Pit Boss HAMMERTONE 2 Series Installation instructions

WARNING: Please read the entire manual before installation and use of this electric appliance. Failure to follow these
instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about
restrictions and installation inspection requirements in your area.
AVERTISSEMENT: Veuillez lire l’intégralité du manuel avant l’installation et l’utilisation de cet appareil électronique.
Le non-respect de ces instructions peut entraîner des dommages aux biens, des blessures ou même la mort.
Communiquez avec les autorités locales en matière d’incendie et de bâtiment concernant les restrictions et les
exigences d’installation dans votre région.
  1026 6  / 22.2 . 6033527814  22.2 . 60335111       
    1026 6  / 22.2 . 6033527814  22.2 . 60335111        
 
 
   |   
 /   21
 /   77220
BLUE
BLAZING
BLEU
FLAMBOYANT
   2
,  , 
  .  
   
    2
,  
      
       ’ 
 
     .    .
  '    .      .
300522

ENGLISH
3

  
 
THIS MANUAL CONTAINS IMPORTANT INFORMATION NECESSARY FOR THE PROPER AND SAFE USE
OF THIS UNIT. READ AND FOLLOW ALL WARNINGS AND INSTRUCTIONS BEFORE USING SMOKER AND
DURING USE. FAILURE TO FOLLOW THESE WARNINGS AND INSTRUCTIONS PROPERLY COULD RESULT IN
PERSONAL INJURY OR DEATH.






      ,        .  
    , , ,     .   
    .
  
• Do not leave smoker unattended.
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to the electric
smoker.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking rack as this may
damage the electric smoker.
• The wood chip box is HOT when electric smoker is in use. Use caution when handling or adding wood.
• To disconnect, turn control panel “OFF” then remove plug from outlet.
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before adding/
removing grates, wood chip box or water pan.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-
combustible container.
• Do not store the electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
• Accessory attachments or parts not supplied by Pit Boss® are not recommended and may cause injury.
• Never use the electric smoker for anything other than its intended purpose. This unit is not for
commercial use.
• Always use the electric smoker in accordance with all applicable local, state and federal fire codes.
• Longer, detachable power-supply cords or extension cords are available and may be used if care is
exercised in their use, based on the following requirements. If a longer detachable power-supply cord
or extension cord is used:
1) The marked electrical rating of the cord set or extension cord should be at least as great as the
electrical rating of the appliance;
2) The cord should be arranged so that it will not drape over the counter-top or tabletop where it can
be pulled on by children or tripped over unintentionally; and
3) If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire
cord.
• The extension cord must be a grounding -type 3-wire cord.
• Outdoor extension cords must be used with outdoor use products and are marked with suffix “W” and
with the statement “Suitable for Use with Outdoor Appliances.”
CAUTION - To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.
• Do not clean this product with a water sprayer or the like. Do not use wood pellets or wood chunks.
• Store products indoors when not in use - out of reach of children.

