Masterbuilt MB20071322 30-Inch Digital Electric Smoker Manual

Masterbuilt MB20071322 30-Inch Digital Electric Smoker

WARNINGS AND IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS

• Smoker is for OUTDOOR HOUSEHOLD USE ONLY.
• Never use inside enclosed areas such as patios, garages, buildings, or tents.
• Never use inside recreational vehicles or on boats.
• Never operate a smoker under overhead construction such as roof coverings, carports, awnings, or overhangs.
• Never use a smoker as a heater (READ CARBON MONOXIDE HAZARD).
• Maintain a minimum distance of 10ft (3m) from overhead construction, walls, rails, or other structures.
• Keep a minimum 10ft (3m) clearance of all combustible materials such as wood, dry plants, grass, brush, paper, or canvas.
• Keep the appliance clear and free from combustible materials such as gasoline and other flammable vapors and liquids.
• Use the smoker on a level, non-combustible, stable surface such as dirt, concrete, brick, or rock.
• Smoker MUST be on the ground. Do not place a smoker on tables or counters. Do NOT move the smoker across uneven surfaces.
• Do not use a smoker on wooden or flammable surfaces.
• Do not leave a smoker unattended.
• Never use a smoker for anything other than its intended use. This smoker is NOT for commercial use.
• Keep a fire extinguisher accessible at all times while operating the smoker.
• Before each use, check all nuts, screws, and bolts to make sure they are tight and secure.
• Use of alcohol, prescription, or non-prescription drugs may impair the user’s ability to properly assemble or safely operate the smoker.
• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
• Always attach the plug to the appliance first, then plug the cord into the wall outlet. To disconnect, turn the control to OFF, then remove the plug from the wall outlet.
• Do not use the appliance for anything other than its intended use.
• Fuel, such as charcoal briquettes, is not to be used with the appliance.
• Use only on a properly grounded outlet.
• A short power-supply cord (or detachable power-supply cord) should be used to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
• The connection to an extension cord should be kept dry and off the ground.
• WARNING: Charcoal or similar combustible fuels must not be used with this appliance.
• The appliance should be supplied through a residual current device (RCD) having a rated residual operating current not exceeding 30 mA.
• The appliance is to be connected to a socket-outlet having an earthing contact (for class I appliances).
• The supply cord should be regularly examined for signs of damage, and the appliance should not be used if the cord is damaged.

Structural Proximity and Safe Usage Recommendations

REMINDER: Maintain a minimum distance of 10 feet from the rear, sides, and top of the smoker to overhead construction, walls, rails, or other combustible construction. This clearance provides adequate space for proper combustion, air circulation, and venting.

Parts that are preassembled at the time of purchase should be ordered separately if replacement is needed.

Parts List

1. Smoker Body x1
2. Digital Control Panel x1
3. Water Bowl x1
4. Wood Chip Tray x1
5. Drip Pan x1
6. Rack x4
7. Wood Chip Loader x1
8. Grease Tray x1
9. Air Damper (pre-assembled) x1
10. Door (pre-assembled) x1
11. Wood Chip Housing x1
12. Element x1
13. Leg Boot x2
14. Door Handle x1
15. Adjustable Screw Leg x2

Hardware List

DO NOT RETURN TO RETAILER for assembly assistance, missing or damaged parts. Please contact MASTERBUILT customer service at support.masterbuilt.com. Please have the model number and serial number available. These numbers are located on the silver rating label on the smoker.

BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.

• Assemble on a clean flat surface.
• Tools needed: Adjustable wrench, Phillips head screwdriver
• Approximate assembly time: 25 minutes
• Actual product may differ from the picture shown.
• It is possible that some assembly steps have been completed in the factory.

Assembly

Operating Instructions

Note: Direct sunlight may interfere with the ability to read the LED display. Block light if necessary.

CONTROL PANEL

To set the temperature:

• Press the ON/OFF button.
• Press the SET TEMP button once-LED display will blink.
• Use up or down arrows to set the temperature. Maximum temperature setting is 275°F (135°C).
• Press the SET TEMP button again to lock in the temperature.

Note: Heating will not begin until the timer is set.

To set a timer:

• Press the SET TIME button once-LED display for hours will blink.
• Use up or down arrows to set hours.
• Press the SET TIME button again to lock in hours. The minutes LED will start blinking.
• Use up or down arrows to set minutes.
• Press SET TIME to lock in minutes and start the cook cycle. The heat will turn off when time has expired.

NOTE: When the outside temperature is cooler than 65°F (18°C) and/or the 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 or use a meat probe, if featured.

To RESET the control panel:

If the control panel displays an error message, turn the smoker off and unplug the smoker from the outlet. Wait ten seconds, plug the smoker back into the outlet, then turn the smoker on.

