MODEL : PBV2D1 PART : 77221 SILVER STAR DIGITAL 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 ........................................................... 2 Operating Instructions Parts & Specs....................................................................... 6 Understanding The Control Board.......................................... 18 Understanding The Probes....................................................... 19 Assembly Preparation....................................................... 7 Tips & Techniques...........................................
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 -- - --28 PB – ELECTRIC REQUIREMENTS 120V, 13.75AMP, 60HZ, 1650W, 3-PRONG GROUNDED PLUG MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE PB 550mm x 1040mm x 510mm / 21” x 40” x 20” Cubic Cooking: 0.05 m3 / 2.0 ft3 TOTAL - 3,318 cm² / 514 sq. in. 38-204°C / 100-400°F PBV2D1 26.
ASSEMBLY ASSEMBLY PREPARATION PREPARATION 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.
Installation: • Lay the Lower Smoker Cabinet with Control Panel Assembly on up side down on the cardboard as Fig.2 shown. #18 --- #16 --- ---- #15-- ----- --- --------- #17 -------- Inside screws ---- Parts Required: 1 x Lower Smoker Cabinet with Control Panel Assembly (#9) 1 x Right Front Leg (#16) 1 x Left Front Leg (#18) 1 x Right Rear Leg (#15) 1 x Left Rear Leg (#17) 12 x 1/4-20*1/2”Screw (#B) Fig.2 -- 2.
Fig.4 ---- #19 ----- 4. MOUNTING BACK SUPPORT TUBE TO RIGHT REAR LEG WITH WHEEL ASSEMBLY AND LEFT REAR LEG WITH WHEEL ASSEMBLY Parts Required: 1 x Back Support Tube (#19) 1 x Right Rear Leg (#15) 1 x Left Rear Leg (#17) 4 x #10-24*1/2”Screw (#C) Installation: • Mount Back Support Tube (#19) to the Right Rear Leg (#15) and Left Rear Leg (#17)using 4 x #10-24*1/2”Screws (#C) as Fig.4 shown. 5. MOUNTING SUPPORT PANELS TO FOUR LEGS Fig.
7. MOUNTING POWER CORD MOUNTING BRACKET ONTO LEFT FRONT LEG Fig.7 Parts Required: 1 x Left Front Leg (#18) 1 x #8-32*1/2”Screw (#F) 1 x #8-32 nut (#G) #18-- --- --- -- Installation: • Mount Power cord mounting bracket onto the Left Front Leg (#18) using 1 x #8-32*1/2”Screws (#F) and #8-32 nut (#G) as Fig.7 8. MOUNTING POWER CORD BRACKET ONTO LEFT LEG PANEL Fig.8.1 Parts Required: 1 x Support Panel (#14) 1 x Power Cord Bracket (#24) 2 x #10-24*1/2”Screw (#C) Fig.8.
Fig.10 10. MOUNTING BACK HANDLE TO THE UPPER SMOKER CABINET ASSEMBLY Parts Required: 1 x Upper Smoker Cabinet Assembly (#2) 1 x Back Handle (#3) 4 x 1/4-20*5/8”(#A) Installation: • Mount Back Handle (#3) to the Upper Smoker Cabinet Assembly (#2) using 4 x 1/4-20*5/8”(#A) as Fig.10 shown. Parts Required: 1 x Upper Smoker Cabinet Assembly (#2) 1 x Lower Smoker Cabinet Assembly (#9) 1 x Temperature Sensor Bracket (#27) 6 x #10-24*1/2”(#C) & 2 x #5-32*1/2”(#G) Installation: Fig.11.
.PLACING WATER PAN AND WATER PAN Fig.13.1 SUPPORT ONTO THE BOTTOM AREA OF CABINET AND PLACING COOKING GRIDS #4 -----INTO THE COOKING GRID SUPPORT Parts Required: 3 x Cooking Grid (#4) 1 X Water pan Support (#13) 1 x Water Pan (#12) #12 ------ 14. MOUNTING LOGO PLATE TO THE DOOR ASSEMBLY Fig.14 --- Fig.13.2 --- Installation: •Place Water Pan Support (#13) and Water Pan (#12)onto the bottom area of Cabinet and place three Cooking Grids(#4)into the Cooking Grid Support as Fig.13.1 & Fig.13.2 shown.
