MODEL : PBV3P1 PART : 77350 COPPERHEAD WOOD PELLET VERTICAL SMOKER (3-SERIES) SAVE THESE INSTRUCTIONS! MANUAL MUST BE READ BEFORE OPERATING! ASSEMBLY AND OPERATION INSTRUCTIONS WARNING: Please read the entire manual before installation and use of this electric, pellet fuel burning appliance. Failure to follow these instructions could result in property damage, bodily injury or even death. Contact local building or fire officials about restrictions and installation inspection requirements in your area.
SAFETY INFORMATION A MAJOR CAUSE OF FIRES ARE A RESULT OF POOR MAINTENANCE AND A FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS PRODUCT BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS. Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure you receive the most enjoyable and trouble-free operation of your new wood pellet smoker.
DISPOSAL OF ASHES Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a noncombustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.
COPYRIGHT NOTICE Copyright 2017. All right reserved. No part of this manual may be copied, transmitted, transcribed, stored in a retrieval system, in any form or by any means without expressed written permission of, Dansons Inc. 3411 North 5th Avenue, Suite 500, Phoenix, AZ, USA 85013 sales@pitboss-grills.com | service@pitboss-grills.com www.pitboss-grills.
TABLE OF CONTENTS Safety Information ........................................................... 3 Care & Maintenance........................................................ 18 Parts & Specs....................................................................... 7 Using Wood Pellet Fuel....................................................19 Assembly Preparation.......................................................8 Cooking Guidelines..........................................................
PARTS & SPECS Part# Description 1 Cooking Grids (x4) 2 Cooking Grid Support Brackets (x10) 3 Chimney Cap (x1) 4 Chimney Stack (x1) 5 Hopper Handle (x1) 6 Lid Stopper (x1) 7 Main Cabinet (x1) 8 Cabinet Door Handle (x1) 9 Cabinet Door Latch (x1) 10 Power Cord Bracket (x1) 11 Support Panel (x2) 12 Support Bar (x1) 13 Water Pan (x1) 14 Flame Tamer (x1) 15 Support Leg With Wheel (x4) 16 Grease Tray (x1) 17 Grease Tray Brackets (x2) 18 Wire Components Housing (x1) 19 Grease Ex
ASSEMBLY PREPARATION Parts are located throughout the shipping carton, including underneath the vertical smoker. Inspect the unit, parts, and hardware blister pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts list. If any part is missing or damaged, do not attempt to assemble. Shipping damage is not covered under warranty. Contact your dealer or Pit Boss Customer Service for parts.
3. MOUNTING THE SUPPORT PANELS 3 Parts Required: 2 8 x x Support Panel (#11) #10–24x½" Screw (#D) Installation: • Install one support panel to the side of the unit between a front and back support leg. Secure using two screws on each side. Ensure the flat side of the support plate is facing outwards. Repeat the same installation to mount the other support panel. Note illustration for support panel arrangement.
7. MOUNTING THE POWER CORD BRACKET Parts Required: 1 2 x x 7A 7B Power Cord Bracket (#10) #10–24x½" Screw (#D) Installation: • Locate the two holes on the bottom of the (left side) support bracket. Mount the power cord bracket to the support bracket using two screws as shown in 7A. • Next, loosen the nut on the pre-mounted clip bracket and guide the power cord through the clip bracket. Once through, tighten the nut, and wrap the power cord on the bracket until unit is in use. Note 7B, 7C. 8.
11. MOUNTING THE BACK HANDLE 11 Parts Required: 1 4 x x Hopper Handle (#5) ¼–20x⅝" Screw (#C) Installation: • Mount the hopper handle onto the back side of the hopper using four screws (#C). Note correct position in illustration with handle on top. 12. SECURING THE CHIMNEY 12 Parts Required: 1 1 4 x x x Chimney Cap (#3) Chimney Stack (#4) #10–24x½" Screw (#D) Installation: • Locate the chimney opening on the top of the main cabinet.
15. INSTALLING THE COOKING COMPONENTS 15A Parts Required: 10 4 1 1 x x x x Cooking Grid Support Brackets (#2) Cooking Grids (#1) Water Pan (#13) Flame Tamer (#14) Installation: • Insert five cooking grid support brackets into the holes along the left side wall of the interior main cabinet. Once positioned in the holes, tilt downward to secure into position. Repeat the same process, matching the same heights, for the right side wall. Note illustration 15A.
OPERATING INSTRUCTIONS With today’s lifestyle of striving to eat healthy and nutritious foods, a factor to consider is the importance of reducing fat intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as smoking. As a pellet smoker uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar-based sauces. SMOKER ENVIRONMENT 1.
