Let's Get Started - Masterbuilt 20070409 Assembly, Care & Use Manual

LET'S GET STARTED!

• This is a slow smoker...allow sufficient time for cooking. Smoker is for OUTDOOR USE ONLY.
• "Preseason" smoker prior to first use. See page 8.
• Pre-heat 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 smoker 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 manual for more detail.
• Close air damper on top of unit to retain moisture and heat. If cooking foods such as fish or jerky,
open air damper to release moisture.
• Temperature reading on control panel will fluctuate + or - 10 to 15 degrees as smoker cycles on
and off.
• Store smoker in a dry area after use.
• Extreme cold temperatures may extend cooking times.
• Excess moisture inside unit may collect and leak around door or legs. Open air damper 1/4 of way
to allow for partial moisture release.
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and
mildew.
COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMI-
CALS 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
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ENJOY!
WARNING
HARM.
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
Suggested wood chips for smoking: Hickory Chips
Mix ingredients and rub mixture on meat 2 hours
before cooking. Allow meat to reach room
temperature. Cook ribs for 3 hours at 225°F
(107°C) in preheated smoker using hickory chips
during the first 2 hours. After 3 hours remove the
ribs and wrap in heavy foil. Cook for an additional
1- 1 ½ hours.
FOR MORE TANTALIZING RECIPES
AND COOKING TIPS VISIT US ONLINE AT
WWW.MASTERBUILT.COM
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
RECIPES
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
Suggested wood chips for smoking: 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 mix-
ture. 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.
Internal temperature of ham should be at
130°F-140°F (54°C-60°C) when heated thru.
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
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