Masterbuilt Smoker 20070210 User Manual

Masterbuilt Manufacturing, Inc  
1 Masterbuilt Court  
Columbus, Georgia 31907  
Customer Service 1-800-489-1581  
ASSEMBLY, CARE & USE MANUAL  
WARNING & SAFETY INFORMATION  
MODELS 20070210, 20070410 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.  
Keep this manual for future reference.  
Use only outdoors where it is well  
ventilated.  
Some parts may have sharp edges handle  
with care.  
Failure to follow these warnings and instructions properly could result in personal injury or death.  
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WOOD SMOKING GUIDE FOR MEATS  
WARNINGS & IMPORTANT SAFEGUARDS  
continued  
WOOD FLAVOR  
POULTRY  
FISH  
HAM  
BEEF  
PORK  
LAMB  
• Avoid bumping or impacting electric smoker.  
Hickory  
Pungent, smoky, bacon-like flavor  
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or  
storing.  
Mesquite  
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use  
protective gloves or long, sturdy cooking tools.  
Sweet and delicate flavor  
Alder  
Delicate, wood smoke flavor  
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.  
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may damage  
electric smoker.  
Pecan  
Bold and hearty flavor  
• Wood chip bowl is HOT when electric smoker is in use. Use caution when adding wood.  
• To disconnect, turn controller “OFF” then remove plug from outlet.  
Maple  
Sweet, subtle flavor  
Apple  
Sweet, delicate flavor  
• Remove plug from outlet when the appliance is not in use, before putting on or taking off parts, and before  
cleaning. Allow to cool before handling.  
Cherry  
Sweet, delicate flavor  
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a  
non-combustible container.  
• 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.  
• Longer extension cords are available and may be used if care is exercised in their use.  
DO NOT RETURN TO RETAILER  
For Assembly Assistance, Missing or Damaged Parts  
Call: MASTERBUILT Customer Service at 1-800-489-1581  
• If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the  
appliance.  
STOP!  
• The extension cord must be a grounding -type 3-wire cord.  
• Outdoor extension cords must be used with outdoor use products and are marked with suffix "W" and with  
the statement "Suitable for Use with Outdoor Appliances.  
PARTS LIST  
• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.  
• Extreme caution must be used when moving an appliance containing hot liquids.  
• Do not clean this product with a water spray or the like.  
PART*  
ITEM NO.  
9907090019  
9907090022  
9907090024  
9907090023  
9907090027  
990050222  
9007090063  
9007090064  
9007090065  
DESCRIPTION  
Door Kit  
PART*  
ITEM NO.  
9007090066  
9007090078  
9007090067  
9007090068  
9907090021  
9907090031  
9907090034  
9907090026  
9007090069  
DESCRIPTION  
9
1
6
12  
3
Cooking Grate  
Wood Chip Grate  
Water Bowl  
Body Kit  
SAVE THESE INSTRUCTIONS.  
13  
14  
7
Control Panel Support Kit  
Cooking Grate Support Rack Kit  
Leg Kit  
5
Drip Tray  
10  
11  
16  
Door Handle Kit  
Side Handle Kit  
Temperature Gauge Kit  
Hardware Pack  
Instruction Manual  
WARNING  
15  
2
Door Latch Kit  
Analog Controller  
Element  
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.  
8
4
Wood Chip Bowl Kit  
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.  
* SEE PAGE 3 FOR PARTS LIST  
13  
2
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DO NOT RETURN TO RETAILER  
For Assembly Assistance, Missing or Damaged Parts  
Call: MASTERBUILT Customer Service at 1-800-489-1581 or  
EMAIL us at [email protected].  
MASTERBUILT SMOKIN’ RECIPES  
STOP!  
