Asmoke AS660 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 AS660
IMPORTANT, READ CAREFULLY,
RETAIN FOR FUTURE REFERENCE.
MANUAL MUST BE READ
BEFORE OPERATING!
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
IPX4
82-260°C / 180-500°F

1
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
THATTHISPRODUCTBEUSEDONLYINACCORDANCETOTHE FOLLOWINGINSTRUCTIONS.
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 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, 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.

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.
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.Asthereisnocontrolover
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.
Ifcreosotehasformedwithintheunit;allowtheunittowarmupatalowtemperature,turnofftheappliance,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 oxygenlevels 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
2
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.
9. If the supply cord 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.

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COPYRIGHT NOTICE
Copyright 2019.All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
formorby anymeanswithoutexpressed writtenpermissionof,
Asmoke USA LLC
72 Three Rivers Dr Newark, DE 19702
[e-mail]
www.asmokegrill.com
Customer Service
Monday through Sunday, 9am - 5pm PST (EN)
Toll-Free: 1-877-255-2499

TABLE OF CONTENTS
Safety Information............................................... 1
Parts & Specs........................................................5
Assembly Preparation..........................................6
Assembly Instructions
Mounting The Wheels ToThe Legs...............................6
Mounting The Wheels To The Cart.............................. 7
Installing The CartToTheBarrel..................................... 7
Mounting The Hopper To The Main Barrel..................8
Installing The Lid Handle.............................................. 8
Securing The Chimney................................................9
Installing The Cooking Components (1)..................... 9
Installing The Cooking Components (2)..................... 9
Installing The Storage Tray........................................ 10
Placing The Grease Bucket.........................................10
Connecting To A Power Source..................................10
Operating Instructions
Grill Environment............................................................11
Grill Temperature Ranges...........................................12
Understanding The Control Board............................. 13
Understanding The Probes.........................................14
Understanding The "P" Setting.................................. 14
Hopper Priming Procedure........................................ 14
First Use – Grill Burn-Off............................................ 15
Automatic Start-Up Procedure.................................. 15
Manual Start-Up Procedure.......................................16
Shutting Off Your Smoker...........................................16
4
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

5
A E I
B
F
J
C
G
D H
PARTS &SPECS
NOTE: Due to ongoing product development, parts are subjeco change without noce. Contact
Customer Service if parts are missing when assembling the unit.
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES
AS
AS6601,330mmx830mmx1,300mm
/52.4" x 32.7” x 51.2”
Total:
64Kg/141.1 lb
Main - 3,120 cm² / 484 sq. in.
Upper Rack - 1,390 cm² / 215 sq.
in. TOTAL - 4,510 cm² / 700 sq. in.
82-260°C
/ 180-500°F
Ten temperature presets,
start-up cycle, electric
igniter
Hexagon Screwdriver(x1)
28
28
29
Meat Probe (x2)
29

