Pit Boss Competition Series User manual
/ / 1000, 1250, 1600
/ / 10874, 10872, 10878, 10885, 10887, 10888
IMPORTANT, READ CAREFULLY, RETAIN FOR
FUTURE REFERENCE. MANUAL MUST BE READ
BEFORE OPERATING!
IMPORTANT, PRENEZ CONNAISSANCE
DE CE DOCUMENT ET CONSERVEZ-LE
POUR RÉFÉRENCE ULTÉRIEURE VOUS
DEVEZ LIRE CE GUIDE AVANT
D’UTILISER LE BARBECUE !
IMPORTANTE, LEA DETENIDAMENTE,
CONSERVE PARA REFERENCIA FUTURA. ¡DEBE
LEER EL MANUAL ANTES DE LA OPERACIÓN!
For outdoor nd household use onl Not for commercl use
Réservé l'use extéreur et résdentel unquement Non destné un use commercl
Solo pr uso doméstco en el exteror No pto pr uso comercl
1600
300522
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1250 16001000
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2
MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND
A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT
IS OF UTMOST IMPORTANCE THAT THIS PRODUCT BE USED ONLY IN ACCORDANCE
WITH THE FOLLOWING INSTRUCTIONS.
Plese red nd understnd ths entre mnul before ttemptn to ssemble, operte or nstll the product Ths wll ensure
ou receve the most enoble nd trouble-free operton of our new wood pellet rll We lso dvse ou retn ths mnul
for future reference
DANGERS AND WARNINGS
You must contact your local home association, building or fire officials, or authority having jurisdiction,
to obtain the necessary permits, mission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
1. A minimum clearance of 914 mm (36 inches) from combustible constructions to the sides of the grill, and 914 mm (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 Pot 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.
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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.
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 ignitor 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
Ths pellet coon pplnce s desned nd pproved for pelletzed, ll nturl, wood fuel onl An other tpe of fuel burned n
ths pplnce wll vod the wrrnt nd sfet lstn You must onl use ll nturl wood pellets, desned for burnn n pellet
brbecue rlls Do not use fuel wth ddtves Wood pellets re hhl susceptble to mosture nd should lws be stored n n
rtht contner If ou re storn our rll, wthout use, for n extended perod, we recommend clern ll pellets from our
rll's hopper nd uer, to prevent ms The pellet fuel men hetn vlue n 8000-8770 BTU/LB, sh content < 1%
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
.
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, moisture affected pellets, 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, 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.
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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
In accordance with the procedures and specifications listed in the UL 2728A-2019 "pellet fuel burning cooking
appliances" and ULC/ORD C2728-19 "pellet fuel burning equipment." Pit Boss® Grills pellet cooking appliances
have been independently tested and listed by CSA (an accredited testing laboratory) to UL and ULC standards.
This transmitter must not be co-located or operating in conjunction with any other antenna or transmitter.
This device complies with Part 15 of FCC Rules. Operation is subject to the following two conditions:
(1) This device may not cause harmful interference, and (2) This device must accept any interference received,
including interference that may cause undesired operation.
This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of FCC Rules.
These limits are designed to provide reasonable protection against harmful interference in a residential installation. This equipment
generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may
cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular
installation. If this equipment does cause harmful interference to radio or television reception, which can be determined by turning
the equipment off and on, the user is encouraged to try to correct the interference by one or more of the following measures:
• Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and receiver.
• Connect the equipment into an outlet on a circuit different from that to which the receiver is connected.
• Consult the dealer or an experienced radio/TV technician for help.
Caution: The user is cautioned that changes or modifications not expressly approved by the party
responsible for compliance could void the user’s authority to operate the equipment.
The Bluetooth® word mark and logo are registered trademarks owned by Bluetooth® SIG, Inc. and any use of such marks by
Espressif is under license. Other trademarks and tradenames are those of their respective owners.
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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
3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013
www.pitboss-grills.com
Customer Care
USA: (480) 923-9630
Canada (Toll-Free): 1-877-942-2246
Safety Information............................................................2
Operating Instructions
Grill Environment ..........................................................................6
Grill Temperature Ranges............................................................7
Understanding the Control Board.............................................8
Understanding the "P" Setting................................................10
Control Board Functions............................................................10
Hopper Priming Procedure ........................................................11
First Use - Grill Burn-Off.............................................................11
Connecting to the Smoke It® App............................................11
Automatic Start-Up Procedure................................................. 12
Shutting Off Your Grill................................................................ 12
Care and Maintenance.................................................... 13
Using Wood Pellet Fuel................................................... 15
Cooking Guidelines.......................................................... 16
Tips & Techniques ............................................................18
Troubleshooting ..............................................................19
Electrical Wire Diagram..................................................21
Replacement Parts
Grill Replacement Parts .............................................................22
Hopper Replacement Parts.......................................................25
Warranty............................................................................26
Recipes ...............................................................................27
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With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat
intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet
grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.
Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.
1.
With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time
needed to perfect your meals.
All Pit Boss® units should keep a minimum clearance of 914 mm (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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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.
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 82-125C / 180-257F. 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 a 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!
HIGH TEMPERATURES
205-260°C / 401-500°F
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.
MEDIUM TEMPERATURES
135-180°C / 275-356°F
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.
LOW TEMPERATURES
82-125°C / 180-257°F
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more
smoke flavor and keep your meats juicy by cooking longer at a lower temperature (also known
as
low and slow
). Recommended for the big turkey at Thanksgiving, juicy ham at Easter, or
the huge holiday feast.
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This P.I.D. (proportional-integral-derivative) digital Control Board is very much the same as the controls on your kitchen oven. The
main advantages are the ability to automatically compensate for the different ambient conditions and fuel types.
IMPORTANT:Thetemperatureinsideofanygrillwillvarygreatlyfromlocationtolocation.Eveninstruments
calibrated together may not agree with each other.
Press the Power Button to power on the unit. This will begin the automatic startup cycle. Press and hold
this button for three seconds to Power-down the unit, activating the automatic cool-down cycle. The
button will glow blue if connected to a power source.
The Smoke iT® icon indicates a connectivity with Wi-Fi. When searching for a connection by Wi-Fi or
via Bluetooth®, the Smoke iT® icon will blink. Once a Wi-Fi connection has been established, the Smoke
iT® icon will stay solid. When connected, get live updates about the actual and COOK temperatures of
the grill, cooking time, and Meat Probe temperatures. It also allows you to adjust the settings of your
Control Board.
The Controller Knob is used to increase, decrease, and select a temperature value. Rotate the Controller
Knob to change the temperature, then push the Controller Knob to confirm the chosen value. The
temperature displayed can be adjusted by 5 degree (°F) increments. The temperature can be set to a
low 82°C /180°F, and peaks at a high of 260°C /500°F.
The Flame Intensity Meter visually displays the intensity of the fire in the Burn Pot. As the temperature
increases from within the Main Barrel, the color of the bars will turn from blue to red. The color will also
change when you are adjusting the Cook temperature.
This readout displays the Actual temperature. The Actual temperature is the temperature from inside
the Main Barrel, and is constantly displayed. The Actual temperature readout is taken by the Grill Probe
(sensor) from the inside of the grill barrel.
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The COOK readout displays the desired temperature that you want to achieve in the Main Barrel. To
adjust the COOK temperature, push the Controller Knob to activate, rotate the Controller Knob to
change the temperature, then push the Controller Knob to confirm the chosen value.
Displays the temperature of the connected Meat Probe(s). The displayed Meat Probe readout will
correspond with the plug-in connection port(s) selected on the front of the Control Board. When not in
use, disconnect the Meat Probe from the connection port and code "noP" will be displayed. Compatible
with Pit Boss® branded Meat Probes only. Additional Meat Probe(s) sold separately.
This button has two functions: "P" Set and Temperature Units Switch.
1. The "P" Set Button is used to select one of the eight fine tunings when the Controller Knob is
set to the S (Smoke) Setting. Press the button to change the "P" setting value 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 S (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.
2. Press and hold this button for two seconds to activate the Temperature Units Switch, changing the
temperature readout. Change between Celsius (ºC) and Fahrenheit (ºF), as preferred. Default is set
to Fahrenheit.
Press and hold this button to activate a manual, continuous feeding of pellets to the Burn Pot. Releasing
the button will stop the manual feeding of pellets. This can be used to add more fuel to the fire before
opening the barrel lid, resulting in a quick heat recovery. It can also be used while smoking, to increase
the intensity of clean smoke flavor. This feature was requested from competition cookers.
The FAN icon is visible when the fan is in operation. When the central readout has an error code (Err)
and the FAN icon is blinking, the Fan is not working. See the section on troubleshooting for assistance.
The AUGER icon is visible when the auger is turning. When the central readout has an error code (Err) and
the AUGER icon is blinking, the auger is not working. See the section on troubleshooting for assistance.
The IGNITOR icon is visible when the ignitor is in use. When the central readout has an error code (Err)
and the IGNITOR icon is blinking, the ignitor is not working. See the section on troubleshooting for
assistance.
When the central readout has an error code (Err) and the PELLET icon is visible, the fire in the Burn Pot
has gone out or the hopper may be empty. See the section on troubleshooting for assistance.
