This instruction manual contains important information

WA R NING
T his ins truc tion manual c ontains important information nec es s ary for the proper as s embly and s afe us e of the applianc e.
R ead and follow all warnings information before as s embling and
us ing the applianc e.
F ollow all warning ins truc tions when us ing the applianc e.
K eep the manual for future referenc e.
Model Numbers
M7, M7S S , M7P , M7T S B , M7T S B P ,
S MM7, S MM7P , 7C M, C S MM7P , C M7P ,
C M7T S B , C M7T S B , C M7T S B P , 7B C M,
C S MM7T S B P , 7C MB P S , 7C MT S B ,
7C MT S B P , S 7C MT S B , S 7C MT S B P ,
7C MB P T S B , S S 7C MT S B , S S 7C MT S B P ,
S MM7T S B , S MM7T S B P , C MB 7P ,
C S MB 7P , B P 7P , B P S 7P , B P 7T S B
T HIS MANUAL MAY B E S UP P LIE D IN
AP P LIANC E S WIT H MODE L
NUMB E R S NOT LIS T E D
F ollowing thes e
ins truc tions will allow
you to have a s afe
c ooking experienc e.
S ee page 18 for
ins truc tion on how to
deep fry a turkey.
If you need help or
parts are mis s ing do
not return to dealer
C ontac t us firs t.
800-489-1581
WA R R A NT Y INF OR MAT ION
1.
2.
3.
4.
S hut off gas to the applianc e.
E xtinguis h any open flame.
P erform s oapy water tes t. (P age 11)
If odor c ontinues , keep away from applianc e, and
immediately c all your fire department.
F A IL UR E T O F OL L OW T HE S E INS T R UC T IONS A ND
WA R NING S P R OP E R L Y C OUL D R E S UL T IN F IR E OR E XP L OS ION, WHIC H
C OUL D C A US E P R OP E R T Y DA MA G E , P E R S ONA L INJ UR Y OR DE A T H.
WA R NING
1. Never operate this applianc e unattended.
2. Never operate this applianc e within 10 feet (3m) of another gas
c ylinder, Never operate this applianc e under any overhead roof
c overing (c ar port), awning or overhang.
K eep a minimum
c learanc e of 10 feef (3m) from all s ides of the applianc e to all
c ons truc tion.
K eep the area c lear of all flammable liquids , c ombus tible material inc luding but not limited to wood (all forms ),
dry plants inc luding the gras s , brus h, paper and c anvas .
3. Never operate this applianc e within 25 feet (7.5m) of flammable
liquids .
4. When c ooking with oil/greas e, never allow the oil to get hotter
than 400 F (200 C ).
One gallon of oil c an reac h 350 F in 7 to
10 minutes .
Us e a thermometer to c hec k temperature.
If oil
exc eeds 400 or s tarts to s moke, turn the burner off.
5. Heated liquid c an remain at s c alding temperatures long after
the c ooking proc es s .
Never touc h the c ooking applianc e until
the c ooking liquid has c ooled below 115 F .
(45 C ) or les s .
6. When burner is s et at a low flame, never leave the applianc e
unattended.
Oil will heat up quic kly and ignite at 550 to 700 F .
7. A pplianc e is HOT while in us e and after...do not touc h.
8. T ripping over the applianc e hos e may res ult in the s pilling of
HOT oil or water c aus ing pers onal injury and property damage.
F A IL UR E T O F OL L OW T HE S E INS T R UC T IONS A ND
WA R NING S P R OP E R L Y C OUL D R E S UL T IN F IR E OR E XP L OS ION, WHIC H
C OUL D C A US E P R OP E R T Y DA MA G E , P E R S ONA L INJ UR Y OR DE A T H.
C ut L ine
F or your s afety
if you s mell gas :
MAS T E R B UILT / C ookMas ter Outdoor LP G as S moker, G rill, C ooker
WAR R ANT Y INF OR MAT ION
To validate your warranty, pleas e fill out and return this portion within
30 days of the date of purchas e.
S end to: MAS T E R B UILT, Inc., Attn: Warranty Dept.
450 B rown Avenue, C olumbus , G A 31906
1. Name________________________________________________
2. Addres s ______________________________________________
C ity__________________________________________________
S tate____________________________Zip__________________
3. DealerÕs Name________________________________________
C ut L ine
DA NG E R
Mas terbuilt warrants the burner, regulator valve, hos e, thermometer, cookware, cooker s tand and
s moker to be free from defects in material and workmans hip for one year.
Mas terbuilt warranty does not cover rus t of the unit. Within this period, Mas terbuilt, s hall correct
any defect by repairing or replacing defective parts of the equipment or making available the parts
from, C olumbus , G eorgia, F.O.B .
Mas terbuilt requires reas onable proof of purchas e and s ugges ts that you keep your receipt.
F ailure to complete and return warranty information will make product warranty null and void. Upon
the expiration of s uch warranty, all s uch liability s hall terminate.
T his warranty does not include the cos t of property damage due to the failure of the product and
does not cover damage due to the mis us e, abus e, accident, damage aris ing out of trans portation, or
damage incurred through commercial us e of this product. T HIS E XP R E S S WAR R ANT Y IS T HE
S OLE WAR R ANT Y G IV E N B Y T HE MANUFAC T UR E R AND IS IN LIE U OF ALL OT HE R WAR R ANT IE S , E XP R E S S E D OR IMP LIE D, INC LUDING IMP LIE D WAR R ANT Y OR ME R C HANTAB ILIT Y
OR F IT NE S S F OR A PAR T IC ULAR P UR P OS E . Neither C ookMas ter, nor the retail es tablis hment s elling this product, has authority to make any warranties or to promis e remedies in addition to or incons is tent with thos e s tated above. Mas terbuiltÕs maximum liability, in any event, s hall not exceed the purchas e price of the product paid by the original cons umer/ purchas er. S ome s tates do not allow the
exclus ion or limitation of incidental or cons equential damages . In s uch a cas e, the above limitations
or exclus ions may not be applicable.
Not withs tanding this limitation of warranty, the following s pecific res trictions apply for C alifornia
res idents . If s ervice, repair, or replacement of the product is not commercially practicable, the retailer s elling the product or Mas terbuilt will refund the purchas e price paid for the product, les s the amount
directly attributable to us e by the original buyer prior to the dis covery of the nonconformity. In the s tate
of C alifornia only, you may take the product to the retail es tablis hment s elling this product, in order to
obtain performance under warranty.
T his expres s ed warranty gives you s pecific legal rights , and you may als o have other rights which
vary from s tate to s tate.
NOT E : P aint finis h may burn off under normal us e and therefore it carries no warranty.
