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When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
•
Opening smoker door during cooking process may extend cooking time due to heat loss.
ITEMSIZETEMPWATER
CHIPS
Pot Roast
chuck, blade)
(1.8-2.3kgs)
(93°C)
(2.8-3.8l)
(0.56-0.83l)
140°F (60°C) Rare 160°F
170°F (77°C) Well
3 - 4 lbs
200°F
4 qts
3 cups
3 - 4.5 hrs
Well Done
(bone in)
(1.4-1.8kgs)
(2.3-3.2kgs)
(93°C)
(93°C)
(3.8l)
(5.7l)
(0.56l)
(0.83l)
5 - 7 hrs
Well Done
(boneless)
(1.4-2.3kgs)
(93°C)
(3.8-4.7l)
(0.83l)
Well Done
4 - 6 lbs
7 - 10 lbs
200°F
200°F
4 qts
5 - 6 qts
3 cups
3 cups
2.5 - 3.5 hrs
Well done when meat
Chicken
2 - 3 lbs ea
200°F
3 - 4 qts
2 cups
2.5 - 3.5 hrs
(Leg moves
Turkey
(3.6-4.6kgs)
(5.0-5.9kgs)
(93°C)
(93°C)
(4.7l)
(5.7l)
(0.83l)
(0.83l)
6 - 7.5 hrs
(Leg moves easily in
Salmon
(2.7-3.2kgs)
(93°C)
(4.7-5.7l)
(0.83l)
forked
200°F
3 qts
1 - 2 cups
1.5 - 2.5 hrsFlesh white,fl akes when
Shrimp,
Crab Legs
200°F
3 qts
1 - 2 cups
1 - 2 hrs
Shells open
Dove, etc.
200°F
4 qts
2 - 3 cups
2 - 4 hrs
Pheasant,
5 - 7 lbs
200°F
4 - 5 qts
2 - 3 cups
4 - 5 hrs
(82-85°C)
PORK
SEAFOOD
BEEF
LET’S GET STARTED!
• This is a slow smoker… allow suffi cient time for cooking. Smoker is for OUTDOOR USE ONLY.
• “Pre-season” smoker prior to fi rst use. See page 17.
• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
• 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. Never use glass, plastic or ceramic cookware in unit. Please see manual for
• Close air damper on top of unit to retain moisture and heat. If cooking foods such as fi sh or
• Store smoker in a dry area after use.
• Extreme cold temperatures may extend cooking times.
Masterbuilt Propane Smoker User Manual
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold
ENJOY!
For rack supports, racks, water bowl and drip pan use a mild dish detergent. Rinse and dry
For wood chip bowl, clean frequently to remove ash build up, residue and dust.
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
Masterbuilt Bullet Smoker Reviews
For exterior of smoker simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to