Failure to follow these warnings and instructions properly could result in personal injury or death.
Burning wood gives off carbon
monoxide which can cause death.
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed
areas.
Use only outdoors where it is well
ventilated.
CARBON MONOXIDE HAZARD
This manual contains important
information necessary for the proper and
safe use of this unit.
Read and follow all warnings
and instructions before using
smoker and during use.
Keep this manual for future reference.
WARNING
Masterbuilt Manufacturing, Inc
450 Brown Avenue
Columbus, Georgia 31906
Customer Service 1-800-489-1581
Tools required for assembly: Phillips Head Screwdriver.
Manual Code: 988060028 rev 060901
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODEL 20070407 DIGITAL SMOKEHOUSE
THIS PRODUCT IS FOR OUTDOOR USE ONLY ~ HOUSEHOLD TYPE
14
WARRANTY INFORMATION
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 finish 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 fitness 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 specific 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 specific legal rights, and you may also have other rights which vary from state to
state.
WARNINGS & IMPORTANT SAFEGUARDS
COMPLETE & RETURN TO
ATTN: WARRANTY REGISTRATION
Masterbuilt Manufacturing, Inc.
450 Brown Avenue, Columbus, GA 31906
Name:
Address:
City, State/Province, Postal Code:
Phone Number: E-Mail Address:
Model Number: Serial Number:
Purchase Date: Place of Purchase:
READ ALL INSTRUCTIONS.
• For outdoor use only. Do not operate in an enclosed area.
• Unit MUST be on the ground. Do not place unit on tables or counters.
• Do not plug in electric smoker until fully assembled and ready for use.
• Use only approved grounded electrical outlet.
• Do not use during an electrical storm.
• Do not expose electric smoker to rain or water at anytime.
• To protect against electrical shock do not immerse cord, plug or control panel in water or other liquid.
• Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or has been
damaged in any manner. Contact Masterbuilt Customer Service for assistance at 1-800-489-1581.
• Keep a fire extinguisher accessible at all times while operating electric smoker.
• Do not let cord hang touch hot surfaces.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Keep children and pets away from electric smoker at all times. Do not allow children to use electric smoker.
Close supervision is necessary should children or pets be in area where electric smoker is being used.
• Fuel, such as charcoal briquettes or heat pellets, are not to be used in electric smoker.
• Never use electric smoker as a heater (READ CARBON MONOXIDE HAZARD).
• Use electric smoker only on a level, stable surface to prevent tipping.
• Electric smoker is HOT while in use and will remain HOT for a period of time afterwards. Use caution.
• Do not touch HOT surfaces.
• Do not allow anyone to conduct activities around electric smoker during or following its use until the unit
has cooled. Electric smoker is HOT during operation and remains HOT for a period of time following use.
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to
properly assemble or safely operate electric smoker.
WARNINGS & IMPORTANT SAFEGUARDS CONTINUED ON PAGE 2
1
WARNING
WARNINGS & IMPORTANT SAFEGUARDScontinued
• Avoid bumping or impacting electric smoker.
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or
storing.
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
• 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.
• Wood tray is HOT when electric smoker is in use. Use caution when adding wood.
• To disconnect, turn control panel “OFF” then remove plug from outlet.
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before
adding/removing grates, tray or water bowl.
• 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.
SAVE THESE INSTRUCTIONS.
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.
IMPORTANT INFORMATION
213
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky, bacon-like flavor
9 9 9 9 9
Mesquite
Sweet and delicate flavor
9 9 9
Alder
Delicate, wood smoke flavor
9 9 9
Pecan
Bold and hearty flavor
9 9 9
Maple
Sweet, subtle flavor
9 9
Apple
Sweet, delicate flavor
9 9 9
Cherry
Sweet, delicate flavor
9 9
SMOKED HAMBURGER JERKY
INGREDIENTS:
Ground beef (lean) 2 lbs (0.9l kg)
Ginger (grated) 2 tsp
Allspice 1 tbs
Sugar 4 tbs
Garlic (minced) 1 clove
Soy sauce
1
/2 cup
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Press hamburger meat into flat strips 5” (13cm) long by 1
1
/2” (4cm)
wide and
1
/4 “ (6mm) thick. Place one layer of hamburger strips in dish
for marinating. Combine all marinade ingredients in a small bowl until
blended well. Sprinkle marinade over meat, soaking well. Turn meat
over and again sprinkle with marinade. Add layers of hamburger strips
to marinating dish and repeat sprinkling process until both are used.
