Masterbuilt 20070115 Assembly, Care & Use Manual page 16

MASTERBUILT SMOKIN' RECIPES
MAPLE GLAZED HAM
5-7 lbs Ham Shank or Butt (fully cooked, bone in)
1 1/2 cup Maple Syrup
1 tsp Ginger
1/4 tsp Nutmeg
1/2 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 1/2" 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. Internal temperature of ham should be at
130°F-140°F (54°C-60°C) when heated thru.
SMOKED RED SNAPPER
Ingredients
1 1/2 lb Red Snapper
Filet (skin on)
2 tbs Olive Oil
1 tbs Brown Sugar
1 tbs Garlic, Chopped
1 tsp Pepper Black-
Brine
freshly ground
2 qts Water
1 tbs Maple Syrup
12 oz Kosher Salt-approx
6 oz Moistened Wood
2 tbs. Brown Sugar
Chips for smoking
1 tbs Garlic, granulated
1 foil Pie Plate
15
Pork or Baby Back Ribs
2-4 lbs Pork or Baby Back Ribs
1/2 tbsp Salt
1/4 cup Brown Sugar
2 1/2 tbsp Chili Powder
1 1/2 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 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
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 1/2 hours.
Prepare the brine by dissolving enough salt in cold
water to fl oat an egg. (The amount given is approx.)
Add the sugar and the granulated garlic.
Brine the fi sh for one hour. (You can use frozen
red snapper and put in the brine for about 2-2 1/2
hours.) Combine the olive oil, brown sugar, garlic
and pepper to make a rub. Rub the mixed dry
ingredients into the fi sh. Oil the skin side of the fi sh
lightly, so it won't stick to the smoking racks. Smoke
the fi sh for 60-75 minutes, depending on thickness
at 225°F (107°C). Optional: Paint the fi sh with
maple syrup for glaze before serving.
NO DEVUELVA AL ESTABLECIMIENTO MINORISTA para solicitar asistencia en el montaje
de la unidad, o para reclamar partes faltantes o dañadas.
¡PARE!
Llame al: Departamento de Servicio al Cliente de MASTERBUILT al: 1-800-489-1581
Tenga a la mano los números de modelo y serie cuando llame.
Estos números se ubican en la etiqueta plateada en la parte posterior de la unidad.
LISTA DE PARTES
3
1
7
6
12
26
13
14
15
(L)
(R)
20
27
21
NO DE CANT DESCRIPCIÓN
PARTE
1 1 Puerta del ahumador
2 1 Cuerpo del ahumador
3 1 Regulador de aire
4 1 Panel de contro l
5 1 Asa posterior
6 1 Asa de la puerta
7 1 Protector solar
8 1 Seguro de la puerta
9 2 Soportes de la rejilla
10 2 Soportes de la rejilla/tazón
de agua
11 4 Rejilla para ahumar
12 1 Sonda de carne
13 1 Bandeja de trozos de
madera
14 2 Bisagra de la puerta
2
4
9
8
10
16
19
24
23
22 17
18
NO DE CANT DESCRIPCIÓN
PARTE
15 1 Elemento
16 1 Carcasa de trozos de made-
ra
17 1 Panel lateral derecho
18 1 Panel lateral izquierda
19 1 Tazón de agua
20 2 Pata ajustable con tornillos
21 1 Patas delanteras (R)
22 1 Bandeja de grasa
23 2 Abrazadera de la bandeja de
grasa
24 1 Cargador de trozos de madera
25 1 Bandeja de goteo
26 2 Ruedas
27 1 Patas delanteras (L)
5
11
25
4