ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
DUAL FUEL SMOKER MODEL 20050412
THIS PRODUCT IS FOR OUTDOOR USE ONLY
Masterbuilt Manufacturing, Inc.
1 Masterbuilt Ct.
Columbus, GA 31907
Customer Service 1-800-489-1581
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 charcoal and wood chips
gives off carbon monoxide,
which has no odor and can cause death.
Read and follow all warnings and
instructions before assembling and using
the appliance.
DO NOT burn charcoal or wood chips inside
homes, vehicles, tents, garages
or any enclosed areas.
Follow all warnings and instructions when
using the appliance.
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 fire or explosion, which
could cause property damage, personal injury, or death.
Download from Www.Somanuals.com. All Manuals Search And Download.
GENERAL WARNINGS AND SAFETY INFORMATION
SMOKING CHART
WOOD
CHIPS
• 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.
ITEM
SIZE
TEMP
CHARCOAL
WATER
COOK TIME INTERNAL TEMP
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
(3.2-3.6kgs)
3 - 4 qts
(2.8-3.8l)
2 - 3 cups
(0.56-0.83l)
160°F (71°C) Med
170°F (77°C) Well
3 - 4 hrs
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
• 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.
PORK
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
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
• 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.
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
Well done when
meat pulls away
from bone
• Always disconnect gas cylinder from unit when not in use.
Spare Ribs
• 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.
(3.2-4.6kgs)
(4.6kgs)
POULTRY
180°F (82°C)
(Leg moves
easily in joint)
Chicken
(2 whole)
2 - 3 lbs ea
(0.9-1.4kgs)
200°F
(93°C)
5 - 7 lbs
3 - 4 qts
2 cups
(0.56l)
2.5 - 3.5 hrs
4 - 6 hrs
(2.3-3.2kgs)
(2.8-3.8l)
• Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if
needed, contact Masterbuilt Customer Service at 1-800-489-1581.
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)
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
8 - 10 lbs
(3.6-4.6kgs)
• When lighting burner remove all smoker parts to prevent explosion from gas build up.
• If ignition does not take place within five seconds using ignitor button, turn gas control valve to
off position and wait five minutes and repeat lighting procedures.
6 - 7.5 hrs
SEAFOOD
6 - 7 lbs
(2.7-3.2kgs)
200°F
(93°C)
10 lbs
(4.6kgs)
5 - 6 qts
(4.7-5.7l)
3 cups
(0.83l)
4 - 6.5 hrs
Flesh white,flakes
Salmon
• Keep fuel supply hose away from unit while in operation.
when forked
• Keep fuel supply hose away from any heated surface.
200°F
(93°C)
5 lbs
(2.3kgs)
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
when forked
• Do NOT obstruct flow of combustion and ventilation. Keep ventilation openings of cylinder
enclosure free and clear of debris.
Shrimp,
Clams,
Crab Legs
200°F
(93°C)
5 lbs
(2.3kgs)
3 qts
(2.8l)
1 - 2 cups
(0.28-0.56l)
Shrimp pink
Shells open
1 - 2 hrs
• 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.
WILD GAME
• 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.
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
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
(3.6-4.6kgs)
4 - 5 qts
(3.8-4.7l)
2 - 3 cups
(0.56-0.83l)
• 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.
• 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.
• 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.
• Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a building,
garage, or any other enclosed area.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
• This appliance is not for frying turkeys.
21
2
Download from Www.Somanuals.com. All Manuals Search And Download.
SOAPY WATER TEST WARNINGS & PROCEDURES
RECIPES
WARNINGS
SMOKED TROUT
SMOKED FILET MIGNON
• 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.
4-6 Trout Fillets
2 cups Water
4 lbs Beef Filets
2 tbsp Olive Oil
4 Garlic Cloves (crushed)
Salt
¼ cup Soy Sauce
¼ cup Teriyaki Sauce
½ tbsp Salt
• Never use an open flame to test for gas leaks.
Ground Pepper
PREPARATION:
• Remove any cookware from smoker.
