Refilling The Water Pan; Refilling The Wood Chip Tray; Shutting Off Your Smoker - Pit Boss HAMMERTONE 2 Serie Assemblage Et Fonctionnement

6. Preheat your grill:
• Open both damper vents completely on the backside of the unit.
• Press the SET/ACT Button, then the TIME button on the Control Board twice to select the time setting, and press
the Adjustment Arrows to 20 minutes. Press the TIME button twice again to lock-in the time setting once the
changes are finished.
• Press the SET/ACT Button, then the TEMP button on the Control Board once to select the temperature setting,
and press the Adjustment Arrows to a minimum of 121°C / 250°F. Press the TEMP button once again to lock-in the
temperature setting once the changes are finished. The smoker will begin to smoke while preheating.
TIP: Keep the damper vents partially or completely open when cooking at lower temperatures; close the damper
vents when using higher cooking temperatures.
7. After preheating is complete, you will notice that your wood chips will be smoking. You are ready to enjoy your smoker
at your desired time and temperature! Slide out and place food on the cooking grids, leaving room between each item to
allow smoke and moisture to circulate evenly.
IMPORTANT: When selecting a low temperature setting after preheating, allow time for the smoker temperature
to decrease and stabilize at the new desired temperature.
ELECTRICAL ELEMENT FAILURE PROCEDURE
If for any reason your electric element fails to operate, follow Troubleshooting instructions .

REFILLING THE WATER PAN

Check the water level periodically during your cooking session and add water if needed.
1. Wearing heat-resistant barbecue mitts, open the cabinet door.
2. Carefully refill the water pan with water or marinade until it is ¾ full. Close the cabinet door.
IMPORTANT: Do not fill completely or overfill the water pan, as this could damage your electrical element and/
or parts while the smoker is in use.

REFILLING THE WOOD CHIP TRAY

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

SHUTTING OFF YOUR SMOKER

1. When finished cooking, press and hold the Power Button to turn the unit off. The electric element will turn off, and the
wood chips will stop smoking.
TIP: If you have been preparing foods that are extra greasy, allow the smoker to burn-off for an extra 10 to 20
minutes to a minimum temperature of 177°C / 350°F with the cabinet door closed.
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