Asmoke AS500N-1 Installation instructions

FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT
FOR COMMERCIAL USE. RÉSERVÉ À L'USAGE
EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT. NON
DESTINÉ À UN USAGE COMMERCIAL.
SOLO PARA USO EN EXTERIORES Y EN EL HOGAR.
NO ES PARA USO COMERCIAL.
WOOD PELLET GRILL & SMOKER
IMPORTANT, READ CAREFULLY,
RETAIN FOR FUTURE REFERENCE.
MANUAL MUST BE READ
BEFORE OPERATING!
IPX4
ASSEMBLY AND OPERATION
ASSEMBLAGE ET FONCTIONNEMENT
MONTAJE Y OPERACIÓN
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.
82-260°C / 180-500°F

2
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.
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.
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.
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.
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
THATTHISPRODUCTBEUSEDONLYINACCORDANCE TOTHEFOLLOWINGINSTRUCTIONS.
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
1. A minimum clearance of 915mm (36 inches) from combustible constructions to the sides of the grill, and 915mm
(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. 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
vaporsandliquids.
2. Keep electrical supply cords and the fuel awayfrom 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, wood
pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing
any service or maintenance.
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.
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 Service or an authorizeddealer.

3
Do not use spirit, 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.
6. Parts of the barbecue may be very hot, and serious injury may occur.Keep young children and pets away while in use.
7. Donot enlargeigniterholesorburnpots.Failuretofollowthiswarningcouldleadtoafirehazardandbodilyharmandwill void
your warranty.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.
DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-
combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by
burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural, no blend pure wood. Any other type of fuel
burned in this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for
burning in pellet barbecue grills. Do not use fuel withadditives.
At the time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards
tomakewoodpelletsfordomesticuse. Furtherinformation,canbefoundatwww.pelletheat.orgorthePelletFuelInstitute.
Contactyourlocaldealeronthequalityofpelletsinyourarea,andforinformationonbrandquality.Asthereis nocontrolover
thequalityofpelletsused,moistureaffectedpellets,weassumenoresponsibilitytodamagecausedbypoorqualityoffuel.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot
or creosote is formed when the appliance is operated incorrectly, such as: blockage of the combustion fan, failure to clean and
maintain the burn area, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When
ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit OFF,
let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.
Ifcreosote has formed withinthe unit; allow theunit to warmup at alow temperature,turn offthe appliance, thenwipeaway
any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.
CARBON MONOXIDE (“the silent killer”)
Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon
monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness,
nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless
gas from poisoning you, your family, orothers:
• 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
CAS/UL 60335-1 & IEC 60335-2-102

4
COPYRIGHT NOTICE
Copyright 2019. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
formorbyanymeanswithout expressed written permission of,
Asmoke USA LLC
72 Three Rivers Dr Newark, DE 19702
[e-mail]
www.asmokegrill.com
Customer Service
Monday through Sunday, 4am - 8pm PST (EN)
Toll-Free: 1-877-255-2499

5
TABLE OF CONTENTS
Safety Information............................................... 2
Parts & Specs........................................................6
Assembly Preparation..........................................7
Assembly Instructions
Mounting The Legs To The Main Barrel.......................7
Installing The Bottom Shelf.......................................... 7
Mounting The Wheels To The Legs..............................8
Installing The Lid Handle.............................................. 8
Assembling The Side Shelf............................................8
Mounting The Side Shelf.............................................. 9
Mounting The Hopper Handle..................................... 9
Placing The Grease Bucket........................................... 9
Installing The Cooking Components...........................10
Connecting To APower Source.................................. 10
Operating Instructions
Grill Environment.......................................................11
Grill Temperature Ranges........................................... 12
Understanding The Control Board............................. 13
Hopper Priming Procedure........................................ 14
First Use – Grill Burn-Off............................................ 14
Preheating..................................................................14
Automatic Start-Up Procedure...................................15
Igniter Failure Procedure........................................... 15
Manual Start-Up Procedure....................................... 15
Understanding The Probes........................................ 16
Shutting Off Your Grill.................................................16
Care & Maintenance.......................................... 16
Using Wood Pellet Fuel......................................18
Cooking Guidelines............................................ 19
Tips & Techniques.............................................. 21
Troubleshooting................................................ 22
Electrical Wire Diagram..................................... 24
Replacement Parts
Grill Replacement Parts..............................................25
Hopper Replacement Parts........................................ 26
5-Year Warranty
Conditions.................................................................. 30
Exceptions.................................................................. 27
Ordering Replacement Parts...................................... 27
Contact Customer Service.......................................... 27
Warranty Service........................................................27
Recipes............................................................... 28
How to Use Meat Probe....................................... 20

