Pellet grill PIT BOSS NAVIGATOR PB850G, horizontal

With today's lifestyle of trying to eat healthier and tastier food, the importance of reducing fat intake should be considered. One of the best ways to reduce the amount of fat in grilled food is, for example, slow-roasting without direct heat. In addition, granulesno rin the school for cooking natural various wood pellets are used, oh savory with barely visible clear smoke aroma the taste penetrates into food, reducing the need for high-concentration sauces additional sugar

Fully automated grill/smoker PIT BOSS NAVIGATOR PB850G with direct and indirect grilling functions. An additional accessory can be used for cold smoking - the smoking cabinet is installed on the side of the grill.

GRILLING TEMPERATURES CHOICE

Control panel temperature readings on the screen may not match your control exactly for thermometer readings. All listed below recommendations temperatures are approximate and are affected by the following factors: external environment air temperature, wind direction and strength, we useoh granulesnothing fuel quality, how often are opened smoking rooms door and amount of food produced.

• HIGH TEMPERATURE (205-260°C / 401-499°F)

This range is best for roasting and broiling over high heat. Use with direct heat (open flame holes) for grilling or indirect heat at high temperatures when the food is not in contact with the flame (closed flame holes). When the flame dampers are opened, direct fire is created Blue-rare steaks - the meat is seared on the outside, but the middle remains almost untouched by the heat. The internal temperature of such a steak should not exceed 50°C. Vegetable or dessert dishes are also roasted in this way. High temperature is also used as burn temperaturea, that after using the grill clean up In addition, it can be used in extreme cold high temperature for heating, that to compensate for the temperature contrast between the outside and the inside of the device.

• AVERAGE TEMPERATURE (135-180°C / 275-356°F)

This one range best for baking and finish after a while bakeimo or slowlyoh smoketaking food product. Cooking at this temperature dramatically reduces the chance of fat burning. A great choice for making anything wrapped in bacon or when you want versatilityoh with control.

• LOW TEMPERATURE (80-125°C / 176-257°F)

This range is used slowlym bakefor example, to want byeto highlight smokeoh taste or keep food warm. Provides more smokeoh taste and fromprotects weos the dish juicya by baking longer at a lower temperature (slow cooking at low temperature - low and slow). Highly recommended for large For Christmas for turkey, juicym pork hamoops during Easter or to another important Sthey. A smoker is a variation of a real barbecue and is actually a basic smokerwill an advantage. There are two types of smoking: hot smoking and cold smoking.

• Hot smoking – otherwise called low and slow slow cooking lowyes temperature, usually is used 80-125°C / 176-257°F tempa. Smoking hot at its best suitable, when a longer cooking time is required, such as large onesems a piece of meat, fish or poultryhours.

• Cold smoking is when the food is so far from the fire that it smokesyes without baking only 15-32°C / 60-90°F temperature.

ADVICE: nairing to enhance the spiciness smoke taste after adding food at onceoh smoking room switch to Smoke (low) temperatures function. This is leis for smoke to penetrate deeper into the meat until the meat is steamed noclosedarys upon reaching 49°C / 120°F tempa.

The most important thing is to foresee timeoh gap, when will it be smoked - baking at the beginning or before finishing fried or smoked all the time, eg smoked fish. Knear Chefs I'd rather byesmokethere is only baking at the end, at the same time food remains warm for that moment,ah will beready to serve Only by experimenting is born thatbuli masterpieces!

Specifications

• Manufacturer: PIT BOSS
• Country of origin: USA
• Model: PB850G
• Code: PBNAVIGATOR
• Dimensions: 1472 x 1195 x 940 mm 
• Weight: 74.5 kg
• Fired with wood pellets. Easy to set up. Almost no ash remains
• Fuel hopper capacity: 12 kg
• Fuel consumption: 2 KG/H
• Automatic ignition, temperature control and feed of pellets into the combustion chamber
• It can work up to 24 hours without a break.
• Temperature range: OFF-SMOKE-95°C-110°C-120°C-150°C-175°C-105°C-230°C-245°C-HIGH
• For control and ignition, power supply with grounding: 220-240V, 50HZ, 250W