Pit Boss PB1000SC1 Wood Pellet Grill & Smoker

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 wood pellet grill. We also advise you retain this manual for future reference.

Dangers and Warnings

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 grill 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 grill, and 305mm (12 inches) from the back of the grill to combustible constructions must be maintained. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

Should a grease fire occur, turn the grill off and leave the lid closed until the fire is out. Do not unplug the power cord. Do not throw water on. 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 grill 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 or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the lifespan of your unit. If the grill 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, wood pellets will expand greatly, decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.

Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that the grill is completely cool to the touch before moving.

4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. 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.
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 Service 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. Keep young children and pets away while in use.
7. 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.

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 non-combustible 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.

Wood Pellet Fuel

This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in this appliance will void the warranty and safety warning. You must only use all natural wood pellets, designed for burning in pellet barbecue grills. Do not use fuel labelled as having additives.

Do not use lava rock, wood chunks, charcoal, spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill. Keep all such substances and liquids well away from appliance when in use.

At this time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards to make wood 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 with the appliance, Dansons Inc. assumes no liability caused by the quality of fuel.

Creosote

Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot or creosote is formed when the appliance is operated incorrectly, such as: incorrect position of the burn grate, blockage of the combustion fan, failure to clean and maintain the burn area, or poor air-to-fuel combustion.

It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit off, let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.

If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn off the appliance, then wipe away any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.

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.

Safety Listing

In accordance with the procedures and specifications listed in the UL Subject 2728-2009 "pellet fuel cooking appliances" and 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.

ETL Listed ? US

Copyright Notice

Copyright 2017. All rights reserved. No part of this manual may be copied, transmitted, transcribed, stored in a retrieval system, in any form or by any means without expressed written permission of, Dansons Inc.

Dansons Inc.
3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013
sales@pitboss-grills.com | service@pitboss-grills.com
www.pitboss-grills.com
Toll-Free: 1-877-303-3134, Fax: 1-877-303-3135

Parts & Specs

Parts List

Diagram Description: An exploded view of the grill components is provided, with numbered labels corresponding to the parts list above. Key components include the main barrel, hopper assembly, cart frame with wheels, side shelves, cabinet doors, lid, chimney, cooking grids, and various hardware.

PB – Electric Requirements

110-120V, 3.3AMP, 60HZ, 275W, 3-PRONG GROUNDED PLUG

Model Specifications

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. Before assembly of product, review all parts and reference 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

IMPORTANT: 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

IMPORTANT: 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. Hardware combination involving a locking washer and washer should be installed with the locking washer closest to the head of the screw.

1. Mounting the Wheels to the Legs

Parts Required:

• 4 x Support Leg (#14)
• 4 x Locking Caster Wheel (#22)

Installation:

Rotate one of the pre-threaded locking caster wheels into the bottom of a support leg by hand-tightening it into the hole. Continue to install the other caster wheels to the remaining support legs.

Diagram Description: Shows a support leg (#14) and a locking caster wheel (#22) being attached.

2. Assembling the Cart

Parts Required:

• 1 x Bottom Shelf (#21)
• 8 x Screw (#A)
• 8 x Locking Washer (#C)
• 8 x Washer (#B)

Installation:

Attach the bottom shelf to one of the four support legs using two washers, locking washers, and screws. Note illustration for support leg placement. On a level surface, continue to secure the other support legs to the bottom shelf.

IMPORTANT: The edge of the bottom shelf with holes should face forward. The holes are for the cabinet doors installation.

Diagram Description: Illustrates the bottom shelf (#21) being attached to support legs (#14) using screws (A), washers (B), and locking washers (C).

3. Mounting the Cart Panels

Parts Required:

• 2 x Cart Side Panel (#24)
• 1 x Cart Back Panel (#23)
• 12 x Screw (#D)

Installation:

Attach the cart back panel to the rear support legs of the cart, and secure the inside edges using four screws. Repeat the same installation to mount the two cart side panels to the other support legs.

NOTE: Once installed, the exterior of the cart panels are flush with the support legs and bottom shelf.

Diagram Description: Shows the cart frame with side panels (#24) and back panel (#23) being attached to the support legs.

4. Installing the Cart to the Barrel

Parts Required:

• 1 x Main Barrel (#12)
• 16 x Screw (#A)
• 16 x Locking Washer (#C)
• 16 x Washer (#B)

Installation:

Place a piece of cardboard on the floor to prevent scratching the unit. Lay the main barrel on its side, hopper end pointed upward, on the cardboard. Insert the assembled cart into the main barrel brace, and secure each leg to the main barrel brace using four washers, locking washers, and screws. Repeat same installation for other three support legs, leaving the bottom side (facing the ground) unsecure.

IMPORTANT: Lock caster wheels before lifting grill upright.

Carefully, lift the grill into an upright position with the wheels on the bottom. Secure the final side of the grill using four washers, locking washers, and screws.

Diagram Description: Two diagrams (4A, 4B) show the main barrel (#12) being attached to the assembled cart frame using screws (A), washers (B), and locking washers (C).