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""
When the recessed "P" SET button is pushed, the “P” setting displayed on the LCD
screen will 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 grill is set to SMOKE, the auger will run on more of a manual mode
of cooking versus using one of the preset dial temperatures. After the start-up
cycle of the grill is completed, the auger begins to run a feed cycle based on the
"P' setting selected on the Digital Control Board. The default setting is P4.
•
The Grill Probe measures the internal temperature of the Main Barrel. When the COOK temperature is adjusted, the Grill
Probe will read the Actual temperature inside the Main Barrel and adjust to the desired COOK temperature.
IMPORTANT: The temperature of your unit is highly dependent on ambient outdoor weather, quality of pellets
used, flavor of pellets, and the quantity of food being cooked.
/
To adjust the desired COOK temperature of the grill, follow the steps below:
1. Push the Controller Knob. This will make the COOK temperature readout blink, to show it is active.
2. Rotate the Controller Knob to adjust to your desired temperature.
3. Once the desired temperature is reached, push the Controller Knob to confirm.
•
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.
(seconds)
""
0 18 55
1 18 70
2 18 85
3 18 100
*4 18 115
5 18 130
6 18 140
7 18 150
*
factory default setting
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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 Burn 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 Burn 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. 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, but gets extremely hot and will burn. Do not touch the igniter.
4. Once verified that all electric components are working correctly, press and hold the Power Button for three seconds 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. Press and hold the Prime Button until you see pellets on the inside of the
grill from the auger tube. Once pellets begin to drop into the Burn Pot, release the Prime Button.
7. Press and hold the Power Button for three seconds 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.
®
Follow these instructions on how to connect your grill to the Smoke iT® app with your Android™ or iOS® device. The app will allow
you to control and monitor your grill and Meat Probe temperatures from your mobile device. Enjoy the benefits that Smoke IT®
mobile connectivity has to offer!
1. Download the Smoke iT® app. Open the app and allow Bluetooth® to be enabled for setup. New users will need to create
an account and follow the prompts to login.
2. If you are within Bluetooth® range (9 m / 30 ft), the Smoke iT® app will automatically detect your grill. Select your grill
model. If you do not see your grill on the screen, ensure your unit is connected to a power source and is turned on.
3. Name your grill model (ie. My Smoker) in the app and select "Connect" at the bottom of the screen. This will save your
grill model in the devices menu.
4. From the devices menu, click the grill model to connect. This will show you the control board screen.
5. Click the settings option (gear) in the top-right corner, enter your Wi-Fi credentials, then click the check mark at the
bottom of the screen to connect. Now both Bluetooth and Wi-Fi (cloud) icons will show on the devices menu, showing
that the grill is connected.
While using the app, the screen will shine bright when the grill is active and connected. If the app screen or grill goes
dark on the devices menu, check your wireless connection or power source.
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1. Plug the power cord into a grounded power source. Open the main barrel lid. 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. Fill the hopper with dry, all natural barbecue hardwood pellets.
2. 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 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. Open the barrel lid. 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. When finished cooking, with the main barrel lid remaining closed, press and hold the Power Button for three seconds
to turn the unit off.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.
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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.
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.
• 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.
The hopper includes a pellet clean-out feature to allow for
easy cleaning and the ability to change out wood pellet fuel
flavors. To empty, follow these steps:
1. Locate the pellet clean-out door and door handle on the
back side of the hopper. Lift the door handle to unlock.
2. Place a clean, empty pail under the clean-out door and
pull the door handle to open the drop-chute access plate,
allowing the pellets from the hopper to 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.
3. Once empty, lift the door handle again to unlock. Push
the drop-chute access plate back into place.
4. Push the door handle down to lock closed.
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 grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to do
this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking
components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire,
keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the
grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
• Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.
3
1 2
4
ENGLISH
14
IMPORTANT: Due to high heat, do not cover the Flame Broiler or probes with aluminum foil.
At the bottom of the grill barrel is an ash clean-out feature,
giving you easy access to your burn pot to easily clean it as
often as needed. To empty, follow these steps:
1. To empty, release the buckle latch on the ash box hook.
2. While holding the handle, slide the ash box away from
the buckle, then pull down to remove.
3. Once emptied, replace the ash box into position by lifting
it back into the bottom of the grill barrel, then sliding the
ash box towards the buckle.
4. Fasten the ash box hook with the buckle latch to secure.
WARNING: This feature can only be operated when the
grill is cooled down.
4.
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of
the finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Burn Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Brass Wire Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Shelves 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
Grill Probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water
Meat Probe After Each Grill Session Scrub Pad & Soapy Water
3
1 2
4
ENGLISH
15
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.
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.
