Masterbuilt 20070712 Owner's Manual

Masterbuilt Manufacturing, Inc

1 Masterbuilt Court

Columbus, Georgia 31907

Customer Service 1-800-489-1581

ASSEMBLY, CARE & USE MANUAL

WARNING & SAFETY INFORMATION

MODEL 20070712 SMOKEHOUSE

THIS PRODUCT IS FOR OUTDOOR USE ONLY ~ HOUSEHOLD TYPE

Manual Code: 9007090069 042012-18SS

Approximate assembly time: 30 minutes

Tool needed for assembly: Phillips Head Screwdriver, Adjustable Wrench

CARBON MONOXIDE HAZARD WARNING

Burning wood chips gives off carbon

monoxide, which has no odor

and 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.

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.

Some parts may have sharp edges

handle with care.

Failure to follow these warnings and instructions properly could result in personal injury or death.

GENERAL WARNINGS AND SAFETY INFORMATION

READ ALL INSTRUCTIONS

When using electrical appliances, basic safety precautions should always be followed including
the following:

• 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 move unit across
uneven surfaces.

• 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.

LIMITED WARRANTY

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.

• 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 fi re 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 ON FRONT COVER).

• 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

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

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.

• 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.

WARNINGS & IMPORTANT SAFEGUARDS CONTINUED ON PAGE 2

1

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.

14

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

GENERAL WARNINGS AND SAFETY INFORMATION

• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to
electric smoker.

• Drip tray is only for use under bottom of electric smoker. Do not put drip tray on cooking
racks this may damage electric smoker.

• Wood chip bowl is HOT when electric smoker is in use. Use caution when adding wood.

• To disconnect controller, 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, wood chip bowl 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.

• The use of accessory attachments not recommended by the appliance manufacturer may cause
injuries.

• 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 fi re codes.

• Longer detachable power-supply cords or extension cords are available and may be used if care
is exercised in their use.

• If a longer detachable power-supply cord or extension cord is used: 1. The marked electrical rat­ing of the cord set or extension cord should be at least as great as the electrical rating of the
appliance; and 2. The cord should be arranged so that it will not drape over the counter top or
tabletop where it can be pulled by children or tripped over intentionally.

• The extension cord must be a grounding -type 3-wire cord.

• Outdoor extension cords must be used with outdoor use products and are marked with suffi x

“W” and with the statement “Suitable for Use with Outdoor Appliances.

• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the

ground.

• Extreme caution must be used when moving an appliance containing hot liquids.

• Do not clean this product with a water sprayer or the like.

SAVE THESE INSTRUCTIONS

13

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

8

STOP!

11

DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts

RECIPES

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

1

6

14

2

3

10

13

5

7

12

9

15

4

INGREDIENTS:

Fresh Pork Butt 7 lbs (3.1kgs)
Salt
Brown sugar
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
(71°C). Serve.

INGREDIENTS:

Ham shank or butt (fully cooked, bone-in) 5 - 7 lbs (2.2-3.1 kgs)
Maple syrup 1
Ginger 1 tsp

Nutmeg 1/4 tsp
Allspice
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 (54­60°C) when
heated thru.

SMOKED PORK BUTT

Servings for 6

1

/2 tsp

1

/4 cup

1

/2 hours. Internal temperature should be 160°F

MAPLE GLAZED HAM

Servings for 6-8

1

/2 cup

1

/2 tsp

SMOKED CORNISH HENS

w/ Wild Rice

Servings for 2

INGREDIENTS:

Cornish Game Hens 2 hens
Green onion (chopped)
Butter 3 tbs
Wild rice (cooked) 1 cup
Pecans or Walnuts (chopped)
Lime Marmalade
Orange juice
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,

1

/4 cup

1

/4 cup

1

/2 cup

1

/4 cup

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
temperature.

1

/2” slices. Serve at room

PART NO QTY DESCRIPTION PART NO QTY DESCRIPTION

1 1 Smoker Body 9 1 Door

2 1 Analog Controller 10 1 Door Handle
3 1 Water Bowl 11 2 Side Handle
4 1 Wood Chip Bowl w/ Lid 12 1 Wood Chip Grate

5 1 Drip Tray 13 1 Control Panel Support

6 3 Cooking Grate 14 2 Cooking Grate Support
7 4 Leg 15 1 Temperature Gauge
8 1 Element

3

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.

12

IMPORTANT FACTS ABOUT USING SMOKER

• Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when
control panel is set on HI.

• Wood chip bowl MUST be in place when using smoker. This minimizes the chance
of wood flare ups.

• 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.

• Check drip tray often during cooking. Empty drip tray before it gets full. Drip tray
may need to be emptied periodically during cooking.

(A)

1/4-20x1/2

Phillips Hex Screw

Qty: 16

HARDWARE LIST

(B)

Door Latch

Qty: 1

(C)

M10

Flat Washer

Qty: 1

• 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.

• This is a smoker. There will be a lot of smoke produced when using wood chips.
Smoke will escape through seams and turn the inside of smoker black. This is
normal. To minimize smoke loss around door, door latch can be adjusted to further
tighten door against body.

HOW TO CLEAN SMOKER

For cooking grates, water bowl and drip tray use a mild dish detergent. Rinse and
dry thoroughly.

For wood chip bowl, clean frequently to remove ash build up, residue and dust.

For the interior and exterior of smoker simply wipe down with a damp cloth. Do not
use a cleaning agent. Make sure to dry thoroughly.

ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL

TO THE TOUCH BEFORE CLEANING AND STORING.

(D)

M5

Lock Nut

Qty-1

(packed with temperature gauge)

(E)

Wing Nut

Qty: 1

REPLACEMENT PARTS LIST

PART NO REPLACEMENT PART ITEM NO

1 Body Kit - Black 9907090022

2 Analog Control w/ Power Cord 9007090063

3 Water Bowl 9007090067

4 Wood Chip Bowl w/ Lid 9007090065

5 Drip Tray 9007090068

6 Cooking Grate 9007090066

7 Leg Kit 9907090027

8 Element w/ Screws 9007090064

9 Door Kit - Pewter 9907120031

10 Door Handle Kit 9907120032

11 Side Handle Kit 9907090031

12 Wood Chip Grate 9007090078

13 Control Panel Support Kit 9907090024

14 Cooking Grate Support Rack Kit 9907090023

15 Temperature Gauge Kit 9907090034

Drip Tray Support Kit 9907090025

Fish/Veggie Mat 9007120056

Smoker Cover 9007120057

Hardware Kit 9907120033

Instruction Manual 9007090069

11

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.

4

ASSEMBLY

• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.

• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.

• TOOL NEEDED: PHILLIPS HEAD SCREWDRIVER

7

A

Step 1

Carefully position grill as shown.

Attach leg (7) to bottom of smoker
body (1) using screws (A).

Repeat step for remaining legs.

Symptom

Power light won't come on

Unit takes excessive amount of time to
heat up

Grease is leaking out of smoker

No smoke

Temperature rapidly decreased, or shut
down after few hours of use

Power light is on, unit isn't
heating

Controller does not adjust heat

TROUBLESHOOTING GUIDE

Cause

Not plugged into wall

House fuse tripped

Controller malfunctioning

Unit plugged into an extension cord

Door not closed properly
Controller malfunctioning
Drip tray not in place

Excess grease or oil build-up in unit

No wood chips

Faulty control unit

Controller/unit malfunctioning

Controller/unit malfunctioning

Possible Solution

Check wall connection

Make sure other appliances are not operating on
the same electrical circuit. Check household fuses.

Contact Masterbuilt at 1.800.489.1581

Set unit so an extension cord does not have to be
used

Close door and fasten latch securely
Contact Masterbuilt at 1.800.489.1581
Reposition so hole lines up with drain hole in

bottom of unit

Clean unit

Add wood chips See Page 9

Contact Masterbuilt at 1.800.489.1581

Contact Masterbuilt at 1.800.489.1581

Contact Masterbuilt at 1.800.489.1581

145°F (63°C)

11

Step 2

Mount side handle (11) to smoker
body (1) using screws (A).

1

Repeat step for opposite side.

TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL

TEMPERATURES LISTED IN THE TABLE BELOW.

USDA* Safe Minimum Internal Temperatures

Fish

Pork 160°F (71°C)

Egg Dishes 160°F (71°C)

Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)

Ground Beef, Veal or Lamb 160°F (71°C)

Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F

Ground or Pieces Poultry (Chicken Breast, etc.) 165°F

A

(74°C)

(74°C)

* United States Department of Agriculture

5

10

OPERATION INSTRUCTIONS

ASSEMBLY

Step 1

Connect controller to smoker body.

Step 2

Plug power cord into an outlet (refer to “Warnings
& Important Safeguards” section of manual).

Step 3

Turn control knob to desired setting.
Indicator light will turn off when set temperature is
reached.

Note: Temperature gauge on smoker door reflects
setting on controller and displays temperature
inside unit.

G

9

C

Place washer (C) onto door handle (10).
Insert door handle (10) through
smoker door (9) as shown. Place door
latch (B) onto handle (10) and secure
with nut (D).

Step 3b

Insert temperature gauge (15) into door

Step 3a

10

D

B

E

(9) as shown. Secure using wing nut (E).

9

15

TIPS FOR USING WOOD CHIPS

• Pre-soak wood chips in water for at least 30 minutes.

• Before starting unit, place 1 cup of wood chips in chip loader.

• Never use more than 1 cup of wood chips at a time. Never use wood chunks.

• Wood chips should be level with top rim of wood chip bowl.

• Check wood chip bowl periodically to see if wood has burned down. Add more chips as needed.

SOME PARTS NOT SHOWN FOR
CLARITY

1

6

Step 4

Slide cooking grates (6) onto guides
inside smoker body (1).

.

9

6

ASSEMBLY

ASSEMBLY

1

3

4

12

SOME PARTS NOT SHOWN FOR
CLARITY.

Step 5

Place wood chip bowl (4) and water
bowl (3) into wood chip grate (12) as
shown.

Note: Wood chip bowl and water
bowl MUST be in place when using
smoker. This minimizes the chance
of wood flare ups.

Step 7

Insert analog controller (2) into side
of smoker body (1) as shown.

1

2

Step 6

Slide drip tray (5) onto grooves under
smoker body (1).

1

PRESEASON INSTRUCTIONS

1. Make sure water pan is in place with NO WATER.

2. Set control panel to MED and run unit for 3 hours.

3. Shut down and allow to cool. Some smoke may appear during this time, this is normal.

4. During last 45 minutes, add 1 cup of wood chips in chip loader to complete preseasoning.

SMOKER IS NOW READY FOR USE

5

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.

7

8