ASSEMBLY, CARE & USE MANUAL

WARNING & SAFETY INFORMATION

Masterbuilt Manufacturing, Inc. PROPANE SMOKER MODEL 20050611
1 Masterbuilt Ct. THIS PRODUCT IS FOR OUTDOOR USE ONLY
Columbus, GA 31907
Customer Service 1-800-489-1581
www.masterbuilt.com

Manual Code: 9805100009 080310-04SS

Tools needed for assembly:

Phillips Head Screwdriver

Adjustable Wrench

*Actual product may differ from picture shown

CARBON MONOXIDE HAZARD WARNING

This manual contains important

Burning wood chips gives off carbon information necessary for the proper assembly
monoxide, which has no odor and can cause death. and safe use of the appliance.

DO NOT burn wood chips inside homes, Read and follow all warnings and
vehicles, tents, garages or any enclosed areas. instructions before assembling and using
the appliance.
Use only outdoors where it is
well ventilated. Follow all warnings and instructions when
using the appliance.

Keep this manual for future reference.

Failure to follow these warnings and instructions properly could result in fire or explosion, which
could cause property damage, personal injury, or death.
 RECIPES
DANGER DANGER
SMOKED TROUT SMOKED FILET MIGNON
If you smell gas: 1. Never operate this appliance unattended. 4-6 Trout fillets 4 lbs Beef Filets
1. Shut off gas to the appliance. 2. Never operate this appliance within 10 feet
2 cups Water 2 tbsp Olive oil
2. Extinguish any open flame. (3m) of any structure, combustible material
3. Open/remove door. or other gas cylinder. ¼ cup Soy Sauce 4 Garlic Cloves (crushed)
4. If odor continues, keep away from the 3. Never operate this appliance within 25 feet
appliance and immediately call your (7.5m) of flammable liquids. ¼ cup Teriyaki sauce Salt
Fire Department. 4. If fire should occur keep away from appliance ½ tbsp Salt Ground Pepper
and immediately call your fire department.
Do not attempt to extinguish an oil/grease 1 tsp Lemon pepper Suggested wood for smoking:
fire with water. Garlic salt Mesquite or cherry wood chips

FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE, EXPLOSION OR BURN Dill seed Season meat with garlic cloves, salt and pepper. Heat olive oil in
HAZARD, WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH. large frying pan. Sear/brown meat on all sides. This will seal in
Suggested wood for smoking: juices before smoking.
Hickory, alder or apple chips Wrap each fillet in heavy aluminum foil leaving the tops of each
GENERAL WARNINGS AND SAFETY INFORMATION Mix recommended amounts of water, soy sauce, teriyaki
uncovered. Sprinkle a little olive oil on top of each filet. Place foil
wrapped filets in 225 degree pre heated smoker and cook about
sauce and salt with other ingredients to your liking in a
20- 30 minutes.
small container. Place fillets into marinade, cover and
• Unit is for outdoor use only. let soak in refrigerator overnight. Smoke for 3 to 4 hours Medium rare filet will have an internal temperature of 140
• Never use inside enclosed areas such as patios, garages, buildings or tents. or until meat is flaky and dry in pre-heated smoker at degrees when checked with thermometer. Allow meat to cool
• Never use inside recreational vehicles or on boats. 225 degrees. slightly then carve into ½ inch slices. Serve at room temperature.
• Never operate unit under overhead construction such as roof coverings, carports, awnings, or
overhangs.
• Never use unit as a heater.
• Maintain a minimum distance of 10ft (3m) from overhead construction, walls, rails or other
structures. SMOKED LEG OF LAMB SMOKED CORN ON THE COBB
• Keep a minimum 10ft (3m) clearance of all combustible materials such as wood, dry plants, 4 cups apple or cherry wood chips 6 to 12 ears Corn with husk still on
grass, brush, paper, or canvas.
• Keep appliance clear and free from combustible materials such as gasoline and other flammable 1 5-6 lb whole leg of lamb (with bone) ½ cup Olive oil

