ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
PROPANE SMOKER MODEL 20051011
THIS PRODUCT IS FOR OUTDOOR USE ONLY
*Actual product may differ from picture shown
Tools needed for assembly: Adjustable Wrench, Phillips Head Screwdriver
CARBON MONOXIDE HAZARD
WARNING
This manual contains important
information necessary for the proper assembly
and safe use of the appliance.
Burning wood chips gives off carbon
monoxide, which has no odor and can cause death.
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed areas.
Read and follow all warnings and
instructions before assembling and using
the appliance.
Use only outdoors where it is
well ventilated.
Follow all warnings and instructions when
using the appliance.
Keep this manual for future reference.
Failure to follow these warnings and instructions properly could result in fire or explosion, which
could cause property damage, personal injury, or death.
SOAPY WATER TEST WARNINGS & PROCEDURES
WARNING
WARNINGS
PERFORM “SOAPY WATER TEST” BEFORE EACH USE. SEE “SOAPY WATER TEST” SECTION IN
MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS
CYLINDER. TURN GAS OFF AFTER EACH USE.
• Soapy Water Test MUST be performed each time gas cylinder is connected to burner/hose or each time it
is used.
• Soapy Water Test MUST be performed outdoors in well ventilated area.
• When performing Soapy Water Test keep smoker away from open flames, sparks or lit cigarettes.
• Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit.
This product will NOT operate with natural gas.
REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION
COUNTER
CLOCKWISE
• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace
unit. DO NOT USE.
•
Never use an open flame to test for gas leaks.
CLOCKWISE
PREPARATION:
• Inspect burner before each use. Check burner and burner ventura tube for
insects and insect nests. A clogged tube can lead to a fire beneath appliance.
• Connect hose regulator to LP Gas Cylinder
• Remove any cookware from smoker.
• Make sure regulator and gas cylinder valve to OFF position.
• Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water.
• Apply soapy water solution to gas cylinder valve, regulator and hose length up to burner.
1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.
2. Make sure control knob on smoker is in the “OFF” position.
3. Remove protective cap from gas cylinder and coupling nut if applicable.
17.75”
4. Center and insert regulator nipple into valve outlet on gas cylinder as
shown in figure on the left. Turn regulator coupling nut clockwise until it
Apply solution underneath control
panel where burner and hose are
connected
(45cm)
Apply solution to
gas cylinder valve
Apply solution to hose regulator
and the full length of the hose
Failed test will present bubbles as
shown below.
APPROX.
stops. DO NOT OVER TIGHTEN.
• Perform Soapy Water Test.
• To use turn gas cylinder ON, turn regulator control valve ON, push burner control
knob in and turn counter-clockwise ¼ turn. Push ignitor button to light.
12.25” (45cm)
APPROX.
• If ignition does not take place within five seconds, turn gas control valve to off
position and wait five minutes and repeat lighting procedures. If ignition still does
not occur, see match light directions below.
• After use turn burner control knob OFF, turn regulator control valve OFF, then turn
gas cylinder OFF.
YELLOW
• Burner control knob adjusts burner flame. Turn knob counter-clockwise to decrease
BLUE
flame. Turn knob clockwise SLOWLY to increase flame. Push burner control knob
in and turn clockwise to shut flame off.
(Smoker shown on back for clarity only)
• Visually check burner flame. A CORRECT FLAME should be blue with a small
amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and
irregular. If an incorrect flame occurs, turn burner control knob to “OFF position,
turn off regulator and propane tank. Allow unit to cool and then clean burner.
Let burner completely dry before re-lighting.
TESTING GAS VALVE:
• Turn gas cylinder valve ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN
12 SECONDS. If bubbles appear, stop, turn gas cylinder OFF and retighten fitting. Repeat test.
TESTING REGULATOR AND HOSE:
• AFTER gas cylinder valve has passed Soapy Water Test, turn gas cylinder valve ON, open regulator
control valve one full turn and check for bubbles at valve location, along full length of hose and at burner
connection. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn
regulator valve OFF, turn gas cylinder OFF and retighten the connection that is leaking gas. If hose is
source of leak, STOP, do not use unit. Hose must be replaced.
