TION

Masterbuilt Manufacturing, Inc.
1 Masterbuilt Ct.
Columbus, GA 31907
Customer Service 1-800-489-1581
Fax 706-660-8022
www.masterbuilt.com
Burning wood chips gives off carbon
monoxide, which has no odor
and can cause death.
CARBON MONOXIDE HAZARD
Some parts may have sharp edges
handle with care.
Keep this manual for future reference.
Failure to follow these warnings and instructions properly could result in personal injury or death.
Use only outdoors where it is
well ventilated.
Read and follow all warnings
and instructions before using
smoker and during use.
This manual contains important
information necessary for the proper
and safe use of this unit.
WARNING
Tool needed for assembly: Phillips Head Screwdriver
Approximate assembly time : 20 minutes
ELECTRIC SMOKER MODEL 20070612
THIS PRODUCT IS FOR OUTDOOR USE ONLY
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
DO NOT burn wood chips inside homes,
vehicles, tents, garages or any enclosed areas.
Manual Code: 9807100045 032811-04JH
1
WARNINGS & IMPORTANT SAFEGUARDS CONTINUED ON PAGE 2
properly assemble or safely operate electric smoker.
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to
*Model Number: ____________________
time following use.
*Model Number and Serial Number are located on silver label on back of unit.
Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________
*Serial Number: ____________________
E-mail Address:_______________________________________
State/Province: ________ Postal Code: ________________Phone Number: (_____) - ____________
18
Name: __________________________________ Address :___________________________ City:________________
Go Online www.masterbuilt.com
or complete and return to
Attn: Warranty Registration
Masterbuilt Mfg. Inc.
1 Masterbuilt Court - Columbus, GA 31907
California residents only: Not withstanding this limitation of warranty, the following specific restrictions
apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the
product or Masterbuilt will refund the purchase price paid for the product, less the amount directly
attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the
product to the retail establishment selling this product in order to obtain performance under warranty.
This expressed warranty gives you specific legal rights, and you may also have other rights which vary from
state to state.
This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties,
expressed or implied including implied warranty, merchantability, or fitness for a particular purpose.
Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or
to promise remedies in addition to or inconsistent with those stated above.
Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by
the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or
consequential damages. In such a case, the above limitations or exclusions may not be applicable.
Masterbuilt warrants its products to be free from defects in material and workmanship under proper
assembly, normal use and recommended care for 90 days from the date of original retail purchase.
Masterbuilt warranty does not cover paint finish as it may burn off during normal use.
Masterbuilt warranty does not cover rust of the unit.
Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your
receipt. Upon the expiration of such warranty, all such liability shall terminate.
Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components
free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s)
in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.
This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of
transportation, or damage incurred by commercial use of this product.
LIMITED WARRANTY
the unit has cooled. Electric smoker is HOT during operation and remains HOT for a period of
• Do not allow anyone to conduct activities around electric smoker during or following its use until
• Do not touch HOT surfaces.
caution.
• Electric smoker is HOT while in use and will remain HOT for a period of time afterwards. Use
• Use electric smoker only on a level, stable surface to prevent tipping.
• Never use electric smoker as a heater (READ CARBON MONOXIDE HAZARD ON FRONT COVER).
• Fuel, such as charcoal briquettes or heat pellets, are not to be used in electric smoker.
smoker is being used.
electric smoker. Close supervision is necessary should children or pets be in area where electric
• Keep children and pets away from electric smoker at all times. Do not allow children to use
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Do not let cord hang touch hot surfaces.
• Keep a fire extinguisher accessible at all times while operating electric smoker.
1-800-489-1581.
been damaged in any manner. Contact Masterbuilt Customer Service for assistance at
• Do not operate any appliance with a damaged cord or plug, or after appliance malfunctions or has
liquid.
• To protect against electrical shock do not immerse cord, plug or control panel in water or other
• Do not expose electric smoker to rain or water at anytime.
• Do not use during an electrical storm.
• Use only approved grounded electrical outlet.
• Do not plug in electric smoker until fully assembled and ready for use.
uneven surfaces.
• Unit MUST be on the ground. Do not place unit on tables or counters. Do NOT move unit across
• For outdoor use only. Do not operate in an enclosed area.
