Masterbuilt Manufacturing, Inc
1 Masterbuilt Court
Columbus, Georgia 31907
Customer Service 1-800-489-1581
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODELS 20070210, 20070410 SMOKEHOUSE
THIS PRODUCT IS FOR OUTDOOR USE ONLY ~ HOUSEHOLD TYPE
Tools required for assembly: Phillips Head Screwdriver.
CARBON MONOXIDE HAZARD
WARNING
Burning wood gives off carbon
monoxide which can cause death.
This manual contains important
information necessary for the proper and
safe use of this unit.
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed
areas.
Read and follow all warnings
and instructions before using
smoker and during use.
Keep this manual for future reference.
Use only outdoors where it is well
ventilated.
Some parts may have sharp edges handle
with care.
Failure to follow these warnings and instructions properly could result in personal injury or death.
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WOOD SMOKING GUIDE FOR MEATS
WARNINGS & IMPORTANT SAFEGUARDS
continued
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
• Avoid bumping or impacting electric smoker.
Hickory
Pungent, smoky, bacon-like flavor
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or
storing.
Mesquite
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
Sweet and delicate flavor
Alder
Delicate, wood smoke flavor
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may damage
electric smoker.
Pecan
Bold and hearty flavor
• Wood chip bowl is HOT when electric smoker is in use. Use caution when adding wood.
• To disconnect, turn controller “OFF” then remove plug from outlet.
Maple
Sweet, subtle flavor
Apple
Sweet, delicate flavor
• Remove plug from outlet when the appliance is not in use, before putting on or taking off parts, and before
cleaning. Allow to cool before handling.
Cherry
Sweet, delicate flavor
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
• Do not store electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and may
cause injury.
• Never use electric smoker for anything other than its intended purpose. This unit is not for commercial use.
• Always use electric smoker in accordance with all applicable local, state and federal fire codes.
• Longer extension cords are available and may be used if care is exercised in their use.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
• If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the
appliance.
STOP!
• The extension cord must be a grounding -type 3-wire cord.
• Outdoor extension cords must be used with outdoor use products and are marked with suffix "W" and with
the statement "Suitable for Use with Outdoor Appliances.
PARTS LIST
• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.
• Extreme caution must be used when moving an appliance containing hot liquids.
• Do not clean this product with a water spray or the like.
PART*
ITEM NO.
9907090019
9907090022
9907090024
9907090023
9907090027
990050222
9007090063
9007090064
9007090065
DESCRIPTION
Door Kit
PART*
ITEM NO.
9007090066
9007090078
9007090067
9007090068
9907090021
9907090031
9907090034
9907090026
9007090069
DESCRIPTION
9
1
6
12
3
Cooking Grate
Wood Chip Grate
Water Bowl
Body Kit
SAVE THESE INSTRUCTIONS.
13
14
7
Control Panel Support Kit
Cooking Grate Support Rack Kit
Leg Kit
5
Drip Tray
10
11
16
Door Handle Kit
Side Handle Kit
Temperature Gauge Kit
Hardware Pack
Instruction Manual
WARNING
15
2
Door Latch Kit
Analog Controller
Element
Combustion by-product produced when using this product contains
chemicals known to the State of California to cause birth defects,
other reproductive harm, or cancer.
8
4
Wood Chip Bowl Kit
The materials used in this product may contain lead a chemical known to the State of
California to cause birth defects and other reproductive harm.
* SEE PAGE 3 FOR PARTS LIST
13
2
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DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at [email protected].
MASTERBUILT SMOKIN’ RECIPES
STOP!
SMOKED TUNA
SMOKED STUFFED SALMON
PARTS LIST
Servings for 4
Servings for 4
1
INGREDIENTS:
Tuna steaks-1” thick (2.5cm)
Sugar
Salt
9
INGREDIENTS:
Salmon (drawn)
Oil
4
4 - 5 lbs (1.8-2.2 kgs)
1 1/
8
cups
3 tbs
3
1
/
8
cup
6
Green onion (chopped)
/
4
cup
Pepper
1 tsp
Tomato ( peeled and chopped)
Dill (fresh and chopped)
Bread cubes (dry)
Celery (chopped)
Salt
1 cup
1
1
Garlic (granulated)
Prague powder #1
Honey
/
4
4
tsp
tsp
/
2
4
cup
cup
cup
tsp
1
1
/
/
1
1 cup
/
4
1
Water
1 gal (3.8L)
/
4
11
1
Lemon pepper
/
2
tsp
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
Garlic (minced)
1 clove
15
SUGGESTED WOOD FOR SMOKING:
Hickory chips
14
INSTRUCTIONS:
16
Mix above ingredients until dissolved in water. Place in smoker at
140°F (60°C) and cook for about 7 hours using water mixture in
water bowl.
