Dansons Group Pit Boss Copperhead 5 Series Quick guide
INSTRUCTIONS AND RECIPES |INSTRUCTIONS ET RECETTES
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.
AVERTISSEMENT : Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de cet appareil
électronique à granules. Le non-respect de ces instructions peut entraîner des dommages aux biens, des
blessures ou même la mort. Communiquez avec les autorités locales en matière d’incendie et de bâtiment
concernant les restrictions et les exigences d’installation dans votre région.
5
SAVE THESE INSTRUCTIONS! MANUAL MUST BE READ
BEFORE OPERATING!
5
CONSERVER CES INSTRUCTIONS ! VOUS DEVEZ LIRE
CE GUIDE AVANT D’UTILISER LE BARBECUE !
FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
RÉSERVÉ À L'USAGE EXTÉRIEUR ET RÉSIDENTIEL UNIQUEMENT.
NON DESTINÉ À UN USAGE COMMERCIAL.
MODEL/ MODÈLE : PBV5PW1
PART / PARTE: 77551
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 smoker. 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 smoker
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 smoker, and 305mm (12 inches)
from the back of the smoker 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 smoker in an area clear and free
from combustible materials, gasoline and other flammable vapors and liquids.
Should a grease fire occur, turn the smoker 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 smoker 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 smoker 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 smoker while in use or while the smoker is hot. Ensure the fire is completely out and
that the smoker is completely cool to the touch before moving.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the smoker. 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 Care 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 smoker 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. The pellet fuel mean heating value in 8000-8770 BTU/LB, ash content < 1%.
Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your smoker.
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 27282009 "pellet fuel cooking
appliances" and / 272813 "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 2021. 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
8877 North Gainey Center Drive, Scottsdale, Z, A 85258
sales@pitboss-grills.com | service@pitboss-grills.com
www.pitboss-grills.com
Customer Care
USA: (480) 923-9630 | CANADA (TOLL FREE): 1-877-942-2246
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Safety Information .......................................................... 2
Parts & Specs......................................................................6
Assembly Preparation...................................................... 7
Assembly Instructions
Mounting The Support Legs To Main Cabinet....................... 7
Securing The Control Panel To Support Legs ......................... 7
Mounting The Support Panels..................................................8
Securing The Support Bar...........................................................8
Mounting The Grease Exhaust Tube........................................8
Attaching The Heat Shield .........................................................8
Mounting The Power Cord Bracket..........................................9
Securing The Grease Tray Brackets...........................................9
Placing The Grease Tray..............................................................9
Attaching The Hopper Clean-Out Door Handle ....................9
Mounting The Hopper Handles ..............................................10
Securing The Chimney............................................................... 10
Installing The Lid Stopper ........................................................10
Mounting The Cabinet Door Handle, Door Latch ...............10
Installing The Cooking Components ......................................11
Connecting To A Power Source.................................................11
Operating Instructions
Smoker Environment..................................................................12
Smoker Temperature Ranges....................................................13
Understanding The Control Board ......................................... 14
Understanding The Probes ...................................................... 14
Hopper Priming Procedure ...................................................... 15
First Use – Smoker Burn-Off.................................................... 15
Automatic Start-Up Procedure................................................ 15
Manual Start-Up Procedure.................................................... 16
Shutting Off Your Smoker........................................................ 16
Care & Maintenance ........................................................17
Using Wood Pellet Fuel.................................................. 18
Cooking Guidelines......................................................... 18
Tips & Techniques ...........................................................20
Troubleshooting ..............................................................21
Electrical Wire Diagram................................................. 23
Replacement Parts
Smoker Replacement Parts .....................................................24
Electrical Replacement Parts...................................................25
Warranty
Conditions....................................................................................25
Exceptions....................................................................................26
Ordering Replacement Parts ...................................................26
Contact Customer Care.............................................................26
Warranty Service .......................................................................26
Accessories Sold Separately.......................................... 27
Recipes ..............................................................................28
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Part# Description
1 Cooking Grids (x5)
2 Cooking Grid Support Brackets (x12)
3 Chimney Cap (x1)
4 Chimney Stack (x1)
5 Hopper Handle, Short, Long (x2)
6 Lid Stopper (x1)
7 Main Cabinet (x1)
8 Cabinet Door Handle (x1)
9 Cabinet Door Latch (x1)
10 Power Cord Bracket (x1)
11 Support Panel (x2)
12 Support Bar (x1)
13 Water Pan (x1)
14 Flame Tamer (x1)
15 Support Leg With Wheel (x4)
16 Grease Tray (x1)
17 Grease Tray Brackets (x2)
18 Wire Components Housing (x1)
19 Grease Exhaust Tube (x1)
20 Heat Shield (x1)
21 Meat Probe (x1)
A Door Knob (x1)
B ¼–20x½" Screw (x12)
C ¼–20x⅝" Screw (x4)
D #10–24x½" Screw (x36)
E #10–24x⅓" Screw (x2)
NOTE: Due to ongoing product development, parts are subject to change without notice. Contact
Customer Care if parts are missing when assembling the unit.
