Pit Boss Grills · PDF filex $w wklv wlph ri sulqwlqj wkhuh lv qr ³6wdqgdug´ iru %%4 zrrg shoohwv dowkrxjk prvw shoohw ploov gr xvh wkh vdph ... think of your “pit boss” as an

PIT BO�oWNERS MANUAL

You MUST read this manual

DISCOVER THE WOOD PELLET GRILL ADVANTAGE REV 0816

WARNING: Please of this electrical pellet fuel-burning appliance.

TIPS AND RECIPES INSIDE!

SAVE THESE INSTRUCTIONS!

WARNINGW

PB440d

PB340

Black

Copper

Dangers & Warnings

WARNING:

WARNING:

WARNING:

WARNING:

Dangers & Warnings

WARNING:

WARNING:

CAUTION:

CAUTION!

INTRODUCTION

With the proper set-up, operation and maintenance, this BBQ will provide you with years of cooking enjoyment, never ending compliments and will allow you to produce “Competition Quality BBQ In Your Own Back Yard”. Think of your “Pit Boss” as an extra stove available to bake, roast, grill and smoke food. Barbecuing provides a form of entertainment, which is relaxed and casual. Your meals can be completely cooked outdoors and it is where the chef (Pit Boss) is one of the crowd.

important tips

Initial set-up of our “Pit Boss” is the most important step

Be diligent in your cleaning and maintenance program.

3. Use only all natural wood pellets designed to burn in pellet grills. Ensure your pellet fuel stays moisture free.

SAFETY TESTING

Dansons Inc. 14608—134th Ave., Edmonton, AB, Canada T5L 4T4

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CONTENTS

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Hardware List

Parts List

Washer 12.5 x 24

Lock Nut 7/16” - 20

2

2

Section One: A�EMBLY INSTRUCTIONS

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Due to ongoing improvements, product is subject to change without notice.

Screw 1/4”- 20* 3/5” 31

16

16

Washer 1/4

Spring Washer 1/4

Section One: ASSEMBLY INSTRUCTIONS

Tools Required:

Installation Steps Step 1 Attach legs to barrel:

Parts Needed:

Hardware Required:

11a

11b

8

Lock Nuts 7/16” x 2 (B)

Washer 12.5 x 24 x 2 (C) Washer 1/4 x 20 (D)

Spring Washer 1/4 x 20 (E)

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ASSEMBLING & MOUNTING THE CART … CON’T

Step 2 Install Bottom Shelf Assembly:

Step 3 Install Wheels to Leg Assembly:

Parts Needed: ASSEMBLING—LID STOPPER

Installation Steps

Step 1 Attach Lid Stopper

Hardware Required:

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ASSEMBLING—HOPPER TO BARRELPart Needed:

Installation Steps

Hardware Required:

Step 1

Step 2

110 Volt


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Installation Steps

Parts Needed:

Hardware Required:

ASSEMBLING THE LID HANDLE

Installation Steps

Part Needed: ASSEMBLING THE DOME THERMOMETER

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HOPPER FUEL CHANGE OUT

** Due to ongoing improvements, product is subject to change without notice.

ATTACHING THE SIDE SHELF HANDLE

Installation Steps

Part Needed:

Hardware Required:

ATTACHING THE GREASE BUCKET ATTACHING THE SERVING TRAY

COOKING GRIDS (2)

UPPER COOKING RACK (1)

PLACING THE COOKING COMPONENTS


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PLACING THE COOKING COMPONENTS

FLAME DIFFUSER (4)

GREASE TRAY / FLAVOR ENHANCER (3)

FLAME BROILER / SLIDER (5A & 5B)

Parts Included:

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HOOKING UP TO POWER

GRILL PREPERATIONINITIAL FIRING INSTRUCTIONS

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HOW IT WORKS 101 A

B

C

D

E

F

G

H

I

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Section two: OPERATION

Your New 340 & 440D Wood Pellet Fired Smokin Grills

OPTIONS

MODEL UNIT COOKING AREA ELECTRIC SIZE H X W X D WEIGHT

PB

PB

340

440D

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Section Two: OPERATION

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.

Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings. With the benefit of convection cooking, and the use of the “Grease Tray”, your “Pit Boss” Grill will enable you to avoid flare-ups and maximize the nutritional value of the foods that you cook.

Initial Burn Off

.

Lighting your Grill It is recommended practice to always clean your burn grate after every 1 to 3 uses.

Pre-Heating

Lid Position

You must OPEN the lid during both the “Start-Up” and “Shut Down” cycles

GETTING STARTED

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PIT BOSS

888

LCD SCREEN READOUTS

ACTUAL TEMPERATURE

FLASHING ACTUAL TEMPERATURE

FLASHING DOTS

“P” SETTINGS P0 - P7

“ErH” FLASHING ERROR

“ErP” FLASHING ERROR

“ErR” FLASHING ERROR

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LCD SCREEN

TEMPERATURE DIAL

“P” SET (recessed push button)

HIGH - HIGH TEMPERATURE MODE

SMOKE - LOW TEMPERATURE MODE **Used to Start the grill.

OVERVIEW

OFF

PIT BOSS CONTROL


START-UP SEQUENCE

SMOKE— LOW / WARM MODE - 170° F—225 ° F

° °

HOT SMOKE— COOK MODE - 200 ° F - 500°F

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PIT BOSS CONTROL

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UNDERSTANDING THE “P” SETTING

Always clean or check your burn pot before each use.

.

