Pit Boss Laredo 1000 Manual. Recipes

IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE. MANUAL MUST BE READ BEFORE OPERATING!

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.

FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.

SAFETY INFORMATION

MAJOR CAUSES OF APPLIANCE FIRES ARE A RESULT OF POOR MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED CLEARANCE TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS PRODUCT BE USED ONLY IN ACCORDANCE WITH THE FOLLOWING INSTRUCTIONS.

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, mission 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 914mm (36 inches) from combustible constructions to the sides of the grill, and 914mm (36 inches) from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by authorities having jurisdiction. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from combustible materials, gasoline and other flammable vapors and liquids.
   Should a grease fire occur, turn the unit OFF and leave the cabinet doors closed until the fire is out. Unplug the power cord from the connected outlet. Do not throw water on the unit. 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 pot 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.
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. Parts of the barbecue may be very hot and serious injury may occur. Keep young children and pets away while in use.
7. 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.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.

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 noncombustible 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 listing. You must only use all natural wood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives. Wood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill's hopper and auger, to prevent jams. The pellet fuel mean heating value in 8000-8770 BTU/LB, ash content < 1%
Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill. Keep all such liquids well away from the appliance when in use.
At 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, we assume no responsibility to damage caused by poor 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: blockage of the combustion fan, failure to clean and maintain the burn area, moisture affected pellets, 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 ("the silent killer")

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 UL 2728A-2019 "pellet fuel burning cooking appliances" and ULC/ORD C2728-19 "pellet fuel burning equipment." Pit Boss^® Grills pellet cooking appliances have been independently tested and listed by CSA (an accredited testing laboratory) to UL and ULC standards.

FCC COMPLIANCE STATEMENT

This device complies with Part 15 of FCC Rules. Operation is subject to the following two conditions: (1) This device may not cause harmful interference, and (2) This device must accept any interference received, including interference that may cause undesired operation.
This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of FCC Rules. These limits are designed to provide reasonable protection against harmful interference in a residential installation. This equipment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off and on, the user is encouraged to try to correct the interference by one or more of the following measures:

• Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and receiver.
• Connect the equipment into an outlet on a circuit different from that to which the receiver is connected.
• Consult the dealer or an experienced radio/TV technician for help.

The Bluetooth^® word mark and logo are registered trademarks owned by Bluetooth SIG, Inc. and any use of such marks by Espressif is under license. Other trademarks and tradenames are those of their respective owners.

PARTS & SPECS

Part#	Description
1	Top Cooking Rack (x1)
2	Middle Cooking Rack (x1)
3	Cooking Grids (x2)
4	Flame Broiler Slider (x1)
5	Flame Broiler Main Plate (x1)
6	Chimney Cap (x1)
7	Chimney Stack (x1)
8	Mica Sheet (x2)
9	Lid Handle Bezel (x2)
10	Lid Handle (x1)
11	Main Barrel / Hopper Assembly (x1)
12	Flame Broiler Adjusting Bar (x1)
13	Flame Broiler Adjusting Bar Handle (x1)
14	Side Shelf (x1)
15	Front Shelf (x1)
16	Ash Clean-out Tray (x1)
17	Cart Front Panel (x1)
18	Grease Bucket (x1)
19	Bottom Shelf (x1)
20	Left Support Leg - Front (x1)
21	Left Support Leg - Back (x1)
22	Right Support Leg - Front (x1)
23	Right Support Leg - Back (x1)
24	Caster Wheels (x2)
25	Locking Caster Wheels (x2)
26	Meat Probe (x2)
A	Screw with Washer - M6x15 (x38)
B	Screw - M6x15 (x5)
C	Screw - M5x12 (x9)

NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Service if parts are missing when assembling the unit.

MODEL		ASSEMBLED (WxDxH)	WEIGHT	COOKING AREA	TEMPERATURE RANGE
PB	PB1000PL	1,297 MM x 655 MM x 1,356 MM 51.06 IN. x 25.79 IN. x 53.43 IN.	82 KG / 180.78 LB	TOP RACK - 1,085.8 CM² / 168.30 SQ. IN. MIDDLE - 2,003.2 CM² / 310.50 SQ. IN. MAIN - 3,403.8 CM² / 527.60 SQ. IN. TOTAL - 6,492.8 CM² / 1006.4 SQ. IN.	82-260°C / 180-500°F

PB – ELECTRIC REQUIREMENTS
110-120V, 60HZ, 275W, 3-PRONG GROUNDED PLUG

ASSEMBLY PREPARATION

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).

service@pitboss-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135

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.

ASSEMBLY INSTRUCTIONS

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.

MAIN BARREL SET-UP FOR ASSEMBLY

Parts Required:

1 x Main Barrel /Hopper Assembly (#11)

Installation:

• Place a piece of cardboard on the floor to prevent scratching the unit and parts during assembly. Remove all the component parts from the main barrel and set aside.
• Lay the Main Barrel on its side on the foam, hopper end pointed upward. The opening in the foam for the spout hook, which allows the Main Barrel to sit level on the foam.

MOUNTING THE FRONT LEGS TO THE MAIN BARREL

Parts Required:

1 x Main Barrel /Hopper Assembly (#11)
1 x Left Support Leg / Front (#20)
1 x Right Support Leg / Front (#22)
6 x Screw (#A)

Installation:

• Mount the Front-Right Support Leg to the floor end of the Main Barrel using three screws through the three pre-drilled holes. Install screws from the inside of the Main Barrel. Next, mount the Front-Left Support Leg to the hopper end of the Main Barrel using three screws through the three pre-drilled holes. Install screws from the inside of the Main Barrel.
  
  Do not tighten screws completely until bottom shelf is installed in future step.

INSTALLING THE CART FRONT PANEL

Parts Required:

1 x Cart Front Panel (#17)
2 x Screw (#A)
5 x Screw (#C)

Installation:

• Install the Cart Front Panel to the two Front Support Legs using five screws (C) as follows: two screws in each Support Leg and one screw into the Ash Clean-out Tray. Note illustration 3A.
• Affix the Cart Front Panel to the Main Barrel, from the inside, using two screws (A). Note illustration 3B.

INSTALLING THE BOTTOM SHELF

Parts Required:

1 x Bottom Shelf (#19)
2 x Screw (#A)

Installation:

• Mount the Bottom Shelf to the two Front Support Legs using one screw into each Support Leg. Ensure the flat surface of the shelf is facing up towards the Main Barrel.

MOUNTING THE BACK LEGS TO THE MAIN BARREL

Parts Required:

1 x Left Support Leg / Back (#21)
1 x Right Support Leg / Back (#23)
8 x Screw (#A)

Installation:

• Mount the Back-Right Support Leg to the floor end of the Main Barrel using three screws through the three pre-drilled holes. Install screws from the inside of the Main Barrel. Next, mount the Back-Left Support Leg to the hopper end of the Main Barrel using three screws through the three pre-drilled holes. Install screws from the inside of the Main Barrel.
• Mount the Bottom Shelf to the two Back Support Legs using one screw into each Support Leg. Tighten up all screws on Support Legs and Bottom Shelf completely.