When using electrical appliances, basic safety precautions should always be followed including
the following:
READ ALL INSTRUCTIONS
GENERAL WARNINGS AND SAFETY INFORMATION
225°F
(107°C)
11 - 14 lbs
(5.0-6.4kgs)
2 - 4 lbs ea
(0.9-1.8kgs)
2 - 4 lbs ea
(0.9-1.8kgs)
5 lbs
(2.3kgs)
12 - 16 birds
5 - 7 lbs
(2.3-3.2kgs)
Turkey
Salmon
Steaks
Fish Fillets
Shrimp, Clams,
Crab Legs
Quail,
Dove, etc.
Pheasant, Duck,
etc.
17
225°F
(107°C)
2 - 3 lbs ea
(0.9-1.4kgs)
Chicken
(2 whole)
1 cup
(0.24l)
1 cup
(0.24l)
WILD GAME
1 cup
(0.24l)
1 cup
(0.24l)
1 cup
(0.24l)
SEAFOOD
2 cups
(0.83l)
1 cup
(0.24l)
POULTRY
2.5 - 3.5 hrs
1.5 - 2.5 hrs
1 - 2 hrs
1 - 2 hrs
1 - 2 hrs
6 - 7.5 hrs
2.5 - 3.5 hrs
3 - 4.5 hrs
2.5 - 4 hrs
5 hrs
6-8 hrs
3 - 5 hrs
COOK TIME
165°F (74°C)
165°F (74°C)
145°F (63°C)
145°F (63°C)
145°F (63°C)
165°F (74°C)
Well Done
165°F (74°C)
Well Done
165°F (74°C)
Well Done
165°F (74°C)
Well Done
165°F (74°C)
Well Done
170°F (77°C)
Well Done
140°F (60°C) Rare 160°F (71°C) Med
170°F (77°C) Well
INTERNAL TEMP
• Opening smoker 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 ensure that meat is completely cooked use a meat
thermometer to test internal temperature.
225°F
(107°C)
225°F
(107°C)
225°F
(107°C)
225°F
(107°C)
225°F
(107°C)
4 - 6 lbs
(1.8-2.7kgs)
2 cups
(0.56l)
225°F
(107°C)
Spare Ribs
1 cup
(0.24l)
2 cups
(0.56l)
PORK
3 cups
(0.83l)
2 cups
(0.47l)
BEEF
WOOD CHIPS
225°F
(107°C)
3 - 5 lbs
(1.4-2.3kgs)
225°F
(107°C)
Loin Roast
(boneless)
4-5lbs
(1.8-2.3kgs)
225°F
(107°C)
6-10lbs
(2.7-4.5kgs)
Brisket
Loin Roast
(bone in)
225°F
(107°C)
4 - 5 lbs
(1.8-2.3kgs)
Pot Roast (arm,
top, chuck, blade)
TEMP
SIZE
ITEM
SMOKING CHART
SAVE THESE INSTRUCTIONS
• Do not clean this product with a water sprayer or the like.
• Extreme caution must be used when moving an appliance containing hot liquids.
ground.
• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the
and with the statement “Suitable for Use with Outdoor Appliances”.
2
• Outdoor extension cords must be used with outdoor use products and are marked with suffix “W”
• The extension cord must be a grounding -type 3-wire cord.
rating of the appliance.
• If a longer extension cord is used the marked rating should be at least as great as the electrical
• Longer extension cords are available and may be used if care is exercised in their use.
• Always use electric smoker in accordance with all applicable local, state and federal fire codes.
commercial use.
• Never use electric smoker for anything other than its intended purpose. This unit is not for
injuries.
• The use of accessory attachments not recommended by the appliance manufacturer may cause
may cause injury.
• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and
• Do not store electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.
non-combustible container.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
adding/removing grates, tray or water bowl.
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before
• To disconnect, turn control panel “OFF” then remove plug from outlet.
• Wood chip tray is HOT when electric smoker is in use. Use caution when adding wood.
damage electric smoker.
• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may
electric smoker.
• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to
Use protective gloves or long, sturdy cooking tools.
• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns.
or storing.
• Never move electric smoker when in use. Allow electric smoker to cool completely before moving
• Avoid bumping or impacting electric smoker.
GENERAL WARNINGS AND SAFETY INFORMATION
3
THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE
STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.
COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,
OTHER REPRODUCTIVE HARM, OR CANCER.
WARNING
ENJOY!
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and
mildew.
• Extreme cold temperatures may extend cooking times.
• Store smoker in a dry area after use.
• Temperature reading will fluctuate + or - 10 to 15 degrees as smoker cycles on and off.
• Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking
time and cause uneven cooking. Leave space between food on racks and smoker sides to ensure
proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure even
cooking. Please see manual for more detail.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
• “Preseason” smoker prior to first use. See page 9.
9
• This is a slow smoker…allow sufficient time for cooking. Smoker is for OUTDOOR USE ONLY.
LET’S GET STARTED!
FOR MORE TANTALIZING RECIPES
AND COOKING TIPS VISIT US ONLINE AT
WWW.MASTERBUILT.COM
16
Mix recommended amounts of water, soy sauce, teriyaki sauce and salt with other ingredients to your
liking in a small container. Place fillets into marinade, cover and let soak in refrigerator overnight.
Smoke for 1 to 2 hours or until meat is flaky and internal temperature is 145°F (63°C).
Hickory, alder or apple chips
Dill seed
Garlic salt
1 tsp Lemon pepper
½ tbsp Salt
¼ cup Teriyaki sauce
¼ cup Soy Sauce
2 cups Water
4-6 Trout fillets
SMOKED TROUT
RECIPES
15
Medium rare filet will have an internal temperature of 145°F (63°C) when checked with thermometer.
Allow meat to cool slightly then carve into ½ inch slices. Serve at room temperature.
Wrap each fillet in heavy aluminum foil leaving the tops of each uncovered. Sprinkle a little olive oil on
top of each filet. Place foil wrapped filets in 225°F (107°C) pre-heated smoker and cook about 20- 30
minutes.
Season meat with garlic cloves, salt and pepper. Heat olive oil in large frying pan. Sear/brown meat
on all sides. This will seal in juices before smoking.
Mesquite or cherry wood chips
Ground Pepper
Salt
4 Garlic Cloves (crushed)
2 tbsp Olive oil
4 lbs Beef Filets
SMOKED FILET MIGNON
Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225°F (107°C) pre-heated
smoker using apple wood chips during the first 3 hours. After 5 hours remove butt and wrap in heavy
foil. Cook for an additional 1 to 1 ½ hours. Internal temperature should be 160°F (71°C). Serve.
Apple Chips
2 tbsp Chili Powder
¼ cup Brown Sugar
½ tsp Salt
7 lbs Fresh pork butt
SMOKED PORK BUTT
RECIPES
2
13
7
15
3
4
1
8
1
6
7
5
Element
Cooking Grate
Leg
Drip Tray
3
4
10
6
12
16
16
14
15
13
1
2
1
1
9
Cooking Grate Support
Door Latch
Temperature Gauge w/
Beauty Ring and Wing Nut
Control Panel Support
PART NO QUANTITY DESCRIPTION
9
1
Door
10
1
Door Handle
11
2
Side Handle
12
1
Wood Chip Grate
5
14
PARTS LIST
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
PART NO QUANTITY DESCRIPTION
1
1
Smoker Body
2
1
Analog Control
3
1
Water Bowl
4
1
Wood Chip Bowl w/Lid
8
11
1
STOP
4
5
Phillips Hex Screw
Qty: 2
Phillips Hex Screw
Qty: 16
9907090034
9907090025
9907090026
9807100045
Water Bowl
Wood Chip Bowl w/Lid
Drip Tray
Cooking Grate
Leg Kit
Element
Door Kit
Door Handle Kit
Side Handle Kit
Wood Chip Grate
Control Panel Support Kit
Cooking Grate Support Rack Kit
Door Latch Kit
Temperature Gauge Kit
Drip Tray Support Kit
Hardware Kit
Instruction Manual
3
4
5
6
7
8
9
10
11
12
13
14
15
16
9907090022
Analog Control
Qty: 1
DO NOT RETURN TO RETAILER
STOP
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
990050222
9907090023
9907090024
9007090078
9907090031
9907090021
9907090019
9007090064
9907090027
9007090066
9007090068
9007090065
9007090067
9007090063
Body Kit
ITEM NO
2
REPLACEMENT PART
Model 20070612
Wing Nut
(C)
(packed with temperature gauge)
1
PART NO
1/4-20x1-1/2
1/4-20x1/2
PARTS LIST
(B)
(A)
HARDWARE LIST
Place hens on grate in 225°F (107°C) pre-heated smoker and cook for 2-2 ½ hours until internal
temperature reaches 165°F (74°C) . Brush with remaining glaze before serving.
Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbsp of butter in
small saucepan. Add marmalade and orange juice blending until smooth. Brush hens with marmalade
mixture.
Rinse and pat dry each hen. Season cavities with salt. Sautee onions in 1 tbsp butter. Stir in rice and
chopped nuts.
Hickory Chips
Salt
¼ cup Orange juice
½ cup Lime Marmalade
¼ cup Pecans or Walnuts (chopped)
1 cup Wild Rice (cooked)
3 tbsp Butter
¼ cup Green Onion (chopped)
2 Cornish Game Hens
SMOKED CORNISH HEN & WILD RICE
Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air
dry for at least 1 hour. Smoke the salmon skin side down for about 1-1 ½ hours at 225°F (107°C) and
internal temperature reaches 145°F (63°C).
Combine all of the ingredients except salmon to make a brine. Place the salmon, skin side up, in a
baking dish and cover with brining liquid. Allow fish to brine for two hours. Rinse salmon in cold water
and pat dry.
Hickory or Apple Chips
1 large fillet of salmon
1 bay leaf
10 allspice berries
10 cloves
¼ cup lemon juice
¼ cup golden rum
¾ cup honey
½ tbsp salt
1 qt water
HONEY CURED SMOKED SALMON
RECIPES
14
13
When ready to smoke remove ham from dish and stud with cloves. Place ham in preheated 225°F
(107°C) smoker. Cook for about 2-3 hours. Baste with syrup mixture at least 2 times during cooking
time. Before last hour of smoking decorate ham with canned pineapple and cherries and baste.
Internal temperature of ham should be at 160°F (71°C) when heated.
Remove thick skin and trim fat leaving no more than ½” thick covering on ham. Score ham. Combine
syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup
mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature.
Hickory or Mesquite Chips
1 jar Maraschino Cherries
1 can Pineapple slices (canned)
16 whole Cloves
½ tsp Allspice
¼ tsp Nutmeg
1 tsp Ginger
1 ½ cup Maple syrup
5-7 lbs Ham Shank or Butt (Fully cooked, bone in)
MAPLE GLAZED HAM
After 3 hours remove the ribs and wrap in heavy foil. Cook for an additional 1- 1 ½ hours until internal
temperature reaches 160°F (71°C).
Cook ribs for 3 hours at 225°F (107°C) in preheated smoker using hickory chips during the first 2
hours.
Mix ingredients and rub mixture on meat for 2 hours before cooking. Allow meat to reach room
temperature.
Hickory Chips
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Black pepper (freshly ground)
2 tsp Cayenne pepper
A
11
1
A
Repeat step for opposite side.
6
Mount side handle (11) to smoker
body (1) using screws (A).
STEP 2
Repeat step for remaining legs.
Attach leg (7) to bottom of smoker
body (1) using screws (A).
Carefully position grill as
shown.
2 ½ tbsp Chili powder
1 ½ tbsp Ground cumin
STEP 1
7
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
• TOOL NEEDED: PHILLIPS HEAD SCREWDRIVER
ASSEMBLY
¼ cup Brown sugar
½ tbsp Salt
2-4 lbs Pork or Baby Back Ribs
PORK OR BABY BACK RIBS
RECIPES
7
C
9
B
6
1
10
16
ASSEMBLY
Slide cooking grates (6) onto
guides inside smoker body (1).
SOME PARTS NOT SHOWN
FOR CLARITY.
STEP 4
Mount door handle (10) to smoker
door (9) using screws (B).
Insert temperature gauge (16)
stem through hole in smoker door
(9) as shown. Secure with wing
nut (C).
STEP 3
TO THE TOUCH BEFORE CLEANING AND STORING.
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
12
For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent.
Make sure to dry thoroughly.
For wood chip bowl, clean frequently to remove ash build up, residue and dust.
For cooking grates, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly.
HOW TO CLEAN SMOKER
meat thermometer to test internal temperature.
be required. To ensure that meat is completely cooked use a
altitude is above 3,500 feet (1067m), additional cooking time may
• When outside temperature is cooler than 65°F (18°C) and/or
time due to heat loss.
• Opening smoker door during cooking process may extend cooking
tighten as shown. Secure hex nut firmly against door latch.
• To adjust door latch, loosen hex nut on door latch. Turn hook clock-wise to
door latch can be adjusted to further tighten door against body
through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around door,
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
out prior to and after each use to prevent ash buildup.
