Masterbuilt 20051011 manual Safe Storage & Maintenance, HOW to Clean Smoker, Smoking Chart

WARNING

COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS

KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,

OTHER REPRODUCTIVE HARM, OR CANCER.

THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.

SAFE STORAGE & MAINTENANCE

•ALWAYS allow unit to cool completely before handling.

•Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working condition.

•Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of unit with damp rag. DO NOT use oven cleaner.

•ALWAYS cover and store cold unit in a protected area.

•Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand paper or steel wool, then cover with heat resistant paint.

•NEVER USE PAINT ON INSIDE SURFACES OF UNIT.

HOW TO CLEAN SMOKER

For cooking grates, water bowl and drip cup use a mild dish detergent. Rinse and dry thoroughly.

For flame disk bowl, clean frequently to remove ash build up, residue and dust.

For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.

ALWAYS MAKE SURE UNIT IS COOL

TO THE TOUCH BEFORE CLEANING AND STORING.

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SMOKING CHART

ITEM SIZE TEMP WOOD CHIPS COOK TIME INTERNAL TEMP

BEEF

Pot Roast (arm,	4 - 5 lbs	225°F	2 cups	3 - 5 hrs	140°F (60°C) Rare 160°F (71°C) Med
top, chuck, blade)	(1.8-2.3kgs)	(107°C)	(0.47l)		170°F (77°C) Well
Brisket	6-10lbs	225°F	3 cups	6-8 hrs	170°F (77°C)
	(2.7-4.5kgs)	(107°C)	(0.83l)		Well Done
			PORK
Loin Roast	4-5lbs	225°F	2 cups	5 hrs
	(1.8-2.3kgs)		(0.56l)		165°F (74°C)
(bone in)		(107°C)
					Well Done
Loin Roast	3 - 5 lbs	225°F	1 cup	2.5 - 4 hrs	165°F (74°C)
(boneless)	(1.4-2.3kgs)	(107°C)	(0.24l)		Well Done
	4 - 6 lbs	225°F	2 cups	3 - 4.5 hrs	165°F (74°C)
Spare Ribs		(107°C)	(0.56l)
	(1.8-2.7kgs)				Well Done
			POULTRY
Chicken	2 - 3 lbs ea	225°F	1 cup	2.5 - 3.5 hrs	165°F (74°C)
(2 whole)	(0.9-1.4kgs)	(107°C)	(0.24l)		Well Done
Turkey	11 - 14 lbs	225°F	2 cups		165°F (74°C)
		(107°C)			Well Done
	(5.0-6.4kgs)		(0.83l)	6 - 7.5 hrs
			SEAFOOD
Salmon	2 - 4 lbs ea	225°F	1 cup
Steaks	(0.9-1.8kgs)	(107°C)	(0.24l)	1 - 2 hrs	145°F (63°C)
Fish Fillets	2 - 4 lbs ea	225°F	1 cup
	(0.9-1.8kgs)	(107°C)	(0.24l)	1 - 2 hrs	145°F (63°C)
Shrimp, Clams,	5 lbs	225°F	1 cup
Crab Legs	(2.3kgs)	(107°C)	(0.24l)	1 - 2 hrs	145°F (63°C)
			WILD GAME
Quail,	12 - 16 birds	225°F	1 cup	1.5 - 2.5 hrs	165°F (74°C)
Dove, etc.		(107°C)	(0.24l)
Pheasant, Duck,	5 - 7 lbs	225°F	1 cup	2.5 - 3.5 hrs	165°F (74°C)
etc.	(2.3-3.2kgs)	(107°C)	(0.24l)

• 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.

• Opening smoker door during cooking process may extend cooking time due to heat loss.

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