The provided manual describes the Camp Chef PPG20 Pellet Grill and Smoker, an outdoor cooking appliance designed for grilling and smoking food using wood pellets.
Function Description:
The Camp Chef PPG20 is a versatile outdoor cooking appliance that functions as both a pellet grill and a smoker. It utilizes wood pellets as fuel, which are fed into a burner via an auger system. The grill features a digital controller that allows users to select specific cooking temperatures, ranging from 175°F to 400°F in 25°F increments, as well as "Low Smoke" (160°F), "High Smoke" (220°F), and "High" settings (up to 500°F depending on ambient temperatures). The digital readout displays the internal grill temperature and can also show food temperatures via two integrated meat probes. The grill is designed to operate with the lid closed for optimal cooking performance. It supports both direct and indirect flame modes, allowing for a variety of cooking styles, from searing burgers and steaks to slow smoking chicken.
Important Technical Specifications:
- Fuel Type: Wood pellet fuel only. Specifically, Camp Chef Premium Pellets with specifications of 8,000-8,300 BTU/LB and 0.75-0.85% Ash content are recommended.
- Hopper Capacity: Approximately 10 pounds of pellets.
- Temperature Range: 160°F (Low Smoke) to 500°F (High), with incremental settings from 175°F to 400°F.
- Clearances: Minimum 36 inches (0.9 m) from the sides, front, and back of the appliance to any combustible construction.
- Electrical: The appliance requires a powered outlet. It uses a 4.0 Amp 125V 5x20mm Fast Blow Fuse (typical markings: 4A125V, F4A125V, 4A250V, or F4A250V).
- Meat Probes: Two built-in meat probes for monitoring food temperature.
- Construction: Features an upper rack, main rack, grill lid, heat deflector, drip tray, grease bucket, and ash cup. The legs are foldable for storage and transport.
Usage Features:
- Digital Controller: The main interface for operating the grill, featuring a dial for selecting cooking settings and a digital readout for displaying temperature and status messages.
- Startup Cycle: An approximate 8-minute startup cycle where the digital readout displays "START" before showing the internal grill temperature. The lid must be open during startup and closed after the cycle.
- Shutdown Mode: A 20-minute shutdown cycle ("SDOWN") that burns off extra pellets and cools down the grill. The fan remains on during this period.
- Feed Mode: Used to prime the auger tube with pellets when the hopper has run out or during first use. Activated by turning the dial to "FEED" and holding the bypass button for 3 seconds.
- Bypass Mode: Allows for quick restarts if the grill has been off for less than 3-4 minutes and is still hot, bypassing the normal startup sequence.
- Direct Flame Mode: Achieved by pulling the grill knob out, allowing direct heat for searing.
- Indirect Flame Mode: Achieved by pushing the grill knob in, providing indirect heat for smoking and low-temperature cooking.
- Meat Probe Functionality: Displays food temperature on the digital readout. The display toggles between probes and grill temperature.
- Error Messages: The digital readout displays specific messages for various issues: "SENSR" for temperature sensor errors, "PRERR" for meat probe errors, "FLAME" if the fire is extinguished, and "OVRTMP" if the grill exceeds 600°F.
- Portability: Foldable legs and wheels facilitate movement and storage. Latches secure the lids during transport.
- Breaking In: Recommended to turn the grill to 350°F for ½ hour before first use to burn off manufacturing oils and cure the paint.
Maintenance Features:
- Burner Clean-Out: Before each use, the burner should be cleaned out by lifting the pullout lock and pulling the clean-out port knob to allow ash to fall into the ash cup. The ash cup should then be removed, emptied, and reinstalled. The burner clean-out port must be closed and locked before starting the grill.
- Ash Cup: Collects ash from the burner. Must be in place during operation.
- Grease Bucket: Collects grease drippings. Must be in place before starting the grill.
- Grill Interior Cleaning: Every 50 hours of use, remove grill grates, grease tray, and heat deflector to vacuum out ash from the inside of the grill.
- Grates Cleaning: Clean grates with a wire grill brush after each use.
- Grease Pan and Drain Tube Cleaning: Clean occasionally with a spatula and grill brush to prevent grease buildup and flare-ups. Ensure grease flow is not obstructed.
- General Cleaning: Use warm soapy water on all painted surfaces. Do not use oven cleaner or abrasive cleaners.
- Pellet Storage: Store wood pellets away from heat-producing appliances and in a dry environment to prevent moisture absorption and auger clogging.
- Creosote Removal: Inspect the grease duct at least twice a year for creosote buildup. Remove accumulated creosote to reduce fire risk.
- Storage: Before moving or storing, empty the firebox, remove the ash cup, and ensure the grill is completely cooled. The ash cup and grease cup can be stored between the grill grates. Fold the legs for compact storage.
- Fuse Replacement: If the grill fails to turn on, check and replace the fuse located in the front panel with a 4.0 Amp 125V 5x20mm Fast Blow Fuse if blown.
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