5. Securing the Door Stopper, Door Magnet

Parts Required:

• 1 x Door Stopper (#19)
• 1 x Door Magnet (#20)
• 2 x Screw (#D)

Installation:

Remove the two pre-installed screws in the center of the bottom shelf. Secure the door stopper to the same area using the two screws, with the raised stop facing the back of the cart. Directly above, mount the door magnet using two screws. Ensure the raised magnet is facing the front of the cart.

Diagram Description: Shows the placement of the door stopper (#19) and door magnet (#20) on the inside of the cart.

6. Attaching the Cabinet Door Handles

Parts Required:

• 2 x Cabinet Door (#27)
• 2 x Cabinet Door Handle (#26)
• 4 x Cabinet Door Bezel (#25)

Installation:

Remove the pre-installed screws from the cabinet door handle. From the rear of the cabinet door, insert one screw so that it protrudes to the front. Add a cabinet door bezel on the screw, then hand-tighten the screw (from the rear) into the cabinet door handle. Continue to secure the handle by inserting a screw into the other side and tightening. Repeat same installation for second cabinet door handle.

Diagram Description: Illustrates attaching the cabinet door handle (#26) and bezel (#25) to the cabinet door (#27).

7. Mounting the Cabinet Doors to the Cart

Installation:

Align the left cabinet door with the front of the cart. Insert the bottom pin into the pivot hole on the left side of the bottom shelf, then push down on the locking-loaded top pin, and lock into the hole on the main barrel brace.

IMPORTANT: The cabinet door should swing freely once installed, and line up with the door stopper and door magnet. If unlevel, ensure the top and bottom pins of the cabinet door are inserted correctly.

Repeat same installation for second cabinet door on the right side.

Diagram Description: Shows how to align and attach the cabinet doors to the cart frame.

8. Attaching the Lid Handle

Parts Required:

• 1 x Lid Handle (#8)
• 2 x Lid Handle Bezel (#7)

Installation:

Remove the pre-installed screws from the lid handle. From inside the barrel lid, insert one screw so that it protrudes to the outside. Add a bezel on the screw, then hand-tighten the screw (from the inside) into the lid handle. Repeat same installation for other end of lid handle.

Diagram Description: Illustrates attaching the lid handle (#8) and bezels (#7) to the grill lid.

9. Securing the Lid Stopper

Parts Required:

• 1 x Lid Stopper (#3)

Installation:

Secure the lid stopper onto the top of the main barrel using the pre-installed screw on the top of the main barrel.

Diagram Description: Shows the lid stopper (#3) being attached to the top of the main barrel.

10. Assembling the Side Shelf

Parts Required:

• 1 x Side Shelf (#15)
• 4 x Tool Hook (#17)
• 1 x Side Shelf Handle (#16)
• 1 x Bottle Opener (#18)

Installation:

Turn the side shelf upside down. On the edge of the side shelf with four holes, install the tool hooks into each hole along the edge. Tool hooks will secure to the self-clinching nut that is pre-mounted on the inside. Next, remove the pre-mounted screws from the side shelf handle. On the short side with two holes, hand-tighten the screw (from the inside) into the handle. Repeat for the other end of the handle. Last, remove the two pre-mounted screws for the bottle opener, and re-install on the corner of the side shelf.

Diagram Description: Two diagrams (10A, 10B) show the side shelf (#15) assembly, including attaching tool hooks (#17), side shelf handle (#16), and bottle opener (#18).

11. Mounting the Side Shelf

Installation:

Remove the four pre-mounted screws from the side of the main barrel. From underneath, secure the side shelf to the side panel of the main barrel using the four screws previously removed.

NOTE: Do not tighten any screws completely until all screws have been installed. Once all screws are installed, then tighten securely.

IMPORTANT: Avoid using the side shelves to move or lift the grill. The weight of the unit will cause the side shelf to break, which is not covered by warranty.

Diagram Description: Shows the side shelf being attached to the main barrel.

12. Installing the Grease Tray

Parts Required:

• 1 x Grease Tray (#13)
• 1 x Grease Tray Handle (#16)

Installation:

Remove the pre-mounted screws from the side shelf handle. On the edge of the grease tray with two holes, align the handle with the holes, then hand-tighten the screw (from the inside) into the handle. Slide the grease tray into the tray opening on the front panel of the unit. The grease tray is completely inserted once the front of the tray is flush with the front panel of the unit.

Diagram Description: Two diagrams (12A, 12B) show the grease tray handle (#16) being attached to the grease tray (#13) and the tray being inserted into the grill.

13. Securing the Chimney

Parts Required:

• 1 x Chimney Gasket (#4)
• 1 x Chimney Cap Assembly (#5)
• 1 x Chimney Stack (#6)

Installation:

Locate the chimney opening on the side of the main barrel. Remove the pre-installed two screws, locking washers, and washers. From the outside of the main barrel, secure the chimney gasket and chimney stack to the side panel by re-installing the two screws, locking washers, and washers. The screw will fasten to the pre-mounted nut on the inside of the barrel. Next, secure the chimney cap onto the top of the chimney stack with the screw and nut as shown.

NOTE: Adjust the chimney cap to affect the airflow inside the main grill. If cooking at low temperature, keep the cap more open. Ensure the chimney cap allows for air to escape.

Diagram Description: Shows the chimney gasket (#4), chimney stack (#6), and chimney cap assembly (#5) being installed onto the main barrel.