• Make sure regulator and gas cylinder valve are turned 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.
1 tsp Lemon Pepper
Garlic Salt
Mesquite or Cherry Chips
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.
Dill Seed
Hickory, Alder or Apple Chips
Wrap each fillet 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 degree pre-heated
smoker and cook about 20-30 minutes.
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 pre-heated smoker at 225
degrees.
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.
Medium rare filet will have an internal temperature of 140
degrees when checked with thermometer. Allow meat to
cool slightly then carve into ½ inch slices. Serve at room
temperature.
FOR MORE TANTALIZING RECIPES
AND COOKING TIPS VISIT US ONLINE AT
WWW.MASTERBUILT.COM
(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.
• 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.
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.
Cylinder NOT included with this unit.
20
3
Download from Www.Somanuals.com. All Manuals Search And Download.
RECIPES
WARNING
PORK OR BABY BACK RIBS
MAPLE GLAZED HAM
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.
2-4 lbs Pork or Baby Back Ribs
5-7 lbs Ham Shank or Butt (fully cooked, bone in)
1 ½ cup Maple Syrup
1 tsp Ginger
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
REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION
¼ tsp Nutmeg
COUNTER
CLOCKWISE
• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace
unit. DO NOT USE.
½ tsp Allspice
CLOCKWISE
16 Whole Cloves
• 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
1 can Pineapple Slices (canned)
1 jar Maraschino Cherries
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.
2 tsp Onion Powder
Hickory or Mesquite Chips
3. Remove protective cap from gas cylinder and coupling nut if applicable.
4. Center and insert regulator nipple into valve outlet on gas cylinder as
shown in figure on the left. Turn regulator coupling nut clockwise until it
stops. DO NOT OVER TIGHTEN.
• Perform Soapy Water Test.
Hickory Chips
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.
17.75”
(45cm)
Mix ingredients and rub mixture on meat for 2 hours before
cooking. Allow meat to reach room temperature.
APPROX.
Cook ribs for 3 hours at 225°F (107°C) in pre-heated
• To use turn gas cylinder ON, turn regulator control valve ON, push burner control
knob in and turn counter-clockwise ¼ turn. Push ignitor button to light.
• If ignition does not take place within five seconds, turn gas control valve to off
position and wait five minutes and repeat lighting procedures. If ignition still does
not occur, see match light directions below.
smoker using hickory chips during the first 2 hours.
When ready to smoke, remove ham from dish and stud with
cloves. Place ham in pre-heated 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 through.
12.25” (45cm)
APPROX.
After 3 hours remove the ribs and wrap in heavy foil.
Cook for an additional 1- 1 ½ hours.
• After use turn burner control knob OFF, turn regulator control valve OFF, then turn
gas cylinder OFF.
YELLOW
• Burner control knob adjusts burner flame. Turn knob counter-clockwise to decrease
BLUE
flame. Turn knob clockwise SLOWLY to increase flame. Push burner control knob
in and turn clockwise to shut flame off.
HONEY CURED SMOKED SALMON
1 qt Water
SMOKED CORNISH HEN & WILD RICE
2 Cornish Game Hens
• 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.
½ tbsp Salt
¼ cup Green Onion (chopped)
3 tbsp Butter
¾ cup Honey
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
MATCH LIGHT INSTRUCTIONS
1. Read all instructions and warnings before lighting.
10 Allspice Berries
1 Bay Leaf
¼ cup Orange Juice
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.
Salt (to taste)
1 Large Fillet of Salmon
Hickory or Apple Chips
Hickory Chips
Rinse and pat dry each hen. Season cavities with salt.
Sautee onions in 1 tbsp butter. Stir in rice and chopped nuts.
3. Open door during lighting.
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.
4. Turn gas control valve on, turn gas cylinder valve on.
5. Place a long, lit fireplace match stick close enough to burner to
Place salmon on a drying rack (or smoker 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).
ignite.
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.
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.
Download from Www.Somanuals.com. All Manuals Search And Download.
