Costway FP10098US-RE User manual

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Wood Pellet Grill and Smoker
FP10098US-RE
USER’S MANUAL
THIS INSTRUCTION BOOKLET CONTAINS IMPORTANT SAFETY INFORMATION. PLEASE READ AND KEEP FOR FUTURE REFERENCE.
US office: Fontana UK office: Ipswich AU office: Truganina
DE office: Hamburg
FR office: Saint Vigor d'Ymonville PL office: Gdańsk
US:[e-mail]
UK:[e-mail]
AU:[email protected]

Before You Start
Please read all instructions carefully.
Retain instructions for future reference.
Separate and count all parts and hardware.
Read through each step carefully and follow the proper order.
We recommend that, where possible, all items are assembled
near to the area in which they will be placed in use, to avoid
moving the product unnecessarily once assembled.
Always place the product on a flat, steady and stable surface.
Keep all small parts and packaging materials for this product
away from babies and children as they potentially pose a serious
choking hazard.
BEFORE YOU START
SAFETY INFORMATION
MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR
MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED
CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST
IMPORTANCE THAT THIS PRODUCT SHOULD BE USED ONLY IN
ACCORDANCE WITH THE FOLLOWING INSTRUCTIONS.
1. Please read all instructions carefully.
2. Retain instructions for future reference.
3. Separate and count all parts and hardware.
4. Read through each step carefully and follow the proper order.
We recommend that, where possible, all items are assembled near
to the area in which they will be placed in use, to avoid moving the
product unnecessarily once assembled.
5. Always place the product on a flat, steady and stable surface.
6. Keep all small parts and packaging materials for this product
away from babies and children as they potentially pose a serious
choking hazard.
Please read and understand this entire manual before
attempting to assemble, operate or install the product. This
will ensure you receive the most enjoyable and trouble-free
operation of your new wood pellet grill. We also advise you
to retain this manual for future reference.
02 03

DANGERS AND WARNINGS
1. A minimum clearance of 915mm (36 inches) from combustible
constructions to the sides of the grill, and 915mm (36 inches) from
the back of the grill to combustible constructions must be maintained.
Do not install appliance on combustible floors, or floors protected with
combustible surfaces unless proper permits and permissions are
obtained by authorities having jurisdiction. Do not use this appliance
indoors or in an enclosed, unventilated area. This wood pellet
appliance must not be placed under overhead combustible ceiling or
overhang. Keep your grill in an area clear and free from combustible
materials, gasoline and other flammable vapors and liquids.
Should a grease fire occur, turn the grill OFF and leave the
lid closed until the fire is out. Unplug the power cord from
the connected outlet. Do not throw water on the unit. Do
not try to smother the fire. Use of an all-class (class ABC)
approved fire extinguisher is valuable to keep on site. If an
uncontrolled fire does occur, call the Fire Department.
2. Keep electrical supply cords and the fuel away from heated
surfaces. Do not use your grill in the rain or around any water source.
3. After a period of storage, or non-use, check the burn grate for
obstructions, the hopper for foreign objects, and any air blockage
around the fan intake, chimney, or rear barrel exhaust holes. Clean
before use. Regular care and maintenance is required to prolong the
lifespan of your unit. If the grill is stored outside during the rainy
season or seasons of high humidity, care should be taken to ensure
that water does not get into the hopper. When wet or exposed to high
humidity, wood pellets will expand greatly, decompose, and may jam
the feed system. Always disconnect the power, before performing any
service or maintenance.
4. It is recommended to use heat-resistant barbecue mitts or gloves
when operating the grill. Do not use accessories not specified for use
with this appliance. Do not put a barbecue cover or anything
flammable in the storage space area under the barbecue.
5. To prevent fingers, cloth, or other objects from encountering the
auger feed system, the appliance is equipped with a metal safety
screen, mounted to the interior of the hopper. This screen must not
be removed unless directed by Customer Service.
Do not transport your grill while in use or while the grill is hot.
Ensure the fire is completely out and that the grill is
completely cool to the touch before moving.
6. Parts of the barbecue may be very hot and serious injury may
occur. Keep young children and pets away while in use.
7. Do not enlarge igniter holes or burn pots. Failure to follow this
warning could lead to a fire hazard and bodily harm.
8. Product may have sharp edges or points. Contact may result in
injury. Handle with care.
This appliance is not recommended for children, persons with
reduced physical, sensory or mental capabilities, or lack of
experience and knowledge, unless they are under direct
supervision or instruction by a person responsible for their
safety.
DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid.
The closed container of ashes should be placed on a noncombustible
floor or on the ground, well away from all combustible materials,
pending final disposal. When ashes are disposed by burial in soil, or
otherwise locally dispersed, they should be retained in a closed
container until all cinders have thoroughly cooled.
04 05

