Instructions / Assembly

• Maximum temperature setting is 275°F (135°C). • Do NOT move unit across uneven surfaces. • Rear handle is NOT for lifting. • Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the chance of wood À are ups. • Wood chips must be used in order to produce smoke and create the smoke À avor. • Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to be emptied periodically during cooking. • Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may cause wood to À are up. Closing the door will re-stabilize the temperature and stop À are up. • Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be cleaned out prior to, and after each use to prevent ash buildup. • Glass in door is tempered and will not break under normal operation. • This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around door, door latch can be adjusted to further tighten door seal against body.
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IMPORTANT FACTS ABOUT USING SMOKER
For grate supports, smoking racks, water bowl and drip pan use a mild dish detergent. Rinse and dry thoroughly. For wood chip tray and wood chip loader, clean frequently to remove ash build up, residue and dust. Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-combustible container. For the interior, glass in door, meat probe, and exterior of smoker simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly. Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use to keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten as shown. Secure hex nut ¿ rmly against
door latch.
• Opening smoker door during cooking process may extend cooking time due to heat loss. • When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), additional cooking time may be required. To ensure that meat is completely cooked use a meat thermometer to test internal temperature.
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LISTA DE PARTES
NO DE
PARTE
CANT DESCRIPCIÓN NO DE
PARTE
CANT DESCRIPCIÓN
1 1 Cuerpo del ahumador 14 2 Ruedas 2 1 Panel de control 15 1 Elemente 3 1 Asa posterior 16 1 Carcasa de trozos de madera 4 4 Rejilla para ahumar 17 1 Sonda de carne 51DeÀ ector de goteo 18 1 Regulador de aire 6 4 Soportes de la rejilla 19 1 Puerta con ventana 7 1 Seguro de la puerta 20 1 Asa de la puerta 8 1 Tazón de agua 21 2 Patas frontales 9 1 Bandeja de trozos de madera 22 2 Abrazadera de la bandeja de grasa
10 1 Bandeja de goteo 23 2 Panel lateral
11 2 Pata ajustable con tornillos 24 1 Bisagra de la puerta
12 1 Cargador de trozos de madera 25 1 Carcasa del panel de control 13 1 Bandeja de grasa 26 1 Luz LED
27 1 Control remoto
1
2
7
3
6
4
8
9
5
10
11
12
15
16
18
14
19
20
21
22
¡PARE!
13
23
25
27
26
17
24
NO DEVUELVA AL ESTABLECIMIENTO MINORISTA
para solicitar asistencia en el montaje de la
unidad, o para reclamar partes faltantes o dañadas.
Llame al: Departamento de Servicio al Cliente de MASTERBUILT al:
1-800-489-1581
Tenga a la mano los números de modelo y serie cuando llame.
Estos números se ubican en la etiqueta plateada en la parte posterior de la unidad.