Tips & Techniques; Troubleshooting - Pit Boss 2 Serie Mode D'emploi

TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Pit Boss® owners, our staff, and customers just like you, to become more
familiar with your smoker:
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 smoker. 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
•
ingredients you require at your side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the smoker.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking splatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. SMOKING 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.
• Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods
with hardwood wood chips 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 cabinet for proper heat flow. Food on a crowded
smoker will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for softer items like fish and cheese. 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 tenderloins
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.
20

TROUBLESHOOTING

Proper cleaning and maintenance will prevent common operational problems. When your Pit Boss® smoker is operating poorly, or
used less frequently, the following troubleshooting tips may be helpful.
For FAQ, please visit www.pitboss-grills.com . You may also contact your local Pit Boss® authorized dealer or contact Customer
Care for assistance.
WARNING: Always disconnect the electrical cord prior to opening the smoker for any inspection, cleaning,
maintenance or service work. Ensure the digital electric smoker is completely cooled to avoid injury.
PROBLEM CAUSE SOLUTION
No Power Lights Power Button Press the Power Button. Try another attempt and hold for two seconds to verify connection.
On The Control
Not Connected To Ensure smoker is plugged into a working power source. Reset breaker. Ensure GFCI is the
Board
correct power supply (see Electric Wire Diagram for access to electric components). Ensure
Power Source
all wire connections are firmly connected and dry.
Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
Power Light Unit Not Turned On Press the Power Button. Try another attempt and hold for two seconds to verify connection.
Not On
Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
No Display On Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
Control Board,
Power Light Is On
Element (Heating) TEMP / TIME Not Set Set the TEMP and TIME on the Control Board to turn on the heating element light.
Light Not On
Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
TEMP / TIME Will Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
Not Adjust
Temperature In Grill Probe Is Dirty Follow Care and Maintenance instructions.
Main Cabinet Is
Grill Probe Not Access the electrical components on the base of the unit (see Electric Wire Diagram ) and
Inaccurate
Making Connection. check for any damage to the Grill Probe wires. Ensure Grill Probe spade connectors are firmly
connected, and connected correctly, to the Control Board.
Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
Unit Takes Cold Climate Outdoor temperature is below 65°C / 18°F, so the unit may take extended heating time.
Too Long /
Extension Cord Used Using an extension cord may reduce the power supply to the unit. Plug the appliance
Excessive Time To
directly into power source or ensure maximum length extension cord is 7.6 meters / 25 feet,
Achieve Desired
minimum gauge 12/3.
Temperature
Cabinet Is Too Packed There is too much food in the cabinet. Place food on the cooking grids, leaving room
between each item to allow smoke and moisture to circulate evenly.
Door Not Closed Ensure door is closed, seal is not damaged, and the door latch is secure.
Check the water pan to ensure it is sitting properly on the support brackets. See Assembly
Water Pan Not
Instructions for further instruction.
Properly Located
Faulty Control Board Control Board needs to be replaced. Contact Customer Care for a replacement part.
Door Not Closing Poor Door Alignment Adjust door hinges to ensure that door is mounted correctly. See Assembly Instructions.
Properly
Damaged Door Seal Door needs to be replaced. Contact Customer Care for a replacement parts.
21