Masterbuilt 20051011 Smoker User Manual


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14
13
SMOKER IS READY FOR USE
ASSEMBLY
STEP 13
When not in use, hang
regulator/hose (23) on body handle
(8) as shown.
8
23
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky, bacon-like fl avor
Mesquite
Sweet and delicate fl avor
Alder
Delicate, wood smoke fl avor
Pecan
Bold and hearty fl avor
Maple
Sweet, subtle fl avor
Apple
Sweet, delicate fl avor
Cherry
Sweet, delicate fl avor
PRE-SEASON INSTRUCTIONS
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 fi rst use.
1. Perform soapy water test (see pg. 3).
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.
3. Fill flame disk bowl with 1-2 cups (0.24l-0.56l)
wood chips and light smoker. Close door.
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.
6. Reapply light coat of cooking oil on the grilling surface and inside of smoker door.
7. Relight smoker and burn the oil for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
TIPS FOR USING WOOD CHIPS
• Pre-soak wood chips in water for at least 30 minutes.
• 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.
• Check flame disk bowl periodically to see if wood has burned down. Add more chips as needed.
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