14. Installing the Cooking Components

Parts Required:

• 3 x Cooking Grids (#2)
• 1 x Upper Cooking Rack (#1)
• 1 x Flame Broiler Main Plate (#10)
• 1 x Flame Broiler Slider (#9)

Installation:

Insert the flame broiler main plate into the main grill. Rest the flame broiler main plate on the built-in ledge (on the inside right) of the main grill that directs grease towards the grease bucket. Slide the entire piece to the left side, and the two slots on the flame broiler main plate will fit into the rounded ledge above the burn pot. It will sit slightly at a downward angle. NOTE: If the main plate is on the base of the barrel, it is installed incorrectly.

Place the flame broiler slider on top of the flame broiler main plate, covering the slotted openings. Ensure the raised tab is on the left, to easily adjust for direct or indirect flame when cooking. NOTE: When the flame broiler slider is open, and direct flame is used while cooking, do not leave the grill unattended for any period of time.

Place the cooking grids, side-by-side, on the grid ledge inside the main grill. Place the upper cooking rack on the upper ledge inside the main grill. The cooking rack will lock into place. The unit is now completely assembled.

NOTE: To maintain the searing and grilling performance of your cooking grids, regular care and maintenance is required.

Diagram Description: Diagrams (14A, 14B) show the installation of the flame broiler main plate (#10) and slider (#9).

15. 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 110 volt, 60hz, 275w, 5 amp service. It must be a 3-prong grounded plug. Ensure grounded end is not broken off before use. The control uses a 5 amp, 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. Each time it trips, it increases in sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet.

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.

IMPORTANT: Disconnect unit from power source when not in use.

Diagram Description: Shows a 5 AMP fast-blow fuse and standard electrical outlets.

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 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 lifting the lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be flexible with your serving time; add about 10 – 15 minutes 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 (205-315°C / 401-599°F): Best for searing and grilling at high heat. Use with flame broiler for indirect or direct flame cooking. Closed flame broiler allows air circulation for convection heat. Also used for preheating and burn-off.
• Medium Temperature (135-180°C / 275-356°F): Best for baking, roasting, and finishing slow-smoked creations. Reduces chances of grease flare-ups. Ensure flame broiler slider is closed.
• Low Temperature (80-125°C / 176-257°F): Used to slow roast, increase smoky flavor, and keep foods warm. Recommended for low and slow cooking, such as large cuts of meat, fish, or poultry.

TIP: To intensify savory flavor, switch to SMOKE (low) temperature range immediately after putting food on the grill to allow smoke penetration.

Understanding the Control Board

LED Screen: The LED Screen is the information center. It displays desired cook temperature (SET), actual cook temperature (Grill), meat probe temperature (Meat), and "P" setting selected ("P" SET). Grill temperature is displayed in 5 degree (°F) increments.

Diagram Description: Shows the control dial with settings for Off, Smoke, High, and temperature presets. Also shows the LED screen display and the Meat/P button.

Understanding the "P" Setting

The "P" SET (setting) allows the chef to fine-tune (manual) control of their grill to compensate for ambient temperature, humidity, wind, environmental changes, pellet fuel type and quality.

When the Meat / P Button is pushed, the “P” setting displayed on the LED screen will flash and change to the next value (upward). Once P7 is reached, it will restart at P0. There are eight "P" settings, ranging from P0 to P7.

IMPORTANT: Do not push the Meat / P Button too hard, as this may cause damage. Only a light push is needed.

* default setting

1. Using the "P" Setting in Smoke Mode

Anytime the temperature dial is set to SMOKE, the auger will run on a manual mode of cooking. First, the auger will continuously turn and feed pellets for four minutes. After four minutes, the auger begins to run a feed cycle based on the "P" setting selected. The default setting is P4.

• More Smoke Flavor, Less Heat (↑ "P" Setting / ↓ Fuel Feed): Increasing the "P" setting allows for longer cycles between auger feeds, resulting in lower temperature output and increased cook time (low and slow). This results in a deeper smoke ring and more smoke flavor. Higher "P" settings (P6 or P7) may cause the fire to go out.
• Less Smoke Flavor, More Heat (↓ "P" Setting / ↑ Fuel Feed): A lower "P" setting results in higher grill temperature output and higher pellet consumption due to more frequent cycles.

2. Using the "P" Setting with a Temperature Dial Preset

When the temperature dial is set to a preset (95-245°C / 200-475°F), the auger runs on a controlled pellet feeding setting to maintain the selected temperature. Once preheated on Smoke, select the desired temperature. The auger runs continuously until the desired temperature is reached, then runs a feed cycle based on the "P" setting.

NOTE: Lowering the "P" setting (e.g., P1) with a temperature dial preset will decrease temperature fluctuations.

Hopper Priming Procedure

Follow these instructions the first time the grill is ignited, and each time the grill runs out of pellets:

1. Remove all cooking components from the interior of the grill.
2. Open the hopper lid. Ensure there are no foreign objects in the auger or hopper.
3. With the Temperature Control Dial to Off, plug the power cord into a power source.
4. Turn the Temperature Control Dial to Smoke. Check: Auger is turning (do not place fingers in tube). Feel for air movement above the fire pot. After about a minute, smell the igniter burn off and feel warmth. The igniter tip does not glow red hot.
5. Turn the Temperature Control Dial to Off.
6. Fill the hopper with all-natural barbecue wood pellets.
7. Turn the Temperature Control Dial to Smoke. Wait approx. 3 minutes for pellets to drop into the firepot. Turn the Temperature Control Dial to Off.
8. After the grill has cooled, re-install cooking components. The grill is ready to use.

