18
No Smoke Is Being
Produced
No Wood Chips
Add wood chips to the wood chip tray.
Element Times Out, Not
Enough Heat To Wood
Chips
The heating element is not staying on long enough to heat the wood chips, which is due to the TEMP
being set too low. First, open the rear vents completely to promote airflow. Next, reset TEMP higher to
turn on the element for 20 minutes.
Damaged Wood
Chip Tray
Wood chip tray needs to be replaced. Contact Customer Service for a replacement parts.
"noP" Error Code
Bad Connection At
Connection Port
Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure the meat
probe adapter is firmly connected. Check for signs of damage to the adapter end. If still failed, call
Customer Service for replacement part.
Meat Probe Damaged
Check for signs of damage to the wires of the meat probe. If damaged, call Customer Service for
replacement part.
Faulty Control Board
Control Board needs to be replaced. Contact Customer Service for a replacement part.
"Er1" Error Code
The Smoker Is Too Cold
To Function
Outdoor temperature is too cold for the heating element to function. Move smoker to warmer
location and retry. If element still fails after multiple attempts, call Customer Service for assistance.
"ErH" Error Code
The Smoker Has
Overheated / Exceeded
315°C / 600°F
Press and hold the Power Button to turn the unit off, and allow smoker to cool. Follow
Care and
Maintenance
instructions. After maintenance, press the Power Button to turn the unit on, then select
desired temperature. If error code still displayed, contact Customer Service.
"ErR" Error Code
Grill Probe Wire Not
Making Connection
Access the electrical components on the base of the unit (see
Electric Wire Diagram
) and check for
any damage to the Grill Probe wires. Ensure Grill Probe spade connectors are firmly connected, and
connected correctly, to the Control Board.
Grill Probe
Check status of Grill Probe. Follow
Care and Maintenance
instructions if dirty. Contact Customer
Service for a replacement part if damaged.
