User Guide

• Maximum temperature setting is 275°F (135°C). • Do NOT move unit across uneven surfaces. • Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the chance of wood fl are ups. • Wood chips must be used in order to produce smoke and create the smoke fl 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 fl are up. Closing the door will re-stabilize the temperature and stop fl 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. • 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. • To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten as shown. Secure hex nut fi rmly against door latch. (see Figure A) • 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 insure that meat is completely cooked use a meat thermometer to test internal temperature.
IMPORTANT FACTS ABOUT USING SMOKER
Figure A
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR
POULTRY
FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky, bacon-like fl avor
Mesquite
Sweet and delicate fl avor
Alder
Delicate, wood smoke fl avor
Pecan
Bold and hearty fl avor
Maple
Sweet, subtle fl avor
Apple
Sweet, delicate fl avor
Cherry
Sweet, delicate fl avor
15
4
LISTA DE PARTES
¡PARE!
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.
NO DE
PARTE
CANT DESCRIPCIÓN NO DE
PARTE
CANT DESCRIPCIÓN
1 1 Cuerpo del ahumador 16 1 Carcasa de trozos de madera 2 1 Panel de control 17 1 Sonda de carne 3 1 Asa posterior 18 1 Regulador de aire 4 4 Rejilla para ahumar 19 1 Puerta con ventana 51Defl ector de goteo 20 1 Asa de la puerta
6 4 Soportes de la rejilla 21 1
Pata delanteras (R)
7 1 Seguro de la puerta 22 2 Abrazadera de la bandeja de grasa 8 1 Tazón de agua 23 1 Panel lateral (R) 9 1 Bandeja de trozos de madera 24 2 Bisagra de la puerta
10 1 Bandeja de goteo 25 1 Carcasa del panel de control
11 2 Pata ajustable con tornillos 26 1 Luz LED
12 1 Cargador de trozos de madera 27 1 Control remoto 13 1 Bandeja de grasa 28 1 Panel lateral (L) 14 2 Ruedas 29 1
Pata delanteras (L)
15 1 Elemente
1
2
7
3
6
4
8
9
5
10
11
12
15
16
18
19
20
21
22
13
25
27
26
17
24
(R)(L)
(L)
(R)
14
23
28
29