Let's Get Started - Masterbuilt 20072115 Manual De Uso

CARBON MONOXIDE
HAZARD
Burning wood chips gives off carbon
monoxide, which has no odor and
can cause death.
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed areas.
Use only outdoors where it is
well ventilated.
Failure to follow these warnings and instructions properly could result in fi re or explosion,
which could cause property damage, personal injury, or death.

LET'S GET STARTED!

• This is a slow smoker... allow suffi cient time for cooking. Smoker is for OUTDOOR USE ONLY.
• "Pre-season" smoker prior to fi rst use. See page 19.
• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
• Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking
time and cause uneven cooking. Leave space between food on racks and smoker sides to
ensure proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure
even cooking. Never use glass, plastic or ceramic cookware in unit. Please see manual for
more detail.
• Close air damper on top of unit to retain moisture and heat. If cooking foods such as fi sh or
jerky, open air damper to release moisture.
• Store smoker in a dry area after use.
• Extreme cold temperatures may extend cooking times.
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold
and mildew.
3
WARNING
This manual contains important
information necessary for the proper assembly
and safe use of the appliance.
Read and follow all warnings and
instructions before assembling and using
the appliance.
Follow all warnings and instructions when
using the appliance.
Keep this manual for future reference.
ENJOY!
MASTERBUILT SMOKIN' RECIPES
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.
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,
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 STUFFED SALMON
Servings for 4
INGREDIENTS:
Salmon (drawn) 4 - 5 lbs (1.8-2.2 kgs)
Oil 3 tbs
Green onion (chopped) 1/4 cup
Tomato ( peeled and chopped) 1 cup
Dill (fresh and chopped) 1/4 cup
Bread cubes (dry) 1/2 cup
Celery (chopped) 1/4 cup
Salt 1/4 tsp
Lemon pepper 1/2 tsp
Garlic (minced) 1 clove
SUGGESTED WOOD FOR SMOKING: Hickory chips
INSTRUCTIONS:
Prepare salmon and brush with oil. Combine remaining ingredients in a
small bowl. Stuff salmon with mixture. Place salmon on a sheet of heavy
aluminum foil that has been doubled and greased. Place in smoker at
225°F (107°C) and cook for 3 to 4 hours. Make sure there is room on
either side of foil to allow airflow inside smoker.
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