6
PARTS & SPECS
Part#
Description
1
Lid Handle
2
Lid Handle Gasket (x2)
3
Lid Handle Bezel (x2)
4
Main Lid
5
Main Lid Barrel
6
Hopper Assembly
7
Hopper Handle
8
Side Shelf
9
Side Shelf Handle
10
Tool Hook (x3)
11
Grease Bucket
12
Bottle Opener
13
Cooking Rack
14
Cooking Grids (x2)
15
Flame Broiler Slider
16
Flame Broiler Main Plate
17
Long Leg (x2)
18
Short Leg (x2)
19
Wheel (x2)
20
Bottom Shelf
AA
Screw (x20)
BB
Washer (x20)
CC
Locking Washer (x20)
DD
Wheel Washer (x2)
EE
Locking Nut (x2)

7
ASSEMBLY PREPARATION
Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister
pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the grill
beforeassembly,thenreviewandinspectallpartsbyreferencingthepartslist.Ifanypartismissingordamaged,donotattempt
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).
[e-mail] | Toll-Free: 1-877-255-2499
Tools required for assembly: screwdriver and level. Tools not included.
ASSEMBLY INSTRUCTIONS
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws
completely until all screws for that step have been installed. Hardware combination involving a locking washer and
washer should be installed with the locking washer closest to the head of the screw.
1. MOUNTING THE LEGS TO THE MAIN BARREL
Parts Required:
1
x
Mian Barrel (#5)
2
x
Long Leg (#17)
2
x
Short Leg (#18)
16
x
Screw (#AA)
16
x
Washer (#BB)
16
x
Locking Washer(#CC)
Installation:
• Gently lay the barrel on its end, not the hopper end. A piece of
cardboard or blanket should be placed under the grill to prevent
scratching the finish.
• Using the proper tool, attach screws, washers, locking washers
with 2 legs WITHOUT the wheel to the top of the barrel. (hopper
end)
• NOTE: Fasten screws of the support legs only half-way to allow
easier installation of bottom shelf in next step.
2. INSTALLING THE BOTTOM SHELF
Parts Required:
1 x Bottom Shelf (#20)
4 x Screw (#AA)
4 x Washer (#BB)
4 x Locking Washer(#CC)
Installation:
• Install the Bottom Shelf to all four legs. Using screws washers,
locking washers hand start then secure the screws firmly to the
leg frame.
IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.
18-1
17-1
BB
CC
AA
18-2
17-2
5
1
2
AA CC BB
20