vapors and liquids. ½ cup whipping cream 1 bunch Green Onions (finely chopped)
• Use unit on a level, non-combustible, stable surface such as dirt, concrete, brick or rock.
1 tbsp Dijon-style mustard Salt
• Keep children and pets away from unit at all times. Do NOT allow children to use unit.
• Unit has an open flame. Keep hands, hair, and face away from burner flame. Do NOT lean over 1 tsp snipped fresh rosemary Pepper
burner when lighting. Loose hair and clothing may catch fire. Cracked black pepper (optional) Suggested wood for smoking:
• Allow unit to cool below 115°F (46°C) before moving or storing. Hickory of Mesquite Chips
At least 1 hour before grilling, soak wood chips in enough
• Avoid bumping or impacting unit. water to cover. Trim fat from meat. Drain wood chips. Grill Prepare corn by gently pulling back the husks on each ear.
• This unit is HOT while in use and during cooling process. Wear protective gloves/mitts. over medium low indirect heat. Sprinkle half of wood chips Remove the silk but not the husks. Place the ears in a large pan
• Use of alcohol, prescription or non-prescription drugs may impair user’s ability to properly over the coals. Place meat on the grill rack over drip pan. and fill with water to cover corn. Let soak for several hours.
Cover and grill until done. Allow 1 ¾ to 2 ¼ hours for medium
assemble or safely operate unit. rare and 2 ¼ to 2 ¾ hours for medium. Remove corn from water. Brush each ear with olive oil and coat
• Never use glass, plastic or ceramic cookware in unit. with 1 to 2 tsp of green onions. Salt & pepper to taste.
• Do NOT allow anyone to conduct activities around unit during or following its use until it has Add remaining wood chips halfway through grilling. Remove
meat from grill, cover with foil and let stand for 15 minutes.
cooled. The temperature of the meat after standing should be 145 for Pull husks back over corn. Place corn with husks in 225 degree
• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended. medium rare, and 160 degrees for medium. smoker for about 1 ½ hours. Serve with or without husks.
• Never use unit for anything other than its intended use. This unit is NOT for commercial use. Meanwhile, in a small mixing bowl, beat whipping cream with
Remove husks to eat.
• Use in accordance with local, state and federal fire codes. a rotary beater or wire whisk until slightly thickened and starts
to mound, stir in mustard and rosemary. Serve immediately
over lamb slices. If desired, sprinkle with pepper.
1 18
 RECIPES GENERAL WARNINGS AND SAFETY INFORMATION
PORK OR BABY BACK RIBS MAPLE GLAZED HAM
2-4 lbs Pork or Baby Back Ribs 5-7 lbs Ham Shank or Butt (Fully cooked, bone in) • Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).
½ tbsp Salt 1 ½ cup Maple syrup
• Installation of unit must conform with local codes or in the absence of local codes, with National
Fuel Gas Code, ANSIZ223.1/NFPA 54, Storage and Handling of Liquefied Petroleum Gasses,
¼ cup Brown sugar 1 tsp Ginger
ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code; Propane Storage and Handling, CSA
2 ½ tbsp Chili powder ¼ tsp Nutmeg B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192; and Recreational
1 ½ tbsp Ground cumin ½ tsp Allspice Vehicle Code, CSA Z240 RV Series as applicable.
• LP gas cylinder being used must be constructed and marked in accordance with specifications
2 tsp Cayenne pepper 16 whole Cloves
for LP gas cylinders of the US Department of Transportation (DOT) or the Standard for Cylinders,
2 tsp Black pepper (freshly ground) 1 can Pineapple slices (canned) Spheres and Tubes for the Transportation for Dangerous Goods, CAN/CSA-B339.
2 tsp Garlic Powder 1 jar Maraschino Cherries • Always perform soapy water test (see “Soapy Water Test Instructions” in this manual)
EVERY TIME you use unit.
2 tsp Onion Powder Hickory or Mesquite Chips
• Before each use check all nuts, screws and bolts to make sure they are tight and secure.
Hickory Chips Remove thick skin and trim fat leaving no more than ½” thick
• Before each use inspect gas hose for signs of damage.
covering on ham. Score ham. Combine syrup, ginger, nutmeg,
Mix ingredients and rub mixture on meat for 2 hours before and allspice in a small bowl. Place ham in large dish and baste • Always disconnect gas cylinder from unit when not in use.
cooking. Allow meat to reach room temperature. with syrup mixture. Let ham stand in syrup mixture for 1 or 2 • Never attach/disconnect gas cylinder, move or alter gas fittings when unit is in operation.
hours basting frequently until at room temperature.
Cook ribs for 3 hours at 225°F (107°C) in preheated smoker • Never use gas cylinder if there is evidence of dents, gouges, bulges, fire damage, erosion,
using hickory chips during the first 2 hours. When ready to smoke remove ham from dish and stud with leakage, excessive rust, or other forms of visible external damage. This may be hazardous and
cloves. Place ham in preheated 225°F (107°C) smoker. Cook for
After 3 hours remove the ribs and wrap in heavy foil. about 2-3 hours. Baste with syrup mixture at least 2 times during cylinder should be taken to a liquid propane supplier to be checked.
