Masterbuilt 20070612 Electric Smoker User Manual

MASTERBUILT 20070612 ELECTRIC SMOKER User Manual

CARBON MONOXIDE HAZARD

• Burning wood chips give off carbon monoxide, which has no odor and can cause death.
• DO NOT burn wood chips inside homes, vehicles, tents, garages or any enclosed areas.
• Use only outdoors where it is well-ventilated.

WARNING

• This manual contains important information necessary for the proper and safe use of this unit.
• Read and follow all warnings and instructions before using the smoker and during use.
• Keep this manual for future reference.
• Some parts may have sharp edges handled with care.

GENERAL WARNINGS AND SAFETY INFORMATION

READ ALL INSTRUCTIONS
When using electrical appliances, basic safety precautions should always be followed including the following:

•  For outdoor use only. Do not operate in an enclosed area.
•  The unit MUST be on the ground. Do not place units on tables or counters. Do NOT move the unit across uneven surfaces.
•  Do not plug-in the electric smoker until fully assembled and ready for use.
•  Use only approved grounded electrical outlets.
•  Do not use it during an electrical storm.
•  Do not expose electric smokers to rain or water at any time.
•  To protect against electrical shock do not immerse the cord, plug or control panel in water or other liquid.
•  Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Masterbuilt Customer Service for assistance at 1- 800-489-1581.
•  Keep a fi re-extinguisher accessible at all times while operating an electric smoker.
•  Do not let the cord hang or touch hot surfaces.
•  Do not place on or near a hot gas or electric burner, or in a heated oven.
•  Keep children and pets away from the electric smoker at all times. Do not allow children to use electric smokers. Close supervision is necessary should children or pets be in an area where an electric smoker is being used.
•  Fuel, such as charcoal briquettes or heat pellets, are not to be used in electric smokers.
•  Never use an electric smoker as a heater (READ CARBON MONOXIDE HAZARD ON FRONT COVER).
•  Use an electric smoker only on a level, stable surface to prevent tipping.
•  The electric smoker is HOT while in use and will remain HOT for a period of time afterward. Use caution.
•  Do not touch HOT surfaces.
•  Do not allow anyone to conduct activities around the electric smoker during or following its use until the unit has cooled. The electric smoker is HOT during operation and remains HOT for a period of time following use.
•  The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to properly assemble or safely operate an electric smoker.

LIMITED WARRANTY

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. Masterbuilt warranty does not cover paint fi nish as it may burn off during normal use. Masterbuilt warranty does not cover rust of the unit. Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your receipt. Upon the expiration of the such warranty, all such liability shall terminate. Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components free of charge with the owner being responsible for shipping. Should Masterbuilt require the return of the component(s) in question for inspection Masterbuilt will be responsible for shipping charges to return the requested item. This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of transportation, or damage incurred by commercial use of this product.

This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties, expressed or implied including implied warranty, merchantability, or fitness for a particular purpose. Neither Masterbuilt nor the retail establishment selling this product has the authority to make any warranties or to promise remedies in addition to or inconsistent with those stated above. Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or consequential damages. In such a case, the above limitations or exclusions may not be applicable. California residents only: Notwithstanding this limitation of warranty, the following specifi c restrictions apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the product or Masterbuilt will refund the purchase price paid for the product, less the amount directly attributable to use by the original buyer prior to the discovery of the nonconformity. The owner may take the product to the retail establishment selling this product in order to obtain performance under warranty. This expressed warranty gives you specifi c legal rights, and you may also have other rights which vary from state to state.

• When the outside temperature is cooler than 65°F (18°C) and/or the altitude is above 3,500 feet (1067m), additional cooking time may be required. To ensure that meat is completely cooked use a meat thermometer to test the internal temperature.
• Opening the smoker door during the cooking process may extend cooking time due to heat loss.

GENERAL WARNINGS AND SAFETY INFORMATION

• • Avoid bumping or impacting electric smokers.
  • Never move an electric smoker when in use. Allow the electric smoker to cool completely before moving or storing.
  • Be careful when removing food from an electric smoker. All surfaces are HOT and may cause burns. Use protective gloves or long, sturdy cooking tools.
  • Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.
  • Drip tray is only for the bottom of an electric smoker. Do not put drip tray on cooking racks this may damage electric smoker.
  • Wood chip tray is HOT when electric smoker is in use. Use caution when adding wood.
  • To disconnect, turn control panel “OFF” then remove plug from outlet.
  • Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before adding/removing grates, tray or water bowl.
  • Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-combustible container.
  • Do not store electric smokers with HOT ashes inside unit. Store only when all surfaces are cold.
  • Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and may cause injury.
  • The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
  • Never use electric smoker for anything other than its intended purpose. This unit is not for commercial use.
  • Always use an electric smoker in accordance with all applicable local, state and federal fi recodes.
  • Longer extension cords are available and may be used if care is exercised in their use.
  • If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the appliance.
  • The extension cord must be a grounding-type 3-wire cord.
  • Outdoor extension cords must be used with outdoor use products and are marked with suffi x “W” and with the statement “Suitable for Use with Outdoor Appliances”.
  • CAUTION – To reduce the risk of electric shock, keep the extension cord connection dry and off the ground.
  • Extreme caution must be used when moving an appliance containing hot liquids.
  • Do not clean this product with a water sprayer or the like.

