MODEL / MODELO: PBMEMU1
PART / PARTE: 75952
MEMPHIS ULTIMATE
GAS AND CHARCOAL
COMBO GRILL WITH
ELECTRIC SMOKER
SAVE THESE INSTRUCTIONS! MANUAL
MUST BE READ BEFORE OPERATING!
1. Do not store or use gasoline or other flammable
liquids or vapors in the vicinity of this or any other
appliance!
2. An LP cylinder not connected for use shall not be
stored in the vicinity of this or any other appliance.
Propane tank not included
INSTRUCTIONS AND RECIPES | INSTRUCTIONS ET RECETTES | INSTRUCCIONES Y RECETAS
WARNING: Please read the entire manual before installation and use of this electric appliance. Failure to
follow these instructions could result in property damage, bodily injury or even death. Contact local
building or fire officials about restrictions and installation inspection requirements in your area.
AVERTISSEMENT : Veuillez lire l'intégralité du manuel avant l'installation et l'utilisation de cet
appareil électrique. Ne pas suivre ces instructions peut entraîner des dégâts matériels ou des blessures
corporelles graves pouvant aller jusqu'à la mort. Contactez les responsables locaux de la construction ou
des incendies au sujet des restrictions et des exigences d'inspection de l'installation dans votre région.
ADVERTENCI: Lea el manual completo antes de instalar y utilizar este aparato eléctrico. Incumplir
estas instrucciones podría causar daños materiales, lesiones corporales, e incluso la muerte.
Consulte a sus funcionarios locales de construcción y control de incendios para informarse sobre las
restricciones y los requisitos de inspección de instalaciones en su región.
CLUDED
RECIPESESININCLUSES
RECETT INCLUIDAS
RECETAS
SAFETY INFORMATION
GRILL GENERAL WARNINGS
•Never use or store gasoline, lighter fluid, paint thinner, or other flammable vapors and liquids or combustible
materials in or near your grill.
•Never use charcoal, lava rocks or wood briquets in a gas grill. Flavoring chips must be contained in a metal
smoking box to contain ash and prevent fires.
•Ensure flames come out of all burner ports at each use. Spiders and insects like to build nests in burner tubes.
Blocked burner tubes can prevent gas flow to the burners and could result in a burner tube fire or fire
beneath the grill.
•Position your grill outdoors on a non-combustible level surface in a well ventilated location. Maintain a
minimum clearance of 36 inches (91 cm) between all sides of grill, deck railings, walls or other combustible
material. Not adhering to these clearances may prevent proper ventilation and can increase the risk of a fire and/
or property damage, which could also result in personal injury.
•DO NOT use grill under overhead unprotected combustible construction.
•DO NOT leave the grill unattended while ON or in use.
•DO NOT use or install this grill in or on a recreational vehicle and/or boat.
•DO NOT allow grease or hot drippings to fall on hose and regulator assembly. If this occurs, turn gas supply
OFF at once. Empty grease tray/cup and clean the hose and regulator assembly and inspect for damage before
use.
•FOR OUTDOOR USE ONLY. DO NOT operate indoors or in an enclosed area such as a garage, shed or
breezeway.
•Keep children and pets away from hot grill. DO NOT allow children to use or play near this grill.
•DO NOT use water on a grease fire. Closing the lid to extinguish a grease fire is not possible.
•DO NOT allow the gas hose to come in contact with hot surfaces. Redirect the gas hose if necessary.
•DO NOT block ventilation areas in sides, back or cart compartment of grill.
•Never check for leaks using a match or open flame.
•DO NOT store items in cart that can catch fire or damage your grill (such as swimming pool supplies/
chemicals, table cloth, wood chips).
• The outdoor cooking gas appliance, when installed, must be electrically grounded in accordance with local
codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian
• Electrical Code, Part 1, CSA C22.1.
Keep any electrical supply cord and the fuel supply hose away from any heated surfaces.
Use only a Ground Fault Interrupter (GFI) protected circuit with this outdoor cooking gas appliance.
• Longer, detachable power-supply cords or extension cords are available and may be used if care is
exercised in their use, based on the following requirements.
• If a longer, detachable power-supply cord or extension cord is used, the marked electrical rating of the
cord set or extension cord should be at least as great as the electrical rating of the appliance.
• The extension cord must be a grounding -type 3-wire cord.
• Outdoor extension cords must be used with outdoor use products and are marked with suffix “W” and
with the statement “Suitable for Use with Outdoor Appliances.”
WARNING:
Electrical Grounding Instructions
This outdoor cooking gas appliance is equipped with a three-prong (grounding) plug for your
protection against shock hazard and should be plugged directly into a properly grounded threeprong receptacle. Do not cut or remove the grounding prong from this plug.
2
GRILL GENERAL WARNINGS
•Only use this grill on a hard, level, non-combustible, stable surface (concrete, ground, etc.) capable of
supporting the weight of the grill. Never use on wooden or other surfaces that could burn.
•DO NOT use grill without charcoal ash tray in place. DO NOT attempt to remove charcoal ash tray while tray
contains hot coals.
•Maintain a minimum clearance of 36 inches (91 cm) between the grill and combustible material (bushes, trees,
wooden decks, fences, buildings, etc.) or construction should be maintained at all times when grill is in use. Do
not place grill under a roof overhang or other enclosed area.
•For outdoor use only. Do not operate grill indoors or in an enclosed area.
•For household use only. Do not use this grill for other than its intended purpose.
•We recommend the use of a Charcoal Chimney Starter to avoid the dangers associated with charcoal lighting fluid.
•Use charcoal chimney starter or charcoal that has been pre-treated with lighter fluid when starting fire in
charcoal section of your grill.
•Do not store lighter fluid or other flammable liquids, material or charcoal that has been pre-treated with
lighter fluid under or around the grill.
•Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products could
cause an explosion possibly leading to severe bodily injury.
•Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns.
•Place grill in an area where children and pets cannot come into contact with unit. Close supervision is
necessary when grill is in use.
•Do not leave grill unattended when in use.
•Do not exceed a temperature of 400°F (205°C). Do not allow charcoal and/or wood to rest on the walls of grill.
Doing so will greatly reduce the life of the metal and finish of your grill.
• Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges of metal
parts. Use caution when reaching into or under grill.
USE CAUTION AND COMMON SENSE WHEN OPERATING YOUR GRILL. FAILURE TO
ADHERE TO SAFETY WARNING AND GUIDELINES IN THIS MANUAL COULD RESULT
IN BODILY INJURY OR PROPERTY DAMAGE.
SAVE THIS MANUAL FOR FUTURE REFERENCE.
WARNING
CALIFORNIA PROPOSITION 65
WARNING: This product can expose you to carbon monoxide, which is a combustion byproduct
known to the State of California to cause birth defects or other reproductive harm. For more
information, go to www.P65Warnings.ca.gov.
3
WARNING
YOU MUST contact your local home association, building or fire officials, or authority
having jurisdiction, to obtain the necessary permits, permission or information on
any installation restrictions, such as any grill being installed on a combustible surface,
inspection requirements or even ability to use, in your area.
CARBON MONOXIDE HAZARD
BURNING WOOD CHIPS GIVES OFF CARBON MONOXIDE, WHICH HAS NO ODOR AND CAN
CAUSE DEATH. DO NOT BURN WOOD CHIPS INSIDE HOMES, VEHICLES, TENTS, GARAGES
OR ANY ENCLOSED AREAS. USE ONLY OUTDOORS WHERE IT IS WELL VENTILATED.
IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS
• Do not leave smoker unattended.
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to the electric smoker.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking rack as this may
damage the electric smoker.
• The wood chip box is HOT when electric smoker is in use. Use caution when handling or adding wood.
• To disconnect, turn control panel “OFF” then remove plug from outlet.
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before
adding/removing grates, wood chip box or water pan.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
• Do not store the electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
• Accessory attachments or parts not supplied by Dansons Inc. are not recommended and may cause injury.
• Never use the electric smoker for anything other than its intended purpose. This unit is not for commercial use.
• Always use the electric smoker in accordance with all applicable local, state and federal fire codes.
• Longer, detachable power-supply cords or extension cords are available and may be used if care is
exercised in their use, based on the following requirements.
• If a longer, detachable power-supply cord or extension cord is used, the marked electrical rating of
the cord set or extension cord should be at least as great as the electrical rating of the appliance.
• The extension cord must be a grounding -type 3-wire cord.
• Outdoor extension cords must be used with outdoor use products and are marked with suffix “W” and
with the statement “Suitable for Use with Outdoor Appliances.”
• CAUTION- To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.
• Do not clean this product with a water sprayer or the like.
• Do not use wood pellets or wood chunks.
• Store products indoors when not in use - out of reach of children.
4
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed including the following:
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For outdoor use only. Do not operate in an enclosed areas (example, porch or garage).
Unit MUST be on the ground. Do not place unit on tables or counters. Do NOT move unit across uneven surfaces.
Do not lift unit by rear handle.
Do not plug in the electric smoker until fully assembled and ready for use.
Use only an approved grounded electrical outlet.
Do not use during an electrical storm.
Do not expose the electric smoker to rain or water at anytime.
CAUTION- To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
To protect against electrical shock do not immerse cord, plug or control panel in water or other liquid.
Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or has
been damaged in any manner. Contact Pit Boss Customer Service at 1-877-303-3134.
Keep a fire extinguisher accessible at all times while operating the electric smoker.
Do not let cord touch hot surfaces.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Keep children and pets away from electric smoker at all times. Do not allow children to use electric smoker.
Close supervision is necessary should children or pets be in area where the electric smoker is being used.
Fuel, such as charcoal briquettes or heat pellets, are not to be used in the electric smoker.
Never use the electric smoker as a heater (READ CARBON MONOXIDE HAZARD ON PAGE 2).
Use the electric smoker only on a level, stable surface to prevent tipping.
The electric smoker is HOT while in use and will remain HOT for a period of time afterwards. Use caution.
Do not touch HOT surfaces. Use handles or knobs.
Do not allow anyone to conduct activities around the electric smoker during or following its use until
the unit has cooled.
The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to
properly assemble or safely operate the electric smoker.
Avoid bumping or impacting the electric smoker.
Never move the electric smoker when in use. Allow the smoker to cool completely before moving or storing.
Be careful when removing food from the electric smoker. All surfaces are HOT and may cause burns.
Use protective gloves or long, sturdy cooking tools.
Avoid using the smoker on wooden or flammable surfaces.
Store products indoors when not in use - out of reach of children.
Do not operate any appliance with damaged parts or after the appliance malfunctions or has been
damaged in any manner. Return appliance to the nearest authorized service facility for examination,
repair, or adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause
injuries. Do not let cord hang over edge of table or counter, or touch hot surfaces.
Always attach plug to appliance first, then plug cord into the wall
outlet. To disconnect, turn any control to off, then remove plug from
wall outlet. Do not use appliance for other than intended use
SAFETY TESTING
Conforms to ANS Z21.58-2015/ CSA 1.6-2015 Outdoor Cooking Gas
Appliances and UL1026 (6th edition)/ CSA-22.2 No. 64-10 (R2014)
Electric Household Cooking and Food Serving Appliances
5
TABLE OF CONTENTS
Safety Information .......................................................... 2
Parts & Specs..................................................................... 7
Assembly Preparation .................................................... 9
Assembly Instructions ............................................. 9
Operating Instructions ............................................28
Care & Maintenance ..................................................... 37
Cooking Guidelines & Tips............................................40
Troubleshooting ............................................................ 43
Electrical Wire Diagram ................................................46
Replacement Parts...................................................47
Warranty...................................................................49
Accessories Sold Separately .......................................51
Recipes ..............................................................................52
COPYRIGHT NOTICE
Copyright 2017. All right reserved. No part of this manual may be
copied, transmitted, transcribed, stored in a retrieval system, in any
form or by any means without expressed written permission of,
Dansons Inc.
3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013
sales@pitboss-grills.com | service@pitboss-grills.com
www.pitboss-grills.com
Toll-Free: 1-877-303-3134, Fax: 1-877-303-3135
6
PARTS & SPECS
When you open your Memphis Ultimate Grill, please ensure you have and can identify all the following parts:
NOTE: Numbers preceding parts names throughout this manual refer to the component diagram below.
NOTE: Due to ongoing product development, parts are subject to change without notice. Contact Customer Service if parts are
missing when assembling the unit.
7
PARTS & SPECS
A M6 x15mm Bolt (black) x 28
B M5 x 10 Bolt (black) x3
C M6x60mm Bolt (black) x8
D M6 x10mm Bolt (black) x 35
PB – LP GAS BTU REQUIREMENTS
BTU: 10,000BTU/ BURNER TOTAL:
30,000BTU
M M6x30mm
Bolt (black) x4
F M4 x 10 Bolt (black) x24
E M6x35mm Bolt (black) x6
G M4 x 8 Bolt (white) x16
PB – ELECTRIC REQUIREMENTS
Extra Hardware
AA Battery x1
Wheel Wrench x1
120V, 13.75AMP, 60HZ, 1650W, 3-PRONG GROUNDED PLUG
PBMEMU1
MODEL
UNIT ASSEMBLED (WxHxD)
UNIT WEIGHT
COOKING AREA
PB
1880mm x 1200mm x
630mm
/ 74” x 47” x 24 3/4”
98.kg
/ 215 lb
Cubic Cooking: 0.047 m3 /1.65 ft3
(ELECTRIC SMOKER ONLY)
TOTAL-11,960cm² / 1,853sq. in.
