ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
DUAL FUEL SMOKER MODEL 20050412
THIS PRODUCT IS FOR OUTDOOR USE ONLY
Masterbuilt Manufacturing, Inc.
1 Masterbuilt Ct.
Columbus, GA 31907
Customer Service 1-800-489-1581
www.masterbuilt.com
Manual Code: 9805100023 081611-04SS
Tools needed for assembly: Adjustable Wrench, Phillips Head Screwdriver
CARBON MONOXIDE HAZARD WARNING
Burning charcoal and wood chips
gives off carbon monoxide,
which has no odor and can cause death.
DO NOT burn charcoal or wood chips inside
homes, vehicles, tents, garages
or any enclosed areas.
Use only outdoors where it is
well ventilated.
This manual contains important
information necessary for the proper assembly
and safe use of the appliance.
Read and follow all warnings and
instructions before assembling and using
the appliance.
Follow all warnings and instructions when
using the appliance.
Keep this manual for future reference.
Failure to follow these warnings and instructions properly could result in fi re or explosion, which
could cause property damage, personal injury, or death.
DANGER DANGER
LIMITED WARRANTY
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open fl ame.
3. Open/remove door.
4. If odor continues, keep away from the
appliance and immediately call your
Fire Department.
1. Never operate this appliance unattended.
2. Never operate this appliance within 10 feet
(3m) of any structure, combustible material
or other gas cylinder.
3. Never operate this appliance within 25 feet
(7.5m) of fl ammable liquids.
4. If fi re should occur keep away from appliance
and immediately call your fi re department.
Do not attempt to extinguish an oil/grease
fi re with water.
Masterbuilt warrants its products to be free from defects in material and workmanship under proper
assembly, normal use and recommended care for 90 days from the date of original retail purchase.
Masterbuilt warranty does not cover paint fi nish as it may burn off during normal use.
Masterbuilt warranty does not cover rust of the unit.
Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your
receipt. Upon the expiration of such warranty, all such liability shall terminate.
Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components
free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s)
in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.
This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of
transportation, or damage incurred by commercial use of this product.
FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE, EXPLOSION OR BURN
HAZARD, WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.
This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties,
expressed or implied including implied warranty, merchantability, or fi tness for a particular purpose.
Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or
WARNING
to promise remedies in addition to or inconsistent with those stated above.
Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by
THIS PRODUCT CONTAINS LEAD, A CHEMICAL KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH
DEFECTS OR OTHER REPRODUCTIVE HARM. WASH YOUR HANDS AFTER HANDLING THIS PRODUCT.
the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or
consequential damages. In such a case, the above limitations or exclusions may not be applicable.
California residents only: Not withstanding this limitation of warranty, the following specifi c restrictions
GENERAL WARNINGS AND SAFETY INFORMATION
apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the
product or Masterbuilt will refund the purchase price paid for the product, less the amount directly
• Unit is for outdoor use only.
• Never use inside enclosed areas such as patios, garages, buildings or tents.
• Never use inside recreational vehicles or on boats.
• Never operate unit under overhead construction such as roof coverings, carports, awnings, or overhangs.
attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the
product to the retail establishment selling this product in order to obtain performance under warranty.
This expressed warranty gives you specifi c legal rights, and you may also have other rights which vary from
state to state.
• Never use unit as a heater.
• Maintain a minimum distance of 10ft (3m) from overhead construction, walls, rails or other structures.
• Keep a minimum 10ft (3m) clearance of all combustible materials such as wood, dry plants,
grass, brush, paper, or canvas.
• Keep appliance clear and free from combustible materials such as gasoline and other fl ammable
vapors and liquids.
• Use unit on a level, non-combustible, stable surface such as dirt, concrete, brick or rock.
• Keep children and pets away from unit at all times. Do NOT allow children to use unit.
• Unit has an open fl ame. Keep hands, hair, and face away from burner fl ame. Do NOT lean over
burner when lighting. Loose hair and clothing may catch fi re.
• Allow unit to cool below 115°F (46°C) before moving or storing.
• Avoid bumping or impacting unit.