• Do not leave old wood ashes in the wood tray. Once ashes are cold, empty tray. Tray should be cleaned
cause wood to flare up. Closing the door will re-stabilize the temperature and stop flare up.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
emptied periodically during cooking.
• Check drip tray often during cooking. Empty drip tray before it gets full. Drip tray may need to be
Guide for Meats” section in this manual.
• Wood chips must be used in order to produce smoke and create the smoke flavor. See “Wood Smoking
• Wood chip bowl MUST be in place when using smoker. This minimizes the chance of wood flare ups.
• Maximum temperature will range between 350°F- 400°F (177°C- 204°C) when control panel is set on HI.
IMPORTANT FACTS ABOUT USING SMOKER
11
Sweet, delicate flavor
Cherry
Sweet, delicate flavor
Apple
Sweet, subtle flavor
Maple
Bold and hearty flavor
Pecan
Delicate, wood smoke flavor
Alder
Sweet and delicate flavor
Mesquite
Pungent, smoky, bacon-like flavor
Hickory
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
Contact Masterbuilt at 1.800.489.1581
WOOD SMOKING GUIDE FOR MEATS
Controller/unit malfunctioning
Contact Masterbuilt at 1.800.489.1581
Controller malfunctioning
Controller does not adjust heat
Contact Masterbuilt at 1.800.489.1581
Faulty control unit
Clean unit
Excess grease or oil build-up in
unit
Temperature rapidly decreased
or shut down after few hours of
use
Power light is on, unit isn’t
heating
Unit must be on a level surface
Unit not level
Add wood chips
Close door and fasten latch securely
Contact Masterbuilt at 1.800.489.1581
Reposition so hole lines up with drain
hole in bottom of unit
Door not closed properly
Controller malfunctioning
Drip tray not in place
No wood chips
Set unit so an extension cord does
not have to be used
POSSIBLE SOLUTION
Check wall connection
Make sure other appliances are not
operating on the same electrical
circuit. Check household fuses.
Contact Masterbuilt at 1.800.489.1581
Unit plugged into an extension
cord
Controller malfunctioning
CAUSE
Not plugged into wall
House fuse tripped
No smoke
Grease is leaking out of smoker
through door and legs
Unit takes excessive amount of
time to heat up
(longer than 60-70 min)
SYMPTOM
Power light won’t come on
TROUBLESHOOTING GUIDE
1
3
5
12
4
1
ASSEMBLY
Slide drip tray (5) onto grooves
under smoker body (1).
STEP 6
8
Note: Wood chip bowl and water
bowl MUST be in place when
using smoker. This minimizes the
chance of wood flare ups.
Place wood chip bowl (4) and
water bowl (3) into wood chip
grate (12) as shown.
SOME PARTS NOT SHOWN
FOR CLARITY.
STEP 5
2
PRE-SEASON INSTRUCTIONS
THE INFORMATION
CONTAINED IN THIS
DRAWING IS THE SOLE
PROPERTY OF
MASTERBUILT
MANUFACTURING.
Insert analog control (2) into side
of smoker body (1) as shown.
STEP 7
9
When door is opened a flare up may occur. Should wood
chips flare up, immediately close door, wait for wood chips
to burn down then open door again. Do not spray with water.
CAUTION
SMOKER IS NOW READY FOR USE
Preseason smoker prior to first use.
1. Make sure water bowl is in place with NO WATER.
2. Set control panel to MED and run unit for 3 hours. Some smoke may appear during this time, this is
normal.
3. During last 45 minutes, add 1 cup of wood chips in wood chip bowl to complete preseasoning.
4. Shut down and allow to cool.
-.010 INCHES (.08-.25 MM)
1
ASSEMBLY
• Check wood chip bowl periodically to see if wood has burned down. Add more chips as needed.
• Wood chips should be level with top rim of wood chip bowl.
• Never use more than 1 cup of wood chips at a time. Never use wood chunks.
• Before starting unit, place 1 cup of wood chips in chip loader.
• Pre-soak wood chips in water for at least 30 minutes.
TIPS FOR USING WOOD CHIPS
Note: Temperature gauge on smoker door reflects setting on
controller and displays temperature inside unit.
Indicator light will turn off when set temperature is reached.
Turn control knob to desired setting.
Step 3
Plug power cord into an outlet (refer to “Warnings & Important
Safeguards” section of manual).
Step 2
Connect controller to smoker body.
Step 1
OPERATING INSTRUCTIONS
10