Pit Boss PBV4PS1 Installation instructions

ITM. / ART. 0817531
MODEL / MODÈLE / MODELO: PBV4PS1
PART / PIÈCE / PARTE: 72780
ITM. / ART. 0817531
MODEL / MODÈLE / MODELO: PBV4PS1
PART / PIÈCE / PARTE: 72780
5005166
UL SUB.2728
5005166
UL SUB.2728
ASSEMBLY AND OPERATION
MONTAJE Y OPERACIÓN
WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-burning
appliance. Failure to follow these instructions could result in property damage, bodily injury or even death.
Contact local building or fire officials about restrictions and installation inspection requirements in your area.
ADVERTENCI: Lea el manual completo antes de instalar y utilizar este aparato eléctrico para quemar
pellets de combustible. Incumplir estas instrucciones podría causar daños materiales, lesiones corporales,
e incluso la muerte. Consulte a sus funcionarios locales de construcción y control de incendios para
informarse sobre las restricciones y los requisitos de inspección de instalaciones en su región.
FOR OUTDOOR AND HOUSEHOLD USE ONLY.
NOT FOR COMMERCIAL USE.
SÓLO PARA USO EXTERIOR Y EN EL HOGAR.
NO ES PARA USO COMERCIAL.
PBV4PS1
65-215°C / 150-420°F
 
 
WOOD PELLET
SMOKER
IMPORTANT, READ CAREFULLY, RETAIN FOR
FUTURE REFERENCE. MANUAL MUST BE READ
BEFORE OPERATING!
AHUMADOR CON
PELLETS DE MADERA
IMPORTANTE, LEA DETENIDAMENTE,
CONSERVE PARA REFERENCIA
FUTURA. ¡DEBE LEER EL MANUAL
ANTES DE LA OPERACIÓN!

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2
 
              
     .     
           .
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, permission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the smoker, and 305mm (12 inches)
from the back of the smoker to combustible constructions must be maintained. Any limitations joining of two or more parts
to constitute an assembly, such as installation of support legs, enclosures and the like. Do not use this appliance indoors, in
an enclosed unventilated area, under an overhead combustible ceiling or overhang. Keep your smoker in an area clear and
free from combustible materials, gasoline and other flammable vapors and liquids.
Should a grease fire occur, turn the grill off and leave the lid closed until the fire is out. Do not unplug the
power cord. Do not throw water on. 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 rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the
lifespan of your unit. If the grill is stored outside during the rainy season or seasons of high humidity, care should be taken
to insure that water does not get into the hopper. When wet or exposed to high humidity, wood pellets will expand greatly,
decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.
Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that
the grill is completely cool to the touch before moving.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not specified
for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.
Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.
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. 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.
7. Product may have sharp edges or points. Contact may result in injury. Handle with care.

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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 warning. You must only use all natural wood pellets, designed for burning in
pellet barbecue grills. Do not use fuel labelled as having additives.
Do not use lava rock, wood chunks, charcoal, spirit, petrol, gasoline, lighter-fluid or kerosene for lighting
or refreshing a fire in your grill. Keep all such substances and liquids well away from appliance when in use.
At this 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 with the appliance, Dansons assumes 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: incorrect position of the burn grate, 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
In accordance with the procedures and specifications listed in the   27282009 "pellet fuel
cooking appliances" and / 272 and   22.2 #3 "for electrical features of fuel
burning equipment." Pit Boss pellet cooking appliances have been independently tested and listed by
 (an accredited testing laboratory) to , ,  and  standards.

