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TROUBLESHOOTING
Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit
Boss® grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit
www.pitboss-grills.com
. You may also contact your local Pit Boss® authorized dealer or contact Customer Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,
maintenance or service work. Ensure the grill is completely cooled to avoid injury.
PROBLEM
CAUSE
SOLUTION
No Power Lights On
The Control Board
Not Connected To Power
Source
Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum 10 Amp
service (see
Electric Wire Diagram
for access to electric components) Ensure all wire connections are
firmly connected and dry.
Fuse Blown On The
Control Board
Remove hopper access panel (see
Electric Wire Diagram
for diagram), press in plastic tabs holding
the control board in place and carefully pull controller inside the hopper to release controller. Check
the fuse for a broken wire or if the wire has turned black. If yes, fuse needs to be manually replaced.
Faulty Control Board
Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Burn Pot Will
Not Light
Auger Not Primed
Before the unit is used for the first time or anytime the hopper is completely emptied out, the auger
must be primed to allow pellets to fill the auger tube. If not primed, the ignitor will timeout before
the pellets reach the Burn Pot. Follow
Hopper Priming Procedure
.
Auger Motor Is Jammed Remove cooking components from the main barrel. Press the Power Button to turn the unit on and
inspect the auger feed system. Visually confirm that the auger is dropping pellets into the Burn Pot. If
not operating properly, call Customer Service for assistance or a replacement part.
Ignitor Failure
Remove cooking components from the main barrel. Press the Power Button to turn the unit on and
inspect the ignitor. Visually confirm that the ignitor is working by placing your hand above the Burn Pot
and feeling for heat. Visually confirm that the ignitor is protruding approximately 13mm / 0.5 inches in
the Burn Pot. If not operating properly, call Customer Service for assistance or a replacement part.
Readout of actual
temperature will not
adjust
Grill probe dirty
Follow care and maintenance instructions.
Grill probe is broken
Grill probe needs to be replaced. Contact customer service.
Grill Will Not Achieve
Or Maintain Stable
Temperature
Insufficient Air Flow
Through Burn Pot
Check Burn Pot for ash build-up or obstructions. Follow
Care and Maintenance
instructions for
ash build-up. 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.
Lack Of Fuel, Poor Fuel
Quality, Obstruction In
Feed System
Check hopper to check that fuel level is sufficient, and replenish if low. Should the quality of wood
pellets be poor, or the length of the pellets too long, this may cause an obstruction in the feed system.
Remove pellets and follow
Care and Maintenance
instructions.
Grill Probe
Check status of grill probe. Follow
Care and Maintenance
instructions if dirty. Contact Customer
Service for a replacement part if damaged.
Grill Produces Excess
Or Discolored
Smoke
Grease Build-Up
Follow
Care and Maintenance
instructions.
Wood Pellet Quality
Remove moist wood pellets from hopper. Follow
Care and Maintenance
instructions to clean out.
Replace with dry wood pellets.
Burn Pot Is Blocked
Clear Burn Pot for moist wood pellets. Follow
Hopper Priming Procedure
.
Insufficient Air Intake
For Fan
Check fan. Ensure it is working properly and air intake is not blocked. Follow
Care and Maintenance
instructions if dirty.
TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Pit Boss® owners, our staff, and customers just like you, to become more
familiar with your grill:
1.
FOOD SAFETY
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.
COOKING PREPARATION
• Be prepared, or
Mise en Place
. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at 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 at lower temperatures (also known as
low and slow
).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a
smoke ring
and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill
will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing
utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface
by heat to ease back to the center of the meat, adding more flavor.
