Replacement Parts List; Masterbuilt Smokin' Recipes - Masterbuilt 20070106 Assembly, Care & Use Manual

2 1
4
5
8
9
ITEM NO. QUANTITY DESCRIPTION
1 1 Smoker Body
2 1 Digital Control Panel
3 1 Water Bowl
4 1 Wood Chip Holder
5 1 Drip Pan
6 4 Jerky Rack

REPLACEMENT PARTS LIST

ITEM NO. DESCRIPTION FITS MODELS
990070014 Door Kit (Black) 20070106, 20071507
990070017 Door Kit (Stainless Steel) 20070206
990070093 Door Kit (Camo) 20071407
990050048 Digital Control Panel Kit ALL MODELS
990050049 Cooking Grate Support Rack Kit ALL MODELS
990070016 Wood Chip Holder Kit ALL MODELS
990070015 Body Kit (Black) 20070106, 20071407
990000114 Body Kit (Black) 20071507
990060019 Body Kit (Stainless Steel) 20070206
990060221 Air Damper Kit ALL MODELS
990050222 Door Latch Kit (Black) 20070106, 20071507,
20071407
990070018 Door Latch Kit (Stainless Steel) 20070206
910060119 Door Seal ALL MODELS
DO NOT RETURN TO RETAILER
STOP!
For Assembly Assistance, Missing or Damaged Parts
3
Call: MASTERBUILT Customer Service at 1-800-489-1581.
PARTS LIST
11
10
ITEM NO. QUANTITY DESCRIPTION
7 1 Wood Chip Loader
8 1 Grease Tray
9 2 Adjustable Screw Leg (premounted)
10 2 Leg Boot (premounted)
11 1 Air Damper (premounted)
12 1 Heating Element (premounted, not shown)
ITEM NO. DESCRIPTION FITS MODELS
990070020 Element Support Rack Kit ALL MODELS
900000008 Jerky Rack ALL MODELS
910050030 Water Bowl ALL MODELS
910060055 Wood Chip Loader 20070106, 20071407,
20071507
910060066 Wood Chip Loader 20070206
910050031 Drip Pan ALL MODELS
910060047 Grease Tray ALL MODELS
910050006 Adjustable Screw Leg ALL MODELS
910050009 Leg Boot ALL MODELS
988050015 Instruction Manual ALL MODELS
998050010 Hardware Kit ALL MODELS
990070013 Wood Chip Holder Lid Kit ALL MODELS
SMOKED STUFFED SALMON
INGREDIENTS:
6 Salmon (drawn)
Oil
Green onion (chopped)
Tomato ( peeled and chopped)
Dill (fresh and chopped)
Bread cubes (dry)
Celery (chopped)
Salt
Lemon pepper
Garlic (minced)
SUGGESTED WOOD FOR SMOKING:
7 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
3
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:
Tuna steaks-1" thick (2.5cm)
Sugar
Salt
Pepper
Garlic (granulated)
Prague powder #1
Honey
Water
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
INSTRUCTIONS:
Mix above ingredients until dissolved in water. Place in smoker at
140°F (60°C) and cook for about 7 hours using water mixture in
water bowl.
MASTERBUILT SMOKIN' RECIPES continued
Servings for 4
INGREDIENTS:
4 - 5 lbs (1.8-2.2 kgs) Trout fillets
3 tbs Water
1 / cup Soy sauce
4
1 cup Teriyaki sauce
1 / cup Salt
4
1 / cup Lemon pepper
2
1 / cup Garlic salt
4
1 / tsp Dill seed
4
1 / tsp
2
1 clove
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 TUNA
Servings for 4
INGREDIENTS:
4 Fish fillets or whole fish
1 1 / cups White wine (dry)
8
3 / cup Parsley (dried)
8
1 tsp Lemon (cut up)
1 / tsp Cayenne pepper
4
1 / tsp
4
1 cup
1 gal (3.8L)
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.
SMOKED SUMMER VEGETABLES
Servings for 4-6
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.
SMOKED TROUT
Servings for 6
4 - 6
2 cups
1 / cup
4
1 / cup
4
1 / cup
2
1 tsp
SMOKED FISH
Servings for 4
4
1 cup
1 tbs
1 small
12