110120, 60z, 250, 3
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19
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MODEL ASSEMBLED (WxHxD) WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES
51
734 x 1,350 x 709 mm
/ 28.8 x 53.1 x 27.9 in
58.0 kg
/127.0 lb
Cubic Cooking: 0.13 m3/ 4.6 ft3
TOTAL
- 9,762 cm / 1,513 sq. in.
65-215°C
/ 150-420°F
Ten temperature presets,
start-up and cool-down
cycles, electric igniter
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Parts are located throughout the shipping carton, including underneath the smoker. Inspect the smoker, parts, and hardware
blister pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the
smoker 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 Care for parts.
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.
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, or unless otherwise mentioned.
1.
Parts Required:
1 x Main Cabinet
(#7)
4 x Support Leg With Wheel
(#15)
12 x ¼–20x½" Screw (
#B)
Installation:
• Place a piece of cardboard on the floor to prevent scratching the unit
and parts during assembly. First, lift the main cabinet door off the
hinges, and place aside. Note illustration 1
• Next, flip the main cabinet, bottom side pointed upward, on the
cardboard. Prepare the four support legs for installation, arranging
the labeled legs as shown in illustration 1.
IMPORTANT: The four support legs must be arranged correctly to
be able to properly install the support panels and support bar in
later steps.
• Mount one support leg to the smoke cabinet using three screws. Repeat
installation for the other three support legs. Note illustration 1.
2.
Parts Required:
2 x #10–24x½" Screw (
#D)
Installation:
• Near the Control Board, loosen the two screws connecting the front
panel to the main cabinet. Note 2.
• Next, using another two screws, secure the front panel sides to the
front-facing support legs. Once these screws are tight, re-tighten the
two screws that were previously loosened. Note 2.
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3.
Parts Required:
2 x Support Panel
(#11)
8 x #10–24x½" Screw (
#D)
Installation:
• Install one support panel to the side of the unit between a front and
back support leg. 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 support panel. Note illustration for
support panel arrangement.
NOTE: Ensure that a support panel with two holes along the bottom,
be on the same side of the unit as the power cord exits the control
board (left side). This is important for later steps.
4.
Parts Required:
1 x Support Bar
(#12)
4 x #10–24x½" Screw (
#D)
Installation:
• Install the support bar to the rear of the unit, between the two rear
support legs. Secure using two screws on each side. Ensure the support
bar is placed on the underside of the main cabinet, facing inwards.
Note illustration for support bar arrangement.
5.
Parts Required:
1 x Grease Exhaust Tube
(#19)
2 x #10–24x⅓" Screw (
#E)
Installation:
• Mount the grease exhaust tube to the underside of the main cabinet
using two screws.
IMPORTANT: Ensure there is a good seal to the main cabinet, as grease
will come from the main cabinet, flow through the exhaust tube, and
exit into the grease tray.
6.
Parts Required:
1 x Heat Shield
(#20)
2 x #10–24x½" Screw (
#D)
Installation:
• Position the heat shield between the control board and the grease
exhaust tube. Secure using a screw on each side.
IMPORTANT:Ifthispartisnotinstalledcorrectly,theheatand/orsplatter
from the grease exhaust tube may cause damage to the control board.