Cook for an additional 1- 1 ½ hours.
cooking time. Before last hour of smoking decorate ham with • Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if
canned pineapple and cherries and baste. Internal temperature
of ham should be at 130°F-140°F (54°C-60°C) when heated
needed, contact Masterbuilt Customer Service at 1-800-489-1581.
thru. • When lighting burner remove all smoker parts to prevent explosion from gas build up.
HONEY CURED SMOKED SALMON SMOKED CORNISH HEN & WILD RICE • If burner does not ignite, turn off regulator control valve first, then gas cylinder, and wait
1 qt water 2 Cornish Game Hens
5 minutes. After time is up, repeat burner lighting steps.
• Keep fuel supply hose away from unit while in operation.
½ cup salt ¼ cup Green Onion (chopped)
• Keep fuel supply hose away from any heated surface.
¾ cup honey 3 tbsp Butter • Do NOT obstruct flow of combustion and ventilation. Keep ventilation openings of cylinder
¼ cup golden rum 1 cup Wild Rice (cooked) enclosure free and clear of debris.
• When use is complete, always turn regulator control valve OFF first, then gas cylinder valve OFF.
¼ cup lemon juice ¼ cup Pecans or Walnuts (chopped)
• Gas MUST be turned off at the supply cylinder when not in use.
10 cloves ½ cup Lime Marmalade • Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve may
10 allspice berries ¼ cup Orange juice overheat allowing gas to release causing fire which may cause death or serious injury.
• Never fill cylinder over 80% full or cylinder may release gas causing fire which may cause death
1 bay leaf Salt
or serious injury.
1 large fillet of salmon Hickory Chips
• If you smell, hear or see gas escaping, immediately get away from gas cylinder and call the Fire
Hickory or Apple Chips Rinse and pat dry each hen. Season cavities with salt. Sautee Department. Fire may cause death or serious injury.
onions in 1 tbsp butter. Stir in rice and chopped nuts.
Combine all of the ingredients except salmon to make a • Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install dust cap
brine. Place the salmon, skin side up, in a baking dish and Stuff hens with rice mixture. Close with skewers or kitchen provided with cylinder. Other caps or plugs may cause leaks.
cover with brining liquid. Allow fish to brine for two hours. string. Melt remaining 2 tbsp of butter in small saucepan. Add
• Cylinder MUST be stored outdoors, out of children’s reach and must NOT be stored in a building,
Rinse salmon in cold water and pat dry. marmalade and orange juice blending until smooth. Brush hens
with marmalade mixture. garage, or any other enclosed area.
Place salmon on a drying rack (or grill rack that you will use
• This appliance is not for frying turkeys.
to smoke the salmon on) and allow to air dry for at least 1 Place hens on grate in 225°F (107°C) pre-heated smoker and
hour. Smoke the salmon skin side down for about 1-1 ½ cook for 2-2 ½ hours. Brush with remaining glaze before serving.
hours at 160°F (71°C). 2
17
 SOAPY WATER TEST WARNINGS & PROCEDURES LIMITED WARRANTY
WARNINGS Masterbuilt warrants its products to be free from defects in material and workmanship under proper
• Soapy Water Test MUST be performed each time gas cylinder is connected to burner/hose or each time it assembly, normal use and recommended care for 90 days from the date of original retail purchase.
is used. Masterbuilt warranty does not cover paint finish as it may burn off during normal use.
• Soapy Water Test MUST be performed outdoors in well ventilated area. Masterbuilt warranty does not cover rust of the unit.
• When performing Soapy Water Test keep smoker away from open flames, sparks or lit cigarettes. Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your
• Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit. receipt. Upon the expiration of such warranty, all such liability shall terminate.
This product will NOT operate with natural gas. Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components
• Never use an open flame to test for gas leaks. free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s)
PREPARATION: in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.
• Remove any cookware from smoker. This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of
• Make sure regulator and gas cylinder valve to OFF position. transportation, or damage incurred by commercial use of this product.
• Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water.
• Apply soapy water solution to gas cylinder valve, regulator and hose length up to burner. 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
Apply solution underneath control
to promise remedies in addition to or inconsistent with those stated above.
Apply solution to Apply solution to hose regulator Failed test will present bubbles as Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by
panel where burner and hose are
gas cylinder valve and the full length of the hose shown below.
connected 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.