PBMEMU1
8
TEMP. RANGE
E-Smoker:
38-204°C
/ 100-400°F
ASSEMBLY PREPARATION
Parts are located throughout the shipping carton, including inside the COMB grill with
electric smoker. Inspect the unit, parts, and hardware blister pack after removing from the protective
shipping carton. Before assembly of product, review all parts and reference the parts list. If any part is
missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty.
Contact your dealer or Pit Boss Customer Service for parts at 1-877-303-3134 .
IMPORTANT: To ease installation, using two people is helpful when assembling this unit.
Tools required for assembly: screwdriver and wrench. A wrench for the wheels is included.
ASSEMBLY INSTRUCTIONS
IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not
tighten screws completely until all screws for that step have been installed, or unless otherwise
mentioned.
1. MOUNTING THE LEFT FRONT
SUPPORT LEG TO LOWER
CABINET ASSEMBLY
Fig.1
-----
-----
- #44
Parts Required:
1 x Lower Cabinet Assembly(#46)
1 x Left Front Support Leg (#44)
2 x M6x60mm Screw (#C)
1 x M4x10mm Screw (#F)
Installation:
• Place a piece of cardboard on the
floor to prevent scratching the unit.
• Mount Left Front Support Leg (#44) to the
Lower Cabinet Assembly (#46)
Use: 2 x M6x60mm Screws (#C) &
1 x M4x10mm Screw (#F)
see Fig.1
M4x10 bolt
9
2. MOUNTING THE RIGHT FRONT
Fig.2
----
------
SUPPORT LEG TO LOWER CABINET
#45 -
ASSEMBLY
M4x10 bolt
Parts Required:
1 x Lower Cabinet Assembly (#46)
1 x Right Front Support Leg (#45)
2 x M6x60mm Screw (#C)
1 x M4x10mm Screw (#F)
Installation:
• Mount Right Front Support Leg(#45) to the
Lower Cabinet Assembly (#46).
Use: 2 x M6x60mm Screws (#C) &
1 x M4x10mm Screw (#F)
see Fig.2
3. MOUNTING THE BACK SUPPORT
LEGS TO LOWER CABINET ASSEMBLY
Fig.3
---
---
Parts Required:
1 x Lower Cabinet Assembly (#46)
1 x Right Rear Support Leg (#43)
1 x Left Rear Support Leg (#43)
4 x M6x60mm Screw (#C)
---
---
#43,This face
(wider) should be
facing back side
Installation:
• Mount Right Rear Support Leg(#43) and
Left Rear Support Leg (#43) to the Lower
Cabinet Assembly (#46).
Use: 4 x M6x60mm Screws (#C).
see Fig.3
#43,This face
(wider) should be
facing back side
-------
10
4. MOUNTING THE CASTERS TO
BOTTOM TABLE ASSEMBLY
Fig.4
Parts Required:
4 x Caster with Lock (#52)
1 x Lower Cabinet Assembly (#46)
Installation:
• Turn Lower Cabinet Assembly (#46)
upside down and mount 4 Caster with Lock
(#52) to Lower Cabinet Assembly (#46)
see Fig.4
5. ATTACHING THE LP GAS CYLINDER
WIRE RETAINER TO LEFT REAR
SUPPORT LEG AND LEFT FRONT
SUPPORT LEG
Fig.5
#44 ----------
Parts Required:
1 x LP Gas Cylinder Wire Retainer (#42)
1 x Left Rear Support Leg (#43)
1 x Left Front Support Leg (#44)
1 x R Clip (#L)
---
---
---
#43
Installation:
Attach the LP Gas Cylinder Wire Retainer
(#42) to the Left Rear Support Leg (#43)
and Left Front Support Leg (#44)
Use: R-Clip (#L)
see Fig.5
Fig.6
6. MOUNTING THE KNOB TO THE AIR
DAMPER OF SMOKER CABINET
ASSEMBLY
Parts Required:
1 x Smoker Cabinet Assembly (#32)
1 x Knob (#29)
1 x M5x10mm Screw (#B)
Installation:
• Mount Knob (#29) to the Air Damper of
Smoker Cabinet (#32).
Use: 1 x M5x10mm (#B)
see Fig.6
11
7. ATTACHING THE SMOKER CABINET
Fig.7
ASSEMBLY TO THE LOWER CABINET
Parts Required:
1 x Smoker Cabinet Assembly (#32)
1 x Lower Cabinet Assembly (#46)
2 x M6x15mm Screw (#A)
2 x M6x35mm Screw (#E)
M6x15 bolt
M6x35 bolt
Installation:
• Attach Smoker Cabinet Assembly (#32)
to the Lower Cabinet Assembly(#46).
Use: 2 x M6x15mm (#A) and
2 x M6x35mm (#E)
see Fig.7
8. SLIDING THE WOOD CHIPS BOX
ASSEMBLY INTO THE LOWER
CABINET ASSEMBLY
Fig.8
Parts Required:
1 x Wood Chip Box Assembly (#51)
1 X Lower Cabinet Assembly (#46)
Installation:
• Slide Wood Chip Box Assembly (#51)
onto the Wood Chip Box support rails of
Lower Cabinet Assembly (#46)
see Fig.8
•
Note: When removing the Wood Chip Box
from the smoker, lift up on the handle and
pull out the Wood Chip Box.
9. MOUNTING THE DRAWER HANDLE
AND HANDLE STANDOFF TO THE
DRAWER
Fig.9
Parts Required:
2 x Drawer Handles (#49)
4 x Drawer Handle Standoffs (#48)
2 x Drawers (#47)
4 x M6x10mm Screws (#D)
Installation:
• Mount one Drawer Handle (#49) and
2 Drawer Handle Standoff (#48) to the
Drawer (#47)
Use: 2 x M6x10mm (#D)
see Fig.9
#48-1(L) -----
Repeat the same step for other drawer.
12
-----#48-2(R)
10. SLIDING THE DRAWER ASSEMBLY
INTO THE LOWER CABINET ASSEMBLY
Fig.10
Parts Required:
2 x Drawer Assembly (#47,#48 & #49)
1 X Lower Cabinet Assembly (#46)
Installation:
•Slide Drawer Assembly (#47, #48 & #49)
into the Lower Cabinet Assembly (#46)
see Fig.10
11. PLACING THE WATER PAN
SUPPORT INTO THE SMOKER
CABINET ASSEMBLY
Fig.11
Parts Required:
1 x Water Pan Support (#37)
1 X Smoker Cabinet Assembly (#32)
Installation:
•Slide Water Pan Support (#37) into the
Smoker Cabinet Assembly (#32)
see Fig.11 & Fig.11.1.
Fig.11.1
12. PLACING THE WATER PAN INTO
THE SMOKER CABINET ASSEMBLY
Fig.12
Parts Required:
1 x Water Pan (#36)
1 X Smoker Cabinet Assembly (#32)
Installation:
•Slide Water Pan (#36) into the Smoker
Cabinet Assembly (#32)
see Fig.12
13
13. SLIDE THREE DIFFERENT
SMOKER COOKING GRIDS INTO THE
SMOKER CABINET ASSEMBLY
Fig.13
Parts Required:
1 x Smoker Cooking Grid (Large) (#33)
1 x Smoker Cooking Grid (Middle) (#34)
1 x Smoker Cooking Grid (Small) (#35)
1 X Smoker Cabinet Assembly (#32)
Installation:
•Slide Smoker Cooking Grid (Large)(#33),
Smoker Cooking Grid (Middle)(#34) and
Smoker Cooking Grid (Small)(#35) into the
Smoker Cabinet Assembly (#32)
see Fig.13
#33 --------#34 -------#35 ---------
14. MOUNTING THE SMOKER DOOR
HANDLE AND LARGE HANDLE
STAND-OFF TO THE SMOKER DOOR
Parts Required:
1 x Smoker Door Handle (#38)
2 x Large Handle Standoffs (#7)
1 x Smoker Door (#40)
4 x M6x35mm Screws (#E)
Fig.14.1
#7.1(L) ----------- #7.2(R)
Fig.14.2
Installation:
• Mount one Smoker Door Handle (#38) and
2 Large Handle Standoffs (#7) to
the Smoker Door (#40)
Use: 4 x M6x35mm (#E)
see Fig.14.1 & Fig.14.2
Note: Slots on both side of Smoker Door
Handle must be inserted into the
embossed area on inside area of Handle
Stand-off as Fig 14.1 shown.
15. INSERTING THERMOMETER INTO
THE SMOKER DOOR ASSEMBLY
Fig.15
Parts Required:
1 X Smoker Thermometer (#39) 1 x
Smoker Door Assembly (#40)
Note: The Thermometer is supplied
with one fiber washer and one wing
nut.
Installation:
•Insert Smoker Thermometer (#39) probe
through the mounting hole in the front of the
Smoker Door Assembly (#40). From the
inside of the door, place fiber washer and
wing nut onto the mounting thread pole and
tighten by hand and do not over tighten.
see Fig.15
14
16. MOUNTING THE SMOKER DOOR
HINGES TO THE SMOKER DOOR
Fig.16
Parts Required:
2 x Smoker Door Hinges (#50)
1 x Smoker Door (#40)
8 x M4x8mm White Zn Screws (#G)
Correct
Direction
Installation:
• Mount two Smoker Door Hinges (#50) to
the Smoker Door (#40).
Use: 8 x M4x8mm (#G)
see Fig. 16
17. MOUNTING THE SMOKER DOOR
WITH HINGE TO THE LOWER CABINET
ASSEMBLY
-----
-----
Fig.17
Parts Required:
1 x Smoker Door (#40)
1 x Lower Cabinet Assembly (#46)
8 x M4x8mm White Zn Screws (#G)
Installation:
• Mount Smoker Door (#40) with Hinge
assembly to Lower Cabinet Assembly (#46).
Use: 8 x M4x8mm (#G)
see Fig.17
18. PREPARATION OF ATTACHING THE
GAS AND CHARCOAL CABINET
ASSEMBLY ONTO THE CART ASSEMBLY
Fig.18.1
Parts Required:
1 x Gas and Charcoal Cabinet with Lids
Assembly (#13)
1 x Cart Assembly
Installation:
• Carefully put the main chamber on the top
of smoker body and then remove the twist
tie. Pull out the smoker electric wires and
smoker temperature wire/sensor from the
back side of Control panel first, then place
the electric wires toward back and place the
temperature wire and sensor toward front
see Fig.18.1
------ Cart Assembly
Fig.18.2
-------
Twist tie -------Temp sensor
---
Attention: Do not pinch or sandwich the
electric wires and/or temperature wire
sensor during the assembly.
-----
---
------
15
---
-
Electric
wires
Fig.19.1
Fig.19.3
19. ATTACHING THE TEMPERATURE
SENSOR INSIDE THE SMOKER CABINET
Parts Required:
1 x Temperature Sensor
--------
-
Installation:
•Insert the Smoker Temperature Sensor
through the hole on the top of Smoker
Cabinet.
Next attach it into the clip which is
located inside top area of the Smoker
Cabinet.
see Fig.19.1, Fig.19.2 and Fig.19.3.
---
---
---
-
--------
--------
Fig.19.2
---
Temperature sensor
Inside top area of
Electric Smoker
----
-
M6x10mm
-
-
---
----
Fig.20.1b
Fig.20.1a
M6x15mm
-----
--------
----
-------
---
---
-----
---
M6x15mm
---
Installation:
Note: The Main Chamber must be lined
up to the Trolley.
View hole for leg
screws assembly
View hole for leg
screws assembly
• Carefully open the lids, attach Gas and
Charcoal Cabinet Assembly (#13) to the
Cart Assembly
Use: 8pcs M6x15mm screws (#A) and 4 x
M6x10mm Screw (#D)
see Fig.20.1, Fig.20.1a, Fig.20.1b
Fig.20.2
--
------
Electric
Wires
Note: Fix 4pcs M6x10mm screws (#D)
on inside first, then fix the other 8pcs
M6x15mm screw (#A) later. Regulator
can be taken out at this stage for later
assembly.
