COUNTRY SMOKERS CS150PPG Installation instructions

DISCOVER COUNTRY SMOKERS®WOOD FIRED GOODNESS
TROUVEZ DES RECETTES DE BIENFAISANCE AU BOIS AU COUNTRYSMOKERS.COM
CS150PPG
MODEL / MODÈLE : CS150PPG
PART / PIÈCE : 10497, 10718
FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
FUEL AND ACCESSORIES NOT INCLUDED.
RÉSERVÉ À L’USAGE EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT. NON DESTINÉ
À UN USAGE COMMERCIAL. COMBUSTIBLE ET ACCESSOIRES NON INCLUS.
ASSEMBLY & OPERATION | ASSEMBLAGE ET FONCTIONNEMENT
   
IMPORTANT, READ CAREFULLY, RETAIN
FOR FUTURE REFERENCE. MANUAL
MUST BE READ BEFORE OPERATING!
  
  
IMPORTANT, PRENEZ CONNAISSANCE
DE CE DOCUMENT ET CONSERVEZ-LE
POUR RÉFÉRENCE ULTÉRIEURE. VOUS
DEVEZ LIRE CE GUIDE AVANT
D’UTILISER LE BARBECUE!
5005166

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 
              
 .    
           
Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure
you receive the most enjoyable and trouble-free operation of your new wood pellet grill. We also advise you retain this manual
for future reference.
DANGERS AND WARNINGS
You must contact your local home association, building or fire officials, or authority having jurisdiction,
to obtain the necessary permits, mission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the grill, and 305mm (12 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 insure that water does not get into the hopper. When wet or exposed to
high humidity, wood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power,
before performing any service or maintenance.
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.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not
specified for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under
the barbecue.
5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped
with a metal safety screen, mounted to the interior of the hopper. This screen must not be removed unless directed by
Customer Service or an authorized dealer.
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.

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6. Parts of the barbecue may be very hot and serious injury may occur. Keep young children and pets away while in use.
7. Do not enlarge igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and
will void your warranty.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.
DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-
combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed
by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly
cooled.
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned
in this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in
pellet barbecue grills. Do not use fuel 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.
At time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards
to make wood pellets for domestic use. Further information can be found at
www.pelletheat.org or the Pellet Fuel Institute .
Contact your local dealer on the quality of pellets in your area and for information on brand quality. As there is no control over
the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.
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, similar to a grease fire. Should this happen, turn the unit
OFF, let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along 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. Similar to tar, it is much easier to clean when warm, as it becomes liquid.
CARBON MONOXIDE (“  ”)
Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon
monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness,
nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless,
odorless gas from poisoning you, your family, or others:
• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon
monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.
• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.
Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood
or circulatory system problems, such as anemia, or heart disease.

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COPYRIGHT NOTICE
Copyright 2020. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
form or by any means without expressed written permission of,
Dansons
3411 North 5th Avenue, Suite 500, Phoenix, , 85013 
[e-mail] | [e-mail]
www.countrysmokers.com
Customer Service
Monday through Sunday, 4am - 8pm PST (EN/FR/ES)
Toll-Free: 1-877-303-3134, Fax: [phone]
SAFETY LISTING
In accordance with the procedures and specifications listed in the   27282009 "pellet fuel
cooking appliances" and / 2728 and   22.2 #3 "for electrical features of fuel burning
equipment." Country Smokers® Grills pellet cooking appliances have been independently tested and listed
by  (an accredited testing laboratory) to , ,  and  standards.