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COPYRIGHT NOTICE
Copyright 2018. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
form or by any means without expressed written permission of,
Dansons
3411 North 5th Avenue, Suite 500, Phoenix, ,  85013
[e-mail] | [e-mail]
www.pitboss-grills.com
Customer Service
Monday through Sunday, 4am - 8pm PST (EN/FR/ES)
Toll-Free: 1-877-303-3134, Fax: [phone]

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5
  
Safety Information .......................................................... 2
Parts & Specs......................................................................6
Assembly Preparation...................................................... 7
Assembly Instructions
Mounting The Support Legs To Main Cabinet....................... 7
Securing The Control Panel To Support Legs ......................... 7
Mounting The Support Panels..................................................8
Securing The Support Bar...........................................................8
Mounting The Grease Exhaust Tube........................................8
Attaching The Heat Shield .........................................................8
Mounting The Power Cord Bracket..........................................9
Securing The Grease Tray Brackets...........................................9
Placing The Grease Tray..............................................................9
Attaching The Hopper Clean-Out Door Knob........................9
Mounting The Back Handle ..................................................... 10
Securing The Chimney............................................................... 10
Installing The Lid Stopper ........................................................10
Mounting The Cabinet Door Handle, Door Latch ...............10
Installing The Cooking Components ......................................11
Connecting To A Power Source.................................................11
Operating Instructions
Smoker Environment..................................................................12
Smoker Temperature Ranges....................................................13
Understanding The Control Board ......................................... 14
Understanding The Probes ...................................................... 14
Hopper Priming Procedure ...................................................... 15
First Use – Smoker Burn-Off.................................................... 15
Preheating ....................................................................................15
Automatic Start-Up Procedure................................................ 15
Manual Start-Up Procedure.................................................... 16
Shutting Off Your Smoker........................................................ 16
Care & Maintenance........................................................17
Using Wood Pellet Fuel.................................................. 18
Cooking Guidelines......................................................... 18
Tips & Techniques ...........................................................20
Troubleshooting ..............................................................21
Electrical Wire Diagram ................................................. 23
Replacement Parts
Smoker Replacement Parts .....................................................24
Electrical Replacement Parts...................................................25
Warranty
Conditions....................................................................................25
Exceptions....................................................................................26
Ordering Replacement Parts ...................................................26
Contact Customer Service........................................................26
Warranty Service .......................................................................26
Accessories Sold Separately.......................................... 27
Recipes ..............................................................................28

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6
  
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES

41
681mm x 1,341mm x 657mm
/ 26.8" x 52.8" x 25.9"
51.0 kg
/ 112.2 lb Cubic Cooking: 0.09 m3/ 3.5 ft3 TOTAL - 8,387 cm / 1,300 sq. in. 65-215°C / 150-420°F
Ten temperature
presets, start-up and
cool-down cycles,
electric igniter
Part# Description
1 Cooking Grids (x5)
2 Chimney Cap (x1)
3 Chimney Stack (x1)
4 Hopper Handle (x1)
5 Lid Stopper (x1)
6 Main Cabinet (x1)
7 Cabinet Door Handle (x1)
8 Cabinet Door Latch (x1)
9 Power Cord Bracket (x1)
10 Support Panel (x2)
11 Support Bar (x1)
12 Water Pan (x1)
13 Flame Tamer (x1)
14 Support Leg With Wheel (x4)
15 Grease Tray (x1)
16 Grease Exhaust Tube (x1)
17 Grease Tray Brackets (x2)
18 Heat Shield (x1)
19 Meat Probe (x1)
A Door Knob (x1)
B ¼–20x½" Screw (x12)
C ¼–20x⅝" Screw (x4)
D #10–24x½" Screw (x32)
E #10–24x⅓" Screw (x2)
NOTE: Due to ongoing product development, parts are subject to change without notice. Contact
Customer Service if parts are missing when assembling the unit.
PB – ELECTRIC REQUIREMENTS
120V, 2.1AMP, 60HZ, 250W, 3-PRONG GROUNDED PLUG
1 2
5
3
4
11
12
13
15
19
17
18
16
9
7
8
10
6
14
141
142
143
144 171 172






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 
Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister
pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the grill
before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do not attempt
to assemble. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss Customer Service for parts: Monday
through Sunday, 4am - 8pm PST (EN/FR/ES).
[e-mail] | Toll-Free: 1-877-303-3134 | Toll-Free Fax: [phone]
IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.
Tools required for assembly: screwdriver and level.
Tools not included.
 