4
19
DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
WARNING
STOP
Please have Model Number and Serial Number available when calling.
These numbers are located on silver label on back of unit.
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
21
1
29
THIS PRODUCT CONTAINS LEAD, A CHEMICAL KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH
DEFECTS OR OTHER REPRODUCTIVE HARM. WASH YOUR HANDS AFTER HANDLING THIS PRODUCT.
13
3
12
SAFE STORAGE & MAINTENANCE
• Inspect all hardware in assembled parts for tightness on a regular basis to ensure unit is in safe working
condition.
19
10
7
• ALWAYS allow unit to cool completely before handling.
27
11
• Clean unit, including special surfaces such as cooking grates, with mild cleaning agents. Wipe outside of
unit with damp cloth. DO NOT use oven cleaner.
9
6
17
• ALWAYS cover and store cold unit in a protected area.
8
18
24
28
16
• 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.
31
20
32
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.
14
15
25
26
5
4b
22
4a
23
30
WOOD SMOKING GUIDE FOR MEATS
PART NO QUANTITY DESCRIPTION
PART NO QUANTITY DESCRIPTION
1
1
Smoker Body
16
1
Control Knob
(pre-assembled)
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
2
1
Large Smoker Door w/ Logo
Plate
17
1
Burner (pre-assembled)
Hickory
Pungent, smoky, bacon-like flavor
3
4a
4b
5
2
1
1
1
1
Air Damper - Round
Left Rear Leg w/ Wheel
Right Rear Leg w/ Wheel
Control Panel
18
19
20
21
22
2
2
Side Leg Brace
Door Latch (pre-assembled)
Heat Shield
Mesquite
Sweet and delicate flavor
1
10
1
Cooking Grate Support
Alder
6
Burner Box
Matchstick w/Chain
(pre-assembled)
Delicate, wood smoke flavor
Pecan
Bold and hearty flavor
7
8
2
1
1
1
1
4
Door Handle
23
24
25
26
27
28
1
1
1
1
1
2
Regulator/Hose (pre-assembled)
Drip Cup
Body Handle
Maple
Sweet, subtle flavor
9
Flame Disk Bowl
Water Bowl
Right Front Leg
Left Front Leg
10
11
12
Water Bowl Holder
Cooking Grate
Small Smoker Door
Wheel
Apple
Sweet, delicate flavor
13
1
Temperature Gauge w/ Beauty
Ring
29
1
Air Damper - Square
Cherry
Sweet, delicate flavor
14
15
1
1
Valve (pre-assembled)
Ignitor (pre-assembled)
30
31
32
1
1
1
Drip Cup Bracket
Tank Retainer
18
Rear Leg Brace
5
Download from Www.Somanuals.com. All Manuals Search And Download.
DUAL SMOKER OPERATION
HARDWARE LIST
CHARCOAL SMOKING
1. Fill flame disk bowl with up to 8lbs (3.6kgs) of charcoal. Stack briquets in a pyramid.
2. Add lighter fluid following directions on fluid container. Before lighting, place lighter fluid at least 25 ft (8m)
away from unit. Do not lean into unit when lighting charcoal. Light charcoal. LEAVE DOOR OPEN.
3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the briquets are
completely ashed over, spread briquets in a single layer.
(D)
M6
Lock Nut
Qty-3
(A)
M6x12
Phillips Screw
Qty-39
(B)
#10x3/8
Self-tapping Screw
Qty-4
(C)
M6x20
Phillips Screw
Qty-4
4. With protective gloves on, place water bowl in position. Pour 1 inch of water, juice, or vinegar into water
bowl. This will add flavor and moisture to food and prevent it from drying out.
5. Place cooking grates in smoker. Position food in center.
• Never use gasoline to light charcoal.
• Overfilling charcoal bowl can cause serious injury and damage the unit.
• Never add additional lighter fluid once charcoal has ignited.
• Hot coals should not be left unattended.