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  
Safety Information ........................................................ 2
Parts & Specs....................................................................6
Assembly Preparation.....................................................7
Assembly Instructions
Mounting Legs To The Grill ......................................................7
Assembling The Lid Handle.....................................................7
Installing The Cooking Components......................................8
Connecting The Power Cord ....................................................8
Attaching the Grease Tray........................................................9
Connecting To A Power Source................................................9
Operating Instructions
Grill Environment.....................................................................10
Grill Temperature Ranges........................................................11
Understanding The Temperature Probe ..............................11
Understanding The Control Board ....................................... 12
Understanding The "P" Setting............................................. 13
Hopper Priming Procedure ................................................... 13
First Use – Grill Burn-Off....................................................... 13
Automatic Start-Up Procedure............................................. 14
Manual Start-Up Procedure.................................................. 14
Shutting Off Your Grill.............................................................14
Care & Maintenance......................................................15
Cooking Guidelines........................................................16
Tips & Techniques ..........................................................18
Troubleshooting ............................................................19
Electrical Wire Diagram................................................21
Replacement Parts........................................................ 22
Warranty
Conditions..................................................................................23
Exceptions..................................................................................23
Ordering Replacement Parts.................................................24
Contact Customer Service......................................................24
Warranty Service .....................................................................24

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  
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES

CS150PPG 619mm x 345mm x 444mm
/ 24.4” x 13.6” x 17.5”
19.3 kg
/ 42.5 lb
Main - 1,235 cm / 191 sq. in.
Upper Rack - 417 cm / 65 sq. in.
TOTAL - 1,652 cm / 256 sq. in.
82-260°C
/ 180-500°F
Eight temperature
presets, start-up and
cool-down cycles,
electric igniter
Part# Description
1 Upper Cooking Rack (x1)
2 Cooking Grid (x1)
3 Flame Broiler Slider (x1)
4 Flame Broiler Main Plate (x1)
5 Lid Handle Bezel (x2)
6 Lid Handle (x1)
7 Main Barrel/ Hopper Assembly (x1)
8 Power Cord (x1)
9 Grease Tray Assembly (x1)
10 Foot Assembly (x2)
NOTE: Due to ongoing product development, parts are subject to change without notice. Contact
Customer Service if parts are missing when assembling the unit.
CS – ELECTRIC REQUIREMENTS
110-120V, 60HZ, 250W, 3-PRONG GROUNDED PLUG
1
2
78
9
10
3
5
4
6

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 
NOTE: For all of the following steps, do not tighten any screws completely until all screws for that step have been
installed. Once all screws have been installed, then tighten them securely.
1.      
Parts Required:
1 x Main Barrel/ Hopper Assembly
(#7)
2 x Foot Assembly (#10)
Installation:
• Remove the pre-installed screws from the bottom shelf. Secure the
bottom shelf to two legs using six screws.
2.    
Parts Required:
1 x Lid Handle
(#6)
2 x Lid Handle Bezel (#5)
Installation:
• Remove the pre-installed screws from the lid handle. From inside the
barrel lid, insert one screw to protrude to the outside. Add bezel on the
screw, then hand-tighten the screw into the lid handle.
• Repeat for other side.
 
Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister
pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the grill
before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do not
attempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Country Smokers® Customer
Service for parts: Monday through Sunday, 4am - 8pm PST (EN/FR/ES).
[e-mail] | Toll-Free: 1-877-303-3134 | Toll-Free Fax: [phone]
IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.
Tools required for assembly: screwdriver and level.
Tools not included.
1
2

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3.    
Parts Required:
1 x Flame Broiler Main Plate
(#4)
1 x Flame Broiler Slider (#3)
Installation:
• Insert the flame broiler main plate into the main grill, right side first.
Rest the flame broiler main plate on the built-in ledge (on the inside
right) of the main grill that directs grease towards the grease bucket.
Slide the entire piece to the left side, and the two slots on the flame
broiler main plate will fit into the rounded ledge above the fire pot. It
will sit slightly at a downward angle. Note illustration 3.
• Place the flame broiler slider on top of the flame broiler main plate,
covering the slotted openings. Ensure the raised tab is on the left,
to easily adjust for direct or indirect flame when cooking. Note
illustration 3.
NOTE: When the flame broiler slider is open, and direct flame
is used while cooking, do not leave the grill unattended for any
period of time.
• Place the cooking grids, side-by-side, on the grid ledge inside the
main grill. Place the upper cooking rack on the upper ledge inside the
main grill. The cooking rack will lock into place. Note illustration 3.
NOTE: To maintain the searing and grilling performance of your
cooking grids, regular care and maintenance Is required.
4.    
Parts Required:
1 x Main Barrel/Hopper Assembly
(#7)
1 x Power Cord (#8)
Installation:
• Insert the end of the power cord through the hole in the back panel
of the grill.
3
3
4
3

