Masterbuilt Sportsman Elite Propane Smoker User Manual

ASSEMBLY, CARE & USE MANUAL  
WARNING & SAFETY INFORMATION  
PROPANE SMOKER MODELS 20050211, 20050311  
THIS PRODUCT IS FOR OUTDOOR USE ONLY  
Masterbuilt Manufacturing, Inc.  
1 Masterbuilt Ct.  
Columbus, GA 31907  
Customer Service 1-800-489-1581  
*Actual product may differ from picture shown  
Tools needed for assembly: Adjustable Wrench, Phillips Head Screwdriver  
CARBON MONOXIDE HAZARD  
WARNING  
This manual contains important  
information necessary for the proper assembly  
and safe use of the appliance.  
Burning wood chips gives off carbon  
monoxide, which has no odor and can cause death.  
DO NOT burn wood chips inside homes,  
vehicles, tents, garages or any enclosed areas.  
Read and follow all warnings and  
instructions before assembling and using  
the appliance.  
Use only outdoors where it is  
well ventilated.  
Follow all warnings and instructions when  
using the appliance.  
Keep this manual for future reference.  
Failure to follow these warnings and instructions properly could result in re or explosion, which  
could cause property damage, personal injury, or death.  
RECIPES  
GENERAL WARNINGS AND SAFETY INFORMATION  
PORK OR BABY BACK RIBS  
MAPLE GLAZED HAM  
• Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).  
• Installation of unit must conform with local codes or in the absence of local codes, with National  
Fuel Gas Code, ANSIZ223.1/NFPA 54, Storage and Handling of Liqueed Petroleum Gasses,  
ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code; Propane Storage and Handling, CSA  
B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192; and Recreational  
Vehicle Code, CSA Z240 RV Series as applicable.  
2-4 lbs Pork or Baby Back Ribs  
5-7 lbs Ham Shank or Butt (Fully cooked, bone in)  
1 ½ cup Maple syrup  
½ tbsp Salt  
¼ cup Brown sugar  
2 ½ tbsp Chili powder  
1 ½ tbsp Ground cumin  
2 tsp Cayenne pepper  
2 tsp Black pepper (freshly ground)  
2 tsp Garlic Powder  
2 tsp Onion Powder  
Hickory Chips  
1 tsp Ginger  
¼ tsp Nutmeg  
½ tsp Allspice  
• LP gas cylinder being used must be constructed and marked in accordance with specications  
for LP gas cylinders of the US Department of Transportation (DOT) or the Standard for Cylinders,  
Spheres and Tubes for the Transportation for Dangerous Goods, CAN/CSA-B339.  
• Always perform soapy water test (see “Soapy Water Test Instructions” in this manual)  
EVERY TIME you use unit.  
16 whole Cloves  
1 can Pineapple slices (canned)  
1 jar Maraschino Cherries  
Hickory or Mesquite Chips  
• Before each use check all nuts, screws and bolts to make sure they are tight and secure.  
• Before each use inspect gas hose for signs of damage.  
Remove thick skin and trim fat leaving no more than ½” thick  
covering on ham. Score ham. Combine syrup, ginger, nutmeg,  
and allspice in a small bowl. Place ham in large dish and baste  
with syrup mixture. Let ham stand in syrup mixture for 1 or 2  
hours basting frequently until at room temperature.  
Mix ingredients and rub mixture on meat for 2 hours before  
cooking. Allow meat to reach room temperature.  
• Always disconnect gas cylinder from unit when not in use.  
• Never attach/disconnect gas cylinder, move or alter gas ttings when unit is in operation.  
• Never use gas cylinder if there is evidence of dents, gouges, bulges, re damage, erosion,  
leakage, excessive rust, or other forms of visible external damage. This may be hazardous and  
cylinder should be taken to a liquid propane supplier to be checked.  
Cook ribs for 3 hours at 225°F (107°C) in preheated smoker  
using hickory chips during the rst 2 hours.  
When ready to smoke remove ham from dish and stud with  
cloves. Place ham in preheated 225°F (107°C) smoker. Cook for  
about 2-3 hours. Baste with syrup mixture at least 2 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-140°F (54°C-60°C) when heated  
thru.  