First Use – Grill Burn-Off

Before the first use, complete a grill burn-off. Start the grill and operate at high heat (over 233°C / 451°F) with the lid down for 30 to 40 minutes to burn off any foreign matter.

Preheating

Preheat your grill before every cook session. This heats up the grill and grids quickly, kills bacteria, and helps maintain cooking temperature once food is placed inside. Preheat with the lid closed.

IMPORTANT: Ambient temperature, weather, and pellet quality affect cooking temperature. Observe time to reach desired temperature and adjust cooking time as needed.

Automatic Start-Up Procedure

1. Ensure Temperature Control Dial is Off. Plug power cord into a grounded power source.
2. Check burn pot for obstructions. Open hopper lid, ensure no foreign objects in hopper or auger feed system. Fill hopper with dry, hardwood pellets.
3. Open the barrel lid. The lid must remain open during start-up.
4. Turn Temperature Control Dial to Smoke. This activates the start-up cycle. Auger feeds pellets, igniter glows, fan supplies air. Smoke is produced until pellets ignite. Listen for a "torchy roar" and feel heat.
5. Preheat grill: Close lid, turn Temperature Control Dial to 177°C / 350°F for 15-20 minutes.
6. Grill is ready to use.

IMPORTANT: When selecting Smoke after a preset (e.g., preheating at high heat), the auger runs continuously for four minutes, momentarily raising temperature, then stabilizes once the "P" setting cycle begins (approx. 5-10 minutes).

Igniter Failure Procedure

If the electric igniter fails, check the following steps or use the manual method:

1. Turn Temperature Control Dial to Off. Open lid. Remove cooking components. Remove unburnt pellets and ash from burn pot. Avoid touching igniter (it is extremely hot).
2. Once parts are removed and cleaned, turn Temperature Control Dial to Smoke. Check: Igniter is working (feel heat above burn pot). Igniter protrudes approx. 13mm / 0.5 inches in burn pot. Auger is dropping pellets. Combustion fan is working (listen for it).
3. If any points are not working, follow Troubleshooting instructions.

Manual Start-Up Procedure

1. Ensure Temperature Control Dial is Off. Plug power cord into a grounded power source.
2. Open hopper lid. Ensure no foreign objects in hopper or auger feed system. Fill hopper with dry, hardwood pellets.
3. Open barrel lid. Remove cooking components to expose burn pot. Check burn pot for obstruction. Place a generous handful of pellets into burn pot. Squirt gelled fire starter or other appropriate pellet starter over pellets. Add a small amount of solid fuel fire starter (sawdust/wax, wood shavings). Add another small amount of pellets over burn pot. NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene.
4. Light contents of burn pot with a long match or long-nosed lighter. Allow starter to burn for 3 to 5 minutes. Do not add more starter.
5. Quickly and carefully replace cooking components. Lid must remain open during start-up.
6. Continue start-up by following steps four through six of Automatic Start-Up Procedure.

Shutting Off Your Grill

1. When finished cooking, turn Temperature Control Dial to 177°C / 350°F and close lid. Let grill run for 5-10 minutes for normal cleaning. For greasy foods, allow an extra 10-20 minutes for burn-off to reduce grease fire risk.
2. Once burn-off is complete, keep lid closed and turn Temperature Control Dial down to 93°C / 200°F for five minutes to allow pellets to burn out.
3. After five minutes, with lid closed, turn Temperature Control Dial to Off. Auger stops feeding fuel, flame burns out, fan runs until cool-down cycle is complete.

Care and Maintenance

An important step is allowing the grill and cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and maintenance tips:

1. Hopper Assembly

The hopper includes a clean-out feature. To empty, locate the plate and cover of the drop chute on the back side of the hopper. Place a clean, empty pail under the drop chute cover, remove the cover piece, unscrew the plate, and slide outwards to empty pellets.

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 debris from the fan air intake vent on the bottom of the hopper. Wipe off any grease build-up directly on the fan blades to ensure sufficient airflow.

Diagram Description: Shows the hopper clean-out plate and cover.

2. Probes

Avoid kinking or folding probe wires, as this can cause damage. Roll wires in a large, loose coil. Do not place probes in the dishwasher or submerge in water, as water damage to internal wires can cause short-outs and false readings.

3. Inside Surfaces

Clean your burn pot after every few uses to ensure proper ignition and avoid hard build-up of debris or ash. Use a long-handled grill cleaning brush on cooking grids while warm from previous cooks. Grease fires are caused by fallen debris. Clean the inside of your grill consistently. In case of a grease fire, keep the lid closed. If the fire doesn't go out quickly, carefully remove food, turn off the grill, and shut the lid until the fire is out. Lightly sprinkle baking soda if available.

Check your grease tray often and clean as necessary. Keep in mind your cooking type.

IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.

4. Outside Surfaces

Wipe your grill down after each use with warm soapy water. Do not use oven cleaner, abrasive cleansers, or abrasive cleaning pads. Painted surfaces are not covered under warranty but require general maintenance. For scratches or wear, touch up with high heat BBQ paint.