MOUNTING WHEELS TO THE CART

Parts Required:

2 x Caster Wheels (#24)
2 x Locking Caster Wheels (#25)
16 x Screw (#A)

Installation:

• Mount each Locking Caster Wheel into the bottom of each Support Leg on the floor end of the Main Barrel using four screws in each. Mount each Caster Wheel into each Support Leg on the hopper end of the Main Barrel using four screws in each. Note illustration for placement guide.

INSTALLING THE LID HANDLE

Parts Required:

2 x Mica Sheet (#8)
2 x Lid Handle Bezel (#9)
1 x Lid Handle (#10)

Installation:

• Remove the pre-installed screws from the Lid Handle. From inside the barrel lid, insert one screw to protrude to the outside. Add a Mica Sheet and a Lid Handle Bezel on the screw, then hand-tighten the screw (from the inside) into the Lid Handle. Repeat for the other end of Lid Handle.

SECURING THE CHIMNEY

Parts Required:

1 x Chimney Cap (#6)
1 x Chimney Stack (#7)
4 x Screw (#C)

Installation:

• Locate the chimney opening on the top of the Main Barrel. From the outside, secure the chimney to the corner of the Main Barrel using four screws. The screw will fasten to the self-clinching nut on the inside of the Main Barrel. Next, secure the Chimney Cap onto the top of the Chimney stack by rotating the Chimney Cap screw into the Chimney Stack.
  NOTE: Adjust the chimney cap to affect the airflow inside the main grill. If cooking at a low temperature, keep the cap more open. Ensure the chimney cap allows for air to escape.

MOUNTING THE FRONT SHELF

Parts Required:

1 x Front Shelf (#15)
4 x Screw (#A)

Installation:

• Locate the holes on the front panel of the Main Barrel. From the inside, mount the Front Shelf to the Main Barrel using four screws.
  TIP: Fasten all four screws halfway first, then fasten completely.

MOUNTING THE SIDE SHELF

Parts Required:

1 x Side Shelf (#14)
5 x Screw (#B)

Installation:

• First, install two screws onto the right side fo the Main Barrel and leave about 1/4 inch (6-7mm) out. Note illustration 10A.
• Mount the Side Shelf onto those two screws, then push the the Side Shelf towards the front of the unit to lock into place. Secure the Side Shelf into its locked position by using three screws on the underside of the Side Shelf. Note 10B.
  
  Avoid using the Side Shelf or Front Shelf to move or lift the grill. The weight of the unit will cause the shelves to break, which is not covered by warranty.

INSERTING THE ASH CLEAN-OUT TRAY

Parts Required:

1 x Ash Clean-out Tray (#16)

Installation:

• Insert the Ash Clean-out Tray into the opening on the front panel of the unit, below the Front Shelf. Ensure the Ash Clean-out Tray is inserted completely to properly collect ash from the Main Barrel.

INSTALLING THE FLAME BROILER COMPONENTS

Parts Required:

1 x Flame Broiler Slider (#4)
1 x Flame Broiler Main Plate (#5)
1 x Flame Broiler Adjusting Bar (#12)
1 x Flame Broiler Adjusting Bar Handle (#13)

Installation:

• Insert the Flame Broiler Main Plate into the Main Barrel, right side first. Rest the Flame Broiler Main Plate on the built-in ledge (on the inside right) of the Main Barrel that directs grease towards the grease bucket. Slide the entire piece to the left side, and the two slots on the Flame Broiler Main Plate will fit into the rounded ledge. The Flame Broiler Main Plate will sit slightly at a downward angle. Note 12A.
  
  If the flame broiler main plate is on the base of the barrel, it is installed incorrectly. The flame broiler main plate should sit at an angle, with the left side sitting higher than the right. Improper installation of this part may result in damage to your main grill barrel.
• Place the Flame Broiler Slider on top of the Flame Broiler Main Plate, covering the slotted openings. Ensure the raised tab is on the left, to easily adjust for direct or indirect flame when cooking. Note illustration 12B. Both flame broiler parts are lightly coated with oil to avoid rusting when shipped.
• Next, insert the Flame Broiler Adjusting Bar through the opening hole on the left side of the Main Barrel. Add the Flame Broiler Adjusting Bar Handle on the end outside the barrel. Next, slide the notched end of the Flame Broiler Adjusting Bar into the locking tab on the Flame Broiler Slider, giving you adjustable access to the Flame Broiler Slider on the Main Plate. Note steps in 12C.
  NOTE: When the flame broiler slider is open and direct flame is used, do not leave the grill unattended for any period of time.

INSTALLING THE COOKING COMPONENTS

Parts Required:

1 x Top Cooking Rack (#1)
1 x Middle Cooking Rack (#2)
2 x Cooking Grids (#3)

Installation:

• Place the cooking grids, side-by-side, on the grid ledges inside the main barrel. Place the middle cooking rack on the middle ledge inside the main barrel. Place the top cooking rack on the top ledge inside the main barrel. The cooking racks will lock into place.
  NOTE: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance is required.

PLACING THE GREASE BUCKET

Parts Required:

1 x Grease Bucket (#18)

Installation:

• Place the grease bucket on the spout hook on the end of the main barrel. Ensure it is level to avoid grease spills.
• The unit is now completely assembled.

CONNECTING TO A POWER SOURCE

• STANDARD OUTLET
  This appliance requires 110-120 volt, 60hz, 275W. It must be a 3-prong grounded plug. Ensure grounded end is not broken off before use. The control uses a 110-120 volt, fast-blow fuse to protect the board from the ignitor.
• GFCI OUTLETS
  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 ignitor draws 200-700 watts of electricity which can be too much power for a GFCI outlet to handle. Each time it trips, it increases in sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet.
• ON THE ROAD
  Disconnect the ignitor 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 ignitor, it is recommended to use a minimum of a 1000 watt inverter.
  
  Disconnect unit from power source when not in use.

OPERATING INSTRUCTIONS

With today's lifestyle of striving to eat healthy and nutritious foods, one 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 grilling. As a pellet grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces. Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.

GRILL ENVIRONMENT

1. WHERE TO SET-UP THE GRILL
   With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time needed to perfect your meals. All Pit Boss^® units should keep a minimum clearance of 914mm (36 inches) from combustible constructions and this clearance must be maintained while the grill is operational. This appliance must not be placed under an overhead combustible ceiling or overhang. Keep your grill in an area clear from combustible materials, gasoline and other flammable vapors and liquids.
2. COLD WEATHER COOKING
   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 grill 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 grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill 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 lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be flexible with your serving time; add extra cooking time each time you open the lid.
   • 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. HOT WEATHER COOKING
   As it becomes warmer outdoors, the cooking time will decrease.
   Follow these few suggestions on how to enjoy your grill 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 it is still better to cook with the lid of your grill down.
   • 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.

GRILL TEMPERATURE RANGES

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 lid being opened, and the quantity of food being cooked.

• HIGH TEMPERATURE (205-260°C / 401-500°F)
  This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or direct flame cooking. With the flame broiler open, direct flame is used to create those "blue" steaks, as well as flamekissed vegetables, garlic toast or s'mores! When the flame broiler is closed, the air circulates around the barrel, resulting in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat in extreme cold weather conditions.
• MEDIUM TEMPERATURE (135-180°C / 275-356°F)
  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. Ensure that the flame broiler slider in the closed position, covering the slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
• LOW TEMPERATURE (82-125°C / 180-257°F)
  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 grilling on a wood pellet grill. Hot smoking, another name for low and slow cooking, is generally done between 82-125oC / 180-257oF. Hot smoking works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
  TIP: To intensify that savory flavor, switch to a low temperature range immediately after putting your food on the grill. This allows the smoke to penetrate the meats.
  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!

