Pit Boss 5 Series, PBV5P1 Manual

PARTS & SPECS

Part#	Description
1	Cooking Grates (x5)
2	Cooking Grate Support Brackets (x12)
3	Chimney Cap (x1)
4	Chimney Stack (x1)
5	Back Handle (x1)
6	Lid Stopper (x1)
7	Main Cabinet (x1)
8	Cabinet Door Handle (x1)
9	Cabinet Door Latch (x1)
10	Power Cord Bracket (x1)
11	Support Panel (x2)
12	Support Bar (x1)
13	Water Pan (x1)
14	Flame Tamer (x1)
15	Support Leg With Wheel (x4)
16	Grease Tray (x1)
17	Grease Tray Brackets (x2)
18	Wire Components Housing (x1)
19	Grease Exhaust Tube (x1)
20	Heat Shield (x1)
21	Meat Probe (x1)
A	Door Knob (x1)
B	¼–20x½" Screw (x12)
C	¼–20x⅝" Screw (x4)
D	#10–24x½" Screw (x34)
E	#10–24x⅓" Screw (x2)

NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Care if parts are missing when assembling the unit.
PB – ELECTRIC REQUIREMENTS
110-120 V, 60 Hz, 250 W, 3-PRONG GROUNDED PLUG

MODEL		UNIT ASSEMBLED (WxHxD)	UNIT WEIGHT	COOKING AREA	TEMPERATURE RANGE
PB	PBV5P1	732 X 1,340 X 707 MM/28.8 X 52.8 X 27.8 IN	58.0 KG/127.9 LB	CUBIC COOKING: 0.13 M3/4.6 FT3 TOTAL - 9,762 CM²/1,513 IN²	65-215°C/150-420°F

ASSEMBLY PREPARATION

Parts are located throughout the shipping carton, including underneath the smoker. Inspect the smoker, parts, and hardware blister pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of the smoker 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 Care for parts.
USA: (480) 923-9630
Canada (Toll Free): 1-877-942-2246
www.pitboss-grills.com

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, or unless otherwise mentioned.

MOUNTING THE SUPPORT LEGS TO MAIN CABINET

Parts Required:
1 x Main Cabinet (#7)
4 x Support Leg With Wheel (#15)
12 x ¼–20x½" Screw (#B)

Installation:

• Place a piece of cardboard on the floor to prevent scratching the unit and parts during assembly. First, lift the main cabinet door off the hinges, and place aside. Note illustration 1A
  
• Next, flip the main cabinet, bottom side pointed upward, on the cardboard. Prepare the four support legs for installation, arranging the labeled legs as shown in illustration 1B.
  

The four support legs must be arranged correctly to be able to properly install the support panels and support bar in a later assembly step.

• Mount one support leg to the smoke cabinet using three screws. Repeat installation for the other three support legs. Note illustration 1C.
  

SECURING THE CONTROL BOARD TO SUPPORT LEGS

Parts Required:
2 x #10–24x½" Screw (#D)

Installation:

• Near the Control Board, loosen the two screws connecting the front panel to the main cabinet. Note 2A.
  
• Next, using another two screws, secure the front panel sides to the front-facing support legs. Once these screws are tight, re-tighten the two screws that were previously loosened. Note 2B.

MOUNTING THE SUPPORT PANELS

Parts Required:
2 x Support Panel (#11)
8 x #10–24x½" Screw (#D)

Installation:

• Install one support panel to the side of the unit between a front and back support leg. Secure using two screws on each side. Ensure the flat side of the support plate is facing outwards. Repeat the same installation to mount the other support panel. Note illustration for support panel arrangement.
  

NOTE: The support panel with two holes along the bottom should be on the same side of the unit as the power cord exits the control board (left side). This is important for later steps.

SECURING THE SUPPORT BAR

Parts Required:
1 x Support Bar (#12)
4 x #10–24x½" Screw (#D)

Installation:

• Install the support bar to the rear of the unit between the two rear support legs. Secure using two screws on each side. Ensure the support bar is placed on the underside of the main cabinet, facing inwards. Note illustration for support bar arrangement.
  

MOUNTING THE GREASE EXHAUST TUBE

Parts Required:
1 x Grease Exhaust Tube (#19)
2 x #10–24x⅓" Screw (#E)

Installation:

• Mount the grease exhaust tube to the underside of the main cabinet using two screws.
  

Ensure there is a good seal to the main cabinet, as grease will come from the main cabinet, flow through the exhaust tube, and exit into the grease tray.

