Asmoke AS700P User manual

AS700P PELLET GRILL

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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
THATTHISPRODUCTBEUSEDONLYINACCORDANCETOTHEFOLLOWINGINSTRUCTIONS.
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 exhaustareas.
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
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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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330-6313
Monday-Friday: 9:00 am - 6:00 pm EST
Saturday & Sunday : CLOSE

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.................................... 8
Installing The Ash box To The Main Barrel... ...............9
Installing Sear i ng Handl e.......................................... 9
Securing The Serving tray...........................................9
Installing The Chimney ....................................... 10
Installing The Hopper handle ............................... .. 10
Installing The Lid handle ........................................ 10
Placing The Grease Bucket.........................................11
Connecting To A Power Source..................................11
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
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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

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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 DIGITAL FEATURES
AS
AS700P 1,330mmx830mmx 1,300mm
/52.4" x 32.7” x 51.2”
Total:
71Kg/156.5 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
1
2
3
4
56
7
8
9
10 11
12
13
14
15 16
17
18
19
20
21
22
23
24
25
27
28
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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 Cart Bottom Plate
2 x Right Leg
2 x  Left Leg 
8 x Screwr
8 x Washer
8 X Locking Washer
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 theprotective shipping carton. Discard all packaging materialsfrom 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 Wheel
2 x 6 Inch Wheel
2 x Wheel Axle Pin
2 x Wheel Axle Washer
2 x Wheel Cotter Pin
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
16 x Screw
16 x Locking Washer
16 x Washer
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 ASH BOX TO THE MAIN BODY
Parts Required:
1 x As h Box
1 x Ash Box Handle
1 x Main Body
2 x Water Pan
Installation:
•
Remove the two screws from ash box handle
Note:
The ash box needs to be placed into the main body as parallel to
the mian body as possible, without deflection, so as to avoid
obstruction when advancing. It is also recommended to put tin foil
on the surface when adding liquid seasoning.
5.
INSTALLING THE SEARING HANDLE
Parts Required:
1 x Main body
1 x Searing handle
Installation:
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6 INSTALLING THE SERVING TRAY
Parts Required:
2 x Serving Tray Handle
1 x Serving Tray
1 x Serving Tray Bracket
3 x Pin
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.
•
Secure handle on the ash box with the two removed scews
•
Put the water pans into the space on both sides of the ash box
•
Remove the two step screws from main body
• Secure the searing handle on the main body with the two
removed screws and nuts.

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7. SECURING THE CHIMNEY
Parts Required:
1 x Chimney Cap
1 x Chimney
1 x Chimney Gasket
3 x Screw
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.
8. INSTALLING THE HOPPER HAND
Parts Required:
1 x Hopper Handle
1 x Main Body
Installation:
• Remove the two screws from the hopper handle
• Open the hopper lid
•
Secure the hopper handle onto the hopper with the removed
two screws.
8. INSTALLING THE LID HANDLE
Parts Required:
1 x Lid Handle
1 x Main Body
Installation:
• Remove the two screws from the lid handle
•
Secure the lid handle onto the lid with the two removed
screws

11. PLACING THE GREASE BUCKET
Parts Required:
1 x Grease Bucket
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.
12. 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
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10.
INSTALLING THE FLAME BROILER FIT AND GRIDS
Parts Required:
1 x Flame Broiler Main Plate 1x Upper Grid
1 x Flame Broiler Slider 2x Cooking Grid
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.
•
Place the cooking grid into the main body on the supportor of
lower position. Put upper grid into the main body on the
higher supportor.
NOTE:
When putting the flame broiler slider into the main body, needs
to be careful that the socket must be inserted into the gap
between the two stoppers of the drawbar.

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• 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 emphasison 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 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 temperatures fails, increase the temperatureslightly 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!
• 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 dryingout.
• 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 whereyou want versatility with control.
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• 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!Whentheflamebroilerisclosed,theaircirculatesaroundthebarrel,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 smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as low and slow). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill. Hot smoking,
another name for low and slow cooking, is generally done between 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
prefertosmokeat the end of a cook, allowingthe food to keepwarmuntilreadyto serve.Practicemakesperfect!