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5.    
Parts Required:
1 x Grease Tray
(#15)
Installation:
• Place the grease tray on the two screws of the main barrel. Ensure it
is level to avoid grease spills.
• The unit is now completely assembled.
6
 ,
5 
5
6.     
NOTE: Before plugging your Country Smokers® into any electrical
outlet, ensure the temperature dial is in the OFF position.
•  
This appliance requires 110 volt, 60hz, 250W, 5 amp service. It must
be a 3-prong grounded plug. Ensure grounded end is not broken
off before use. The control uses a 5 amp, 120 volt, fast-blow fuse to
protect the board from the igniter.
•  
This appliance will work on most GFCI outlets, with a recommended size
of 15 amp service. If your GFCI outlet is highly sensitive to power surges, it
will likely trip during the start-up phase of operation. During the start-up
phase, the igniter draws 200-700 watts of electricity which can be too
much power for a GFCI outlet to handle. Each time it trips, it increases in
sensitivity. If the GFCI keeps tripping, replace the outlet or change to a
non-GFCI outlet.
•   
Disconnect the igniter from the main wiring harness. Use the manual
start-up procedure. A Country Smokers® unit can operate using a 12
volt, 100 watt inverter plugged into your automobile outlet. To use
the automatic igniter, it is recommended to use a minimum of a
1000 watt inverter.
IMPORTANT: Disconnect unit from power source when not in use.

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 
With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat
intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet
grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content
sauces. Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.
 
1.
    
With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking
time needed to perfect your meals.
All Country Smokers® units should keep a minimum clearance of 305mm (12 inches) from combustible constructions, and this
clearance must be maintained while the grill is operational. This appliance must not be placed under overhead combustible
ceiling or overhang. Keep your grill in an area clear from combustible materials, gasoline and other flammable vapors and
liquids.
2.   
As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of
smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move
your grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your
grill in relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get
it done!
• 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.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be
flexible with your serving time; add extra cooking time each time you open the lid.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and
turkey. Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
3.   
As it becomes warmer outdoors, the cooking time will decrease.
Follow these few suggestions on how to enjoy your grill throughout the hot months:
• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat
from over cooking and drying out.
• Even in hot weather it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.

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  
Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction
of wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
•   205260° / 401500°
This range is best used to sear and grill at a high heat. High temperature is also used to preheat your grill, burn-off the
cooking grids, and to achieve high heat in extreme cold weather conditions.
•   135180° / 275356°
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Great range for cooking anything wrapped in bacon, or where you want
versatility with control.
•   80125° / 176257°
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 at
Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill.
Hot smoking ,
another name for
low and slow cooking, is generally done between 80-125C / 176-257F. Hot smoking works best when
longer cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to  (low) temperature range immediately after putting your
food on the grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor
chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
   
Located inside the main barrel is the temperature probe. It is a small, vertical piece of stainless steel. The temperature probe
measures the internal temperature of the unit. When the temperature is adjusted on the Control Board, the temperature probe
will read the actual temperature inside the unit and adjust to the desired temperature.
IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weather, quality of pellets
used, flavor of pellets, and the quantity of food being cooked.

ENGLISH
12
   
 
The Temperature Control Dial allows you to
set your desired smoking temperature. Rotate
the knob to select from Smoke, any of the eight
temperature presets, or High.
The Off Setting on the Temperature Control Dial is
the off mode for the unit. The unit will not function
on this setting.
The Smoke Setting on the Temperature Control
Dial is the start-up mode for the unit. The grill
operates at the lowest temperature, without the
fire going out.
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.
TheLEDScreenisusedastheinformationcenterfor
your unit. The LED screen will display your desired
cook temperature (), actual cook temperature
(ACTUAL), and the "P" setting selected ("" ).
See
Troubleshooting for more information on
error codes.
 