• This unit is HOT while in use and during cooling process. Wear protective gloves/mitts.
• Use of alcohol, prescription or non-prescription drugs may impair user’s ability to properly
assemble or safely operate unit.
• Never use glass, plastic or ceramic cookware in unit.
• Do NOT allow anyone to conduct activities around unit during or following its use until it has cooled.
• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended.
• Never use unit for anything other than its intended use. This unit is NOT for commercial use.
• Use in accordance with local, state and federal fi re codes.
Go Online www.masterbuilt.com
or complete and return to
Attn: Warranty Registration
Masterbuilt Mfg. Inc.
1 Masterbuilt Court - Columbus, GA 31907
Name: __________________________________ Address :___________________________ City:________________
State/Province: ________ Postal Code: ________________Phone Number: (_____) - ____________
E-mail Address:_______________________________________
*Model Number: ____________________ *Serial Number: ____________________
Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________
*Model Number and Serial Number are located on silver label on back of unit.
1
22
SMOKING CHART
GENERAL WARNINGS AND SAFETY INFORMATION
ITEM SIZE TEMP CHARCOAL WATER
BEEF
Pot Roast
(arm, top,
chuck, blade)
Brisket
4 - 5 lbs
(1.8-2.3kgs)
3 - 4 lbs
(1.4-1.8kgs)
200°F
(93°C)
200°F
(93°C)
7 - 8 lbs
(3.2-3.6kgs)
7 - 8 lbs
(3.2-3.6kgs)
PORK
Loin Roast
(bone in)
Loin Roast
(boneless)
Spare Ribs
3 - 4 lbs
(1.4-1.8kgs)
5 - 7 lbs
(2.3-3.2kgs)
3 - 5 lbs
(1.4-2.3kgs)
4 - 6 lbs
(1.8-2.7kgs)
7 - 10 lbs
(3.2-4.6kgs)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
8 lbs
(3.6kgs)
8 lbs
(3.6kgs)
10 lbs
(4.6kgs)
8 - 10 lbs
(3.6-4.6kgs)
10 lbs
(4.6kgs)
POULTRY
Chicken
(2 whole)
Turkey
2 - 3 lbs ea
(0.9-1.4kgs)
8 - 10 lbs
(3.6-4.6kgs)
11 - 13 lbs
(5.0-5.9kgs)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
5 - 7 lbs
(2.3-3.2kgs)
8 lbs
(3.6kgs)
8 - 10 lbs
(3.6-4.6kgs)
SEAFOOD
Salmon
Fish Fillets Full Grate
Shrimp,
Clams,
Crab Legs
6 - 7 lbs
(2.7-3.2kgs)
Full Grate
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
10 lbs
(4.6kgs)
5 lbs
(2.3kgs)
5 lbs
(2.3kgs)
WILD GAME
Quail,
Dove, etc.
Pheasant,
Duck, etc.