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• NOTE: Ensure the shelf is installed so the flat surface is facing
up
3. MOUNTING THE WHEELS TO THE LEGS
Parts Required:
2 x Wheel (#19)
2 x Wheel Washer (#DD)
2 x Locking Nut (#EE )
Installation:
• Attach the wheel to the support leg by inserting the wheel axle
pin through the wheel, support leg, wheel axle washer, then
secure using the locking nut.
• Repeat installation for the other wheel and support leg.
4. INSTALLING THE LID HANDLE
Parts Required:
1
x
Lid Handle (#1)
2
x
Lid Handle Gasket (#2 )
2
x
Lid Handle Bezel (#3 )
2
x
Screw ( Pre-Installed )
Installation:
• Remove the pre-installed screws from the lid handle. From
inside the barrel lid, insert one screw to protrude to the outside.
Add a bezel on the screw, then hand-tighten the screw (from
the inside) into the lid handle.
• Repeat same installation for other end of lid handle.
5.
Parts Required:
1 x Side Shelf (#8)
1 x Bottle Opener (#12)
1 x Side Shelf Handle (#9)
3x Tool Hook (#10)
4x Screw (Per-Installed)
Installation:
• On the edge of the side shelf with three holes, install the tool
hooks into each hole along the edge. Tool hooks will secure to
the self-clinching nut that is pre-installed on the inside.
• Next, remove the pre-installed screws from the side shelf handle.
On the short side with two holes, hand-tighten the screw (from
the inside) into the handle. Repeat for the other end of the
handle.
• Last, remove the two pre-installed screws for the bottle opener,
and re-install on the corner of the side shelf.
EE DD 19-1
19-2
DD EE
3
1
2
3
4
10
9
12
8
5

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6. MOUNTING THE SIDE SHELF
Parts Required:
1
x
Side Shelf (#8)
4
x
Screw (Pre-Installed )
4
x
Locking Washer (Pre-Installed )
4
x
Washer (Pre-Installed )
Installation:
• Remove the four Pre-Installed screws from the side of the main
barrel.
• From underneath, secure the side shelf to the side panel of the
main barrel using the four screws previously removed.
• Ensure the edges of the shelves are aligned.
• NOTE: Do not tighten any screws completely until all screws
have been installed. Once all screws are installed, then tighten
securely.
• IMPORTANT: Avoid using the side shelves to move or lift the
grill. The weight of the unit will cause the side shelf to break,
which is not covered by warranty.
7. MOUNTING THE HOPPER HANDLE
Parts Required:
1 xHopper Handle (#7)
2
x Screw (Pre-Installed )
Installation:
• Remove the pre-installed screws from the hopper handle. From
inside the barrel lid, insert one screw to protrude to the outside.
Add a bezel on the screw, then hand-tighten the screw (from
the inside) into the hopper handle.
• Repeat same installation for other end of hopper handle.
8.
Parts Required:
1 x Grease Bucket (#11)
Installation:
• Place the grease bucket on the spout hook on the end of the main
barrel. Ensure it is level to avoid grease spills.
• The unit is now completely assembled.
NOTE: Simply insert a disposable foil bucket liner into your grill's
grease bucket, then toss when full. It's ready to catch your grill's
grease and oil run off for easy clean up and maintenance.
8
6
7
7
11
8

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9 . INSTALLING THE COOKING COMPONENTS
Parts Required:
2
x
Cooking Grids (#14)
1
x
Upper Cooking Rack (#13)
1
x
Flame Broiler Main Plate (#16)
1
x
Flame Broiler Slider (#15 )
Installation:
• Insert the flame broiler main plate into the main grill. 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
spout. Slide the entire piece to the left side, and the two slots
on the flame broiler main plate will fit into the rounded ledge
above the burn pot. It will sit slightly at a downward angle. Note
illustration 9 A.
• NOTE: If the main plate is on the base of the barrel, it is
installed incorrectly.
• Place the flame broiler slider on top of the flame broiler main
plate, covering the slotted openings. Ensure the raised tab is on
the left, to easily adjust for direct or indirect flame when
cooking. Note illustration 9 B. Both flame broiler parts are lightly
coated with oil to avoid rusting when shipped.
• NOTE: When the flame broiler slider is open, and direct flame
is used while cooking, do not leave the grill unattended for any
period 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 9 C.
• IMPORTANT: To maintain optimal searing and grilling
performance of your cooking grids, regular care and
maintenance is required.
10. CONNECTING TO A POWERSOURCE
NOTE: Before plugging your ASMOKE into any electrical outlet, ensure
the temperature dial is in the OFF position.
• STANDARD OUTLET
• This appliance requires 110 volt, 60hz, 230w,5 amp service. It
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 service. If your GFCI outlet is
highly sensitive to power surges, it will likely trip during the
start-up phase of operation. During the start-up phase, the
igniter draws 200-700 watts of electricity which can be too
much power for a GFCI outlet to handle. Each time it trips, it
increases in sensitivity. If the GFCI keeps tripping, replace the
9-A
9-C
13
14

