Instructions / Assembly
HARDWARE LIST
PARTS LIST
STOP
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
5
Model 20070612
PART NO REPLACEMENT PART ITEM NO
1 Body Kit 9907090022
2 Analog Control 9007090063
3 Water Bowl 9007090067
4 Wood Chip Bowl w/Lid 9007090065
5 Drip Tray 9007090068
6 Cooking Grate 9007090066
7 Leg Kit 9907090027
8 Element 9007090064
9 Door Kit 9907090019
10 Door Handle Kit 9907090021
11 Side Handle Kit 9907090031
12 Wood Chip Grate 9007090078
13 Control Panel Support Kit 9907090024
14 Cooking Grate Support Rack Kit 9907090023
15 Door Latch Kit 990050222
16 Temperature Gauge Kit 9907090034
Drip Tray Support Kit 9907090025
Hardware Kit 9907090026
Instruction Manual 9807100045
(A)
1/4-20x1/2
Phillips Hex Screw
Qty: 16
(C)
Wing Nut
(packed with temperature gauge)
Qty: 1
(B)
1/4-20x1-1/2
Phillips Hex Screw
Qty: 2
14
RECIPES
SMOKED CORNISH HEN & WILD RICE
2 Cornish Game Hens
¼ cup Green Onion (chopped)
3 tbsp Butter
1 cup Wild Rice (cooked)
¼ cup Pecans or Walnuts (chopped)
½ cup Lime Marmalade
¼ cup Orange juice
Salt
Hickory Chips
Rinse and pat dry each hen. Season cavities with salt. Sautee onions in 1 tbsp butter. Stir in rice and
chopped nuts.
Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbsp of butter in
small saucepan. Add marmalade and orange juice blending until smooth. Brush hens with marmalade
mixture.
Place hens on grate in 225°F (107°C) pre-heated smoker and cook for 2-2 ½ hours until internal
temperature reaches 165°F (74°C) . Brush with remaining glaze before serving.
HONEY CURED SMOKED SALMON
1 qt water
½ tbsp salt
¾ cup honey
¼ cup golden rum
¼ cup lemon juice
10 cloves
10 allspice berries
1 bay leaf
1 large fi llet of salmon
Hickory or Apple Chips
Combine all of the ingredients except salmon to make a brine. Place the salmon, skin side up, in a
baking dish and cover with brining liquid. Allow fi sh to brine for two hours. Rinse salmon in cold water
and pat dry.
Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air
dry for at least 1 hour. Smoke the salmon skin side down for about 1-1 ½ hours at 225°F (107°C) and
internal temperature reaches 145°F (63°C).