Cabela's 541836 User manual
PELLET GRILL AND SMOKER
WARNING & INSTRUCTION BOOKLET
CABELA'S ITEM #: 541836
www.Cabelas.com | 1.800.237.4444 • One Cabela Dr., Sidney, NE 69160, USA • Made in China 1116_PGC36_Instructions
PARTS LIST
1. Never operate this appliance
unattended.
2. Never operate this appliance
within 10 ft (3 m) of any structure,
combustible material or other gas
cylinder.
3. Never operate this appliance within
25 ft (7.5 m) of any flammable liquid.
4. If a fire should occur, keep away
from appliance and immediately call
your fire department. Do not attempt
to extinguish an oil or grease fire
with water.
Failure to follow these instructions
could result in fire, explosion or burn
hazard, which could cause property
damage, personal injury or death.
WARNING
FOR OUTDOOR USE ONLY
WARNING
• To installer or person assembling
this appliance: Leave this manual
with this appliance for future
reference.
• To consumer: Keep this manual with
this appliance for future reference.
Read and follow all warnings and
instructions before assembling and
using this appliance.
DO NOT DISCARD THIS
INSTRUCTION MANUAL
CAUTION
Always store wood pellets away from
heat producing appliances and other
food containers. Pellets should be
stored in a dry environment.
CARBON MONOXIDE WARNING
Follow these guidelines to prevent this colorless, odorless 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 consciousness and death. See a doctor
if you or others develop cold or flu-like symptoms while cooking
or in the vicinity of this 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.
CAUTION
Contact local building or fire officials
about restrictions and installation
inspection requirements in your area.
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.”
CAUTION
Use Only Wood Pellet Fuel Specified By
The Manufacturer. Do Not Use Pellet
Fuel Labeled As Having Additives.”
Only use Camp Chef Premium Pellets
with the following specifications.
8,000-8,300 BTU/LB
0.75-0.85% Ash content
PG24-5 (1)
CHIMNEY CAP ASM
PG24-6 (1)
CHIMNEY
1116 PGC36GL PARTS
PG36-1 (1)
WARMING RACK
PG36-2 (1)
COOKING GRATE
PG36-3 (1)
DRIP TRAY
PG24-4 (1)
HEAT DEFLECTOR
M6 X 76 BOLT (1)
PG24-7 (1)
CHIMNEY GASKET
M6 NUT (2)
M6 X 15 SCREW (2)
M6 NUT (2)
M6 LOCK WASHER (2)
M6 FLAT WASHER (2)
PGC24-2 (1)
SHELF
M6 X 15 SCREW (5)
PG36-8 (1)
BURNER PULLOUT
PG24-9 (1)
PULLOUT KNOB
PG24-11 (1)
GREASE BUCKET
PGC24GL-2 (1)
FRONT RIGHT LEG
M8 X 20 BOLT (8)
PGC24GL-3 (1)
REAR RIGHT LEG
PGC36GL-3 (1)
FRONT LEFT LEG
PG24-17 (1)
ASH CUP
PGC24GL-1 (2)
WHEEL
PG24-15 (2)
WHEEL AXLE
M10 FLAT WASHER (2)
M10 ACORN NUT (2)
PGC24-1 (1)
HANDLE
M6 X 15 SCREW (2)
PG24-44 (1)
THERMOMETER
PG24-34 (1)
FEED GASKET
PGC36GL-5 (1)
GRILL LID
PG24-42 (1)
PULLOUT LOCK
PGC36-6 (1)
HOPPER ASM
PG36-7 (2)
SWIVEL CASTER
M6 NUT (2)
PG24LS-8 (3)
HINGE ASM
M5 ACORN NUT (3)
PG24LS-9 (3)
HINGE BOLT WITH NUT
PGC36-3 (1)
BOTTOM SHELF
PG24-54 (1)
PROBE COVER
M6 X 15 SCREW (2)
M8 X 55 BOLT (4)
M8 FLANGE NUT (4)
PGC36GL-4 (1)
REAR LEFT LEG
M8 LOCK WASHER (8)
PGC24GL-9 (1)
GLASS INSULA
TIION
PGC24GL-8 (1
)
GLASS
PGC24GL-7 (1)
GLASS INSULA
TION
PARTS LIST
1. Never operate this appliance
unattended.
2. Never operate this appliance
within 10 ft (3 m) of any structure,
combustible material or other gas
cylinder.
3. Never operate this appliance within
25 ft (7.5 m) of any flammable liquid.
4. If a fire should occur, keep away
from appliance and immediately call
your fire department. Do not attempt
to extinguish an oil or grease fire
with water.
Failure to follow these instructions
could result in fire, explosion or burn
hazard, which could cause property
damage, personal injury or death.
WARNING
FOR OUTDOOR USE ONLY
WARNING
• To installer or person assembling
this appliance: Leave this manual
with this appliance for future
reference.
• To consumer: Keep this manual with
this appliance for future reference.
Read and follow all warnings and
instructions before assembling and
using this appliance.
DO NOT DISCARD THIS
INSTRUCTION MANUAL
CAUTION
Always store wood pellets away from
heat producing appliances and other
food containers. Pellets should be
stored in a dry environment.
CARBON MONOXIDE WARNING
Follow these guidelines to prevent this colorless, odorless 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 consciousness and death. See a doctor
if you or others develop cold or flu-like symptoms while cooking
or in the vicinity of this 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.
CAUTION
Contact local building or fire officials
about restrictions and installation
inspection requirements in your area.
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.”
CAUTION
Use Only Wood Pellet Fuel Specified By
The Manufacturer. Do Not Use Pellet
Fuel Labeled As Having Additives.”
Only use Camp Chef Premium Pellets
with the following specifications.
8,000-8,300 BTU/LB
0.75-0.85% Ash content
PG24-5 (1)
CHIMNEY CAP ASM
PG24-6 (1)
CHIMNEY
1116 PGC36GL PARTS
PG36-1 (1)
WARMING RACK
PG36-2 (1)
COOKING GRATE
PG36-3 (1)
DRIP TRAY
PG24-4 (1)
HEAT DEFLECTOR
M6 X 76 BOLT (1)
PG24-7 (1)
CHIMNEY GASKET
M6 NUT (2)
M6 X 15 SCREW (2)
M6 NUT (2)
M6 LOCK WASHER (2)
M6 FLAT WASHER (2)
PGC24-2 (1)
SHELF
M6 X 15 SCREW (5)
PG36-8 (1)
BURNER PULLOUT
PG24-9 (1)
PULLOUT KNOB
PG24-11 (1)
GREASE BUCKET
PGC24GL-2 (1)
FRONT RIGHT LEG
M8 X 20 BOLT (8)
PGC24GL-3 (1)
REAR RIGHT LEG
PGC36GL-3 (1)
FRONT LEFT LEG
PG24-17 (1)
ASH CUP
PGC24GL-1 (2)
WHEEL
PG24-15 (2)
WHEEL AXLE
M10 FLAT WASHER (2)
M10 ACORN NUT (2)
PGC24-1 (1)
HANDLE
M6 X 15 SCREW (2)
PG24-44 (1)
THERMOMETER
PG24-34 (1)
FEED GASKET
PGC36GL-5 (1)
GRILL LID
PG24-42 (1)
PULLOUT LOCK
PGC36-6 (1)
HOPPER ASM
PG36-7 (2)
SWIVEL CASTER
M6 NUT (2)
PG24LS-8 (3)
HINGE ASM
M5 ACORN NUT (3)
PG24LS-9 (3)
HINGE BOLT WITH NUT
PGC36-3 (1)
BOTTOM SHELF
PG24-54 (1)
PROBE COVER
M6 X 15 SCREW (2)
M8 X 55 BOLT (4)
M8 FLANGE NUT (4)
PGC36GL-4 (1)
REAR LEFT LEG
M8 LOCK WASHER (8)
PGC24GL-9 (1)
GLASS INSULA
TIION
PGC24GL-8 (1
)
GLASS
PGC24GL-7 (1)
GLASS INSULA
TION
19. Do not use accessories not specified for use with appliance.
20. Never use gasoline, gasoline-type lantern fuel, kerosene,
charcoal lighter fluid, or similar liquids to start or freshen up a
fire in this appliance. Keep all such liquids well away from the
appliance when in use.
21. 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 the ashes
are disposed by burial in soil or otherwise locally dispersed they
should be retained in the closed container until all cinders have
thoroughly cooled.
22. Creosote – Formation and need for removal. When wood
pellets are burned slowly, they produce tar and other organic
vapors that combine with expelled moisture to form creosote.
The creosote vapors condense in a relatively cool oven flue and
exhaust hood of a slow burning fire. As a result, creosote residue
accumulates on the flue lining and exhaust hood. When ignited,
this creosote makes an extremely hot fire. The grease duct
should be inspected at least twice a year to determine when
grease and/or creosote build-up has occurred. When grease or
creosote has accumulated, it should be removed to reduce risk
of fire.
