This product is manufactured
by Masterbuilt Outdoor Products.
We have made every effort to provide you
with a high quality, long-lasting, trouble-free product.
In the event of a problem, please call our toll free number
1-800-489-1581
Thank You for purchasing this product.
450 Brown Avenue
Columbus, Georgia 31906
GrandMAC Series
Electric smoker
MODEL GMES
ASSEMBLY & OPERATING INSTRUCTIONS
WARNING & SAFETY INFORMATION
091003G
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8. Do not allow children to use the smoker. Keep children and pets away from
WARRANTY INFORMATION:
smoker when in use.
Masterbuilt Outdoor Products warrants the GrandMAC Series ELECTRIC SMOKER to be
free from defects in material and workmanship for one year. This Masterbuilt Outdoor
Products warranty does not cover rust of the unit. Within this period, Masterbuilt Outdoor
Products shall correct any defect by repairing or replacing defective parts of the
equipment.
9. Do not wear loose clothing when using smoker.
10. Do not store the smoker until the heating element has cooled.
11. Use heat protective gloves when handling the smoker. Use heat protective
gloves or long tongs when adding wood to wood chip bowl.
Masterbuilt Outdoor Products requires reasonable proof of purchase and suggests that
you keep your receipt. Failure to complete and return warranty information will make
product warranty null and void. Upon the expiration of such warranty, all such liability
shall terminate.
12. Always use in accordance with all applicable local and national fire codes.
Use on non-combustible surfaces such as concrete, brick and rock.
13.Unplug from outlet when not in use and before cleaning. Allow to cool before
This warranty does not include the cost of property damage due to the failure of the
product and does not cover damage due to the misuse, abuse, accident, damage arising
out of transportation, or damage incurred through commercial use of this product. THIS
EXPRESS WARRANTY IS THE SOLE WARRANTY GIVEN BY THE MANUFACTURER
AND IS IN LIEU OF ALL OTHER WARRANTIES, EXPRESSED OR IMPLIED,
INCLUDING IMPLIED WARRANTY OR MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. Neither Masterbuilt Outdoor Products 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 Outdoor
Products 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.
putting on or taking off parts, and before cleaning the appliance.
14.Do not operate appliance with a damaged cord or plug or after the appliance
malfunctions, or has been damaged in any manner. Contact Masterbuilt’s
customer service, for replacement part information, 1-800-489-1581.
15.The use of accessory attachments not recommended by Masterbuilt Outdoor
Products may cause injuries.
16.Always, attach plug to appliance first, then plug cord in the wall outlet. To
disconnect, turn all control to “off”, then remove plug form wall outlet.
17.Do not use appliance for other than intended use.
18.Do not immerse electric cord or control panel in water.
19.Open lid with caution to prevent burns caused from steam.
20.SAVE THESE INSTRUCTIONS.
Not withstanding this limitation of warranty, the following specific restrictions apply for
California residents. If service, repair, or replacement of the product is not commercially
practicable, the retailer selling the product or Masterbuilt Outdoor Products 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. In the state of California only,
you may take the product to the retail establishment selling this product, in order to obtain
performance under warranty.
CAUTION:
Never move the unit while in use. If moving becomes necessary, do not touch
body or lid as they may be very hot.
This expressed warranty gives you specific legal rights. You may also have other rights
which may vary from state to state.
GENERAL INSTRUCTIONS FOR
SAFE USE OF ELECTRIC SMOKER:
NOTE: Paint finish may burn off under normal use and therefore it carries no warranty.
1. Do not burn trash, leaves, paper, cardboard or plywood in the smoker. The
use of seasoned hardwood is recommended. Avoid using softwood such as
pine or cedar because they are likely to throw sparks.
2. Keep all screws and nuts tight to be sure smoker is in safe working condition.
Inspect smoker on regular basis to ensure that it is operational.
NOTE: After repeated use, a discoloration of the metal may occur.
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Please read all instructions and warnings before assembly.
Try Southern Secrets
TOOLS REQUIRED:
Spices, Marinades, BBQ Sauces and Batters
Kickin Cajun Seasoning for Frying Turkeys
Phillips head screwdriver, crescent wrench or socket wrench set.
Steak Seasoning for Frying or Grilling
BBQ Rub for Smoking Ribs and More
NOTE: Do not completely tighten screws until the assembly is complete.
