Pit Boss PBCSL200 - Portable Charcoal Grill Manual

PARTS & SPECS

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

ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill and parts 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
Tools required for assembly: none

ASSEMBLY INSTRUCTIONS

1. INSTALLING THE FAN BATTERIES
   Parts Required:
   1 x Grill Body (#9)
   4 x AA Batteries (not included)
   Installation:
   
   • Place the grill body on a clean, level surface. Tip the unit backwards (or flip over) and remove the battery compartment cover. Install four batteries, and replace cover.
2. INSERTING THE INNER SHELL
   Parts Required:
   1 x Inner Shell (#8)
   Installation:
   
   • Insert the inner shell into the grill body. The rimmed lip of the inner shell will rest on the edges of the grill body.
3. ASSEMBLING THE CHARCOAL BOX
   Parts Required:
   1 x Charcoal Box (#7)
   1 x Charcoal Box Airflow Plate (#6)
   1 x Charcoal Box Lid (#5)
   Installation:
   • Place the charcoal box into the inner shell of the grill. The feet of the charcoal box will position correctly into the grooves on the bottom.
   • Next, place the charcoal box airflow plate into the base of the charcoal box. This creates space between the fan and the fuel for airflow. Note 3A.
     
   • Lastly, rest the charcoal box lid on the top of the charcoal box. Note 3B.
     
4. POSITIONING THE COOKING GRID Parts Required: 1 x Cooking Grid (#4)
   Installation:
   
   • Place the cooking grid into the grill, resting the edges on the interior ledges of the inner shell.
     
     The griddle in the centre of the cooking grid should face up.
5. SECURING THE GRILL LID
   Parts Required:
   1 x Lid Handle (#1)
   1 x Vent Handle (#2)
   1 x Grill Lid (#3)
   Installation:
   • Remove the 2pcs screws that were pre-installed on the bottom of the lid handle, and then pass the screws through the mounting hole on the top of the lid to fix the lid handle and lid handle bezel on the top of the lid. Note 5A.
     
   • Pass vent hanle through bar-shaped hole on the back of the lid and lock vent handle on the vent piece, and cut off the cable tie on the vent piece, so that vent handle can slide toward left and right to drive the vent to close. Note 5B.
     
   • Place the grill lid over the cooking grid. Secure the two safety latches from each side of the grill body to the grill lid. Note 5C.
     
   • The unit is now assembled.

OPERATING INSTRUCTIONS

Charcoal barbecues are extremely versatile. High temperatures are ideal for quickly cooking burgers and sausages, try adding some wood chips to the charcoal, or try combining different flavor wood chips to make your meats even more flavorful.

FIRST USE – GRILL BURN-OFF
Before using your smoker for the first time with food, it is important to complete a burn-off. Starting the smoker and operating at 177°C / 350°F with the grill lid on for 30 to 40 minutes will burn-off the unit and rid it of any foreign matter.

PREHEATING
It is important to allow your grill to preheat before adding food to the unit. This allows the grill and cooking grids to heat up quicker, kill off bacteria and other pathogens leftover from past cooking sessions, and the grill is then able to maintain its temperature once your food is placed. Preheat with the grill lid on.

The outside ambient temperature, weather conditions, and quality of charcoal briquettes will all affect your cooking temperature. Observe the time it takes to reach your desired temperature, and adjust your cooking time as needed.

START-UP PROCEDURE

1. Ensure the Fan Control Knob is turned off.
2. Remove the grill lid, cooking grid, and charcoal box lid.
3. Place charcoal briquettes into the charcoal box, on top of the airflow plate. This creates space between the fan and the fuel for airflow. Add some lighter cubes, or solid firelighters, to assist with lighting the charcoal briquettes.
   
4. Light the lighter cubes using a long-nosed lighter or safety matches. Once it has caught, leave the charcoal box lid off for about 10 minutes to allow all charcoal briquettes to light. Turn the Fan Control Knob on to maximum.
   NOTE: It is recommended that you do not stoke or turn the charcoal once they are alight. This allows the charcoals to burn more uniformly and efficiently.
   
5. After 10 minutes, replace the charcoal box lid on the charcoal box, then replace the cooking grid, and finally the grill lid. Monitor the temperature on the grill lid and allow the unit to preheat for approximately 15 to 20 minutes. Check the Ventilation Knob on the back of the grill lid, and leave the airflow vents fully open.
   
6. After preheating is complete, you are ready to enjoy your grill at your desired temperature! Adjust the Fan Control Knob and Ventilation Knob to promote more or less airflow through the grill chamber.
   

REFUELING THE GRILL
If you require a longer cooking time (e.g. when roasting a whole cut or slow-smoking), it may be necessary to add more charcoal.

1. Open the lid carefully when cooking to avoid burns from the hot air and steam trapped inside. Using heat-resistant gloves or cooking mitts, remove the grill lid, the cooking grid and charcoal box lid.
   
   The grill will become very hot, and serious injury may occur. Do not touch hot surfaces. Use heat-resistant gloves, long-handled tongs, or cooking mitts at all times.
2. Carefully, using long-handled tongs, add new charcoal briquettes to the charcoal box. Adjust the Fan Control Knob to maximum to promote more airflow through the grill chamber to light the new charcoal briquettes.
3. Once new charcoal briquettes have lit, replace charcoal box lid, cooking grid, and continue use.

SHUTTING OFF YOUR GRILL

1. Turn the Fan Control Knob all the way off.
2. Stop adding fuel. Adjust the Ventilation Knob on the back of the grill lid to close airflow vents and allow the fire to die naturally.

Do not use water to extinguish the charcoal as this could damage the charcoal grill.

CARE AND MAINTENANCE

Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the grill and cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and maintenance tips to service your grill:

1. CHARCOAL BOX
   • Clean out the charcoal box when a build-up of ash is found, to ensure that there are no signs of blockage of the holes on the charcoal box airflow plate. Check your charcoal box often, and clean out as necessary.
   • Check and wipe the charcoal box lid on a consistent basis, to ensure that the holes are not blocked. Obstruction to the charcoal box lid holes may result in failure to reach desired temperature.
2. INSIDE SURFACES
   • • Using a 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 Fan Control Knob off, and close the Ventilation Knob until the fire is completely out. Lightly sprinkle baking soda, if available.
3. 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 cabinet 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 long-term storage, keep the unit under a cover in a garage or shed.

CLEANING TIME TABLE (NORMAL USE)

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
   • 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 sauce should have its own utensil.
   • Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF). 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.
   • 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.
   • 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
   • Always use a meat thermometer to determine the internal temperature of the foods you are cooking. 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.
   • Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
   • 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.

TROUBLESHOOTING

Proper cleaning, maintenance and the use of 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 or contact Customer Service for assistance.

Ensure the grill is completely cooled prior to any inspection, cleaning, maintenance or service work to avoid injury.

REPLACEMENT PARTS

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