Understanding The Probes; First Use - Smoker Burn-Off; Start-Up Procedure - Pit Boss PBV3D1 Montaje Y Operación

PROBE 2
FC
The plug-in connection port(s) on the front of the Control Board are for two Meat Probes. When a meat
probe is connected, the temperature is displayed on the LCD Screen. When not in use, disconnect the
meat probe from the connection port. Compatible with Pit Boss® branded meat probes only. Additional
meat probe(s) sold separately.

UNDERSTANDING THE PROBES

• GRILL PROBE
Located inside the cabinet, on the rear wall along the bottom, is the Grill Probe. It is a small, vertical piece of stainless steel.
The Grill Probe 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.
IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weather and the quantity of
food being cooked.
• MEAT PROBE
The meat probe measures the internal temperature of your meat in the smoker, similar to your indoor oven. Plug-in the meat
probe adapter to the meat probe connection port and insert the stainless steel meat probe into the thickest portion of your
meat and the temperature will be displayed on the Control Board. To ensure the meat probe is connected properly to
the connection port, feel and hear it snap into place.
IMPORTANT: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid
direct contact with the heating element. This can result in damage to your meat probe. Run the excess wire out
the main cabinet door, along the edge. When not in use, disconnect the meat probe(s) from connection ports, and
place aside to keep protected and clean.
FIRST USE – SMOKER BURN-OFF
Before using your smoker for the first time with food, it is important to complete a burn-off to cure the interior and exterior
finish of your unit. Start the smoker and operate at any temperature over (177°C / 350°F) with the cabinet door closed for 30 to
40 minutes to burn-off the unit and rid it of any foreign matter.
IMPORTANT: Curing your smoker is important for its long-term operation and care. If the burn-off is not performed, the
exterior finish will not set properly, as well as a paint odor can impart unnatural flavors onto your first prepared meal.

START-UP PROCEDURE

1. Open the cabinet door and carefully ¾ fill the water pan with water or marinade.
IMPORTANT: Do not fill completely or overfill the water pan, as this could damage your electrical element and/
or parts while the smoker is in use.
2. Adjust cooking grids and grid support brackets to desired height for the foods you intend to smoke. Once satisfied with
the height of your grids, close the cabinet door.
3. Remove the wood chip tray. Open the wood chip tray lid, add wood chips, then slide back into the front of the cabinet.
NOTE: We recommend using wood chips, not wood chunks, as wood chips are smaller and easier to fit inside the
wood chip tray.
4. Plug the power cord into a grounded power source. The Power Button will glow blue to indicate there is power.
5. With the cabinet door closed, press the Power Button to turn on the unit and the Digital LCD Screen will light up,
displaying that it is ready to operate.
6. Preheat your grill:
• Open both damper vents completely on the backside of the unit.
• Press the SET/ACT Button, then the TIME button on the Control Board twice to select the time setting, and press
the Adjustment Arrows to 20 minutes. Press the TIME button twice again to lock-in the time setting once the
changes are finished.
FC
150º
SMOKE
400º
HIGH
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