Refilling The Water Pan; Refilling The Wood Chip Tray; Shutting Off Your Smoker; Care & Maintenance - Pit Boss 2 Serie Mode D'emploi

• Press the SET/ACT Button, then the TEMP button on the Control Board once to select the temperature setting,
and press the Adjustment Arrows to a minimum of 121°C / 250°F. Press the TEMP button once again to lock-in the
temperature setting once the changes are finished. The smoker will begin to smoke while preheating.
TIP: Keep the damper vents partially or completely open when cooking at lower temperatures; close the damper
vents when using higher cooking temperatures.
7. After preheating is complete, you will notice that your wood chips will be smoking. You are ready to enjoy your smoker
at your desired time and temperature! Slide out and place food on the cooking grids, leaving room between each item to
allow smoke and moisture to circulate evenly.
IMPORTANT: When selecting a low temperature setting after preheating, allow time for the smoker temperature
to decrease and stabilize at the new desired temperature.
ELECTRICAL ELEMENT FAILURE PROCEDURE
If for any reason your electric element fails to operate, follow Troubleshooting instructions .

REFILLING THE WATER PAN

Check the water level periodically during your cooking session and add water if needed.
1. Wearing heat-resistant barbecue mitts, open the cabinet door.
2. Carefully refill the water pan with water or marinade until it is ¾ full. Close the cabinet door.
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.

REFILLING THE WOOD CHIP TRAY

Check your wood chip tray periodically during your cooking session and add more wood chips if needed.
1. Wearing heat-resistant barbecue mitts, remove the wood chip tray from the opening above the control board on the
front panel of the unit.
2. Carefully open the lid, and refill the wood chip tray with new wood chips. Close the lid once full.
3. Replace the wood chip tray into the front panel of the smoker.
4. Press the SMOKE Button on the Control Board to manually turn on the heating element. This is used to increase the level
of smoke after opening the door, or can be used to assist start smoking fresh wood chips
NOTE: Use hardwood wood chips that have been seasoned, such as pecan, hickory, oak, apple, cherry, alder,
mesquite or a competition blend. It is not necessary to soak the wood chips prior to smoking, as hardwoods
have natural moisture in the wood that will release as it heats up and combusts. Do not use resin woods like
pine or cedar in your smoker.

SHUTTING OFF YOUR SMOKER

1. When finished cooking, press and hold the Power Button to turn the unit off. The electric element will turn off, and the
wood chips will stop smoking.
TIP: If you have been preparing foods that are extra greasy, allow the smoker to burn-off for an extra 10 to 20
minutes to a minimum temperature of 177°C / 350°F with the cabinet door closed.
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CARE AND MAINTENANCE
Any Pit Boss® unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and maintenance
tips to service your smoker:
1. PROBES
• A meat probe not in use should be rolled up in a large, loose coil. Kinks or folds in the wire may cause damage.
• Although both the Grill Probe and meat probe are stainless steel, do not place either in the dishwasher or submerge in
water. Water damage to the internal wires will cause a probe to short-out, causing false readings. If a probe is damaged,
it should be replaced.
2. INSIDE SURFACES
• It is recommended to clean your wood chip tray after every few uses. This will ensure proper smoking of new wood
chips and avoid any hard build-up of debris or ash.
• Use a long-handled grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to
do this while they are still warm from the previous cook. Grease fires are caused by too much fallen debris on
the cooking components of the smoker. Clean the inside of your smoker on a consistent basis. In the event you
experience a grease fire, keep the cabinet door and damper vents closed to choke out the fire. If the fire does not
go out quickly, carefully remove the food, turn the smoker off, and shut the cabinet door until the fire is completely
out. Lightly sprinkle baking soda, if available. Check your grease tray often, and clean out as necessary. Keep in mind
the type of cooking you do.
IMPORTANT: The water pan may accumulate grease. Refill and replace the water in the water pan often.
• The glass of the cabinet door is tempered and will not break with high heat; however, excessive build-up may cause
the door to not close if not cleaned regularly. Smoke and debris can be removed with frequent cleaning of the glass.
3. OUTSIDE SURFACES
• Wipe your smoker down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the
finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a cover to protect your smoker for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for long-term storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY
Cabinet Glass Door Every 2-3 Smoke Sessions
Bottom of Cabinet Every 5-6 Smoke Sessions
Wood Chip Tray Every 2-3 Smoke Sessions
Cooking Grids After Each Smoke Session
Water Pan After Each Smoke Session
Grease Tray After Each Smoke Session
Electric Element Twice A Year
Grill Probe Every 2-3 Smoke Sessions
Meat Probe After Each Use
CLEANING METHOD
Mix Baking Soda & Vinegar, Scrub with Steel Wool (Fine)
Scoop Out, Shop-Vac Excess Debris
Scoop Out, Shop-Vac Excess Debris
Burn Off Excess, Grill Cleaning Brush
Scrub Pad & Soapy Water
Scrub Pad & Soapy Water
Dust, Wipe Element with Soapy Water
Scrub Pad & Soapy Water
Scrub Pad & Soapy Water
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