Masterbuilt GMES operating instructions Assembly Instructions, Additional Smoking Tips

Cooking Chart for Electric Smoking

BEEF		Quantity	Heat	Charcoal		Water		Wood	Cooking			Meat Thermometer
			Setting	(Amount)				Chips	Time (hrs.)			Internal Temp. or
						(Quart)
								(cups)				Test for Doneness
Whole rump roast	3	- 4 lbs.	MI	5	- 7 lbs.	3		2	2	1/2 -3 1/2		140°F Rare
Pot roast (arm, chuck,			MI					2 - 3				160°F Medium
blade,top, bottom round)	4	- 5 lbs.		7	- 8 lbs.	3	-4		3	- 4		170°F Well done
Short ribs	3	- 4 lbs.	MI	5	- 7 lbs.	3		2	1	1/2-2 1/2		Well done may
												require longer
			MI			4		3
	4	- 6 lbs.		7	- 8 lbs.				3-4			cooking times.
Brisket	3	- 4 lbs.	MI	7	- 8 lbs.	4		3	3-4 1/2			170°F Well Done
Steak	5	- 7 lbs.	MI	8	- 10 lbs.	5	- 6	3	4-6 1/2
PORK			MI					2
Loin roast,	3	- 4 lbs.		8 lbs.		4			3	1/2 -4 1/2		170°F Well Done
bone in			MI			6		3
	5	- 7 lbs.		8 lbs.					5	- 7
Loin roast, boneless	3	- 5 lbs.	MI	10 lbs.		4	- 5	3	3	1/2 -5 1/2
Spareribs	4	- 6 lbs.	MI	8	- 10 lbs.	4		3	2	1/2 -3 1/2		Well done meat pulls
	7	- 10 lbs.		10 lbs.		5	- 6	3	3	1/2 - 5
Country Style			MI					3	4	- 5		away from bone
back ribs	4	- 6 lbs.		7	- 10 lbs.	5
Pork Chops 1-inch thick	6	- 10 chops	MI	5	- 7 lbs.	3	- 4	3	2	- 3
HAMS	5	- 7 lbs.	MI	7	- 8 lbs.	4		3 - 4	2	1/2 - 3 1/2	140°F Well Done
Fully-cooked	8	- 10 lbs.		10 lbs.		5		3
									4	- 6		160-170°F Well Done
Pre-cooked	16 - 18 lbs.			10 lbs.		6		5
									6	- 8		185°F Well Done
Fresh
POULTRY	2-3 lbs. each		MI	5	- 7 lbs.	3	- 4	2	2	1/2 - 3 1/2
Chicken(2 whole)	2-3 lbs. each			8	- 10 lbs.	4		3
									3	- 4		180°F Leg moves
(4 whole)	5 lbs.			10-12 lbs.		3		2
									3	- 31/2		easily in joint
Hen (one)
Turkey	8	- 10 lbs.	MI	8 lbs.		5		3	4	- 6		185°F Leg moves
	11 - 13 lbs.			8	- 10 lbs.	6		3	6	- 7 1/2
	14 - 16 lbs.			10-12 lbs.		6		4	6	- 8		easily in joint.
LEG OF LAMB	5	- 7 lbs.	MI	8 lbs.		4	- 5	3	3	1/2 - 5		140°F Rare
												160°F Medium
VEAL RUMP ROAST	3	- 5 lbs.	MI	5	- 7 lbs.	4		2	1/12 - 3 1/2			170°F Well Done
FISH & SEAFOOD			MI					2 - 3	2	- 3		Flesh white, flakes
Whole fish	4	- 6 lbs.		7 lbs.		4
Fillets	Full grid			5 lbs.		3		1 - 2	1/12 - 2 1/2			when forked
Whole salmon	6	- 7 lbs.		10 lbs.		5	- 6	3	4	- 6 1/2
Shrimp, crab legs,	Full grid		MI	5 lbs.		3		1 - 2	1	- 2		Shrimp pink
lobster, clams												Shells open
WILD GAME								2	2	- 3		Leg moves easily in
cornish hens	4 hens			5	- 7 lbs.	3
Small game birds	12 - 16 birds		MI	7	- 10 lbs.	4		2 - 3	2	- 4		joint
(Quail, dove, etc.)
Large game bird	5	- 7 lbs.	MI	8	- 10 lbs.	4	- 5	2 - 3	4	- 5		180-185°F Well Done
(Pheasant, duck, goose,
etc.)

ADDITIONAL SMOKING TIPS

•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 meat)

•Do not lift your smoker lid during the smoking process to check food. This will extend you 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 more grill racks place the meat that requires the least cooking time on the top grill rack.

WARNING:

SMOKER IS FOR OUTDOOR USE ONLY! DO NOT USE SMOKER INDOORS! NEVER USE IN OR AROUND WATER. THIS COULD CAUSE AN ELECTRIC SHOCK RESULTING IN INJURY OR DEATH. ONLY USE A 110 VOLT CURRENT AS POWER SUPPLY. NEVER LEAVE UNATTENDED WHILE IN USE.

ASSEMBLY INSTRUCTIONS:

NOTE: Do not completely tighten screws until the assembly is complete. For easier assembly we recommend two people assemble this product.

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