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ENGLISH

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best

results, keep a record of what you cooked, at what temperature, how long you cooked for, and the results.

Adjust to your taste for the next time. Practice makes perfect. The culinary art of hot smoking refers to longer

cooking times, but results in more natural wood flavor (and a sought-after Pink Ring) on your meats. Higher

temperatures result in a shorter cooking time, locking in less smoke flavor.

TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the meat fiber,

giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending on the size of the

protein.

COOKING STYLE

Hot Smoking

Roast

Baking (Medium)

Temperature

Range

37-135°C / 100-275°F

135-162°C / 275-325°F

162-190°C / 325-375°F

APPROXIMATE COOKING TIME

BEEF

Size

Rare - 54°C / 130°F

Medium - 60°C / 140°F

Well Done - 65°C / 150°F

Rib-eye Roast,

boneless

2.26 - 2.72 kg / 5 - 6 lbs.

1½ - 2 hours

Rib Roast

5.44 - 6.35 kg / 12 - 14 lbs.

2½ - 2¾ hours

Sausage

(fresh)

All sizes

4 - 5 hours

Roast

(bone-in)

All sizes

4- 5 Hours

Ribs

All sizes

Cook until meat pulls from the bone (approx 4 - 6 hours)

Brisket

7.25 - 3.62 kg / 16 -18 lbs.

Cook until internal temperature reaches 91°C / 195°F

PORK

Size

Reheat - 60°C /

140°F

Medium - 66°C / 150°F

Well Done - 71°C / 160°F

Ham

(cooked)

All sizes

2 - 2¾ hours

Ham

(fresh)

4.53-5.44 kg / 10-12 lbs.

7 - 8 hours

Sausage

(fresh)

All sizes

4 - 5 hours

Loin Roast

1.36-1.81 kg / 3 - 4 lbs.

1 - 2 hours

2 - 3 hours

Rib Crown Roast

1.81-2.26 kg / 4 - 5 lbs.

1½ - 2 hours

2 - 3 hours

Boston Butt

(Pork Shoulder)

3.62-4.53 kg / 8-10 lbs.

93 - 98°C / 200 - 210°F

Internal Temperature

Ribs

All sizes

Cook until meat pulls from the bone (approx 4 - 6 hours)

Chop

(loin, rib)

All sizes

Cook until meat pulls from the bone (approx 4 - 6 hours)

LAMB

Size

Rare - 54°C / 130°F Medium - 60°C / 140°F

Well Done - 71°C / 160°F

Roast

(fresh)

2.26 - 2.72 kg / 5 - 6 lbs.

5 -6 Hours

POULTRY

Size

Rare - 54°C / 130°F Medium - 60°C / 140°F

Well Done - 82°C / 180°F

Turkey

(whole)

4.53-5.44 kg / 10-12 lbs.

7 - 8 Hours

Chicken

(whole)

All sizes

5 -6 Hours

Drumsticks, Breasts

All sizes

4 -5 Hours

Small Game Birds

All sizes

4 -5 Hours

Duck

1.36-2.26 kg / 3-5 lbs.

5 -6 Hours

COOKING GUIDELINES

Содержание 77220

Страница 1: ...ondansvotrer gion CERTIFIEDTO UL1026 6THEDITION CSA 22 2NO 60335 2 78 14 CSA 22 2NO 60335 1 11ELECTRICHOUSEHOLDCOOKINGANDFOODSERVINGAPPLIANCE CERTIFI UL1026 6E DITION CSA 22 2NO 60335 2 78 14 CSA 22 2...

Страница 2: ...all surfaces are cold Accessory attachments or parts not supplied by Pit Boss are not recommended and may cause injury Never use the electric smoker for anything other than its intended purpose This...

Страница 3: ...CARBON MONOXIDE HAZARD Avoid using the smoker on wooden or flammable surfaces Use the electric smoker only on a level stable surface to prevent tipping Do not use appliance for other than intended use...

Страница 4: ...transcribed stored in a retrieval system in any form or by any means without expressed written permission of Dansons 3411 North 5th Avenue Suite 500 Phoenix AZ USA 85013 sales pitboss grills com serv...

Страница 5: ...3 Assembly Cooking Grid Supports 13 Placing Water Pan Water Pan Support Cooking Grids 13 Mounting Door Grease Shield 14 Attaching Door Assembly 14 Inserting Heat Indicator into the Door Assembly 14 Mo...

Страница 6: ...ssembly x1 15 Water Pan x1 16 Water Pan Support x1 17 Right Rear Leg Assembly x1 18 Left Rear Leg Assembly x1 19 Left Front Leg x1 20 Support Panel x2 21 Back Support Tube x1 22 Right Front Leg x1 23...