Grease damage to the rear of control board is not covered by warranty.
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7.
Parts Required:
1 x Power Cord Bracket
(#10)
2 x #10–24x½" Screw (
#D)
Installation:
• Locate the two holes on the bottom of the (left side) support bracket.
Mount the power cord bracket to the support bracket using two
screws as shown in 7.
• Next, loosen the nut on the pre-mounted clip bracket and guide the
power cord through the clip bracket. Once through, tighten the nut,
and wrap the power cord on the bracket until unit is in use. Note 7, 7.
8.
Parts Required:
1 x Wire Components Housing
(#18)
2 x Grease Tray Brackets
(#17)
6 x #10–24x½" Screw (
#D)
Installation:
• First, mount the wire components housing onto the base of the auger
housing using two screws in each bracket. Note 8.
• Secure the grease tray brackets onto the base of the auger housing
and the wire components housing using two screws in each bracket.
Note illustration 8 for proper placement.
NOTE: The diveted end of the brackets should face the control board.
• Fully-tighten all screws on the cart base. Next, carefully turn the unit
into an upright position, with the wheels are on the bottom.
9.
Parts Required:
1 x Grease Tray
(#16)
Installation:
• Slide the grease tray into the grease tray brackets on the front
underside of the main cabinet, under the control board.
NOTE: The grease tray is completely inserted once the front of the
tray is pushed in as far as it can go, with no gap between the grease
tray and the front panel.
10.
Parts Required:
1 x Door Knob
(#A)
Installation:
• Attach the door knob to the hopper clean-out door by rotating the
part into the hole on the door.
NOTE: To use the hopper clean-out feature, simply loosen the door
knob, raise the clean-out door latch and open the door.
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11.
Parts Required:
1 x Long Hopper Handle
(#5-2)
4 x ¼–20x⅝" Screw
(#C)
1 x Short Hopper Handle
(#5-1)
2 x #10–24x½" Screw
(#D)
Installation:
• Mount the hopper handle onto the back side of the hopper using four
screws (#C). Note correct position in illustration 11A, with handle on top.
• Mount the hopper lid handle onto the back side of the hopper lid using
two screws (#D). Note 11B.
12.
Parts Required:
1 x Chimney Cap
(#3)
1 x Chimney Stack
(#4)
4 x #10–24x½" Screw (
#D)
Installation:
• Locate the chimney opening on the top of the main cabinet. From the
outside, secure the chimney to the top panel using four screws. The screw
will fasten to the self-clinching nut on the inside of the cabinet. Next,
twist the chimney cap onto the top.
NOTE: Adjustthechimneycaptoaffecttheairflowinsidethemainsmoker.Ifyou
experiencelargetemperatureswingsoraninability toreach high temperatures,
we recommend keeping the cap at its highest point for optimal performance.
13.
Parts Required:
1 x Lid Stopper
(#6)
2 x #10–24x½" Screw (
#D)
Installation:
• Install the lid stopper onto the top of the main cabinet near the hopper
lid, using one screw on the top side and one screw on the inside edge
between the hopper lid hinges.
14. ,
Parts Required:
1 x Cabinet Door Handle
(#8)
1 x Cabinet Door Latch
(#9)
4 x #10–24x½" Screw (
#D)
Installation:
• First, remount cabinet door to the main cabinet by aligning and
securing both hinges. Ensure the door is mounted correctly by testing
it opens freely. Note 14.
• Mount the cabinet door handle onto the front side of the cabinet door
using two screws. Note correct direction in 14. Mount the cabinet door
latch onto the exterior side of the main cabinet using two screws. Note 14.
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15.
Parts Required:
12 x Cooking Grid Support Brackets
(#2)
5 x Cooking Grids
(#1)
1 x Water Pan
(#13)
1 x Flame Tamer
(#14)
Installation:
• Insert six cooking grid support brackets into the holes along the left
side wall of the interior main cabinet. Once positioned in the holes, tilt
downward to secure into position. Repeat the same process, matching
the same heights, for the right side wall. Note illustration 15.
