Masterbuilt Manufacturing, Inc
450 Brown Avenue
Columbus, Georgia 31906
Customer Service 1-800-489-1581
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODEL 20070407 DIGITAL SMOKEHOUSE
THIS PRODUCT IS FOR OUTDOOR USE ONLY ~ HOUSEHOLD TYPE
Tools required for assembly: Phillips Head Screwdriver.
CARBON MONOXIDE HAZARD
WARNING
Burning wood gives off carbon
monoxide which can cause death.
This manual contains important
information necessary for the proper and
safe use of this unit.
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed
areas.
Read and follow all warnings
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.
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MASTERBUILT SMOKIN’ RECIPES continued
WARNINGS & IMPORTANT SAFEGUARDS
continued
VENISON JERKY
SMOKED HAMBURGER JERKY
INGREDIENTS:
Venison
INGREDIENTS:
• Avoid bumping or impacting electric smoker.
2 lbs (0.91kg)
Ground beef (lean)
Ginger (grated)
Allspice
2 lbs (0.9l kg)
2 tsp
1 tbs
1
Brown sugar
Worcestershire
Garlic salt
Soy sauce
Dry mustard
Salt
/
2
cup
cup
tsp
cup
tsp
1
1
1
1
1
/
/2
/2
/2
8
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or
storing.
Sugar
4 tbs
Garlic (minced)
Soy sauce
1 clove
1
/
2
cup
/4
cup
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
Pepper
Water
dash
3 cups
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.
Press hamburger meat into flat strips 5” (13cm) long by 1 1/2” (4cm)
wide and 1/
“ (6mm) thick. Place one layer of hamburger strips in dish
4
INSTRUCTIONS:
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.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may damage
electric smoker.
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.
• 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.
SMOKE SAUSAGE
INGREDIENTS:
Fresh Pork or Beef sausage
Seasonings to taste
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
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.
• 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.
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
SAVE THESE INSTRUCTIONS.
Hickory
Pungent, smoky, bacon-like flavor
9
9
9
9
9
Mesquite
9
9
9
9
9
9
9
9
Sweet and delicate flavor
IMPORTANT INFORMATION
Alder
Delicate, wood smoke flavor
9
9
9
9
9
9
9
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.
Pecan
Bold and hearty flavor
Maple
Sweet, subtle flavor
WARNING
Apple
Sweet, delicate flavor
9
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.
Cherry
Sweet, delicate flavor
13
2
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PARTS LIST
MASTERBUILT SMOKIN’ RECIPES continued
11
SMOKED STUFFED SALMON
SMOKED TROUT
Servings for 4
Servings for 6
2
6
INGREDIENTS:
Salmon (drawn)
Oil
INGREDIENTS:
Trout fillets
Water
Soy sauce
Teriyaki sauce
Salt
Lemon pepper
Garlic salt
Dill seed
4 - 5 lbs (1.8-2.2 kgs)
4 - 6
2 cups
1
3 tbs
1
1
Green onion (chopped)
/
4
cup
/
4
cup
cup
cup
1
Tomato ( peeled and chopped)
Dill (fresh and chopped)
Bread cubes (dry)
Celery (chopped)
Salt
1 cup
/
2
4
1
1
/
2
4
cup
cup
cup
tsp
/
1
4
/
1 tsp
1
/
4
1
/
4
6
1
Lemon pepper
/
2
tsp
Garlic (minced)
1 clove
5
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
7
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
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).
3
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
8
smoker.
10
9
ITEM NO. QUANTITY DESCRIPTION
ITEM NO.
QUANTITY DESCRIPTION
SMOKED TUNA
SMOKED FISH
Servings for 4
Servings for 4
1
2
3
4
5
6
1
1
1
1
1
4
Smoker Body
Digital Control Panel
Water Bowl
7
8
1
1
2
2
1
1
Wood Chip Loader
Grease Tray
INGREDIENTS:
INGREDIENTS:
Tuna steaks-1” thick (2.5cm)
4
Fish fillets or whole fish
White wine (dry)
Parsley (dried)
Lemon (cut up)
Cayenne pepper
4
Sugar
Salt
Pepper
Garlic (granulated)
Prague powder #1
Honey
1 1/
8
cups
1 cup
1 tbs
1 small
9
Adjustable Screw Leg (premounted)
Leg Boot (premounted)
3
/
8
cup
1 tsp
1
Wood Chip Holder
Drip Pan
10
11
12
/
4
tsp
tsp
1
/
4
Air Damper (premounted)
1 cup
1 gal (3.8L)
Water
SUGGESTED WOOD FOR SMOKING:
Hickory or pecan chips
Cooking Grates
Heating Element (premounted, not shown)
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
INSTRUCTIONS:
REPLACEMENT PARTS LIST
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.
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.
ITEM NO.
DESCRIPTION
ITEM NO.