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws
completely until all screws for that step have been installed, or unless otherwise mentioned.
1.       
Parts Required:
1 x Main Cabinet
(#6)
4 x Support Leg With Wheel (#14)
12 x ¼–20x½" Screw ( #B)
Installation:
• Place a piece of cardboard on the floor to prevent scratching the unit
and parts during assembly. First, lift the main cabinet door off the
hinges, and place aside. Note illustration 1
• Next, flip the main cabinet, bottom side pointed upward, on the
cardboard. Prepare the four support legs for installation, arranging
the labelled legs as shown in illustration 1.
IMPORTANT: The four support legs must be arranged correctly to be
able to properly install the support panels and support bar in a later
assembly step.
• Mount one support leg to the smoke cabinet using three screws. Repeat
installation for the other three support legs. Note illustration 1.
2.       
Parts Required:
2 x #10–24x½" Screw (
#D)
Installation:
• Near the Control Board, loosen the two screws connecting the front
panel to the main cabinet. Note 2.
• Next, using another two screws, secure the front panel sides to the
front-facing support legs. Once these screws are tight, re-tighten the
two screws that were previously loosened. Note 2.
2
1
143
144
141
142
2
2
1
1
144
142
143
141
6







ENGLISH
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3.    
Parts Required:
2 x Support Panel
(#10)
8 x #10–24x½" Screw ( #D)
Installation:
• Install one support panel to the side of the unit between a front and
back support leg. Secure using two screws on each side. Ensure the
flat side of the support plate is facing outwards. Repeat the same
installation to mount the other support panel. Note illustration for
support panel arrangement.
NOTE: The support panel with two holes along the bottom should
be on the same side of the unit as the power cord exits the control
board (left side). This is important for later steps.
4.    
Parts Required:
1 x Support Bar
(#11)
4 x #10–24x½" Screw ( #D)
Installation:
• Install the support bar to the rear of the unit between the two rear
support legs. Secure using two screws on each side. Ensure the support
bar is placed on the underside of the main cabinet, facing inwards.
Note illustration for support bar arrangement.
5.     
Parts Required:
1 x Grease Exhaust Tube
(#16)
2 x #10–24x⅓" Screw ( #E)
Installation:
• Mount the grease exhaust tube to the underside of the main cabinet
using two screws.
IMPORTANT: Ensure there is a good seal to the main cabinet, as grease
will come from the main cabinet, flow through the exhaust tube, and
exit into the grease tray.
6.    
Parts Required:
1 x Heat Shield
(#18)
2 x #10–24x½" Screw ( #D)
Installation:
• Position the heat shield between the control board and the grease
exhaust tube. Secure using a screw on each side.
IMPORTANT:Ifthispartisnotinstalledcorrectly,theheatand/orsplatter
from the grease exhaust tube may cause damage to the control board.
Grease damage to the rear of control board is not covered by warranty.
5
6
4
3
10



10
11


16

18


ENGLISH
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7.     
Parts Required:
1 x Power Cord Bracket
(#9)
2 x #10–24x½" Screw ( #D)
Installation:
• Locate the two holes on the bottom of the (left side) support bracket.
Mount the power cord bracket to the support bracket using two
screws as shown in 7.
• Next, loosen the nut on the pre-mounted clip bracket and guide the
power cord through the clip bracket. Once through, tighten the nut,
and wrap the power cord on the bracket until unit is in use. Note 7, 7.
8.     
Parts Required:
2 x Grease Tray Brackets
(#17)
4 x #10–24x½" Screw ( #D)
Installation:
• Secure the grease tray brackets onto the base of the auger housing using
two screws in each bracket. Note illustration for proper placement.
NOTE: The diveted end of the brackets should face the control board.
• Fully-tighten all screws on the cart base. Next, carefully turn the unit
into an upright position, with the wheels are on the bottom.
9.    
Parts Required:
1 x Grease Tray
(#15)
Installation:
• Slide the grease tray into the grease tray brackets on the front
underside of the main cabinet, under the control board.
NOTE: The grease tray is completely inserted once the front of the
tray is pushed in as far as it can go, with no gap between the grease
tray and the front panel.
10.      
Parts Required:
1 x Door Knob
(#A)
Installation:
• Attach the door knob to the hopper clean-out door by rotating the
part into the hole on the door. Rotate until completely fastened and
clean-out door latch is secured.
NOTE: To use the hopper clean-out feature, simply loosen the door knob,
raise the clean-out door latch and open the door.
7 7
7
9
10
8
171
172
9
9
15