SMOKED TUNA  
SMOKED STUFFED SALMON  
PARTS LIST  
Servings for 4  
Servings for 4  
1
INGREDIENTS:  
Tuna steaks-1” thick (2.5cm)  
Sugar  
Salt  
9
INGREDIENTS:  
Salmon (drawn)  
Oil  
4
4 - 5 lbs (1.8-2.2 kgs)  
1 1/  
8
cups  
3 tbs  
3
1
/
8
cup  
6
Green onion (chopped)  
/
4
cup  
Pepper  
1 tsp  
Tomato ( peeled and chopped)  
Dill (fresh and chopped)  
Bread cubes (dry)  
Celery (chopped)  
Salt  
1 cup  
1
1
Garlic (granulated)  
Prague powder #1  
Honey  
/
4
4
tsp  
tsp  
/
2
4
cup  
cup  
cup  
tsp  
1
1
/
/
1
1 cup  
/
4
1
Water  
1 gal (3.8L)  
/
4
11  
1
Lemon pepper  
/
2
tsp  
SUGGESTED WOOD FOR SMOKING:  
Hickory or apple chips  
Garlic (minced)  
1 clove  
15  
SUGGESTED WOOD FOR SMOKING:  
Hickory chips  
14  
INSTRUCTIONS:  
16  
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.  
2
INSTRUCTIONS:  
Prepare salmon and brush with oil. Combine remaining ingredients in  
a small bowl. Stuff salmon with mixture. Place salmon on a sheet of  
heavy aluminum foil that has been doubled and greased. Place in  
smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there  
is room on either side of foil to allow airflow inside smoker.  
3
10  
13  
4
8
5
7
SMOKED FISH  
12  
SMOKED TROUT  
Servings for 4  
Servings for 6  
INGREDIENTS:  
INGREDIENTS:  
Trout fillets  
Water  
Soy sauce  
Teriyaki sauce  
Salt  
Fish fillets or whole fish  
White wine (dry)  
Parsley (dried)  
Lemon (cut up)  
Cayenne pepper  
4
4 - 6  
1 cup  
1 tbs  
1 small  
2 cups  
1
/
4
4
cup  
cup  
cup  
1
/
1
/
2
Lemon pepper  
Garlic salt  
Dill seed  
1 tsp  
PART NO. QUANTITY DESCRIPTION  
PART NO. QUANTITY DESCRIPTION  
SUGGESTED WOOD FOR SMOKING:  
Hickory or pecan chips  
1
2
3
4
5
6
7
1
1
1
1
1
3
4
Smoker Body  
Analog Controller  
Water Bowl  
9
1
1
2
1
1
2
1
Door  
10  
11  
12  
13  
14  
15  
Door Handle  
SUGGESTED WOOD FOR SMOKING:  
Hickory, alder or apple chips  
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.  
Side Handle  
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).  
Wood Chip Bowl w/ Lid  
Drip Tray  
Wood Chip Grate  
Control Panel Support  
Cooking Grate Support  
Door Latch  
Cooking Grate  
Leg  
SMOKED SUMMER VEGETABLES  
Temperature Gauge w/ Beauty  
Ring and Wing Nut  
Servings for 4-6  
8
1
Element  
16  
1
INGREDIENTS:  
Summer Squash  
Zucchini  
Onion  
Mushrooms  
French Cut Green Beans  
HARDWARE LIST  
SUGGESTED WOOD FOR SMOKING:  
Hickory or apple wood chips  
INSTRUCTIONS:  
(C)  
Wing Nut  
(packed with temperature gauge)  
Qty: 1  
(A)  
1/4-20x1/2  
Phillips Hex Screw  
Qty: 16  
(B)  
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.  
1/4-20x1-1/2  
Phillips Hex Screw  
Qty: 2  
12  
3
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MASTERBUILT SMOKIN’ RECIPES  
ASSEMBLY INSTRUCTIONS  
SMOKED PORK BUTT  
SMOKED CORNISH HENS  
Tools required for assembly: Phillips Head Screwdriver.  
Servings for 6  
w/ Wild Rice  
Servings for 2  
INGREDIENTS:  
Fresh Pork Butt  
Salt  
Brown sugar  
Chili Powder  
7 lbs (3.1kgs)  
INGREDIENTS:  
Step 1  
1
/
/4  
2
tsp  
cup  
Cornish Game Hens  
Green onion (chopped)  
Butter  
2 hens  
1
1
/4  
cup  
Carefully position grill as shown.  
2 tbs  
3 tbs  
Wild rice (cooked)  
Pecans or Walnuts (chopped)  
Lime Marmalade  
Orange juice  
1 cup  
1
7
Attach leg (7) to bottom of smoker  
body (1) using screws (A).  
