Masterbuilt 70070106 User's Manual
Contents
1. 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 HOW TO CLEAN SMOKER For cooking racks water bowl and drip tray use a mild dish detergent Rinse and dry Step 4 thoroughly Secure control panel to smoker with 2 m5X 08x10 panhead screws l l A i For wood chip holder and wood chip loader clean frequently to remove ash build up residue and dust Note Do not over tighten 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 CONTROL PANEL OPERATING INSTRUCTIONS ASSEMBLY INSTRUCTIONS Continued MASTERBUILT DIGITAL SMOKEHOUSE Se H r off when time 4 h d It is not necessary to pre heat this unit 5 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 Note Direct sunlight may interfere with reading LED display block light if needed To set temperature ePress ON button ePress SET TEMP button once LED display will blink eUse to set temperature ePress SET TEMP button again to l2. 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 AN SMOKED TURKEY Servings for 6 8 INGREDIENTS Turkey 10 14 Ibs 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 ASSEMBLY INSTR
3. cord plug or control panel in water or other liquid e 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 e Keep a fire extinguisher accessible at all times while operating electric smoker e Do not let cord hang touch hot surfaces e Do not place on or near a hot gas or electric burner or in a heated oven e 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 e Fuel such as charcoal briquettes or heat pellets are not to be used in electric smoker e Never use electric smoker as a heater READ CARBON MONOXIDE HAZARD e Use electric smoker only on a level stable surface to prevent tipping e Electric smoker is HOT while in use and will remain HOT for a period of time afterwards Use caution e Do not touch HOT surfaces e 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 e The use of alcohol prescription or non prescription drugs may impair the user s ability to properly assemble or safely operate electric smoker WARNINGS amp IMPORTANT SAFEGUARDS CONTINUED ON PAGE 2 WAR
4. for 6 INGREDIENTS INGREDIENTS Salmon drawn 4 5 Ibs 1 8 2 2 kgs Trout fillets 4 6 Oil 3 tbs Water 2 cups Green onion chopped 1 4 Cup Soy sauce 1 4 cup Tomato peeled and chopped 1 cup Teriyaki sauce 1 4 Cup Dill fresh and chopped 1 4 Cup Salt 12 Cup Bread cubes dry 1 2 Cup Lemon pepper 1 tsp Celery chopped 1 4 Cup Garlic salt Salt 1 4 tSp Dill seed Lemon pepper bh tsp Garlic minced 1 clove SUGGESTED WOOD FOR SMOKING SUGGESTED WOOD FOR SMOKING Hickory alder or apple chips Hickory chips INSTRUCTIONS INSTRUCTIONS Mix recommended amounts of water soy sauce teriyaki sauce and Prepare salmon and brush with oil Combine remaining ingredients in salt with other ingredients to your liking in a small container Place a small bowl Stuff salmon with mixture Place salmon on a sheet of fillets into marinade cover and let soak in refrigerator overnight heavy aluminum foil that has been doubled and greased Place in Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at smoker at 225 F 107 C and cook for 3 to 4 hours Make sure there 225 107 C is room on either side of foil to allow airflow inside smoker SMOKED TUNA SMOKED FISH Servings for 4 Servings for 4 INGREDIENTS INGREDIENTS Tuna steaks 1 thick 2 5cm 4 Fish fillets or whole fish 4 Sugar 1 cups White wine dry 1 cup Salt 3 cup Parsley dried 1 tbs Pepper 1 tsp Lemon cut up 1 small Garlic granulated 1 4 tsp Cayenne pe
5. 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 2 slices Serve at room temperature 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 2 hours Internal temperature should be 160 F 71 C 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 cup Ginger 1 tsp Nutmeg 1 4 tsp Allspice 12 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
6. D FLAVOR POULTRY Hickory Pungent smoky bacon like flavor Mesquite Sweet and delicate flavor Alder Delicate wood smoke flavor Pecan Bold and hearty flavor Maple Sweet subtle flavor Apple Sweet delicate flavor Cherry Sweet delicate flavor A WARNINGS amp IMPORTANT SAFEGUARDS continues e Avoid bumping or impacting electric smoker e Never move electric smoker when in use Allow electric smoker to cool completely before moving or storing A e Be careful when removing food from electric smoker All surfaces are HOT and may cause burns Use protective gloves or long sturdy cooking tools e Do not cover cooking racks with metal foil This will trap heat and cause severe damage to electric smoker e Drip tray is only for the bottom of electric smoker Do not put drip tray on cooking racks this may damage electric smoker e Wood tray is HOT when electric smoker is in use Use caution when adding wood e To disconnect turn control panel OFF then remove plug from outlet e Unplug from outlet when not in use and before cleaning Allow unit to cool completely before adding removing grates tray or water bowl e Dispose of cold ashes by placing them in aluminum foil soaking with water and discarding ina non combustible container e Do not store electric smoker with HOT ashes inside unit Store only when all surfaces are cold e Accessory attachments not supplied by Masterbuilt Manufacturing Inc are not rec
7. Masterbuilt Manufacturing Inc 450 Brown Avenue Columbus Georgia 31906 MASTERBUILT Customer Service 1 800 489 1581 Cooking Made Simple ASSEMBLY CARE amp USE MANUAL WARNING amp SAFETY INFORMATION MODELS 70070106 72070106 72070206 DIGITAL SMOKEHOUSE THIS PRODUCT IS FOR OUTDOOR USE ONLY HOUSEHOLD TYPE Manual Code 988060024 rev 060824 Tools required for assembly Phillips Head Screwdriver AI CARBON MONOXIDE HAZARD Ah 1 WARNING Burning wood gives off carbon This manual contains important monoxide which can cause death information necessary for the proper and safe use of this unit DO NOT burn wood chips inside homes vehicles tents garages or any enclosed Read and follow all warnings areas and instructions before using smoker and during use Use only outdoors where it is well ventilated Keep this manual for future reference Failure to follow these warnings and instructions properly could result in personal injury or death A WARNINGS amp IMPORTANT SAFEGUARDS A READ ALL INSTRUCTIONS e For outdoor use only Do not operate in an enclosed area e Unit MUST be on the ground Do not place unit on tables or counters e Do not plug in electric smoker until fully assembled and ready for use e Use only approved grounded electrical outlet e Do not use during an electrical storm e Do not expose electric smoker to rain or water at anytime e To protect against electrical shock do not immerse