SMOKER 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 cabinet door being opened, and the quantity of food being cooked.
PELLET VERTICAL SMOKER -COPPERHEAD (WALMART) UNDERSTANDING THE CONTROL BOARD 0º 350º 225º COOK F/C 400º PROBE 1 450º FC FC ACTUAL PELLET GRILLS (WALMART) FC PRIME -TAILGATER, CLASSIC, AUSTIN XL PROBE 2 475º HIGH CONTROL 250º 275º 200º FC 300º 350º 175º PELLET VERTI -COPPERHEA 400º 150º SMOKE HIGH DESCRIPTION 300º 350º PELLET VERTICAL SMOKER “P” SET C Press the Power Button to power on the unit.
IMPORTANT: When placing the meat probe into your meat, ensure the meat probe and meat probe wires avoid direct contact with flame or excess heat. This can result in damage to your meat probe. Run the excess wire out the front main cabinet door, along the edge. When not in use, disconnect from the meat probe connection port, and place aside to keep it protected and clean.
4. Begin to preheat your smoker with the cabinet door closed. Turn the Temperature Control Dial to 177°C / 350°F, to allow the unit to preheat for approximately 15 to 20 minutes. 5. After preheating is complete, you are ready to enjoy your smoker at your desired temperature! IMPORTANT: When selecting a low or the SMOKE setting after preheating, the auger will continue to turn and feed pellets. This will momentarily raise the temperature, but temperature will eventually decrease and stabilize.
CARE AND MAINTENANCE Any Pit Boss unit will give you many years of flavorful service with minimum cleaning. An important step is allowing the smoke cabinet and cooking grids to self-clean by running the smoker at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and maintenance tips to service your smoker: 1. HOPPER ASSEMBLY • The hopper includes a clean-out feature to allow for ease of cleaning and change out of pellet fuel flavors.
Burn Pot After Each Smoke Session Scoop Out, Shop-Vac Excess Debris Cooking Grids After Each Smoke Session Burn Off Excess, Brass Wire Brush Water Pan After Each Smoke Session Scrub Pad & Soapy Water Grease Tray After Each Smoke Session Scrub Pad & Soapy Water Grease Exhaust Tube Every 5-6 Smoke Sessions Scrub Pad & Soapy Water Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty Electric Components Once A Year Dust Out Interior, Wipe Fan Blade
COOKING STYLE HOT SMOKING ROAST BAKING (Medium) GRILL (Medium/High) Temperature Range 93-135°C / 200-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F 204-215°C / 400-420°F APPROXIMATE COOKING TIME BEEF Size Rib-eye Roast, boneless 2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours Sausage (fresh) All sizes Roast (bone-in) All sizes 4- 5 Hours Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours) Brisket 7.25 - 3.
TIPS & TECHNIQUES Follow these helpful tips and techniques, passed on from Pit Boss owners, our staff, and customers just like you, to become more familiar with your smoker: 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 smoker. This will prevent cross contamination of bacteria. Each marinade or basting sauce should have its own utensil.
TROUBLESHOOTING Proper cleaning, maintenance and the use of clean, dry, quality fuel will prevent common operational problems. When your Pit Boss smoker is operating poorly, or on a less frequent basis, the following troubleshooting tips may be helpful. For FAQ, please visit www.pitboss-grills.com and click SUPPORT. You may also contact your local Pit Boss authorized dealer or contact Customer Service for assistance.
"Er1" Error Code Temperature Probe Wire Not Making Connection Access the electrical components on the base of the unit (see Electric Wire Diagram) and check for any damage to the Temperature Probe wires. Ensure Temperature Probe spade connectors are firmly connected, and connected correctly, to the Control Board. "noP" Error Code Bad Connection At Connection Port Disconnect meat probe from connection port on the Control Board, and reconnect. Ensure the meat probe adapter is firmly connected.
ELECTRICAL WIRE DIAGRAM The Control Board system is an intricate and valuable piece of technology. For protection from power surges and electrical shorts, consult the wire diagram below to ensure your power source is sufficient for the operation of the unit. PB – ELECTRIC REQUIREMENTS 120V, 2.1AMP, 60HZ, 250W, 3-PRONG GROUNDED PLUG NOTE: Electrical components, passed by product safety testing and certification services, comply with a testing tolerance of ± 5-10 percent.