UNDERSTANDING THE CONTROL BOARD

This P.I.D. (proportional-integral-derivative) digital Control Board is very much the same as the controls on your kitchen oven. The main advantages are the ability to automatically compensate for the different ambient conditions and fuel types.

The temperature inside of any grill will vary greatly from location to location. Even instruments calibrated together may not agree with each other.

CONTROL		DESCRIPTION
		Press this button once to Power On the unit. This will begin the automatic start-up cycle. Press and hold this button for three seconds to Power-down the unit, activating the automatic cool-down cycle. The button will flash white when connected to a power source, and light up solid white when the unit is on.
		Press this button to switch on and off the light inside the grill barrel.
		The Temperature Switch Button is to change the temperature readout. Press the button to switch between Celsius (ºC) and Fahrenheit (ºF), as preferred. Default is set to Fahrenheit.
		The Smoke iT® icon indicates a connectivity with Wi-Fi. When searching for a connection by Wi-Fi or via Bluetooth®, the Smoke iT® icon will blink. Once a Wi-Fi connection has been established, the Smoke iT® icon will stay solid. When connected, get live updates about the actual and set temperatures of the grill, cooking time, and meat probe temperatures. It also allows you to adjust the settings of your Control Board.
		Press and hold this button to activate a manual continuous feeding of pellets to the fire pot. Releasing the button will stop the manual feeding of pellets. This can be used to add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery. It can also be used while smoking, to increase the intensity of clean smoke flavor. This feature was requested from competition cookers.
		The Controller Knob is used to increase, decrease, and select a setting value. Rotate the Controller Knob to select the time, temperature, or step in an active settings menu. Push the Controller Knob to confirm the chosen value.
		The Flame icon visually displays the intensity of the fire in the fire pot. As the temperature increases from within the Main Barrel, the color of the Flame will turn from blue to red. The color will also change when you are adjusting the Set temperature.
		The central readout displays both the Actual and Set temperatures. The Actual temperature is constantly displayed unless the Set temperature is being adjusted. The Actual temperature is the temperature from inside the Main Barrel. The Actual temperature readout is taken by the grill probe (sensor) from the inside of the grill barrel. To show the Set temperature, press the Controller Knob. The Set temperature is active when the readout is blinking. To adjust the Set temperature, rotate the Controller Knob, as needed. Once the desired Set temperature is reached, press the Controller Knob to confirm the Set temperature, then the readout will return back to the Actual Temperature.
		Displays the Actual temperature of a Meat Probe (MP). These two Meat Probe readouts correspond with the plug-in connection port selected. When not in use, disconnect the Meat Probe from the connection port and code "noP" will be displayed. Compatible with Pit Boss® Grills branded meat probes only.
		The AUGER icon is visible when the auger is turning. When the central readout has an error code (Err) and the AUGER icon is blinking, the auger is not working. See the section on troubleshooting for assistance.
		The IGNITOR icon is visible when the ignitor is in use. When the central readout has an error code (Err) and the IGNITOR icon is blinking, the ignitor is not working. See the section on troubleshooting for assistance.
		The FAN icon is visible when the fan is in operation. When the central readout has an error code (Err) and the FAN icon is blinking, the Fan is not working. See the section on troubleshooting for assistance.
		When the central readout has an error code (Err) and the NO PELLETS is visible, the fire in the fire pot has gone out and the hopper may be empty. See the section on troubleshooting for assistance.

CONTROL BOARD FUNCTIONS

• SETTING THE GRILL TEMPERATURE
  The Grill Probe measures the internal temperature of the Main Barrel. When the Set temperature is adjusted, the Grill Probe will read the Actual temperature inside the Main Barrel and adjust to the desired Set temperature.
  
  The temperature of your unit is highly dependent on ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.

SETTING/ADJUSTING THE SET TEMPERATURE

To adjust the desired Set temperature of the grill, follow the steps below:

1. Press the Controller Knob. This will make the Set temperature readout blink, to show it is active.
2. Use the Controller Knob again to adjust to your desired temperature.
3. Once the desired Set temperature is reached, press the Controller Knob to confirm the Set temperature, then the readout will return back to the Actual Temperature.

• USING A MEAT PROBE
  The meat probe measures the internal temperature of the meat on the grill, similar to your indoor oven. Insert the stainlesssteel meat probe into the thickest portion of the meat. The internal temperature of the meat is shown on the Control Board readout. Plug-in the Meat Probe adapter to the meat probe connection port and ensure it is inserted all the way into the plug. You will feel and hear it snap in place.
  NOTE: 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 rear exhaust holes of the Main Barrel, the top of the Main Barrel (near the grill lid hinge), or through the front hole near the hopper. When not in use, disconnect from the meat probe connection port, and place in the holes on the hopper handle to keep protected and clean.

CONNECTING TO THE SMOKE IT^® APP

Follow these instructions on how to connect your grill to the Smoke iT^® app with your Android™ or iOS^® device. The app will allow you to control and monitor your grill and meat probe temperatures from your mobile device. Enjoy the benefits that Smoke IT^® mobile connectivity has to offer!

1. Download the Smoke iT^® app. Open the app and allow Bluetooth^® to be enabled for setup. New users will need to create an account and follow the prompts to login.
2. If you are within Bluetooth^® range (9 m / 30 ft), the Smoke iT^® app will automatically detect your grill. Select your grill model. If you do not see your grill on the screen, ensure your unit is connected to a power source and is turned on.
3. Name your grill model (ie. My Smoker) in the app and select "Connect" at the bottom of the screen. This will save your grill model in the devices menu.
4. From the devices menu, click the grill model to connect. This will show you the control board screen.
5. Click the settings option (gear) in the top-right corner, enter your Wi-Fi credentials, then click the check mark at the bottom of the screen to connect. Now both Bluetooth and Wi-Fi (cloud) icons will show on the devices menu, showing that the grill is connected.

While using the app, the screen will shine bright when the grill is active and connected. If the app screen or grill goes dark on the devices menu, check your wireless connection or power source.

HOPPER PRIMING PROCEDURE

These instructions should be followed the first time the grill is ignited, and each time the grill 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 fire pot. If not primed, the ignitor will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper:

1. Open the Main Barrel lid. Remove all cooking components from the interior of the grill. Locate the fire pot in the bottom of the main barrel. Check the fire pot to ensure there is no obstruction for proper ignition.
2. Plug the power cord into a power source. Press the Power button to Power On the unit. Check the following items:
   • That you can hear the auger turning. Place your hand above the fire pot and feel for air movement. Do not place your hand or fingers inside the fire pot. This can cause injury.
   • After approximately a minute, you should smell the ignitor burning and begin to feel the air getting warmer in the fire pot. The ignitor tip does not glow red, but gets extremely hot and will burn. Do not touch the ignitor.
3. Once verified that all electric components are working correctly, press the Power Button to turn the unit off.
4. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill the hopper with dry, all natural barbecue hardwood pellets.
5. Press the Power Button to turn the unit on again. The grill start-up cycle has a preset temperature of 176°C / 350°F, so it will begin to heat up. Press and hold the Prime Button until you see pellets on the inside of the grill from the auger tube.
   Once pellets begin to drop into the fire pot, release the Prime Button.
6. Press the Power Button to turn the unit off.
7. Re-install the cooking components into the main barrel. The grill is now ready to use.

