Masterbuilt Manufacturing, Inc
1 Masterbuilt Court
Columbus, Georgia 31907
Customer Service 1-800-489-1581
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODELS 20070106, 20070206, 20071407, 20071507
DIGITAL SMOKEHOUSE
THIS PRODUCT IS FOR OUTDOOR USE ONLY ~ HOUSEHOLD TYPE
Approximate assembly time : 10 minutes.
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.
Some parts may have sharp edges handle
with care.
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
• Avoid bumping or impacting electric smoker.
VENISON JERKY
SMOKED HAMBURGER JERKY
INGREDIENTS:
Venison
INGREDIENTS:
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or
storing.
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
Sugar
4 tbs
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
Garlic (minced)
Soy sauce
1 clove
1
/
2
cup
/4
cup
Pepper
Water
dash
3 cups
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may damage
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.
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
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
INGREDIENTS:
Fresh Pork or Beef sausage
Seasonings to taste
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
• Do not store electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
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.
• 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
SAVE THESE INSTRUCTIONS.
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
Hickory
Pungent, smoky, bacon-like flavor
IMPORTANT INFORMATION
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.
Mesquite
Sweet and delicate flavor
Alder
Delicate, wood smoke flavor
Pecan
Bold and hearty flavor
WARNING
Maple
Sweet, subtle flavor
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.
Apple
Sweet, delicate flavor
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.
Cherry
Sweet, delicate flavor
13
2
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PARTS LIST
MASTERBUILT SMOKIN’ RECIPES continued
11
2
1
SMOKED STUFFED SALMON
SMOKED TROUT
Servings for 4
Servings for 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
6
3 tbs
4
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
/
4
1
1
/
2
4
cup
cup
cup
tsp
/
2
1
/
1 tsp
1
/
4
1
/
4
1
Lemon pepper
/
2
tsp
5
Garlic (minced)
1 clove
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
SUGGESTED WOOD FOR SMOKING:
Hickory chips
7
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).
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
3
8
10
smoker.
9
ITEM NO. QUANTITY DESCRIPTION
ITEM NO.
QUANTITY DESCRIPTION
1
2
3
4
5
6
1
1
1
1
1
4
Smoker Body
7
8
1
1
2
2
1
1
Wood Chip Loader
Grease Tray
SMOKED TUNA
SMOKED FISH
Servings for 4
Servings for 4
Digital Control Panel
Water Bowl
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
9
Adjustable Screw Leg (premounted)
Leg Boot (premounted)
Sugar
Salt
Pepper
Garlic (granulated)
Prague powder #1
Honey
1 1/
8
cups
1 cup
1 tbs
1 small
3
/
8
cup
Wood Chip Holder
Drip Pan
10
11
12
1 tsp
1
/
4
tsp
tsp
Air Damper (premounted)
1
/
4
1 cup
1 gal (3.8L)
Jerky Rack
Heating Element (premounted, not shown)
Water
SUGGESTED WOOD FOR SMOKING:
Hickory or pecan chips
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
REPLACEMENT PARTS LIST
INSTRUCTIONS:
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.
ITEM NO. DESCRIPTION
FITS MODELS
ITEM NO. DESCRIPTION
FITS MODELS
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.
990070014 Door Kit (Black)
20070106, 20071507 990070020 Element Support Rack Kit ALL MODELS
990070017 Door Kit (Stainless Steel)
990070093 Door Kit (Camo)
990050048 Digital Control Panel Kit
20070206
900000008 Jerky Rack
ALL MODELS
ALL MODELS
20071407
910050030 Water Bowl
910060055 Wood Chip Loader
ALL MODELS
20070106, 20071407,
20071507
990050049 Cooking Grate Support Rack Kit ALL MODELS
910060066 Wood Chip Loader
910050031 Drip Pan
20070206
SMOKED SUMMER VEGETABLES
990070016 Wood Chip Holder Kit
990070015 Body Kit (Black)
ALL MODELS
20070106, 20071407
20071507
Servings for 4-6
ALL MODELS
ALL MODELS
ALL MODELS
ALL MODELS
ALL MODELS
ALL MODELS
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
910060047 Grease Tray
910050006 Adjustable Screw Leg
910050009 Leg Boot
990000114 Body Kit (Black)
990060019 Body Kit (Stainless Steel)
990060221 Air Damper Kit
20070206
French Cut Green Beans
ALL MODELS
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
988050015 Instruction Manual
998050010 Hardware Kit
990050222 Door Latch Kit (Black)
20070106, 20071507,
20071407
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.