16. ATTACHING DOOR ASSEMBLY INTO THE UPPER SMOKER CABINET ASSEMBLY Fig.16 Parts Required: 1 x Door Assembly (#8) 1 x Upper Smoker Cabinet Assembly (#2) Installation: •Attach Door Assembly (#8) into the Upper Smoker Cabinet Assembly(#2) as Fig.16 shown. 17. MOUNTING DOOR LATCH ASSEMBLY TO THE UPPER SMOKER CABINET ASSEMBLY Fig.
19. SLIDING WOOD CHIPS BOX WITH LID ASSEMBLY INTO THE LOWER SMOKER CABINET ASSEMBLY Parts Required: 1 x Wood Chip Box Lid (#10) 1 x Wood Chip Box Assembly (#11) 1 X Lower Smoker Cabinet Assembly (#9) 1 X Wood Chip Box (#11.1) 1 X Wood Chip Box Front Panel (#11.2) 1 X Wood Chip Box Handle (#11.3) 2 X #10-24 x 1/2” (#C) Installation: •Assemble the Wood Chips Box Handle (#11.3) and Wood Chips Box Front Panel (#11.2) onto the Wood Chips Box (#11.1) using 2x #10-24x1/2" (#C) as Fig. 19.1 shown.
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.
Electric Smoker 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 your desired temperature and allow the smoker to heat up. The desired temperature for smoking is between 220F and 250F.
PELLET VERTICAL SMOKER -COPPERHEAD (WALMART) UNDERSTANDING THE CONTROL BOARD UNDERSTANDING THE CONTROL BOARD L F/C E PROBE 1 PROBE 2 FC 200º ACTUAL FC FC 175º 150º PRIME CONTROL CONTROL DESCRIPTION SMOKE 225º 250º Set/Act Smoke 300º 350º 400º HIGH DESCRIPTION When connected to a power source, the Power Button will glow blue. Press the Power Button to power on the unit. Once the Power Button is pressed, the Digital LCD Screen will light up, displaying that it is ready to operate.
UNDERSTANDING THE PROBES • TEMPERATURE PROBE Located inside the cabinet, on the rear wall along the bottom, 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.
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.
COOKING STYLE HOT SMOKING ROAST BAKING (Medium) GRILL (High) Temperature Range 37-135°C / 100-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F 204°C / 400°F APPROXIMATE COOKING TIME BEEF Size Rib-eye Roast, boneless 2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours Sausage (fresh) All sizes Roast (bone-in) All sizes 4- 5 Hours Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours) Brisket 7.25 - 3.62 kg / 16 -18 lbs.
TROUBLESHOOTING Proper cleaning and maintenance will prevent common operational problems. When your Pit Boss smoker is operating poorly, or used less frequently, 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.
Grease Leaking From Cabinet Door Door Not Closing Properly Ensure door is closed, seal is not damaged, and the door latch is secure. Unit Not Level Move unit to a level cooking surface. Ensure that there is no damage to the support legs. Grease Tray Is Full Empty grease tray and re-install. Follow Care and Maintenance instructions. Drain Tube Is Clogged Follow Care and Maintenance instructions. No Smoke Is Being Produced "noP" Error Code No Wood Chips Add wood chips to the wood chip box.
ELECTRICAL WIRE 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. 1650W, 120V, 13.
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. PROBES • Kinks or folds in the probe wires may cause damage. A meat probe not in use should be rolled up in a large, loose coil.
REPLACEMENTPARTS PARTS REPLACEMENT 26
28 REPLACEMENT PARTS DIAGRAM A A A A A A A A A A A A A A A A 11.1A 11.2A 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.
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.