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4
 
 
When using electrical appliances, basic safety precautions should always be followed including the following:
• For outdoor use only. Do not operate in an enclosed areas (example, porch or garage).
• Unit MUST be on the ground. Do not place unit on tables or counters. Do NOT move unit across uneven
surfaces.
• Do not lift unit by rear handle.
• Do not plug in the electric smoker until fully assembled and ready for use.
• Use only an approved grounded electrical outlet.
• Do not use during an electrical storm. Do not expose the electric smoker to rain or water at anytime.
CAUTION - To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
• To protect against electrical shock do not immerse cord, plug or control panel in water or other liquid.
• Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or has been
damaged in any manner. Contact Pit Boss® Customer Care for assistance.
• Keep a fire extinguisher accessible at all times while operating the electric smoker.
• Do not let cord touch hot surfaces. Do not place on or near a hot gas or electric burner, or in a heated
oven.
• Store products indoors when not in use - out of reach of children. Close supervision is necessary when
any appliance is used by or near children. Keep children and pets away from electric smoker at all times.
Do not allow children to use electric smoker.
• Fuel, such as charcoal briquettes or heat pellets, are not to be used in the electric smoker.
• Never use the electric smoker as a heater (READ CARBON MONOXIDE HAZARD).
• Avoid using the smoker on wooden or flammable surfaces. Use the electric smoker only on a level,
stable surface to prevent tipping. Do not use appliance for other than intended use.
• The electric smoker is HOT while in use and will remain HOT for a period of time afterwards. Use
caution. Do not touch HOT surfaces. Use handles or knobs.
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to properly
assemble or safely operate the electric smoker.
• Avoid bumping or impacting the electric smoker. Do not allow anyone to conduct activities around the
electric smoker during or following its use until the unit has cooled. Never move the electric smoker
when in use. Allow the smoker to cool completely before moving or storing. Be careful when removing
food from the electric smoker. All surfaces are HOT and may cause burns. Use protective gloves or long,
sturdy cooking tools.
• The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any
control to "off", then remove plug from wall outlet.
• A short power-supply cord (or detachable power-supply cord) is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
SAVE THESE
INSTRUCTIONS
The appliance should be supplied through a residual current device (RCD) having a rated residual operating current
not exceeding 30 mA. The appliance is to be connected to a socket-outlet having an earthing contact (for class I
appliances).

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5
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
[e-mail] | [e-mail]
www.pitboss-grills.com
Customer Care
USA: [phone]
CANADA (TOLL FREE): 1-877-942-2246

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6
Warning ............................................................................................................3
Parts & Specs....................................................................................................7
Assembly Preparation................................................................................... 9
Assembly Instructions
Mounting The Legs to Lower Cabinet Assembly ............................ 9
Mounting Front Legs To Lower Cabinet With Control Panel ..........
Assembly .................................................................................................10
Mounting Back Support Tube.............................................................10
Mounting Support Panels to Legs .....................................................11
Mounting Bottom Chamber Assembly..............................................11
Mounting Power Cord Mounting Bracket.........................................11
Mounting Power Cord Bracket ..........................................................12
Mounting Dampers to Upper Cabinet Assembly ...........................12
Mounting Back Handle.........................................................................12
Mounting Upper Cabinet To Lower Cabinet Assembly.................13
Assembly Cooking Grid Supports.......................................................13
Placing Water Pan, Water Pan Support, Cooking Grids ................ 13
Mounting Door Grease Shield ........................................................... 14
Attaching Door Assembly....................................................................14
Inserting Heat Indicator into the Door Assembly..........................14
Mounting Door Latch Assembly.........................................................15
Mounting Door Handle........................................................................15
Inserting Wood Chips Box ................................................................... 15
Placing Control Knob, Meat Probe ...................................................16
Sliding Grease Tray into the Control Panel .....................................16
Operating Instructions ................................................................................ 17
Tips & Techniques .........................................................................................19
Cooking Guidelines......................................................................................20
Troubleshooting ...........................................................................................21
Electrical Wire Diagram...............................................................................23
Care & Maintenance .................................................................................... 24
Replacement Parts........................................................................................25
Warranty
Conditions ...............................................................................................27
Exceptions...............................................................................................27
Ordering Replacement Parts...............................................................27
Contact Customer Care........................................................................ 28
Warranty Service ................................................................................. 28
Accessories Sold Separately....................................................................... 28
Recipes ........................................................................................................... 29
 

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7
  
 #  
1 Damper (x2)
2 Upper Smoker Cabinet Assembly (x1)
3 Back Handle (x1)
4 Cooking Grid (x3)
5 Cooking Grid Support (x6)
6 Heat Indicator (x1)
7 Door Assembly (x1)
8 Door Latch Assembly (x1)
9 Door Handle (x1)
10 Wood Chip Box Lid (x1)
11 Wood Chip Box Assembly (x1)
11.1 Wood Chip Box (x1)
11.2 Wood Chip Box Front Panel (x1)
11.3 Wood Chip Box Handle (x1)
12 Control Knob (x1)
13 Meat Probe (x1)
14 Lower Smoker Cabinet Assembly (x1)
15 Water Pan (x1)
16 Water Pan Support (x1)
17 Right Rear Leg Assembly (x1)
18 Left Rear Leg Assembly (x1)
19 Left Front Leg (x1)
20 Support Panel (x2)
21 Back Support Tube (x1)
22 Right Front Leg (x1)
23 Bottom Chamber Assembly (x1)
24 Grease Tray Assembly (x1)
25 Door Grease Shield (x1)
26 Power Cord Bracket (x1)
 #  
A 1/4-20*5/8" Screw (x4)
B 1/4-20*1/2" Screw (x12)
C #10-24*1/2" Screw (x34)
D #10-24 Lock Nut (x2)
E M5 Spring Washer (x2)
F #8-32 Self-tapping Screw (x5)
G Spare Hardware
Notes: Due to ongoing product development, parts are subject to change without notice. Contact
Customer Care if parts are missing when assembling the unit.

