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ASSEMBLY PREPARATIONParts are located throughout the shipping carton, including underneath the smoker. Inspect the smoker, parts, and hardwareblister pack after removing from the protective shipping carton. Discard all packaging materials from inside and outside of thesmoker before assembly, then review and inspect all parts by referencing the parts list. If any part is missing or damaged, do notattempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss Customer Service for parts:Monday through Sunday, 4am - 8pm PST (EN/FR/ES).IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling thisunit. Use extreme care when unpacking your Pit Boss Smoker. Do not place hopper directly onto its bottom,this may cause damage to the fan.Tools required for assembly: screwdriver and level. Tools not included.ASSEMBLY INSTRUCTIONSIMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screwscompletely until all screws for that step have been installed. Hardware combination involving a locking washer andwasher should be installed with the locking washer closest to the head of the screw.1. MOUNTING THE SUPPORT LEGS TO MAIN CABINET1AParts Required:122121212xxxxxxMain Cabinet (#4)Support Leg (#18)Stationary Support Leg (#19)Screw (#C)Washer (#G)Locking Washer (#H)Installation: Place a piece of cardboard on the floor to prevent scratching the unit andparts during assembly. Assemble one stationary support leg to the rightside of the main barrel using three washers, locking washers and screwsfrom the inside. Repeat same installation for second stationary supportleg. Note illustration 1A. Assemble one support leg to the left side of the main barrel using threewashers, locking washers and screws from the inside. Repeat sameinstallation for second support leg. The front and rear support legs arelabeled in accordance with their position. Note illustration 1B.2. CONNECTING THE WHEELS TO THE CART419-219-11B418-218-12Parts Required:2222xxxxWheel Axle Pin (#A)Wheel (#20)Wheel Washer (#B)Wheel Cotter Pin (#F)Installation: Attach the large wheel to the support leg by inserting the wheel axle pinthrough the wheel, support leg hole, wheel washer, then secure using thewheel cotter pin. Repeat installation for the other wheel on same side.IMPORTANT: Re-tighten the support leg screws to ensure they aresecure after the wheels are installed. Smoker should be level.20ABF7

3. SECURING THE CHIMNEY3Parts Required:11333xxxxxChimney Cap (#1)Chimney Stack (#2)Screw (#D)Locking Washer (#J)Washer (#I)12Installation: Locate the chimney opening on the top of the main barrel. From theoutside, secure the chimney stack to the top of the unit using threescrews, locking washers, and washers. The screw will fasten to the premounted nut on the inside of the unit.DJINOTE: Adjust the chimney cap to affect the airflow inside the mainsmoker. If cooking at low temperature, keep the cap more open.Ensure the chimney cap allows for air to escape at all times.4. LOCATING THE HEAT TENT4AHEAT TENTParts Required:111444xxxxxxHopper (#11)Hopper Lid (#10)Power Cord Bracket (#9)Screw (#D)Locking Washer (#J)Washer (#I)Installation: Unscrew the three screws along the outside of the hopper that securethe hopper safety screen to the interior of the hopper. Remove thesafety screen, remove the heat tent and set aside. Re-install thehopper safety screen. Note 4A. Mount the power cord bracket to the backside of the hopper usingtwo washers, locking washers, and screws. Note 4B. Secure the hopper lid onto the hopper using two washers, lockingwashers, and screws. Note 4C.4B4CIMPORTANT: Once installed, ensure the hopper lid opens and closesto avoid any water or moisture from coming in contact with thewood pellet fuel. Wood pellets exposed to moisture will expand insize and lose their heating value.5. CONNECTING THE TEMPERATURE PROBE WIRESInstallation: 8On the back side of the hopper, connect the silver temperature probewires that extrude from the main barrel and the hopper. The spadeconnectors from the body can be connected to the spade connectorsfrom the hopper in any order. Tuck the wire connections and excesswire into the hopper through the rubber ring.1110115

6. MOUNTING THE HOPPER TO THE MAIN BARREL6AParts Required:8884xxxxGHCScrew (#C)Locking Washer (#H)Washer (#G)Screw (#E)NOTE: IT IS HIGHLY RECOMMENDED TO USE TWO PEOPLE FOR THISSTEP, ONE TO LINE UP THE HOPPER AND MOUNTING HOLES, THEOTHER TO INSTALL THE HARDWARE.6BEInstallation: Mount the hopper onto the main barrel using eight screws, lockingwashers, and washers on the vertical wall of the main barrel. Noteillustration 6A. Secure the fire pot to the bottom of the main barrel using four screwsfrom the interior. Note illustration 6B.7. INSTALLING THE MAIN BARREL HANDLE7Parts Required:1444xxxxMain Barrel Handle (#5)Screw (#C)Locking Washer (#H)Washer (#G)5Installation: Install the main barrel handle onto the right side of the main barrelusing screws, locking washers, and washers. Note illustration forproper direction of handle, curve pointed upwards.8. MOUNTING THE GREASE TROUGHGHC8Parts Required:11333xxxxxGrease Trough (#13)Grease Trough Gasket (#14)Screw (#C)Locking Washer (#H)Washer (#G)1314GHCInstallation: Locate the three holes and opening on the right side of the mainbarrel, between the stationary support legs. From the inside of themain barrel, install the grease trough gasket and grease trough to theinterior wall using three screws, locking washers, and washers. Noteproper positioning as shown in illustration.9. SECURING THE MAIN BARREL DOOR9Parts Required:1xMain Barrel Door (#6)Installation: Mount main barrel door to the main barrel by aligning and securingthe door hinges to the hinges on the main barrel frame. Ensure thedoor is mounted correctly by testing it opens freely.69