Страница 7: ...PBV2A1 570 mm x 1 030 mm x 540 mm 22 in x 40 in x 21 in 24 0 kg 52 0 lbs Cubic Cooking 0 05 m3 2 0 ft3 TOTAL 3 318 cm 514 in 38 176 C 100 350 F 11 1 10 12 13 14 20 19 18 21 23 24 22 20 17 16 15 26 25...

Страница 8: ...own Mount Right Front Leg 22 Left Front Leg 19 Right Rear Leg with Wheel Assembly 17 and Left Rear Leg with Wheel Assembly 18 to the Lower Smoker Cabinet with Control Panel Assembly 14 using 12x1 4 20...

Страница 9: ...Panel Assembly 14 using 2 x 10 24 1 2 Screws C and re tighten 2 screws on the Control Panel to the bottom of Cabinet as Fig 2 Fig 2 1 shown 3 MOUNTING BACK SUPPORT TUBE TO RIGHT REAR LEG WITH WHEEL AS...

Страница 10: ...BOTTOM AREA OF LOWER SMOKER CABINET ASSEMBLY Parts Required 1 x Bottom Chamber Assembly 23 1 x Lower Smoker Cabinet with Control Panel Assembly 14 4 x 10 24 1 2 Screw C Installation Mount Bottom Chamb...

Страница 11: ...G DAMPERS TO THE UPPER SMOKER CABINET ASSEMBLY Parts Required 1 x Upper Smoker Cabinet Assembly 2 2 x Damper 1 2 x 10 24 1 2 Screw C 2 x 10 24 Nut D 2 x M5 Spring Washer E Installation Mount Dampers 1...

Страница 12: ...ing Grid Support 5 1 x Upper Smoker Cabinet Assembly 2 Installation Assemble three Cooking Grid Supports 5 in the holes in the left side of the smoker Repeat the procedure for the right side making su...

Страница 13: ...Assembly 7 1 x Upper Smoker Cabinet Assembly 2 Installation Attach Door Assembly 7 into the Upper Smoker Cabinet Assembly 2 as Fig 14 shown 15 INSERTING HEAT INDICATOR INTO THE DOOR ASSEMBLY Parts Req...

Страница 14: ...ING WOOD CHIPS BOX HANDLE ONTO WOOD CHIPS BOX AND SLIDING WOOD CHIPS WITH LID ASSEMBLY INTO THE LOWER SMOKER CABINET ASSEMBLY Parts Required 1 x Wood Chip Box Lid 10 1 x Wood Chip Box Assembly 11 1 x...

Страница 15: ...ith the flat portion of the knob and push the Control Knob 12 onto the stem until it is firmly seated as Fig 19 shown Insert Meat Probe 13 into the bottom panel as Fig 19 shown 20 SLIDING GREASE TRAY...

Страница 16: ...as the smoker 3 Using your desired flavoring woods and water marinades burn your smoker at approximately 300 F for 45 60 minutes Let the smoker cool and then clean out the used water marinade and wood...

Страница 17: ...the off position and always unplug the smoker from the electric outlet and allow the smoker to cool Once the smoker has cooled follow the instructions in the Safety Care and Maintenance section of th...

Страница 18: ...erature to your desired smoking temperature At this time your wood chips should be producing ample smoke 7 Place your food into the smoker and start smoking TYPES OF WOOD TO USE FOR SMOKE Always use a...

Страница 19: ...boneless 2 26 2 72 kg 5 6 lbs 1 2 hours Rib Roast 5 44 6 35 kg 12 14 lbs 2 2 hours Sausage fresh All sizes 4 5 hours Roast bone in All sizes 4 5 Hours Ribs All sizes Cook until meat pulls from the bo...

Страница 20: ...All sizes 4 5 Hours FISH Size Rare 54 C 130 F Medium 60 C 140 F Well Done 82 C 180 F Whole All sizes 2 3 Hours until flaky Fillets All sizes 1 2 Hours until flaky WILD GAME Size Rare 60 C 140 F Medium...

Страница 21: ...robe wires Ensure Temperature Probe spade connectors are firmly connected and connected correctly Faulty Controller Controller needs to be replaced Contact Customer Care for a replacement part Unit Ta...

Страница 22: ...Z 1650W 3 Prong grounded plug The Control Board system is an intricate and valuable piece of technology For protection from power surges and electrical shorts consult the wire diagram below to ensure...

Страница 23: ...prevent food from sticking A light coating of vegetable or cooking spray may also be applied to the inside of the smoker to prevent rusting If rust develops use steel wool to remove and then coat with...