After 3 hours remove the ribs and wrap in heavy foil.  
Cook for an additional 1- 1 ½ hours.  
• Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if  
needed, contact Masterbuilt Customer Service at 1-800-489-1581.  
• When lighting burner remove all smoker parts to prevent explosion from gas build up.  
• If burner does not ignite, turn off regulator control valve rst, then gas cylinder, and wait  
5 minutes. After time is up, repeat burner lighting steps.  
HONEY CURED SMOKED SALMON  
1 qt water  
SMOKED CORNISH HEN & WILD RICE  
2 Cornish Game Hens  
¼ cup Green Onion (chopped)  
3 tbsp Butter  
• Keep fuel supply hose away from unit while in operation.  
½ cup salt  
• Keep fuel supply hose away from any heated surface.  
¾ cup honey  
• Do NOT obstruct ow of combustion and ventilation. Keep ventilation openings of cylinder  
enclosure free and clear of debris.  
¼ cup golden rum  
¼ cup lemon juice  
10 cloves  
1 cup Wild Rice (cooked)  
¼ cup Pecans or Walnuts (chopped)  
½ cup Lime Marmalade  
¼ cup Orange juice  
• When use is complete, always turn regulator control valve OFF rst, then gas cylinder valve OFF.  
• Gas MUST be turned off at the supply cylinder when not in use.  
• Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve may  
overheat allowing gas to release causing re which may cause death or serious injury.  
• Never ll cylinder over 80% full or cylinder may release gas causing re which may cause death  
or serious injury.  
10 allspice berries  
1 bay leaf  
Salt  
1 large llet of salmon  
Hickory or Apple Chips  
Hickory Chips  
• If you smell, hear or see gas escaping, immediately get away from gas cylinder and call the Fire  
Department. Fire may cause death or serious injury.  
Rinse and pat dry each hen. Season cavities with salt. Sautee  
onions in 1 tbsp butter. Stir in rice and chopped nuts.  
• Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install dust cap  
provided with cylinder. Other caps or plugs may cause leaks.  
Combine all of the ingredients except salmon to make a  
brine. Place the salmon, skin side up, in a baking dish and  
cover with brining liquid. Allow sh to brine for two hours.  
Rinse salmon in cold water and pat dry.  
Stuff hens with rice mixture. Close with skewers or kitchen  
string. Melt remaining 2 tbsp of butter in small saucepan. Add  
marmalade and orange juice blending until smooth. Brush hens  
with marmalade mixture.  
• Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a building,  
garage, or any other enclosed area.  
Place salmon on a drying rack (or grill rack that you will use  
to smoke the salmon on) and allow to air dry for at least 1  
hour. Smoke the salmon skin side down for about 1-1 ½  
hours at 160°F (71°C).  
• This appliance is not for frying turkeys.  
Place hens on grate in 225°F (107°C) pre-heated smoker and  
cook for 2-2 ½ hours. Brush with remaining glaze before serving.  
2
17  
SOAPY WATER TEST WARNINGS & PROCEDURES  
LIMITED WARRANTY  
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 nish 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.  
WARNINGS  
• Soapy Water Test MUST be performed each time gas cylinder is connected to burner/hose or each time it  
is used.  
• Soapy Water Test MUST be performed outdoors in well ventilated area.  
• When performing Soapy Water Test keep smoker away from open ames, sparks or lit cigarettes.  
• Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit.  
This product will NOT operate with natural gas.  
• Never use an open ame to test for gas leaks.  
PREPARATION:  
• Remove any cookware from smoker.  
• Make sure regulator and gas cylinder valve to OFF position.  
• Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water.  
• Apply soapy water solution to gas cylinder valve, regulator and hose length up to burner.  
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 tness 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, 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.  
Apply solution underneath control  
panel where burner and hose are  
connected  
Apply solution to  
gas cylinder valve  
Apply solution to hose regulator  
and the full length of the hose  
Failed test will present bubbles as  
shown below.  
California residents only: Not withstanding this limitation of warranty, the following specic 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 specic legal rights, and you may also have other rights which vary from  
state to state.  