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8
  
         
PB PBV2A1
570 mm x 1,030 mm x 540 mm/
22 in. x 40 in. x 21 in.
24.0 kg/ 52.0 lbs. Cubic Cooking: 0.05 m3/ 2.0 ft3
TOTAL - 3,318 cm / 514 in. 38-176°C / 100-350°F
11.1
10
12
13
14
20
19
18
21
23
24
22 20
17
16
15
26
25
7
6
5 5
13
4
8
9
11.2
11.3
   
110120, 60, 1650, 3  

ENGLISH
9
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws completely
until all screws for that step have been installed, or unless otherwise mentioned.
1.        
Parts Required:
1 x Lower Smoker Cabinet with Control Panel
Assembly (#14)
1 x Right Front Leg (#22)
1 x Left Front Leg (#19)
1 x Right Rear Leg with Wheel Assembly (#17)
1 x Left Rear Leg with Wheel Assembly (#18)
12 x 1/4-20*1/2”Screw (#B)
Installation:
• Place a piece of cardboard on the floor to
prevent scratching the unit. Remove the Door
Assembly (#7) and set aside. Lay the Lower
Smoker Cabinet with Control Panel Assembly
on up side down on the cardboard as Fig.1
shown.
• Mount Right Front Leg (#22), Left Front Leg
(#19), Right Rear Leg with Wheel Assembly
(#17) and Left Rear Leg with Wheel Assembly
(#18) to the Lower Smoker Cabinet with
Control Panel Assembly (#14) using 12x1/4-
20*1/2”Screws (#B) as Fig.1 & Fig.1.1 shown,
tighten inside screws only, but do not tighten
all outside screws yet as Fig.1 shown.
 
 
Parts are located throughout the shipping carton, including inside the electric smoker. Inspect the unit, parts,
and hardware blister pack after removing from the protective shipping carton. Before assembly of product,
review all parts and reference the parts list. If any part is missing or damaged, do not attempt to assemble.
Shipping damage is not covered under warranty. Contact your dealer or Pit Boss® Customer Care for parts.
Tools required for assembly: screwdriver and wrench. Tools are not included.
Fig.1
Fig.1.1
19 22
17
14 

18



ENGLISH
10
2.        
  
Parts Required:
1 x Lower Smoker Cabinet with Control Panel
Assembly (#14)
1 x Right Front Leg (#22)
1 x Left Front Leg (#19)
2 x #10-24*1/2”Screw (#C)
Installation:
• Loosen 2~3 turns on 2 screws which were
pre-assembled on the Control Panel to Cabinet
before, mount Right Front Leg (#22) and Left
Front Leg (#19) to the Control Panel Assembly
(#14) using 2 x#10-24*1/2”Screws (#C) and
re-tighten 2 screws on the Control Panel to the
bottom of Cabinet as Fig.2 & Fig.2.1 shown.
3.        
        