ENGLISH
10
11.    
Parts Required:
1 x Hopper Handle
(#4)
4 x ¼–20x⅝" Screw (#C)
Installation:
• Mount the hopper handle onto the back side of the hopper using four
screws
(#C) . Note correct position in illustration with handle on top.
12.   
Parts Required:
1 x Chimney Cap
(#2)
1 x Chimney Stack (#3)
4 x #10–24x½" Screw ( #D)
Installation:
• Locate the chimney opening on the top of the main cabinet. From the
outside, secure the chimney to the top panel using four screws. The
screw will fasten to the self-clinching nut on the inside of the cabinet.
Next, twist the chimney cap onto the top of the chimney stack.
NOTE: Adjust the chimney cap to affect the airflow inside the main
grill. If cooking at low temperature, keep the cap more open.
13.    
Parts Required:
1 x Lid Stopper
(#5)
2 x #10–24x½" Screw ( #D)
Installation:
• Install the lid stopper onto the top of the main cabinet near the hopper
lid, using one screw on the top side and one screw on the inside edge
between the hopper lid hinges.
14.     ,  
Parts Required:
1 x Cabinet Door Handle
(#7)
1 x Cabinet Door Latch (#8)
4 x #10–24x½" Screw ( #D)
Installation:
• First, remount cabinet door to the main cabinet by aligning and
securing both hinges. Ensure the door is mounted correctly by testing
it opens freely. Note 14.
• Mount the cabinet door handle onto the front side of the cabinet door
using two screws. Note correct direction in 14.
• Mount the cabinet door latch onto the exterior side of the main
cabinet using two screws. Note 14.
IMPORTANT: Fine tune and test the cabinet door latches and hooks
to ensure they align properly and there is a proper seal while the
11
12
13
4
2
5

14
14
14
14
7
8




3



ENGLISH
11
door is closed. Poor alignment may result in heat loss and leaks
during use.
15.    
Parts Required:
1 x Flame Tamer
(#13)
1 x Water Pan (#12)
5 x Cooking Grids (#1)
Installation:
• Place the flame tamer over the burn pot at the bottom of the interior
main cabinet. To ensure proper positioning, align the flame tamer into
the grooves along the bottom of the base panel. Note illustration 15.
IMPORTANT: The ventilation windows on the sides of the flame
tamer box must not face forward, towards the cabinet door. This
may cause damage to the control board if flames are too large.
• Next, insert the water pan into the lowest embossed grid supports of
the interior cabinet. Fill your water pan about ¾ full of water.
IMPORTANT: Keep water in the water pan at all times while cooking.
It will catch grease and drippings from your cooks and allow for
easier clean up. If smoking for an extended period of time, move
water pan up higher to allow water to last longer.
• Last, place the cooking grids on the embossed grid supports inside the
main cabinet.
• The unit is now completely assembled.
16.     
NOTE: Before plugging your unit into any electrical outlet, ensure the
temperature dial is in the SMOKE position. Disconnect when not in use.
•  
This unit requires 120 volt, 60hz, 250w, 2.1 amp service. It must be a 3-prong
grounded plug. Ensure grounded end is not broken off. The control uses a
5 amp, 120 volt, fast-blow fuse to protect the board from the igniter.
•  
This appliance will work on most GFCI outlets, with a recommended
size of 15 amp service. If your GFCI outlet is highly sensitive to power
surges, it will likely trip during the start-up phase of operation. During
the start-up phase, the igniter draws 200-700 watts of electricity
which can be too much power for a GFCI outlet to handle. The quality
of the GFCI does not matter, but rather the sensitivity; each time it
trips, it increases in sensitivity. If the GFCI keeps tripping, replace the
outlet or change to a non-GFCI outlet.
•   
Disconnect the igniter from the main wiring harness. Use the manual
start-up procedure. A Pit Boss unit can operate using a 12 volt, 100 watt
inverter plugged into your automobile outlet. To use the automatic
igniter, it is recommended to use a minimum of a 1000 watt inverter.
16
 ,
5 
15
15
1
11
12
1
13
13
1

ENGLISH
12
 
With today’s lifestyle of striving to eat healthy and nutritious foods, a factor to consider is the importance of reducing fat intake.
One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as smoking. As a pellet smoker
uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar-based sauces.
 