ENGLISH
16
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after
smoke
ring
) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
(Very Low)
(Low)
(Medium)
/
(Medium/High)
(High)
Temperature
Range
93-135°C /
199-275°F
135-162°C /
275-323°F
162-190°C /
323-374°F
190-232°C /
374-449°F
232-260°C /
449-500°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 77°C / 170°F
Turkey
(whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Chicken
(whole)
1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours
Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-60 minutes
Small Game Birds 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-45 minutes
Duck 1.36-2.26 kg / 3-5 lbs. Roast or grill 2 - 2.5 hours
Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin 1.9-2.5 cm / ¾" - 1" 20 - 30 minutes 30 - 45 minutes
Loin Roast
(boneless)
1.36-2.26 kg / 3-5 lbs. 1¼ - 1¾ hours 1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
ENGLISH
17
Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5 - 3.8 cm / 1 - 1½" cubes Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty 1.9 cm / ¾" High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast
(boneless)
2.26 - 2.72 kg / 5 - 6 lbs. Medium Grill 1½ - 2 hours
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Fish
(whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish
(filets)
0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes
Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours
ENGLISH
18
Follow these helpful tips and techniques, passed on from 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.
ENGLISH
19
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 Not Connected To Power
Source Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 15 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 15 Amp service.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Burn 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 ignitor will timeout before
the pellets reach the Burn 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 and
inspect the auger feed system. Visually confirm that the auger is dropping pellets into the Burn Pot. If
not operating properly, call Customer Service for assistance or a replacement part.
Ignitor Failure Remove cooking components from the Main Barrel. Press the Power Button to turn the unit on and
inspect the ignitor. Visually confirm that the ignitor is working by placing your hand above the Burn
Pot and feeling for heat. Visually confirm that the ignitor is protruding approximately 13mm / 0.5
inches in the Burn Pot. If not operating properly, call Customer Service for assistance or a replacement
part.
Readout of actual
temperature will not
adjust
Grill Probe dirty Follow care and maintenance instructions.
Grill Probe is broken Grill Probe needs to be replaced. Contact customer service.
Grill Will Not Achieve
Or Maintain Stable
Temperature
Insufficient Air Flow
Through Burn Pot Check Burn 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, COOK
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.
Grill Probe Check status of Grill Probe. Follow
Care and Maintenance
instructions if dirty. Contact Customer
Service for a replacement part if damaged.
Grill Temperature
on SMOKE is too high "P" Setting is too low Push the "P" SET button, and increase the "P" setting value.
ENGLISH
20
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.
Burn Pot Is Blocked Clear Burn 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.
"ErP" Error Code Grill Probe wire not
making connection. Remove hopper access panel (see
Electric Wire Diagram
for diagram), and check for any damage to
the Grill Probe wires. Ensure Grill Probe connectors are firmly connected, and connected correctly, to
the Control Board.
ErL Error Code Grill fails to perform
start-up cycle Check proper positioning of cooking components. 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 Probe. Confirm if actual temperature is correct and accurate. Follow
Care and Maintenance
instructions if dirty. Check ignitor positioning and that it is heating up properly. In extreme cold, the
grill may require a second start. Turn grill off, wait, then turn on again. Check fan. Ensure it is working
properly. Follow
Care and Maintenance
instructions if dirty.
Grill will not stay lit
ErH Error Code The Unit Has
Overheated, Possibly
Due To Grease Fire Or
Excess Fuel
Press and hold the button for three seconds 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 with
PELLET Icon Blinking Lack Of Fuel, Poor Fuel
Quality, Obstruction In
Feed System, Jammed
Auger
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.
Err Error Code
with IGNITOR Icon
Blinking
Ignitor is not working
properly, not making a
connection
Remove cooking components from the Main Barrel. Press the Power Button to turn the unit on and
inspect the igniter. Visually confirm that the igniter is working by placing your hand above the burn
grate and feeling for heat. Visually confirm that the igniter is aligned with the hole in the burn grate,
and open to light the pellets. If not operating properly, call Customer Service for assistance or a
replacement part.
Ignitor failure Igniter needs to be replaced. Contact Customer Service for replacement part.
Err Error Code with
AUGER Icon Blinking 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 feed system If not primed, the igniter will timeout before
the pellets ignite. Follow
Hopper Priming Procedure
.
Auger motor is jammed,
not making connection Remove cooking components from the Main Barrel. Press the Power Button to turn the unit on and
inspect the auger feed system. Visually confirm that the auger is dropping pellets into the burn pot. If
not operating properly, call Customer Service for assistance or a replacement part.
Err Error Code with
FAN Icon Blinking Fan is not working
properly, not making a
connection
Check fan. Ensure it is working properly and air intake is not blocked. Remove hopper access panel
(see
Electric Wire Diagram
for diagram), and check for any damage to the fan wires. Follow
Care and
Maintenance
instructions if fan blades are dirty.
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