• Attach the Electric Wires onto two clips
near the Smoker Cabinet from the lower
area of charcoal grill side and then attach
the Electric Wires Male Socket (end of the
Electric Wires) to the Female Socket which
is located on the back of Bottom Table
See Fig 20.2 and Fig.20.3
----
---
----
---
Regulator
-------
View
hole
for leg
screws
--
---------
Parts Required:
1 x Electric Wires
1 x Electric Wires Male Socket
(end of the Electric Wires)
1 x Electric Wires Female Socket
1 x Gas and Charcoal Cabinet with Lids
Assembly (#13)
1 x Cart Assembly
8 x M6x15mm Screw (#A)
4 x M6x10mm Screw (#D)
Fig.20.1
---
20. ATTACHING ELECTRIC WIRES
ONTO TWO CLIPS NEAR THE SMOKER
CABINET, ATTACHING THE GAS AND
CHARCOAL CABINET ASSEMBLY
ONTO THE CART ASSEMBLY
------
Fig.20.3
Female
-- Socket
--
Male Socket ----
--
16
-
21. ATTACH THE ELECTRICAL
BACK COVER TO THE BACK SIDE OF
SMOKER CART ASSEMBLY
Fig.21
Parts Required:
1 x Electric Wires Back Cover (#41)
1 x Cart Assembly
2 x M6x15mm Screw (#A)
Installation:
•Unscrew two M6x15mm screws (factory
pre-assembled) from Bottom Table. Attach
Electrical Back Cover (#41) to the back
side of Smoker Cart Assembly
•Use: 2pcs M6x15mm screws (#A)
see Fig.21
Note: Assemble the screws on top side first
and then assemble the bottom screws later.
22. MOUNTING THE SMOKER TOP AIR
DAMPERS TO THE TOP OF SMOKER
CABINET ASSEMBLY
Parts Required:
2 x Smoker Top Air Dampers (#31)
1 x Smoker Cabinet Assembly (#32)
8 x M5x10mm Shoulder Bolts (#H)
Installation:
•Mount Smoker Top Air Dampers (#31) to
the Smoker Cabinet Assembly.
Use: 8pcs M5x10 Shoulder bolts (#IH)
see Fig.22
•Note: The Smoker Top Air Dampers have
identification label by left and right. Please
install to corresponding position. Make sure
the shoulder to insert onto the slots of air
dampers and the air dampers can be moved
smoothly.
Fig.22
#31.1
---- (L)
-------
Fig.23
23. ATTACHING THE SMOKER AIR
DAMPERS PULL HANDLE ASSEMBLY
TO THE SMOKER TOP AIR DAMPERS
Parts Required:
2 x Smoker Air Damper Pull Handle
Assembly (#18)
2 x Smoker Top Air Dampers (#31)
Installation:
•Attach two Smoker Air Damper Pull Handle
Assembly (#18) to two Smoker Top Air
Dampers (#31)
see Fig.23
17
---#31.2(R)
----------
Fig.24
-
Parts Required:
2 x Charcoal Ash Tray Guides (#24)
2 x Gas Drip Tray Guides (#26)
2 x Main Gas and Charcoal Chamber
8 x M6x10 screws (#D)
--------
----------
24. MOUNTING THE ASH TRAY GUIDES
TO THE BOTTOM OF CHARCOAL
CHAMBER, MOUNTING THE GAS DRIP
TRAY GUIDES TO THE BOTTOM OF GAS
CHAMBER
#24
#24
#26
25. MOUNTING THE KNOBS TO THE
ASH TRAY AND GAS GREASE TRAY
Fig.25
Parts Required:
2 x Knobs (#29)
1 x Ash Tray (#25)
1 x Gas Grease Tray (#27)
2 x M5x10 screws (#B)
Installation:
•Mount the Knob (#29) to the Ash Tray
(#25) and mount the Knob (#29) to the Gas
Grease Tray (#27)
•Use: 2 x M5x10 screws (#B)
see Fig.25
Note: Loosen the screws of Drip Tray
Guides and Ash Tray Guides for alignment
and tighten it again if needed.
18
---------
----
-
------
-
Installation:
•Mount two Charcoal Ash Tray Guides (#24)
to the bottom of Charcoal Chamber and
mount two Gas Drip Tray Guides (#26)
•Use: 8 x M6x10 screws (#D)
See Fig.24
#26
26. SLIDING THE ASH TRAY AND GAS
GREASE TRAY INTO THE BACK SIDE
OF GAS AND CHARCOAL CHAMBERS
Fig.26
Parts Required:
1 x Ash Tray (#25)
1 x Gas Grease Tray (#27)
1 x Gas and Charcoal Chamber
Installation:
•Slide the Ash Tray (#25) and Gas Grease
Tray (#27) onto the Gas and Charcoal
Chamber Guides
see Fig.26
27. SLIDING THE GREASE CUPS INTO
THE BACK SIDE OF GAS GREASE TRAY
AND LOWER FRONT AREA OF SMOKER
CABINET ASSEMBLY
Fig.27
Parts Required:
2 x Grease Cups (#28)
1 x Gas Grease Tray (#27)
1 x Smoker Cabinet Assembly
Installation:
•Slide the Grease Cup (#28) onto the Gas
Grease Tray (#27) and Smoker Cabinet
Assembly
see Fig.27
19
28. MOUNTING THE GREASE SHIELDS
INTO THE MAIN CHAMBER
Fig.28
Parts Required:
4 x Grease Shields (#23)
1 x Main Chamber
6 x M6x10mm screws (#D)
6 x M6 Nuts (#J)
Installation:
•Mount Grease Shield (#23) to the Main
Chamber using 2 x M6x10 screws (#D) and
2 x M6 Nuts (#J)
Re-peat the same step for the other 3
Grease Shields (#23) and mount middle
Grease Shields using same screws and
nuts
•see Fig 28.
29. MOUNTING THE TOOL HOOKS TO
BOTH LEFT AND RIGHT SIDE TABLES
Fig.29
Parts Required:
6 x Tool Hooks (#9)
1 x Left Side Table (#8)
1 x Right Side Table (#10)
6 x M6x10mm screws (#D)
Installation:
•Attach three Tool Hooks (#9) to the Left
Side Table (#8).
•Use: 3 x M6x10 screws (#D)
•See Fig.29
•Repeat the same step on Right
Side Table (#10).
30. MOUNTING THE LEFT SIDE TABLE
TO LEFT SIDE OF MAIN CHAMBER
Fig.30
Parts Required:
1 x Left Side Table (#8) 1
x Main Chamber
4 x M6x15mm screws (#A)
Installation:
•Attach 4x M6x15 screws onto left side of
Main Chamber and leave about 1/4” out.
Next hang the Left Side Table (#8) onto
those four screws and then push down to
seat on it, then tighten 4x M6x15 screws
(#A) securely.
•See Fig.30
20
31. MOUNTING THE RIGHT SIDE TABLE
TO RIGHT SIDE OF MAIN CHAMBER
Fig.31
Parts Required:
1 x Right Side Table (#10)
1 x Main Chamber
4 x M6x15mm screws (#A)
Installation:
•Attach 4x M6x15 screws onto right side
of Main Chamber and leave about 1/4”
out.
•Again hang the Right Side Table (#10)
onto those four screws and then push
down to seat on it, then tighten 4x M6x15
screws (#A) securely.
•See Fig.31
32. MOUNTING THE MATCH LIGHTER
AND CHAIN TO LEFT SIDE OF
CONTROL PANEL
Fig.32
Parts Required:
1 x Match Lighter and Chain
(#53) 1 x Control Panel
1 x M6x15mm Shoulder Bolt (#I)
Installation:
•Attach Match Lighter and Chain (#53) to
the left side of Control Panel.
•Use: 1 x M6x15 Shoulder Bolt (#I)
See Fig.32
33. MOUNTING THE COOKING GRID
BACK SUPPORTS TO THE BACK
PANEL OF GAS AND CHARCOAL MAIN
CHAMBER
Fig.33
Parts Required:
2 x Cooking Grid Back Supports (#21)
1 x Main Chamber
8 x M4x10mm screws (#F)
---
---
--
#21
• Repeat the same step on Gas Main
Chamber.
21
---
Installation:
•Attach Cooking Grid Back Support (#21) to
the back panel of Charcoal Main Chamber
Use: 4 x M4x10 screws (#F)
See Fig.33
34. MOUNTING THE COOKING GRID
FRONT SUPPORTS TO THE FRONT
MAIN CHAMBER
Fig.34
------------- #22
Parts Required:
2 x Cooking Grid Front Supports (#22)
1 x Main Chamber
8 x M4x10mm screws (#F)
Installation:
•Attach Cooking Grid Front Support (#22) to
the front side of Charcoal Main Chamber
Use 4 x M4x10 screws (#F)
See Fig.34
•Repeat the same step on Gas Main
Chamber.
35. MOUNTING THE HEAT TENTS
SUPPORTS TO THE FRONT SIDE OF
GAS MAIN CHAMBER
Fig.35
Parts Required:
3 x Heat Tent Supports (#15)
1 x Gas Main Chamber
6 x M4x10mm screws (#F)
Installation:
•Attach three Heat Tent Supports (#15) to
the front side of Gas Main Chamber.
Use: 6 x M4x10 screws (#F)
See Fig.35
----
------
#15 -
36. PLACING THE HEAT TENTS ONTO
THE HEAT TENTS SUPPORTS
Fig.36
-----
---
Parts Required:
3 x Heat Tents (#14)
3 x Heat Tent Supports (#15)
Installation:
•Place three Heat Tents (#14) onto the Heat
Tent Supports (#15)
See Fig.36
#14
22
37. MOUNTING THE CHARCOAL TRAY
LIFTING SYSTEM TO THE BACK SIDE
OF CHARCOAL MAIN CHAMBER
Parts Required:
1 x Charcoal Tray Lifting System (#12)
1 x Charcoal Main Chamber
4 x M6x10mm screws (#D)
Fig.37
Installation:
•Mount the Charcoal Tray Lifting System
(#12) to the back side of Charcoal Main
Chamber
•Use: 4 x M6x10 screws (#D)
See Fig.3
Note: Gas lid needs to be closed prior to
assembly.
38. ATTACHING THE CHARCOAL TRAY
LIFT HANDLE ASSEMBLY TO THE “U”
BRACKET ON THE BACK PANEL OF
CHARCOAL MAIN CHAMBER
Fig.38.1
Parts Required:
1 x Charcoal Tray Lift Handle
Assembly (#20)
1 x Charcoal Main Chamber
2 x Hinge Pin (#K)
2 x R Clip (#L)
----
----
Installation:
Slide Charcoal Tray Lift Handle Assembly
through the adjusting slot and through the
hole of the inside plate. Align the hole in the
end of the Lift Handle with the holes in the
“U” shaped bracket located at the back of
the Charcoal Main Chamber.
See Fig. 38.1 & Fig.38.2
----
----
----
Join the Lift Handle and the “U” shaped
Bracket by inserting a Hinge pin.
See Fig. 38.3.
Next insert an “R” Clip (#L) through the
hole in the Hinge Pin (#K). Attach the Lift
Handle to the Lift System by inserting a
Hinge Pin through the “U” shaped Lift Arm
and the hole in the center of the Lift Handle.
See Fig. 38.4.
Twist tie
should be taken
out after
assembly.
Insert a “R” Clip (#L) through
Fig.38.2
the hole in the Hinge Pin
(#K). You should now be
able to adjust the Charcoal
Tray Lifting System to your
desired height by moving
the Lift Handle to the .38.2
left and then raising or
lowering it.
Fig.38.3
23
Fig.38.4
39. PLACING BLACK GAS CONTROL
KNOBS INTO THE GAS VALVE STEM
Fig.39
Parts Required:
3 x Black Gas Control Knobs (#16)
Installation:
• Place three black Gas Control Knobs
(#16) over the valve stem, making certain to
align the flat portion of the stem with the flat
portion of the knob and push the black Gas
Control Knob (#16) onto the stem until it is
firmly seated.
See Fig.39
40. PLACING SILVER SMOKER
CONTROL KNOB ONTO THE STEM
Fig.40
Parts Required:
1 x Silver Smoker Control Knob (#17)
Installation:
• Place the silver Smoker Control Knob
(#17) over the stem, making certain to align
the flat portion of the stem with the flat
portion of the knob and push the silver
Smoker Control Knob (#17) onto the stem
until it is firmly seated.
