Black olive PELLET GRILL User manual

OWNER’S MANUAL
50-2615
A mAjor cAuse of fires is fAilure
to mAintAin required cleArAnces
(Air spAces) to combustible
mAteriAls. it is of utmost
importAnce thAt this product
be instAlled only in AccordAnce
with these instructions
WARRANTY REGISTRATION
blackolivegrill.com/registration
OWNER’S MANUAL
4001609

3
Safety Precautions
Please read this entire manual before installation and use of
this Pellet fuel-burning aPPliance. failure to follow these
instructions could result in ProPerty damage, bodily injury or
even death.
Contact local building or re ofcials about restrictions and installation inspection
requirements in your area
Your pellet grill lights DIFFERENTLY from other grills
You must follow the included lighting instructions (pg.8) in order to prevent damage to your grill
and achieve desired lighting results.
When opening your grill at high temperature (400OF), it is important to lift the lid slowly preventing
any hot smoke from burning your hand. Always use protective heat resistant gloves.
When handling hot ceramics or cooking surfaces, use appropriate protection to avoid burning
injuries. Always use caution when setting hot items on other surfaces.
Keep your pellets DRY
Do not use wet pellets. Keep your spare pellets in a dry environment where they won’t absorb
excess moisture.
After rst use, INSPECT all fasteners for tightness
The metal band on the Black Olive is designed to keep the top of your grill secure. Due to
temperature changes causing expansion and contraction, checking the tightness of these ttings
after the rst few uses is highly recommended.
DO NOT use water to clean the inside of your grill
The ceramics are porous and will absorb the water. Your grill is self-cleaning. Simply close the
lid after use, allowing any food residue to burn off and carbonize. At the beginning of your next
cook, scrape off the carbon remnants from the cooking surface with a wire brush.
Disposal of ashes
Ashes should be placed in a metal container with a tight-tting lid. The closed container of ashes
should be placed on a non-combustible oor or on the ground, well away from all combustible
materials, pending nal disposal. When the ashes are disposed of by burial in soil or otherwise
locally dispersed, they should be retained in the closed container until all cinders have thoroughly
cooled.
DO NOT use accessories not specied for use with this appliance

Safety Precautions
Follow these guidelines to prevent this colourless, odourless gas from poisoning you,
your family or others.
• Know the symptoms of carbon monoxide poisoning: headache, dizziness, weakness, nausea,
vomiting, sleepiness, and confusion. Carbon monoxide reduces the blood’s ability to carry
oxygen. Low blood oxygen levels can result in loss of conciousness and death.
• See a doctor if you or others develop cold or u-like symptoms while cooking or in the vicinity
of this appliance. Carbon Monoxide poisoning, which can easily be mistaken for a cold or u,
is often detected too late
• Alcohol consumption and drug use increases 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 circulatory system problems, such as
anemia, or heart disease.
Save these instructions for future reference

5
Safety Precautions .................................................................................. 3
Table of Contents ..................................................................................... 5
Specications .......................................................................................... 6
Contents ................................................................................................. 7
Uncrating ................................................................................................ 8
Assembly ............................................................................................... 10
Installation Instructions .......................................................................... 14
Lighting Instructions ............................................................................... 15
Operating Instructions ............................................................................ 16
Smoking Times and Temperatures ............................................................ 17
Grilling Times and Temperatures .............................................................. 18
Maintenance and Service ......................................................................... 19
Black Olive Accessories ............................................................................20
Parts Diagram .........................................................................................21
Parts List ................................................................................................23
Troubleshooting ......................................................................................25
Technical Specications ...........................................................................28
Warranty ................................................................................................29
Table of Contents

6
SPECIFICATIONS
Grilling Area 19 3/8” ( 290 sq in )
Maximum BTU 50,000 *
Minimum BTU 2,000 *
Hopper Size 11 lbs
Ignition Time 2 minutes *
Grill Temp Max 650 °F *
Electrical Requirements 120 Volts 3.5 Amps
Unit Dimensions H 49” W 49.5” D 26”
Fuel: Food Grade Pellets 1/4” - 5/16” Diameter x 1” Long
* dePending on Pellet tyPe and size
(see Page 27 for desired fuel size)
Figure 1
26”
49”
22” dia.
49.5”

