Instructions / Assembly

15
RECIPES
SMOKED PORK BUTT
7 lbs Fresh pork butt ½ tsp Salt ¼ cup Brown Sugar 2 tbsp Chili Powder Apple Chips Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225°F (107°C) pre-heated smoker using apple wood chips during the fi rst 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 ½ hours. Internal temperature should be 160°F (71°C). Serve.
SMOKED FILET MIGNON
4 lbs Beef Filets 2 tbsp Olive oil 4 Garlic Cloves (crushed) Salt Ground Pepper Mesquite or cherry wood chips Season meat with garlic cloves, salt and pepper. Heat olive oil in large frying pan. Sear/brown meat on all sides. This will seal in juices before smoking. Wrap each fi llet in heavy aluminum foil leaving the tops of each uncovered. Sprinkle a little olive oil on top of each fi let. Place foil wrapped fi lets in 225°F (107°C) pre-heated smoker and cook about 20- 30 minutes. Medium rare fi let will have an internal temperature of 145°F (63°C) when checked with thermometer.
Allow meat to cool slightly then carve into ½ inch slices. Serve at room temperature.
4
PARTS LIST
PART NO QUANTITY DESCRIPTION PART NO QUANTITY DESCRIPTION
1 1 Smoker Body 9 1 Door 2 1 Analog Control 10 1 Door Handle 3 1 Water Bowl 11 2 Side Handle 4 1 Wood Chip Bowl w/Lid 12 1 Wood Chip Grate 5 1 Drip Tray 13 1 Control Panel Support 6 3 Cooking Grate 14 2 Cooking Grate Support 7 4 Leg 15 1 Door Latch 8 1 Element 16 1
Temperature Gauge w/ Beauty Ring and Wing Nut
STOP
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
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