Masterbuilt 9007090069090618 Smoker User Manual
Contents
1. Masterbuilt Manufacturing Inc 1 Masterbuilt Court Columbus G ia 31907 Customer Service 1 800 489 1581 MASTERBUILT ASSEMBLY CARE amp USE MANUAL WARNING amp SAFETY INFORMATION MODELS 20070210 20070410 SMOKEHOUSE THIS PRODUCT IS FOR OUTDOOR USE ONLY HOUSEHOLD TYPE Manual Code 9007090069 090618 Tools required for assembly Phillips Head Screwdriver 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 Read and follow all warnings vehicles tents garages or any enclosed and instructions before using areas smoker and during use o Keep this manual for future reference Use only outdoors where it is well ventilated Some parts may have sharp edges handle with care Failure to follow these warnings and instructions properly could result in personal injury or death A WARNINGS amp IMPORTANT SAFEGUARDS AN READ ALL INSTRUCTIONS When using electrical appliances basic safety precautions should always be followed including the following 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 on properly grounded outlet e Do not use during an electrical storm e Do not expose electric smoker to rain or water2. INSTRUCTIONS Step 1 Step 7 Connect controller to smoker body Insert analog controller 2 into side of smoker body 1 as shown Step 2 Plug power cord into an outlet refer to Warnings amp 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 TIPS FOR USING WOOD CHIPS e Pre soak wood chips in water for at least 30 minutes e Before starting unit place 1 cup of wood chips in chip loader PRESEASON INSTRUCTIONS e Never use more than 1 cup of wood chips at a time Never use wood chunks Preseason smoker prior to first use Make sure water bowl is in place with NO WATER Set e Wood chips should be level with top rim of wood chip bowl control panel to MED and run unit for 3 hours Shut down and allow to cool Some smoke may appear during this time this is normal During last 45 minutes add 1 cup of wood chips in wood chip bowl to complete preseasoning e Check wood chip bowl periodically to see if wood has burned down Add more chips as needed SMOKER IS NOW READY FOR USE 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
3. 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 recommended 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 e Longer extension cords are available and may be used if care is exercised in their use e If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the appliance e The extension cord must be a grounding type 3 wire cord e Outdoor extension cords must be used with outdoor use products and are marked with suffix W and with the statement Suitable for Use with Outdoor Appliances e CAUTION To reduce the risk of electric shock keep extension cord connection dry and off the ground e Extreme caution must be used when moving an appliance containing hot liquids e Do not clean this product with a water spray or the like SAVE THESE INSTRUCTIONS Ay WARNING Ay 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 S
4. BLY INSTRUCTIONS Tools required for assembly Phillips Head Screwdriver Step 1 Carefully position grill as shown Attach leg 7 to bottom of smoker body 1 using screws A Repeat step for remaining legs Step 2 Mount side handle 11 to smoker body 1 using screws A Repeat step for opposite side ASSEMBLY INSTRUCTIONS Continued IMPORTANT FACTS ABOUT USING SMOKER e Maximum temperature will range between 350 F 400 F 177 C 204 C when control panel is set on HI Step 3 e Wood chip bowl MUST be in place when using smoker This minimizes the chance Insert temperature gauge 16 stem of wood flare ups through hole in smoker door 9 as I eea Secure with wing n 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 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 smo
5. and delicate flavor Alder Delicate wood smoke flavor Maple Sweet subtle flavor Apple Sweet delicate flavor Pecan Bold and hearty flavor Cherry Sweet delicate flavor DO NOT RETURN TO RETAILER For Assembly Assistance Missing or Damaged Parts Call MASTERBUILT Customer Service at 1 800 489 1581 PARTS LIST a 8 _0r0em68 Cookne rte e oos eames oros Frome Pack eorne weed op Bowie orones frerao wana SEE PAGE 3 FOR PARTS LIST 13 WARNINGS amp IMPORTANT SAFEGUARDS continua AA 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 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 chip bowl is HOT when electric smoker is in use Use caution when adding wood e To disconnect turn controller OFF then remove plug from outlet e Remove plug from outlet when the appliance is not in use before putting on or taking off parts and before cleaning Allow to cool before handling e Dispose of cold ashes by placing them in aluminum foil
6. at anytime e To protect against electrical shock do not immerse cord plug or controller in water or other liquid e Do not operate any appliance with a damaged cord or plug or after appliance malfunctions or is dropped or 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 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 after 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 proper
7. chini 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 12 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 11 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 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 2 cup Ginger 1 tsp Nutmeg 1 4 tsp Allspice 1 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 wit
