior of the grill. Locate the fire pot in the bottom of the main banel.
3. With the Temperature Control Dialto the Off position, plug the power cord into a power source.
4. Turn the Temperature Control Dialto the Smoke position. Check the following items:
. That you can hear the auger turning. Place your hand above the fire pot and feel for air movement. Do not place your
hand or fingers inside the fire pot' This can cause injury.
. After approximately a minute, you should smell the igniter burning and begin bJeelthe air getting warmer in the
fire pot. The ignitertip does not glow red, but gets extremely hot and will burn, Do not touch the ignitel
5. 6nce verified that all electric components are working conectly, turn the Temperature Control Dialto Off.
6. Fill the hopper with all natural barbecue wood pellets.
7. Turn the Temperature Control Dial to Smoke. Wait approximately 3 minutes for the pellets to start dropping into-the
fire pot from ihe auger tube. Once pellets begin to drop into the fire pot, turn the Temperature Control Dial to 0ff.
g. Re-installthe cooking components into the main barrel. The grill is now ready to use. (See Assenbly Instrudionsto
ensure proper installation of cooking components')
FIRST USE. GRITl BURI{.OFF
0nce your hopper has been primed and before cooking 0n your grill for the first time, it is important to complete a grill burn-off.
Start ihe griliind operate ai any temperature over 176"C 1350'F (with the lid down) for 30 to 40 minutes to burn-0ff the grill
and rid it of any foreign matter.
t3
* factory default setting

AUIOMATIC START.UP PROCEDURE
0pen the main banel lid. Check the fire pot to ensure there is no obstruction for proper ignition. 0pen 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. Ensure the Temperature Control Dial is in the Off position. Plug the power cord into a grounded
power source.
Turn the Temperature Control Dialto Smoke. This will activate the start.up cycle. This will activate the start-up cycle.
The auger feed system will begin to turn, the igniter will begin to glow and the fan will supply air to the fire pot. The grill
will begin to produce smoke while the start-up cycle is taking place. The banel 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.
0nce 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 FAITURE PROCEDURE
lf 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. Turn the Temperature (ontrol Dialto the Off position. Open the banel lid. Remove the cooking components from inside.
Remove all unburnt pellets and ash from the fire pot. Avoid touching the igniter to avoid injury, as it may be extremely hot.
2. 0nce all parts are removed and cleaned, turn the Temperature Control Dialto Smoke. Check the following:
. Visually confirm that the igniter is working by placing your hand above the fire pot and feeling for heat.
. Visually confirm that the igniter is protruding approximately 13mm i 0.5 inches in the fire pot.
. Visually confirm that the auger is dropping pellets into the fire pot.
. Confirm that the combustion fan is working by listening for a torchy roar.
3. lf any of the above points are not working, follow Trouhleshoofihg instructions.
MA]{UAI START.UP PROCEDURE
1. Ensure the Temperature Control Dialto the Off position. Plug the power cord into a grounded power source.
2. Check fire pot to ensure there is no obstruction for proper ignition. 0pen 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. 0pen the barrel lid. Remove the cooking components to expose the fire pot. Place a generous handful of pellets into the fire pot.
Squirt a gelled fire starter, or other appropriate pellet starteq over the top of the pellets. A small amount of solid fuel fire starter, such
as one composed of sawdust and wax, or wood shavingl is also appropriate. Add another small amount of pellets in the fire pot.
N0TE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshinj a fire in your grill.
4. Light the contents of the fire 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 fire pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the main banel. Continue start-up at step two of
Auto natic Sta rt-U
p Procedu re.
SHUTTIl{G OFF YOUR GRII.I.
1. When finished cooking, with the main barrel lid remaining closed, turn the Temperature Control Dialto 0FF.
14

Any [ountry Smokers unit will give you many years of flavorful service with minimum cleaning. An important step is allowing
the grill and cooking grids to self-clean by running the grill at a high temperature for 5 to l0 minutes after each use. Follow these
cleaning and maintenance tips to service your grill:
1. HOPPER ASSEMBLY
. ln instances of long periods between use, it is suggested to run all pellets through your hopper and auger; to prevent jams.
I{OTE: Use a long handled brush or shop-vac to remove excess pellets, sawdust, and debris for a complete
clean-out through the hopper screen.
. Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. 0nce the hopper access
panel is removed (see Hedrtc Wre Diagramfor diagram), carefully wipe off any grease build-up directly on the fan
blades. This ensures airflow is sufficient to the feed system.
2. PROBES
. Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.
Although the probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the
internal wires will cause the probe to short-out, causing false readings. lf a probe is damaged, it should be replaced.
3. INSIDE SURFACES
. lt is recommended to clean your burn pot after every few uses. This will ensure proper ignition and avoid any hard
build-up of debris or ash in the burn pot.
' Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. 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. ln the event you experience a grease fire,
keep the grill lid closed to choke out the fire. lf 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.
' theck your grease tray often, and clean out as necessary. Keep in mind the type of cooking you do.
IMPORTANT: Due to high heat, do not coverthe flame broiler or probes with aluminum foil.
4. OUTSIDE SURFACES
. Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the
finish, all painted surfaces can be touched up using high heat BBQ paint.
. Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
I
I
I
15

ctEAt{rNG FREQUE}ICY TIME TABTE (NoRMAI
Bottom of Main Grill Every 5-5 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Burn Pot Every 2-3 Grill Sessions Scoop 0ut, Shop-Vac Excess Debris
Cookinq Grids After Each Grill Sesion Burn Off Excess, Grill Cleaning Brush
Flame Broiler Everv 5-5 Grill Sessions Scrape Main Plate with Slider, Do l{ot Wash Clean
Grease Tray After Each Grill Sesion Scrub Pad & Soapy Water
Auqer Feed System When Pellet Baq is Empty Allow Auqer to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric ComPonents 0nce A Year Dust Out lnterior, Wipe Fan Blades with Soapy Water
Ah lntake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water
Temoerature Probes Every 2-3 Grill Sessions Scrub Pad & Soapy Water
Clean-burning barbecue wood pellets generate about 8200 BTU's per pound with very little ash, a low moisture content (5-7%),
and are carbon neutral.
Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is
prrf,.Otf,rugh i die with presure. As ih-e peilet isforcedthroughthe die, it is cut, cooled, screened,vacuumed, and then bagged
ior consumer use. Check with your local dealer for flavors available in your area'
HICKORY BIEND Qtr } 1 /
Rich, smoky baconJike flavor. Considered the
'Kings of the Woods'.
MESQUIIEBLEND f,/ {'+
Strong, tangy, spicy flavor. Think Tex-Mex cuisine.
APPLEBLEND } 1 /.
Smoky, mild sweetness flavor. Highly
recommended for baking.
CHERRY BIEND t) r? { ,+ t
Slightly sweet, but also tart. Gives a rosy tint to
light meals.
WHISKEY BARRET BLEND F T '+ I
Strong, sweet smoke with aromatic tang. Perfect
for red meats.
COMPEqIIIONBLEND f,r * ?+ ( /.
Perfect blend of sweet, savory and tart. Used by
many professional grillers.
1{OTE: Always store wood pellets in a dry area. Any contact or exposute to moisture will result in lower heat output or
ouse the pillets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
ASMOKE 100% Apple Wood Pellet 5LBS|2.27KG ASMOKE 100% Apple Wood Pellet 20 IBS/9.07KC

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
ringl onyour 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 juicet flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
gl-lls'c 1199-275"t
llze Ran-5{oCl130"F Medium-G0'( Il48"t Well Done -71'C /170't
TutkeV @lnle) 4.5-5.0 kg / 10-11 lbs.
s.3s.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 kq / 2l-25 lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 -'160 minutes
Grill 140 - 170 minutes
Grilll50 - 180 minutes
ftidren (whale) 136-2.26 kq / 3-5 lbs. Grilll-1.5hours
Drunsticls, Brearb 045-0.86kq/ 1-l%lbs. Grill 30-50 minutes
Small Game Bids 0.45- 0.85 kq / 1-l%lbs, Grill30-45 minutes
Duck 136-2.26 kq / 3-5lbs. Roast or qrill 2 - 2.5 hours
tt stzE PrucoolcdtoRdnat
50"c / 140'F Medium 66"C / 150't Wellllone
?t'c /160't
Ham
(FuttyCooked &
Eoneless Psrtian,
Snoled Picnic
Whole &Bone4nl
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2,72 kg / 4{ lbs.
2.26n.62 kg / 5-8lbs.
4.s3-s.44 kg / 10-12 lbs.
12 minutes
50minutes-lhour
1 - 2 hours
I - 2% hours
2-2%hours
Loin Roast 1.36-l.8lkg/3-4lbs. 1 - 2 hours 2 - 3 hours
Rib&own Roast l.8l-2.26k9/4-5lbs 1%-2hours 2 - I hours
Chop
(lain,rib) 1.9-2.5 cm l%" -1"
ll-3.9 cm l1%' -1%' 10 - 12 minutes
14 - 18 minutes
Tendedoin 1.9-2.5 cm l%' -1' 20 - 30 minutes 30 - 45 minutes
loin Roast fbonelesl 1.36-2.26 kg / 3-5 lbs. l%-l%hours 1%-2%hours
Boston Butt
(PorkShoalderl 3.62-4.51 kg / 8-10 lbs. 9i-98"C/200-2t0'F
lntemal Temperature
lildl Done- 65'C/15f;t
Sear 8-10 minutes
Sear 10-'12 minutes
Sear l0 minutes, grill 8-10 minutes
Sear 10 minutes, qrill 10-'14 minutes
1.9 cm l%'
2.5 cm / l"
3.8cm l1%"
5cm l2^
Sklak(NewYork
Parter-hwse, Rib-
ey4 iillai4T-fune,
wlenderloin)
0.6-12.7 cn l%" -%"
17

Flank Steak 0.45 - 0.86 kg
I1-1%\bs.,1.9cmI%" Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5 - 1.8 cm / 1 -'l%" cubes Medium Grilll0 - 12 minutes
Tenderloln, whole 1.58 - i.81 ko l3%- 4lbs. Hiqh/Medium Sear 10 minutes, qrill 15-20 minutes
Ground Beef Patty 1.9 cm l%" Hiqh/Medium Sear 4 minutes, grill 4-6 minutes
Rib{Veh6tfbanek$/ 2.26-2.72k9l5-6lbs. Medium Grilll% - 2 hours
Tri-tio Roast 0.9 - 1J3 ko l2-2%lbs. Hiqh/Medium Sear l0 minutes, qrill 20-30 minutes
Rib Roast s.44 - 6.3s kq / 12 - 14 lbs. Medium 2%-2%hours
Veal loin Chop 2.5cm 11" Medium l0 - 12 minutes direct
Brisket 7.25 - 3.62 ko / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91'C / 195'F
WellDone -71"Cl16o"t
2.26 -2.72 ko / 5 - 6lbs.
1.J6-2.26 ko / 3-5 lbs
Well Done - 82"C / 180"F
0.skq/ 1lb.
0.9-1Jkg/ 2-2%lbs.
14kg/ 3lbs.
Grilll0 - 20 minutes
Grill 20 - l0 minutes
Grill 30 - 45 minutes
0.6-1.3 cm l%' -%' Grill 3 - 5 minutes, until flaky
0l5kg/502.
0.3 kg / 10 oz. Grill5 - 6 minutes
Grill t0 - 12 minutes
Well Done - 77"C / 170"F
2.26-2.72kql5-6lbs.
3.62-4.53 kg / 8-10 lbs.
lnsert fte meat probe's plug into the socket 0n the lower
left corner of the controller, ften route the probe cab{e
ftmugh the notch in the gritltron! ds shown.
Reading the temperature ;80ffi pr0be temperature
and gritltemperature will disptay on controtler.
lnse* probe tip into meat.Make sure it is not in
the fatty portion 0r touching bone, but is
hatfrruay into the thickest part 0f the meal
Left top side have a srnallshel[for you holding
meat probe afteryou using.
l8

Follow these helpful tips and techniques, passed on from Country Smokers owners, our staff, and customers just like you, to
become more familiar with your grill:
1. FOODSAFETY
.. 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 / 1400F), and keep cold foods cold (below 3oC / 37oF).
i: A marinade should never be saved to use at a later time. lf 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 dech patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
u, To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slo@.
Meat will close its fibers after it reaches an internal temperature of 49oC / l20oF. 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 ringand is highly prized by outdoor chefs.
r 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.
,, lt'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. lt allows the juices that were driven to the surface
by heatto ease back to the center of the meat, adding more flavor.
t9

Proper cleaning maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your
Country Smokers grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.
You may contact your local Country Smokers authorized dealer or contact
Customer Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,
maintenance or seruice work. Ensure the grill is completely cooled to avoid iniury.
FROSEH,!' TCAUIE', sotlfTtoil
No Power Lights
0n The Control
Board
Temperature Control
Dial is still off. 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
l0 Amp service (see Electric Wirc Diagnmfor access to electric components) Ensure all
wire connections are firmly connected and dry.
Fuse Blown 0n The
Control Board Remove hopper access panel (see ElecfiicWire Dlryranfor 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. lf yes, fuse needs
to be manually replaced.
The GFCI outlet has
been tripped. Ensure GFCIis a minimum 10 Amp service.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Fire 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 augertube. lf not primed, the igniter
willtimeout before the pellets reach the fire pot. Follow HoWrPrining Prucedure.
Auger Motor ls
Jammed Remove cooking components from the main banel. Press the Power Button to turn the unit
on, turn Temperature Control Dial to 5M0KE, and inspect the auger feed system. Visually
confirm that the auger is dropping pellets into the fire pot. lf not operating properly, call
Customer Service for assistance.
lgniter Failure Remove cooking components from the main banel. Press the Power Button to turn the unit
on, turn Temperature Control Dialto SM0KE, and inspect the igniter. Visually confirm that
the igniter is working by placing your hand above the fire pot and feeling for heat, Visually
confirm that the igniter is protruding approximately l3mm / 0.5 inches in the fire pot. lf not
operating properly, follow Manual Start-up Pruedureto continue use of grill; however,
call Customer Service for assistance or a replacement part.
lnsufficient Air Flow
Through Fire Pot Check fire 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
Gre and Mainfenance instructions if dirty.
Flashing Dots 0n
LCD Screen
The lgniter ls 0n This is not an enor 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 0n
LCD Screen
GrillTemperature ls
Below 65'C /150'F This is not an enor 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 Maintenanceinstructions. Check grill
temperature probe and follow fare and Maintenance instructions if dirty. Check fire pot
for ash build-up or obstructions, and follow Care and Malnfenance instructions for ash
build-up. Check fan, Ensure it is working properly and air intake is not blocked. Follow fare
and Malntenance instructions if dirty. Check auger motor to confirm operation (rotation),
and ensure there is no blockage in the auger tube.
20