7
CONTENTS
Congratulations on your purchase of the Black Olive Grill, the world’s FIRST Pellet
Kamado Grill
The following instructions will walk you step-by-step through the correct assembly
process of your new Black Olive Grill:
For your safety two people are required to lift and assemble the Black Olive Grill.
Your crated Black Olive Grill come partially assembled with the remainder of the parts in a
seperate box. Reference the Bill of Materials below to insure you have all the correct components
and fasteners.
12
3
4
Included Hardware
ITEM NO. DESCRIPTION QTY.
1
8-32 x 3/8" Screw, Black
10
2
1/4"-20 Hex Nut, Plated
4
3
1/4" - 20 x 2.25" Base Bolt
6
.5” Plated Push Nut
4
4
5
1/4"-20 x .625” Shelf Bolt
1
5
Crate Contents:
• Assembled Ceramic Shell (complete with hinge, bands, handle, thermometer & vent cap)
• Stainless Steel Heat Deector
• Stainless Steel Cooking Grill Support
Component Box Contents:
• Grill Base Assembly with Ash Pan
• Hopper Tube Assembly
• Control Panel (wired to Hopper Tube Assembly)
• Left Side Shelf
• Right Side Shelf with Hopper Lid
• Axle Shaft with 1 push nut installed
• Base Wheels (x2)
• Stainless Steel Flame Diffuser
• Stainless Steel Shell Bottom Mount
Flange w/ Air Diffuser & Ceramic
Blanket
• Cast Iron Cooking Grill
• Grill Cover
• Grill Gripper Tool
• Shelf Support
• Hardware Bag
Tools Required for Assembly (not included):
• 7/16” wrench or socket Rubber mallet or hammer
•
}Inside Shell
• 5/16” socket or at screwdriver
• Torx T20 screwdriver
• 3/8” socket or wrench

8
UNCRATING
Step 1: Remove the crate box. Next,
using a 5/16” socket or  at screwdriver,
remove the screws in the highlighted
areas shown (see Figure 2) on both sides
of the crate. Both side cross members
can now be removed from the crate (See
Figure 3). DO NOT remove the red side
handles.
Figure 2
Figure 3
Step 2: Remove all of the screws at the
bottom of the crate using a 5/16” socket
(see Figure 3). There are three screws
per corner. DO NOT attempt to remove
the crate yet.

9
UNCRATING
Figure 4
Figure 5
Figure 6
Step 3: Remove the two screws shown
(see Figure 4) from the rear packaging
brace using a 5/16” socket. The crate can
now be removed from the pallet and shell
assembly.
Note: The shell assembly is now
unsupported, be careful not to knock it
over
Step 4: Next, remove the two bolts on the rear
packaging brace (see Figure 5) using a 3/8” socket.
The rear packaging brace can now be removed and
recycled.
Note: The bolts may be re-installed after the plastic
bag and shrink wrap has been removed.
Step 5: The shell assembly is now ready to
be installed onto the base assembly.

10
ASSEMBLY
Step 1: Install the wheels and axle shaft
onto the grill base assembly by resting
the base assembly on its side as shown in
Figure 7. Use a rubber mallet or hammer to
install the supplied push nut onto the free
end of the axle shaft. After installing the
wheels, right the base assembly and adjust
the leveling legs until it is level.
Step 2: With the help of a friend, lift the assembled
shell onto the base assembly using the red side
handles. Make sure the bottom vent hole is at the
back as shown in Figure 9. The red side handles
can now be removed (see Figure 8), using a 7/16”
wrench or socket, and recycled. Remove the plastic
bag and shrink wrap. Open the shell assembly
and remove the stainless steel heat de ector
and cooking grill support from the shell bottom.
Figure 7
Figure 8
Figure 9
front of grill
air
diffuser
vent
hole
mount
flange
Next, place the round ceramic blanket in the
shell bottom and install the stainless steel
mount  ange, with attached air diffuser, on top.
Make sure the air diffuser is in front of the vent
hole (see Figure 9). Thread the four 1/4”-20 x
2.25” base bolts through the mount  ange and
ceramic blanket and into the corresponding
holes on the base assembly. Tighten the bolts
using a 7/16” wrench or socket.
ceramic
blanket
(underneath)

