ENGLISH
17
CARE AND MAINTENANCE
Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance
tips to service your smoker:
1.
PROBES
• A meat probe not in use should be rolled up in a large, loose coil. Kinks or folds in the wire may cause damage.
• Although both the temperature probe and meat probe are stainless steel, do not place either in the dishwasher or
submerge in water. Water damage to the internal wires will cause a probe to short-out, causing false readings. If a probe
is damaged, it should be replaced.
2.
INSIDE SURFACES
• It is recommended to clean your wood chip tray after every few uses. This will ensure proper smoking of new wood
chips and avoid any hard build-up of debris or ash.
• Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to
do this while they are still warm from the previous cook.
Grease fires are caused by too much fallen debris on
the cooking components of the smoker.
Clean the inside of your smoker on a consistent basis. In the event you
experience a grease fire, keep the cabinet door and damper vents closed to choke out the fire. If the fire does not
go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely
out. Lightly sprinkle baking soda, if available. Check your grease tray often, and clean out as necessary. Keep in mind
the type of cooking you do.
IMPORTANT: The water pan may accumulate grease. Refill and replace the water in the water pan often.
• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause
the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
3.
OUTSIDE SURFACES
• Wipe your smoker 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 painted surfaces can be touched up using high heat BBQ paint.
• Use a cover to protect your smoker for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for long-term storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM
CLEANING FREQUENCY
CLEANING METHOD
Cabinet Glass Door
Every 2-3 Smoke Sessions
Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Bottom of Cabinet
Every 5-6 Smoke Sessions
Scoop Out, Shop-Vac Excess Debris
Wood Chip Tray
Every 2-3 Smoke Sessions
Scoop Out, Shop-Vac Excess Debris
Cooking Grids
After Each Smoke Session
Burn Off Excess, Grill Cleaning Brush
Water Pan
After Each Smoke Session
Scrub Pad & Soapy Water
Grease Tray
After Each Smoke Session
Scrub Pad & Soapy Water
Electric Element
Twice A Year
Dust, Wipe Element with Soapy Water
Temperature Probe
Every 2-3 Smoke Sessions
Scrub Pad & Soapy Water
Meat Probe
After Each Use
Scrub Pad & Soapy Water