See Fig.40
41. ATTACHING THE CHARCOAL TRAY
AIR DAMPER HANDLE ASSEMBLY TO
THE CHARCOAL CHAMBER AIR
DAMPER
Fig.41
Parts Required:
1 x Charcoal Tray Air Damper Handle
Assembly (#19)
1 x Charcoal Chamber Air Damper
Installation:
•Attach the Charcoal Tray Air Damper
Handle Assembly (#19) to the Charcoal
Chamber Air Damper
See Fig.41
24
42. PLACING CHARCOAL TRAY ON THE
LIFTING SYSTEM
Fig.42
Parts Required:
1 X Charcoal Tray (#11)
Installation:
• Place the Charcoal Tray (#11) onto the
Charcoal Tray Lifting System
See Fig.39
43. MOUNTING THE SMOKE STACK TO
THE CHARCOAL LID
Fig.43
------ Correct direction
Parts Required:
1 X Smoke Stack (#4)
1 X Smoke Stack Lid (#3)
1 x Charcoal Lid
2 x M6 x 10mm Screws (#D)
2 x M6 Nuts (#J)
Installation:
Insert Smoke Stack (#4) through the
Charcoal Lid from the inside. Attach the
Smoke Stack Assembly to the Lid using 2 x
M6x10 screws (#D) inserted through the
Lid from the outside, fasten the Smoke
Stack using 2 x M6 nuts (#J) securely
inside the Lid. Screw Smoke Stack Lid onto
Smoke Stack
See Fig.43
44. ATTACHING THE WARMING RACK
TO THE GAS LID AND MAIN CHAMBER
Fig.44.1
Parts Required:
1 x Warming Rack (#5)
1 x Gas Lid
1 x Gas Main Chamber
2 x M6x30mm screw (#M)
Installation:
•Screw 1x M6x30 screw (#M) through the
Gas Lid from the outside, position 1pc
Warming Rack to the gas grill so that the
screw is going through the wire loop
See Fig 44.1 & Fig.44.2
• Then align the wire loop on the opposite
end of the Warming Rack with the
opposite Lid hole and insert 1x M6x30
screw (#M). Insert the wire legs into
the holes of the Gas Main Chamber
See Fig. 44.3
Fig.44.2
Fig.44
25
Fig.44.3
45. ATTACHING THE WARMING RACK
Fig.45.1
Parts Required:
1 x Warming Racks (#5)
1 x Charcoal Lid
1 x Charcoal Main Chamber
2 x M6x30mm screw (#M)
Installation:
•Screw 1x M6x30 screw (#M) through the
Charcoal Lid from the outside, position 1pc
Warming Rack to the charcoal grill so that
the bolt is going through the wire loop See
Fig 45.1 & Fig.45.2
Then align the wire loop on the opposite
end of the Warming Rack with the opposite
Lid hole and insert 1x M6x30 screw (#M).
Insert the wire legs into the holes of the
Charcoal Main Chamber
See Fig. 45.3
Fig.45.2
Fig.46
46. PLACING COOKING GRIDS INTO
THE COOKING GRID SUPPORTS
Parts Required:
4 x Cooking Grids (#30)
Installation:
•Place four Cooking Grids (#30) into
the Cooking Grid Support
See Fig.46
47. INSERTING THERMOMETERS AND
BEZELS INTO THE LIDS
Parts Required:
2 X Thermometer (#1)
2 X Thermometer Bezel (#2)
1 x Gas Lid
1 x Charcoal Lid
Note: The Thermometer is supplied with
one fiber washer and one wing nut.
Fig.47
Installation:
•Unscrew the wing nuts and washers from
2pcs Thermometer first. Insert Thermometer
(#1) probe and Bezel (#2) through the
mounting hole in the top of the Gas Lid
Assembly. From the inside of the lid, place
fiber washer and wing nut onto the mounting
thread pole and tighten by hand
See Fig.47
• Repeat the same step for Charcoal Lid.
26
Fig.45.3
48. MOUNTING THE LID HANDLES AND
LID HANDLE STANDOFFS TO BOTH
GAS AND CHARCOAL LIDS
Fig.48.1
Parts Required:
2 x Lid Handles (#6)
4 x Large Handle Standoffs (#7)
1 x Gas Lid
1 x Charcoal Lid
8 x M6x15mm screws (#A)
Installation:
•Attach 2pcs Lid Handles and 4pcs Large
Handle Standoffs to the Gas Lid and
Char-coal lid using 8x M6x15 screws (#A)
using 8x M6x15 screws
See Fig.48.1
Fig.48.2
Note: Slots on both side of Lid Handle
must be inserted into the embossed area
on inside area of Handle Stand-off
See Fig.48.2
#7.1(L) --------
49. MOUNTING THE WIRE HOSE
RETAINER TO LEFT FRONT LEG
Parts Required:
1 x Hose Wire Retainer
( pre-assembled on hose)
1 x Left Support Leg (#44)
1 x M6x10mm screw (#D)
Installation:
•Attach Hose Wire Retainer to the Left
(Front) Support Leg (#44)
Use: 1 x M6x10 screw
See Fig.49
#7.2(R) ------
Fig.49
Hose ----Retainer ---
50. Install Battery into LP Gas Sparker
Parts Required:
1 x AA Battery
Installation: Unscrew (counter clock wise)
sparker button from front panel. Insert
AA battery with the "+" end facing out as
per Fig.50.
Fig.50
51. Assembly of the Memphis Ultimate
Grill is completed
Fig.51
_
+
• It is highly recommended to wipe the
exterior of your unit clean of debris, dirt,
etc., using warm soapy water and a soft
cloth.
• Remove all advertising and any glue
residue.
• Use a vinegar and water solution to clean
the glass on the smoker. Do not use a
glass cleaner as this will leave a film on
the glass, which could bake on.
27
OPERATING INSTRUCTIONS - LP GAS
LP GAS CYLINDER (TANK) SPECIFICATIONS
The installation of this appliance must be in accordance with all applicable local codes, or the National
Fuel Gas Code ANSI Z223.1 NFPA 54.
When purchasing or exchanging a cylinder for your gas grill, it must be:
1. Constructed and marked in accordance with the specifications for LP gas cylinders of the U.S.
Department of Transportation (DOT), and
2. Provided with a listed over-filling prevention device (OPD), and
3. Provided with a cylinder connection device compatible with the connection for outdoor cooking appliance.
The cylinder must also be equipped with:
• A shut-off valve terminating in a Type 1 gas cylinder valve outlet.
• A Type 1 valve that prevents gas flow until a positive seal is obtained.
• An arrangement for vapor withdrawal.
• A collar to protect the cylinder shut-off valve.
• A safety relief device having direct communication with the vapor space of the cylinder.
• A listed over-filling prevention device (OPD).
BEFORE STORING YOUR GRILL:
• Ensure that the cylinder valve is fully closed.
• Clean all surfaces. Lightly coat the burners with cooking oil to prevent excess rusting.
• If storing the grill indoors, disconnect the LP tank and leave the LP tank OUTDOORS.
• Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust
cap on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or plugs may
result in leakage of propane.
INSTALLING THE LP GAS CYLINDER (TANK) ON TO THE GRILL
1. Check that the cylinder valve is closed by turning the knob
clockwise.
2. Place the cylinder into the tank support bracket on the left of
bottom shelf. Then place tank retention wire over cylinder handle
and secure tightly.
3. Orient the cylinder such that the valve opening faces left side of
grill and so that the hose is not kinked or damaged.
4. Make sure tank sits securely in tank support bracket.
CONNECTING THE LP GAS CYLINDER TO THE GRILL
1. Inspect the propane tank valve rubber seal for cracks, wear or deterioration prior to use. A damaged
rubber seal can cause a gas leak, possibly resulting in an explosion, fire or severe bodily harm. Do not
use a propane tank with a damaged rubber seal.
2. Attach or detach regulator to the LP gas cylinder only when cylinder is sitting in tank holder.
3. Check that the cylinder valve is closed by turning the knob clockwise.
4. Check that the grill’s burner control knobs are in the “OFF” positions.
5. Visually inspect the hose assembly prior to each use for evidence of damage,
excess wear, or deterioration. If found, replace the assembly before using
your grill. Only the manufacturer’s supplied replacement should be used.
6. Remove the protective plastic cap from the cylinder valve.
7. Check that the hose does not contain kinks, does not contact sharp edges,
and does not contact surfaces that may become hot during use.
8. Hold regulator and insert the brass nipple into the LP cylinder valve outlet.
Ensure that the device is centered properly.
9. Turn the large coupling nut clockwise by hand and tighten to a full stop. Take care not to cross thread
the coupling nut onto the cylinder valve. Do not use tools to tighten connection.
Note: If you are unable to make the connection, repeat Steps 7 and 8.
28
LEAK TESTING:
WARNING: NEVER USE YOUR GRILL WITHOUT LEAK TESTING ALL GAS CONNECTIONS, HOSES AND PROPANE TANK.
DANGER: TO PREVENT FIRE OR EXPLOSION HAZARD:
• Do not smoke or permit ignition sources in the area while conducting a leak test.
• Perform test OUTDOORS in a well ventilated area that is protected from the wind.
• Never perform a leak test with a match or open flame.
• Never perform a leak test while the grill is in use or while grill is still hot.
WHEN TO PERFORM A LEAK TEST:
• After assembling your grill and before lighting for the first time, even if purchased fully assembled.
• Every time the LP gas cylinder is refilled, exchanged or if any of the gas components are disconnected or replaced.
CHECKING FOR LEAKS:
CAUTION: Strong odors, colds, sinus congestion, etc. may prevent the detection of propane by smell. Use caution
and common sense when testing for leaks.
Note: The leak test must be performed in an area that is quiet, out of the wind, and has adequate lighting in
order to see if bubbles are developing or so larger leaks can be detected by smell or sound.
Create a mixture of 50% water and 50% liquid dishwashing soap.
1.
Open the lid.
2.
Ensure all control knobs are set to the “OFF” position.
3.
Turn on the gas at the cylinder valve. Turn the cylinder valve knob
4.
counter-clockwise to fully open. If you hear a rushing sound or smell gas,
turn the gas off. Tighten any leaking connections. If leak is detected at
connection nut and tightening does not stop leak, re-inspect propane
tank rubber seal.
5. Apply the soapy water mixture to the following:
a. Supply tank (cylinder) welds
b. Connection nut to tank valve
c. Back side of connection nut to brass nipple
d. Brass nipple connection into regulator
e. Tank valve to cylinder
f. Regulator connections to gas supply hoses
g. The full length of gas supply hose
h. Hose connection to gas manifold
i. Side burner connection to hose if appropriate
j. Side burner valve stem cap if appropriate
k. Gas supply hose connection
6.
7.
8.
9.
10.
11.
12.
13.
14.
Check each place listed (a-k) for bubbles, which indicates a leak.
Large leaks may not be detected by bubbles but should produce a rushing
sound or gas smell.
Turn off gas supply at cylinder valve.
Turn on control knobs to release gas pressure in hose.
Turn control knobs to “OFF” position.
Tighten any leaking connections. If leak is detected at connection nut and
tightening does not stop leak, reinspect propane tank rubber seal.
Repeat soapy water test until no leaks are detected.
Turn off gas supply at cylinder valve until you are ready to use your grill.
Wash off soapy residue with cold water and towel dry.
Wait 5 minutes to allow all gas to evacuate the area before lighting grill.
Watch for bubbles!
WARNING: DO NOT use the grill if leaks cannot be stopped.
Contact a qualified gas appliance repair service.
• Storage of an outdoor cooking gas appliance indoors is permissible only if the cylinder is disconnected and
removed from the outdoor cooking gas appliance.
• Cylinders must not be stored in a building or enclosure, including garages and sheds.
• Cylinders must be kept out of reach of children.
29
LP Gas Cylinder Installation
WARNINGS AND SPECIFICATIONS
• Only connect this grill to a Type 1 cylinder valve. The Type 1 valve can be identified with the large
external threads on the valve outlet.
• Do NOT connect to a propane cylinder exceeding a 20 lb. (9.1 kg) capacity.
• Do NOT connect to a cylinder that uses any other type of valve connection device.
• Inspect the propane tank valve rubber seal for cracks, wear or deterioration prior to use. A damaged rubber
seal can cause a gas leak, possibly resulting in an explosion, fire or severe bodily harm.
• Turn off the cylinder valve when your grill is not in use.
• Handle the tank with care.
• Always secure the cylinder in an upright position.
• Never connect an unregulated LP gas cylinder to your grill.
• DO NOT expose LP gas cylinders to excessive heat or ignition sources.
• DO NOT store a spare LP gas cylinder under or near your grill.
• Allow only qualified LP gas dealers to fill or repair your LP gas cylinder.
• DO NOT allow the cylinder to be filled beyond 80% capacity.
• Read and follow all warnings and instructions that are on the cylinder and that accompany this product.
DANGER
•DO NOT store a spare LP gas cylinder (full or empty) under or near your grill. This could cause excess pressure
to be expelled through the vapor relief valve resulting in fire, explosion, or severe personal injury, including
•Pdreoatpha.ne gas is heavier than air and will collect in low areas. Proper ventilation is extremely important.
Keep the ventilation opening(s) of the LP gas cylinder enclosure free and clear from obstructions and debris.
•DO NOT insert any foreign objects into the cylinder valve outlet as this could damage the rubber seal. Do not use
propane tank with a damaged rubber seal. A damaged rubber seal can cause a gas leak, possibly resulting in
explosion, fire, severe bodily harm, or death. Inspect rubber seal for cracks, wear or deterioration
•Always keep cylinder (tank) in upright position dupririnogrutoseu, stre.ansit or storage.
Hose & Regulator Installation
WARNINGS AND SPECIFICATIONS
•DO NOT attempt to connect grill, as purchased for LP (propane) gas, to any other fuel supply source such as
a natural gas line.
•Do not use any other pressure regulator/hose assembly other than the one supplied with your grill.
Replacement pressure regulator/hose assembly must be part No SH9916-26, which can be obtained
by contacting customer service at 1-877-303-3134 (Sunday–Saturday, 4:00 am–8:00 pm, PST)
•Do not attempt to adjust or repair a regulator. The regulator is designed to operate at a maximum output
pressure of 11 inches of water column (2.74 kPa).