DANGER
Do not work on this grill if it is plugged in. Electric shock may
occur resulting in death or serious injury.
ASSEMBLY INSTRUCTIONS
ATTACH THE LEGS
1. Lay the grill on its back.
2. Install the two legs with large wheels on the right side of the
grill as shown in Fig.1. Install the two legs with the swivel
casters on the left side of the grill as shown in Fig 1.Note: Front
legs are marked with an F and back legs are marked with a B.
3. Stand the grill upright
4. Tighten all hardware.
ATTACH BOTTOM SHELF
1. Install bottom shelf as shown in Fig. 2 by installing hardware in
each of the 4 corners.
2. Tighten hardware.
PARTS LIST
Fig. 1
1. Do NOT leave this appliance unattended while in use. The user
must remain in the immediate area of the product and have a
clear view of the product at all times during operation.
2. Keep children and pets away from burner at all times.
3. The use of alcohol, prescription or non-prescription drugs may
impair your ability to properly assemble or safely operate
this appliance.
4. For OUTDOOR use only. Do NOT use in a building, garage or any
other enclosed area. Do NOT use in or on recreational vehicles
or boats. NEVER use this appliance as a heater.
5. Do not operate appliance under ANY overhead construction.
Keep a minimum clearance of 18 inches (0.5 m) from the
sides, front and back of appliance to ANY construction. Keep
the area clear of all combustible material and flammable
liquids, including wood, dry plants and grass, brush, paper,
and canvas.
6. This product is not intended for commercial use.
7. Always allow the appliance to cool before covering with the
patio cover.
8. Always cover the appliance, with patio cover (if supplied),
when not in use.
9. Always unplug grill before installing patio cover.
10. Use only on level surface.
11. Make sure burner clean-out is closed before starting the grill.
12. Make sure the grease bucket is in place before starting
the grill.
13. In the event of a fire the dial should be turned to shutdown,
close the lid, and leave it closed until the fire goes out. After
allowing the grill to cool, follow the cleaning instructions
before the next use.
14. Use only food grade hardwood pellets manufactured for use in
pellet grills. Using softwood or heating pellets will void your
warranty.
15. Do not allow the hopper to run out of pellets. Pellets can
be added at any time. The hopper will hold approximately
15 pounds of pellets. The pellet usage will vary greatly
depending on the ambient temperature as well as
cooking temperature.
16. It is recommended that you not store pellets in the hopper for
extended periods as they may absorb moisture from the air
and clog the auger.
17. Keep the lid closed during cooking. The grill is designed
to cook with the lid closed.
18. Note that the cooking temperature displayed on the digital
readout is measured near the cooking surface on the left
side of the grill. The actual temperature inside the cooking
chamber will vary slightly throughout.
M8 X 20 BOLT
M8 LOCK WASHER
1014 PGC36-6 PARTS
PGC36-7 (1)
AUGER FAN BOX ASM
PG24-20 (1)
BURNER
PG24-21 (1)
HEATING ROD
PGC24-8 (1)
AUGER
PG24-23 (1)
AUGER BUSHING
PGC36-5 (1)
AUGER MOTOR WITH IMPELLER
PG24-25 (1)
AUGER PIN W/NUT
PG24-26 (1)
BLOWER MOTOR WITH IMPELLER
PG24-27 (1)
BLOWER IMPELLER
M4.2 X 10 SCREW (4)
PGC24-9 (1)
CONTROLLER
PG24-30 (1)
CONTROLLER KNOB
M4.2 X 10 SCREW (2)
PGC24-16 (1)
HOPPER COVER
PGC24-11 (1)
HOPPER LID
M4.2 X 10 SCREW (4)
PG24-45 (1)
CONTROLLER GASKET
PG24-46 (1)
GUARD PLATE
PG24-49 (1)
AUGER IMPELLER
PG24-48 (1)
POWER CORD
PG24-52 (1)
HOPPER RAKE
PGC24-13 (1)
HOPPER CLEANOUT
M6 X 15 BOL
T (2)
PG24-9 (1)
PULLOUT
KNOB
PG24-42 (1)
PULLOUT LOCK
M6 NUT (2)
PG24-53 (1)
AUGER GUARD
PG24-28 (1)
MEAT PROBE
PGC24-12 (1)
HOPPER HANDLE
M6 X 15 BOLT (2)
PGC24-18 (1)
LID MAGNET
PGC24-14 (1)
HOPPER WINDOW
19. Do not use accessories not specified for use with appliance.
20. Never use gasoline, gasoline-type lantern fuel, kerosene,
charcoal lighter fluid, or similar liquids to start or freshen up a
fire in this appliance. Keep all such liquids well away from the
appliance when in use.
21. 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 the ashes
are disposed by burial in soil or otherwise locally dispersed they
should be retained in the closed container until all cinders have
thoroughly cooled.
22. Creosote – Formation and need for removal. When wood
pellets are burned slowly, they produce tar and other organic
vapors that combine with expelled moisture to form creosote.
The creosote vapors condense in a relatively cool oven flue and
exhaust hood of a slow burning fire. As a result, creosote residue
accumulates on the flue lining and exhaust hood. When ignited,
this creosote makes an extremely hot fire. The grease duct
should be inspected at least twice a year to determine when
grease and/or creosote build-up has occurred. When grease or
creosote has accumulated, it should be removed to reduce risk
of fire.
DANGER
Do not work on this grill if it is plugged in. Electric shock may
occur resulting in death or serious injury.
ASSEMBLY INSTRUCTIONS
ATTACH THE LEGS
1. Lay the grill on its back.
2. Install the two legs with large wheels on the right side of the
grill as shown in Fig.1. Install the two legs with the swivel
casters on the left side of the grill as shown in Fig 1.Note: Front
legs are marked with an F and back legs are marked with a B.
3. Stand the grill upright
4. Tighten all hardware.
ATTACH BOTTOM SHELF
1. Install bottom shelf as shown in Fig. 2 by installing hardware in
each of the 4 corners.
2. Tighten hardware.
PARTS LIST
Fig. 1
1. Do NOT leave this appliance unattended while in use. The user
must remain in the immediate area of the product and have a
clear view of the product at all times during operation.
2. Keep children and pets away from burner at all times.
3. The use of alcohol, prescription or non-prescription drugs may
impair your ability to properly assemble or safely operate
this appliance.
4. For OUTDOOR use only. Do NOT use in a building, garage or any
other enclosed area. Do NOT use in or on recreational vehicles
or boats. NEVER use this appliance as a heater.
5. Do not operate appliance under ANY overhead construction.
Keep a minimum clearance of 18 inches (0.5 m) from the
sides, front and back of appliance to ANY construction. Keep
the area clear of all combustible material and flammable
liquids, including wood, dry plants and grass, brush, paper,
and canvas.
6. This product is not intended for commercial use.
7. Always allow the appliance to cool before covering with the
patio cover.
8. Always cover the appliance, with patio cover (if supplied),
when not in use.
9. Always unplug grill before installing patio cover.
10. Use only on level surface.
11. Make sure burner clean-out is closed before starting the grill.
12. Make sure the grease bucket is in place before starting
the grill.
13. In the event of a fire the dial should be turned to shutdown,
close the lid, and leave it closed until the fire goes out. After
allowing the grill to cool, follow the cleaning instructions
before the next use.
14. Use only food grade hardwood pellets manufactured for use in
pellet grills. Using softwood or heating pellets will void your
warranty.
15. Do not allow the hopper to run out of pellets. Pellets can
be added at any time. The hopper will hold approximately
15 pounds of pellets. The pellet usage will vary greatly
depending on the ambient temperature as well as
cooking temperature.
16. It is recommended that you not store pellets in the hopper for
extended periods as they may absorb moisture from the air
and clog the auger.
17. Keep the lid closed during cooking. The grill is designed
to cook with the lid closed.
18. Note that the cooking temperature displayed on the digital
readout is measured near the cooking surface on the left
side of the grill. The actual temperature inside the cooking
chamber will vary slightly throughout.
