2
GENERAL WARNINGS AND SAFETY INFORMATION continued
• Use 20LB (9kgs) gas cylinder or smaller 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 Liquefied
Petroleum Gasses, ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code.
• LP gas cylinder being used must be constructed and marked in accordance with
specifications for LP gas cylinders of US Department of Transportation (DOT) CFR 49 or
National Standards of Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes for the
Transportation for Dangerous Goods.
• 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 fittings when unit is in
operation.
• Never use gas cylinder if there is evidence of dents, gouges, bulges, fire 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 first, 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 flow 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 first, 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 fire, which may cause death or serious
injury.
• Never fill cylinder over 80% full or cylinder may release gas causing fire, 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.
IITTEEMM SSIIZZEE TTEEMMPP CCHHAARRCCOOAALL WWAATTEERR WWOOOODD CCHHIIPPSS CCOOOOKKIINNGG TTIIMMEE IINNTTEERRNNAALL TTEEMMPP
BBEEEEFF
Pot Roast
(arm, top,
chuck,
blade)
4 - 5 lbs
(1.8-2.3kgs)
200°F
(93°C)
7 - 8 lbs
(3.2-3.6kgs)
3 - 4 qts
(2.8-3.8l)
2 - 3 cups
(0.56-0.83l)
3 - 4 hrs 140°F (60°C) Rare
160°F (71°C) Medium
170°F (77°C) Well Done
Brisket 3 - 4 lbs
(1.4-1.8kgs)
200°F
(93°C)
7 - 8 lbs
(3.2-3.6kgs)
4 qts
(3.8l)
3 cups
(0.83l)
3 - 4.5 hrs 170°F (77°C) Well Done
PPOORRKK
Loin Roast,
bone in
3 - 4 lbs
(1.4-1.8kgs)
200°F
(93°C)
8 lbs
(3.6kgs)
4 qts
(3.8l)
2 cups
(0.56l)
3.5 - 4.5 hrs 170°F (77°C) Well Done
5 - 7 lbs
(2.3-3.2kgs)
8 lbs
(3.6kgs)
6 qts
(5.7l)
3 cups
(0.83l)
5 - 7 hrs
Loin Roast,
boneless
3 - 5 lbs
(1.4-2.3kgs)
200°F
(93°C)
10 lbs
(4.6kgs)
4 - 5 qts
(3.8-4.7l)
3 cups
(0.83l)
3.5 - 5.5 hrs 170°F (77°C) Well Done
Spare Ribs 4 - 6 lbs
(1.8-2.7kgs)
200°F
(93°C)
8 - 10 lbs
(3.6-4.6kgs)
4 qts
(3.8l)
3 cups
(0.83l)
2.5 - 3.5 hrs Well done when meat
pulls away from bone
7 - 10 lbs
(3.2-4.6kgs)
10 lbs
(4.6kgs)
5 - 6 qts
(4.7-5.7l)
3 cups
(0.83l)
3.5 - 5 hrs
PPOOUULLTTRRYY
Chicken-
2 whole
2 - 3 lbs ea
(0.9-1.4kgs)
200°F
(93°C)
5 - 7 lbs
(2.3-3.2kgs)
3 - 4 qts
(2.8-3.8l)
2 cups
(0.56l)
2.5 - 3.5 hrs 180°F (82°C)
(Leg moves easily in
joint)
Turkey 8 - 10 lbs
(3.6-4.6kgs)
200°F
(93°C)
8 lbs
(3.6kgs)
5qts
(4.7l)
3 cups
(0.83l)
4 - 6 hrs 185°F (85°C)
(Leg moves easily in
joint)
11 - 13 lbs
(5.0-5.9kgs)
8 - 10 lbs
(3.6-4.6kgs)
6 qts
(5.7l)
3 cups
(0.83l)
6 - 7.5 hrs
SSEEAAFFOOOODD
Salmon 6 - 7 lbs
(2.7-3.2kgs)
200°F
(93°C)
10 lbs
(4.6kgs)
5 - 6 qts
(4.7-5.7l)
3 cups
(0.83l)
4 - 6.5 hrs Flesh white, flakes
when forked
Fish Fillets Full Grate 200°F
(93°C)
5 lbs
(2.3kgs)
3 qts
(2.8l)
1 - 2 cups
(0.28-0.56l)
1.5 - 2.5 hrs
Shrimp,
Clams, Crab
Legs
Full Grate 200°F
(93°C)
5 lbs
(2.3kgs)
3 qts
(2.8l)
1 - 2 cups
(0.28-0.56l)
1 - 2 hrs Shrimp pink
Shells open
WWIILLDD GGAAMMEE
Quail, Dove
etc.
12 - 16 birds 200°F
(93°C)
7 - 10 lbs
(3.2-4.6kgs)
4 qts
(3.8l)
2 - 3 cups
(0.56-0.83l)
2 - 4 hrs Leg moves easily in
joint
Pheasant,
Duck, etc.
5 - 7 lbs
(2.3-3.2kgs)
200°F
(93°C)
8 - 10 lbs
(3.6-4.6kgs)
4 - 5 qts
(3.8-4.7l)
2 - 3 cups
(0.56-0.83l)
4 5 hrs 180-185°F (82-85°C)
Well Done
SSMMOOKKIINNGG CCHHAARRTT
21
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