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 WHEELS TO THELEGS
Parts Required:
1 x Bottom Shelf (#23)
2 x Short Support Leg (#17)
2 x Long Support Leg (#18)
16 x Screwr (#A)
16 x Washer (#C)
16 X Locking Washer(#3)
Installation:
• Place a piece of cardboard on the floor to prevent scratching the
unit and parts, To ease installation, turn the bottom shelf
upside-down (flat side down). Prepare the four support legs for
installation, separating the two short support legs from the two
long support legs.
• Attach one short support leg by carefully sliding it into a corner
of the bottom shelf; then secure using four washers, locking
washers and screws. Ensure the threaded hole on the bottom is
on the end of the support leg closest to the bottom shelf.
Repeat installation for the other short support leg, installing it to
the comer along the same short side of the bottom shelf.
• Continue cart installation by securing the one long support leg
to the other side of the bottom shelf. Ensure that the wheel axle
hole Is on the end of the support leg closest to the bottom shelf.
Repeat installation for the other long support leg on the last
corner.
NOTE: Fasten screws of the bottom shelf only half-way all screws
have been installed. Once all screws are installed, then tighten
securely into the support legs.
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
before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do not attempt
to assemble. Shipping damage is not covered under warranty. Contact your dealer or ASMOKE Customer Service for parts:
Monday through Sunday, 9am - 5pm PST(EN).
[e-mail] | Toll-Free: 1-877-255-2499
IMPORTANT: Toease installation, using two people is helpful (but not necessary) when assembling this unit.
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2. MOUNTING THE WHEELS TO THE CART
Parts Required:
2
x
Locking Caster Wheel (#24)
2
x
Wheel (#20)
2
x
Wheel Axle Pin (#B)
2
X
Wheel Axle Washer (#A)
2
x
Wheel Cotter Pin (#C)
Installation:
• Attach the wheel to the long support leg by inserting the wheel
axle pin through the wheel, long support leg, wheel axle washes
then secure using the wheel cotter pin. Note illustration 2A.
Repeat installation for the other wheel.
• Insert each locking caster wheel into the bottom of each short
support leg by hand-tightening into the hole. Ensure the locking
caster wheel is inserted completely.
• Once all wheels are mounted, the two locking caster wheels
should be on the same side, and the two support legs with the
wheels should be on the opposing end. Note illustration 2B.
3. INSTALLING THE CART TO THE BARREL
Parts Required:
1
x
Main Barrel (#26)
16
x
Screw (#D)
16
x
Locking Washer (#F)
16
x
Washer (#E)
Installation:
• Lay the main barrel on its side, hopper end pointed upward, on
the cardboard. Ensure the support legs with the locking caster
wheels are pointed upward, on the same side as the hopper.
Note illustration 3A.
• Insert the assembled cart into the main barrel brace, and secure
each leg to the brace using four washers, locking washers and
screws. Repeat same installation for the other three support
legs. Note illustration 3B.To ease installation of the final side,
carefully tum the grill to lie on its back to secure the last four
screws to the main barrel brace.
• Once the cart is secured to the main barrel, position the grill
back onto its side (hopper end pointed upward), then carefully
lift the grill up to an upright position with the wheels on the
bottom.
IMPORTANT: Lock caster wheels before lifting grill to upright
position.
NOTE If two persons are assembling the unit, the main barrel may
be lifted onto the upright cart to secure. Lift carefully to avoid
injury.

4. MOUNTING THE HOPPER TO THE MAIN BARREL
Parts Required:
1
x
The Feeding Box (#4)
1
x
Heat Insulated Pad (#27)
4
x
Hexagonal Fixed Bolts (Pre- assembled )
Installation:
• Remove the four 1/4-20 hexagonal fixed bolts that were
pre-assembled on the feeding box, which is shown in Figure 4A.
• Make sure that heat insulate pad under feeder is not missing.
• Insert the sub-assembly of the feeding box into the principal
part of cylinder,which is shown in Figure 4B.
• Connect the interface of thermoresponsive probe in the control
panel on the sub-assembly of the feeding box to the probe of
measuring temperature on the principal part of cylinder, and
ensuring that the socket is firmly connected.
• Insert the sub-assembly of the feeding box completely into the
cylinder, using pre-assembled bolts dismantled from the inner
side of the cylinder to fix the sub-assembly of the feeding box
and the side panel of cylinder, which is shown Figure 4C.
Note:
It is necessary that make sure the pad of insulating hot under
feeder is not lost before fixing the sub-assembly of the feeding
box.It is necessary that make sure the probe of measuring
temperature has been connected firmly. It is necessary to avoid
the harm caused by the automatic drop of lid on the cylinder when
fixing the bolt.
5. INSTALLING THE LID HANDLE
Parts Required:
1
x
Lid Handle (#1)
2
x
Lid Handle Bezel (#2)
2
x
Hexagonal Fixed Bolts (Pre-assembled)
Installation:
• Dismantle the pre-assembled hexagonal fixed box from the
handle on the lid.Insert a screw from the inside of the cylinder's
lid to expose it on the outside. Add a ornament of handle on the
lid to the screw and manually tighten the screw from the inside.
• Install the another part of handle on the lid by the same way.
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9
6. SECURING THE CHIMNEY
Parts Required:
1 x Chimney Cap(#5)
1 x
Chimney (#6)
1 x Chimney Gasket (#7)
3 x Screw (Pre-Installed )
Installation:
• Dismantle three screws pre-installed on the right side of the
principal part.
• Locate the chimney hole on the side of the principal part of
cylinder. Fix the chimney and chimney gasket on the side panel
with three screws, locked gaskets and gaskets from the outside.
Fasten the screw to the pre-mounted nut on the inner side of
the cylinder.
• Make sure the air can pass through the chimney cap.
7. INSTALLING THE COOKING COMPONENTS (1)
Parts Required:
1 x Flame Broiler Main Plate (#16)
1 x Flame Broiler Slider (#15)
Installation:
• Remove the packaging on the flame broiler main plate and the
flame broiler slider.
• Place the flame broiler main plate on the bracket inside the
main barrel.The bracket on the side of the main barrel into the
notch on the left side of the flame broiler main plate.
• Place the flame broiler slider as shown in Figure 7B above the
flame broiler slider, he flame broiler slider can slide left and
right as shown this figure.
8. INSTALLING THE COOKING COMPONENTS (2)
Parts Required:
2 x Cooking Grids (#2)
1 x Upper Cooking Rack (#1)
Installation:
• Remove the packaging material with the upper cooking rack and
cooking grids.
• 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: To maintain the searing and grilling performance of your
cooking grids,regular care and maintenance Is required.
• The unit is now completely assembled. Note illustration 10.