2
INSTRUCTIONS:
Prepare salmon and brush with oil. Combine remaining ingredients in
a small bowl. Stuff salmon with mixture. Place salmon on a sheet of
heavy aluminum foil that has been doubled and greased. Place in
smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there
is room on either side of foil to allow airflow inside smoker.
3
10
13
4
8
5
7
SMOKED FISH
12
SMOKED TROUT
Servings for 4
Servings for 6
INGREDIENTS:
INGREDIENTS:
Trout fillets
Water
Soy sauce
Teriyaki sauce
Salt
Fish fillets or whole fish
White wine (dry)
Parsley (dried)
Lemon (cut up)
Cayenne pepper
4
4 - 6
1 cup
1 tbs
1 small
2 cups
1
/
4
4
cup
cup
cup
1
/
1
/
2
Lemon pepper
Garlic salt
Dill seed
1 tsp
PART NO. QUANTITY DESCRIPTION
PART NO. QUANTITY DESCRIPTION
SUGGESTED WOOD FOR SMOKING:
Hickory or pecan chips
1
2
3
4
5
6
7
1
1
1
1
1
3
4
Smoker Body
Analog Controller
Water Bowl
9
1
1
2
1
1
2
1
Door
10
11
12
13
14
15
Door Handle
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
INSTRUCTIONS:
Salt and pepper fish to taste. Mix above ingredients with water for use
in water bowl. Layer fish on greased cooking rack and place in smoker
at 140°F (60°C). Cook for about 2 hours.
Side Handle
INSTRUCTIONS:
Mix recommended amounts of water, soy sauce, teriyaki sauce and
salt with other ingredients to your liking in a small container. Place
fillets into marinade, cover and let soak in refrigerator overnight.
Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at
225°F (107°C).
Wood Chip Bowl w/ Lid
Drip Tray
Wood Chip Grate
Control Panel Support
Cooking Grate Support
Door Latch
Cooking Grate
Leg
SMOKED SUMMER VEGETABLES
Temperature Gauge w/ Beauty
Ring and Wing Nut
Servings for 4-6
8
1
Element
16
1
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
HARDWARE LIST
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
(C)
Wing Nut
(packed with temperature gauge)
Qty: 1
(A)
1/4-20x1/2
Phillips Hex Screw
Qty: 16
(B)
Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables together. Form cup
shaped containers using heavy duty aluminum foil. Place about 1 cup of vegetable mix in each foil
cup. Season to taste with your favorite herbs and spices. Pinch top of foil cups together. To allow
smoke penetration put a couple of small holes around top of each vegetable cup. Place foil cups in
smoker at 220°F (104°C) for 1 hour. Serve.
1/4-20x1-1/2
Phillips Hex Screw
Qty: 2
12
3
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MASTERBUILT SMOKIN’ RECIPES
ASSEMBLY INSTRUCTIONS
SMOKED PORK BUTT
SMOKED CORNISH HENS
Tools required for assembly: Phillips Head Screwdriver.
Servings for 6
w/ Wild Rice
Servings for 2
INGREDIENTS:
Fresh Pork Butt
Salt
Brown sugar
Chili Powder
7 lbs (3.1kgs)
INGREDIENTS:
Step 1
1
/
/4
2
tsp
cup
Cornish Game Hens
Green onion (chopped)
Butter
2 hens
1
1
/4
cup
Carefully position grill as shown.
2 tbs
3 tbs
Wild rice (cooked)
Pecans or Walnuts (chopped)
Lime Marmalade
Orange juice
1 cup
1
7
Attach leg (7) to bottom of smoker
body (1) using screws (A).
SUGGESTED WOOD FOR SMOKING:
Apple chips
/
4
cup
cup
cup
1
/
4
2
1
/
INSTRUCTIONS:
Salt
Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in
225°F (107°C) smoker using apple wood chips during first 3 hours.