Страница 24: ...l Controller Assembly x1 14 2 A Heating Element x1 14 3 A Temperature Sensor x1 14 4 A Lower Smoker Cabinet x1 15 A Water Pan x1 16 A Water Pan Support x1 17 A Right Rear Leg Assembly x1 18 A Left Rea...

Страница 25: ...ENGLISH 26 6 A 7 A 5 A 5 A 2 A 1 A 3 A 4 A 8 A 9 A 25 A 10 A 11 1 A 11 2 A 11 3 A 20 A 26 A 19 A 18 A 13 A 12 A 14 4 A 14 1 A 14 2 A 22 A 20 A 15 A 16 A 17 A 14 3 A 21 A 23 A 24 A...

Страница 26: ...he substances that can affect metal coatings For these reasons the warranty does not cover rust or oxidization unless there is loss of structural integrity on the smoker component Should any of the ab...

Страница 27: ...and enhance the natural flavors of your food SIGNATURE SAUCES A collection of gourmet sauces to prepare and enhance the natural flavors of your food CONTACT CUSTOMER CARE If you have any questions or...

Страница 28: ...r with aluminum foil When internal meat temperature reaches 145 F take out of smoker and let stand until your desired doneness is reached Medium rare is 155 to 160 F While standing the temperature of...

Страница 29: ...urkey Select a 12 to 15 lb turkey for best results in a smoker Take the turkey out of the package and remove all internal parts and packaging Wash turkey thoroughly and place it on paper towel to dry...

Страница 30: ...as le fumoir lectrique avec des cendres CHAUDES l int rieur de l appareil Stocker seulement lorsque toutes les surfaces sont froides Les accessoires ou pi ces non fournis par Pit Boss ne sont pas reco...

Страница 31: ...ue comme chauffage LISEZ LE RISQUE DE MONOXYDE DE CARBONE vitez d utiliser le fumoir sur des surfaces en bois ou inflammables Utilisez le fumoir lectrique uniquement sur une surface plane et stable po...

Страница 32: ...ansmises transcrite ou stock e dans un syst me de recherche de quelque fa on que ce soit sans l autorisation pr alable crite de Dansons 3411 North 5th Avenue Suite 500 Phoenix AZ U 85013 sales pitboss...

Страница 33: ...ntage de la poign e de retour au ensemble armoire fumeuse sup rieure 40 Montage de l armoire sup rieure pour abaisser l armoire 41 Supports de grille de cuisson d assemblage 41 Placer le bac eau le su...

Страница 34: ...ble bas fumeur x1 15 Bac eau x1 16 Support de bac eau x1 17 Jambe arri re droite x1 18 Jambe arri re gauche x1 19 Jambe avant gauche x1 20 Panneau de support x2 21 Tube de support arri re x1 22 Jambe...

Страница 35: ...RATURES PB PBV2A1 570 mm x 1 030 mm x 540 mm 22 po x 40 po x 21 po 24 0 kg 52 0 lbs Cuisson cubique 0 05 m3 2 0 ft3 TOTAL 3 318 cm 514 po 38 176 C 100 350 F 11 1 10 12 13 14 20 19 18 21 23 24 22 20 1...

Страница 36: ...mbe Avant Gauche 19 la Jambe Arri re Droite avec Roue 17 et la Jambe Arri re Gauche avec Roue 18 dans le Cabinet de Fumeurs Inf rieur avec Panneau de Commande 14 en utilisant 12 x1 4 20 Vis 1 2 B comm...

Страница 37: ...u de contr le 14 en utilisant 2 x 10 24 Vis 1 2 C et resserrer les 2 vis sur le panneau de contr le au fond de l armoire comme le montrent les Fig 2 et Fig 2 1 3 MONTAGE DU TUBE DE SUPPORT L ARRI RE J...

Страница 38: ...L ENSEMBLE ARMOIRE INF RIEURE DE FUMOIR Pi ces Requises 1 x Ensemble de chambre inf rieure 23 1 x Armoire de fumoir inf rieure avec assemblage de panneau de commande 14 4 x 10 24 1 2 vis C Installati...

Страница 39: ...s maintenant 8 MONTAGE DES AMORTISSEURS AU SUP RIEUR ENSEMBLE ARMOIRE FUMEUR Pi ces Requises 1 x Ensemble de meuble fumeurs sup rieur 2 2 x Amortisseur 1 2 x 10 24 1 2 vis C 2 x crous 10 24 D 2 x M5 S...

Страница 40: ...M E SUP RIEURE Pi ces Requises 6 x Support de grille de cuisson 5 1 x Assemblage de meuble sup rieur fumeur 2 Installation Assemblez trois supports de grille de cuisson 5 dans les trous sur le c t gau...

