Cabela's 541835, 541836 Warning & Instruction Booklet

PELLET GRILL AND SMOKER

WARNING & INSTRUCTION BOOKLET

CABELA'S ITEM #: 541836

www.Cabelas.com | 1.800.237.4444 • One Cabela Dr., Sidney, NE 69160, USA • Made in China 1116_PGC36_Instructions

WARNING

FOR OUTDOOR USE ONLY

WARNING

• To installer or person assembling this appliance: Leave this manual with this appliance for future reference.

• To consumer: Keep this manual with this appliance for future reference.

Read and follow all warnings and instructions before assembling and using this appliance.

DO NOT DISCARD THIS

INSTRUCTION MANUAL

1. Never operate this appliance unattended.

2. Never operate this appliance within 10 ft (3 m) of any structure, combustible material or other gas cylinder.

3. Never operate this appliance within

25 ft (7.5 m) of any flammable liquid.

4. If a fire should occur, keep away from appliance and immediately call your fire department. Do not attempt to extinguish an oil or grease fire with water.

Failure to follow these instructions could result in fire, explosion or burn hazard, which could cause property damage, personal injury or death.

CAUTION

Always store wood pellets away from heat producing appliances and other food containers. Pellets should be stored in a dry environment.

CAUTION

Contact local building or fire officials about restrictions and installation inspection requirements in your area.

A MAJOR CAUSE OF FIRES IS FAILURE

TO MAINTAIN REQUIRED CLEARANCES

(AIR SPACES) TO COMBUSTIBLE

MATERIALS. IT IS OF UTMOST

IMPORTANCE THAT THIS PRODUCT BE

INSTALLED ONLY IN ACCORDANCE WITH

THESE INSTRUCTIONS.”

CAUTION

Use Only Wood Pellet Fuel Specified By

The Manufacturer. Do Not Use Pellet

Fuel Labeled As Having Additives.”

Only use Camp Chef Premium Pellets with the following specifications.

8,000-8,300 BTU/LB

0.75-0.85% Ash content

CARBON MONOXIDE WARNING

Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family or others. Know the symptoms of carbon monoxide poisoning: headache, dizziness, weakness, nausea, vomiting, sleepiness, and confusion. Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in loss of consciousness and death. See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of this appliance. Carbon monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late. Alcohol consumption and drug use increase the effects of carbon monoxide poisoning. Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers and people with blood or circulatory system problems, such as anemia, or heart disease.

PG36-1 (1) WA

PG36-2 (1) COOKING GR

PG36-3 (1) DRI

PG24-6 (1) CHIMNEY

PG24-5 (1) CHIMNEY

PGC24-1 (1) HANDL

PG24-7 (1) CHIMNEY

PARTS LIST

PGC24-2 (1) SHELF

PG24-9 (1) PULLOUT

PG24-42 (1) PULLOUT

PG36-8 (1) BURNER PULLOUT

PG24-17 (1) ASH CUP

PGC24GL-3 (1) REAR RIGH

PGC24GL-2 (1) FRON

PGC24GL-1 (2) WHEEL

PG24-15 (2) WHEEL

PG24LS-8 (3) HINGE ASM

PGC36-6 (1) HOPPER ASM

WARNING

FOR OUTDOOR USE ONLY

WARNING

• To installer or person assembling this appliance: Leave this manual with this appliance for future reference.

• To consumer: Keep this manual with this appliance for future reference.

Read and follow all warnings and instructions before assembling and using this appliance.

DO NOT DISCARD THIS

INSTRUCTION MANUAL

1. Never operate this appliance unattended.

2. Never operate this appliance within 10 ft (3 m) of any structure, combustible material or other gas cylinder.

3. Never operate this appliance within

25 ft (7.5 m) of any flammable liquid.

4. If a fire should occur, keep away from appliance and immediately call your fire department. Do not attempt to extinguish an oil or grease fire with water.

Failure to follow these instructions could result in fire, explosion or burn hazard, which could cause property damage, personal injury or death.

CAUTION

Always store wood pellets away from heat producing appliances and other food containers. Pellets should be stored in a dry environment.

CAUTION

Contact local building or fire officials about restrictions and installation inspection requirements in your area.

A MAJOR CAUSE OF FIRES IS FAILURE

TO MAINTAIN REQUIRED CLEARANCES

(AIR SPACES) TO COMBUSTIBLE

MATERIALS. IT IS OF UTMOST

IMPORTANCE THAT THIS PRODUCT BE

INSTALLED ONLY IN ACCORDANCE WITH

THESE INSTRUCTIONS.”

CAUTION

Use Only Wood Pellet Fuel Specified By

The Manufacturer. Do Not Use Pellet

Fuel Labeled As Having Additives.”

Only use Camp Chef Premium Pellets with the following specifications.

8,000-8,300 BTU/LB

0.75-0.85% Ash content

CARBON MONOXIDE WARNING

Follow these guidelines to prevent this colorless, odorless gas from poisoning you, your family or others. Know the symptoms of carbon monoxide poisoning: headache, dizziness, weakness, nausea, vomiting, sleepiness, and confusion. Carbon monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in loss of consciousness and death. See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of this appliance. Carbon monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late. Alcohol consumption and drug use increase the effects of carbon monoxide poisoning. Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers and people with blood or circulatory system problems, such as anemia, or heart disease.

PG36-1 (1) WA

PG36-2 (1) COOKING GR

PG36-3 (1) DRI

PG24-6 (1) CHIMNEY

PG24-5 (1) CHIMNEY

PGC24-1 (1) HANDL

PG24-7 (1) CHIMNEY

PARTS LIST

PGC24-2 (1) SHELF

PG24-9 (1) PULLOUT

PG24-42 (1) PULLOUT

PG36-8 (1) BURNER PULLOUT

PG24-17 (1) ASH CUP

PGC24GL-3 (1) REAR RIGH

PGC24GL-2 (1) FRON

PGC24GL-1 (2) WHEEL

PG24-15 (2) WHEEL

PG24LS-8 (3) HINGE ASM

PGC36-6 (1) HOPPER ASM

PG24-52 (1) HOPPER RAKE

PGC24-14 (1) HOPPER WINDOW

PG24-49 (1) AUGER IMPELLER

PGC36-5 (1) AUGER MOT

PGC24-8 (1) AUGER

PG24-25 (1) AUGER PIN W/NUT

PG24-23 (1) AUGER BUSHING

M4.2 X 10 SCREW (2)

PG24-30 (1) CONTROLLER KNOB

PGC24-18 (1) LID MAGNET

PARTS LIST

M4.2 X 10 SCREW (4)

PG24-26 (1) BLOWER MOT

PG24-42 (1) PULLOUT

PG24-9 (1) PULLOUT

PG24-28 (1) MEA

1. Do NOT leave this appliance unattended while in use. The user must remain in the immediate area of the product and have a clear view of the product at all times during operation.

2. Keep children and pets away from burner at all times.

3. The use of alcohol, prescription or non-prescription drugs may impair your ability to properly assemble or safely operate

this appliance.

4. For OUTDOOR use only. Do NOT use in a building, garage or any other enclosed area. Do NOT use in or on recreational vehicles or boats. NEVER use this appliance as a heater.

5. Do not operate appliance under ANY overhead construction.

Keep a minimum clearance of 18 inches (0.5 m) from the sides, front and back of appliance to ANY construction. Keep the area clear of all combustible material and flammable liquids, including wood, dry plants and grass, brush, paper, and canvas.

6. This product is not intended for commercial use.

7. Always allow the appliance to cool before covering with the patio cover.

8. Always cover the appliance, with patio cover (if supplied), when not in use.

9. Always unplug grill before installing patio cover.

10. Use only on level surface.

11. Make sure burner clean-out is closed before starting the grill.

12. Make sure the grease bucket is in place before starting

the grill.

13. In the event of a fire the dial should be turned to shutdown, close the lid, and leave it closed until the fire goes out. After allowing the grill to cool, follow the cleaning instructions before the next use.

14. Use only food grade hardwood pellets manufactured for use in pellet grills. Using softwood or heating pellets will void your warranty.