11
outlet or change to a non-GFCI outlet.
• ON THE ROAD
• Disconnect the igniter from the main wiring harness. Use the
manual COLD WEATHER COOKING
• start-up procedure. A ASMOKE unit can operate using a 12 volt,
100 watt inverter plugged into your automobile outlet. To use the
automatic igniter, it is recommended to use a minimum of a 1000
watt inverter.
• IMPORTANT: Disconnect unit from power source when not in use.
OPERATING INSTRUCTIONS
With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of
reducing fat intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as
grilling. As a pellet grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for
high sugar content sauces. Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or
MEDIUM temperaturesettings.
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 ASMOKE 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
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.

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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 / 401-500°F)
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the flame broiler open, direct flame is used to create those “blue” steaks, as well as flame-
kissed vegetables, garlic toastors’ mores! When the flame broiler is closed, the air circulates around the barrel,
resulting inconvectionheat.Hightemperatureisalsousedtopreheatyourgrill,burn-offthecookinggrids,andtoachieve
highheat in extreme cold weatherconditions.
• MEDIUM TEMPERATURE (135-180°C /275-356°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 (80-125°C /176-257°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and
keep your meats juicy by cooking longer at a lower temperature (also known as low and slow). 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,
anothername for low and slow cooking, is generallydone between 80-125oC/ 176-257oF.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!

13
UNDERSTANDING THE CONTROL BOARD

14
HOPPER PRIMING 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:
1. Remove all cooking components from the interior of the grill.
2. Open the hopper lid. Make sure there are no foreign objects in the auger or hopper.
3. With the Temperature Control Dial to the Off position, plug the power cord into a power source.
4. Turn the Temperature Control Dial to the Smoke position. Check the following items:
• That the auger is turning. Do not place fingers or objects in the auger tube. This can cause injury.
• Placeyourhandabovethefirepotandfeelforairmovement.Donotplaceyourhandorfingersinsidethefirepot.
This can cause injury.
• After approximately a minute,you should smellthe igniter burnoff and begin tofeel the air gettingwarmer.The
igniter tip does not glow red hot. Do not touch the igniter. This item gets extremely hot and will burn.
5. Turn the Temperature Control Dial to 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 the auger tube. Once pellets begin to drop into the fire pot, turn the Temperature Control Dial
to Off.
8. After grill has cooled, re-install the cooking components into grill. The grill is now ready to use.
FIRST USE – GRILL BURN-OFF
Once your hopper has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-off.
Start thegrill and operate at high heat (over 233°C / 451°F) withthe lid down for 30to 40 minutes to burn-off the grill andrid it
of any foreign matter.
PREHEATING
It is important to allow your grill to preheat before every cook session. This allows the grill and cooking grids to
heat up quicker, kill off bacteria and other pathogens leftover from past grill sessions, and the grill is then able to

15
maintain its cooking temperature.
once your food is placed in the cooking area. Preheat with the lid closed.
IMPORTANT: The outside ambient temperature, weather conditions, and quality of wood pellets will all affect your
cooking temperature. Observe the time it takes to reach your desired temperature, and adjust your cooking time as
needed.
AUTOMATIC START-UP PROCEDURE
1. Plug the power cord into a grounded power source. Open the main barrel lid. Check the fire 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. Turn the Temperature Control Dial ON. This
will activate the start-up cycle. The auger feed system will begin to turn, the igniter will begin to glow and the
fan will supply air to the fire 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, check the following steps, or start your grill using the manual method.
1. Turn the Temperature Control Dial to the Off position. Open the lid. Remove the cooking components
from the grill. Remove all unburnt pellets and ash from the burn pot. Avoid touching the igniter to avoid
injury, as it will be extremely hot.
2. Once all parts are removed and cleaned, turn the Temperature Control Dial to Smoke. 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 it.
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 SMOKE position. Plug the power cord into a grounded
power source.
2. Check fire 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 fire pot. Place a generous handful of
pellets into the fire 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 fire 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 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 barrel. Continue start-up
at step two of Automatic Start-Up Procedure.
_________________________________________________________________________________________

