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SOAPY WATER TEST WARNINGS & PROCEDURES
WARNINGS
• 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 fl ames, 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.
• Never use an open fl ame to test for gas leaks.
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.
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 fi tting. 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.
Apply solution to
gas cylinder valve
Apply solution to hose regulator
and the full length of the hose
Apply solution underneath control
panel where burner and hose are
connected
Failed test will present bubbles as
shown below.
(Smoker shown on back for clarity only)
RECIPES
SMOKED FILET MIGNON
4 lbs Beef Filets
2 tbsp Olive Oil
4 Garlic Cloves (crushed)
Salt
Ground Pepper
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.
Wrap each fi llet in heavy aluminum foil leaving the tops of
each uncovered. Sprinkle a little olive oil on top of each
fi let. Place foil wrapped fi lets in 225 degree pre-heated
smoker and cook about 20-30 minutes.
Medium rare fi let 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.
SMOKED TROUT
4-6 Trout Fillets
2 cups Water
¼ cup Soy Sauce
¼ cup Teriyaki Sauce
½ tbsp Salt
1 tsp Lemon Pepper
Garlic Salt
Dill Seed
Hickory, Alder or Apple Chips
Mix recommended amounts of water, soy sauce, teriyaki
sauce and salt with other ingredients to your liking in a
small container. Place fi llets into marinade, cover and let
soak in refrigerator overnight. Smoke for 3 to 4 hours, or
until meat is fl aky and dry, in pre-heated smoker at 225
degrees.
FOR MORE TANTALIZING RECIPES
AND COOKING TIPS VISIT US ONLINE AT
WWW.MASTERBUILT.COM
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