O
O
O O
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized,
all natural, wood fuel only. You must only use all natural wood pellets,
designed for burning in pellet barbecue grills. Do not use fuel with
additives.
Wood pellets are highly susceptible to moisture and should always be
stored in an airtight container. If you are storing your grill, without
use for an extended period, we recommend clearing all pellets from
your grill's hopper and auger to prevent jams.
Do not use spirit, petrol, gasoline, lighter-fluid, or kerosene
for lighting or refreshing a fire in your grill. Keep all such
liquids well away from the appliance when in use.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces
black smoke with a residue which is also black in color. Soot or
creosote is formed when the appliance is operated incorrectly, such
as: blockage of the combustion fan, failure to clean and maintain the
burn area, moisture affected pellets, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become
dark, sooty, or if the burn pot is overfilled with pellets. When ignited,
this creosote makes an extremely hot and uncontrolled fire, like a
grease fire. Should this happen, turn the unit OFF, let it cool
completely, then inspect for maintenance and cleaning. It commonly
accumulates along exhaust areas.
If creosote has formed within the unit, allow the unit to warm
up at a low temperature, turn off the appliance, then wipe
away any formation with a hand towel. Like tar, it is much
easier to clean when warm, as it becomes liquid.
ELECTRICAL WIRE DIAGRAM
The Digital Control Board system is an intricate and valuable piece of
technology. For protection from power surges and electrical shorts,
consult the wire diagram below to ensure your power source is
sufficient for the operation of the unit.
NOTE:
Electrical
components,
passed by
product safety
testing and
certification
services,
comply with a
testing
tolerance of ±
5-10 percent
INDEX
1. DIGITAL CONTROL BOARD
2. GRILL TEMPERATURE SENSOR
3. POWER CORD
4. GROUND
5. FIRE POT
6. IGNITER KIT (120V/60HZ/200W)
7. AUGER FEED SYSTEM (1.6RMP, 1.2 LB/H)
8. DRAFT FAN (3200RPM)
9. (G): GROUND (K): BLACK (P): PURPLE
10. (W): WHITE (O): ORANGE (R): RED
06 07

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SECTION ONE: ASSEMBLY INSTRUCTIONS
INSTALLING THE FAT TRAY
BRACKET TO GRILL BODY:
MOUNTING THE WHEELS
AND LEGS TO GRILL BODY:
INSTALLING THE HANDLES:
COMPONENT LIST
08 09

