Tips & Techniques - Pit Boss 2 Series Assembly And Operation Manual

CLEANLINESS:
• 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
STARTING YOUR SMOKE:
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.
TYPES OF WOOD TO USE FOR SMOKE:
• 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.
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TIPS & TECHNIQUES
Smoking Experience.