After 5 hours remove butt and wrap in heavy foil. Cook for an
Repeat step for remaining legs.
SUGGESTED WOOD FOR SMOKING:
Hickory chips
additional 1 to 1 1/
2
hours. Internal temperature should be 160°F
(71°C). Serve.
INSTRUCTIONS:
Rinse and pat dry each hen. Season cavities with salt.
A
Sauté onions in 1 tbs butter. Stir in rice and chopped nuts.
Stuff hens with rice mixture. Close with skewers or kitchen string.
Melt remaining 2 tbs of butter in small saucepan. Add marmalade
and orange juice blending until smooth. Brush hens with marmalade
mixture. Place hens on cooking rack in 225°F (107°C) smoker and
MAPLE GLAZED HAM
Servings for 6-8
INGREDIENTS:
Ham shank or butt (fully cooked, bone-in)
5 - 7 lbs (2.2-3.1 kgs)
1 1/
cup
1 tsp
cook for 2 to 2 1/
hours. Brush with remaining glaze before serving,
2
Maple syrup
Ginger
Nutmeg
Allspice
Cloves
2
1
/
4
tsp
tsp
SMOKED FILET MIGNON
1
/
2
Servings for 20
16 whole
1 can
1 jar
Pineapple slices (canned)
Maraschino Cherries
INGREDIENTS:
Beef Filets
4 lbs (1.8 kgs)
Olive oil
Garlic cloves (crushed)
Salt
2 tbs
4 cloves
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
Ground Pepper
INSTRUCTIONS:
Remove thick skin and trim fat leaving no more than 1/2” (13mm)
thick covering on ham. Score ham. Combine syrup, ginger, nutmeg,
and allspice in a small bowl. Place ham in a large dish and baste
with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours
basting frequently until ham at room temperature. When ready to
smoke remove ham from dish and stud with cloves. Place ham in
225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup
mixture at least two times during cooking time. Before last hour of
smoking, decorate ham with canned pineapple and
SUGGESTED WOOD FOR SMOKING:
Mesquite or cherry wood chips
INSTRUCTIONS:
Season meat with garlic cloves, salt and pepper. Heat olive oil in
large frying pan. Sear/brown meat on all sides. This will seal in
juices before smoking. Wrap each filet in heavy aluminum foil
leaving the tops of each uncovered. Sprinkle a little olive oil on top of
each filet. Place foil wrapped filets in 225°F (107°C) smoker and
cook 20 to 30 minutes. Medium rare filet will have an internal
temperature of 140°F (60°C) when checked with thermometer.
Allow meat to cool slightly then carve into 1/2” slices. Serve at room
temperature.
Step 2
cherries and baste. Internal temperature of ham
should be at 130°F to 140°F (54-60°C) when
heated thru.
Mount side handle (11) to smoker
body (1) using screws (A).
1
Repeat step for opposite side.
11
SMOKED TURKEY
Servings for 6-8
INGREDIENTS:
Turkey
10 - 14 lbs (4.5-6.3 kgs)
Salt
1 tbs
Sugar
2 tbs
Cinnamon
1-2 tsps
1 average
2 medium
4 stalks
Apple (cored, peeled, and quartered)
Onion (quartered)
Celery stalks with leaves
A
SUGGESTED WOOD FOR SMOKING:
Hickory or Apple chips
INSTRUCTIONS:
Thaw turkey according to package directions if necessary. Remove giblets and
neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and
cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery
into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift
wing tips up and over the back to tuck under. Set smoker to 225°F (107°C).
Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh
temperature reaches 180°F (82°C). Cover turkey and chill or let stand 20
minutes before carving. Serve.
11
4
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IMPORTANT FACTS ABOUT USING SMOKER
ASSEMBLY INSTRUCTIONS Continued
• Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when
control panel is set on HI.
• Wood chip bowl MUST be in place when using smoker. This minimizes the chance
of wood flare ups.
Step 3
Insert temperature gauge (16) stem
through hole in smoker door (9) as
shown. Secure with wing nut (C).
• Wood chips must be used in order to produce smoke and create the smoke flavor.
See “Wood Smoking Guide for Meats” section in this manual.
9
Mount door handle (10) to smoker
door (9) using screws (B).