LET’S GET STARTED!

•  This is a slow smoker…allow suffi cient time for cooking. The smoker is for OUTDOOR USE ONLY.
•  “Preseason” smoker prior to fi rst use. See pSee page 9. age 9
•  Preheat the smoker for 30 to 45 minutes at max temperature before loading food.
•  DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
•  Do not overload smokers with food. Extra large amounts of food may trap heat, extend cooking time and cause uneven cooking. Leave space between food on racks and smoker sides to ensure proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure even cooking. Please see the manual for more detail.
•  The temperature reading will fl actuate + or – 10 to 15 degrees as the smoker cycles on and off.
•  Store the smoker in a dry area after use.
•  Extreme cold temperatures may extend cooking times.
•  CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and mildew.

RECIPES

• 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 fillets into marinade, cover and let soak in the refrigerator overnight. Smoke for 1 to 2 hours or until meat is fl aky and internal temperature is 145°F (63°C).

WARNING
COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS, OTHER REPRODUCTIVE HARM, OR CANCER.
THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.

RECIPES

• 7 lbs Fresh pork butt
• ½ tsp Salt
• ¼ cup Brown Sugar
• 2 tbsp Chili Powder
• Apple Chips
• Mix ingredients and rub onto the pork butt. Cook pork butt for 5 hours in 225°F (107°C) pre-heated smoker using apple wood chips during the fi rst 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 ½ hours.
• Internal temperature should be 160°F (71°C). Serve.
• 4 lbs Beef Filets
• 2 tbsp Olive oil
• 4 Garlic Cloves (crushed)
• Salt
• Ground Pepper
• Mesquite or cherry wood 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°F (107°C) pre-heated smoker and cook for about 20- 30 minutes.
• Medium rare fi let will have an internal temperature of 145°F (63°C) when checked with a thermometer. Allow meat to cool slightly then carve into ½ inch slices. Serve at room temperature.

PARTS LIST

HARDWARE LIST

DO NOT RETURN TO THE RETAILER
For Assembly Assistance, Missing or Damaged Parts Call: MASTERBUILT Customer Service at 1-800-489-1581.

HONEY-CURED SMOKED SALMON

• 1 qt water
• ½ tbsp salt
• ¾ cup honey
• ¼ cup golden rum
• ¼ cup lemon juice
• 10 cloves
• 10 allspice berries
• 1 bay leaf
• 1 large fi fillet of salmon
• Hickory or Apple Chips
  Combine all of the ingredients except salmon to make a brine. Place the salmon, skin side up, in a baking dish and cover with brining liquid. Allow fi sh to brine for two hours. Rinse salmon in cold water and pat dry.
  Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for at least 1 hour. Smoke the salmon skin side down for about 1-1 ½ hours at 225°F (107°C) and internal temperature reaches 145°F (63°C).

SMOKED CORNISH HEN & WILD RICE

• 2 Cornish Game Hens
• ¼ cup Green Onion (chopped)
• 3 tbsp Butter
• 1 cup Wild Rice (cooked)
• ¼ cup Pecans or Walnuts (chopped)
• ½ cup Lime Marmalade
• ¼ cup Orange juice
• Salt
• Hickory Chips
  Rinse and pat dry each hen. Season cavities with salt. Sautee onions in 1 tbsp butter. Stir in rice and chopped nuts. Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbsp of butter in small saucepan. Add marmalade and orange juice blending until smooth. Brush hens with marmalade mixture. Place hens on grate in 225°F (107°C) pre-heated smoker and cook for 2-2 ½ hours until internal temperature reaches 165°F (74°C) . Brush with the remaining glaze before serving.

PORK OR BABY BACK RIBS

• 2-4 lbs Pork or Baby Back Ribs
• ½ tbsp Salt
• ¼ cup Brown sugar
• 2 ½ tbsp Chili powder
• 1 ½ tbsp Ground cumin
• 2 tsp Cayenne pepper
• 2 tsp Black pepper (freshly ground)
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• Hickory Chips
  Mix ingredients and rub the mixture on meat for 2 hours before cooking. Allow meat to reach room temperature. Cook ribs for 3 hours at 225°F (107°C) in a preheated smoker using hickory chips during the fi rst 2 hours. After 3 hours remove the ribs and wrap in heavy foil. Cook for an additional 1- 1 ½ hours until internal temperature reaches 160°F (71°C).

