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• This is a slow smoker… allow sufficient time for cooking.
• Pre-season smoker prior to first use. See PRE-SEASON INSTRUCTIONS.
• 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.
• Extreme cold temperatures may extend cooking times.
• Check drip tray often during cooking. Empty drip tray before it gets full. Drip tray may need to be emptied
periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may cause
wood to flare up. Closing the door will stabilize the temperature and stop flare up.
• When outside temperature is cooler than 65° F (18° C), and/or altitude is above 3,500 feet (1067 m),
additional cooking time may be required. To insure that meat is completely cooked, use a meat thermometer
to test internal temperature.
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and mildew. See
HOW TO CLEAN AND STORE SMOKER instructions.
MASTERBUILT TIPS FOR SUCCESSFUL SMOKING
TIPS FOR USING WOOD CHIPS
• 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.
• Wood chips must be used in order to produce smoke and create the smoke flavor. Never use more than 1
cup of wood chips at a time. Never use wood chunks.
• Wood chips should be level with top rim of wood chip bowl.
• You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more
intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and produce a
less intense smoke.
• If wood chips do not smoke on low setting, increase temperature. After 8 to 10 minutes or when wood chips
begin to smolder, reduce temperature to desired low setting.
• Check wood chip bowl periodically to see if wood has burned down. Add more chips as needed.
• Do not leave old wood ashes in the wood chip bowl. Once ashes are cold, empty bowl. Bowl should be
cleaned out prior to, and after each use to prevent ash buildup.
When door is opened, a flare up may occur. Should wood chips flare up, immediately close door and vent,
wait for wood chips to burn down, then open door again. Do not spray with water.
CAUTION