990070018 Door Latch Kit (Stainless Steel) 20070206
910060119 Door Seal ALL MODELS
990070013 Wood Chip Holder Lid Kit ALL MODELS
DO NOT RETURN TO RETAILER
12
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
STOP!
3
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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
4
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IMPORTANT FACTS ABOUT USING SMOKER
ASSEMBLY INSTRUCTIONS Continued
• 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.
• 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.
keyhole
• 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 seal against body.
Loosen hex nut on door
latch. Turn hook clockwise
to tighten as shown.
Secure hex nut firmly
against door latch.
Step 4
Secure control panel to smoker with
(2) m5X.08x10 panhead screws
provided.
Note: Do not over tighten.
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.
5
10
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CONTROL PANEL OPERATING INSTRUCTIONS
It is not necessary to pre-heat this unit.
ASSEMBLY INSTRUCTIONS Continued
Step 5
Note: Direct sunlight may interfere with reading LED display, block light if needed.
Place wood chip holder in smoker as
shown.
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.
Note: Wood chip holder and wood
chip loader MUST be in place when
using smoker. This minimizes the
chance of wood flare ups.
+
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.
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.
Wire connector on controller not properly See Step 2 on Page 4
connected to smoker
Step 6
Place water bowl onto lower bracket
inside smoker.
Controller malfunctioning
Contact Masterbuilt at 1.800.489.1581
Unit takes excessive amount of time to
heat up (longer than 60-70 min)
Set unit so an extension cord does not have to be
used
Unit plugged into an extension cord
Place drip tray inside smoker below
heating element as shown.
Door not closed properly
Controller malfunctioning
Close door and fasten latch securely
Contact Masterbuilt at 1.800.489.1581
Adjust latch to hold door tighter against body
Contact Masterbuilt at 1.800.489.1581
There is a gap between the door and Latch not holding door closed
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.
the smoker when in use
Door alignment
Damaged door seal
Drip pan not in place
Contact Masterbuilt at 1.800.489.1581
Grease is leaking out of smoker
through door and legs
Reposition so hole lines up with drain hole in
bottom of unit
Excess grease or oil build-up in unit
Drain tube in back of unit is not draining
No wood chips
Clean unit
Check drain tube positioning at back of unit
Add wood chips See Page 7
No smoke
Faulty control unit
Temperature rapidly decreased, or shut
down after few hours of use
Contact Masterbuilt at 1.800.489.1581
Controller malfunctioning
Controller/unit malfunctioning
Contact Masterbuilt at 1.800.489.1581
Controller displaying error message
Power light is on, unit isn't
heating
Contact Masterbuilt at 1.800.489.1581
Contact Masterbuilt at 1.800.489.1581
Controller/unit malfunctioning
Controller does not adjust heat
9
6
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ASSEMBLY INSTRUCTIONS Continued
HOW TO USE WOOD CHIP LOADER
Pre-soak wood chips for at least
30 minutes.
Step 7
Before starting unit, place 1 cup of
wood chips in chip loader.
Slide jerky racks onto guides inside
smoker.
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
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.
Unload
Wood chip loader must be pulled out
completely from smoker when
checking wood chip level.
Adding more wood during
Step 8
smoking process:
Caution: Keep smoker door closed
when adding wood chips.
Slide brackets on back of grease
tray onto tabs on back of smoker
body until grease tray stops.
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.
Load
Turn handle to “Unload” mark on
smoker. Wood will drop onto wood
chip holder.
Unload
Temperature may spike briefly after
wood is added. It will stabilize after
a short time. Do not adjust.
PRESEASON INSTRUCTIONS
Preseason smoker prior to first use. Make sure water pan is in place with NO WATER. Set
temperature to 275°F (135°C) and run unit for 3 hours. Shut down and allow to cool. Some smoke
may appear during this time, this is normal.
CAUTION
During last 45 minutes, add 1 cup of wood chips in chip loader to complete preseasoning.
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.
Smoker is ready to use.
8
7
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