Replacement Parts List - Masterbuilt 70070106 DIGITAL SMOKEHOUSE 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 Cooking Grates

REPLACEMENT PARTS LIST

ITEM NO. DESCRIPTION
990050152 Door Kit-70070106 (Black)
990060228 Door Kit-72070106/72070206
(Green)
990060153 Digital Control Panel Kit
990060179 Digital Control Panel Kit-NWTF
990050049 Cooking Grate Support Rack Kit
990050050 Wood Chip Holder Kit
990050051 Element Kit
990060230 Body Kit -70070106 (Black)
990060180 Body Kit-72070106/72070206
(Green)
990060221 Air Damper Kit
990050222 Door Latch Kit
DO NOT RETURN TO RETAILER
STOP!
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
3
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
910060061 Door Seal
990050053 Element Support Rack Kit
910050029 Cooking Grate
910050030 Water Bowl
910050023 Wood Chip Loader
910050031 Drip Pan
910060047 Grease Tray
910050006 Adjustable Screw Leg
910050009 Leg Boot
988060024 Instruction Manual
998050010 Hardware Kit
SMOKED STUFFED SALMON
6
INGREDIENTS:
Salmon (drawn)
Oil
Green onion (chopped)
Tomato ( peeled and chopped)
Dill (fresh and chopped)
Bread cubes (dry)
Celery (chopped)
6 Salt
Lemon pepper
Garlic (minced)
7
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
3
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
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.
SMOKED TUNA
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.
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.
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).
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
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