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General| Fuel Type | Propane |
|---|---|
| Total Cooking Area | 700 sq in |
| Cooking Area | 700 sq in |
| BTU Output | 10, 000 |
| Material | Steel |
| Warranty | 1 year |
Details about the 'Outdoor Cooking Made Simple' video, featuring hosts Don and John McLemore and various cooking techniques.
Information on video viewing time, shipping costs within continental US, Alaska, Hawaii, and Canada, and how to order.
Details the owner's manual for Monarch and Master Barbecue units, covering assembly, operation, and safety.
Identifies specific models like M7P and SMM7P, noting they are sold with or without pot and basket, and gas cylinder is not included.
Notes regarding private label programs, model number location on packaging, and units sold with or without pots and baskets.
Provides customer service contact numbers, fax, and website for questions, missing parts, or support.
Recommendation to save the manual for future reference and notes that all models are for outdoor use only.
Emphasizes outdoor use only, avoiding combustible surfaces, and maintaining a minimum distance of 10 feet from materials.
Advises against leaving the appliance unattended, keeping children/pets away, and allowing it to cool before moving.
Specifies the need for a level surface, wearing shoes and gloves, and avoiding touching hot surfaces.
Discourages use of non-Masterbuilt accessories and states the appliance is not for recreational vehicles or boats.
Instructions for handling rain during frying, including covering the vessel and having fire-extinguishing materials ready.
Warns against storing flammable liquids near the appliance and specifies safe storage distances for LP cylinders.
Advises not to exceed 350°F when cooking with oil and outlines steps if the temperature is exceeded.
Provides steps to take if a gas leak is detected, including shutting off gas and extinguishing flames.
Guidance on positioning the gas cylinder upwind and 18 inches away from the cooker stand, considering wind direction.
Instructions to fill out and return the warranty portion within 30 days of purchase to validate warranty.
Fields for customer and dealer information, including name, address, dealer name/location, and date of purchase.
Questions about previous brands owned, model number, reasons for purchase, and where the product was seen or heard about.
Questions regarding the customer's education level and family income bracket for marketing purposes.
Request to include a favorite recipe with the returned questionnaire to thank the customer.
Details warranty periods for different parts and units, and specifies exclusions like rust and paint finish.
Explains warranty limitations, maximum liability, and consumer rights, including those specific to California residents.
Instructions for indoor storage of the appliance and safe outdoor storage of gas cylinders, including temperature limits.
Guidance on allowing the appliance to cool completely, cleaning it, and wiping down the exterior.
Instructions for removing rust using steel wool and using high-temperature paint for exterior touch-ups.
Ensures ventilation openings are clear and advises checking regulator hose, burner parts, and turning gas OFF before inspection.
Reminds users to turn off the gas at the supply cylinder when the appliance is not in use.
Reiterates not to exceed 350°F when cooking with oil or grease and provides guidance on oil quantity.
Prohibits storing extra cooking oil, gasoline, or flammable vapors near the appliance and specifies LP cylinder storage rules.
Instructs to keep the LP gas cylinder upwind when in use.
Advises using the product only for its intended purpose, performing soapy water tests, and inspecting burner tubes.
Details safe transport of gas cylinders, keeping clear of burner during lighting, and procedures for ignition failure.
Warns against activities around a hot appliance and advises allowing it to cool completely after use.
Prohibits using glassware/plastic cookware and advises caution when removing the basket to avoid tipping the pot.
Warns that impairment from drugs or alcohol can affect safe assembly and operation of the appliance.
Specifies that in a low heat setting, the flame should not burn less than 5 inches high.
Reiterates the unit is for outdoor use only and must never be left unattended while in use or cooling.
Warns against leaving hot coals unattended, adding lighter fluid to hot coals, or using gasoline as a starter.
Provides guidance on using charcoal lighting fluid or alternative starters like electric or solid fire starters.
Safety instructions for using electric charcoal starters, including careful removal, cooling, and use in dry conditions.
Advises caution when removing the dome lid, handling hot steam, and smothering grease fires with the lid.
Instructions for safely disposing of ashes, ensuring they are completely cool and placed in a noncombustible container.