• Check drip tray often during cooking. Empty drip tray before it gets full. Drip tray
may need to be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to
escape and may cause wood to flare up. Closing the door will re-stabilize the
temperature and stop flare up.
C
16
• Do not leave old wood ashes in the wood tray. Once ashes are cold empty tray.
Tray should be cleaned out prior to and after each use to prevent ash buildup.
B
• This is a smoker. There will be a lot of smoke produced when using wood chips.
Smoke will escape through seams and turn the inside of smoker black. This is
normal. To minimize smoke loss around door, door latch can be adjusted to further
tighten door against body.
10
Loosen hex nut on door
latch. Turn hook clockwise
to tighten as shown.
Secure hex nut firmly
against door latch.
SOME PARTS NOT SHOWN FOR
CLARITY.
1
Step 4
Slide cooking grates (6) onto guides
inside smoker body (1).
6
HOW TO CLEAN SMOKER
For cooking grates, water bowl and drip tray use a mild dish detergent. Rinse and
dry thoroughly.
For wood chip bowl, clean frequently to remove ash build up, residue and dust.
For the interior and exterior of smoker simply wipe down with a damp cloth. Do not
use a cleaning agent. Make sure to dry thoroughly.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
10
5
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ASSEMBLY INSTRUCTIONS Continued
TROUBLESHOOTING GUIDE
1
SOME PARTS NOT SHOWN FOR
Symptom
Power light won't come on
Cause
Not plugged into wall
Possible Solution
Check wall connection
CLARITY.
3
House fuse tripped
Make sure other appliances are not operating on
the same electrical circuit. Check household fuses.
Step 5
Place wood chip bowl (4) and water
bowl (3) into wood chip grate (12) as
shown.
4
Controller malfunctioning
Contact Masterbuilt at 1.800.489.1581
Set unit so an extension cord does not have to be
used
Unit plugged into an extension cord
Unit takes excessive amount of time to
heat up
Close door and fasten latch securely
Contact Masterbuilt at 1.800.489.1581
Door not closed properly
Controller malfunctioning
Drip tray not in place
Note: Wood chip bowl and water
bowl MUST be in place when using
smoker. This minimizes the chance
of wood flare ups.
Reposition so hole lines up with drain hole in
bottom of unit
Grease is leaking out of smoker
Clean unit
Excess grease or oil build-up in unit
No wood chips
Add wood chips See Page 8
Contact Masterbuilt at 1.800.489.1581
No smoke
12
Faulty control unit
Temperature rapidly decreased, or shut
down after few hours of use
Contact Masterbuilt at 1.800.489.1581
Contact Masterbuilt at 1.800.489.1581
Controller/unit malfunctioning
Controller/unit malfunctioning
Power light is on, unit isn't
heating
Controller does not adjust heat
Step 6
Slide drip tray (5) onto grooves under
smoker body (1).
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
1
USDA* Safe Minimum Internal Temperatures
Fish
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
5
9
6
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OPERATION INSTRUCTIONS
ASSEMBLY INSTRUCTIONS Continued
Step 1
Connect controller to smoker body.
Step 7
Insert analog controller (2) into side
of smoker body (1) as shown.
Step 2
Plug power cord into an outlet (refer to “Warnings &
Important Safeguards” section of manual).
Step 3
1
Turn control knob to desired setting.
Indicator light will turn off when set temperature is
reached.
Note: Temperature gauge on smoker door reflects
setting on controller and displays temperature
inside unit.
2
TIPS FOR USING WOOD CHIPS
• Pre-soak wood chips in water for at least 30 minutes.
• Before starting unit, place 1 cup of wood chips in chip loader.
• Never use more than 1 cup of wood chips at a time. Never use wood chunks.
• Wood chips should be level with top rim of wood chip bowl.
PRESEASON INSTRUCTIONS
Preseason smoker prior to first use. Make sure water bowl is in place with NO WATER. Set
control panel to MED and run unit for 3 hours. Shut down and allow to cool. Some smoke may
appear during this time, this is normal.
• Check wood chip bowl periodically to see if wood has burned down. Add more chips as needed.
During last 45 minutes, add 1 cup of wood chips in wood chip bowl to complete preseasoning.
SMOKER IS NOW READY FOR USE
CAUTION
When door is opened a flare up may occur. Should wood chips flare up, immediately close
door, wait for wood chips to burn down then open door again. Do not spray with water.
8
7
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