Masterbuilt 20051413 Owner's Manual

Page 1
Masterbuilt Manufacturing, Inc.
1 Masterbuilt Ct.
Columbus, GA 31907
Customer Service 1-800-489-1581
www.masterbuilt.com
ASSEMBLY, CARE & USE MANUAL WARNING & SAFETY INFORMATION
PROPANE SMOKER MODELS 20051413
THIS PRODUCT IS FOR OUTDOOR USE ONLY
Manual Code: 9805120013 082712-04JH
*Actual product may differ from picture shown
Tools needed for assembly: Adjustable Wrench, Phillips Head Screwdriver
This manual contains important
Burning wood chips gives off carbon
monoxide, which has no odor and can cause death.
information necessary for the proper assembly
and safe use of the appliance.
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed areas.
Read and follow all warnings and
instructions before assembling and using
the appliance.
Use only outdoors where it is
well ventilated.
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.
Page 2
MASTERBUILT SMOKIN’ RECIPES
MASTERBUILT SMOKIN’ RECIPES
DANGER DANGER
MASTERBUILT SMOKIN’ RECIPES
MASTERBUILT SMOKIN’ RECIPES
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.
FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE, EXPLOSION OR BURN
HAZARD, WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJUR Y OR DEATH.
GENERAL WARNINGS AND SAFETY INFORMATION
• 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.
• 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.
SMOKED FILET MIGNON
4 lbs Beef Filets 2 tbsp Olive Oil 4 Garlic Cloves (crushed) Salt
Ground Pepper
Suggested wood for smoking:
Mesquite or cherry wood 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.
SMOKED CORN ON THE COBB
6 to 12 ears Corn with husk still on
½ cup Olive Oil 1 bunch Green Onions
(fi nely chopped) Salt Pepper
Suggested wood for smoking:
Hickory of Mesquite Chips Prepare corn by gently pulling back the husks on each ear. Remove the
silk but not the husks. Place the ears in a large pan and fi ll with water to cover corn. Let soak for several hours.
Remove corn from water. Brush each ear with olive oil and coat with 1 to 2 tsp of green onions. Salt & pepper to taste.
Pull husks back over corn. Place corn with husks in 225 degree smoker for about 1 ½ hours. Serve with or without husks. Remove husks to eat.
SMOKED LEG OF LAMB
4 cups Apple or Cherry Wood Chips 1 5-6 lb Whole Leg of Lamb (with bone) ½ cup Whipping Cream 1 tbsp Dijon-Style Mustard 1 tsp Snipped Fresh Rosemary
Cracked Black Pepper (optional) At least 1 hour before grilling, soak wood chips in
enough water to cover. Trim fat from meat. Drain wood chips. Grill over medium low indirect heat. Sprinkle half of wood chips over the coals. Place meat on the grill rack over drip pan. Cover and grill until done. Allow 1 ¾ to 2 ¼ hours for medium rare and 2 ¼ to 2 ¾ hours for medium.
Add remaining wood chips halfway through grilling. Remove meat from grill, cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 for medium rare, and 160 degrees for medium.
Meanwhile, in a small mixing bowl, beat whipping cream with a rotary beater or wire whisk until slightly thickened and starts to mound, stir in mustard and rosemary. Serve immediately over lamb slices. If desired, sprinkle with pepper.
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18
Page 3
MASTERBUILT SMOKIN’ RECIPES
MASTERBUILT SMOKIN’ RECIPES
MASTERBUILT SMOKIN’ RECIPES
MASTERBUILT SMOKIN’ RECIPES
GENERAL WARNINGS AND SAFETY INFORMATION
• Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).
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 preheated 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 thru.
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 preheated smoker using hickory chips during the rst 2 hours.
After 3 hours remove the ribs and wrap in heavy foil.
Cook for an additional 1- 1 ½ hours.
• 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.
SMOKED RED SNAPPER
Ingredients
1 ½ lb Red Snapper Filet (skin on)
2 tbs Olive Oil 1 tbs Brown Sugar 1 tbs Garlic, Chopped 1tsp Pepper Black-
freshly ground 1 tbs Maple Syrup 6 oz Moistened Wood
Chips for smoking 1 foil Pie Plate
Brine
2 qts Water 12 oz Kosher Salt-approx 2 tbs. Brown Sugar 1 tbs Garlic, granulated
Prepare the brine by dissolving enough salt in cold water to fl oat an egg. (The amount given is approx.) Add the sugar and the granulated garlic.
