Masterbuilt 20051413 Owner's Manual

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

CARBON MONOXIDE HAZARD WARNING

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.

MASTERBUILT SMOKIN’ RECIPES

DANGER DANGER

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.

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 ﬁ 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.

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