Grill Smoker Cooker Assembly; Frying And Boiling; Heat Indicator; Smoker Body - Masterbuilt M7P Owner's Manual

Grill Smoker Cooker Assembly

Models M7 - M7P - SMM7 and SMM7P
DOME
1. Attach Round handle to top of dome lid using
screw located in handle.
NOTE: BE CERTAIN TO SECURELY TIGHTEN
HANDLE WITH A SCREWDRIVER.
DO NOT TURN HANDLE TO TIGHTEN.
Air damper is Pre-mounted.

HEAT INDICATOR

2. Install heat indicator in dome by aligning
the notches on back of indicator with
grooves in hole on dome lid. Rotate
indicator until "Indirect grilling" is top center.

SMOKER BODY

3 Mount 2 handles to smoker body using
1/4 x 1 inch bolts and nuts.
Mount 3 brackets into upper smoker body
using 3/16 x 1/ 2 inch long bolts and nuts.
Tighten bolts securely with brackets in
place and nuts on inside of smoker body.
Note: STAINLESS STEEL brackets are different. Mount
larger brackets in body and smaller ones in base pan.
BASE PAN
4. Mount the legs and brackets into the base
pan using the same 3/16 x 1/2 inch bolt and
nut, through top hole of leg.
5. Secure bottom two holes in leg using
3/16 x 2 inch bolts and nuts. Two per leg.
These bolts are longer so that it will secure your water
bowl in place when charcoal grilling or smoking.
Note:
One leg has a round knock out Plug in it.
Mount it to the back side of the base pan
directly behind the smoker door.
This hole is only used when assembling an
electric smoker or if you would like to convert
your Gas smoker to electric.
SMOKER DOOR
1. Mount door hinge to opening in the side of the
base pan. Hinge can be secured to the inside or
the outside of opening using the two #10 nuts and
bolts supplied.
Push Button Ignitor Assembly
*The MONARCH (SMM7 & SMM7P) units are sold with
and ignitors. This is an optional item for the
Master Barbecue unit (M7 & M7P).
1. Bolt ignitor to the outside of cooker using enclosed
hardware. The stainless rod should be placed through
one of the lighting holes.
2. Bend stainless wire in a way that the very end of
the wire is 1/8" above one of the burner port holes.
7 0 6 - 3 2 7 - 5 6 2 2
3. Push red button looking for a blue spark at burner.
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Adjust wire until spark is achieved.
Round Handle
Heat
Indicator
Air Damper
Brackets
Handle
Knock
Out Plug
Wire to Burner
Port
Ignitor

FRYING AND BOILING

SCREAMING BUFFALO WINGS
1 gallon vegetable oil
24 chicken wings
1 small bottle of hot sauce (your choice)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup butter or margarine, melted
1 teaspoon white vinegar
Pinch of garlic salt
Celery sticks
Blue cheese dressing
Thaw wings (if frozen) and place into basket.
Pour 1 gallon of oil into 10 1/2-quart pot and
bring temperature to 350°F. Slowly place basket
of wings into oil and cook 8 to 12 minutes.
Remove and drain wings and pour into bowl.
Mix hot sauce with melted margarine and garlic
salt. Pour over wings, mix well and serve.
CAJUN-COATED FISH
4 fresh or frozen catfish, red snapper
or fillets, 1/2- to 3/4-inch thick
(1 to 1 1/4 lbs.)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon dried basil, crushed
1 teaspoon onion powder
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon garlic salt
1/2 teaspoon ground white pepper
1/2 teaspoon dried thyme, crushed
1/3 teaspoon ground black pepper
1/4 teaspoon ground sage
1/4 cup margarine or butter
Thaw fish, if frozen. In a shallow mixing
bowl, combine flour, cornmeal, basil, onion pow-
der, red pepper, garlic salt, white pepper, thyme,
black pepper and sage. Coat both sides of the
fish with the flour mixture. Cook in 1 gallon of oil
at 350°F for 3 to 4 minutes.

COOKING TIPS

CHARCOAL
• Always wear cooking gloves when removing smoker dome lid and use
long cooking tongs when adding charcoal or wood, being careful not to
stir up ashes.
NOTE: NEVER ADD LIGHTER FLUID TO HOT OR WARM COALS!
NEVER USE CHARCOAL AS AN INDOOR HEATING FUEL!
DEEP FRIED STEAK
2 Ribeye steaks, 1-inch thick
Steak rub
Wash steaks thoroughly. Cover each
side thoroughly with steak rub and
shake off excess.
Submerge steak completely in oil and
fry at 350°F for 4 minutes each.
CREOLE GUMBO
1 can okra, or 2 cups cooked diced okra
1/2 tbsp. flour
1 tsp. salt
1 large onion, chopped
2 cloves garlic
1/2 tsp. pepper
3 tbsp. of bacon drippings
1/2 tsp. cayenne pepper
1 green pepper, chopped
1 tsp. thyme
6 oz. can tomato paste
2 bay leaves
1 1/2 cups cooked rice
1 tsp. parsley, minced
1/2 cup cooked ham, diced
4 quarts water
1/2 pt. oysters with liquid
1/2 cup crab meat or cooked shrimp
In a skillet, sauté okra, onion and
garlic in bacon drippings until browned.
In a large stockpot, bring the water to a
boil over high heat. Meanwhile, add the
ham to the skillet. Add the skillet sauté
mixture and the remaining ingredients to
the stockpot; cover and simmer over
medium heat for 1 hour. Reduce heat to
very low, add shrimp, and simmer slowly
for 10 minutes. Serve the gumbo in soup
bowls over rice.
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