REPLACEMENT PARTS LIST
12
MASTERBUILT SMOKIN’ RECIPES continued
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 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 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).
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
ITEM NO.
QUANTITY DESCRIPTION
1
1
Smoker Body
2
1
Digital Control Panel
3
1
Water Bowl
4
1
Wood Chip Holder
5
1
Drip Pan
6
4
Cooking Grates
PARTS LIST
ITEM NO.
QUANTITY
DESCRIPTION
7
1
Wood Chip Loader
8
1
Grease Tray
9
2
Adjustable Screw Leg (premounted)
10
2
Leg Boot (premounted)
11
1
Air Damper (premounted)
12
1
Heating Element (premounted, not shown)
STOP!
3
1
2
5
10
9
8
6
6
3
7
4
11
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.
ITEM NO.
DESCRIPTION
990050152
Door Kit-70070106 (Black)
990060228
Door Kit-72070106/72070206
(Green)
990060153
Digital Control Panel Kit
990060179
Digital Control Panel Kit-NWTF
990050049
Cooking Grate Support Rack Kit
990050050
Wood Chip Holder Kit
990050051
Element Kit
990060230
Body Kit -70070106 (Black)
990060180
Body Kit-72070106/72070206
(Green)
990060221
Air Damper Kit
990050222
Door Latch Kit
ITEM NO.
DESCRIPTION
910060061
Door Seal
990050053
Element Support Rack Kit
910050029
Cooking Grate
910050030
Water Bowl
910050023
Wood Chip Loader
910050031
Drip Pan
910060047
Grease Tray
910050006
Adjustable Screw Leg
910050009
Leg Boot
988060024
Instruction Manual
998050010
Hardware Kit