MATCH LIGHT INSTRUCTIONS
1. Read all instructions and warnings before lighting.
2. Check gas control valve and gas cylinder valve to be certain it is in
OFF position before connecting to gas cylinder. Perform soapy
water test before each use.
• When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish
before lighting cooker.
DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR
MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581.
3. Open door during lighting.
4. Turn gas control valve on, turn gas cylinder valve on.
5. Place a long, lit fireplace match stick close enough to burner to
ignite.
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.
Cylinder NOT included with this unit.
6. After each use, first turn gas control valve off, then gas cylinder
valve off. Always allow unit to cool completely before touching,
moving or storing.
3
4
DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
HARDWARE LIST
STOP
Please have Model Number and Serial Number available when calling.
These numbers are located on silver label on back of unit.
PARTS LIST
2
1
21
13
(D)
Wing Nut
(packed with temperature gauge)
Qty-1
(C)
M6x20
Phillips Screw
Qty-2
(A)
M6x12
Phillips Screw
Qty-24
(B)
#10x3/8
Self-tapping Screw
Qty-4
24
7
REPLACEMENT PARTS LIST
Model 20051011
12
10
9
PART NO REPLACEMENT PART
ITEM NO
9905100009
1
Body Kit
11
19
2
Door with Logo Plate
Air Damper Kit
Rear Leg Kit
9005100052
9904090069
9905100002
9905100011
9905100005
9905090003
9905100003
911060006
3
3
18
17
4
6
8
4
5
Control Panel Kit
Burner Box Kit
Door Handle Kit
Body Handle Kit
Flame Disk Bowl
Water Bowl
6
14
7
5
8
22
23
9
10
11
12
13
14
15
16
17
18
19
21
22
23
24
25
26
9005100017
9005100016
9005100015
15
Water Bowl Holder
Cooking Grate
16
25
26
20
Temperature Gauge Kit 9907090034
Valve Kit
990060291
990060328
911060014
9005100042
9005100025
990050222
PART NO QUANTITY DESCRIPTION
PART NO QUANTITY DESCRIPTION
Ignitor Assembly Kit
Control Knob
Burner
1
2
3
1
1
1
Smoker Body
Smoker Door
14
15
16
1
1
1
Valve (pre-assembled)
Ignitor (pre-assembled)
Air Damper
Control Knob
Grease Clip
Door Latch Kit
(pre-assembled)
(pre-assembled)
4
5
6
7
8
9
2
1
1
1
2
1
Rear Legs
17
18
19
20
21
22
1
1
Burner (pre-assembled)
Grease Clip
Cooking Grate Support 9005100010
Match Stick with Chain 908060003
Control Panel
Burner Box
1
Door Latch
Regulator/Hose
Drip Cup
911060001
Door Handle
Body Handle
Flame Disk Bowl
1
Heat Shield
9005100039
9905100021
9905100020
9905100008
9805100022
10
1
Cooking Grate Support
Right Front Leg Kit
Left Front Leg Kit
Hardware Kit
Matchstick w/Chain
(pre-assembled)
10
11
12
13
1
1
4
1
Water Bowl
23
24
25
26
1
1
1
1
Regulator/Hose
Drip Cup
Instruction Manual
Water Bowl Holder
Cooking Grate
DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
Right Front Leg
Left Front Leg
STOP
Temperature Gauge
Please have Model Number and Serial Number available when calling.
These numbers are located on silver label on back of unit.
5
6
ASSEMBLY
ASSEMBLY
STEP 3
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
Position burner box (6) over center
hole in bottom of smoker body,
carefully aligning venturi over valve
orifice as shown. Attach burner box
to smoker body using phillips
screws (A).
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER
A
Carefully position grill as shown.
Do not tighten screws all the
way. Leg frames may need to be
adjusted during assembly.
4
A
6
Firmly attach ignition wire to piezo
ignitor on control panel as shown
in Figure B.
