Operating Guide

WARNING
Always clean grease tray to remove excess grease drippings
prior to cooking in Direct Flame Mode. A dirty grease tray
may result in excessive flare ups or grease fire. If grease fire
does occur, turn off grill using the main power switch and
close the lid. Leave the lid closed until fire is extinguished. If
an uncontrollable fire does occur, immediately call local fire
department. Never put water on the fire.
INDIRECT FLAME MODE
Push grill knob in all the way for indirect heat as shown in Fig
22. Best for chicken, slow smoking and low temps.
Fig. 22
SHUTDOWN
When you are done cooking select SHUTDOWN from the main
menu. The display screen will display SHUTDOWN. In this
setting the fan will remain on for 20 minutes to finish burning
any pellets in the burner and cool the grill down. After 20
minutes the display screen will turn off. At this point the main
power switch should be switched to off. Before grill can be used,
the power switch must be turned off and back on.
BYPASS MODE
The bypass may be used if there is a power failure, or the grill is
accidentally turned off, or anytime you need to restart the grill
and it is still hot. The bypass mode should only be used if the
grill has been off less than 3-4 minutes. This method is used to
bypass the normal startup mode and get the grill cooking again
quickly. The burner must still be hot enough to ignite new pellets
or this method will not work. BYPASS can be selected during
the initial startup of the grill only by selecting BYPASS from the
STARTUP screen. If the grill fails to ignite using the bypass mode
then restart the grill using the normal startup procedures.
MEAT PROBES
This smoker has built in meat probes to measure the
temperature of the food as it is being cooked. To use these
probes insert the wire through the stainless flaps on the
side of the firebox. Insert the probes into the food. Plug the
connectors into the receptacles on the side of the control panel.
If the probes are not installed correctly or the probe is bad no
temperature will display.
PROBE
PROBE HOLE
CAUTION
Do not use meat probes when grill temperature exceeds 350˚F.
Damage to the probes may occur.
Do not allow meat probe wires to lie in the direct heat zones
(as shown by shaded areas).
Direct heat will damage the meat probe wires. Always route
the meat probes through ports on the side of the grill. Do not
submerge wire in water. Not dishwasher safe.
CLEANING
Clean grates using a wire grill brush. This should be done with
each use. DO NOT use oven cleaner or abrasive cleaners on the
painted grill surfaces. Use warm soapy water on all painted
surfaces. Clean grease pan, grease trough, and grease drain tube
occasionally. A spatula can be used to scrape excess grease and
a grill brush to brush clean. Do not allow grease to build up on the
grease tray or in the grease trough as this can cause flare-ups
inside the grill. Make sure not to obstruct the flow of grease off
of the tray and into the grease trough. Make sure not to block the
airflow to the temperature sensor on the left side of the grill.
WARNING
Normal use will create a buildup of ash, grease, and creosote
inside the grill. The grill must be thoroughly cleaned after
every 50 hours of use or if a buildup of grease or creosote
is noticed inside the grill. Clean the grill by removing all
internal parts and thoroughly scrape away all grease and
creosote from all internal surfaces including the grease drain
and remove debris from the grill. The drip tray must always
be cleaned prior to turning the grill to high or cooking in
direct flame mode. Excessive buildup of grease and creosote
may result in a grease fire. If a grease fire does occur, turn
off the grill using the main power switch and close the lid.
Leave the lid closed until the fire extinguishes itself. If an
uncontrolled fire does occur, immediately call the local fire
department. Never put water on a grease fire.
CHIMNEY CLEANING
When wood pellets are burned slowly, they produce tar and other
organic vapors that combine with expelled moisture to form
creosote. The creosote vapors condense in a relatively cook oven
chimney of a slow burning fire. As a result, creosote residue
accumulates on the chimney. When ignited, this creosote makes
an extremely hot fire. The chimney should be inspected every 50
hours of use to determine when grease and or creosote buildup
has occurred. When grease or creosote has accumulated, it
should be removed to reduce risk of fire. Use a wire brush to
clean the screen area of the chimney outlet on the inside of the