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Qty
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Description
Grill Lid Hinge
Grill Body Hinge
Grill Lid
Warming Rack
Cooking Rack
Drain Pan
Fire Pot
Fire Pot Support
RTD Sensor
Grill Body Right Panel
Left Handle
Grill Wheels
Fat Box Support
Fat Box
Buckle
Controller
Burner Box Assembly
Grill Body Light Panel
Auger Motor
Fan Motor
Auger Screw Rod
Strain Relief
Power Cord
Igniter
Front Handle
Hopper Guard
Hopper Lid
SECTION TWO: DIGITAL THERMOSTAT KIT
Item Description
The LED Screen is used as
the information center for
your grill.
The LED screen will display
the current grill temperature
(ACTUAL), setting
temperature and meat probe
temperature.
LED
SCREEN
Power switch, pls turn it on
before your start and don't
forget to turn it off after bbq.
ON/OFF
SWITCH
There are ten grill modes for
your choice and temperature
range is from 1 65~450°F.
You can choose your desired
temperature through the
controller knob.
Controller
Knob
The Smo ke mode is the
lowest smoking mode for the
grill. The grill operates at the
lowest temperature, without
the fire going out.
SMOKE
MODE
The High Setting on the Temperature Control Dial is the
highest heat level for the unit. The grill operates at the
highest temperature. When the lid is open, the grill will
run at this speed to compensate for the loss of heat in
the barrel.
HIGH
MODE
When the meat probe is connected, the temperature is
displayed on the LED Screen.
PROB E
INTERFACE
This button is used to indicate the meat pro be
temperature.
PROB E
SELECTOR
10 11

This pellet grill comes with an automatic shut down cycle. Pls set
Knob to the Shutdown Cycle position after grilling, the Induction
Fan will keep running for ten minutes to cool down the grill
temperature. And the controller will be shut down automatically
after 10 mins. CAUTION! Pls don’t forget to turn of the button after
cool down and check the grill totally.
(To be used on initial firing or anytime the Grill runs out of
Pellets) In order to operate the Grill properly, you must
allow the Auger Tube to be “charged” with Pellets first.
Control Shutdown cycle
The controller comes with 4 safety features that will help you to
keep the grill operating correctly.
1. ErH- High Temperature alarm- BBQ has gone over 500 degrees
for 10 seconds. This will automatically cause a shut down. Please
check to see why this error happened before restarting.
Common issues would be grease fire or overabundance of pellets in
the burn pot.
2. ErO- which means the RTD is not connected, please turn it off,
unplug the unit and check the wire connection of RTD sensor. If
problem persists, RTD sensor may need to be replaced.
3. ErL, which means the temperature dropped below the 120
degrees over 30 mins. Common issues that cause this would be a
pellet void or no pellets in the hopper.
4. ErS, which means the RTD has a short circuit, pls check the RTD
connecting situation.
1) Open the Lid and remove the Racks and Drain Pan etc parts
from the Grill.
2) Plug the Power Cord into an appropriate, grounded electrical
outlet.
3) Open the Pellet Hopper Lid and check the Auger System, make
sure there are no foreign objects. Press the “ON/OFF” button and
the turn the Controller knob to smoke mode to check the Auger is
running. At the same time, place your fingers over the Firepot and
feel the air movement from
the Draft Inducer Fan. Look to see if the Hot Rod is getting hot (it
will turn red soon). CAUTION! Do not touch it. Turn the knob to
SHUT DOWN CYCLE.
4) Fill the Pellet Hopper with BRAND WOOD PELLETS. WARNING!
Use only BRAND WOOD PELLETS. Turn the Knob to HIGH Mode.
Note: During the initial charging of the Auger, it will take a while
for the Pellets to move from the Pellet Hopper to the Firepot. When
the Pellets begin to fall into the Firepot, turn the Knob to Shut
Down Cycle.
5) Set the Knob to SMOKE Mode, once you see flames come out of
the Firepot, turn the Knob to SHUT DOWN CYCLE, and let the Grill
cool down totally. Then install the racks and Drain Pan at the
proper locations. Recommendation: For ease of clean-up, line the
Grease Drain Pan with heavyduty aluminum foil. Be sure the edges
and ends of the foil are tight against the bottom of the Grease
Drain Pan.
Control Safety Features
SECTION THREE: INITIAL FIRING INSTRUCTIONS
NOTE: While you are operating this Grill, Keep a
minimum clearance of 36 inches from combustibles
12 13