•Ensure the tank valve is closed prior to connecting the LP gas cylinder to your grill. Turn the valve knob
clockwise to properly close the valve. Read and follow all instructions and warnings on the supply hose
safety tags. Read and follow all warnings in this manual concerning the safe use of LP gas cylinders and the
hose and regulator before connecting cylinder to grill. Read and follow all warnings on the LP cylinder.
30
OPERATING INSTRUCTIONS - LP GAS
Lighting the Main Burners:
●
●
●
●
●
●
●
●
●
●
●
Always open the Lid before lighting the grill.
All burner knobs should be in the "OFF" position.
Slowly Open the LP Gas Cylinder valve,1-1 1/2 turns
Push the gas knobs in fully, and slowly turn counter-clockwise (to the left) to
the "HIGH" position.
Then press and hold the black button of the igniter, there will be clicking and sparking until the burner
is lit.
You can then adjust the knob to your desired setting.
If the burner did not light, turn the knob back to the “OFF” position, wait 5 minutes for any gas to clear
away, and then repeat the lighting procedure.
After using the grill, turn all burner knobs to the "HIGH" position and then push fully in and turn to the
"OFF" position.
At once turn the valve on the LP Gas Cylinder OFF.
IF the igniter does NOT light the burner, you can light it with a match or a piece of burning paper - hold
the match or paper with the Match Holder attached at the back of the grill, put it through the openings
in the Cooking Grid and next to the Flame Tent covering.
Then follow the lighting procedure above.
Observe the proper burner flame - it should be a blue/yellow
color about 1/2” long.
CAUTION: The cylinder valve should always be in the off, or closed position when the grill is not in use.
Good
Flame
Observe the proper burner flame.
Yellow
Blue
Bad
Flame
It should be a blue/yellow color about 1/2”
long.
MANUALLY LIGHTING THE GRILL
1.
Open the Hood. IMPORTANT: Make sure control knob is turned "Off".
2.
While holding a lit match near the burner, push the control knob in and turn counterclockwise to the High
position.
If burner goes out during operation, turn control knob to the "Off" position. Open hood and wait five minutes
before attempting to relight the grill to allow any accumulated gas to dissipate.
31
OPERATING INSTRUCTIONS - LP GAS
The LP Gas Grill & Smoker can be used to cook food either by: GAS
INDIRECT AND DIRECT HEAT –OR- SMOKE AND INDIRECT HEAT
Please read all steps before cooking
TO COOK USING LP GAS DIRECT HEAT
The LP Gas is running in the Gas Cooking Chamber and the food is in the Gas Cooking Chamber.
Direct Cooking in your LP GAS grill means you are cooking your food directly over the 3 operating gas burners
1. Follow basic Start Up Procedure for the gas side.
2. Using your Thermometer readout as a guide, set all 3 control knobs to desired location, to produce the
exact heat you require.
3. Using a cloth, or basting brush, apply a thin coating of cooking oil to your cooking grids. This aids in food
not sticking to the grids. DO NOT use areosal oil sprays near open flame.
4. Once the temperature reaches your desired level, food can be placed on the oiled cooking grids.
TO COOK USING LP GAS INDIRECT HEAT
Indirect Cooking in your LP GAS grill means you are cooking your food directly over 1 or 2 non-operating
gas burners, and not over the operating burner or burners.
Indirect cooking reduces the chances of flare-ups or unwanted grease fires.
1. Follow basic Start Up Procedure for the gas side.
2. Using your Thermometer readout as a guide, set 1 or 2 control knobs to desired location, to produce
the exact heat you require.
3. Using a cloth, or basting brush, apply a thin coating of cooking oil to your cooking grids. This aids in
food not sticking to the grids. DO NOT use areosal oil sprays close to or near open flame.
4. Place food on oiled cooking grids.
TO COOK USING LP GAS AND THE ELECTRIC SMOKER
This method is used to add that traditional "campfire" savory wood flavor to your culinary delight
being cooked in your LP GAS cooking chamber.
TIP: Smoke flavor is all based on two elements: TIME AND TEMPERATURE. With this in mind
your best smoke flavor will be produced in your Gas Chamber when using your gas at "Indirect
Low Temp" and your Electric Smoker at medium heat.
1. Follow basic Start Up Procedure for the Electric Smoker.
2. Set your desired temperature to HIGH on the Electric Smoker. This will produce the most smoke
3.
4.
5.
6.
in the shortest time period.
When smoke begins to appear, turn the temperature dial to medium heat.
Follow basic Start Up Procedure for th Gas side.
Using your Thermometer readout as a guide, set 1 or 2 control knobs to desired location.
To control the amount of smoke, as well as the overall cooking temperature, PULL open the Gas
Chamber/Electric Smoker damper control, located between the Electric Smoker and the Gas
unit.
32
OPERATING INSTRUCTIONS - CHARCOAL
The charcoal Grill & Smoker can be used to cook food either by: CHARCOAL
INDIRECT AND DIRECT HEAT –OR- SMOKE AND INDIRECT HEAT
Please read all steps before cooking
Initial lighting: When lit for the first time, the grill will emit a slight odor. This is a normal condition caused by the
“Burn Off” of internal paints and oils used in the manufacturing process and does not occur again. Simply burn the
grill on high for 30 minutes, or until the odor is no longer present, with the main lid closed and the front slide vents
fully open.
Main Chamber Use
The charcoal tray has six positions in which it can operate. Lock the charcoal tray in the uppermost position, as close
to the cooking grids as possible, when starting the grill. This location is also used when you require the most heat, for
that quick “sear” or intense heat. Lowering the tray from the food and adjusting the intake vents will reduce the
temperature resulting in that famous “slow and low” flavor.
Operating the vents
You can regulate the grill’s temperature by moving the front vent slide to the right or left. And rotate your smoke
stack cap to open and close. Closing the vents either partially or completely will help cool down the coals. Do not
completely close the air vents unless you are trying to cool down or extinguish a flame.
When covering the grill, open the air vents to allow air movement within the grill.
TO COOK USING CHARCOAL AND DIRECT HEAT
Direct cooking means that the food is cooked "directly" over prepared coals. Use the "direct"method for foods the take
less then 25 minutes to cook: steaks, kabobs, vegetables and the like.
There are numerous methods that can be used to start charcoal. For convenience, we suggest either lighter cubes or
crumbled newsprint. Lighter cubes are non-toxic, odorless and tasteless. Light fluids can be used but are messy and
may leave a chemical smell in your grill, as well as on your food, if not completely burned off prior to cooking . If you
do use lighter fluid, follow the manufacturer's instructions. Electric Starters and metal Charcoal Chimney's are other
preferred methods, always follow the manufacturer's instructions on how to use.
WARNGING! Once lit, never add additional starter fluid to the grill. Store the flammable liguid at least, 25 ft (7.6m)
away from the grill when operating.
HOW TO START A CHARCOAL GRILL - DIRECT METHOD
1.
Open the main hood, for the charcoal grill, remove the cooking grids and slide fully open the air vents located
on the front of the unit, before lighting the fire. Also open the smoke stack on the charcoal lid.
Charcoal requires oxygen to burn, so be sure nothing clogs the front vents or adjustable smoke stake cap and that any
accumulated ashes from the bottom of the fuel tray are removed.
2.
Adjust the height of the charcoal tray to the highest level.
3.
Place either lighter cubes (they are non-toxic, odorless and tasteless) or crumbled news print on the floor of the
charcoal tray.
4.
Mound the briquettes into a pyramid-shaped pile over the lighter cubes or news print. Total Maximum
3 lbs in weight.
5.
Using a long match or lighter, light the cubes or newsprint. Do Not lean over or look into the burn area when
doing so.
6.
Once fully lit, close the main lid and allow the charcoal to burn until it is covered in a light grey ash,
approximately 20 to 25 minutes.
7.
Using long-handled, heat resistant, tongs spread the coals out evenly to cover the entire tray, if you desire
“Direct Cooking”.
8.
Using your lid thermometer as a guide, adjust the front air vents to achieve your desired temperature.
Warning! Ashpan must be in place during lighting and anytime during use.
33
OPERATING INSTRUCTIONS - CHARCOAL
TO COOK USING CHARCOAL INDIRECT HEAT
Indirect cooking means that the food is not cooked "directly" over prepared coals. This method of cooking is best
when cooking high grease content food to reduce unwanted flare-ups or burnt sacrifices. Indirect heat also on
delicate foods that may dry out or scorch if exposed to direct flame. This method is also recommend when doing
any type of baking.
HOW TO START A CHARCOAL GRILL - INDIRECT METHOD
1. Follow steps 1 thru 6 of "How to start a charcoal grill - direct method
2. Using long-handled, heat resistant, tongs spread the coals out evenly to cover 1/2 of the tray.
3. Adjust Tray height to desired level of heat.
4. Using your lid thermometer as a guide, adjust the front air vents and smoke stack cap to achieve your desired
temperature.
TO COOK USING ELECTRIC SMOKER AND INDIRECT HEAT
(Some of the heating is generating by the Electric Smoker and the food is cooked or smoked in the Main Charcoal
Cooking Chamber. The smoke and the indirect heat pass through the opening between the Main Chamber and
Smoker/Cooking Chamber.
This method is used to add to or enhance that traditional "campfire" savory wood flavor to your culinary
delight being cooked in your Charcoal cooking chamber.
TIP: Smoke flavor is all based on two elements: TIME AND TEMPERATURE. With this in mind your best
smoke flavor will be produced in your Charcoal Chamber when you lower the charcoal tray to its lowest level
and your Electric Smoker at medium heat.
1. Follow basic Start Up Procedure for the Electric Smoker.
2. Set your desired temperature to HIGH on the Electric Smoker. This will produce the most smoke in the
shortest time period.
3. When smoke begins to appear, turn the temperature dial to medium heat.
4. Follow basic Start Up Procedure for the Charcoal Grill.
5. Using your Thermometer readout as a guide, adjust the charcoal tray height, and adjust the front air vent and
smoke stack.
6. To control the amount of smoke, as well as the overall cooking temperature, PULL open the Charcoal
Chamber/Electric Smoker damper control, located between the Electric Smoker and the Charcoal unit.
34
OPERATING INSTRUCTIONS - ELECTRIC SMOKER
Smoker is intended for outdoor use only and should be used on a hard, level, non-combustible surface away
from roof overhangs and/or any combustible material. Do not use smoker on wooden surface or any other
surface that could bum. Place the smoker in an outdoor area that is protected from the wind and keep the
smoker away from open windows or doors to prevent smoke from entering your home.
Curing Your Smoker:
Before first use, cure your smoker to minimize damage to the exterior finish as well as rid the smoker of paint
odor that can impart unnatural flavors to the first meal prepared.
1.
Open Glass door and using vinegar water and paper towel clean the glass surface. DO NOT use oven
cleaner, glass cleaner, or abrasive material, these products will leave a film on the glass, and when heated, makes
the glass dirty, quicker and can bake on.
2.
Remove water pan from smoker and do not use flavoring wood while curing your smoker.
3.
Plug the smoker into electric outlet.
Warning: Always use a 3-wire grounded outlet wired for 120 volts which is GFCI protected at 20
amps. If in doubt, contact a qualified electrician. Do not operate any other appliances or
electrical devices on the same circuit as the smoker.
4.
Turn the Control dial to the highest level, and your smoker to operate at approximately 300 degrees
Fahrenheit for 45 -60 minutes.
5.
Turn off the control, and allow the electric smoker to completely cool.
HOW TO START YOUR ELECTRIC SMOKER
1.
Ensure the two adjustable top air dampers leading to the Gas Grill and the Charcoal Grill are in the closed
position.
2.
Open the air supply to the smoker. Located on the backside of the smoker.
3.
Carefully lift up on the handle and slide the wood chip pan out. Open the lid of the wood chip pan and
add wood chips. We recommend the use of wood chips, not wood chunks. Close the wood chip pan lid and slide
back into smoker. Wood Chips do not need to wet.
4.
Open door and carefully fill water pan with warm water or your choice or marinade to 3/4 full. Do not fill
completely or water may overflow during use.
Warning: Do not spill water, marinade or any liquid onto the electric element and controller.
5.
Remove necessary cooking grids to the allow for the height for the items you are smoking.
Warning: Never cover cooking racks with metal foil. This will trap heat and cause severe damage
6.
Place food on cooking grid(s) in a single layer and leave room between each piece to allow smoke and
moisture to circulate evenly, approximately 1 inch. Slide cooking grid into the wire cooking grid support brackets.
Repeat steps for each cooking grid that is used.
7.
Close door and plug the smoker into electric outlet.
8.
Adjust the electric controller to the high position and allow the smoker to heat up. The thermometer on
the front of the unit will let you know when the smoker is near the desired temperature and you can adjust the
controller accordingly.
9.
Check the water level periodically and add water if needed. When adding water, wear an oven mitt and
slide the water pan rack slightly toward the door opening, add water and slide the rack back into place.
