Masterbuilt 20070206, 20070106, 20071507, 20071407 manual Parts List

PARTS LIST

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ITEM NO.		QUANTITY	DESCRIPTION			ITEM	NO.		QUANTITY		DESCRIPTION
1	1		Smoker Body				7		1		Wood Chip Loader
2	1		Digital Control Panel				8		1		Grease Tray
3	1		Water Bowl				9		2		Adjustable Screw Leg (premounted)
4	1		Wood Chip Holder			10			2		Leg Boot (premounted)
5	1		Drip Pan			11			1		Air Damper (premounted)
6	4		Jerky Rack			12			1		Heating Element (premounted, not shown)
				REPLACEMENT			PARTS LIST
ITEM NO.		DESCRIPTION			FITS MODELS			ITEM NO.		DESCRIPTION		FITS MODELS
990070014		Door Kit (Black)			20070106, 20071507			990070020		Element Support Rack Kit		ALL MODELS
990070017		Door Kit (Stainless Steel)			20070206			900000008		Jerky Rack		ALL MODELS
990070093		Door Kit (Camo)			20071407			910050030		Water Bowl		ALL MODELS
990050048		Digital Control Panel Kit			ALL MODELS			910060055		Wood Chip Loader		20070106, 20071407,
												20071507
990050049		Cooking Grate Support Rack Kit			ALL MODELS
								910060066		Wood Chip Loader		20070206
990070016		Wood Chip Holder Kit			ALL MODELS
								910050031		Drip Pan		ALL MODELS
990070015		Body Kit (Black)			20070106, 20071407
								910060047		Grease Tray		ALL MODELS
990000114		Body Kit (Black)			20071507
								910050006		Adjustable Screw Leg		ALL MODELS
990060019		Body Kit (Stainless Steel)			20070206
								910050009		Leg Boot		ALL MODELS
990060221		Air Damper Kit			ALL MODELS
								988050015		Instruction Manual		ALL MODELS
990050222		Door Latch Kit (Black)			20070106, 20071507,
					20071407			998050010		Hardware Kit		ALL MODELS
990070018		Door Latch Kit (Stainless Steel)			20070206			990070013		Wood Chip Holder Lid Kit		ALL MODELS
910060119		Door Seal			ALL MODELS
		STOP!		DO NOT RETURN TO RETAILER
3				For Assembly Assistance, Missing or Damaged Parts
				Call: MASTERBUILT Customer Service at 1-800-489-1581.

MASTERBUILT SMOKIN’ RECIPES continued

SMOKED STUFFED SALMON			SMOKED TROUT
Servings for 4			Servings for 6
INGREDIENTS:			INGREDIENTS:
Salmon (drawn)	4 - 5 lbs (1.8-2.2 kgs)		Trout fillets	4 - 6
Oil	3 tbs		Water	2 cups
Green onion (chopped)	1/4	cup	Soy sauce	1/4	cup
Tomato ( peeled and chopped)	1 cup		Teriyaki sauce	1/4	cup
Dill (fresh and chopped)	1/4	cup	Salt	1/2	cup
Bread cubes (dry)	1/2	cup	Lemon pepper	1 tsp
Celery (chopped)	1/4	cup	Garlic salt
Salt	1/4	tsp	Dill seed
Lemon pepper	1/2	tsp
Garlic (minced)	1 clove		SUGGESTED WOOD FOR SMOKING:
SUGGESTED WOOD FOR SMOKING:
			Hickory, alder or apple chips
Hickory chips			INSTRUCTIONS:
INSTRUCTIONS:
			Mix recommended amounts of water, soy sauce, teriyaki sauce and
Prepare salmon and brush with oil. Combine remaining ingredients in			salt with other ingredients to your liking in a small container. Place
a small bowl. Stuff salmon with mixture. Place salmon on a sheet of			fillets into marinade, cover and let soak in refrigerator overnight.
heavy aluminum foil that has been doubled and greased. Place in			Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at
smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there			225°F (107°C).
is room on either side of foil to allow airflow inside
smoker.

SMOKED TUNA			SMOKED FISH
Servings for 4			Servings for 4
INGREDIENTS:			INGREDIENTS:
Tuna steaks-1” thick (2.5cm)	4		Fish fillets or whole fish	4
Sugar	1 1/8 cups		White wine (dry)	1 cup
Salt	3/8	cup	Parsley (dried)	1 tbs
Pepper	1 tsp		Lemon (cut up)	1 small
Garlic (granulated)	1/4	tsp	Cayenne pepper
Prague powder #1	1/4	tsp
Honey	1 cup
Water	1 gal (3.8L)		SUGGESTED WOOD FOR SMOKING:
SUGGESTED WOOD FOR SMOKING:
			Hickory or pecan chips
Hickory or apple chips			INSTRUCTIONS:
INSTRUCTIONS:
			Salt and pepper fish to taste. Mix above ingredients with water for use
Mix above ingredients until dissolved in water. Place in smoker at			in water bowl. Layer fish on greased cooking rack and place in smoker
140°F (60°C) and cook for about 7 hours using water mixture in			at 140°F (60°C). Cook for about 2 hours.
water bowl.

SMOKED SUMMER VEGETABLES

Servings for 4-6

INGREDIENTS:

Summer Squash

Zucchini

Onion

Mushrooms

French Cut Green Beans

SUGGESTED WOOD FOR SMOKING:

Hickory or apple wood chips

INSTRUCTIONS:

Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables together. Form cup shaped containers using heavy duty aluminum foil. Place about 1 cup of vegetable mix in each foil cup. Season to taste with your favorite herbs and spices. Pinch top of foil cups together. To allow smoke penetration put a couple of small holes around top of each vegetable cup. Place foil cups in smoker at 220°F (104°C) for 1 hour. Serve.

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