• Place the flame tamer over the burn pot at the bottom of the interior
main cabinet. To ensure proper positioning, align the flame tamer into
the grooves along the bottom of the base panel. Note illustration 15.
IMPORTANT: The ventilation windows on the sides of the flame
tamerboxmust not faceforward,towardsthe cabinet door. Incorrect
placement of the flame tamer will cause the smoker to perform
incorrectly and may result in damaged or failed parts.
• Next, insert the water pan into the lowest grid support brackets of the
interior cabinet. Fill your water pan about ¾ full of water.
IMPORTANT: Keep water in the water pan at all times while cooking.
It will catch grease and drippings from your cooks and allow for
easier clean up. If smoking for an extended period of time, move
water pan up higher to allow water to last longer.
• Last, place the cooking grids, one-by-one, on the grid support
brackets inside the main cabinet. Note illustration 15. The unit is now
completely assembled.
16.
NOTE:Beforeplugging yourPitBoss®intoanyelectricaloutlet,ensure the
temperature dial is in the OFF position. Disconnect unit when not in use.
•
This unit requires 110-120 volt, 60Hz, 250W. It must be a 3-prong grounded
plug. Ensure grounded end is not broken off. The control uses a 110-120
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.
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With today’s lifestyle of striving to eat healthy and nutritious foods, a 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 smoking. As a pellet smoker
uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar-based sauces.
1.
With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker 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 smoker is operational. This appliance must not be placed under
overhead combustible ceiling or overhang. Keep your smoker 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 smoking 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 smoker 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
smoker to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your smoker
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 opening the smoke cabinet door any more than necessary. Cold gusts of wind can completely cool your internal
temperature. Be flexible with your serving time; add about 10 – 15 minutes extra cooking time each time you open the door.
• 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 smoker 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, keep the smoke cabinet door closed at all times.
• 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 cabinet door being opened, and the quantity of food being cooked.
•
190215° / 375420°
This range is used to grill at high heat, without any contact with flame. High temperature is also used as the burn-off
temperature to clean off the cooking grids after use. Additionally, high heat can be used in extreme cold weather conditions to
compensate for the contrast of temperatures between outside and inside the unit.
•
135177° / 275350°
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.
•
65122° / 150250°
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
). Highly 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 a smoker. There are two types of smoking: hot
smoking and cold smoking.
•
Hot smoking
, another name for
low and slow
cooking, is generally done at 65-122C / 150-250F. Hot smoking
works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
•
Cold smoking
is when the food is located so far away from the fire that it smokes without cooking, and at
temperatures of 15-32C / 60-90F.
TIP: To intensify that savory flavor, switch to (low) temperature range immediately after putting your food
on the smoker. This allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.
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!
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Press the Power Button to power on the unit. Once connected to a power source and the Power Button is
pressed, the Digital LCD Screen with light up, displaying that it is ready to operate. Press and hold the button
for two seconds to turn the unit off.
The Temperature Control Dial allows you to set your desired smoking temperature. Select from any of the
ten preset temperatures on the dial control, between 65-215°C / 150-420°F. The desired Set temperature is
shown on the Digital LCD Screen for few seconds, then returns to the Actual temperature.
The Temperature Switch Button is used to change the temperature readout on the LCD Screen. Press the
button to switch to Celsius (ºC) or to Fahrenheit (ºF), as preferred. Default is set to Fahrenheit.
The Digital 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. Temperature can be displayed in either
Fahrenheit or Celsius.
Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to add
more fuel to the fire just before opening the smoke cabinet door, resulting in a quicker heat recovery time. It
can also be used to add more fuel while smoking, to increase the intensity of clean smoke flavor. Requested
from the competition cookers.
The Smoke Setting on the Temperature Control Dial operates unit 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.
Compatible with Pit Boss® branded
meat probes only. Additional meat probe(s) sold separately.
•
Located inside the cabinet, on the rear wall along the bottom is the Grill Probe. It is a small vertical piece of stainless steel.
The Grill Probe measure the internal temperature of the unit. This internal temperature is displayed on the digital LCD Screen
as “ACTUAL” 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.
•
The meat probe measures the internal temperature of your meat in the smoke cabinet, similar to your indoor oven. Plug-
in the meat probe adapter to the meat probe connection port 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.
