ENGLISH
Even in hot weather, it is still better to cook with the lid of your grill
down.
You can keep foods hot by wrapping them in foil and placing them in
an insulated cooler. Stuff crumpled up newspaper around the foil and
this will keep food hot for a good 3 to 4 hours.
Try to keep your menu on the lighter side. So you can enjoy the warm
temperatures and quality family times.
TIPS & TECHNIQUES
100% NATURAL HARDWOOD BBQ PELLETS
They are no thicker than the eraser on the end of a pencil. People who
see them for the first time think they look like rabbit food, but there
is nothing small about the heat energy or flavor in a wood pellet.
These clean burning wood pellets generate about 8200 BTU’s per
pound with very little ash (.3lb/40lb bag) and low moisture content
(5-7%) and are “carbon neutral”.
Barbeque wood pellets are produced in the same matter as wood
pellet fuel is produced for home heating, PFI Standard Premium
Grade (see pelletheat.org). Pure raw material (sawdust) is pulverized
with a hammer-mill and the material is pushed through a die with
pressure. As the pellet is forced through the die it is sheared off at
a specific maximum length, cooled, screened, vacuumed, and then
bagged into 20 or 40 lb. bags.
BBQ wood pellets differ from smoking pellets, used in gas or propane
grills, in that most are a combination of the main wood type and a
neutral wood type. This is done because of the more intense flavor
being generated when using pellets as your main fuel.
Flavor Guide Lines
Check with your local dealer for flavors available in your area.
Beef Buffalo Lamb Pork Poultry Fish Veggies Baking
Hickory
X
X
X
X
X
Mesquite
X
X
X
X
X
Pecan
X
X
X
X
X
Apple
X
X
X
X
Cherry
X
X
X
X
X
X
Competition
X
X
X
X
X
X
X
X
Whiskey
Barrel
X
X
X
X
X
X
X
X
Hickory Blend
Rich, smoky bacon like flavor. Considered the "Kings of the Woods"
Mesquite Blend
Strong, tangy, spicy flavor. Think Tex-Mex cuisine.
Pecan Blend
Southeast delicate flavor. Smoky, Bacon-like flavor. Similar to Hickory
but not as strong.
Apple Blend
Smoky, mild sweetness flavor. Highly recommended for baking.
Cherry Blend
Slightly sweet but also tart. Gives a rosy tint to light meals.
Competition Blend
Maple, Hickory & Cherry.
Perfect blend of sweet, savory, and tart. Used by many professional
"Pitmasters".
Whiskey Barrel Blend
Oak & Whiskey Barrel.
Strong, sweet smoke with aromatic tang. Perfect for red meats.
TIP:
Always store your pellets in a dry area. Avoid any contact or
exposure to moisture. This will cause the pellets to absorb the
moisture and will result in lower heat output or cause the pellets to
swell and break apart. Use a moisture proof re-sealable tub or bucket.
HELPFUL TIPS & TECHNIQUES
Here are some helpful tips and techniques passed on to us from many
Pit Boss Grill owners, our staff, families and lots and lots of practice:
TIP:
Sugar based sauces are best applied near the end of cooking to
prevent burning.
•
Before preheating the grill, make sure it is safe, clean and
hygienic.
•
Always preheat your grill before cooking.
After ignition has
taken place, turn your control knob to the HIGH setting, be sure
the lid is closed and allow the grill to heat for at least 10 – 15
minutes or until the thermometer registers over 350º F.
•
When going from a HIGH temperature to a LOW temperature,
left the lid and leave it open until the ACTUAL temperature is
close to your DESIRED temperature. This speeds up the process
and ensures the fire will not go out.
•
Wipe off all stainless steel surfaces before preheating. Dirt and
food stains will cook into the surface.
•
“Mise en Place”. Three words that are essential for master
grilling. The “Mise” refers to the basic setup of ingredients and
equipment you need at grill side before you start cooking.
•
Ensure the ash/drip pan is clean and free from any debris and
fat build-up.
•
Always check your pellet fuel hopper for debris and to ensure
that you do not run out of pellets before finishing. Use a shop
vac to clean out any sawdust build-up.
•
To prevent foods from sticking, you can brush or rub cooking
oil on the cooking grids. If using a vegetable spray use it only
before lighting the burn pot. Never spray the grill while there is
fire in the burn pot.
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