Masterbuilt 20050614 Assembly, Care & Use Manual Warning & Safety Information page 7

8
13
A
PASO 13
Fije la retención del tanque de propano (13) al
cuerpo del ahumador (8) usando los tornillos
(A) y las tuercas (F).
1
9
10
21
14
33
PASO 15
Inserte la bandeja de agua (10) en el sostene-
dor de la bandeja de agua (9) y deslícelo al
soporte de la rejilla de cocción (1).
Inserte la rejilla de los trozos de madera (21) en
las abrazaderas de la bandeja de los trozos de
madera (33) y deslice la bandeja de los trozos
de madera (14) en la rejilla de los trozos de
madera.
13
ENSAMBLAJE
8
F
1
PASO 14
Inserte los soportes de la rejilla de cocción (1)
en el cuerpo del ahumador (8).
1
4
PASO 16
Deslice las rejillas de cocción (4) en los
soportes de las rejillas de cocción (1).
IMPORTANT FACTS ABOUT USING SMOKER
• 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 are ups.
• Wood chips must be used in order to produce smoke and create the smoke avor.
• Check grease tray 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 are up. Closing the door will re-stabilize the temperature and stop are up.
• Do not leave old wood ashes in the wood chip tray. Once 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 smoker black. This is normal. To minimize smoke
loss around door, door latch can be adjusted to further tighten door seal against body.
• 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.
• To adjust door latch, loosen hex nut on door latch. Turn hook
clockwise to tighten as shown. Secure hex nut rmly against
door latch. (see diagram)
When door is opened a are up may occur. Should wood chips are up, immediately close
door, wait for wood chips to burn down then open door again. Do not spray with water.
HOW TO CLEAN SMOKER
For cooking grates, grate supports, water bowl and drip pan 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.
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
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 COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
CAUTION
6