Parts Required:
1 x Back Support Tube (#21)
1 x Right Rear Leg with Wheel Assembly (#17)
1 x Left Rear Leg with Wheel Assembly (#18)
4 x #10-24*1/2”Screw (#C)
Installation:
• Mount Back Support Tube (#21) to the Right
Rear Leg with Wheel Assembly (#17) and Left
Rear Leg with Wheel Assembly (#18) using 4
x#10-24*1/2”Screws (#C) as Fig.3 shown.
Fig.3
21
Fig.2
Fig.2.1
2219

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11
4.      
Parts Required:
2 x Support Panel (#20)
1 x Right Front Leg (#22)
1 x Left Front Leg (#19)
1 x Right Rear Leg with Wheel Assembly (#17)
1 x Left Rear Leg with Wheel Assembly (#18)
8 x #10-24*1/2”Screw (#C)
Installation:
• Mount Support Panel (#20) to the Right Front
Leg (#22) and Right Rear Leg with Wheel
Assembly (#17) using 4 x #10-24*1/2” Screws
(#C) as Fig.4 shown.
• Mount Support Panel (#20) to Left Front Leg
(#19) and Left Rear Leg with Wheel Assembly
(#18) using 4 x #10-24*1/2” Screws (#C) as
Fig.4 shown.
5.      
      
Parts Required:
1 x Bottom Chamber Assembly (#23)
1 x Lower Smoker Cabinet with Control Panel
Assembly (#14)
4 x #10-24*1/2”Screw (#C)
Installation:
• Mount Bottom Chamber Assembly (#23) to
the bottom area of Lower Smoker Cabinet
with Control Panel Assembly (#14) using 4 x
#10-24*1/2”Screws (#C) as Fig.5 shown.
6.      
  
Parts Required:
1 x Left Front Leg (#19)
1 x #8-32*1/2”Screw (Pre-assembled on Left Front
Leg)
1 x #8-32 nut (Pre-assembled on Left Front Leg)
1 x Power Cord Mounting Bracket (Pre-assembled on
Left Front Leg)
Installation:
• Mount Power cord mounting bracket onto the
Left Front Leg (#19) using 1 x #8-32*1/2”Screw
and #8-32 nut as Fig.6 & Fig.6.1 shown.
Fig.6
Fig.6.1
Fig.4
20
Fig.5
23

ENGLISH
12
7.       
Parts Required:
1 x Support Panel (#20)
1 x Power Cord Bracket (#26)
2 x #10-24*1/2”Screw (#C)
Installation:
• Mount Power Cord Bracket (#26) onto the
left side of Support Panel (#20) using 2 x
#10-24*1/2”Screw (#C) as Fig.7 & Fig.7.1 shown.
Note: Turn the Lower Smoker Cabinet with Control Panel and
Legs Assembly Right Side Up as Fig.7.1 shown and tighten all
screws now.
8.       

Parts Required:
1 x Upper Smoker Cabinet Assembly (#2)
2 x Damper (#1)
2 x #10-24*1/2”Screw (#C)
2 x #10-24 Nut (#D)
2 x M5 Spring Washer (#E)
Installation:
• Mount Dampers (#1) to the Upper
Smoker Cabinet Assembly (#2) using 2 x
#10-24*1/2”Screws (#C), 2 x M5 Spring Washer
(#E) and 2 x #10-24 Nut (#D) as Fig.8 shown.
9.       
 
Parts Required:
1 x Upper Smoker Cabinet Assembly (#2)
1 x Back Handle (#3)
4 x 1/4-20*5/8”(#A)
Installation:
• Mount Back Handle (#3)to the Upper
Smoker Cabinet Assembly (#2) using 4 x 1/4-
20*5/8”(#A) as Fig.9 shown.
Fig.8
1
Fig.7
Fig.7.1
26
3

ENGLISH
13
Fig.10
Fig.10.1
10.       
   
Parts Required:
1 x Upper Smoker Cabinet Assembly (#2)
1 x Lower Smoker Cabinet Assembly (#14)
6 x #10-24*1/2”(#C)
Installation:
• Mount Upper Smoker Cabinet Assembly (#2)
to the Lower Smoker Cabinet Assembly (#14)
using 6 x #10-24*1/2” (#C) as Fig.10 & Fig.10.1
shown.
Note: Assemble all (6) screws, align the Upper Cabinet to the
Lower Cabinet then tighten all screws as Fig.10 and Fig.10.1
shown.
11.       
  
