Masterbuilt Smoker 20051011 User Manual

ASSEMBLY, CARE & USE MANUAL  
WARNING & SAFETY INFORMATION  
PROPANE SMOKER MODEL 20051011  
THIS PRODUCT IS FOR OUTDOOR USE ONLY  
*Actual product may differ from picture shown  
Tools needed for assembly: Adjustable Wrench, Phillips Head Screwdriver  
CARBON MONOXIDE HAZARD  
WARNING  
This manual contains important  
information necessary for the proper assembly  
and safe use of the appliance.  
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.  
Read and follow all warnings and  
instructions before assembling and using  
the appliance.  
Use only outdoors where it is  
well ventilated.  
Follow all warnings and instructions when  
using the appliance.  
Keep this manual for future reference.  
Failure to follow these warnings and instructions properly could result in re or explosion, which  
could cause property damage, personal injury, or death.  
 
SOAPY WATER TEST WARNINGS & PROCEDURES  
WARNING  
WARNINGS  
PERFORM “SOAPY WATER TEST” BEFORE EACH USE. SEE “SOAPY WATER TEST” SECTION IN  
MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS  
CYLINDER. TURN GAS OFF AFTER EACH USE.  
• Soapy Water Test MUST be performed each time gas cylinder is connected to burner/hose or each time it  
is used.  
• Soapy Water Test MUST be performed outdoors in well ventilated area.  
• When performing Soapy Water Test keep smoker away from open ames, sparks or lit cigarettes.  
• Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit.  
This product will NOT operate with natural gas.  
REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION  
COUNTER  
CLOCKWISE  
• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace  
unit. DO NOT USE.  
Never use an open ame to test for gas leaks.  
CLOCKWISE  
PREPARATION:  
• Inspect burner before each use. Check burner and burner ventura tube for  
insects and insect nests. A clogged tube can lead to a re beneath appliance.  
• Connect hose regulator to LP Gas Cylinder  
• Remove any cookware from smoker.  
• Make sure regulator and gas cylinder valve to OFF position.  
• Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water.  
• Apply soapy water solution to gas cylinder valve, regulator and hose length up to burner.  
1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.  
2. Make sure control knob on smoker is in the “OFF” position.  
3. Remove protective cap from gas cylinder and coupling nut if applicable.  
17.75”  
4. Center and insert regulator nipple into valve outlet on gas cylinder as  
shown in gure on the left. Turn regulator coupling nut clockwise until it  
Apply solution underneath control  
panel where burner and hose are  
connected  
(45cm)  
Apply solution to  
gas cylinder valve  
Apply solution to hose regulator  
and the full length of the hose  
Failed test will present bubbles as  
shown below.  
APPROX.  
stops. DO NOT OVER TIGHTEN.  
• Perform Soapy Water Test.  
To use turn gas cylinder ON, turn regulator control valve ON, push burner control  
knob in and turn counter-clockwise ¼ turn. Push ignitor button to light.  
12.25” (45cm)  
APPROX.  
• If ignition does not take place within ve seconds, turn gas control valve to off  
position and wait ve minutes and repeat lighting procedures. If ignition still does  
not occur, see match light directions below.  
• After use turn burner control knob OFF, turn regulator control valve OFF, then turn  
gas cylinder OFF.  
YELLOW  
• Burner control knob adjusts burner ame. Turn knob counter-clockwise to decrease  
BLUE  
ame. Turn knob clockwise SLOWLY to increase ame. Push burner control knob  
in and turn clockwise to shut ame off.  
(Smoker shown on back for clarity only)  
• Visually check burner ame. A CORRECT FLAME should be blue with a small  
amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and  
irregular. If an incorrect ame occurs, turn burner control knob to “OFF position,  
turn off regulator and propane tank. Allow unit to cool and then clean burner.  
Let burner completely dry before re-lighting.  
TESTING GAS VALVE:  
• Turn gas cylinder valve ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN  
12 SECONDS. If bubbles appear, stop, turn gas cylinder OFF and retighten tting. Repeat test.  
TESTING REGULATOR AND HOSE:  
• AFTER gas cylinder valve has passed Soapy Water Test, turn gas cylinder valve ON, open regulator  
control valve one full turn and check for bubbles at valve location, along full length of hose and at burner  
connection. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn  
regulator valve OFF, turn gas cylinder OFF and retighten the connection that is leaking gas. If hose is  
source of leak, STOP, do not use unit. Hose must be replaced.  
MATCH LIGHT INSTRUCTIONS  
1. Read all instructions and warnings before lighting.  
2. Check gas control valve and gas cylinder valve to be certain it is in  
OFF position before connecting to gas cylinder. Perform soapy  
water test before each use.  
• When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish  
before lighting cooker.  
DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO  
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR  
MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581.  
3. Open door during lighting.  
4. Turn gas control valve on, turn gas cylinder valve on.  
5. Place a long, lit replace match stick close enough to burner to  
ignite.  
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.  
Cylinder NOT included with this unit.  
6. After each use, rst turn gas control valve off, then gas cylinder  
valve off. Always allow unit to cool completely before touching,  
moving or storing.  
3
4
 
DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts  
Call: MASTERBUILT Customer Service at 1-800-489-1581.  
HARDWARE LIST  
STOP  
Please have Model Number and Serial Number available when calling.  
These numbers are located on silver label on back of unit.  
PARTS LIST  
2
1
21  
13  
(D)  
Wing Nut  
(packed with temperature gauge)  
Qty-1  
(C)  
M6x20  
Phillips Screw  
Qty-2  
(A)  
M6x12  
Phillips Screw  
Qty-24  
(B)  
#10x3/8  
Self-tapping Screw  
Qty-4  
24  
7
REPLACEMENT PARTS LIST  
Model 20051011  
12  
10  
9
PART NO REPLACEMENT PART  
ITEM NO  
9905100009  
1
Body Kit  
11  
19  
2
Door with Logo Plate  
Air Damper Kit  
Rear Leg Kit  
9005100052  
9904090069  
9905100002  
9905100011  
9905100005  
9905090003  
9905100003  
911060006  
3
3
18  
17  
4
6
8
4
5
Control Panel Kit  
Burner Box Kit  
Door Handle Kit  
Body Handle Kit  
Flame Disk Bowl  
Water Bowl  
6
14  
7
5
8
22  
23  
9
10  
11  
12  
13  
14  
15  
16  
17  
18  
19  
21  
22  
23  
24  
25  
26  
9005100017  
9005100016  
9005100015  
15  
Water Bowl Holder  
Cooking Grate  
16  
25  
26  
20  
Temperature Gauge Kit 9907090034  
Valve Kit  
990060291  
990060328  
911060014  
9005100042  
9005100025  
990050222  
PART NO QUANTITY DESCRIPTION  
PART NO QUANTITY DESCRIPTION  
Ignitor Assembly Kit  
Control Knob  
Burner  
1
2
3
1
1
1
Smoker Body  
Smoker Door  
14  
15  
16  
1
1
1
Valve (pre-assembled)  
Ignitor (pre-assembled)  
Air Damper  
Control Knob  
Grease Clip  
Door Latch Kit  
(pre-assembled)  
(pre-assembled)  
4
5
6
7
8
9
2
1
1
1
2
1
Rear Legs  
17  
18  
19  
20  
21  
22  
1
1
Burner (pre-assembled)  
Grease Clip  
Cooking Grate Support 9005100010  
Match Stick with Chain 908060003  
Control Panel  
Burner Box  
1
Door Latch  
Regulator/Hose  
Drip Cup  
911060001  
Door Handle  
Body Handle  
Flame Disk Bowl  
1
Heat Shield  
9005100039  
9905100021  
9905100020  
9905100008  
9805100022  
10  
1
Cooking Grate Support  
Right Front Leg Kit  
Left Front Leg Kit  
Hardware Kit  
Matchstick w/Chain  
(pre-assembled)  
10  
11  
12  
13  
1
1
4
1
Water Bowl  
23  
24  
25  
26  
1
1
1
1
Regulator/Hose  
Drip Cup  
Instruction Manual  
Water Bowl Holder  
Cooking Grate  
DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts  
Call: MASTERBUILT Customer Service at 1-800-489-1581.  
Right Front Leg  
Left Front Leg  
STOP  
Temperature Gauge  
Please have Model Number and Serial Number available when calling.  
These numbers are located on silver label on back of unit.  
5
6
 
