Masterbuilt MB20073420 - Page 23

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Meat Probe Temperature Verification
Low Temperature Test
1. Place meat probe in ice water (temperature of ice water = 0°C) for 5 minutes.
2. Turn on smoker.
3. LED will show the temperature at the probe.
4. Meat probe temperature reading should be 0°C, ±5°C. Acceptable range is within -5°C to 5°C.
High Temperature Test
1. Place meat probe in boiling water (temperature of boiling water = 100°C) for 5 minutes.
2. Turn on smoker.
3. LED will show the temperature at the probe.
4. Meat probe temperature reading should be 100°C, ±5°C. Acceptable range is within 95°C to 105°C.
Cabinet Temperature Verification
1. Place meat probe in centre of middle rack.
2. Turn on smoker.
3. Set controller to 135°C.
4. Allow smoker to reach and stabilise at 135°C.
5. Read the actual cabinet temperature displayed.
6. LED will show the temperature at the probe.
7. Meat probe temperature reading should be ± 10°C of the actual cabinet temperature.
POULTRY
Hickory, Mesquite,
Alder, Pecan, Maple,
Apple, Cherry
FISH
Hickory, Alder,
Pecan, Apple
PORK
Hickory, Alder, Pecan,
Maple, Apple, Cherry
LAMB
Mesquite
HAM
Hickory
BEEF
Hickory, Mesquite
Wood Chips Smoking Guide