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USING WOOD PELLETS FOR FLAVORING
Combining the use of charcoal and barbecue hardwood pellets in your smoker will add smoky flavoring to your foods. Hardwood
pellets are known as the easiest fuel to use and come in a variety of different flavors - enhancing your smoking and cooking
experience by using flavors like mesquite, hickory and apple. Using hardwood pellets in your charcoal smoker will provide immense
flavor without needing to closely monitor the air to fuel ratio like with wood chips or chunks.
Pit Boss® hardwood pellets produce less than 1% of ash, an entire 40 lb (18 kg) bag of pellets will only turn into half a cup of ash,
which makes clean up a breeze. Pit Boss® hardwood pellets are made from 100% all-natural hardwood that is dried and ground
into saw dust. The dust is then pressurized at extreme heat to create the compact pellets that are coated and held together with
the wood’s natural lignin.
1. Follow the lighting procedure like you normally would. Allow the charcoal to heat up and create the burning bed of hot
embers to indicate the fire is hot.
2. Unlatch the Door Buckle and open the Charcoal Refill Door using heat-resistant gloves.
3. Carefully, add a blanket layer of hardwood pellets to the to the top of the burning coals of the Charcoal Basket.
IMPORTANT: Do not add too many pellets as this will prevent proper airflow in the Charcoal Basket, causing
the fire to burn out from lack of oxygen.
4. Close the Charcoal Refill Door and latch the Door Buckle to seal.
5. Open the Chimney and Air Intake Pipe dampers to increase airflow until the pellets begin to smoke. Adjust the dampers to
halfway open to allow the smoke to infuse the food inside the smoker.
TIP: As a portion guide, half a cup of pellets should provide 30-40 minutes of smoke.
HOW TO USE THE HANGING RACK
Maximize space inside the smoker by using the Hanging Rack. Easily hang multiple racks of ribs, sausages, or any other meats
using sturdy meat and/or sausage hooks. This allows the heat and infusing smoke to encircle the meat by 360 degrees.
1. Remove the Cooking Grids and place the Hanging Rack on the highest position inside the Barrel Body.
NOTE: Ensure the Heat Diffuser Plate remains inside the Barrel Body. It is used to disperse the direct heat
from the Charcoal Basket, creating a more even heat distribution throughout the Barrel Body.
2. Follow the lighting procedure like you normally would. Allow the charcoal to heat up and create the burning bed of hot
embers to indicate the fire is hot. If hardwood pellets are desired for flavoring, add them at this time as well.
3. Prepare your meats for hanging:
• Ribs - Find the large end of your rack (or slab) of ribs. On the big end, insert the meat hook directly center between the
first and second bone, into the meat.
• Sausages - Pierce the sausage link directly with the meat hook, or hang on smaller S-hooks by the casing or a tied string.
• Whole Hens or Chickens - Truss or net your bird well to hang in a secure manner. The bird will start to get tender and
bones will move during cooking. Hook through the next cavity into the breast, into the backbone or under the wishbone.
4. Adjust the dampers to be minimally open to allow the heat to stay inside the smoker. Open the Lid of the Barrel Body and
place the hooked meats onto the Hanging Rack. Spread them out to allow for even airflow. Close the Lid of the Barrel Body
as soon as all hooks are in place.
5. Allow the temperature to stabilize inside the smoker, and add fuel as needed.
NOTE: Open the Lid of the Barrel Body and rotate the Hanging Rack every 20 minutes.