Brine the fi sh for one hour. (You can use frozen red snapper and put in the brine for about 2-2 ½ hours.) Combine the olive oil, brown sugar, garlic and pepper to make a rub. Rub the mixed dry ingredients into the fi sh. Oil the skin side of the fi sh lightly, so it won’t stick to the smoking racks. Smoke the fi sh for 60-75 minutes, depending on thickness at 225F. Optional: Paint the fi sh with maple syrup for glaze before serving.
• 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
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.
17
2
Page 4
SOAPY WATER TEST WARNINGS & PROCEDURES
LIMITED WARRANTY
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 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
(Smoker shown on back for clarity only)
Failed test will present bubbles as
shown below.
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.
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.
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 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 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 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 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.
Go Online www.masterbuilt.com
or complete and return to
Attn: Warranty Registration
Masterbuilt Mfg. Inc.
1 Masterbuilt Court - Columbus, GA 31907
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit. Cylinder NOT included with this unit.
SOAPY WATER TEST WARNINGS & PROCEDURES
Overhead Construction
Before using smoker check wind direction and place cylinder UPWIND, upright 12” (30.5cm) away from unit.This is necessary so that cylinder supply system is arranged for vapor withdrawal.
WARNING:
HOSE IS A TRIP HAZARD
3
Rails
Walls
10 Feet
10 Feet
12” (30.5cm) Apart
Wind Flow
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.
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Page 5
SMOKING CHART
ITEM SIZE TEMP CHARCOAL WATER
BEEF
Pot Roast
(arm, top,
chuck, blade)
Brisket
Loin Roast
(bone in)
Loin Roast
(boneless)
Spare Ribs
Chicken
(2 whole)
Turkey
Salmon
Fish Fillets Full Grate
Shrimp,
Clams,
Crab Legs
Quail,
Dove, etc.
Pheasant, Duck, etc.
4 - 5 lbs
(1.8-2.3kgs)
3 - 4 lbs
(1.4-1.8kgs)
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)
2 - 3 lbs ea
(0.9-1.4kgs)
8 - 10 lbs
(3.6-4.6kgs)
11 - 13 lbs
(5.0-5.9kgs)
6 - 7 lbs
(2.7-3.2kgs)
Full Grate
12 - 16 birds
5 - 7 lbs
(2.3-3.2kgs)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
200°F
(93°C)
200°F (93°C) 200°F (93°C)
200°F (93°C)
200°F (93°C)
200°F (93°C)
200°F (93°C)
200°F (93°C)
200°F (93°C)
200°F (93°C)
200°F (93°C)
7 - 8 lbs
(3.2-3.6kgs)
7 - 8 lbs
(3.2-3.6kgs)
PORK
8 lbs
(3.6kgs)
8 lbs
(3.6kgs)
10 lbs
(4.6kgs)
8 - 10 lbs
(3.6-4.6kgs)
10 lbs
(4.6kgs)
POULTRY
5 - 7 lbs
(2.3-3.2kgs)
8 lbs
(3.6kgs)
8 - 10 lbs
(3.6-4.6kgs)
SEAFOOD
10 lbs
(4.6kgs)
5 lbs
(2.3kgs)
5 lbs
(2.3kgs)
WILD GAME
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
WARNING
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.
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.
• 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 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 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.
MATCH LIGHT INSTRUCTIONS
• 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.
15
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.
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Page 6
25
23
STOP
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
PARTS LIST
26
1
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.
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.
2
SAFE STORAGE & MAINTENANCE
• Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working condition.
11
12
13
14
24
3
10
9
8
4
5
6
7
22
21
20
19
18
17
16
PART NO QUANTITY DESCRIPTION PART NO QUANTITY DESCRIPTION
1 1 Smoker Body 14 1 Ignitor (pre-assembled)
15
• 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 rag. 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
2 1 Smoker Door 15 1 Matchstick w/Chain
(pre-assembled) 3 2 Body Handle 16 1 Regulator/Hose 4 1 Door Handle 17 1 Heat Shield 5 1 Temperature Gauge 18 1 Burner Box 6 1 Drip Cup 19 1 Burner (pre-assembled) 7 1 Grease Clip 20 1 Heat Diffuser 8 1 Right Front Leg 21 1 Wood Chip Tray w/ Lid 9 1 Left Front Leg 22 1 Water Pan Rack
10 2 Rear Legs 23 1 Water Pan 11 1 Control Panel 24 6 Rack Support 12 1 Valve (pre-assembled) 25 1 Cooking Grate 13 1 Control Knob
(pre-assembled)
26 1 Damper
5
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
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Page 7
ASSEMBLY HARDWARE
REPLACEMENT PARTS LIST
STEP 13
When not in use, hang regulator/hose (16) on body handle
3
(3) as shown.