Use a grill cover for complete protection against weather and pollutants. When not in use or for long-term storage, keep the unit under a cover in a garage or shed.

Cleaning Frequency Time Table (Normal Use)

Using Wood Pellet Fuel

Wood pellet fuel is clean-burning, generates about 8200 BTU's per pound, has low moisture content (5-7%), and is carbon neutral. Pellets are produced from pulverized sawdust, pushed through a die, cut, cooled, screened, vacuumed, and bagged.

Flavor Guidelines

• Hickory Blend: Rich, smoky bacon-like flavor.
• Mesquite Blend: Strong, tangy, spicy flavor.
• Apple Blend: Smoky, mild sweetness flavor.
• Cherry Blend: Slightly sweet, but also tart.
• Whiskey Barrel Blend: Strong, sweet smoke with aromatic tang.
• Competition Blend: Perfect blend of sweet, savory, and tart.

NOTE: Store wood pellets in a dry area. Avoid moisture, which lowers heat output or causes pellets to swell and break apart. Use a moisture-proof, resealable tub or bucket.

Cooking Guidelines

Smoking and grilling styles yield different results based on time and temperature. Keep a record of your cooks to adjust for future results. Practice makes perfect.

Hot smoking refers to longer cooking times for more natural wood flavor (and a sought-after Pink Ring). Higher cooking temperatures result in shorter cooking times and less smoke flavor.

TIP: For best results, allow meats to rest after cooking to redistribute juices for a juicier, flavorful cut. Resting times vary from 3 to 60 minutes.

Cooking Temperature Chart

Tips & Techniques

1. Food Safety

• Keep kitchen and cooking area clean. Use separate platters and utensils for cooked meat vs. raw meat.
• Keep hot foods hot (above 60°C / 140°F) and cold foods cold (below 3°C / 37°F).
• Never save marinade for later use; bring to a boil before serving if using with meat.
• Cooked foods should not be left out for more than an hour; hot foods out of refrigeration for more than two hours.
• Defrost and marinate meats by refrigeration. Do not thaw at room temperature. Bacteria multiply rapidly in warm, moist foods. Wash hands thoroughly before and after handling raw meat, fish, or poultry.

2. Cooking Preparation

• When switching temperatures, lift lid and leave open until actual temperature is close to desired temp to speed process and prevent fire going out.
• Be prepared (Mise en Place): Have all recipes, fuel, accessories, utensils, and ingredients ready at grill side before cooking. Read entire recipe before lighting grill.
• A BBQ floor mat protects decks, patios, or stone platforms from grease stains or spills.

3. Grilling Tips and Techniques

• For more smoke flavor, cook longer at lower temperatures (low and slow). Meat fibers close after reaching 49°C / 120°F internal temperature. Misting or mopping keeps meat from drying out.
• Sear meats with the lid down. Use a meat thermometer for internal temperature. Smoking with hardwood pellets turns meats and poultry pink (a "smoke ring").
• Apply sugar-based sauces near the end of cooking to prevent burning and flare-ups.
• Leave open space between foods and barrel extremities for proper heat flow. Crowded grills require more cooking time.
• Use long-handled tongs for turning meats and a spatula for burgers/fish. Avoid piercing utensils that let juices escape.
• Deep casserole dishes require more time than shallow pans.
• Serve food on a heated platter to keep warm. Red meats benefit from resting before serving to allow juices to redistribute.

Troubleshooting

Proper cleaning, maintenance, and quality fuel prevent common problems. Consult www.pitboss-grills.com/support or Customer Service for FAQs and assistance.

WARNING: Always disconnect the electrical cord prior to opening the grill for inspection, cleaning, maintenance or service. Ensure the grill is completely cooled to avoid injury.

Electrical Wire Diagram

The Digital Control Board system is intricate. Consult the wire diagram to ensure your power source is sufficient for operation. Protection from power surges and electrical shorts is provided.

PB – Electric Requirements

110-120V, 3.3AMP, 60HZ, 275W, 3-PRONG GROUNDED PLUG

NOTE: Electrical components comply with testing tolerance of ± 5-10 percent.

Diagram Description: A schematic shows the Digital Control Board, Draft Fan, Auger Motor & Feed System, Igniter Assembly/HD Cartridge Heater, Grill Probe connectors, Fast-Blow Fuse, and Grounded Power Cord. An index lists wire colors (White, Yellow, Purple, Red, Black, Silver, Green) and their corresponding connections.

Replacement Parts

Main Barrel Components

Diagram Description: Shows various grill components labeled with part numbers (1-A through 32-A).

Hopper/Auger Components

Diagram Description: Shows various hopper and auger components labeled with part numbers (1-PH through 14-PH).

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

Warranty

Conditions

Pit Boss grills, manufactured by Dansons Inc., carry a limited warranty from the date of sale. Proof of purchase is required. Customers are subject to fees if proof of purchase is not provided or after warranty expires. Dansons offers a one (1) year warranty on parts and electrical components against defects and workmanship. Warranty does not cover normal wear and tear, scratches, dents, chips, or cosmetic cracks. Repair or replacement does not extend the warranty period beyond one (1) year from purchase date.

