15
OPERATION
HOW IT WORKS
A. All natural wood pellets are poured in the hopper. (3)
B. Turn Temperature Dial to the (1) "STAND BY"
setting and Power Switch to the "OFF" position.
C.
Plug
the smoker / grill into a grounded, 110-
120Volt, electrical outlet.
D�
Open the main lid, then using the Temperature
Dial, select SMOKE (1).
•
Auger (6) begins to feed pellets from the
Hopper (3) to the Burn Pot (8).
•
The Igniter (7) or hot rod, activates for 5 minutes, and along
with the Draft Fan (5) ignites the pellets.
•
The Draft Fan (5) causes the pellets to burn, clean and intense.
E�
The Draft Fan (5) also causes heat and "clean" wood smoke
to
surround the food, known as convection cooking.
F. The wood pellet fuel burns in the Burn Pot (8). The fly ash and the flames hit the Flame Broiler (10)
and are directed toward the ends of the barrel.
•
The fly ash is collected in the bottom of the barrel and
should be cleaned out periodically.
G�
Drippings from the food hit the hot Flame Broiler / Flavor
Enhancer (10), vaporizing back into the food.
•
The excess drippings are channeled from the Grease Chute
(18) to the external bucket (19) for easy disposal.
H�
Select the desired cooking temperature (1)
•
200°F, 225°F, 250°F, "Hot Smoke" fish, ribs, briskets
•
300°F to 350°F, "Bake or Slow Roast" chicken, lamb,
•
350°F to 400°F, "Bake" breads, cookies, desserts
•
400°F to 475°F, "Bake or braise" pizzas, beef, veggies
•
500°F, "Steak House Sear" your steaks, burgers, dogs
I. When finished grilling or smoking your food, simply lift the lid
and turn the dial to (1) OFF.
SAFETY TESTING
In accordance with the procedures and specifications listed in UL SUBJECT 2728-2009 "PELLET
FUEL COOKING APPLIANCES"AND CANADIAN ULC/ORD C2728 and CSA C22.2 #3 "FOR ELECTRICAL
FEATURES OF FUEL BURNING EQUIPMENT", The Backyard Pro pellet cooking appliance has been
independently tested and listed by INTERTEK (an accredited testing laboratory) to ETL,UL,ULC
and CSA standards.
Summary of Contents for 554PL2026
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