16
UNDERSTANDING THE PROBES
• TEMPERATURE PROBE
Located inside the main barrel,on the left sidewall,is the temperature probe.It is as mall,vertical piece of stainless
steel.The temperature probe measures the internaltemperatureof the unit. When the temperature is adjustedon the
ControlBoard,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 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.
SHUTTING OFF YOUR GRILL
1. When finished cooking, keep the Main Barrel lid OPENING, Turn the Temperature Control Dial to OFF. This will
activate the automatic cool-down cycle. The feed system will stop feeding fuel, the flame will burn out, and the
fan will continue to run until the cool-down cycle is completed. Once the cool-down cycle is complete, the fan
will turn off then close the Main Barrel lid.
CARE AND MAINTENANCE
AnyASMOKEunitwillgiveyoumanyyearsofflavorfulservicewithminimumcleaning.Followthesecleaningand
maintenance tips to service your grill:
1. HOPPER ASSEMBLY
• The hopper includes a clean-out feature to allow for ease of cleaning and
change out of pellet fuel flavors. To empty, locate the plate and the cover of
the drop chute on the back side of the hopper. Place a clean, empty pail under
the drop chute cover, then remove the cover piece. Unscrew the plate, slide
outwards,andpelletswillempty.
NOTE: 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. Once the hopper
access panel is removed (see Electric Wire Diagram for diagram), carefully wipe off any grease build-up
directlyonthefan 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.
• Althoughthe probesare stainless steel,do not place in the dishwasheror submerge in water.Waterdamage
to the internal wires will cause the probe to short-out,causing falsereadings. If a probe is damaged, it should
bereplaced.
3. INSIDE SURFACES
• Itisrecommendedtocleanyourburnpotaftereveryfewuses.Thiswillensureproperignitionandavoidany
PLATE
COVER

17
• hard build-up of debris or ash in the burn pot.
• Use a long-handled grill cleaningbrush, remove any food or build-up from the cookinggrids. Best practice is
to do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on
the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you
experience a grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly,
carefully remove the food, turn the grill off, and shut the lid until the fire is completely out. Lightly
sprinkle baking soda, if available.
• Check your grease tray often, and clean out as necessary. Keep in mind the type of cooking you do.
IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.
4. OUTSIDE SURFACES
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner,
abrasive cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not
covered under warranty, but rather are part of general maintenance and upkeep. For paint scratches,
wearing,orflaking ofthe 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
weatherand outside pollutants. When not in use or for long term storage, keep the unit under a cover in a
garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM
CLEANING FREQUENCY
CLEANING METHOD
Bottom of Main Grill
Every 5-6 Grill Sessions
Scoop Out, Shop-Vac Excess Debris
Fire pot
Every 2-3 Grill Sessions
Scoop Out, Shop-Vac Excess Debris
Cooking Grids
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
Temperature Probe
Every 2-3 Grill Sessions
Scrub Pad & Soapy Water