During the warranty term, Dansons' obligation is limited to furnishing replacements for defective components. Dansons' will not charge for repair/replacement of parts returned freight prepaid, if found defective upon examination. Dansons' is not liable for transportation charges, labor costs, or export duties.

Dansons uses rust-resistant materials, but protective coatings can be compromised by high temperatures, humidity, chlorine, industrial fumes, fertilizers, lawn pesticides, and salt. Warranty does not cover rust or oxidization unless structural integrity is lost. Dansons recommends using a grill cover when not in use.

This warranty is based on normal domestic use. It does not apply to grills used in commercial applications.

Exceptions

No written or implied performance warranty exists as Dansons Inc. has no control over installation, operation, cleaning, maintenance, or fuel type. Warranty does not apply if the appliance is not installed, operated, cleaned, and maintained per the owner's manual. Use of gas not outlined in the manual may void the warranty. Damage due to misuse, improper handling, or modifications is not covered.

Dansons and authorized dealers are not responsible for incidental or consequential damages. Manufacturer liability is limited to the original purchase price of the product.

Some states may not allow limitations on incidental/consequential damages or implied warranties, so these limitations may not apply to you. This limited warranty grants specific legal rights, which may vary by state.

Ordering Replacement Parts

To order replacement parts, contact your local Pit Boss dealer or visit www.pitboss-grills.com.

Contact Customer Service

For questions or problems, contact Customer Service 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.

Warranty Service

Contact your nearest Pit Boss dealer for repair or replacement parts. Dansons Inc. requires proof of purchase for warranty claims. Record your Pit Boss serial and model number (found on the hopper) below, as the label may wear.

Accessories Sold Separately

Recipes

Classic Brisket

Makes 4 - 6 Servings

A whole beef brisket (7.25-3.62 kg / 16-18 pounds) has three parts: cap, point, and flat. Use the flat section for lean, compact slices.

Ingredients:

• 1 Beef Brisket (2.2-3.6 kg / 5-8 lbs, at least 0.6 cm / ¼" fat layer)
• 1 bottle Prepared Yellow Mustard
• 75 ml / 5 tbsp Seasoning
• 1 bottle Chili Sauce
• 1 pack Dry Onion Soup Mix
• 375 ml / 1½ c. Beef Broth
• 40 ml / 8 tsp Black Pepper

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1. Lay out plastic wrap. Cut a single cut on the underside of the brisket against the grain. Slather with mustard, rub with seasoning. Flip and repeat. Refrigerate 2-4 hours or overnight.
2. Prepare basting mixture: mix chili sauce, dry onion soup mix, beef broth, and black pepper.
3. Preheat grill to SMOKE or low temperature.
4. Place brisket fat-side up on grill. Close lid. Slow cook for 10-12 hours.
5. Baste brisket every half hour for the first 3 hours.
6. Continue slow cooking until internal temperature reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to 176°C / 350°F.
7. Place brisket in double-layered aluminum foil pouch. Pour 50 ml / ¼ cup basting mixture over brisket. Close pouch.
8. Lay foil pouch on grill. Steam for 1 to 1 ½ hours.
9. Open pouch. Use meat thermometer; internal temperature should reach 91°C / 195°F. Brisket should be firm but pull apart easily.
10. Transfer to cutting board, rest for 10 minutes. Slice thinly across the grain.

Sausage with Mango Chutney

Makes 4 - 6 Servings

Ingredients:

• 2 Mangoes (finely chopped)
• 0.9 kg / 2 lbs Italian Sausage (hot or mild)
• 10 ml / 2 tsp Fresh Parsley (minced)
• 15 ml / 1 tbsp Red Pepper (diced)
• 10 ml / 2 tsp Honey
• ½ Red Onion (diced)
• ½ bulb Fennel (diced)
• 5 ml / 1 tsp Lime Juice
• Pinch Salt

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1. Preheat grill to LOW-MEDIUM (27-107°C / 180-225°F).
2. Place sausages evenly spaced on grill. Rotate every ten minutes.
3. Combine remaining chutney ingredients. Chill until ready to serve.
4. Slice grilled sausage diagonally and serve with chutney.

Blue Cheese Steak

Makes 4 Servings

Ingredients:

• 4 Steak, T-bone or Rib-Eye (2.54cm / 1" thick, 0.28-0.62 kg / 10-12 ounces each)
• 113 g / 4 oz. Blue Cheese (crumbled)
• 50 ml / ¼ c. Green Onion (thinly sliced)

Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey

Instructions:

1. Preheat grill to 204-260°C / 400-500°F.
2. Trim excess fat from meat and discard.
3. Place steaks on grill. Sear each side, flipping every few minutes.
4. Reduce heat to 135°C/275°F or 163°C/325°F. Flip steaks. Combine blue cheese and onions. Sprinkle over steaks, close lid, and grill until desired doneness. Check doneness by cutting a slit near the bone.
5. Variation: Reverse-Sear Method: Turn grill to SMOKE, smoke at 82°C / 180°F for 5-15 minutes. Turn grill to HIGH and sear.

