Operating Instructions; Understanding Airflow; First Use - Burn-Off; Lighting Procedure - Pit Boss CHAMPION PBV24CB Handbuch

UNDERSTANDING AIRFLOW

The heart of your smoker lies in the relationship between the Air Intake Pipes and the Chimney dampers. Opening the dampers
allows more air to flow through the body of the smoker, allowing the charcoal to burn very hot and create fiery embers. To
cook at lower temperatures, keep the Air Intake Pipes and the Chimney dampers open only a small distance, allowing for
minimal airflow and maximum heat retention in the Barrel Body of the smoker.
To ensure the smoker performs correctly, proper maintenance and cleanout of the Charcoal Basket are essential. If the smoker
is not achieving the desired temperature, check to ensure that there is proper airflow from the Air Intake Pipes and that the
Chimney is not blocked.
TIP: The smoker can run efficiently over extended periods of time as long as there is dry and sufficient fuel,
proper airflow, and the cooking components are clean.
FIRST USE – BURN-OFF
Before using your smoker for the first time with food, it is important to complete a burn-off. Starting the smoker and operating
at a minimum of 177°C / 350°F with the lid closed for 30 to 40 minutes will burn-off the unit and rid it of any foreign matter.

LIGHTING PROCEDURE

Ensure the smoker is positioned on a permanent, flat, level, heat-resistant non-flammable surface, away from flammable items.
Position the smoker with a minimum of 2 m / 78 in overhead clearance and at least 2 m / 78 in clearance from combustible
constructions.
1. Open the Lid of the Barrel Body.
2. Unlatch the Door Buckles and open the Charcoal Refill Door. Place some lighter cubes or solid firelighters into the Charcoal
Basket and then load two or three handfuls of lump charcoal - filling the Charcoal Basket approximately 2/3 full.
CAUTION: Do not use gasoline, spirit, lighter fluid, alcohol or other similar chemicals for lighting or
relighting the fire.
3. Light the lighter cubes or solid firelighters using a long-nosed lighter or safety matches. Once it has caught, slowly and
carefully close the Charcoal Refill Door (using the Door Handle) and keep the Lid of the Barrel Body open for about 10 minutes
to build a small bed of hot embers. Also, open the Air Intake Pipe dampers completely to encourage airflow.
IMPORTANT: Do not cook before the fuel has a coating of ash. It is recommended that you do not stoke or
turn the coals once they are alight. This allows the charcoals to burn more uniformly and efficiently.
4. Allow the charcoal to heat up and adjust the Chimney and Air Intake Pipe dampers to reach your desired temperature.

REFUELING PROCEDURE

With the Chimney closed, the smoker will stay at a high temperature for several hours. If you require a longer cooking time (e.g.
when roasting a whole cut or slow-smoking), it may be necessary to add more charcoal.
1. Unlatch the Door Buckles and open the Charcoal Refill Door using heat-resistant gloves.
2. Carefully, add additional lump charcoal to the Charcoal Basket.
3. Close the Charcoal Refill Door and latch the Door Buckles to seal.
IMPORTANT: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in
your smoker. Also, do not attempt to add more fire starter into a fire that is already burning or into a hot
Charcoal Basket. This may cause injury.

OPERATING INSTRUCTIONS

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