18
USINGWOODPELLET FUEL
Clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%),
and are carbon neutral.Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-
mill, and the material is pushed through a die with pressure.As the pellet is forcedthrough 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.
ASMOKE 100% Apple Cooking Pellets: Looking for something less heavy than hickory smoke? No artificial flavoring or
other wood blends are in our cooking pellets. Apple wood pellets create a light, fruity smoke that enhances beef, Lamb,
chicken, pork, seafood, and vegetables. SO YOU DON’T NEED OTHER SMOKING FLAVORS.
HOW TO USE APPLE WOOD PELLETS
You can use ASMOKE Apple barbecue pellets to enhance the flavor of your food. The apple component offers a lighter,
sweeter smoke than flavors such as hickory, oak or mesquite. This pairs well with food such as beef, Lamb, chicken,
pork, seafood, vegetables, and desserts. Whenever you ’ re grilling and you want a sweeter but still smokey taste,
ASMOKE Apple BBQ pellets are the way to go.
Our pellets are not just for grilling, either. You can use our 100 percent apple wood pellets for smoking, barbecuing,
baking, roasting, and braising. ASMOKE Apple pellets are a perfect all-around pellet for all you pellet grilling needs.
WHY ASMOKE APPLE BBQ PELLETS
Why choose ASMOKE Apple smoking pellets over another company? It’s simple: our quality. The quality of our BBQ
pellets is unmatched. We use 100 percent apple wood that ’ s sourced from ORCHARD. We care about giving our
customers the best possible wood pellets so they can cook meals with enhanced flavor. ASMOKE doesn’t pretend to
be something it’s not. We don’t blend the apple wood with any other wood species and try to pass it off as 100% apple
wood. We don’t use flavoring oils in a base wood to try and pass it off as apple.
100% APPLE Wood
Smoky, mild sweetness flavor. Highly
recommended for baking.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered
the “Kings of the Woods”
MESQUITE BLEND
Strong, tangy, spicy flavor. Think Tex-Mex
cuisine.
CHERRY BLEND
Slightlysweet,butalsotart.Givesarosy
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.
NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or
cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
ASMOKE 100% Apple Wood Pellet 5 LBS ASMOKE 100% Apple Wood Pellet 20 LBS

19
COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke
ring) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
STYLE OF
COOKING
HOT SMOKING
(Very Low)
ROAST
(Low)
BAKING
(Medium)
GRILL/BAKE
(Medium/High)
SEAR
(High)
Temp Range
93-135°C / 199-275°F
135-162°C / 275-323°F
162-190°C / 323-374°F
190-232°C / 374-449°F
232-260°C/449-500°F
POULTRY
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 77°C / 170°F
Turkey (whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4kg/12-14lbs.
Grill 90 - 120 minutes
Grill 110 - 140minutes
6.8-7.7 kg / 15-17 lbs.
Grill 130 - 160 minutes
8.2-10.0 kg / 18-22 lbs.
Grill 140 - 170 minutes
10.4-11.3 kg / 23-25 lbs.
Grill 150 - 180 minutes
Chicken (whole)
1.36-2.26 kg / 3-5 lbs.
Grill 1 - 1.5 hours
Drumsticks, Breasts
0.45-0.86kg/ 1-1½lbs.
Grill 30-60 minutes
Small Game Birds
0.45-0.86kg/ 1-1½lbs.
Grill 30-45 minutes
Duck
1.36-2.26 kg / 3-5 lbs.
Roast or grill 2 - 2.5 hours
PORK
SIZE
Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72kg/4-6lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
2. - 2½ hours
3. - 2¾ hours
Loin Roast
1.36-1.81 kg / 3 - 4 lbs.
1 - 2 hours
2 - 3 hours
Rib Crown Roast
1.81-2.26 kg / 4 - 5 lbs.
1½ - 2 hours
2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 -12minutes
14 - 18 minutes
Tenderloin
1.9-2.5 cm / ¾" - 1"
20 - 30 minutes
30 - 45 minutes
Loin Roast (boneless)
1.36-2.26 kg / 3-5 lbs.
1¼ - 1¾ hours
1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs.
93 - 98°C / 200 - 210°F
Internal Temperature
LAMB Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
WILD GAME Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours

20
BEEF SIZE HEAT Rare - 54°C / 130°F Medium - 60°C / 140°F WellDone - 65°C/ 150°F
Steak (New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5-3.8cm/1-1½"cubes Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58-1.81kg/3½-4lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty 1.9 cm / ¾" High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eyeRoast(boneless) 2.26 - 2.72 kg /5 - 6 lbs. Medium Grill 1½ - 2 hours
Tri-tip Roast 0.9- 1.13kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44-6.35kg/12-14lbs. Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25- 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F
SEAFOOD Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Fish (whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish (filets) 0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15kg/5oz.
0.3kg/10oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes