This document describes the Camp Chef SmokePro Pellet Grill and Smoker, models PG36LUX-4 and PG36LUXB-4, designed for outdoor use.
Function Description:
The Camp Chef SmokePro is a pellet grill and smoker that uses wood pellets as fuel to cook food. It features a digital controller for temperature management, a hopper for pellet storage, an auger system to feed pellets to the burner, a heating rod for ignition, and a blower fan for combustion. The grill includes a warming rack, cooking grates, a drip tray, and a grease bucket for collecting drippings. It also has a clean-out port for ash removal and a meat probe for monitoring food temperature. The device is designed for various cooking styles, including low smoke, high smoke, and grilling at temperatures ranging from 175°F to 500°F.
Important Technical Specifications:
- Fuel Type: Wood pellets (food grade hardwood only, 8,000-8,300 BTU/LB, 0.75-0.85% Ash content). Softwood or heating pellets will void the warranty.
- Hopper Capacity: Approximately 15 pounds of pellets.
- Clearances: Minimum 18 inches (0.5 m) from the sides, front, and back to any combustible construction.
- Fuse: 4.0 Amp 125V 5x20mm Fast Blow Fuse (e.g., 4A125V, F4A125V, 4A250V or F4A250V).
- Temperature Range: Low Smoke (approx. 160°F), High Smoke (approx. 220°F), 175°F to 400°F (25°F increments), and High (up to 500°F depending on ambient temperatures).
- Controller Settings: OFF, SHUTDOWN, FEED, Low Smoke, High Smoke, 175F, 200F, 225F, 250F, 275F, 300F, 325F, 350F, 375F, 400F, High.
- Startup Cycle: Approximately 8 minutes.
- Shutdown Cycle: Fan remains on for 10 minutes to burn off pellets and cool down.
- Meat Probe: Built-in for measuring food temperature. Do not use above 350°F.
Usage Features:
- Outdoor Use Only: Never operate indoors, in a building, garage, recreational vehicle, or boat.
- Unattended Operation: Never operate unattended; the user must remain in the immediate area and have a clear view of the product.
- Safety Precautions: Keep children and pets away. Do not operate under overhead construction. Keep area clear of combustible materials and flammable liquids.
- Assembly: Legs, chimney, bottom shelf, handle, side shelf, grease bucket, ash cup, heat deflector, drip tray, warming rack, and cooking grates are installed during initial setup.
- First Use / Breaking In: Turn the grill to 350°F for 1/2 hour before first cooking to burn off manufacturing oils and cure paint.
- Filling Auger Tube (FEED mode): Used when the hopper runs out of pellets or for initial setup. Turn dial to FEED, hold bypass button for 3 seconds. Auger runs for up to 7 minutes. Open burner clean-out to confirm pellets are dropping.
- Cooking: Select desired temperature setting. The digital readout displays "START" during the 8-minute startup cycle, then the internal grill temperature.
- Meat Probe: Plug into the control panel, route wire through the access hole, and insert into food. Press the "Probe Temp" button to display food temperature.
- Bypass Mode: Used for quick restarts after a brief power failure or accidental shutdown (if the grill is still hot, within 3-4 minutes). Select cook setting, press and hold green bypass button for 3 seconds.
- Shutdown: Turn the dial to "SHUTDOWN." The fan runs for 10 minutes to burn off remaining pellets and cool the grill. Do not turn off the main power switch while the grill is hot.
- Pellet Storage: Store pellets in a dry environment, away from heat. Do not store pellets in the hopper for extended periods to prevent moisture absorption and auger clogging.
- Lid: Keep the lid closed during cooking for optimal performance.
Maintenance Features:
- Burner Clean-out: Before each use, lift the pullout lock and pull the clean-out port knob to open the burner clean-out, allowing ash to fall into the ash cup. Empty the ash cup and reinstall. Ensure the clean-out port is closed and locked before starting the grill. Never open when the grill is hot.
- Grill Interior Cleaning: Every 50 hours of use, remove grill grates, grease tray, and heat deflector to vacuum out ash from the interior.
- Grates: Clean with a wire grill brush after each use.
- Painted Surfaces: Clean with warm soapy water. Do NOT use oven cleaner or abrasive cleaners.
- Grease Pan, Trough, and Drain Tube: Clean occasionally with a spatula and grill brush. Do not allow grease to build up to prevent flare-ups. Aluminum foil can be used to line the grease tray for easier cleanup.
- Chimney Cleaning: Inspect at least twice a year for creosote buildup. Remove creosote to reduce fire risk. Use a wire brush to clean the screen area of the chimney outlet every 50 hours of use.
- Hopper Emptying: Unplug the grill. Hang a bucket or box to catch pellets from the drain hole. Lift the pullout lock on the left side of the hopper and pull the hopper clean-out knob. Sweep remaining pellets towards the drain hole using the included rake. Push in and lock the clean-out knob. Store the rake in the hopper.
- Covering: Always allow the appliance to cool before covering with the patio cover. Cover when not in use. Unplug before installing the patio cover.
- Troubleshooting: Includes guidance for "Grill does not turn on" (check power, circuit breaker, GFCI, fuse), "Grill does not heat up or digital readout displays Flame" (check pellets, heating rod, auger pin), "Digital Readout Displays SENSR" (check temperature sensor connection), "Digital Readout Displays PRERR" (check meat probe connection), and "Digital Readout Displays '-----'" (rotate dial from Shutdown).
To Next Page
Need help?
General