15. Do not allow the hopper to run out of pellets. Pellets can be added at any time. The hopper will hold approximately

15 pounds of pellets. The pellet usage will vary greatly depending on the ambient temperature as well as cooking temperature.

16. It is recommended that you not store pellets in the hopper for extended periods as they may absorb moisture from the air and clog the auger.

17. Keep the lid closed during cooking. The grill is designed

to cook with the lid closed.

18. Note that the cooking temperature displayed on the digital readout is measured near the cooking surface on the left side of the grill. The actual temperature inside the cooking chamber will vary slightly throughout.

19. Do not use accessories not specified for use with appliance.

20. Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen up a fire in this appliance. Keep all such liquids well away from the appliance when in use.

21. Ashes should be placed in a metal container with a tight fitting lid. The closed container of ashes should be placed on a non combustible floor or on the ground, well away from all combustible materials, pending final disposal. When the ashes are disposed by burial in soil or otherwise locally dispersed they should be retained in the closed container until all cinders have thoroughly cooled.

22. Creosote – Formation and need for removal. When wood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote.

The creosote vapors condense in a relatively cool oven flue and exhaust hood of a slow burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire. The grease duct should be inspected at least twice a year to determine when grease and/or creosote build-up has occurred. When grease or creosote has accumulated, it should be removed to reduce risk of fire.

DANGER

Do not work on this grill if it is plugged in. Electric shock may occur resulting in death or serious injury.

ASSEMBLY INSTRUCTIONS

ATTACH THE LEGS

1. Lay the grill on its back.

2. Install the two legs with large wheels on the right side of the

grill as shown in Fig.1. Install the two legs with the swivel

casters on the left side of the grill as shown in Fig 1.

Note: Front

legs are marked with an F and back legs are marked with a B.

3. Stand the grill upright

4. Tighten all hardware.

Fig. 1

ATTACH BOTTOM SHELF

M8 X 20 BOLT

M8 LOCK WASHER

1. Install bottom shelf as shown in Fig. 2 by installing hardware in

each of the 4 corners.

2. Tighten hardware.

PG24-52 (1) HOPPER RAKE

PGC24-14 (1) HOPPER WINDOW

PG24-49 (1) AUGER IMPELLER

PGC36-5 (1) AUGER MOT

PGC24-8 (1) AUGER

PG24-25 (1) AUGER PIN W/NUT

PG24-23 (1) AUGER BUSHING

M4.2 X 10 SCREW (2)

PG24-30 (1) CONTROLLER KNOB

PGC24-18 (1) LID MAGNET

PARTS LIST

M4.2 X 10 SCREW (4)

PG24-26 (1) BLOWER MOT

PG24-42 (1) PULLOUT

PG24-9 (1) PULLOUT

PG24-28 (1) MEA

1. Do NOT leave this appliance unattended while in use. The user must remain in the immediate area of the product and have a clear view of the product at all times during operation.

2. Keep children and pets away from burner at all times.

3. The use of alcohol, prescription or non-prescription drugs may impair your ability to properly assemble or safely operate

this appliance.

4. For OUTDOOR use only. Do NOT use in a building, garage or any other enclosed area. Do NOT use in or on recreational vehicles or boats. NEVER use this appliance as a heater.

5. Do not operate appliance under ANY overhead construction.

Keep a minimum clearance of 18 inches (0.5 m) from the sides, front and back of appliance to ANY construction. Keep the area clear of all combustible material and flammable liquids, including wood, dry plants and grass, brush, paper, and canvas.

6. This product is not intended for commercial use.

7. Always allow the appliance to cool before covering with the patio cover.

8. Always cover the appliance, with patio cover (if supplied), when not in use.

9. Always unplug grill before installing patio cover.

10. Use only on level surface.

11. Make sure burner clean-out is closed before starting the grill.

12. Make sure the grease bucket is in place before starting

the grill.

13. In the event of a fire the dial should be turned to shutdown, close the lid, and leave it closed until the fire goes out. After allowing the grill to cool, follow the cleaning instructions before the next use.

14. Use only food grade hardwood pellets manufactured for use in pellet grills. Using softwood or heating pellets will void your warranty.

15. Do not allow the hopper to run out of pellets. Pellets can be added at any time. The hopper will hold approximately

15 pounds of pellets. The pellet usage will vary greatly depending on the ambient temperature as well as cooking temperature.

16. It is recommended that you not store pellets in the hopper for extended periods as they may absorb moisture from the air and clog the auger.

17. Keep the lid closed during cooking. The grill is designed

to cook with the lid closed.

18. Note that the cooking temperature displayed on the digital readout is measured near the cooking surface on the left side of the grill. The actual temperature inside the cooking chamber will vary slightly throughout.

19. Do not use accessories not specified for use with appliance.

20. Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or freshen up a fire in this appliance. Keep all such liquids well away from the appliance when in use.

21. Ashes should be placed in a metal container with a tight fitting lid. The closed container of ashes should be placed on a non combustible floor or on the ground, well away from all combustible materials, pending final disposal. When the ashes are disposed by burial in soil or otherwise locally dispersed they should be retained in the closed container until all cinders have thoroughly cooled.

22. Creosote – Formation and need for removal. When wood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote.

The creosote vapors condense in a relatively cool oven flue and exhaust hood of a slow burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire. The grease duct should be inspected at least twice a year to determine when grease and/or creosote build-up has occurred. When grease or creosote has accumulated, it should be removed to reduce risk of fire.

DANGER

Do not work on this grill if it is plugged in. Electric shock may occur resulting in death or serious injury.

ASSEMBLY INSTRUCTIONS

ATTACH THE LEGS

1. Lay the grill on its back.

2. Install the two legs with large wheels on the right side of the

grill as shown in Fig.1. Install the two legs with the swivel

casters on the left side of the grill as shown in Fig 1.

Note: Front

legs are marked with an F and back legs are marked with a B.

3. Stand the grill upright

4. Tighten all hardware.

Fig. 1

ATTACH BOTTOM SHELF

M8 X 20 BOLT

M8 LOCK WASHER

1. Install bottom shelf as shown in Fig. 2 by installing hardware in

each of the 4 corners.

2. Tighten hardware.

WARMING RACK

COOKING GRATE

Fig. 2

M6 X 15 SCREW

GREASE BUCKET

1. Hang grease bucket from tube as shown in Fig 5.

Fig. 5

Fig. 9

WARMING RACK

COOKING GRATE

BURNER CLEAN-OUT

Before each use the burner should be cleaned out by lifting the pullout lock and pulling the clean-out port knob on the right side of the grill to open the burner clean-out. This will allow the ash from previous use to fall into the cup under the grill. The cup should be removed and emptied and then reinstalled before each use.

DANGER

Never Operate the Pellet grill without the ash cup in place.

M6 X 15 SCREW

M8 X 55 BOLT

GREASE BUCKET

M8 FLANGE NUT

ATTACH CHIMNEY AND CHIMNEY CAP

1. Install chimney to grill as shown in Fig 3. Make sure to install

the gasket between the grill and the chimney.

2. Tighten all hardware.

3. Install M6 x 76 Bolt through chimney cap and secure using Qty

(1) M6 nut. Thread second nut onto bolt leaving approximately

1.5” to the top of the cap. Thread cap assembly down into the chimney bracket until the lower nut hits the bracket. See Fig 3.

4. The height of the chimney cap can be adjusted for summer and winter. In the summer the gap should be approximately 1-1/2”. In the winter the gap should be approximately ½”.

5. Tighten all hardware.

Fig. 3

ASH CUP

1. Install Ash Cup as shown in Fig 6. Never use grill without Ash

Cup in place.

Fig. 6

M6 X 76 BOLT

M6 NUT

M6 X 15 SCREW

M6 FLAT WASHER

M6 LOCK WASHER

M6 NUT

ASH CUP

HEAT DEFLECTOR AND DRIP TRAY

1. Install the Heat Deflector and Drip tray as shown in

Fig7 and Fig 8.

DRIP TRAY

Fig. 7

CHIMNEY GASKET

HEAT DEFLECTOR

INSTALL HANDLE

1. Install the handle as shown in Fig. 4.

2. Tighten all hardware.

Fig. 4

INSTALL SHELF

1. Install shelf as shown in Fig 5.

2. Tighten all hardware

M6 X 15 SCREW

WARMING RACK

CLEAN-OUT PORT KNOB COOKING GRATE

1. Clean-out Port knob must be pushed in when grill is on. Make sure pullout lock is pushed down and locks the knob to prevent inadvertent opening of the clean-out port. See Fig. 10.

2. Lift pullout lock and pull clean-out port knob to empty ash into

ash cup. See Fig. 11.

3. See instructions for burner clean-out.

WARMING RACK

COOKING GRATE

Fig. 10

CLEANOUT PORT OPEN

Make sure the burner clean-out port is closed and locked before starting the grill.

Never open the burner clean-out port when the grill is hot.

CLEANOUT PORT KNOB

Fig. 11

CLEANOUT PORT CLOSED

After cleaning out the burner make sure to close the burner clean-out by pushing the clean-out port knob in on the right side of the grill. Make sure to lift the pullout lock and push the

clean-out port knob all the way in and lock in place with the pullout lock. Every 50 hours of use, remove the grill grates, grease tray, and heat deflector and clean the inside of the grill. If you notice a lot of ash blowing around in the grill it is time to vacuum it out.

Fig. 8

DRIP TRAY

HEAT DEFLECTOR

WARMING RACK AND COOKING GRATE

1. Install the Warming Rack and Cooking Grate as shown in Fig. 9

CLEANOUT PORT CLOSED

CLEANOUT PORT OPEN

PROBE

1. Plug the Meat Probe into the Probe receptacle on the control

panel. Run the probe and wire through the probe access hole on

the side of the grill. See Fig 12.

2. See instructions for Meat Probe.

Fig. 12

PROBE HOLE

FILLING THE AUGER TUBE

CAUTION: ONLY USE THE FEED SETTING WHEN HOPPER HAS RAN

OUT OF PELLETS. FEED SETTING IS NOT FOR NORMAL USE.

The first time you use your grill or any time the hopper has ran out of pellets you will need to fill the auger tube. This simply means you must fill the auger tube with pellets until pellets reach the burner. This is done by turning the dial to the FEED position and then holding in the bypass button for 3 seconds. This will turn the auger on and the digital readout will display “FEED”. The auger will remain on for no more than 5 minutes. This is ample time for the pellets to reach the burner. It is easiest to open the burner clean-out by pulling the knob on the right side of the grill. Once you hear pellets dropping into the cup you can close the clean-out port by pushing the knob on the right side of the grill and then select your cooking temperature. (Never operate grill without the ash cup in place). Always make sure the burner clean-out port is closed by pushing in the knob on the right side of the grill before selecting any of the cook settings. Never open the burner clean-out port when the grill is hot.

PROBE

CLEANOUT PORT KNOB

WARMING RACK

COOKING GRATE

Fig. 2

M6 X 15 SCREW

GREASE BUCKET

1. Hang grease bucket from tube as shown in Fig 5.

Fig. 5

Fig. 9

WARMING RACK

COOKING GRATE

BURNER CLEAN-OUT

Before each use the burner should be cleaned out by lifting the pullout lock and pulling the clean-out port knob on the right side of the grill to open the burner clean-out. This will allow the ash from previous use to fall into the cup under the grill. The cup should be removed and emptied and then reinstalled before each use.

DANGER

Never Operate the Pellet grill without the ash cup in place.

M6 X 15 SCREW

M8 X 55 BOLT

GREASE BUCKET

M8 FLANGE NUT

ATTACH CHIMNEY AND CHIMNEY CAP

1. Install chimney to grill as shown in Fig 3. Make sure to install

the gasket between the grill and the chimney.

2. Tighten all hardware.

3. Install M6 x 76 Bolt through chimney cap and secure using Qty

(1) M6 nut. Thread second nut onto bolt leaving approximately

1.5” to the top of the cap. Thread cap assembly down into the chimney bracket until the lower nut hits the bracket. See Fig 3.

4. The height of the chimney cap can be adjusted for summer and winter. In the summer the gap should be approximately 1-1/2”. In the winter the gap should be approximately ½”.

5. Tighten all hardware.

Fig. 3

ASH CUP

1. Install Ash Cup as shown in Fig 6. Never use grill without Ash

Cup in place.

Fig. 6

M6 X 76 BOLT

M6 NUT

M6 X 15 SCREW

M6 FLAT WASHER

M6 LOCK WASHER

M6 NUT

ASH CUP

HEAT DEFLECTOR AND DRIP TRAY

1. Install the Heat Deflector and Drip tray as shown in

Fig7 and Fig 8.

DRIP TRAY

Fig. 7

CHIMNEY GASKET

HEAT DEFLECTOR

INSTALL HANDLE

1. Install the handle as shown in Fig. 4.

2. Tighten all hardware.

Fig. 4

INSTALL SHELF

1. Install shelf as shown in Fig 5.

2. Tighten all hardware

M6 X 15 SCREW

WARMING RACK

CLEAN-OUT PORT KNOB COOKING GRATE

1. Clean-out Port knob must be pushed in when grill is on. Make sure pullout lock is pushed down and locks the knob to prevent inadvertent opening of the clean-out port. See Fig. 10.

2. Lift pullout lock and pull clean-out port knob to empty ash into

ash cup. See Fig. 11.

3. See instructions for burner clean-out.

WARMING RACK

COOKING GRATE

Fig. 10

CLEANOUT PORT OPEN

Make sure the burner clean-out port is closed and locked before starting the grill.

Never open the burner clean-out port when the grill is hot.

CLEANOUT PORT KNOB

Fig. 11

CLEANOUT PORT CLOSED

After cleaning out the burner make sure to close the burner clean-out by pushing the clean-out port knob in on the right side of the grill. Make sure to lift the pullout lock and push the

clean-out port knob all the way in and lock in place with the pullout lock. Every 50 hours of use, remove the grill grates, grease tray, and heat deflector and clean the inside of the grill. If you notice a lot of ash blowing around in the grill it is time to vacuum it out.

Fig. 8

DRIP TRAY

HEAT DEFLECTOR

WARMING RACK AND COOKING GRATE

1. Install the Warming Rack and Cooking Grate as shown in Fig. 9

CLEANOUT PORT CLOSED

CLEANOUT PORT OPEN

PROBE

1. Plug the Meat Probe into the Probe receptacle on the control

panel. Run the probe and wire through the probe access hole on

the side of the grill. See Fig 12.

2. See instructions for Meat Probe.

Fig. 12

PROBE HOLE

FILLING THE AUGER TUBE

CAUTION: ONLY USE THE FEED SETTING WHEN HOPPER HAS RAN

OUT OF PELLETS. FEED SETTING IS NOT FOR NORMAL USE.

The first time you use your grill or any time the hopper has ran out of pellets you will need to fill the auger tube. This simply means you must fill the auger tube with pellets until pellets reach the burner. This is done by turning the dial to the FEED position and then holding in the bypass button for 3 seconds. This will turn the auger on and the digital readout will display “FEED”. The auger will remain on for no more than 5 minutes. This is ample time for the pellets to reach the burner. It is easiest to open the burner clean-out by pulling the knob on the right side of the grill. Once you hear pellets dropping into the cup you can close the clean-out port by pushing the knob on the right side of the grill and then select your cooking temperature. (Never operate grill without the ash cup in place). Always make sure the burner clean-out port is closed by pushing in the knob on the right side of the grill before selecting any of the cook settings. Never open the burner clean-out port when the grill is hot.

PROBE

CLEANOUT PORT KNOB

HOPPER CLEANOUT

PROBE

EMPTYING THE HOPPER

This grill is equipped with a hopper drain to quickly remove the pellets from the hopper. This can be used to remove pellets if the grill is being stored for a long time or to remove pellets to change to a different flavor pellet.

WARNING: Never remove the auger guard from the hopper while the pellet grill is on. Never operate the grill without the auger guard in place.

CAUTION : The instructions below must be followed when emptying the hopper.

1. Unplug the grill from the power source.

2. Hang a bucket or use a box to catch the pellets that will come

out of the tube on the rear of the hopper.