Страница 41: ...Assemblage sup rieur du meuble fumeur 2 Installation Fixez l ensemble de la porte 7 dans l assemblage de l armoire de fumage sup rieure 2 comme illustr sur la Fig 14 15 INSERTION DE L INDICATEUR DE C...

Страница 42: ...DE BOIS ET COFFRETS DE BOIS COULISSANTS SUR BOIS AVEC ENSEMBLE COUVERCLE DANS L ENSEMBLE BO TIER DE FUMOIR INF RIEUR Pi ces Requises 1 x Couvercle de bo te copeaux de bois 10 1 x Assemblage de bo tes...

Страница 43: ...partie plate du bouton et pousser le bouton de commande 12 sur la tige jusqu ce qu il soit bien en place comme illustr sur la Fig 19 Ins rez la sonde de viande 13 dans le panneau inf rieur comme indiq...

Страница 44: ...l eau marinades d sir s br lez votre fumoir environ 300 degr s Fahrenheit pendant 45 60 minutes Laissez refroidir le fumeur et nettoyez l eau la marinade et le bois us s Ce processus permettra la chal...

Страница 45: ...r leur la position d arr t et d branchez toujours le fumeur de la prise lectrique et laissez le fumeur refroidir Une fois que le fumeur a refroidi suivez les instructions de la section S curit entreti...

Страница 46: ...e bois dureront jusqu 2 heures selon la temp rature que vous fumez 2 Remplissez votre bac d eau plein d eau ou votre marinade pr f r e 3 R glez le r gulateur lectrique en position haute et laissez le...

Страница 47: ...ailles 4 5 heures R ti de c tes Toutes les tailles Cuire jusqu ce que la viande sorte de l os environ 4 6 heures Poitrine 7 25 3 62 kg 16 18 lbs Cuire jusqu ce que la temp rature interne atteigne 91 C...

Страница 48: ...le Saignant 54 C 130 F point 60 C 140 F Bien cuit 71 C 160 F R ti frais 2 26 2 72 kg 5 6 lbs 1 2 heures VOLAILLE Taille Saignant 54 C 130 F point 60 C 140 F Bien cuit 82 C 180 F Dinde enti re 4 53 5 4...

Страница 49: ...imat froid La temp rature ext rieure est inf rieure 65 C 18 F l unit peut donc prendre plus de temps de chauffage Rallonge utilis e L utilisation d une rallonge peut r duire l alimentation de l unit B...

Страница 50: ...es mise la terre REMARQUE Les composants lectriques r ussis par les tests de s curit du produit et les services de certification respectent une tol rance d essai de 5 10 Le syst me de carte de command...

Страница 51: ...ter la rouille Si de la rouille se d veloppe utiliser de la laine d acier pour enlever et ensuite enduire d huile v g tale ou d un a rosol de cuisson 2 LES SURFACES EXTERNES Essuyez votre gril apr s c...

Страница 52: ...ntr le et ensemble de contr leur x1 14 2 A l ment chauffant x1 14 3 A Capteur de temp rature x1 14 4 A Cabinet inf rieur de fumeur x1 15 A Bac eau x1 16 A Support de bac eau x1 17 A Jambe arri re droi...

Страница 53: ...FRAN AIS 54 6 A 7 A 5 A 5 A 2 A 1 A 3 A 4 A 8 A 9 A 25 A 10 A 11 1 A 11 2 A 11 3 A 20 A 26 A 19 A 18 A 13 A 12 A 14 4 A 14 1 A 14 2 A 22 A 20 A 15 A 16 A 17 A 14 3 A 21 A 23 A 24 A...

Страница 54: ...utilis s pour les pelouses et le sel sont quelques unes des substances pouvant affecter les rev tements m talliques C est pour ces raisons que les garanties limit es ne couvrent pas la rouille ni l ox...

Страница 55: ...sauces gastronomiques pour pr parer et am liorer les saveurs naturelles de votre nourriture COMMANDE DE PI CES DE REMPLACEMENT Pour commander des pi ces de rechange contactez votre revendeur local Pi...

Страница 56: ...irer l emballage ext rieur de la viande et bien laver l eau froide Placez le filet sur une serviette en papier pour absorber l exc s d eau Frottez votre porc pr f r sur la longe Pr chauffez les fumeur...

Страница 57: ...de poulet dans le fumoir Apr s heure retournez le poulet Avec votre jauge de temp rature interne v rifier la temp rature interne en poussant la temp rature sonde dans la viande la plus proche de l os...

Страница 58: ...cals including wood dust and formaldehyde which is known to the state of California to cause cancer Combustion of this product can expose you to chemicals including carbon monoxide which is known to t...

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