888 Displays once connected to AC
power.
Flashing Grill temperature is below 66˚C
/ 150˚F.
Flashing • • • Indicates the igniter is on.
""  Indicates the current "P" setting
selected.
 Indicates the desired cooking
temperature.
ErH The grill has overheated.
ErR Temperature probe wire not
connecting.
ErP Power interruption while in
operation.
The "P" SET Button is used to select one of the
eight temperature fine tunings. Use this feature
to change the "P" setting to accommodate to
your cooking style and cooking environment, as
preferred. With a short push of the recessed button,
the setting increases from P0 to P7, then repeats.
Adjustments are best made when the Temperature
Control Dial is set to Smoke, which allows for
manual control of the pellet feed system. Default
setting is "P4".
“P” SET
SET
300 325
275
250 350
400
450
Smoke
“P” SET
O󰀨 High
225
“P” SET ACTUAL ˚F
SET
“P” SET ACTUAL ˚F
SET
Smoke
O󰀨
High
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
PRIME
“P” SET
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
PRIME
AMORÇAGE
“P” SET
RÉGLAGE «P»
“P” SET
RÉGLAGE «P»
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
SMOKE
FUMÉE
OFF
ARRÊT
200º
475º
HIGH
ÉLEVÉ
225º
450º
250º
400º
300º 350º
PRIME
AMORÇAGE
SMOKE
FUMÉE
OFF
ARRÊT
200º
475º
HIGH
ÉLEVÉ
225º
450º
250º
400º
300º 350º
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL

ENGLISH
13
  "" 
When the recessed "P" SET button is pushed, the “P” setting displayed on the LCD
screen will flash and change to the next value (upward). Once P7 is reached, it will
restart at P0. There are eight “P” settings, ranging from P0 to P7. The recessed "P"
SET button can be pushed using a thin-tipped object.
IMPORTANT: Do not push the "P" SET button too hard, as this may cause
damage. Only a light push is needed.
•   ""    
Anytime the temperature dial is set to SMOKE, such as the start-up cycle,
the auger will run on more of a manual mode of cooking versus using one
of the preset dial temperatures. First, the auger will continuously turn and
feed pellets for four minutes. After four minutes, the auger begins to run a
feed cycle based on the "P' setting selected on the Digital Control Board. The
default setting is 4.
  
These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper. The
auger must be primed to allow pellets to travel through the length of the auger, and fill the fire pot. If not primed, the igniter
will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper:
1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the
bottom.
2. Remove all cooking components from the interior of the grill. Locate the fire pot in the bottom of the main barrel.
3. With the Temperature Control Dial to the Off position, plug the power cord into a power source.
4. Turn the Temperature Control Dial to the Smoke position. Check the following items:
• That you can hear the auger turning. Place your hand above the fire pot and feel for air movement. Do not place
your hand or fingers inside the fire pot. This can cause injury.
• After approximately a minute, you should smell the igniter burning and begin to feel the air getting warmer in the
fire pot. The igniter tip does not glow red, but gets extremely hot and will burn. Do not touch the igniter.
5. Once verified that all electric components are working correctly, turn the Temperature Control Dial to Off.
6. Fill the hopper with all natural barbecue wood pellets.
7. Turn the Temperature Control Dial to Smoke. Wait approximately 3 minutes for the pellets to start dropping into the
fire pot from the auger tube. Once pellets begin to drop into the fire pot, turn the Temperature Control Dial to Off.
8. Re-install the cooking components into the main barrel. The grill is now ready to use. (See
Assembly Instructions to
ensure proper installation of cooking components.)
    