ASSEMBLY  
ASSEMBLY  
STEP 3  
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.  
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.  
Position burner box (6) over center  
hole in bottom of smoker body,  
carefully aligning venturi over valve  
orice as shown. Attach burner box  
to smoker body using phillips  
screws (A).  
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER  
A
Carefully position grill as shown.  
Do not tighten screws all the  
way. Leg frames may need to be  
adjusted during assembly.  
4
A
6
Firmly attach ignition wire to piezo  
ignitor on control panel as shown  
in Figure B.  
STEP 1  
Attach rear legs (4), right front leg  
(25) and left front leg (26) to bot-  
tom of smoker body (1) using phil-  
lips screws (A).  
Venturi  
26  
Valve Orice  
1
Do not fully tighten screws yet.  
25  
Ignition Wire  
Piezo Ignitor  
Figure B  
STEP 4  
Attach heat shield (20) to burner  
box (6) using self tapping screws  
(B) as shown.  
STEP 2  
Attach control panel (5) to right  
front leg (25) as shown using  
phillips screws (A).  
26  
Tighten all hardware at this time.  
Repeat on opposite side attaching  
control panel (5) to left front leg  
(26).  
B
20  
A
5
25  
B
8
7
 
ASSEMBLY  
ASSEMBLY  
STEP 7  
Insert temperature gauge (13) into  
smoker door (2). Secure in place  
with wing nut (D).  
STEP 5  
Mount body handle (8) to smoker  
body (1) using phillips screws (A).  
1
2
8
D
13  
A
STEP 6  
Insert door handle (7) into smoker  
door (2). Secure using phillips  
screws (C).  
STEP 8  
Insert cooking grate supports (21)  
into smoker body (1).  
1
7
C
21  
2
10  
9
 
ASSEMBLY  
ASSEMBLY  
STEP 9  
Slide cooking grates (12), onto  
cooking grate supports (21).  
STEP 11  
Insert small hook end of grease  
clip (18) all of the way up through  
large hole in bottom of smoker  
body (1), turn grease clip clock-  
wise/counter-clockwise so that it is  
supported on small tab.  
24  
1
21  
Position drip cup (24) on grease  
clip so it rests snugly.  
Drip cup is needed to collect  
grease run-off.  
12  
Note: Clip may require adjustment  
to t diameter of container.  
18  
STEP 10  
Insert water bowl (10) into water  
bowl holder (11) and slide water  
bowl holder onto cooking grate  
support (21).  
STEP 12  
Hang matchstick (22) on side of  
smoker body (1) as shown.  
Place ame disk bowl (9) into  
smoker as shown.  
21  
1
10  
11  
9
22  
11  
12  
 
ASSEMBLY  
TIPS FOR USING WOOD CHIPS  
• Pre-soak wood chips in water for at least 30 minutes.  
STEP 13  
When not in use, hang  
regulator/hose (23) on body handle  
(8) as shown.  
• Before starting unit, place 1-2 cups (0.24l-0.56l) of wood chips in flame disk bowl.  
• Never use more than 2 cups (0.56l) of wood chips at a time. Never use wood chunks.  
• Check flame disk bowl periodically to see if wood has burned down. Add more chips as needed.  
23  
8
WOOD SMOKING GUIDE FOR MEATS  
PRE-SEASON INSTRUCTIONS  
WOOD FLAVOR  
POULTRY  
FISH  
HAM  
BEEF  
PORK  
LAMB  
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process  
Hickory  
Pungent, smoky, bacon-like avor  
allowing them to burn off. Preseason smoker prior to rst use.  
Mesquite  
1. Perform soapy water test (see pg. 3).  
Sweet and delicate avor  
2. Using a napkin or cloth, rub a light coat of cooking oil on cooking grates and inside smoker door.  
Alder  
Make sure water pan is in place with NO WATER.  
Delicate, wood smoke avor  
3. Fill flame disk bowl with 1-2 cups (0.24l-0.56l) wood chips and light smoker. Close door.  
Pecan  
4. Let the smoker burn for about 30 minutes. Make sure temperature gets up to 400°F (204°C).  
5. Allow unit to cool completely.  
Bold and hearty avor  
Maple  
Sweet, subtle avor  
6. Reapply light coat of cooking oil on the grilling surface and inside of smoker door.  
7. Relight smoker and burn the oil for 20 minutes.  
Apple  
Sweet, delicate avor  
• Cure your smoker periodically to prevent excessive rust.  
Cherry  
Sweet, delicate avor  
SMOKER IS READY FOR USE  
14  
13  
 