For easier assembly we recommend two people assemble this product.
PARTS LIST/IDENTIFICATION:
PART NUMBER
DESCRIPTION
QUANTITY
Injectable Turkey Marinades
Garlic & Herb or Buttery Creole
Dome Parts
A
B
C
D
Dome with Air Damper
Handle
1
ALSO TRY: Sizzlin Steak Marinade, Glazing Honey Injectable
Marinade, Kickin Cajun Hot Wing Sauce, Hot and Spicy BBQ
Sauce and Grandma’s Mild BBQ Sauce
1
2 Sets
1
Wing Nut, Lock Washer, Washer
Heat Indicator
Body Parts
F
G
H
I
Smoker Body
1
Grill Racks
2
Small Grill Rack Brackets
Large Grill Rack Brackets
Bolts Grill Rack Brackets
Handles
3
6
J
9
Fish & Seafood Batters
Original Crispy Batter
K
L
2
Original Crispy Cajun Batter
Southern Style Corn Meal Breading
Wing Nut & Washer for Handle
Wood Door with Handle
Water Bowl
4 Sets
M
N
O
1
1
1
Wood Bowl
Leg Parts
P
Pre-Threaded Legs
Bolts for Legs
3
Gift Packs
Q
6 Sets
Electric Element Parts
Electric Element
R
S
T
1
1
2
1
1
1
2
Element Bracket
Screws for Element Bracket
Heat Shield/Ash Pan
Electric Controller Unit
Electric Controller Shield
Screws for Electric Controller Shield
U
V
W
X
Turkey Cookin’ Kit
Steak & BBQ Cookin’ Kit
Fish & Wing Cookin’ Kit
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Cooking Chart for Electric Smoking
WARNING:
Heat
Setting
Wood
Chips
(cups)
Cooking
Time (hrs.)
Charcoal
(Amount)
Meat Thermometer
Internal Temp. or
Test for Doneness
SMOKER IS FOR OUTDOOR USE ONLY! DO NOT USE SMOKER INDOORS!
NEVER USE IN OR AROUND WATER. THIS COULD CAUSE AN ELECTRIC
SHOCK RESULTING IN INJURY OR DEATH. ONLY USE A 110 VOLT CURRENT
AS POWER SUPPLY. NEVER LEAVE UNATTENDED WHILE IN USE.
Quantity
BEEF
Water
(Quart)
MI
2
Whole rump roast
Pot roast (arm, chuck,
blade,top, bottom round)
3
3 - 4 lbs.
5 - 7 lbs.
7 - 8 lbs.
2 1/2 -3 1/2 140°F Rare
160°F Medium
3 - 4
MI
2 - 3
3 -4
4 - 5 lbs.
170°F Well done
Well done may
require longer
cooking times.
MI
MI
2
3
Short ribs
3
4
3 - 4 lbs.
4 - 6 lbs.
5 - 7 lbs.
7 - 8 lbs.
1 1/2-2 1/2
3-4
MI
MI
3
3
Brisket
Steak
4
5 - 6
3 - 4 lbs.
5 - 7 lbs.
7 - 8 lbs.
8 - 10 lbs.
3-4 1/2
4-6 1/2
170°F Well Done
ASSEMBLY INSTRUCTIONS:
PORK
Loin roast,
bone in
MI
MI
2
3
4
6
3 - 4 lbs.
5 - 7 lbs.
8 lbs.
8 lbs.
3 1/2 -4 1/2
5 - 7
170°F Well Done
MI
MI
3
Loin roast, boneless
Spareribs
4 - 5
3 - 5 lbs.
10 lbs.
3 1/2 -5 1/2
NOTE: Do not completely
tighten screws until the
assembly is complete.
For easier assembly we
recommend two people
assemble this product.
2 1/2 -3 1/2
3 1/2 - 5
3
3
4
5 - 6
4 - 6 lbs.
7 - 10 lbs.
8 - 10 lbs.
10 lbs.
Well done meat pulls
away from bone
Country Style
back ribs
4 - 5
2 - 3
MI
MI
MI
3
3
5
4 - 6 lbs.
7 - 10 lbs.
5 - 7 lbs.
Pork Chops 1-inch thick
3 - 4
6 - 10 chops
3 - 4
3
5
HAMS
4
5
6
5 - 7 lbs.