10.
Check the wood chip box periodically and add more if needed. Wearing an oven mitt, lift up on the
handle of the box and slide the box out. Place the hot box on a non-combustible surface and carefully open the
lid and add more wood chips, if needed. Slide the hot box back into place.
35
HOW TO START YOUR ELECTRIC SMOKER
Warning: Always use a 3-wire grounded outlet wired for 120-volts that is GFCI protected at 20
amps. If you are not sure the outlet is suitable, contact a qualified electrician. Do not operate
this smoker on the same circuit with any other appliance or electrical device.
11. Use a meat thermometer to check the internal temperature of your food. The thermometer
on the door will provide the approximate cooking temperature inside the smoker but you should
always use a meat thermometer to ensure that your food is fully cooked.
12 After you are finished smoking, turn the controller knob to the off position and always
unplug the smoker from the electric outlet and allow the smoker to cool. Once the smoker has
cooled, follow the instructions in the "Safety, Care and Maintenance" section of this manual.
Note: Performance of the smoker is dependent on ambient temperature, wind conditions and
the amount of food .
TIP:
For additional flavor, consider adding fresh herbs; such as rosemary, thyme or bay leaves, or fruit; such as
cut up lime or lemon, or even your favorite beverage to the water pan.
You can set your Rear Air Damper to any opening to achieve the optimal smoke and temperature. These are
recommended settings to help your chips to last longer and have optimal smoke generated. (Your settings may vary
depending on the size of the wood chips used and the density of the wood chips in the wood chip box.)
HOW TO TURN OFF YOUR ELECTRIC SMOKER
WARNING!:
Do not store electric smoker with HOT ashes inside the unit. Store only when all surfaces are cold. Dispose of cold
ashes by placing them in aluminum foil, soaking with water and discarding them in a non-combustible container.
1. When finished using the electric smoker simply unplug the smoker from the electrical outlet.
2. Allow unit to burn out any wood chips that may be burning.
3. Only after the unit is cold to the touch, remove and dispose any cold ashes left in the wood
chip box.
4. Clean after every use. This will extend the life of your smoker and prevent mold and mildew.
IMPORTANT FACTS
This is a smoker. There will be a lot of smoke produced when using wood chips. Some smoke will escape through seams
and turn the inside of the smoker black, this is normal.
Check grease tray (cup) often during cooking, it may need to be emptied periodically during the cooking process. Empty
grease tray before it gets full. Use oven mitts or protective clothing when dealing with hot grease.
SMOKING / COOKING METHODS
1. Cold Smoking: Temperature Range 50 to 90 F (10-32C). Generally used to add smoke flavor to cheese, nuts,
or fish. This method does not cook the protein.
2. Hot Smoking: Temperature Range 200-275F (93-135C ). Generally used to add smoke while slow cooking.
36
MAINTENANCE - LP GAS
! WARNING !
Do not do any cleaning or maintenance on any grill parts until all parts are cool! Be sure that the valve on
the LP Gas Cylinder is closed and in the OFF position.
CLEANING INTERIOR OF GRILL:
• We recommend cleaning off food residue immediately after cooking by gently scrubbing grates with wire
bristle brush and then turning burners to “HIGH” for approximately 5 minutes.
The heat from the burners will burn off most food/grease residue from grates & heat tents and turn it to an ash
like substance which will fall to the bottom of the firebox or grease tray. After the grill cools (approximately 30
minutes) remove grates and heat tents and brush the ash and any grease out of the firebox. Clean and replace
grease cup. Inspect the heat tents for damage or deterioration before reinstalling in the grill.
• Use only mild dish washing detergents, hot water, a nylon scrub pad and a BBQ wire brush cleaning tool.
• Always rinse all surfaces thoroughly after cleaning
• Porcelain surfaces. Because of glass-like composition, most residue can be wiped away with a solution of baking
soda and water or specially formulated cleaner. Use non-abrasive scouring powder such
as baking soda for stubborn stains.
• Note: Grease Drip Trays and Grease Cup should be emptied and cleaned after each use to pre-vent
flare – ups and /or grease fires.
MAINTAINING EXTERIOR OF GRILL:
• To protect your grill from excessive rust, the unit must be kept clean and covered at all times when not in use.
• For painted surfaces, wash with mild detergent and non-abrasive cleaner or warm soapy water.
• For plastic and rubber parts, wash with warm soapy water and wipe dry. Do not use citrisol, abrasive cleaners, grill cleaner
on plastic parts. Damage to and failure of parts can result.
• Exterior painted surfaces can be re-newed using High Heat BBQ Paint. ex. Rustoleum High Heat Semi-Gloss
BURNER CLEANING AND MAINTENANCE:
1.
2.
3.
4.
Turn the gas OFF at the LP Gas Cylinder and the burner control knobs
Lift off the cooking grids and the heat tents covering the burners
Remove the screw attaching the burners at the back of the grill
Gently and carefully, tilt the back of the Burner up and slide it backwards off the valve orifice, then lift out of the
grill
5. Wipe clean the orifice face
6. Clean out any of the Burner holes which may have clogged. Use a toothpick or thin wire
7. Remove and clean off any and all food residue or other coating on the Burner
Replace the Burners by following the above steps in reverse. CHECK to make sure that the Burners are installed
with the valve orifice INSIDE the Burner
NOTE:
• Visually check burner flames for proper operation (see pictorial in “Burner Assembly/Maintenance” under Proper Care and
Maintenance). Spiders or other insects can nest in the burner causing gas blockage.
• For safe grilling and peak performance of your grill, perform these checks at least twice per year or after extended periods
of storage.
REPLACING THE BATTERY IN THE IGNITER:
Unscrew the electrical ignition button and remove the old battery. Replace with new AA battery. Note: The
negative (-) side of the battery goes in first. Please refer to the mark on the side of the cap.
CAUTION!
Keep batteries away from small children. If battery is swallowed consult a physician immediately.
Be sure to insert battery correctly. improper installation may result in leaks and/or possible explosions.
Do not dispose of batteries in fire.
Do not mix old and new batteries.
Do not mix alkaline, standard (carbon-zinc) or rechargeable (ni-cad, ni-mh, etc) batteries.
37
MAINTENANCE - CHARCOAL
! WARNING !
A. Do not do any cleaning or maintenance on any grill or its parts until all coals are completely extinguished
and all parts are cool to the touch!
B. Always wear protective gloves and safety glasses when cleaning your grill.
C. Do not use pressure washer to clean any part of the grill.
D. Clean grill in an area where cleaning solutions will not harm decks, lawns or patios.
E. Barbecue sauces and salts can be corrosive and will cause rapid deterioration of the grill components
unless cleaned regularly.
CLEANING GRIDS AND WARMING RACK:
• The cooking grids and warming racks are best cleaned with a brass wire brush during the pre-heating period. A fine
Steel wool can be used on any stubborn stains.
• Do not place the grids or any part of this unit into a "self-cleaning" oven to clean.
CLEANING INTERIOR OF GRILL:
• Use only mild dish washing detergents, hot water, a nylon scrub pad and a BBQ wire brush cleaning tool.
• Always rinse and dry all surfaces thoroughly after cleaning.
• Porcelain surfaces. Because of glass-like composition, most residue can be wiped away with a solution of baking
soda and water or specially formulated cleaner. Use non-abrasive scouring powder such
as baking soda for stubborn stains.
• After removing the cooking grids, use a brass wire brush to clean any loose debris from sides and from inside
the lid.
• Scrape the inside of the charcoal tray with a putty knife, scraper, or brush to sweep all debris into the removable
ash/drip pan.
WARNING!
Accumulated grease is a fire hazard. Grease Drip Trays and Grease Cup should be emptied and cleaned after
each use to pre-vent flare – ups and /or grease fires.
MAINTAINING EXTERIOR OF GRILL:
• To protect your grill from excessive rust, the unit must be kept clean and covered at all times when not in use.
• For painted surfaces, wash with mild detergent and non-abrasive cleaner or warm soapy water.
• For plastic and rubber parts, wash with warm soapy water and wipe dry. Do not use citrisol, abrasive cleaners, grill cleaner
on plastic parts. Damage to and failure of parts can result.
• Exterior painted surfaces can be re-newed using High Heat BBQ Paint. ex. Rustoleum High Heat Semi-Gloss
38
MAINTENANCE - ELECTRIC SMOKER
Safety Warning for Electric Smoker:
Always allow the smoker and all components to completely cool before handling or cleaning.
Before storing smoker or leaving unattended, remaining embers, hot coals, and ashes must be removed. Be careful
to protect yourself and your property. Any remaining embers, hot ashes or hot coals should be placed in a noncombustible metal container and completely saturated with water. Leave ashes and water in the metal container
for 24 hours before you dispose of them.
Place extinguished embers, coals and ashes a safe distance from any combustible materials.
Electric cord and controller should also be stored in a dry location that is out of the reach of children. Do not
operate smoker with an electric controller that has a damaged cord, plug or metal probe. The electric controller is
made specifically for this smoker, call us for a replacement controller.
Never immerse electric controller or heating element in any liquid.
Care and Maintenance for Electric Smoker:
Water pan, wood chip pan and cooking grids should be washed with hot, soapy water then rinsed and allowed
to dry. Cooking grids can be lightly coated with vegetable oil or cooking spray to prevent food from sticking.
After the electric element has completely cooled, clean with a damp cloth after each use.
Door seal and inside seam seal attaches to, MUST be cleaned with a clean damp cloth after each use to keep seal in
proper working condition.
Glass door can be wiped clean, using a vinegar water solution and soft cloth. A fine triple 0 steel wool can use be
used. Do not use oven clean, or household glass cleaners.
If not using the smoker over a long extended period, a light coating of vegetable or cooking spray may also be
applied to the inside of the smoker to prevent rusting.
If rust appears on the exterior of the smoker, clean the affected area with steel wool and apply a high-temperature
resistant paint.
Do not apply additional paint to the interior surface of the smoker. If rust develops, use steel wool to remove and
then coat with vegetable oil or cooking spray.
When cool and not in use, store your smoker indoors in a dry location to protect against rusting.
39
COOKING GUIDELINES & TIPS
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 grill:
TIP:
An internal meat thermometer is a must, to make sure any protein is done internally.
1. FOOD SAFETY
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked
meat than the ones you used to prepare or transport the raw meat out to the grill. This will prevent
cross contamination of bacteria. Each marinade or basting sauce should have its own utensil.
•
Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
•
A marinade should never be saved to use at a later time. If you are going to use it to serve with your
meat, be sure to bring it to a boil before serving.
•
Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of
refrigeration for more than two hours.
•
Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top.
Bacteria can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy
water before starting any meal preparation and after handling fresh meat, fish and poultry.
2. COOKING PREPARATION
• When switching from a high temperature to a low temperature, lift the lid and leave it open until
the actual temperature is close to your desired temperature. This speeds up the process and ensures the
fire will not go out.
•
Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils,
and all ingredients you require at grill side before you start cooking. Also, read the entire recipe, start
to finish, before lighting the grill.
•
A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat
would protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low
and slow). Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or
mopping, are great ways to keep meat from drying out.
•
While searing your meats, cook with the lid down. Always use a meat thermometer to determine the
internal temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats
and poultry pink. The band of pink (after cooking) is referred to as a smoke ring and is highly prized by
outdoor chefs.
•
Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
•
Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a
crowded grill will require more cooking time.
•
Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a
piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
•
Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
•
It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as
steak and roasts, benefit from resting for several minutes before serving. It allows the juices that were
driven to the surface by heat to ease back to the center of the meat, adding more flavor.
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat
product in aluminum foil, along with some type of liquid, to keep any more wood resins from turning your
meat any darker. Place back in the smoker until the internal temperature you desire is achieved. This will
use the saturate fats and liquid, to help prevent the protein from drying out while finishing the cooking
process.
40
COOKING GUIDELINES & TIPS
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results,
keep a record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for
the next time. Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after
Pink Ring) in your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate
back into the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and
up to 60 minutes, depending on the size of the protein.
STYLE OF
COOKING
HOT SMOKING
ROAST
BAKING
(Medium)
GRILL/BAKE
(Medium/High)
SEAR
(High)
Temperature
Range
93-135°C /
200-275°F
135-162°C /
275-325°F
162-190°C /
325-375°F
204-232°C /
400-450°F
232-260°C /
450-500°F
BEEF
SIZE
HEAT
Steak
(New York, Porterhouse, Rib-eye,
Sirloin, T-bone, or
Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High
Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak
0.6 - 12.7 cm / ¼" - ½"
High
5-7 minutes
Flank Steak
0.45 - 0.86 kg / 1 - 1½
lbs., 1.9 cm / ¾"
Medium
Sear 4 minutes, grill 8-10 minutes
Kabob
2.5 - 3.8 cm / 1 - 1½"
cubes
Medium
Grill 10 - 12 minutes
Tenderloin, whole
1.58 - 1.81 kg / 3½ - 4
lbs.