MAPLE GLAZED HAM

• 5-7 lbs Ham Shank or Butt (Fully cooked, bone-in)
• 1 ½ cup Maple syrup
• 1 tsp Ginger
• ¼ tsp Nutmeg
• ½ tsp Allspice
• 16 whole Cloves
• 1 can Pineapple slices (canned)
• 1 jar Maraschino Cherries
• Hickory or Mesquite Chips
• Remove thick skin and trim fat leaving no more than ½” thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in preheated 225°F (107°C) smoker. Cook for about 2-3 hours. Baste with syrup mixture at least 2 times during cooking time. Before last hour of smoking decorate ham with canned pineapple and cherries and baste. The internal temperature of ham should be at 160°F (71°C) when heated.

ASSEMBLY

•  BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
•  ASSEMBLE THE UNIT ON A CLEAN, FLAT SURFACE.
•  TOOL NEEDED: PHILLIPS HEAD SCREWDRIVER

STEP 1
Carefully position the grill as shown. Attach leg (7) to the bottom of the smoker body (1) using screws (A). Repeat step for the remaining legs.

STEP 2
Mount side handle (11) to smoker body (1) using screws (A). Repeat the step for the opposite side.

STEP 3
Insert temperature gauge (16) stem through hole in smoker door (9) as shown. Secure with wing nut (C). Mount door handle (10) to smoker door (9) using screws (B).

STEP 4
SOME PARTS ARE NOT SHOWN FOR CLARITY. Slide cooking grates (6) onto guides inside the smoker’s body (1).

IMPORTANT FACTS ABOUT USING SMOKER

•  Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when control panel is set on HI.
•  Wood chip bowl MUST be in place when using smoker. This minimizes the chance of wood flare ups.
•  Wood chips must be used in order to produce smoke and create the smoke flavor. See “Wood Smoking Guide for Meats” section in this manual.
•  Check drip tray often during cooking. Empty drip tray before it gets full. Drip 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 flare up. Closing the door will re-stabilize the temperature and stop flare up.
•  Do not leave old wood ashes in the wood tray. Once the ashes are cold, empty tray. Tray should be cleaned out prior to and after each use to prevent ash buildup.
•  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 the smoker black. This is normal. To minimize smoke loss around door, door latch can be adjusted to further tighten door against body
•  To adjust door latch, loosen hex nut on door latch. Turn hook clock-wise to tighten as shown. Secure hex nut fi rmly against door latch.
•  Opening smoker door during cooking process may extend cookingtime 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 ensure that meat is completely cooked use a meat thermometer to test internal temperature.

HOW TO CLEAN SMOKER

• For cooking grates, water bowls and drip tray use a mild dish detergent. Rinse and dry thoroughly.
• For wood chip bowl, clean frequently to remove ash build up, residue and dust.
• For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
• ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL TO THE TOUCH BEFORE CLEANING AND STORING.

TROUBLESHOOTING GUIDE

STEP 5
SOME PARTS NOT SHOWN FOR CLARITY. Place wood chip bowl (4) and water bowl (3) into wood chip grate (12) as shown.
Note: Wood chip bowl and water bowl MUST be in place when using smoker. This minimizes the chance of wood flare-ups.

STEP 6
Slide drip tray (5) onto grooves under smoker body (1).

STEP 7
Insert analog control (2) into side of smoker body (1) as shown.

OPERATING INSTRUCTIONS

1. Step 1
   Connect the controller to smoker body.
2. Step 2
   Plug power cord into an outlet (refer to “Warnings & Important Safeguards” section of manual).
3. Step 3
   Turn control knob to desired setting. Indicator light will turn off when set temperature is reached.
   Note: The temperature gauge on the smoker door reflects setting on the controller and displays the temperature inside unit.

PRE-SEASON INSTRUCTIONS

1.  Make sure water bowl is in place with NO WATER.
2.  Set control panel to MED and run unit for 3 hours. Some smoke may appear during this time, this is normal.
3.  During last 45 minutes, add 1 cup of wood chips in wood chip bowl to complete preseasoning.
4.  Shut down and allow to cool.

TIPS FOR USING WOOD CHIPS

•  Pre-soak wood chips in water for at least 30 minutes.
•  Before starting unit, place 1 cup of wood chips in chip loader.
•  Never use more than 1 cup of wood chips at a time. Never use wood chunks.
•  Wood chips should be level with top rim of wood chip bowl.
•  Check wood chip bowl periodically to see if wood has burned down. Add more chips as needed.

CAUTION

• When door is opened a fl are up may occur. Should wood chips fl are up, immediately close door, wait for wood chips to burn down then open door again. Do not spray with water.