Warns against using charcoal as a heating fuel indoors, as it can be deadly.
A critical warning that failure to follow instructions can result in fire or explosion, causing property damage, injury, or death.
Requires installation to conform with local codes or relevant national fuel gas and propane installation codes.
Details the special cover for Grill Smoker Cookers, listing model MC30 and its price.
Describes the cover for patio carts and grills, listing model MC53 and its price.
Provides a phone number for ordering accessories, suggesting a call to order.
Details the Original HITCH-HAUL Wheel Free Carrier, listing black and aluminum models and their prices.
Describes the Turk N' Surf Turkey Fryer & Seafood Kettle, including pot size, accessories, and price.
Details the aluminum fry pot and basket accessory, listing model 10PB and its price.
Describes double cookers available in stainless steel and black steel, listing models and prices.
Mentions availability of large stock pots up to 120 quarts and directs users to call for pricing or visit the website.
Provides website and phone number to visit the Masterbuilt Accessory Shop and check prices.
Details the 6" thermometer accessory, listing model DFTH and its price.
Details the 10" thermometer accessory, listing model DF10 and its price.
Describes the Auto Push Button Ignitor accessory for Master Barbecue Grill Smoker Cooker and its price.
Highlights Masterbuilt seasonings, listing varieties like Cajun, Steak, and BBQ, with bottle sizes and prices.
Details the Injecting Syringe accessory, listing model IS35 and its price.
Features the Cooking Video accessory, listing model MBCV2 and its price.
Lists all the numbered parts included in the Grill Smoker Cooker box for assembly verification.
Detailed instructions for placing and assembling the various parts of the Grill Smoker Cooker.
Instructions for assembling and adjusting the push-button ignitor, including checking for a blue spark.
Notes an additional part, the Push Button Auto Ignitor, specifically for Monarch smokers.
Mentions that private label units may have different or added parts and model numbers.
Tip to check burner venturi for obstructions like dirt dobbers or spiders that can block air and gas flow.
Instructions for attaching the round handle to the dome lid and installing the heat indicator.
Steps for mounting handles and brackets to the smoker body, ensuring bolts are tightened securely.
Instructions for assembling the legs and brackets into the base pan, including securing the water bowl.
Guidance on mounting the smoker door hinge to the base pan opening using nuts and bolts.
Recipe for Screaming Buffalo Wings, including ingredients for wings, hot sauce, and cocktail sauce.
Recipe for Cajun-Coated Fish using catfish or snapper, with a cornmeal flour coating.
Tips for handling charcoal, including wearing gloves and using long tongs when removing the dome lid.
Strict warning against adding lighter fluid to hot or warm coals.
Warning against using charcoal as an indoor heating fuel, as it can be deadly.
Recipe for deep-frying steak, including preparation, seasoning, and cooking time at 350°F.
Recipe for Creole Gumbo, detailing ingredients like okra, sausage, seafood, and cooking instructions.
Recipe for beef fillet with mushroom sauce, including marinating and grilling instructions.
Recipe for grilled flank steak, including marinade ingredients and grilling time.
Recipe for Caribbean Flavor Chicken, detailing a marinade and grilling process.
Recipe for Orange-Glazed Leg of Lamb, including marinade ingredients and grilling steps.
Tips on adding charcoal during cooking to increase the temperature as needed.
Notes that dry hardwoods burn hotter than charcoal, suggesting an adjustment in the ratio of wood to charcoal.
Instructions for connecting and operating the gas cylinder valve and regulator control valve in the correct sequence.
Guidance on adjusting the regulator control to manage the burner flame for desired temperature.
Explains how to use the air shutter to control the air flow to the burner.
Details the connection of the hose to the burner.
Safety tip advising against transporting gas cylinders in cars and recommending open vehicles like pickup trucks.
Instruction for gas cylinder filling, advising to tell the person filling not to overfill.
Recommends using only gas cylinders 18 inches in height or smaller, preferably a standard 20-pound cylinder.
Advises using extreme caution when adding or removing food from the smoker unit.
Suggests adding briquettes to the flame disk for flavor and warns against using lighter fluid or Quick Start.