1.
    
With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker and the cooking
time needed to perfect your meals. The Pit Boss, because of its double wall construction, should be considered as a 3
season smoker, depending on where you live. All Pit Boss units should keep a minimum clearance of 305mm (12 inches) from
combustible constructions, and this clearance must be maintained while the smoker is operational. This appliance must not be
placed under overhead combustible ceiling or overhang. Keep your smoker in an area clear from combustible materials, gasoline
and other flammable vapors and liquids.
2.   
As it becomes cooler outside, that does not mean that 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 smoker throughout the cooler months:
• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your
smoker to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your smoker
in relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log
or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to
help you determine what to cook and how long it will take.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid opening the smoke cabinet door any more than necessary. Cold gusts of wind can completely cool your internal
temperature. Be flexible with your serving time; add about 10 – 15 minutes extra cooking time each time you open the door.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.
Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
3.   
As it becomes warmer outdoors, the cooking time will decrease. Proper dress is important when it gets really hot: shorts,
shirt, shoes, hat, apron and a generous slab of suntan lotion is recommended. Follow these few suggestions on how to enjoy
your smoker throughout the hot months:
• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat
from over cooking and drying out.
• Even in hot weather, keep the smoke cabinet door closed at all times.
• You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.

ENGLISH
13
  
Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction
of wind, the quality of pellet fuel being used, the cabinet door being opened, and the quantity of food being cooked.
•   190215° / 375420°
This range is used to grill at high heat, without any contact with flame. High temperature is also used as the burn-off
temperature to clean off the cooking grids after use. Additionally, high heat can be used in extreme cold weather conditions to
compensate for the contrast of temperatures between outside and inside the unit.
•   135177° / 275350°
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Great range for cooking anything wrapped in bacon, or where you want
versatility with control.
•   65122° / 150250°
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as
low and slow ). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hot
smoking and cold smoking.
•
Hot smoking , another name for low and slow cooking, is generally done at 82-122C / 180-250F. Hot smoking
works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
•
Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and at
temperatures of 15-32C / 60-90F.
TIP: To intensify that savory flavor, switch to  (low) temperature range immediately after putting your food
on the smoker. This allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!

ENGLISH
14
   
 
Press the Power Button to power on the unit. Once connected to a power source and the Power Button is
pressed, the Digital LED Screen with light up, displaying that it is ready to operate. Press and hold the button
to turn the unit off.
The Temperature Control Dial allows you to set your desired smoking temperature. Select from any of the
ten preset temperatures on the dial control, between 65-215°C / 150-420°F.
The Temperature Switch Button is used to change the temperature readout on the LED Screen. Press the
button to switch to Celsius (ºC) or to Fahrenheit (ºF), as preferred. Default is set to Fahrenheit.
The Digital LED Screen is used as the information center for your unit. The LED screen will display your
Desired Cook Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only
one Meat Probe is connected, only one reading will be displayed. Temperature can be displayed in either
Fahrenheit or Celsius.
Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to add
more fuel to the fire just before opening the smoke cabinet door, resulting in a quicker heat recovery time. It
can also be used to add more fuel while smoking, to increase the intensity of clean smoke flavor. Requested
from the competition cookers.
The Smoke Setting on the Temperature Control Dial is the start-up mode for the unit. The smoker operates
at the lowest temperature, without the fire going out.
The plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s).
When a meat probe is connected, the temperature is displayed on the LED Screen. When not
in use, disconnect the meat probe from the connection port.
Includes one (1) meat probe.
Compatible with Pit Boss branded meat probes only. Additional meat probe(s) sold separately.
  
