Pit Boss Sportsman 820SP Wood Pellet Grill

Kupu Whakataki

The Pit Boss Sportsman 820SP Wood Pellet Grill is designed to provide a versatile outdoor cooking experience, utilizing all-natural hardwood pellets for rich, smoky flavors. This manual outlines the essential information for safe operation, proper setup, effective use, and routine maintenance of your grill.

With 8-in-1 cooking versatility, this grill allows you to grill, smoke, roast, bake, braise, barbecue, char-grill, and sear, offering a wide range of culinary possibilities.

Nga korero haumaru

Always prioritize safety when operating your wood pellet grill. Failure to follow these guidelines may result in property damage, injury, or death.

• Mo waho anake: Never operate this grill indoors or in an enclosed area. Ensure adequate ventilation.
• Whakawātea: Maintain a minimum distance of 10 feet (3 meters) from combustible materials, including walls, fences, and overhanging structures.
• Mata Pumau: Whakanohia te tunutunu ki runga i te papa, kaore i te ngiha.
• Nga tamariki me nga kararehe: Puritia ngā tamariki me ngā mōkai kia matara atu i te paraharaha i ngā wā katoa, inā koa i te wā e whakamahia ana.
• wahie: Whakamahia ngā pire rakau kai-kai anake i hangaia mō ngā tunu pire. Kaua e whakamahi i te waro, te wai mura, me ētahi atu mea whakatere rānei.
• Haumaru Hiko: Ensure the power cord is not pinched or placed in high-traffic areas. Connect to a grounded outlet.
• Mata wera: The grill surfaces become extremely hot during operation. Use heat-resistant gloves and tools.
• Nga ahi hinu: Regularly clean the grease management system to prevent grease fires. In case of a grease fire, close the lid and turn off the grill. Do not use water.
• Rokiroki Pellet: Store wood pellets in a dry, airtight container away from heat sources and moisture.

Ka mutu te huaview

The Pit Boss Sportsman 820SP is engineered for performance and convenience. Key features include:

• Rohe tunu kai: 849 square inches total cooking capacity, including 593 sq. in. on the main grates and 256 sq. in. on the upper rack.
• Awhe Pawera: Capable of maintaining temperatures from 180°F to 500°F.
• Te Whaainga Hopper: A 21 lb. hopper ensures extended cooking times without frequent refills.
• Papa Whakahaere Mamati: Dial-in digital control board for precise temperature management.
• Piro Meat: Includes one Pit Boss meat probe for accurate internal temperature monitoring.
• Flame Broiler: Innovative slide plate flame broiler with an easy-access handle for direct flame searing.
• Side Shelf: A 2-in-1 stainless steel side shelf with a removable tray provides ampte mokowāmahi.
• Whatanga Rekara: Integrated built-in spice rack for convenient access to seasonings.

Mua view of the Pit Boss Sportsman 820SP Wood Pellet Grill, showcasing its overall design and control panel.

The grill with its lid open, revealing the cooking grates and internal components.

He taipitopito view of the digital control panel and the pellet hopper, where wood pellets are loaded.

Demonstration of the integrated spice rack, located conveniently on the side of the grill.

Tatūnga me te Whakamahi Tuatahi

Huihuinga

The Pit Boss Sportsman 820SP requires assembly. Refer to the separate assembly guide included with your packaging for detailed, step-by-step instructions. Ensure all components are securely fastened before proceeding.

Initial Burn-In (Seasoning)

Before cooking food for the first time, it is crucial to perform an initial burn-in to season the grill and burn off any manufacturing oils or residues. This process helps to cure the paint and prepare the cooking surfaces.

1. Ensure the grill is fully assembled and placed in a safe outdoor location.
2. Fill the pellet hopper with high-quality wood pellets.
3. Plug in the grill and turn it on. Set the temperature to 350°F (177°C).
4. Allow the grill to operate at this temperature for at least 45 minutes to an hour.
5. After the burn-in, turn off the grill and allow it to cool completely before cleaning the grates.

Nga Tohutohu Whakahaere

Uta Pire

Open the pellet hopper lid and pour wood pellets into the hopper. Ensure the auger is clear of any obstructions. The 21 lb. capacity allows for long cooks.

Ka timata i te tunutunu

1. Me whakarite kia mono te oumu ki tētahi putanga hiko e hono ana ki te whenua.
2. Whakatuwheratia te taupoki matua o te oumu.
3. Tahurihia te pana hiko ki te tūranga 'ON'.
4. Set the desired temperature using the dial-in digital control board. The grill will automatically feed pellets and ignite.
5. Once smoke appears and the fire is established (typically 5-10 minutes), close the lid and allow the grill to preheat to your set temperature.

Temperature Control and Cooking Modes

The digital control board allows for precise temperature adjustments. You can set temperatures from 180°F for low-and-slow smoking up to 500°F for high-heat grilling. The grill's 8-in-1 versatility supports various cooking methods:

• Kai paipa: Use lower temperatures (180-225°F) for extended periods to infuse deep smoky flavor.
• Grilling/Roasting: Use medium to high temperatures (300-400°F) for general grilling and roasting.
• Te wera: Utilize the slide plate flame broiler for direct flame searing at high temperatures (450-500°F).

The easy-access handle for operating the slide plate flame broiler, allowing for direct flame searing.

Using Meat Probes

Insert the included meat probe into the thickest part of your food, avoiding bone. Plug the probe into the designated port on the control panel. The internal temperature of your food will be displayed on the digital screen, allowing you to monitor doneness without opening the lid.

The grill in use, demonstrating its capacity to cook multiple items simultaneously, including large cuts of meat.

Te tiaki

Regular maintenance ensures the longevity and optimal performance of your Pit Boss grill.

• Whai muri i ia Whakamahinga: Vacuum the fire pot to remove ash and unburnt pellets. This prevents blockages and ensures proper ignition.
• Whakahaere Hinu: Regularly empty and clean the grease bucket and grease tray to prevent grease buildup and potential fires.


Te taha view of the grill, highlighting the removable grease bucket for easy cleaning.

• Horoi o waho: Clean the exterior surfaces with a soft cloth and warm, soapy water. Avoid abrasive cleaners. Pit Boss Grill Cleaner is recommended.
• Pae tunutunu: Scrape and clean cooking grates after each use. For deeper cleaning, remove and wash with warm, soapy water.
• Pūpū Pellet: If storing the grill for an extended period, empty the pellet hopper to prevent moisture absorption and pellet degradation.
• Uhi: Keep the grill covered when not in use to protect it from the elements and keep it dry.

Raparongoā

This section addresses common issues you might encounter with your pellet grill.

For issues not listed here, or if solutions do not resolve the problem, please contact Pit Boss customer support.

Whakatakotoranga

Detailed specifications for the Pit Boss Sportsman 820SP Wood Pellet Grill:

• Ingoa Tauira: PB0820SP
• Tauira Tūemi: 10537
• Puna Hiko: Purangakau
• Tae: Pango
• Rauemi o waho: Maka rino
• Wāhanga tunu kai: 849 sq.
• Main Grate Cooking Area: 593 sq.
• Upper Rack Cooking Area: 256 sq.
• Te Whaainga Hopper: 21 lb.
• Awhe Pawera: 180°F ki te 500°F
• Ahu Hua (Ata tata): 147.88 cm (58.2 in) Width x 82.12 cm (32.3 in) Depth x 132.46 cm (52.2 in) Height
• Product Weight (Approximate): 71.4 kg (157 lb)
• Kaihanga: Dansons

Dimensional diagram of the Pit Boss Sportsman 820SP, indicating width, height, depth, and weight.

Diagram illustrating the total cooking area, main rack area, top rack area, and hopper capacity.

Pūtāhui me te Tautoko

For information regarding the product warranty, please refer to the warranty card included with your grill packaging or visit the official Pit Boss Grills website. For technical support, replacement parts, or further assistance, please contact Pit Boss customer service directly. Contact details are typically available on the manufacturer's webpae, i roto ranei i to tuhinga hua.