9. INSTALLING THE STORAGE TRAY
Parts Required:
2 x Serving Tray Handle (8# ）
1 x Serving Tray (#9)
1 x Serving Tray Bracket(#10)
3 x Pin(#11 )
Installation:
• Dismantle pre-assembled screws and gaskets for installing
brackets from the side panel of cylinder.
• Fix the bracket of storage tray to the side panel of cylinder,using
four sets of screw sub-assemblies unloaded from the side panel
of cylinder.
• Dismantle the pre-assembled screws on the handle of storage
tray, and install the handle to the storage tray. Place the storage
tray on the bracket.
• Dismantle the pre-assembled screws, gaskets from the towel
pin,and fix the towel pin to the bracket of storage tray.
NOTE:
Avoid using the bracket of storage tray to move or lift the grill. The
weight of grill will lead to the bracket to bend or break, which is
not covered by warranty.
10. PLACING THE GREASE BUCKET
Parts Required:
1 x Grease Bucket (#12)
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.
11. CONNECTING TO A POWER SOURCE
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, 255w, 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
10

11
• 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
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.
Throughoutthis manual, you will notice the emphasis on grillingfood 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 ASMOKE units should keep a minimum clearance of 915mm (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, gasolineandotherflammablevaporsandliquids.
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 winterblues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
• If smoking at low temperaturesfails,increasethe temperature slightly to achieve the sameresults.
• 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!
• Tohelp 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.
2. 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.
• 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.
12
• 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-
kissedvegetables,garlictoastors’mores!Whenthe flamebroilerisclosed,theaircirculatesaround thebarrel,resulting
in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat
in extreme cold weather conditions.
• LOW TEMPERATURE (80-125°C / 176-257°F)
This range is used to slow roast, increase smokyflavor,and to keep foods warm. Infuse moresmoke 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 80-125°C / 176-257°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
preferto smokeat the end of a cook,allowing the foodto keepwarmuntilreadytoserve.Practicemakesperfect!

UNDERSTANDING THE CONTROL BOARD
ENGLISH
13

14
UNDERSTANDING THE PROBES
• TEMPERATURE PROBE
Locatedinsidethemainbarrel,ontheleftsidewall,isthetemperatureprobe.Itisasmall,verticalpieceof stainlesssteel.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 temperatureinside the unit and adjust to the desiredtemperature.
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
probeadaptertothemeatprobe connectionportontheControlBoardandinsertthestainlesssteelmeatprobeintothe
thickest portion of your meat and the temperature will be displayed on the control board. Toensure 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
The main benefit to the "P" SET (setting) button is that it allows the cook to have fine tuned control of their grill in SMOKE mode,
to compensate for ambient temperature, humidity, wind, environmental changes, pellet fuel type and quality.
When the "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.
USING THE "P" SETTING IN SMOKE MODE
Anytimethetemperaturedialis set totheSMOKEsetting,suchas the start-up
oftheunit,theaugerwillrunon amanualmodeof cookingversususing oneof
the preset temperatures on the Temperature Control Dial.
• MORE SMOKE FLAVOR, LESS HEAT
(↑ “P” SETTING / ↓ FUEL FEED)
When hot smoking – increasing the infusion of more natural wood flavor –
increase the "P" setting to allow for longer cycles between auger feeds. This
results in keeping a lower temperature output, which increases cook time (also
known as low and slow), a deeper smoke ring and more smoke flavor. Care
mustbetakenwhenusingthe higher"P"settings,suchasP6orP7,asthiscould
result in the fire going out in the fire pot.
• LESS SMOKE FLAVOR, MORE HEAT
(↓ “P” SETTING / ↑ FUEL FEED)
A lower "P" setting will result in a higher grill temperature output and higher
pellet consumption due to more frequent cycles.
HOPPER PRIMING PROCEDURE
*factory default setting
Theseinstructionsshouldbefollowedthefirsttimethegrillis ignited,andeachtimethegrillrunsoutofpelletsinthehopper.The
auger must be primed to allow pellets to travel through the length of the auger, and fill the fire pot. If not primed, the igniter
will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper:
1. Openthehopperlid.Makesuretherearenoforeignobjectsinthe hopperorblockingtheaugerfeedsystematthebottom.
2. Remove all cooking components from the interior of the grill. Locate the fire pot in the bottom of the main barrel.
AUGER CYCLE (seconds)
"P" SET
ON
OFF
P0
18
55
P1
18
70
P2
18
85
P3
18
100
*P4
18
115
P5
18
130
P6
18
140
P7
18
150