6) With the Lid open, set the Knob to SMOKE Mode. You can see
whitish-gray smoke coming out of the Grill as the Pellets ignite in
approximately 2 minutes. After assuring the Pellets have ignited,
close the Lid and set the Knob to your desired mode.
7) Note: Before cooking the first batch of food in your new Grill,
you will need to season the Grill. Turn the Knob to HIGH Mode and
run for 45 minutes at this seting with the Lid closed. This must be
done before first bbq.
HOW TO ENJOY BBQ DURING THE HOT SEASONS?
Follow these few suggestions on how to enjoy your grill during the
hot seasons:
1. Adjust your cooking temperatures downward. This helps to
avoid unwanted flare-ups.
2. Use a meat thermometer to determine the internal temperature
of your foods. This helps in preventing your meat from overcooking
and drying out.
3. Even in hot weather, it is still better to cook with the lid of your
grill down.
4. You can keep foods hot by wrapping them in foil and placing
them in an insulated cooler. Stuff crumpled up newspaper around
the foil and this will keep food hot for 3 to 4 hours.
HOW TO ENJOY BBQ DURING THE COLD SEASONS?
Follow these suggestions on how to enjoy your grill throughout the
cooler months:
1. If smoking at low temperatures fails, increase the temperature
slightly to achieve the same results.
HOW TO INCREASE SMOKE FLAVOR?
Keep the grill at the temperature range of 165~250°F as long as
you can. This range is used to slow roast, increase smoky flavor,
and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known
as low and slow).
Recommended for the big turkey on Thanksgiving, juicy ham at
Easter. Smoking is a variation on true barbecuing and is truly the
main advantage of grilling on a wood pellet grill. Hot smoking,
SECTION FOUR: GRILLING TIPS
2. Preparation– Get everything you require ready in the kitchen
before you head outdoors. During the winter, move your grill to an
area that is out of the wind and direct cold. Check local bylaws
regarding the proximity of your grill in relation to your home
and/or other structures. Put everything you need on a tray, bundle
up tight, and get it done!
3. To help keep track of the outside temperature, place an outdoor
thermometer close to your cooking area. Keep a log or history of
what you cooked, the outdoor temperature, and the cooking time.
This will help later down the road to help you determine what to
cook and how long it will take.
4. In very cold weather, increase your preheating time by at least
20 minutes.
5. Avoid litiing the lid any more than necessary. Cold gusts of wind
can completely cool your grill temperature. Be flexible with your
serving time; add extra cooking time each time you open the lid.
6. Have a heated platier or a dish cover ready to keep your food
warm while making the trip back inside.
7. Ideal foods for winter cooking are those that require litile
attention, such as roasts, whole chickens, ribs, and turkey. Make
your meal preparation even easier by adding simple items such as
vegetables and potatoes.
14 15