12 - 16 birds
5 - 7 lbs
(2.3-3.2kgs)
200°F
(93°C)
200°F
(93°C)
7 - 10 lbs
(3.2-4.6kgs)
8 - 10 lbs
(3.6-4.6kgs)
3 - 4 qts
(2.8-3.8l)
4 qts
(3.8l)
4 qts
(3.8l)
6 qts
(5.7l)
4 - 5 qts
(3.8-4.7l)
4 qts
(3.8l)
5 - 6 qts
(4.7-5.7l)
3 - 4 qts
(2.8-3.8l)
5 qts
(4.7l)
6 qts
(5.7l)
5 - 6 qts
(4.7-5.7l)
3 qts
(2.8l)
3 qts
(2.8l)
4 qts
(3.8l)
4 - 5 qts
(3.8-4.7l)
WOOD
CHIPS
2 - 3 cups
(0.56-0.83l)
3 cups
(0.83l)
2 cups
(0.56l)
3 cups
(0.83l)
3 cups
(0.83l)
3 cups
(0.83l)
3 cups
(0.83l)
2 cups
(0.56l)
3 cups
(0.83l)
3 cups
(0.83l)
3 cups
(0.83l)
1 - 2 cups
(0.28-0.56l)
1 - 2 cups
(0.28-0.56l)
2 - 3 cups
(0.56-0.83l)
2 - 3 cups
(0.56-0.83l)
COOK TIME INTERNAL TEMP
140°F (60°C) Rare
3 - 4 hrs
3 - 4.5 hrs
3.5 - 4.5 hrs
5 - 7 hrs
3.5 - 5.5 hrs 170°F (77°C)
2.5 - 3.5 hrs
3.5 - 5 hrs
2.5 - 3.5 hrs
4 - 6 hrs
6 - 7.5 hrs
4 - 6.5 hrs Flesh white,fl akes
1.5 - 2.5 hrs Flesh white,fl akes
1 - 2 hrs
2 - 4 hrs
4 - 5 hrs
160°F (71°C) Med
170°F (77°C) Well
170°F (77°C)
Well Done
170°F (77°C)
Well Done
Well Done
Well done when
meat pulls away
from bone
180°F (82°C)
(Leg moves
easily in joint)
185°F (85°C)
(Leg moves easily
in joint)
when forked
when forked
Shrimp pink
Shells open
Leg moves easily in
joint
180-185°F
(82-85°C)
Well Done
• Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).
• Installation of unit must conform with local codes or in the absence of local codes, with National
Fuel Gas Code, ANSIZ223.1/NFPA 54, Storage and Handling of Liquefi ed Petroleum Gasses,
ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code; Propane Storage and Handling, CSA
B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192; and Recreational
Vehicle Code, CSA Z240 RV Series as applicable.
• LP gas cylinder being used must be constructed and marked in accordance with specifi cations
for LP gas cylinders of the US Department of Transportation (DOT) or the Standard for Cylinders,
Spheres and Tubes for the Transportation for Dangerous Goods, CAN/CSA-B339.
• Always perform soapy water test (see “Soapy Water Test Instructions” in this manual)
EVERY TIME you use unit.
• Before each use check all nuts, screws and bolts to make sure they are tight and secure.
• Before each use inspect gas hose for signs of damage.
• Always disconnect gas cylinder from unit when not in use.
• Never attach/disconnect gas cylinder, move or alter gas fi ttings when unit is in operation.
• Never use gas cylinder if there is evidence of dents, gouges, bulges, fi re damage, erosion,
leakage, excessive rust, or other forms of visible external damage. This may be hazardous and
cylinder should be taken to a liquid propane supplier to be checked.
• Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if
needed, contact Masterbuilt Customer Service at 1-800-489-1581.
• When lighting burner remove all smoker parts to prevent explosion from gas build up.
• If ignition does not take place within fi ve seconds using ignitor button, turn gas control valve to
off position and wait fi ve minutes and repeat lighting procedures.
• Keep fuel supply hose away from unit while in operation.
• Keep fuel supply hose away from any heated surface.
• Do NOT obstruct fl ow of combustion and ventilation. Keep ventilation openings of cylinder
enclosure free and clear of debris.
• When use is complete, always turn regulator control valve OFF fi rst, then gas cylinder valve OFF.
• Gas MUST be turned off at the supply cylinder when not in use.
• Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve may
overheat allowing gas to release causing fi re which may cause death or serious injury.
• Never fi ll cylinder over 80% full or cylinder may release gas causing fi re which may cause death
or serious injury.
• If you smell, hear or see gas escaping, immediately get away from gas cylinder and call the Fire
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
21
Department. Fire may cause death or serious injury.
• Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install dust cap
provided with cylinder. Other caps or plugs may cause leaks.
• Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a building,
garage, or any other enclosed area.
• This appliance is not for frying turkeys.
2
SOAPY WATER TEST WARNINGS & PROCEDURES
RECIPES
WARNINGS
• Soapy Water Test MUST be performed each time gas cylinder is connected to burner/hose or each time it
is used.
• Soapy Water Test MUST be performed outdoors in well ventilated area.
• When performing Soapy Water Test keep smoker away from open fl ames, sparks or lit cigarettes.
• Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit.
This product will NOT operate with natural gas.
• Never use an open fl ame to test for gas leaks.
PREPARATION:
• Remove any cookware from smoker.
• Make sure regulator and gas cylinder valve are turned to OFF position.
• Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water.
• Apply soapy water solution to gas cylinder valve, regulator and hose length up to burner.
Apply solution to
gas cylinder valve
Apply solution to hose regulator
and the full length of the hose
Apply solution underneath control
panel where burner and hose are
connected
Failed test will present bubbles as
shown below.
SMOKED TROUT
4-6 Trout Fillets
2 cups Water
¼ cup Soy Sauce
¼ cup Teriyaki Sauce
½ tbsp Salt
1 tsp Lemon Pepper
Garlic Salt
Dill Seed
Hickory, Alder or Apple Chips
Mix recommended amounts of water, soy sauce, teriyaki
sauce and salt with other ingredients to your liking in a
small container. Place fi llets into marinade, cover and let
soak in refrigerator overnight. Smoke for 3 to 4 hours, or
until meat is fl aky and dry, in pre-heated smoker at 225
degrees.
SMOKED FILET MIGNON
4 lbs Beef Filets
2 tbsp Olive Oil
4 Garlic Cloves (crushed)
Salt
Ground Pepper
Mesquite or Cherry Chips
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 fi llet in heavy aluminum foil leaving the tops of
each uncovered. Sprinkle a little olive oil on top of each
fi let. Place foil wrapped fi lets in 225 degree pre-heated
smoker and cook about 20-30 minutes.
Medium rare fi let will have an internal temperature of 140
degrees when checked with thermometer. Allow meat to
cool slightly then carve into ½ inch slices. Serve at room
temperature.
(Smoker shown on back for clarity only)
TESTING GAS VALVE:
• Turn gas cylinder valve ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN
12 SECONDS. If bubbles appear, stop, turn gas cylinder OFF and retighten fi tting. Repeat test.
TESTING REGULATOR AND HOSE:
• AFTER gas cylinder valve has passed Soapy Water Test, turn gas cylinder valve ON, open regulator
control valve one full turn and check for bubbles at valve location, along full length of hose and at burner
connection. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn
regulator valve OFF, turn gas cylinder OFF and retighten the connection that is leaking gas. If hose is
source of leak, STOP, do not use unit. Hose must be replaced.
• When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish
before lighting cooker.
DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR
MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581.
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.
Cylinder NOT included with this unit.
FOR MORE TANTALIZING RECIPES
AND COOKING TIPS VISIT US ONLINE AT
WWW.MASTERBUILT.COM
3
20
RECIPES
WARNING
PORK OR BABY BACK RIBS
2-4 lbs Pork or Baby Back Ribs
½ tbsp Salt
¼ cup Brown Sugar
2 ½ tbsp Chili Powder
1 ½ tbsp Ground Cumin
2 tsp Cayenne Pepper
2 tsp Black Pepper (freshly ground)
2 tsp Garlic Powder
2 tsp Onion Powder
Hickory Chips
Mix ingredients and rub mixture on meat for 2 hours before
cooking. Allow meat to reach room temperature.
Cook ribs for 3 hours at 225°F (107°C) in pre-heated
smoker using hickory chips during the fi rst 2 hours.
After 3 hours remove the ribs and wrap in heavy foil.
Cook for an additional 1- 1 ½ hours.
HONEY CURED SMOKED SALMON
1 qt Water
½ tbsp Salt
¾ cup Honey
¼ cup Golden Rum
MAPLE GLAZED HAM
5-7 lbs Ham Shank or Butt (fully cooked, bone in)
1 ½ cup Maple Syrup
1 tsp Ginger
¼ tsp Nutmeg
½ tsp Allspice
16 Whole Cloves
1 can Pineapple Slices (canned)
1 jar Maraschino Cherries
Hickory or Mesquite Chips
Remove thick skin and trim fat leaving no more than ½”
thick covering on ham. Score ham. Combine syrup, ginger,
nutmeg, and allspice in a small bowl. Place ham in large dish
and baste with syrup mixture. Let ham stand in syrup mixture
for 1 or 2 hours, basting frequently, until at room temperature.