Cover tightly and let marinate in refrigerator for 6 to 10 hours. Rotate
meat layers occasionally during this time. Place in smoker at 140°F
(60°C). Cook for 4 hours.
VENISON JERKY
INGREDIENTS:
Venison 2 lbs (0.91kg)
Brown sugar
1
/2 cup
Worcestershire
1
/8 cup
Garlic salt
1
/2 tsp
Soy sauce
1
/2 cup
Dry mustard
1
/2 tsp
Salt
1
/4 cup
Pepper dash
Water 3 cups
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Cut meat into
1
/4” to 1/2” (6-13mm) thick strips about 5” (13cm) long
and 1
1
/2” wide (4cm). Combine all marinade ingredients in a small
bowl until blended well. Marinate meat for 6 to 8 hours. Dry and
place in smoker at 140°F (60°C). Smoke for 12 to 16 hours.
SMOKE SAUSAGE
INGREDIENTS:
Fresh Pork or Beef sausage
Seasonings to taste
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Place sausage in smoker at 150°F (65.5°C). Smoke for 5 to 6 hours
or until outside casings begin to dry and change to a red color.
MASTERBUILT SMOKIN’ RECIPES continued
WOOD SMOKING GUIDE FOR MEATS
DO NOT USE AN EXTENSION CORD WITH THIS PRODUCT
• Use of an extension cord causes loss of energy and unit may not heat properly.
• Use of an extension cord increases risk of entanglement or tripping.
12
MASTERBUILT SMOKIN’ RECIPES continued
SMOKED STUFFED SALMON
Servings for 4
INGREDIENTS:
Salmon (drawn) 4 - 5 lbs (1.8-2.2 kgs)
Oil 3 tbs
Green onion (chopped)
1
/4 cup
Tomato ( peeled and chopped) 1 cup
Dill (fresh and chopped)
1
/4 cup
Bread cubes (dry)
1
/2 cup
Celery (chopped)
1
/4
cup
Salt
1
/4 tsp
Lemon pepper
1
/2 tsp
Garlic (minced) 1 clove
SUGGESTED WOOD FOR SMOKING:
Hickory chips
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.
SMOKED TUNA
Servings for 4
INGREDIENTS:
Tuna steaks-1” thick (2.5cm) 4
Sugar 1
1
/8
cups
Salt
3
/8 cup
Pepper 1 tsp
Garlic (granulated)
1
/4 tsp
Prague powder #1
1
/4 tsp
Honey 1 cup
Water 1 gal (3.8L)
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
INSTRUCTIONS:
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.
SMOKED FISH
Servings for 4
INGREDIENTS:
Fish fillets or whole fish 4
White wine (dry) 1 cup
Parsley (dried) 1 tbs
Lemon (cut up) 1 small
Cayenne pepper
SUGGESTED WOOD FOR SMOKING:
Hickory or pecan 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.
SMOKED TROUT
Servings for 6
INGREDIENTS:
Trout fillets 4 - 6
Water 2 cups
Soy sauce
1
/4 cup
Teriyaki sauce
1
/4 cup
Salt
1
/2 cup
Lemon pepper 1 tsp
Garlic salt
Dill seed
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
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).
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
ITEM NO. QUANTITY DESCRIPTION
1 1 Smoker Body
2 1 Digital Control Panel
3 1 Water Bowl
4 1 Wood Chip Holder
5 1 Drip Pan
6 4 Cooking Grates
PARTS LIST
REPLACEMENT PARTS LIST
ITEM NO. QUANTITY DESCRIPTION
7 1 Wood Chip Loader
8 1 Grease Tray
9 2 Adjustable Screw Leg (premounted)
10 2 Leg Boot (premounted)
11 1 Air Damper (premounted)
12 1 Heating Element (premounted, not shown)
STOP!
