Pit Boss Navigator 150, PB150PPS Portable Wood Pellet Grill Manual

PARTS & SPECS

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.

NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Service if parts are missing when assembling the unit.
PB – ELECTRIC REQUIREMENTS
220-240 V, 50 Hz, 220 W, 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.

1. INSTALLING THE SIDE HANDLES
   Parts Required:
   4 x Side Handle Bracket (#7)
   2 x Side Handle (#8)
   1 x Main Barrel/ Hopper Assembly (#9)
   Installation:

• Place a piece of cardboard on the floor to prevent scratching the unit and parts during assembly. Remove all the parts from inside the lid.
• Remove the pre-installed screws, locking washers and washers from the four Side Handle Brackets. Set aside.
• Remove the two pre-installed screws from the left side panel of the unit (on the hopper access panel). Secure two Side Handle Brackets to the left side panel using the same screws just removed. Repeat same installation for right side panel of the unit with the two other Side Handle Brackets. Note illustration 1A.
  
• Next, carefully flip the unit upside-down. Install each Side Handle into the Side Handle Brackets using the screws, locking washers, and washers previously removed from the Side Handle Brackets. Note illustration 1B.
  

2. MOUNTING THE LEGS TO THE GRILL
   Parts Required:
   1 x Main Barrel / Hopper Assembly (#9)
   2 x Foot A (#13)
   2 x Foot B (#14)
   
   Installation:

• Remove the eight pre-installed screws from the bottom panel corners of the unit, two from each corner.
• Secure Foot A to the bottom panel corner (closest to the control board) using two of the screws previously removed. Repeat same installation on opposite corner with other Foot A.
• Secure each Foot B on the two remaining bottom panel corners, using two screws in each.

3. ASSEMBLING THE LID HANDLE
   Parts Required:
   1 x Lid Handle (#11)
   
   Installation:

• Remove the pre-installed screws, locking washers and washers from the Lid Handle ends. Add a locking washer and washer onto a screw, then from inside the barrel lid, insert the screw so that it protrudes to the outside. Hand-tighten the screw (from the inside) into the Lid Handle. Repeat same installation for other end of Lid Handle.

4. INSTALLING THE FLAME BROILER COMPONENTS
   Parts Required:
   1 x Flame Broiler Slider (#3)
   1 x Flame Broiler Main Plate (#4)
   1 x Flame Broiler Adjusting Bar Handle (#5)
   1 x Flame Broiler Adjusting Bar (#6)
   Installation:

• Insert the Flame Broiler Main Plate into the Main Barrel, left side first. Rest the Flame Broiler Main Plate slot onto the ledge tab on the left side, then rest the right side on the built-in ledge (on the inside right) of the Main Barrel that directs grease towards the Grease Cup. It will sit slightly at a downward angle. Note 4A.
  
  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. Poor installation of this part may result in damage to your 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 right, to easily adjust for direct or indirect flame when cooking. Note illustration 4B. Both Flame Broiler parts are lightly coated with oil to avoid rusting when shipped.
  
• Next, remove the Flame Broiler Adjusting Bar Handle from the Flame Broiler Adjusting Bar. Insert the Flame Broiler Adjusting Bar through the opening hole on the right side of the Main Barrel. Add the Flame Broiler Adjusting Bar Handle back onto the end outside the barrel. Next, slide the notched end of the 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 4C.
  NOTE: When the Flame Broiler Slider is open and direct flame is used, do not leave the grill unattended for any period of time.
  

5. INSTALLING THE COOKING COMPONENTS
   Parts Required:
   1 x Upper Cooking Rack (#1)
   1 x Cooking Grid (#2)
   
   Installation:
   • Place the Cooking Grid on the ledge inside the Main Grill.
   • Position the Upper Cooking Rack onto the Cooking Grid. The Upper Cooking Rack can be placed as desired.
     NOTE: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance Is required.
6. MOUNTING THE POWER CORD BRACKET
   Parts Required:
   1 x Power Cord Bracket (#10)
   
   • Remove the two pre-installed screws from the back panel of the unit. Secure the Power Cord Bracket to the corner by using the two screws previously removed.
7. INSTALLING THE POWER CORD
   NOTE: There are two Power Cords supplied. Select the Power Cord that is required for your region.
   Parts Required:
   1 x Power Cord Clip (#15)
   1 x Power Cord (#16 or #17)
   
   • Place the Power Cord Clip on the Power Cord. Then, insert the Power Cord into the groove at the bottom of the unit. Note 7A.
   • Secure the Power Clip to the rear panel using the pre-installed screw below the air vent. Note 7B.
8. ATTACHING THE GREASE CUP
   Parts Required:
   1 x Grease Cup (#12)
   
   • Place the Grease Cup on the two screws of the pre-mounted screws of the Main Barrel side panel. Press down firmly to ensure it is level on the screws to avoid grease spills.
   • The unit is now completely assembled.
9. CONNECTING TO A POWER SOURCE
   NOTE: Before plugging your Pit Boss® into any electrical outlet, ensure the temperature dial is in the OFF position.
   