When ready to smoke, remove ham from dish and stud with
cloves. Place ham in pre-heated 225°F (107°C) smoker. Cook
for about 2-3 hours. Baste with syrup mixture at least 2 times
during cooking time. Before last hour of smoking decorate
ham with canned pineapple and cherries and baste. Internal
temperature of ham should be at 130°F-140°F (54°C-60°C)
when heated through.
SMOKED CORNISH HEN & WILD RICE
2 Cornish Game Hens
¼ cup Green Onion (chopped)
3 tbsp Butter
1 cup Wild Rice (cooked)
PERFORM “SOAPY WATER TEST” BEFORE EACH USE. SEE “SOAPY WATER TEST” SECTION IN
MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS
CYLINDER. TURN GAS OFF AFTER EACH USE.
REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION
CLOCKWISE
12.25” (45cm)
APPROX.
YELLOW
BLUE
COUNTER
CLOCKWISE
17.75”
(45cm)
APPROX.
• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace
unit. DO NOT USE.
• Inspect burner before each use. Check burner and burner ventura tube for
insects and insect nests. A clogged tube can lead to a fi re beneath appliance.
• Connect hose regulator to LP Gas Cylinder
1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.
2. Make sure control knob on smoker is in the “OFF” position.
3. Remove protective cap from gas cylinder and coupling nut if applicable.
4. Center and insert regulator nipple into valve outlet on gas cylinder as
shown in fi gure on the left. Turn regulator coupling nut clockwise until it
stops. DO NOT OVER TIGHTEN.
• Perform Soapy Water Test.
• To use turn gas cylinder ON, turn regulator control valve ON, push burner control
knob in and turn counter-clockwise ¼ turn. Push ignitor button to light.
• If ignition does not take place within fi ve seconds, turn gas control valve to off
position and wait fi ve minutes and repeat lighting procedures. If ignition still does
not occur, see match light directions below.
• After use turn burner control knob OFF, turn regulator control valve OFF, then turn
gas cylinder OFF.
• Burner control knob adjusts burner fl ame. Turn knob counter-clockwise to decrease
fl ame. Turn knob clockwise SLOWLY to increase fl ame. Push burner control knob
in and turn clockwise to shut fl ame off.
• Visually check burner fl ame. A CORRECT FLAME should be blue with a small
amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and
irregular. If an incorrect fl ame occurs, turn burner control knob to “OFF position,
turn off regulator and propane tank. Allow unit to cool and then clean burner.
Let burner completely dry before re-lighting.
¼ cup Lemon Juice
10 Cloves
10 Allspice Berries
1 Bay Leaf
1 Large Fillet of Salmon
Hickory or Apple Chips
Combine all of the ingredients except salmon to make a
brine. Place the salmon, skin side up, in a baking dish and
cover with brining liquid. Allow fi sh to brine for two hours.
Rinse salmon in cold water and pat dry.
Place salmon on a drying rack (or smoker rack that you
will use to smoke the salmon on) and allow to air dry for at
least 1 hour. Smoke the salmon skin side down for about
1-1 ½ hours at 160°F (71°C).
19
¼ cup Pecans or Walnuts (chopped)
½ cup Lime Marmalade
¼ cup Orange Juice
Salt (to taste)
Hickory Chips
Rinse and pat dry each hen. Season cavities with salt.
Sautee onions in 1 tbsp butter. Stir in rice and chopped nuts.
Stuff hens with rice mixture. Close with skewers or kitchen
string. Melt remaining 2 tbsp of butter in small saucepan. Add
marmalade and orange juice, blending until smooth. Brush
hens with marmalade mixture.
Place hens on grate in 225°F (107°C) pre-heated smoker
and cook for 2-2 ½ hours. Brush with remaining glaze before
serving.
MATCH LIGHT INSTRUCTIONS
1. Read all instructions and warnings before lighting.
2. Check gas control valve and gas cylinder valve to be certain it is in
OFF position before connecting to gas cylinder. Perform soapy
water test before each use.
