BBQ PIT BOX BFB-RF S User manual

BBQ PIT BOX®
Cabinet Smokers
professional barbecue-cookers
User manual
Bottom-Firebox / Reverse-Flow models
(BFB-RF S, BFB-RF XS, BFB-RF XXS, BFB-RF XXS plus)
© 2015-2017 BBQ Expedition Ltd.

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About the BBQ Pit Box® Cabinet Smokers
The BBQ PIT BOX® Cabinet Smokers (from now on: cabinet smokers, smokers or
cookers) are professional barbecue-cookers.
Recommended both for private and professional / catering use.
The BBQ PIT BOX® Cabinet Smokers are originally designed for outdoor use,
however it may be used indoors, in closed areas. Please read the chapter titled The
BBQ PIT BOX® Cabinet Smokers Indoor Use.
Two main product lines of the BBQ PIT BOX® Cabinet Smokers:
oSide-Firebox / Gravity-Feed charcoal smokers (at present in 5 sizes)
oBottom-Firebox / Reverse-Flow charcoal smokers (at present in 4 sizes)
See up-to-date products range in the Appendix.
The BBQ PIT BOX® Cabinet Smokers are charcoal-smoker constructions with the
possibility of using smoking wood.
The BBQ PIT BOX® Cabinet Smokers are excellent for preparing barbecue-style
food, namely cooking for long hours in a low temperature range (100-140°C / 210-
280 °F).
Using a smoker requires both patience and experience. In case you have less
experience with barbecue-style cooking techniques, please read literature in this
topic and start using the smoker with patience and in small steps.
Recommended reading material:
owww.nyarspolgar.hu
oKócsa László – Adorjányi Máriusz: BBQ Expedíció (chefparade, 2016)
oEnglish language literature:
Tim Byres: Smoke –New firewood cooking
Franklin Barbecue –A meat-smoking manifesto
Chris Lilly: Big Bob Gibson's BBQ Book
Meathead: The Science of Great Barbecue and Grilling
Adam Perry Lang: Serious Barbecue
Joe Carroll: Feeding the fire

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General technical features:
Firebox and Cooking Chamber inner walls:
oLV4 sheet, S 235 material quality: BFB-RF S és XS
oLV3 sheet, S 235 material quality: BFB-RF XXS és XXS-plus
Combustion Chamber: LV10 sheet, S 235 material quality
Hollow section frames: 30x30x2
Hollow section braces: 30x15x2
Coating: LV1,5 sheet, powder-coated paint
Fire Grate Access Doors: sintered, heat-proof black paint
Chimney Damper: Heat-proof, matte black paint
Brushed aluminium edge protectors
Hollow section frame, expanded steel cooking grills
Heat-proof (up to 600 °C) fibreglass door insulation in the Cooking Chamber
Heat-proof (up to 900 °C) ceramic door insulation in the Firebox
Heat-proof (up to 1200 °C) rock-wool insulation between the inner walls and
coating of the Cooking Chamber and the Firebox.
Solid rubber tyres: 2x fix, 2x tyres with rotating brakes
Manufacturing background:
Every single BBQ PIT BOX® Cabinet Smoker is a unique piece, handmade by qualified
metal-workers, with industrial background and technology.
Materials cut with plasma cutter
Consumable metal electrode and AVI manual welding
Walls bent with hidraulic bending-off press
Detailed workmanship process

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BBQ Pit Box® Cabinet Smoker structure / Bottom-Feed / Reverse-Flow models
 The image above is based on Model BFB-RF-XS.

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BBQ Pit Box® Cabinet Smoker structure / Bottom-Feed models with open Cooking Chamber and Firebox
 The image above is based on Model BFB-RF-S.

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FIREBOX (FB –Firebox)
Firebox Access Door 01 (FB-01)
Access door for fuel - namely charcoal or charcoal-block –input.
Access Door is used while heating up and air intake regulation. It is typically
open while heating up or regenerating the Cooking Chamber temperature.
The Ash Pan can be removed through this door, so it should be open while
adding smoking wood and also while cleaning the FIrebox.
Air Intake Valve (FB-02)
Nr. 1 control of charcoal burning in the Firebox. When appropriately used it can
stabilize and fine-tune the Cooking Chamber temperature and ventillation.
Fix tyres 2x (FB-03)
Used for moving the smoker. Standard size: d = 150 mm. Solid rubber tyres,
bearing capacity: 350 kg/ tyre.
Rotating tyres with brakes 2x (FB-04)
Used for moving and braking the smoker. Standard size: d = 150 mm. Solid
rubber tyres, bearing capacity: 350 kg/ tyre.
Charcoal Holder Grate (FB-05)
Central part of the Firebox as the fuel is burning on it. Oxygen gets to the fuel
from below, through the grates. Removable module.
Ash Pan (FB-06)
Double function:
1) Smoking wood fuel placed here is slowly igniting and burning by the
dropping burning charcoal pieces from the above Charcoal Holder Grate.
1) Cleaning pan: ash collector and can be taken out for cleaning when it is
cold. Removable module.
Flame Protector Sheets (FB-07)
In extreme cases (e.g. inappropriately open Firebox Access Door + Air Intake
Valve) it can happen that small-sized flames get through the Firebox Access
Door. The Flame Protector Sheets prevent these flames to reach the powder-
coated casing of the smoker.
Water / Grease Cleaning Drain Valve, back & bottom (FB-08)
There is a drain pipe in the back part of the V-shaped bottom sheet of the
Cooking Chamber.