4. DealerÕs Location______________________________________
5. Date of P urchas e______________________________________
6. What brand of outdoor cookers have you previous ly owned?
______________________________________________________.
7. S erial # ___________________and/or Model # ________________
Southern Secrets
S pic es , Marinades , B B Q S auc es and B atters
K ic kin C ajun S eas oning for F rying T urkeys
S teak S eas oning for F rying or G rilling
B B Q R ub for S moking R ibs and More
Injectable Turkey Marinades
G arlic & Herb
B uttery C reole
F is h and S eafood B atters
Original C ris py B atter
Original C ris py C ajun B atter
S outhern S tyle C orn Meal B reading
Marinade and S auces not S hown:
S izzlin S teak Marinade, G lazing Honey Injectable Marinade,
K ickin C ajun Hot Wing S auce, Hot and S picy B B Q S auce
and G randmaÕs Mild B B Q S auce
Southern Secrets Gift Packs
Turkey C ookinÕK it
S teak and B B Q C ookinÕK it
F is h and Wing C ookinÕK it
C ooking with Oil or G reas e:
¥ F ailure to completely thaw and dry foods may caus e oil or greas e to
overflow. When frying with oil or greas e, all food products MUS T be
completely thawed and towel dried to remove exces s water. If ice is
pres ent on the food, this means the thawing proces s is not complete
and may caus e a boil over when placed into HOT oil caus ing a fire.
¥ Never overfill the cooking pot with oil/greas e or water. F ollow
ins tructions in this manual for es tablis hing proper oil/greas e or water
levels .
¥ Never allow the oil to get hotter than 400¡ F (200¡ C ). If the
temperature exceeds 400¡ F (200¡ C ) adjus t the regulator control
knob to a lower s etting until temperature s tarts to fall. If oil temperature
continues to ris e or begins to s moke, IMME DIAT E LY turn the burner
OF F. Allow temperature to decreas e to 350¼ F. (177¼ C ) and relight.
¥ When cooking with oil/greas e, the thermometer provided mus t be us ed.
F ollow ins truction in this manual for proper ins tallation and us e of the
thermometer.
¥ T his is an AT T E NDE D appliance. DO NOT leave appliance unattended
while heating oil/greas e or water, cooking food or when hot after us e
(oil/greas e, or water above 100¼F (38¼C ). Heated liquid can remain at
s calding temperatures long after cooking has ended.
¥ Us e caution when placing food in the cooking ves s el while the
appliance is in operation.
¥ When cooking with oil/greas e, have a B C type fire extinguis her
readily acces s ible.
If a greas e or oil fire oc c urs
In the event of an oil/greas e fire, immediately call the F ire Department.
Do not attempt to extinguis h the fire with water.
A Type B C dry chemical fire extinguis her may in s ome cas es contain the
fire.
If a fire occurs ins ide the pot follow thes e s teps .
1. Turn off gas s upply.
2. Wearing a protective glove cover the pot with a lid.
If a fire occurs outs ide the pot follow thes e s teps .
1. C all the F ire Department.
2. Attempt to extinguis h us ing fire extinguis her s pecified.
3. Turn off the gas s upply if pos s ible.
¥ In the event of rain, s now, hail, s leet or other form of precipitation while
cooking with oil, cover the cooking ves s el & Immediately turn off the
burner(s ) and gas s upply. DO NOT MOV E cooker s tand or pot.
Acces s ory S hop
¥ T he Outdoor G as appliance is for OUT DOOR US E ONLY.
¥ Never us e ins ide an enclos ed area s uch as s creen patios , garage,
buildings , tents .
¥ Never us e in or on recreational vehicles and/or boats . Neverus e this
appliance as a heater.
¥ Never operate this appliance under anyoverhead cons truction. K eep
a minimum clearance of 10 feet from overhead cons truction, walls or
rails .
¥ K eep the area clear of any combus tible material. (T hings that burn.)
¥ Us e this appliance only on a level, s table non-combus tible s urface like
brick, concrete or dirt. Do not us e appliance on or around any s urface
that will burn or melt like wood decks , dry gras s , leaves , wood rails ,
as phalt, vinyl, or plas tic.
¥ Never us e this product for anything other than its intended
purpos es . T his appliance is not intended for commercial us e.
¥ K eep children and pets away from the appliance at all time.
¥ Never move the appliance when it is in us e. Allow the appliance to
cool below 115¼F (40¼C ) before moving or s toring it.
¥ Always wear s hoes during operation of this appliance.
¥ Avoid touching hot s urfaces this appliance is Hot. Always wear
protective gloves or mitts when removing, lid or bas ket from the
cooking ves s el.
¥ Acces s ory attachments and cookware not manufactured are s upplied
by Mas terbuilt for this appliance are not recommended for us e.
¥ Never place an empty cooking ves s el on the appliance while in
operation this may damage the cooking ves s el.
¥ K eep fuel s upply hos e away from the appliance while in operation.
Overhead
C ons truction
C all 800-489-1581
T hermometers
Model - DF T H
6Ó T hermometer
Model - IS 35
Injecting
S yringe
Model - B P C B R L04
C as t Iron B urner,
Hos e and
R egulator Valve
Auto Igniter
Model - G S IG N
S moker C over
Model - MC 30
B efore you s tart to cook check the wind direction &
place the cylinder UP WIND and upright 20Ó away
from the cooker s tand. Us e only a 20 pounds cylinder
or s maller with a protective collar on this appliance.
30 qt. Turkey P ot, Drain Hook
B as ket, Lifting Hook,
Lid and T hermometer
Model - 30B
Wind F low
R ails
10 feet
20 P ound
C ylinder with C ollar
Wall
10 feet
Never allow hos e to touch any part
of the appliance while in operation
6Ó F ood S kimmer
Model - MS 6
20Ó Apart
Model - DF 12
12Ó T hermometer
C ooking C hart for G as and C harc oal S moking
Quantity
BE E F
Heat
S etting
C harcoal
(Amount)
Wood
C hips
(cups )
Water
(Quart)
C ooking
Time (hrs .)
Meat T hermometer
Internal Temp. or
Tes t for Donenes s
Whole rump roas t
P ot roas t (arm, chuck,
blade,top, bottom round)
3 - 4 lbs .
200¼
5 - 7 lbs .
3
2
4 - 5 lbs .
200¼
7 - 8 lbs .
3 -4
2-3
S hort ribs
3 - 4 lbs .
4 - 6 lbs .
200¼
200¼
5 - 7 lbs .
7 - 8 lbs .
3
4
2
3
Well done may
1 1/2-2 1/2 require longer
3-4
cooking times .
B ris ket
S teak
3 - 4 lbs .
5 - 7 lbs .
200¼
200¼
7 - 8 lbs .
8 - 10 lbs .
4
5-6
3
3
3-4 1/2
4-6 1/2
P OR K
Loin roas t,
bone in
3 - 4 lbs .
5 - 7 lbs .
200¼
200¼
8 lbs .
8 lbs .
4
6
2
3
3 1/2 -4 1/2 170¡ F W ell Done
5-7
Loin roas t, boneles s
3 - 5 lbs .
200¼
10 lbs .
4-5
3
3 1/2 -5 1/2
S pareribs
4 - 6 lbs .
7 - 10 lbs .
200¼
8 - 10 lbs .
10 lbs .
4
5-6
3
3
4 - 6 lbs .
200¼
7 - 10 lbs .
5
3
2 1/2 -3 1/2
Well done meat pulls
3 1/2 - 5
away from bone
4-5
3
2-3
C ountry S tyle
back ribs
2 1/2 -3 1/2 140¡ F R are
160¡ F Medium
170¡ F W ell done
3-4
170¡ F W ell Done
6 - 10 chops
200¼
5 - 7 lbs .
3-4
HAMS
F ully-cooked
P re-cooked
F res h
5 - 7 lbs .
