Owner`s manual

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1. Remove your smoker from cooker stand.

2. Check the regulator control valve to be

certain it is in the OFF position.

3. Place pot on stand and fill with desired

amount of water or oil. DO NOT use more

than 1 gallon of oil or 2 gallons of water in

a 10.5 qt. pot. Reduce the amount of oil or

water when using smaller cookware. This

will help avoid dangerous boil overs. DO

NOT place your empty pot over the open

flame; it will damage the pot.

4. Follow the gas lighting instructions listed

under Gas Smoking Instructions on

5. Bring your water or oil to the desired

temperature; lower basket into pot slowly to

avoid boil overs. OIL TEMPERATURE

SHOULD NEVER EXCEED 350

°F! We

also recommend using a thermometer for

frying.

6. After use, first turn regulator control

valve OFF, then the gas cylinder OFF.

Always allow your gas stove, pot and

contents to cool completely before

touching, moving or storing.

NOTE: If it begins to rain while you are

frying, turn the regulator to OFF position,

then the gas cylinder to OFF position and

cover pot with aluminum foil or lid. DO

NOT move cooker stand or pot. DO NOT

move indoors, under cover or overhang of

house or building!

In a low heat setting, do not allow

flame to burn less than 5 inches high.

Never leave appliance

unattended while it is in use

and until appliance, oil or

water have cooled completely.

GAS BOILING AND FRYING INSTR

UCTIONS

DO NOT use pots larger than 14 and

1/2 inches in diameter on the cook-

er stand. If you are using pots pur-

chased from MASTERBUILT, it is

safe to use the 24- and 37-qt. pots.

Pot extension arms must be used

on the cooker stand if you plan to

use the 55-, 80-, 100- and 120-qt.

pots.

Smokers are sold

with and without

pot and basket.

Frying/Boiling

1. When cooking with oil or grease, do not exceed 350° F (177° Celsius). One

gallon of oil can reach 350° in 7 to 10 minutes, use a thermometer to check

temperature. When cooker is in operation NEVER LEAVE UNATTENDED, oil will

heat up quickly and ignite at 550° to 700°. (One gallon of oil Max in 10qt to 12qt

pots, Two gallons of oil Max in 26qt pots)

2. Do not store extra cooking oil in the vicinity of this cooking appliance.

3. Do not store or use gasoline or other flammable vapors and liquids in the

vicinity of this or any other cooking appliances.

4. An LP cylinder not connected for use shall not be stored within 10 feet (6m)

of this or any other cooking appliance.

5. Keep LP gas cylinder up wind when in use.

BEEF

Whole rump roast

Pot roast (arm, chuck,

blade,top, bottom round)

Short ribs

Brisket

Steak

PORK

Loin roast,

bone in

Loin roast, boneless

Spareribs

Country Style

back ribs

Pork Chops 1-inch thick

HAMS

Fully-cooked

Pre-cooked

Fresh

POULTRY

Chicken(2 whole)

(4 whole)

Hen (one)

Tu rke y

LEG OF LAMB

VEAL RUMP ROAST

FISH & SEAFOOD

Whole fish

Fillets

Whole salmon

Shrimp, crab legs,

lobster, clams

WILD GAME

cornish hens

Small game birds

(Quail, dove, etc.)

Large game bird

(Pheasant, duck, goose,

etc.)

Quantity

3 - 4 lbs.

4 - 5 lbs.

3 - 4 lbs.

4 - 6 lbs.

3 - 4 lbs.

5 - 7 lbs.

3 - 4 lbs.

5 - 7 lbs.

3 - 5 lbs.

4 - 6 lbs.

7 - 10 lbs.

4 - 6 lbs.

6 - 10 chops

5 - 7 lbs.

8 - 10 lbs.

16 - 18 lbs.

2-3 lbs. each

5 lbs.

8 - 10 lbs.

11 - 13 lbs.

14 - 16 lbs.

5 - 7 lbs.

3 - 5 lbs.

4 - 6 lbs.

Full grid

6 - 7 lbs.

Full grid

4 hens

12 - 16 birds

5 - 7 lbs.

Meat Thermometer

Internal Temp. or

Te st for Doneness

140°F Rare

160°F Medium

170°F Well done

Well done may

require longer

cooking times.

170°F Well Done

Well done Meat pulls

away from bone

140°F Well Done

160-170°F Well Done

185°F Well Done

180°F Leg moves

easily in joint

185°F Leg moves

easily in joint.

140°F Rare

160°F Medium

170°F Well Done

Flesh white, flakes

when forked

Shrimp pink

Shells open

Leg moves easily in

joint

180-185°F Well Done

Charcoal

(Amount)

5 - 7 lbs.

7 - 8 lbs.

5 - 7 lbs.

7 - 8 lbs.

8 - 10 lbs.

8 lbs.

10 lbs.

8 - 10 lbs.

10 lbs.

7 - 10 lbs.

5 - 7 lbs.

7 - 8 lbs.

10 lbs.

5 - 7 lbs.

8 - 10 lbs.

10-12 lbs.

8 lbs.

8 - 10 lbs.

10-12 lbs.

8 lbs.

5 - 7 lbs.

7 lbs.

5 lbs.

10 lbs.

5 lbs.

5 - 7 lbs.

7 - 10 lbs.

8 - 10 lbs.

Heat

Setting

200º

Water

(Quart)

3 -4

5 - 6

4 - 5

5 - 6

3 - 4

4 - 5

5 - 6

4 - 5

Wood

Chips

(cups)

2 - 3

3 - 4

2 - 3

1 - 2

2 - 3

Cooking

Time (hrs.)

2 1/2 -3 1/2

3 - 4

1 1/2-2 1/2

3-4

3-4 1/2

4-6 1/2

3 1/2 -4 1/2

5 - 7

3 1/2 -5 1/2

2 1/2 -3 1/2

3 1/2 - 5

4 - 5

2 - 3

2 1/2 - 3 1/2

4 - 6

6 - 8

2 1/2 - 3 1/2

3 - 4

3 - 31/2

4 - 6

6 - 7 1/2

6 - 8

3 1/2 - 5

1/12 - 3 1/2

2 - 3

1/12 - 2 1/2

4 - 6 1/2

1 - 2

2 - 3

2 - 4

4 - 5

•When the outside temperature is cooler than 65°F

and the altitude is above 3,500 feet, we suggest

adding more cooking time. (If you are not sure the

meal is cooked, use a meat thermometer to test the

meat.)

•Do not lift your smoker lid during the smoking

process to check food. This will extend your cooking

time due to heat escape.

•If you are using only 1 grill rack, use the upper grill

rack for better results. If you need to use both grill

racks place the meat that requires the least cooking

time on the top grill.

Cooking Chart for Gas and Charcoal Smoking

OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED