Let's Get Started - Masterbuilt 20050614 Assembly, Care & Use Manual Warning & Safety Information

LET'S GET STARTED!

• This is a slow smoker allow suf cient time for cooking. Smoker is for OUTDOOR USE ONLY.
• "Pre-season" smoker prior to rst use. See page 15.
• Before starting the unit, see the section below "Adding Wood Chips".
• See page 5 for ignition instructions.
• 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.
• Adjust smoker settings to desired cooking temperature.
• Place food in the smoker. CAUTION - All surfaces are HOT and may cause burns. Use protective
gloves or long, sturdy cooking tools
• 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 dampers on sides and top of unit to retain moisture and heat. If cooking foods such as
sh or jerky, open air damper to release moisture.
• Extreme cold temperatures may extend cooking times.
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold
and mildew.
• Store smoker in a dry area after use.
ADDING WOOD CHIPS
Adding wood chips at the beginning of the smoking process:
• Before starting unit, place 1 cup of wood chips into the wood chip tray (14).
• Never use more than 1 cup of wood chips at a time. Never use wood chunks or wood pellets.
• Insert wood chip tray (14) into wood chip rack (21) and place in smoker.
Adding more wood during smoking process:
• Slide the wood chip rack (21) out using the wood chip tray handle (29)
as shown in Figure A. CAUTION - Wood chip rack and wood chip
tray will be HOT.
• Open the wood chip tray (14).
• Place 1 cup of wood chips into the wood chip tray (14). Never use
more than 1 cup of wood chips at a time.
• Close wood chip tray (14) and slide wood chip rack (21) back into the
smoker using the wood chip tray handle (29) as shown in Figure A.
CAUTION - Wood chip rack and wood chip tray will be HOT.
• Temperature may spike brie y after wood is added. It will stabilize after
a short time. Do not adjust temperature setting.
CAUTION:
• WOOD CHIP RACK AND WOOD CHIP TRAY WILL BE HOT. USE CAUTION WHEN HANDELING.
• NEVER USE WOOD CHUNKS OR WOOD PELLETS.
7
PASO 9
Monte el soporte de la bandeja de grasa (16)
al cuerpo del ahumador (8) usando los tornillos (H). Asegúrese
de que la lengüeta corta en el soporte de la bandeja de grasa (16)
esté mirando a la parte externa del ahumador como se muestra
en la leyenda. Repita el paso para el resto del soporte de la
bandeja de grasa (16) del otro lado del cuerpo del ahumador (8).
14
21
29
PASO 11
Voltee el ahumador para que esté parado
Figure A
ahora sobre sus patas. Fije el regulador de
aire cuadrado (35) al cuerpo del ahumador (8)
usando el tornillo (A) y la contratuerca (D).
ENSAMBLAJE
H
8
16
Lengüeta
Lengüeta
corta PASO 10
larga
Fije el regulador de aire redondo (11) al cuer-
po del ahumador (8) usando el tornillo (A) y la
contratuerca (D) como se muestra.
Repita el paso para el regulador de aire re-
dondo restante (11) al otro lado del cuerpo del
ahumador (8).
A
8
35
D
PASO 12
Fije el asa (3) al cuerpo del ahumador (8)
usando los tornillos (A) como se muestra.
D
11
8
A
A
3
8
A
12