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º275º
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
FC
PROBE 2
FC
F / C
F / C
PROBE 1
ACTUAL
F
C
COOK
F
C
FC
PROBE 2
F
C
PRIME
SMOKE
ENGLISH
15
IMPORTANT: 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
front main cabinet door, along the edge. When not in use, disconnect from the meat probe connection port, and
place aside to keep it protected and clean.
These instructions should be followed the first time the smoker is ignited, and each time the smoker 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 burn pot. If not primed,
the igniter will timeout before the pellets are ignited. Follow these steps to prime:
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 smoker. Locate the burn pot in the bottom of the smoke cabinet.
3. Plug the power cord into a power source. Press the Power Button to turn the unit , 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 burn pot and feel for air movement. Do not place
your hand or fingers inside the burn 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
burn pot. The igniter tip does not glow red hot. Do not touch the igniter. This item gets extremely hot and will burn.
4. Once verified that all electric components are working correctly, press and hold for two seconds the Power Button to
turn the unit .
5. Fill the hopper with all natural barbecue wood pellets. Monitor the pellet level using the sight-glass along the side.
6. Press the Power Button to turn the unit . Turn the Temperature Control Dial to the SMOKE position. Press and hold
the Prime Button until you see pellets entering the burn pot from the auger tube. Once pellets begin to drop into the
burn pot, release the Prime Button. Allow the pellets to ignite and create flame. Once flames are coming out of the burn
pot, press and hold the Power Button to turn the control board , and let the smoker cool down.
7. Re-install the cooking components into the main cabinet. The smoker is now ready to use. (See
Assembly Instructions
to
ensure proper installation of cooking components.)
Once your hopper has been primed and before using your smoker for the first time with food, it is important to complete a burn-
off. Start the smoker and operate at any temperature over (177°C / 350°F) with the cabinet door closed for 30 to 40 minutes to
burn-off the unit and rid it of any foreign matter.
1. Ensure the Temperature Control Dial is in the position. Plug the power cord into a grounded power source.
2. Check the burn 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 entry at the bottom of the cabinet. Fill the hopper with dry, all natural
barbecue hardwood pellets.
3. 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 burn pot. The smoker will begin to produce smoke
while the start-up cycle is taking place. The cabinet door 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.
4. Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your smoker at
your desired temperature!
IMPORTANT: When selecting a low or the SMOKE setting after preheating, the auger will continue to turn and
feed pellets. This will momentarily raise the temperature, but temperature will eventually decrease and stabilize.
Remember, you are trying to regulate a fire, so time is necessary to achieve your desired temperature.
ENGLISH
16
IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails, check the following steps, or start your smoker using the manual method.
1. Ensure the Temperature Control Dial is in the position and the unit is turned off. Open the cabinet door.
Remove the cooking components from inside. Remove all unburnt pellets and ash from the burn 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 burn pot and feeling for heat.
• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.
• Visually confirm that the auger is dropping pellets into the burn 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 burn 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 cabinet door. Remove the cooking components to expose the burn pot. Place a generous handful of pellets into
the burn 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 over the burn pot.
NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your smoker.
4. Light the contents of the burn 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 burn pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the smoke cabinet. The cabinet door must remain
open during the start-up cycle.
6. Continue start-up at step three of
Automatic Start-Up Procedure
.
1. When finished cooking, turn the temperature dial to 177°C / 350°F and close the cabinet door. Let your smoker run for 5 to
10 minutes to go through its normal cleaning method. If you have been preparing foods that are extra greasy, allow the
smoker to burn-off for an extra 10 to 20 minutes. This will reduce the chance of causing a grease fire for the next start-up.
2. Once the burn-off is complete, keep the cabinet door closed and turn the temperature dial down to 93°C / 200°F for five
minutes to allow any remaining pellets to burn out.
3. After five minutes, with the cabinet door remaining closed, press and hold for two seconds the Power Button to turn
the unit . The smoker will begin its automatic cool-down cycle. The auger system will stop feeding fuel, the flame will
burn out, and the fan will continue to run until the cool-down cycle is complete.