(Smoker shown on back for clarity only)  
TESTING GAS VALVE:  
• Turn gas cylinder valve ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN  
12 SECONDS. If bubbles appear, stop, turn gas cylinder OFF and retighten tting. Repeat test.  
TESTING REGULATOR AND HOSE:  
• AFTER gas cylinder valve has passed Soapy Water Test, turn gas cylinder valve ON, open regulator  
control valve one full turn and check for bubbles at valve location, along full length of hose and at burner  
connection. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn  
regulator valve OFF, turn gas cylinder OFF and retighten the connection that is leaking gas. If hose is  
source of leak, STOP, do not use unit. Hose must be replaced.  
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:_______________________________________  
• When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish  
before lighting cooker.  
DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO  
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR  
MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581.  
Model Number: ____________________  
Serial Number: ____________________  
Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________  
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.  
Cylinder NOT included with this unit.  
16  
3
SMOKING CHART  
WARNING  
WOOD  
CHIPS  
ITEM  
SIZE  
TEMP  
CHARCOAL  
WATER  
COOK TIME INTERNAL TEMP  
PERFORM “SOAPY WATER TEST” BEFORE EACH USE. SEE “SOAPY WATER TEST” SECTION IN  
MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS  
CYLINDER. TURN GAS OFF AFTER EACH USE.  
BEEF  
Pot Roast  
(arm, top,  
chuck, blade)  
140°F (60°C) Rare  
4 - 5 lbs  
(1.8-2.3kgs)  
200°F  
(93°C)  
7 - 8 lbs  
3 - 4 qts  
2 - 3 cups  
(0.56-0.83l)  
160°F (71°C) Med  
170°F (77°C) Well  
3 - 4 hrs  
(3.2-3.6kgs)  
(2.8-3.8l)  
REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION  
3 - 4 lbs  
(1.4-1.8kgs)  
200°F  
(93°C)  
7 - 8 lbs  
(3.2-3.6kgs)  
4 qts  
(3.8l)  
3 cups  
(0.83l)  
170°F (77°C)  
Well Done  
Brisket  
3 - 4.5 hrs  
COUNTER  
CLOCKWISE  
• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace  
CLOCKWISE  
unit. DO NOT USE.  
PORK  
• Inspect burner before each use. Check burner and burner ventura tube for  
insects and insect nests. A clogged tube can lead to a re beneath appliance.  
• Connect hose regulator to LP Gas Cylinder  
3 - 4 lbs  
(1.4-1.8kgs)  
5 - 7 lbs  
200°F  
(93°C)  
200°F  
(93°C)  
8 lbs  
(3.6kgs)  
8 lbs  
4 qts  
(3.8l)  
6 qts  
(5.7l)  
2 cups  
(0.56l)  
3 cups  
(0.83l)  
3.5 - 4.5 hrs  
Loin Roast  
(bone in)  
170°F (77°C)  
Well Done  
(2.3-3.2kgs)  
(3.6kgs)  
5 - 7 hrs  
1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.  
2. Make sure control knob on smoker is in the “OFF” position.  
3. Remove protective cap from gas cylinder and coupling nut if applicable.  
Loin Roast  
(boneless)  
3 - 5 lbs  
(1.4-2.3kgs)  
200°F  
(93°C)  
10 lbs  
(4.6kgs)  
4 - 5 qts  
(3.8-4.7l)  
3 cups  
(0.83l)  
3.5 - 5.5 hrs  
170°F (77°C)  
Well Done  
4 - 6 lbs  
(1.8-2.7kgs)  
7 - 10 lbs  
200°F  
(93°C)  
200°F  
(93°C)  
8 - 10 lbs  
(3.6-4.6kgs)  
10 lbs  
4 qts  
(3.8l)  
5 - 6 qts  
(4.7-5.7l)  
3 cups  
(0.83l)  
3 cups  
(0.83l)  
2.5 - 3.5 hrs  
3.5 - 5 hrs  
17.75”  
4. Center and insert regulator nipple into valve outlet on gas cylinder as  
Well done when  
meat pulls away  
from bone  
(45cm)  
APPROX.  
shown in gure on the left. Turn regulator coupling nut clockwise until it  
stops. DO NOT OVER TIGHTEN.  
• Perform Soapy Water Test.  