Once your hopper has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-
off. Start the grill and operate at any temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the
grill and rid it of any foreign matter.
  (seconds)
""   
0 18 55
1 18 70
2 18 85
3 18 100
*4 18 115
5 18 130
6 18 140
7 18 150
*
factory default setting

ENGLISH
14
  
1. Open the main barrel lid. Check the fire pot to ensure there is no obstruction for proper ignition. Open the hopper lid.
Ensure there are no foreign objects in the hopper or auger feed system. Fill the hopper with dry, all natural barbecue
hardwood pellets. Ensure the Temperature Control Dial is in the Off position. Plug the power cord into a grounded
power source.
2. Turn the Temperature Control Dial to Smoke. This will activate the start-up cycle. This will activate the start-up cycle.
The auger feed system will begin to turn, the igniter will begin to glow and the fan will supply air to the fire pot. The
grill will begin to produce smoke while the start-up cycle is taking place. The barrel lid must remain open during the
start-up cycle. To confirm the start-up cycle has begun properly, listen for a torchy roar, and notice some heat being
produced.
3. Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your grill at your
desired temperature!
IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails or your grill's flame dies out during a cook, check the following steps,
or start your grill using the manual method.
1. Turn the Temperature Control Dial to the Off position. Open the barrel lid. Remove the cooking components from inside.
Remove all unburnt pellets and ash from the fire pot. Avoid touching the igniter to avoid injury, as it may be extremely
hot.
2. Once all parts are removed and cleaned, turn the Temperature Control Dial to Smoke. Check the following:
• Visually confirm that the igniter is working by placing your hand above the fire pot and feeling for heat.
• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the fire pot.
• Visually confirm that the auger is dropping pellets into the fire pot.
• Confirm that the combustion fan is working by listening for a torchy roar.
3. If any of the above points are not working, follow
Troubleshooting instructions .
  
1. Ensure the Temperature Control Dial to the Off position. Plug the power cord into a grounded power source.
2. Check fire pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign
objects in the hopper or auger feed system. Fill hopper with dry, all natural hardwood barbecue pellets.
3. Open the barrel lid. Remove the cooking components to expose the fire pot. Place a generous handful of pellets into the fire pot.
Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount of solid fuel fire starter,
such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another small amount of pellets in the fire
pot.
NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
4. Light the contents of the fire pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.
Do not attempt to add more starter into the fire pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the main barrel. Continue start-up at step two
of
Automatic Start-Up Procedure .
   
1. When finished cooking, with the main barrel lid remaining closed, turn the Temperature Control Dial to . This will
activate the automatic
cool-down cycle . The feed system will stop feeding fuel, the flame will burn out, and the fan
will continue to run until the cool down cycle is complete. When the cycle is complete, the fan will turn off.

ENGLISH
15
  
Any Country Smokers® unit will give you many years of flavorful service with minimum cleaning. An important step is allowing
the grill and cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow
these cleaning and maintenance tips to service your grill:
1.  
• In instances of long periods between use, it is suggested to run all pellets through your hopper and auger, to prevent jams.
NOTE: Use a long handled brush or shop-vac to remove excess pellets, sawdust, and debris for a complete
clean-out through the hopper screen.
• Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper
access panel is removed (see
Electric Wire Diagram for diagram), carefully wipe off any grease build-up directly on
the fan blades. This ensures airflow is sufficient to the feed system.
2. 
• Kinks or folds in the probe wires may cause damage to the part. Wires should be rolled up in a large, loose coil.
• Although the probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the
internal wires will cause the probe to short-out, causing false readings. If a probe is damaged, it should be replaced.
3.  
• It is recommended to clean your burn pot after every few uses. This will ensure proper ignition and avoid any hard
build-up of debris or ash in the burn pot.
• Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to
do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the
cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a
grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the
food, turn the grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
• Check your grease tray often, and clean out as necessary. Keep in mind the type of cooking you do.
4.  
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the
finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Burn Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Grill Cleaning Brush
Grease Tray After Each Grill Session Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water
Temperature Probes Every 2-3 Grill Sessions Scrub Pad & Soapy Water