REPLACEMENT PART ITEM NO Body Kit 9905100013
16
(A)
M6x12
Phillips Screw
Qty-25
(C)
M6
Flange Nut
Qty: 8
(E)
Door Latch
Qty: 1
(B)
#10-16x3/8
Self-tapping Screw
Qty-4
(D)
Door Handle Bushing
Qty: 1
(F)
M8
Flat Washer
Qty: 1
Door with Logo Plate 9005100033 Air Damper Kit 9904090069 Left Front Leg Kit 9905100026 Right Front Leg Kit 9905100027 Rear Leg Kit 9905100014 Control Panel Kit 9905100016 Burner Box Kit 9905100005 Door Handle Kit 9905100015 Body Handle Kit 9905100028 Heat Diffuser 9005100040 Water Pan 9005100009 Wood Chip Tray with Lid 9005100037 Water Pan Rack 9005100035 Cooking Grate 9005100034 Temperature Gauge Kit 9904100056 Valve Kit 990060291
13
SMOKER IS READY FOR USE
(G)
M6
Lock Nut
Qty: 1
(Included with temperature
(I)
Retainer Ring
gauge assembly)
Qty: 1
(H)
#8-32
Lock Nut
Qty: 1
Ignitor Assembly Kit 990060328 Control Knob 911060014 Burner Kit 9905100018 Grease Clip 9005100025 Cooking Grate Support 9907100022 Match Stick with Chain 908060003 Regulator/Hose 911060001 Drip Cup 9005100039 Hardware Kit 9905100019 Instruction Manual 9805120013
STOP
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
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Page 8
ASSEMBLY
ASSEMBLY
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER
10
Carefully position grill as shown.
A
Do not tighten screws all the way. Leg frames may need to be adjusted during assembly.
A
STEP 1
Attach rear legs (10), right front leg with matchstick and chain (8) and
9
1
8
left front leg (9) to bottom of smoker body (1) using phillips head screw (A).
Do not fully tighten screws yet.
STEP 11
Insert small hook end of grease clip (7) all of the way up through
1
large hole in bottom of smoker body (1) so that it is supported on small tab.
7
Position drip cup (6) on grease clip so it rests snugly.
Note: Drip cup is needed to collect grease run-off.
Clip may require adjustment to fi t diameter of container.
6
A
8
11
STEP 2
Attach control panel (11) to right front leg (8) as shown using phillips head screw (A) and secure with fl ange nut (C).
Repeat on opposite side attaching
STEP 12
Hang matchstick (15) on side of smoker body (1) as shown.
contol panel (11) to left front leg (9).
1
9
C
1
15
7
12
Page 9
ASSEMBLY
ASSEMBLY
23
SOME PARTS NOT SHOWN FOR CLARITY.
STEP 9
Set water pan (23) into water pan rack (22) and slide onto rack support (24) as shown.
18
SOME PARTS NOT SHOWN FOR CLARITY.
STEP 3
Position burner box (18) over center
A
hole in bottom of smoker body (1), carefully aligning venturi over valve orifi ce as shown. Attach burner box (18) to smoker body (1) using phillips
1
head screw (A) and hex fl ange nut (C).
Firmly attach ignition wire to piezo ignitor on control panel as shown in Figure B.
Venturi
Valve Orifi ce
20
19
24
22
Ignition Wire
Piezo Ignitor
Figure B
STEP 4
STEP 10
Place heat diffuser (20), onto base of smoker (1) aligning directly
Attach heat shield (17) to burner box (18) using self tapping screws (B) as shown.
over burner (19).
Tighten all hardware at this time.
21
Place wood chip tray (21) onto slots of heat diffuser (20) as illustrated in Figure C.
B
17
Note: Wood chip tray and water pan MUST be in place when using smoker. This minimizes the chance of wood fl are ups.
1
11
20
Figure C
18
B
8
Page 10
ASSEMBLY
ASSEMBLY
STEP 5
1
body (1). Secure with phillips
Align damper (26) inside smoker
I
STEP 7
Insert temperature gauge (5) through slotted hole in smoker door (2). Secure with ring (I).
head screw (A) and lock nut (G).
Insert door handle (4) through smoker
G
A
26
*Do not fasten completely, leaving hardware slightly loose in order to adjust damper.
5
2 4
H
E
D
F
door (2). Place flat washer (F), door handle bushing (D), and door latch (E) onto handle. Secure with lock nut (H) as illustrated.
STEP 6
Mount body handle (3) to smoker
1
body (1) using phillips head
SOME PARTS NOT SHOWN FOR CLARITY.
screw (A).
STEP 8
3
A
Repeat step on opposite side.
24
25
1
Slide cooking grates (25) onto rack support (24) inside smoker body (1).
9
10
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