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UNDERSTANDING THE CONTROL BOARD
This P.I.D. (proportional-integral-derivative) digital Control Board is very much the same as the controls on your kitchen oven. The
main advantages are the ability to automatically compensate for the different ambient conditions and fuel types.
IMPORTANT: The temperature inside of any grill will vary greatly from location to location. Even instruments
calibrated together may not agree with each other.
CONTROL
DESCRIPTION
MP
MPC
Press this button once to Power On the unit. This will begin the automatic start-up cycle. Press and hold
this button for three seconds to Power-down the unit, activating the automatic cool-down cycle. The
button will light up solid white when connected to a power source and when the unit is on.
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MPC
The Smoke iT® icon indicates a connectivity with Wi-Fi. When searching for a connection by Wi-Fi or
via Bluetooth®, the Smoke iT® icon will blink. Once a Wi-Fi connection has been established, the Smoke
iT® icon will stay solid. When connected, get live updates about the actual and set temperatures of
the grill, cooking time, and meat probe temperatures. It also allows you to adjust the settings of your
Control Board.
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MPC
Quick push of this button to activate the Temperature Units Switch, changing the temperature readout.
Change between Celsius (ºC) and Fahrenheit (ºF), as preferred. Default is set to Celsius (ºC).
MP
MPC
This button has two functions: Meat Probe Control (MPC) and Prime Button.
1. The quick push of this button activates the Programmable Meat Probe - which is the first Meat Probe
plug-in port (MPC). Use the Controller Knob to set the Programmable Meat Probe temperature.
Press the Controller Knob again to confirm and exit the Programmable Meat Probe settings.
2. Press and hold this button for three seconds to activate a manual continuous feeding of pellets to
the Burn Pot. Releasing the button will stop the manual feeding of pellets. This can be used to add
more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery. It can also be
used while smoking, to increase the intensity of clean smoke flavor. This feature was requested
from competition cookers.
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MPC
The Controller Knob is used to increase, decrease, and select a setting value. Rotate the Controller Knob
to select the time, temperature, or step in an active settings menu. Push the Controller Knob to confirm
the chosen value.
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MPC
GRILL TEMPERATURE RANGES
Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
•
HIGH TEMPERATURE (205-260°C / 401-500°F)
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the
flame broiler open
, direct flame is used to create those “blue” steaks, as well as flame-
kissed vegetables, garlic toast or s’mores! When the
flame broiler is closed
, the air circulates around the barrel, resulting
in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat
in extreme cold weather conditions.
•
MEDIUM TEMPERATURE (135-180°C / 275-356°F)
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the
slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
•
LOW TEMPERATURE (82-125°C / 180-257°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as
low and slow
). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true 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 82-125oC / 180-257oF. 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 a low temperature range immediately after putting your food on the
grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