ENGLISH
16
 
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.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
 
  
(Very Low)

(Low)

(Medium)
/
(Medium/High)

(High)
Temp Range 93-135°C / 199-275°F 135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F 232-260°C / 449-500°F
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 77°C / 170°F
Turkey
(whole) 4.5-5.0 kg / 10-11 lbs.
5.3-6.4 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.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
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
  Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin 1.9-2.5 cm / ¾" - 1" 20 - 30 minutes 30 - 45 minutes
Loin Roast (boneless) 1.36-2.26 kg / 3-5 lbs. 1¼ - 1¾ hours 1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature

ENGLISH
17
   Rare - 54°C /
130°F
Medium - 60°C /
140°F
Well Done - 65°C /
150°F
Steak (New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5 - 3.8 cm / 1 - 1½" cubes Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty 1.9 cm / ¾" High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast (boneless) 2.26 - 2.72 kg / 5 - 6 lbs. Medium Grill 1½ - 2 hours
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast
(fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Fish
(whole) 0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish
(filets) 0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes,
until flaky
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes
  Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours

ENGLISH
18
  
Follow these helpful tips and techniques, passed on from Country Smokers® owners, our staff, and customers just like you, to
become more familiar with your grill:
1.  
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat
than the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination
of bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.  
• 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.
3.    
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and
slow
). Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are
great ways to keep meat from drying out.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a
smoke ring and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded
grill will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing
utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface
by heat to ease back to the center of the meat, adding more flavor.

ENGLISH
19

Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your
Country Smokers® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.
For FAQ, please visit
www.countrysmokers.com . You may also contact your local Country Smokers® authorized dealer or
contact Customer Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,
maintenance or service work. Ensure the grill is completely cooled to avoid injury.
PROBLEM CAUSE SOLUTION
No Power Lights
On The Control
Board
Temperature Control
Dial is still off.
Turn the Temperature Control Dial to a temperature setting.
Not Connected To
Power Source
Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum
10 Amp service (see Electric Wire Diagram for access to electric components) Ensure all
wire connections are firmly connected and dry.
Fuse Blown On The
Control Board
Remove hopper access panel (see Electric Wire Diagram for diagram), press in plastic tabs
holding the control board in place and carefully pull controller inside the hopper to release
controller. Check the fuse for a broken wire or if the wire has turned black. If yes, fuse
needs to be manually replaced.
The GFCI outlet has
been tripped. Ensure GFCI is a minimum 10 Amp service.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Fire pot Will
Not Light
Auger Not Primed Before the unit is used for the first time or anytime the hopper is completely emptied out,
the auger must be primed to allow pellets to fill the auger tube. If not primed, the igniter
will timeout before the pellets reach the fire pot. Follow Hopper Priming Procedure .
Auger Motor Is
Jammed
Remove cooking components from the main barrel. Press the Power Button to turn the unit
on, turn Temperature Control Dial to , and inspect the auger feed system. Visually
confirm that the auger is dropping pellets into the fire pot. If not operating properly, call
Customer Service for assistance.
Igniter Failure Remove cooking components from the main barrel. Press the Power Button to turn the unit
on, turn Temperature Control Dial to , and inspect the igniter. Visually confirm that
the igniter is working by placing your hand above the fire pot and feeling for heat. Visually
confirm that the igniter is protruding approximately 13mm / 0.5 inches in the fire pot. If not
operating properly, follow Manual Start-up Procedure to continue use of grill; however,
call Customer Service for assistance or a replacement part.
Insufficient Air Flow
Through Fire Pot
Check fire pot for ash build-up or obstructions. Follow Care and Maintenance instructions
for ash build-up. Check fan. Ensure it is working properly and air intake is not blocked.
Follow Care and Maintenance instructions if dirty.
Flashing Dots On
LCD Screen
The Igniter Is On This is not an error that effects the grill. Used to show that the unit has power and is in
Start-Up mode (igniter is on). The igniter will turn off after five minutes. Once the flashing
dots disappear, the grill will begin to adjust to the desired temperature selected.
Flashing
Temperature On
LCD Screen
Grill Temperature Is
Below 65°C /150°F
This is not an error that effects the unit; however, it is used to show that there is some risk
that the fire could go out. Check hopper for sufficient fuel or if there is an obstruction in
the feed system. Remove pellets and follow
Care and Maintenance instructions. Check
grill temperature probe and follow Care and Maintenance instructions if dirty. Check fire
pot for ash build-up or obstructions, and follow Care and Maintenance instructions for
ash build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow
Care and Maintenance instructions if dirty. Check auger motor to confirm operation
(rotation), and ensure there is no blockage in the auger tube.