FIRST USE – GRILL BURN-OFF

Once your hopper has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-off. Start the grill and operate at any temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.

AUTOMATIC START-UP PROCEDURE

1. Plug the power cord into a grounded power source. Open the main barrel lid. Check the fire 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 the hopper with dry, all natural barbecue hardwood pellets.
2. 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 ignitor will begin to glow and the fan will supply air to the fire pot. The grill will begin to produce smoke while the start-up cycle is taking place. The barrel lid 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.
3. Once the heavy, white smoke has dissipated, the start-up cycle is complete and you are ready to enjoy your grill at your desired temperature!

SHUTTING OFF YOUR GRILL

1. When finished cooking, with the main barrel lid remaining closed, press and hold the the Power Button for three seconds to Power-down the unit. The grill 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.

RAISING/LOWERING THE FRONT SHELF

• To raise, lift the Front Shelf into a horizontal position for use. The locking latches of the Front Shelf will lock into place.
  
• To lower, squeeze the locking latches upwards to release the Front Shelf, then push the Front Shelf into its storage position.
  

CARE AND MAINTENANCE

Any Pit Boss^® unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance tips to service your grill:

1. ASH CLEAN-OUT
   On the front of the grill barrel is an ash cleanout feature, giving you easy access to cleaning the ashes from the Fire Pot. To empty, press down on the inner handle of the Ash Clean-out Tray, then pull out the Tray by sliding it out of the unit. Once emptied, replace the Ash Clean-out Tray by sliding it back into the opening on the front of the grill. Ensure it is inserted completely.
   
   This feature can only be operated when the grill is cooled down.
2. HOPPER ASSEMBLY
   • Running all pellets out of your auger system is recommended if your grill will be unused for an extended period of time. This can be done by simply running your grill, on an empty hopper, until all pellets have emptied from the auger tube.
   • Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper access panel is removed (see Electric Wire Diagram for diagram), carefully wipe off any grease build-up directly on the fan blades. This ensures airflow is sufficient to the feed system.

HOPPER CLEAN-OUT FEATURE

The hopper includes a clean-out feature to allow for easy cleaning and the ability to change out wood pellet fuel flavors. To empty, follow these steps:

1. Locate the clean-out door and door hook on the back side of the hopper.
2. Rotate the door hook (at the top) to the right so it is detached from the release latch rod. Place a clean, empty pail under the clean-out door and allow the door to lower. Lift the release latch rod to open the drop-chute plate, allowing the pellets from the hopper to empty.
3. Once empty, push the drop-chute plate back up into place by hand. It will lock into place. Close the clean-out door and rotate the door hook back onto the release latch rod to secure.

NOTE: Use a long handled brush or shop-vac to remove excess pellets, sawdust, and debris for a complete clean-out through the hopper screen.

3. PROBES
   • 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 the grill probe and the meat 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.
4. INSIDE SURFACES
   • Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to do this while they are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking components of the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire, keep the grill lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the grill off, and shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
   • It is recommended to clean your fire pot after every few uses. This will ensure proper ignition and avoid any hard build-up of debris or ash in the fire pot.
   • Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.
     
     Due to high heat, do not cover the flame broiler or probes with aluminum foil.

REPAIRING OR REPLACING THE AUGER MOTOR

The hopper includes a service door to allow for easy access to the auger motor. To service, follow these steps:

1. Disconnect the unit from power. Empty the hopper of all pellets. Ensure the unit is completely cooled.
2. Locate the service door on the side of the hopper. Rotate the fixed screw to open the service door.
3. Unplug the wire connector (A) and loosen the left and right retaining screws (B).
4. Pull out the auger motor and auger flighting assembly together. Carefully repair or replace the part. If pellets are stuck in the auger flighting, this is also a good way to clear up the pellet obstruction.
5. Once maintenance is completed, re-install the auger flighting assembly and auger motor into position, tighten the left and right retaining screws (B), and plug in the wire connector (A). Close and secure the service door.

5. OUTSIDE SURFACES
   • Wipe your grill 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 grill cover to protect your grill 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
Bottom of Main Grill	Every 5-6 Grill Sessions	Scoop Out, Shop-Vac Excess Debris
Fire Pot	Every 2-3 Grill Sessions	Scoop Out, Shop-Vac Excess Debris
Cooking Grids	After Each Grill Session	Burn Off Excess, Brass Wire Brush
Flame Broiler	Every 5-6 Grill Sessions	Scrape Main Plate with Slider, Do Not Wash Clean
Shelves	After Each Grill Session	Scrub Pad & Soapy Water
Grease Bucket	After Each Grill Session	Scrub Pad & Soapy Water
Auger Feed System	When Pellet Bag is Empty	Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components	Once A Year	Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent	Every 5-6 Grill Sessions	Dust, Scrub Pad & Soapy Water
Grill Probe	Every 2-3 Grill Sessions	Scrub Pad & Soapy Water

USING WOOD PELLET FUEL

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 hammermill, 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.

• 
  HICKORY BLEND
• 
  CHARCOAL BLEND
• 
  COMPETITION BLEND
• 
  MESQUITE BLEND
• 
  CLASSIC BLEND
• 
  APPLE BLEND
• 
  FRUITWOOD BLEND

NOTE: Always store wood pellets in a dry area. 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.

COOKING GUIDELINES

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 smoke ring) on your meats. Higher cooking 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.

STYLE OF COOKING	HOT SMOKING (Very Low)	ROAST (Low)	BAKING (Medium)	GRILL/BAKE (Medium/High)	SEAR (High)
Temp Range	93-135°C / 199-275°F	135-162°C / 275-323°F	162-190°C / 323-374°F	190-232°C / 374-449°F	232-260°C / 449-500°F

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POULTRY	Size	Rare - 54°C / 130°F	Medium - 60°C / 140°F	Well Done - 77°C / 170°F
Turkey (whole)	4.5-5.0 kg / 10-11 lbs. 5.3-6.4 kg / 12-14 lbs. 6.8-7.7 kg / 15-17 lbs. 8.2-10.0 kg / 18-22 lbs. 10.4-11.3 kg / 23-25 lbs.			Grill 90 - 120 minutes Grill 110 - 140 minutes Grill 130 - 160 minutes Grill 140 - 170 minutes Grill 150 - 180 minutes
Chicken (whole)	1.36-2.26 kg / 3-5 lbs.			Grill 1 - 1.5 hours
Drumsticks, Breasts	0.45 - 0.86 kg / 1 - 1½ lbs.			Grill 30-60 minutes
Small Game Birds	0.45 - 0.86 kg / 1 - 1½ lbs.			Grill 30-45 minutes
Duck	1.36-2.26 kg / 3-5 lbs.			Roast or grill 2 - 2.5 hours