8 - 10 lbs .
16 - 18 lbs .
200¼
7 - 8 lbs .
10 lbs .
10 lbs .
4
5
6
3-4
3
5
P OULT R Y
C hicken(2 whole)
(4 whole)
Hen (one)
2-3 lbs . each
2-3 lbs . each
5 lbs .
200¼
5 - 7 lbs .
8 - 10 lbs .
10-12 lbs .
3-4
4
3
2
3
2
Turkey
8 - 10 lbs .
11 - 13 lbs .
14 - 16 lbs .
200¼
8 lbs .
8 - 10 lbs .
10-12 lbs .
5
6
6
3
3
4
4-6
6 - 7 1/2
6-8
LE G OF LAMB
5 - 7 lbs .
200¼
8 lbs .
4-5
3
3 1/2 - 5
V E AL R UMP R OAS T
3 - 5 lbs .
200¼
5 - 7 lbs .
4
2
140¡ F R are
160¡ F Medium
1/12 - 3 1/2 170¡ F W ell Done
F IS H & S E AF OOD
Whole fis h
F illets
Whole s almon
4 - 6 lbs .
F ull grid
6 - 7 lbs .
200¼
7 lbs .
5 lbs .
10 lbs .
4
3
5-6
2-3
1-2
3
F les h white, flakes
2-3
1/12 - 2 1/2 when forked
4 - 6 1/2
S hrimp, crab legs ,
lobs ter, clams
F ull grid
200¼
5 lbs .
3
1-2
1-2
S hrimp pink
S hells open
WILD G AME
cornis h hens
S mall game birds
(Quail, dove, etc.)
4 hens
12 - 16 birds
200¼
5 - 7 lbs .
7 - 10 lbs .
3
4
2
2-3
2-3
2-4
Leg moves eas ily in
joint
5 - 7 lbs .
200¼
8 - 10 lbs .
4-5
2-3
4-5
P ork C hops 1-inch thick
Large game bird
(P heas ant, duck, goos e,
etc.)
2 1/2 - 3 1/2 140¡ F W ell Done
4-6
160-170¡ F W ell Done
6-8
185¡ F W ell Done
2 1/2 - 3 1/2
3-4
180¡ F Leg moves
3 - 31/2
eas ily in joint
185¡ F Leg moves
eas ily in joint.
180-185¡ F W ell Done
¥When the outs ide temperature is cooler than 65¡ F
and the altitude is above 3,500 feet, we s ugges t
adding more cooking time. (If you are not s ure the
meal is cooked, us e a meat thermometer to tes t the
meat.)
¥Do not lift your s moker lid during the s moking
proces s to check food. T his will extend your cooking
time due to heat es cape.
¥If you are us ing only 1 grill rack, us e the upper grill
rack for better res ults . If you need to us e both grill
racks place the meat that requires the leas t cooking
time on the top grill rack.
OUT DOOR US E ONLY / NE V E R L E AV E UNAT T E NDE D
WA R NING
¥ Always perform the s oapy water tes t every time you us e this appliance.
¥ Avoid bumping or impact of the appliance to prevent s pillage or s plas hing of hot liquid.
¥ Always dis connect your gas cylinder from your appliance when not in
us e.
¥ K eep your hands , hair and face away from the burner flame. Do not
lean over the cooker s tand when lighting the burner. T his appliance has
an open flame. B e careful of loos e hair and clothing during operation.
T hey could catch fire.
¥ Never attach a gas cylinder, move or alter fittings when the cooker is
hot or in us e.
¥ Do not attempt to dis connect any gas fitting while your cooker is in
operation.
¥ Never us e a gas cylinder if it s hows s igns of: dents , gouges , bulges ,
fire damage, eros ion, leakage, exces s ive rus t, or other forms of vis ible
external damage. T he cylinder may be hazardous and s hould be
checked by a liquid propane s upplier.
¥ When lighting your appliance, remove all parts from cooker s tand to
prevent an explos ion from gas build up.
¥ If burner does not ignite, turn off the regulator control valve and gas
and wait 5 minutes before trying to light it again. If the burner goes out
during operation, firs t turn regulator OF F, then the gas cylinder OF F.
¥ Do not allow anyone to conduct activities around your cooker during or
following its us e until the unit has cooled. T he cooker is hot during
operation and remains hot for a period of time following its us e.
¥ Always allow the hot water or oil in the pot to cool completely below
100¼ F (38¼C ) before moving to avoid the pos s ibility of s evere burns .
¥ Never drop food or acces s ories into hot liquids . B e careful when removing food from the oil or water for it is hot and could caus e burns .
¥ When us ing your appliance, us e caution when removing the bas ket
from the pot to avoid pulling the pot off of your cooker s tand.
¥ Never us e glas s ware, plas tic, or ceramic cookware on this appliance.
¥ When cooker us e is complete, always turn the regulator control valve
OF F firs t, then the gas cylinder valve OF F.
Do not us e a cooking pot
or ves s el larger than 30
Quarts . C ooking P ot or
ves s el mus t fit ins ide the
s ecurity ring of the cooker.
Inc orrec t
C orrec t
S ecurity
R ing
WA R NING
¥ T he us e of alcohol, pres cription or non pres cription drugs may impair
the cons umerÕs ability to properly as s emble or s afely operate the
appliance.
¥ Do not obs truct flow of combus tion and ventilation. K eep the
ventilation opening(s ) of the cylinder enclos ure free and clear of debris .
¥ T he ins tallation of this appliance mus t conform with local codes or, in
the abs ence of local codes , with the National F uel G as C ode, ANS I
Z223.1, S torage and Handling of Liquefied P etroleum G as es ,
ANS I/NF PA 58 or C S A B 149.1, Natural G as Ins tallation C ode or
C AN/C G A-B 149.2, P ropane Ins tallation C ode.
¥ T he LP -gas cylinder being us ed mus t be cons tructed and marked in
accordance with the s pecifications for LP -gas cylinders of the U.S .
Department of Trans portation (DOT ) C F R 49 or the National
S tandards of C anada, C AN/C S A-B 339, C ylinders , S pheres and Tubes
for the Trans portation of Dangerous G oods .
DA NG E R
G as C ylinder P lac ement and F illing:
¥ Do not s tore a s pare LP -gas cylinder under or near appliance.
T he gas cylinder s afety relief valve may overheat, allowing gas to
releas e caus ing and intens e fire with ris e of death or s erious injury.
¥ Never fill the cylinder beyond 80 percent full. Overfilled cylinders can
releas e gas .
¥If you s mell, hear or s ee gas es caping immediately get away from the
gas cylinder and call the F ire Department.
F or Your S afety
G as C ylinder S torage and A pplianc e C hec k:
C ylinders mus t be s tored outdoors out of reach of children and mus t
not be s tored in a building, garage, or any other enclos ed area.
B efore each us e check all nuts and bolts to be s ure that they are tight
and s ecure.
B efore each us e ins pect gas hos e for any s igns of damage.
B efore each us e preform s oapy water tes t.
F OL L OW A L L T HE S E INS T R UC T IONS P R IOR OT US ING
T HE A P P L IA NC E
S T E P 1 - P lace the food product on or in the holder.
