Masterbuilt 20051011 manual PRE-SEASON Instructions Tips for Using Wood Chips

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8

ASSEMBLY

STEP 13

When not in use, hang regulator/hose (23) on body handle

(8) as shown.

PRE-SEASON INSTRUCTIONS

TIPS FOR USING WOOD CHIPS

•Pre-soak wood chips in water for at least 30 minutes.

•Before starting unit, place 1-2 cups (0.24l-0.56l) of wood chips in flame disk bowl.

•Never use more than 2 cups (0.56l) of wood chips at a time. Never use wood chunks.

•Check flame disk bowl periodically to see if wood has burned down. Add more chips as needed.

WOOD SMOKING GUIDE FOR MEATS

WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB

Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing them to burn off. Preseason smoker prior to first use.

1.Perform soapy water test (see pg. 3).

2.Using a napkin or cloth, rub a light coat of cooking oil on cooking grates and inside smoker door. Make sure water pan is in place with NO WATER.

3.Fill flame disk bowl with 1-2 cups (0.24l-0.56l) wood chips and light smoker. Close door.

4.Let the smoker burn for about 30 minutes. Make sure temperature gets up to 400°F (204°C).

5.Allow unit to cool completely.

6.Reapply light coat of cooking oil on the grilling surface and inside of smoker door.

7.Relight smoker and burn the oil for 20 minutes.

• Cure your smoker periodically to prevent excessive rust.

SMOKER IS READY FOR USE

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Hickory

Pungent, smoky, bacon-like flavor

Mesquite

Sweet and delicate flavor

Alder

Delicate, wood smoke flavor

Pecan

Bold and hearty flavor

Maple

Sweet, subtle flavor

Apple

Sweet, delicate flavor

Cherry

Sweet, delicate flavor

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