STEP 1
Attach rear legs (4), right front leg
(25) and left front leg (26) to bot-
tom of smoker body (1) using phil-
lips screws (A).
Venturi
26
Valve Orifice
1
Do not fully tighten screws yet.
25
Ignition Wire
Piezo Ignitor
Figure B
STEP 4
Attach heat shield (20) to burner
box (6) using self tapping screws
(B) as shown.
STEP 2
Attach control panel (5) to right
front leg (25) as shown using
phillips screws (A).
26
Tighten all hardware at this time.
Repeat on opposite side attaching
control panel (5) to left front leg
(26).
B
20
A
5
25
B
8
7
ASSEMBLY
ASSEMBLY
STEP 7
Insert temperature gauge (13) into
smoker door (2). Secure in place
with wing nut (D).
STEP 5
Mount body handle (8) to smoker
body (1) using phillips screws (A).
1
2
8
D
13
A
STEP 6
Insert door handle (7) into smoker
door (2). Secure using phillips
screws (C).
STEP 8
Insert cooking grate supports (21)
into smoker body (1).
1
7
C
21
2
10
9
ASSEMBLY
ASSEMBLY
STEP 9
Slide cooking grates (12), onto
cooking grate supports (21).
STEP 11
Insert small hook end of grease
clip (18) all of the way up through
large hole in bottom of smoker
body (1), turn grease clip clock-
wise/counter-clockwise so that it is
supported on small tab.
24
1
21
Position drip cup (24) on grease
clip so it rests snugly.
Drip cup is needed to collect
grease run-off.
12
Note: Clip may require adjustment
to fit diameter of container.
18
STEP 10
Insert water bowl (10) into water
bowl holder (11) and slide water
bowl holder onto cooking grate
support (21).
STEP 12
Hang matchstick (22) on side of
smoker body (1) as shown.
Place flame disk bowl (9) into
smoker as shown.
21
1
10
11
9
22
11
12
ASSEMBLY
TIPS FOR USING WOOD CHIPS
• Pre-soak wood chips in water for at least 30 minutes.
STEP 13
When not in use, hang
regulator/hose (23) on body handle
(8) as shown.
• Before starting unit, place 1-2 cups (0.24l-0.56l) of wood chips in flame disk bowl.
• Never use more than 2 cups (0.56l) of wood chips at a time. Never use wood chunks.
• Check flame disk bowl periodically to see if wood has burned down. Add more chips as needed.
23
8
WOOD SMOKING GUIDE FOR MEATS
PRE-SEASON INSTRUCTIONS
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process
Hickory
Pungent, smoky, bacon-like flavor
allowing them to burn off. Preseason smoker prior to first use.
Mesquite
1. Perform soapy water test (see pg. 3).
Sweet and delicate flavor
2. Using a napkin or cloth, rub a light coat of cooking oil on cooking grates and inside smoker door.
Alder
Make sure water pan is in place with NO WATER.
Delicate, wood smoke flavor
3. Fill flame disk bowl with 1-2 cups (0.24l-0.56l) wood chips and light smoker. Close door.
Pecan
4. Let the smoker burn for about 30 minutes. Make sure temperature gets up to 400°F (204°C).
5. Allow unit to cool completely.
Bold and hearty flavor
Maple
Sweet, subtle flavor
6. Reapply light coat of cooking oil on the grilling surface and inside of smoker door.
7. Relight smoker and burn the oil for 20 minutes.
Apple
Sweet, delicate flavor
• Cure your smoker periodically to prevent excessive rust.
Cherry
Sweet, delicate flavor
SMOKER IS READY FOR USE
14
13
SMOKING CHART
WARNING
ITEM
SIZE
TEMP
WOOD CHIPS
COOK TIME
INTERNAL TEMP
COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,
OTHER REPRODUCTIVE HARM, OR CANCER.
BEEF
Pot Roast (arm,
top, chuck, blade) (1.8-2.3kgs)
4 - 5 lbs
225°F
(107°C)
2 cups
(0.47l)
140°F (60°C) Rare 160°F (71°C) Med
170°F (77°C) Well
3 - 5 hrs
6-8 hrs
THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE
STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.