GRILLING AND SMOKING
Smoking and grilling styles of cooking can give you different
results based on time and temperature.
For best results, keep a record of what you cooked, at what
temperature, how long you cooked for, and the results. Adjust to
your taste for the next time. Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times but
results in more natural wood flavor(and a sought-after smoke ring)
on your meats.
Higher cooking temperatures result in a shorter cooking time,
locking in less smoke flavor.
COOKING PREPARATION
Be prepared, or Mise en Place. This refers to preparing the cooking
recipe, fuel, accessories, utensils, and all ingredients you require at
grill side before you start cooking. Also, read the entire recipe, start
to finish, before lighting the grill.
A BBQ floor mat is very useful. Due to food handling accidents and
cooking spatter, a BBQ floor mat would protect a deck, patio, or stone
platform from the possibility of grease stains or accidental spills.
SECTION FIVE: GRILLING GUIDELINES
Smoking and grilling styles of cooking can give you different results
based on time and temperature. For best results, keep a record of
what you cooked, at what temperature, how long you cooked for, and
the results. Adjust to your taste for the next time. Practice makes
perfect. The culinary art of hot smoking refers to longer cooking times
but results in more natural wood flavor (and a sought-after smoke
ring) on your meats. Higher cooking temperatures result in a shorter
cooking time, locking in less smoke flavor.
another name for low and slow cooking, is generally done between
165-250°F. Hot smoking works best when longer cooking time is
required, such as large cuts of meats, fish, or poultry.
ATTACHED REGUALR GRILLING GUIDELINES FOR YOUR
REFERENCE
16 17
POULTRY
Turkey
(whole)
4.5-5.0 kg /
10-11 lbs.
5.3-6.4 kg /
12-14 lbs.
6.8-7.7 kg /
15-17 lbs.
8.2-10.0 kg /
18-22 lbs.
10.4-11.3 kg /
23-25 lbs.
Chicken
(whole)
1.36-2.26 kg /
3-5 lbs.
Grill 1 - 1.5 hours
Drumsticks,
Breasts
0.45 - 0.86 kg /
1 - 1½ lbs.
Grill 30-60 minutes
Small Game
Birds
0.45 - 0.86 kg
/1 - 1½ lbs.
Grill 30-45 minutes
Duck 1.36-2.26 kg /
3-5 lbs.
Roast or grill 2 - 2.5
hours
4.5-5.0 kg /
10-11 lbs.
5.3-6.4 kg /
12-14 lbs.
6.8-7.7 kg /
15-17 lbs.
8.2-10.0 kg /
18-22 lbs.
10.4-11.3 kg /
23-25 lbs.
Size Rare -
54°C
/ 130°F
Medium -
60°C
/ 140°F
Well Done
- 77°C
/ 170°F
PORK
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole &
Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
Loin Roast 1.36-1.81 kg / 3 - 4 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours 2 - 2¾ hours
Precooked to Reheat
60°C / 140°F

18 19
Tenderloin 1.9-2.5 cm / ¾" - 1"
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs.
Chop (loin,
rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
Loin Roast
(boneless)
1.36-2.26 kg / 3-5 lbs.
Boston Butt (Pork
Shoulder)
3.62-4.53 kg / 8-10 lbs.
Rib Crown Roast 1½ - 2 hours
PORK Medium 66°C / 150°F Well Done 71°C / 160°F
2 - 3 hours
2 - 3 hours
30 - 45 minutes
1¾ - 2½ hours
93 - 98°C / 200 - 210°F
Internal Temperature
Loin Roast 1 - 2 hours
Chop (loin,
rib)
10 - 12 minutes
14 - 18 minutes
Tenderloin 20 - 30 minutes
Loin Roast
(boneless)
1¼ - 1¾ hours
Boston Butt (Pork
Shoulder)
BEEF
High
Steak (New York,
Porter-house, Ribeye,
Sirloin, T-bone, or
Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½" 5 cm / 2"
High
Skirt Steak 0.6 - 12.7 cm / ¼" - ½"
Medium
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Rare - 54°C
/ 130°F
Medium - 60°C
/ 140°F
Well Done - 65°C
/ 150°F
Medium
Kabob 2.5 - 3.8 cm / 1 - 1½" cubes
High/Medium
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4 lbs.
High/Medium
Ground Beef Patty 1.9 cm / ¾"
Medium
Rib-eye Roast
(boneless)
2.26 - 2.72 kg / 5 - 6 lbs.
High/Medium
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs.
Medium
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs.
Medium
Veal Loin Chop 2.5cm / 1"
Hot Smoke
Brisket 7.25 - 3.62 kg / 16 -18 lbs.
BEEF
Steak (New York,
Porter-house, Ribeye,
Sirloin, T-bone, or
Tenderloin)
Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak Sear 5-7 minutes
Kabob Grill 10 - 12 minutes
Tenderloin, whole Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast
(boneless)
Grill 1½ - 2 hours
Tri-tip Roast Sear 10 minutes, grill 20-30 minutes
Rib Roast 2½ - 2¾ hours
Veal Loin Chop 10 - 12 minutes direct
Brisket Cook until internal temperature reaches 91°C /
195°F
Flank Steak Sear 4 minutes, grill 8-10 minutes