Dansons Group Pit Boss Austin XL PB1000XLW1 Parts list manual

 
   
WARNING: Please read the entire manual before installation and use of this electric, pellet fuel burning
appliance. Failure to follow these instructions could result in property damage, bodily injury or even death.
Contact local building or fire officials about restrictions and installation inspection requirements in your area.
AUSTIN XL
  
 
IMPORTANT, READ CAREFULLY, RETAIN
FOR FUTURE REFERENCE. MANUAL MUST
BE READ BEFORE OPERATING!
ASSEMBLY AND OPERATION INSTRUCTIONS
FOR OUTDOOR AND HOUSEHOLD USE ONLY.
NOT FOR COMMERCIAL USE.
MODEL : PB1000XLW1
PART : 75953
5005166
UL SUB.2728

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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 intak, 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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SAFETY LISTING
In accordance with the procedures and specifications listed in the   27282009 "pellet fuel cooking
appliances" and / 272 and   22.2 #3 "for electrical features of fuel burning equipment."
Pit Boss Grills pellet cooking appliances have been independently tested and listed by  (an accredited
testing laboratory) to , ,  and  standards.
COPYRIGHT NOTICE
Copyright 2019. 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.pitboss-grills.com
Customer Service
Monday through Sunday, 4am - 8pm PST (EN/FR/ES)
Toll-Free: 1-877-303-3134, Fax: [phone]

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Safety Information .......................................................... 2
Parts & Specs......................................................................6
Assembly Preparation...................................................... 7
Assembly Instructions
Installing The Bottom Shelf....................................................... 7
Completing The Cart....................................................................8
Connecting The Wheels To The Cart ........................................8
Installing The Main Grill To The Cart........................................8
Securing The Lid Stopper ...........................................................9
Assembling The Lid Handle........................................................9
Installing The Thermometer......................................................9
Placing The Grease Bucket....................................................... 10
Mounting Side Shelf Handle, Serving Tray...........................10
Securing The Chimney...............................................................10
Installing The Cooking Components .....................................10
Connecting To A Power Source.................................................11
Operating Instructions
Grill Environment ........................................................................11
Grill Temperature Ranges..........................................................12
Understanding The Control Board ..........................................13
Understanding The Probes ...................................................... 14
Understanding The "P" Setting .............................................. 15
Hopper Priming Procedure ...................................................... 15
First Use – Grill Burn-Off.......................................................... 15
Automatic Start-Up Procedure................................................ 15
Manual Start-Up Procedure.................................................... 16
Shutting Off Your Grill............................................................... 16
Care & Maintenance ........................................................17
Using Wood Pellet Fuel.................................................. 18
Cooking Guidelines......................................................... 18
Tips & Techniques ...........................................................20
Troubleshooting ..............................................................21
Electrical Wire Diagram ................................................. 23
Replacement Parts
Grill Replacement Parts ...........................................................24
Hopper Replacement Parts......................................................25
Warranty
Conditions....................................................................................25
Exceptions....................................................................................26
Ordering Replacement Parts ...................................................26
Contact Customer Service ........................................................26
Warranty Service .......................................................................26
Accessories Sold Separately.......................................... 27
Recipes ..............................................................................28
  

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  
12
5
43
13
12
14
16
15
19
18
20
22
24
25
23
21
9
10
7
8
11
6
17
Part# Description
1 Porcelain-Coated Cast-Iron Cooking Grids (x3)
2 Porcelain-Coated Steel Upper Cooking Rack (x1)
3 Chimney Gasket (x1)
4 Chimney Cap (x1)
5 Chimney Stack (x1)
6 Lid Handle Bezel (x2)
7 Lid Handle (x1)
8 Flame Broiler Slider (x1)
9 Flame Broiler Main Plate (x1)
10 Thermometer Kit (x1)
11 Lid Stopper (x1)
12 Grease Bucket (x1)
13 Main Grill / Hopper Assembly (x1)
14 Support Leg Foot (x2)
15 Support Leg for Locking Caster Wheel (x2)
16 Support Leg for Wheel (x2)
17 Serving Tray (x1)
18 Serving Tray Handle (x2)
19 Side Shelf Handle (x1)
20 Long Support Plate (x2)
21 Short Support Plate (x2)
22 Bottom Shelf (x1)
23 Locking Caster Wheel (x2)
24 Wheel (x2)
25 Meat Probe (x2)
A Screw (x18)
B Washer (x18)
C Locking Washer (x18)
D Wheel Cotter Pin (x2)
E Wheel Washer (x2)
F Wheel Axle Pin (x2)
G Screw (x12)
H Screw (x16)
NOTE: Due to ongoing product development, parts are subject to change without notice. Contact
Customer Service if parts are missing when assembling the unit.
PB – ELECTRIC REQUIREMENTS
110-120V, 3.1AMP, 60HZ, 275W, 3-PRONG GROUNDED PLUG
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES

10001
1,585mm x 1,225mm x 655mm
/ 62.4” x 48.2” x 25.8”
82.0 kg
/ 180.78 lb
Main - 4,110 cm / 637 sq. in.
Upper Rack - 1,851 cm / 287 sq. in.
TOTAL - 5,961 cm / 924 sq. in.
82-260°C
/ 180-500°F
Ten temperature presets,
start-up cycle, electric
igniter
151
152
161
162









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 
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 Pit Boss 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 and avoid injury, use two people when assembling this appliance.
Tools required for assembly: screwdriver and level.
Tools not included.
1
151
152
161
162
1
151
152
161
162
  
 
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws
completely until all screws for that step have been installed. Hardware combination involving a locking washer and
washer should be installed with the locking washer closest to the head of the screw.
1.    
Parts Required:
2 x Support Leg Foot
(#14)
2 x Support Leg for Locking Caster Wheel (#15)
2 x Support Leg for Wheel (#16)
1 x Bottom Shelf (#22)
4 x Screw (#A)
4 x Locking Washer (#C)
4 x Washer (#B)
6 x Screw (#G)
Installation:
• Secure one support leg foot to the bottom of a support leg for locking
caster wheel using three screws. Repeat installation for other support leg
foot. Next, place a piece of cardboard on the floor to prevent scratching
the unit and parts during assembly. Prepare the four support legs for
installation, arranging the labelled legs as shown in illustration 1.
IMPORTANT: The four support legs must be arranged correctly to be
able to properly install the cart support plates in a later step.
• Attach the bottom shelf to one support leg by carefully aligning it into
the slotted corner of the support leg, then secure using one screw.
Repeat installation for the other three support legs to the remaining
three corners of the bottom shelf. Note illustration 1.
NOTE: Ensure the flat surface of the bottom shelf is facing up.
• Once the shelf is secure, lift the cart frame into an upright position.

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2.   
Parts Required:
2 x Long Support Plate
(#20)
2 x Short Support Plate (#21)
16 x Screw (#H)
Installation:
• Install one long cart plate to the front two support legs of the unit.
Secure using two screws on each side. Ensure the flat side of the
support plate is facing outwards. Repeat the same installation to
mount the other long support plate to the other support legs. Note
illustration 2 for support plate arrangement.
• Next, secure the short support plates to the opposing sides of the
cart. Secure using two screws on each side. Note illustration 2B.
NOTE: Once installed, the support leg framework completes the cart
for the main grill. The exterior of the support plates should be flush
with the support legs.
3.      
Parts Required:
2 x Wheel
(#24)
2 x Wheel Axle Pin (#F)
2 x Wheel Washer (#E)
2 x Wheel Cotter Pin (#D)
2 x Locking Caster Wheel (#23)
Installation:
• Lay the cart on its side to install the wheels. Attach the large wheel to the
support leg by inserting the wheel axle pin through the wheel, support
leg hole, then secure using the wheel cotter pin. Repeat installation for
the other wheel on same side. Note 3.
• Insert each locking caster wheel into the bottom of each support leg
by hand-tightening into the hole. It will secure into the self-clinching
nut. Ensure the locking caster wheel is inserted completely by ensuring
it cannot rotate any further. Note 3.
4.       
Parts Required:
1 x Main Grill
(#13)
12 x Screw (#A)
12 x Locking Washer (#C)
12 x Washer (#B)
6 x Screw (#G)
Installation:
• Prepare the main barrel to be mounted to the cart. Carefully, lift the cart
into an upright position, with the wheels on the bottom. Position the
cart next to the main grill, with both facing the same direction. Lock the
caster wheels on the cart. Using a second person, prepare to lift the
main grill onto the cart. With one person lifting from the hopper side,
4
2
3
3
3
2

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7
6
5
and the other person lifting from the opposing barrel end, carefully lift
the main grill, and slowly lower onto the cart. Note illustration 4.
• Next, open the main grill lid and remove the four screws in the center
of the large diffuser plate. Remove from main barrel and set aside.
Adjust the rotation as needed to align the screw holes of the main
barrel to the cart. Once placed, secure each leg to the main grill barrel
using three screws. Note illustration 4.
NOTE: When aligned properly, the main grill should be sitting level
and secure on the cart.
• Replace large diffuser plate in main barrel, and secure using previously
removed four screws. Note illustration 4.
4
4
  
