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WARRANTY
CONDITIONS
All wood pellet grills by Pit Boss®, manufactured by Dansons, carry a limited warranty from the date of sale by the original owner. The warranty coverage
begins on the original date of purchase and proof of date of purchase, or copy of original bill of sale, is required to validate the warranty. Customers will
be subject to parts, shipping, and handling fees if unable to provide proof of the purchase or after the warranty has expired. Dansons carries a five (5) year
warranty against defects and workmanship on all parts, and five (5) years on electrical components. Dansons warrants that all part(s) are free of defects
in material and workmanship, for the length of use and ownership of the original purchaser. Warranty does not cover damage from wear and tear, such as
scratches, dents, dings, chips or minor cosmetic cracks. These aesthetic changes of the grill do not affect its performance. Repair or replacement of any part
does not extend past the limited warranty beyond the five (5) years from date of purchase. During the term of the warranty, Dansons' obligation shall be
limited to furnishing a replacement for defective and/or failed components. As long as it is within the warranty period, Dansons' will not charge for repair
or replacement for parts returned, freight prepaid, if the part(s) are found by Dansons' to be defective upon examination. Dansons' shall not be liable for
transportation charges, labor costs, or export duties. Except as provided in these conditions of warranty, repair or replacement of parts in the manner and for
the period of time mentioned heretofore shall constitute the fulfillment of all direct and derivate liabilities and obligations from Dansons to you.
Dansons takes every precaution to utilize materials that retard rust. Even with these safeguards, the protective coatings can be compromised by various
substances and conditions beyond Dansons' control. High temperatures, excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and salt are
some of the substances that can affect metal coatings. For these reasons, the warranty does not cover rust or oxidization, unless there is loss of structural
integrity on the grill component. Should any of the above occur, kindly refer to the care and maintenance section to prolong the lifespan of your unit. Dansons
recommends the use of a grill cover when the grill is not in use. This warranty is based on normal domestic use and service of the grill and neither limited
warranty coverage's apply for a grill which is used in commercial applications.
EXCEPTIONS
There is no written or implied performance warranty on Pit Boss® grills, as the manufacturer has no control over the installation, operation, cleaning,
maintenance or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated,
cleaned and maintained in strict accordance with this owner's manual. Any use of gas not outlined in this manual may void the warranty. The warranty does
not cover damage or breakage due to misuse, improper handling or modifications. Neither Dansons, or authorized Pit Boss® dealer, accepts responsibility, legal
or otherwise, for the incidental or consequential damage to the property or persons resulting from the use of this product. Whether a claim is made against
Dansons based on the breach of this warranty or any other type of warranty expressed or implied by law, the manufacturer shall in no event be liable for any
special, indirect, consequential or other damages of any nature whatsoever in excess of the original purchase of this product. All warranties by manufacturer
are set forth herein and no claim shall be made against manufacturer on any warranty or representation. Some states do not allow the exclusion or limitation
of incidental or consequential damages, or limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty may not apply
to you. This limited warranty gives you specific legal rights and you may have other rights, which vary from state to state.
ORDERING REPLACEMENT PARTS
To order replacement parts, please contact your local Pit Boss® dealer or visit our online store at: www.pitboss-grills.com
CONTACT CUSTOMER CARE
If you have any questions or problems, contact Customer Care.
www.pitboss-grills.com | USA: (480) 923-9630 | Canada (Toll Free): 1-877-942-2246
WARRANTY SERVICE
Contact your nearest Pit Boss® dealer for repair or replacement parts. Dansons requires proof of purchase to establish a warranty claim; therefore, retain your
original sales receipt or invoice for future reference. The serial and model number of your Pit Boss® can be found on the back of the hopper. Record numbers
below as the label may become worn or illegible.
MODEL
DATE OF PURCHASE
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CLASSIC BRISKET
Makes 4 - 6 Servings
A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three
separate parts: the cap, the point, and the flat. Use the flat section,
as it is lean, compact, and creates nice slices when carved.