S T E P 2 - P lace the food product and holder into the empty cooking vessel.
S T E P 3 - F ill the cooking vessel with water just until the food product is
completely submerged.
S T E P 4- R emove the food product from the cooking vessel and either mark the
water level on the s ide of the cooking ves s el or meas ure the amount
of water in the cooking vessel.
S T E P 5- R emove the water and completely dry the cooking ves s el and food
product.
S T E P 6- T his is the amount of cooking oil the cooking vessel to be filled with to
cook the food product.
IN ANY C AS E - DO NOT F ILL PAS T T HE MAXIMUM F ILL LINE IN T HE
C OOK ING V E S S E L
WA R NING DO NOT F IL L PA S T T HE MA XIMUM F IL L L INE ON
T HE C OOK ING V E S S E L
IF T HE INF OR MAT ION IN IT E MS 1-6 A B OV E IS
DA NG E R
NOT F OL L OWE D E XA C T,LY OIL OV E R F L OW MAY
OC C UR R E S ULT ING IN DE AT H, S E R IOUS INJ UR Y, OR
P R OP E R T Y DA MA G E
S T E P 7 - Do not allow oil to get hotter than 400¼.
F OR Y OURS A F E T Y
F OL L OW T HE S E S T E P S ON
HOW TO P R OP E R LY DE E P F R Y A T UR K E Y
S T E P 1 - P lace thawed turkey, up to 18 lbs ., into bas ket and lower turkey into empty
pot. F ill pot with water until the butt of the turkey is covered. R emove the turkey from the pot
allowing all the water to drain from the turkey. Once turkey has been removed, mark the
waterline. E mpty the water from the pot and fill with oil up to the marked line.
S T E P 2 - Insure that the turkey is completely thawed and free of excess water and ice.
Inject turkey with S outhern S ecrets Marinade of your choice. C over the outs ide of turkey
with S outhern S ecrets Dry R ub S easoning. R eplace the turkey in basket with legs pointing
up. Ignite the burner (see page 7) and bring oil temperature to 350¡F . T urn the burner off
before plac ing the turkey into the oil . Wearing cooking gloves, lower the turkey into the
oil very s lowly. R e-light the burner. C ook turkey 3 minutes per pound and then add 5 minutes to total cooking time. Turkey may float before cooking time is complete. C ontinue
cooking the turkey for total amount of time calculated.
When cooking is complete, turn burner OF F and remove food slowly.
E xample:
T hawing a Turkey in C old W ater
C ooking a 16.5 lb. turkey
T hawing Times
3 minutes x 16.5 = 49.5
8 to 12 pounds 4 to 6 hours
49.5 minutes + 5 = 54.5
12 to 16 pounds 6 to 8 hours
Total cooking time: 54.5 minutes
16 to 18 pounds 8 to 10 hours
S T E P 3 - Turn the cooker OF F and
Turkeys thawed by the cold water
remove the basket slowly. Hook
method s hould be cooked immediately
the basket to the side of the pot.
becaus e conditions were not
T his is a safe and easy way to allow
temperature controlled.
the turkey to drain and cool at the
same time.
G R IL L ING F R Y ING & B OIL ING R E C IP E S
C A R IB B E A N F L AV OR C HIC K E N
1 teas poon s alt
1 clove garlic, peeled, plus 2 cloves , minced
1 1/2 teas poons dried leaf oregano
1/4 teas poon paprika
1 tables poon lemon or lime juice
8 chicken pieces (breas ts , thighs , drum
s ticks )
3 tables poons oil
1 s mall onion, minced
1/3 cats up
1/3 cup cider vinegar
Mas h s alt with peeled garlic to make a
pas te. Work in 1-1/2 teas poon oregano,
paprika and lemon juice. R ub this mixture
over the chicken. P lace chicken over hot coals
and grill, turning every 7 to 8 minutes , until
done. S tir in cats up, vinegar and remaining
oregano, and s immer 15 minutes . When
chicken is done, brus h on chicken and grill 5
minutes longer. P lace onto a warm platter and
s erve remaining s auce at table. F ried plantain
or grill-baked bananas or s affron rice go well
with this .
C A J UN-C OAT E D F IS H
4 fres h or frozen catfis h, red s napper
or fillets , 1/2- to 3/4-inch thick
(1 to 1 1/4 lbs .)
1/4 cup all-purpos e flour
1/4 cup yellow cornmeal
1 teas poon dried bas il, crus hed
1 teas poon onion powder
1/2 to 1 teas poon ground red pepper
1/2 teas poon garlic s alt
1/2 teas poon ground white pepper
1/2 teas poon dried thyme, crus hed
1/3 teas poon ground black pepper
1/4 teas poon ground s age
1/4 cup margarine or butter
T haw fis h, if frozen. In a s hallow mixing bowl, combine flour, cornmeal, bas il,
onion powder, red pepper, garlic s alt,
white pepper, thyme, black pepper, butter and s age. C oat both s ides of the fis h
with the flour mixture. C ook in 1 gallon
of oil at 350¡ F for 3 to 4 minutes .
C R E OL E G UMB O
1 can okra, or 2 cups cooked diced okra
1/2 tbs p. flour
G R IL L E D F L A NK S T E A K
1 ts p. s alt
1 1/2 lbs . flank s teak
1 large onion, chopped
Marinate in:
2 cloves garlic
1/4 cup Worces ters hire s auce
1/2 ts p. pepper
1/3 cup s oy s auce
3 tbs p. of bacon drippings
1ts p. dried, ground ginger or fres hly
1/2 ts p. cayenne pepper
chopped ginger and the juice of 1 lemon
1 green pepper, chopped
P lace s teak in s hallow glas s cas s erole
1 ts p. thyme
dis h and pour marinade over top. Let
6 oz. can tomato pas te
marinate at leas t 3 hours , turning every
2 bay leaves
hour or s o. R emove from s moker and
1 1/2 cups cooked rice
place on grill for 3 to 4 minutes on each
1 ts p. pars ley, minced
s ide. S lice diagonally and s erve.
1/2 cup cooked ham, diced
4 quarts water
1/2 pt. oys ters with liquid
S C R E A MING B UF FA L O WING S
1/2 cup crab meat or cooked s hrimp
1 gallon vegetable oil
In a s killet, s aut okra, onion and
24 chicken wings
garlic in bacon drippings until browned.
1 s mall bottle of hot s auce (your choice)
In a large s tockpot, bring the water to a
1/2 teas poon of s alt
boil over high heat. Meanwhile, add the
1/4 teas poon of pepper
ham to the s killet. Add the s killet s aut
1/4 cup butter or margarine, melted
mixture and the remaining ingredients to
1 teas poon white vinegar
the s tockpot; cover and s immer over
P inch of garlic s alt
medium heat for 1 hour. R educe heat to
C elery s ticks
very low, add s hrimp, and s immer s lowB lue C hees e dres s ing
ly for 10 minutes . S erve the gumbo in
T haw wings (if frozen) and place
s oup bowls over rice.
into bas ket. P our 1 gallon of oil into
10 1/2-quart pot and bring temperature to 350¡ F. Turn burner off. Wearing
protective gloves , s lowly place bas ket of wings into oil and re-light
burner. C ook 8 to 12 minutes . R emove and drain wings and pour into bowl. Mix
hot s auce with melted margarine,vinegar and garlic s alt. P our over wings , mix
well and s erve.