3. Lift the pullout lock on the left side of the hopper and pull the

hopper cleanout knob.

4. Sweep the remaining pellets in the hopper towards the

drain hole using the included rake to reach through the

auger guard.

5. Push in the hopper cleanout knob and lock in place using the

pullout lock.

6. Store the rake in the corner of the hopper as shown in Fig. 13.

PROBE HOLE

Fig. 13

HOPPER CLEANOUT

CONTROLLER EXPLANATION

POWER SWITCH

Used to turn the main power onto the pellet grill. If the dial is on

Shutdown when the power switch is turned on the digital readout will display “-----“. The dial must be rotated to any of the other positions before the grill will start. If the power is turned on with the dial in any other position than Shutdown the grill will immediately start that function. “O” is Off. “-“ is On. See Fig. 14

Fig. 14

RAKE

FEED - This setting is used to feed pellets to the burner. It will be used the first time you use the grill to fill the auger tube and any time you may inadvertently run the hopper out of pellets. See instructions on filling the auger tube.

LOW SMOKE - This setting is used for smoking foods at an average temperature of 160F. This setting will produce large amounts of smoke.

HIGH SMOKE - This setting is used for smoking foods at an average temperature of 220F. This setting will produce large amounts of smoke.

175F TO 500F - You can simply select any temperature you want and the grill will control the temperature within 15F of the selected temperature.

HIGH - This setting can be used to achieve temperatures up to

600F depending on ambient temperatures.

DISPLAY

“START” - The digital readout will display “START” each time the dial is changed from the OFF, SHUTDOWN, or FEED settings to any of the cook settings. The startup cycle is approximately 8 minutes.

During the cook cycle after the start sequence the digital readout will display the temperature inside of the grill. If the Probe Temp button has been pressed then it will display the temperature of the external probe used for measuring meat temperatures.

“SDOWN” - The digital readout will display “SDOWN” when the dial is turned to the shutdown mode. After 10 minutes the digital readout and the fan will turn off.

“SENSR” - The digital readout will display “SENSR” if there is an error with the temperature sensor inside of the grill.

“PRERR” - The digital readout will display “PRERR” when the

Probe Temp button is pressed if either the external probe is not plugged in or there is a problem with the probe.

“FEED” - The digital readout will display “FEED” if dial is turned to the feed mode. After 5 minutes the auger will turn off.

“BPASS” - The digital readout will display “BPASS” when the bypass button is pressed and held in for 3 seconds. See the setting on Bypass Mode.

“FLAME” - The digital readout will display “FLAME” if the fire is extinguished.

BREAKING IN THE GRILL

We suggest turning the grill to 350F for ½ hour before cooking on the grill for the first time. This will burn off any manufacturing oils and cure the paint. Make sure to follow the instructions for filling the auger tube before breaking in the grill.

DIAL POSITIONS SHUTDOWN

This setting must be used after each use. Turn the dial to this setting and the fan will remain on for 10 minutes before turning off. This setting will burn up any extra pellets in the burner and cool down the grill. Do not turn the main power switch off when the grill is hot.

WARNING

Always start the grill with the lid open.

The lid must be closed after the start cycle.

COOKING

Once the auger tube has been properly filled you can begin cooking by selecting any of the cooking temperatures. The grill has 13 cook settings. Low Smoke, High Smoke, 175, 200, 225,

250, 275, 300, 350, 400, 450, 500, and High. By selecting any of these the grill will go into the Startup mode. The digital readout will display “START” for 8 minutes during the startup cycle.

After the 8 minutes the digital readout will display the internal temperature of the grill. The dial can be changed at any time during the startup cycle or the cook cycle between any of the 13 cook settings.

WARNING

Do not over-fire the grill by over feeding pellets into the burner prior to startup.

If flame is inadvertently extinguished never restart the grill without first cleaning out the burner. Improper use can cause an uncontrolled fire. display the food temperature. Press the button a second time to toggle the display back to the cooking temperature. If the probe is not installed correctly or there is an error with the probe the digital readout will display “PRERR” when the probe temp button is pressed. When running the probe wire to the food make sure it is positioned out of direct contact with any open flame or damage may occur. The digital readout will display a “P” in front of the number when displaying the meat probe temperature.

Example: “P155F”

SHUTDOWN

When you are done cooking the dial must be turned to the

Shutdown setting. The digital readout will display “SDOWN”. In this setting the fan will remain on for 10 minutes to finish burning any pellets in the burner and cool the grill down. After 10 minutes the digital readout and auger will turn off. At this point the main power switch should be switched to off. Before grill can be used, the power switch must be turned off and on.

BYPASS MODE

The bypass may be used if there is a power failure, or the grill is accidentally turned off, or anytime you need to restart the grill and it is still hot. The bypass mode should only be used if the grill has been off less than 3-4 minutes. This method is used to bypass the normal startup mode and get the grill cooking again quickly. The burner must still be hot enough to ignite new pellets or this method will not work. In order to initiate the bypass mode you must first select the cook setting you want. At this point the digital readout will display “START”. Simply press the green bypass button in and hold it for 3 seconds. The digital readout will display “BPASS”. Release the green button and the grill will go into the cook mode and the digital readout will display the grill temperature. If the grill fails to ignite using the bypass mode then restart the grill using the normal startup procedures.

MEAT PROBE

This grill has a built in meat probe to measure the temperature of the food as it is being cooked. To use this probe insert the wire through the stainless flap on the side of the firebox. Insert the probe into the food. Plug the connector into the receptacle on the front of the control panel. When you press the green probe temp button on the front of the controller the digital readout will

WARNING

Do not use meat probe when grill temperature exceeds 350 ˚ F. Damage to the probe may occur.

CLEANING

Clean grates using a wire grill brush. This should be done with each use. DO NOT use oven cleaner or abrasive cleaners on the painted grill surfaces. Use warm soapy water on all painted surfaces. Clean grease pan, grease trough, and grease drain tube occasionally. A spatula can be used to scrape excess grease and a grill brush to brush clean. Do not allow grease to build up on the grease tray or in the grease trough as this can cause flare-ups inside the grill. The grease tray can also be lined with aluminum foil for easier cleanup. Make sure not to obstruct the flow of grease off of the tray and into the grease trough. Make sure not to block the airflow to the temperature sensor on the left side of the grill.

CHIMNEY CLEANING

When wood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cook oven chimney of a slow burning fire. As a result, creosote residue accumulates on the chimney. When ignited, this creosote makes an extremely hot fire. The chimney should be inspected at least twice a year to determine when grease and or creosote buildup has occurred. When grease or creosote has accumulated, it should be removed to reduce risk of fire. Use a wire brush to clean the screen area of the chimney outlet on the inside of the grill with every 50 hours of use.

TROUBLESHOOTING GRILL DOES NOT TURN ON

Grill fails to turn on after switching the power button to the on position.

HOPPER CLEANOUT

PROBE

EMPTYING THE HOPPER

This grill is equipped with a hopper drain to quickly remove the pellets from the hopper. This can be used to remove pellets if the grill is being stored for a long time or to remove pellets to change to a different flavor pellet.

WARNING: Never remove the auger guard from the hopper while the pellet grill is on. Never operate the grill without the auger guard in place.

CAUTION : The instructions below must be followed when emptying the hopper.

1. Unplug the grill from the power source.

2. Hang a bucket or use a box to catch the pellets that will come

out of the tube on the rear of the hopper.

3. Lift the pullout lock on the left side of the hopper and pull the

hopper cleanout knob.

4. Sweep the remaining pellets in the hopper towards the

drain hole using the included rake to reach through the

auger guard.

5. Push in the hopper cleanout knob and lock in place using the

pullout lock.

6. Store the rake in the corner of the hopper as shown in Fig. 13.

PROBE HOLE

Fig. 13

HOPPER CLEANOUT

CONTROLLER EXPLANATION

POWER SWITCH

Used to turn the main power onto the pellet grill. If the dial is on

Shutdown when the power switch is turned on the digital readout will display “-----“. The dial must be rotated to any of the other positions before the grill will start. If the power is turned on with the dial in any other position than Shutdown the grill will immediately start that function. “O” is Off. “-“ is On. See Fig. 14

Fig. 14

RAKE

FEED - This setting is used to feed pellets to the burner. It will be used the first time you use the grill to fill the auger tube and any time you may inadvertently run the hopper out of pellets. See instructions on filling the auger tube.