•
 
Located inside the cabinet, on the rear wall along the bottom, 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 on ambient outdoor weather, quality of pellets used,
flavor of pellets, and the quantity of food being cooked.
•  
The meat probe measures the internal temperature of your meat in the smoke cabinet, similar to your indoor oven. Plug-
in the meat probe adapter to the meat probe connection port and insert the stainless steel meat probe into the thickest
portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is connected
properly to the connection port, feel and hear it snap into place.
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C
SMOKE
200º 475º
HIGH
225º 450º
250º 400º
300º 350º
PRIME
“P” SET
PROBE 1
ACTUAL
F
C
COOK
FC
“P” SET
F
C
PROBE 2
F
C
PRIME
“P” SET
SMOKE
200º
475º
HIGH
225º
450º
250º
400º
300º 350º
150º
SMOKE
175º
400º
HIGH
200º
350º
225º
300º
250º 275º
PROBE 1
ACTUAL
F
C
COOK
F
C
“P” SET
F
C
PROBE 2
F
C
PRIME
PROBE 1
ACTUAL
FC
COOK
FC
F
C
PROBE 2
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
(TEMP DIAL MATCHING CURRENT)
PELLET VERTICAL SMOKER
-COPPERHEAD (WALMART)
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
PRIME
F/C
SMOKE
150º 400º
450º
175º 350º
200º 300º
225º 250º
PROBE 1
ACTUAL
FC
COOK
FC
“P” SET
F
C
PROBE 2
FC
F / C

ENGLISH
15
IMPORTANT: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid
direct contact with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the
front main cabinet door, along the edge. When not in use, disconnect from the meat probe connection port, and
place aside to keep it protected and clean.
  
These instructions should be followed the first time the smoker is ignited, and each time the smoker runs out of pellets in the
hopper. The auger must be primed to allow pellets to travel through the length of the auger, and fill the burn pot. If not primed,
the igniter will timeout before the pellets are ignited. Follow these steps to prime:
1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the bottom.
2. Remove all cooking components from the interior of the smoker. Locate the burn pot in the bottom of the smoke cabinet.
3. Plug the power cord into a power source. Press the Power Button to turn the unit , and turn the Temperature
Control Dial to the  position. Check the following items:
• That you can hear the auger turning. Place your hand above the burn pot and feel for air movement. Do not place
your hand or fingers inside the burn pot. This can cause injury.
• After approximately a minute, you should smell the igniter burning and begin to feel the air getting warmer in the
burn pot. The igniter tip does not glow red hot. Do not touch the igniter. This item gets extremely hot and will burn.
4. Once verified that all electric components are working correctly, press and hold the Power Button to turn the unit .
5. Fill the hopper with all natural barbecue wood pellets. Monitor the pellet level using the sight-glass along the side.
6. Press the Power Button to turn the unit . Turn the Temperature Control Dial to the SMOKE position. Press and hold
the Prime Button until you see pellets entering the burn pot from the auger tube. Once pellets begin to drop into the
burn pot, release the Prime Button. Allow the pellets to ignite and create flame. Once flames are coming out of the burn
pot, press and hold the Power Button to turn the control board , and let the smoker cool down.
7. After the smoker has cooled, re-install the cooking components into the main cabinet. The smoker is now ready to use.
    
Once your hopper has been primed and before using your smoker for the first time with food, it is important to complete a burn-
off. Start the smoker and operate at the highest heat (177°C / 350°F) with the cabinet door closed for 30 to 40 minutes to burn-off
the unit and rid it of any foreign matter.

It is important to allow your smoker to preheat before adding food to the unit. This allows the smoker and cooking grids to heat
up quicker, kill off bacteria and other pathogens leftover from past smoking sessions, and the smoker is then able to maintain its
temperature once your food is placed inside the cabinet. Preheat with the smoke cabinet door closed.
:Theoutside ambient temperature,weatherconditions,and quality ofwoodpelletswillallaffectyour cooking
temperature. Observe the time it takes to reach your desired temperature, and adjust your cooking time as needed.
  