M8 X 20 BOLT
M8 LOCK WASHER
1014 PGC36-6 PARTS
PGC36-7 (1)
AUGER FAN BOX ASM
PG24-20 (1)
BURNER
PG24-21 (1)
HEATING ROD
PGC24-8 (1)
AUGER
PG24-23 (1)
AUGER BUSHING
PGC36-5 (1)
AUGER MOTOR WITH IMPELLER
PG24-25 (1)
AUGER PIN W/NUT
PG24-26 (1)
BLOWER MOTOR WITH IMPELLER
PG24-27 (1)
BLOWER IMPELLER
M4.2 X 10 SCREW (4)
PGC24-9 (1)
CONTROLLER
PG24-30 (1)
CONTROLLER KNOB
M4.2 X 10 SCREW (2)
PGC24-16 (1)
HOPPER COVER
PGC24-11 (1)
HOPPER LID
M4.2 X 10 SCREW (4)
PG24-45 (1)
CONTROLLER GASKET
PG24-46 (1)
GUARD PLATE
PG24-49 (1)
AUGER IMPELLER
PG24-48 (1)
POWER CORD
PG24-52 (1)
HOPPER RAKE
PGC24-13 (1)
HOPPER CLEANOUT
M6 X 15 BOL
T (2)
PG24-9 (1)
PULLOUT
KNOB
PG24-42 (1)
PULLOUT LOCK
M6 NUT (2)
PG24-53 (1)
AUGER GUARD
PG24-28 (1)
MEAT PROBE
PGC24-12 (1)
HOPPER HANDLE
M6 X 15 BOLT (2)
PGC24-18 (1)
LID MAGNET
PGC24-14 (1)
HOPPER WINDOW
ATTACH CHIMNEY AND CHIMNEY CAP
1. Install chimney to grill as shown in Fig 3. Make sure to install
the gasket between the grill and the chimney.
2. Tighten all hardware.
3. Install M6 x 76 Bolt through chimney cap and secure using Qty
(1) M6 nut. Thread second nut onto bolt leaving approximately
1.5” to the top of the cap. Thread cap assembly down into the
chimney bracket until the lower nut hits the bracket. See Fig 3.
4. The height of the chimney cap can be adjusted for summer and
winter. In the summer the gap should be approximately 1-1/2”. In
the winter the gap should be approximately ½”.
5. Tighten all hardware.
INSTALL HANDLE
1. Install the handle as shown in Fig. 4.
2. Tighten all hardware.
INSTALL SHELF
1. Install shelf as shown in Fig 5.
2. Tighten all hardware
GREASE BUCKET
1. Hang grease bucket from tube as shown in Fig 5.
ASH CUP
1. Install Ash Cup as shown in Fig 6. Never use grill without Ash
Cup in place.
HEAT DEFLECTOR AND DRIP TRAY
1. Install the Heat Deflector and Drip tray as shown in
Fig7 and Fig 8.
WARMING RACK AND COOKING GRATE
1. Install the Warming Rack and Cooking Grate as shown in Fig. 9
Fig. 5
M6 X 15 SCREW
M6 X 15 SCREW
GREASE BUCKET
ASH CUP
CLEAN-OUT PORT KNOB
1. Clean-out Port knob must be pushed in when grill is on. Make
sure pullout lock is pushed down and locks the knob to prevent
inadvertent opening of the clean-out port. See Fig. 10.
2. Lift pullout lock and pull clean-out port knob to empty ash into
ash cup. See Fig. 11.
3. See instructions for burner clean-out.
PROBE
1. Plug the Meat Probe into the Probe receptacle on the control
panel. Run the probe and wire through the probe access hole on
the side of the grill. See Fig 12.
2. See instructions for Meat Probe.
BURNER CLEAN-OUT
Before each use the burner should be cleaned out by lifting the
pullout lock and pulling the clean-out port knob on the right side
of the grill to open the burner clean-out. This will allow the ash
from previous use to fall into the cup under the grill. The cup
should be removed and emptied and then reinstalled before
each use.
After cleaning out the burner make sure to close the burner
clean-out by pushing the clean-out port knob in on the right side
of the grill. Make sure to lift the pullout lock and push the
clean-out port knob all the way in and lock in place with the
pullout lock. Every 50 hours of use, remove the grill grates, grease
tray, and heat deflector and clean the inside of the grill. If you
notice a lot of ash blowing around in the grill it is time to vacuum
it out.
FILLING THE AUGER TUBE
CAUTION: ONLY USE THE FEED SETTING WHEN HOPPER HAS RAN
OUT OF PELLETS. FEED SETTING IS NOT FOR NORMAL USE.
The first time you use your grill or any time the hopper has ran out
of pellets you will need to fill the auger tube. This simply means
you must fill the auger tube with pellets until pellets reach the
burner. This is done by turning the dial to the FEED position and
then holding in the bypass button for 3 seconds. This will turn the
auger on and the digital readout will display “FEED”. The auger
will remain on for no more than 5 minutes. This is ample time for
the pellets to reach the burner. It is easiest to open the burner
clean-out by pulling the knob on the right side of the grill. Once
you hear pellets dropping into the cup you can close the
clean-out port by pushing the knob on the right side of the grill
and then select your cooking temperature. (Never operate grill
without the ash cup in place). Always make sure the burner
clean-out port is closed by pushing in the knob on the right side of
the grill before selecting any of the cook settings. Never open the
burner clean-out port when the grill is hot.
Fig. 11
Fig. 10
WARMING RACK
COOKING GRATE
CLEANOUT PORT CLOSED
CLEANOUT PORT OPEN
WARMING RACK
COOKING GRATE
CLEANOUT PORT CLOSED
CLEANOUT PORT OPEN
Fig. 12
PROBE HOLE
PROBE
Never Operate the Pellet grill without the
ash cup in place.
Make sure the burner clean-out port is
closed and locked before starting the grill.
Never open the burner clean-out port when
the grill is hot.
DANGER
WARMING RACK
COOKING GRATE
CLEANOUT PORT KNOB
CLEANOUT PORT KNOB
Fig. 3
M6 X 76 BOLT
CHIMNEY GASKET
M6 NUT
M6 NUT
M6 LOCK WASHER
M6 FLAT WASHER
M6 X 15 SCRE
W
Fig. 4
M6 X 15 SCREW
Fig. 6
ASH CUP
Fig. 7
HEAT DEFLECTOR
DRIP TRA
Y
Fig. 8
HEAT DEFLECTOR
DRIP TRAY
Fig. 9
WARMING RACK
COOKING GRATE
M8 X 55 BOLT
M8 FLANGE NUT
Fig. 2
ATTACH CHIMNEY AND CHIMNEY CAP
1. Install chimney to grill as shown in Fig 3. Make sure to install
the gasket between the grill and the chimney.
2. Tighten all hardware.
3. Install M6 x 76 Bolt through chimney cap and secure using Qty
(1) M6 nut. Thread second nut onto bolt leaving approximately
1.5” to the top of the cap. Thread cap assembly down into the
chimney bracket until the lower nut hits the bracket. See Fig 3.
4. The height of the chimney cap can be adjusted for summer and
winter. In the summer the gap should be approximately 1-1/2”. In
the winter the gap should be approximately ½”.
5. Tighten all hardware.
INSTALL HANDLE
1. Install the handle as shown in Fig. 4.
2. Tighten all hardware.
INSTALL SHELF
1. Install shelf as shown in Fig 5.
2. Tighten all hardware
GREASE BUCKET
1. Hang grease bucket from tube as shown in Fig 5.
ASH CUP
1. Install Ash Cup as shown in Fig 6. Never use grill without Ash
Cup in place.
HEAT DEFLECTOR AND DRIP TRAY
1. Install the Heat Deflector and Drip tray as shown in
Fig7 and Fig 8.
WARMING RACK AND COOKING GRATE
1. Install the Warming Rack and Cooking Grate as shown in Fig. 9
Fig. 5
M6 X 15 SCREW
M6 X 15 SCREW
GREASE BUCKET
ASH CUP
CLEAN-OUT PORT KNOB
1. Clean-out Port knob must be pushed in when grill is on. Make
sure pullout lock is pushed down and locks the knob to prevent
inadvertent opening of the clean-out port. See Fig. 10.
2. Lift pullout lock and pull clean-out port knob to empty ash into
ash cup. See Fig. 11.
3. See instructions for burner clean-out.
PROBE
1. Plug the Meat Probe into the Probe receptacle on the control
panel. Run the probe and wire through the probe access hole on
the side of the grill. See Fig 12.
2. See instructions for Meat Probe.
BURNER CLEAN-OUT
Before each use the burner should be cleaned out by lifting the
pullout lock and pulling the clean-out port knob on the right side
of the grill to open the burner clean-out. This will allow the ash
from previous use to fall into the cup under the grill. The cup
should be removed and emptied and then reinstalled before
each use.
After cleaning out the burner make sure to close the burner
clean-out by pushing the clean-out port knob in on the right side
of the grill. Make sure to lift the pullout lock and push the
clean-out port knob all the way in and lock in place with the
pullout lock. Every 50 hours of use, remove the grill grates, grease
tray, and heat deflector and clean the inside of the grill. If you
notice a lot of ash blowing around in the grill it is time to vacuum
it out.
FILLING THE AUGER TUBE
CAUTION: ONLY USE THE FEED SETTING WHEN HOPPER HAS RAN
OUT OF PELLETS. FEED SETTING IS NOT FOR NORMAL USE.
