Table of Contents
Advertisement
WHISKEY STILL
WOOD PELLET
SMOKER
IMPORTANT, READ CAREFULLY, RETAIN
FOR FUTURE REFERENCE. MANUAL MUST
BE READ BEFORE OPERATING!
FOR OUTDOOR AND HOUSEHOLD USE ONLY.
NOT FOR COMMERCIAL USE.
ASSEMBLY AND OPERATION INSTRUCTIONS
WARNING: 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.
MODEL: PBVPS1
PART: 77260
5005166
UL SUB.2728
Advertisement
Table of Contents
Related Manuals for Pit Boss PBVPS1
Summary of Contents for Pit Boss PBVPS1
- Page 1 MODEL: PBVPS1 PART: 77260 5005166 UL SUB.2728 WHISKEY STILL WOOD PELLET SMOKER IMPORTANT, READ CAREFULLY, RETAIN FOR FUTURE REFERENCE. MANUAL MUST BE READ BEFORE OPERATING! FOR OUTDOOR AND HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE. ASSEMBLY AND OPERATION INSTRUCTIONS WARNING: Please read the entire manual before installation and use of this electric, pellet fuel-burning appliance.
-
Page 2: Safety Information
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. - Page 3 6. 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. 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.
- Page 4 ULC/ORD C272 and CANADIAN CSA C22.2 #3 "for electrical features of fuel burning equipment. " Pit Boss Grills pellet cooking appliances have been independently tested and listed by INTERTEK (an accredited testing laboratory) to ETL, UL, ULC and CSA standards.
-
Page 5: Table Of Contents
TABLE OF CONTENTS Safety Information ............2 Care & Maintenance ............17 Parts & Specs ..............6 Using Wood Pellet Fuel ..........18 Assembly Preparation ............7 Cooking Guidelines ............18 Assembly Instructions Tips & Techniques ............20 Mounting The Support Legs To Main Cabinet ....... 7 Troubleshooting ..............21 Connecting The Wheels To The Cart ........ -
Page 6: Parts & Specs
TEMP. RANGE DIGITAL FEATURES Ten temperature 933mm x 555mm x 1,248mm 35.5 kg 65-190°C presets, start-up and PBVPS1 TOTAL - 4,883 cm² / 757 sq. in. / 36.7” x 21.8” x 49.1” /78.2 lb / 150-375°F cool-down cycles, electric igniter... -
Page 7: Assembly Preparation
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). -
Page 8: Securing The Chimney
3. SECURING THE CHIMNEY Parts Required: Chimney Cap (#1) Chimney Stack (#2) Screw (#D) Locking Washer (#J) Washer (#I) Installation: • Locate the chimney opening on the top of the main barrel. From the outside, secure the chimney stack to the top of the unit using three screws, locking washers, and washers. -
Page 9: Mounting The Hopper To The Main Barrel
6. MOUNTING THE HOPPER TO THE MAIN BARREL Parts Required: G H C Screw (#C) Locking Washer (#H) Washer (#G) Screw (#E) NOTE: IT IS HIGHLY RECOMMENDED TO USE TWO PEOPLE FOR THIS STEP, ONE TO LINE UP THE HOPPER AND MOUNTING HOLES, THE OTHER TO INSTALL THE HARDWARE. -
Page 10: Installing The Thermometer, Door Handle
10. INSTALLING THE THERMOMETER, DOOR HANDLE Parts Required: Thermometer (#7) Door Handle (#8) Door Latch (#15) Installation: • Remove the pre-installed nut and washer from the thermometer. Insert the thermometer into the hole provided on the top-centre of the main barrel door, then secure by re-installing the washer and nut from the interior side of the door. -
Page 11: Placing The Grease Bucket
• Disconnect the igniter 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 igniter, it is recommended to use a minimum of a 1000 watt inverter. -
Page 12: Operating Instructions
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. 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. -
Page 13: Smoker Temperature Ranges
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. •... -
Page 14: Understanding The Control Board
. Includes one (1) meat probe. COOK “P” SET 200º 300º Compatible with Pit Boss branded meat probes only. Additional meat probe(s) sold separately. PROBE 1 175º 350º ACTUAL UNDERSTANDING THE PROBES PROBE 2 150º... -
Page 15: Hopper Priming Procedure
IMPORTANT: 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. -
Page 16: Manual Start-Up Procedure
IGNITER FAILURE PROCEDURE If for any reason your electric igniter fails or your grill's flame dies out during a cook, check the following steps, or start your smoker using the manual method. Ensure the Temperature Control Dial is in the SMOKE position. Open the cabinet door. Remove the cooking components from inside. -
Page 17: Care & Maintenance
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 grids 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. -
Page 18: Using Wood Pellet Fuel
CLEANING FREQUENCY TIME TABLE (NORMAL USE) ITEM CLEANING FREQUENCY CLEANING METHOD Bottom of Main Cabinet Every 5-6 Smoke Sessions Scoop Out, Shop-Vac Excess Debris Fire Pot After Each Smoke Session Scoop Out, Shop-Vac Excess Debris Cooking Grids After Each Smoke Session Burn Off Excess, Brass Wire Brush Grease Bucket After Each Smoke Session... - Page 19 COOKING STYLE HOT SMOKING ROAST BAKING GRILL (Very Low) (Low) (Medium) (Medium/High) Temperature Range 65-121°C / 150-250°F 121-162°C / 255-325°F 148-190°C / 300-375°F 162-190°C / 325-375°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, 2.26 - 2.72 kg / 5 - 6 lbs.