1. Ensure the Temperature Control Dial is in the  position. Plug the power cord into a grounded power source.
2. Check the burn pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign
objects in the hopper or auger feed system entry at the bottom of the cabinet. Fill or top-up the hopper with dry, all-
natural barbecue hardwood pellets. Fill the water pan ¾ with water and monitor during your cook; re-fill frequently.
3. Press the Power Button to turn the unit on. This will activate the start-up cycle. The auger feed system will begin to
turn, the igniter will begin to glow and the fan will supply air to the burn pot. The smoker will begin to produce smoke
while the start-up cycle is taking place. The cabinet door must remain open during the start-up cycle. To confirm the
start-up cycle has begun properly, listen for a torchy roar, and notice some heat being produced.

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16
4. Begin to preheat your smoker with the cabinet door closed. Turn the Temperature Control Dial to 177°C / 350°F, to allow
the unit to preheat for approximately 15 to 20 minutes.
5. After preheating is complete, you are ready to enjoy your smoker at your desired temperature!
IMPORTANT: When selecting a low or the SMOKE setting after preheating, the auger will continue to turn and
feed pellets. This will momentarily raise the temperature, but temperature will eventually decrease and stabilize.
Remember, you are trying to regulate a fire, so time is necessary to acheive your desired temperature.
IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails, check the following steps, or start your smoker using the manual method.
1. Ensure the Temperature Control Dial is in the  position. Open the cabinet door. Remove the cooking components
from inside. Remove all unburnt pellets and ash from the burn pot. Avoid touching the igniter to avoid injury, as it may
be extremely hot.
2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit on. Check the following:
• Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat.
• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.
• Visually confirm that the auger is dropping pellets into the burn pot.
• Confirm that the combustion fan is working by listening for a torchy roar.
3. If any of the above points are not working, follow
Troubleshooting instructions .
  
1. Ensure the Temperature Control Dial is in the  position. Plug the power cord into a grounded power source.
2. Check burn pot to ensure there is no obstruction for proper ignition. Open the hopper lid. Ensure there are no foreign
objects in the hopper or auger feed system. Fill hopper with dry, all natural hardwood barbecue pellets.
3. Open the cabinet door. Remove the cooking components to expose the burn pot. Place a generous handful of pellets into
the burn pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount
of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another
small amount of pellets over the burn pot.
NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
4. Light the contents of the burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.
Do not attempt to add more starter into the burn pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the smoke cabinet. The cabinet door must remain
open during the start-up cycle.
6. Continue start-up by following steps three through five of
Automatic Start-Up Procedure .
   
1. When finished cooking, turn the temperature dial to 177°C / 350°F and close the cabinet door. Let your smoker run for 5 to
10 minutes to go through its normal cleaning method. If you have been preparing foods that are extra greasy, allow the
smoker to burn-off for an extra 10 to 20 minutes. This will reduce the chance of causing a grease fire for the next start-up.
2. Once the burn-off is complete, keep the cabinet door closed and turn the temperature dial down to 93°C / 200°F for five
minutes to allow any remaining pellets to burn out.
3. After five minutes, with the cabinet door remaining closed, press and hold the Power Button to turn the unit . The
smoker will begin its automatic cool-down cycle. The auger system will stop feeding fuel, the flame will burn out, and
the fan will continue to run until the cool-down cycle is complete.