Specifies that in a low heat setting, the flame should not burn less than 5 inches high.
Specifies that the soapy water test must be performed outdoors, in a well-ventilated area, away from flames and sparks.
Step-by-step instructions for performing a soapy water test to check for gas leaks at fittings and connections.
Instructions to stop the test and retighten fittings if bubbles appear, indicating a gas leak.
Advises waiting a minimum of 5 minutes after a successful test for gas fumes to dissipate before lighting.
Instructs users to stop immediately and contact the Masterbuilt hotline if bubbles continue to appear during the test.
Recipe for Smoked Shrimp Kebab with red bell peppers, served with garlic cocktail sauce.
Instructions for smoking potatoes and corn on the cob, suggesting foil wrapping or soaking in salt water.
Guide for smoking various sausages like Kolbase or Italian sausage, specifying wood and cooking time.
Tips for smoking vegetables like mushrooms, cauliflower, or squash, suggesting foil wrapping and seasoning.
Recipe for smoking fish fillets, including butter, lemon juice, and seasoning.
Recipe for smoking beef brisket, including trimming fat, seasoning, and cooking time.
Tip to line the water bowl with aluminum foil before each use for easier cleaning and bowl longevity.
Instructions on how to add more water to the bowl if the level is low during cooking, with caution.
Recipe for smoke-roasted asparagus with garlic, onion, and lemon juice.
Recipe for barbecue sauce, listing ingredients like tomato sauce, Worcestershire sauce, and spices.
Recipe for smoking a precooked ham, including pineapple, honey, and soy sauce glaze.
Recipe for smoking a turkey, using hickory or apple chips and providing cooking instructions.
Guidance on selecting wood chunks for smoking, recommending mesquite, hickory, pecan, apple, or cherry, and avoiding pine.
Instructions for preparing wood chunks for smoking, including soaking, wrapping in foil, and piercing holes.
Steps for gas smoking, including adding wood, filling the water bowl, and lighting the burner.
Instructions for gas grilling, which involves removing the water bowl and smoker body before lighting the burner.
Procedure for seasoning the unit by heating it with wood chunks to remove new smells.
Explains how the air damper is used to control the heat level during operation.
Instructions for charcoal dry smoking and grilling, including removing the flame disk and adding charcoal/wood.
Steps to prepare the unit for boiling and frying, including removing the smoker and setting up the pot.
Recommendations on pot sizes and fill levels for boiling and frying, including pot extension arm use.
Instructions for lighting the gas and bringing water or oil to the desired temperature, emphasizing thermometer use.
Procedure for shutting down the unit after use, turning off gas valves, and allowing all parts to cool completely.
Specific instructions for handling rain while frying, including shutting off gas and covering the pot.
Specifies that in a low heat setting, the flame should not burn less than 5 inches high.
Chart detailing cooking times, heat settings, and internal temperatures for various beef cuts when smoking.
Chart detailing cooking times, heat settings, and internal temperatures for various pork cuts when smoking.
Chart detailing cooking times, heat settings, and internal temperatures for fully-cooked and other hams when smoking.
Chart detailing cooking times, heat settings, and internal temperatures for chicken and turkey when smoking.
Chart detailing cooking times, heat settings, and internal temperatures for leg of lamb when smoking.
Chart detailing cooking times, heat settings, and internal temperatures for veal rump roast when smoking.
Chart detailing cooking times, heat settings, and internal temperatures for fish, shrimp, crab, and lobster.
Chart detailing cooking times, heat settings, and internal temperatures for small game birds like quail and dove.
Chart detailing cooking times, heat settings, and internal temperatures for large game birds like pheasant and duck.
Chart detailing cooking times, heat settings, and internal temperatures for wild game like cornish hens.
Provides temperature ranges for ideal cooking, direct grilling, and warnings against exceeding 350°F.
Advises adding more cooking time when outside temperature is below 65°F or altitude is above 3,500 feet.
Warning against lifting the smoker lid during the smoking process to avoid extending cooking time due to heat escape.
Recommends using the upper grill rack for better results, or placing meat requiring less cooking time on the top rack.