WA R NING
C ooking with C harc oal:
¥ NE V E R us e charcoal as a Heating fuel or for other than cooking outdoors .
R ead and follow all warnings and ins tructions on your charcoal package.
C arbon Monoxide Hazard! Burning charcoal inside an enclosed area can kill you. It
gives off carbon monoxide, which has no odor. Never burn charcoal or wood Under a
roof or enclosed area (Home, G arage, P orch Vehicles or Tents.)
¥ Appliance is hot while in use Do Not touch.
¥ DO NOT leave hot coals or as hes unattended until appliance cools
completely.
¥ NE V E R add lighter fluid to exis ting hot or warm coals .
¥ NE V E R us e gas oline or other highly volatile fluids as a s tarter. T hey
can explode.
¥ If you us e charcoal lighting fluid, allow charcoal to burn until it is covered with
a light as h. T hen place upper s moker body on lower body and cover with
dome lid. F ollowing this procedure protects the finis h of the unit and keeps
fumes from being trapped in the appliance which could res ult in a flas h fire
or explos ion.
¥ Lighter fluid s hould be capped immediately and placed a s afe dis tance from
your appliance before lighting coals .
¥ As an alternative to lighter fluid, us e an electric charcoal s tarter, s olid fire
s tarter, or metal chimney s tarter.
¥ After unplugging a hot electric s tarter, remove it carefully and be careful
where you put it. Allow s tarter to cool completely before s toring it.
¥ NE V E R us e an electric s tarter in the rain or when s tanding on wet ground.
¥ Once your charcoal is lit, do not touch the charcoal to s ee if it is hot.
¥ Us e extreme caution when removing s moker dome lid, keeping hands , face
and body s afe from pos s ible flare-ups or hot s team.
¥ In the event of a greas e fire from meat drippings , cover your s moker with the
dome lid to s uffocate the flame.
¥ Allow coals to burn out completely and let the as hes cool for at leas t 48 hours
before dis pos ing of them.
¥ Dis pos e of cold as hes by wrapping them in heavy duty aluminum foil and
putting them in a noncombus tible container. B e s ure there are no other
combus tible materials in or near the container.
¥ If you mus t dis pos e of the as hes in les s time than it takes for them to
completely cool, remove as hes from the appliance, keeping them in
heavy duty foil, and s oak them completely with water before dis pos ing
of them in a noncombus tible container.
G rill - S moker - C ooker A S S E MB L Y
INS T R UC T IONS
PA R T S L IS T:
P LE AS E C HE C K C ONT E NT S OF B OX F OR ALL PAR T S .
1. 1 Air Damper
R ead! S ome s moker
2. 1 Dome Handle
1
2
models have
3. Heat Indicator
pre-threaded
grill
4. Dome Lid
brackets . If brackets are 3
5. 2 G rill R acks
not threaded, s ecure
6. 2 B ody Handles
4
with s upplied nuts .
7. S moker B ody
8. 6 G rill R ack B rackets
9. 3 S moker Legs
6
10. 1 Water B owl
11. S moker Acces s Door
7
G rill B racket
12. B as e P an
5
13. F lame Dis k B owl
14. G as C ooker with 3 Legs , C as t Iron B urner,
12
and R egulator C ontrol Valve
9
15. S ide S helf with 2 ÒLÓ
Legs and Wood Top
10
(S moker are S old With and Without S ide
S helf S ee P ackaging for C ontents )
16. Aluminum P ot & B as ket
15
13
(S moker are S old With and Without P ot and
B as kets S ee P ackaging for C ontents )
*G as C ylinder Not Included
14
PA R T P L A C E ME NT
1. P lace bas e pan (12) on top of cooker
s tand (14) and align bas e pan legs with cooker legs .
2. P lace flame dis k bowl (13) in bas e pan covering large
center hole in bas e pan.
3. P lace water bowl (10) on brackets in bas e pan. P lace a
grill rack (5) directly on top of water bowl.
16
4. P lace s moker body (7) on top of bas e pan.
5. P lace the other grill rack on top brackets in s moker body.
6. P lace dome lid (4) on top of the s moker body.
C ooker S tand and S ide S helf
wood s helf
A s s embly
Note: T he S ide S helf is Not Inc luded with all Models
1. Mount each cooker leg to the
ins ide of the winds hield and
s ecurity ring of the cooker top
us ing 4 s hort bolts per leg.
If legs are pre-threaded, nuts
are not required.
C ooker Leg
Winds hield
ÒLÓ s haped
leg
C as t Iron
B urner
Legs
B urner Mount
S MOK E D S HR IMP K A B OB
with G A R L IC C OC K TA IL S A UC E
36 large s hrimp, peeled and deveined (tails left
intact)
2 large red bell peppers , cut into 1-inch pieces
C ommercial Italian dres s ing
G arlic cocktail s auce
Alternately thread s hrimp and red pepper
pieces onto 12 wooden s kewers . P lace in a
s hallow container and drizzle with Italian dres s ing. C over and refrigerate at leas t 2 hours . Drain
s alad dres s ing from kabobs . P lace s hrimp kabob
on top cooking grate. C over with s moker dome
and cook 15 minutes or until s hrimp are pink and
firm to the touch. S erve warm with garlic cocktail
s auce.
B A K E D P OTATOE S & C OR N ON T HE C OB
C orn can be wrapped in foil or s oaked in s alt
water and s moked right in the hus k. P otatoes
can be wrapped in foil. C ooking time may vary
according to food s ize.
S A US A G E
T he P olis h s aus age, Italian S aus age or any
s moked s aus age cooks great! R equires about 5
lbs . of hardwood briquettes (hickory, mes quite) &
1/2 pan of water. Let s moke for about 1 or 1 1/2
hrs . S aus age makes excellent kabobs .
MUS HR OOMS , C A UL IF L OWE R or S QUA S H
Your favorite vegetables can be smoked for that
cook-out flavor. B y smoking your vegetables, you
also seal in the nutrients and vitamins which can
get lost through average cooking. After wrapping
loose vegetables in foil add Italian dressing, salt,
pepper, bell peppers and onions. S moke for 1 hour.
S ecurity R ing
2. R emove the nut from burner.
P os ition the cas t iron burner onto the burner
mount (as s hown) and s ecure burner with the nut.
Mount the burner mount to the winds hield us ing
2 - 1/4 x 3/4 pre-threaded bolts on each s ide.
Winds hield
MOK
ING R E C IP E S
S MOK ING R E C IP E S S(c
ontinued)
3. P lace wood s helf on top of the
ÒLÓ
s haped legs as s hown and
s ecure with 4 - 1/4Óx2 Ò long
bolts with lock was her and nuts .
4. T he ÒLÓ
s haped legs will fit
onto the winds hield of the
R ead!
S ome cooker
cooker s tand and are to be
s tands models have
s ecured with 2 - 1/4Óx1 1/2Ó
pre-threaded legs . If
bolts and nuts .
legs are not
Note: P lace bolt from the outs ide
threaded, s ecure of the cooker with the nuts to the
with s upplied nuts . ins ide.
