Pit Boss Grills Pro Series PB1150PS2 Wood Pellet Grill Smoker Instructions Manual

Pit Boss Grills Pro Series PB1150PS2 Wood Pellet Grill Smoker

SAFETY INFORMATION

• 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 noncombustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed of 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 listing. You must only use all-natural wood pellets, designed for burning in pellet barbecue grills. Do not use fuel with additives. Wood pellets are highly susceptible to moisture and should always be stored in an airtight container. If you are storing your grill, without use, for an extended period, we recommend clearing all pellets from your grill’s hopper and auger, to prevent jams. The pellet fuel mean heating value is 8000-8770 BTU/LB, with ash content < 1%.
• Do not use spirit, petrol, gasoline, lighter fluid or kerosene for lighting or refreshing a fire in your grill. Keep all such liquids well away from the appliance when in use. At the 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, moisture-affected pellets, we assume no responsibility for damage caused by poor quality of fuel.
• 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 mothers and children during pregnancy, infants, the elderly, smokers, and people with blood or circulatory system problems, such as anemia, or heart disease.

PARTS & SPECS

ASSEMBLY INSTRUCTIONS

MOUNTING THE LEGS TO THE MAIN BARREL

Parts Required:

• 1 x Main Barrel /Hopper Assembly (#9)
• 1 x Left Support Leg – Front (#21)
• 1 x Left Support Leg – Back (#22)
• 1 x Right Support Leg / Front (#23)
• 1 x Right Support Leg / Back (#24)
• 12 x Screw (#A)
• 12 x Washer (#B)
• 12 x Locking Washer (#C)

Installation:

• Place a piece of cardboard on the floor to prevent scratching the unit and parts during assembly. Lay the Main Barrel on its side on the cardboard, hopper end is pointed upward.
• Mount the Front-Right Support Leg to the floor end of the Main Barrel using three screws, locking washers, and washers, through the three predrilled
  holes. Install screws from the inside of the Main Barrel. Repeat installation for the Back-Right Support Leg. Note illustration 1A.
• Next, mount the Front-Left Support Leg to the hopper end of the Main Barrel using three screws, locking washers, and washers, through the three pre-drilled holes. Install screws from the inside of the Main Barrel. Repeat installation for the Back-Left Support Leg. Note illustration 1B.

INSTALLING THE BOTTOM SHELF

Installation:

• Mount the Bottom Shelf to each Support Leg using a screw, locking washer, and washer. Ensure the flat surface of the shelf is facing up towards the Grill Barrel.

SECURING THE LID STOPPER

Installation:

• Secure the Lid Stopper onto the top of the Main Barrel using the pre-installed screw on top of the Main Barrel

INSTALLING THE LID HANDLE

Installation:

• Remove the pre-installed screws from the Lid Handle. From inside the barrel lid, insert one screw to protrude to the outside. Add a Lid Handle Bezel on the screw, then hand-tighten the screw (from the inside) into the Lid Handle. Repeat the same installation for the other end of the Lid Handle.

ASSEMBLING THE SIDE SHELF

Installation:

• Turn the side shelf upside down. On the edge of the side shelf with three holes, install the tool hooks into each hole along the edge. The tool hooks will secure to the nut that is pre-mounted on the inside.

MOUNTING THE SIDE SHELF

Installation:

• From underneath, fasten the side shelf to the side panel of the main barrel using four screws, locking washers, and washers.
• NOTE: Do not tighten screws completely until all screws have been installed. Once all screws are installed, then tighten securely.
• IMPORTANT: Avoid using the shelves to move or lift the grill. The weight of the unit will cause the shelves to break, which is not covered by warranty.

SECURING THE CHIMNEY

Installation:

• Locate the chimney opening on the side of the main barrel. From the outside, secure the chimney and chimney gasket to the side panel using 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 by rotating the chimney cap screw into the chimney stack.
• NOTE: Adjust the chimney cap to affect the airflow inside the main grill. If cooking at a low temperature, keep the cap open. Ensure the chimney cap allows for air to escape.