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PORK	SIZE	Precooked to Reheat 60°C / 140°F	Medium 66°C / 150°F	Well Done 71°C / 160°F
Ham (Fully Cooked & Boneless Portion, Smoked Picnic Whole & Bone-In)	2.5 cm / 1" 1.36-1.81 kg / 3-4 lbs. 1.81-2.72 kg / 4-6 lbs. 2.26-3.62 kg / 5-8 lbs. 4.53-5.44 kg / 10-12 lbs.	12 minutes 50 minutes - 1 hour 1 - 2 hours 1 - 2½ hours 2 - 2¾ 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
Chop (loin, rib)	1.9-2.5 cm / ¾" - 1" 3.1-3.9 cm / 1¼" - 1½"		10 - 12 minutes 14 - 18 minutes
Tenderloin	1.9-2.5 cm / ¾" - 1"		20 - 30 minutes	30 - 45 minutes
Loin Roast (boneless)	1.36-2.26 kg / 3-5 lbs.		1¼ - 1¾ hours	1¾ - 2½ hours
Boston Butt (Pork Shoulder)	3.62-4.53 kg / 8-10 lbs.			93 - 98°C / 200 - 210°F Internal Temperature

---

BEEF	SIZE	HEAT	Rare - 54°C / 130°F	Medium - 60°C / 140°F	Well Done - 65°C / 150°F
Steak (New York, Porter-house, Ribeye, Sirloin, T-bone, or Tenderloin)	1.9 cm / ¾" 2.5 cm / 1" 3.8 cm / 1½" 5 cm / 2"	High	Sear 8-10 minutes Sear 10-12 minutes Sear 10 minutes, grill 8-10 minutes Sear 10 minutes, grill 10-14 minutes
Skirt Steak	0.6 - 12.7 cm / ¼" - ½"	High	Sear 5-7 minutes
Flank Steak	0.45 - 0.86 kg / 1 - 1½ lbs., 1.9 cm / ¾"	Medium	Sear 4 minutes, grill 8-10 minutes
Kabob	2.5 - 3.8 cm / 1 - 1½" cubes	Medium	Grill 10 - 12 minutes
Tenderloin, whole	1.58 - 1.81 kg / 3½ - 4 lbs.	High/Medium	Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty	1.9 cm / ¾"	High/Medium	Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast (boneless)	2.26 - 2.72 kg / 5 - 6 lbs.	Medium	Grill 1½ - 2 hours
Tri-tip Roast	0.9 - 1.13 kg / 2 - 2½ lbs.	High/Medium	Sear 10 minutes, grill 20-30 minutes
Rib Roast	5.44 - 6.35 kg / 12 - 14 lbs.	Medium	2½ - 2¾ hours
Veal Loin Chop	2.5cm / 1"	Medium	10 - 12 minutes direct
Brisket	7.25 - 3.62 kg / 16 -18 lbs.	Hot Smoke	Cook until internal temperature reaches 91°C / 195°F

---

LAMB	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.		1 - 2 hours
Rib Crown Roast	1.36-2.26 kg / 3-5 lbs.		1 - 1½ hours	1½ hours

---

SEAFOOD	Size	Rare - 54°C / 130°F	Medium - 60°C / 140°F	Well Done - 82°C / 180°F
Fish (whole)	0.5 kg / 1 lb. 0.9 - 1. 1 kg / 2 - 2½ lbs. 1.4 kg / 3 lbs.			Grill 10 - 20 minutes Grill 20 - 30 minutes Grill 30 - 45 minutes
Fish (filets)	0.6-1.3 cm / ¼" - ½"			Grill 3 - 5 minutes, until flaky
Lobster Tail	0.15 kg / 5 oz. 0.3 kg / 10 oz.			Grill 5 - 6 minutes Grill 10 - 12 minutes

---

WILD GAME	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.		1 - 1½ hours	1½ - 2 hours
Large Cuts (fresh)	3.62-4.53 kg / 8-10 lbs.		1 hours	1½ hours

TIPS & TECHNIQUES

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 grill:

1. FOOD SAFETY
   • 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 grill. 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. COOKING PREPARATION
   • Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before lighting the grill.
   • A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
   • 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 barrel for proper heat flow. Food on a crowded grill will require more cooking time.
   • Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. 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 steak 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.

TROUBLESHOOTING

Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit Boss^® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit www.pitboss-grills.com. You may also contact your local Pit Boss^® authorized dealer or contact Customer Service for assistance.

Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning, maintenance or service work. Ensure the grill is completely cooled to avoid injury.

PROBLEM	CAUSE	SOLUTION
No Power Lights On The Control Board	Not Connected To Power Source	Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 10 Amp service (see Electric Wire Diagram for access to electric components) Ensure all wire connections are firmly connected and dry.
	Fuse Blown On The Control Board	Remove hopper access panel (see Electric Wire Diagram for diagram), press in plastic tabs holding the control board in place and carefully pull controller inside the hopper to release controller. Check the fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.
	The GFCI outlet has been tripped.	Remove hopper access panel (see Electric Wire Diagram for diagram), and ensure all wire connections are firmly connected and dry. Ensure GFCI is a minimum 10 Amp service.
	Faulty Control Board	Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Fire Pot Will Not Light	Auger Not Primed	Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger must be primed to allow pellets to fill the auger tube. If not primed, the ignitor will timeout before the pellets reach the fire pot. Follow Hopper Priming Procedure.
	Auger Motor Is Jammed	Remove cooking components from the main barrel. Press the Power Button to turn the unit on and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the fire pot. If not operating properly, call Customer Service for assistance or a replacement part.
	Ignitor Failure	Remove cooking components from the main barrel. Press the Power Button to turn the unit on and inspect the ignitor. Visually confirm that the ignitor is working by placing your hand above the fire pot and feeling for heat. Visually confirm that the ignitor is protruding approximately 13mm / 0.5 inches in the fire pot. If not operating properly, call Customer Service for assistance or a replacement part.
Readout of actual temperature will not adjust	Grill probe dirty	Follow care and maintenance instructions.
	Grill probe is broken	Grill probe needs to be replaced. Contact customer service.
Grill Will Not Achieve Or Maintain Stable Temperature	Insufficient Air Flow Through Fire Pot	Check fire pot for ash build-up or obstructions. Follow Care and Maintenance instructions for ash build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance instructions if dirty. Check auger motor to confirm operation, and ensure there is no blockage in the auger tube. Once all the above steps have been done, start the grill, set temperature and wait for 10 minutes. Check that the flame produced is bright and vibrant.
	Lack Of Fuel, Poor Fuel Quality, Obstruction In Feed System	Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions.
	Grill Probe	Check status of grill probe. Follow Care and Maintenance instructions if dirty. Contact Customer Service for a replacement part if damaged.
Grill Produces Excess Or Discolored Smoke	Grease Build-Up	Follow Care and Maintenance instructions.
	Wood Pellet Quality	Remove moist wood pellets from hopper. Follow Care and Maintenance instructions to clean out. Replace with dry wood pellets.
	Fire pot Is Blocked	Clear fire pot for moist wood pellets. Follow Hopper Priming Procedure.
	Insufficient Air Intake For Fan	Check fan. Ensure it is working properly and air intake is not blocked. Follow Care and Maintenance instructions if dirty.
Frequent Flare-Ups	Cooking Temperature	Attempt cooking at a lower temperature. Grease does have a flash point. Keep the temperature under 176°C / 350°F when cooking highly greasy food.
	Grease Build-Up On Cooking Components	Follow Care and Maintenance instructions.
ErP Error Code	Unit Not Turned Off Properly When Last Connected To Power	Safety feature prevents an automatic restart. Press the Power Button to turn the unit off, wait two minutes, then press the Power Button to turn the unit on again. If error code is still displayed, contact Customer Service.
	Power Outage While Unit In Operation
ErH Error Code	The Unit Has Overheated, Possibly Due To Grease Fire Or Excess Fuel	Press the Power Button to turn the unit off, and allow grill to cool. Follow Care and Maintenance instructions. After maintenance, remove pellets, and confirm positioning of all component parts. Once cooled, press the Power Button to turn the unit on, then select desired temperature. If error code still displayed, contact Customer Service.
ErL Error Code	Grill fails to perform start-up cycle	Check proper positioning of cooking components. Check hopper for sufficient fuel or if there is an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions. Check grill probe. Confirm if actual temperature is correct and accurate. Follow Care and Maintenance instructions if dirty. Check ignitor positioning and that it is heating up properly. In extreme cold, the grill may require a second start. Turn grill off, wait, then turn on again. Check fan. Ensure it is working properly. Follow Care and Maintenance instructions if dirty.
	Grill will not stay lit
Err Error Code with NO PELLETS Visible	Lack Of Fuel, Poor Fuel Quality, Obstruction In Feed System, Jammed Auger	Check hopper to check that fuel level is sufficient and replenish if low. Should the quality of wood pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system. Remove pellets and follow Care and Maintenance instructions.
Err Error Code with IGNITOR Icon Blinking	Ignitor is not working properly, not making a connection	Remove cooking components from the main barrel. Press the Power Button to turn the unit on and inspect the igniter. Visually confirm that the igniter is working by placing your hand above the burn grate and feeling for heat. Visually confirm that the igniter is aligned with the hole in the burn grate, and open to light the pellets. If not operating properly, call Customer Service for assistance or a replacement part.
	Ignitor failure	Igniter needs to be replaced. Contact Customer Service for replacement part.
Err Error Code with AUGER Icon Blinking	Auger not primed	Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger must be primed to allow pellets to fill the burn pot. If not primed, the igniter will timeout before the pellets ignite. Follow Hopper Priming Procedure.
	Auger motor is jammed, not making connection	Remove cooking components from the main barrel. Press the Power Button to turn the unit on and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the burn pot. If not operating properly, call Customer Service for assistance or a replacement part.
Err Error Code with FAN Icon Blinking	Fan is not working properly, not making a connection	Check fan. Ensure it is working properly and air intake is not blocked. Remove hopper access panel (see Electric Wire Diagram for diagram), and check for any damage to the fan wires. Follow Care and Maintenance instructions if fan blades are dirty.

