12
MASTERBUILT SMOKIN’ RECIPES
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.
SMOKED TROUT
Servings for 6
INGREDIENTS:
Trout fillets
4 - 6
Water
2 cups
Soy sauce
1
/
4
cup
Teriyaki sauce
1
/
4
cup
Salt
1
/
2
cup
Lemon pepper
1 tsp
Garlic salt
Dill seed
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
INSTRUCTIONS:
Mix recommended amounts of water, soy sauce, teriyaki sauce and
salt with other ingredients to your liking in a small container. Place
fillets into marinade, cover and let soak in refrigerator overnight.
Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at
225°F (107°C).
3
3
4
12
5
8
9
13
15
14
10
16
2
6
7
11
SMOKED TUNA
Servings for 4
INGREDIENTS:
Tuna steaks-1” thick (2.5cm)
4
Sugar
1
1
/
8
cups
Salt
3
/
8
cup
Pepper 1
tsp
Garlic (granulated)
1
/
4
tsp
Prague powder #1
1
/
4
tsp
Honey 1
cup
Water
1 gal (3.8L)
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
INSTRUCTIONS:
Mix above ingredients until dissolved in water. Place in smoker at
140°F (60°C) and cook for about 7 hours using water mixture in
water bowl.
SMOKED FISH
Servings for 4
INGREDIENTS:
Fish fillets or whole fish
4
White wine (dry)
1 cup
Parsley (dried)
1 tbs
Lemon (cut up)
1 small
Cayenne pepper
SUGGESTED WOOD FOR SMOKING:
Hickory or pecan chips
INSTRUCTIONS:
Salt and pepper fish to taste. Mix above ingredients with water for use
in water bowl. Layer fish on greased cooking rack and place in smoker
at 140°F (60°C). Cook for about 2 hours.
SMOKED SUMMER VEGETABLES
Servings for 4-6
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables together. Form cup
shaped containers using heavy duty aluminum foil. Place about 1 cup of vegetable mix in each foil
cup. Season to taste with your favorite herbs and spices. Pinch top of foil cups together. To allow
smoke penetration put a couple of small holes around top of each vegetable cup. Place foil cups in
smoker at 220°F (104°C) for 1 hour. Serve.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at [email protected].
STOP!
(A)
1/4-20x1/2
Phillips Hex Screw
Qty: 16
(B)
1/4-20x1-1/2
Phillips Hex Screw
Qty: 2
(C)
Wing Nut
(packed with temperature gauge)
Qty: 1
PART NO.
QUANTITY DESCRIPTION
1
1
Smoker Body
2
1
Analog Controller
3
1
Water Bowl
4
1
Wood Chip Bowl w/ Lid
5
1
Drip Tray
6
3
Cooking Grate
7
4
Leg
8
1
Element
PART NO.
QUANTITY DESCRIPTION
9
1
Door
10
1
Door Handle
11
2
Side Handle
12
1
Wood Chip Grate
13
1
Control Panel Support
14
2
Cooking Grate Support
15
1
Door Latch
16
1
Temperature Gauge w/ Beauty
Ring and Wing Nut
1
HARDWARE LIST
PARTS LIST