LOW SMOKE - This setting is used for smoking foods at an average temperature of 160F. This setting will produce large amounts of smoke.

HIGH SMOKE - This setting is used for smoking foods at an average temperature of 220F. This setting will produce large amounts of smoke.

175F TO 500F - You can simply select any temperature you want and the grill will control the temperature within 15F of the selected temperature.

HIGH - This setting can be used to achieve temperatures up to

600F depending on ambient temperatures.

DISPLAY

“START” - The digital readout will display “START” each time the dial is changed from the OFF, SHUTDOWN, or FEED settings to any of the cook settings. The startup cycle is approximately 8 minutes.

During the cook cycle after the start sequence the digital readout will display the temperature inside of the grill. If the Probe Temp button has been pressed then it will display the temperature of the external probe used for measuring meat temperatures.

“SDOWN” - The digital readout will display “SDOWN” when the dial is turned to the shutdown mode. After 10 minutes the digital readout and the fan will turn off.

“SENSR” - The digital readout will display “SENSR” if there is an error with the temperature sensor inside of the grill.

“PRERR” - The digital readout will display “PRERR” when the

Probe Temp button is pressed if either the external probe is not plugged in or there is a problem with the probe.

“FEED” - The digital readout will display “FEED” if dial is turned to the feed mode. After 5 minutes the auger will turn off.

“BPASS” - The digital readout will display “BPASS” when the bypass button is pressed and held in for 3 seconds. See the setting on Bypass Mode.

“FLAME” - The digital readout will display “FLAME” if the fire is extinguished.

BREAKING IN THE GRILL

We suggest turning the grill to 350F for ½ hour before cooking on the grill for the first time. This will burn off any manufacturing oils and cure the paint. Make sure to follow the instructions for filling the auger tube before breaking in the grill.

DIAL POSITIONS SHUTDOWN

This setting must be used after each use. Turn the dial to this setting and the fan will remain on for 10 minutes before turning off. This setting will burn up any extra pellets in the burner and cool down the grill. Do not turn the main power switch off when the grill is hot.

WARNING

Always start the grill with the lid open.

The lid must be closed after the start cycle.

COOKING

Once the auger tube has been properly filled you can begin cooking by selecting any of the cooking temperatures. The grill has 13 cook settings. Low Smoke, High Smoke, 175, 200, 225,

250, 275, 300, 350, 400, 450, 500, and High. By selecting any of these the grill will go into the Startup mode. The digital readout will display “START” for 8 minutes during the startup cycle.

After the 8 minutes the digital readout will display the internal temperature of the grill. The dial can be changed at any time during the startup cycle or the cook cycle between any of the 13 cook settings.

WARNING

Do not over-fire the grill by over feeding pellets into the burner prior to startup.

If flame is inadvertently extinguished never restart the grill without first cleaning out the burner. Improper use can cause an uncontrolled fire. display the food temperature. Press the button a second time to toggle the display back to the cooking temperature. If the probe is not installed correctly or there is an error with the probe the digital readout will display “PRERR” when the probe temp button is pressed. When running the probe wire to the food make sure it is positioned out of direct contact with any open flame or damage may occur. The digital readout will display a “P” in front of the number when displaying the meat probe temperature.

Example: “P155F”

SHUTDOWN

When you are done cooking the dial must be turned to the

Shutdown setting. The digital readout will display “SDOWN”. In this setting the fan will remain on for 10 minutes to finish burning any pellets in the burner and cool the grill down. After 10 minutes the digital readout and auger will turn off. At this point the main power switch should be switched to off. Before grill can be used, the power switch must be turned off and on.

BYPASS MODE

The bypass may be used if there is a power failure, or the grill is accidentally turned off, or anytime you need to restart the grill and it is still hot. The bypass mode should only be used if the grill has been off less than 3-4 minutes. This method is used to bypass the normal startup mode and get the grill cooking again quickly. The burner must still be hot enough to ignite new pellets or this method will not work. In order to initiate the bypass mode you must first select the cook setting you want. At this point the digital readout will display “START”. Simply press the green bypass button in and hold it for 3 seconds. The digital readout will display “BPASS”. Release the green button and the grill will go into the cook mode and the digital readout will display the grill temperature. If the grill fails to ignite using the bypass mode then restart the grill using the normal startup procedures.

MEAT PROBE

This grill has a built in meat probe to measure the temperature of the food as it is being cooked. To use this probe insert the wire through the stainless flap on the side of the firebox. Insert the probe into the food. Plug the connector into the receptacle on the front of the control panel. When you press the green probe temp button on the front of the controller the digital readout will

WARNING

Do not use meat probe when grill temperature exceeds 350 ˚ F. Damage to the probe may occur.

CLEANING

Clean grates using a wire grill brush. This should be done with each use. DO NOT use oven cleaner or abrasive cleaners on the painted grill surfaces. Use warm soapy water on all painted surfaces. Clean grease pan, grease trough, and grease drain tube occasionally. A spatula can be used to scrape excess grease and a grill brush to brush clean. Do not allow grease to build up on the grease tray or in the grease trough as this can cause flare-ups inside the grill. The grease tray can also be lined with aluminum foil for easier cleanup. Make sure not to obstruct the flow of grease off of the tray and into the grease trough. Make sure not to block the airflow to the temperature sensor on the left side of the grill.

CHIMNEY CLEANING

When wood pellets are burned slowly, they produce tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cook oven chimney of a slow burning fire. As a result, creosote residue accumulates on the chimney. When ignited, this creosote makes an extremely hot fire. The chimney should be inspected at least twice a year to determine when grease and or creosote buildup has occurred. When grease or creosote has accumulated, it should be removed to reduce risk of fire. Use a wire brush to clean the screen area of the chimney outlet on the inside of the grill with every 50 hours of use.

TROUBLESHOOTING GRILL DOES NOT TURN ON

Grill fails to turn on after switching the power button to the on position.

1. Make sure the grill is plugged into a powered outlet. Check the circuit breaker and/or GFCI switch. Test the outlet using another appliance.

2. Unplug the grill and check the fuse located in the front panel.

If the fuse is blown replace only with 5.0 Amp 250V 5x20mm Slow

Blow Fuse. Typical fuse marking will be T5AL250V. Make sure to confirm they are a slow blow fuse. Actual fuse dimensions are

5.2x20mm.

If problem cannot be resolved please call customer service.

GRILL DOES NOT HEAT UP OR DIGITAL READOUT DISPLAYS FLAME

1. Turn Power Off

2. Check hopper for pellets

3. Check firebox to see if there are pellets in the firebox. The

easiest way to do this is to pull the burner clean-out lever. Then

remove the cup from the bottom of the grill and check for

pellets. Use a vacuum to clean-out any pellets that may be in

the bottom of the grill.

A. If there are a lot of pellets in the cup. Reinstall the cup and

close the burner clean-out, remove the grill grates, grease tray,

and heat deflector and vacuum out any pellets in the bottom

of the grill. Try restarting the grill. If restarting the grill does not

work and pellets are getting to the burner cup the heating rod

may need to be replaced.

B. If there are few or no pellets in the cup then turn the dial to the

feed position and see if pellets fall out the bottom of the burner.

If there are no pellets check to see if the auger is turning. If

the auger motor is turning but the auger is not there may be

a sheared auger pin. You can determine if the auger motor is

turning by watching the small white fan at the end of the auger

motor under the hopper. If the white fan is turning the auger

motor is on. If the white fan is turning and the auger is not you

will need to replace the auger pin.

If problem cannot be resolved please call customer service.

DIGITAL READOUT DISPLAYS SENSR

1. Turn the power off and unplug the grill.

2. Check to make sure the sensor inside of the grill is connected

properly to the electronic board under the hopper.

3. Call customer service for a replacement sensor.

DIGITAL READOUT DISPLAYS PRERR

1. Press the Probe Temp button - Pressing the Probe Temp button

will toggle the digital readout between the actual temperature

inside of the grill and the temperature measured using the

meat thermometer.