10. INSTALLING THE THERMOMETER, DOOR HANDLE10AParts Required:111xxxThermometer (#7)Door Handle (#8)Door Latch (#15)7Installation: Remove the pre-installed nut and washer from the thermometer.Insert the thermometer into the hole provided on the top-centre ofthe main barrel door, then secure by re-installing the washer and nutfrom the interior side of the door. Rotate the thermometer so the textis level and upright. Note 10A.10B15158NOTE: If rotation is askew, this will result in incorrect readings. Next, remove the pre-installed nut, locking washer and washer fromthe door handle. Insert the door handle into the hold provided in thecentre of the door, then assemble the door latch (from the inside) andre-install the washer, locking washer, and nut. Note proper order ofhardware shown in illustration 10B.11. PLACING THE GREASE PAN811Parts Required:1x17Grease Pan (#17)Installation: Place the grease pan into the main barrel so that the central openingaligns with the fire pot.NOTE: The deboss grooves in the grease pan should be on the leftand right side of the fire pot, not front and back.12. INSTALLING THE COOKING COMPONENTS12AParts Required:311xxxCooking Grids (#3)Flame Diffuser Plate (#12)Heat Tent (#16)Installation: 3Place the cooking grids on the grid ledges inside the main barrel. Note 12A.12BNOTE: To maintain the smoking performance of your cooking grids,regular care and maintenance is required. Next, insert the flame diffuser plate into the main barrel, resting thehooked edge on the left support bracket and the right side on thegrease trough. The flame diffuser plate will sit at a slightly downwardangle. Note 12B.Place the heat tent on the bottom of the main barrel. The heat tentshould sit on the deboss grooves of the grease pan. Note 12C.IMPORTANT: If the heat tent does not sit in the deboss grooves, thegrease pan is installed upside-down.101212C16

13. PLACING THE GREASE BUCKET13Parts Required:1xGrease Bucket (#21)21Installation: Place the grease bucket on the spout hook on the end of the greasetrough. Ensure it is level to avoid grease spills. The unit is now completely assembled.14. CONNECTING TO A POWER SOURCENOTE: Before plugging your Pit Boss into any electrical outlet, ensurethe temperature dial is in the OFF position. 14FAST-BLOW FUSE,5 AMPSTANDARD OUTLETThis appliance requires 120 volt, 60hz, 250w, 2.1amp service. It mustbe a 3-prong grounded plug. Ensure grounded end is not brokenoff before use. The control uses a 5 amp, 120 volt, fast-blow fuse toprotect the board from the igniter.GFCI OUTLETSThis appliance will work on most GFCI outlets, with a recommendedsize of 15 amp service. If your GFCI outlet is highly sensitive to powersurges, it will likely trip during the start-up phase of operation. Duringthe start-up phase, the igniter draws 200-700 watts of electricitywhich can be too much power for a GFCI outlet to handle. Each time ittrips, it increases in sensitivity. If the GFCI keeps tripping, replace theoutlet or change to a non-GFCI outlet.ON THE ROADDisconnect the igniter from the main wiring harness. Use the manualstart-up procedure. A Pit Boss unit can operate using a 12 volt, 100 wattinverter plugged into your automobile outlet. To use the automaticigniter, it is recommended to use a minimum of a 1000 watt inverter.IMPORTANT: Disconnect unit from power source when not in use.11

