Cooking Instructions - Pit Boss PBV2G1 Mode D'emploi

IMPORTANT: Before each use, clean and inspect the hose and connection to the LP gas cylinder. If there
is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the smoker is used. Refer
to the "leak test" instructions.
• Fill the wood chip tray with wood chips that have been soaked in water at least 15 minutes
and place the trays inside the smoker.
• Carefully fill the water pan with water or marinade 3/4 full. A full pan will last for
approximately 2-3 hours. Do not overfill or allow water to overflow from the water pan.
• Insert or adjust the cooking grids into the desired rack positions.
• You are now ready to light the burner. Refer to the Lighting Procedure on the previous
pages of this manual. The heat from the burner will allow the wood chips to burn, causing
the smoke to accumulate. Adjust the dampers to control the heat.
• Place the food on the cooking grids with space between each piece. This will allow smoke
and hot moisture to circulate evenly around all the food pieces.
• Smoking at a constant temperature will achieve the best results. Optimum temperature will
vary depending on the type of meat, but our recommended temperature is between 210
and 240 degrees Fahrenheit. The temperature gauge on the door will provide an
approximate temperature inside the smoker, but it is not exact. To measure the exact
temperature, we suggest the use of a standard oven thermometer or a digital thermometer
that will also measure the internal temperature of the food.
NOTE: The smoker can be used with only one burner to achieve even lower temperatures
and allow for longer smoke times and cold smoking.
• Check water level periodically and add water if low. For best results and to retain heat, avoid
opening the doors of the smoker while in use. When the doors must be opened, only open
briefly. The smoker will quickly resume cooking temperature after the door is closed.
• Always use a meat probe thermometer to ensure food is fully cooked before removing it
from the smoker.
• To turn smoker off, turn the burner control knobs off by pushing in and rotating clockwise.
The burner flames should go out.
• Turn off the LP cylinder valve by turning the knob clockwise until it stops.
• After each use, and after the smoker is cooled, carefully remove the water pans from the
smoker, empty the water, and clean the water pans.
Follow all warnings and safety precautions before removing meat
from smoker or preparing the unit for storage.

COOKING INSTRUCTIONS

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