OPERATING INSTRUCTIONS

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 914mm (36 inches) from combustible constructions, and this clearance must be maintained while the grill is operational. This appliance must not be placed under an 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 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

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 flame-kissed 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 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 is in the closed position, covering the slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.

UNDERSTANDING THE CONTROL BOARD

• This P.I.D. (proportional-integral-derivative) digital Control Board is very much the same as the controls on your kitchen oven. The main advantages are the ability to automatically compensate for the different ambient conditions and fuel types.
• IMPORTANT: The temperature inside of any grill will vary greatly from location to location. Even instruments calibrated together may not agree with each other

CONTROL	DESCRIPTION
	Press this button once to Power On the unit. This will begin the automatic start-up cycle. Press and hold this button for three seconds to power down the unit, activating the automatic cool-down cycle. The button will light up solid white when connected to a power source and when the unit is on.
	The Smoke iT® icon indicates connectivity with Wi-Fi. When searching for a connection by Wi-Fi or via Bluetooth®, the Smoke iT® icon will blink. Once a Wi-Fi connection has been established, the Smoke iT® icon will stay solid. When connected, get live updates about the actual and set temperatures of the grill, cooking time, and meat probe temperatures. It also allows you to adjust the settings of your Control Board.
	Quick push of this button to activate the Temperature Units Switch, changing the temperature readout. Change between Celsius (ºC) and Fahrenheit (ºF), as preferred. The default is set to Fahrenheit.
	This button has two functions: Meat Probe Control (MPC) and Prime Button. 1.           The quick push of this button activates the Programmable Meat Probe – which is the first Meat Probe plug-in port (MPC). Use the Controller Knob to set the Programmable Meat Probe temperature. Press the Controller Knob again to confirm and exit the Programmable Meat Probe settings. 2.           Press and hold this button for three seconds to activate a manual continuous feeding of pellets to the fire pot. Releasing the button will stop the manual feeding of pellets. This can be used to add more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery. It can also be used while smoking, to increase the intensity of clean smoke flavor. This feature was requested from competition cookers.
	The Controller Knob is used to increase, decrease, and select a setting value. Rotate the Controller Knob to select the time, temperature, or step in an active settings menu. Push the Controller Knob to confirm the chosen value.

	The central readout displays both the Actual and Set temperatures. The Actual temperature is constantly displayed unless the Set temperature is being adjusted. The Actual temperature is the temperature from inside the Main Barrel. The Actual temperature readout is taken by the grill probe (sensor) from the inside of the grill barrel. To show the Set temperature, press the Controller Knob. The Set temperature is active when the readout is blinking. To adjust the Set temperature, rotate the Controller Knob, as needed. Once the desired Set temperature is reached, press the Controller Knob to confirm the Set temperature, then the readout will return back to the Actual Temperature.
	Press the button once to activate the Recipe Steps. There are nine Recipe Steps available to set. Adjust the settings of each Recipe Step by using the Controller Knob.
	Displays the current Recipe Step.
	Displays the Time set during the Recipe Step. Press the Recipe Button to activate the Recipe settings. Use the Controller Knob to switch through the Recipe Steps, one being the Time.
	Displays the Actual and Set temperature of the Programmable Meat Probe – which is the first Meat Probe plug-in port (MPC). The Actual temperature is constantly displayed unless the Set temperature is being adjusted. When the MPC Button is pressed, the selected Meat Probe readout will blink and the Set temperature can be adjusted. When not in use, disconnect the Meat Probe from the connection port, and code “noP” will be displayed. Compatible with Pit Boss® Grills branded meat probes only.
	Displays the Actual temperature of a Meat Probe. These three Meat Probe readouts correspond with the plug-in connection port selected. When not in use, disconnect the Meat Probe from the connection port, and code “noP” will be displayed. Compatible with Pit Boss® Grills branded meat probes only.
	This readout is displayed after Power-down has been selected. It indicates that the automatic cool-down cycle has started. Once the cool-down cycle is completed, the readout will no longer be visible.
	The FAN icon is visible when the fan is in operation. When the central readout has an error code (Err) and the FAN icon is blinking, the Fan is not working. See the section on troubleshooting for assistance.
	The AUGER icon is visible when the auger is turning. When the central readout has an error code (Err) and the AUGER icon is blinking, the auger is not working. See the section on troubleshooting for assistance.
	The IGNITOR icon is visible when the ignitor is in use. When the central readout has an error code (Err) and the IGNITOR icon is blinking, the ignitor is not working. See the section on troubleshooting for assistance.
	When the central readout has an error code (Err) and the PELLET icon is visible, the fire in the fire pot has gone out or the hopper may be empty. See the section on troubleshooting for assistance.