To use turn gas cylinder ON, turn regulator control valve ON, turn burner control  
knob clockwise and push ignitor button to light.  
• If ignition does not occur, wait one minute and re-try. If ignition still does not occur  
wait ve minutes and then match light.  
• After use turn burner control knob OFF, turn regulator control valve OFF, then turn  
Spare Ribs  
(3.2-4.6kgs)  
(4.6kgs)  
POULTRY  
12.25” (45cm)  
180°F (82°C)  
(Leg moves  
easily in joint)  
APPROX.  
Chicken  
(2 whole)  
2 - 3 lbs ea  
(0.9-1.4kgs)  
200°F  
(93°C)  
5 - 7 lbs  
(2.3-3.2kgs)  
3 - 4 qts  
(2.8-3.8l)  
2 cups  
(0.56l)  
2.5 - 3.5 hrs  
4 - 6 hrs  
8 - 10 lbs  
(3.6-4.6kgs)  
11 - 13 lbs  
(5.0-5.9kgs)  
200°F  
(93°C)  
200°F  
(93°C)  
8 lbs  
(3.6kgs)  
8 - 10 lbs  
(3.6-4.6kgs)  
5 qts  
(4.7l)  
6 qts  
(5.7l)  
3 cups  
(0.83l)  
3 cups  
(0.83l)  
185°F (85°C)  
(Leg moves easily  
in joint)  
Turkey  
YELLOW  
gas cylinder OFF.  
6 - 7.5 hrs  
• Burner control knob adjusts burner ame. Turn control knob clockwise SLOWLY to  
BLUE  
increase ame. Turn control knob counter-clockwise to decrease ame and shut  
ame off.  
SEAFOOD  
6 - 7 lbs  
(2.7-3.2kgs)  
200°F  
(93°C)  
10 lbs  
5 - 6 qts  
3 cups  
(0.83l)  
4 - 6.5 hrs  
Flesh white,akes  
Salmon  
• Visually check burner ame. A CORRECT FLAME should be blue with a small  
amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and  
irregular. If an incorrect ame occurs, turn burner control knob to “OFF position,  
turn off regulator and propane tank. Allow unit to cool and then clean burner. Let  
burner completely dry before re-lighting.  
(4.6kgs)  
(4.7-5.7l)  
when forked  
200°F  
(93°C)  
5 lbs  
3 qts  
(2.8l)  
1 - 2 cups  
(0.28-0.56l)  
1.5 - 2.5 hrs  
Flesh white,akes  
Fish Fillets  
Full Grate  
Full Grate  
(2.3kgs)  
when forked  
Shrimp,  
Clams,  
Crab Legs  
200°F  
(93°C)  
5 lbs  
3 qts  
(2.8l)  
1 - 2 cups  
(0.28-0.56l)  
Shrimp pink  
Shells open  
1 - 2 hrs  
(2.3kgs)  
MATCH LIGHT INSTRUCTIONS  
1. Read all instructions and warnings before lighting.  
WILD GAME  
Quail,  
Dove, etc.  
200°F  
(93°C)  
7 - 10 lbs  
(3.2-4.6kgs)  
4 qts  
(3.8l)  
2 - 3 cups  
(0.56-0.83l)  
Leg moves easily in  
joint  
12 - 16 birds  
2 - 4 hrs  
4 - 5 hrs  
2. Check gas control valve and gas cylinder valve to be certain it is in  
OFF position before connecting to gas cylinder. Perform soapy  
water test before each use.  
180-185°F  
(82-85°C)  
Well Done  
Pheasant,  
Duck, etc.  
5 - 7 lbs  
(2.3-3.2kgs)  
200°F  
(93°C)  
8 - 10 lbs  
4 - 5 qts  
2 - 3 cups  
(0.56-0.83l)  
(3.6-4.6kgs)  
(3.8-4.7l)  
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),  
additional cooking time may be required. To insure that meat is completely cooked use a meat  
thermometer to test internal temperature.  
3. Open door during lighting.  
4. Turn gas control valve on, turn gas cylinder valve on.  
• Opening smoker door during cooking process may extend cooking time due to heat loss.  
5. Place a long, lit replace match stick close enough to burner to  
ignite.  