High/Medium
Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty
1.9cm / ¾"
High/Medium
Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs. Medium
1½ - 2 hours
Tri-tip Roast
0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium
Sear 10 minutes, grill 20-30 minutes
Rib Roast
5.44 - 6.35 kg / 12 - 14
lbs.
Medium
2½ - 2¾ hours
Veal Loin Chop
2.5cm / 1"
Medium
10 - 12 minutes direct
Brisket
7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke
PORK
SIZE
Precooked to Reheat
60°C / 140°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast
APPROXIMATE COOKING TIME
Rare - 54°C / 130°F
Medium - 60°C / 140°F Well Done - 65°C / 150°F
Cook until internal temperature reaches 91°C / 195°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
1.36-1.81 kg / 3 - 4 lbs.
1 - 2 hours
2 - 3 hours
Rib Crown Roast
1.81-2.26 kg / 4 - 5 lbs.
1½ - 2 hours
2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin
1.9-2.5 cm / ¾" - 1"
20 - 30 minutes
30 - 45 minutes
Loin Roast,
boneless
1.36-2.26 kg / 3-5 lbs.
1¼ - 1¾ hours
1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs.
93 - 98°C / 200 - 210°F
Internal Temperature
SMOKING GUIDELINES & TIPS
Types of wood to use for smoke:
• Always use a hardwood that has been seasoned for at least 6 months.
• Never use any resin woods like Pine or Cedar.
•
HICKORY
Rich, smoky bacon-like flavor. Considered the “Kings of the Woods”
•
MESQUITE
Strong, tangy, spicy flavor. Think Tex-Mex cuisine.
•
APPLE
Smoky, mild sweetness flavor. Highly recommended for baking.
•
CHERRY
Slightly sweet, but also tart. Gives a rosy tint to light meals.
•
WHISKEY BARREL or WHITE OAK
Strong, sweet smoke with aromatic tang. Perfect for red meats.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the
wood that will release in the smoker as it heats up. In an electric smoker you do not soak your wood chips. in
the smoker, soaking the wood chips may prolong the life of the wood chips but it will also take longer to
produce smoke so we will leave that decision up to you.
What you need to Hot Smoke meats:
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Internal Temperatures for Select Meats
Refer to the USDA Standard chart for properly cooked meat temperature.
IMPORTANT: Measure the meat temperature using a meat probe thermometer. The temperature gauge on the
smoker gives the heat temperature inside the smoker cabinet, but is not an accurate measurement of the meat
temperature.
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large
cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce off of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
42
TROUBLESHOOTING
Proper cleaning, maintenance and the use of quality fuel will prevent common grill operational problems. However,
when your Pit Boss Memphis Grill is simply operating poorly or not at all, the following trouble shooting tips may be
helpful.
The following is not an exhaustive list. For more details or updated information, please check our website
www.pitboss-grills.com and click on customer support, contact your local authorized dealer, or contact Pit Boss
Customer Service at 1-877-303-3134.
Our service department is available to talk with you live 7 days a week, 4am to 8 pm Pacific Time.
DO NOT RETURN the appliance without calling Dansons Customer Service for assistance.
WARNING: Always disconnect the electrical cord prior to opening the inspection plate of your grill for
any inspection, cleaning, maintenance or service work
NEVER perform any inspection, cleaning, maintenance or service on a HOT GRILL
Electric Smoker
SYMPTOM
No Power to controller
Power light/ Heating light not on
Element not on
Cabinet Temp is inaccurate
Appliance takes excessive
amount of time to heat
Gap between the door & smoker
Grease leaking from smoker
No smoke
Controller will not adjust temp
CAUSE
SOLUTION
Not plugged into outlet
Plug in to power source
House breaker or GFI tripped
Reset breaker or GFI . Min. 15 amp
Bad connection at controller
Unplug connection and reconnect.
Faulty Controller
Call for replacement.
Appliance not powered on
Turn on the Controller
Faulty controller
Call for replacement.
Bad connection at the element
Unplug connection and reconnect.
Faulty element
Call for replacement.
Faulty Temp Sensor
Clean temp. probe using a soft cloth.
Call for replacement.
Faulty controller
Call for replacement.
Climate
Temps below 65°F﹛18°C﹜may extend heating
time
Appliance plugged into an extension cord
Plug appliance directly into power source.
Maximum Length ext. cord 25ft, min. gauge 12/3.
Door not closed properly
Close door and adjust latch so door seals
completely
Faulty controller
Call for replacement.
Door alignment
Adjust door hinges
Damaged door seal
Call for replacement door kit
Door not closed properly
Close door and adjust latch so door seals,
completely around appliance.
Appliance not level
Move appliance to level surface and adjust height
Grease tray is full
Empty grease tray and reinstall under gas grill/
smoker. May require checking while using.
Drain hole is clogged
Clean drain hole.
No wood chips
Add wood chips May need to re-fill during
longer cooks.
Element not staying on long enough to heat
chips due to TEMP set too low
Open vent fully.
Re-set TEMP higher to turn on the element.
Damaged wood chip box
Call for replacement.
Faulty controller
Call for replacement.
43
TROUBLESHOOTING
Propane Gas Unit
SYMPTOM
CAUSE
SOLUTION
No gas flow
Confirm LP Gas cylinder is full and valve is turned
to "open".
Obstruction of gas flow
Check for bent or kinked regulator
Clean burner ports.
Faulty Hose Valve Regulator
Burner is off the valve
Spider webs or obstruction in
burner tube
Call for replacement.
Re-engage burner onto the valve.
Clean burner tube. Use a soft wire brush to clear
plugged ports
Burner ports blocked
Clean burner ports.
Faulty Burner
Call for replacement.
Check to see if electrode is producing spark. The
spark should be visible and jumping from the
ignitor to the burner. If you cannot see any spark
you may need to slightly adjust the position by
bending the electrode a little closer or further
away from the burner. Replace ignitor or replace
the ignitor wire. Call Dansons for replacement.
Burner will not light or stay
alight
Bad ignitor spark
Check to make sure your battery in your igniter is
good. Refer to owners manual for replacement
Check to see if burner will match light.
Irregular flame pattern.
Flame does not run the full
diameter of burner
Flame is yellow or orange
Burner ports blocked
Clean burner ports. Use a soft wire brush to
clear plugged ports
Burner may be blocked
Clean burner ports.
Spider webs or obstruction in
burner tube
Clean burner tube.
Food residue or grease on
burner
Clean burner.
Burner is off the valve
Re-engage burner onto the valve.
Fuel/Air mixture incorrect
You may need to adjust the primary air shutter to
allow more air into the burner
Burner may have residue
Turn burner to high setting for 5 mins and burn
with the door open.
44
TROUBLESHOOTING
Charcoal Unit
SYMPTOM
CAUSE
SOLUTION
Allow charcoal to burn until covered with a light
grey ash (usually 20 - 25 min.)
Improper pre-heating
Open vents wide
Not enough airflow
Check and clean vents or exhaust openings
Low heat / Low Flame
Low Charcoal
Add more charcoal to the charcoal tray. Stand
back a safe distance and use long tongs.
Improper Charcoal Tray Height
Raise charcoal tray to the highest position.
Improper Pre-heating
After lighting, Preheat grill with main lid closed for
20-25 minutes.
Excessive Flare-ups / Uneven Heat Excessive grease and ash build up in the
ash/drip pan
"Paint" appears to be
peeling inside lid or hood.
Clean ash/drip pan requarly. Do not line pan with
aluminum foil. Refer to cleaning instructions.
Improper Charcoal Tray Height
Lower Charcoal tray to lowest position.
Grease Build up on the inside surfaces
This is not a defect. The peeling is caused by
hardened grease, which dries into paint-like
shards that will flake off. Regular cleaning will
prevent this. See cleaning instructions.
45
TROUBLESHOOTING
Electrical Wire Diagram
MEMPHIS ULTIMATE RATING:
PB – ELECTRIC REQUIREMENTS
120V, 13.75AMP, 60HZ, 1650W, 3-PRONG GROUNDED PLUG
46
REPLACEMENT PARTS
47
REPLACEMENT PARTS
Gas And Charcoal Cabinet With Lids Assembly
Lower Cabinet Assembly
48
WARRANTY
CONDITIONS
All combo grill with smokers by Pit Boss, manufactured by Dansons Inc., 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 one (1) year warranty against defects and workmanship on all parts, and one (1) year 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 smoker do not affect its performance. Repair or replacement of any part does not extend
past the limited warranty beyond the one (1) year 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 smoker 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 cover when the smoker is not in use.
This warranty is based on normal domestic use and service of the smoker and neither limited warranty coverage’s apply for a
smoker which is used in commercial applications.
49
WARRANTY
EXCEPTIONS
There is no written or implied performance warranty on Pit Boss smokers, 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 SERVICE
If you have any questions or problems, contact Customer Service, Monday through Sunday, 4am - 8pm PST (EN/FR/ES).
service@pitboss-grills.com | Toll-Free: 1-877-303-3134 | Toll-Free Fax: 1-877-303-3135
WARRANTY SERVICE
Contact your nearest Pit Boss dealer for repair or replacement parts. Dansons Inc. 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 inside the lid of the hopper. Record numbers below as the label may become worn or illegible.
MODEL
SERIAL NUMBER
DATE OF PURCHASE
AUTHORIZED DEALER
50
ACCESSORIES SOLD SEPARATELY
Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers.
ITEM
DESCRIPTION
ITEM
DESCRIPTION
COVER
Form-fitting, full length cover. Heavy-duty
polyester with PVC backing for long-term
use. Weatherproof. Includes draw-string
lock for easy tightening.
GRILLING APRON
Adjustable apron with double front
pockets for grilling tools. One size.
Machine washable.
BARBECUE FLOOR MAT
Easy clean, UV protected. Protection for
your deck. 132cm x 86cm / 52" x 34"
SIGNATURE SPICES
SIGNATURE SAUCES
A collection of gourmet seasonings to
prepare and enhance the natural flavors of
your food.
A collection of gourmet sauces to prepare
and enhance the natural flavors of your
food.
51
RECIPES
CLASSIC BRISKET
SAUSAGE WITH MANGO CHUTNEY
Makes 4 - 6 Servings
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:
Ingredients:
1
Beef Brisket
2.2-3.6 kg / 5-8 lbs,
Layer of fat is at least 0.6 cm / ¼" thick
1 bottle
1 bottle
1 pack
375 ml / 1 ½ c.
40 ml / 8 tsp
Prepared Yellow Mustard 75 ml / 5 tbsp Seasoning
Chili Sauce
Dry Onion Soup Mix
Beef Broth
Black Pepper
Suggested Wood CHIP Flavor: Hickory / MESQUITE
Instructions:
1.
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.
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
PinchSalt
Suggested Wood Chip Flavor: Hickory / Cherry
Instructions:
1.
Preheat grill, then reduce to LOW-MEDIUM (27-107°C / 180225°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:
2.
Prepare the basting mixture. Mix the chili sauce, dry onion soup
mix, beef broth, and black pepper. Set aside.
3.
Preheat grill, then reduce to SMOKE or low temperature
(82-107°C / 180-225°F).
4.
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.
5.
Baste the brisket with the basting mixture every half hour for
the first 3 hours.
6.
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.
5.
Preheat grill, then leave or reduce slightly (204-260°C /
400-500°F)
7.
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.
6.
Trim excess fat from meat and discard.
7.
Place steaks on grill. Sear each side, flipping every few minutes.
8.
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.
8.
Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
9.
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.
4
Steak, T-bone or Rib-Eye
2.54cm / 1" thick
0.28-0.62 kg / 10-12 ounces each
113 g / 4 oz.
50 ml / ¼ c.
Blue Cheese (crumbled)
Green Onion (thinly sliced)
Suggested Wood Chip Flavor: Hickory / Whiskey
Instructions:
10. Transfer the meat to a cutting board, and let it rest for 10
minutes. Thinly slice across the grain to serve.
52
BBQ RIBS
Suggested Wood Chip Flavor: Hickory / Mesquite
Makes 4 - 6 Servings
Instructions:
Ingredients:
1.
Preheat grill, then leave or reduce slightly (204-260°C /
400-500°F)
2.
Combine meat, seasoning, eggs and bread crumbs in a mixing
bowl and blend together. Divide the meat into portions, and
gently shape into patties to fit the buns. Make patties about 1.9
cm / ¾ inches thick.
3.
Place patties on grill. Grill six minutes per side, taking care not
to press down on the meat. Test for doneness, using a meat
thermometer; internal temperature should reach 71ºC / 160ºF.
Meat may turn pink on the outside due to smoking.
4.
In the last few minutes of grilling, brush buns with butter and
lightly toast on the grill.
5.
Remove buns, burgers when done. Top the burgers with cheese
to melt, and serve.
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp
5 ml / 1 tsp
5 ml / 1 tsp
2 whole
30 ml / 2 tbsp
30 ml / 2 tbsp
125 ml / ½ c.
5 ml / 1 tsp
5 ml / 1 tsp
Oil
Salt
Pepper
Onions (chopped)
Vinegar
Worcestershire sauce
Apple Juice or Soda
Paprika
Chili Powder
Suggested Wood Chip Flavor: Hickory / Apple
Instructions:
1.
