Masterbuilt MB20070924 Manual Del Usuario página 16

Operating Instructions
PRE-SEASONING
PRE-SEASON SMOKER PRIOR TO FIRST USE. Some smoke may appear during this time, this is normal.
1. Make sure water bowl is in place WITHOUT WATER.
2. Set temperature to 275°F (135°C) and run smoker for 3 hours.
3. Add 1/2 cup of wood chips to the wood chip loader during the last 45 minutes to complete pre-seasoning.
4. Shut down and allow to cool.
LOADING FOOD INTO SMOKER
• Pre-heat smoker for 30 to 45 minutes at desired cooking 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.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape, may extend
cooking time, and may cause wood chips to fl are up. Closing the door will re-stabilize the temperature and
stop fl are up.
• There will be a lot of smoke produced when using wood chips. Smoke
will escape through seams and turn the inside of smoker black.
This is normal. To minimize smoke loss around door, the door latch
can be adjusted to further tighten the door seal against the body.
• To adjust door latch, loosen hex nut on door latch. Turn hook
clockwise to tighten as shown. Secure hex nut fi rmly against door
latch (see diagram).
• Check grease tray often during cooking. Empty grease tray before
it gets full. Grease tray may need to be emptied periodically
during cooking.
WATER BOWL
• Wait until smoker reaches desired temperature.
• Fill water bowl to fi ll line with water or liquids like apple or pineapple juice.
• You may also add slices of fruit, onions or fresh dried herbs into the water to blend different subtle fl avors
into your smoked food.
Tip: For chicken or other foods high in moisture, little or no liquid is needed.
CLEANING AND STORAGE
ALWAYS MAKE SURE SMOKER IS COOL TO THE TOUCH BEFORE CLEANING AND STORING.
• Be sure to clean smoker after each use. This will extend the life of your smoker and prevent mold and
mildew.
• For rack supports, racks, water bowl and drip pan use a mild dish detergent. Rinse and dry thoroughly.
• For wood chip tray and wood chip loader, clean frequently to remove ash build up, residue and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-
combustible container.
• For the interior, glass in door (if featured), and exterior of smoker, simply wipe down with a damp cloth. Do
not use a cleaning agent. Make sure to dry thoroughly.
• After cleaning, store smoker in a covered and dry area.
• Check your smoker periodically to avoid possible rust and corrosion due to moisture buildup.
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