Care And Maintenance - Pit Boss 3 Serie Montage Und Betrieb

IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails, check the following steps, or start your smoker using the manual method.
1. Ensure the Temperature Control Dial is in the SMOKE position. Open the cabinet door. 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. Check the following:
• Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat.
• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.
• Visually confirm that the auger is dropping pellets into the burn pot.
• Confirm that the combustion fan is working by listening for a torchy roar.
3. If any of the above points are not working, follow Troubleshooting instructions .
MANUAL START-UP PROCEDURE
1. Ensure the Temperature Control Dial is in the SMOKE position. Plug the power cord into a grounded power source.
2. Check burn 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 hopper with dry, all natural hardwood barbecue pellets.
3. Open the cabinet door. Remove the cooking components to expose the burn pot. Place a generous handful of pellets into
the burn pot. Squirt a gelled fire starter, or other appropriate pellet starter, over the top of the pellets. A small amount
of solid fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate. Add another
small amount of pellets over the burn pot.
NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your smoker.
4. Light the contents of the burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.
Do not attempt to add more starter into the burn pot. This can cause injury.
5. Quickly and carefully replace the cooking components to the inside of the smoke cabinet. The cabinet door must remain
open during the start-up cycle.
6. Continue start-up by following steps three through five of Automatic Start-Up Procedure .
SHUTTING OFF YOUR SMOKER
1. When finished cooking, turn the temperature dial to 177°C / 350°F and close the cabinet door. Let your smoker run for 5 to
10 minutes to go through its normal cleaning method. If you have been preparing foods that are extra greasy, allow the
smoker to burn-off for an extra 10 to 20 minutes. This will reduce the chance of causing a grease fire for the next start-up.
2. Once the burn-off is complete, keep the cabinet door closed and turn the temperature dial down to 93°C / 200°F for five
minutes to allow any remaining pellets to burn out.
3. After five minutes, with the cabinet door remaining closed, press and hold the Power Button to turn the unit OFF. The
smoker 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.
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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. HOPPER ASSEMBLY
• The hopper includes a clean-out feature to allow for ease of cleaning and change
out of pellet fuel flavors. To empty, locate the clean-out door of the drop chute on
the back side of the hopper. Place a clean, empty pail under the clean-out door, then
slowly turn the knob and allow the pellets to empty.
NOTE: Use a long handled brush or shop-vac to remove excess pellets,
sawdust, and debris for a complete clean-out.
• Check and clean off any debris from the fan air intake vent, found on the rear underside of the smoke cabinet. For
an extensive cleaning, carefully wipe off any grease build-up directly on the fan blades (see Electric Wire Diagram
for access to electric components). This ensures airflow is sufficient to the feed system.
2. 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.
• Although both probes are stainless steel, do not place in the dishwasher or submerge in water. Water damage to the
internal wires will cause a probe to short-out, causing false readings. If a probe is damaged, it should be replaced.
3. INSIDE SURFACES
• It is recommended to clean your burn pot after every few uses. This will ensure proper ignition and avoid any hard
build-up of debris or ash in the burn pot.
• Use a long-handled grill cleaning brush (brass or soft metal), remove any food or build-up from the cooking grids.
Best practice is to do this while they are still warm from the previous cook. Grease fires are caused by too much
fallen debris on the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In
the event you experience a grease fire, keep the smoke cabinet door closed to choke out the fire. If the fire does not
go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely
out. Another way to extinguish a fire is to wrap aluminum foil around the smoke stack, closing off air to the interior.
Lightly sprinkle baking soda, if available. Check your grease tray often, and clean out as necessary. Keep in mind the
type of cooking you do. Ensure the grease exhaust tube is clear of any blockages.
IMPORTANT: The water pan may accumulate grease. Line the water pan with aluminum foil for easier clean
up after cooks. Refill and replace the water in the water pan often.
• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause
the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
4. OUTSIDE SURFACES
• Wipe your smoker down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside smoker surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the
finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a cover to protect your smoker for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
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