Preheat grill, then reduce to SMOKE or low (82-107°C /
180-225°F).
TIP: A slightly fattier meat makes for a juicier burger. For a lean
alternative, try ground buffalo.
2.
Prepare ribs by peeling off the tough layer of skin on the back
side. Season the ribs with salt and pepper, to taste.
SIRLOIN STEAK WITH SWEET ONION & PEPPERS
3.
Place ribs on grill, spaced evenly apart. Smoke for 3 to 4 hours.
Makes 4 Servings
4.
Mix remaining ingredients in a saucepan and bring to a boil. Let
sauce boil for five minutes to thicken.
Ingredients:
5.
Remove from grill. Turn grill up to 176°C / 350°F.
6.
Place each rack into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the
pouch shut.
7.
Lay foil pouch carefully on the grill. Steam for 1 to 1 ½ hours.
8.
Open the pouch. The meat will have exposed the rib ends and
be very tender. Turn grill up to HIGH (260°C / 500°F). Place
ribs back on the grill and baste with sauce on both sides of ribs.
9.
Once the sauce is caramelized and the ribs are sticky, remove
from grill and serve.
Variation: MEMPHIS-DRY METHOD
Turn grill up to HIGH (260°C / 500°F). Place ribs back on the grill and
season with a dry seasoning or rub. Sear the ribs, remove from grill
and serve.
MOM'S JUICY HAMBURGERS
Makes 4 - 6 Servings
Ingredients:
900 g /2 lbs
15 ml / 3 tsp
2 whole
500 ml / 2 c.
6-8
6 - 8 slices
30 ml / 2 tbsp
Ground Beef or Buffalo
Seasoning
Eggs, room temperature
Bread Crumbs (Dried, Fine)
Hamburger / Kaiser Buns
Cheese (slices, thin)
Butter
53
2
Steak, Top Sirloin
1" thick, cut into 4 pieces.
0.45kg/1 lb
10 ml / 2 tsp
5 medium
2 whole
60 ml / 4 tbsp
60 ml / 4 tbsp
Dash
Seasoning or rub
Sweet Onions (coursed chopped)
Bell Peppers (all kinds, chopped)
Soy Sauce
Olive Oil
Salt
Suggested Wood Chip Flavor: Hickory / Mesquite / Whiskey
Instructions:
1.
Preheat grill, then reduce slightly to 218°C / 425°F.
2.
Season both sides of the steak with the seasoning or rub. Cover
and refrigerate at least 1 hour.
3.
Place onions and bell peppers into a covered tray of aluminum
foil. Mix soy sauce and olive oil together, then drizzle over tray.
Sprinkle with salt. Seal the foil packet completely.
4.
Place the foil on the grill for 10 – 15 minutes or until vegetables
are soft and tender. Remove from grill, and keep covered.
5.
Place steaks on grill. Sear each side, flipping every few minutes.
6.
Grill until desired doneness, then remove from grill. Place on
serving plates and top with warm vegetables.
CORNISH HENS WITH MANDARIN RICE
Suggested Wood Chip Flavor: Mesquite / Oak
Makes 4 Servings
Instructions:
Ingredients:
1.
4 whole
Cornish Game Hens
750 ml/ 3 c. Mandarin Rice
15 ml / 1 tbsp Olive Oil
5 ml / 1 tsp Smoked Paprika
250 ml / 1 c. Orange Marmalade
2. Preheat grill, then reduce to 135-163°C / 275-325°F.
Mandarin Rice
59 ml / ¼ c. Almonds (slivered)
30 ml / 2 tbsp Celery (chopped)
1 small
Green Onion (sliced, thin)
30 ml / 2 tbsp Butter
1 can
Mandarin Orange Segments (drained)
0.4 kg/11oz.
30 ml / 2 tbsp Orange Juice (concentrate)
500 ml / 2 c. Cooked Rice
3.
Prepare curry butter by melting butter in small pan over
medium-high heat. Stir in onion, dill, curry powder and garlic
powder. Cook for five minutes, then remove from heat.
4.
Thread shrimp on skewers, leaving space between pieces. Lightly
brush with olive oil.
5.
Place skewers on grill, and grill until shrimp are white and tender.
Shrimp grill quickly; take care not to overcook. Turn skewers
of shrimp once and brush with curry butter halfway through
cooking time.
6.
Arrange grilled shrimp on serving plate. Garnish with lime
wedge and dill.
TIP: To skewer shrimp so that it is straight, hold it in a stretched-out
position with one hand. Start at the tail end and insert a bamboo or
wooden skewer into the shrimp so that it runs the full length. Keep
unbending the shrimp with your fingers as you go.
Suggested Wood Chip Flavor: Hickory / Mesquite
Instructions:
1.
Soak wooden skewers in water for 1 hour.
Prepare mandarin rice by cooking almonds, celery, green onion,
and butter in small skillet until almonds are lightly toasted.
Combine mixture with orange segments, orange juice and
cooked rice in a bowl, and set aside.
BACON BASIL SHRIMP ON A STICK
Makes 4 - 6 Servings
Ingredients:
2. Preheat grill, then reduce to MEDIUM (135-177°C / 275-350°F).
3.
Rinse Cornish hens and pat dry with paper towel. Stuff with rice
mixture and tie legs with a string. Brush Cornish hens lightly
with olive oil, and sprinkle with paprika.
24 large
24 whole
24 slices
Shrimp (peeled, deveined)
Fresh Basil Leaves
Bacon (sliced thin)
4.
Place Cornish hens on grill. Grill for 45 to 60 minutes, until the
drumstick meat is tender when pressed.
Suggested Wood Chip Flavor: Cherry / Apple
5.
Baste with orange marmalade during last 20 minutes of cooking
time. Remove from grill and arrange on serving platter.
Instructions:
1.
Soak wooden skewers in water for 1 hour.
TIP: If you want to catch the drippings to make gravy, place the hens
in a foil pan and add enough water or juice to cover the bottom about
0.6 cm / ¼ inch thick.
2. Preheat grill, then reduce to 135-163°C / 275-325°F.
3.
Wrap a piece of shrimp and basil leaf in a thin slice of bacon,
then thread onto skewer, leaving space between pieces.
SHRIMP KABOBS WITH CURRY BUTTER
4.
Place skewers on grill, and cook until shrimp are white and
tender, and the bacon is nicely browned. Shrimp grill quickly;
take care not to overcook. Turn skewers often to avoid burning.
5.
Remove from heat and serve.
Makes 4 Servings
Ingredients:
900g / 2 lbs Shrimp (peeled, deveined)
125ml / ½ c. Curry Butter
15 ml / 1 tbsp Olive Oil
1
Lime
Fresh Dill
Curry Butter
125 ml / ½ c. Butter
30 ml / 2 tbsp Onion (chopped)
15 ml / 1 tbsp Fresh Dill
5 ml / 1 tsp Curry Powder
Dash
Garlic Powder
54
WHOLE SMOKED TURKEY
brown and crispy; internal temperature should reach 74°C/165°F.
Feeds a small army - leftovers are great!
4.
Using tongs, carefully remove the upright chicken and can from
the grill. Let rest for five minutes, then carefully remove the can
from the cavity of the chicken. Be cautious not to spill, as the
liquid will be hot.
5.
Carve chicken and serve.
Ingredients:
1 whole
Turkey (thawed)
9-11.3 kg / 20-25 lbs
60 ml /4 tbsp Seasoning
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Butter
Variation: NON- ALCOHOLIC, BEER-CAN CHICKEN
Using the same instructions as above, but substitute the can of beer
with a can of your favorite non-diet cola, fruit juice, or water with
additional seasoning.
Suggested Wood Chip Flavor: Hickory / Cherry
Instructions:
EASY RANCH CHICKEN SATAY
1.
Preheat grill, then reduce to 135-177°C / 275-350°F.
2.
Remove the turkey neck and giblets. Rinse turkey thoroughly
and pat the exterior dry with paper towel.
Makes 2 - 6 Servings
3.
In a small bowl, mix butter, ¼ of the seasoning and paprika
together to form a paste. Gently insert your hand between the
outer skin and the breast meat. Rub paste into the meat.
4.
With the remaining seasoning, rub the outer surface of the turkey.
450g / 1 lb Chicken Breasts or Thighs (boneless, skinless)
112 ml / ½ c. Prepared Ranch or Italian Salad Dressing
DashSalt
DashPepper
5.
Place turkey, breast side up, in center of grill, and cook until
turkey is tender and golden brown; internal temperature should
reach 82°C / 180°F in the thickest part of the thigh and 77°C /
170°F in the breast.
6.
Remove turkey, cover with foil and let rest for 10 minutes before
carving.
TIP: If you want to catch the drippings to make gravy, place the
turkey on a rack inside a large aluminum foil roast pan. Add 0.6 cm
/ ¼” of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
roasting period.
BEER CAN CHICKEN
Makes 2 - 6 Servings
Ingredients:
1 whole
Chicken
1.8-2.7 kg / 4-6 lbs
1 can
Beer, any kind
45 ml /3 tbsp Seasoning
Ingredients:
Suggested Wood Chip Flavor: Apple / Cherry
Instructions:
6.
Cut chicken, lengthwise, into 0.63 cm / 1/4" or slightly thicker
pieces. Rinse chicken and pat dry with paper towel.
7.
Place chicken pieces into a plastic lock-top bag. Add salad
dressing, salt and pepper. Seal the bag closed, and carefully
shake, coating chicken evenly. Place in refrigerator for 1 - 2
hours, or overnight. Shake the bag once or twice so the chicken
marinades evenly.
1.
Soak wooden skewers in water for 1 hour before use.
2.
Preheat grill, then reduce slightly to 218°C / 425°F.
3.
Remove chicken from plastic bag, and weave in-and-out onto
the skewers, like a ribbon.
4.
Place skewers on grill, and cook until chicken is white and firm.
Turn skewers often to avoid burning.
5.
Remove from heat and serve.
Suggested Wood Chip Flavor: Hickory / Apple / Competition
Instructions:
1.
Preheat grill, then reduce to 135-177°C / 275-350°F.
1.
Open can, and pour half of the beer into a glass to drink. Leave
half in the can, and make a few more holes in the top of the can
to increase ventilation. Add a ¼ of the seasoning to the can.
2.
Rinse chicken thoroughly and pat the exterior dry with paper
towel. Add a 1/4 of the rub inside the cavity of the chicken. With
the remaining seasoning, rub the outer surface of the chicken.
3.
Insert the upright can into the cavity of the chicken, place on
the grill, and close the grill lid. Cook until the chicken is golden
55
Date: 20171002
IMPORTANT
DO NOT RETURN PRODUCT TO STORE
Dansons Inc. stands behind our authorized dealers. Many dealers stock replacement parts and
accessories. We strongly suggest that if you need to order parts, options, or require service
that you first consult your local dealer. Many dealers do stock current accessories, fuel and
service parts. For all other questions, comments, or inquiries, please contact Dansons Inc.
directly. Our Customer Service department is available:
Monday through Sunday, 4am - 8pm PST (EN/FR/ES):
TOLL FREE: 1-877-303-3134 | TOLL FREE FAX: 1-877-303-3135
service@pitboss-grills.com
IMPORTANT
NE RETOURNEZ PAS LE PRODUIT AU MAGASIN
Dansons Inc. soutient ses concessionnaires agrées. De nombreux concessionnaires offrent des
pièces de rechange, divers types de carburant et des accessoires. Nous recommandons fortement que vous communiquiez d’abord avec votre concessionnaire pour commander des pièces
ou des accessoires et faire réparer votre barbecue. Pour toute autre questions, commentaires
ou demandes de renseignements, veuillez communiquer avec Dansons Inc. directement. Le
service à la clientèle est ouvert:
Du lundi au dimanche, de 4 h à 20 h PST (EN / FR / ES):
NUMÉRO SANS FRAIS : 1-877-303-3134 | TÉLÉCOPIEUR SANS FRAIS : 1-877-303-3135
service@pitboss-grills.com
IMPORTANTE
NO DEVUELVA EL PRODUCTO A LA TIENDA
Dansons Inc. respalda a nuestros distribuidores autorizados. Muchas tiendas tienen
piezas repuesto y accesorios. Para el resto de preguntas, comentarios o consultas, por
favor contactar Dansons Inc. directamente. Nuestro departamento de servicio al cliente
está disponible de lunes a viernes de 4:00 a.m. a 8:00 p.m. tiempo del
Pacífico. (Teléfono y servicio no válidos en México). Contacte a servicio al cliente Pit
Boss Grills (Inglés/Francés):
LLAMADA GRATUITA: 1-877-303-3134 | FAX GRATUITO: 1-877-303-3135
service@pitboss-grills.com
WARNING: This product can expose you to carbon
monoxide, which is a combustion byproduct known
to the State of California to cause birth defects or
other reproductive harm. For more information, go to
WWW.P65WARNINGS.CA.GOV
PITBOSS-GRILLS.COM
780170901UMV
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