Pit Boss 72444 Assembly And Operation Instructions Manual Download

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PORK

SIZE

Precooked to Reheat

60°C / 140°F

Medium

66°C / 150°F

Well Done

71°C / 160°F

Ham

(Fully Cooked &

Boneless Portion,

Smoked Picnic

Whole & Bone-In)

2.5 cm / 1"

1.36-1.81 kg / 3-4 lbs.

1.81-2.72 kg / 4-6 lbs.

2.26-3.62 kg / 5-8 lbs.

4.53-5.44 kg / 10-12 lbs.

12 minutes

50 minutes - 1 hour

1 - 2 hours

1 - 2½ hours

2 - 2¾ hours

Loin Roast

1.36-1.81 kg / 3 - 4 lbs.

1 - 2 hours

2 - 3 hours

Rib Crown Roast

1.81-2.26 kg / 4 - 5 lbs.

1½ - 2 hours

2 - 3 hours

Chop

(loin, rib)

1.9-2.5 cm / ¾" - 1"

3.1-3.9 cm / 1¼" - 1½"

10 - 12 minutes

14 - 18 minutes

Tenderloin

1.9-2.5 cm / ¾" - 1"

20 - 30 minutes

30 - 45 minutes

Loin Roast

(boneless)

1.36-2.26 kg / 3-5 lbs.

1¼ - 1¾ hours

1¾ - 2½ hours

Boston Butt

(Pork Shoulder)

3.62-4.53 kg / 8-10 lbs.

93 - 98°C / 200 - 210°F

Internal Temperature

BEEF

SIZE

HEAT

Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F

Steak

(New York,

Porter-house, Rib-

eye, Sirloin, T-bone,

or Tenderloin)

1.9 cm / ¾"

2.5 cm / 1"

3.8 cm / 1½"

5 cm / 2"

High

Sear 8-10 minutes

Sear 10-12 minutes

Sear 10 minutes, grill 8-10 minutes

Sear 10 minutes, grill 10-14 minutes

Skirt Steak

0.6 - 12.7 cm / ¼" - ½"

High

Sear 5-7 minutes

Flank Steak

0.45 - 0.86 kg

/ 1 - 1½ lbs., 1.9 cm / ¾"

Medium

Sear 4 minutes, grill 8-10 minutes

Kabob

2.5 - 3.8 cm / 1 - 1½" cubes Medium

Grill 10 - 12 minutes

Tenderloin, whole

1.58 - 1.81 kg / 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15-20 minutes

Ground Beef Patty

1.9 cm / ¾"

High/Medium Sear 4 minutes, grill 4-6 minutes

Rib-eye Roast

(boneless)

2.26 - 2.72 kg / 5 - 6 lbs. Medium

Grill 1½ - 2 hours

Tri-tip Roast

0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes

Rib Roast

5.44 - 6.35 kg / 12 - 14 lbs. Medium

2½ - 2¾ hours

Veal Loin Chop

2.5cm / 1"

Medium

10 - 12 minutes direct

Brisket

7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke

Cook until internal temperature reaches 91°C / 195°F

LAMB

Size

Rare - 54°C / 130°F

Medium - 60°C / 140°F

Well Done - 71°C / 160°F

Roast

(fresh)

2.26 - 2.72 kg / 5 - 6 lbs.

1 - 2 hours

Rib Crown Roast

1.36-2.26 kg / 3-5 lbs.

1 - 1½ hours

1½ hours

SEAFOOD

Size

Rare - 54°C / 130°F

Medium - 60°C / 140°F

Well Done - 82°C / 180°F

Fish

(whole)

0.5 kg / 1 lb.

0.9 - 1.1 kg / 2 - 2½ lbs.

1.4 kg / 3 lbs.

Grill 10 - 20 minutes

Grill 20 - 30 minutes

Grill 30 - 45 minutes

Fish

(filets)

0.6-1.3 cm / ¼” - ½”

Grill 3 - 5 minutes, until flaky

Lobster Tail

0.15 kg / 5 oz.

0.3 kg / 10 oz.

