Pit Boss 57 Inch Freestanding Wood Pellet Grill Owners Manual - Manuel (Page 18)

ENGLISH
18
USING WOOD PELLET FUEL
These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content
(5-7%), and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a
hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled,
screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered the
“Kings of the Woods”.
CHERRY BLEND
Slightly sweet, but also tart.
Gives a rosy tint to light meals.
MESQUITE BLEND
Strong, tangy, spicy flavor.
Think Tex-Mex cuisine.
WHISKEY BARREL BLEND
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
APPLE BLEND
Smoky, mild sweetness flavor.
Highly recommended for baking.
COMPETITION BLEND
Perfect blend of sweet, savory, and tart.
Used by many professional grillers.
MAPLE BLEND
Sweet and savory flavor.
PECAN BLEND
Bold, buttery and smooth flavor.
ALDER BLEND
Sweet and earthy flavor. Alder, Maple and Pine Blend.
OAK BLEND
Rich and smokey flavor.
FRUITWOOD BLEND
Cherry, Apple and Maple Blend.
CLASSIC BLEND
Pecan , Hickory and Mesquite Blend.
NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat
output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Fire Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Brass Wire Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Front Shelf After Each Grill Session Scrub Pad & Soapy Water
Grease Bucket After Each Grill Session Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water
Meat Probe After Each Grill Session Scrub Pad & Soapy Water
Grill probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water