3
1
2
5
10
9
8
6
6
3
7
4
11
SMOKED SUMMER VEGETABLES
Servings for 4-6
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
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.
ITEM NO. DESCRIPTION
990060265 Door Kit
990050048 Digital Control Panel Kit
990060266 Cooking Grate Support Rack Kit
990050050 Wood Chip Holder
990060267 Element Kit
990060268 Body Kit
990060221 Air Damper Kit
990050222 Door Latch Kit
910060063 Door Seal
990050053 Element Support Rack Kit
ITEM NO. DESCRIPTION
910060062 Cooking Grate
910060064 Water Bowl
910050023 Wood Chip Loader
910060065 Drip Pan
910060047 Grease Tray
910050006 Adjustable Screw Leg
910050009 Leg Boot
988060028 Instruction Manual
998060017 Hardware Kit
11 4
ASSEMBLY INSTRUCTIONS
Tools required for assembly: Phillips Head Screwdriver.
Step 2
Position control panel to top of
smoker.
Align slot on wire connecter from
control panel with tab on wire
connecter on smoker as shown and
connect together.
Step 1
Adjust feet by turning
clockwise/counter-clockwise so
that smoker is level when unit is
upright. Once level, secure back leg
positions with attached
tension nuts.
tension nut
MASTERBUILT SMOKIN’ RECIPES
SMOKED PORK BUTT
Servings for 6
INGREDIENTS:
Fresh Pork Butt 7 lbs (3.1kgs)
Salt
1
/2 tsp
Brown sugar
1
/4 cup
Chili Powder 2 tbs
SUGGESTED WOOD FOR SMOKING:
Apple chips
INSTRUCTIONS:
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
additional 1 to 1
1
/2 hours. Internal temperature should be 160°F
(71°C). Serve.
PORK OR BABY BACK RIBS
Servings for 4-6
INGREDIENTS:
Ribs 2-4 lbs (0.91-1.8 kgs)
Sugar
1
/2 cup
Salt
1
/2 cup
Brown sugar
1
/4 cup
Chili Powder 2 1/2 tbs
Ground Cumin 1 1/2
tbs
Cayenne Pepper 2 tsp
Black Pepper (freshly ground) 2 tsp
Garlic Powder 2 tsp
Onion Powder 2 tsp
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Mix ingredients and rub mixture on meat 2 hours before cooking.
Allow meat to reach room temperature. Cook ribs for 3 hours at
225°F (107°C) in smoker using hickory chips during first 2 hours.
After 3 hours remove ribs and wrap in heavy foil. Cook for an
additional 1 to 1
1
/2 hours. Serve.
MAPLE GLAZED HAM
Servings for 6-8
INGREDIENTS:
Ham shank or butt (fully cooked, bone-in) 5 - 7 lbs (2.2-3.1 kgs)
Maple syrup 1 1/2 cup
Ginger 1 tsp
Nutmeg
1
/4 tsp
Allspice
1
/
2 tsp
Cloves 16 whole
Pineapple slices (canned) 1 can
Maraschino Cherries 1 jar
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
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
cherries and baste. Internal temperature of ham
should be at 130°F to 140°F (54-60°C) when
heated thru.
SMOKED CORNISH HENS
w/ Wild Rice
Servings for 2
INGREDIENTS:
Cornish Game Hens 2 hens
Green onion (chopped)
1
/4 cup
Butter 3 tbs
Wild rice (cooked) 1 cup
Pecans or Walnuts (chopped)
1
/4
cup
Lime Marmalade
1
/2 cup
Orange juice
1
/4 cup
Salt
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Rinse and pat dry each hen. Season cavities with salt.
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
cook for 2 to 2
1
/2 hours. Brush with remaining glaze before serving,
SMOKED FILET MIGNON
Servings for 20
INGREDIENTS:
Beef Filets 4 lbs (1.8 kgs)
Olive oil 2 tbs
Garlic cloves (crushed) 4 cloves
Salt
Ground Pepper
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.