The first time you use your grill or any time the hopper has ran out
of pellets you will need to fill the auger tube. This simply means
you must fill the auger tube with pellets until pellets reach the
burner. This is done by turning the dial to the FEED position and
then holding in the bypass button for 3 seconds. This will turn the
auger on and the digital readout will display “FEED”. The auger
will remain on for no more than 5 minutes. This is ample time for
the pellets to reach the burner. It is easiest to open the burner
clean-out by pulling the knob on the right side of the grill. Once
you hear pellets dropping into the cup you can close the
clean-out port by pushing the knob on the right side of the grill
and then select your cooking temperature. (Never operate grill
without the ash cup in place). Always make sure the burner
clean-out port is closed by pushing in the knob on the right side of
the grill before selecting any of the cook settings. Never open the
burner clean-out port when the grill is hot.
Fig. 11
Fig. 10
WARMING RACK
COOKING GRATE
CLEANOUT PORT CLOSED
CLEANOUT PORT OPEN
WARMING RACK
COOKING GRATE
CLEANOUT PORT CLOSED
CLEANOUT PORT OPEN
Fig. 12
PROBE HOLE
PROBE
Never Operate the Pellet grill without the
ash cup in place.
Make sure the burner clean-out port is
closed and locked before starting the grill.
Never open the burner clean-out port when
the grill is hot.
DANGER
WARMING RACK
COOKING GRATE
CLEANOUT PORT KNOB
CLEANOUT PORT KNOB
Fig. 3
M6 X 76 BOLT
CHIMNEY GASKET
M6 NUT
M6 NUT
M6 LOCK WASHER
M6 FLAT WASHER
M6 X 15 SCRE
W
Fig. 4
M6 X 15 SCREW
Fig. 6
ASH CUP
Fig. 7
HEAT DEFLECTOR
DRIP TRA
Y
Fig. 8
HEAT DEFLECTOR
DRIP TRAY
Fig. 9
WARMING RACK
COOKING GRATE
M8 X 55 BOLT
M8 FLANGE NUT
Fig. 2
EMPTYING THE HOPPER
This grill is equipped with a hopper drain to quickly remove the
pellets from the hopper. This can be used to remove pellets if the
grill is being stored for a long time or to remove pellets to change
to a different flavor pellet.
WARNING: Never remove the auger guard from the hopper while
the pellet grill is on. Never operate the grill without the auger
guard in place.
CAUTION: The instructions below must be followed when emptying
the hopper.
1. Unplug the grill from the power source.
2. Hang a bucket or use a box to catch the pellets that will come
out of the tube on the rear of the hopper.
3. Lift the pullout lock on the left side of the hopper and pull the
hopper cleanout knob.
4. Sweep the remaining pellets in the hopper towards the
drain hole using the included rake to reach through the
auger guard.
5. Push in the hopper cleanout knob and lock in place using the
pullout lock.
6. Store the rake in the corner of the hopper as shown in Fig. 13.
CONTROLLER EXPLANATION
POWER SWITCH
Used to turn the main power onto the pellet grill. If the dial is on
Shutdown when the power switch is turned on the digital readout
will display “-----“. The dial must be rotated to any of the other
positions before the grill will start. If the power is turned on
with the dial in any other position than Shutdown the grill will
immediately start that function. “O” is Off. “-“ is On. See Fig. 14
DIAL POSITIONS SHUTDOWN
This setting must be used after each use. Turn the dial to this
setting and the fan will remain on for 10 minutes before turning
off. This setting will burn up any extra pellets in the burner and
cool down the grill. Do not turn the main power switch off when
the grill is hot.
FEED - This setting is used to feed pellets to the burner. It will
be used the first time you use the grill to fill the auger tube and
any time you may inadvertently run the hopper out of pellets. See
instructions on filling the auger tube.
LOW SMOKE - This setting is used for smoking foods at an
average temperature of 160F. This setting will produce large
amounts of smoke.
HIGH SMOKE - This setting is used for smoking foods at an
average temperature of 220F. This setting will produce large
amounts of smoke.
175F TO 500F - You can simply select any temperature you
want and the grill will control the temperature within 15F of the
selected temperature.
HIGH - This setting can be used to achieve temperatures up to
600F depending on ambient temperatures.
DISPLAY
“START” - The digital readout will display “START” each time the
dial is changed from the OFF, SHUTDOWN, or FEED settings to any
of the cook settings. The startup cycle is approximately 8 minutes.
During the cook cycle after the start sequence the digital readout
will display the temperature inside of the grill. If the Probe Temp
button has been pressed then it will display the temperature of
the external probe used for measuring meat temperatures.
“SDOWN” - The digital readout will display “SDOWN” when the
dial is turned to the shutdown mode. After 10 minutes the digital
readout and the fan will turn off.
“SENSR” - The digital readout will display “SENSR” if there is an
error with the temperature sensor inside of the grill.
“PRERR” - The digital readout will display “PRERR” when the
Probe Temp button is pressed if either the external probe is not
plugged in or there is a problem
with the probe.
“FEED” - The digital readout will display “FEED” if dial is turned
to the feed mode. After 5 minutes the auger will turn off.
“BPASS” - The digital readout will display “BPASS” when the
bypass button is pressed and held in for 3 seconds. See the
setting on Bypass Mode.
“FLAME” - The digital readout will display “FLAME” if the fire is
extinguished.
BREAKING IN THE GRILL
We suggest turning the grill to 350F for ½ hour before cooking on
the grill for the first time. This will burn off any manufacturing
oils and cure the paint. Make sure to follow the instructions for
filling the auger tube before breaking in the grill.
WARNING
Always start the grill with the lid open.
The lid must be closed after the
start cycle.
PROBE
PROBE HOLE
HOPPER CLEANOUT
Fig. 14
COOKING
Once the auger tube has been properly filled you can begin
cooking by selecting any of the cooking temperatures. The grill
has 13 cook settings. Low Smoke, High Smoke, 175, 200, 225,
250, 275, 300, 350, 400, 450, 500, and High. By selecting any of
these the grill will go into the Startup mode. The digital readout
will display “START” for 8 minutes during the startup cycle.
After the 8 minutes the digital readout will display the internal
temperature of the grill. The dial can be changed at any time
during the startup cycle or the cook cycle between any of the 13
cook settings.
SHUTDOWN
When you are done cooking the dial must be turned to the
Shutdown setting. The digital readout will display “SDOWN”. In
this setting the fan will remain on for 10 minutes to finish burning
any pellets in the burner and cool the grill down. After 10 minutes
the digital readout and auger will turn off. At this point the main
power switch should be switched to off. Before grill can be used,
the power switch must be turned off and on.
BYPASS MODE
The bypass may be used if there is a power failure, or the grill is
accidentally turned off, or anytime you need to restart the grill
and it is still hot. The bypass mode should only be used if the
grill has been off less than 3-4 minutes. This method is used to
bypass the normal startup mode and get the grill cooking again
quickly. The burner must still be hot enough to ignite new pellets
or this method will not work. In order to initiate the bypass mode
you must first select the cook setting you want. At this point
the digital readout will display “START”. Simply press the green
bypass button in and hold it for 3 seconds. The digital readout
will display “BPASS”. Release the green button and the grill will
go into the cook mode and the digital readout will display the grill
temperature. If the grill fails to ignite using the bypass mode then
restart the grill using the normal startup procedures.
MEAT PROBE
This grill has a built in meat probe to measure the temperature
of the food as it is being cooked. To use this probe insert the
wire through the stainless flap on the side of the firebox. Insert
the probe into the food. Plug the connector into the receptacle
on the front of the control panel. When you press the green probe
temp button on the front of the controller the digital readout will
display the food temperature. Press the button a second time to
toggle the display back to the cooking temperature. If the probe
is not installed correctly or there is an error with the probe the
digital readout will display “PRERR” when the probe temp button
is pressed. When running the probe wire to the food make sure it
is positioned out of direct contact with any open flame or damage
may occur. The digital readout will display a “P” in front of the
number when displaying the meat probe temperature.
Example: “P155F”
CLEANING
Clean grates using a wire grill brush. This should be done with
each use. DO NOT use oven cleaner or abrasive cleaners on the
painted grill surfaces. Use warm soapy water on all painted
surfaces. Clean grease pan, grease trough, and grease drain tube
occasionally. A spatula can be used to scrape excess grease and
a grill brush to brush clean. Do not allow grease to build up on the
grease tray or in the grease trough as this can cause flare-ups
inside the grill. The grease tray can also be lined with aluminum
foil for easier cleanup. Make sure not to obstruct the flow of
grease off of the tray and into the grease trough. Make sure not to
block the airflow to the temperature sensor on the left side of
the grill.
CHIMNEY CLEANING
When wood pellets are burned slowly, they produce tar and other
organic vapors that combine with expelled moisture to form
creosote. The creosote vapors condense in a relatively cook oven
chimney of a slow burning fire. As a result, creosote residue
accumulates on the chimney. When ignited, this creosote makes
an extremely hot fire. The chimney should be inspected at least
twice a year to determine when grease and or creosote buildup
has occurred. When grease or creosote has accumulated, it should
be removed to reduce risk of fire. Use a wire brush to clean the
screen area of the chimney outlet on the inside of the grill with
every 50 hours of use.