BBQ Ribs

Makes 4 - 6 Servings

Ingredients:

• 1.3-1.8 kg / 3-4 lbs Ribs (Meaty pork spareribs / loin back ribs)
• 45 ml / 3 tbsp Oil
• 5 ml / 1 tsp Salt
• 5 ml / 1 tsp Pepper
• 2 whole Onions (chopped)
• 30 ml / 2 tbsp Vinegar
• 30 ml / 2 tbsp Worcestershire sauce
• 125 ml / ½ c. Apple Juice or Soda
• 5 ml / 1 tsp Paprika
• 5 ml / 1 tsp Chili Powder

Suggested Wood Pellet Flavor: Hickory / Competition / Apple

Instructions:

1. Preheat grill to SMOKE or low (82-107°C / 180-225°F).
2. Prepare ribs: peel off tough skin from back side. Season with salt and pepper.
3. Place ribs on grill, spaced evenly. Smoke for 3 to 4 hours.
4. Mix remaining sauce ingredients, bring to boil, let boil for five minutes to thicken.
5. Remove from grill. Turn grill up to 176°C / 350°F.
6. Place ribs in double-layered aluminum foil pouch. Pour 50 ml / ¼ cup sauce over ribs. Close pouch.
7. Lay foil pouch on grill. Steam for 1 to 1 ½ hours.
8. Open pouch. Meat should be tender. Turn grill up to HIGH (260°C / 500°F). Baste ribs with sauce.
9. Once sauce is caramelized and ribs are sticky, remove and serve.
10. Variation: Memphis-Dry Method: Turn grill to HIGH (260°C / 500°F). Season ribs with dry rub. Sear, remove, serve.

Mom's Juicy Hamburgers

Makes 4 - 6 Servings

Ingredients:

• 900 g / 2 lbs Ground Beef or Buffalo
• 15 ml / 3 tsp Seasoning
• 2 whole Eggs, room temperature
• 500 ml / 2 c. Bread Crumbs (Dried, Fine)
• 6 - 8 Hamburger / Kaiser Buns
• 6 - 8 slices Cheese (slices, thin)
• 30 ml / 2 tbsp Butter

Suggested Wood Pellet Flavor: Hickory / Competition

Instructions:

1. Preheat grill to 204-260°C / 400-500°F.
2. Combine meat, seasoning, eggs, and bread crumbs. Divide into portions, shape into patties (approx. 1.9 cm / ¾" thick).
3. Place patties on grill. Grill six minutes per side. Test internal temperature at 71°C / 160°F. Meat may turn pink outside due to smoking.
4. In last few minutes, brush buns with butter and toast on grill.
5. Remove burgers when done. Top with cheese to melt. Serve.
6. TIP: Fattier meat makes juicier burgers. Try ground buffalo for a leaner alternative.

Sirloin Steak with Sweet Onion & Peppers

Makes 4 Servings

Ingredients:

• 2 Steak, Top Sirloin (1" thick, cut into 4 pieces, 0.45kg/1 lb)
• 10 ml / 2 tsp Seasoning or rub
• 5 medium Sweet Onions (coursed chopped)
• 2 whole Bell Peppers (all kinds, chopped)
• 60 ml / 4 tbsp Soy Sauce
• 60 ml / 4 tbsp Olive Oil
• Dash Salt

Suggested Wood Pellet Flavor: Hickory / Mesquite / Whiskey

Instructions:

1. Preheat grill to 218°C / 425°F.
2. Season steak both sides. Cover and refrigerate at least 1 hour.
3. Place onions and bell peppers in foil tray. Mix soy sauce and olive oil, drizzle over. Sprinkle with salt. Seal foil packet.
4. Place foil on grill for 10-15 minutes, or until vegetables are soft and tender. Remove and keep covered.
5. Place steaks on grill. Sear each side, flipping every few minutes.
6. Grill until desired doneness, remove from grill. Top with warm vegetables.

Cornish Hens with Mandarin Rice

Makes 4 Servings

Ingredients:

• 4 whole Cornish Game Hens
• 750 ml/ 3 c. Mandarin Rice
• 15 ml / 1 tbsp Olive Oil
• 5 ml / 1 tsp Smoked Paprika
• 250 ml / 1 c. Orange Marmalade

Mandarin Rice:

• 59 ml / ¼ c. Almonds (slivered)
• 30 ml / 2 tbsp Celery (chopped)
• 1 small Green Onion (sliced, thin)
• 30 ml / 2 tbsp Butter
• 1 can Mandarin Orange Segments (drained, 0.4 kg/11oz.)
• 30 ml / 2 tbsp Orange Juice (concentrate)
• 500 ml / 2 c. Cooked Rice

Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition

Instructions:

1. Prepare mandarin rice: toast almonds, celery, green onion, butter. Combine with orange segments, orange juice, and cooked rice. Set aside.
2. Preheat grill to MEDIUM (135-177°C / 275-350°F).
3. Rinse Cornish hens, pat dry. Stuff with rice mixture, tie legs. Brush hens with olive oil, sprinkle with paprika.
4. Place hens on grill. Grill 45-60 minutes, until drumstick meat is tender.
5. Baste with orange marmalade during last 20 minutes. Remove and serve.
6. TIP: To catch drippings for gravy, place hens in foil pan with water/juice (0.6 cm / ½" deep). Monitor juices.