(H)
Wing Nut
(packed with temperature gauge)
Qty-1
(E)
M6
Flange Nut
Qty-16
(F)
M5x20
Phillips Screw
Qty-4
(G)
M5x10
Phillips Screw
Qty-2
• Unit is hot. Use protective gloves and long, sturdy cooking utensils.
WOOD SMOKING
1. Pre-soak wood chips in water for at least 30 minutes.
2. Before starting unit, place 1-2 cups (0.24l-0.56l) of wood chips in flame disk bowl. Never use more than
2 cups (0.56l) of wood chips at a time. Never use wood chunks.
3. Follow matchstick lighting instructions (see pg. 4) to light smoker.
4. With protective gloves on, place water bowl in position. Pour about 1 inch of water, juice, or vinegar into
water bowl. This will add flavor and moisture to food and prevent it from drying out.
(I)
Wing Screw
(pre-assembled to tank retainer)
Qty-1
REPLACEMENT PARTS LIST
5. Place cooking grates in smoker. Position food in center.
PART NO REPLACEMENT PART
ITEM NO
PART NO REPLACEMENT PART
ITEM NO
9005100011
9905100033
990050222
• Wood chips must be used in order to produce smoke and create the smoke flavor.
• Food needs to be in the center of cooking racks. This allows food drippings to go into the water
bowl.
1
2
Body Kit
9905100029
9005100067
17
18
19
21
22
23
24
25
26
27
28
29
30
31
32
Burner
Leg Brace Kit
Door Latch Kit
Large Door
3
Air Damper Kit - Round 9905100038
• 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.
Cooking Grate Support 9005100006
4a
4b
5
Left Rear Leg
9905110006
9905100032
9905100004
9905100036
9905100025
9905100035
9005100068
9005100009
9005100007
911060003
Matchstick w/Chain
Regulator/Hose
Drip Cup
908060003
911060001
Right Rear Leg
Control Panel Kit
Burner Box Kit
Door Handle Kit
Body Handle Kit
Flame Disk Bowl
Water Bowl
• 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.
• When door is opened, sometimes a flare up may occur. Should wood chips flare up immediately
close door, wait for wood chips to burn down then open door again.
9005100069
9905100030
9905100031
9005100048
9905100034
9905100037
9905100039
6
7
Right Front Leg Kit
Left Front Leg Kit
Small Door
8
• Do not leave old wood or charcoal ashes in the flame disk bowl. Flame disk bowl should be cleaned
out prior to each use to prevent ash buildup.
9
Wheel Kit
10
11
12
13
14
15
16
Air Damper - Square
Drip Cup Bracket Kit
Tank Retainer
Water Bowl Holder
Cooking Grate
Temperature Gauge Kit 9905110007
Rear Leg Brace Kit
Hardware Kit
9905110008
9905100040
9805100023
Valve Kit
990060291
990060328
9005100070
Ignitor Assembly Kit
Control Knob
Instruction Manual
17
6
Download from Www.Somanuals.com. All Manuals Search And Download.
ASSEMBLY
PRE-SEASON INSTRUCTIONS
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing
them to burn off. Preseason smoker prior to first use.
1. Perform soapy water test (see pg. 3).
Carefully position smoker as
shown.
2. Using a napkin or cloth, rub a light coat of cooking oil on cooking grates and inside smoker door. Make
sure water pan is in place with NO WATER.
4a
3. Fill flame disk bowl with up to 8lbs (3.6kgs) of charcoal or up to 2 cups (0.56l) of wood chips and light
smoker. Close door.
Do not tighten screws all the
way. Leg frames may need to be
adjusted during assembly.
A
4. Let the smoker burn for about 30 minutes. Make sure temperature gets up to 400°F (204°C).
5. Allow unit to cool completely.
4b
1
STEP 1
Attach left rear leg (4a) to bottom
of smoker body (1) using screws
(A).
6. Reapply light coat of cooking oil on cooking grates and inside of smoker door.
7. Relight smoker and burn the oil for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
Repeat step for remaining right
rear leg (4b).
Do not fully tighten screws yet.