ATTACHING THE HEAT SHIELD

Parts Required:
1 x Heat Shield (#20)
2 x #10–24x½" Screw (#D)

Installation:

• Position the heat shield between the control board and the grease exhaust tube. Secure using a screw on each side.
  

If this part is not installed correctly, the heat and/or splatter from the grease exhaust tube may cause damage to the control board. Grease damage to the rear of control board is not covered by warranty.

MOUNTING THE POWER CORD BRACKET

Parts Required:
1 x Power Cord Bracket (#10)
2 x #10–24x½" Screw (#D)

Installation:

• Locate the two holes on the bottom of the (left side) support bracket. Mount the power cord bracket to the support bracket using two screws as shown in 7A.
  
• Next, loosen the nut on the pre-mounted clip bracket and guide the power cord through the clip bracket. Once through, tighten the nut, and wrap the power cord on the bracket until unit is in use. Note 7B, 7C.
  
  

SECURING THE GREASE TRAY BRACKETS

Parts Required:
1 x Wire Components Housing (#18)
2 x Grease Tray Brackets (#17)
6 x #10–24x½" Screw (#D)

Installation:

• First, mount the wire components housing onto the base of the auger housing using two screws in each bracket. Note 8A.
  
• Secure the grease tray brackets onto the base of the auger housing and the wire components housing using two screws in each bracket. Note illustration 8B for proper placement.
  

NOTE: The diveted end of the brackets should face the control board.

• Fully-tighten all screws on the cart base. Next, carefully turn the unit into an upright position, with the wheels are on the bottom.

PLACING THE GREASE TRAY

Parts Required:
1 x Grease Tray (#16)

Installation:

• Slide the grease tray into the grease tray brackets on the front underside of the main cabinet, under the control board.
  

NOTE: The grease tray is completely inserted once the front of the tray is pushed in as far as it can go, with no gap between the grease tray and the front panel.

ATTACHING THE HOPPER CLEAN-OUT DOOR KNOB

Parts Required:
1 x Door Knob (#A)

Installation:

• Attach the door knob to the hopper clean-out door by rotating the part into the hole on the door. Rotate until completely fastened and clean-out door latch is secured.
  

NOTE: To use the hopper clean-out feature, simply loosen the door knob, raise the clean-out door latch, and open the door.

MOUNTING THE BACK HANDLE

Parts Required:
1 x Back Handle (#5)
4 x ¼–20x⅝" Screw (#C)

Installation:

• Mount the back handle onto the back side of the hopper using four screws. Note correct position in illustration with handle on top.
  

SECURING THE CHIMNEY

Parts Required:
1 x Chimney Cap (#3)
1 x Chimney Stack (#4)
4 x #10–24x½" Screw (#D)

Installation:

• Locate the chimney opening on the top of the main cabinet. From the outside, secure the chimney to the top panel using four screws. The screw will fasten to the self-clinching nut on the inside of the cabinet. Next, twist the chimney cap onto the top.
  

NOTE: Adjust the chimney cap to affect the airflow inside the main smoker. If cooking at low temperature, keep the cap more open.

INSTALLING THE LID STOPPER

Parts Required:
1 x Lid Stopper (#6)
2 x #10–24x½" Screw (#D)

Installation:

• Install the lid stopper onto the top of the main cabinet near the hopper lid, using one screw on the top side and one screw on the inside edge between the hopper lid hinges.
  

MOUNTING THE CABINET DOOR HANDLE, DOOR LATCH

Parts Required:
1 x Cabinet Door Handle (#8)
1 x Cabinet Door Latch (#9)
4 x #10–24x½" Screw (#D)

Installation:

• First, remount cabinet door to the main cabinet by aligning and securing both hinges. Ensure the door is mounted correctly by testing it opens freely. Note 14A.
  
• Mount the cabinet door handle onto the front side of the cabinet door using two screws. Note correct direction in 14B.
• Mount the cabinet door latch onto the exterior side of the main cabinet using two screws. Note 14C.

INSTALLING THE COOKING COMPONENTS

Parts Required:
12 x Cooking Grate Support Brackets (#2)
5 x Cooking Grates (#1)
1 x Water Pan (#13)
1 x Flame Tamer (#14)

Installation:

• Insert six cooking grate support brackets into the holes along the left side wall of the interior main cabinet. Once positioned in the holes, tilt downward to secure into position. Repeat the same process, matching the same heights, for the right side wall. Note illustration 15A.
  