Grill 5 - 6 minutes

Grill 10 - 12 minutes

WILD GAME

Size

Rare - 60°C / 140°F

Medium - 71°C / 160°F

Well Done - 77°C / 170°F

Roast

(fresh)

2.26 - 2.72 kg / 5 - 6 lbs.

1 - 1½ hours

1½ - 2 hours

Large Cuts

(fresh)

3.62-4.53 kg / 8-10 lbs.

1 hours

1½ hours

Summary of Contents for 72444

Page 1: ... in property damage bodily injury or even death Contact local building or fire officials about restrictions and installation inspection requirements in your area TAILGATING TRAVEL POSITION PATIO POSITION 5005166 UL SUB 2728 MODEL PB440TGR1 PART 72444 FOR OUTDOOR AND HOUSEHOLD USE ONLY NOT FOR COMMERCIAL USE RANCH HAND WOOD PELLET GRILL SMOKER IMPORTANT READ CAREFULLY RETAIN FOR FUTURE REFERENCE MA...

Page 2: ...oved fire extinguisher is valuable to keep on site If an uncontrolled fire does occur call the Fire Department 2 Keep electrical supply cords and the fuel away from heated surfaces Do not use your grill in the rain or around any water source 3 After a period of storage or non use check the burn grate for obstructions the hopper for foreign objects and any air blockage around the fan intake or rear...

Page 3: ...ge of the combustion fan failure to clean and maintain the burn area or poor air to fuel combustion It is dangerous to operate this appliance should the flame become dark sooty or if the burn pot is overfilled with pellets When ignited this creosote makes an extremely hot and uncontrolled fire similar to a grease fire Should this happen turn the unit OFF let it cool completely then inspect for mai...

Page 4: ...itted transcribed stored in a retrieval system in any form or by any means without expressed written permission of Dansons Inc 3411 North 5th Avenue Suite 500 Phoenix AZ USA 85013 sales pitboss grills com service pitboss grills com www pitboss grills com Toll Free 1 877 303 3134 Fax 1 877 303 3135 ...

Page 5: ...l Environment 11 Grill Temperature Ranges 12 Understanding The Probes 12 Tailgating and Travel Position 13 Understanding The Control Board 14 Hopper Priming Procedure 14 First Use Grill Burn Off 15 Preheating 15 Automatic Start Up Procedure 15 Manual Start Up Procedure 16 Shutting Off Your Grill 16 Care Maintenance 16 Using Wood Pellet Fuel 18 Cooking Guidelines 18 Tips Techniques 20 Troubleshooti...

Page 6: ...rew x4 B Washer x4 C Locking Washer x4 D Wheel Cotter Pin x2 E Wheel Washer x2 F Wheel Axle Pin x2 NOTE Due to ongoing product development parts are subject to change without notice Contact Customer Service if parts are missing when assembling the unit PB ELECTRIC REQUIREMENTS 110 120V 3 3AMP 60HZ 275W 3 PRONG GROUNDED PLUG MODEL UNIT ASSEMBLED WxHxD UNITWEIGHT COOKING AREA TEMP RANGE DIGITAL FEAT...

Page 7: ...ardboard on the floor to prevent scratching the unit Lay the main barrel on its back on the cardboard lid facing upward Open the right side of the cart first by pressing down firmly on the right folding bar A then swing open the right side cart legs Once the legs are extended the right folding bar will spring back into the locked position Ensure the diagonal support bar B extends completely and lo...

Page 8: ...ly into the opening on the end of the main barrel Secure the hopper assembly to the main barrel from the inside of the barrel using four screws locking washers and washers Take care not to over tighten to avoid stripping the screws Note illustration 4A On the rear side of the hopper connect the silver grill probe temperature wires extruding from the main barrel to the wire connections from the rea...

Page 9: ... main barrel Ensure it is level to avoid grease spills 8 ASSEMBLING THE SIDE SHELF Parts Required 1 x Side Shelf 16 3 x Tool Hook 17 1 x Side Shelf Handle 19 1 x Bottle Opener 18 Installation Turn the side shelf upside down On the edge of the side shelf with three holes install the tool hooks into each hole along the edge Tool hooks will secure to the self clinching nut that is pre mounted on the ...