WOOD CHIP LOADER

• Wood chip loader and wood chip tray MUST be in place when using the smoker. This minimizes the chance of wood flare-ups.
• Wood chips must be used in order to produce smoke and create the smoke flavor.
• Before starting the smoker, place ½ cup of wood chips in the chip loader. Never use more than ½ cup of wood chips at a time. Never use wood chunks or wood pellets.
• Insert the wood chip loader into the smoker. Wood chips should be level with the top rim of the wood chip loader.
• Turn the handle clockwise in the direction of the arrow mark on the smoker to unload wood chips. Wood chips will drop into the wood chip tray. Turn the handle counterclockwise to the upright position and leave the wood chip loader in place.
• If wood chips do not smoke on the low setting, increase the temperature to 275°. After 8 to 10 minutes, or when wood chips begin to smolder, reduce the temperature to the desired low setting.
• You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn more slowly and produce a less intense smoke.
• Check the wood chip tray periodically to see if the wood has burned down. Add more chips as needed.
• Do not leave old ashes in the wood chip tray. Once the ashes are cold, empty the tray. The tray should be cleaned out prior to and after each use to prevent ash buildup.

ADDING MORE WOOD DURING THE SMOKING PROCESS:

NOTE: Never add more than ½ cup (1 filled chip loader) at a time. Additional chips should not be added until any previously added chips have ceased generating smoke.

• Pull the wood chip loader from the smoker.
• Place wood chips in the wood chip loader and insert them into the smoker.
• Turn the handle clockwise in the direction of the arrow mark on the smoker to unload wood chips. Wood chips will drop into the wood chip tray.
• Temperature may spike briefly after wood chips are added. It will stabilize after a short time. Do not adjust the temperature setting.

CAUTION

• Keep the smoker door closed when adding wood chips. A flare-up may occur when the door is opened. If wood chips flare up, immediately close the door and vent, wait for the wood chips to burn down, then open the door again. Do not spray with water.
• The wood chip loader will be HOT even if the handle is not.
• Never use wood chunks or wood pellets.

PRE-SEASONING

PRE-SEASON SMOKER PRIOR TO FIRST USE. Some smoke may appear during this time; this is normal.

1. Make sure the water bowl is in place WITHOUT WATER.
2. Set the temperature to 275°F (135°C) and run the smoker for 3 hours.
3. Add 1/2 cup of wood chips to the wood chip loader during the last 45 minutes to complete pre-seasoning.
4. Shut down and allow to cool.

LOADING FOOD INTO SMOKER

• Pre-heat smoker for 30 to 45 minutes at desired cooking temperature before loading food.
• DO NOT cover racks with aluminum foil, as this will not allow heat to circulate properly.
• Do not overload the 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 in the center of the rack to ensure even cooking.
• Do not open the smoker door unless necessary. Opening the smoker door causes heat to escape, may extend cooking time, and may cause wood chips to flare up. Closing the door will re-stabilize the temperature and stop flare-ups.
• There will be a lot of smoke produced when using wood chips. Smoke will escape through seams and turn the inside of the smoker black. This is normal. To minimize smoke loss around the door, the door latch can be adjusted to further tighten the door seal against the body.
• To adjust the door latch, loosen the hex nut on the door latch. Turn the hook clockwise to tighten as shown. Secure the hex nut firmly against the door latch.
• Check the grease tray often during cooking. Empty the grease tray before it gets full. The grease tray may need to be emptied periodically during cooking.

WATER BOWL

• Wait until the smoker reaches the desired temperature.
• Fill the water bowl to the fill line with water or liquids like apple or pineapple juice.
• You may also add slices of fruit, onions, or fresh dried herbs into the water to blend different subtle flavors into your smoked food.

Tip: For chicken or other foods high in moisture, little or no liquid is needed.

CLEANING AND STORAGE

ALWAYS MAKE SURE SMOKER IS COOL TO THE TOUCH BEFORE CLEANING AND STORING.

• Be sure to clean the smoker after each use. This will extend the life of your smoker and prevent mold and mildew.
• For rack supports, racks, water bowl, and drip pan, use a mild dish detergent. Rinse and dry thoroughly.
• For the wood chip tray and wood chip loader, clean frequently to remove ash buildup, residue, and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking them with water, and discarding them in a non-combustible container.
• For the interior, glass in the door (if featured), and exterior of the smoker, simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
• After cleaning, store the smoker in a covered and dry area.
• Check your smoker periodically to avoid possible rust and corrosion due to moisture buildup.
• Watch a video with step-by-step instructions on how to clean your smoker at www.youtube.com/Masterbuilt Electric Smokehouse: Cleaning and Storage.

Troubleshooting

Customer Service

masterbuilt.com/contact

For more manuals by Masterbuilt, visit ManualsLibraryy

Masterbuilt MB20071322 30-Inch Digital Electric Smoker-FAQs