Masterbuilt MB20078516 - Pre-Seasoning the Smoker; Initial Smoker Preparation

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PRE-SEASON INSTRUCTIONS
PRE-SEASON SMOKER PRIOR TO FIRST USE.
Some smoke may appear during this time, this is normal.
1. Make sure water pan is in place WITHOUT WATER.
2.Setcontrollertohighandrununitfor3hours.
3.Tocompletepre-seasoning,duringlast45minutes,add½cupofwoodchipsinwoodchipbowl.
4.Shutdownandallowtocool.
NOTE: Never add more than ½ cup at a time. Additional chips should not be added until any
previously added chips have ceased generating smoke.
•DoNOTmoveunitacrossunevensurfaces.
•WoodchipbowlMUSTbeinplacewhenusingsmoker.Thisminimizesthechanceofareups.
•Woodchipsmustbeusedinordertoproducesmokeandcreatethesmokeavor.
•Donotopensmokeraccessdoorunlessnecessary.Openingsmokeraccessdoorcausesheatto
escapeandmaycausewoodtoareup.Closingthedoorwillre-stabilizethetemperatureandstop
areup.
•Donotleaveoldwoodashesinthewoodchipbowl.Onceashesarecold,emptybowl.Bowlshouldbe
cleanedoutpriorto,andaftereachusetopreventashbuildup.
•Thisisasmoker.Therewillbealotofsmokeproducedwhenusingwoodchips.Smokewillescape
throughseamsandturntheinsideofsmokerblack.Thisisnormal.
•Openingsmokeraccessdoorduringcookingprocessmayextendcookingtimeduetoheatloss.
•Whenoutsidetemperatureiscoolerthan65°F(18°C)and/oraltitudeisabove3,500feet(1067m),
additionalcookingtimemayberequired.Toinsurethatmeatiscompletelycookeduseameat
thermometer to test internal temperature.
IMPORTANT FACTS ABOUT USING SMOKER
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent,smoky,bacon-likeavor
Mesquite
Sweetanddelicateavor
Alder
Delicate,woodsmokeavor
Pecan
Boldandheartyavor
Maple
Sweet,subtleavor
Apple
Sweet,delicateavor
Cherry
Sweet,delicateavor