SMOKER IS READY FOR USE
Do not tighten screws all the
way. Leg frames may need to be
adjusted during assembly.
25
STEP 2
Note: Make sure hole patterns
for leg brace and properly
aligned before assembling each
leg.
HOLE PATTERN
FOR LEG BRACE
A
26
GENERAL WARNINGS AND SAFETY INFORMATION
1
Attach right front leg (25) to bottom
of smoker body (1) using screws
(A).
Maintain a minimum distance of 10ft (3m) from overhead construction,
walls, rails or other structures.
Repeat step for left front leg (26).
Do not fully tighten screws yet.
Wind Flow
Overhead Construction
10 Feet
HOLE PATTERN
FOR LEG BRACE
Rails
10 Feet
Walls
16
7
Download from Www.Somanuals.com. All Manuals Search And Download.
ASSEMBLY
ASSEMBLY
STEP 17
Slide drip cup (24) onto drip cup
bracket (30). Drip cup is needed to
collect grease run-off.
Some parts not shown for
clarity.
26
STEP 3
Attach control panel (5) to right
front leg (25) as shown using
screws (A).
Repeat on opposite side attaching
contol panel (5) to left front leg (26).
A
30
24
25
5
STEP 4
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 screws (A).
STEP 18
Hang matchstick (22) on side of
smoker body (1) as shown.
Assembly is complete!
Firmly attach ignition wire to piezo
ignitor on control panel as shown
in Figure B.
Perform soapy water test to check
for gas leaks before use (see pg 3).
A
6
Note: Soapy Water Test MUST be
performed each time gas cylinder
is connected to burner/hose or
each time it is used.
1
22
Venturi
Valve Orifice
Ignition Wire
Piezo Ignitor
Figure B
8
15
Download from Www.Somanuals.com. All Manuals Search And Download.
ASSEMBLY
ASSEMBLY
STEP 5
STEP 15
Slide cooking grates (12), onto
cooking grate supports (21).
Attach heat shield (20) to burner
box (6) using screws (B) as shown.
B
20
21
6
12
B
STEP 6
Mount drip cup bracket (30) to
smoker body (1) using screws (G).
STEP 16
Insert water bowl (10) into water
bowl holder (11) and slide water
bowl holder onto cooking grate
support (21).
G
Place flame disk bowl (9) into
smoker as shown.
30
21
10
11
1
9
14
9
Download from Www.Somanuals.com. All Manuals Search And Download.
ASSEMBLY
ASSEMBLY
STEP 7
Attach leg brace (18) to left front
leg (26) and left rear leg (4a) using
screws (A) and nuts (E) as shown.
STEP 13
Attach tank retainer (31) to
smoker body (1) using screws
(A) and nuts (E) as shown.
4a
1
A
E
Repeat step for remaining leg brace
and rear leg brace.
Position propane tank as shown
below. Insert and tighten wing
screw (I) to secure propane tank
to tank retainer (31).
31
E
18
A
Tighten all hardware at this time.
26
A
31
I
E
STEP 8
Attach air damper - round (3) to
smoker body (1) using screw (A)
and lock nut (D) as shown.
STEP 14
Insert cooking grate supports
(21) into smoker body (1).
1
Repeat step for the remaining air
damper - round.
1
A
D
21
3
13
10
Download from Www.Somanuals.com. All Manuals Search And Download.
ASSEMBLY
ASSEMBLY
Carefully position smoker as
shown.
STEP 11
Insert temperature gauge w/
beauty ring (13) into smoker door (2).
Secure in place with wing nut (H).
1
STEP 9
Attach air damper - square (29)
to smoker body (1) using screw
(A) and lock nut (D).
A
2
D
H
13
29
STEP 12
Insert door handle (7) into large
smoker door (2). Secure using
screws (C).
STEP 10
Attach body handle (8) to smoker
body (1) using screws (F) as
shown.
1
8
Repeat step for small smoker
door (27).
F
F
7
C
27
7
C
2
11
12
Download from Www.Somanuals.com. All Manuals Search And Download.
|