• Place the flame tamer over the burn pot at the bottom of the interior main cabinet. To ensure proper positioning, align the flame tamer into the grooves along the bottom of the base panel. Note illustration 15B.
  

IMPORTANT: The ventilation windows on the sides of the flame tamer box must not face forward, towards the cabinet door. This may cause damage to the control board if flames are too large.

• Next, insert the water pan into the lowest grate support brackets of the interior cabinet. Fill your water pan about ¾ full of water.

Keep water in the water pan at all times while cooking. It will catch grease and drippings from your cooks and allow for easier clean up. If smoking for an extended period of time, move water pan up higher to allow water to last longer.

• Last, place the cooking grates, one-by-one, on the grate support brackets inside the main cabinet. Note illustration 15C. The unit is now completely assembled.
  

CONNECTING TO A POWER SOURCE

NOTE: Before plugging your unit into any electrical outlet, ensure the temperature dial is in the SMOKE position. Disconnect when not in use.

• STANDARD OUTLET
  This appliance requires 110-120 Volt, 60 Hz, 250W. 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 igniter.
• 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 igniter draws 200-700 watts of electricity which can be too much power for a GFCI outlet to handle. The quality of the GFCI does not matter, but rather the sensitivity; each time it trips, it increases in sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet.

Disconnect unit from power source when not in use.

OPERATING INSTRUCTIONS

With today's lifestyle of striving to eat healthy and nutritious foods, a 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 smoking. As a pellet smoker uses natural hardwood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar-based sauces.

SMOKER ENVIRONMENT

1. WHERE TO SET-UP THE SMOKER
   With all outdoor appliances, outside weather conditions play a big part in the performance of your smoker and the cooking time needed to perfect your meals. The Pit Boss®, because of its double wall construction, should be considered as a 3 season smoker, depending on where you live. All Pit Boss® units should keep a minimum clearance of 305mm (12 inches) from combustible constructions, and this clearance must be maintained while the smoker is operational. This appliance must not be placed under overhead combustible ceiling or overhang. Keep your smoker in an area clear from combustible materials, gasoline, and other flammable vapors or liquids.
2. COLD WEATHER COOKING
   As it becomes cooler outside, that does not mean that smoking 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 smoker 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 smoker to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your smoker 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 opening the smoke cabinet door any more than necessary. Cold gusts of wind can completely cool your internal temperature. Be flexible with your serving time; add about 10 – 15 minutes extra cooking time each time you open the door.
   • 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 smoker 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, keep the smoke cabinet door closed at all times.
   • 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.

SMOKER 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 cabinet door being opened, and the quantity of food being cooked.

• HIGH TEMPERATURE (177-215°C/350-420°F)
  This range is used to grill at high heat, without any contact with flame. High temperature is also used as the burn-off temperature to clean off the cooking grates after use. Additionally, high heat can be used in extreme cold weather conditions to compensate for the contrast of temperatures between outside and inside the unit.
• MEDIUM TEMPERATURE (121-177°C/250-350°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. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
• LOW TEMPERATURE (65-121°C/150-250°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 a smoker. There are two types of smoking: hot smoking and cold smoking.
  • Hot smoking, another name for low and slow cooking, is generally done at 54-66°C/130-150°F. Hot smoking works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
  • Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and at temperatures of 15-32°C/60-90°F.

TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food on the smoker. This allows the smoke to penetrate the meats, before the pores of the meat close at 49°C/120°F.
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

CONTROL	DESCRIPTION
	Press the Power Button to power on the unit. Once connected to a power source and the Power Button is pressed, the Digital LCD Screen with light up, displaying that it is ready to operate. Press and hold the button to turn the unit off.
	The Temperature Control Dial allows you to set your desired smoking temperature. Select from any of the ten preset temperatures on the dial control, between 65-215°C/150-420°F. The desired Set temperature is shown on the Digital LCD Screen for few seconds, then returns to the Actual temperature.
	The Temperature Switch Button is used to change the temperature readout on the LCD Screen. Press the button to switch to Celsius (ºC) or to Fahrenheit (ºF), as preferred. Default is set to Fahrenheit.
	The Digital LCD Screen is used as the information center for your unit. The LCD screen will display your Desired Cook Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe is connected, only one reading will be displayed. Temperature can be displayed in either Fahrenheit or Celsius.
	Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to add more fuel to the fire just before opening the smoke cabinet door, resulting in a quicker heat recovery time. It can also be used to add more fuel while smoking, to increase the intensity of clean smoke flavor. Requested from the competition cookers.
	The Smoke Setting on the Temperature Control Dial operates unit at the lowest temperature, without the fire going out.
	The plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s). When a meat probe is connected, the temperature is displayed on the LCD Screen. When not in use, disconnect the meat probe from the connection port. Compatible with Pit Boss® branded meat probes only. Additional meat probe(s) sold separately.

