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Manafacture: Masterbuilt File size: 344.37 kb File name: 6f6d08a8-e50c-e7c4-69f0-9949c503ce4a.pdf Language of manual:

Cook pork butt for 5 hours in 225°F (107°C) smoker using apple wood chips during first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 1/ 2 hours. Internal temperature should be 160°F (71°C). Serve. MAPLE GLAZED HAM Servings for 6-8 INGREDIENTS: Ham shank or butt (fully cooked, bone-in) Maple syrup Ginger Nutmeg Allspice Cloves Pineapple slices (canned) Maraschino Cherries SUGGESTED WOOD FOR SMOKING: Hickory or Mesquite chips INSTRUCTIONS: 5 - 7 lbs (2.2-3.1 kgs) 1 1/ 2 cup 1 tsp 1/ 4 tsp 1/ 2 tsp 16 whole 1 can 1 jar Remove thick skin and trim fat leaving no more than 1/2” (13mm) thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in a large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours basting frequently until ham at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in 225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup mixture at least two 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 130°F to 140°F (54-60°C) when heated thru. SMOKED TURKEY Servings for 6-8 INGREDIENTS: Turkey Salt Sugar Cinnamon Apple (cored, peeled, and quartered) Onion (quartered) Celery stalks with leaves SUGGESTED WOOD FOR SMOKING: Hickory or Apple chips INSTRUCTIONS: 10 - 14 lbs (4.5-6.3 kgs) 1 tbs 2 tbs 1-2 tsps 1 average 2 medium 4 stalks Thaw turkey according to package directions if necessary. Remove giblets and neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under. Set smoker to 225°F (107°C). Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh temperature reaches 180°F (82°C). Cover turkey and chill or let stand 20 minutes before carving. Serve. ASSEMBLY INSTRUCTIONS stabilizing screw keyhole Step 3 Mount control panel by inserting stabilizing screw head into keyhole as shown. Note: Stabilizing screw may need slight adjustment for snug fit. Step 4 Secure control panel to smoker with (2) m5X.08x10 panhead screws provided. Note: Do not over tighten. IMPORTANT FACTS ABOUT USING SMOKER • Maximum temperature • Wood chip loader and wood be in place when using This minimizes the chance • Wood chips must be used in order to produce See “Wood Smoking Guide for Meats” section in this manual. • This is a smoker. There will be a lot of smoke produced Smoke will escape through seams and turn This is normal. • Check grease tray often during cooking. Empty grease tray when 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 flare up. Closing the door will re-stabilize the temperature and stop flare up. • Do not leave old wood ashes in the wood tray. Once ashes are cold empty tray. Tray should be cleaned out prior to and after each use to prevent ash buildup. HOW TO CLEAN SMOKER For cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly. For wood chip holder and wood chip loader, clean frequently to remove ash build up, residue and dust. 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. Door seal and inside seam that seal attaches to MUST be cleaned 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. ++ CONTROL PANEL OPERATING INSTRUCTIONS It is not necessary Note: Direct sunlight may interfere with reading display, block light if needed. To set temperature: • Press ON button. • Press SET TEMP button once-LED display will blink. • Use +/- to set temperature. • Press SET TEMP button again to lock in temperature. Note: Heating will not begin until timer is set. To set timer: • Press SET TIME button once-LED display for hours will blink. • Use +/- to set hours. • Press SET TIME button again to lock in hours. The minutes LED will start blinking. • Use +/- to set minutes. • Press SET TIME to lock in minutes and start cook cycle. Heat will turn off when time has expired. To RESET control panel: If control panel shows an error message, turn electric smoker off, unplug unit from outlet, wait ten seconds, plug unit back into outlet, then turn electric smoker on. This will reset control panel. ASSEMBLY INSTRUCTIONS Step 5 Place wood chip holder in shown. Note: Wood chip holder and wood chip loader MUST be in place when using smoker. This minimizes the chance of wood flare ups. Step 6 Place water bowl onto lower bracket inside smoker. Place drip tray inside smoker below heating eleme...

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