Preparation; Operation - Pit Boss PB820FBC Instructions And Recipes Manual

GRILL PREPARATION
INITIAL FIRING INSTRUCTION
These intructions should be followed the first time the grill is
ignited and each time until the grill runs out of pellets.
1. Remove Cooking Grids and Flame Broiler from the interior of the
grill.
2. Open the Pellet Hopper Lid. Make sure there are no foreign
objects in the Auger or Hopper.
3. With the Temperature Dial in the OFF position, plug the power
cord into a grounded outlet.
4. Open the main lid. Turn the Temperature Dial to the SMOKE
position. Check the following items:
A. That the Auger is turning. DO NOT place fingers or
objects in the Auger Tube. This can cause injury.
B. Place your hand OVER the Fire Pot and feel for air
movement. DO NOT place your hand in the Fire Pot. This
can cause serious injury.
C. Wait approximately 1 minute you should smell the
igniter burn off and start to feel the Air getting warmer.
The igniter tip DOES NOT glow red hot. DO NOT touch the
Igniter. This item gets extremely HOT and will burn.
5. Turn the Temperature Dial to OFF.
6. Fill the Pellet Hopper with all natural BBQ pellets.
7. Turn the Temperature Dial to SMOKE. Allow the pellets to come
to full flame. Once flames are coming out of the Fire Pot, turn
the Dial to OFF, and let the grill cool down.
8. After grill has cooled, re-install the Flame Broiler and Cooking
Grids into grill.
12

OPERATION

HOW IT WORKS 101
All natural wood BBQ pellets are poured in the hopper (3).
Turn Temperature Dial (1) to the "OFF" setting.
Open the main lid, then using the Temperature Dial, select SMOKE (1).
• The Auger (6) begins to feed pellets from the Hopper (3) to the
Burn Pot (8).
• The igniter (7) or hot rod, activates for 5 minutes, and along with
the Draft Fan (5) ignite the pellets.
• The Draft Fan (5) causes the pellets to burn, clean and intense,
like a miniature forge.
The Draft Fan (5) also causes heat and "clean" wood smoke to
surround the food, known as convection cooking.
• This is the key to making an effort free, juicy, and the most
fantastic natural flavor.
The wood pellet fuel burns in the Burn Pot (8) hot and intense. The fly
ash and the flames hit the Flame Broiler (10) and are directed toward
the ends of the barrel.
• The fly ash is collected in the bottom of the barrel and should be
cleaned out periodically.
Drippings from the food hit the hot Flame Broiler / Flavor Enhancer
(10), vaporizing back into the food.
• Excess drippings are channeled to the Grease Chute (18) to the
external bucket (19) for easy disposal.
Select the desired cooking temperature (1).
• SMOKE setting, "P" setting to produce a manual timed, slow
smoke.
• 93°C / 200°F, 107°C / 225°F, 121°C / 250°F, "Hot Smoke" fish, ribs, briskets
• 148°C / 300°F to 162°C / 325°F, "Bake or Slow Roast" chicken, lamb,
• 162°C / 325°F to 190°C / 375°F, "Bake" breads, cookies, desserts
• 204°C / 400°F to 246°C / 475°F, "Bake or Braise" pizzas, beef, veggies
• 260°C / 500°F, "Steak House Sear" your steaks, burgers, dogs.
When finished creating your "Culinary Delight", simply lift the lid and
turn the dial (1) to OFF.