Parts List; Approximate Grilling Times; Hardware List - Masterbuilt 20040712 Assembly, Care & Use Manual Warning & Safety Information

24
25
23
PART NO. QUANTITY DESCRIPTION
18 2 Lid Handle
19 1 Firebox Top w/Lid
20 1 Firebox Base
Access Door w/Air
21 1
Damper

HARDWARE LIST

(A) (B)
M6
M6x12
Phillips Head Screw Hex Flange Nut Phillips Head Screw
Qty-25
Qty-25
(F) (G)
M6 M6
Carriage Bolt Flat Washer
Qty-2 Qty-4
3

PARTS LIST

19
18
20
21
22
PART NO. QUANTITY DESCRIPTION
22 1 Firebox Charcoal Grate
23 2 Firebox Cooking Grate
24 1 Firebox Lid Stop
25 1 Grate Lifting Tool
(C) (D)
M6x45 M6x60
Phillips Head Screw
Qty-14 Qty-2
(H) (I)
M6
Cotter Clip
Lock Washer
Qty-2
Qty-4
BEEF
Steaks
Kabobs
Hamburger patties
Roast, rolled rump
Sirloin tip
Ribs, back
Tenderloin
PORK
Chops, bone-in
Chops, bone-out
Tenderloin
Ribs (indirect heat)
VENISON
Roast, saddle or leg
Steaks
CHICKEN
Broiler fryer (indirect
heat)
Cornish hens
Breast halves, bone-in
Breast halves, boneless
(E)
M6 Legs or thighs
Lock Nut
Drumsticks
Qty-5
Wings
•
When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m),
additional cooking time may be required. To insure that meat is completely cooked
use a meat thermometer to test internal temperature.
(J)
•
Lifting grill lid during cooking process may extend cooking time due to heat loss.
Axle Cap
Qty-2

APPROXIMATE GRILLING TIMES

SIZE GRILLING TIME
3 / " (2cm) thick 3 to 4 min. /side
4
4 to 5 min. /side
1" (2.5cm) cubes 3 to 4 min. /side
1 / " (12mm) thick 3 to 4 min. /side
2
4-6 lbs. (1.8-2.7kg) 18 to 22 min /lb.
3 / -4 lbs. (1.5-1.8kg) 20 to 25 min. /lb.
1
2-
cut in 1-rib portions 10 min. /side
half, 2-3 lbs. (0.9-1.3kg) 10 to 12 min. /side
whole, 4-6 lbs. (1.8-2.7kg) 12 to 15 min. /side
SIZE GRILLING TIME
/ " (2cm) thick 3 to 4 min. /side
3
4
1 / " (4cm) thick 7 to 8 min. /side
1
2
/ -1 / lbs. (0.2-0.6kg) 15 to 25 min. total
1 1
2 2
2-4 lbs. (0.9-1.8kg) 1 1/2 to 2 hrs.
SIZE GRILLING TIME
6-7 lbs. (2.7-3.1kg) 25 to 30 min. /lb.
3 / " (2cm) thick 6 to 7 min. /side
4
SIZE GRILLING TIME
3-4 lbs. (1.3-1.8kg) 60 to 75 min.
18-24 oz. (510-680g) 45 to 55 min.
6-8 oz. ( 170-226g) each 10 to 15 min. /side
4 oz. (113g) each 6 to 8 min. /side
4-8 oz. (113-226g) 10 to 15 min. /side
4 oz. (113g) 8 to 12 min. /side
2-3 oz. (56-85g) 8 to 12 min. /side
INTERNAL TEMP
med rare 145°F (62°C)
med 160°F (71°C)
145°-160°F (62-71°C)
med 160°F (71°C))
145°-160°F (62-71°C)
145°-160°F (62-71°C)
med 160°F (71°C)
med rare 145°F (62°C)
med 160°F (71°C)
INTERNAL TEMP
med 160°F (71°C)
med 160°F (71°C)
med 160°F (71°C)
med 160°F (71°C)
INTERNAL TEMP
145°-160°F (62-71°C)
med 160°F (71°C)
INTERNAL TEMP
in thigh 180°F (82°C)
in thigh 180°F (82°C)
170°F (77°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
20