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.
(Smoker shown on back for clarity only)

TESTING GAS VALVE:

• Turn gas cylinder valve ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN
12 SECONDS. If bubbles appear, stop, turn gas cylinder OFF and retighten fitting. Repeat test. Go Online www.masterbuilt.com
TESTING REGULATOR AND HOSE: or complete and return to
• AFTER gas cylinder valve has passed Soapy Water Test, turn gas cylinder valve ON, open regulator Attn: Warranty Registration
Masterbuilt Mfg. Inc.
control valve one full turn and check for bubbles at valve location, along full length of hose and at burner 1 Masterbuilt Court - Columbus, GA 31907
connection. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn
regulator valve OFF, turn gas cylinder OFF and retighten the connection that is leaking gas. If hose is
source of leak, STOP, do not use unit. Hose must be replaced. Name: _________________________________Address :__________________________City:_______________
• When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish State/Province: ________ Postal Code: ________________Phone Number: (_____) - ____________
before lighting cooker.
E-mail Address:_______________________________________
DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO
Model Number: ____________________ Serial Number: ____________________
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR
MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581. Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________

Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.
Cylinder NOT included with this unit.

3 16
 SMOKING CHART WARNING
WOOD
ITEM SIZE TEMP CHARCOAL WATER COOK TIME INTERNAL TEMP PERFORM “SOAPY WATER TEST” BEFORE EACH USE. SEE “SOAPY WATER TEST” SECTION IN
CHIPS
BEEF MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS
Pot Roast 140°F (60°C) Rare
CYLINDER. TURN GAS OFF AFTER EACH USE.
4 - 5 lbs 200°F 7 - 8 lbs 3 - 4 qts 2 - 3 cups
(arm, top, 3 - 4 hrs 160°F (71°C) Med
(1.8-2.3kgs) (93°C) (3.2-3.6kgs) (2.8-3.8l) (0.56-0.83l)
chuck, blade) 170°F (77°C) Well REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION
3 - 4 lbs 200°F 7 - 8 lbs 4 qts 3 cups 170°F (77°C)
Brisket 3 - 4.5 hrs
(1.4-1.8kgs) (93°C) (3.2-3.6kgs) (3.8l) (0.83l) Well Done CLOCKWISE
COUNTER • Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace
CLOCKWISE
PORK unit. DO NOT USE.
3 - 4 lbs 200°F 8 lbs 4 qts 2 cups 3.5 - 4.5 hrs • Inspect burner before each use. Check burner and burner ventura tube for
Loin Roast (1.4-1.8kgs) (93°C) (3.6kgs) (3.8l) (0.56l) insects and insect nests. A clogged tube can lead to a fire beneath appliance.
170°F (77°C)
(bone in) 5 - 7 lbs 200°F 8 lbs 6 qts 3 cups • Connect hose regulator to LP Gas Cylinder
Well Done
(2.3-3.2kgs) (93°C) (3.6kgs) (5.7l) (0.83l) 5 - 7 hrs 1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.
Loin Roast 3 - 5 lbs 200°F 10 lbs 4 - 5 qts 3 cups 3.5 - 5.5 hrs 170°F (77°C) 2. Make sure control knob on smoker is in the “OFF” position.