TROUBLESHOOTING GRILL DOES NOT TURN ON
Grill fails to turn on after switching the power button to the
on position.
HOPPER CLEANOUT
RAKE
Fig. 13
WARNING
Do not over-fire the grill by over feeding
pellets into the burner prior to startup.
If flame is inadvertently extinguished
never restart the grill without first
cleaning out the burner. Improper use
can cause an uncontrolled fire. WARNING
Do not use meat probe when grill
temperature exceeds 350˚F. Damage to
the probe may occur.
EMPTYING THE HOPPER
This grill is equipped with a hopper drain to quickly remove the
pellets from the hopper. This can be used to remove pellets if the
grill is being stored for a long time or to remove pellets to change
to a different flavor pellet.
WARNING: Never remove the auger guard from the hopper while
the pellet grill is on. Never operate the grill without the auger
guard in place.
CAUTION: The instructions below must be followed when emptying
the hopper.
1. Unplug the grill from the power source.
2. Hang a bucket or use a box to catch the pellets that will come
out of the tube on the rear of the hopper.
3. Lift the pullout lock on the left side of the hopper and pull the
hopper cleanout knob.
4. Sweep the remaining pellets in the hopper towards the
drain hole using the included rake to reach through the
auger guard.
5. Push in the hopper cleanout knob and lock in place using the
pullout lock.
6. Store the rake in the corner of the hopper as shown in Fig. 13.
CONTROLLER EXPLANATION
POWER SWITCH
Used to turn the main power onto the pellet grill. If the dial is on
Shutdown when the power switch is turned on the digital readout
will display “-----“. The dial must be rotated to any of the other
positions before the grill will start. If the power is turned on
with the dial in any other position than Shutdown the grill will
immediately start that function. “O” is Off. “-“ is On. See Fig. 14
DIAL POSITIONS SHUTDOWN
This setting must be used after each use. Turn the dial to this
setting and the fan will remain on for 10 minutes before turning
off. This setting will burn up any extra pellets in the burner and
cool down the grill. Do not turn the main power switch off when
the grill is hot.
FEED - This setting is used to feed pellets to the burner. It will
be used the first time you use the grill to fill the auger tube and
any time you may inadvertently run the hopper out of pellets. See
instructions on filling the auger tube.
LOW SMOKE - This setting is used for smoking foods at an
average temperature of 160F. This setting will produce large
amounts of smoke.
HIGH SMOKE - This setting is used for smoking foods at an
average temperature of 220F. This setting will produce large
amounts of smoke.
175F TO 500F - You can simply select any temperature you
want and the grill will control the temperature within 15F of the
selected temperature.
HIGH - This setting can be used to achieve temperatures up to
600F depending on ambient temperatures.
DISPLAY
“START” - The digital readout will display “START” each time the
dial is changed from the OFF, SHUTDOWN, or FEED settings to any
of the cook settings. The startup cycle is approximately 8 minutes.
During the cook cycle after the start sequence the digital readout
will display the temperature inside of the grill. If the Probe Temp
button has been pressed then it will display the temperature of
the external probe used for measuring meat temperatures.
“SDOWN” - The digital readout will display “SDOWN” when the
dial is turned to the shutdown mode. After 10 minutes the digital
readout and the fan will turn off.
“SENSR” - The digital readout will display “SENSR” if there is an
error with the temperature sensor inside of the grill.
“PRERR” - The digital readout will display “PRERR” when the
Probe Temp button is pressed if either the external probe is not
plugged in or there is a problem
with the probe.
“FEED” - The digital readout will display “FEED” if dial is turned
to the feed mode. After 5 minutes the auger will turn off.
“BPASS” - The digital readout will display “BPASS” when the
bypass button is pressed and held in for 3 seconds. See the
setting on Bypass Mode.
“FLAME” - The digital readout will display “FLAME” if the fire is
extinguished.
BREAKING IN THE GRILL
We suggest turning the grill to 350F for ½ hour before cooking on
the grill for the first time. This will burn off any manufacturing
oils and cure the paint. Make sure to follow the instructions for
filling the auger tube before breaking in the grill.
WARNING
Always start the grill with the lid open.
The lid must be closed after the
start cycle.
PROBE
PROBE HOLE
HOPPER CLEANOUT
Fig. 14
COOKING
Once the auger tube has been properly filled you can begin
cooking by selecting any of the cooking temperatures. The grill
has 13 cook settings. Low Smoke, High Smoke, 175, 200, 225,
250, 275, 300, 350, 400, 450, 500, and High. By selecting any of
these the grill will go into the Startup mode. The digital readout
will display “START” for 8 minutes during the startup cycle.
After the 8 minutes the digital readout will display the internal
temperature of the grill. The dial can be changed at any time
during the startup cycle or the cook cycle between any of the 13
cook settings.
SHUTDOWN
When you are done cooking the dial must be turned to the
Shutdown setting. The digital readout will display “SDOWN”. In
this setting the fan will remain on for 10 minutes to finish burning
any pellets in the burner and cool the grill down. After 10 minutes
the digital readout and auger will turn off. At this point the main
power switch should be switched to off. Before grill can be used,
the power switch must be turned off and on.
BYPASS MODE
The bypass may be used if there is a power failure, or the grill is
accidentally turned off, or anytime you need to restart the grill
and it is still hot. The bypass mode should only be used if the
grill has been off less than 3-4 minutes. This method is used to
bypass the normal startup mode and get the grill cooking again
quickly. The burner must still be hot enough to ignite new pellets
or this method will not work. In order to initiate the bypass mode
you must first select the cook setting you want. At this point
the digital readout will display “START”. Simply press the green
bypass button in and hold it for 3 seconds. The digital readout
will display “BPASS”. Release the green button and the grill will
go into the cook mode and the digital readout will display the grill
temperature. If the grill fails to ignite using the bypass mode then
restart the grill using the normal startup procedures.
MEAT PROBE
This grill has a built in meat probe to measure the temperature
of the food as it is being cooked. To use this probe insert the
wire through the stainless flap on the side of the firebox. Insert
the probe into the food. Plug the connector into the receptacle
on the front of the control panel. When you press the green probe
temp button on the front of the controller the digital readout will
display the food temperature. Press the button a second time to
toggle the display back to the cooking temperature. If the probe
is not installed correctly or there is an error with the probe the
digital readout will display “PRERR” when the probe temp button
is pressed. When running the probe wire to the food make sure it
is positioned out of direct contact with any open flame or damage
may occur. The digital readout will display a “P” in front of the
number when displaying the meat probe temperature.
Example: “P155F”
CLEANING
Clean grates using a wire grill brush. This should be done with
each use. DO NOT use oven cleaner or abrasive cleaners on the
painted grill surfaces. Use warm soapy water on all painted
surfaces. Clean grease pan, grease trough, and grease drain tube
occasionally. A spatula can be used to scrape excess grease and
a grill brush to brush clean. Do not allow grease to build up on the
grease tray or in the grease trough as this can cause flare-ups
inside the grill. The grease tray can also be lined with aluminum
foil for easier cleanup. Make sure not to obstruct the flow of
grease off of the tray and into the grease trough. Make sure not to
block the airflow to the temperature sensor on the left side of
the grill.
CHIMNEY CLEANING
When wood pellets are burned slowly, they produce tar and other
organic vapors that combine with expelled moisture to form
creosote. The creosote vapors condense in a relatively cook oven
chimney of a slow burning fire. As a result, creosote residue
accumulates on the chimney. When ignited, this creosote makes
an extremely hot fire. The chimney should be inspected at least
twice a year to determine when grease and or creosote buildup
has occurred. When grease or creosote has accumulated, it should
be removed to reduce risk of fire. Use a wire brush to clean the
screen area of the chimney outlet on the inside of the grill with
every 50 hours of use.
TROUBLESHOOTING GRILL DOES NOT TURN ON
Grill fails to turn on after switching the power button to the
on position.
HOPPER CLEANOUT
RAKE
Fig. 13
WARNING
Do not over-fire the grill by over feeding
pellets into the burner prior to startup.
If flame is inadvertently extinguished
never restart the grill without first
cleaning out the burner. Improper use
can cause an uncontrolled fire. WARNING
Do not use meat probe when grill
temperature exceeds 350˚F. Damage to
the probe may occur.
1. Make sure the grill is plugged into a powered outlet. Check the
circuit breaker and/or GFCI switch. Test the outlet using another
appliance.
2. Unplug the grill and check the fuse located in the front panel.
If the fuse is blown replace only with 5.0 Amp 250V 5x20mm Slow
Blow Fuse. Typical fuse marking will be T5AL250V. Make sure to
confirm they are a slow blow fuse. Actual fuse dimensions are
5.2x20mm.
If problem cannot be resolved please call customer service.
