Tools Required - Masterbuilt GMDCS, GMSSDCS Instructions Manual

Please read all instructions and warnings before assembly.

TOOLS REQUIRED:

Phillips head screwdriver, Crescent wrench or socket wrench set.
NOTE: Do not completely tighten screws until the assembly is complete.
For easier assembly we recommend two people assemble this product.
PARTS LIST/IDENTIFICATION:
PART NUMBER DESCRIPTION
GR Grill Racks
A Handles
B Dome
C Middle Body
D Bottom Body
E Charcoal Door With Handle
G Legs
H Water Bowl
I Charcoal Bowl
J Charcoal Bowl Rack
K Deluxe Heat Indicator
L Bottom Air Damper
M Top Air Damper
N Grill Brackets
O Long Grill Brackets
P Wings Nuts & Bolts
LB Large Bolt For Heat Indicator
Mounting Grill Brackets
Q Short Bolts
R Lock Washers
S Nuts
Mounting Handles
T Short Silver Bolts
U Silver Washers
V Silver Lock Washers
W Silver Nuts
Mounting Top of Legs
AA Long Bolts
BB Lock Washers
CC Nuts
Mounting Bottom of Legs
DD Short Black Bolts
EE Lock Washers
FF Nuts
HH, II Bolt and Nut
BEEF
Whole rump roast
Pot roast (arm, chuck,
blade,top, bottom round)
Short ribs
Brisket
Steak
PORK
Loin roast,
bone in
Loin roast, boneless
QUANTITY
Spareribs
3
Country Style
3
back ribs
1
Pork Chops 1-inch thick
1
HAMS
1 Fully-cooked
Pre-cooked
1
Fresh
3
POULTRY
Chicken(2 whole)
1
(4 whole)
Hen (one)
1
1 Turkey
1
2
LEG OF LAMB
1
VEAL RUMP ROAST
6
FISH & SEAFOOD
3 Whole fish
Fillets
4
Whole salmon
1
Shrimp, crab legs,
lobster, clams
WILD GAME
9
cornish hens
9
Small game birds
(Quail, dove, etc.)
9
Large game bird
(Pheasant, duck, goose,
etc.)
6
6
•When the outside temperature is cooler than 65°F
6
and the altitude is above 3,500 feet, we suggest
6
adding more cooking time. (If you are not sure the
meal is cooked, use a meat thermometer to test the
6
meat.)
6 •Do not lift your smoker lid during the smoking
process to check food. This will extend you cooking
6
time due to heat escape.
•If you are using only 1 grill rack, use the upper grill
6
rack for better results. If you need to use both grill
6
racks place the meat that requires the least cooking
6
time on the top grill rack.
1 Each
Cooking Chart for Gas and Charcoal Smoking
Heat
Charcoal
Quantity
Setting
(Amount)
200º
3 - 4 lbs.
5 - 7 lbs.
200º
4 - 5 lbs.
7 - 8 lbs.
200º
3 - 4 lbs.
5 - 7 lbs.
200º
4 - 6 lbs.
7 - 8 lbs.
200º
3 - 4 lbs.
7 - 8 lbs.
200º
5 - 7 lbs.
8 - 10 lbs.
200º
3 - 4 lbs. 8 lbs.
200º
5 - 7 lbs. 8 lbs.
200º
3 - 5 lbs. 10 lbs.
200º
4 - 6 lbs. 8 - 10 lbs.
7 - 10 lbs. 10 lbs.
200º
4 - 6 lbs. 7 - 10 lbs.
200º
6 - 10 chops 5 - 7 lbs.
200º
5 - 7 lbs.
7 - 8 lbs.
8 - 10 lbs.
10 lbs.
16 - 18 lbs.
10 lbs.
200º
2-3 lbs. each
5 - 7 lbs.
2-3 lbs. each
8 - 10 lbs.
5 lbs.
10-12 lbs.
200º
8 - 10 lbs. 8 lbs.
11 - 13 lbs. 8 - 10 lbs.
14 - 16 lbs. 10-12 lbs.
200º
5 - 7 lbs. 8 lbs.
200º
3 - 5 lbs. 5 - 7 lbs.
200º
4 - 6 lbs. 7 lbs.
Full grid 5 lbs.
6 - 7 lbs. 10 lbs.
200º
Full grid
5 lbs.
4 hens
5 - 7 lbs.
200º
12 - 16 birds
7 - 10 lbs.
200º
5 - 7 lbs.
8 - 10 lbs.
Wood Cooking
Meat Thermometer
Water
Chips Time (hrs.)
Internal Temp. or
(Quart)
(cups) Test for Doneness
3 2
2 1/2 -3 1/2 140°F Rare
160°F Medium
2 - 3
3 -4
170°F Well done
3 - 4
Well done may
2
3
1 1/2-2 1/2
require longer
3
4
3-4
cooking times.
3
4
3-4 1/2
170°F Well Done
3
5 - 6
4-6 1/2
4 2
3 1/2 -4 1/2
170°F Well Done
6 3
5 - 7
4 - 5 3
3 1/2 -5 1/2
2 1/2 -3 1/2
4 3
Well done meat pulls
3 1/2 - 5
5 - 6 3
away from bone
4 - 5
5 3
2 - 3
3 - 4 3
4 3 - 4
2 1/2 - 3 1/2
140°F Well Done
3
5
4 - 6
160-170°F Well Done
5
6
6 - 8
185°F Well Done
2
3 - 4
2 1/2 - 3 1/2
3
4
3 - 4
180°F Leg moves
2
3
3 - 31/2
easily in joint
5 3 4 - 6
185°F Leg moves
6 3 6 - 7 1/2
easily in joint.
6 4 6 - 8
140°F Rare
4 - 5 3 3 1/2 - 5
160°F Medium
170°F Well Done
1/12 - 3 1/2
4 2
Flesh white, flakes
2 - 3
4 2 - 3
when forked
1/12 - 2 1/2
3 1 - 2
4 - 6 1/2
5 - 6 3
1 - 2 1 - 2
3 Shrimp pink
Shells open
2 2 - 3 Leg moves easily in
3
2 - 3 2 - 4 joint
4
2 - 3 4 - 5
4 - 5
180-185°F Well Done
8