Lista De Herrajes - Masterbuilt 20071012 Assembly, Care & Use Manual Warning & Safety Information

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LISTA DE PIEZAS
1
11
15
2
13
8
7
PIEZA No. CANTIDAD DESCRIPCIÓN
1 1 Cuerpo del ahumador
2 1 Controlador analógico
3 1 Recipiente para el agua
Recipiente c. tapa, para los
4 1
trocitos de madera
5
1 Recipiente para la grasa
5
6 3 Rejilla de cocción
7 4 Pata
8 1 Elemento

LISTA DE HERRAJES

(A)
Tornillo hexagonal Phillips Tornillo hexagonal Phillips
1/4-20x1/2 Cant.: 16
3
9
6
14
3
10
4
5
12
PIEZA No. CANTIDAD DESCRIPCIÓN
9 1 Puerta con termómetro
10 1 Mango de la puerta
11 2 Asa lateral
12 1 Rejilla para trocitos de madera
13 1
Piezas de apoyo para el tablero de control
14 2
Piezas de apoyo para rejillas de cocción
15 1 Cerradura para la puerta
16 1
Medidor de temperatura w / Belleza y Wing Anillo Tuerca
(B)
(C)
Tuerca Mariposa
M6x38 Cant.: 2
(Empacada con el indicador de Temperatura)
Cant.: 1
16
SMOKED FISH
Servings for 4
INGREDIENTS:
Fish fillets or whole fish
White wine (dry)
Parsley (dried)
Lemon (cut up)
Cayenne pepper
SUGGESTED WOOD FOR SMOKING:
Hickory or pecan chips
INSTRUCTIONS:
Salt and pepper fish to taste. Mix above ingredients with water for use
in water bowl. Layer fish on greased cooking rack and place in smoker
at 140°F (60°C). Cook for about 2 hours.
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables together. Form cup
shaped containers using heavy duty aluminum foil. Place about 1 cup of vegetable mix in each foil
cup. Season to taste with your favorite herbs and spices. Pinch top of foil cups together. To allow
smoke penetration put a couple of small holes around top of each vegetable cup. Place foil cups in
smoker at 220°F (104°C) for 1 hour. Serve.
MASTERBUILT SMOKIN' RECIPES
SMOKED STUFFED SALMON
Servings for 4
INGREDIENTS:
Salmon (drawn) 4 - 5 lbs (1.8-2.2 kgs)
Oil 3 tbs
Green onion (chopped) 1 / cup
4
Tomato ( peeled and chopped) 1 cup
Dill (fresh and chopped) 1 / cup
4
Bread cubes (dry) 1 / cup
2
Celery (chopped) 1 / cup
4
Salt 1 / tsp
4
Lemon pepper 1 / tsp
2
Garlic (minced) 1 clove
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Prepare salmon and brush with oil. Combine remaining ingredients in
a small bowl. Stuff salmon with mixture. Place salmon on a sheet of
heavy aluminum foil that has been doubled and greased. Place in
smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there
is room on either side of foil to allow airflow inside smoker.
INGREDIENTS:
4
Trout fillets
1 cup
Water
1 tbs
Soy sauce
1 small
Teriyaki sauce
Salt
Lemon pepper
Garlic salt
Dill seed
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
INSTRUCTIONS:
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 refrigerator overnight.
Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at
225°F (107°C).
SMOKED SUMMER VEGETABLES
Servings for 4-6
SMOKED TROUT
Servings for 6
4 - 6
2 cups
1 / cup
4
1 / cup
4
1 / cup
2
1 tsp
12