MODEL : PBV2A1 PART : 77220 BLUE BLAZING ANALOG ELECTRIC VERTICAL SMOKER (2-SERIES) SAVE THESE INSTRUCTIONS! MANUAL MUST BE READ BEFORE OPERATING! CONFORMS TO: UL1026 (6TH EDITION) / CSA-22.2 NO. 64-10 (R2014) ELECTRIC HOUSEHOLD COOKING AND FOOD SERVING APPLIANCES ASSEMBLY AND OPERATION INSTRUCTIONS WARNING: Please read the entire manual before installation and use of this electric, wood chip burning appliance.
WARNING THIS MANUAL CONTAINS IMPORTANT INFORMATION NECESSARY FOR THE PROPER AND SAFE USE OF THIS UNIT. READ AND FOLLOW ALL WARNINGS AND INSTRUCTIONS BEFORE USING SMOKER AND DURING USE. FAILURE TO FOLLOW THESE WARNINGS AND INSTRUCTIONS PROPERLY COULD RESULT IN PERSONAL INJURY OR DEATH. CARBON MONOXIDE HAZARD BURNING WOOD CHIPS GIVES OFF CARBON MONOXIDE, WHICH HAS NO ODOR AND CAN CAUSE DEATH. DO NOT BURN WOOD CHIPS INSIDE HOMES, VEHICLES, TENTS, GARAGES OR ANY ENCLOSED AREAS.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: • • • • • • For outdoor use only. Do not operate in an enclosed areas (example, porch or garage). Unit MUST be on the ground. Do not place unit on tables or counters. Do NOT move unit across uneven surfaces. Do not lift unit by rear handle. Do not plug in the electric smoker until fully assembled and ready for use. Use only an approved grounded electrical outlet.
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 ........................................................... 3 Operating Instructions....................................................17 Parts & Specs....................................................................... 7 Tips & Techniques.............................................................19 Assembly Preparation.......................................................8 Cooking Guidelines..........................................................
PARTS & PARTS & SPECS SPECS NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Service if parts are missing when assembling the unit.
PARTS & &SPECS PARTS SPECS 11.1 11.2 11.3 4 PB – ELECTRIC REQUIREMENTS 120V, 13.75AMP, 60HZ, 1650W, 3-PRONG GROUNDED PLUG MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA PB 570mm x 1030mm x 540mm / 22” x 40” x 21” Cubic Cooking: 0.05 m3 / 2.0 ft3 TOTAL - 3,318 cm² / 514 sq. in. PBV2A1 24.kg / 52 lb 7 TEMP.
ASSEMBLYPREPARATION PREPARATION ASSEMBLY Parts are located throughout the shipping carton, including inside the electric smoker. Inspect the unit, 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 BOTH FRONT LEGS TO LOWER CABINET WITH CONTROL PANEL ASSEMBLY Parts Required: 1 x Lower Smoker Cabinet with Control Panel Assembly (#14) 1 x Right Front Leg (#22) 1 x Left Front Leg (#19) 2 x #10-24*1/2”Screw (#C) Fig.
4. MOUNTING SUPPORT PANELS TO FOUR LEGS Fig.4 Parts Required: 2 x Support Panel (#20) 1 x Right Front Leg (#22) 1 x Left Front Leg (#19) 1 x Right Rear Leg with Wheel Assembly (#17) 1 x Left Rear Leg with Wheel Assembly (#18) 8 x #10-24*1/2”Screw (#C) ------ 5.
7. MOUNTING POWER CORD BRACKET ONTO LEFT LEG PANEL Fig.7.1 Parts Required: 1 x Support Panel (#20) 1 x Power Cord Bracket (#26) 2 x #10-24*1/2”Screw (#C) • Mount Power Cord Bracket (#26) onto the left side of Support Panel (#20) using 2 x #10-24*1/2”Screw (#C) as Fig.7.1 & Fig.7.2 shown. Note: Turn the Lower Smoker Cabinet with Control Panel and Legs Assembly Right Side Up as Fig.7.2 shown and tighten all screws now. 8.
10. MOUNTING UPPER SMOKER CABINET ASSEMBLY TO THE LOWER SMOKER CABINET ASSEMBLY Fig.10.1 Parts Required: 1 x Upper Smoker Cabinet Assembly (#2) 1 x Lower Smoker Cabinet Assembly (#14) 6 x #10-24*1/2”(#C) Installation: • Mount Upper Smoker Cabinet Assembly (#2) to the Lower Smoker Cabinet Assembly (#14) using 6 x #10-24*1/2” (#C) as Fig.10.1 & Fig.10.2 shown. Note: Assemble all (6) screws, align the Upper Cabinet to the Lower Cabinet then tighten all screws as Fig 10.1 and Fig 10.2 shown. Fig.11.
.MOUNTING DOOR GREASE SHIELD TO THE DOOR ASSEMBLY Fig.13 Parts Required: 1 x Door Grease Shield (#25) 1 X Door Assembly (#8) 5 x #8-32 Self-tapping Screw (#F) Installation: • Attach the Door Grease Shield (#25) to the Door Assembly (#8) using 5 x #8-32 Self-tapping Screw (#F) as Fig.13 shown. --- --- --- --- -- #25 14. ATTACHING DOOR ASSEMBLY INTO THE UPPER SMOKER CABINET ASSEMBLY Fig.
