IMPORTANT FACTS ABOUT USING SMOKER
• | Maximum temperature setting is 275°F (135°C). |
• Do NOT move unit across uneven surfaces. | |
• | Rear handle is NOT for lifting. |
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the | |
| chance of wood flare ups. |
• Wood chips must be used in order to produce smoke and create the smoke flavor. See “Wood Smoking | |
| Guide for Meats” section in this manual. |
• | Check grease tray on back of unit often during cooking. Empty grease tray before it gets 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 |
• | 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. |
• | Glass in door is tempered and will not break under normal operation. |
NO DEVUELVA EL PRODUCTO AL MINORISTA: Si necesita asistencia con el armado, le faltan piezas o tiene piezas dañadas, llame al Servicio
¡ALTO! de atención al cliente de MASTERBUILT, al
Estos números figuran en una etiqueta plateada ubicada en la parte trasera de la unidad.
LISTA DE PIEZAS
1
13 |
| 3 | 2 |
|
| ||
|
|
| |
|
|
| 7 |
|
| 14 | 6 |
| 19 |
| |
|
|
|
9
8
10 | 18 | 16 | 17 |
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape |
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around |
door, door latch can be adjusted to further tighten door seal against body. |
• To adjust door latch, loosen hex nut on door latch. Turn hook |
clockwise to tighten as shown. Secure hex nut firmly against |
door latch. |
• Opening smoker door during cooking process may extend cooking |
time due to heat loss.
• 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.
11
12
22
21
20
4
15 | 5 |
|
HOW TO CLEAN SMOKER
For smoking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly.
For wood chip tray and wood chip loader, clean frequently to remove ash
For the interior, glass in door, light cover, meat probe, 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.
15
PIEZA No. | CANT. | DESCRIPCIÓN | PIEZA No. | CANT. | DESCRIPCIÓN | |
1 | 1 | Parte principal del ahumador | 12 | 1 | Colector de residuos | |
2 | 1 | Puerta del ahumador | 13 | 4 | Rejilla de ahumado | |
3 | 1 | Regulador de ventilación | 14 | 1 | Bisagra de la puerta | |
4 | 2 | Pata roscada ajustable | 15 | 1 | Bandeja para la grasa | |
5 | 2 | Ruedas | 16 | 2 | Remate de la pata | |
6 | 1 | Control digital | 17 | 1 | Control remoto inalámbrico | |
7 | 1 | Manilla trasera | 18 | 1 | Termómetro para la carne | |
8 | 1 | Cerrojo de la puerta | 19 | 1 | Juego de la cubierta de bombilla | |
9 | 1 | Tazón para el agua | 20 | 1 | Elemento | |
10 | 1 | Recipiente para los trocitos | 21 | 2 | Soporte de la rejilla de cocción | |
de madera | ||||||
|
|
|
|
| ||
11 | 1 | Cargador de trocitos de | 22 | 1 | Tapa para los trocitos de madera | |
madera | ||||||
|
|
|
|
|
4