SUGGESTED WOOD FOR SMOKING:  
Apple chips  
/
4
cup  
cup  
cup  
1
/
4
2
1
/
INSTRUCTIONS:  
Salt  
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  
Repeat step for remaining legs.  
SUGGESTED WOOD FOR SMOKING:  
Hickory chips  
additional 1 to 1 1/  
2
hours. Internal temperature should be 160°F  
(71°C). Serve.  
INSTRUCTIONS:  
Rinse and pat dry each hen. Season cavities with salt.  
A
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  
MAPLE GLAZED HAM  
Servings for 6-8  
INGREDIENTS:  
Ham shank or butt (fully cooked, bone-in)  
5 - 7 lbs (2.2-3.1 kgs)  
1 1/  
cup  
1 tsp  
cook for 2 to 2 1/  
hours. Brush with remaining glaze before serving,  
2
Maple syrup  
Ginger  
Nutmeg  
Allspice  
Cloves  
2
1
/
4
tsp  
tsp  
SMOKED FILET MIGNON  
1
/
2
Servings for 20  
16 whole  
1 can  
1 jar  
Pineapple slices (canned)  
Maraschino Cherries  
INGREDIENTS:  
Beef Filets  
4 lbs (1.8 kgs)  
Olive oil  
Garlic cloves (crushed)  
Salt  
2 tbs  
4 cloves  
SUGGESTED WOOD FOR SMOKING:  
Hickory or Mesquite chips  
Ground Pepper  
INSTRUCTIONS:  
Remove thick skin and trim fat leaving no more than 1/2” (13mm)  
thick covering on ham. Score ham. Combine syrup, ginger, nutmeg,  
and allspice in a small bowl. Place ham in a large dish and baste  
with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours  
basting frequently until ham at room temperature. When ready to  
smoke remove ham from dish and stud with cloves. Place ham in  
225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup  
mixture at least two times during cooking time. Before last hour of  
smoking, decorate ham with canned pineapple and  
SUGGESTED WOOD FOR SMOKING:  
Mesquite or cherry wood chips  
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.  
Step 2  
cherries and baste. Internal temperature of ham  
should be at 130°F to 140°F (54-60°C) when  
heated thru.  
Mount side handle (11) to smoker  
body (1) using screws (A).  
1
Repeat step for opposite side.  
11  
SMOKED TURKEY  
Servings for 6-8  
INGREDIENTS:  
Turkey  
10 - 14 lbs (4.5-6.3 kgs)  
Salt  
1 tbs  
Sugar  
2 tbs  
Cinnamon  
1-2 tsps  
1 average  
2 medium  
4 stalks  
Apple (cored, peeled, and quartered)  
Onion (quartered)  
Celery stalks with leaves  
A
SUGGESTED WOOD FOR SMOKING:  
Hickory or Apple chips  
INSTRUCTIONS:  
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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IMPORTANT FACTS ABOUT USING SMOKER  
ASSEMBLY INSTRUCTIONS Continued  
• Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when  
control panel is set on HI.  
• Wood chip bowl MUST be in place when using smoker. This minimizes the chance  
of wood flare ups.  
Step 3  
Insert temperature gauge (16) stem  
through hole in smoker door (9) as  
shown. Secure with wing nut (C).  
• 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.  
9
Mount door handle (10) to smoker  
door (9) using screws (B).  
• Check drip tray often during cooking. Empty drip tray before it gets full. Drip tray  
may need to be emptied periodically during cooking.  
• 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.  
C
16  
• 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.  
B
• This is a smoker. There will be a lot of smoke produced when using wood chips.  
Smoke will escape through seams and turn the inside of smoker black. This is  
normal. To minimize smoke loss around door, door latch can be adjusted to further  
tighten door against body.  
10  
Loosen hex nut on door  
latch. Turn hook clockwise  
to tighten as shown.  
Secure hex nut firmly  
against door latch.  
SOME PARTS NOT SHOWN FOR  
CLARITY.  
1
Step 4  
Slide cooking grates (6) onto guides  
inside smoker body (1).  