CONTROL BOARD FUNCTIONS

• SETTING THE GRILL TEMPERATURE
• The Grill Probe measures the internal temperature of the Main Barrel. When the Set temperature is adjusted, the Grill Probe will read the actual temperature inside the Main Barrel and adjust to the desired Set temperature.
• IMPORTANT: The temperature of your unit is highly dependent on ambient outdoor weather, the quality of pellets used, the flavor of pellets, and the quantity of food being cooked.

USING THE PROGRAMMABLE MEAT PROBE

• The meat probe measures the internal temperature of the meat on the grill, similar to your indoor oven. Insert the stainless-steel meat probe into the thickest portion of the meat. The internal temperature of the meat is shown on the Control Board readout. Plug in the Meat Probe adapter to the meat probe connection port and ensure it is inserted all the way into the plug. You will feel and hear it snap in place. Not only will it cook the meat to your desired temperature, but it will automatically reduce your grill temperature to low (82°C / 180°F) to keep food warm until ready to serve. Just set it, then relax while the Meat Probe does the rest!
• 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. Run the excess wire out the rear exhaust holes of the Main Barrel, the top of the Main Barrel (near the grill lid hinge), or through the front hole near the hopper. When not in use, disconnect from the meat probe connection port, and place in the holes on the hopper handle to keep protected and clean.

SETTING/ADJUSTING THE PROGRAMMABLE MEAT PROBE

To program the desired Set temperature of the Programmable Meat Probe, follow the steps below:

1. Quick press the MPC button to activate the Programmable Meat Probe. When active, the temperature readout of the Meat Probe will blink.
2. Use the Controller Knob to adjust to the desired Set temperature.
3. Once the desired Set temperature of your selected Meat Probe is reached, press the Controller Knob again to confirm and exit the Programmable Meat Probe settings.

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 fire 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. 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 ignitor will begin to glow and the fan will supply air to the fire 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!

SHUTTING OFF YOUR GRILL

1. When finished cooking, with the main barrel lid remaining closed, press and hold the Power Button for three seconds to power down the unit. 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.

CARE AND MAINTENANCE

1. ASH CLEAN-OUT
   • At the bottom of the grill barrel is an ash cleanout feature, giving you easy access to the inside of your firebox to easily clean it as often as needed. To empty, release the buckle latch on the ash box hook. While holding the handle, slide the ash box away from the buckle, then pull it down to remove it. Once emptied, replace the ash box by lifting it back into the bottom of the grill barrel, sliding the ash box towards the buckle, then fastening the ash box hook with the buckle latch.
   • WARNING: This feature can only be operated when the grill is cooled down.
2. HOPPER ASSEMBLY
   • The hopper includes a clean-out feature to allow for ease of cleaning and a quick change out of pellet fuel flavors. To empty, locate the plate and the cover of the drop chute on the back side of the hopper. Place a clean, empty pail under the drop chute cover, then remove the cover piece. Unscrew the plate, slide outwards, and the pellets will empty.
   • 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.
   • 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.
   • 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.

CLEANING FREQUENCY TIMETABLE (NORMAL USE)

COOKING GUIDELINES

• Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time. Practice makes perfect.

TROUBLESHOOTING

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Pit Boss Grills Pro Series PB1150PS2 Wood Pellet Grill Smoker-FAQs