2. Make sure the meat thermometer is connected properly to the

front of the grill. If the Probe Temp button is pressed to display

the Probe Temp without the meat thermometer properly

connected to the front of the grill it will display PRERR.

3. Call customer service for a replacement meat thermometer.

DIGITAL READOUT DISPLAYS “-----”

1. Rotate the dial from Shutdown to feed or any other cook setting.

No-Hassle Warranty

LIMITED WARRANTY

We stand by our products and take pride in our customer service.

Because of this, your new product comes with a No-Hassle Warranty.

What does that mean? It means that if we did something wrong, we will make it right. We guarantee our products to be free from defect in all materials and workmanship (excluding paint and finish). We will replace defective parts so you can get back to enjoying your product as soon as possible.

Required Maintenance:

Clean your product after each use to maintain its finish and prolong its lifespan. Wipe away all grease and ashes. Keep metal products free of moisture, salts, acids and harsh fluctuations in temperature.

Unfortunately, product paint and other finishes are not covered by this warranty. The exterior finish of the product will wear down over time.

Coverage Details:

Warranty does not cover normal wear of parts or damage caused by misuse, abuse, overheating and alteration. No alterations are covered in this warranty. Camp Chef is not responsible for any loss due to neglectful operation. Furthermore, this warranty does not cover damages caused by natural disasters such as earthquakes, hurricanes, tornadoes, floods, lightning, fires, etc.

Upon the expiration of this warranty, all such liability will terminate.

No other warranties are expressed or implied.

Please keep all original sales receipts. Proof of purchase is required to obtain warranty services. Any parts or products returned without written authorization will be discarded without notice.

To obtain warranty services submit a warranty request at

1(800)237-4444 Our Product Specialists are happy to help.

Warranty applies to the contiguous U.S. states only.

Warranty Coverage Period

Pellet Grills & Stoves 3 year from purchase date

.

Power Cord

Auger Motor

White

Black

T5AL 250V

5 amp 250V

5 x 20 MM

Slow Flow Fuse

Blower Fan

Controller

MOLEX Connector

RTD Sensor

Hot Rod

Burner

1. Make sure the grill is plugged into a powered outlet. Check the circuit breaker and/or GFCI switch. Test the outlet using another appliance.

2. Unplug the grill and check the fuse located in the front panel.

If the fuse is blown replace only with 5.0 Amp 250V 5x20mm Slow

Blow Fuse. Typical fuse marking will be T5AL250V. Make sure to confirm they are a slow blow fuse. Actual fuse dimensions are

5.2x20mm.

If problem cannot be resolved please call customer service.

GRILL DOES NOT HEAT UP OR DIGITAL READOUT DISPLAYS FLAME

1. Turn Power Off

2. Check hopper for pellets

3. Check firebox to see if there are pellets in the firebox. The

easiest way to do this is to pull the burner clean-out lever. Then

remove the cup from the bottom of the grill and check for

pellets. Use a vacuum to clean-out any pellets that may be in

the bottom of the grill.

A. If there are a lot of pellets in the cup. Reinstall the cup and

close the burner clean-out, remove the grill grates, grease tray,

and heat deflector and vacuum out any pellets in the bottom

of the grill. Try restarting the grill. If restarting the grill does not

work and pellets are getting to the burner cup the heating rod

may need to be replaced.

B. If there are few or no pellets in the cup then turn the dial to the

feed position and see if pellets fall out the bottom of the burner.

If there are no pellets check to see if the auger is turning. If

the auger motor is turning but the auger is not there may be

a sheared auger pin. You can determine if the auger motor is

turning by watching the small white fan at the end of the auger

motor under the hopper. If the white fan is turning the auger

motor is on. If the white fan is turning and the auger is not you

will need to replace the auger pin.

If problem cannot be resolved please call customer service.

DIGITAL READOUT DISPLAYS SENSR

1. Turn the power off and unplug the grill.

2. Check to make sure the sensor inside of the grill is connected

properly to the electronic board under the hopper.

3. Call customer service for a replacement sensor.

DIGITAL READOUT DISPLAYS PRERR

1. Press the Probe Temp button - Pressing the Probe Temp button

will toggle the digital readout between the actual temperature

inside of the grill and the temperature measured using the

meat thermometer.

2. Make sure the meat thermometer is connected properly to the

front of the grill. If the Probe Temp button is pressed to display

the Probe Temp without the meat thermometer properly

connected to the front of the grill it will display PRERR.

3. Call customer service for a replacement meat thermometer.

DIGITAL READOUT DISPLAYS “-----”

1. Rotate the dial from Shutdown to feed or any other cook setting.

No-Hassle Warranty

LIMITED WARRANTY

We stand by our products and take pride in our customer service.

Because of this, your new product comes with a No-Hassle Warranty.

What does that mean? It means that if we did something wrong, we will make it right. We guarantee our products to be free from defect in all materials and workmanship (excluding paint and finish). We will replace defective parts so you can get back to enjoying your product as soon as possible.

Required Maintenance:

Clean your product after each use to maintain its finish and prolong its lifespan. Wipe away all grease and ashes. Keep metal products free of moisture, salts, acids and harsh fluctuations in temperature.

Unfortunately, product paint and other finishes are not covered by this warranty. The exterior finish of the product will wear down over time.

Coverage Details:

Warranty does not cover normal wear of parts or damage caused by misuse, abuse, overheating and alteration. No alterations are covered in this warranty. Camp Chef is not responsible for any loss due to neglectful operation. Furthermore, this warranty does not cover damages caused by natural disasters such as earthquakes, hurricanes, tornadoes, floods, lightning, fires, etc.

Upon the expiration of this warranty, all such liability will terminate.

No other warranties are expressed or implied.

Please keep all original sales receipts. Proof of purchase is required to obtain warranty services. Any parts or products returned without written authorization will be discarded without notice.

To obtain warranty services submit a warranty request at

1(800)237-4444 Our Product Specialists are happy to help.

Warranty applies to the contiguous U.S. states only.

Warranty Coverage Period

Pellet Grills & Stoves 3 year from purchase date

.

Power Cord

Auger Motor

White

Black

T5AL 250V

5 amp 250V

5 x 20 MM

Slow Flow Fuse

Blower Fan

Controller

MOLEX Connector

RTD Sensor

Hot Rod

Burner

RECIPE SUGGESTION AND TIPS in plastic wrapping. Place in a pan or a cookie sheet to keep your refrigerator clean. Leave overnight.

PULLED PORK (BOSTON BUTT)

Times and Temps

6-8 lbs takes 8-12 hours

It’s done when the internal temp reaches 195º-200ª F

Smoke on the “High Smoke” setting on the grill

Recommended Wood Pellets: Mesquite, Apple and Alder

Remove the plastic wrap from the ribs and separate each rack.

Place ribs on the grill convex side up and turn smoker on to “High

Smoke.” Camp Chef makes a great rib rack that will allow you to fit more racks of ribs on the grill. If you like sauce on your ribs, baste them towards the end of your smoking. When the meat pulls away from the bone, the ribs are done. This should take about 6 hours, depending on external temps, meat size and grill temperature.

Remove and let it rest for 10-15 minutes before eating.

The cheapest and easiest way to learn about your new smoker is pulled pork. The roasts can often be found on sale and yield fantastic results. Look for a bone-in butt, most often referred to as picnic or Boston butt. There are various commercial rubs on the market that work great for butts. McCormicks Apple wood Rub or Mike Mills’ Magic Dust tends to be favorites of many. A simple

Internet search will yield the results on how to make your own

Magic Dust.

Trim thick fat caps down to a quarter inch. Rinse and pat dry to prepare to apply the dry rub. Coat the butt liberally with dry rub, being sure to cover all sides and spaces. This can be done up to one day before smoking if covered in plastic wrap and stored in a refrigerator. When ready to smoke, remove plastic covering and place butt in the smoke chamber. Set the grill to the “High

Smoke” setting and make sure the hopper is filled with food grade smoking pellets. Smoking times depend on external weather factors and size of the roast. Refer to the “Times and Temps” above. Wrap the roast in aluminum foil when the internal meat temp reaches 160° F, leave covered until it reaches the internal temp of 195º-200º F. For best results, leave the roast covered and let it “rest” for 15 minutes before pulling. Doing so will give it a chance to redistribute the juices and make it easier to pull.