6
HOW TO CLEAN SMOKER  
For cooking grates, water bowl and drip tray use a mild dish detergent. Rinse and  
dry thoroughly.  
For wood chip bowl, clean frequently to remove ash build up, residue and dust.  
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.  
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL  
TO THE TOUCH BEFORE CLEANING AND STORING.  
10  
5
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ASSEMBLY INSTRUCTIONS Continued  
TROUBLESHOOTING GUIDE  
1
SOME PARTS NOT SHOWN FOR  
Symptom  
Power light won't come on  
Cause  
Not plugged into wall  
Possible Solution  
Check wall connection  
CLARITY.  
3
House fuse tripped  
Make sure other appliances are not operating on  
the same electrical circuit. Check household fuses.  
Step 5  
Place wood chip bowl (4) and water  
bowl (3) into wood chip grate (12) as  
shown.  
4
Controller malfunctioning  
Contact Masterbuilt at 1.800.489.1581  
Set unit so an extension cord does not have to be  
used  
Unit plugged into an extension cord  
Unit takes excessive amount of time to  
heat up  
Close door and fasten latch securely  
Contact Masterbuilt at 1.800.489.1581  
Door not closed properly  
Controller malfunctioning  
Drip tray not in place  
Note: Wood chip bowl and water  
bowl MUST be in place when using  
smoker. This minimizes the chance  
of wood flare ups.  
Reposition so hole lines up with drain hole in  
bottom of unit  
Grease is leaking out of smoker  
Clean unit  
Excess grease or oil build-up in unit  
No wood chips  
Add wood chips See Page 8  
Contact Masterbuilt at 1.800.489.1581  
No smoke  
12  
Faulty control unit  
Temperature rapidly decreased, or shut  
down after few hours of use  
Contact Masterbuilt at 1.800.489.1581  
Contact Masterbuilt at 1.800.489.1581  
Controller/unit malfunctioning  
Controller/unit malfunctioning  
Power light is on, unit isn't  
heating  
Controller does not adjust heat  
Step 6  
Slide drip tray (5) onto grooves under  
smoker body (1).  
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL  
TEMPERATURES LISTED IN THE TABLE BELOW.  
1
USDA* Safe Minimum Internal Temperatures  
Fish  
145°F (63°C)  
160°F (71°C)  
160°F (71°C)  
145°F (63°C)  
160°F (71°C)  
165°F (74°C)  
Pork  
Egg Dishes  
Steaks and Roasts of Beef, Veal or Lamb  
Ground Beef, Veal or Lamb  
Whole Poultry (Turkey, Chicken, Duck, etc.)  
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)  
* United States Department of Agriculture  
5
9
6
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OPERATION INSTRUCTIONS  
ASSEMBLY INSTRUCTIONS Continued  
Step 1  
Connect controller to smoker body.  
Step 7  
Insert analog controller (2) into side  
of smoker body (1) as shown.  
Step 2  
Plug power cord into an outlet (refer to “Warnings &  
Important Safeguards” section of manual).  
Step 3  
1
Turn control knob to desired setting.  
Indicator light will turn off when set temperature is  
reached.  
Note: Temperature gauge on smoker door reflects  
setting on controller and displays temperature  
inside unit.  
2
TIPS FOR USING WOOD CHIPS  
• Pre-soak wood chips in water for at least 30 minutes.  
• Before starting unit, place 1 cup of wood chips in chip loader.  
• Never use more than 1 cup of wood chips at a time. Never use wood chunks.  
• Wood chips should be level with top rim of wood chip bowl.  
PRESEASON INSTRUCTIONS  
Preseason smoker prior to first use. Make sure water bowl is in place with NO WATER. Set  
control panel to MED and run unit for 3 hours. Shut down and allow to cool. Some smoke may  
appear during this time, this is normal.  
• Check wood chip bowl periodically to see if wood has burned down. Add more chips as needed.  
During last 45 minutes, add 1 cup of wood chips in wood chip bowl to complete preseasoning.  
SMOKER IS NOW READY FOR USE  
CAUTION  
When door is opened a flare up may occur. Should wood chips flare up, immediately close  
door, wait for wood chips to burn down then open door again. Do not spray with water.  
8
7
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