UNDERSTANDING THE CONTROL BOARD
ENGLISH
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F/F/CC
PRIMEPRIME
300300
250250 350350
400400
450450
475475
HighHigh
225225
200200
SSmomokkee
OOffff
•
•Control Panel: The LED Screen is used as the information center for your unit. The LED screen will display
the current grill temperature (ACTUAL) and meat probe temperature (MP1). See Troubleshooting for more
information on error codes.
• Flashing Screen: Indicates the unit was just connected to AC power. Screen flashes three times, then turns
off.
• MP1 MP2: Indicates the meat probe temperature when probe is connected.
• Actual: Indicates the current temperature of unit.
• Set: Indicates the desired temperature that has been selected.
• noP: Indicated that no meat probe is connected.
• Motor: Indicates the auger motor is turning and feeding pellets to the fire pot.
• Ignitor: Indicates the igniter is on. When first starting your unit, the igniter runs continuously for the start-up
cycle.
• Fan: Indicates the fan is running. If the grill is in operation, the fan is on.
• Prime: Press and hold the Prime 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 barrel lid, resulting in a quicker heat recover time. It can
also be used to add more fuel while smoking, to increase the intensity of clean smoke flavor. Overfeeding the
fire pot may cause damage to the grill barrel paint.
• F/C: The Temperature Switch Button is used to change the temperature readout on the LED Screen. Press
the button to switch to Fahrenheit (°F) or to Celsius (°C), as preferred. Default is set to Fahrenheit.
• Temperature Control Dial: Allow you to set your desired temperature. Rotate the knob marker to select
from Smoke, any of the eight temperature presets, or High. Once rotating the dial, the SET Temperature on
the LCD Screen will adjust.
• OFF: The Off Setting on the Temperature Control Dial is the OFF mode for the unit. The unit will not
function on this setting.
• SMOKE: The Smoke Setting on the Temperature Control Dial is the lowest smoking mode for the unit.
The grill operates at the lowest temperature, without the fire going out.
• HIGH: The High Setting on the Temperature control Dial is the highest heat level for the unit. The grill
operates at the highest temperature. When the lid is open, the grill will run at this speed to compensate
for the loss of heat in the barrel.
• Plug-In Connection Port: The plug-in connection port on the front of the control board is for the meat
probe. When the meat probe is connected, the temperature is displayed on the LCD Screen. When the meat
probe is not in use, disconnect the adapter from the connection port.

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HOPPER PRIMING PROCEDURE
Theseinstructionsshouldbefollowedthefirsttimethegrillisignited,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.Makesuretherearenoforeignobjectsinthehopperorblockingthe augerfeedsystemat thebottom.
2. Remove all cooking components from the interior of the grill. Locate the fire pot in the bottom of the main barrel.
• DO NOT leave your grill unattended while in use.
• DO NOT move grill when in use. Lock wheels in place to stabilize grill.
• DO NOT use water to extinguish flare-ups.
• Ensure grill is on a stable, level surface and all four casters are in firm contact with the ground.
TURNING ON THE GRILL:
-----------------------------------------------------------------------------------
Note: It is recommended to wash the grill grates and smoking racks with warm soapy water before initial
lighting of the grill.
WARNING: Never use heating fuel pellets as they are not safe for cooking.
Turn the grill back on.
NOTE: During the initial loading of the auger tube, it will take several minutes for the pellets to move
from the pellet hopper to the fire pot. You can speed this process up by holding the Prime button.
Control panel warning
Keeping the lid open, turn the control knob to a desired temperature. After a few minutes you should smell
and see smoke. Initial start up will always be very smoky but it will reduce when the fire is fully lit. NOTE:The
igniter turns off after 10 minutes to preserve the life of the component and to save electricity

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. Pressthe PowerButtontoturntheuniton.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 operateat 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 foreignmatter.
AUTOMATIC START-UP PROCEDURE
1. Plug the power cord into a groundedpower source. Open the main barrellid. 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 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
Iffor any reason your electric igniter fails or your grill's flame dies outduring a cook, check thefollowing steps, or
start your grill using the manual method.
1. EnsuretheTemperatureControlDialisintheSMOKEposition.Openthebarrellid. 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. Onceallcookingcomponentsareremovedandcleaned,press thePowerButtonto turntheuniton.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. Plugthe power cord into a grounded power source.
2. Check fire pot to ensure there is no obstruction for properignition. 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 fuelflavors.Toempty,locatethe plate and the coverof the dropchuteon
the back sideof the hopper. Place a clean, empty pail under the drop chute cover,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 (seeElectricWire Diagramfor diagram), carefullywipe off anygrease 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.
PLATE
COVER
16

• Although the probesarestainlesssteel,do not place in the dishwasheror submerge in water.Waterdamage to the
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
practiceistodothiswhiletheyarestillwarmfromapreviouscook.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 touched up using high heatBBQ paint.
• Useagrill covertoprotectyourgrillfor completeprotection! 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 results based on time and temperature. Forbest 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/4-6 lbs.
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 -12 minutes
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