Navigator PIT BOSS PB850G User manual

ITEM: 172778
MODEL : PB850G
PART : 10710
WARNING Plese red the entre mnul before nstllton
nd use of ths electrc, pellet fuel-burnn pplnce
Flure to follow these nstructons could result n propert
dme, bodl nur or even deth Contct locl buldn
or fre offcls bout restrctons nd nstllton nspecton
requrements n our re
    
IMPORTANT, READ CAREFULLY, RETAIN FOR
FUTURE REFERENCE. MANUAL MUST BE READ
BEFORE OPERATING!
For outdoor nd household use onl Not for commercl use



2
EN ENGLISH
 
              
     .      
          .
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.
It is not recommended to replace the grill with a hotplate. The Grill Provides the ventilation needed for the
BBQ to operate safely. It is not designed to be a solid hotplate device.
1. A minimum clearance of 914mm (36 inches) from combustible constructions to the sides of the grill, and 914mm (36 inches) from
the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible floors, or
floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities having
jurisdiction. Do not use this appliance indoors, in an enclosed or unventilated area, inside homes, vehicles, tents, garages. 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. Do
not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved fire extinguisher
is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.
2. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your grill in the rain or around any water source.
3. After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air blockage
around the fan intake or chimney. 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.

3
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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.
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 the 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 .
As there is no control over the quality of pellets used with the appliance, Dansons and Genesis International Corporation Pty Ltd. assume
no liability caused by the 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,
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.
SAFETY LISTING
Conforms to EN 60335-2-1022016, EN 60335-12012 + A112014 + A132017 + A1 2019 + A14 2019 + A2 2019, EN62233
2008, EN 55014-12017, EN 61000-3-22014, EN 61000-3-32013, EN 55014-22015
This product has been accessed and meets requirements imposed or covered by regulations in Australia and New Zealand
and is represented by RCM mark.

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EN ENGLISH
  
Safety Information .......................................................... 2
Operating Instructions
Grill Environment ......................................................................... 5
Grill Temperature Ranges...........................................................6
Understanding The Control Board ........................................... 7
Understanding The Probes ........................................................8
Understanding The "P" Setting ................................................8
Hopper Priming Procedure ....................................................... 8
First Use – Grill Burn-Off........................................................... 9
Automatic Start-Up Procedure................................................. 9
Manual Start-Up Procedure...................................................... 9
Shutting Off Your Smoker........................................................ 10
Care & Maintenance ....................................................... 10
Tips & Techniques ............................................................12
Troubleshooting ..............................................................13
Electrical Wire Diagram ..................................................15
Replacement Parts
Grill Replacement Parts ........................................................... 16
Hopper Replacement Parts...................................................... 18
Warranty
Conditions.................................................................................... 19
Exceptions.................................................................................... 19
Ordering Replacement Parts ...................................................20
Contact Customer Service ........................................................20
Warranty Service .......................................................................20
COPYRIGHT NOTICE
Copyright 2020. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
form or by any means without expressed written permission of,
Dansons
3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013
[email protected] | [email protected]
www.pitboss-grills.com
Customer Service in Australia and New Zealand:
Genesis International Corporation Pty Ltd.
1/71 Truganina Road Malaga WA 6090
[phone]
[e-mail]

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EN
ENGLISH
 
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 914mm (36 inches) from combustible constructions, and this clearance
must be maintained while the grill is operational. This appliance must not be placed under overhead combustible ceiling or
overhang. Keep your grill in an area clear from combustible materials, gasoline and other flammable vapors and liquids.
2.   
As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of
smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your
grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in
relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log
or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to
help you determine what to cook and how long it will take.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be
flexible with your serving time; add extra cooking time each time you open the lid.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.
Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
3.   
As it becomes warmer outdoors, the cooking time will decrease.
Follow these few suggestions on how to enjoy your grill throughout the hot months:
• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat
from over cooking and drying out.
• Even in hot weather it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.

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EN ENGLISH
  
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499°
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 ). 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 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!

