Masterbuilt Smoker 20070407 User Manual

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!  
3
12  
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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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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
10  
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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
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  
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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