SEASONING YOUR
Grill / Smoker & Cooker
To season your unit, light the burner.
Bring the temperature up and maintain 200º .
Place two or three wood chunks on the
flame disk and operate the smoker with no
food or water for two to four hours before
using it.
This allows the unit to settle and removes
that new smell.
******IMPORTANT******
Use Air Damper to Controls Heat
GAS SMOKING
1. For gas smoking add desired amount of wood
to the top of flame disk.
2. Fill water bowl with your favorite marinade or
water. Do not overfill the water bowl. (Line your
water bowl with aluminum foil for easier clean up.)
3. Place grill rack on top of water bowl and add
food. Place upper body on base pan. Add grill rack,
food. For dry smoking Do Not use water or marinade.
4. To light gas cooker use a long match or
striker through lighting hole on the side of cook.
Tu rn red knob on regulator slowly until burner lights.
Adjust burner flame to desired temperature and
cover with dome lid.
(Smoker will Heat Up Quickly)
5. Open the smoker access door carefully when
adding charcoal or wood chips to flame disk. Use
extreme caution because the door is hot.
*Never move your smoker while it is in use and
allow it to cool completely before moving or han-
dling.
SMOKE IS ONLY GENERATED
WHEN WOOD IS PLACED ON
FLAME DISK.
GAS GRILLING
1. Remove water bowl and
smoker body from unit.
2. Use the same lighting
instructions as smoking.
CHARCOAL Dry SMOKING & GRILLING
1. Remove flame disk from unit.
2. Place the water bowl in the bottom of the base
pan and ad the desired amount of charcoal.
(For easy clean up line bowl with aluminum foil.)
3. Follow product placement in above steps for
grilling and smoking.
4. To generate smoke add wood chips or chunks in
charcoal bowl.
5.To water smoke an extra water bowl will need to
be purchased from Masterbuilt or dealer.
6. Follow all lighting and warning instructions on
charcoal bag.
Place Wood Here
For Smoking
Water Bowl is Used Here When
Dry Smoking With Charcoal
Water Bowl is Used Here When
Grilling With Charcoal
OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED
Lighting Hole
Regulator
Control Valve
Gas Smoking
Gas Grilling
Charcoal Dry
Smoking
To Charcoal Wet Smoke an Extra Water
Bowl Will Need To Be Purchased.
Charcoal
Grilling
How To Use Your Unit...
SMOKED
TURKEY
6 to 8 lb. turkey
2 cups of hickory or apple chips
Soak the chips in water for at least one
hour. This will create smoke, smoldering
instead of burning them. Rinse the turkey
and dry well. Fold the wings close to the
body and tie or skewer. Close both open-
ings with skewers and tie the legs togeth-
er tightly.
Secure with holding forks. Place on
the rack over low, indirect heat with the
water pan underneath. Throw half of the
drained wood chips on the hot coals.
Cook for approximately 2 1/2 hours. Be
sure to keep the lid down and the smoke
in. Let rest 10 minutes before carving.
SMOKE R
OASTED ASPARAGUS
IN GARLIC
1 small onion, thinly sliced
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons of butter or margarine
4 cloves garlic, thinly sliced
2 tablespoons lemon juice
1/4 teaspoon of pepper
Line the bottom of a shallow 1-quart gratin
dish with onion slices; arrange asparagus over
onion slices; set aside.
Melt butter in a small skillet over low heat;
add garlic and cook until tender. Remove from
heat and stir in lemon juice, salt and pepper.
Drizzle garlic mixture evenly over asparagus.
(Do not cover dish). Place dish in top cooking
grate of smoker. Cover with smoker lid and
cook 1 hour or until crisp and tender.
SMOKED HAM
1 10-lb. precooked ham
1/4 cup crushed pineapple
1/2 cup honey
2 tablespoons soy sauce (Dale sauce
may be substituted, if available)
Remove fat from ham. Score top of
ham about 1/4” deep. Put water bowl
under middle grill rack. Do not add any
liquid to water bowl (dry smoke). Place
ham on middle grill rack with scored side
up. Place 2-3 wood chunks on charcoal,
or bottom of base pan. Baste top of ham
every hour with mixture. Cook 4 hours or
until 140°F inside ham.
SMOKING RECIPES
COOKING TIPS
WOOD
• A variety of wood chunks may be used. For example: mesquite, hickory,
pecan, apple or cherry. Do not use resinous woods such as pine.
• Use chunks around 3” to 4” long and approximately 1/2” or 1” thick. Soak
wood in water, wrap in foil and pierce holes in foil. You
will need approximately 3 chunks or sticks.
BARBECUE SAUCE
3 8-oz. cans tomato sauce
1 small bottle Worcestershire sauce
1/4 tsp. garlic powder
1/2 lb. butter
1/2 cup brown sugar
1tsp. dry mustard
2 tbsps. vinegar
2 tbsps. lemon juice
1/8 tsp. red pepper
1/2 tsp. salt
1/2 tsp. seasoned pepper
Simmer all ingredients for 30 minutes.
For some recipes, you may add some of the
ingredients (juices) to the water bowl;
additional cooking time will need to be added.
See cooking chart.
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