Masterbuilt 20071507 - Manual (Page 3)

WARNING
WARNINGS & IMPORTANT SAFEGUARDS
continued
• 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 HOT and 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 tray is HOT when electric smoker is in use. Use caution when adding wood.
• To disconnect, turn control panel “OFF” then remove plug from outlet.
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before
adding/removing grates, tray or water bowl.
• 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.
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.
IMPORTANT INFORMATION
2
13
WOOD FLAVOR 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 /
2
cup
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 /
2
cup
Worcestershire 1 /
8
cup
Garlic salt 1 /
2
tsp
Soy sauce 1 /
2
cup
Dry mustard 1 /
2
tsp
Salt 1 /
4
cup
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.
SMOKE 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
DO NOT USE AN EXTENSION CORD WITH THIS PRODUCT
• Use of an extension cord causes loss of energy and unit may not heat properly.
• Use of an extension cord increases risk of entanglement or tripping.