11
ASSEMBLY
Step 3: Connect the wire harness at the bottom of the hopper tube assembly to the base
assembly harness by matching the wire colours together (see Figure 10). Once the wires are
connected tuck the harness into the base assembly and leave the control panel hanging out of
the top of the hopper tube assembly. Ensure the metal harness clamp does not interfere with the
bottom of the hopper tube and the top of the auger tube. Install the hopper tube assembly onto
the side of the base assembly with four 8-32 x 3/8” black screws using a Torx T20 screwdriver.
Be sure to latch the hopper cleanout cover closed (see Figure 11).
hoPPer
cleanout
cover
Figure 10 Figure 11
Figure 12
Step 4: Next, install the right side shelf (has a hole with the hopper lid in it) by aligning the
upper hopper on the bottom side of the shelf with the hopper screws (see Figure 12). At the
same time insure the shelf mounting holes are correctly aligned with the mounting studs on the
bottom band (see Figure 15). Use a 1/4”-20 plated hex nut on both shelf studs. Before tightening
the fasteners make sure the side shelf is properly aligned and level. Tighten the hex nuts using
a 7/16” wrench and tighten the hopper screws with a Torx T20 screwdriver (see Figure 13).
Figure 13

12
ASSEMBLY
Step 5: Mount the control
panel underneath the front of
the right side shelf using two
8-32 x 3/8” black screws (see
Figure 14). The 4 remaining
black screws are spares.
Step 6: Install the left side shelf on to the bottom band
mounting studs using two 1/4”-20 plated hex nuts (see
Figure 15).
Note: The left side shelf can be left off to allow the grill
to  t into smaller spaces.
Figure 14
Figure 15
Figure 16
Step 7: Installation of the left shelf support is optional (see Figure 17). When installed it adds extra
support to the left side shelf allowing heavier objects to be placed on it. Using two 1/4”-20 x .625”
shelf bolts and a 3/8” socket attach the bottom of the shelf support to the base as shown (see Figure
18). Do not tighten the bolts yet.
Note: If not installing the shelf support, the bottom shelf bolts must still be installed on the base.
Figure 18
Figure 17

13
Step 9: Install the stainless steel  ame diffuser
inside the shell bottom and on top of the stainless
steel heat de ector (see Figure 20).
flame diffuser heat deflector
Figure 20
Figure 21
Step 10: Finally, re-install the cooking grill
support and place the Cast Cooking Grill on top
(see Figure 21). Your Black Olive Grill is now
fully assembled and ready for installation!
Step 8 (Skip to Step 9 if not installing the
shelf support): Align the top of the shelf support
with the mount bracket on the bottom of the left
side shelf. Use the two remaining 1/4”-20 x .625”
bolts and 1/4”-20 nuts to attach the shelf support
as shown (see Figure 19). Make sure the side shelf
is level and tighten all the shelf support fasteners.
ASSEMBLY
Figure 19

