Masterbuilt 20050412 manual Smoking Chart, Beef

SMOKING CHART

ITEM	SIZE	TEMP	CHARCOAL	WATER	WOOD	COOK TIME	INTERNAL TEMP
					CHIPS
			BEEF
Pot Roast	4 - 5 lbs	200°F	7 - 8 lbs	3 - 4 qts	2 - 3 cups		140°F (60°C) Rare
(arm, top,						3 - 4 hrs	160°F (71°C) Med
	(1.8-2.3kgs)	(93°C)	(3.2-3.6kgs)	(2.8-3.8l)	(0.56-0.83l)
chuck, blade)							170°F (77°C) Well
Brisket	3 - 4 lbs	200°F	7 - 8 lbs	4 qts	3 cups	3 - 4.5 hrs	170°F (77°C)
	(1.4-1.8kgs)	(93°C)	(3.2-3.6kgs)	(3.8l)	(0.83l)		Well Done
			PORK
	3 - 4 lbs	200°F	8 lbs	4 qts	2 cups	3.5 - 4.5 hrs
Loin Roast	(1.4-1.8kgs)	(93°C)	(3.6kgs)	(3.8l)	(0.56l)		170°F (77°C)
(bone in)	5 - 7 lbs	200°F	8 lbs	6 qts	3 cups
							Well Done
	(2.3-3.2kgs)	(93°C)	(3.6kgs)	(5.7l)	(0.83l)	5 - 7 hrs
Loin Roast	3 - 5 lbs	200°F	10 lbs	4 - 5 qts	3 cups	3.5 - 5.5 hrs	170°F (77°C)
(boneless)	(1.4-2.3kgs)	(93°C)	(4.6kgs)	(3.8-4.7l)	(0.83l)		Well Done
	4 - 6 lbs	200°F	8 - 10 lbs	4 qts	3 cups	2.5 - 3.5 hrs	Well done when
	(1.8-2.7kgs)	(93°C)	(3.6-4.6kgs)	(3.8l)	(0.83l)
Spare Ribs							meat pulls away
	7 - 10 lbs	200°F	10 lbs	5 - 6 qts	3 cups
							from bone
	(3.2-4.6kgs)	(93°C)	(4.6kgs)	(4.7-5.7l)	(0.83l)	3.5 - 5 hrs
			POULTRY
Chicken	2 - 3 lbs ea	200°F	5 - 7 lbs	3 - 4 qts	2 cups		180°F (82°C)
						2.5 - 3.5 hrs	(Leg moves
(2 whole)	(0.9-1.4kgs)	(93°C)	(2.3-3.2kgs)	(2.8-3.8l)	(0.56l)
							easily in joint)
	8 - 10 lbs	200°F	8 lbs	5 qts	3 cups	4 - 6 hrs	185°F (85°C)
Turkey	(3.6-4.6kgs)	(93°C)	(3.6kgs)	(4.7l)	(0.83l)
							(Leg moves easily
	11 - 13 lbs	200°F	8 - 10 lbs	6 qts	3 cups
	(5.0-5.9kgs)	(93°C)	(3.6-4.6kgs)	(5.7l)	(0.83l)	6 - 7.5 hrs	in joint)
			SEAFOOD
Salmon	6 - 7 lbs	200°F	10 lbs	5 - 6 qts	3 cups	4 - 6.5 hrs	Flesh white,flakes
	(2.7-3.2kgs)	(93°C)	(4.6kgs)	(4.7-5.7l)	(0.83l)		when forked
Fish Fillets	Full Grate	200°F	5 lbs	3 qts	1 - 2 cups	1.5 - 2.5 hrs	Flesh white,flakes
		(93°C)	(2.3kgs)	(2.8l)	(0.28-0.56l)		when forked
Shrimp,		200°F	5 lbs	3 qts	1 - 2 cups		Shrimp pink
Clams,	Full Grate					1 - 2 hrs
		(93°C)	(2.3kgs)	(2.8l)	(0.28-0.56l)		Shells open
Crab Legs
			WILD GAME
Quail,	12 - 16 birds	200°F	7 - 10 lbs	4 qts	2 - 3 cups	2 - 4 hrs	Leg moves easily in
Dove, etc.		(93°C)	(3.2-4.6kgs)	(3.8l)	(0.56-0.83l)		joint
Pheasant,	5 - 7 lbs	200°F	8 - 10 lbs	4 - 5 qts	2 - 3 cups		180-185°F
						4 - 5 hrs	(82-85°C)
Duck, etc.	(2.3-3.2kgs)	(93°C)	(3.6-4.6kgs)	(3.8-4.7l)	(0.56-0.83l)
							Well Done

• 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.

• Opening smoker door during cooking process may extend cooking time due to heat loss.

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GENERAL WARNINGS AND SAFETY INFORMATION

•Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).

•Installation of unit must conform with local codes or in the absence of local codes, with National Fuel Gas Code, ANSIZ223.1/NFPA 54, Storage and Handling of Liquefied Petroleum Gasses, ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code; Propane Storage and Handling, CSA B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192; and Recreational Vehicle Code, CSA Z240 RV Series as applicable.

•LP gas cylinder being used must be constructed and marked in accordance with specifications for LP gas cylinders of the US Department of Transportation (DOT) or the Standard for Cylinders, Spheres and Tubes for the Transportation for Dangerous Goods, CAN/CSA-B339.

•Always perform soapy water test (see “Soapy Water Test Instructions” in this manual) EVERY TIME you use unit.

•Before each use check all nuts, screws and bolts to make sure they are tight and secure.

•Before each use inspect gas hose for signs of damage.

•Always disconnect gas cylinder from unit when not in use.

•Never attach/disconnect gas cylinder, move or alter gas fittings when unit is in operation.

•Never use gas cylinder if there is evidence of dents, gouges, bulges, fire damage, erosion, leakage, excessive rust, or other forms of visible external damage. This may be hazardous and cylinder should be taken to a liquid propane supplier to be checked.

•Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if needed, contact Masterbuilt Customer Service at 1-800-489-1581.

•When lighting burner remove all smoker parts to prevent explosion from gas build up.

•If ignition does not take place within five seconds using ignitor button, turn gas control valve to off position and wait five minutes and repeat lighting procedures.

•Keep fuel supply hose away from unit while in operation.

•Keep fuel supply hose away from any heated surface.

•Do NOT obstruct flow of combustion and ventilation. Keep ventilation openings of cylinder enclosure free and clear of debris.

•When use is complete, always turn regulator control valve OFF first, then gas cylinder valve OFF.

•Gas MUST be turned off at the supply cylinder when not in use.

•Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve may overheat allowing gas to release causing fire which may cause death or serious injury.

•Never fill cylinder over 80% full or cylinder may release gas causing fire which may cause death or serious injury.

•If you smell, hear or see gas escaping, immediately get away from gas cylinder and call the Fire Department. Fire may cause death or serious injury.

•Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install dust cap provided with cylinder. Other caps or plugs may cause leaks.

•Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a building, garage, or any other enclosed area.

•This appliance is not for frying turkeys.

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