Masterbuilt MB20077218 Manual page 6

1. Make sure water pan is in place WITHOUT WATER.
2. Set controller to high and run unit for 3 hours.
3. To complete pre-seasoning, during last 45 minutes, add ½ cup of wood chips in wood chip bowl.
4. Shut down and allow to cool.
NOTE: Never add more than ½ cup at a time. Additional chips should not be added until any
previously added chips have ceased generating smoke.
• Do NOT move unit across uneven surfaces.
• Wood chip bowl MUST be in place when using smoker. This minimizes the chance of flare ups.
• Wood chips must be used in order to produce smoke and create the smoke flavor.
• Do not open smoker access door unless necessary. Opening smoker access door causes heat to
escape and may cause wood to flare up. Closing the door will re-stabilize the temperature and stop
flare up.
• Do not leave old wood ashes in the wood chip bowl. Once ashes are cold, empty bowl. Bowl 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.
• Opening smoker access 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.
WOOD FLAVOR
Hickory
Pungent, smoky, bacon-like flavor
Mesquite
Sweet and delicate flavor
Alder
Delicate, wood smoke flavor
Pecan
Bold and hearty flavo
Maple
Sweet, subtle flavor
Apple
Sweet, delicate flavor
Cherry
Sweet, delicate flavor
6
PRE-SEASON INSTRUCTIONS
PRE-SEASON SMOKER PRIOR TO FIRST USE.
Some smoke may appear during this time, this is normal.
IMPORTANT FACTS ABOUT USING SMOKER
WOOD SMOKING GUIDE FOR MEATS
POULTRY
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FISH HAM BEEF PORK LAMB