• Maximum temperature setting is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting.
• Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease 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 fl are up. Closing the door will re-stabilize the temperature and stop fl are up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. 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. To minimize smoke loss around
door, door latch can be adjusted to further tighten door seal against body.
15
IMPORTANT FACTS ABOUT USING SMOKER
For grate supports, smoking racks, water bowl and drip pan use a mild dish detergent. Rinse and dry
thoroughly.
For wood chip tray and wood chip loader, clean frequently to remove ash build up, residue and dust.
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
For the interior, glass in door, meat probe, and exterior of smoker simply wipe down with a damp cloth. Do
not use a cleaning agent. Make sure to dry thoroughly.
Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use to
keep seal in proper working condition.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER
• To adjust door latch, loosen hex nut on door latch. Turn hook
clockwise to tighten as shown. Secure hex nut fi rmly against
door latch.
• Opening smoker door during cooking process may extend cooking
time due to heat loss.
• 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 ensure that meat is completely cooked use a
meat thermometer to test internal temperature.
4
LISTA DE PARTES
NO DE
PARTE
CANT DESCRIPCIÓN
NO DE
PARTE
CANT DESCRIPCIÓN
1
1
Cuerpo del ahumador
16
1
Carcasa de trozos de madera
2
1
Panel de control
17
1
Sonda de carne
3
1
Asa posterior
18
1
Regulador de aire
4
4
Rejilla para ahumar
19
1
Puerta con ventana
5
1
Defl ector de goteo
20
1
Asa de la puerta
6
4
Soportes de la rejilla
21
1
Patas frontales (R)
7
1
Seguro de la puerta
22
2
Abrazadera de la bandeja de grasa
8
1
Tazón de agua
23
1
Panel lateral (R)
9
1
Bandeja de trozos de madera
24
2
Bisagra de la puerta
10
1
Bandeja de goteo
25
1
Carcasa del panel de control
11
2
Pata ajustable con tornillos
26
1
Luz LED
12
1
Cargador de trozos de madera
27
1
Control remoto
13
1
Bandeja de grasa
28
1
Patas frontales (L)
14
2
Ruedas
29
1
Panel lateral (L)
15
1
Elemente
¡PARE!
NO DEVUELVA AL ESTABLECIMIENTO MINORISTA
para solicitar asistencia en el montaje de la
unidad, o para reclamar partes faltantes o dañadas.
Llame al: Departamento de Servicio al Cliente de MASTERBUILT al: 1-800-489-1581
Tenga a la mano los números de modelo y serie cuando llame.
Estos números se ubican en la etiqueta plateada en la parte posterior de la unidad.
1
2
7
3
6
4
8
9
10
11
12
15
16
18
19
20
21
22
13
25
27
26
17
24
5
(L)
(R)
23
28
29
(L)
(R)
14
