Masterbuilt 20050614 User Manual

WARNINGS & IMPORTANT SAFEGUARDS
CONTINUED FROM PAGE 2
• 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¿ 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¿ 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 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 ¿ ttings when unit is in operation.
• Never use gas cylinder if there is evidence of dents, gouges, bulges, ¿ 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 ignition does not take place within ¿ ve seconds using ignitor button, turn gas control valve to off
position and wait ¿ ve minutes and repeat lighting procedures.
• Keep fuel supply hose away from unit while in operation.
• Keep fuel supply hose away from any heated surface.
• Unit has an open À ame. Keep hands, hair, and face away from burner À ame. Do NOT lean over
burner when lighting. Loose hair and clothing may catch ¿ re.
• Do NOT obstruct À 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 ¿ rst, then the gas cylinder valve OFF, then
disconnect the cylinder.
• 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 ¿ re which may cause death or serious injury.
• Never ¿ ll cylinder over 80% full or cylinder may release gas causing ¿ 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.
• Do not cover cooking racks with metal foil. This will trap heat and may cause variations in cooking
temperatures within the smoker.
SAVE THESE INSTRUCTIONS
3
GENERAL WARNINGS AND SAFETY INFORMATION
16
• Cuando la temperatura externa es menor a 65°F (18°C) y/o la altitud es por encima de 3,500 pies
(1067m), podría requerirse un mayor tiempo de cocción. Para asegurarse que la carne esté
completamente cocida, use un termómetro de carne para probar la temperatura interna.
• Abrir la puerta del ahumador durante el proceso de cocción puede extender el tiempo de cocción
debido a la pérdida de calor.
TIEMPOS DE AHUMADO
ÍTEM TAMAÑO TEMP CARBÓN AGUA
TROZOS DE
MADERA
TIEMPO DE
COCCIÓN
TEMP INTERNA
Guisado
(brazo, torso,
aguja, paleta)
4 - 5 lbs
(1.8-2.3kgs)
200°F
(93°C)
7 - 8 lbs
(3.2-3.6kgs)
3 - 4 ctos
(2.8-3.8l)
2 - 3 tazas
(0.56-0.83l)
3 - 4 hrs
140°F (60°C) Rojo
160°F (71°C) Med
170°F (77°C) Cocido
Tapa
3 - 4 lbs
(1.4-1.8kgs)
200°F
(93°C)
7 - 8 lbs
(3.2-3.6kgs)
4 ctos
(3.8l)
3 tazas
(0.83l)
3 - 4.5 hrs
170°F (77°C)
Bien
cocido
Asado de
lomo (con
hueso)
3 - 4 lbs
(1.4-1.8kgs)
5 - 7 lbs
(2.3-3.2kgs)
200°F
(93°C)
200°F
(93°C)
8 lbs
(3.6kgs)
8 lbs
(3.6kgs)
4 ctos
(3.8l)
6 ctos
(5.7l)
2 tazas
(0.56l)
3 tazas
(0.83l)
3.5 - 4.5 hrs
5 - 7 hrs
170°F (77°C)
Bien
cocido
Asado de
lomo (sin
hueso)
3 - 5 lbs
(1.4-2.3kgs)
200°F
(93°C)
10 lbs
(4.6kgs)
4 - 5 ctos
(3.8-4.7l)
3 tazas
(0.83l)
3.5 - 5.5 hrs
170°F (77°C)
Bien
cocido
Costillas
4 - 6 lbs
(1.8-2.7kgs)
7 - 10 lbs
(3.2-4.6kgs)
200°F
(93°C)
200°F
(93°C)
8 - 10 lbs
(3.6-4.6kgs)
10 lbs
(4.6kgs)
4 ctos
(3.8l)
5 - 6 ctos
(4.7-5.7l)
3 tazas
(0.83l)
3 tazas
(0.83l)
2.5 - 3.5 hrs
3.5 - 5 hrs
Bien
cocido cuando
la carne se despren-
de
del hueso
Pollo
(2 enteros)
2 - 3 lbs c/u
(0.9-1.4kgs)
200°F
(93°C)
5 - 7 lbs
(2.3-3.2kgs)
3 - 4 ctos
(2.8-3.8l)
2 tazas
(0.56l)
2.5 - 3.5 hrs
180°F (82°C)
(la pata se mueve
fácilmente en la
articulación)
Pavo
8 - 10 lbs
(3.6-4.6kgs)
11 - 13 lbs
(5.0-5.9kgs)
200°F
(93°C)
200°F
(93°C)
8 lbs
(3.6kgs)
8 - 10 lbs
(3.6-4.6kgs)
5 ctos
(4.7l)
6 ctos
(5.7l)
3 tazas
(0.83l)
3 tazas
(0.83l)
4 - 6 hrs
6 - 7.5 hrs
185°F (85°C)
(la pata se mueve
fácilmente en la
articulación)
Salmón
6 - 7 lbs
(2.7-3.2kgs)
200°F
(93°C)
10 lbs
(4.6kgs)
5 - 6 ctos
(4.7-5.7l)
3 tazas
(0.83l)
4 - 6.5 hrs Carne blanca, se
desmorona con el
tenedor
Filetes de
pescado
Toda la
rejilla
200°F
(93°C)
5 lbs
(2.3kgs)
3 ctos
(2.8l)
1 - 2 tazas
(0.28-0.56l)
1.5 - 2.5 hrs Carne blanca, se
desmorona con el
tenedor
Camarones,
ostras, patas
de cangrejo
Toda la
rejilla
200°F
(93°C)
5 lbs
(2.3kgs)
3 ctos
(2.8l)
1 - 2 tazas
(0.28-0.56l)
1 - 2 hrs
Camarón rosado
Conchas abiertas
Codorniz,
paloma, etc.
12 - 16
aves
200°F
(93°C)
7 - 10 lbs
(3.2-4.6kgs)
4 ctos
(3.8l)
2 - 3 tazas
(0.56-0.83l) 2 - 4 hrs
La pata se mueve
fácilmente en la
articulación
Faisán, pato,
etc.
5 - 7 lbs
(2.3-3.2kgs)
200°F
(93°C)
8 - 10 lbs
(3.6-4.6kgs)
4 - 5 ctos
(3.8-4.7l)
2 - 3 tazas
(0.56-0.83l)
4 - 5 hrs
180-185°F
(82-85°C)
Bien
cocido
CERDO
AVES
MARISCOS
AVES DE CAZA
RES

Masterbuilt 20050614 Specifications

General

Brand	Masterbuilt
Model	20050614
Category	Smokers
Language	English