6-10lbs
Brisket
225°F
(107°C)
3 cups
(0.83l)
170°F (77°C)
Well Done
(2.7-4.5kgs)
PORK
SAFE STORAGE & MAINTENANCE
4-5lbs
Loin Roast
(bone in)
2 cups
(0.56l)
5 hrs
225°F
(107°C)
(1.8-2.3kgs)
165°F (74°C)
Well Done
• ALWAYS allow unit to cool completely before handling.
Loin Roast
(boneless)
3 - 5 lbs
(1.4-2.3kgs)
225°F
(107°C)
1 cup
(0.24l)
165°F (74°C)
Well Done
2.5 - 4 hrs
3 - 4.5 hrs
• Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working
condition.
225°F
(107°C)
2 cups
(0.56l)
4 - 6 lbs
(1.8-2.7kgs)
165°F (74°C)
Well Done
Spare Ribs
• Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of
unit with damp rag. DO NOT use oven cleaner.
POULTRY
• ALWAYS cover and store cold unit in a protected area.
Chicken
(2 whole)
2 - 3 lbs ea
(0.9-1.4kgs)
225°F
(107°C)
1 cup
(0.24l)
165°F (74°C)
Well Done
2.5 - 3.5 hrs
6 - 7.5 hrs
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand
paper or steel wool, then cover with heat resistant paint.
225°F
(107°C)
165°F (74°C)
Well Done
Turkey
11 - 14 lbs
(5.0-6.4kgs)
2 cups
(0.83l)
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.
SEAFOOD
Salmon
Steaks
2 - 4 lbs ea
(0.9-1.8kgs)
225°F
(107°C)
1 cup
(0.24l)
1 - 2 hrs
1 - 2 hrs
145°F (63°C)
145°F (63°C)
2 - 4 lbs ea
(0.9-1.8kgs)
225°F
(107°C)
1 cup
(0.24l)
Fish Fillets
HOW TO CLEAN SMOKER
Shrimp, Clams,
Crab Legs
5 lbs
(2.3kgs)
225°F
(107°C)
1 cup
(0.24l)
For cooking grates, water bowl and drip cup use a mild dish detergent. Rinse and dry thoroughly.
For flame disk bowl, clean frequently to remove ash build up, residue and dust.
1 - 2 hrs
145°F (63°C)
WILD GAME
Quail,
Dove, etc.
225°F
(107°C)
1 cup
(0.24l)
165°F (74°C)
165°F (74°C)
12 - 16 birds
1.5 - 2.5 hrs
2.5 - 3.5 hrs
For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent.
Make sure to dry thoroughly.
Pheasant, Duck,
etc.
5 - 7 lbs
(2.3-3.2kgs)
225°F
(107°C)
1 cup
(0.24l)
ALWAYS MAKE SURE UNIT IS COOL
• 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.
TO THE TOUCH BEFORE CLEANING AND STORING.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
16
15
RECIPES
LIMITED WARRANTY
Masterbuilt warrants its products to be free from defects in material and workmanship under proper
assembly, normal use and recommended care for 90 days from the date of original retail purchase.
Masterbuilt warranty does not cover paint finish as it may burn off during normal use.
Masterbuilt warranty does not cover rust of the unit.
Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your
receipt. Upon the expiration of such warranty, all such liability shall terminate.
Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components
free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s)
in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.
This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of
transportation, or damage incurred by commercial use of this product.
HONEY CURED SMOKED SALMON
PORK OR BABY BACK RIBS
1 qt Water
2-4 lbs Pork or Baby Back Ribs
½ tbsp Salt
½ tbsp Salt
¾ cup Honey
¼ cup Brown Sugar
2 ½ tbsp Chili Powder
1 ½ tbsp Ground Cumin
2 tsp Cayenne Pepper
2 tsp Black Pepper (freshly ground)
2 tsp Garlic Powder
2 tsp Onion Powder
Hickory Chips
¼ cup Golden Rum
¼ cup Lemon Juice
10 Cloves
10 Allspice Berries
1 Bay Leaf
This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties,
expressed or implied including implied warranty, merchantability, or fitness for a particular purpose.
Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or
to promise remedies in addition to or inconsistent with those stated above.
Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by
the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or
consequential damages. In such a case, the above limitations or exclusions may not be applicable.
1 Large Fillet of Salmon
Hickory or Apple Chips
Combine all of the ingredients except salmon to make a
brine. Place the salmon, skin side up, in a baking dish
and cover with brining liquid. Allow fish to brine for two
hours. Rinse salmon in cold water and pat dry.
Mix ingredients and rub mixture on meat for 2 hours
before cooking. Allow meat to reach room temperature.
Cook ribs for 3 hours at 225°F (107°C) in preheated
Place salmon on a drying rack (or grill rack that you
will use to smoke the salmon on) and allow to air dry
for at least 1 hour. Smoke the salmon skin side down
for about 1-1 ½ hours at 225°F (107°C) and internal
temperature reaches 145°F (63°C).
smoker using hickory chips during the first 2 hours.
California residents only: Not withstanding this limitation of warranty, the following specific restrictions
apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the
product or Masterbuilt will refund the purchase price paid for the product, less the amount directly
attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the
product to the retail establishment selling this product in order to obtain performance under warranty.
This expressed warranty gives you specific legal rights, and you may also have other rights which vary from
state to state.
After 3 hours remove the ribs and wrap in heavy foil.
Cook for an additional 1- 1 ½ hours until internal
temperature reaches 160°F (71°C).
MAPLE GLAZED HAM
5-7 lbs Ham Shank or Butt (Fully cooked, bone in)
1 ½ cup Maple Syrup
SMOKED CORNISH HEN & WILD RICE
2 Cornish Game Hens
¼ cup Green Onion (chopped)
3 tbsp Butter
1 tsp Ginger
or complete and return to
Attn: Warranty Registration
1 cup Wild Rice (cooked)
¼ cup Pecans or Walnuts (chopped)
½ cup Lime Marmalade
¼ cup Orange Juice
¼ tsp Nutmeg
½ tsp Allspice
Masterbuilt Mfg. Inc.
1 Masterbuilt Court - Columbus, GA 31907
16 Whole Cloves
1 Can Pineapple Slices (canned)
1 Jar Maraschino Cherries
Hickory or Mesquite Chips
Salt
Name: __________________________________ Address :___________________________ City:________________
State/Province: ________ Postal Code: ________________Phone Number: (_____) - ____________
E-mail Address:_______________________________________
Hickory Chips
Rinse and pat dry each hen. Season cavities with salt.
Sautee onions in 1 tbsp butter. Stir in rice and chopped
nuts.
Remove thick skin and trim fat leaving no more than
½” thick covering on ham. Score ham. Combine syrup,
ginger, nutmeg, and allspice in a small bowl. Place ham
in large dish and baste with syrup mixture. Let ham stand
in syrup mixture for 1 or 2 hours basting frequently until
at room temperature.
*Model Number: ____________________
*Serial Number: ____________________
Stuff hens with rice mixture. Close with skewers or
kitchen string. Melt remaining 2 tbsp of butter in small
saucepan. Add marmalade and orange juice blending
until smooth. Brush hens with marmalade mixture.
Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________
When ready to smoke remove ham from dish and stud
with cloves. Place ham in preheated 225°F (107°C)
smoker. Cook for about 2-3 hours. Baste with syrup
mixture at least 2 times during cooking time. Before last
hour of smoking decorate ham with canned pineapple
and cherries and baste. Internal temperature of ham
should be at 160°F (71°C) when heated.
*Model Number and Serial Number are located on silver label on back of unit.
Place hens on grate in 225°F (107°C) pre-heated
smoker and cook for 2-2 ½ hours until internal
temperature reaches 165°F (74°C) . Brush with
remaining glaze before serving.
18
17
Masterbuilt Manufacturing, Inc.
1 Masterbuilt Ct.
Columbus, GA 31907
Customer Service 1-800-489-1581
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