3. Open door during lighting.
4. Turn gas control valve on, turn gas cylinder valve on.
5. Place a long, lit fi replace match stick close enough to burner to
ignite.
6. After each use, fi rst turn gas control valve off, then gas cylinder
valve off. Always allow unit to cool completely before touching,
moving or storing.
4
STOP
DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
Please have Model Number and Serial Number available when calling.
These numbers are located on silver label on back of unit.
PARTS LIST
13
2
29
1
21
WARNING
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.
THIS PRODUCT CONTAINS LEAD, A CHEMICAL KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH
DEFECTS OR OTHER REPRODUCTIVE HARM. WASH YOUR HANDS AFTER HANDLING THIS PRODUCT.
27
31
22
3
4a
19
18
4b
7
8
28
32
26
12
11
6
17
20
25
23
PART NO QUANTITY DESCRIPTION PART NO QUANTITY DESCRIPTION
1 1 Smoker Body 16 1 Control Knob
(pre-assembled)
2 1 Large Smoker Door w/ Logo
Plate
3 2 Air Damper - Round 18 2 Side Leg Brace
4a 1 Left Rear Leg w/ Wheel 19 2 Door Latch (pre-assembled)
4b 1 Right Rear Leg w/ Wheel 20 1 Heat Shield
5 1 Control Panel 21 10 Cooking Grate Support
6 1 Burner Box 22 1 Matchstick w/Chain
7 2 Door Handle 23 1 Regulator/Hose
8 1 Body Handle 24 1 Drip Cup
9 1 Flame Disk Bowl 25 1 Right Front Leg
10 1 Water Bowl 26 1 Left Front Leg
11 1 Water Bowl Holder 27 1 Small Smoker Door
12 4 Cooking Grate 28 2 Wheel
13 1 Temperature Gauge w/ Beauty
Ring
14 1 Valve (pre-assembled) 30 1 Drip Cup Bracket
15 1 Ignitor (pre-assembled) 31 1 Tank Retainer
5
17 1 Burner (pre-assembled)
(pre-assembled)
29 1 Air Damper - Square
32 1 Rear Leg Brace
10
9
16
5
(pre-assembled)
24
14
30
15
SAFE STORAGE & MAINTENANCE
• Inspect all hardware in assembled parts for tightness on a regular basis to ensure unit is in safe working
condition.
• ALWAYS allow unit to cool completely before handling.
• Clean unit, including special surfaces such as cooking grates, with mild cleaning agents. Wipe outside of
unit with damp cloth. DO NOT use oven cleaner.
• ALWAYS cover and store cold unit in a protected area.
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand
paper or steel wool, then cover with heat resistant paint.
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky, bacon-like fl avor
Mesquite
Sweet and delicate fl avor
Alder
Delicate, wood smoke fl avor
Pecan
Bold and hearty fl avor
Maple
Sweet, subtle fl avor
Apple
Sweet, delicate fl avor
Cherry
Sweet, delicate fl avor
18
DUAL SMOKER OPERATION
CHARCOAL SMOKING
1. Fill flame disk bowl with up to 8lbs (3.6kgs) of charcoal. Stack briquets in a pyramid.
2. Add lighter fl uid following directions on fl uid container. Before lighting, place lighter fl uid at least 25 ft (8m)
away from unit. Do not lean into unit when lighting charcoal. Light charcoal. LEAVE DOOR OPEN.
3. In about 15 minutes, fl ames will die out and briquets will begin to ash over. Once the briquets are
completely ashed over, spread briquets in a single layer.
4. With protective gloves on, place water bowl in position. Pour 1 inch of water, juice, or vinegar into water
bowl. This will add fl avor and moisture to food and prevent it from drying out.
5. Place cooking grates in smoker. Position food in center.
• Never use gasoline to light charcoal.
• Overfi lling charcoal bowl can cause serious injury and damage the unit.
• Never add additional lighter fl uid once charcoal has ignited.