UNDERSTANDING THE PROBES

• GRILL PROBE
  Located inside the cabinet, on the rear wall along the bottom is the grill probe. It is a small vertical piece of stainless steel. The grill probe measure the internal temperature of the unit. This internal temperature is displayed on the digital LCD Screen as "ACTUAL" temperature.
  
  The temperature of your unit is highly affected on ambient outdoor weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.
• MEAT PROBE
  The meat probe measures the internal temperature of your meat in the smoke cabinet, similar to your indoor oven. Plugin the meat probe adapter to the meat probe connection port and insert the stainless steel meat probe into the thickest portion of your meat and the temperature will be displayed on the control board. To ensure the meat probe is connected properly to the connection port, feel and hear it snap into place.
  
  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 front main cabinet door, along the edge. When not in use, disconnect from the meat probe connection port, and place aside to keep it protected and clean.

AUGER PRIMING PROCEDURE

First time using your grill or whenever your grill runs out of pellets in the hopper, you will need to prime the auger. If not primed, the grill will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the auger:

1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system.
2. Remove all cooking components from the interior of the grill. Locate the burn pot in the bottom of the pellet grill.
3. Plug the power cord into a power source.
4. Turn on the grill and turn the Temperature Control Dial to the Smoke (S) or Low (L) position.
   • Check to make sure you hear the auger turning. Place your hand above the burn pot and feel for air movement. DO NOT place your hands or fingers inside the burn pot, this can cause injury.
   • After approximately a minute, you should smell the igniter burning and begin to feel the air getting warmer above the burn pot. The igniter tip does not glow red but will get extremely hot and will burn. DO NOT touch the igniter.
5. Once verified that all electric components are working correctly, turn the grill off.
6. Fill the hopper with all natural hardwood barbecue pellets.
7. Turn the grill on. Keep the Temperature Control Dial in the Smoke (S) or Low (L) position.
8. Press and hold the Prime Button until you see pellets drop from the auger into the burn pot. Now you can release the Prime Button.
9. You now can turn your grill off. Please make sure you allow your grill to stay plugged in until it finishes the cool down cycle. Once the fan turns off, the grill has completed the shutdown cycle, it is safe to unplug your grill.
10. Re-install the cooking components into the main barrel.
11. Your grill is now primed and ready to use! If this is the first time you are using your grill, you should perform a First Initial Grill Burn-off.

FIRST USE – SMOKER BURN-OFF

Once your auger has been primed and before cooking on your smoker for the first time, it is important to complete a grill burnoff. Start the smoker with the Cabinet Door open until smokes starts to fill the interior of the Cabinet. Then, latch the Cabinet Door and let the unit reach any temperature over 176°C /350°F (with the Cabinet Door closed) for 30 to 40 minutes to burn-off the unit and rid it of any foreign matter.

AUTOMATIC START-UP PROCEDURE

1. Ensure the Temperature Control Dial is in the SMOKE position. Plug the power cord into a grounded power source.
2. Check the burn 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 entry at the bottom of the cabinet. Fill the hopper with dry, all natural barbecue hardwood pellets.
3. 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 igniter will begin to glow and the fan will supply air to the burn pot. The smoker will begin to produce smoke while the start-up cycle is taking place. The cabinet door 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 and smoke being produced.
4. Begin to preheat your smoker with the cabinet door closed. Turn the Temperature Control Dial to 177°C /350°F, to allow the unit to preheat for approximately 15 to 20 minutes.
5. After preheating is complete, you are ready to enjoy your smoker at your desired temperature!
   
   When selecting a low or the SMOKE setting after preheating, the auger will continue to turn and feed pellets. This will momentarily raise the temperature, but temperature will eventually decrease and stabilize. Remember, you are trying to regulate a fire, so time is necessary to achieve your desired temperature.

IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails, check the following steps, or start your smoker using the manual method.