Ingredients:
1
1 bottle
75 ml / 5 tbsp Seasoning
1 bottle
1 pack
375 ml / 1 ½ c. Beef Broth
40 ml / 8 tsp Black Pepper
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1.
2.
3.
4.
5.
6.
7.
SERIAL NUMBER
8.
9.
AUTHORIZED DEALER
10. Transfer the meat to a cutting board, and let it rest for 10
RECIPES
Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
Prepared Yellow Mustard
Chili Sauce
Dry Onion Soup Mix
Lay out a large piece of plastic wrap on your working station.
Large enough to encase the brisket. Using a sharp knife, cut a
single cut on the underside of the brisket against the grain. This
will aid in slicing the finished brisket, against the grain which
results in a tender, melt-in-your-mouth cut. The underside is
the non-fat cap side. Slather on a generous amount of prepared
mustard. Rub lightly onto the entire area. Sprinkle a generous
amount of seasoning onto the mustard, then again light rub into
the meat. Flip the brisket over and repeat the process. Wrap the
prepared brisket in the plastic wrap and refrigerate 2 to 4 hours,
or overnight.
Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
Preheat grill, then reduce to SMOKE or low temperature.
Place the brisket, fat side up, in the center of the grill. Close the
grill lid. Slow cook until tender, about 10 to 12 hours.
Baste the brisket with the basting mixture every half hour for
the first 3 hours.
Continue the slow cooking process until the internal temperature
reaches 60-66°C / 140-150°F. Remove from grill. Turn grill up to
176°C / 350°F.
Place the brisket into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of basting mixture over the brisket in the
pouch. Close the pouch shut.
Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
Open the pouch, and use a meat thermometer; internal
temperature should reach 91°C / 195°F. The brisket should be
firm but be able to pull the meat apart with your fingers.
minutes. Thinly slice across the grain to serve.
SAUSAGE WITH MANGO CHUTNEY
Makes 4 - 6 Servings
Ingredients:
2
Mangoes (finely chopped)
0.9 kg / 2 lbs Italian Sausage (hot or mild)
10 ml / 2 tsp Fresh Parsley (minced)
15 ml / 1 tbsp Red Pepper (diced)
10 ml / 2 tsp Honey
½
Red Onion (diced)
½ bulb
Fennel (diced)
5 ml / 1 tsp
Lime Juice
Pinch
Salt
Suggested Wood Pellet Flavor: Hickory / Competition
Instructions:
1.
Preheat grill, then reduce to LOW-MEDIUM (82-107°C / 180-
225°F)
2.
Place sausages on grill, spaced evenly apart. Rotate every ten
minutes so all sides are grilled.
3.
Combine all remaining ingredients to make the chutney. Chill
until ready to serve.
4.
Slice grilled sausage diagonally, then serve with side of chutney.
BLUE CHEESE STEAK
Makes 4 Servings
Ingredients:
4
Steak, T-bone or Rib-Eye
2.54cm / 1" thick
0.28-0.62 kg / 10-12 ounces each
113 g / 4 oz.
Blue Cheese (crumbled)
50 ml / ¼ c. Green Onion (thinly sliced)
Suggested Wood Pellet Flavor: Hickory / Competition / Whiskey
Instructions:
1.
Preheat grill, then leave or reduce slightly (204-260°C /
400-500°F)
2.
Trim excess fat from meat and discard.
3.
Place steaks on grill. Sear each side, flipping every few minutes.
4.
Reduce heat to 135°C/275°F or 163°C/ 325°F. Flip the steaks a
final time. Combine blue cheese and onions. Sprinkle over steaks,
close grill lid, and grill until desired doneness. Check doneness by
cutting a slit in meat near the bone.
Variation: REVERSE-SEAR METHOD
Turn grill to SMOKE, then place steaks on grill. Smoke at 82°C / 180°F
for 5 to 15 minutes. Once smoked to desired doneness, turn grill up to
HIGH and sear to your liking.
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