• Hot coals should not be left unattended.
• Unit is hot. Use protective gloves and long, sturdy cooking utensils.
(A)
M6x12
Phillips Screw
Qty-39
(E)
M6
Flange Nut
Qty-16
HARDWARE LIST
(B)
#10x3/8
Self-tapping Screw
Qty-4
(F)
M5x20
Phillips Screw
Qty-4
(C)
M6x20
Phillips Screw
Qty-4
(G)
M5x10
Phillips Screw
Qty-2
(D)
M6
Lock Nut
Qty-3
(H)
Wing Nut
(packed with temperature gauge)
Qty-1
WOOD SMOKING
1. Pre-soak wood chips in water for at least 30 minutes.
2. Before starting unit, place 1-2 cups (0.24l-0.56l) of wood chips in fl ame disk bowl. Never use more than
2 cups (0.56l) of wood chips at a time. Never use wood chunks.
3. Follow matchstick lighting instructions (see pg. 4) to light smoker.
4. With protective gloves on, place water bowl in position. Pour about 1 inch of water, juice, or vinegar into
water bowl. This will add fl avor and moisture to food and prevent it from drying out.
5. Place cooking grates in smoker. Position food in center.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
• Food needs to be in the center of cooking racks. This allows food drippings to go into the water
bowl.
• 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.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• When door is opened, sometimes a fl are up may occur. Should wood chips fl are up immediately
close door, wait for wood chips to burn down then open door again.
• Do not leave old wood or charcoal ashes in the fl ame disk bowl. Flame disk bowl should be cleaned
out prior to each use to prevent ash buildup.
Wing Screw
(pre-assembled to tank retainer)
REPLACEMENT PARTS LIST
PART NO REPLACEMENT PART ITEM NO
1 Body Kit 9905100029
2 Large Door 9005100067
3 Air Damper Kit - Round 9905100038
4a Left Rear Leg 9905110006
4b Right Rear Leg 9905100032
5 Control Panel Kit 9905100004
6 Burner Box Kit 9905100036
7 Door Handle Kit 9905100025
8 Body Handle Kit 9905100035
9 Flame Disk Bowl 9005100068
10 Water Bowl 9005100009
11 Water Bowl Holder 9005100007
12 Cooking Grate 911060003
13 Temperature Gauge Kit 9905110007
14 Valve Kit 990060291
15 Ignitor Assembly Kit 990060328
16 Control Knob 9005100070
(I)
Qty-1
PART NO REPLACEMENT PART ITEM NO
17 Burner 9005100011
18 Leg Brace Kit 9905100033
19 Door Latch Kit 990050222
21 Cooking Grate Support 9005100006
22 Matchstick w/Chain 908060003
23 Regulator/Hose 911060001
24 Drip Cup 9005100069
25 Right Front Leg Kit 9905100030
26 Left Front Leg Kit 9905100031
27 Small Door 9005100048
28 Wheel Kit 9905100034
29 Air Damper - Square 9905100037
30 Drip Cup Bracket Kit 9905100039
31 Tank Retainer
32 Rear Leg Brace Kit 9905110008
Hardware Kit 9905100040
Instruction Manual 9805100023
17
6
ASSEMBLY
PRE-SEASON INSTRUCTIONS
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER
Carefully position smoker as
shown.
4a
Do not tighten screws all the
A
way. Leg frames may need to be
adjusted during assembly.
4b
1
STEP 1
Attach left rear leg (4a) to bottom
of smoker body (1) using screws
(A).
Repeat step for remaining right
rear leg (4b).
Do not fully tighten screws yet.
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing
them to burn off. Preseason smoker prior to fi rst use.
1. Perform soapy water test (see pg. 3).
2. Using a napkin or cloth, rub a light coat of cooking oil on cooking grates and inside smoker door. Make
sure water pan is in place with NO WATER.
3. Fill flame disk bowl with up to 8lbs (3.6kgs) of charcoal or up to 2 cups (0.56l) of wood chips and light
smoker. Close door.