Parts Required:
6 x Cooking Grid Support (#5)
1 x Upper Smoker Cabinet Assembly (#2)
Installation:
• Assemble three Cooking Grid Supports (#5) in
the holes in the left side of the smoker. Repeat
the procedure for the right side making sure
the Cooking Grid Support (#5) on the left side
and right side are at the same height as Fig.11
& Fig.11.1 shown, so the Cooking Grids are level.
12.        
       
     
Parts Required:
3 x Cooking Grid (#4)
1 x Water Pan Support (#16)
1 x Water Pan (#15)
Installation:
• Place Water Pan Support (#16)and Water Pan
(#15) onto the bottom area of Cabinet and
place three Cooking Grids(#4) into the Cooking
Grid Support as Fig.12 & Fig.12.1 shown.
Fig.11
Fig.11.1
5
Fig.12
Fig.12.1
4
15
16

ENGLISH
14
Fig.14
13.        
Parts Required:
1 x Door Grease Shield (#25)
1 x Door Assembly (#7)
5 x #8-32 Self-Tapping Screw (#F)
Installation:
• Attach the Door Grease Shield (#25) to the
Door Assembly (#7) using 5 x #8-32 Self-
tapping Screw (#F) as Fig.13 shown.
14.       
 
Parts Required:
1 x Door Assembly (#7)
1 x Upper Smoker Cabinet Assembly (#2)
Installation:
• Attach Door Assembly (#7) into the Upper
Smoker Cabinet Assembly (#2) as Fig.14 shown.
15.       
Parts Required:
1 x Door Assembly (#7)
1 x Heat Indicator (#6)
Note: The Heat Indicator is supplied with one fiber washer and
one wing nut
Installation:
• Insert Heat Indicator (#6) probe through
the mounting hole in the front of the Door
Assembly (#7). From the inside of the door,
place fiber washer and wing nut onto the
mounting thread pole and tighten by hand as
Fig.15 shown.
Fig.13
25
Fig.15
6

ENGLISH
15
Fig.16
8
Fig.17
7
Fig.18Fig.18.1
Fig.18.2
11
11.2
11.3
11.1
16.       
  
Parts Required:
1 x Door Latch Assembly (#8)
1 x Upper Smoker Cabinet Assembly (#2)
2 x #10-24*1/2”(#C)
Installation:
• Attach the Door Latch Assembly (#8) to the
Upper Smoker Cabinet Assembly (#2) using 2 x
#10-24*1/2”(#C) as Fig.16 shown.
17.       
Parts Required:
1 x Door Handle (#9)
1 x Door Assembly (#7)
2 x #10-24*1/2”(#C)
Installation:
Attach the Door Handle (#9) to the Door Assembly
(#7) using 2 x #10-24*1/2” (#C) as Fig.17 shown.
18.       
        
     
Parts Required:
1 x Wood Chip Box Lid (#10)
1 x Wood Chip Box Assembly (#11)
1 x Lower Smoker Cabinet Assembly (#14)
1 x Wood Chip Box (#11.1)
1 x Wood Chip Box Front Panel (#11.2)
1 x Wood Chip Box Handle (#11.3)
2 x #10-24 x 1/2” (#C)
Installation:
• Assemble the Wood Chips Box Handle (#11.3)
and Wood Chips Box Front Panel (#11.2) onto
the Wood Chips Box (#11.1) using 2x #10-
24x1/2" (#C) as Fig. 18.1 shown.
• Put the Wood Chip Box Lid (#10) on the Wood
Chip Box Assembly (#11) and slide Wood Chip
Box onto the Wood Chip Box support rails
of Lower Smoker Cabinet Assembly (#14) as
Fig.18.2 shown.
Note: When removing the Wood Chip Box from the smoker, lift
up on the handle and pull out the Wood Chip Box.

ENGLISH
16
Fig.21
19.        
      
