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Masterbuilt Manufacturing, Inc
1 Masterbuilt Court
Columbus, Georgia 31907
Customer Service 1-800-489-1581
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODELS 20070106, 20070206, 20071407, 20071507
DIGITAL SMOKEHOUSE
THIS PRODUCT IS FOR OUTDOOR USE ONLY ~ HOUSEHOLD TYPE
Approximate assembly time : 10 minutes.
Tools required for assembly: Phillips Head Screwdriver.
CARBON MONOXIDE HAZARD WARNING
Burning wood gives off carbon This manual contains important
monoxide which can cause
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LIMITED WARRANTY INFORMATION WARNINGS & IMPORTANT SAFEGUARDS 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. READ ALL INSTRUCTIONS. Masterbuilt warranty does not cover paint finish as it may burn off during normal use. Masterbuilt warranty does not cover rust of the unit. When using electrical appliances, basic safety precautions should always be fo
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MASTERBUILT SMOKIN’ RECIPES continued WARNINGS & IMPORTANT SAFEGUARDS continued • Avoid bumping or impacting electric smoker. SMOKED HAMBURGER JERKY VENISON JERKY INGREDIENTS: INGREDIENTS: • Never move electric smoker when in use. Allow electric smoker to cool completely before moving or Ground beef (lean) 2 lbs (0.9l kg) Venison 2 lbs (0.91kg) storing. 1 Brown sugar /2 cup Ginger (grated) 2 tsp 1 Allspice 1 tbs Worcestershire /8 cup 1 Sugar 4 tbs Garlic salt /2 tsp • Be careful when remo
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PARTS LIST MASTERBUILT SMOKIN’ RECIPES continued 11 2 1 SMOKED STUFFED SALMON SMOKED TROUT Servings for 4 Servings for 6 INGREDIENTS: INGREDIENTS: Salmon (drawn) 4 - 5 lbs (1.8-2.2 kgs) Trout fillets 4 - 6 6 Oil 3 tbs Water 2 cups 4 1 1 Green onion (chopped) /4 cup Soy sauce /4 cup 1 Tomato ( peeled and chopped) 1 cup Teriyaki sauce /4 cup 1 1 Dill (fresh and chopped) /4 cup Salt /2 cup 1 Bread cubes (dry) /2 cup Lemon pepper 1 tsp 1 Celery (chopped) /4 cup Garlic salt 1 Salt /4 tsp
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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: INGREDIENTS: tension nut Ribs 2-4 lbs (0.91-1.8 kgs) Fresh Pork Butt 7 lbs (3.1kgs) Step 1 1 1 Sugar /2 cup Salt /2 tsp Adjust feet by turning 1 1 Brown sugar /4 cup Salt /2 cup 1 Chili Powder 2 tbs Brown sugar /4 cup clockwise/counter-clockwise so 1 Chili Powder 2 /2 tbs that smoker is level when uni
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IMPORTANT FACTS ABOUT USING SMOKER ASSEMBLY INSTRUCTIONS Continued • Maximum temperature setting is 275°F (135°C). • Wood chip loader and wood chip holder MUST be in place when using smoker. Step 3 This minimizes the chance of wood flare ups. Mount control panel by inserting stabilizing screw head into keyhole • Wood chips must be used in order to produce smoke and create the smoke flavor. as shown. See “Wood Smoking Guide for Meats” section in this manual. stabilizing screw Note: Stabilizin
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CONTROL PANEL OPERATING INSTRUCTIONS ASSEMBLY INSTRUCTIONS Continued It is not necessary to pre-heat this unit. Step 5 Note: Direct sunlight may interfere with reading LED display, block light if needed. Place wood chip holder in smoker as shown. To set temperature: •Press ON button. •Press SET TEMP button once-LED display will blink. Note: Wood chip holder and wood •Use +/- to set temperature. chip loader MUST be in place when •Press SET TEMP button again to lock in temperature. + using smoker
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ASSEMBLY INSTRUCTIONS Continued HOW TO USE WOOD CHIP LOADER Pre-soak wood chips for at least 30 minutes. Step 7 Before starting unit, place 1 cup of wood chips in chip loader. Slide jerky racks onto guides inside smoker. 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
