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4
11
HARDW
ARE LIST
WOOD FLAVOR GUIDE FOR MEATS
REPLACEMENT PARTS LIST
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 Customerservice@masterbuilt.com.
PART ITEM NO. DESCRIPTION PART ITEM NO. DESCRIPTION
1
9910090001 Outer Shell Kit
16
9910090009 Drip Cup Holder
2
9910090002 Inner Shell Kit
8
99910090010 Element Kit
7
9910090003 Glass Lid Kit
13
9010090012 Control Panel
9
9910090004 Lid Handle Kit
17
9001090020 Lifting Hook
12
9910190005 Side Handle Kit (1per)
6
9010090013 Turkey Stand
18
9910090006 Control/ Element Bracket Kit
4
9010090014 Basket
14
9910090007 Leg Kit (1per)
10
9010090015 Wood Chip Tray
3
9910090008 Basket Hanger Kit
15
9010090016 Drip Cup
9010090001 Hardware Kit 9010090017 Instruction Manual
STOP!
(A)
M5x12
Pan Head Screw
Qty:13
(B)
M5
Hex Nut
Qty:3
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky,
bacon-like flavor
Mesquite
Sweet and delicate flavor
Alder
Delicate, wood smoke flavor
Pecan
Bold and hearty flavor
Maple
Sweet, subtle flavor
Apple
Sweet, delicate flavor
Cherry
Sweet, delicate flavor
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F
(74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F
(74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)