14
Before installing your Black Olive Grill insure that all of the fasteners have been correctly
tightened.
Your Black Olive Grill is rated for outdoor use only. The grill must always be placed
outdoors, away from structures and neVer inside or in proximity to an enclosed area.
be AwAre of any local bylaws that may specify a required distance between outdoor
cookers and any structures, or that may limit outdoor ame of any type during drought or
re hazard periods.
PULL, DON’T PUSH: When moving your grill lift on opposite side of wheels and roll. The
grill is not designed to roll over uneven terrain such as gravel, or be rolled on soft terrain.
Always make sure you have an extra pair of hands.
mAke sure your Black Olive Grill has the correct clearances from any combustible materials
from the back of the unit as well as each side (see Figure 22).
AlwAys place and use your Black Olive Grill in a sAfe and leVel spot. do not place
the grill on slopes, uneven surfaces, or under any unprotected combustible materials within
36” from the top of the grill.
AlwAys store your wood pellets in a dry location away from any heat-producing appliances
and other fuel containers.
do not store pellets in the grill’s hopper when it is not in use if it is kept in an area of high
moisture or humidity. These conditions will cause the pellets to swell inside the grill and clog
the hopper tube (see Troubleshooting Section).
INSTALLATION INSTRUCTIONS
12” from back of shell
14”from
side of shell
12” from
side of
shell
(no shelf)
READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE
Figure 22

15
LIGHTING INSTRUCTIONS
ALWAYS REMOVE THE GRILL COVER BEFORE LIGHTING THE GRILL
Fuel Type: Use only food grade wood pellet fuel with a low ash content. do not use pellet
fuel labeled as having additives
To Start Grill: Empty ash pan and check burn
tube bottom holes for blockage (see Figure 25).
Fill the hopper with food grade pellets (see Figure
23), then turn knob to START position. If the auger
needs to be primed, turn knob to HIGH position for
5 min, then back to START position (see Figure 24).
Note: When starting the grill in a damp environment,
set the control knob to LOW, not START, until a
re has been established.
To Operate Pellet Grill: When a re has been
established set the control knob to the desired
setting.
To Turn Off: Turn the control knob to the OFF position. The fuel will stop and the fan will stay
running until the re is out. do not unplug the grill until it has completely cooled down.
CAUTION: improper Use Can Cause Uncontrolled Fire. This appliance is intended to
burn food grade pellets only. neVer use gasoline, gasoline-type lantern fuel, kerosene, charcoal
lighter uid, or similar liquids to start or ‘freshen up’ a re in this appliance. Keep all such liquids
well away from the appliance when in use.
If Fire Occurs: Call re department. do not try to move appliance, smother the re, or put
water on the re.
control knob smoke switch
Figure 24
Figure 23

16
OPERATING INSTRUCTIONS
When grilling or searing food, push the smoke switch (see Figure 24 on previous page) to GRILL
and set the control knob to the desired setting. The approximate temperature range in
‘Grill Mode’ is 250°F (LOW) to 650°F (HIGH).
When a lower consistent temperature is desired for smoking purposes push the smoke switch
to SMOKE and set the control knob to the desired setting. The approximate temperature
range in ‘Smoke Mode’ is 150°F (LOW) to 250°F (HIGH).
The length of fuel (pellets) used can greatly affect the temperature of your grill. The recommended
pellet length should be no longer than 1” (25.4cm). Longer pellets have a slower feed rate that
cause the grill to burn colder. When changing or relling pellets be aware of the average length
and adjust your grill setting accordingly. Refer to page 27 for the desired fuel size.
The temperature ranges below can be used as an approximate guide when using your grill:
Smoking 150°F - 250°F Grilling 250°F - 500°F Searing 500°F - 650°F
do not attempt to move your Black Olive Grill when it is hot or while cooking.
DO USE CAUTION when touching exterior of grill: Exterior surfaces are HOT when in use.
Always keep children, pets, and combustible items away from your grill.
do use cAution when removing hot cooking surfaces including the cooking grate(s) or pizza
stone from your grill. Always use protective gloves and gripping tools to avoid burns. Never set
hot items on or near combustible surfaces.
do not leave your grill unattended with the lid open while lit. be AwAre of fire hAZArds
(dry leaves, decking and other combustible materials) that may be in proximity to the grill while
it is in use as they may present a re hazard if any sparks are allowed to come into contact (see
Installation Instructions).
Always cover your grill with the supplied grill cover when it is not in use. do not put the grill
cover back on until the outside of the grill has completely cooled down.
THE BLACK OLIVE PELLET GRILL IS SAFE AND HAZARD FREE WHEN USED AS
INTENDED AND ACCORDING TO SAFETY GUIDELINES, AND WILL PROVIDE YEARS
of trouble-free use And enjoyment.
IT IS THE USERS RESPONSIBILITY TO MAINTAIN SAFE OPERATION OF THE GRILL
And to eXercise reAsonAble stAndArds of cAre At All times.
sAVe these instructions
for your safety, read safety Precautions and
lighting instructions before oPerating

