Understanding The Probes; First Use - Smoker Burn-Off; Preheating; Start-Up Procedure - Pit Boss HAMMERTONE 2 Serie Assemblage Et Fonctionnement

UNDERSTANDING THE PROBES

• TEMPERATURE PROBE
Located inside the cabinet, on the rear wall along the bottom, is the temperature probe. It is a small, vertical piece of stainless
steel. The temperature probe measures the internal temperature of the unit. When the temperature is adjusted on the Control
Board, the temperature probe will read the actual temperature inside the unit and adjust to the desired temperature.
IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weather and the quantity of
food being cooked.
• MEAT PROBE
The meat probe measures the internal temperature of your meat in the smoker, similar to your indoor oven. Plug-in the meat
probe adapter to the meat probe connection port and insert the stainless steel meat probe into the thickest portion of your
meat and the temperature will be displayed on the Control Board. To ensure the meat probe is connected properly to
the connection port, feel and hear it snap into place.
IMPORTANT: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid
direct contact with the heating element. This can result in damage to your meat probe. Run the excess wire out
the main cabinet door, along the edge. When not in use, disconnect the meat probe(s) from connection ports, and
place aside to keep protected and clean.
FIRST USE – SMOKER BURN-OFF
Before using your smoker for the first time with food, it is important to complete a burn-off to cure the interior and exterior
finish of your unit.
1. Begin by coating all interior surfaces of the smoker with vegetable oil or vegetable oil spray. Take care to not to coat
the electric element or controller with oil as this may cause damage to your electrical parts.
2. Start the smoker and operate at the highest heat (204°C / 400°F) with the cabinet door closed for 30 to 40 minutes to
burn-off the unit and rid it of any foreign matter.
IMPORTANT: Curing your smoker is important for its long-term operation and care. If the burn-off is not performed, the
exterior finish will not set properly, as well as a paint odor can impart unnatural flavors onto your first prepared meal.

PREHEATING

It is important to allow your smoker to preheat before adding food to the cabinet. This allows the smoker and cooking grids
to heat up quicker, kill off bacteria and other pathogens leftover from past smoking sessions, and the smoker is then able to
maintain its temperature once your food is placed inside the cabinet. Preheat to a minimum temperature of 121°C / 250°F
with the cabinet door closed.
IMPORTANT: The outside ambient temperature, weather conditions, and quantity of food will all affect your cooking
temperature. Observe the time it takes to reach your desired temperature, and adjust your cooking time as needed.

START-UP PROCEDURE

1. Open the cabinet door and carefully ¾ fill the water pan with water or marinade.
IMPORTANT: Do not fill completely or overfill the water pan, as this could damage your electrical element and/
or parts while the smoker is in use.
2. Adjust cooking grids and grid support brackets to desired height for the foods you intend to smoke. Once satisfied with
the height of your grids, close the cabinet door.
3. Remove the wood chip tray. Open the wood chip tray lid, add wood chips, then slide back into the front of the cabinet.
NOTE: We recommend using wood chips, not wood chunks, as wood chips are smaller and easier to fit inside the
wood chip tray.
4. Plug the power cord into a grounded power source. The Power Button will glow blue to indicate there is power.
5. With the cabinet door closed, press the Power Button to turn on the unit and the Digital LCD Screen will light up,
displaying that it is ready to operate.
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