Masterbuilt 20070106 manual Masterbuilt Smokin’ Recipes, Assembly Instructions, Step, tension nuts

MASTERBUILT SMOKIN’ RECIPES

ASSEMBLY INSTRUCTIONS

PORK OR BABY BACK RIBS

Servings for 4-6

INGREDIENTS:
Ribs	2-4 lbs (0.91-1.8 kgs)
Sugar	1/2	cup
Salt	1/2	cup
Brown sugar	1/4	cup
Chili Powder	2 1/2 tbs
Ground Cumin	1 1/2 tbs
Cayenne Pepper	2 tsp
Black Pepper (freshly ground)	2 tsp
Garlic Powder	2 tsp
Onion Powder	2 tsp

SUGGESTED WOOD FOR SMOKING:

Hickory chips

INSTRUCTIONS:

Mix ingredients and rub mixture on meat 2 hours before cooking. Allow meat to reach room temperature. Cook ribs for 3 hours at 225°F (107°C) in smoker using hickory chips during first 2 hours. After 3 hours remove ribs and wrap in heavy foil. Cook for an additional 1 to 1 1/2 hours. Serve.

SMOKED CORNISH HENS

w/ Wild Rice

Servings for 2
INGREDIENTS:
Cornish Game Hens	2 hens
Green onion (chopped)	1/4	cup
Butter	3 tbs
Wild rice (cooked)	1 cup
Pecans or Walnuts (chopped)	1/4	cup
Lime Marmalade	1/2	cup
Orange juice	1/4	cup
Salt

SUGGESTED WOOD FOR SMOKING:

Hickory chips

INSTRUCTIONS:

Rinse and pat dry each hen. Season cavities with salt. Sauté onions in 1 tbs butter. Stir in rice and chopped nuts.

Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbs of butter in small saucepan. Add marmalade and orange juice blending until smooth. Brush hens with marmalade mixture. Place hens on cooking rack in 225°F (107°C) smoker and cook for 2 to 2 1/2 hours. Brush with remaining glaze before serving,

SMOKED FILET MIGNON

Servings for 20

INGREDIENTS:
Beef Filets	4 lbs (1.8 kgs)
Olive oil	2 tbs
Garlic cloves (crushed)	4 cloves
Salt
Ground Pepper
SUGGESTED WOOD FOR SMOKING:
Mesquite or cherry wood chips

INSTRUCTIONS:

Season meat with garlic cloves, salt and pepper. Heat olive oil in large frying pan. Sear/brown meat on all sides. This will seal in juices before smoking. Wrap each filet in heavy aluminum foil leaving the tops of each uncovered. Sprinkle a little olive oil on top of each filet. Place foil wrapped filets in 225°F (107°C) smoker and cook 20 to 30 minutes. Medium rare filet will have an internal temperature of 140°F (60°C) when checked with thermometer.

Allow meat to cool slightly then carve into 1/2” slices. Serve at room temperature.

SMOKED PORK BUTT

Servings for 6

INGREDIENTS:
Fresh Pork Butt	7 lbs (3.1kgs)
Salt	1/2	tsp
Brown sugar	1/4	cup
Chili Powder	2	tbs

SUGGESTED WOOD FOR SMOKING:

Apple chips

INSTRUCTIONS:

Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225°F (107°C) smoker using apple wood chips during first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 1/2 hours. Internal temperature should be 160°F (71°C). Serve.

MAPLE GLAZED HAM

Servings for 6-8

INGREDIENTS:
Ham shank or butt (fully cooked, bone-in)	5 - 7 lbs (2.2-3.1 kgs)
Maple syrup	1 1/2 cup
Ginger	1 tsp
Nutmeg	1/4	tsp
Allspice	1/2	tsp
Cloves	16 whole
Pineapple slices (canned)	1 can
Maraschino Cherries	1 jar

SUGGESTED WOOD FOR SMOKING:

Hickory or Mesquite chips

INSTRUCTIONS:

Remove thick skin and trim fat leaving no more than 1/2” (13mm) thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in a large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours basting frequently until ham at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in 225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup mixture at least two times during cooking time. Before last hour of smoking, decorate ham with canned pineapple and

cherries and baste. Internal temperature of ham should be at 130°F to 140°F (54-60°C) when heated thru.

SMOKED TURKEY
Servings for 6-8
INGREDIENTS:
Turkey	10 - 14 lbs (4.5-6.3 kgs)
Salt	1 tbs
Sugar	2 tbs
Cinnamon	1-2 tsps
Apple (cored, peeled, and quartered)	1 average
Onion (quartered)	2 medium
Celery stalks with leaves	4 stalks

SUGGESTED WOOD FOR SMOKING:

Hickory or Apple chips

INSTRUCTIONS:

Thaw turkey according to package directions if necessary. Remove giblets and neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under. Set smoker to 225°F (107°C). Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh temperature reaches 180°F (82°C). Cover turkey and chill or let stand 20 minutes before carving. Serve.

Tools required for assembly: Phillips Head Screwdriver.

tension nut	Step 1
	Adjust feet by turning
	clockwise/counter-clockwise so
	that smoker is level when unit is
	upright. Once level, secure back leg
	positions with attached
	tension nuts.

Step 2

Position control panel to top of smoker.

Align slot on wire connecter from control panel with tab on wire connecter on smoker as shown and connect together.

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