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The pipe ends in a Water / Grease Cleaning Drain Valve. It can be opened
and closed with it.
COOKING CHAMBER (CC –Cooking Chamber)
BBQ Pit Box® logo (CC-01)
We are proud that the BBQ Pit Box® smokers are made in Hungary. Therefore
our logo is in the middle of the Cooking Chamber door.
Chimney (CC-02)
The other main element in the heat ventillation of the Cooking Chamber apart
from the Air Intake Valve (FB-04). The ventillation in the Cooking Chamber is
sustained by the Chimney downdraft.
Chimney Damper (CC-03)
Regulates chimney downdraft intesity.
Cooking Chamber Analogue Temperature Gauge (CC-04)
Gives important information on the Cooking Chamber inside temperature.
Cooking Chamber Dook Locks (CC-05)
Responsible for airtight closing of Cooking Chamber.
Lock tautness can be set with wrench nr. 10.
Handle Bars 2x (CC-06)
Used for pushing and moving the smoker.
Digital Thermometer Opening Access (CC-07)
Various digital meat and grill grate thermometer wires can be entered through
this into the Cooking Chamber.
D-Rings / Tie Down Points 4x (CC-08)
Fastening the smoker while transporting.
Grill Grate Rails (CC-09)
Grill grates are to be put here; they are variable.
Grill Grates (CC-10)
Standard equipment, hollow-section frame, expanded steel grates.

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Water Pan (CC-11)
Double function:
1) Collecting juice and grease from the meat while cooking.
2) Heat-flow, heat-stabilizing
Water Pan Holding Rail (CC-12)
Water Pan goes here. Always put the empty pan on the grate and only then
pour water in it.
Grease and Water Vapour Deflector Sheet (CC-13)
Responsible for deflecting the water vapour and grease from the Cooking
Chamber door inner side.

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Safety Instructions
Please read and follow these instructions before using your BBQ Pit Box®
smoker.
Cooking is dangerous and improper use may result in fire, serious
injuries, accidents and even death.
General Safety
Use the smoker carefully, in sober state and patiently every time.
Using the smoker is recommended for people over the age 18.
Only use this smoker on a hard, level and non-combustible surface.
The smoker must not be used on any combustible and unstable surface.
The weight of the BBQ Pit Box® Cabinet Smokers Charcoal models is 160-760 kg
(350 –1700 lbs) (See product specifications in Appendix). Only use them on
statically suitable surfaces.
Make sure there is at least 10 m clearance between the unit and any combustible
materials such as bush, trees, wooden decks/fencing and buildings.
Do not leave the smoker unattended and keep children and pets away from the
unit at all times.
Before using the smoker, brake the rotaring tyres at all times.
Do not attempt to move the unit whilst in use.
Use extreme caution when adding charcoal or wood.
Wear closed shoes while using the smoker, especially when working with hot
charcoal.
Certain surfaces of the cooker can get very hot whilst in use, especially the Firebox
Access Door. Therefore use BBQ/oven mitts at all times when touching them or
setting the vents, etc.
Only pour water in the Water Pan when the pan is already in place in the cooker.
Never pour water in the pan first and then try to put it inside. The water might
splash on the hot surface of the Cooking Chamber. Try to avoid this.
Never pour water on the charcoal for cooling purposes. Instead close the Air
Intake Valve and the Chimney and wait for the charcoal to burn down.
Make sure that the charcoal ember and ash is cooled down after use and before
emptying the cooker. Only leave the smoker unattended after this.
It is recommended to keep a fire-extinguisher near the smoker.