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ENGLISH
   
 
230°
245°
205°
175°
150°
120°
110°
SMOKE
95°
OFF HIGH
"P"Set
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 82-260°C / 180-500°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.
230°
245°
205°
175°
150°
120°
110°
SMOKE
95°
OFF HIGH
"P"Set
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 Celsius.
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º
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.
230°
245°
205°
175°
150°
120°
110°
SMOKE
95°
OFF HIGH
"P"Set
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.
230°
245°
205°
175°
150°
120°
110°
SMOKE
95°
OFF HIGH
"P"Set
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.
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º
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.
230°
245°
205°
175°
150°
120°
110°
SMOKE
95°
OFF HIGH
"P"Set
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º

8
EN ENGLISH
  
•
 
Located inside the main barrel, on the left side 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 hole
located on the left side 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.
  "" 
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
  (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

9
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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.
    
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
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 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 .

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   
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 . The grill 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.
  
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.
• 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 to the part. Wires should be rolled up in a large, loose coil.
• Although the probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the
internal wires will cause the probe to short-out, causing false readings. If a probe is damaged, it should be replaced.
3.  
• It is recommended to clean your 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 (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 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.



11
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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
Front Shelf After Each Grill Session Scrub Pad & Soapy Water
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

12
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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 Mise en Place . This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3.    
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow ).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a
smoke ring and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill
will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing
utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface
by heat to ease back to the center of the meat, adding more flavor.
Accessories are available for purchase separately. Contact your local authorized Pit Boss®dealer or visit
www.pitboss-grills.com .

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

14
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"ErH" Error Code The Unit Has
Overheated, Possibly
Due To Grease Fire Or
Excess Fuel.
Press the Power Button to turn the unit off, and allow grill to cool. Follow Care and
Maintenance instructions. After maintenance, remove pellets, and confirm positioning of
all component parts. Once cooled, press the Power Button to turn the unit on, then select
desired temperature. If error code still displayed, contact Customer Service.
"Err" Error Code Temperature probe
wire not making
connection.
Remove hopper access panel (see
Electric Wire Diagram for diagram), and check for any
damage to the Temperature Probe wires. Ensure Temperature Probe molex connectors are
firmly connected, and connected correctly, to the Control Board.
"ErP" Error Code Unit Not Turned Off
Properly When Last
Connected To Power.
Safety feature prevents an automatic restart. Press the Power Button to turn the unit off,
wait two minutes, then press the Power Button to turn the unit on again. Turn Temperature
Control Dial to  or desired temperature. If error code still displayed, contact Customer
Service.
Power Outage While
Unit In Operation.
"noP" Error Code Bad Connection At
Connection Port
Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure
the meat probe adapter is firmly connected. Check for signs of damage to the adapter end.
If still failed, call Customer Service for replacement part.
Meat Probe Damaged Check for signs of damage to the wires of the meat probe. If damaged, call Customer Service
for replacement part.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Grill Temperature
on SMOKE is
too high
"P" Setting is too
LOW
Push the "P" SET button, and increase the "P" setting.
Grill Will Not
Achieve Or
Maintain Stable
Temperature
Insufficient Air Flow
Through Fire pot
Check fire pot for ash build-up or obstructions. Follow
Care and Maintenance instructions
for ash build-up. Check fan. Ensure it is working properly and air intake is not blocked.
Follow Care and Maintenance instructions if dirty. Check auger motor to confirm
operation, and ensure there is no blockage in the auger tube. Once all the above steps have
been done, start the grill, set temperature to  and wait for 10 minutes. Check that the
flame produced is bright and vibrant.
Lack Of Fuel, Poor Fuel
Quality, Obstruction In
Feed System
Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of
wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in
the feed system. Remove pellets and follow Care and Maintenance instructions.
Temperature Probe Check status of temperature probe. Follow Care and Maintenance instructions if dirty.
Contact Customer Service for a replacement part if damaged.
Grill Produces
Excess Or
Discolored
Smoke
Grease Build-Up Follow
Care and Maintenance instructions.
Wood Pellet Quality Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to
clean out. Replace with dry wood pellets.
Fire pot Is Blocked Clear fire pot for moist wood pellets. Follow Hopper Priming Procedure.
Insufficient Air Intake
For Fan
Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and
Maintenance instructions if dirty.
Frequent Flare-Ups Cooking Temperature Attempt cooking at a lower temperature. Grease does have a flash point. Keep the
temperature under 176°C / 350°F when cooking highly greasy food.
Grease Build-Up On
Cooking Components
Follow
Care and Maintenance instructions.