SMOKING CHART  
WARNING  
ITEM  
SIZE  
TEMP  
WOOD CHIPS  
COOK TIME  
INTERNAL TEMP  
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.  
BEEF  
Pot Roast (arm,  
top, chuck, blade) (1.8-2.3kgs)  
4 - 5 lbs  
225°F  
(107°C)  
2 cups  
(0.47l)  
140°F (60°C) Rare 160°F (71°C) Med  
170°F (77°C) Well  
3 - 5 hrs  
6-8 hrs  
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.  
6-10lbs  
Brisket  
225°F  
(107°C)  
3 cups  
(0.83l)  
170°F (77°C)  
Well Done  
(2.7-4.5kgs)  
PORK  
SAFE STORAGE & MAINTENANCE  
4-5lbs  
Loin Roast  
(bone in)  
2 cups  
(0.56l)  
5 hrs  
225°F  
(107°C)  
(1.8-2.3kgs)  
165°F (74°C)  
Well Done  
• ALWAYS allow unit to cool completely before handling.  
Loin Roast  
(boneless)  
3 - 5 lbs  
(1.4-2.3kgs)  
225°F  
(107°C)  
1 cup  
(0.24l)  
165°F (74°C)  
Well Done  
2.5 - 4 hrs  
3 - 4.5 hrs  
• Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working  
condition.  
225°F  
(107°C)  
2 cups  
(0.56l)  
4 - 6 lbs  
(1.8-2.7kgs)  
165°F (74°C)  
Well Done  
Spare Ribs  
• Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of  
unit with damp rag. DO NOT use oven cleaner.  
POULTRY  
• ALWAYS cover and store cold unit in a protected area.  
Chicken  
(2 whole)  
2 - 3 lbs ea  
(0.9-1.4kgs)  
225°F  
(107°C)  
1 cup  
(0.24l)  
165°F (74°C)  
Well Done  
2.5 - 3.5 hrs  
6 - 7.5 hrs  
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand  
paper or steel wool, then cover with heat resistant paint.  
225°F  
(107°C)  
165°F (74°C)  
Well Done  
Turkey  
11 - 14 lbs  
(5.0-6.4kgs)  
2 cups  
(0.83l)  
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.  
SEAFOOD  
Salmon  
Steaks  
2 - 4 lbs ea  
(0.9-1.8kgs)  
225°F  
(107°C)  
1 cup  
(0.24l)  
1 - 2 hrs  
1 - 2 hrs  
145°F (63°C)  
145°F (63°C)  
2 - 4 lbs ea  
(0.9-1.8kgs)  
225°F  
(107°C)  
1 cup  
(0.24l)  
Fish Fillets  
HOW TO CLEAN SMOKER  
Shrimp, Clams,  
Crab Legs  
5 lbs  
(2.3kgs)  
225°F  
(107°C)  
1 cup  
(0.24l)  
For cooking grates, water bowl and drip cup use a mild dish detergent. Rinse and dry thoroughly.  
For flame disk bowl, clean frequently to remove ash build up, residue and dust.  
1 - 2 hrs  
145°F (63°C)  
WILD GAME  
Quail,  
Dove, etc.  
225°F  
(107°C)  
1 cup  
(0.24l)  
165°F (74°C)  
165°F (74°C)  
12 - 16 birds  
1.5 - 2.5 hrs  
2.5 - 3.5 hrs  
For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent.  
Make sure to dry thoroughly.  
Pheasant, Duck,  
etc.  
5 - 7 lbs  
(2.3-3.2kgs)  
225°F  
(107°C)  
1 cup  
(0.24l)  
ALWAYS MAKE SURE UNIT IS COOL  
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),  
additional cooking time may be required. To insure that meat is completely cooked use a meat  
thermometer to test internal temperature.  
TO THE TOUCH BEFORE CLEANING AND STORING.  
• Opening smoker door during cooking process may extend cooking time due to heat loss.  
16  
15  
 
