Pit Boss PBV3D1 - Troubleshooting

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RefillingyourSmokeTray/WaterPan:
1. Whenyoursmoketrayhasfinishedsmoking,followthestepsbelow:
a. Openyoursmokerdoor
b. Removeyoursmoketrayandemptyyourusedwoodchipsinametal container.Pourwater
overtheusedwoodchipstoextinguishallthe chips.(Forfurtherinstructions,pleaseconsult
theowner’smanual).
c. Fillyourwoodchiptraywithyourfavoritewoodchips.
d. Insertthewoodchiptraybackintothesmoker.
e. Fillyourwaterpanto¾fullwitheitherwateroryourfavoritemarinade andcloseyoursmoker
door.
f. SetyourTemperatureto250FtogetyourwoodchipsStarted.
g. Fullopenyourbackventsduringtheinitial20minutes,after20minutes youcanadjustthe
backventstoyourdesiredsetting.
h. After20minutes,setyourtemperaturetoyourdesiredsmoking temperature.Atthistime,
yourwoodchipsshouldbeproducingample smoke.
Types of wood to use for smoke:
• Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using Pecan, Hickory, Oak, Apple, Alder or Mesquite.
• Never use any resin woods like Pine or Cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural
moisture in the wood that will release in the smoker as it heats up. Do not soak your wood chips
when using your Pit Boss electric smoker.
What you need to smoke meats:
Internal Meat Thermometer
An internal meat thermometer is a must to coookok pieces of meat to make sure it is done internally.
Internal Temperatures for Select Meats
• Cooked Ham -140 degrees
• Ham, Beef-Med, Ground Beef - 160 degrees
• Veal, Lamb, Pork, Beef-Well done - 170 degrees
• Poultry - 180 degrees
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large
cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce o of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
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 
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect. The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor
(and a sought-after Pink Ring) on your meats. Higher temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.