910060062
910060064
910050023
910060065
910060047
910050006
910050009
988060028
998060017
DESCRIPTION
Cooking Grate
Water Bowl
990060265
990050048
990060266
990050050
990060267
990060268
990060221
990050222
910060063
990050053
Door Kit
Digital Control Panel Kit
Cooking Grate Support Rack Kit
Wood Chip Holder
Element Kit
Wood Chip Loader
Drip Pan
Grease Tray
SMOKED SUMMER VEGETABLES
Body Kit
Adjustable Screw Leg
Leg Boot
Servings for 4-6
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
Air Damper Kit
Door Latch Kit
Instruction Manual
Hardware Kit
Door Seal
French Cut Green Beans
Element Support Rack Kit
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.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
STOP!
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ASSEMBLY INSTRUCTIONS
MASTERBUILT SMOKIN’ RECIPES
SMOKED PORK BUTT
PORK OR BABY BACK RIBS
Tools required for assembly: Phillips Head Screwdriver.
Servings for 6
Servings for 4-6
INGREDIENTS:
Fresh Pork Butt
Salt
Brown sugar
Chili Powder
INGREDIENTS:
Ribs
Sugar
Salt
Brown sugar
Chili Powder
Ground Cumin
Cayenne Pepper
Black Pepper (freshly ground)
Garlic Powder
Onion Powder
tension nut
7 lbs (3.1kgs)
2-4 lbs (0.91-1.8 kgs)
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
1
1
/
/4
2
tsp
cup
/
/2
2
cup
cup
cup
1
1
1
2 tbs
/
4
2 1/
1 1/
2
tbs
tbs
SUGGESTED WOOD FOR SMOKING:
Apple chips
2
2 tsp
2 tsp
2 tsp
2 tsp
INSTRUCTIONS:
tension nuts.
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
SUGGESTED WOOD FOR SMOKING:
Hickory chips
additional 1 to 1 1/
2
hours. Internal temperature should be 160°F
(71°C). Serve.
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
MAPLE GLAZED HAM
Servings for 6-8
INGREDIENTS:
additional 1 to 1 1/
hours. Serve.
2
Ham shank or butt (fully cooked, bone-in)
5 - 7 lbs (2.2-3.1 kgs)
1 1/
cup
1 tsp
Maple syrup
Ginger
Nutmeg
Allspice
Cloves
2
1
/
4
tsp
tsp
SMOKED CORNISH HENS
1
/
2
w/ Wild Rice
16 whole
1 can
1 jar
Pineapple slices (canned)
Maraschino Cherries
Servings for 2
INGREDIENTS:
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
Cornish Game Hens
Green onion (chopped)
Butter
2 hens
1
/4
cup
3 tbs
INSTRUCTIONS:
Wild rice (cooked)
Pecans or Walnuts (chopped)
Lime Marmalade
Orange juice
1 cup
1
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
/
4
cup
cup
cup
1
/
4
2
1
/
Salt
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Step 2
Position control panel to top of
smoker.
cherries and baste. Internal temperature of ham
should be at 130°F to 140°F (54-60°C) when
heated thru.
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
Align slot on wire connecter from
control panel with tab on wire
connecter on smoker as shown and
connect together.
cook for 2 to 2 1/
hours. Brush with remaining glaze before serving,
2
SMOKED TURKEY
Servings for 6-8
SMOKED FILET MIGNON
INGREDIENTS:
Servings for 20
Turkey
Salt
10 - 14 lbs (4.5-6.3 kgs)
1 tbs
INGREDIENTS:
Beef Filets
Sugar
2 tbs
4 lbs (1.8 kgs)
Cinnamon
1-2 tsps
Olive oil
2 tbs
Apple (cored, peeled, and quartered)
Onion (quartered)
Celery stalks with leaves
1 average
2 medium
4 stalks
Garlic cloves (crushed)
Salt
4 cloves
Ground Pepper
SUGGESTED WOOD FOR SMOKING:
Mesquite or cherry wood chips
SUGGESTED WOOD FOR SMOKING:
Hickory or Apple chips
INSTRUCTIONS:
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.
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.
11
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ASSEMBLY INSTRUCTIONS Continued
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.
Step 3
Mount control panel by inserting
stabilizing screw head into keyhole
as shown.
• 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
Note: Stabilizing screw may need
slight adjustment for snug fit.
• 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.
keyhole
• 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.
HOW TO CLEAN SMOKER
For cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry
thoroughly.
Step 4
Secure control panel to smoker with
(2) m5X.08x10 panhead screws
provided.
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.
5
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ASSEMBLY INSTRUCTIONS Continued
CONTROL PANEL OPERATING INSTRUCTIONS
It is not necessary to pre-heat this unit.
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:
•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.
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.
9
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ASSEMBLY INSTRUCTIONS Continued
HOW TO USE WOOD CHIP LOADER
Pre-soak wood chips for at least
30 minutes.
Step 7
Slide cooking racks onto guides
inside smoker.
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.
Load
Unload
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.
Step 8
Slide brackets on back of grease tray
onto tabs on back of smoker body
until grease tray stops.
To add wood, turn handle to “Load”
mark on smoker.
Load
Pull wood chip loader from smoker.
Place wood chips in wood chip
loader and re-insert into smoker.
Unload
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.
CAUTION
Smoker is ready to use.
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.
8
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