6. After each use, rst turn gas control valve off, then gas cylinder  
valve off. Always allow unit to cool completely before touching,  
moving or storing.  
15  
4
DO NOT RETURN TO RETAILER  
For Assembly Assistance, Missing or Damaged Parts  
Call: MASTERBUILT Customer Service at 1-800-489-1581.  
WARNING  
STOP  
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.  
PARTS LIST  
2
1
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.  
21  
13  
24  
SAFE STORAGE & MAINTENANCE  
• Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working  
condition.  
7
12  
11  
10  
• ALWAYS allow unit to cool completely before handling.  
9
• Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of  
unit with damp rag. DO NOT use oven cleaner.  
19  
3
18  
• ALWAYS cover and store cold unit in a protected area.  
17  
6
8
4
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand  
paper or steel wool, then cover with heat resistant paint.  
14  
5
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.  
22  
23  
15  
16  
25  
26  
20  
WOOD SMOKING GUIDE FOR MEATS  
WOOD FLAVOR  
POULTRY  
FISH  
HAM  
BEEF  
PORK  
LAMB  
PART NO QUANTITY DESCRIPTION  
PART NO QUANTITY DESCRIPTION  
Hickory  
1
2
3
1
1
1
Smoker Body  
Smoker Door  
Air Damper  
14  
15  
16  
1
1
1
Valve (pre-assembled)  
Pungent, smoky, bacon-like avor  
Ignitor (pre-assembled)  
Mesquite  
Sweet and delicate avor  
Control Knob  
(pre-assembled)  
Alder  
4
5
6
7
8
9
2
1
1
1
2
1
Rear Legs  
17  
18  
19  
20  
21  
22  
1
1
Burner (pre-assembled)  
Grease Clip  
Delicate, wood smoke avor  
Control Panel  
Burner Box  
Pecan  
Bold and hearty avor  
1
Door Latch  
Door Handle  
Body Handle  
Flame Disk Bowl  
1
Heat Shield  
Maple  
Sweet, subtle avor  
10  
1
Cooking Grate Support  
Matchstick w/Chain  
(pre-assembled)  
Apple  
Sweet, delicate avor  
10  
11  
12  
13  
1
1
4
1
Water Bowl  
23  
24  
25  
26  
1
1
1
1
Regulator/Hose  
Grease Cup  
Water Bowl Holder  
Cooking Grate  
Cherry  
Sweet, delicate avor  
Right Front Leg  
Left Front Leg  
Temperature Gauge  
14  
5
ASSEMBLY  
HARDWARE LIST  
(D)  
Wing Nut  
(packed with temperature gauge)  
Qty-1  
(C)  
M6x20  
Phillips Screw  
Qty-2  
(A)  
M6x12  
Phillips Screw  
Qty-24  
(B)  
#10x3/8  
Self-tapping Screw  
Qty-4  
STEP 13  
When not in use, hang  
regulator/hose (23) on body handle  
(8) as shown.  
REPLACEMENT PARTS LIST  
Model 20050211  
Model 20050311  
PART NO REPLACEMENT PART  
ITEM NO  
PART NO REPLACEMENT PART  
ITEM NO  
9905100009  
9905100012  
9904090069  
9905100002  
9905100011  
9905100005  
9905090003  
9905100003  
911060006  
1
Body Kit  
9905100001  
9905100007  
9904090069  
9905100002  
9905100004  
9905100005  
9905090003  
9905100003  
911060006  
1
Body Kit  
23  
2
Door with Logo Plate  
Air Damper Kit  
Rear Leg Kit  
2
Door with Logo Plate  
Air Damper Kit  
Rear Leg Kit  
8
3
3
4
4
5
Control Panel Kit  
Burner Box Kit  
Door Handle Kit  
Body Handle Kit  
Flame Disk Bowl  
Water Bowl  
5
Control Panel Kit  
Burner Box Kit  
Door Handle Kit  
Body Handle Kit  
Flame Disk Bowl  
Water Bowl  
6
6
7
7
8
8
9
9
10  
11  
12  
13  
14  
15  
16  
17  
18  
19  
21  
22  
23  
24  
25  
26  
9005100009  
9005100007  
911060003  
10  
11  
12  
13  
14  
15  
16  
17  
18  
19  
21  
22  
23  
24  
25  
26  
9005100017  
9005100016  
9005100015  
Water Bowl Holder  
Cooking Grate  
Water Bowl Holder  
Cooking Grate  
Temperature Gauge Kit 9907090034  