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Moving the smoker
Before moving the smoker make sure that the surface is appropriate for moving.
Make sure that nobody stands in the way of the moving smoker.
The smokers are rather heavy, so only move them if you consider yourself
physically strong and healthy.
The BBQ Pit Box® Cabinet Smokers are massive, heavy constructions. This is the
key in their heat flow and cooking stability. However these features make the
moving quite difficult. We recommend the followings:
oIn case you often move the smoker, e.g. taking it to events, etc., please
prepare the necessary equipment and manpower to move it.
oDo not get the smoker down from anywhere, e.g. trailer, in a way that it
lands on the wheels.
oDo not move the smoker on stairs so that any side of it would land on the
wheels.
oThe smoker should be moved between levels by appropriate number of
people or by forklift.
Bottom-Feed models:
Please only push the smoker when you want to move it.
In case you pull it, please do it cautiosly, especially on uneven surface.
Never drag the smoker towards yourself.

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Transport and fastening
The D-Rings / Tie Down Points on the four corners of the Cooking Chamber
are for fastening.
Do not lift the smoker with the D-Rings.
Never fasten the smoker on the top of the Cooking Chamber, as you can
damage the coating sheet.
The BBQ Pit Box® Cabinet Smokers can be transported both on trailers or inside
vans.
Before leaving make sure that the smoker is securely fastened.
Make sure that the tyre brakes are on.
Make sure that no objects can damage the smoker coating during transport.

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General Instructions
The BBQ Pit Box® Cabinet Smokers are originally designed for outdoor use.
Only use them indoors:
oon your own responsibility, after consulting with experts,
owith proper air ventillation and keeping all the fire safety regulations.
Further information on this topic: The BBQ PIT BOX® Cabinet Smokers Indoor
Use chapter.
Do not use instant lighting charcoal, or flammable liquids.
We recommend using natural, winnowed –so called egalised - charcoal.
It is necessary to point out that the quality of the commercially available charcoal is
very different. Please always read the description –especially the ingredients - on
the packaging before buying charcoal. Make sure you use the best possible quality
during cooking.
Certain charcoal-blocks and coir briquettes are also suitable for the smoker.
However, you need your own experience in using these and be familiar with their
effects. In case you use a new fuel, please pay attention to the reactions and the
operation of the cooker.
There are certain briquette types which burn fast even with smaller air
intake, therefore they cause overheating or can be stabilized with more
difficulty.
The BBQ Pit Box® Cabinet Smokers were developed by using large pieces of
natural lumpwood charcoal. Such problems cannot happen if good quality
charcoal is used.
We do not recommend using any other fuel types.
The BBQ Pit Box® Cabiner Smoker Side/Bottom and Back-Firebox / Gravity-Feed
models must not be operated by using wood. Barbecuing with wood burning
requires a different structure, as wood works differently from charcoal.
Do not overheat the smoker. Cooking Chamber temperature over 250°C (480°F) is
strongly not recommended.

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Basic information and instructions for cooking in the BBQ Pit Box® Cabinet
Smokers
Heat flow model / Bottom-Firebox smokers.
oThe charcoal burns in the bottom of the Firebox. The lumpwood gets the
necessary oxygen from the bottom through the Charcoal Holder Grate, from
the Air Intake Valve and while heating up through the Firebox Access Door.
oThe Firebox and the Cooking Chamber is divided by a thick V-shaped sheet
in these models.
oThe Bottom Feed smokers have a 3 walls. On both sides of the Cooking
Chamber wall there is another wall. The heat-flow happens between these
walls, always from bottom to top. The heat generated in the Firebox hits
the bottom part of the V-shaped sheet and goes upwards.
oThe heat arrives in the Cooking Chamber on both sides in the top
part.
oThe Chimney is set in the back of the Bottom-Feed models. Its inner
openings are at the bottom so it makes the downdraft in the bottom part of
the Cooking Chamber. This creates the unique mechanism of the Bottom
Feed smokers: the heat and smoke arrives from the top into the
Cooking Chamber and leaves in the bottom / back. This gave the name
of the model: BFB-RF –bottom-firebox / reverse-flow.
It is important to take into consideration that the two top grill grates get to
a higher temperature than the rest of the grates. This is because the heat
arrives into to the top segment of the model

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Air Intake regulation: There is a Firebox Access Door on the bottom part of
the BBQ Pit Box® Bottom-Feed Cabinet Smokers, below the Cooking Chamber
door. This Access Door supports the air intake regulation during heating up.
During cooking the air intake is regulated first and foremost by the Air Intake
Valve on the bottom left side of the smoker.
The Chimney is on the top part of the Cooking Chamber.
The Chimney itself runs down full length on the back of the Cooking Chamber
and the downdraft is in the bottom. It is a high downdraft power chimney.
The hot air and smoke gets into the Cooking Chamber in the top region
through the openings on both sides and leaves through the Chminey holes at
the bottom.
oThe more open the Valve is the more oxygen flows into the Firebox and the
temperature increases in the Cooking Chamber.
oThe Chimney needs to be open while heating up. During the rest of the
cooking, and in case of certain models to various extent, we can control the
temperature by closing the Chimney to create the ideal heat and flow.

