Operating Instructions; Care & Maintenance; Tips & Techniques - Pit Boss PB0600SS Manual Del Propietário

OPERATING INSTRUCTIONS

The temperature of your Smoke Cabinet is determined by Four (4) Important Components: Grill Temperature, Chimney Damper
Positioning, Cabinet Damper Positioning, and the Outdoor Ambient Temperature. As you become more familiar with these
variables and how they operate together, your operating knowledge of the unit will become easier.
• GRILL TEMPERATURE
The grill is the source of heat to the Smoke Cabinet. The hotter the grill, the hotter the available air to the Smoke Cabinet. If
smoking low and slow , more smoke is available for hot smoking or cold smoking in the Smoke Cabinet.
• CHIMNEY DAMPER
The cabinet damper is the control of airflow going out of the Smoke Cabinet. Mostly, this damper will remain closed,
keeping the smoke and heat inside the Smoke Cabinet. If opened, it will allow the smoke and heat to exit the cabinet
chamber. It can be used if only a mild smoke flavoring is desired. When not in use, the cabinet damper should be closed.
• OUTDOOR AMBIENT TEMPERATURE
The outside air temperature has a significant affect on the temperature of your Smoke Cabinet, as weather conditions can
alter the temperature range achieved. To obtain the best results, cold smoking should be done only during the cooler months
or low-sun times of the day, such as early morning, early evening, or during the night. The cooler the temperature is outside,
the longer you can operate your grill at the low temperatures, and the more you can leave the chimney damper open,
resulting in more smoke flavor penetrating your culinary delights.
CARE & MAINTENANCE
Any Pit Boss® Grills unit will give you many years of flavorful service with minimum cleaning. Follow these cleaning and
maintenance tips to service your Smoke Cabinet:
1. INSIDE SURFACES
• Use a long-handled grill cleaning brush remove any food or build-up from the cooking grids. Best practice is to do
this while they are still warm from a previous cook. Clean the inside of your smoke cabinet on a consistent basis.
2. OUTSIDE SURFACES
• Wipe your smoke cabinet down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner,
abrasive cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered
under warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of
the finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill and Smoke Cabinet for complete protection! A cover is your best protection
against weather and outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a
garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY
Cooking Grids After Each Grill Session
Every 3-4 Grill Sessions
Chimney Ventilation, Damper
Heat Deflector Plate Every 3-4 Grill Sessions
Cabinet Ventilation, Damper Every 3-4 Grill Sessions
Bottom of Smoke Cabinet Every 5-6 Grill Sessions
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CLEANING METHOD
Burn Off Excess, Grill Cleaning Brush
Scrub Pad & Soapy Water
Scrub Pad & Soapy Water
Scrub Pad & Soapy Water
Scoop Out, Shop-Vac Excess Debris
TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Pit Boss® Grills owners, our staff, and customers just like you, to become
more familiar with your Smoke Cabinet and grill:
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). 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.
• 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.
• 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.
• Smoke nuts can be kept in an air tight container, and do not need to be refrigerated. Cold smoked cheeses and fish
do need to be refrigerated and stored in air tight containers. Smoked salmon, even when stored correctly in the
refrigerator, has a very short shelf life of one to two weeks, and about one month if kept in the freezer.
2. COOKING PREPARATION
• 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.
• 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.
• Leave open space between the foods and the extremities of the smoke cabinet for proper heat flow. Foods that are
crowded together will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning fish. Using a piercing utensil, such as a
fork, will prick the meat and allow the juices to escape.
• Keep a log-book of cold smoking sessions, so that you can re-fine or repeat your success.
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