(boneless) (1.4-2.3kgs) (93°C) (4.6kgs) (3.8-4.7l) (0.83l) Well Done
3. Remove protective cap from gas cylinder and coupling nut if applicable.
4 - 6 lbs 200°F 8 - 10 lbs 4 qts 3 cups 2.5 - 3.5 hrs 17.75”
Well done when (45cm)
4. Center and insert regulator nipple into valve outlet on gas cylinder as
(1.8-2.7kgs) (93°C) (3.6-4.6kgs) (3.8l) (0.83l)
Spare Ribs 7 - 10 lbs 200°F 10 lbs 5 - 6 qts 3 cups meat pulls away APPROX. shown in figure on the left. Turn regulator coupling nut clockwise until it
(3.2-4.6kgs) (93°C) (4.6kgs) (4.7-5.7l) (0.83l) 3.5 - 5 hrs from bone stops. DO NOT OVER TIGHTEN.
• Perform Soapy Water Test.
POULTRY
12.25” (45cm) • To use turn gas cylinder ON, turn regulator control valve ON, turn burner control
180°F (82°C)
Chicken 2 - 3 lbs ea 200°F 5 - 7 lbs 3 - 4 qts 2 cups
2.5 - 3.5 hrs (Leg moves
APPROX.
knob clockwise and push ignitor button to light.
(2 whole) (0.9-1.4kgs) (93°C) (2.3-3.2kgs) (2.8-3.8l) (0.56l) • If ignition does not occur, wait one minute and re-try. If ignition still does not occur
easily in joint)
8 - 10 lbs 200°F 8 lbs 5 qts 3 cups 4 - 6 hrs wait five minutes and then match light.
(3.6-4.6kgs) (93°C) (3.6kgs) (4.7l) (0.83l) 185°F (85°C) • After use turn burner control knob OFF, turn regulator control valve OFF, then turn
Turkey 11 - 13 lbs 200°F 8 - 10 lbs 6 qts 3 cups (Leg moves easily YELLOW
gas cylinder OFF.
(5.0-5.9kgs) (93°C) (3.6-4.6kgs) (5.7l) (0.83l) 6 - 7.5 hrs in joint)
BLUE
• Burner control knob adjusts burner flame. Turn control knob clockwise SLOWLY to
SEAFOOD increase flame. Turn control knob counter-clockwise to decrease flame and shut
6 - 7 lbs 200°F 10 lbs 5 - 6 qts 3 cups 4 - 6.5 hrs Flesh white,flakes flame off.
Salmon
(2.7-3.2kgs) (93°C) (4.6kgs) (4.7-5.7l) (0.83l) when forked • Visually check burner flame. A CORRECT FLAME should be blue with a small
200°F 5 lbs 3 qts 1 - 2 cups 1.5 - 2.5 hrs Flesh white,flakes amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and
Fish Fillets Full Grate
(93°C) (2.3kgs) (2.8l) (0.28-0.56l) when forked irregular. If an incorrect flame occurs, turn burner control knob to “OFF position,
Shrimp, turn off regulator and propane tank. Allow unit to cool and then clean burner. Let
200°F 5 lbs 3 qts 1 - 2 cups Shrimp pink
Clams, Full Grate
(93°C) (2.3kgs) (2.8l) (0.28-0.56l)
1 - 2 hrs
Shells open burner completely dry before re-lighting.
Crab Legs
WILD GAME
MATCH LIGHT INSTRUCTIONS
Quail, 200°F 7 - 10 lbs 4 qts 2 - 3 cups Leg moves easily in 1. Read all instructions and warnings before lighting.
12 - 16 birds 2 - 4 hrs
Dove, etc. (93°C) (3.2-4.6kgs) (3.8l) (0.56-0.83l) joint
180-185°F 2. Check gas control valve and gas cylinder valve to be certain it is in
Pheasant, 5 - 7 lbs 200°F 8 - 10 lbs 4 - 5 qts 2 - 3 cups
4 - 5 hrs (82-85°C) OFF position before connecting to gas cylinder. Perform soapy
Duck, etc. (2.3-3.2kgs) (93°C) (3.6-4.6kgs) (3.8-4.7l) (0.56-0.83l)
Well Done water test before each use.

• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), 3. Open door during lighting.
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature. 4. Turn gas control valve on, turn gas cylinder valve on.

• Opening smoker door during cooking process may extend cooking time due to heat loss. 5. Place a long, lit fireplace match stick close enough to burner to
ignite.

6. After each use, first turn gas control valve off, then gas cylinder
valve off. Always allow unit to cool completely before touching,
15 moving or storing. 4
 DO NOT RETURN TO RETAILER
STOP For Assembly Assistance, Missing or Damaged Parts
WARNING
Call: MASTERBUILT Customer Service at 1-800-489-1581.
COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,
PARTS LIST OTHER REPRODUCTIVE HARM, OR CANCER.
2 1
21 THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE
13 STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.

24

SAFE STORAGE & MAINTENANCE

7
12 • Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working
10
condition.

9 • ALWAYS allow unit to cool completely before handling.

11
19 • Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of
unit with damp rag. DO NOT use oven cleaner.
3 18
17 • ALWAYS cover and store cold unit in a protected area.
8 6
4
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand
14 paper or steel wool, then cover with heat resistant paint.
5

22 23
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.

15
26 25 20 16
WOOD SMOKING GUIDE FOR MEATS

WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB

PART NO QUANTITY DESCRIPTION PART NO QUANTITY DESCRIPTION
Hickory
1 1 Smoker Body 14 1 Valve (pre-assembled) Pungent, smoky, bacon-like flavor
2 1 Smoker Door 15 1 Ignitor (pre-assembled)
Mesquite
3 1 Air Damper 16 1 Control Knob Sweet and delicate flavor
(pre-assembled)
4 2 Rear Legs 17 1 Burner (pre-assembled) Alder
Delicate, wood smoke flavor
5 1 Control Panel 18 1 Grease Clip
6 1 Burner Box 19 1 Door Latch Pecan
Bold and hearty flavor
7 1 Door Handle 20 1 Heat Shield
8 2 Body Handle 21 10 Cooking Grate Support Maple
Sweet, subtle flavor
9 1 Flame Disk Bowl 22 1 Matchstick w/Chain
(pre-assembled) Apple
10 1 Water Bowl 23 1 Regulator/Hose Sweet, delicate flavor

11 1 Water Bowl Holder 24 1 Grease Cup Cherry

12 4 Cooking Grate 25 1 Right Front Leg Sweet, delicate flavor
13 1 Temperature Gauge 26 1 Left Front Leg
5 14
 ASSEMBLY HARDWARE LIST