1. Ensure the Temperature Control Dial is in the SMOKE position and the unit is turned off. Open the cabinet door. Remove the cooking components from inside. Remove all unburnt pellets and ash from the burn pot. Avoid touching the igniter to avoid injury, as it may be extremely hot.
2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit on. Check the following:
   • Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat.
   • Visually confirm that the igniter is protruding approximately 13mm/0.5 inches in the burn pot.
   • Visually confirm that the auger is dropping pellets into the burn pot.
   • Confirm that the combustion fan is working by listening for a torchy roar.
3. If any of the above points are not working, follow Troubleshooting instructions.

MANUAL START-UP PROCEDURE

1. Ensure the Temperature Control Dial is in the SMOKE position. Plug the power cord into a grounded power source.
2. Check burn 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 hopper with dry, all natural hardwood barbecue pellets.
3. Open the cabinet door. Remove the cooking components to expose the burn pot. Place a generous handful of pellets into the burn pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings is also appropriate. Add another small amount of pellets over the burn pot.
   NOTE: Do not use spirit, petrol, gasoline, lighter-fluid, or kerosene for lighting or refreshing a fire in your smoker.
4. Light the contents of the burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes. Do not attempt to add more starter into the burn pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the smoke cabinet. The cabinet door must remain open during the start-up cycle.
6. Continue start-up by following steps three through five of Automatic Start-Up Procedure.

SHUTTING OFF YOUR SMOKER

When finished cooking, with the Main Cabinet doors remaining closed, press and hold the the Power Button for two 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. When the cycle is complete, the fan will turn off.

Once the shut-down cycle is complete, unplug the power cord.

CARE AND MAINTENANCE

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

1. HOPPER ASSEMBLY
   • The hopper includes a clean-out feature to allow for ease of cleaning and change out of pellet fuel flavors. To empty, locate the clean-out door of the drop chute on the back side of the hopper. Place a clean, empty pail under the clean-out door, then slowly turn the knob and allow the pellets to empty.
     
     NOTE: Use a long handled brush or wet/dry vacuum to remove excess pellets, sawdust, and debris for a complete clean-out.
   • Check and clean off any debris from the fan air intake vent, found on the rear underside of the smoke cabinet. For an extensive cleaning, carefully wipe off any grease build-up directly on the fan blades (see Electric Wire Diagram for access to electric components). This ensures airflow is sufficient to the feed system.
2. 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 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.
3. INSIDE SURFACES
   • It is recommended to clean your burn pot after every few uses. This will ensure proper ignition and avoid any hard build-up of debris or ash in the burn pot.
   • Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grates. Best practice is to do this while they are still warm from the previous cook. Grease fires are caused by too much fallen debris on the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In the event you experience a grease fire, keep the smoke cabinet door closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely out. Another way to extinguish a fire is to wrap aluminum foil around the smoke stack, closing off air to the interior. Lightly sprinkle baking soda, if available. Check your grease tray often, and clean out as necessary. Keep in mind the type of cooking you do. Ensure the grease exhaust tube is clear of any blockages.
     
     The water pan may accumulate grease. Line the water pan with aluminum foil for easier clean up after cooks. Refill and replace the water in the water pan often.
   • The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
4. OUTSIDE SURFACES
   • Wipe your smoker 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 smoker 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 cover to protect your smoker 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
Main Cabinet Glass Door	Every 2-3 Smoke Sessions	Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Bottom of Main Cabinet	Every 5-6 Smoke Sessions	Scoop Out, Wet/dry vacuum Excess Debris
Burn Pot	After Each Smoke Session	Scoop Out, Wet/dry vacuum Excess Debris
Cooking Grates	After Each Smoke Session	Burn Off Excess, Brass Wire Brush
Water Pan	After Each Smoke Session	Scrub Pad & Soapy Water
Grease Tray	After Each Smoke Session	Scrub Pad & Soapy Water
Grease Exhaust Tube	Every 5-6 Smoke Sessions	Scrub Pad & Soapy Water
Auger Feed System	When Pellet Bag is Empty	Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Electric Components	Once A Year	Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent	Every 5-6 Smoke Sessions	Dust, Scrub Pad & Soapy Water
Meat Probe	After Each Smoke Session	Scrub Pad & Soapy Water
Grill probe	Every 2-3 Smoke Sessions	Scrub Pad & Soapy Water

USING HARDWOOD PELLET FUEL

These clean-burning barbecue hardwood pellets generate about 8200 BTU's per pound with very little ash, a low moisture content (5-7%), and are carbon neutral. Barbecue hardwood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, 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

Rich, smoky bacon-like flavor. Considered the "Kings of the Woods".

