Masterbuilt Manufacturing, Inc
1 Masterbuilt Court
Columbus, Georgia 31907
Customer Service 1-800-489-1581
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODEL 20070910 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
VENISON JERKY
SMOKED HAMBURGER JERKY
INGREDIENTS:
Venison
INGREDIENTS:
• Avoid bumping or impacting electric smoker.
2 lbs (0.91kg)
Ground beef (lean)
Ginger (grated)
Allspice
Sugar
Garlic (minced)
Soy sauce
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
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or
storing.
1
1
1
1
1
/
8
/
2
4 tbs
/
2
1 clove
1
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
/
2
/
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 chip bowl is HOT when electric smoker is in use. Use caution when adding wood.
• To disconnect, turn controller “OFF” then remove plug from outlet.
• 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.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
SMOKED PORK BUTT
SMOKED SAUSAGE
INGREDIENTS:
Servings for 6
Fresh Pork or Beef sausage
Seasonings to taste
• Do not store electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
INGREDIENTS:
Fresh Pork Butt
Salt
Brown sugar
Chili Powder
7 lbs (3.1kgs)
• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and may
cause injury.
1
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
/
/4
2
tsp
cup
1
2 tbs
INSTRUCTIONS:
• 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.
• Longer extension cords are available and may be used if care is exercised in their use.
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.
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
• If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the
appliance.
additional 1 to 1 1/
(71°C). Serve.
2
hours. Internal temperature should be 160°F
• 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 suffix "W" and with
the statement "Suitable for Use with Outdoor Appliances.
WOOD SMOKING GUIDE FOR MEATS
• 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 spray or the like.
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
Hickory
Pungent, smoky, bacon-like flavor
Mesquite
Sweet and delicate flavor
SAVE THESE INSTRUCTIONS.
Alder
Delicate, wood smoke flavor
Pecan
Bold and hearty flavor
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.
Maple
Sweet, subtle flavor
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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MASTERBUILT SMOKIN’ RECIPES continued
LET'S GET STARTED!
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
• This is a slow smoker…allow sufficient time for cooking. Smoker is for OUTDOOR USE ONLY.
• "Preseason" smoker prior to first use. See page 8.
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
/
4
1
1
/
2
4
cup
cup
cup
tsp
/
2
1
/
1 tsp
1
/
4
1
• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
/
4
1
Lemon pepper
Garlic (minced)
/
2
tsp
1 clove
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
• Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking
time and cause uneven cooking. Leave space between food on racks and smoker sides to ensure
proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure even
cooking. Please see manual for more detail.
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
smoker.
MAPLE GLAZED HAM
• Close air damper on top of unit to retain moisture and heat. If cooking foods such as fish or jerky,
Servings for 6-8
open air damper to release moisture.
INGREDIENTS:
Ham shank or butt (fully cooked, bone-in)
Maple syrup
Ginger
Nutmeg
Allspice
Cloves
Pineapple slices (canned)
Maraschino Cherries
5 - 7 lbs (2.2-3.1 kgs)
1 1/
cup
1 tsp
2
• Temperature reading on control panel will fluctuate + or - 10 to 15 degrees as smoker cycles on
SMOKED SUMMER VEGETABLES
1
/
/2
4
tsp
tsp
Servings for 4-6
1
and off.
INGREDIENTS:
Summer Squash
Zucchini
16 whole
1 can
1 jar
• Store smoker in a dry area after use.
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
• Extreme cold temperatures may extend cooking times.
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood 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
(54-60°C) when heated thru.
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and
INSTRUCTIONS:
mildew.
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.
ENJOY!
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
145°F (63°C)
160°F (71°C)
Pork
Egg Dishes
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
12
3
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PARTS LIST
IMPORTANT FACTS ABOUT USING SMOKER
1
2
11
• Maximum temperature setting is 275°F (135°C).
12
• Wood chip loader and wood chip holder MUST be in place when using smoker.
This minimizes the chance of wood flare ups.
6
• 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.
10
9
• Check grease tray often during cooking. Empty grease tray when full. Grease
tray may need to be emptied periodically during cooking.
3
• 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.
4
7
• 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.
8
5
• 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.
ITEM NO. QUANTITY DESCRIPTION
ITEM NO.
