17
RECIPES
MAPLE GLAZED HAM
5-7 lbs Ham Shank or Butt (Fully cooked, bone in)
1 ½ cup Maple syrup
1 tsp Ginger
¼ tsp Nutmeg
½ tsp Allspice
16 whole Cloves
1 can Pineapple slices (canned)
1 jar Maraschino Cherries
Hickory or Mesquite Chips
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.
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 130°F-140°F (54°C-60°C) when heated
thru.
HONEY CURED SMOKED SALMON
1 qt water
½ cup salt
¾ cup honey
¼ cup golden rum
¼ cup lemon juice
10 cloves
10 allspice berries
1 bay leaf
1 large
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llet 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
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sh to brine for two hours.
Rinse salmon in cold water and pat dry.
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 160°F (71°C).
SMOKED CORNISH HEN & WILD RICE
2 Cornish Game Hens
¼ cup Green Onion (chopped)
3 tbsp Butter
1 cup Wild Rice (cooked)
¼ cup Pecans or Walnuts (chopped)
½ cup Lime Marmalade
¼ cup Orange juice
Salt
Hickory Chips
Rinse and pat dry each hen. Season cavities with salt. Sautee
onions in 1 tbsp butter. Stir in rice and chopped nuts.
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.
Place hens on grate in 225°F (107°C) pre-heated smoker and
cook for 2-2 ½ hours. Brush with remaining glaze before serving.
PORK OR BABY BACK RIBS
2-4 lbs Pork or Baby Back Ribs
½ tbsp Salt
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
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 smoker
using hickory chips during the
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rst 2 hours.
After 3 hours remove the ribs and wrap in heavy foil.
Cook for an additional 1- 1 ½ hours.
GENERAL WARNINGS AND SAFETY INFORMATION
• Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).
• Installation of unit must conform with local codes or in the absence of local codes, with National
Fuel Gas Code, ANSIZ223.1/NFPA 54, Storage and Handling of Lique
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ed Petroleum Gasses,
ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code; Propane Storage and Handling, CSA
B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192; and Recreational
Vehicle Code, CSA Z240 RV Series as applicable.
• LP gas cylinder being used must be constructed and marked in accordance with speci
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cations
for LP gas cylinders of the US Department of Transportation (DOT) or the Standard for Cylinders,
Spheres and Tubes for the Transportation for Dangerous Goods, CAN/CSA-B339.
• Always perform soapy water test (see “Soapy Water Test Instructions” in this manual)
EVERY TIME you use unit.
• Before each use check all nuts, screws and bolts to make sure they are tight and secure.
• Before each use inspect gas hose for signs of damage.
• Always disconnect gas cylinder from unit when not in use.
• Never attach/disconnect gas cylinder, move or alter gas
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ttings when unit is in operation.
• Never use gas cylinder if there is evidence of dents, gouges, bulges,
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re damage, erosion,
leakage, excessive rust, or other forms of visible external damage. This may be hazardous and
cylinder should be taken to a liquid propane supplier to be checked.
• Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if
needed, contact Masterbuilt Customer Service at 1-800-489-1581.
• When lighting burner remove all smoker parts to prevent explosion from gas build up.
• If burner does not ignite, turn off regulator control valve
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rst, then gas cylinder, and wait
5 minutes. After time is up, repeat burner lighting steps.
• Keep fuel supply hose away from unit while in operation.
• Keep fuel supply hose away from any heated surface.
• Do NOT obstruct
fl
ow of combustion and ventilation. Keep ventilation openings of cylinder
enclosure free and clear of debris.
• When use is complete, always turn regulator control valve OFF
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rst, then gas cylinder valve OFF.
• Gas MUST be turned off at the supply cylinder when not in use.
• Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve may
overheat allowing gas to release causing
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re which may cause death or serious injury.
• Never
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ll cylinder over 80% full or cylinder may release gas causing
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re which may cause death
or serious injury.
• If you smell, hear or see gas escaping, immediately get away from gas cylinder and call the Fire
Department. Fire may cause death or serious injury.
• Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install dust cap
provided with cylinder. Other caps or plugs may cause leaks.
• Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a building,
garage, or any other enclosed area.
• This appliance is not for frying turkeys.
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