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  
Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the smoke
cabinet and cooking grids to self-clean by running the smoker at a high temperature for 5 to 10 minutes after each use. Follow
these cleaning and maintenance tips to service your smoker:
1.  
• The hopper includes a clean-out feature to allow for ease of cleaning and change
out of pellet fuel flavors. To empty, locate the clean-out door of the drop chute on
the back side of the hopper. Place a clean, empty pail under the clean-out door, then
slowly turn the knob and allow the pellets to empty.
NOTE: Use a long handled brush or shop-vac to remove excess pellets,
sawdust, and debris for a complete clean-out.
• Check and clean off any debris from the fan air intake vent, found on the rear underside of the smoke cabinet. For
an extensive cleaning, carefully wipe off any grease build-up directly on the fan blades (see
Electric Wire Diagram
for access to electric components). This ensures airflow is sufficient to the feed system.
2. 
• Kinks or folds in the probe wires may cause damage. A meat probe not in use should be rolled up in a large, loose coil.
• Although both 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 (brass or soft metal), remove any food or build-up from the cooking grids.
Best practice is to do this while they are still warm from the previous cook. Grease fires are caused by too much
fallen debris on the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In
the event you experience a grease fire, keep the smoke cabinet door closed to choke out the fire. If the fire does not
go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely
out. Another way to extinguish a fire is to wrap aluminum foil around the smoke stack, closing off air to the interior.
Lightly sprinkle baking soda, if available. Check your grease tray often, and clean out as necessary. Keep in mind the
type of cooking you do. Ensure the grease exhaust tube is clear of any blockages.
IMPORTANT: The water pan may accumulate grease. Line the water pan with aluminum foil for easier clean
up after cooks. Refill and replace the water in the water pan often.
• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause
the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
4.  
• Wipe your smoker down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside 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 cover to protect your smoker for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Main Cabinet Glass Door Every 2-3 Smoke Sessions Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Bottom of Main Cabinet Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris

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   
They appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit
food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood
pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.
Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is
pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged
for consumer use. Check with your local dealer for flavors available in your area.
 
Rich, smoky bacon-like flavor. Considered
the “Kings of the Woods”
 
Slightly sweet, but also tart. Gives a rosy
tint to light meals.
 
Strong, tangy, spicy flavor. Think Tex-Mex
cuisine.
  
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
 
Smoky, mild sweetness flavor. Highly
recommended for baking.
 
Perfect blend of sweet, savory, and tart.
Used by many professional grillers.
NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat
output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
 
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect. The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor
(and a sought-after Pink Ring) on your meats. Higher temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
   
Very Low)

Low

(Medium)

(Medium/High)
Temperature Range 93-135°C / 200-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F 204-215°C / 400-420°F
Burn Pot After Each Smoke Session Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Smoke Session Burn Off Excess, Brass Wire Brush
Water Pan After Each Smoke Session Scrub Pad & Soapy Water
Grease Tray After Each Smoke Session Scrub Pad & Soapy Water
Grease Exhaust Tube Every 5-6 Smoke Sessions Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Smoke Sessions Dust, Scrub Pad & Soapy Water
Temperature Probe Every 2-3 Smoke Sessions Scrub Pad & Soapy Water

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  
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage
(fresh) All sizes 4 - 5 hours
Roast (bone-in) All sizes 4- 5 Hours
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
 Size Reheat - 60°C / 140°F Medium - 66°C / 150°F Well Done - 71°C / 160°F
Ham
(cooked) All sizes 2 - 2¾ hours
Ham (fresh) 4.53-5.44 kg / 10-12 lbs. 7 - 8 hours
Sausage (fresh) All sizes 4 - 5 hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop (loin, rib) All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast
(fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Turkey
(whole) 4.53-5.44 kg / 10-12 lbs. 7 - 8 Hours
Chicken (whole) All sizes 5 -6 Hours
Drumsticks, Breasts All sizes 4 -5 Hours
Small Game Birds All sizes 4 -5 Hours
Duck 1.36-2.26 kg / 3-5 lbs. 5 -6 Hours
 Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Whole All sizes 2 -3 Hours, until flaky
Filets All sizes 1 -2 Hours, until flaky
  Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh) 2.26 - 2.72 kg / 5 - 6 lbs. 5 -6 Hours
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs. 7 - 8 Hours

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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 smoker:
1.  
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the smoker. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.  
• When switching from a high temperature to a low temperature, open the cabinet door and leave it open until the actual
temperature is close to your desired temperature. This speeds up the process and ensures the fire will not go out.
• Be prepared, or
Mise en Place . This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at your side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the smoker.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking splatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3.    
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow ).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods
with hardwood pellets will turn meats and poultry pink. The band of pink (after cooking) is referred to as a
smoke
ring
and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the smoke cabinet for proper heat flow. Food on a
crowded smoker will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese. Using a
piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as tenderloins
and roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the
surface by heat to ease back to the center of the meat, adding more flavor.