STANDARD LIGHTING PROCEDURE

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MANUAL LIGHTING PROCEDURE

Always clean or check your burn pot before each use. .

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GRILL MAINTENANCE—After Cooking

SHUTTING OFF YOUR GRILL

°

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100% Natural Hardwood Wood Pellets

Flavor Guide Lines

Section Thr�: TIPS & TECHNIQUES

NPC

TG

T

W

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TIP Always store your pellets in a dry area. Avoid any contact or exposure to moisture. This will cause the pellets to absorb the moisture and will result in lower heat output or cause the pellets to swell and break apart.

Use a moisture proof re-sealable tub or bucket.

ORGANIZE

ORGANIZE

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Section Three: TIPS & TECHNIQUES

TIP:Sugar based sauces are best applied near the end of cooking to prevent burning.


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Three Basic Rules for Food Safety 3

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Section Four: TROUBLE SH�TING

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Problem Cause Solution

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Section Four: TROUBLE SHOOTING Problem Cause Solution

Section Four: TROUBLE SHOOTING

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PARTS LIST

REPLACEMENT ITEMS

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Due to ongoing improvements, product is subject to change without notice.

PARTS LIST

Pellet Feed System

Nylon Bushing

Auger Shaft Look Nut

Part No. Description

REPLACEMENT ITEMS

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Section Five: GRI� RECEIPES

BEEF Size

COOK TIME GUIDELINES

PORK

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A “CLASSIC” BRISKET Makes 4 – 6 servings

Suggested Pit Boss Wood Pellet Flavour:

SAUSAGE WITH MANGO AND FENNEL CHUTNEY

Makes 4 – 6 servings


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Section Five: GRILL RECEIPES

BLUE CHEESE STEAK Makes 4 servings


Preheat barbecue on PREHEAT .

BBQ RIBS Makes 4 – 6 servings


Preheat barbecue then reduce to SMOKE-LOW. (180-225°F)

TIP You can make use of the ever growing selection of commercially prepared seasons, rubs or sauces, but with the flavour produced with a wood pellet grill you will find you may reduce or not use any. Give it a try, you will taste the difference!

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MOM’S JUICY HAMBURGERS Makes 4 – 6 servings


Preheat barbecue on High then leave or reduce slightly (400—500°F)

VARIATION:

SIRLOIN STEAK WITH SWEET ONION AND PEPPERS Makes 4 servings


Preheat barbecue on HIGH then leave on HIGH. (425°F+)

TIP Most people are watching their fat intake these days, but in the case of hamburgers, you will find a slightly fattier meat makes for a moister burger. For a super tasting and lean alternative try ground buffalo..

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CORNISH HENS WITH MANDARIN RICE Makes 4 servings


Mandarin Rice

WHOLE SMOKED TURKEY


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BEER-CAN CHICKEN


Pull tab off the chilled beer. Pour 1/2 can into a frosty mug. Leave 1/2 in the can to be used for recipe. Using a church key-style can opener, make a few more holes in top of beer can.. Rinse chicken, inside and out, under cold running water. Drain and plot dry with paper towels. Sprinkle 1/4 of the rub inside the cavity of the chicken. Rub 1/2 of the rub on the entire outside of the bird. Spoon remaining rub into the beer can. Carefully insert the upright can into the cavity of the chicken. Place the upright can and chicken on the middle of the cooking grid. Cover grill and cook the chicken until it is golden brown and crispy. Using an instant read thermometer, insert it into the thickest part of the thigh, but not touching the bone. Internal temperature should be 165° F to 170° F. 1 1/4 to 1/12 hours. Using tongs, carefully transfer upright chicken to serving platter. Let rest 5 minutes, then carefully remove the chicken from the can, be careful not to spill the HOT liquid. Carve, quarter or half the chicken and serve.

NON-ALCOHOLIC BEER-CAN CHICKEN Using the same method as above, but substitute the can of beer with a can of your favourite non-diet

cola, fruit flavour soda, root beer or water with extra seasoning.

EASY RANCH CHICKEN SATAY

Cut breast, lengthwise, into 1/4 inch or slightly thicker pieces. Rinse the chicken under cold running water and blot dry with a paper towel. Place chicken slices into a plastic zip-lock type bag. Pour the Ranch salad dressing into the bag with the chicken. Sprinkle with a little salt and pepper. Zip bag closed and carefully shake bag, coating chicken evenly with the liquid. Place in refrigerator for 1 to 2 hours, or over night. Turn and shake bag once or twice so the chicken marinades even-ly. Soak long wooden skewers in water for a minimum of 30 minutes. When ready to cook, weave the chicken strips, in and out like a ribbon, onto the wooden skewers. Brush the cooking grid with oil. Place the sates on the hot grid and grill until cooked, 2 to 3 minutes per side. When done the chicken will turn white and be firm. Good for a main entrée or as an appetizer.

TIP Most prepared salad dressings make very quick, easy and tasty marinades for meats, poultry or fish.

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Section SIX: LIMITED WA�ANTY

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“Pit Boss” appliances

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PRINTED 0916

Important Notice

DO NOT RETURN PRODUCT TO STORE!!

CONTACT “PIT BOSS” CUSTOMER SERVICE FIRST 1-877-303-3134 OR

[email protected]

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Documents

Pit Boss Grills · PDF filex $w wklv wlph ri sulqwlqj wkhuh lv qr ³6wdqgdug´ iru %%4 zrrg shoohwv dowkrxjk prvw shoohw ploov gr xvh wkh vdph ... think of your “pit boss” as an