ELECTRICAL WIRE DIAGRAM

The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit.

PB – ELECTRIC REQUIREMENTS
110-120V, 60HZ, 275W, 3-PRONG GROUNDED PLUG

NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.

1. Locate and remove the ten screws of access panel on underside of unit.
   
2. Locate and remove the six screws of access panel on underside of hopper lid.
   

FUEL INPUT RATING:
2.0 KG/H (4.4 LB/H)

INDEX
K: BLACK
W: WHITE
R: RED
Y: YELLOW
P: PURPLE
O: ORANGE
G: GREEN

GRILL REPLACEMENT PARTS

Part#	Description
1	Top Cooking Rack (x1)
2	Middle Cooking Rack (x1)
3	Cooking Grids (x2)
4	Lid Stopper (x1)
5	Flame Broiler Slider (x1)
6	Flame Broiler Main Plate (x1)
7	Chimney Cap (x1)
8	Chimney Stack (x1)
9	Mica Sheet (x2)
10	Lid Handle Bezel (x2)
11	Lid Handle Tube Fixer (x2)
12	Lid Handle (x1)
13	Main Barrel (x1)
14	Flame Broiler Adjusting Bar (x1)
15	Flame Broiler Adjusting Bar Handle (x1)
16	Hopper Assembly (x1)
17	Front Shelf (x1)
18	Ash Clean-out Tray (x1)
19	Grease Bucket (x1)
20	Side Shelf (x1)
21	Cart Front Panel (x1)
22	Left Support Leg - Front (x1)
23	Left Support Leg - Back (x1)
24	Right Support Leg - Front (x1)
25	Right Support Leg - Back (x1)
26	Bottom Shelf (x1)
27	Meat Probe (x2)
28	Caster Wheels (x2)
29	Locking Caster Wheels (x2)
A	Screw with Washer - M6x15 (x38)
B	Screw - M6x15 (x5)
C	Screw - M5x12 (x9)

NOTE: Due to ongoing product development, parts are subject to change without notice.

HOPPER REPLACEMENT PARTS

Part#	Description
1	Control Panel (x1)
2	Control Panel Waterproof Cushion (x1)
3	Hopper Lid (x1)
4	Hopper Lid Lining (x1)
5	Lid Rubber Cushion (x2)
6	Drop Chute Locker Handle (x1)
7	Drop Chute Assembly (x1)
8	Rubber Ring C (x2)
9	Rubber Ring B (x1)
10	Support Panel (x1)
11	Hopper Safety Screen (x1)
12	Hopper Box Housing (x1)
13	Drop Chute Door (x1)
14	Ignitor (x1)
15	Fire Pot (x1)
16	Rubber Ring A (x1)
17	Auger Box Housing (x1)
18	Hopper Housing Gasket (x1)
19	Ash Box Right Bracket (x1)
20	Ash Box Left Bracket (x1)
21	Auger Flighting Assembly (x1)
22	Nylon Bushing (x1)
23	Auger Motor (x1)
24	Auger Motor Fixed Plate (x1)
25	Auger Motor Fixed Plate Support (x1)
26	Combustion Fan (x1)
27	Hopper Access Panel (x1)
28	Power Cord (x1)
29	Drop Chute Plate (x1)
30	Glass Waterproof Cushion (x1)
31	Glass (x1)
32	Glass Panel (x1)
33	Electric Wire Housing (x1)
34	Service Door (x1)
35	Service Door Handle (x1)
36	Hopper Lid Handle Tube Fixer (x2)
37	Hopper Lid Handle (x1)
38	Hopper Lid Handle Bezel (x2)
39	Logo Plate (x1)

WARRANTY

CONDITIONS

All wood pellet grills by Pit Boss^®, manufactured by Dansons, carry a limited warranty from the date of sale by the original owner. The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is required to validate the warranty. Customers will be subject to parts, shipping, and handling fees if unable to provide proof of the purchase or after the warranty has expired.
Dansons carries a five (5) year warranty against defects and workmanship on all parts, and five (5) years on electrical components. Dansons warrants that all part(s) are free of defects in material and workmanship, for the length of use and ownership of the original purchaser. Warranty does not cover damage from wear and tear, such as scratches, dents, dings, chips or minor cosmetic cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part does not extend past the limited warranty beyond the five (5) years from date of purchase.
During the term of the warranty, Dansons' obligation shall be limited to furnishing a replacement for defective and/or failed components. As long as it is within the warranty period, Dansons' will not charge for repair or replacement for parts returned, freight prepaid, if the part(s) are found by Dansons' to be defective upon examination. Dansons' shall not be liable for transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you.
Dansons takes every precaution to utilize materials that retard rust. Even with these safeguards, the protective coatings can be compromised by various substances and conditions beyond Dansons' control. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect metal coatings. For these reasons, the warranty does not cover rust or oxidization, unless there is loss of structural integrity on the grill component. Should any of the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons recommends the use of a grill cover when the grill is not in use.
This warranty is based on normal domestic use and service of the grill and neither limited warranty coverage's apply for a grill which is used in commercial applications.