5.    
Parts Required:
1 x Lid Stopper
(#11)
Installation:
• Secure the lid stopper onto the top of the main barrel using the pre-
installed screw on the top of the main barrel.
6.    
Parts Required:
1 x Lid Handle
(#7)
2 x Lid Handle Bezel (#6)
Installation:
• Remove the pre-installed screws from the lid handle. From inside the
barrel lid, insert one screw to protrude to the outside. Add a bezel on
the screw, then hand-tighten the screw (from the inside) into the lid
handle. Repeat for the other side.
7.   
Parts Required:
1 x Thermometer Kit
(#10)
Installation:
• Remove the pre-installed nut from the thermometer.
• Insert the thermometer into the hole provided on the top of the lid on
the main barrel, then secure by re-installing the nut from the inside.
Rotate the thermometer so the text is level and upright.
NOTE: If rotation is askew, this will result in incorrect readings.

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8.    
Parts Required:
1 x Grease Bucket
(#12)
Installation:
• Unscrew the six screws along the outside of the hopper that secure
the hopper safety screen to the interior, and remove the safety screen
to access the grease bucket. Replace the hopper safety screen, and re-
install the six screws to secure. Note illustration 8.
• Place the grease bucket on the spout hook on the end of the main
barrel. Ensure it is level to avoid grease spills. Note illustration 8.
9.    ,  
Parts Required:
1 x Side Shelf Handle
(#19)
1 x Serving Tray (#17)
1 x Serving Tray Handles (#18)
Installation:
• Remove the four pre-installed screws from the side of the main barrel.
Mount the side shelf handle onto the main barrel using four screws
previously removed. Note 9.
• Mount serving tray handles to serving tray using the two pre-installed
screws on each handle. Note 9. Place the serving tray onto the side shelf
handle. It will rest directly on the frame of the side shelf handle. Note 9.
IMPORTANT: Avoid using the side shelf handle to move or lift the
grill. The weight of the unit will cause the side shelf handle to bend
or break, which is not covered by warranty.
10.   
Parts Required:
1 x Chimney Gasket
(#3)
1 x Chimney Cap (#4)
1 x Chimney Stack (#5)
2 x Screw (#A)
2 x Locking Washer (#C)
2 x Washer (#B)
Installation:
• Locate the chimney opening on the side of the main barrel. From the
outside, secure the chimney gasket and chimney stack to the side
panel using two screws. Next, twist the chimney cap onto the top.
NOTE: Adjust the chimney cap to affect the airflow inside the main
grill.
11.    
Parts Required:
3 x Cooking Grids
(#1)
1 x Upper Cooking Rack (#2)
10
9
9
9
9
 
8
8

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1 x Flame Broiler Main Plate (#9)
1 x Flame Broiler Slider (#8)
Installation:
NOTE: Both flame broiler parts are lightly coated with oil to avoid
rusting when shipped.
• 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 8.
IMPORTANT: If the flame broiler main plate is on the base of the
barrel, it is installed incorrectly. The flame broiler should sit at an
angle, with the left side sitting higher than the right.
• 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 8.
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.
• The unit is now completely assembled.
NOTE: To maintain the searing and grilling performance of your
cooking grids, regular care and maintenance Is required.
12.     
NOTE: Before plugging your Pit Boss into any electrical outlet, ensure
the temperature dial is in the OFF position.
•  
This appliance requires 110 volt, 60hz, 275w, 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 Pit Boss 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.
11
11
12
 ,
5 

ENGLISH
12
 
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 Pit Boss 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
an 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. Proper dress is important when it gets really hot: shorts,
shirt, shoes, hat, apron and a generous slab of suntan lotion is recommended.
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.

ENGLISH
13
  
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. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the
flame broiler open , direct flame is used to create those “blue” steaks, as well as flame-
kissed vegetables, garlic toast or s’mores! When the
flame broiler is closed , the air circulates around the barrel, resulting
in convection 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. Ensure that the flame broiler slider in the closed position, covering the
slotted openings. 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!
   
