Grill Temperature Ranges; Understanding The Control Board - Pit Boss NAVIGATOR PB550G Manuel Du Propriétaire

GRILL TEMPERATURE RANGES

Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
• HIGH TEMPERATURE (205-260°C / 401-500°F)
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the flame broiler open , direct flame is used to create those "blue" steaks, as well as flame-
kissed vegetables, garlic toast or s'mores! When the flame broiler is closed , the air circulates around the barrel, resulting
in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat
in extreme cold weather conditions.
• MEDIUM TEMPERATURE (135-180°C / 275-356°F)
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the
slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
LOW TEMPERATURE (82-125°C / 180-257°F)
•
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as low and slow ). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill. Hot smoking ,
another name for low and slow cooking, is generally done between 82-125oC / 180-257oF. Hot smoking works best when
longer cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food
on the grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
6

UNDERSTANDING THE CONTROL BOARD

CONTROL
"P"Set
"P" SET
"P" SET COOK PROBE 1 "P" SET
FC
PROBE 1 "P"Set
FC
ACTUAL
PROBE 2
PRIME
FC
120°
"P"Set
110°
PROBE 2
PRIME
95°
SMOKE
OFF
"P" SET "P" SET
COOK
"P" SET
COOK
"P"Set
FC
FC
PROBE 1
PROBE 1
FC
FC
ACTUAL
ACTUAL
PROBE 2 PROBE 2
PRIME PRIME PRIME
FC
FC
DESCRIPTION
150°
120° 175°
"P"Set
Press the Power Button to power on the unit. The button will glow blue if connected to a power source.
110° 205°
Press the button again to turn the unit off.
95°
The Temperature Control Dial allows you to set your desired smoking temperature. Once connected
SMOKE 245°
to a power source and the Power Button is pressed, turn the dial and select from any of the ten preset
OFF HIGH
temperatures, between 82-260°C / 180-500°F. When the dial is turned to a temperature preset, the Digital
LCD Screen with light up, displaying that it is ready to operate. When the dial is turned to off, the Digital LCD
Screen will remain off.
150°
120°
The "P" Set Button is used to select one of the eight fine tunings when the Temperature Control Dial is set
110°
to the Smoke Setting . Press the button to change the "P" setting to accommodate to your cooking style and
cooking environment, as preferred. With a short push of the button, the setting increases from P0 to P7, then
repeats. Adjustments are only possible in the Smoke Setting. Factory default setting is "P4". If the "P" setting 95°
is adjusted, your preference will be locked-in (saved) until further adjustment is made.
SMOKE
The "P" Set Button is also used as a Temperature Switch Control to change the temperature readout on
the LCD Screen. Press and hold the button for two seconds to switch to Celsius (ºC) or to Fahrenheit (ºF), as
COOK "P" SET
OFF
preferred. Default is set to Celsius.
FC
150°
300º
250º The LCD Screen is used as the information center for your unit. The LCD screen will display your Desired Cook 350º
120° 175°
225º 400º
Temperature, Actual Cook Temperature, and Meat Probe Temperatures (if connected). If only one Meat Probe
FC
200º FC 450º
110° 205°
150°
SMOKE is connected, only one reading will be displayed. 475º ACTUAL
175°
OFF HIGH
FC
95°
Press and hold the Prime Button to activate an extra feed of pellets to the fire pot. This can be used to add
205°
more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be used SMOKE
while smoking, to increase the intensity of clean smoke flavor. Requested from competition cookers. FC
230°
OFF HIGH
The Smoke Setting on the Temperature Control Dial is the start-up mode for the unit. The grill operates at
245°
the lowest temperature, without the fire going out.
HIGH
The plug-in connection port(s) on the front of the Control Board are for a Meat Probe(s).
When a meat probe is connected, the temperature is displayed on the LCD Screen. When not in
use, disconnect the meat probe from the connection port. Compatible with Pit Boss
meat probes only. Additional meat probe(s) sold separately.
300º
150°
300º
250º 350º
"P" SET 120° COOK 175° "P" SET
250º 350º
"P" SET
FC
225º 400º 225º
PROBE 1 225º 400º
110° 205°
FC
ACTUAL
FC FC
FC
200º 450º 200º
200º 450º
95° 230°
PROBE 2
FC
SMOKE 475º
SMOKE 475º SMOKE
SMOKE 245°
OFF HIGH
OFF HIGH
OFF HIGH
230°
175°
205°
230°
300º
245°
250º 350º
HIGH
225º
230°
200º
245°
SMOKE
OFF HIGH
branded
®
7
300º
250º
OFF
400º
450º
475º