3. Plug the power cord into a power source. Press the Power Button to turn the unit on, and turn the Temperature
Control Dial to 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.
• Afterapproximatelyaminute,youshouldsmelltheigniterburningandbegintofeeltheairgettingwarmerinthe
fire pot. The igniter tip does not glow red, but gets extremely hot and will burn. Do not touch the igniter.
4. Once verified that all electric components are working correctly,press the Power Button to turn the unit off.
5. Fill the hopper with all natural barbecue wood pellets.
6. PressthePowerButtontoturntheuniton.KeeptheTemperatureControlDialintheSMOKEposition.Pressandhold
thePrimeButtonuntilyouseepelletsontheinsideofthegrillfromtheaugertube.Oncepelletsbegintodropintothe
fire pot, release the PrimeButton.
7. Press the Power Button to turn the unit off.
8. Re-install the cooking components into the main barrel. 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 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 groundedpower source. Open the main barrel lid. Checkthe fire pot to ensure there is no
obstruction for properignition. Open the hopper lid. Ensurethere are no foreign objects in the hopper orauger feed
system. Fill the hopper with dry, all natural no blend barbecue wood pellets.
2. Ensure the Temperature Control Dial is in the SMOKE position. Press the Power Button to turn the unit on. This will
activatethestart-upcycle.Theaugerfeedsystemwillbegintoturn,theigniterwillbegintoglowandthefanwillsupply
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. Toconfirm 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. EnsuretheTemperatureControlDialisintheSMOKEposition.Openthe barrellid.Removethecookingcomponents
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. Onceall cookingcomponentsare removedand cleaned,press thePowerButtontoturntheuniton.Checkthefollowing:
• 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 / 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. If any of the above points are not working, follow Troubleshooting instructions.
15

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 isno 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 firepot.
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 matchor 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.
SHUTTING OFF YOUR GRILL
1. When finished cooking, keep the Main Barrel lid OPENING, press and hold the Power Button to turn the unit 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. Toempty,locate the plate and the coverof the dropchute on
the back sideof the hopper. Place a clean, emptypail under the drop chutecover, then
removethecoverpiece.Unscrewtheplate,slideoutwards,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.
• Running all pellets out of your auger system is recommended if your grill will be unused for an extended period of time.
Thiscanbedonebysimplyrunningyourgrill,onanemptyhopper,untilallpelletshaveemptiedfromtheaugertube.
• Check and clean off any debris from the fan air intake vent, foundon the bottom of the hopper.Once the hopper access
panel is removed(see Electric WireDiagramfordiagram), carefullywipeoffanygreasebuild-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.
PLATE
COVER
16

• Although the probes are stainless steel,do not placein the dishwasheror submerge in water.Waterdamage tothe
internalwireswillcausetheprobetoshort-out,causingfalsereadings.Ifaprobeisdamaged,itshouldbereplaced.
3. INSIDE SURFACES
• It is recommended to clean your fire pot after every few uses. This will ensure proper ignition and avoid any
hard build-up of debris or ash in the firepot.
• Use a long-handled grill cleaning brush (brass or soft metal), remove any food or build-up from the cooking grids. Best
practiceistodo thiswhiletheyarestillwarmfroma previouscook.Greasefiresarecausedbytoomuchfallendebris
on the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience
agreasefire,keepthegrilllidclosedtochokeoutthefire.Ifthefiredoesnotgooutquickly,carefullyremovethefood,
turn the grill off, and shut the lid until the fire is completelyout. 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. 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.
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, or flaking
of the finish,all paintedsurfacescan be touchedup usinghighheat BBQ paint.
• Useagrill coverto protectyourgrillforcompleteprotection!Acoverisyourbestprotectionagainstweatherand
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)
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
17

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fresh orchard.
No fillers, no blends, no additions.
fresh orchard.
No fillers, no blends, no additions.
fresh orchard.
No fillers, no blends, no additions.
18

COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different resultsbased 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
1 - 2½ hours
2 - 2¾ hours
Loin Roast
1.36-1.81 kg / 3 - 4lbs.
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
19
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