• STANDARD OUTLET
  This appliance requires 220-240 volt, 50 hz, 220 w. It must be a 3-prong grounded plug. Ensure grounded end is not broken off before use. The control uses a 220-240 volt and fast-blow fuse to protect the board from the ignitor.
• ON THE ROAD
  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.
  
  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 305mm (12 inches) from combustible constructions, and this clearance must be maintained while the grill is operational. This appliance must not be placed under 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 cup, 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). 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 SMOKE (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 PROBES

• GRILL PROBE
  Located inside the main barrel, on the back-left wall, is the Grill Probe. It is a small, vertical piece of stainless steel. The Grill Probe measures the internal temperature of the unit. When the temperature is adjusted on the Control Board, the Grill Probe will read the actual temperature inside the unit and adjust to the desired 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 grill, similar to your indoor oven. Plug-in the meat probe adapter to the meat probe connection port on the Control Board 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.
  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. When not in use, disconnect from the meat probe connection port and place aside to keep protected and clean.

UNDERSTANDING THE CONTROL BOARD

CONTROL	DESCRIPTION
	The LCD Screen is used as the information center for your unit. The LCD screen will display the current grill temperature (ACTUAL) and meat probe temperature (MP1). The flashing LCD screen indicates the unit was just connected to AC power. Screen flashes three times, then turns off.
	Indicates the meat probe temperature when probe is connected.
	Indicates the current temperature of unit.
	Indicates the desired temperature that has been selected.
	Indicates the auger motor is turning and feeding pellets to the Burn Pot.
	Indicates the igniter is on. When first starting your unit, the igniter runs continuously for the start-up cycle.
	Indicates the fan is running. If the grill is in operation, the fan is on.
	Indicates the auger motor is no longer able to feed pellets to the Burn Pot. Likely, the hopper is empty and requires refilling.
	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 barrel lid, 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. Overfeeding the Burn Pot may damage to grill barrel paint.
	The Temperature Switch Button is used to change the temperature readout on the LED Screen. Press the button to switch to Fahrenheit (ºF) or to Celsius (ºC), as preferred. Default is set to Celsius.
	The Temperature Control Dial allows you to set your desired temperature. Rotate the knob marker to select from Smoke, any of the eight temperature presets, or High. Once rotating the dial, the SET Temperature on the LCD Screen will adjust.
	The Off Setting on the Temperature Control Dial is the OFF mode for the unit. The unit will not function on this setting.
	The Smoke Setting on the Temperature Control Dial is the lowest smoking mode for the unit. The grill operates at the lowest temperature, without the fire going out.
	The High Setting on the Temperature Control Dial is the highest heat level for the unit. The grill operates at the highest temperature. When the lid is open, the grill will run at this speed to compensate for the loss of heat in the barrel.
	The plug-in connection port on the front of the Control Board is for a Meat Probe. When the meat probe is connected, the temperature is displayed on the LCD Screen. When the meat probe is not in use, disconnect the adapter from the connection port.

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 Burn Pot. If not primed, the igniter will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper:

1. Open the hopper lid. Make sure there are no foreign objects in the hopper or blocking the auger feed system at the bottom.
2. Remove all cooking components from the interior of the grill. Locate the Burn Pot in the bottom of the main barrel.
3. Plug the power cord into a power source. Press the Power Button to turn the unit on, and turn the Temperature Control Dial to the SMOKE position. Check the following items:
   • That you can hear the auger turning. Place your hand above the Burn Pot and feel for air movement. Do not place your hand 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 in the Burn Pot. The igniter tip does not glow red, but gets extremely hot and will burn. Do not touch the igniter.
4. Once verified that all electric components are working correctly, press the Power Button to turn the unit off.
5. Fill the hopper with all natural barbecue wood pellets.
6. Press the Power Button to turn the unit on. Keep the Temperature Control Dial in the SMOKE position. 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 Burn Pot, release the Prime Button.
7. Press the Power Button to turn the unit off.
8. 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 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 the hopper with dry, all natural barbecue hardwood pellets.
2. Ensure the Temperature Control Dial is in the SMOKE position. 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 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!

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 grill using the manual method.

1. Ensure the Temperature Control Dial is in the SMOKE position. Open the barrel lid. 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 barrel lid. 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 in the Burn Pot.
   NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
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 main barrel. Continue start-up at step two of Automatic Start-Up Procedure.

SHUTTING OFF YOUR GRILL

1. When finished cooking, with the main barrel lid remaining closed, press the Power Button to turn the unit off and turn the Temperature Control Dial to OFF. 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.

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. 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.
     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.
   • 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.
2. 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 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.
   • Check your grease cup often, and clean out as necessary. Keep in mind the type of cooking you do.
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 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)

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.
   • While searing your meats, cook with the lid down. 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.

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
220-240 V, 50 Hz, 220 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.

FUEL INPUT RATING:
0.5 KG/H
(1.1 LB/H)
INDEX
W: WHITE
Y: YELLOW
P: PURPLE
R: RED
K: BLACK
S: SILVER
G: GREEN

REPLACEMENT PARTS