GRILL DOES NOT HEAT UP OR DIGITAL READOUT DISPLAYS FLAME
1. Turn Power Off
2. Check hopper for pellets
3. Check firebox to see if there are pellets in the firebox. The
easiest way to do this is to pull the burner clean-out lever. Then
remove the cup from the bottom of the grill and check for
pellets. Use a vacuum to clean-out any pellets that may be in
the bottom of the grill.
A. If there are a lot of pellets in the cup. Reinstall the cup and
close the burner clean-out, remove the grill grates, grease tray,
and heat deflector and vacuum out any pellets in the bottom
of the grill. Try restarting the grill. If restarting the grill does not
work and pellets are getting to the burner cup the heating rod
may need to be replaced.
B. If there are few or no pellets in the cup then turn the dial to the
feed position and see if pellets fall out the bottom of the burner.
If there are no pellets check to see if the auger is turning. If
the auger motor is turning but the auger is not there may be
a sheared auger pin. You can determine if the auger motor is
turning by watching the small white fan at the end of the auger
motor under the hopper. If the white fan is turning the auger
motor is on. If the white fan is turning and the auger is not you
will need to replace the auger pin.
If problem cannot be resolved please call customer service.
DIGITAL READOUT DISPLAYS SENSR
1. Turn the power off and unplug the grill.
2. Check to make sure the sensor inside of the grill is connected
properly to the electronic board under the hopper.
3. Call customer service for a replacement sensor.
DIGITAL READOUT DISPLAYS PRERR
1. Press the Probe Temp button - Pressing the Probe Temp button
will toggle the digital readout between the actual temperature
inside of the grill and the temperature measured using the
meat thermometer.
2. Make sure the meat thermometer is connected properly to the
front of the grill. If the Probe Temp button is pressed to display
the Probe Temp without the meat thermometer properly
connected to the front of the grill it will display PRERR.
3. Call customer service for a replacement meat thermometer.
DIGITAL READOUT DISPLAYS “-----”
1. Rotate the dial from Shutdown to feed or any other cook setting.
.
White
Black
T5AL 250V
5 amp 250V
5 x 20 MM
Slow Flow Fuse
Auger Motor Blower Fan
Burner
Controller
RTD Sensor
Power Cord
White
Red
White
Orange
White
Purple
Hot Rod
MOLEX Connector
LIMITED WARRANTY
No-Hassle Warranty
We stand by our products and take pride in our customer service.
Because of this, your new product comes with a No-Hassle Warranty.
What does that mean? It means that if we did something wrong, we
will make it right. We guarantee our products to be free from defect
in all materials and workmanship (excluding paint and finish). We
will replace defective parts so you can get back to enjoying your
product as soon as possible.
Required Maintenance:
Clean your product after each use to maintain its finish and prolong
its lifespan. Wipe away all grease and ashes. Keep metal products
free of moisture, salts, acids and harsh fluctuations in temperature.
Unfortunately, product paint and other finishes are not covered by
this warranty. The exterior finish of the product will wear down over
time.
Coverage Details:
Warranty does not cover normal wear of parts or damage caused
by misuse, abuse, overheating and alteration. No alterations are
covered in this warranty. Camp Chef is not responsible for any loss
due to neglectful operation. Furthermore, this warranty does not
cover damages caused by natural disasters such as earthquakes,
hurricanes, tornadoes, floods, lightning, fires, etc.
Upon the expiration of this warranty, all such liability will terminate.
No other warranties are expressed or implied.
Please keep all original sales receipts. Proof of purchase is required
to obtain warranty services. Any parts or products returned without
written authorization will be discarded without notice.
To obtain warranty services submit a warranty request at
1(800)237-4444 Our Product Specialists are happy to help.
Warranty applies to the contiguous U.S. states only.
Warranty Coverage Period
Pellet Grills & Stoves 3 year from purchase date
1. Make sure the grill is plugged into a powered outlet. Check the
circuit breaker and/or GFCI switch. Test the outlet using another
appliance.
2. Unplug the grill and check the fuse located in the front panel.
If the fuse is blown replace only with 5.0 Amp 250V 5x20mm Slow
Blow Fuse. Typical fuse marking will be T5AL250V. Make sure to
confirm they are a slow blow fuse. Actual fuse dimensions are
5.2x20mm.
If problem cannot be resolved please call customer service.
GRILL DOES NOT HEAT UP OR DIGITAL READOUT DISPLAYS FLAME
1. Turn Power Off
2. Check hopper for pellets
3. Check firebox to see if there are pellets in the firebox. The
easiest way to do this is to pull the burner clean-out lever. Then
remove the cup from the bottom of the grill and check for
pellets. Use a vacuum to clean-out any pellets that may be in
the bottom of the grill.
A. If there are a lot of pellets in the cup. Reinstall the cup and
close the burner clean-out, remove the grill grates, grease tray,
and heat deflector and vacuum out any pellets in the bottom
of the grill. Try restarting the grill. If restarting the grill does not
work and pellets are getting to the burner cup the heating rod
may need to be replaced.
B. If there are few or no pellets in the cup then turn the dial to the
feed position and see if pellets fall out the bottom of the burner.
If there are no pellets check to see if the auger is turning. If
the auger motor is turning but the auger is not there may be
a sheared auger pin. You can determine if the auger motor is
turning by watching the small white fan at the end of the auger
motor under the hopper. If the white fan is turning the auger
motor is on. If the white fan is turning and the auger is not you
will need to replace the auger pin.
If problem cannot be resolved please call customer service.
DIGITAL READOUT DISPLAYS SENSR
1. Turn the power off and unplug the grill.
2. Check to make sure the sensor inside of the grill is connected
properly to the electronic board under the hopper.
3. Call customer service for a replacement sensor.
DIGITAL READOUT DISPLAYS PRERR
1. Press the Probe Temp button - Pressing the Probe Temp button
will toggle the digital readout between the actual temperature
inside of the grill and the temperature measured using the
meat thermometer.
2. Make sure the meat thermometer is connected properly to the
front of the grill. If the Probe Temp button is pressed to display
the Probe Temp without the meat thermometer properly
connected to the front of the grill it will display PRERR.
3. Call customer service for a replacement meat thermometer.
DIGITAL READOUT DISPLAYS “-----”
1. Rotate the dial from Shutdown to feed or any other cook setting.
.
White
Black
T5AL 250V
5 amp 250V
5 x 20 MM
Slow Flow Fuse
Auger Motor Blower Fan
Burner
Controller
RTD Sensor
Power Cord
White
Red
White
Orange
White
Purple
Hot Rod
MOLEX Connector
LIMITED WARRANTY
No-Hassle Warranty
We stand by our products and take pride in our customer service.
Because of this, your new product comes with a No-Hassle Warranty.
What does that mean? It means that if we did something wrong, we
will make it right. We guarantee our products to be free from defect
in all materials and workmanship (excluding paint and finish). We
will replace defective parts so you can get back to enjoying your
product as soon as possible.
Required Maintenance:
Clean your product after each use to maintain its finish and prolong
its lifespan. Wipe away all grease and ashes. Keep metal products
free of moisture, salts, acids and harsh fluctuations in temperature.
Unfortunately, product paint and other finishes are not covered by
this warranty. The exterior finish of the product will wear down over
time.
Coverage Details:
Warranty does not cover normal wear of parts or damage caused
by misuse, abuse, overheating and alteration. No alterations are
covered in this warranty. Camp Chef is not responsible for any loss
due to neglectful operation. Furthermore, this warranty does not
cover damages caused by natural disasters such as earthquakes,
hurricanes, tornadoes, floods, lightning, fires, etc.
Upon the expiration of this warranty, all such liability will terminate.
No other warranties are expressed or implied.
Please keep all original sales receipts. Proof of purchase is required
to obtain warranty services. Any parts or products returned without
written authorization will be discarded without notice.
To obtain warranty services submit a warranty request at
1(800)237-4444 Our Product Specialists are happy to help.
Warranty applies to the contiguous U.S. states only.
Warranty Coverage Period
Pellet Grills & Stoves 3 year from purchase date
RECIPE SUGGESTION AND TIPS
PULLED PORK (BOSTON BUTT)
Times and Temps
6-8 lbs takes 8-12 hours
It’s done when the internal temp reaches 195º-200ª F
Smoke on the “High Smoke” setting on the grill
Recommended Wood Pellets: Mesquite, Apple and Alder
The cheapest and easiest way to learn about your new smoker
is pulled pork. The roasts can often be found on sale and yield
fantastic results. Look for a bone-in butt, most often referred to
as picnic or Boston butt. There are various commercial rubs on
the market that work great for butts. McCormicks Apple wood Rub
or Mike Mills’ Magic Dust tends to be favorites of many. A simple
Internet search will yield the results on how to make your own
Magic Dust.
