60
Power ON/Off Controller:
1. Press button to power controller ON.
2. Press and hold button to power controller OFF.
SHUTDOWN
ADDING SMOKE/FLAVOR
1. Remove food from smoker.
2. Close both smoker doors.
3. Set the unit to 400°F.
4. Leave the unit running, and allow the charcoal to burn out completely.
5. Once the charcoal has burned out, allow the unit to cool before cleaning and storing.
To add wood smoke flavor, mix wood chunks into your charcoal basket with the charcoal before your cook
begins. Or if cooking at temperatures with the charcoal partition, load wood chunks into the center of the
partition. As the charcoal burns through the basket, your wood chunks will smoke for a great added flavor.
Do not add more than 1.5 lbs. of wood chunks to the smoker at any time.
CONTROL PANEL
Meat
Probe
Jacks
Set Temperature:
1. Press button.
2. Turn knob to desired temperature.
3. Press button again to set temperature
(Temperature will automatically set after 3
seconds.)
Set Time:
• Countdown Timer
1. Press button.
2. Turn knob to desired hours.
3. Press button to set hours.
4. Turn knob to desired minutes.
5. Press button to set minutes. The timer will start.
6. Press button to pause and resume timer.
7. Press and hold button to reset timer.
Set Temperature From ºF to ºC :
1. With power off, hold set temp
button
2. Press power button
3. Unit powers up with “F” or
“C” flashing on display
4. Use knob to select temp unit
5. Press set temp to confirm
• Count Up Timer
1. Press and hold button.
2. Timer will begin counting up from 00:00.
Timer will count by Minutes:Seconds and
then Hours:Minutes.
3. Press button to pause and resume timer.
4. Press and hold button to reset timer.
Operating Instructions
ASSEMBLY IS DONE. LET’S HAVE SOME FUN!
PRE-SEASONING
Pre-seasoning will rid your smoker of chemicals and oils left over by the manufacturing process, allowing
them to burn off. PRE-SEASON SMOKER PRIOR TO FIRST USE.
1. Insert the charcoal partition into the charcoal basket
2. Fill the charcoal basket ¼ - ½ full with charcoal (approximately 4-6pounds of charcoal).
3. Start the smoker following the START-UP instructions, and set the temperature to 275°F for 120 minutes.
4. After 120 minutes, set the temperature to 400°F, allow the smoker to burn out the remaining charcoal.
5. Allow the smoker to cool COMPLETELY.
6. Once cool, remove all the ash from the ash tray in the smoker. Wipe down your charcoal partition,
charcoal basket, and ash tray with vegetable shortening. This will help keep these components
seasoned.
7. Once oiled, repeat steps 1 – 5.
Frequent seasoning prevents rusting. If rusting occurs, clean with a steel brush, apply vegetable
shortening and heat as indicated above.
Summary of Contents for MB20061321
Page 32: ...3 3 Masterbuilt Manufacturing LLC BC ABC BC ABC 32...
Page 33: ...45 C 1 2 3 4 Masterbuilt 1 800 489 1581 1 2 3 c W 33...
Page 34: ...c EN 1860 3 c EN 1860 3 RSS Industry Canada 1 2 IC 20 3 3 3 3 34...
Page 38: ...Parts Diagram 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15A 16 17 18 19 20 21 23 3 3 22 15B 38...
Page 52: ...52 1 A X2 9 A A 2...
Page 53: ...53 4 10 A A A A B B A A A X6 B X2 3 C X12 18 17 C C C C C C C C C C C C 17...
Page 54: ...54 5 21 22 21 22 6 C X2 B X8 19 12 B B B B C B B B B C C B B B B...
Page 56: ...56 9 20 20 20 20 20 20 20 20 20 20 10 13 14...
Page 57: ...57 16 11 7 8 12 15A 15B...
Page 58: ...58 13 14 A X8 E X8 3 A E E E E A A A A A A A E E E E 3 6 6 6 6...
Page 59: ...59 15 A X8 A A A A A A A A 3 3 1 2 1 2 16...
Page 113: ...113 1 105 205 C 2 150 C 3 135 C 4 130 C 1 130 C 2 7 25 3 2 4 5 6 7 3 8 3 9 130 C 10...
