HARDWARE LIST
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(A) | (C) | (E) | (K) | (M) | ||
3/16” | 3/8” Nylon | Base Hinge | Heat Insulation | Handle Spacer | Hinge Pin | |
Phillips Head Screw | Hex Lock Nut | Hex Lock Nut | Washer | |||
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separately) |
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(B) | (D) | (F) | (H) | (J) | (L) | (N) |
1/4” | 1/4” Aluminum | Lid Hinge | Handle Bolt | Heat Insulation | Spring Clip | |
Phillips Head Screw | Hex Nut | Flat Washer | Washer | |||
(bagged |
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REPLACEMENT PARTS LIST
ITEM NO. | DESCRIPTION | ITEM NO. | DESCRIPTION |
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990060120 | Leg Frame Kit | 990060134 | Cart Grill Lid Kit |
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990060121 | Axle Leg Frame Kit | 990060135 | Lid Handle Kit |
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990060122 | Storage Rack Kit | 990060136 | Lid Air Damper Kit |
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990060123 | Leg Frame Brace Kit | 990060137 | Hinge Pin Kit |
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990060124 | Wheel Kit | 906060077 | Leg Extender |
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990060125 | Axle Kit | 906060092 | Hubcap |
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990060126 | Left Side Shelf Kit | 906060085 | Warming Rack |
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990060127 | Right Side Shelf Kit | 906060080 | Cooking Grate |
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990060128 | Lid Hinge Kit | 906060081 | Charcoal Grate |
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990060129 | Base Hinge Kit | 906060082 | Grate Lifter |
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990060130 | Ash Can Spacer Ring Kit | 990060093 | Logo Plate Kit |
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906060054 | Ash Can | 988060008 | Instruction Manual |
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990060085 | Ash Can Handle Kit | 998060004 | Hardware Kit |
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990060133 | Cart Grill Base Kit |
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DO NOT RETURN TO RETAILER
STOP! For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at
3
APPROXIMATE GRILLING TIMES
BEEF | SIZE | GRILLING TIME | INTERNAL TEMP | |
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Steaks | 3/4” thick | 3 to | 4 min. /side | med rare 145°F |
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| 4 to | 5 min. /side | med 160°F |
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Kabobs | 1” cubes | 3 to | 4 min. /side | 145°F to 160°F |
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Hamburger patties | 1/2” thick | 3 to | 4 min. /side | med 160°F |
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Roast, rolled rump | 4 to 6 lbs. | 18 to 22 min. /lb. | 145°F to 160°F | |
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Sirloin tip | 3 1/2 to 4 lbs. | 20 to 25 min. /lb. | 145°F to 160°F | |
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Ribs, back | cut in | 10 min. /side | med 160°F | |
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| half, 2 to 3 lbs. | 10 to | 12 min. /side | med rare 145°F |
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Tenderloin | whole, 4 to 6 lbs. | 12 to | 15 min. /side | med 160°F |
PORK | SIZE | GRILLING TIME | INTERNAL TEMP |
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Chops, | 3/4” thick | 3 to 4 min. /side | med 160°F |
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Chops, | 1 1/2” thick | 7 to 8 min. /side | med 160°F |
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Tenderloin | 1/2” to 1 1/2” lbs. | 15 to 25 min. total | med 160°F |
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Ribs (indirect heat) | 2 to 4 lbs. | 1 1/2 to 2 hrs. | med 160°F |
VENISON | SIZE | GRILLING TIME | INTERNAL TEMP |
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Roast, saddle or leg | 6 to 7 lbs. | 25 to 30 min. /lb. | 145°F to 160°F |
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Steaks | 3/4” thick | 6 to 7 min. /side | med 160°F |
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CHICKEN | SIZE | GRILLING TIME | INTERNAL TEMP |
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Broiler fryer (indirect | 3 to 4 lbs. | 60 to 75 min. | in thigh 180°F |
heat) |
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Cornish hens | 18 to 24 oz. | 45 to 55 min. | in thigh 180°F |
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Breast halves, | 6 to 8 oz. each | 10 to 15 min. /side | 170°F |
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Breast halves, boneless | 4 oz. each | 6 to 8 min. /side | 170°F |
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Legs or thighs | 4 to 8 oz. | 10 to 15 min. /side | 180°F |
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Drumsticks | 4 oz. | 8 to 12 min. /side | 180°F |
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Wings | 2 to 3 oz. | 8 to 12 min. /side | 180°F |
•When outside temperature is cooler than 65°F and/or altitude is above 3,500 feet, additional cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test internal temperature.
•Lifting grill lid during cooking process may extend cooking time due to heat loss.
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