PARTS LIST
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ITEM NO. | QUANTITY |
| DESCRIPTION |
| ITEM | NO. | QUANTITY | DESCRIPTION | |||
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1 | 1 |
| Smoker Body |
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| 7 | 1 | Wood Chip Loader | |||
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2 | 1 |
| Digital Control Panel |
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| 8 | 1 | Grease Tray | |||
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3 | 1 |
| Water Bowl |
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| 9 | 2 | Adjustable Screw Leg (premounted) | |||
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4 | 1 |
| Wood Chip Holder |
| 10 | 2 | Leg Boot (premounted) | ||||
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5 | 1 |
| Drip Pan |
| 11 | 1 | Air Damper (premounted) | ||||
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6 | 4 |
| Cooking Grates |
| 12 | 1 | Heating Element (premounted, not shown) | ||||
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REPLACEMENT PARTS LIST
ITEM NO. | DESCRIPTION | ITEM | NO. | DESCRIPTION |
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990060265 | Door Kit | 910060062 | Cooking Grate | |
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990050048 | Digital Control Panel Kit | 910060064 | Water Bowl | |
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990060266 | Cooking Grate Support Rack Kit | 910050023 | Wood Chip Loader | |
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990050050 | Wood Chip Holder | 910060065 | Drip Pan | |
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990060267 | Element Kit | 910060047 | Grease Tray | |
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990060268 | Body Kit | 910050006 | Adjustable Screw Leg | |
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990060221 | Air Damper Kit | 910050009 | Leg Boot | |
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990050222 | Door Latch Kit | 988060028 | Instruction Manual | |
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910060063 | Door Seal | 998060017 | Hardware Kit | |
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990050053 | Element Support Rack Kit |
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DO NOT RETURN TO RETAILER
STOP! For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at
MASTERBUILT SMOKIN’ RECIPES continued
SMOKED STUFFED SALMON | SMOKED TROUT |
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Servings for 4 |
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| Servings for 6 |
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INGREDIENTS: |
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| INGREDIENTS: |
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Salmon (drawn) | 4 - 5 lbs | Trout fillets | 4 - 6 | ||
Oil | 3 tbs | Water | 2 cups | ||
Green onion (chopped) | 1/4 | cup | Soy sauce | 1/4 | cup |
Tomato ( peeled and chopped) | 1 cup | Teriyaki sauce | 1/4 | cup | |
Dill (fresh and chopped) | 1/4 | cup | Salt | 1/2 | cup |
Bread cubes (dry) | 1/2 | cup | Lemon pepper | 1 tsp | |
Celery (chopped) | 1/4 | cup | Garlic salt |
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Salt | 1/4 | tsp | Dill seed |
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Lemon pepper | 1/2 | tsp |
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Garlic (minced) | 1 clove | SUGGESTED WOOD FOR SMOKING: |
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SUGGESTED WOOD FOR SMOKING: |
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| Hickory, alder or apple chips |
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Hickory chips |
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| INSTRUCTIONS: |
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INSTRUCTIONS: |
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| Mix recommended amounts of water, soy sauce, teriyaki sauce and | |||
Prepare salmon and brush with oil. Combine remaining ingredients in | salt with other ingredients to your liking in a small container. Place | ||||
a small bowl. Stuff salmon with mixture. Place salmon on a sheet of | fillets into marinade, cover and let soak in refrigerator overnight. | ||||
heavy aluminum foil that has been doubled and greased. Place in | Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at | ||||
smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there | 225°F (107°C). |
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is room on either side of foil to allow airflow inside |
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smoker. |
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SMOKED TUNA |
| SMOKED FISH | ||
Servings for 4 |
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| Servings for 4 |
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INGREDIENTS: |
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Tuna | 4 |
| Fish fillets or whole fish | 4 |
Sugar | 1 1/8 cups | White wine (dry) | 1 cup | |
Salt | 3/8 | cup | Parsley (dried) | 1 tbs |
Pepper | 1 tsp | Lemon (cut up) | 1 small | |
Garlic (granulated) | 1/4 | tsp | Cayenne pepper |
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Prague powder #1 | 1/4 | tsp |
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Honey | 1 cup |
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Water | 1 gal (3.8L) | SUGGESTED WOOD FOR SMOKING: |
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SUGGESTED WOOD FOR SMOKING: |
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| Hickory or pecan chips |
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Hickory or apple chips |
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| INSTRUCTIONS: |
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INSTRUCTIONS: |
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| Salt and pepper fish to taste. Mix above ingredients with water for use | ||
Mix above ingredients until dissolved in water. Place in smoker at | in water bowl. Layer fish on greased cooking rack and place in smoker | |||
140°F (60°C) and cook for about 7 hours using water mixture in | at 140°F (60°C). Cook for about 2 hours. |
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water bowl. |
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SMOKED SUMMER VEGETABLES
Servings for
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables together. Form cup shaped containers using heavy duty aluminum foil. Place about 1 cup of vegetable mix in each foil cup. Season to taste with your favorite herbs and spices. Pinch top of foil cups together. To allow smoke penetration put a couple of small holes around top of each vegetable cup. Place foil cups in smoker at 220°F (104°C) for 1 hour. Serve.
3 | 12 |