15
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  
The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical
shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.
   
220240, 50, 250, 3  
: Electrical components, passed by product safety testing and certification services, comply
with a testing tolerance of ± 5-10 percent.
 

2 /
44 /

  
  
  
  
  
  
P
P
R
Y
Y
YP
K
K
W
G
W
W
W
R R
WW
W
W
YY
K
W
  /
  
200, 230,
0375”  5000”
 
 
50/60, 230,
1 
  
1, 105°/221°, 183  
 
  
30, 230,
2  



 
 
 
5 
CONTROL BOARD
  
  
   
   
 
  
   
  

16
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  
Part# Description
1 Lid Stopper (x1)
2 Lid Handle (x1)
3 Lid Handle Bezel (x2)
4 Main Barrel (x1)
5 Flame Broiler Adjusting Bar (x1)
6 Flame Broiler Adjusting Bar Handle (x1)
7 Flame Broiler Slider (x1)
8 Flame Broiler Main Plate (x1)
9 Left Front Leg (x1)
10 Left Back Leg (x1)
11 Right Front Leg (x1)
12 Right Back Leg (x1)
13 Left Front Leg Trim Piece (x1)
14 Left Back Leg Trim Piece (x1)
15 Swivel Caster with Brake (x2)
16 Wheel (x2)
17 Right Bottom Support Plate (x1)
18 Left Bottom Support Plate (x1)
19 Short Support Plate (x2)
20 Front Long Support Plate (x1)
21 Back Long Support Plate (x1)
Part# Description
22 Front Shelf (x1)
23 Meat Probe (x1)
24 Front Shelf Bracket Right (x1)
25 Front Shelf Bracket Left (x1)
26 Grease Bucket (x1)
27 Right Side Table (x1)
28 Cooking Grid A (x1)
29 Cooking Grid B (x2)
30 Warming Rack (x1)
31 Hopper Assembly (x1)
32-A Cable Clips (x1)
33-A Power Cable (x1)
34-A Screw (x18)
35-A Washer (x18)
36-A Locking Washer (x18)
37-A Screw (x30)
38-A Screw (x4)
39-A Wheel Axle Pin (x2)
40-A Wheel Cotter Pin (x2)
41-A Wheel Washer (x2)
NOTE: Due to ongoing product development, parts are subject to change without notice.
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES

850
1,472mm x 1,195mm x 940mm
/ 57.9” x 47” x 37”
74.5kg /
164.24 lb
Main - 3,825.8 cm / 593 sq. in.
Upper Rack - 1,845.2 cm / 286 sq. in.
TOTAL - 5,671 cm / 879 sq. in.
82-260°C /
180-500°F
Ten temperature
presets, start-up and
cool-down cycles,
electric igniter
Diagram Illustration on next page.