S MOK E D F IS H F IL L E T S
3 lbs . fis h fillets
1 s tick butter
J uice from 1 lemon
1/2 ts p. Worces ters hire s auce
5 to 6 das hes Tabas co s auce
1/4 cup pars ley, chopped
F as hion a tray with 2 inch s ides of
heavy aluminum foil. P lace fillets in a
s ingle layer. C ombine butter, lemon
juice, s auces and pars ley, and pour
over fis h. P lace on grill in s moker,
cover with top and cook for one to two
hours .
S MOK E D B E E F B R IS K E T
5-6 lb.beef bris ket (s eas on with s pices
to your tas te) red pepper, garlic s alt,
paprika.
Trim exces s fat off bris ket. P ound
meat s trongly on either s ide with fis t.
On each s ide s prinkle lightly with red
pepper, fairly heavily with garlic s alt,
then cover with paprika. Meat is even
better if s eas oned the night before
cooking or early in the day. S moke 68 hours . S lice thin and s erve.
B A R B E C UE R IB S
S prinkle lemon juice and s eas oned pepper on the ribs and let s it
overnight or at leas t s everal hours .
When ready to cook, rub with cooking oil. B rus h with barbecue s auce
as des ired, either before, or after,
cooking. S moke or grill for 4 1/2 to 5
hours .
C OOK IN G T IPS
WAT E R B OWL
¥ Line water bowl with aluminum foil before each us e. T his will make it
eas y to clean and help your water bowl las t longer.
¥ If your water level is low, add more water to the bowl. Move your food
as ide and pour water s lowly through cooking racks , being careful not
to s plas h or overfill water.
S MOK ING
S MOK E R OA S T E D A S PA R A G US
IN G A R L IC
1 s mall onion, thinly s liced
1 1/2 pounds fres h as paragus , trimmed
2 tables poons of butter or margarine
4 cloves garlic, thinly s liced
2 tables poons lemon juice
1/4 teas poon of pepper
Line the bottom of a s hallow 1-quart cas s erole dis h with onion s lices ; arrange as paragus
over onion s lices ; s et as ide.
Melt butter in a s mall s killet over low heat;
add garlic and cook until tender. R emove from
heat and s tir in lemon juice, s alt and pepper.
Drizzle garlic mixture evenly over as paragus .
(Do not cover dis h). P lace dis h in top cooking
grate of s moker. C over with s moker lid and
cook 1 hour or until cris p and tender.
B A R B E C UE S A UC E
3 8-oz. cans tomato s auce
1 s mall bottle Worces ters hire s auce
1/4 ts p. garlic powder
1/2 tbs ps . butter
1/2 cup brown s ugar
1ts p. dry mus tard
2 tbs ps . vinegar
2 tbs ps . lemon juice
1/8 ts p. red pepper
1/2 ts p. s alt
1/2 ts p. s eas oned pepper
S immer all ingredients for 30 minutes .
F or s ome recipes , you may add s ome of the
ingredients (juices ) to the water bowl;
additional cooking time will need to be added.
S ee cooking chart.
R E C IP E S
S MOK E D HA M
1 10-lb. precooked ham
1/4 cup crus hed pineapple
1/2 cup honey
2 tables poons s oy s auce (Dale s auce
may be s ubs tituted, if available)
R emove fat from ham. S core top of
ham about 1/4Ó deep. P ut water bowl
under middle grill rack. Do not add any
liquid to water bowl (dry s moke). P lace
ham on middle grill rack with s cored s ide
up. P lace 2-3 wood chunks on charcoal,
or bottom of bas e pan. B as te top of ham
every hour with mixture. C ook 4 hours or
until 140¡ F ins ide ham.
S MOK E D T UR K E Y
6 to 8 lb. turkey
2 cups of hickory or apple chips
S oak the chips in water for at leas t one
hour. T his will create s moke, s moldering
ins tead of burning them. R ins e the turkey
and dry well. F old the wings clos e to the
body and tie or s kewer. C los e both
openings with s kewers and tie the legs
together tightly.
S ecure with holding forks . P lace on
the rack over low, indirect heat with the
water pan underneath. T hrow half of the
drained wood chips on the hot coals . and
us e other half as needed. C ook for
approximately 2 1/2 hours . B e s ure to
keep the lid down and the s moke in. Let
turkey cool 10 minutes before carving.
C OOK IN G T IPS
WOOD
¥ A variety of wood chunks may be us ed. F or example: mes quite, hickory,
pecan, apple or cherry. Do not us e res inous woods s uch as pine.
¥ Us e chunks around 3Ó to 4Ó long and approximately 1/2Ó or 1Ó thick. S oak
wood in water, wrap in foil and pierce holes in foil. You
will need approximately 3 chunks or s ticks .
G as S moker A s s embly
DOME
1. Attach handle to the top of the dome lid us ing nut,
was her and lock was her.
Handle
NOT E : B E C E R TAIN TO S E C UR E LY T IG HT E N
HANDLE WIT H A S C R E WDR IV E R .
Air Damper
DO NOT T UR N HANDLE TO T IG HT E N.
Air damper is P re-mounted as well as a s pecial
dome clip that allows you to hook the dome to the
s ide of the body or bas e pan to view food.
Heat
Indicator
HE AT INDIC AT OR
2. Ins tall heat indicator in the top of the dome
and s ecure with nut.
B rackets
S MOK E R B ODY
3. Mount 2 handles to the s moker body us ing
us ing nut, was her and lock was her.
Mount 3 brackets into the upper s moker body
Handle
us ing 1/4 x 3/ 4 inch bolts , nuts and was her.
Tighten bolts s ecurely with the brackets in
place and nuts on the ins ide of the s moker body.
B A S E PA N
4. Mount each leg to the outs ide of the bas e
pan us ing 1/4 x 3/4 inch bolts , nuts and was her.
P lace one bracket on each bolt ins ide the bas e pan
and s ecure.
5. S ecure bottom two holes in each leg us ing
1/4 x 3/4 inch bolts , nuts and was her.
Note:
One leg has a round knock out plug in it. Mount it
to the back s ide of the bas e pan directly behind the
s moker door. T his hole is only us ed when
as s embling an electric s moker or if you would
like to convert your gas s moker to electric.
Dome
C lip
K nock
Out P lug
F lame dis k & C harc oal B owl
T he flame dis k bowl goes
ins ide the bas e pan
covering the large hole.
S MOK E R DOOR
B ottom flange of door goes ins ide the large
opening of the bas e pan. NO HAR DWAR E
IS NE E DE D.
Turn the knob on the
door until the door
catches to clos e and
turn again to open when
adding wood.
R ead! S ome parts
have pre-threaded grill
brackets . If parts are not
threaded, s ecure
with s upplied nuts .
Dome
C lip
S moker
Door
F lange
B efore each us e check all nuts and bolts to be s ure that they are tight and s ecure.
Optional A c c es s ories A s s embly, Us e and Tes ting
C A UT ION
#1
A s k ed Q ues tion
Y ellow or Not A t A ll What Do I Do?
If your burner does not burn, blows out, burns yellow, or thereÕs a flame ins ide
the venturi, you need to check the burner venturi for any obs tructions . Dirt
Dobers , S piders and other ins ects will build a nes t ins ide the burner venturi
blocking air and gas flow.