17
Smoking Times and Temperatures
food tyPe smoking temP. (˚f) aPProx. smoke time finished temP. (˚f)
corn 225 1½ - 2 hrs.n/A
Potatoes 225 2- 2½ hrs.n/A
whole bologna 225-300 4 hrs.n/A
salmon 225 1 hr.145
baby-back ribs 225 - 250 5 - 6 hrs. until tender
sPare ribs 225 - 250 5 - 6 hrs. until tender
beef ribs 250 3 - 4 hrs. until tender
meatballs (2”) 250 1 hr.160
meat loaf 250-300 3 hr.160
breakfast sausage 250 2 hrs.165
Pork loin 250 2½ hrs.155
turkey breast (bone in) 250 4 - 6 hrs.165
turkey wings 250 2½hrs.165
turkey leg 250 4 hrs.165
whole turkey (12 lbs.) 250 6½hrs.165
chicken Quarters 250 3 hrs.165
chicken thighs 250 1½hrs.165
whole chicken 250 4 hrs.165
Pork butt (sliced) 250 1½hrs./lbs.185
Pork butt (Pulled) 250 1½hrs./lbs.195
brisket (sliced) 250 1½hrs./lbs.193
brisket (Pulled) 250 1½hrs./lbs.200
The following smoking and grilling times have been collected from various sources and are
based on the food being fresh or defrosted. These tables should be used as a guide only.
Always use a meat thermometer to ensure all meat and poultry are cooked to the correct
internal temperature. Serious health risks may exist when meat is undercooked.
table 1

18
Grilling Times and Temperatures
meat tyPe tyPe of cut grill temP.
(˚f)
aPProx. grill
time
finished temP.
(˚f)
beef
steak (¾” thick)
450-550
4-7 min./side rare 120-130
medium rare 130-140
medium 140-150
well done 160-170
steak (1½” thick) 6-10 min./side
Patties (½” thick) 5-7 min./side 180
rumP roast (4-6 lbs.)
350
18-22 min./lb.145-160
½tenderloin (2-3 lbs.) 10-12 min./side medium rare 130-140
medium 140-150
chicken
whole (3-4 lbs.) 325 60-75 min.180
boneless breast (4 oz.)
350-400
8-10 min./side 170
thighs (4-8 oz.) 10-15 min./side
180
wings (2-3 oz.) 8-12 min./side
Pork
ham (fully cooked)
375
8-10 min./lb.140
bone-inham (5-7 lbs.) 12-18 min./lb.160-170
choPs (1½” thick)
450-550
7-8 min./side 145-160
tenderloin (½-1½lbs.) 15-20 min.160
turkey
whole (8-12 lbs.)
325
2-3 hrs.180
drumstick (8-16 oz.) 1½-2 hrs.
bone-inbreast (4-7 lbs.) 325 1-1¾hrs.170
lamb
choPs/loin/rib (1” thick)
375 5 min./side 145-160
steak/sirloin (1” thick)
Patties (½” thick) 450-550 3 min./side 160
venison
roast/leg (6-7 lbs.) 375 25-30 min./lb.145-160
steak (¾” thick) 450-550 4-7min./side
rare 120-130
medium rare 130-140
medium 140-150
well done 160-170
duck
whole (4½lbs.)
325
2½hrs.180-185
Quartered 1½hrs.
bison steak (1¼” thick) 450-550 6-8 min./side rare 120-130
medium rare 130-140
table 2

