Tips & Techniques; Troubleshooting - Pit Boss NAVIGATOR PB550G Manuel Du Propriétaire

TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Pit Boss
familiar with your grill:
1. FOOD SAFETY
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2. COOKING PREPARATION
Be prepared, or Mise en Place . This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
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ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow ).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a smoke ring and is highly prized by outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill
will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing
utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It's a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for several minutes before serving. It allows the juices that were driven to the surface
by heat to ease back to the center of the meat, adding more flavor.
Accessories are available for purchase separately. Contact your local authorized Pit Boss
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owners, our staff, and customers just like you, to become more
®
dealer or visit www.pitboss-grills.com .
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TROUBLESHOOTING

Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit
Boss grill is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful.
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For FAQ, please visit www.pitboss-grills.com . You may also contact your local Pit Boss
Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the grill for any inspection, cleaning,
maintenance or service work. Ensure the grill is completely cooled to avoid injury.
PROBLEM CAUSE SOLUTION
No Power Lights Temperature Control Press the Power Button, and ensure the button glows blue to show there is a power
On The Control Dial is still off. connection. Turn the Temperature Control Dial to a temperature setting.
Board
Not Connected To Ensure unit is plugged into a working power source. Reset breaker. Ensure GFCI is a minimum
10 Amp service (see Electric Wire Diagram for access to electric components) Ensure all
Power Source
wire connections are firmly connected and dry.
Remove hopper access panel (see Electric Wire Diagram for diagram), press in plastic tabs
Fuse Blown On The
holding the control board in place and carefully pull controller inside the hopper to release
Control Board
controller. Check the fuse for a broken wire or if the wire has turned black. If yes, fuse needs
to be manually replaced.
The GFCI outlet has Remove hopper access panel (see Electric Wire Diagram for diagram), and ensure all wire
been tripped. connections are firmly connected and dry. Ensure GFCI is a minimum 10 Amp service.
Faulty Control Board Control Board needs to be replaced. Contact Customer Service for a replacement part.
Fire in Fire pot Will Auger Not Primed Before the unit is used for the first time or anytime the hopper is completely emptied out,
Not Light the auger must be primed to allow pellets to fill the auger tube. If not primed, the igniter
will timeout before the pellets reach the fire pot. Follow Hopper Priming Procedure .
Auger Motor Is Remove cooking components from the main barrel. Press the Power Button to turn the unit
Jammed on, turn Temperature Control Dial to SMOKE, and inspect the auger feed system. Visually
confirm that the auger is dropping pellets into the fire pot. If not operating properly, call
Customer Service for assistance or a replacement part.
Igniter Failure Remove cooking components from the main barrel. Press the Power Button to turn the unit
on, turn Temperature Control Dial to SMOKE, and inspect the igniter. Visually confirm that
the igniter is working by placing your hand above the fire pot and feeling for heat. Visually
confirm that the igniter is protruding approximately 13mm / 0.5 inches in the fire pot. If not
operating properly, follow Manual Start-up Procedure to continue use of grill; however,
call Customer Service for assistance or a replacement part.
Flashing Dots On The Igniter Is On This is not an error that effects the grill. Used to show that the unit has power and is in
LCD Screen Start-Up mode (igniter is on). The igniter will turn off after five minutes. Once the flashing
dots disappear, the grill will begin to adjust to the desired temperature selected.
Flashing Grill Temperature Is This is not an error that effects the unit; however, it is used to show that there is some risk
Temperature On Below 65°C /150°F that the fire could go out. Check hopper for sufficient fuel or if there is an obstruction in
LCD Screen the feed system. Remove pellets and follow Care and Maintenance instructions. Check grill
temperature probe and follow Care and Maintenance instructions if dirty. Check fire pot
for ash build-up or obstructions, and follow Care and Maintenance instructions for ash
build-up. Check fan. Ensure it is working properly and air intake is not blocked. Follow Care
and Maintenance instructions if dirty. Check auger motor to confirm operation (rotation),
and ensure there is no blockage in the auger tube.
authorized dealer or contact Customer
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