ENGLISH
20
"ErH" Error Code The Unit Has
Overheated, Possibly
Due To Grease Fire Or
Excess Fuel.
Press the Power Button to turn the unit off, and allow grill to cool. Follow Care and
Maintenance instructions. After maintenance, remove pellets, and confirm positioning of
all component parts. Once cooled, press the Power Button to turn the unit on, then select
desired temperature. If error code still displayed, contact Customer Service.
"ErR" Error Code Temperature probe
wire not making
connection.
Remove hopper access panel (see
Electric Wire Diagram for diagram), and check for any
damage to the Temperature Probe wires. Ensure Temperature Probe molex connectors are
firmly connected, and connected correctly, to the Control Board.
"ErP" Error Code Unit Not Turned Off
Properly When Last
Connected To Power.
Safety feature prevents an automatic restart. Press the Power Button to turn the unit
off, wait two minutes, then press the Power Button to turn the unit on again. Turn
Temperature Control Dial to  or desired temperature. If error code still displayed,
contact Customer Service.
Power Outage While
Unit In Operation.
"noP" Error Code Bad Connection At
Connection Port
Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure
the meat probe adapter is firmly connected. Check for signs of damage to the adapter
end. If still failed, call Customer Service for replacement part.
Meat Probe Damaged Check for signs of damage to the wires of the meat probe. If damaged, call Customer
Service for replacement part.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Grill Temperature
on SMOKE is
too high
"P" Setting is too
LOW
Push the "P" SET button, and increase the "P" setting.
Grill Will Not
Achieve Or
Maintain Stable
Temperature
Insufficient Air Flow
Through Fire Pot
Check fire pot for ash build-up or obstructions. Follow
Care and Maintenance
instructions for ash build-up. Check fan. Ensure it is working properly and air intake is
not blocked. Follow Care and Maintenance instructions if dirty. Check auger motor to
confirm operation, and ensure there is no blockage in the auger tube. Once all the above
steps have been done, start the grill, set temperature to  and wait for 10 minutes.
Check that the flame produced is bright and vibrant.
Lack Of Fuel, Poor Fuel
Quality, Obstruction In
Feed System
Check hopper to check that fuel level is sufficient, and replenish if low. Should the
quality of wood pellets be poor, or the length of the pellets too long, this may cause
an obstruction in the feed system. Remove pellets and follow Care and Maintenance
instructions.
Temperature Probe Check status of temperature probe. Follow Care and Maintenance instructions if dirty.
Contact Customer Service for a replacement part if damaged.
Grill Produces
Excess Or
Discolored
Smoke
Grease Build-Up Follow
Care and Maintenance instructions.
Wood Pellet Quality Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to
clean out. Replace with dry wood pellets.
Fire pot Is Blocked Clear fire pot for ash and other debris. Follow Hopper Priming Procedure.
Insufficient Air Intake
For Fan
Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and
Maintenance instructions if dirty.
Frequent Flare-Ups Cooking Temperature Attempt cooking at a lower temperature. Grease does have a flash point. Keep the
temperature under 176°C / 350°F when cooking highly greasy food.
Grease Build-Up On
Cooking Components
Follow
Care and Maintenance instructions.