8 - 10 lbs.
16 - 18 lbs.
7 - 8 lbs.
10 lbs.
10 lbs.
2 1/2 - 3 1/2
4 - 6
6 - 8
140°F Well Done
160-170°F Well Done
185°F Well Done
Fully-cooked
Pre-cooked
Fresh
MI
MI
2
3
2
POULTRY
Chicken(2 whole)
(4 whole)
3 - 4
4
3
2-3 lbs. each
2-3 lbs. each
5 lbs.
5 - 7 lbs.
8 - 10 lbs.
10-12 lbs.
2 1/2 - 3 1/2
3 - 4
3 - 31/2
180°F Leg moves
easily in joint
Hen (one)
4 - 6
6 - 7 1/2
6 - 8
3
3
4
Turkey
5
6
6
8 - 10 lbs.
11 - 13 lbs.
14 - 16 lbs.
8 lbs.
8 - 10 lbs.
10-12 lbs.
185°F Leg moves
easily in joint.
140°F Rare
160°F Medium
170°F Well Done
3 1/2 - 5
MI
MI
3
2
LEG OF LAMB
4 - 5
4
5 - 7 lbs.
3 - 5 lbs.
8 lbs.
1/12 - 3 1/2
VEAL RUMP ROAST
5 - 7 lbs.
FISH & SEAFOOD
Whole fish
Fillets
Flesh white, flakes
when forked
2 - 3
1/12 - 2 1/2
4 - 6 1/2
MI
MI
2 - 3
1 - 2
3
4
3
5 - 6
4 - 6 lbs.
Full grid
6 - 7 lbs.
7 lbs.
5 lbs.
10 lbs.
Whole salmon
1 - 2
1 - 2
Shrimp pink
Shells open
Shrimp, crab legs,
lobster, clams
3
Full grid
5 lbs.
WILD GAME
cornish hens
Small game birds
(Quail, dove, etc.)
2 - 3
2 - 4
2
2 - 3
Leg moves easily in
joint
3
4
4 hens
12 - 16 birds
5 - 7 lbs.
7 - 10 lbs.
MI
MI
4 - 5
2 - 3
Large game bird
(Pheasant, duck, goose,
etc.)
4 - 5
5 - 7 lbs.
8 - 10 lbs.
180-185°F Well Done
ADDITIONAL SMOKING TIPS
• When the outside temperature is cooler than 65°F and the altitude is above 3,500
feet, we suggest adding more cooking time. (If you are not sure the meal is
cooked, use a meat thermometer to test meat)
• Do not lift your smoker lid during the smoking process to check food. This will
extend you cooking time due to heat escape.
• If you are using only 1 grill rack, use the upper grill rack for better results. If you
need to use more grill racks place the meat that requires the least cooking time
on the top grill rack.
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STEP 1:
SMOKING RECIPES
Attach Legs
Additional smoking times on Page 10
SMOKED TURKEY
6 to 8 lb. Turkey
2 cups of hickory or apple chips
Soak the chips in water for at least garlic salt, paprika.
one hour. This will create smoke,
SMOKED BEEF BRISKET
5-6 lb.beef brisket (season with
spices to your taste) red pepper,
FIRST, turn Smoker Body F upside down.
NEXT ATTACH, Legs P to Smoker Body F with Bolts Q. Legs are pre-
threaded.
smoldering instead of burning
them. Rinse the turkey and dry
well. Fold the wings close to the
Trim excess fat off brisket. Pound
meat strongly on either side with
fist. On each side sprinkle lightly
body and tie or skewer. Close both with red pepper, fairly heavily with
openings with skewers and tie the
legs together tightly.
garlic salt, then cover with paprika.
Meat is even better if seasoned the
night before cooking or early in the
day. Smoke 6-8 hours. Slice thin
and serve.
Secure with holding forks. Place
top rack, with the water pan
underneath. Place half of the
drained wood chips in wood chip
bowl, and use other half as
needed. Cook for approximately 2
1/2 hours. Be sure to keep the lid
down and the smoke in. Let turkey
cool 10 minutes before carving.
BAKED POTATOES &
CORN ON THE COB
Corn can be wrapped in foil or
soaked in salt water and smoked
right in the husk. Potatoes can be
wrapped in foil. Cooking time may
vary according to food size.
