This product is manufactured by Masterbuilt Outdoor Products. We have made every effort to provide you with a high quality, long-lasting, trouble-free product. In the event of a problem, please call our toll free number 1-800-489-1581 Thank You for purchasing this product.
WARNING: FOR OUTDOOR USE ONLY. Do not use electric smoker in or around water. This could cause an electric shock, leading to injury or death. Burning Charcoal is a Carbon Monoxide Hazard (See Serial Plate On Unit). Never use indoors (home, garage, enclosed porch, tent). Keep the smoker away from buildings, garages, flammable materials, flammable fluids and automobiles while in use. Do not leave unit unattended at any time.
WARRANTY INFORMATION: Masterbuilt Outdoor Products warrants the GrandMAC Series ELECTRIC SMOKER to be free from defects in material and workmanship for one year. This Masterbuilt Outdoor Products warranty does not cover rust of the unit. Within this period, Masterbuilt Outdoor Products shall correct any defect by repairing or replacing defective parts of the equipment. Masterbuilt Outdoor Products requires reasonable proof of purchase and suggests that you keep your receipt.
Please read all instructions and warnings before assembly. TOOLS REQUIRED: Try Southern Secrets Spices, Marinades, BBQ Sauces and Batters Phillips head screwdriver, crescent wrench or socket wrench set. Kickin Cajun Seasoning for Frying Turkeys Steak Seasoning for Frying or Grilling BBQ Rub for Smoking Ribs and More NOTE: Do not completely tighten screws until the assembly is complete. For easier assembly we recommend two people assemble this product.
Cooking Chart for Electric Smoking BEEF Quantity Heat Setting Charcoal (Amount) Water (Quart) Wood Chips (cups) Cooking Time (hrs.) WARNING: Meat Thermometer Internal Temp. or Test for Doneness Whole rump roast Pot roast (arm, chuck, blade,top, bottom round) 3 - 4 lbs. MI 5 - 7 lbs. 3 2 4 - 5 lbs. MI 7 - 8 lbs. 3 -4 2-3 Short ribs 3 - 4 lbs. 4 - 6 lbs. MI MI 5 - 7 lbs. 7 - 8 lbs. 3 4 2 3 Well done may 1 1/2-2 1/2 require longer 3-4 cooking times. Brisket Steak 3 - 4 lbs.
STEP 1: Attach Legs SMOKING RECIPES Additional smoking times on Page 10 FIRST, turn Smoker Body F upside down. SMOKED TURKEY 6 to 8 lb. Turkey 2 cups of hickory or apple chips Soak the chips in water for at least one hour. This will create smoke, smoldering instead of burning them. Rinse the turkey and dry well. Fold the wings close to the body and tie or skewer. Close both openings with skewers and tie the legs together tightly. NEXT ATTACH, Legs P to Smoker Body F with Bolts Q. Legs are prethreaded.
GETTING STARTED SMOKING NOTE: The wood bowl can touch the heating element. This allows the bowl to heat up, allowing wood chips or chunks to smoke. Soak wood chips in water before use. This produces more smoke.. ALWAYS USE DOME WHEN SMOKING WET SMOKING CONFIGURATION Add water or favorite marinade to the water bowl. Place wood chips or chunks into the wood bowl. If you need to add wood chips or chunks during cooking, add them through the wood chip door.
STEP 3: Body Assembly STEP 4: Dome Assembly FIRST, mount Handles K to sides of Smoker Body F using Wing Nuts, Lock FIRST, mount Heat Indicator D to front of Dome with Air Damper A. Washer, Washers L. NEXT, mount Grill Rack Brackets H to inside of Smoker Body F using Bracket NEXT, mount Handle B to Dome with Air Damper A with Wing Nut, Lock Washer, and Washer C. Bolts J. Mount the Large Grill Rack Brackets I to the middle and bottom set of holes. Slide Wood Door M into slot in front of Smoker Body F.