4. Let the smoker burn for about 30 minutes. Make sure temperature gets up to 400°F (204°C).
5. Allow unit to cool completely.
6. Reapply light coat of cooking oil on cooking grates and inside of smoker door.
7. Relight smoker and burn the oil for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
26
SMOKER IS READY FOR USE
Do not tighten screws all the
way. Leg frames may need to be
25
HOLE PATTERN
FOR LEG BRACE
A
1
adjusted during assembly.
STEP 2
Note: Make sure hole patterns
for leg brace and properly
aligned before assembling each
leg.
Attach right front leg (25) to bottom
of smoker body (1) using screws
(A).
Repeat step for left front leg (26).
Do not fully tighten screws yet.
GENERAL WARNINGS AND SAFETY INFORMATION
Maintain a minimum distance of 10ft (3m) from overhead construction,
walls, rails or other structures.
Overhead Construction
10 Feet
Wind Flow
HOLE PATTERN
FOR LEG BRACE
7
Rails
10 Feet
Walls
16
ASSEMBLY
ASSEMBLY
24
30
STEP 17
Slide drip cup (24) onto drip cup
bracket (30). Drip cup is needed to
collect grease run-off.
Some parts not shown for
26
clarity.
STEP 3
Attach control panel (5) to right
front leg (25) as shown using
screws (A).
A
contol panel (5) to left front leg (26).
Repeat on opposite side attaching
22
25
5
STEP 4
STEP 18
Hang matchstick (22) on side of
smoker body (1) as shown.
Assembly is complete!
Perform soapy water test to check
for gas leaks before use (see pg 3).
6
1
Note: Soapy Water Test MUST be
performed each time gas cylinder
A
Position burner box (6) over center
hole in bottom of smoker body,
carefully aligning venturi over valve
orifi ce as shown. Attach burner box
to smoker body using screws (A).
Firmly attach ignition wire to piezo
ignitor on control panel as shown
in Figure B.
is connected to burner/hose or
each time it is used.
Venturi
15
Valve Orifi ce
Ignition Wire
Piezo Ignitor
Figure B
8
20
ASSEMBLY
B
6
STEP 5
Attach heat shield (20) to burner
box (6) using screws (B) as shown.
ASSEMBLY
STEP 15
Slide cooking grates (12), onto
cooking grate supports (21).
21
12
B
STEP 6
Mount drip cup bracket (30) to
smoker body (1) using screws (G).
STEP 16
Insert water bowl (10) into water
bowl holder (11) and slide water
bowl holder onto cooking grate
G
30
support (21).
Place fl ame disk bowl (9) into
smoker as shown.
21
10
9
11
1
9
14
ASSEMBLY
ASSEMBLY
31
STEP 13
Attach tank retainer (31) to
4a
smoker body (1) using screws
1
E
A
(A) and nuts (E) as shown.
Position propane tank as shown
below. Insert and tighten wing
screw (I) to secure propane tank
to tank retainer (31).
31
I
E
18
E
A
26
A
STEP 7
Attach leg brace (18) to left front
leg (26) and left rear leg (4a) using
screws (A) and nuts (E) as shown.
Repeat step for remaining leg brace
and rear leg brace.
Tighten all hardware at this time.
21
STEP 8
STEP 14
1
Insert cooking grate supports
(21) into smoker body (1).
Attach air damper - round (3) to
smoker body (1) using screw (A)
and lock nut (D) as shown.
Repeat step for the remaining air
damper - round.
1
D
3
A
13
10
ASSEMBLY
ASSEMBLY
Carefully position smoker as
1
shown.
STEP 11
Insert temperature gauge w/
beauty ring (13) into smoker door (2).
STEP 9
A
Attach air damper - square (29)
to smoker body (1) using screw
2
Secure in place with wing nut (H).
(A) and lock nut (D).
D
29
H
13
STEP 12
STEP 10
Attach body handle (8) to smoker
1
8
body (1) using screws (F) as
shown.
Insert door handle (7) into large
smoker door (2). Secure using
screws (C).
Repeat step for small smoker
door (27).
F
F
C
2
7
27
C
7
11
12
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