Shrimp Kabobs with Curry Butter

Makes 4 Servings

Ingredients:

• 900g / 2 lbs Shrimp (peeled, deveined)
• 125ml / ½ c. Curry Butter
• 15 ml / 1 tbsp Olive Oil
• 1 Lime
• Fresh Dill

Curry Butter:

• 125 ml / ½ c. Butter
• 30 ml / 2 tbsp Onion (chopped)
• 15 ml / 1 tbsp Fresh Dill
• 5 ml / 1 tsp Curry Powder
• Dash Garlic Powder

Suggested Wood Pellet Flavor: Mesquite / Competition

Instructions:

1. Soak wooden skewers in water for 1 hour.
2. Preheat grill to 135-163°C / 275-325°F.
3. Prepare curry butter: melt butter, stir in onion, dill, curry powder, garlic powder. Cook 5 minutes, remove from heat.
4. Thread shrimp on skewers, leaving space. Brush lightly with olive oil.
5. Place skewers on grill. Grill until shrimp are white and tender. Turn skewers halfway through cooking, brush with curry butter.
6. Arrange shrimp on serving plate. Garnish with lime wedge and dill.
7. TIP: To skewer shrimp straight, hold stretched out, insert skewer from tail end to run full length. Unbend shrimp with fingers.

Bacon Basil Shrimp on a Stick

Makes 4 - 6 Servings

Ingredients:

• 24 large Shrimp (peeled, deveined)
• 24 whole Fresh Basil Leaves
• 24 slices Bacon (sliced thin)

Suggested Wood Pellet Flavor: Cherry / Apple

Instructions:

1. Soak wooden skewers in water for 1 hour.
2. Preheat grill to 135-163°C / 275-325°F.
3. Wrap shrimp and basil leaf in bacon slice. Thread onto skewer, leaving space.
4. Place skewers on grill. Cook until shrimp are white and tender, bacon is browned. Turn skewers often to avoid burning.
5. Remove from heat and serve.

Whole Smoked Turkey

Feeds a small army - leftovers are great!

Ingredients:

• 1 whole Turkey (thawed, 9-11.3 kg / 20-25 lbs)
• 60 ml / 4 tbsp Seasoning
• 5 ml / 1 tsp Smoked Paprika
• 45 ml / 3 tbsp Butter

Suggested Wood Pellet Flavor: Hickory / Cherry / Competition

Instructions:

1. Preheat grill to 135-177°C / 275-350°F.
2. Remove neck and giblets. Rinse turkey, pat dry.
3. Mix butter, ¼ seasoning, and paprika into a paste. Gently insert paste between outer skin and breast meat.
4. Rub remaining seasoning on turkey exterior.
5. Place turkey breast-side up. Cook until tender and golden brown; internal temp: 82°C / 180°F (thigh), 77°C / 170°F (breast).
6. Remove turkey, cover with foil, let rest 10 minutes before carving.
7. TIP: For gravy, place turkey on rack in large foil roast pan with 0.6 cm / ½" water/broth and seasoning. Monitor juices.

Beer Can Chicken

Makes 2 - 6 Servings

Ingredients:

• 1 whole Chicken (1.8-2.7 kg / 4-6 lbs)
• 1 can Beer, any kind
• 45 ml / 3 tbsp Seasoning

Suggested Wood Pellet Flavor: Hickory / Apple / Competition

Instructions:

1. Preheat grill to 135-177°C / 275-350°F.
2. Open can, pour half beer into glass. Leave half in can, make more holes in top for ventilation. Add ¼ seasoning to can.
3. Rinse chicken, pat dry. Add ¼ rub inside cavity. Rub exterior with remaining seasoning.
4. Insert upright can into cavity, place on grill, close lid. Cook until golden brown and crispy; internal temp: 74°C/165°F.
5. Using tongs, carefully remove chicken and can. Let rest 5 minutes, then carefully remove can. Be cautious, liquid is hot.
6. Carve and serve.
7. Variation: Non-Alcoholic: Substitute beer with cola, fruit juice, or water with seasoning.

Easy Ranch Chicken Satay

Makes 2 - 6 Servings

Ingredients:

• 450g / 1 lb Chicken Breasts or Thighs (boneless, skinless)
• 112 ml / 1½ c. Prepared Ranch or Italian Salad Dressing
• Dash Salt
• Dash Pepper

Suggested Wood Pellet Flavor: Apple / Cherry

Instructions:

1. Cut chicken into 0.63 cm / ¼" or thicker pieces. Rinse, pat dry.
2. Place chicken in plastic bag. Add dressing, salt, pepper. Seal, shake to coat. Refrigerate 1-2 hours or overnight. Shake bag occasionally.
3. Soak wooden skewers in water for 1 hour.
4. Preheat grill to 218°C / 425°F.
5. Remove chicken from bag, weave onto skewers like a ribbon.
6. Place skewers on grill. Cook until chicken is white and firm. Turn skewers often.
7. Remove from heat and serve.

Important Information

Do Not Return Product to Store

Dansons Inc. stands behind authorized dealers. Many dealers stock replacement parts and accessories. Consult your local dealer first for parts, options, or service. For other questions, comments, or inquiries, contact Dansons Inc. directly. Customer Service 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 carbon monoxide, which is a combustion byproduct known to the State of California to cause birth defects or other reproductive harm. For more information, go to WWW.P65WARNINGS.CA.GOV

www.pitboss-grills.com