RIBS (BABYBACK)

BRISKET

Times and Temps

Typical full, trimmed brisket weighs 8-12 lb.

It should take about 12-18 hours to complete

It’s done when the internal temp reaches 185°-195 ° F

Recommended Wood Pellets: Hickory or Mesquite combined with

Apple and Alder

Brisket isn’t the easiest cut of meat to cook but with the help of a smoker it will quickly become a favorite. Low temperatures and a prolonged smoke is what help break down the connective tissues in this otherwise tough piece of meat. It can be bought as a whole or partial cut, trimmed or untrimmed. Buying the whole brisket untrimmed can save on some money if you’re willing to trim it yourself. It’s a pretty simple task and can be done at home.

Preparing it 24 hours in advance seems to yield the best results.

Remove the brisket from the packaging and trim the fat cap to about ¼”. Leaving some fat on the meat will help keep it moist as it renders during the smoking process. Rinse and pat dry.

Times and Temps

Typically takes 4-6 hours to finish

It’s done when the meat pulls back from the bone

Smoke on “High Smoke” setting

Recommended Wood Pellets: Fruit Woods combined with Hickory and Alder

Dry rubs are the most common for smoked brisket. Mike Mills’ Magic

Dust is a longtime favorite but there are numerous great ones available at your local grocery store. Apply the dry rub liberally to every part of the brisket then wrap tightly in plastic wrap and set in a refrigerator overnight. Doing so will allow the flavors of the rub to work their way into the meat. When ready to smoke remove the brisket from the fridge and take off the plastic wrap.

Few BBQ items are as iconic as smoked ribs, yet with a very short learning curve you can be known as the neighborhood rib king. Like any other form of cooking, it comes down to time and temperature. The key here though is preparation. Do the work a day ahead of time to reap the tasty rewards the next day. Rinse the ribs in the sink and pat dry with a paper towel.

The next step is key; there is a silver skin or membrane on the concave side of the ribs. This needs to be peeled off. Start by scoring the membrane on one of the rib bones in the middle of the rack. Use a paper towel to get a hold of the skin and peel it back.

Once the ribs have been rinsed and peeled they are ready for rub.

Place the brisket on the grill, fat side up. Adjust the temperature dial to “High Smoke” and make sure the hopper is filled with food grade pellets. Insert the included meat temperature probe into the meat to keep an eye on your internal temps. Wrap the brisket in aluminum foil once it reaches 160°. By doing so, it will heat more evenly and keep your brisket more moist. Once the desired internal temp is reached remove from grill and keep covered, allowing it to rest for 15-20 minutes then slice ¼” thick against the grain.

TURKEY

There are many great dry rubs available on the market, check your local grocer to see what they have available. Famous Dave’s and Emeril’s are both great choices. If you want to make your own, search online to come up with something that will work for you. Apply the rub liberally to both sides of the ribs. If you are doing multiple racks, stack them on top of each other then wrap

Times and Temps

10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cook

Cook to the USDA recommended internal temp of 165° F

Recommended Wood Pellets: Fruit Woods (apple, cherry, peach)

There are certain things that Grandma cooked and did a great job; probably for most, turkey is not on that list. Gone are the days of overcooked, dry birds. Thanks to some fresh ideas on cooking poultry, dry birds are a thing of the past. Brining is nothing new but has made a solid reemergence onto the cooking stage. Anyone that hasn’t tried a brined bird is missing out on something good, it just may convince you to eat turkey more than once a year.

Whether you buy a fresh or frozen turkey, make sure it’s thawed out when brining. Each brine mix has slightly different instructions, refer to the one you have or have bought. There are also great brine recipes online; just make sure you get one for poultry. A tried and true favorite is Hi Mtn Game Bird and Poultry brine. It comes with 2 packets and has very detailed instructions.

Once the bird has been brined and rinsed place it on the grill.

Camp Chef makes a popular and effective poultry-cooking tool, the Infusion Roaster. Think of beer can chicken for your turkey; it’s a great way to add moisture to the bird while cooking. If you want to cook the turkey turn the grill setting to 350° F and make sure the pellet hopper is filled with food grade pellets. To smoke the turkey, turn the setting to “High Smoke.”

Insert the meat probe into the thickest part of the breast; be sure to keep the tip of the probe away from the internal bones, as it will affect the temperature reading. Cook or smoke the turkey until an internal temp of 165° F is reached. Test multiple places on the bird to be sure it’s fully cooked. Once it has reached 165°

F, remove it from the grill and cover with foil. Let it rest for 10-15 minutes then carve and serve.

PIZZA

Times and Temps

10-16 Inch Pizza takes 10-25 minutes

Smoke at Temperatures of 450º- 500º F

Recommended Wood Pellets: Alder, Fruit Wood

Set dial to HIGH and wait for temp to reach a minimum of 425º F.

Buy or make your favorite pizza dough. Form your dough on a pizza peel, pizza stone or pan with a light dusting of corn meal. Add your favorite sauce, cheeses, and toppings. (If using a pizza peel, transfer your pizza to a stone or pan for placing into the hot Pellet

Grill and Smoker.)

Put pizza on a grilling tray or other heat-shielding surface. Place in the center of the grill surface and close lid.

Bake for approximately 10-25 minutes. Do not leave grill unattended. Check pizza frequently by lifting crust with a spatula.

Turn pizza 1/4 turn every 5 minutes. Baking times may vary. Tray and pizza will be hot, use caution when removing the pizza from the grill. Let stand 5 minutes. Remove pizza from grilling tray or other heat-shielding surface. Cut and serve.

SALMON

Times and Temps

Approximate smoking time for steak cuts - 2-2.5 hrs

Approximate smoking time for filets - 4-6 lbs 3.5-4 hrs

Smoke to an internal temperature of 145° F

Recommended Wood Pellets: Alder, Fruit Woods, Hickory

Iconic in the Northwest but loved all across the continent, smoked salmon is deeply rooted in American history. Salmon is a favorite for more than just flavor, it’s rich in Omega 3 and Vitamin E. It also keeps very well in the refrigerator or vacuum packed and frozen.

Buy fresh salmon and rinse it clean before brining or putting a dry rub on it. Brines have been popular for years, for a number of reasons. It’s easy to use and yields great results. Brines are pretty basic, usually just salt, sugar and a combination of other flavors.

Buying commercial made brine mixes is a sure way to go and are available at grocers and online. Hi Mtn makes a great Gourmet

Fish Brine that works well for any seafood, especially salmon.

Follow the directions included with the brine very closely before putting them on the grill. Remember that most of these brines require 24 hours to work properly.

Remove the fish from the brine and rinse in cold water before placing on the grill. Add non-stick spray to the grilling surface to prevent from sticking. Place the fish skin side down and start the smoker on the “Low Smoke” setting. Add food grade pellets in the hopper and insert the food temp probe into the thickest part of the meat. Smoke until the internal temp reaches 145° F then pull, cover with foil and let cool for 30 minutes. Enjoy your smoked salmon. You can also store it in your fridge or vacuum pack it and put it in the freezer to enjoy later.

RECIPE SUGGESTION AND TIPS in plastic wrapping. Place in a pan or a cookie sheet to keep your refrigerator clean. Leave overnight.

PULLED PORK (BOSTON BUTT)

Times and Temps

6-8 lbs takes 8-12 hours

It’s done when the internal temp reaches 195º-200ª F

Smoke on the “High Smoke” setting on the grill

Recommended Wood Pellets: Mesquite, Apple and Alder

Remove the plastic wrap from the ribs and separate each rack.

Place ribs on the grill convex side up and turn smoker on to “High

Smoke.” Camp Chef makes a great rib rack that will allow you to fit more racks of ribs on the grill. If you like sauce on your ribs, baste them towards the end of your smoking. When the meat pulls away from the bone, the ribs are done. This should take about 6 hours, depending on external temps, meat size and grill temperature.

Remove and let it rest for 10-15 minutes before eating.

