Masterbuilt 20070712 - User Manual

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Summary

WARNING & SAFETY INFORMATION

Carbon Monoxide Hazard

Warning about carbon monoxide from burning wood chips and enclosed areas.

General Safety Warning

Contains important safety information necessary for the proper and safe use of the unit.

GENERAL WARNINGS AND SAFETY INFORMATION

IMPORTANT FACTS ABOUT USING SMOKER

The Masterbuilt Electric Smoker, Model 20070712, is an outdoor-use, household-type appliance designed for smoking various meats and other foods. It operates by heating wood chips to produce smoke, imparting a distinct flavor to the food. The unit requires approximately 30 minutes for assembly, needing only a Phillips head screwdriver and an adjustable wrench.

Function Description:

The Masterbuilt Electric Smoker functions by using an electric heating element to burn wood chips, generating smoke and heat within an enclosed chamber. An analog controller allows the user to set and maintain a desired internal temperature. Food is placed on cooking grates inside the smoker body, while a water bowl helps to keep food moist during the smoking process. A wood chip bowl, positioned above the heating element, holds the wood chips. A drip tray collects grease and drippings, ensuring a cleaner smoking environment. The unit is designed to produce a smoky flavor, and smoke will naturally escape through seams, which is considered normal operation.

Important Technical Specifications:

Model Number: 20070712
Power Source: Electric (requires an approved grounded electrical outlet).
Temperature Range: Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when the control panel is set to HI.
Assembly Time: Approximately 30 minutes.
Tools Needed for Assembly: Phillips Head Screwdriver, Adjustable Wrench.
Voltage/Current: The manual advises that if a longer detachable power-supply cord or extension cord is used, its marked electrical rating should be at least as great as the appliance's electrical rating.
Safety Certifications: Bears the CSA US mark, indicating compliance with North American safety standards.

Usage Features:

Outdoor Use Only: This product is strictly for outdoor use in a well-ventilated area to prevent carbon monoxide buildup, which is odorless and can be fatal. It should never be used inside homes, vehicles, tents, garages, or any enclosed spaces.
Stable Placement: The unit MUST be placed on the ground on a level, stable surface to prevent tipping. It should not be placed on tables or counters.
Wood Chip Usage: Wood chips are essential for producing smoke and flavor. Users should pre-soak wood chips in water for at least 30 minutes before use. Only 1 cup of wood chips should be placed in the chip loader at a time, level with the top rim of the wood chip bowl. Wood chunks should not be used. The wood chip bowl MUST be in place during operation to minimize flare-ups.
Temperature Control: An analog controller allows users to set the desired smoking temperature. An indicator light turns off when the set temperature is reached. A temperature gauge on the smoker door displays the internal temperature.
Moisture Control: A water bowl is used to add moisture to the smoking environment, which helps keep food from drying out.
Grease Management: A drip tray collects grease and drippings. It should be checked and emptied frequently during cooking to prevent overflow.
Door Operation: The smoker door should not be opened unless necessary, as this causes heat to escape and can lead to wood flare-ups. Closing the door will re-stabilize the temperature. The door latch can be adjusted to further tighten the door against the body to minimize smoke loss.
Preseasoning: Before initial use, the smoker must be pre-seasoned. This involves running the unit for 3 hours with the control panel set to MED (without water in the water pan), allowing it to cool, and then adding 1 cup of wood chips during the last 45 minutes of a subsequent 3-hour run.
Food Safety: The manual provides USDA safe minimum internal temperatures for various meats (Fish 145°F, Pork 160°F, Egg Dishes 160°F, Steaks/Roasts of Beef/Veal/Lamb 145°F, Ground Beef/Veal/Lamb 160°F, Whole Poultry 165°F, Ground/Pieces Poultry 165°F).
Recipes: The manual includes recipes for Smoked Pork Butt, Maple Glazed Ham, Smoked Cornish Hens w/ Wild Rice, Smoked Filet Mignon, and Smoked Turkey, along with a wood smoking guide for different meats.

Maintenance Features:

Cleaning:
- Cooking grates, water bowl, and drip tray should be cleaned with mild dish detergent, rinsed, and dried thoroughly.
- The wood chip bowl should be cleaned frequently to remove ash buildup, residue, and dust.
- The interior and exterior of the smoker should be wiped down with a damp cloth. No cleaning agents should be used, and the unit must be thoroughly dried.
- Cold ashes should be disposed of by placing them in aluminum foil, soaking them with water, and discarding them in a non-combustible container.
- The unit must be unplugged and cool to the touch before cleaning or storing.
Storage: The electric smoker should only be stored when all surfaces are cold. It should not be stored with hot ashes inside.
Cord Care: The power cord should not touch hot surfaces. To disconnect the controller, turn the control panel "OFF" then remove the plug from the outlet. Unplug the unit when not in use and before cleaning.
Parts Replacement: The manual includes a detailed replacement parts list with part numbers and item numbers for various components, such as the body kit, analog controller, water bowl, wood chip bowl, cooking grates, element, door kit, and temperature gauge.
Customer Service: For assembly assistance, missing, or damaged parts, users are directed to contact Masterbuilt Customer Service at 1-800-489-1581, with the model and serial numbers available (located on the silver label on the back of the unit).