MESQUITE BLEND

Strong, tangy, spicy flavor.
Think Tex-Mex cuisine.

APPLE BLEND

Smoky, mild sweetness flavor.
Highly recommended for baking.

MAPLE BLEND

Sweet and savory flavor.

ALDER BLEND

Sweet and earthy flavor. Alder, Maple, and Pine Blend.

FRUITWOOD BLEND

Cherry, Apple, and Maple Blend.

CHERRY BLEND

Slightly sweet, but also tart.
Gives a rosy tint to light meals.

WHISKEY BARREL BLEND

Strong, sweet smoke with aromatic tang.
Perfect for red meats.

COMPETITION BLEND

Perfect blend of sweet, savory, and tart.
Used by many professional grillers.

PECAN BLEND

Bold, buttery, and smooth flavor.

OAK BLEND

Rich and smokey flavor.

CLASSIC BLEND

Pecan, Hickory, and Mesquite Blend.
NOTE: Always store hardwood pellets in a dry area. Avoid 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 Pink Ring) on your meats. Higher 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.

COOKING STYLE	HOT SMOKING	ROAST	BAKING (Medium)	GRILL (Medium/High)
Temperature Range	93-134°C/200-274°F	135-161°C/275-324°F	162-203°C/325-399°F	204-215°C/400-420°F
		APPROXIMATE COOKING TIME
BEEF	Size	Rare - 54°C/130°F	Medium - 60°C/140°F	Well Done - 65°C/150°F
Rib-eye Roast, boneless	2.26 - 2.72 kg/5 - 6 lbs.		1½ - 2 hours
Rib Roast	5.44 - 6.35 kg/12 - 14 lbs.		2½ - 2¾ hours
Sausage (fresh)	All sizes			4 - 5 hours
Roast (bone-in)	All sizes	4- 5 Hours
Ribs	All sizes	Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket	7.25 - 3.62 kg/16 -18 lbs.	Cook until internal temperature reaches 90°C/195°F
PORK	Size	Reheat - 60°C/140°F	Medium - 66°C/150°F	Well Done - 71°C/160°F
Ham (cooked)	All sizes	2 - 2¾ hours
Ham (fresh)	4.53-5.44 kg/10-12 lbs.			7 - 8 hours
Sausage (fresh)	All sizes			4 - 5 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
Boston Butt (Pork Shoulder)	3.62-4.53 kg/8-10 lbs.			90 - 98°C/195 - 210°F Internal Temperature
Ribs	All sizes	Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop (loin, rib)	All sizes	Cook until meat pulls from the bone (approx 4 - 6 hours)
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.		5 -6 Hours
POULTRY	Size	Rare - 54°C/130°F	Medium - 60°C/140°F	Well Done - 82°C/180°F
Turkey (whole)	4.53-5.44 kg/10-12 lbs.			7 - 8 Hours
Chicken (whole)	All sizes			5 -6 Hours
Drumsticks, Breasts	All sizes			4 -5 Hours
Small Game Birds	All sizes			4 -5 Hours
Duck	1.36-2.26 kg/3-5 lbs.			5 -6 Hours
CHICKEN	Size	Rare - 54°C/130°F	Medium - 60°C/140°F	Well Done - 82°C/180°F
Whole	All sizes			5 -6 Hours
Drumsticks, Breasts	All sizes			4 -5 Hours
FISH	Size	Rare - 54°C/130°F	Medium - 60°C/140°F	Well Done - 82°C/180°F
Whole	All sizes			2 -3 Hours, until flaky
Filets	All sizes			1 -2 Hours, until flaky
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.		5 -6 Hours
Large Cuts (fresh)	3.62-4.53 kg/8-10 lbs.			7 - 8 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 smoker:

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 smoker. 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 your side before you start cooking. Also, read the entire recipe, start to finish, before lighting the smoker.
   • A BBQ floor mat is very useful. Due to food handling accidents and cooking splatter, a BBQ floor mat would protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. SMOKING 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 smoke cabinet for proper heat flow. Food on a crowded smoker will require more cooking time.
   • Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese. 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 tenderloins 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® smoker 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 Care for assistance.

