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 fire 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 Liquefied 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 specifications
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 fittings when unit is in operation.
• Never use gas cylinder if there is evidence of dents, gouges, bulges, fire 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 first 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 first, 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 flow 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 first, 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 fire which may cause death or serious injury.
• Never fill cylinder over 80% full or cylinder may release gas causing fire which may cause death
or serious injury.
10 allspice berries
1 bay leaf
Salt
1 large fillet 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 fish 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 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.
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 flames, 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 flame 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 fitness 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 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.
(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 fitting. 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 fire 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 figure 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 five 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 flame. Turn control knob clockwise SLOWLY to
BLUE
increase flame. Turn control knob counter-clockwise to decrease flame and shut
flame 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,flakes
Salmon
• Visually check burner flame. 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 flame 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,flakes
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 fireplace match stick close enough to burner to
ignite.
6. After each use, first 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 flavor
Ignitor (pre-assembled)
Mesquite
Sweet and delicate flavor
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 flavor
Control Panel
Burner Box
Pecan
Bold and hearty flavor
1
Door Latch
Door Handle
Body Handle
Flame Disk Bowl
1
Heat Shield
Maple
Sweet, subtle flavor
10
1
Cooking Grate Support
Matchstick w/Chain
(pre-assembled)
Apple
Sweet, delicate flavor
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 flavor
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 fit 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
orifice 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 Orifice
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
flame 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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