REPLACEMENT PARTS Part# Description 1-A Cooking Grids (x4) 2-A Cooking Grid Support Brackets (x10) 3-A Chimney Cap (x1) 4-A Chimney Stack (x1) 5-A Hopper Handle (x1) 6-A Lid Stopper (x1) 7-A Main Cabinet (x1) 8-A Cabinet Door Handle (x1) 9-A Cabinet Door Latch (x1) 10-A Power Cord Bracket (x1) 11-A Support Panel (x2) 12-A Support Bar (x1) 13-A Water Pan (x1) 14-A Flame Tamer (x1) 15-A Support Leg With Wheel (x4) 16-A Grease Tray (x1) 17-A Grease Tray Brackets (x2) 18-A Wir
REPLACEMENT PARTS Part# 1-PVH Description Burn Pot 2-PVH Igniter 3-PVH Auger Box Housing 4-PVH Auger Flighting Assembly 5-PVH Auger Motor Left Bracket 6-PVH Auger Motor 7-PVH Auger Motor Right Bracket 8-PVH Auger Motor Housing 9-PVH Combustion Fan Housing 1-PVH 2-PVH 12-PVH 3-PVH 4-PVH 11-PVH 10-PVH Combustion Fan 11-PVH Temperature Probe Housing 7-PVH 6-PVH 10-PVH 12-PVH Control Board 5-PVH 8-PVH 9-PVH WARRANTY CONDITIONS All wood pellet smokers by Pit Boss, manufactured by Dan
EXCEPTIONS There is no written or implied performance warranty on Pit Boss smokers, as the manufacturer has no control over the installation, operation, cleaning, maintenance or the type of fuel burned. This warranty will not apply nor will Dansons assume responsibility if your appliance has not been installed, operated, cleaned and maintained in strict accordance with this owner’s manual. Any use of gas not outlined in this manual may void the warranty.
ACCESSORIES SOLD SEPARATELY Available for purchase separately. Accessories not available and supplied by all authorized Pit Boss dealers. ITEM DESCRIPTION ITEM DESCRIPTION COVER Form-fitting, full length cover. Heavy-duty polyester with PVC backing for long-term use. Weatherproof. Includes draw-string lock for easy tightening. BARBECUE FLOOR MAT GRILLING APRON Adjustable apron with double front pockets for grilling tools. One size. Machine washable. Easy clean, UV protected. Protection for your deck.
RECIPES CLASSIC BRISKET BEER CAN CHICKEN Makes 4 - 6 Servings Makes 2 - 6 Servings A whole beef brisket weighs 7.25-3.62 kg / 16-18 pounds and has three separate parts: the cap, the point, and the flat. Use the flat section, as it is lean, compact, and creates nice slices when carved. Ingredients: Ingredients: 1 can Beer, any kind 45 ml /3 tbsp Seasoning 1 Beef Brisket 2.2-3.6 kg / 5-8 lbs, Layer of fat is at least 0.6 cm / ¼" thick 1 bottle 75 ml / 5 tbsp 1 bottle 1 pack 375 ml / 1 1/2 c.
BARBECUE RIBS CORNISH HENS WITH MANDARIN RICE Makes 4 - 6 Servings Makes 4 Servings Ingredients: Ingredients: 1.3-1.8 kg / 3-4 lbs Ribs Meaty pork spareribs / loin back ribs 45 ml / 3 tbsp 5 ml / 1 tsp 5 ml / 1 tsp 2 whole 30 ml / 2 tbsp 30 ml / 2 tbsp 125 ml / ½ c. 5 ml / 1 tsp 5 ml / 1 tsp Oil Salt Pepper Onions (chopped) Vinegar Worcestershire sauce Apple Juice or Soda Paprika Chili Powder Suggested Wood Pellet Flavor: Hickory / Competition / Apple 4 whole 750 ml/ 3 c.
HALIBUT WITH CURRY BUTTER WHOLE SMOKED TURKEY Makes 4 Servings Feeds a small army - leftovers are great! Ingredients: Ingredients: 900g / 2 lbs Halibut Filets 125ml / ½ c. Curry Butter 1 Lime 1 whole Curry Butter 125 ml / ½ c. 30 ml / 2 tbsp 15 ml / 1 tbsp 5 ml / 1 tsp Dash Butter Onion (chopped) Fresh Dill Curry Powder Garlic Powder Turkey (thawed) 9-11.
IMPORTANT DO NOT RETURN PRODUCT TO STORE Dansons Inc. stands behind our authorized dealers. Many dealers stock replacement parts and accessories. We strongly suggest that if you need to order parts, options, or require service that you first consult your local dealer. Many dealers do stock current accessories, fuel and service parts. For all other questions, comments, or inquiries, please contact Dansons Inc. directly.
