MODEL : PB700FBW2 PART : 71705 THE CLASSIC WOOD PELLET GRILL SAVE THESE INSTRUCTIONS! MANUAL MUST BE READ BEFORE OPERATING! ASSEMBLY AND OPERATION INSTRUCTIONS WARNING: Please read the entire manual before installation and use of this electric, pellet fuel burning appliance. Failure to follow these instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about restrictions and installation inspection requirements in your area.
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.
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 by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.
COPYRIGHT NOTICE Copyright 2017. All right 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. 3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013 sales@pitboss-grills.com | service@pitboss-grills.com www.pitboss-grills.
TABLE OF CONTENTS Safety Information ........................................................... 2 Care & Maintenance.........................................................16 Parts & Specs....................................................................... 6 Using Wood Pellet Fuel....................................................17 Assembly Preparation....................................................... 7 Cooking Guidelines...........................................................
PARTS & SPECS 1 Part# Description 1 Porcelain-Coated Steel Upper Cooking Rack 2 Porcelain-Coated Steel Cooking Grids (x2) 3 Lid Stopper 4 Flame Broiler Slider 5 Flame Broiler Main Plate 6 Main Barrel and Hopper Assembly 7 Lid Handle Bezel (x2) 8 Lid Handle 9 Wheel (x2) 10 Stationary Leg (x2) 11 Wheel Leg (x2) 12 Grease Bucket 13 Cart Plate 14 Meat Probe 15 Bottom Shelf A Screw (x20) B Washer (x20) C Locking Washer (x20) D Wheel Cotter Pin (x2) E Wheel Washer (x2) F
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.
2. MOUNTING THE WHEELS TO THE LEGS 2 Parts Required: 2 2 2 2 x x x x Wheel (#9) Wheel Cotter Pin (xD) Wheel Washer (xE) Wheel Axle Pin (xF) Installation: • Attach the wheel to the leg by inserting the wheel axle pin through the wheel, then the leg hole, wheel washer, and finally secure using the wheel cotter pin. Note illustration for order. Repeat installation for the other wheel. 3.
6. PLACING THE GREASE BUCKET 6 Parts Required: 1 x Grease Bucket (#12) Installation: • Place the grease bucket on the spout hook on the end of the main barrel. Ensure it is level to avoid grease spills. 7. INSTALLING THE COOKING COMPONENTS 7A Parts Required: 2 1 1 1 x x x x Cooking Grids (#2) Upper Cooking Rack (#1) Flame Broiler Main Plate (#5) Flame Broiler Slider (#4) Installation: • Insert the flame broiler main plate into the main grill.
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. The quality of the GFCI does not matter, but rather the sensitivity; each time it trips, it increases in sensitivity. If the GFCI keeps tripping, replace the outlet or change to a non-GFCI outlet. • 8 FAST-BLOW FUSE, 5 AMP ON THE ROAD Disconnect the igniter from the main wiring harness.
• 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.
UNDERSTANDING THE CONTROL BOARD “P” SET COOK PROBE 1 PELLET GRILLS (WALMART) FC COOK “P” SET MART) -TAILGATER, CLASSIC, FCAUSTIN XL 1 (WALMART) PROBE 2 PELLETPROBE GRILLS PRIME FC AUSTIN XL -TAILGATER, CLASSIC, FC ACTUAL XL AUSTIN “P” SET RÉGLAGE «P» PROBE 2 PRIME AMORÇAGE FC FC 250º “P” SET FC 300º 250º ACTUAL 225º FC 400º 200º 400º 450º SMOKE 450º 200º OFF 475º OFF ARRÊT DESCRIPTION 350º 225º 350º SMOKE FUMÉE CONTROL 300º 475º HIGH HIGH ÉLEVÉ LLET GRILLS Press (WALMART) the Pow
UNDERSTANDING THE PROBES • TEMPERATURE PROBE Located inside the main barrel, on the rear wall, is the temperature probe. It is a small, vertical piece of stainless steel. The temperature probe measures the internal temperature of the unit. When the temperature is adjusted on the Control Board, the temperature probe will read the actual temperature inside the unit and adjust to the desired temperature.
HOPPER PRIMING PROCEDURE These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper. The auger must be primed to allow pellets to travel through the length of the auger, and fill the burn pot. If not primed, the igniter will timeout before the pellets are ignited, and no fire will start. Follow these steps to prime the hopper: 1. Open the hopper lid.
IGNITER FAILURE PROCEDURE If for any reason your electric igniter fails, check the following steps, or start your grill using the manual method. 1. Ensure the Temperature Control Dial is in the SMOKE position. Open the barrel lid. Remove the cooking components from inside. Remove all unburnt pellets and ash from the burn pot. Avoid touching the igniter to avoid injury, as it may be extremely hot. 2. Once all cooking components are removed and cleaned, press the Power Button to turn the unit on.
CARE AND MAINTENANCE Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. 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 to service your grill: 1. HOPPER ASSEMBLY • The hopper includes a clean-out feature to allow for ease of cleaning and change out of pellet fuel flavors.
USING WOOD PELLET FUEL They appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.
PORK SIZE Precooked to Reheat 60°C / 140°F Medium 66°C / 150°F Well Done 71°C / 160°F Ham (Fully Cooked & Boneless Portion, Smoked Picnic Whole & Bone-In) 2.5 cm / 1" 1.36-1.81 kg / 3-4 lbs. 1.81-2.72 kg / 4-6 lbs. 2.26-3.62 kg / 5-8 lbs. 4.53-5.44 kg / 10-12 lbs. 12 minutes 50 minutes - 1 hour 1 - 2 hours 1 - 2½ hours 2 - 2¾ hours Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours Chop (loin, rib) 1.9-2.