SMOKED HAM
SMOKED FISH
• 3 lbs. fish fillets
• 1 stick butter
• 1 10-lb. precooked ham
• 1/4 cup crushed pineapple
• 1/2 cup honey
• Juice from 1 lemon
• 1/2 tsp. Worcestershire sauce
• 5 to 6 dashes Tabasco sauce
• 1/4 cup parsley, chopped
• 2 tablespoons soy sauce
Remove fat from ham. Score top of
ham about 1/4” deep. Put water
bowl under middle grill rack. Do not
add any liquid to water bowl (dry
smoke). Place ham on middle grill
rack with scored side up. Place 2-3
wood chunks in wood chip bowl.
Baste top of ham every hour with
mixture. Cook 4 hours or until
140°F inside ham.
Fashion a tray with 2 inch sides of
heavy aluminum foil. Place fillets in
a single layer. Combine butter,
lemon juice, sauces and parsley,
and pour over fish. Smoke for one
to two hours.
NOTE: Do not completely tighten screws until the assembly is complete.
For easier assembly we recommend two people assemble this product.
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GETTING STARTED SMOKING
NOTE: The wood bowl can touch the heating element. This allows the
STEP 2:
Electric Component Assembly
bowl to heat up, allowing wood chips or chunks to smoke.
FIRST, place Heat Shield/Ash Pan U in notch on top of Legs P.
Make sure side with reservoir is facing down.
Soak wood chips in water before use. This produces more smoke..
NEXT, place attach Element Bracket S to Smoker Body F with Screws for
ALWAYS
WET SMOKING
CONFIGURATION
USE DOME
WHEN
SMOKING
Element Bracket T.
Add water or favorite marinade to the
water bowl. Place wood chips or chunks
into the wood bowl. If you need to add
wood chips or chunks during cooking, add
them through the wood chip door.
NEXT, mount Electric Element R to Element Bracket. Make sure electric
element nodes go through holes in body first, and insulating rings on Electric
Element R fit into slots in Element Bracket S.
NEXT, mount Electric Controller Shield W to outside of Smoker Body F with
Screws for Electric Controller Shield X.
DRY SMOKING
CONFIGURATION
LAST, mount Electric
Controller Unit V to nodes
of Electric Element R.
Make sure control Knob
on Controller Unit V is
facing up.
Same as wet smoking, but do not add
liquid to water bowl. Wood chips or
chunks are still needed for dry smoking.
RACK PLACEMENT (BOTH RACKS G CAN BE USED
AT THE SAME TIME)
ADD WATER AND/OR MARINADE TO WATER BOWL N
(RACK AND WATER BOWL USE SAME BRACKET)
ADD WOOD TO WOOD BOWL 0 (BOWL CAN TOUCH
ELECTRIC ELEMENT R)
HEAT SHIELD/ASH PAN U (SITS DIRECTLY ON
NOTCHES ON TOP OF LEGS P)
USING ELECTRIC CONTROLLER UNIT
FIRST, attach Electric Controller Unit U to smoker.
NEXT, plug cord into 110 volt current outlet only.
LAST, Turn control knob to desired temperature.
Indicator light will turn off on when desired
temperature is reached.
CONTROL
KNOB
NOTE: Use Heat Indicator D on Dome A
to monitor temperature.
INDICATOR
LIGHT
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STEP 3:
Body Assembly
STEP 4:
Dome Assembly
FIRST, mount Handles K to sides of Smoker Body F using Wing Nuts, Lock
FIRST, mount Heat Indicator D to front of Dome with Air Damper A.
Washer, Washers L.
NEXT, mount Handle B to Dome with Air Damper A with Wing Nut, Lock Washer,
NEXT, mount Grill Rack Brackets H to inside of Smoker Body F using Bracket
and Washer C.
Bolts J. Mount the Large Grill Rack Brackets I to the middle and bottom set of
holes. Slide Wood Door M into slot in front of Smoker Body F. Door opens from
top to bottom.
NEXT, place Wood Bowl O directly on bottom brackets.
LAST, Place Water Bowl N to the middle Grill Rack Bracket I and place Grill
Racks G on top and middle brackets. Both grill racks can be used at same time
for multi-level smoking. N
NOTE: Do not completely tighten screws until the assembly is complete.
For easier assembly we recommend two people assemble this product.
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