19
MAINTENANCE AND SERVICE
ASH PAN & BURN TUBE BOTTOM:
Occasionally, you will need to empty the ash pan and clean the burn tube
bottom underneath the grill. Failure to keep the burn tube clean and holes
unblocked can result in unwanted sooting.
1. If the grill is running, turn off and allow it to completely cool down.
2. Using protective gloves, remove the ash pan from underneath
the grill.
3. Ensure there are no live ashes and empty the ash pan.
4. Inspect the attached burn tube bottom for any clogged
holes (see Figure 25) and clean with a wire brush.
5. Re-install the ash pan underneath the grill
HOPPER & AUGER TUBES:
Occasionally you should clean out the grill’s hopper
and auger tubes to prevent any debris from building up.
A cleaning should only be done when the hopper is empty.
If the auger or hopper tube is clogged see the troubleshooting section.
FULL UNIT CLEANOUT:
To preserve the ideal grilling setup and prevent any unwanted sooting it is recommended to
complete a full unit cleanout after every 20-25lbs. of fuel burnt.
1. If the grill is running, turn off and allow it to completely cool down. Once the fan has stopped
running unplug the grill from the electrical outlet.
2. Complete steps 2-4 as outlined in the Ash Pan & Burn Tube Bottom section above.
3. Complete steps 2-4 as outlined in the Hopper & Auger Tubes section above.
4. Open the grill and, using protective gloves, remove the cooking grill as well as any accessories
that are inside i.e. pizza stone/heat deector, double grill etc.
5. Remove the ame diffuser at the bottom of the shell (see Figure 27) and inspect the open
burn tube for any blockages or ash buildup.
6. Position a container underneath the grill directly below the burn tube and, using a brush,
sweep off any ash that has accumulated on the stainless steel heat deector (see Figure 27
on next page) into the open burn tube.
7. Clean out the drop tube, on the side of the burn tube, by using an unfolded wire coat hanger
to free up any ash buildup that has accumulated.
8. Re-latch the hopper cleanout cover and re-install the ash pan, ame diffuser, cooking grill
and any accessories.
9. Plug the grill back into the outlet.
Figure 25
burn tube bottom
1. If the grill is running, turn off and allow it to completely
cool down. Once the fan has stopped running unplug the
grill from the electrical outlet.
2. Place a container underneath the hopper cleanout to catch
any excess fuel that may spill out.
3. Unlatch and open the hopper cleanout cover located on
the right side of the grill’s base (see Figure 26).
4. Use a vacuum to clean any remaining debris out of both
the auger and hopper tubes.
5. Close and re-latch hopper cleanout cover. Plug the grill back
into the outlet.
Figure 26

20
MAINTENANCE AND SERVICE
GRILL BANDS:
Check the position and tightness of the bands at the beginning of each grilling season or annually.
If the bands are in the proper position use two 7/16” wrenches to check the tightness of each
band connector. You should not be able to easily turn the wrench while holding the nut in place.
If loose, tighten rmly.
MOLD:
If the Black Olive Grill is subjected to the elements for an extended length of time and not used,
moisture can be trapped inside the grill and areas of mold may appear on the grill’s internal
ceramics. Start the grill and let it cook on High for 30 minutes to kill any mold that has formed.
Turn the grill off and, after it has cooled, take a wire brush and scrape off any left over mold.
DO NOT USE BLEACH OR OTHER CLEANING PRODUCTS.
GASKET REPLACEMENT:
The lid gasket may degrade over time, and depending on your use, may need to be replaced
every 1-2 years. A replacement gasket can be purchased through your local Black Olive Dealer.
HEAT DEFLECTOR/PIZZA STONE: The heat deector/pizza stone should only be cleaned in
the manner as described.
1. Allow ceramics to cool completely before cleaning or storage.
2. Scrape or wipe off food material with a brush or clean dry cloth after each use, and store
indoors in a dry location.
do not place on tables or surfaces that are not heat resistant
do not use to cook with on a stove top
do not season with olive oil or other cooking oils
do not use cleaning chemicals or soap and water
do not soak in water. It will retain water, which may cause it to crack with the next use.
Figure 27
Flame DiFFuser
grill support
stainless steel
heat DeFlector