17
EN
ENGLISH
4140
39
38
37363534
1
2
4
3
10
19
12
15
14
17
18
20
16
8
6
7
5
13
11
21
22
2425
26
9
23
27
28
29
30
31
32
33

18
EN ENGLISH
Part# Description
1 Hopper Lid
2 Hopper Safety Screen
3 Hopper Box Housing
4 Hopper Access Panel
5 Hopper Handle
6 Combustion Fan
7 Pit Boss®1 Control Board
8 Drop Chute Plate
9 Drop Chute Cover
10 Auger Motor
  
Part# Description
11 Nylon Bushing
12 Auger Flighting Assembly
13 Auger Box Housing
14 Hopper Housing Gasket
15 Igniter
16 Fire Pot
17 Glass Plate
18 Glass
19 Rubber Seal
NOTE: Due to ongoing product development, parts are subject to change without notice.
1
2
3
4
5
6
7
8
12
13
14
15
9
10
11
16
17 18 19

19
EN
ENGLISH

CONDITIONS
All wood pellet grills by Pit Boss, manufactured by Dansons, carry a limited warranty from the date of sale by the original owner.
The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is
required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of
the purchase or after the warranty has expired.
Dansons carries a five (5) year warranty against defects and workmanship on all parts, and five (5) year on electrical components.
Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the
original purchaser. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic
cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past
the limited warranty beyond the five (5) year from date of purchase.
During the term of the warranty, Dansons’ and Genesis International Corporation Pty Ltd. obligation shall be limited to furnishing
a replacement for defective and/or failed components. As long as it is within the warranty period, Dansons’ and Genesis
International Corporation Pty Ltd. will not charge for repair or replacement for parts returned, freight prepaid, if the part(s)
are found by Genesis International Corporation Pty Ltd. to be defective upon examination. Dansons and Genesis International
Corporation Pty Ltd. shall not be liable for transportation charges, labor costs, or export duties. Except as provided in these
conditions of warranty, repair or replacement of parts in the manner and for the period of time mentioned heretofore shall
constitute the fulfillment of all direct and derivate liabilities and obligations to you.
Dansons takes every precaution to utilize materials that resist rust. Even with these safeguards, the protective coatings can be
compromised by various substances and conditions beyond Dansons’ control. High temperatures, excessive humidity, chlorine,
industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons,
the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the grill component. Should any of
the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the
use of a grill cover when the grill is not in use. This warranty is based on normal domestic use and service of the grill and neither
limited warranty coverage’s apply for a grill which is used in commercial applications.

There is no written or implied performance warranty on Pit Boss grills, as the manufacturer has no control over the installation,
operation, cleaning, maintenance or the type of fuel burned. This warranty will not apply nor will Dansons or Genesis International
Corporation Pty Ltd. assume responsibility if your appliance has not been installed, operated, cleaned and maintained in strict
accordance with this owner’s manual. Any use of gas not outlined in this manual may void the warranty. The warranty does not
cover damage or breakage due to misuse, improper handling or modifications.
Neither Dansons or Genesis International Corporation Pty Ltd., accepts responsibility, legal or otherwise, for the incidental or
consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against
Dansons or Genesis International Corporation Pty Ltd. based on the breach of this warranty or any other type of warranty
expressed or implied by law, the manufacturer shall in no event be liable for any special, indirect, consequential or other damages
of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer are set forth herein
and no claim shall be made against manufacturer on any warranty or representation.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties,
so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific
legal rights and you may have other rights, which vary from state to state.

20
EN ENGLISH
  
To order replacement parts, please contact Genesis International Corporation Pty Ltd. at:
[e-mail] | [phone]
  
Genesis International Corporation Pty Ltd. is the supplier of Pit Boss Grills in Australia and New Zealand. If you have any questions
or problems, contact Bunnings Australia or Genesis International Corporation Pty Ltd. at:
[e-mail] | [phone]
 
Contact Genesis International Corporation Pty Ltd. for repair or replacement parts. Genesis International Corporation Pty Ltd.
requires proof of purchase to establish a warranty claim; therefore, retain your original sales receipt or invoice for future reference.
The serial and model number of your Pit Boss grill can be found on the hopper. Record numbers below as the label may become
worn or illegible.
MODEL SERIAL NUMBER
DATE OF PURCHASE AUTHORIZED DEALER
Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a
replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You
are also entitled to have the goods repaired or replaced if goods fail to be of acceptable quality and the failure does not
amount to a major failure. The warranty covers domestic use only and does not apply to commercial applications.