 
Press the Power Button to power on the unit. The button will glow blue if connected to a power source.
Press the button again to turn the unit off.
The Temperature Control Dial allows you to set your desired smoking temperature. Once connected
to a power source and the Power Button is pressed, turn the dial and select from any of the ten preset
temperatures, between 65-260°C / 150-500°F. When the dial is turned to a temperature preset, the Digital
LCD Screen with light up, displaying that it is ready to operate. When the dial is turned to off, the Digital LCD
Screen will remain off.
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
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
14
The "P" Set Button is used to select one of the eight fine tunings when the Temperature Control Dial is set
to the Smoke Setting . Press the button to change the "P" setting to accommodate to your cooking style and
cooking environment, as preferred. With a short push of the button, the setting increases from P0 to P7, then
repeats. Adjustments are only possible in the Smoke Setting. Factory default setting is "P4". If the "P" setting
is adjusted, your preference will be locked-in (saved) until further adjustment is made.
The "P" Set Button is also used as a Temperature Switch Control to change the temperature readout on
the LCD Screen. Press and hold the button for two seconds to switch to Celsius (ºC) or to Fahrenheit (ºF), as
preferred. Default is set to Fahrenheit.
The LCD Screen is used as the information center for your unit. The LCD screen will display your Desired Cook
Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe
is connected, only one reading will be displayed.
Press and hold the Prime Button to activate an extra feed of pellets to the fire pot. This can be used to add
more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be used
while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers.
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 plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s).
When a meat probe is connected, the temperature is displayed on the LCD Screen. When not
in use, disconnect the meat probe from the connection port.
Includes one (1) meat probe.
Compatible with Pit Boss branded meat probes only. Additional meat probe(s) sold separately.
  
•
 
Located inside the main barrel, on the left wall, 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 by ambient outdoor weather, quality of pellets used,
flavor of pellets, and the quantity of food being cooked.
•  
The meat probe measures the internal temperature of your meat in the grill, similar to your indoor oven. Plug-in the meat
probe adapter to the meat probe connection port on the Control Board and insert the stainless steel meat probe into the
thickest portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is
connected properly to the connection port, feel and hear it snap into place.
NOTE: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct
contact with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the rear
exhaust holes of the main grill or the top of the main grill (near the grill lid hinge). When not in use, disconnect
from the meat probe connection port and place aside to keep protected and clean.
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
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
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
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
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
15
  "" 
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. Plug the power cord into a power source. Press the Power Button to turn the unit on, and turn the Temperature
Control Dial to the  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.
4. Once verified that all electric components are working correctly, press the Power Button to turn the unit off.
5. Fill the hopper with all natural barbecue wood pellets.
6. Press the Power Button to turn the unit on. Keep the Temperature Control Dial in the SMOKE position. Press and hold
the Prime Button until you see pellets on the inside of the grill from the auger tube. Once pellets begin to drop into the
fire pot, release the Prime Button.
7. Press the Power Button to turn the unit 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.
  
1. Plug the power cord into a grounded power source. 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.
2. Ensure the Temperature Control Dial is in the  position. Press the Power Button to turn the unit on. 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
  (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

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16


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. Ensure the Temperature Control Dial is off and in the  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 cooking components are removed and cleaned, press the Power Button to turn the unit on. 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 is in the  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, press the Power Button to turn the unit off and turn
the Temperature Control Dial to .
  
Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance
tips to service your grill:
1.  
• The hopper includes a clean-out feature to allow for ease of cleaning and change out
of pellet fuel flavors. To empty, locate the plate and the cover of the drop chute on
the back side of the hopper. Place a clean, empty pail under the drop chute cover, then
remove the cover piece. Unscrew the plate, slide outwards, and pellets will empty.
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.

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• Running all pellets out of your auger system is recommended if your grill will be unused for an extended period
of time. This can be done by simply running your grill, on an empty hopper, until all pellets have emptied from the
auger tube.
• 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. A meat probe not in use should be rolled up in a large, loose coil.
• Although both the temperature probe and the meat probes are stainless steel, do not place in the dishwasher or
submerge in water. Water damage to the internal wires will cause a probe to short-out, causing false readings. If a
probe is damaged, it should be replaced.
3.  
• It is recommended to clean your fire pot after every few uses. This will ensure proper ignition and avoid any hard
build-up of debris or ash in the fire 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 bucket often, and clean out as necessary. Keep in mind the type of cooking you do.
IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.
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
Fire pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Brass Wire Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Grease Bucket 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 Probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water

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   
Clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%),
and are carbon neutral.
Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is
pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged
for consumer use. Check with your local dealer for flavors available in your area.
 
Rich, smoky bacon-like flavor. Considered the
“Kings of the Woods”.
 
Slightly sweet, but also tart. Gives a rosy tint to
light meals.
 
Strong, tangy, spicy flavor. Think Tex-Mex cuisine.
  
Strong, sweet smoke with aromatic tang. Perfect
for red meats.
 
Smoky, mild sweetness flavor. Highly
recommended for baking.
 
Perfect blend of sweet, savory, and tart. Used by
many professional grillers.
NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or
cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
 
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

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  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
   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

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  
Follow these helpful tips and techniques, passed on from Pit Boss 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 MiseenPlace . 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.