QUANTITY DESCRIPTION
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
9
Adjustable Screw Leg (pre-assembled)
Leg Boot (pre-assembled)
Wood Chip Holder
Drip Pan
10
11
12
Loosen hex nut on door
latch. Turn hook clockwise
to tighten as shown.
Secure hex nut firmly
against door latch.
Air Damper (pre-assembled)
Door (pre-assembled)
Cooking Rack
PARTS LIST
ITEM NO.
DESCRIPTION
ITEM NO.
DESCRIPTION
9907090049
990050048
990050049
990070024
9007090092
9907090033
9907090047
990060221
990050222
9907090041
Door (Black)
910050029
910050030
9007090093
910070028
910060047
9900500024
910050006
910050009
9807090004
998050010
Cooking Rack
Water Bowl
HOW TO CLEAN SMOKER
Digital Control Panel Kit
Cooking Rack Support Rack Kit
Wood Chip Holder Kit
Wood Chip Holder
Element Kit
Wood Chip Loader
Drip Pan
For cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry
thoroughly.
Grease Tray
For wood chip holder and wood chip loader, clean frequently to remove ash build up,
residue and dust.
Grease Tray Bracket Kit
Adjustable Screw Leg
Leg Boot
Body Kit (Black)
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.
Air Damper Kit
Instruction Manual
Hardware Kit
Door Latch Kit (Black)
Door Hinge Kit (Black)
Door seal and inside seam that seal attaches to MUST be cleaned after each use to
keep seal in proper working condition.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
STOP!
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
11
4
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ASSEMBLY INSTRUCTIONS
CONTROL PANEL OPERATING INSTRUCTIONS
Tools required for assembly: Phillips Head Screwdriver.
Note: Direct sunlight may interfere with reading LED display, block light if needed.
To set temperature:
tension nut
Step 1
•Press ON button.
•Press SET TEMP button once-LED display will blink.
•Use +/- to set temperature.
Adjust feet by turning
clockwise/counter-clockwise so
that smoker is level when unit is
upright. Once level, secure back leg
positions with attached
•Press SET TEMP button again to lock in temperature.
Note: Heating will not begin until timer is set.
+
To set timer:
tension nuts.
•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 5
connected to smoker
Controller malfunctioning
Contact Masterbuilt at 1.800.489.1581
Step 2
Position control panel to top of
smoker.
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
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
Unit plugged into an extension cord
Door not closed properly
Controller malfunctioning
Align slot on wire connecter from
control panel with tab on wire
connecter on smoker as shown and
connect together.
There is a gap between the door and Latch not holding door closed
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 9
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
5
10
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HOW TO USE WOOD CHIP LOADER
ASSEMBLY INSTRUCTIONS Continued
Before starting unit, place 1 cup of
wood chips in chip loader.
Step 3
Mount control panel by inserting
stabilizing screw head into keyhole
as shown.
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.
stabilizing screw
Note: Stabilizing screw may need
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.
slight adjustment for snug fit.
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.
keyhole
Wood chip loader must be pulled out
completely from smoker when
checking wood chip level.
Load
Adding more wood during
Unload
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.
Step 4
Pull wood chip loader from smoker.
Secure control panel to smoker with
(2) m5X.08x10 panhead screws
provided.
Place wood chips in wood chip
loader and re-insert into smoker.
Load
Note: Do not over tighten.
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.
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.
6
9
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ASSEMBLY INSTRUCTIONS Continued
ASSEMBLY INSTRUCTIONS Continued
SOME PARTS NOT SHOWN FOR
CLARITY.
Step 5
Place wood chip holder in smoker as
shown.
SOME PARTS NOT SHOWN FOR
CLARITY.
Step 7
Slide cooking racks onto guides
inside smoker.
Note: Wood chip holder and wood
chip loader MUST be in place when
using smoker. This minimizes the
chance of wood flare ups.
Step 8
Slide brackets on back of grease
tray onto tabs on back of smoker
body until grease tray stops.
SOME PARTS NOT SHOWN FOR
CLARITY.
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.
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.
During last 45 minutes, add 1 cup of wood chips in chip loader to complete preseasoning.
SMOKER IS READY TO USE
7
8
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