2
13
WOODFLAVOR POULTRY FISH HAM BEEF PORK LAMB
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
SMOKED HAMBURGER JERKY
INGREDIENTS:
Ground beef (lean) 2 lbs (0.9l kg)
Ginger (grated) 2 tsp
Allspice 1 tbs
Sugar 4 tbs
Garlic (minced) 1 clove
Soy sauce 1/2cup
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Press hamburger meat into flat strips 5” (13cm) long by 1 1/2” (4cm)
wide and 1/4“ (6mm) thick. Place one layer of hamburger strips in dish
for marinating. Combine all marinade ingredients in a small bowl until
blended well. Sprinkle marinade over meat, soaking well. Turn meat
over and again sprinkle with marinade. Add layers of hamburger strips
to marinating dish and repeat sprinkling process until both are used.
Cover tightly and let marinate in refrigerator for 6 to 10 hours. Rotate
meat layers occasionally during this time. Place in smoker at 140°F
(60°C). Cook for 4 hours.
VENISON JERKY
INGREDIENTS:
Venison 2 lbs (0.91kg)
Brown sugar 1/2cup
Worcestershire 1/8cup
Garlic salt 1/2tsp
Soy sauce 1/2cup
Dry mustard 1/2tsp
Salt 1/4cup
Pepper dash
Water 3 cups
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Cut meat into 1/4” to 1/2” (6-13mm) thick strips about 5” (13cm) long
and 1 1/2” wide (4cm). Combine all marinade ingredients in a small
bowl until blended well. Marinate meat for 6 to 8 hours. Dry and
place in smoker at 140°F (60°C). Smoke for 12 to 16 hours.
SMOKED SAUSAGE
INGREDIENTS:
Fresh Pork or Beef sausage
Seasonings to taste
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Place sausage in smoker at 150°F (65.5°C). Smoke for 5 to 6 hours
or until outside casings begin to dry and change to a red color.
MASTERBUILT SMOKIN’RECIPES continued
WOOD SMOKING GUIDE FOR MEATS
WARNING
WARNINGS & IMPORTANT SAFEGUARDScontinued
• Avoid bumping or impacting electric smoker.
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or
storing.
• Be careful when removing food from electric smoker. All surfaces are HOTand may cause burns. Use
protective gloves or long, sturdy cooking tools.
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may damage
electric smoker.
• Wood chip bowl is HOT when electric smoker is in use. Use caution when adding wood.
• To disconnect, turn controller “OFF” then remove plug from outlet.
• Remove plug from outlet when the appliance is not in use, before putting on or taking off parts, and before
cleaning. Allow to cool before handling.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
• Do not store electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and may
cause injury.
• Never use electric smoker for anything other than its intended purpose. This unit is not for commercial use.
• Always use electric smoker in accordance with all applicable local, state and federal fire codes.
• Longer extension cords are available and may be used if care is exercised in their use.
• If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the
appliance.
• The extension cord must be a grounding -type 3-wire cord.
• Outdoor extension cords must be used with outdoor use products and are marked with suffix "W" and with
the statement "Suitable for Use with Outdoor Appliances.
• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.
• Extreme caution must be used when moving an appliance containing hot liquids.
• Do not clean this product with a water spray or the like.
SAVE THESE INSTRUCTIONS.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.
SMOKED PORK BUTT
Servings for 6
INGREDIENTS:
Fresh Pork Butt 7 lbs (3.1kgs)
Salt 1/2tsp
Brown sugar 1/4cup
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 1/2hours. Internal temperature should be 160°F
(71°C). Serve.