Temperature Gauge Kit 9907090034  
Valve Kit  
990060291  
990060328  
911060014  
9005100011  
9005100025  
990050222  
Valve Kit  
990060291  
990060328  
911060014  
9005100042  
9005100025  
990050222  
Ignitor Assembly Kit  
Control Knob  
Burner  
Ignitor Assembly Kit  
Control Knob  
Burner  
Grease Clip  
Door Latch Kit  
Grease Clip  
Door Latch Kit  
Cooking Grate Support 9005100006  
Match Stick with Chain 908060003  
Cooking Grate Support 9005100010  
Match Stick with Chain 908060003  
Regulator/Hose  
Grease Cup  
911060001  
Regulator/Hose  
Grease Cup  
911060001  
9005100039  
9905100021  
9905100020  
9905100008  
9805100001  
9005100039  
9905100021  
9905100020  
9905100008  
9805100001  
SMOKER IS READY FOR USE  
Right Front Leg Kit  
Left Front Leg Kit  
Hardware Kit  
Right Front Leg Kit  
Left Front Leg Kit  
Hardware Kit  
Instruction Manual  
Instruction Manual  
DO NOT RETURN TO RETAILER  
For Assembly Assistance, Missing or Damaged Parts  
Call: MASTERBUILT Customer Service at 1-800-489-1581.  
STOP  
13  
6
ASSEMBLY  
ASSEMBLY  
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.  
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.  
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER  
STEP 11  
Insert small hook end of grease  
clip (18) all of the way up through  
large hole in bottom of smoker  
body (1), turn grease clip clock-  
wise/counter-clockwise so that it is  
supported on small tab.  
24  
Carefully position grill as shown.  
1
Do not tighten screws all the  
way. Leg frames may need to be  
adjusted during assembly.  
4
A
Position grease cup (24) on grease  
clip so it rests snugly.  
STEP 1  
Grease cup is needed to collect  
grease run-off.  
Attach rear legs (4), right front leg  
(25) and left front leg (26) to bot-  
tom of smoker body (1) using phil-  
lips screws (A).  
26  
Note: Clip may require adjustment  
to t diameter of container.  
1
18  
Do not fully tighten screws yet.  
25  
STEP 2  
Attach control panel (5) to right  
front leg (25) as shown using  
phillips screws (A).  
26  
STEP 12  
Hang matchstick (22) on side of  
smoker body (1) as shown.  
Repeat on opposite side attaching  
contol panel (5) to left front leg (26).  
A
1
22  
5
25  
7
12  
ASSEMBLY  
ASSEMBLY  
STEP 9  
Slide cooking grates (12), onto  
cooking grate supports (21).  
STEP 3  
Position burner box (6) over center  
hole in bottom of smoker body,  
carefully aligning venturi over valve  
orice as shown. Attach burner box  
to smoker body using phillips  
screws (A).  
A
21  
6
Firmly attach ignition wire to piezo  
ignitor on control panel as shown  
in Figure B.  
Venturi  
12  
Valve Orice  
Ignition Wire  
Piezo Ignitor  
Figure B  
STEP 4  
STEP 10  
Attach heat shield (20) to burner  
box (6) using self tapping screws  
(B) as shown.  
Slide water bowl holder (11) onto  
cooking grate supports (21). Place  
ame disk bowl (9) into smoker as  
shown.  
Tighten all hardware at this time.  
B
20  
11  
9
B
11  
8
ASSEMBLY  
ASSEMBLY  
STEP 7  
Insert temperature gauge (13) into  
smoker door (2). Secure in place  
with wing nut (D).  
STEP 5  
Mount body handle (8) to smoker  
body (1) using phillips screws (A).  
1
2
8
D
13  
A
STEP 6  
Insert door handle (7) into smoker  
door (2). Secure using phillips  
screws (C).  
STEP 8  
Insert cooking grate supports (21)  
into smoker body (1).  
1
7
C
21  
2
10  
9

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