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

Problem		Cause	SOLUTION
No Power Lights On The Control Board		Power Button	Press the Power Button. Try another attempt and hold for two seconds to verify connection.
		Not Connected To Power Source, GFCI Outlet Has Tripped	Ensure smoker 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 cooking components from the main smoke cabinet. Turn the unit onto its side, and remove the screws on the rear side of the Control Board. Check the fuse for a broken wire or if the wire has turned black. If yes, manually replace with a new fuse.
		Faulty Control Board	Control Board needs to be replaced. Contact Customer Care for a replacement part.
Fire In Burn 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 burn pot. If not primed, the igniter will timeout before the pellets ignite. Follow Auger Priming Procedure.
		Auger Motor Is Jammed	Remove cooking components from the main smoke cabinet. Press the Power Button to turn the unit on, turn Temperature Control Dial to SMOKE, and inspect the auger feed system. Visually confirm that the auger is dropping pellets into the burn pot. If not operating properly, call Customer Care for assistance or a replacement part.
		Igniter Failure	Remove cooking components from the main smoke cabinet. Press the Power Button to turn the unit on, turn Temperature Control Dial to SMOKE, and inspect the igniter. Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat. Visually confirm that the igniter is protruding approximately 13mm/0.5 inches in the burn pot. If not operating properly, follow Manual Start-up Procedure to continue use of smoker; however, call Customer Care for assistance or a replacement part.
Flashing Dots On LCD Screen		The Igniter Is On	This is not an error that effects the unit. Used to show that the unit has power and is in Start-Up mode (igniter is on). The igniter will turn off after five minutes. Once the flashing dots disappear, the unit will begin to adjust to the desired temperature selected.
Flashing Temperature On LCD Screen		Smoker Temperature Is Below 48°C/120°F	This is not an error that effects the unit; however, it is used to show that there is some risk that the fire could go out. 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 and follow Care and Maintenance instructions if dirty. Check burn pot for ash build-up or obstructions, and 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 (rotation), and ensure there is no blockage in the auger tube.
"ErH" Error Code		The Smoker Has Overheated, Possibly Due To Grease Fire Or Excess Fuel.	Press and hold the Power Button to turn the unit off, and allow smoker 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 Care.
"Er1" Error Code		Grill probe Wire Not Making Connection	Access the electrical components on the base of the unit (see Electric Wire Diagram) and check for any damage to the Grill probe wires. Ensure Grill probe spade connectors are firmly connected, and connected correctly, to the Control Board.
"noP" Error Code		Bad Connection At Connection Port	Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure the meat probe adapter is firmly connected. Check for signs of damage to the adapter end. If still failed, call Customer Care for replacement part.
		Meat Probe Damaged	Check for signs of damage to the wires of the meat probe. If damaged, call Customer Care for replacement part.
		Faulty Control Board	Control Board needs to be replaced. Contact Customer Care for a replacement part.
Thermometer Shows Temperature When Unit Off		Smoker Has High Ambient Temperature Or Is In Direct Sun	This will not harm the smoker. The internal temperature of the main cabinet has ambiently reached or exceeded 54°C/130°F. Move the smoker into a shaded area. Prop the cabinet door open to reduce the internal temperature.
Smoker Will Not Achieve Or Maintain Stable Temperature		Insufficient Air Flow Through Burn Pot	Check burn 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 smoker, set temperature to SMOKE 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 hardwood 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 Care for a replacement part if damaged.
Smoker Produces Excess Or Discolored Smoke		Grease Build-Up	Follow Care and Maintenance instructions.
		Wood Pellet Quality	Remove moist hardwood pellets from hopper. Follow Care and Maintenance instructions to clean out. Replace with dry hardwood pellets.
		Burn Pot Is Blocked	Clear burn pot of moist hardwood pellets. Follow Auger 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.

ELECTRICAL WIRE DIAGRAM

The 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
110-120 V, 60 Hz, 250 W, 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. DISCONNECT POWER SUPPLY BEFORE SERVICE OR MAINTENANCE.
2. REMOVE TWO GREASE TRAY BRACKETS FROM UNDERSIDE OF UNIT.
   