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
Apple (cored, peeled, and quartered) 1 average
Onion (quartered) 2 medium
Celery stalks with leaves 4 stalks
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.
105
ASSEMBLY INSTRUCTIONS Continued
Step 3
Mount control panel by inserting
stabilizing screw head into keyhole
as shown.
Note: Stabilizing screw may need
slight adjustment for snug fit.
Step 4
Secure control panel to smoker with
(2) m5X.08x10 panhead screws
provided.
Note: Do not over tighten.
stabilizing screw
keyhole
HOW TO CLEAN SMOKER
For cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry
thoroughly.
For wood chip holder and wood chip loader, 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.
Door seal and inside seam that seal attaches to MUST be cleaned after each use to
keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
IMPORTANT FACTS ABOUT USING SMOKER
• Maximum temperature setting is 275°F (135°C).
• Wood chip loader and wood chip holder MUST be in place when using smoker.
This minimizes the chance of wood flare ups.
• 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.
• 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.
• Check grease tray often during cooking. Empty grease tray when full. Grease 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.
• 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.
9 6
ASSEMBLY INSTRUCTIONS Continued
Step 6
Place water bowl onto lower bracket
inside smoker.
Place drip tray inside smoker below
heating element as shown.
Note: Water bowl must always be in
place during smoking process, even
if there is no water or other liquid in
bowl. Bowl will prevent food from
dripping onto wood chips.
Step 5
Place wood chip holder in smoker as
shown.
Note: Wood chip holder and wood
chip loader MUST be in place when
using smoker. This minimizes the
chance of wood flare ups.
CONTROL PANEL OPERATING INSTRUCTIONS
It is not necessary to pre-heat this unit.
Note: Direct sunlight may interfere with reading LED display, block light if needed.
To set temperature:
•Press ON button.
•Press SET TEMP button once-LED display will blink.
•Use +/- to set temperature.
•Press SET TEMP button again to lock in temperature.
Note: Heating will not begin until timer is set.
To set timer:
•Press SET TIME button once-LED display for hours will blink.
•Use +/- to set hours.
•Press SET TIME button again to lock in hours. The minutes LED will start blinking.
•Use +/- to set minutes.
•Press SET TIME to lock in minutes and start cook cycle.
Heat will turn off when time has expired.
To RESET control panel:
If control panel shows an error message, turn electric smoker off, unplug unit from outlet, wait
ten seconds, plug unit back into outlet, then turn electric smoker on. This will reset control panel.
+
8
Pre-soak wood chips for at least
30 minutes.
When smoker reaches desired
temperature place 1 cup of wood
chips in wood chip loader.
Never use more than 1 cup of
wood chips at a time.
Insert wood chip loader into smoker.
Wood chips should be level with top
rim of wood chip loader.
Turn handle to “Unload” mark on
smoker. Wood will drop onto wood
chip holder. Turn handle to “Load”
and leave wood chip loader in place
inside smoker.
Check wood chip holder periodically
to see if wood has burned down by
removing wood chip loader and
looking into smoker through hole.
Add more chips as needed.
Wood chip loader must be pulled out
completely from smoker when
checking wood chip level.
Adding more wood during
smoking process:
Caution: Keep smoker door closed
when adding wood chips.
Note: Wood chip loader will be HOT
even if handle is not.
To add wood, turn handle to “Load”
mark on smoker.
Pull wood chip loader from smoker.
Place wood chips in wood chip
loader and re-insert into smoker.
Turn handle to “Unload” mark on
smoker. Wood will drop onto wood
chip holder.
Temperature may spike briefly after
wood is added. It will stabilize after
a short time. Do not adjust.
Unload
Load
Unload
Load
HOW TO USE WOOD CHIP LOADER
7
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.
ASSEMBLY INSTRUCTIONS Continued
Step 7
Slide cooking racks onto guides
inside smoker.
Step 8
Slide brackets on back of grease tray
onto tabs on back of smoker body
until grease tray stops.
Smoker is ready to use.
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