Page 10: ...OTE When the flame broiler slider is open and direct flame is used while cooking do not leave the grill unattended for any period of time Place the cooking grids side by side on the grid ledge inside the main grill Place the upper cooking rack on the upper ledge inside the main grill The cooking rack will lock into place The unit is now completely assembled NOTE To maintain the searing and grillin...

Page 11: ...nd direct cold Check local bylaws regarding the proximity of your grill in 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 log or history of what you cooked the outdoor temperature and the cooking time This will help later down...

Page 12: ...ue barbecuing and is truly the main advantage of grilling on a wood pellet grill Hot smoking another name for low and slow cooking is generally done between 80 125oC 176 257oF Hot smoking works best when longer cooking time is required such as large cuts of meats fish or poultry TIP To intensify that savory flavor switch to SMOKE low temperature range immediately after putting your food on the gri...

Page 13: ... The grill is now ready for tailgating HOW TO EXPAND D C B A 1 Ensure the unit is unplugged and the grease bucket is removed Remove the cooking components from inside the main barrel and place aside NOTE It is recommended to have the hopper empty or near empty to avoid spilling pellets when the unit is changing positions 2 Holding onto the barrel end tip the unit almost vertical onto the hopper an...

Page 14: ...sconnect the adapter from the connection port Meat probe sold separately HOPPER PRIMING PROCEDURE These instructions should be followed the first time the grill is ignited and each time the grill runs out of pellets in the hopper 1 Remove all cooking components from the interior of the grill 2 Open the hopper lid Make sure there are no foreign objects in the auger or hopper 3 With the Temperature ...

Page 15: ...le 4 Turn the Temperature Control Dial to Smoke This will activate the start up cycle The auger feed system will begin to turn the igniter will begin to glow and the fan will supply air to the fire pot The grill will produce smoke while the start up cycle is taking place The pellets will have ignited once the smoke has cleared To confirm the start up cycle has begun properly listen for a torchy ro...

Page 16: ... ensure there is no obstruction for proper ignition 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 petro...

Page 17: ...lame broiler or probes with aluminum foil 4 OUTSIDE SURFACES Wipe your grill 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 grill 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 pa...

Page 18: ... resealable tub or bucket for proper storage COOKING GUIDELINES Smoking and grilling styles of cooking can give you different results based on time and temperature For best results keep a record of what you cooked at what temperature how long you cooked for and the results Adjust to your taste for the next time Practice makes perfect The culinary art of hot smoking refers to longer cooking times b...

Page 19: ... Medium Sear 4 minutes grill 8 10 minutes Kabob 2 5 3 8cm 1 1 cubes Medium Grill 10 12 minutes Tenderloin whole 1 58 1 81 kg 3 4 lbs High Medium Sear 10 minutes grill 15 20 minutes Ground Beef Patty 1 9 cm High Medium Sear 4 minutes grill 4 6 minutes Rib eyeRoast boneless 2 26 2 72 kg 5 6 lbs Medium Grill 1 2 hours Tri tip Roast 0 9 1 13 kg 2 2 lbs High Medium Sear 10 minutes grill 20 30 minutes R...

Page 20: ...t grill side before you start cooking Also read the entire recipe start to finish before lighting the grill A BBQ floor mat is very useful Due to food handling accidents and cooking spatter a BBQ floor mat would protect a deck patio or stone platform from the possibility of grease stains or accidental spills 3 GRILLING TIPS AND TECHNIQUES To infuse more smoke flavor into your meats cook longer and...

Page 21: ... timeout before the pellets reach the fire pot Follow Hopper Priming Procedure Auger Motor Is Jammed Remove cooking components from the grill barrel Turn the temperature control dial to SMOKE and visually inspect the auger feed system Remove the two screws on the front facing panel of the hopper above and below the Digital Control Board Lift up slightly and carefully pull it forward Inspect the au...

Page 22: ...Check fan Ensure it is working properly and air intake is not blocked Follow Care and Maintenance instructions if dirty Check auger motor to confirm operation and ensure there is no blockage in the auger tube Once all the above steps have been done start the grill set temperature to Smoke and wait for 10 minutes Check that the flame produced is bright and vibrant Insufficient Or Poor Fuel Check ho...