EXCEPTIONS

There is no written or implied performance warranty on Pit Boss^® grills, as the manufacturer has no control over the installation, operation, cleaning, maintenance or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated, cleaned and maintained in strict accordance with this owner's manual. Any use of gas not outlined in this manual may void the warranty. The warranty does not cover damage or breakage due to misuse, improper handling or modifications.
Neither Dansons, or authorized Pit Boss^® dealer, accepts responsibility, legal or otherwise, for the incidental or consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against Dansons based on the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be liable for any special, indirect, consequential or other damages of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer are set forth herein and no claim shall be made against manufacturer on any warranty or representation.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific legal rights and you may have other rights, which vary from state to state.

ORDERING REPLACEMENT PARTS

To order replacement parts, please contact your local Pit Boss® dealer or visit our online store at: www.pitboss-grills.com

CONTACT CUSTOMER SERVICE

If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES).

service@pitboss-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135

WARRANTY SERVICE

Contact your nearest Pit Boss^® dealer for repair or replacement parts. Dansons requires proof of purchase to establish a warranty claim; therefore, retain your original sales receipt or invoice for future reference. The serial and model number of your Pit Boss^® can be found on the back of the hopper.

ACCESSORIES SOLD SEPARATELY

Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss^® dealers.

ITEM	DESCRIPTION
	COVER Form-fitting, full length cover. Heavy-duty polyester with PVC backing for long-term use. Weatherproof. Includes draw-string lock for easy tightening.
	MEAT PROBE When connected, the temperature of food is displayed by the control board.
	GRILLING APRON Adjustable apron with double front pockets for grilling tools. One size. Machine washable.

RECIPES

CLASSIC BRISKET

Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three separate parts: the cap, the point, and the flat. Use the flat section, as it is lean, compact, and creates nice slices when carved.

Ingredients:

1	Beef Brisket 2.2-3.6 kg / 5-8 lbs, Layer of fat is at least 0.6 cm / ¼" thick
1 bottle	Prepared Yellow Mustard
75 ml / 5 tbsp	Seasoning
1 bottle	Chili Sauce
1 pack	Dry Onion Soup Mix
375 ml / 1 ½ c.	Beef Broth
40 ml / 8 tsp	Black Pepper

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1. Lay out a large piece of plastic wrap on your working station. Large enough to encase the brisket. Using a sharp knife, cut a single cut on the underside of the brisket against the grain. This will aid in slicing the finished brisket, against the grain which results in a tender, melt-in-your-mouth cut. The underside is the non-fat cap side. Slather on a generous amount of prepared mustard. Rub lightly onto the entire area. Sprinkle a generous amount of seasoning onto the mustard, then again light rub into the meat. Flip the brisket over and repeat the process. Wrap the prepared brisket in the plastic wrap and refrigerate 2 to 4 hours, or overnight.
2. Prepare the basting mixture. Mix the chili sauce, dry onion soup mix, beef broth, and black pepper. Set aside.
3. Preheat grill, then reduce to low temperature.
4. Place the brisket, fat side up, in the center of the grill. Close the grill lid. Slow cook until tender, about 10 to 12 hours.
5. Baste the brisket with the basting mixture every half hour for the first 3 hours.
6. Continue the slow cooking process until the internal temperature reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to 176°C / 350°F.
7. Place the brisket into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of basting mixture over the brisket in the pouch. Close the pouch shut.
8. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
9. Open the pouch, and use a meat thermometer; internal temperature should reach 91°C / 195°F. The brisket should be firm but be able to pull the meat apart with your fingers.
10. Transfer the meat to a cutting board, and let it rest for 10 minutes. Thinly slice across the grain to serve.

BBQ RIBS

Makes 4 - 6 Servings

Ingredients:

1.3-1.8 kg / 3-4 lbs	Ribs Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp	Oil
5 ml / 1 tsp	Salt
5 ml / 1 tsp	Pepper
2 whole	Onions (chopped)
30 ml / 2 tbsp	Vinegar
30 ml / 2 tbsp	Worcestershire sauce
125 ml / ½ c.	Apple Juice or Soda
5 ml / 1 tsp	Paprika
5 ml / 1 tsp	Chili Powder

Suggested Wood Pellet Flavor: Hickory / Competition / Apple

Instructions:

1. Fire up your grill and then reduce to low (82-107°C / 180225°F).
2. Prepare ribs by peeling off the tough layer of skin on the back side. Season the ribs with salt and pepper, to taste.
3. Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let sauce boil for five minutes to thicken.
5. Remove from grill. Turn grill up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil. Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the pouch shut.
7. Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the rib ends and be very tender. Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and baste with sauce on both sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove from grill and serve.

Variation: MEMPHIS-DRY METHOD
Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and season with a dry seasoning or rub. Sear the ribs, remove from grill and serve.

SIRLOIN STEAK WITH SWEET ONION & PEPPERS

Makes 4 Servings

Ingredients:

2	Steak, Top Sirloin 1" thick, cut into 4 pieces. 0.45kg/1 lb
10 ml / 2 tsp	Seasoning or rub
5 medium	Sweet Onions (coursed chopped)
2 whole	Bell Peppers (all kinds, chopped)
60 ml / 4 tbsp	Soy Sauce
60 ml / 4 tbsp	Olive Oil
Dash	Salt

Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey

Instructions:

1. Fire up your grill and then reduce slightly to 218°C / 425°F.
2. Season both sides of the steak with the seasoning or rub. Cover and refrigerate at least 1 hour.
3. Place onions and bell peppers into a covered tray of aluminum foil. Mix soy sauce and olive oil together, then drizzle over tray. Sprinkle with salt. Seal the foil packet completely.
4. Place the foil on the grill for 10 – 15 minutes or until vegetables are soft and tender. Remove from grill, and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, then remove from grill. Place on serving plates and top with warm vegetables.

BEER CAN CHICKEN

Makes 2 - 6 Servings

Ingredients:

1 whole	Chicken 1.8-2.7 kg / 4-6 lbs
1 can	Beer, any kind
45 ml /3 tbsp	Seasoning

Suggested Wood Pellet Flavor: Hickory / Apple / Competition

Instructions:

1. Fire up your grill and set to 135-177°C / 275-350°F.
2. Open can, and pour half of the beer into a glass to drink. Leave half in the can, and make a few more holes in the top of the can to increase ventilation. Add a ¼ of the seasoning to the can.
3. Rinse chicken thoroughly and pat the exterior dry with paper towel. Add a ¼ of the rub inside the cavity of the chicken. With the remaining seasoning, rub the outer surface of the chicken.
4. Insert the upright can into the cavity of the chicken, place on the grill, and close the grill lid. Cook until the chicken is golden brown and crispy; internal temperature should reach 74°C/165°F.
5. Using tongs, carefully remove the upright chicken and can from the grill. Let rest for five minutes, then carefully remove the can from the cavity of the chicken. Be cautious not to spill, as the liquid will be hot.
6. Carve chicken and serve.

Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer with a can of your favorite non-diet cola, fruit juice, or water with additional seasoning.

PEPPERED SPICY BEEF JERKY

This delicious, protein packed Peppered Spicy Beef Jerky is the perfect snack for workouts or hangouts! Deeply flavorful and smoky, this recipe calls for trimmed flank steak. The perfect beginner jerky to conquer with the help of your smoker! Just be ready for epic, tender bites! Your post-workout snacks will never be the same.

Makes 4 - 6 Servings

Ingredients:

12 oz bottle	Stout or Other Dark Beer
50 g / ¼ c.	Brown Sugar
30 ml / 2 tbsp	Coarse Black Pepper
60 ml /4 tbsp	Garlic Salt
30 ml / 2 tbsp	Hot Sauce
15 ml / 1 tbsp	Quick Curing Salt
250 ml / 1 c.	Soy Sauce
30 ml /2 tbsp	Pit Boss® Sweet Heat Rub Seasoning, divided
910 g / 2 lbs	Trimmed Flank Steak
50 g / ¼ c.	Worcestershire Sauce

Suggested Wood Pellet Flavor: Mesquite Blend

Instructions:

1. In a large mixing bowl, add the dark beer, soy sauce, Worcestershire sauce, brown sugar, hot sauce, garlic salt, black pepper, 2 tablespoons of the Sweet Heat seasoning, and quick curing salt. Whisk well to combine everything, or until the brown sugar is dissolved. Pour the marinade into a large resealable plastic bag or large mixing bowl and set aside.
2. Using a sharp knife, trim any fat or connective tissue off the flank steak. Slice the beef into ¼ inch thick slices against the grain (this is easiest if the meat is partially frozen).
3. Place the beef slices into the resealable plastic bag, seal and massage the marinade into the meat. Allow the meat to marinade in the refrigerator for 24 hours.
4. When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
5. Fire up your grill and then reduce to low (82-107°C / 180225°F).
6. Arrange the meat in a single layer directly on the smoker grate. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends somewhat.
7. Remove the jerky from the grill with tongs and transfer to a resealable plastic bag while still warm. Let the jerky rest for 1 hour at room temperature.
8. Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks. Enjoy!

BBQ SMOKED TURKEY JERKY

This delicious BBQ Smoked Turkey Jerky is an excellent snack or pick me up post-workout. Packed with protein and low in fat, this Turkey Jerky recipe utilizes the turkey breast, so it will be a favorite healthy treat for you and your friends! Make sure to make extra—seal in an air tight bag and it can last for weeks in your fridge.

Makes 4 - 6 Servings

Ingredients:

30 ml / 2 tbsp	Apple Cider Vinegar
30 ml / 2 tbsp	Barbecue Sauce (any kind)
15 ml / 1 tbsp	Quick Curing Salt
125 ml / ½ c.	Soy Sauce
60 ml /4 tbsp	Pit Boss® Sweet Heat Rub Seasoning
910 g / 2 lbs	Boneless Skinless Turkey Breast
50 g / ¼ c.	Water

Suggested Wood Pellet Flavor: Apple Blend

Instructions:

1. In a large bowl, combine the soy sauce, water, barbecue sauce, apple cider vinegar, quick curing salt, and 2 tablespoons of the Sweet Rib Rub. Whisk together until well combined and pour into a large, resealable plastic bag.
2. Using a sharp knife, slice the turkey into ¼ inch slices with the grain (this is easier if the meat is partially frozen). Trim off any fat, skin or connective tissue and discard.
3. Place the turkey slices into the plastic bag, seal, and massage the marinade into the turkey. Refrigerate for 24 hours.
4. Once the jerky is ready to go, remove the turkey from the refrigerator, drain the marinade and discard. Pat the turkey dry with paper towels and sprinkle all sides generously with the remaining Sweet Rib Rub.
5. Fire up your grill and then reduce to low (82-107°C / 180- 225°F).
6. Place the turkey slices directly onto the smoker grates and smoke for 2-4 hours, or until the jerky is chewy but still bends slightly.
7. Transfer the jerky to a resealable plastic bag while the jerky is still warm and allow it to sit at room temperature for 1 hour. Squeeze any air from the bag and place in the refrigerator. It will keep for several weeks.

POOR MAN'S BURNT ENDS

Makes 4 - 6 Servings

Ingredients:

125 ml / ½ c.	Barbecue Sauce (any kind)
50 g / ¼ c.	Brown Sugar
1.36 kg / 3 lbs	Chuck Roast
60 ml /4 tbsp	Pit Boss® Sweet Heat Rub Seasoning

Suggested Wood Pellet Flavor: Competition Blend

Instructions:

1. Fire up your grill and set the temperature to 177°C / 275°F.
2. Season your chuck roast liberally on all sides with Sweet Rib Rub. Insert a meat probe into the thickest part of the chuck roast and place the roast on the smoker.
3. Smoke the roast until the internal temperature reaches 74°C / 165°F. Wrap the chuck roast in aluminum foil and return to the smoker until the internal temperature is 90°C / 195°F, about 1 hour.
4. Remove the wrapped roast from the smoker and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a disposable aluminum pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss to coat all the burnt ends with the sauce.
5. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is thickened and the burnt ends are tender. Remove from the smoker and serve.

BACON WRAPPED CHEESY STUFFED JALAPEÑOS

Here's a game day appetizer with a kick and we're not talking about field goals. These Bacon Wrapped Stuffed Jalapeños deliver a creamy, crunchy, spicy and flavorful punch with every bite.

Makes 4 - 6 Servings

Ingredients:

12 Pieces	Bacon Strips, (cut in half)
225 g / 8 oz	Cream Cheese, Room Temperature
1	Garlic Cloves, Chopped
12	Fresh Jalapeño Peppers
250 ml /1 c.	Mozzarella Cheese, Shredded
2 ml/ ½ tsp	Smoked Paprika
24	Toothpicks

Suggested Wood Pellet Flavor: Hickory Blend

Instructions:

1. Start your grill and set to 149°C / 300°F.
2. Begin cutting the jalapeño peppers in half lengthwise, removed the seeds along with the center membrane, and set aside.
3. Next, beat the cream cheese, mozzarella cheese, garlic, and paprika together until fully combined, add salt to taste, then spoon fill all 24 jalapeño halves evenly.
4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick in the center to keep the bacon in place.
5. Place each stuffed pepper on the grill, and grill for about 25 minutes.
6. Remove from the grill and serve immediately.

Tip: For even more smoky flavors, start the recipe by smoking the stuffed jalapeño at a low temperature for 30 minutes before grilling.

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
sales@pitboss-grills.com | service@pitboss-grills.com
www.pitboss-grills.com

Customer Service
Monday through Sunday, 4am - 8pm PST (EN/FR/ES)
Toll-Free: 1-877-303-3134, Fax: 1-877-303-3135

Videos

Pit Boss Laredo 1000 - Review Video

Documents / Resources

References

• Pellet Fuels Institute
• Home | Pit Boss® Grills

Download manual

Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.

Download Pit Boss Laredo 1000 Manual. Recipes