Publicidad
Idiomas disponibles
Idiomas disponibles
PRESETS & HOT SMOKING
Smoking and grilling styles of cooking can give you different results based on time and temperature. The art of hot
smoking refers to longer cooking times, but results in more natural hardwood flavor (and a sought-after smoke ring) on
your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 min-
utes, depending on the size of the protein.
TEMPERATURE PRESETS
VERY LOW
LOW
MEDIUM
95°C
110°C
120°C
150°C
SMOKE
200°F
225°F
250°F
300°F
MEAT TYPE
PRESET TEMP
POULTRY
Turkey (whole)
110°C / 225°F
Chicken (whole)
190°C / 375°F
Drumsticks, Breasts
190°C / 375°F
Small Game Birds
190°C / 375°F
Duck
135°C / 275°F
PORK
Ham (whole)
120°C / 250°F
Roast
190°C / 375°F
Spare Ribs
120°C / 250°F
Baby Back Ribs
95°C / 200°F
Tenderloin
110°C / 225°F
Butt (Shoulder)
110°C / 225°F
BEEF
Steak
120°C / 250°F
Tenderloin
110°C / 225°F
Roast
110°C / 225°F
Spare Ribs
110°C / 225°F
Prime Rib
120°C / 250°F
Brisket
110°C / 225°F
WILD GAME
Tenderloin
110°C / 225°F
Roast
120°C / 250°F
SEAFOOD
Fillets
110°C / 225°F
Salmon (whole)
95°C / 200°F
Lobster
95°C / 200°F
PIT BOSS® GRILLS
MED/HIGH
HIGH
175°C
205°C
230°C
245°C
HIGH
350°F
400°F
450°F
475°F
ESTIMATED TIME
TARGET TEMP
30-35 MIN/LB
74°C / 165°F
3-4 HR
74°C / 165°F
1-2 HR
74°C / 165°F
1-2 HR
74°C / 165°F
2-3 HR
74°C / 165°F
15-20 MIN/LB
71°C / 160°F
3-4 HR
74°C / 165°F
4 HR
88°C / 190°F
3-4 HR
88°C / 190°F
1.5 HR
82°C / 180°F
1.5 HR / LB
90-98°C / 195-210°F
8-10 MIN
60°C / 140°F
2-3 HR
60°C / 140°F
3-4 HR
63°C / 145°F
3-4 HR
79°C / 175°F
15-20 MIN/LB
57°C / 135°F
1 HR / LB
107-121°C / 195-210°F
1-2 HR / LB
74°C / 165°F
1-2 HR / LB
74°C / 165°F
Snapshot this chart
30-45 MIN
63°C / 145°F
for reference. You
2-3 HR
63°C / 145°F
can thank us later!
2-3 HR
63°C / 145°F
12
WWW.PITBOSS-GRILLS.COM
MANUAL PELLET START-UP
If for any reason your electric igniter fails or your grill's flame dies out
during a cook, start your grill using the manual method.
Follow these steps to safety use your grill without a working igniter:
1.
Confirm the auger is primed. If not, prime the auger.
2.
Open the hopper lid. Fill the hopper with dry, all natural barbecue
hardwood pellets.
3.
Open the grill lid (A). Remove the cooking components to expose
the burn pot. Check the burn pot to ensure there is no obstruction.
Place a generous handful of pellets into the burn pot (B). 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 appropri-
ate. Add another small amount of pellets in the burn pot.
WARNING: 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 (C). Allow the starter to burn for 3 to 5 minutes.
WARNING: Do not attempt to add more fire starter into the
burn pot. This can cause injury.
5.
Quickly and carefully replace the cooking components to the inside
of the grill body.
6.
Plug the power cord into a grounded power source (D).
7.
Press the Power Button to turn the unit on. Turn the Temperature
Control Dial to SMOKE (E). This will activate the start-up cycle:
•
The auger feed system will begin to turn and the fan will sup-
ply air to the burn pot.
NOTE: The grill lid must remain open during the entirety
of the start-up cycle.
•
The grill will begin to produce smoke while the start-up cycle
is taking place (F). To confirm the start-up cycle has begun
properly, listen for a torchy roar, and notice some heat being
produced.
8. Once the heavy, white smoke has dissipated, the start-up cycle is
complete. Close the grill lid. Turn the Temperature Control Dial to
your desired temperature and start grilling! (G)
WWW.PITBOSS-GRILLS.COM
A
E
B
F
C
G
D
13
PIT BOSS® GRILLS
Publicidad