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oThe Chimney is only open for a little bit during barbecue-style
cookings in the Bottom Feed models.
oThe Firebox Access Door and the Air Intake Valve must never be open
together. In this case the heat ebergy leaves through one of the openings
and there will not be appropriate heat-flow.

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About barbecue in general
Barbecue (BBQ) = it is first and foremost a food cooking technique. Long-time
cooked meat on simmering fire with wood or charcoal generated indirect heat,
traditionally in the 110-120°C (230-250°F) temperature range, but definitely below 150°C
(300°F).
The manufacturer of the BBQ Pit Box® interprets the concept of barbecuing strictly
according to the above stated definition, as it is accepted in the traditional barbecuing
regions (south-east states of the USA).
Barbecue-cooking: The barbecue-style cooking can typically last between 3-14 hours,
in a low temperature range (110-120°C /230-250°F). The temperature of all grill grates
levels off in the Cooking Chamber, therefore we can cook on all grates with the same
efficiency.
oThe BBQ PIT BOX® Cabinet Smokers are extremely efficient barbecue-
cookers.
oAfter heating up the cooker, the inner walls become hot and perfectly stable
temperature and heat flow can be established with fine-tuning the Chimney
Damper and the Air Intake Valve. This creates ideal environment for tender
but superbly efficient cooking of meat in big quantity.
oThe meat is being cooked in intense flow on the grates. Moreover, the
thick walls adsorb the heat and as the Cooking Chamber is insulated and
there is no heat egress, the inner walls radiate the heat in every
direction into the Cooking Chamber.

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Water Pan in the Cooking Chamber. The Water Pan is set in the lower
section of the Cooking Chamber in every BBQ PIT BOX® Cabinet Smokers.
oPrimary function of the Water Pan: collecting juice and grease from
the meat. As the Cooking Chamber is vertical a lot of grease leaves the meat
during barbecuing and using the Water Pan can help us to avoid the grease
getting onto the bottom of the cooker and causing inconvenient smell and
smoke.
oSecondary funtion of the Water Pan: heat-flow and moisturizing.
The position of the Water Pan is between the meat and the hottest and
lowest region of the cooker. Therefore it partly supports stabilizing the
cooking temperature, cooling the smoke and moisturizing the cooking
environment.

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Important note: contrary to the so-called water smokers, the role of the water and
water pan is not primary in the BBQ PIT BOX® Cabiner Smokers. Due to their
construction these smokers are stable enough without a water pan and there is no
need for extra moisturizing in the Cooking Chamber. It has a secondary, minor
effect on heat flow, but even with this, the primary function of the Water Pan is to
collect juice and grease from the meat.
oIt is recommended to put aluminium foil into the pan before pouring the
water in. This makes the cleaning much easier.
oIt is recommended to pour only ¾ part water in the pan in all smoker types.
If you do it with hot water you save energy and it makes heating up faster.
Water Pan heat control effect / Bottom-Feed smokers.
The Water Pan is situated above the Firebox and the V-shaped sheet dividing
the Firebox and the Cooking Chamber and below the Grill Grates. The heat
flowing upwards hits the V-shaped sheet and even though the heat is rising, the hot
V-shaped sheet directly radiates it into the Cooking Chamber. Therefore the Water
Pan has a positive effect on the even temperature of the Cooking Chamber as it
levels off the heat radiating from the V-shaped bottom sheet.

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Filling up the Water Pan: The water can evaporate during a 7-8- or more hour
cooking. The pan needs to be filled-up once during a long cooking. Hot or cold
tapwater can be added by pulling the pan halfway out and pouring the water from a
bottle into it.
If the water evaporates and the pan is not filled-up the dripping grease will burn on
the bottom. It can cause inconvenient smell and smoke in the Cooking Chamber.

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Cooking Chamber Analogue Temperature Gauge:
The thermometer of the BBQ Pit Box® Cabinet Smokers is a two-scale (°C/ °F)
analogue temperature gauage.
Display diameter: 130 mm, probe length: 120 mm.
It is covered with stainless steel sheet.
The Analogue Temperature Gauge on the BBQ Pit Box® Cabinet Smokers is
located in the top third section. Its probe is 120 mm long, therefore it goes deep
into the Cooking Chamber.
The temperature displayed is definately relevant but first and foremost it is
informative. All analogue thermometers follow the temperature change slower
than the digital ones.