-
Page 20: Tips & Techniques
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. -
Page 21: Troubleshooting
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 Service for assistance. - Page 22 Access the electrical components on the base of the unit (see Electric Wire Diagram ) and "Er1" Error Code Temperature Probe Wire Not Making check for any damage to the Temperature Probe wires. Ensure Temperature Probe spade Connection connectors are firmly connected, and connected correctly, to the Control Board. "noP"...
-
Page 23: Electrical Wire Diagram
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 –... -
Page 24: Replacement Parts
REPLACEMENT PARTS Part# Description Chimney Cap (x1) Chimney Stack (x1) Cooking Grids (x3) Main Barrel (x1) Main Barrel Handle (x1) Main Barrel Door (x1) Thermometer (x1) Main Barrel Door Handle (x1) 10-A Power Cord Bracket (x1) 10-A Hopper Lid (x1) 15-A 11-A Hopper (x1) -
Page 25: Warranty
CONDITIONS All wood pellet smokers 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. -
Page 26: Ordering Replacement Parts
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 unit. -
Page 27: Accessories Sold Separately
ACCESSORIES SOLD SEPARATELY Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers. ITEM DESCRIPTION ITEM DESCRIPTION COVER Form-fitting, full length cover. Heavy-duty polyester with PVC backing for long-term GRILLING APRON use. Weatherproof. Includes draw-string lock for easy tightening. -
Page 28: Recipes
RECIPES SMOKED HALIBUT SMOKED BEEF BRISKET Makes 4 Servings Makes 4 - 6 Servings Suggested Wood Pellet Flavor: Hickory / Cherry / Mesquite Suggested Wood Pellet Flavor: Hickory / Competition Ingredients: 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. - Page 29 SMOKED PRIME RIB ROAST bones separate by using your finger to pull them apart. If they pull apart with ease your ribs are done; internal temperature of Makes 6 - 8 Servings your ribs should be at 170°F. Suggested Wood Pellet Flavor: Hickory / Pecan / Competition Take out of smoker and let stand on serving platter until cool enough to eat.
- Page 30 SMOKED CHICKEN WHOLE SMOKED TURKEY Makes 2 - 6 Servings Feeds a small army - leftovers are great! Suggested Wood Pellet Flavor: Hickory / Apple / Competition Suggested Wood Pellet Flavor: Hickory / Cherry / Competition Ingredients: Ingredients: 1 whole Chicken 1 whole Turkey (thawed)
- Page 32 IMPORTANT DO NOT RETURN PRODUCT TO STORE For all questions, comments, or inquiries, please contact Dansons directly. Our Customer Service department is available Monday through Sunday, 4am - 8pm PST (EN/FR/ES). TOLL FREE: 1-877-303-3134 | TOLL FREE FAX: 1-877-303-3135 service@pitboss-grills.com WARNING: This product can expose you to chemicals including wood dust, which is known to the state of California to cause cancer.
Need help?
Do you have a question about the PBVPS1 and is the answer not in the manual?
Questions and answers
can I check the resistance of the main Temp probe to see if it is good?
To check the resistance of the main temperature probe for Pit Boss model PBVPS1, you need to access the electrical components at the base of the unit. Locate the temperature probe wires and ensure the spade connectors are firmly and correctly connected to the control board. Then, use a multimeter to measure the resistance across the temperature probe connectors. The exact resistance value is not provided, but you are checking for continuity and expected resistance range. If the reading is abnormal or shows no continuity, the probe may be faulty.
This answer is automatically generated