8. h 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 a A 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 wo
9. ilt at 1 800 489 1581 Grease is leaking out of smoker Drip tray not in place Reposition so hole lines up with drain hole in bottom of unit Excess grease or oi bulup I uni No wood chips Add wood chips See Page 8 Temperature rapidly decreased or shut Faulty control unit Contact Masterbuilt at 1 800 489 1581 down after few hours of use Power light is on unit isn t Controller unit malfunctioning Contact Masterbuilt at 1 800 489 1581 heating Controller does not adjust heat Controller unit malfunctioning Contact Masterbuilt at 1 800 489 1581 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 145 F 63 C CC 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 74 C Ground or Pieces Poultry Chicken Breast etc 165 F 74 C United States Department of Agriculture ASSEMBLY INSTRUCTIONS Continued 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 6 Slide drip tray 5 onto grooves under smoker body 1 ASSEMBLY INSTRUCTIONS Continued OPERATION
10. ker black This is normal To minimize smoke loss around door door latch can be adjusted to further tighten door against body Mount door handle 10 to smoker door 9 using screws B Loosen hex nut on door latch Turn hook clockwise to tighten as shown Secure hex nut firmly against door latch SOME PARTS NOT SHOWN FOR CLARITY TT Step 4 Slide cooking grates 6 onto guides inside smoker body 1 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 10 P TROUBLESHOOTING GUIDE Symptom Cause Possible Solution Power light won t come on Not plugged into wall Check wall connection House fuse tripped Make sure other appliances are not operating on the same electrical circuit Check household fuses Controller malfunctioning Contact Masterbuilt at 1 800 489 1581 Unit takes excessive amount of time to Unit plugged into an extension cord Set unit so an extension cord does not have to be heat up used Door not closed properly Close door and fasten latch securely Controller malfunctioning Contact Masterbu
11. ly assemble or safely operate electric smoker WARNINGS amp IMPORTANT SAFEGUARDS CONTINUED ON PAGE 2 LIMITED 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
12. od 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 2 slices Serve at room temperature SMOKED TURKEY INGREDIENTS Turkey Salt Sugar Cinnamon Apple cored peeled and quartered Onion quartered Celery stalks with leaves SUGGESTED WOOD FOR SMOKING Hickory or Apple chips INSTRUCTIONS Servings for 6 8 10 14 Ibs 4 5 6 3 kgs 1 2 tsps 1 average 2 medium 4 stalks 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 ASSEM
13. 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 Go Online www masterbuilt com or complete and return to Attn Warranty Registration Masterbuilt Mfg Inc 1 Masterbuilt Court Columbus GA 31907 Name Address City State Province Postal Code Phone Number E Mail Address Model Number Serial Number Purchase Date Place of Purchase WOOD SMOKING GUIDE FOR MEATS WOOD FLAVOR POULTRY Hickory Pungent smoky bacon like flavor Mesquite Sweet
14. 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 FISH INGREDIENTS Fish fillets or whole fish White wine dry Parsley dried Lemon cut up Cayenne pepper SMOKED TROUT Servings for 4 Servings for 6 INGREDIENTS j Trout fillets 4 6 1 cup Water 2 cups 1 tbs Soy sauce 1 4 cup 1 small Teriyaki sauce 1 4 cup Salt 12 Cup Lemon pepper 1 tsp Garlic salt Dill seed SUGGESTED WOOD FOR SMOKING Hickory or pecan chips INSTRUCTIONS SUGGESTED WOOD FOR SMOKING Hickory alder or apple chips 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 INSTRUCTIONS at 140 F 60 C Cook for about 2 hours 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 225 107 SMOKED SUMMER VEGETABLES Servings for 4 6 a NG INGREDIENTS gt Summer Squash g O aN N Zucchini L 3 Onion Ss Mushrooms oe lt French Cut Green Beans SUGGESTED WOOD FOR SMOKING Hickory or apple wood chips INSTRUCTIONS Rinse and thinly slice summer squash Zuc
15. tate of California to cause birth defects and other reproductive harm DO NOT RETURN TO RETAILER For Assembly Assistance Missing or Damaged Parts Call MASTERBUILT Customer Service at 1 800 489 1581 or EMAIL us at Customerservice masterbuilt com PARTS LIST S GO S 8 3 E E Eiemeni 16 Temperature Gauge w Beauty Ring and Wing Nut HARDWARE LIST A B C 1 4 20x1 2 1 4 20x1 1 2 Wing Nut Phillips Hex Screw Phillips Hex Screw packed with temperature gauge Qty 16 Qty 2 Qty 1 SMOKED STUFFED SALMON MASTERBUILT SMOKIN RECIPES SMOKED TUNA Servings for 4 Servings for 4 INGREDIENTS INGREDIENTS Salmon drawn 4 5 lbs 1 8 2 2 kgs Tuna steaks 1 thick 2 5cm 4 Oil 3 tbs Sugar 1 1 cups Green onion chopped 1 4 cup Salt 3 cup Tomato peeled and chopped 1 cup Pepper 1 tsp Dill fresh and chopped 1 4 cup Garlic granulated 1 4 tsp Bread cubes dry 1 2 Cup Prague powder 1 1 4 tsp Celery chopped 1 4 cup Honey 1 cup Salt 1 4 tsp Water 1 gal 3 8L Lemon pepper 1 2 tsp Garlic minced 1 clove SUGGESTED WOOD FOR SMOKING Hickory or apple chips SUGGESTED WOOD FOR SMOKING Hickory chips INSTRUCTIONS Mix above ingredients until dissolved in water Place in smoker at INSTRUCTIONS 140 F 60 C and cook for about 7 hours using water mixture in Prepare salmon and brush with oil Combine remaining ingredients in water bowl a small bowl Stuff salmon with mixture Place
Download Pdf Manuals
Related Search