16. MOUNTING DOOR LATCH ASSEMBLY TO THE UPPER SMOKER CABINET ASSEMBLY Fig.16 Parts Required: 1 x Door Latch Assembly (#8) 1 X Upper Smoker Cabinet Assembly (#2) 2 x #10-24*1/2”(#C) #8 --- --- -- Installation: •Attach the Door Latch Assembly (#8) to the Upper Smoker Cabinet Assembly (#2)using 2 x #10-24*1/2”(#C)as Fig.16 shown. 17. MOUNTING DOOR HANDLE TO THE DOOR ASSEMBLY Fig.
19. PLACING CONTROL KNOB INTO THE VALVE STEM AND INSERTING MEAT PROBE INTO THE BOTTOM PANEL Fig.19 Parts Required: 1 x Control Knob (#12) 1 x Meat Probe (#13) Installation: • Place Control Knob (#12) over the valve stem, making certain to align the flat portion of the stem with the flat portion of the knob and push the Control Knob (#12) onto the stem until it is firmly seated. as Fig.19 shown. #12 ------- ------------ •Insert Meat Probe (#13) into the bottom panel as Fig.19 shown. #13 20.
Operating Instructions for OPERATING INSTRUCTIONS Electric Smoker Smoker is intended for outdoor use only and should be used on a hard, level, non- combustible surface away from roof overhangs and/or any combustible material. Do not use smoker on wooden surface or any other surface that could burn. Place the smoker in an outdoor area that is protected from the wind and keep the smoker away from open windows or doors to prevent smoke from entering your home.
Warning: When connecting controller to smoker, plug electric controller into smoker first, make sure controller is set to OFF, then plug into outlet. When unplugging, turn controller to OFF, disconnect from outlet, then remove controller from smoker. 7. Adjust the electric controller to the high position and allow the smoker to heat up. The desired temperature for smoking is between 220F and 250F.
CookingGuidelines, Guidelines, & Recipe Cooking TipsTips & Recipes TIPS & TECHNIQUES Cleanliness: Cleanliness: • Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw • Always wash hands thoroughly meat, uncooked poultry or seafood. with soap and hot water prior to handling food and after handling raw uncooked poultry seafood.
Refilling your Smoke Tray/Water Pan: 1. When your smoke tray has finished smoking, follow the steps below: a. Open your smoker door b. Remove your smoke tray and empty your used wood chips in a metal container. Pour water over the used wood chips to extinguish all the chips. (For further instructions, please consult the owner’s manual). c. Fill your wood chip tray with your favorite wood chips. d. Insert the wood chip tray back into the smoker. e.
PORK Size Reheat - 60°C / 140°F Ham (cooked) All sizes 2 - 2¾ hours Ham (fresh) 4.53-5.44 kg / 10-12 lbs. 7 - 8 hours Sausage (fresh) All sizes 4 - 5 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 Boston Butt (Pork Shoulder) 3.62-4.53 kg / 8-10 lbs.
PROBLEM CAUSE SOLUTION No Power To Controller Not Connected To Power Source Ensure smoker is plugged into a working power source. Reset breaker. Ensure GFCI is the correct power supply (see Electric Wire Diagram for access to electric components). Ensure all wire connections are firmly connected and dry. Fuse Blown On Controller Remove cooking components from the main smoke cabinet. Turn the unit onto its side, and remove the screws on the rear side of the Control Board.
ELECTRICAL WIRE ELECTRICAL WIRE DIAGRAM DIAGRAM The 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 120V, 13.75AMP, 60HZ, 1650W, 3-PRONG GROUNDED PLUG NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.
CARE AND MAINTENANCE Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the smoke cabinet and cooking grids to self-clean by running the smoker at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and maintenance tips to service your smoker: 1. INSIDE SURFACES • Use a long-handled grill cleaning brush (brass or soft metal), remove any food or build-up from the cooking grids.
REPLACEMENTPARTS PARTS REPLACEMENT 25
REPLACEMENT PARTS DIAGRAM 27 A A A A A A A A A A A A A A A 11.1A A A 11.2A A A A 11.
CONDITIONS WARRANTY WARRANTY All Electric Vertical Smokers by Pit Boss, manufactured by Dansons Inc., carry a limited warranty from the date of sale by the CONDITIONS original owner. The warranty coverage begins on the original date of purchase and proof of date of purchase, or copy of All Electric by Pit manufactured by Dansons Inc.,will carry limitedtowarranty from theand datehandling of sale by theif original billVertical of sale,Smokers is required to Boss, validate the warranty.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply to you. This limited warranty gives you specific legal rights and you may have other rights, which vary from state to state. ORDERING REPLACEMENT PARTS To order replacement parts, please contact your local Pit Boss dealer or visit our online store at: www.pitboss-grills.
Smoking Recipes RECIPES Smoked Pork Tenderloin Take outside wrapper off of meat and wash thoroughly in cold water. Place tenderloin on a paper towel to soak up excess water. Rub your favorite pork rub on the loin. Preheat smokers to 225 degrees and place loin in the center of the smoker. Cook until internal meat temperature reaches 165 degrees. Take out of smoker and let stand on the cutting platter until meat reaches 170 degrees serving temperature.
Smoking Recipes Smoked Fish Halibut Select a nice fresh ¾” thick fillet. Wash fillet thoroughly in cold water and lay on paper towel until water is not visible. Melt a whole stick of butter in the microwave and sprinkle a liberal amount of Dill weed in the melted butter. Lay fillets on aluminum foil and fold a lip around edges to contain the butter. With a basting brush, brush melted butter and dill weed mixture on both sides of the fish fillet. Preheat smoker to 225 degrees and place fish in the smoker.
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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.