Parts Required:
1 x Control Knob (#12)
1 x Meat Probe (#13)
Installation:
• Place Control Knob (#12) over the valve stem,
making certain to align the flat portion of the
stem with the flat portion of the knob and
push the Control Knob (#12) onto the stem
until it is firmly seated. as Fig.19 shown.
• Insert Meat Probe (#13) into the bottom panel
as Fig.19 shown.
20.       
Parts Required:
1 x Grease Tray Assembly(#24)
Installation:
Slide Grease Tray Assembly (#24) into the grease tray
support rails provided in the bottom panel as Fig.20
shown.
21.    2.2    

Fig.20
24
Fig.19
12
13

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17
 
Smoker is intended for outdoor use only and should be used on a hard, level, non- combustible surface away
from roof overhangs and/or any combustible material. Do not use smoker on wooden surface or any other
surface that could burn. Place the smoker in an outdoor area that is protected from the wind and keep the
smoker away from open windows or doors to prevent smoke from entering your home.
Curing Your Smoker:
Before first use, cure your smoker to minimize damage to the exterior finish as well as rid the smoker of paint
odor that can impart unnatural flavors to the first meal prepared.
Note: We recommend lining the water pan and wood chip pan with aluminum foil for easy clean-up.
1. Remove water pan from smoker and do not use flavoring wood while curing your smoker. Coat all interior
surfaces of the smoker cabinet, side rack and cooking grill with vegetable oil or vegetable oil
spray.
Note: DO NOT coat the electric element and the controller.
2. Plug the smoker into electric outlet.
Warning: Always use a 3-wire grounded outlet wired for 120 volts which is GFCI protected at 15 or 20 amps. If in doubt, contact a
qualified electrician. Do not operate any other appliances or electrical devices on the same circuit as the smoker.
3. Using your desired flavoring woods and water/marinades, burn your smoker at approximately 300°F for
45-60 minutes. Let the smoker cool and then clean out the used water/marinade and wood.
This process will allow the heat to burn off any dust or residue left during the manufacturing process.
Read all safety warnings and instructions before operating your smoker.
1. Open door and remove wire rack that supports the wood chip pan and water pan.
2. Remove lid from the wood chip pan and add wood chips. We recommend the use of wood chips, not wood
chunks. Replace the wood chip pan lid and slide back into smoker.
3. Carefully fill water pan with water or your choice or marinade to 3/4 full. Do not fill completely or water
may overflow during use.
4. Remove cooking grids and adjust the wire cooking grid support brackets to the desired height for the
items you are smoking.
5. Place food on cooking grid(s) in a single layer and leave room between each piece to allow smoke and
moisture to circulate evenly. Slide cooking grid into the wire cooking grid support brackets. Repeat steps
for each cooking grid that is used.
6. Close door and plug the smoker into electric outlet.
Warning: Always use a 3-wire grounded outlet wired for 120-volts that is GFCI protected at 15 or 20 amps. If you are not sure the
outlet is suitable, contact a qualified electrician. Do not operate this smoker on the same circuit with any other appliance or
electrical device.

ENGLISH
18
Warning: When connecting controller to smoker, plug electric controller into smoker first, make sure controller is set to OFF, then
plug into outlet. When unplugging, turn controller to OFF, disconnect from outlet, then remove controller from smoker.
7. Adjust the electric controller to the high position and allow the smoker to heat up. The desired
temperature for smoking is between 220°F and 250°F. The heat indicator on the front of the unit will
let you know when the smoker is near the desired temperature and you can adjust the controller
accordingly.
8. Allow food to cook approximately 30-45 minutes per pound. Check the water level periodically and
add water if needed. When adding water, wear an oven mitt. You can add additional wood chips
by following the same procedure. Pour water into the water pan until 3/4 full. Warning: Do not spill
water, marinade or any liquid onto the electric element and controller.
9. Use a meat thermometer to check the temperature of your food. The heat indicator on the door will
provide the approximate temperature inside the smoker but you should use a meat thermometer to
ensure that your food is fully cooked.
10. After you are finished smoking, turn the controller knob to the off position and always unplug
the smoker from the electric outlet and allow the smoker to cool. Once the smoker has cooled, follow
the instructions in the "Safety, Care and Maintenance" section of this manual. Notes: Performance of
the smoker is dependent on ambient temperature and wind conditions.
You can set your Air Damper to any opening to achieve the optimal smoke you desire. These are recommended
settings to help your chips to last longer and have optimal smoke generated. (Your settings may vary
depending on the size of the wood chips used and the density of the wood chips in the wood chip box.)
1. It is recommended to full open the dampers during the first 20 minutes to get your wood chips
smoking.
2. It is recommended to full open the dampers if you want to smoke at lower temperature.
3. It is recommended to close the dampers after the initial 20 minutes when smoking at Higher
temperature.
NOTE:
a) Outdoor extension cords should be used with outdoor u products and are surface marked with the suffix
letter “W” and with a tag stating “Suitable for use with outdoor appliances”.
b) A statement indicating that the connection to an extension cord should be kept dry and off the
ground.
c) Store products indoors when not in use out of the reach of children.
d) Do not clean this product with a water spray or the like. (This statement may be omitted if the results of a
special water hose spray test are acceptable.)