Trim thick fat caps down to a quarter inch. Rinse and pat dry to
prepare to apply the dry rub. Coat the butt liberally with dry rub,
being sure to cover all sides and spaces. This can be done up
to one day before smoking if covered in plastic wrap and stored
in a refrigerator. When ready to smoke, remove plastic covering
and place butt in the smoke chamber. Set the grill to the “High
Smoke” setting and make sure the hopper is filled with food grade
smoking pellets. Smoking times depend on external weather
factors and size of the roast. Refer to the “Times and Temps”
above. Wrap the roast in aluminum foil when the internal meat
temp reaches 160° F, leave covered until it reaches the internal
temp of 195º-200º F. For best results, leave the roast covered and
let it “rest” for 15 minutes before pulling. Doing so will give it a
chance to redistribute the juices and make it easier to pull.
RIBS (BABYBACK)
Times and Temps
Typically takes 4-6 hours to finish
It’s done when the meat pulls back from the bone
Smoke on “High Smoke” setting
Recommended Wood Pellets: Fruit Woods combined with Hickory
and Alder
Few BBQ items are as iconic as smoked ribs, yet with a very
short learning curve you can be known as the neighborhood rib
king. Like any other form of cooking, it comes down to time and
temperature. The key here though is preparation. Do the work a
day ahead of time to reap the tasty rewards the next day. Rinse
the ribs in the sink and pat dry with a paper towel.
The next step is key; there is a silver skin or membrane on the
concave side of the ribs. This needs to be peeled off. Start by
scoring the membrane on one of the rib bones in the middle of the
rack. Use a paper towel to get a hold of the skin and peel it back.
Once the ribs have been rinsed and peeled they are ready for rub.
There are many great dry rubs available on the market, check
your local grocer to see what they have available. Famous Dave’s
and Emeril’s are both great choices. If you want to make your
own, search online to come up with something that will work for
you. Apply the rub liberally to both sides of the ribs. If you are
doing multiple racks, stack them on top of each other then wrap
in plastic wrapping. Place in a pan or a cookie sheet to keep your
refrigerator clean. Leave overnight.
Remove the plastic wrap from the ribs and separate each rack.
Place ribs on the grill convex side up and turn smoker on to “High
Smoke.” Camp Chef makes a great rib rack that will allow you to fit
more racks of ribs on the grill. If you like sauce on your ribs, baste
them towards the end of your smoking. When the meat pulls away
from the bone, the ribs are done. This should take about 6 hours,
depending on external temps, meat size and grill temperature.
Remove and let it rest for 10-15 minutes
before eating.
BRISKET
Times and Temps
Typical full, trimmed brisket weighs 8-12 lb.
It should take about 12-18 hours to complete
It’s done when the internal temp reaches 185°-195 ° F
Recommended Wood Pellets: Hickory or Mesquite combined with
Apple and Alder
Brisket isn’t the easiest cut of meat to cook but with the help of a
smoker it will quickly become a favorite. Low temperatures and a
prolonged smoke is what help break down the connective tissues
in this otherwise tough piece of meat. It can be bought as a whole
or partial cut, trimmed or untrimmed. Buying the whole brisket
untrimmed can save on some money if you’re willing to trim it
yourself. It’s a pretty simple task and can be done at home.
Preparing it 24 hours in advance seems to yield the best results.
Remove the brisket from the packaging and trim the fat cap to
about ¼”. Leaving some fat on the meat will help keep it moist as it
renders during the smoking process. Rinse and pat dry.
Dry rubs are the most common for smoked brisket. Mike Mills’ Magic
Dust is a longtime favorite but there are numerous great ones
available at your local grocery store. Apply the dry rub liberally to
every part of the brisket then wrap tightly in plastic wrap and set
in a refrigerator overnight. Doing so will allow the flavors of the rub
to work their way into the meat. When ready to smoke remove the
brisket from the fridge and take off the plastic wrap.
Place the brisket on the grill, fat side up. Adjust the temperature
dial to “High Smoke” and make sure the hopper is filled with food
grade pellets. Insert the included meat temperature probe into the
meat to keep an eye on your internal temps. Wrap the brisket in
aluminum foil once it reaches 160°. By doing so, it will heat more
evenly and keep your brisket more moist. Once the desired internal
temp is reached remove from grill and keep covered, allowing it to
rest for 15-20 minutes then slice ¼” thick against the grain.
TURKEY
Times and Temps
10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cook
Cook to the USDA recommended internal temp of 165° F
Recommended Wood Pellets: Fruit Woods (apple, cherry, peach)
There are certain things that Grandma cooked and did a great
job; probably for most, turkey is not on that list. Gone are the days
of overcooked, dry birds. Thanks to some fresh ideas on cooking
poultry, dry birds are a thing of the past. Brining is nothing new but
has made a solid reemergence onto the cooking stage. Anyone
that hasn’t tried a brined bird is missing out on something good,
it just may convince you to eat turkey more than once a year.
Whether you buy a fresh or frozen turkey, make sure it’s thawed out
when brining. Each brine mix has slightly different instructions,
refer to the one you have or have bought. There are also great
brine recipes online; just make sure you get one for poultry. A tried
and true favorite is Hi Mtn Game Bird and Poultry brine. It comes
with 2 packets and has very detailed instructions.
Once the bird has been brined and rinsed place it on the grill.
Camp Chef makes a popular and effective poultry-cooking tool,
the Infusion Roaster. Think of beer can chicken for your turkey; it’s
a great way to add moisture to the bird while cooking. If you want
to cook the turkey turn the grill setting to 350° F and make sure
the pellet hopper is filled with food grade pellets. To smoke the
turkey, turn the setting to “High Smoke.”
Insert the meat probe into the thickest part of the breast; be sure
to keep the tip of the probe away from the internal bones, as it
will affect the temperature reading. Cook or smoke the turkey
until an internal temp of 165° F is reached. Test multiple places
on the bird to be sure it’s fully cooked. Once it has reached 165°
F, remove it from the grill and cover with foil. Let it rest for 10-15
minutes then carve and serve.
SALMON
Times and Temps
Approximate smoking time for steak cuts - 2-2.5 hrs
Approximate smoking time for filets - 4-6 lbs 3.5-4 hrs
Smoke to an internal temperature of 145° F
Recommended Wood Pellets: Alder, Fruit Woods, Hickory
Iconic in the Northwest but loved all across the continent, smoked
salmon is deeply rooted in American history. Salmon is a favorite
for more than just flavor, it’s rich in Omega 3 and Vitamin E. It
also keeps very well in the refrigerator or vacuum packed and
frozen.
Buy fresh salmon and rinse it clean before brining or putting a
dry rub on it. Brines have been popular for years, for a number of
reasons. It’s easy to use and yields great results. Brines are pretty
basic, usually just salt, sugar and a combination of other flavors.
Buying commercial made brine mixes is a sure way to go and are
available at grocers and online. Hi Mtn makes a great Gourmet
Fish Brine that works well for any seafood, especially salmon.
Follow the directions included with the brine very closely before
putting them on the grill. Remember that most of these brines
require 24 hours to work properly.
Remove the fish from the brine and rinse in cold water before
placing on the grill. Add non-stick spray to the grilling surface
to prevent from sticking. Place the fish skin side down and start
the smoker on the “Low Smoke” setting. Add food grade pellets in
the hopper and insert the food temp probe into the thickest part
of the meat. Smoke until the internal temp reaches 145° F then
pull, cover with foil and let cool for 30 minutes. Enjoy your smoked
salmon. You can also store it in your fridge or vacuum pack it and
put it in the freezer to enjoy later.
PIZZA
Times and Temps
10-16 Inch Pizza takes 10-25 minutes
Smoke at Temperatures of 450º- 500º F
Recommended Wood Pellets: Alder, Fruit Wood
Set dial to HIGH and wait for temp to reach a minimum of 425º F.
Buy or make your favorite pizza dough. Form your dough on a pizza
peel, pizza stone or pan with a light dusting of corn meal. Add
your favorite sauce, cheeses, and toppings. (If using a pizza peel,
transfer your pizza to a stone or pan for placing into the hot Pellet
Grill and Smoker.)
Put pizza on a grilling tray or other heat-shielding surface. Place in
the center of the grill surface and close lid.
Bake for approximately 10-25 minutes. Do not leave grill
unattended. Check pizza frequently by lifting crust with a spatula.
Turn pizza 1/4 turn every 5 minutes. Baking times may vary. Tray
and pizza will be hot, use caution when removing the pizza from the
grill. Let stand 5 minutes. Remove pizza from grilling tray or other
heat-shielding surface. Cut and serve.
RECIPE SUGGESTION AND TIPS
PULLED PORK (BOSTON BUTT)
Times and Temps
6-8 lbs takes 8-12 hours
It’s done when the internal temp reaches 195º-200ª F
Smoke on the “High Smoke” setting on the grill
Recommended Wood Pellets: Mesquite, Apple and Alder
The cheapest and easiest way to learn about your new smoker
is pulled pork. The roasts can often be found on sale and yield
fantastic results. Look for a bone-in butt, most often referred to
as picnic or Boston butt. There are various commercial rubs on
the market that work great for butts. McCormicks Apple wood Rub
or Mike Mills’ Magic Dust tends to be favorites of many. A simple
Internet search will yield the results on how to make your own
Magic Dust.
