Pit Boss 820FB Owner's Manual page 13

Section Two:
HOW IT WORKS 101
A
All natural wood bbq pellets are poured
in the hopper. (3)
B
Turn Temperature Dial (1) to the
"OFF" setting.
C
Plug the smoker / grill into a grounded,
110 volt, electrical outlet.
D
Select the desired cooking temperature,
using the Temperature Dial. (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.
E
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 a effort free, juicy,
and the most fantastic natural flavor.
F
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.
G
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.
H
Select the desired cooking temperature (1)

180°F to 275°F, "Hot Smoke" fish, ribs, briskets

275°F to 325°F, "Bake or Slow Roast" chicken, lamb,

325°F to 375°F, "Bake" breads, cookies, desserts

400°F to 450°F, "Bake or Braise" pizzas, beef, veggies

500°F, "Steak House Sear" your steaks, burgers, dogs
I
When finished creating your "Culinary Delight", simply lift
the lid and turn the dial (1) to OFF.
OPERATION
Page 13