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19
  

• Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw
meat, uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash
the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use
different platters for raw and cooked foods.
• Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash
the utensils throughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked Poultry on foods that have been cooked and are
ready to be served.
Here are some SmokingTipstoenhanceyour
Smoking Experience.
  
1. Fill your smoke tray with your favorite wood chips. Your wood chips will last up to 2 hours depending
on the temperatures you are smoking.
2. Fill your water pan ¾ full of water or your favorite marinade.
3. Adjust the electric controller to the high position and allow smoker to heat up.
4. Adjust temperature to 250°F to get your wood chips started.
5. Full open your back vents during the initial 20 minutes, after 20 minutes you can adjust the back vents
to your desired settings.
6. After 20 minutes, set your temperature to your desired smoking temperature. At this time, your
wood chips should be producing ample smoke.
7. Place your food into the smoker and start smoking.
      
• Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using Pecan, Hickory, White Oak, Apple, Alder or Mesquite.
• Never use any resin woods like Pine or Cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the wood that will
release in the smoker as it heats up. Do not soak your wood chips when using your Pit Boss® electric smoker.
Refilling your Smoke Tray/Water Pan:
1. When your smoke tray has finished smoking, follow the steps below:
a. Open your smoker door
b. Remove your smoke tray and empty your used wood chips in a metal container. Pour water over the
used wood chips to extinguish all the chips. (For further instructions, please consult the owner’s
manual).
c. Fill your wood chip tray with your favorite wood chips.
d. Insert the wood chip tray back into the smoker.
e. Fill your water pan to ¾ full with either water or your favorite marinade and close your smoker door.
f. Adjust Temperature to 250°F to get your wood chips Started.
g. Full open your back vents during the initial 20 minutes, after 20 minutes you can adjust the back
vents to your desired setting.
h. After 20 minutes, adjust your temperature to your desired smoking temperature. At this time, your
wood chips should be producing ample smoke.

ENGLISH
20
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best
results, keep a record of what you cooked, at what temperature, how long you cooked for, and the results.
Adjust to your taste for the next time. Practice makes perfect. The culinary art of hot smoking refers to longer
cooking times, but results in more natural wood flavor (and a sought-after Pink Ring) on your meats. Higher
temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the meat fiber,
giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending on the size of the
protein.
  Hot Smoking Roast Baking (Medium)
Temperature
Range 37-135°C / 100-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F
  
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage (fresh)
All sizes 4 - 5 hours
Roast (bone-in)
All sizes 4- 5 Hours
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
 Size Reheat - 60°C /
140°F Medium - 66°C / 150°F Well Done - 71°C / 160°F
Ham (cooked)
All sizes 2 - 2¾ hours
Ham (fresh)
4.53-5.44 kg / 10-12 lbs. 7 - 8 hours
Sausage (fresh)
All sizes 4 - 5 hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop (loin, rib)
All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Turkey
(whole)
4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
Chicken (whole)
All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
 

ENGLISH
21
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 2 -3 Hours, until flaky
Fillets All sizes 1 -2 Hours, until flaky
  Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
Large Cuts (fresh)
3.62-4.53 kg / 8-10 lbs. 7 - 8 Hours