The cheapest and easiest way to learn about your new smoker is pulled pork. The roasts can often be found on sale and yield fantastic results. Look for a bone-in butt, most often referred to as picnic or Boston butt. There are various commercial rubs on the market that work great for butts. McCormicks Apple wood Rub or Mike Mills’ Magic Dust tends to be favorites of many. A simple

Internet search will yield the results on how to make your own

Magic Dust.

Trim thick fat caps down to a quarter inch. Rinse and pat dry to prepare to apply the dry rub. Coat the butt liberally with dry rub, being sure to cover all sides and spaces. This can be done up to one day before smoking if covered in plastic wrap and stored in a refrigerator. When ready to smoke, remove plastic covering and place butt in the smoke chamber. Set the grill to the “High

Smoke” setting and make sure the hopper is filled with food grade smoking pellets. Smoking times depend on external weather factors and size of the roast. Refer to the “Times and Temps” above. Wrap the roast in aluminum foil when the internal meat temp reaches 160° F, leave covered until it reaches the internal temp of 195º-200º F. For best results, leave the roast covered and let it “rest” for 15 minutes before pulling. Doing so will give it a chance to redistribute the juices and make it easier to pull.

RIBS (BABYBACK)

BRISKET

Times and Temps

Typical full, trimmed brisket weighs 8-12 lb.

It should take about 12-18 hours to complete

It’s done when the internal temp reaches 185°-195 ° F

Recommended Wood Pellets: Hickory or Mesquite combined with

Apple and Alder

Brisket isn’t the easiest cut of meat to cook but with the help of a smoker it will quickly become a favorite. Low temperatures and a prolonged smoke is what help break down the connective tissues in this otherwise tough piece of meat. It can be bought as a whole or partial cut, trimmed or untrimmed. Buying the whole brisket untrimmed can save on some money if you’re willing to trim it yourself. It’s a pretty simple task and can be done at home.

Preparing it 24 hours in advance seems to yield the best results.

Remove the brisket from the packaging and trim the fat cap to about ¼”. Leaving some fat on the meat will help keep it moist as it renders during the smoking process. Rinse and pat dry.

Times and Temps

Typically takes 4-6 hours to finish

It’s done when the meat pulls back from the bone

Smoke on “High Smoke” setting

Recommended Wood Pellets: Fruit Woods combined with Hickory and Alder

Dry rubs are the most common for smoked brisket. Mike Mills’ Magic

Dust is a longtime favorite but there are numerous great ones available at your local grocery store. Apply the dry rub liberally to every part of the brisket then wrap tightly in plastic wrap and set in a refrigerator overnight. Doing so will allow the flavors of the rub to work their way into the meat. When ready to smoke remove the brisket from the fridge and take off the plastic wrap.

Few BBQ items are as iconic as smoked ribs, yet with a very short learning curve you can be known as the neighborhood rib king. Like any other form of cooking, it comes down to time and temperature. The key here though is preparation. Do the work a day ahead of time to reap the tasty rewards the next day. Rinse the ribs in the sink and pat dry with a paper towel.

The next step is key; there is a silver skin or membrane on the concave side of the ribs. This needs to be peeled off. Start by scoring the membrane on one of the rib bones in the middle of the rack. Use a paper towel to get a hold of the skin and peel it back.

Once the ribs have been rinsed and peeled they are ready for rub.

Place the brisket on the grill, fat side up. Adjust the temperature dial to “High Smoke” and make sure the hopper is filled with food grade pellets. Insert the included meat temperature probe into the meat to keep an eye on your internal temps. Wrap the brisket in aluminum foil once it reaches 160°. By doing so, it will heat more evenly and keep your brisket more moist. Once the desired internal temp is reached remove from grill and keep covered, allowing it to rest for 15-20 minutes then slice ¼” thick against the grain.

TURKEY

There are many great dry rubs available on the market, check your local grocer to see what they have available. Famous Dave’s and Emeril’s are both great choices. If you want to make your own, search online to come up with something that will work for you. Apply the rub liberally to both sides of the ribs. If you are doing multiple racks, stack them on top of each other then wrap

Times and Temps

10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cook

Cook to the USDA recommended internal temp of 165° F

Recommended Wood Pellets: Fruit Woods (apple, cherry, peach)

There are certain things that Grandma cooked and did a great job; probably for most, turkey is not on that list. Gone are the days of overcooked, dry birds. Thanks to some fresh ideas on cooking poultry, dry birds are a thing of the past. Brining is nothing new but has made a solid reemergence onto the cooking stage. Anyone that hasn’t tried a brined bird is missing out on something good, it just may convince you to eat turkey more than once a year.

Whether you buy a fresh or frozen turkey, make sure it’s thawed out when brining. Each brine mix has slightly different instructions, refer to the one you have or have bought. There are also great brine recipes online; just make sure you get one for poultry. A tried and true favorite is Hi Mtn Game Bird and Poultry brine. It comes with 2 packets and has very detailed instructions.

Once the bird has been brined and rinsed place it on the grill.

Camp Chef makes a popular and effective poultry-cooking tool, the Infusion Roaster. Think of beer can chicken for your turkey; it’s a great way to add moisture to the bird while cooking. If you want to cook the turkey turn the grill setting to 350° F and make sure the pellet hopper is filled with food grade pellets. To smoke the turkey, turn the setting to “High Smoke.”

Insert the meat probe into the thickest part of the breast; be sure to keep the tip of the probe away from the internal bones, as it will affect the temperature reading. Cook or smoke the turkey until an internal temp of 165° F is reached. Test multiple places on the bird to be sure it’s fully cooked. Once it has reached 165°

F, remove it from the grill and cover with foil. Let it rest for 10-15 minutes then carve and serve.

PIZZA

Times and Temps

10-16 Inch Pizza takes 10-25 minutes

Smoke at Temperatures of 450º- 500º F

Recommended Wood Pellets: Alder, Fruit Wood

Set dial to HIGH and wait for temp to reach a minimum of 425º F.

Buy or make your favorite pizza dough. Form your dough on a pizza peel, pizza stone or pan with a light dusting of corn meal. Add your favorite sauce, cheeses, and toppings. (If using a pizza peel, transfer your pizza to a stone or pan for placing into the hot Pellet

Grill and Smoker.)

Put pizza on a grilling tray or other heat-shielding surface. Place in the center of the grill surface and close lid.

Bake for approximately 10-25 minutes. Do not leave grill unattended. Check pizza frequently by lifting crust with a spatula.

Turn pizza 1/4 turn every 5 minutes. Baking times may vary. Tray and pizza will be hot, use caution when removing the pizza from the grill. Let stand 5 minutes. Remove pizza from grilling tray or other heat-shielding surface. Cut and serve.

SALMON

Times and Temps

Approximate smoking time for steak cuts - 2-2.5 hrs

Approximate smoking time for filets - 4-6 lbs 3.5-4 hrs

Smoke to an internal temperature of 145° F

Recommended Wood Pellets: Alder, Fruit Woods, Hickory

Iconic in the Northwest but loved all across the continent, smoked salmon is deeply rooted in American history. Salmon is a favorite for more than just flavor, it’s rich in Omega 3 and Vitamin E. It also keeps very well in the refrigerator or vacuum packed and frozen.

Buy fresh salmon and rinse it clean before brining or putting a dry rub on it. Brines have been popular for years, for a number of reasons. It’s easy to use and yields great results. Brines are pretty basic, usually just salt, sugar and a combination of other flavors.

Buying commercial made brine mixes is a sure way to go and are available at grocers and online. Hi Mtn makes a great Gourmet

Fish Brine that works well for any seafood, especially salmon.

Follow the directions included with the brine very closely before putting them on the grill. Remember that most of these brines require 24 hours to work properly.

Remove the fish from the brine and rinse in cold water before placing on the grill. Add non-stick spray to the grilling surface to prevent from sticking. Place the fish skin side down and start the smoker on the “Low Smoke” setting. Add food grade pellets in the hopper and insert the food temp probe into the thickest part of the meat. Smoke until the internal temp reaches 145° F then pull, cover with foil and let cool for 30 minutes. Enjoy your smoked salmon. You can also store it in your fridge or vacuum pack it and put it in the freezer to enjoy later.