K E E P AIR S HUT T E R C LOS E D AF T E R E AC H US E .
How T o C lean
1. R emove the hos e from the burner us ing a 7/16Ó wrench.
2. Ins ert a s mall rod in the hole that the hos e was removed from.
3. Hold the burner up to a light looking into the hole that the hos e was
removed from to s ee any obs tructions .
Venturi
4. If burner has not cleared flus h with water.
5. Once the burner has been cleared, reas s emble
the burner (air s hutter, s pring, hos e.)
When T he C as t Iron B urner B urns
Us ing the P ot with the Drain Hook B as ket:
Do not overfill pot with oil or water. A fill line is marked on the larger
frying and boiling pots . S maller fry pans may not be marked.
1. P lace s eas oned food into bas ket.
2. S lowly lower bas ket into oil or water us ing lifting hook.
(Wear P rotective G loves )
3. C over with lid.
4. When food is ready to remove, turn the burner to OF F pos ition. R emove lid and us e the
lifting hook to pull bas ket up s lowly. (Wear P rotective G loves )
5. Hook bas ket to the s ide of the pot with the drain hook, allowing the food to drain and cool.
Drain Hook
O ur
L ifting Hook
F ill L ine
T hermometer S afety C hec k:
¥ B efore each us e place the thermometer s tem in
boiling water and ens ure that it regis ters approximately 212 F
(100 C ) +/- 20.
¥ When thermometer is lowered into HOT oil do not
allow it to pierce into the turkey or food. T his will
give a fals e reading.
¥ When the thermometer is in place the dial will continue to ris e.
K eep a cons tant check on the dial to ens ure the dial indictor does
not s top before reaching 350 F (170 C )
¥ If the oil s tarts to s moke and the thermometer dial s tops before
reaching 350 (170 C ) turn burner of and S TOP C OOK ING
IMME DIAT E LY. A new thermometer is needed.
If the thermometer s upplied with the appliance is los t are damaged call
Mas terbuilt to order a replacement at 800-489-1581
Model DF 12 - 12Ó T hermometer for turkey and boiling pots .
Model DF T H - 6Ó T hermometer for s hallow fry pans .
Note: C ookers are s old with and without cookware
and thermometers . S ee P ackaging for C ontents
Dial
When a flame occurs ins ide the ventura this is caus ed by a
blockage and could caus e damage to the hos e as s emble.
S A F E S TOR A G E & MA INT E NA NC E
S tem
Ins talling T hermometer
1. P lace s tem of thermometer through hole in lid.
2. S lide clip on to thermometer s tem.
3. C ookers without lids follow # 2 and clip
thermometer to the s ide of the cooking pot.
Optional A uto Igniter
*P lace s teel wire through burner mount hole of cooker.
*Mount igniter to the burner mount of cooker as s hown.
*S ecure with nuts and bolts s upplied.
*B end wire until tip of the wire is about 1/8Ó away from the top of
the burner.
*P us h red button to s park igniter.
¥ B efore each us e of the appliance, check and clean the burner/ventura tubes for ins ects and
ins ect nes ts . A clogged tube can lead to a fire beneath the cooker.
¥ C heck the regulator, hos e, and burner parts , air s hutter and ventura s ection carefully before
and after each us e for any s ign of wear.
¥ ALWAY S turn gas OF F at the gas cylinder valve prior to ins pecting parts .
¥ DO NOT obs truct flow of combus tion and ventilation. K eep the ventilation opening(s ) of the
cylinder enclos ure clear of debris . T he cylinder s upply s ys tem mus t be arranged for vapor
withdrawal.
¥ C oat cooker s tand with cooking oil after unit has cooled.
¥ ALWAY S allow your appliance to cool completely before handling.
¥ B efore s toring your appliance, dis pos e of remaining coals and as hes into a noncombus tible
container.
¥ When appliance is not in us e, the gas mus t be turned off at the s upply cylinder.
¥ ALWAY S dis connect your gas cylinder after us ing your appliance.
¥ C lean appliance, including s pecial s urfaces s uch as grill racks and water bowls , with
cleaning agents . Wipe outs ide of s moker with a damp rag. (Do Not Us e Over C leaner)
¥ ALWAY S cover and s tore your appliance in a protected area.
¥ C ylinders mus t be s tored outdoors out of the reach of children and mus t not be s tored in a
building, garage or any other enclos ed area.
¥ Always s tore gas cylinder upright and in areas where temperatures wonÕt exceed 125¡F,
and Do Not s tore a s pare cylinder on, or near, your cooker s tand, or place connected gas
cylinder under the cooker s tand. Always keep the gas cylinder 20 inches away from
the cooker s tand.
¥ Indoor s torage of appliance is permis s ible only if the cylinder is dis connected and removed.
¥ If any rus ting occurs , us e s teel wool to clean or buff the affected area.
¥ NE V E R paint the interior of your s moker. T he exterior of your appliance may be touched
up by us ing a high temperature-res is tant paint.
B urner L ighting Ins tructions :
R E G UL ATOR TO G A S C Y L INDE R VA LV E C ONNE C T ION
1. C heck the regulator control valve to be certain it is in the OF F pos ition before connecting to the gas cylinder. P erform s oapy water tes t before each us e.
2. Turn gas cylinder valve ON. P lace a lit match to the burner under the wind s hield.
S lowly turn on the regulator control valve until the burner lights . (If burner does
not light within 5 s econds , turn regulator control valve OF F, then the gas cylinder
valve OF F.) Wait 5 minutes for fumes to diminis h before relighting. If the flame is
blown out wait 5 minutes for fumes to diminis h before relighting.
3. After the burner is lit, open the regulator valve until the flame increas es . Us e the
air s hutter on the burner to adjus t the flame until it turns blue. R educe F lame.
4. F ill P ot with water or oil. DO NOT fill pot more than 1/3 the pots full capacity. T his
will help avoid dangerous boil-overs .
Note: DO NOT place your empty pot over the open flame. T his will damage pot.
5. B ring your water or oil to the des ired temperature by adjus ting regulator control
valve. Oil s hould never exc eed 350¡ .F Oil will ignite at 550¡ F . to 700¡ F
6. Always us e a thermometer when frying.
7. After each us e, firs t turn the regulator control valve OF F firs t, then the gas cylinder OF F. Always allow gas cooker s tand and pot with water or oil to cool completely before touching, moving, or s toring.
S ingle C ooker is
P re-Drilled for Optional
P us h B utton Igniter
R egulator
C ontrol V alve
Wind S hield
C LOC K WIS E
C OUNT E R
C LOC K WIS E
On
OF F
R eplace your cooker hos e &
regulator with Model # B P R LQ.
WA R NING
E xtinguis h all open flames
before c onnec ting the regulator to the gas c ylinder.
Type 1 C ONNE C TION
TO G AS C Y L INDE R
R E G UL ATOR C ONT R OL VA LV E OP E R AT IONS
B efore using, turn the gas cylinder ON first, then the regulator control
valve ON and light. After use, turn regulator control valve OF F first,
then the gas cylinder OF F.
WA R NING
Do Not allow the
hos e to c ome in
c ontac t with the
applianc e.
T he HOT s urfac es
may damage the
hos e c aus ing a
leak and fire.