TIPS & TECHNIQUES Follow these helpful tips and techniques, passed on from Pit Boss owners, our staff, and customers just like you, to become more familiar with your grill: 1. FOOD SAFETY • Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of bacteria. Each marinade or basting sauce should have its own utensil.
TROUBLESHOOTING Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit Boss grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit www.pitboss-grills.com and click SUPPORT. You may also contact your local Pit Boss authorized dealer or contact Customer Service for assistance.
"Er1" Error Code Temperature probe wire not making connection. Remove hopper access panel (see Electric Wire Diagram for diagram), and check for any damage to the Temperature Probe wires. Ensure Temperature Probe spade connectors are firmly connected, and connected correctly, to the Control Board. "ErP" Error Code Unit Not Turned Off Properly When Last Connected To Power. Safety feature prevents an automatic restart.
ELECTRICAL WIRE DIAGRAM The Digital Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit. PB – ELECTRIC REQUIREMENTS 110-120V, 2.1AMP, 60HZ, 250W, 3-PRONG GROUNDED PLUG NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.
REPLACEMENT PARTS 1-A Part# Description 1-A Porcelain-Coated Steel Upper Cooking Rack 2-A Porcelain-Coated Steel Cooking Grids (x2) 3-A Lid Stopper 4-A Flame Broiler Slider 5-A Flame Broiler Main Plate 6-A Thermometer 7-A Hopper Assembly 8-A Main Barrel 9-A Lid Handle Bezel (x2) 10-A Lid Handle 11-A Wheel (x2) 12-A Stationary Leg (x2) 13-A Wheel Leg (x2) 14-A Grease Bucket 15-A Support Plate 16-A Meat Probe 17-A Bottom Shelf 18-A Screw (x20) 19-A Washer (x20) 20-A Loc
REPLACEMENT PARTS Part# 1-PDH Description Hopper Lid 2-PDH Hopper Safety Screen 3-PDH Hopper Box Housing 4-PDH Hopper Access Panel 5-PDH Drop Chute Plate 6-PDH Drop Chute Cover 7-PDH Auger Motor 8-PDH Nylon Bushing 9-PDH Auger Flighting Assembly 10-PDH Hopper Housing Gasket 11-PDH Fire Pot 1-PDH 2-PDH 3-PDH 5-PDH 6-PDH 7-PDH 8-PDH 9-PDH 4-PDH 14-PDH 12-PDH Auger Box Housing 13-PDH Igniter 10-PDH 11-PDH 13-PDH 15-PDH 14-PDH Combustion Fan 15-PDH Pit Boss Control Board 12-PDH WAR
This warranty is based on normal domestic use and service of the grill and neither limited warranty coverage’s apply for a grill which is used in commercial applications. EXCEPTIONS There is no written or implied performance warranty on Pit Boss grills, as the manufacturer has no control over the installation, operation, cleaning, maintenance or the type of fuel burned.
ACCESSORIES SOLD SEPARATELY Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers. ITEM DESCRIPTION ITEM DESCRIPTION GRILL COVER Form-fitting, full length cover. Heavy-duty polyester with PVC backing for long-term use. Weatherproof. Includes draw-string lock for easy tightening. BARBECUE FLOOR MAT GRILLING APRON Adjustable apron with double front pockets for grilling tools. One size. Machine washable. Easy clean, UV protected.
RECIPES CLASSIC BRISKET SAUSAGE WITH MANGO CHUTNEY Makes 4 - 6 Servings Makes 4 - 6 Servings A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three separate parts: the cap, the point, and the flat. Use the flat section, as it is lean, compact, and creates nice slices when carved. Ingredients: Ingredients: 1 Beef Brisket 2.2-3.6 kg / 5-8 lbs, Layer of fat is at least 0.6 cm / ¼" thick 1 bottle 75 ml / 5 tbsp 1 bottle 1 pack 375 ml / 1 1/2 c.
BBQ RIBS Suggested Wood Pellet Flavor: Hickory / Competition Makes 4 - 6 Servings Instructions: Ingredients: 1. Preheat grill, then leave or reduce slightly (204-260°C / 400-500°F) 2. Combine meat, seasoning, eggs and bread crumbs in a mixing bowl and blend together. Divide the meat into portions, and gently shape into patties to fit the buns. Make patties about 1.9 cm / ¾ inches thick. 3. Place patties on grill. Grill six minutes per side, taking care not to press down on the meat.
CORNISH HENS WITH MANDARIN RICE Suggested Wood Pellet Flavor: Mesquite / Competition Makes 4 Servings Instructions: Ingredients: 1. Soak wooden skewers in water for 1 hour. 2. Preheat grill, then reduce to 135-163°C / 275-325°F. 3. Prepare curry butter by melting butter in small pan over medium-high heat. Stir in onion, dill, curry powder and garlic powder. Cook for five minutes, then remove from heat. 4. Thread shrimp on skewers, leaving space between pieces. Lightly brush with olive oil. 5.
WHOLE SMOKED TURKEY Feeds a small army - leftovers are great! brown and crispy; internal temperature should reach 74°C/165°F. 5. Using tongs, carefully remove the upright chicken and can from the grill. Let rest for five minutes, then carefully remove the can from the cavity of the chicken. Be cautious not to spill, as the liquid will be hot. 6. Carve chicken and serve. Ingredients: 1 whole Turkey (thawed) 9-11.
IMPORTANT DO NOT RETURN PRODUCT TO STORE Dansons Inc. stands behind our authorized dealers. Many dealers stock replacement parts and accessories. We strongly suggest that if you need to order parts, options, or require service that you first consult your local dealer. Many dealers do stock current accessories, fuel and service parts. For all other questions, comments, or inquiries, please contact Dansons Inc. directly.
