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• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor. See “Wood Smoking
Guide for Meats” section in this manual.
• Check grease tray on back of unit often during cooking. Empty grease tray before it gets full. Grease
tray may need to be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• Do not leave old wood ashes in the wood tray. Once ashes are cold empty tray. Tray should be cleaned
out prior to and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, door latch can be adjusted to further tighten door seal against body.
IMPORTANT FACTS ABOUT USING SMOKER
For smoking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly.
For wood chip tray and wood chip loader, clean frequently to remove ash build-up, residue and dust.
For the interior, glass in door, light cover, meat probe, and exterior of smoker simply wipe down with a
damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
Door seal and inside seam that seal attaches to MUST be cleaned after each use to keep seal in proper
working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• To adjust door latch, loosen hex nut on door latch. Turn hook
clockwise to tighten as shown. Secure hex nut fi rmly against
door latch.
• Opening smoker door during cooking process may extend cooking
time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or
altitude is above 3,500 feet (1067m), additional cooking time may
be required. To insure that meat is completely cooked use a
meat thermometer to test internal temperature.
4
LISTA DE PIEZAS
PIEZA No. CANT. DESCRIPCIÓN PIEZA No. CANT. DESCRIPCIÓN
1 1 Parte principal del ahumador 12 1 Colector de residuos
2 1 Puerta del ahumador 13 4 Rejilla de ahumado
3 1 Regulador de ventilación 14 1 Bisagra de la puerta
4 2 Pata roscada ajustable 15 1 Bandeja para la grasa
5 2 Ruedas 16 2 Remate de la pata
6 1 Control digital 17 1 Control remoto inalámbrico
7 1 Manilla trasera 18 1 Termómetro para la carne
8 1 Cerrojo de la puerta 19 1 Juego de la cubierta de bombilla
9 1 Tazón para el agua 20 1 Elemento
10 1
Recipiente para los trocitos
de madera
21 2 Soporte de la rejilla de cocción
11 1
Cargador de trocitos de
madera
22 1 Tapa para los trocitos de madera
¡ALTO!
NO DEVUELVA EL PRODUCTO AL MINORISTA: Si necesita asistencia
con el armado, le faltan piezas o tiene piezas dañadas, llame al Servicio
de atención al cliente de MASTERBUILT, al 1-800-489-1581.
Cuando llame, tenga a mano el número de modelo y el número de serie.
Estos números fi guran en una etiqueta plateada ubicada en la parte trasera de la unidad.
1
8
15
17
2
4
5
6
7
10
11
12
9
3
13
18
19
14
20
22
21
16