F lame
Viewing
Hole
OF F
ON
C LOC K WIS E
A djus t A ir S hutter s othe
B urner Until the B urner
F lame Is A s B lue A s
P os s ible
L ighting
P os ition
WA R NING
If Oil S tarts to S moke T UR N B UR NE R OF F . T his Means the Oil Has
E xc eeded 400¼and will C atc h F ire.
A llow Oil to C ool B elow 400¼B efore
R elighting B urner .
When c ooking with oil A L W A Y S turn off burner before lowering food
into
oil.
R elight after food is s ubmerged into the oil.
DO NOT T UR N B UR NE R TO A L OW S E T T ING TO K E E P OIL /G R E A S E HOT
F OR L AT E R US E . T HET E MP E R AT UR E OFT HE OIL /G R E A S E WIL L
C ONT INUE T O R IS E A ND C AT C H F IR E .
Us e only a 20lb cylinder or s maller with a protective collar with
this appliance. C ylinder Not Included with the appliance.
C OUNT E R
C LOC K WIS E
R E G UL ATOR C ONT R OL
F L A ME A DJ US T ME NT
T he regulator control valve is used to adjust the burner flame. Turning
the control knob clockwise slowly will increase the burner flame and
counter clockwise to decrease and shut the burner flame off.
A djus t A ir S hutter To the B urner Until the
B urner F lame Is A s B lue A s P os s ible
T ype 1 R egulators will have a
hook as s hown.
B urner
S pring
Hos e
Air S hutter
B urner and Hos e A s s embly
P lace the air s hutter on to the cas t burner.
T he s pring will s lide on to the threaded end
of the hos e. T hread the hos e into the cas t
burner.
T he R egulator
Hook is us e to
keep the regulator
off the ground
when removed
from the LP
cylinder.
Attach to
appliance as
s hown.
S oapy Water Tes t Warning and P roc edures
¥ T he S oapy Water Tes t mus t be performed each time the gas cylinder is connected to
your appliance or each time the appliance is us ed.
¥ T he S oapy Water Tes t mus t be performed outdoors in a well-ventilated area.
¥ When performing the S oapy Water Tes t, always keep cooker away from open
flames , s parks , or lit cigarettes .
¥ T he C ookMas ter Outdoor G as C ooker is des igned to operate with propane gas only.
T his product will not operate with natural gas .
¥ Never us e an open flame to tes t for gas leaks .
¥ Always remove any cookware from cooker stand when performing the S oapy Water
Test.
P R OC E DUR E :
1. R emove any cookware from your cooker s tand.
2. Turn regulator or needle valve to OF F pos ition, and
turn the gas cylinder valve to the OF F pos ition.
B urner, Hos e, R egulator and
C ylinder Valve
3. P repare your s oapy water s olution by combining (1)
one part dis h was hing liquid with (3) three parts water
to tes t for the pos s ibility of any gas leaks in the hos e
or connections to regulator and the regulator connection to gas cylinder. Apply s oapy water s olution to the
gas cylinder valve, regulator and up the hos e to the
burner. C ookers are s old with regulator control valve
or needle valve.
4. Turn gas cylinder valve ON (regulator control valve is
in the OF F position) and observe gas cylinder valve for
bubbles. DO NOT LE AVE G AS ON F OR MOR E T HAN
12 S E C ONDS . If bubbles appear, stop, turn gas cylinder OF F, and retighten the fitting. R epeat test.
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G A S S MOK ING
1. F or gas s moking add des ired amount of wood
in the flame dis k bowl.
2. F ill water bowl with your favorite marinade or
water. Do not overfill the water bowl. (Line
your water bowl with aluminum foil for eas ier
clean up.)
3. P lace food on the grill racks .
F or dry s moking Do Not us e water or marinade.
4. To light the gas cooker remove the dome lid
firs t. P lace a lit match under the wind s hield
of the cooker to the top of the cas t burner.
Turn red knob on regulator s lowly until the
burner is lit. P lace dome on the s moker and
adjus t burner flame to the des ired temperature. (S moker will Heat Up Quickly)
5. Open the s moker acces s door carefully when
adding charcoal or wood chips to flame dis k
bowl. Us e extreme caution becaus e the door
is hot.
*Never move your s moker while it is in us e and
allow it to cool completely before moving or
handling.
S MOK E IS ONLY G E NE R AT E D W HE N
WOOD IS P LAC E D iN F LAME DIS K B OWL.
R egulator C ontrol Valve
5. When the gas cylinder has been tes ted, open the regulator control valve one full turn and check for bubbles
at regulator control valve, along the entire length of
B urner Valve and Hos e
hos e and at the connection to the burner . DO NOT
C onnection
LE AV E G AS ON F OR MOR E T HAN 12 S E C ONDS . If
s oapy mixture s tarts bubbling, gas is leaking through
the connection or hos e. Turn the regulator valve OF F
and then the gas cylinder OF F and retighten the connection that is leaking gas . After tes t is complete, and
there are no leaks , wait a minimum of 5 minutes for
gas fumes to diminis h before lighting cooker.
DUR ING ANY P OR T ION OF T HE S OAP Y WAT E R T E S T, IF
B UB B LE S C ONT INUE TO AP P E AR , S TOP, DO NOT US E
T HE AP P LIANC E AND C ONTAC T Y OUR LOC AL P R OPANE
DE ALE R OR T HE MAS T E R B UILT AT 800-489-1581
NOT E : US E A 20 LB . C Y LINDE R OR S MALLE R WIT H A
P R OT E C T IV E C OLLAR WIT H T HIS AP P LIANC E .
How To Us e Your 7 in 1 S MOK E R ¨
B ubbles in S oapy Water Tes t
G A S G R IL L ING
1. R emove the s moker body
and the water bowl. T his
allows for direct heat when
grilling.
2. Us e the s ame lighting
ins tructions as s moking.
C HA R C OA L G R IL L ING
1. R emove the s moker body
and the water bowl. T his
allows for direct heat when
grilling.
2. Add des ired amount of
charcoal to the flame dis k
bowl.
(F ollow lighting ins tructions
on the charcoal bag.)
F or lighting the charcoal with
the gas cooker follow s tep 2
in charcoal s moking.
Us e Air Damper
to C ontrol Heat
Water B owl
P lace Wood in F lame Dis k
B owl F or S moking
R egulator
C ontrol Valve
C as t B urner
Wind S hield
C HA R C OA L S MOK ING
1. Add des ired amount of
charcoal to the flame dis k
bowl.
(F ollow lighting ins tructions on
the charcoal bag).
2.C harcoal can als o be lit by
us ing the gas cooker.
Add charcoal to the
flame dis k bowl
and place the bas e
pan on the gas
cooker s tand. Light
gas cooker. When
charcoal is ready
turn the gas cooker
OF F.
P lace C harcoal Here
S E A S ONING Y OUR S MOK E R
To s eas on your unit, light the burner. B ring
the temperature up and maintain 200¼ .
P lace two or three wood chunks on the
flame dis k bowl and operate the s moker
with no food or water for two to four hours
before us ing it.
T his allows the unit to s ettle and
removes that new s mell.
******IMP OR TA NT ******
OUT DOOR US E ONLY / NE V E RL E AV E UNAT T E NDE D
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