Trim thick fat caps down to a quarter inch. Rinse and pat dry to
prepare to apply the dry rub. Coat the butt liberally with dry rub,
being sure to cover all sides and spaces. This can be done up
to one day before smoking if covered in plastic wrap and stored
in a refrigerator. When ready to smoke, remove plastic covering
and place butt in the smoke chamber. Set the grill to the “High
Smoke” setting and make sure the hopper is filled with food grade
smoking pellets. Smoking times depend on external weather
factors and size of the roast. Refer to the “Times and Temps”
above. Wrap the roast in aluminum foil when the internal meat
temp reaches 160° F, leave covered until it reaches the internal
temp of 195º-200º F. For best results, leave the roast covered and
let it “rest” for 15 minutes before pulling. Doing so will give it a
chance to redistribute the juices and make it easier to pull.
RIBS (BABYBACK)
Times and Temps
Typically takes 4-6 hours to finish
It’s done when the meat pulls back from the bone
Smoke on “High Smoke” setting
Recommended Wood Pellets: Fruit Woods combined with Hickory
and Alder
Few BBQ items are as iconic as smoked ribs, yet with a very
short learning curve you can be known as the neighborhood rib
king. Like any other form of cooking, it comes down to time and
temperature. The key here though is preparation. Do the work a
day ahead of time to reap the tasty rewards the next day. Rinse
the ribs in the sink and pat dry with a paper towel.
The next step is key; there is a silver skin or membrane on the
concave side of the ribs. This needs to be peeled off. Start by
scoring the membrane on one of the rib bones in the middle of the
rack. Use a paper towel to get a hold of the skin and peel it back.
Once the ribs have been rinsed and peeled they are ready for rub.
There are many great dry rubs available on the market, check
your local grocer to see what they have available. Famous Dave’s
and Emeril’s are both great choices. If you want to make your
own, search online to come up with something that will work for
you. Apply the rub liberally to both sides of the ribs. If you are
doing multiple racks, stack them on top of each other then wrap
in plastic wrapping. Place in a pan or a cookie sheet to keep your
refrigerator clean. Leave overnight.
Remove the plastic wrap from the ribs and separate each rack.
Place ribs on the grill convex side up and turn smoker on to “High
Smoke.” Camp Chef makes a great rib rack that will allow you to fit
more racks of ribs on the grill. If you like sauce on your ribs, baste
them towards the end of your smoking. When the meat pulls away
from the bone, the ribs are done. This should take about 6 hours,
depending on external temps, meat size and grill temperature.
Remove and let it rest for 10-15 minutes
before eating.
BRISKET
Times and Temps
Typical full, trimmed brisket weighs 8-12 lb.
It should take about 12-18 hours to complete
It’s done when the internal temp reaches 185°-195 ° F
Recommended Wood Pellets: Hickory or Mesquite combined with
Apple and Alder
Brisket isn’t the easiest cut of meat to cook but with the help of a
smoker it will quickly become a favorite. Low temperatures and a
prolonged smoke is what help break down the connective tissues
in this otherwise tough piece of meat. It can be bought as a whole
or partial cut, trimmed or untrimmed. Buying the whole brisket
untrimmed can save on some money if you’re willing to trim it
yourself. It’s a pretty simple task and can be done at home.
Preparing it 24 hours in advance seems to yield the best results.
Remove the brisket from the packaging and trim the fat cap to
about ¼”. Leaving some fat on the meat will help keep it moist as it
renders during the smoking process. Rinse and pat dry.
Dry rubs are the most common for smoked brisket. Mike Mills’ Magic
Dust is a longtime favorite but there are numerous great ones
available at your local grocery store. Apply the dry rub liberally to
every part of the brisket then wrap tightly in plastic wrap and set
in a refrigerator overnight. Doing so will allow the flavors of the rub
to work their way into the meat. When ready to smoke remove the
brisket from the fridge and take off the plastic wrap.
Place the brisket on the grill, fat side up. Adjust the temperature
dial to “High Smoke” and make sure the hopper is filled with food
grade pellets. Insert the included meat temperature probe into the
meat to keep an eye on your internal temps. Wrap the brisket in
aluminum foil once it reaches 160°. By doing so, it will heat more
evenly and keep your brisket more moist. Once the desired internal
temp is reached remove from grill and keep covered, allowing it to
rest for 15-20 minutes then slice ¼” thick against the grain.
TURKEY
Times and Temps
10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cook
Cook to the USDA recommended internal temp of 165° F
Recommended Wood Pellets: Fruit Woods (apple, cherry, peach)
There are certain things that Grandma cooked and did a great
job; probably for most, turkey is not on that list. Gone are the days
of overcooked, dry birds. Thanks to some fresh ideas on cooking
poultry, dry birds are a thing of the past. Brining is nothing new but
has made a solid reemergence onto the cooking stage. Anyone
that hasn’t tried a brined bird is missing out on something good,
it just may convince you to eat turkey more than once a year.
Whether you buy a fresh or frozen turkey, make sure it’s thawed out
when brining. Each brine mix has slightly different instructions,
refer to the one you have or have bought. There are also great
brine recipes online; just make sure you get one for poultry. A tried
and true favorite is Hi Mtn Game Bird and Poultry brine. It comes
with 2 packets and has very detailed instructions.
Once the bird has been brined and rinsed place it on the grill.
Camp Chef makes a popular and effective poultry-cooking tool,
the Infusion Roaster. Think of beer can chicken for your turkey; it’s
a great way to add moisture to the bird while cooking. If you want
to cook the turkey turn the grill setting to 350° F and make sure
the pellet hopper is filled with food grade pellets. To smoke the
turkey, turn the setting to “High Smoke.”
Insert the meat probe into the thickest part of the breast; be sure
to keep the tip of the probe away from the internal bones, as it
will affect the temperature reading. Cook or smoke the turkey
until an internal temp of 165° F is reached. Test multiple places
on the bird to be sure it’s fully cooked. Once it has reached 165°
F, remove it from the grill and cover with foil. Let it rest for 10-15
minutes then carve and serve.
SALMON
Times and Temps
Approximate smoking time for steak cuts - 2-2.5 hrs
Approximate smoking time for filets - 4-6 lbs 3.5-4 hrs
Smoke to an internal temperature of 145° F
Recommended Wood Pellets: Alder, Fruit Woods, Hickory
Iconic in the Northwest but loved all across the continent, smoked
salmon is deeply rooted in American history. Salmon is a favorite
for more than just flavor, it’s rich in Omega 3 and Vitamin E. It
also keeps very well in the refrigerator or vacuum packed and
frozen.
Buy fresh salmon and rinse it clean before brining or putting a
dry rub on it. Brines have been popular for years, for a number of
reasons. It’s easy to use and yields great results. Brines are pretty
basic, usually just salt, sugar and a combination of other flavors.
Buying commercial made brine mixes is a sure way to go and are
available at grocers and online. Hi Mtn makes a great Gourmet
Fish Brine that works well for any seafood, especially salmon.
Follow the directions included with the brine very closely before
putting them on the grill. Remember that most of these brines
require 24 hours to work properly.
Remove the fish from the brine and rinse in cold water before
placing on the grill. Add non-stick spray to the grilling surface
to prevent from sticking. Place the fish skin side down and start
the smoker on the “Low Smoke” setting. Add food grade pellets in
the hopper and insert the food temp probe into the thickest part
of the meat. Smoke until the internal temp reaches 145° F then
pull, cover with foil and let cool for 30 minutes. Enjoy your smoked
salmon. You can also store it in your fridge or vacuum pack it and
put it in the freezer to enjoy later.
PIZZA
Times and Temps
10-16 Inch Pizza takes 10-25 minutes
Smoke at Temperatures of 450º- 500º F
Recommended Wood Pellets: Alder, Fruit Wood
Set dial to HIGH and wait for temp to reach a minimum of 425º F.
Buy or make your favorite pizza dough. Form your dough on a pizza
peel, pizza stone or pan with a light dusting of corn meal. Add
your favorite sauce, cheeses, and toppings. (If using a pizza peel,
transfer your pizza to a stone or pan for placing into the hot Pellet
Grill and Smoker.)
Put pizza on a grilling tray or other heat-shielding surface. Place in
the center of the grill surface and close lid.
Bake for approximately 10-25 minutes. Do not leave grill
unattended. Check pizza frequently by lifting crust with a spatula.
Turn pizza 1/4 turn every 5 minutes. Baking times may vary. Tray
and pizza will be hot, use caution when removing the pizza from the
grill. Let stand 5 minutes. Remove pizza from grilling tray or other
heat-shielding surface. Cut and serve.
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