ENGLISH
17
Any Pit Boss® unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance
tips to service your smoker:
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 clean-out door of the drop chute on
the back side of the hopper. Place a clean, empty pail under the clean-out door, then
slowly turn the knob and allow the pellets to empty.
NOTE: Use a long handled brush or shop-vac to remove excess pellets,
sawdust, and debris for a complete clean-out.
• Running all pellets out of your auger system is recommended if your smoker will be unused for an extended period of time.
This can be done by simply running your smoker, 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 rear underside of the smoke cabinet. For
an extensive cleaning, carefully wipe off any grease build-up directly on the fan blades (see
Electric Wire Diagram
for access to electric components). 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 Grill 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 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 smoker cleaning brush (brass or soft metal), remove any food or build-up from the cooking grids.
Best practice is to do this while they are still warm from the previous cook. Grease fires are caused by too much
fallen debris on the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In
the event you experience a grease fire, keep the smoke cabinet door closed to choke out the fire. If the fire does not
go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely
out. Another way to extinguish a fire is to wrap aluminum foil around the smoke stack, closing off air to the interior.
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. Ensure the grease exhaust tube is clear of any blockages.
IMPORTANT: The water pan may accumulate grease. Line the water pan with aluminum foil for easier clean
up after cooks. Refill and replace the water in the water pan often.
• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause
the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
4.
• Wipe your smoker 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 smoker 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 cover to protect your smoker 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)
CLEANING FREQUENCY CLEANING METHOD
Main Cabinet Glass Door Every 2-3 Smoke Sessions Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Bottom of Main Cabinet Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris
Burn Pot After Each Smoke Session Scoop Out, Shop-Vac Excess Debris
ENGLISH
18
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 with a smoky bacon-like flavor. Highly
recommended for roasts and smoking your
favorite meats.
Slightly sweet with a hint of tart. Gives your light
meats a rosy tint that is incomparable in appearance
and taste.
Smoky, bacon-like flavor. Similar to Hickory, but
less strong.
Sweet and smoky with an aromatic tang. A premium
blend of oak, and perfect for all your red meats.
Strong aroma with a tangy and spicy flavor. The
perfect level of bold taste to compliment your
Tex-Mex cuisine.
An ideal blend of sweet, savory and tart. A combination
of maple, hickory and cherry – perfectly versatile for all
your cooking needs. Used by many professional grillers.
Smoky with a mild sweetness flavor. Highly
recommended for baking and pork.
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 Pink Ring) on your meats. Higher 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.
Cooking Grids After Each Smoke Session Burn Off Excess, Brass Wire Brush
Water Pan After Each Smoke Session Scrub Pad & Soapy Water
Grease Tray After Each Smoke Session Scrub Pad & Soapy Water
Grease Exhaust Tube Every 5-6 Smoke Sessions Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Smoke Sessions Dust, Scrub Pad & Soapy Water
Meat Probe After Each Smoke Session Scrub Pad & Soapy Water
Grill Probe Every 2-3 Smoke Sessions Scrub Pad & Soapy Water
ENGLISH
19
(Medium) (Medium/High)
Temperature Range 93-135°C / 200-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F 204-215°C / 400-420°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage
(fresh)
All sizes 4 - 5 hours
Roast
(bone-in)
All sizes 4- 5 Hours
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
Size Reheat - 60°C / 140°F Medium - 66°C / 150°F Well Done - 71°C / 160°F
Ham
(cooked)
All sizes 2 - 2¾ hours
Ham
(fresh)
4.53-5.44 kg / 10-12 lbs. 7 - 8 hours
Sausage
(fresh)
All sizes 4 - 5 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
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop
(loin, rib)
All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
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. 5 -6 Hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Turkey
(whole)
4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
Chicken
(whole)
All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 2 -3 Hours, until flaky
Filets All sizes 1 -2 Hours, until flaky
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. 5 -6 Hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs. 7 - 8 Hours
ENGLISH
20
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 smoker:
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 smoker. 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 your side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the smoker.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking splatter, 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.
• 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 smoke cabinet for proper heat flow. Food on a
crowded smoker will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese. 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 tenderloins
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.
This manual suits for next models
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