Page 23: ...TE Y YELLOW P PURPLE R RED K BLACK S SILVER G GREEN ELECTRICAL WIRE DIAGRAM The Digital Control Board system is an intricate and valuable piece of technology For protection from power surges and electrical shorts consult the wire diagram below to ensure your power source is sufficient for the operation of the unit PB ELECTRIC REQUIREMENTS 110 120V 3 3AMP 60HZ 275W 3 PRONG GROUNDED PLUG NOTE Electr...

Page 24: ...ew 10 A Lid Handle Bezel x2 11 A Lid Handle x2 12 A Main Barrel 13 A Grease Bucket 14 A Wheel x2 15 A Bottom Shelf 16 A Side Shelf 17 A Tool Hook x3 18 A Bottle Opener 19 A Side Shelf Handle 20 A Screw x4 21 A Washer x4 22 A Locking Washer x4 23 A Wheel Cotter Pin x2 24 A Wheel Washer x2 25 A Wheel Axle Pin x2 NOTE Due to ongoing product development parts are subject to change without notice 1 A 2...

Page 25: ...ve upon examination Dansons shall not be liable for transportation charges labor costs or export duties Except as provided in these conditions of warranty repair or replacement of parts in the manner and for the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you Dansons takes every precaution to utilize ma...

Page 26: ...other damages of any nature whatsoever in excess of the original purchase of this product All warranties by manufacturer are set forth herein and no claim shall be made against manufacturer on any warranty or representation Some states do not allow the exclusion or limitation of incidental or consequential damages or limitations of implied warranties so the limitations or exclusions set forth in t...

Page 27: ...RBECUE FLOOR MAT Easy clean UV protected Protection for your deck 132cm x 86cm 52 x 34 SIDE SHELF BLACK Black solid shelf Complete with tool hooks and towel bar Mounts to side of main barrel SIGNATURE SAUCES A collection of gourmet sauces to prepare and enhance the natural flavors of your food SIDE SHELF STAINLESS Stainless steel shelf Removable tray doubles as a grilling and serving tray Complete...

Page 28: ...d aluminum foil Pour 50 ml cup of basting mixture over the brisket in the pouch Close the pouch shut 8 Lay foil pouch carefully on the grill Steam for 1 to 1 hours 9 Open the pouch and use a meat thermometer internal temperature should reach 91 C 195 F The brisket should be firm but be able to pull the meat apart with your fingers 10 Transfer the meat to a cutting board and let it rest for 10 minu...

Page 29: ...ces thin 30 ml 2 tbsp Butter Suggested Wood Pellet Flavor Hickory Competition Instructions 1 Preheat grill then leave or reduce slightly 204 260 C 400 500 F 2 Combine meat seasoning eggs and bread crumbs in a mixing bowl and blend together Divide the meat into portions and gently shape into patties to fit the buns Make patties about 1 9 cm inches thick 3 Place patties on grill Grill six minutes pe...

Page 30: ...ter 125 ml c Butter 30 ml 2 tbsp Onion chopped 15 ml 1 tbsp Fresh Dill 5 ml 1 tsp Curry Powder Dash Garlic Powder Suggested Wood Pellet Flavor Mesquite Competition Instructions 1 Soak wooden skewers in water for 1 hour 2 Preheat grill then reduce to 135 163 C 275 325 F 3 Prepare curry butter by melting butter in small pan over medium high heat Stir in onion dill curry powder and garlic powder Cook...

Page 31: ...ilation Add a of the seasoning to the can 3 Rinse chicken thoroughly and pat the exterior dry with paper towel Add a 1 4 of the rub inside the cavity of the chicken With the remaining seasoning rub the outer surface of the chicken 4 Insert the upright can into the cavity of the chicken place on the grill and close the grill lid Cook until the chicken is golden brown and crispy internal temperature...

Page 32: ...ide whichisknowntotheStateofCalifornia to cause birth defects or other reproductive harm For more information go to WWW P65WARNINGS CA GOV IMPORTANT DO NOT RETURN PRODUCT TO STORE For all questions comments or inquiries please contact Dansons Inc directly Our Customer Service department is available Monday through Sunday 4am 8pm PST EN FR ES TOLL FREE 1 877 303 3134 TOLL FREE FAX 1 877 303 3135 se...

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