OPERATING INSTRUCTIONSWith today’s lifestyle of striving to eat healthy and nutritious foods, a factor to consider is the importance of reducing fat intake.One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as smoking. As a pellet smokeruses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar-based sauces.SMOKER ENVIRONMENT1. WHERE TO SET-UP THE SMOKERWith all outdoor appliances, outside weather conditions play a big part in the performance of your smoker and the cookingtime needed to perfect your meals. All Pit Boss units should keep a minimum clearance of 305mm (12 inches) from combustibleconstructions, and this clearance must be maintained while the smoker is operational. This appliance must not be placed underoverhead combustible ceiling or overhang. Keep your smoker in an area clear from combustible materials, gasoline and otherflammable vapors and liquids.2. COLD WEATHER COOKINGAs it becomes cooler outside, that does not mean that smoking season is over! The crisp cool air and heavenly aroma of smokedfoods will help cure your winter blues. Follow these suggestions on how to enjoy your smoker throughout the cooler months: If smoking at low temperatures fails, increase the temperature slightly to achieve the same results. Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move yoursmoker to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your smokerin relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done! To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a logor history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road tohelp you determine what to cook and how long it will take. In very cold weather, increase your preheating time by at least 20 minutes. Avoid opening the smoke cabinet door any more than necessary. Cold gusts of wind can completely cool your internaltemperature. Be flexible with your serving time; add extra cooking time each time you open the door. 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.Make your meal preparation even easier by adding simple items such as vegetables and potatoes.3. HOT WEATHER COOKINGAs it becomes warmer outdoors, the cooking time will decrease. Proper dress is important when it gets really hot: shorts,shirt, shoes, hat, apron and a generous slab of suntan lotion is recommended. Follow these few suggestions on how to enjoyyour smoker throughout the hot months:12 Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups. Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meatfrom over cooking and drying out. Even in hot weather, keep the smoke cabinet door closed at all times. You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled upnewspaper around the foil and this will keep food hot for 3 to 4 hours.

SMOKER TEMPERATURE RANGESTemperature readouts on the control board may not exactly match the thermometer. All temperatures listed beloware approximate and are affected by the following factors: outside ambient temperature, the amount and directionof wind, the quality of pellet fuel being used, the cabinet door being opened, and the quantity of food being cooked. HIGH TEMPERATURE (148-190 C / 300-375 F) MEDIUM TEMPERATURE (121 C-148 C / 250-300 F) LOW TEMPERATURE (65-121 C / 150-250 F)This range is used to grill at high heat, without any contact with flame. High temperature is also used as the burn-offtemperature to clean off the cooking grids after use. Additionally, high heat can be used in extreme cold weather conditions tocompensate for the contrast of temperatures between outside and inside the unit.This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures willgreatly reduce the chances of a grease flare-up. Great range for cooking anything wrapped in bacon, or where you wantversatility with control.This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep yourmeats juicy by cooking longer at a lower temperature (also known as low and slow). Highly recommended for the big turkeyat Thanksgiving, juicy ham at Easter, or the huge holiday feast.Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hotsmoking and cold smoking. Hot smoking, another name for low and slow cooking, is generally done at 65-121oC / 150-250oF. Hot smoking worksbest when longer cooking time is required, such as large cuts of meats, fish, or poultry. Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and attemperatures of 15-32oC / 60-90oF.TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your foodon the smoker. This allows the smoke to penetrate the meats, before the pores of the meat close at 49 C / 120 F.The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefsprefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!13

PELLET STILL“P” SET(WALMART)FCCOOKF/CPROBE 1FC200ºACTUALUNDERSTANDING THE CONTROL BOARDFCPROBE 2FC350º150º400ºSMOKECOOKF/CPROBE1PELLET GRILLS(WALMART)FC XL-TAILGATER, CLASSIC, AUSTIN(TEMP DIAL MATCHING CURRENT)PROBE 1PROBE 2FCFCACTUALFC250º275º200ºFC“P” SET300ºCONTROLPRIME400ºSMOKECOOKPROBE 1350º175º150ºPRIMEACTUALPROBE 2FCFCACTUALFC“P” ºFCPROBE 2PELLET GRILLS (WALMART)FCPRIME-TAILGATER, CLASSIC, AUSTIN XL225ºCOOKF/C300º175ºPRIMEPELLET VERTICAL SMOKER-COPPERHEAD (WALMART)225º 250ºPELLET VERTI-COPPERHEA350ºHIGHHIGHHIGHDESCRIPTION300º 350ºPELLETVERTICALSMOKER“P” SETCPress thePower Buttontopowerontheunit.Once connectedto a power source and the PowerF LS(WALMART)to turnthe unit off. ACTUAL225º 250ºCOOK“P” SETLLETFCPELLETSTILLThe Temperature Control Dial allows you to set your desired smoking temperature. Select from any of theAILGATER,CLASSIC,AUSTINten preset temperatureson the dial control,XLbetween 65-190 C / 150-375 F.(WALMART)COOKF/CPROBE 1PROBE 2PRIMEFCACTUALFCFC200º300ºPROBE 1175º350º150º400º450ºSMOKEPRIMEPROBE 2PROBE 1200ºFCSMOKEMART)AUSTIN XLF/CFC225ºFCACTUALFC200º250ºFCPRIMEHIGH“P” ºand Meat Probe Temperatures (if connected). If onlyPRIMEDesired FCCook COOKTemperature, Actual Cook Temperature,225º275ºF / CFCone Meat Probe is connected,only one150ºreading will be displayed.FC400ºTemperature can be displayed in eitherPRIMEPROBE MOKEHIGHCOOK“P”SET250300º 350º325º175º250º400ºFC to activate225º COOPROBE /CFCPROBE 1 more fuel to the fire just before openingthe smoke

whiskey still wood pellet smoker important, read carefully, retain for future reference. manual must be read before operating! for outdoor and household use only. not for commercial use. assembly and operation instructions uded al. 2 safety information