Grill Temperature Ranges; Understanding The Control Board - Pit Boss PB820FB Instructions

GRILL TEMPERATURE RANGES

Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
HIGH TEMPERATURE (205-315°C / 401-499°F)
•
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the flame broiler open , direct flame is used to create those "blue" steaks, as well as flame-
kissed vegetables, garlic toast or s'mores! When the flame broiler is closed , the air circulates around the barrel, resulting
in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat
in extreme cold weather conditions.
MEDIUM TEMPERATURE (135-180°C / 275-356°F)
•
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the
slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
• LOW TEMPERATURE (80-125°C / 176-257°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as low and slow ). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill. Hot smoking ,
another name for low and slow cooking, is generally done between 80-125oC / 176-257oF. Hot smoking works best when
longer cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food
on the grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!

UNDERSTANDING THE CONTROL BOARD

"P" SET ACTUAL
SET
300
250
225
200
Smoke
Off
.PITBOSS-GRILLS.
www
12
FEATURE
LCD Screen
˚F
Temperature Dial
"P" SET
(P0-P7)
"P" SET
350
400
SMOKE
450
(Start-up/LOW)
475
High
HIGH
cOm
DESCRIPTION
Displays grill temperature, smoke setting ("P" SET),
igniter, temperature status, and error.
Select one of the following: SMOKE, HIGH, or one of
the eight temperature presets.
Select one of the seven temperature fine
tunings. Allows for larger temperature control to
accommodate to your cooking style and cooking
environment. Best used when the temperature dial
is in SMOKE mode. The default setting is P4.
Start-up the grill at this temperature. The
grill operates in a timed mode at the lowest
temperature. This level can be adjusted using the
"P" SET button. This setting works in conjunction
with the temperature dial presets.
Grill operates at the highest heat level. When the lid
is open, the grill will run at this speed.