8. RANTY 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 transporta tion 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
9. UCTIONS Tools required for assembly Phillips Head Screwdriver tension nut Step 1 Adjust feet by turning clockwise counter clockwise so that smoker is level when unit is eA upright Once level secure back leg positions with attached tension nuts af 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 ASSEMBLY INSTRUCTIONS Continued IMPORTANT FACTS ABOUT USING SMOKER e Maximum temperature setting is 275 F 135 C Step 3 e Wood chip loader and wood chip holder MUST be in place when using smoker Stabilizing screw head into keyhole as shown e 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 stabilizing screw IN Note Stabilizing screw may need slight adjustment for snug fit a l i i j 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 W i Qe ia e E Check grease tray often during cooking Empty grease tray when full Grease tray may need to be emptied periodically during cooking e 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
10. ck 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 2 hours Serve 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 Saut 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 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
11. 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 COMPLETE amp RETURN TO ATTN WARRANTY REGISTRATION Masterbuilt Manufacturing Inc 450 Brown Avenue Columbus GA 31906 Name Address City State Province Postal Code E Mail Address Serial Number Phone Number Model Number Purchase Date Place of Purchase 13 MASTERBUILT SMOKIN RECIPES continued SMOKED HAMBURGER J ERKY VENISON J ERKY INGREDIENTS INGREDIENTS Ground beef lean 2 lbs 0 91 kg Venison 2 lbs 0 91kg Ginger grated 2 tsp Brown sugar 1 2 Cup Allspice 1 tbs Worcestershire 1 Cup Sugar 4
12. ock in temperature Note Heating will not begin until timer is set To set timer ePress SET TIME button once LED display for hours will blink eUse to set hours ePress SET TIME button again to lock in hours The minutes LED will start blinking eUse 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 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 ASSEMBLY INSTRUCTIONS Continued Step 7 Slide cooking racks onto guides inside smoker w Step 8 Slide brackets on back of grease tray onto tabs on back of smoker body until grease tray stops nf tl LV Uh ec Smoker is ready to use HOW TO USE WOOD CHIP LOADER Unload D Q g 7777 mm Load CAUTION Pre soak wood chips for at least 30 minutes When smoker reaches desired temperature place 1 cup of wood chips in wood chip loader Ne
13. ommended and may cause injury e Never use electric smoker for anything other than its intended purpose This unit is not for commercial use e Always use electric smoker in accordance with all applicable local state and federal fire codes SAVE THESE INSTRUCTIONS A IMPORTANT INFORMATION DO NOT USE AN EXTENSION CORD WITH THIS PRODUCT e Use of an extension cord causes loss of energy and unit may not heat properly e Use of an extension cord increases risk of entanglement or tripping A 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 A PARTS LIST A S S C T T a E E REPLACEMENT PARTS LIST ITEM NO DESCRIPTION ITEM NO DESCRIPTION 990050152 Door Kit 70070106 Black 910060061 990060228 Door Kit 72070106 72070206 990050053 Element Support Rack Kit Green i it p A 990060230 Body Kit 70070106 Black 910050006 Adjustable Screw Leg 990060180 Body Kit 72070106 72070206 910050009 Leg Boot Green 990060221 Air Damper Kit 988060024 Instruction Manual 990050222 Door Latch Kit 998050010 Hardware Kit DO NOT RETURN TO RETAILER STOP For Assembly Assistance Missing or Damaged Parts Call MASTERBUILT Customer Service at 1 800 489 1581 3 SMOKED STUFFED SALMON MASTERBUILT SMOKIN RECIPES continued SMOKED TROUT Servings for 4 Servings
14. pper 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 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 C ON _ Cry 2 os 2 gt 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 12 11 MASTERBUILT SMOKIN RECIPES 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 2 tbs Ground Cumin 1 tbs Cayenne Pepper 2 tsp Bla
15. tbs Garlic salt 1 2 tsp Garlic minced 1 clove Soy sauce 1 2 Cup Soy sauce 1 2 Cup Dry mustard 12 tsp Salt 1 4 Cup SUGGESTED WOOD FOR SMOKING Pepper dash Hickory or Mesquite chips Water 3 cups INSTRUCTIONS SUGGESTED WOOD FOR SMOKING Press hamburger meat into flat strips 5 13cm long by 1 4 4cm Hickory or Mesquite chips wide and 4 6mm thick Place one layer of hamburger strips in dish for marinating Combine all marinade ingredients in a small bowl until INSTRUCTIONS blended well Sprinkle marinade over meat soaking well Turn meat Cut meat into to 1 6 138mm thick strips about 5 13cm long over and again sprinkle with marinade Add layers of hamburger strips and 1 1 2 wide 4cm Combine all marinade ingredients in a small to marinating dish and repeat sprinkling process until both are used bowl until blended well Marinate meat for 6 to 8 hours Dry and Cover tightly and let marinate in refrigerator for 6 to 10 hours Rotate place in smoker at 140 F 60 C Smoke for 12 to 16 hours meat layers occasionally during this time Place in smoker at 140 F 60 C Cook for 4 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 WOOD SMOKING GUIDE FOR MEATS WOO
16. ver 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 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
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