RECIPES  
LIMITED WARRANTY  
Masterbuilt warrants its products to be free from defects in material and workmanship under proper  
assembly, normal use and recommended care for 90 days from the date of original retail purchase.  
Masterbuilt warranty does not cover paint nish as it may burn off during normal use.  
Masterbuilt warranty does not cover rust of the unit.  
Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your  
receipt. Upon the expiration of such warranty, all such liability shall terminate.  
Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components  
free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s)  
in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.  
This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of  
transportation, or damage incurred by commercial use of this product.  
HONEY CURED SMOKED SALMON  
PORK OR BABY BACK RIBS  
1 qt Water  
2-4 lbs Pork or Baby Back Ribs  
½ tbsp Salt  
½ tbsp Salt  
¾ cup Honey  
¼ cup Brown Sugar  
2 ½ tbsp Chili Powder  
1 ½ tbsp Ground Cumin  
2 tsp Cayenne Pepper  
2 tsp Black Pepper (freshly ground)  
2 tsp Garlic Powder  
2 tsp Onion Powder  
Hickory Chips  
¼ cup Golden Rum  
¼ cup Lemon Juice  
10 Cloves  
10 Allspice Berries  
1 Bay Leaf  
This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties,  
expressed or implied including implied warranty, merchantability, or tness for a particular purpose.  
Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or  
to promise remedies in addition to or inconsistent with those stated above.  
Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by  
the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or  
consequential damages. In such a case, the above limitations or exclusions may not be applicable.  
1 Large Fillet of Salmon  
Hickory or Apple Chips  
Combine all of the ingredients except salmon to make a  
brine. Place the salmon, skin side up, in a baking dish  
and cover with brining liquid. Allow sh to brine for two  
hours. Rinse salmon in cold water and pat dry.  
Mix ingredients and rub mixture on meat for 2 hours  
before cooking. Allow meat to reach room temperature.  
Cook ribs for 3 hours at 225°F (107°C) in preheated  
Place salmon on a drying rack (or grill rack that you  
will use to smoke the salmon on) and allow to air dry  
for at least 1 hour. Smoke the salmon skin side down  
for about 1-1 ½ hours at 225°F (107°C) and internal  
temperature reaches 145°F (63°C).  
smoker using hickory chips during the rst 2 hours.  
California residents only: Not withstanding this limitation of warranty, the following specic restrictions  
apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the  
product or Masterbuilt will refund the purchase price paid for the product, less the amount directly  
attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the  
product to the retail establishment selling this product in order to obtain performance under warranty.  
This expressed warranty gives you specic legal rights, and you may also have other rights which vary from  
state to state.  
After 3 hours remove the ribs and wrap in heavy foil.  
Cook for an additional 1- 1 ½ hours until internal  
temperature reaches 160°F (71°C).  
MAPLE GLAZED HAM  
5-7 lbs Ham Shank or Butt (Fully cooked, bone in)  
1 ½ cup Maple Syrup  
SMOKED CORNISH HEN & WILD RICE  
2 Cornish Game Hens  
¼ cup Green Onion (chopped)  
3 tbsp Butter  
1 tsp Ginger  
or complete and return to  
Attn: Warranty Registration  
1 cup Wild Rice (cooked)  
¼ cup Pecans or Walnuts (chopped)  
½ cup Lime Marmalade  
¼ cup Orange Juice  
¼ tsp Nutmeg  
½ tsp Allspice  
Masterbuilt Mfg. Inc.  
1 Masterbuilt Court - Columbus, GA 31907  
16 Whole Cloves  
1 Can Pineapple Slices (canned)  
1 Jar Maraschino Cherries  
Hickory or Mesquite Chips  
Salt  
Name: __________________________________ Address :___________________________ City:________________  
State/Province: ________ Postal Code: ________________Phone Number: (_____) - ____________  
E-mail Address:_______________________________________  
Hickory Chips  
Rinse and pat dry each hen. Season cavities with salt.  
Sautee onions in 1 tbsp butter. Stir in rice and chopped  
nuts.  
Remove thick skin and trim fat leaving no more than  
½” thick covering on ham. Score ham. Combine syrup,  
ginger, nutmeg, and allspice in a small bowl. Place ham  
in large dish and baste with syrup mixture. Let ham stand  
in syrup mixture for 1 or 2 hours basting frequently until  
at room temperature.  
*Model Number: ____________________  
*Serial Number: ____________________  
Stuff hens with rice mixture. Close with skewers or  
kitchen string. Melt remaining 2 tbsp of butter in small  
saucepan. Add marmalade and orange juice blending  
until smooth. Brush hens with marmalade mixture.  
Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________  
When ready to smoke remove ham from dish and stud  
with cloves. Place ham in preheated 225°F (107°C)  
smoker. Cook for about 2-3 hours. Baste with syrup  
mixture at least 2 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 160°F (71°C) when heated.  
*Model Number and Serial Number are located on silver label on back of unit.  
Place hens on grate in 225°F (107°C) pre-heated  
smoker and cook for 2-2 ½ hours until internal  
temperature reaches 165°F (74°C) . Brush with  
remaining glaze before serving.  
18  
17  
 
Masterbuilt Manufacturing, Inc.  
1 Masterbuilt Ct.  
Columbus, GA 31907  
Customer Service 1-800-489-1581  
 

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