(A) (B) (C) (D)

M6x12 #10x3/8 M6x20 Wing Nut
STEP 13 Phillips Screw Self-tapping Screw Phillips Screw (packed with temperature gauge)
When not in use, hang Qty-24 Qty-4 Qty-2 Qty-1
regulator/hose (23) on body handle
(8) as shown. REPLACEMENT PARTS LIST

Model 20050611
PART NO REPLACEMENT PART ITEM NO
1 Body Kit 9905100001
23
8
2 Door with Logo Plate 9905100007
3 Air Damper Kit 9904090069
4 Rear Leg Kit 9905100002
5 Control Panel Kit 9905100004
6 Burner Box Kit 9905100005
7 Door Handle Kit 9905090003
8 Body Handle Kit 9905100003
9 Flame Disk Bowl 911060006
10 Water Bowl 9005100009
11 Water Bowl Holder 9005100007
12 Cooking Grate 911060003
13 Temperature Gauge Kit 9907090034
14 Valve Kit 990060291
15 Ignitor Assembly Kit 990060328
16 Control Knob 911060014
17 Burner 9005100011
18 Grease Clip 9005100025
19 Door Latch Kit 990050222
21 Cooking Grate Support 9005100006
22 Match Stick with Chain 908060003
23 Regulator/Hose 911060001
24 Grease Cup 9005100039
SMOKER IS READY FOR USE 25 Right Front Leg Kit 9905100021
26 Left Front Leg Kit 9905100020
Hardware Kit 9905100008
Instruction Manual 9805100009

DO NOT RETURN TO RETAILER

STOP For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
13 6
 ASSEMBLY ASSEMBLY

• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY. STEP 11

• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE. Insert small hook end of grease
• TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER 24 clip (18) all of the way up through
large hole in bottom of smoker
body (1), turn grease clip clock-
Carefully position grill as shown.
1 wise/counter-clockwise so that it is
supported on small tab.
4 Do not tighten screws all the
A
way. Leg frames may need to be
Position grease cup (24) on grease
adjusted during assembly.
clip so it rests snugly.
STEP 1
Grease cup is needed to collect
Attach rear legs (4), right front leg
grease run-off.
(25) and left front leg (26) to bot-
26 tom of smoker body (1) using phil-
Note: Clip may require adjustment
1 lips screws (A).
to fit diameter of container.
Do not fully tighten screws yet. 18
25

26 STEP 2 STEP 12
Attach control panel (5) to right Hang matchstick (22) on side of
front leg (25) as shown using smoker body (1) as shown.
phillips screws (A).

Repeat on opposite side attaching

contol panel (5) to left front leg (26).

A
1

22

25 5

7 12
 ASSEMBLY ASSEMBLY
STEP 9
Slide cooking grates (12), onto STEP 3
cooking grate supports (21). Position burner box (6) over center
hole in bottom of smoker body,
carefully aligning venturi over valve
A
orifice as shown. Attach burner box
21 to smoker body using phillips
screws (A).

6 Firmly attach ignition wire to piezo

ignitor on control panel as shown
in Figure B.

12 Venturi

Valve Orifice

Ignition Wire

Piezo Ignitor

Figure B

STEP 10 STEP 4
Slide water bowl holder (11) onto Attach heat shield (20) to burner
cooking grate supports (21). Place box (6) using self tapping screws
flame disk bowl (9) into smoker as (B) as shown.
shown.
Tighten all hardware at this time.

B
20

11

11 8
 ASSEMBLY ASSEMBLY

STEP 5 STEP 7
1 Mount body handle (8) to smoker Insert temperature gauge (13) into
body (1) using phillips screws (A). smoker door (2). Secure in place
with wing nut (D).
2

8 D
13

STEP 6
Insert door handle (7) into smoker
STEP 8
door (2). Secure using phillips
Insert cooking grate supports (21)
screws (C). 1
into smoker body (1).

7
C

21

9 10