3. REMOVE WIRE COMPONENTS HOUSING FROM UNDERSIDE OF UNIT.
   
4. ACCESS WIRING COMPONENTS LOCATED IN GRILL PROBE HOUSING.
   

FUEL INPUT RATING:
1.1 KG/H (2.4 LB/H)

INDEX
W: WHITE
Y: YELLOW
P: PURPLE
R: RED
K: BLACK
S: SILVER

SMOKER REPLACEMENT PARTS

Part#	Description
1-A	Cooking Grates (x5)
2-A	Cooking Grate Support Brackets (x12)
3-A	Chimney Cap (x1)
4-A	Chimney Stack (x1)
5-A	Back Handle (x1)
6-A	Lid Stopper (x1)
7-A	Main Cabinet (x1)
8-A	Cabinet Door Handle (x1)
9-A	Cabinet Door Latch (x1)
10-A	Power Cord Bracket (x1)
11-A	Support Panel (x2)
12-A	Support Bracket (x1)
13-A	Water Pan (x1)
14-A	Flame Tamer (x1)
15-A	Support Leg With Wheel (x4)
16-A	Grease Tray (x1)
17-A	Grease Tray Brackets (x2)
18-A	Wire Components Housing (x1)
19-A	Grease Exhaust Tube (x1)
20-A	Heat Shield (x1)
21-A	Meat Probe (x1)
22-A	Door Knob (x1)
23-A	¼–20x½" Screw (x12)
24-A	¼–20x⅝" Screw (x4)
25-A	#10–24x½" Screw (x34)
26-A	#10–24x⅓" Screw (x2)

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

ELECTRICAL REPLACEMENT PARTS

Part#	Description
1-PVH	Burn Pot (x1)
2-PVH	Igniter (x1)
3-PVH	Auger Box Housing (x1)
4-PVH	Auger Flighting Assembly (x1)
5-PVH	Auger Motor Left Bracket (x1)
6-PVH	Auger Motor (x1)
7-PVH	Auger Motor Right Bracket (x1)
8-PVH	Auger Motor Housing (x1)
9-PVH	Combustion Fan Housing (x1)
10-PVH	Combustion Fan (x1)
11-PVH	Grill Probe Housing (x1)
12-PVH	Control Board (x1)
13-PVH	Grill Probe (x1)

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

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 TO 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 hardwood pellet smoker. We also advise you retain this manual for future reference.

You must contact your local home association, building or fire officials, or authority having jurisdiction, to obtain the necessary permits, permission, or information on any installation restrictions, such as any smoker being installed on a combustible surface, inspection requirements, or even ability to use, in your area.

1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the smoker, and 305mm (12 inches) from the back of the smoker 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 hardwood pellet appliance must not be placed under overhead combustible ceiling or overhang. Keep your smoker in an area clear and free from combustible materials, gasoline, and other flammable vapors or liquids.
   Should a grease fire occur, turn the smoker OFF and leave the lid 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 smoker in the rain or around any water source.
3. After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air blockage around the fan intake, chimney, or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If the smoker 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, hardwood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.
   
   Always power off the appliance and allow the shut-down cycle to run. Unplug the appliance only once the shut-down cycle is complete, and/or before cleaning. Failure to follow this warning can cause damage, serious injury, fire, electric shock, or death.
   Do not transport your smoker while in use or while the smoker is hot. Ensure the fire is completely out and that the smoker is completely cool to the touch before moving.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the smoker. 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.
   
   Be aware of building combustible material, maintain the fire to avoid over-firing.
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 care 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. Remove pots and pans while the operating appliance is unattended, to reduce the risk of fire. Keep young children and pets away while in use.
7. Do not enlarge igniter holes or burn pot. 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.

HARDWOOD PELLET FUEL

This pellet cooking appliance is designed and approved for pelletized, all natural hardwood fuel only. Any other type of fuel burned in this appliance will void the warranty and safety listing. You must only use all natural hardwood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives. Hardwood 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 18569-20362 KJ/KG (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 smoker. Keep all such liquids well away from the appliance when in use.
At the time of printing, there is no industry standard for barbecue hardwood pellets, although most pellet mills use the same standards to make hardwood 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, moisture affected pellets, we assume no responsibility to damage caused by poor quality of fuel.

CREOSOTE

Creosote - formation and need for removal. When burning, it produces black smoke with a residue that is also black in color. When hardwood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cool oven flue and exhaust hood of a slow-burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire.
The grease duct should be inspected at least twice a year to determine when the grease and/or creosote buildup has occurred.
When grease or creosote has accumulated, it should be removed to reduce the risk of fire.

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.

CONTACT CUSTOMER CARE

Dansons
8877 North Gainey Center Drive, Scottsdale, AZ, USA 85258
www.pitboss-grills.com
If you have any questions or problems, contact Customer Care.
USA: (480) 923-9630
Canada (Toll Free): 1-877-942-2246