Masterbuilt MB20100112 Manual page 25

IMPORTANT FACTS ABOUT USING SLOW SMOKER
• Do NOT move unit when attached to smoker.
• Wood chip tube MUST be in place when slow smoker is in use.
• 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.
• Do not open slow smoker door unless necessary. Opening chip tube cap causes smoke to
escape and may cause wood to fl are up. Closing the cap will re-stabilize the temperature and
stop fl are up.
• Do not leave old wood ashes in the chip tube screen or ash tray. Once ashes are cold, empty
ash tray. Tray should be cleaned out prior to and after each use to prevent ash buildup.
• This is a smoker accessory. There will be a lot of smoke produced when using wood chips.
Smoke will escape through seams and turn the inside of unit black. This is normal. To minimize
smoke loss around smoker loading port and mount tube, adjust nut on mount hook to further
tighten seal against body.
• Opening unit during smoking process may extend smoking time due to heat loss.
• When used with a smoker for cooking purposes, outside temperatures cooler than 65°F (18°C)
and/or altitudes above 3,500 feet (1067m) may require additional cooking time. To ensure that
meat is completely cooked use a meat thermometer to test internal temperature.
DO NOT RETURN TO RETAILER for assembly assistance, missing or damaged parts.
Please contact MASTERBUILT customer service at www.masterbuilt.com/support or
STOP!
1-800-489-1581. Please have the model number and serial number available.
These numbers are located on the silver rating label on the unit.
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