Instructions / Assembly

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Ready. Set. Cra your Masterpiece.
Master it. Masterbuilt.
Mini sandwiches de cerdo desmenuzado
• 1 paleta de cerdo (8 lb o 3.60 kg)
• 4 cucharadas de su sazonador favorito seco
• 6 a 7 cucharadas colmadas de mostaza amarilla
• 16 bollos, cortados por la mitad y tostados
• 2 tazas de ketchup
• ¼ taza de vinagre de cidra de manzana
• 2 cucharadas de jugo de limón fresco
• 1 cucharadita de ajo en polvo
• 1 cucharadita de cebolla en polvo
• 1 cucharadita de sazonador de ajo con pimienta
1 En una sartén grande sobre fuego bajo, combine el ketchup, el vinagre de cidra de manzana, el jugo de limón fresco, el ajo en polvo,
la cebolla en polvo y el sazonador de ajo con pimienta, y mezcle bien. Baje el fuego, mezclando ocasionalmente por 10 a 15 minutos.
2 Sazone la paleta de cerdo generosamente con el sazonador seco. Coloque el cerdo en una bolsa de plástico resellable.
3 Esparza la mostaza uniformemente sobre la paleta mientras esté dentro de la bolsa para evitar ensuciar. Selle la bolsa y refrigere
toda la noche.
4 Precaliente el ahumador a 225°F.
5 Coloque la paleta en la rejilla del centro del ahumador y ahúme por 7 a 8 horas o hasta que la temperatura interna alcance los 185°F.
6 Retírela del ahumador. Cúbrala con papel aluminio resistente y regrésela al ahumador.
7 Aumente la temperatura del ahumador a 275°F. Ahúme por 2 horas adicionales o hasta que la temperatura interna alcance los 200°F.
8 Deje que la carne repose dentro del aluminio por 30 minutos. Luego desmenuce el cerdo, agréguelo a los bollos, cubra con salsa de
barbacoa, sirva, ¡y disfrute!
Encuentre más recetas en recipes.ma sterbuilt.com.
Petits burgers au porc effi loché
• 1 soc de porc (3,6kg)
• 4 c. à soupe de vos épices à frotter préférées
• 6 à 7 c. à soupe combles de moutarde jaune
• 16petits pains à hamburger, coupés en deux et grillés
• 2tasses de ketchup
• ¼ tasse de vinaigre de cidre
• 2c. à soupe de jus de citron frais
• 1 c. à thé d'ail en poudre
• 1 c. à thé d’oignon en poudre
• 1 c. à thé de poivre à l’ail
1 Dans une casserole pesante, combiner et bien mélanger le ketchup, le vinaigre de cidre, le jus de citron, l’ail en poudre, l’oignon en
poudre et le poivre à l’ail, et faire cuire à feu doux. Faire mijoter pendant 10 à 15minutes en remuant de temps à autre.
2 Assaisonner généreusement le soc de porc à l’aide des épices à frotter. Placer le porc dans un sac en plastique refermable.
3 Étaler la moutarde uniformément sur le soc placé dans le sac pour éviter les taches. Fermer le sac et mettre au réfrigérateur jusqu’au
lendemain.
4 Faire préchauffer le fumoir à 225°F.
5 Mettre le soc sur la grille centrale du fumoir et faire fumer pendant 7 à 8heures ou jusqu'à ce que la température interne atteigne
180°F.
6 Retirer le soc du fumoir. L’envelopper dans du papier d’aluminium résistant et le remettre dans le fumoir.
7 Faire passer la température du fumoir à 275°F. Faire fumer le soc pendant 2heures de plus ou jusqu’à ce que la température interne
atteigne 200°F.
8 Laisser la viande poser dans le papier d’aluminium pendant 30minutes. Ensuite, effi locher le porc, l’ajouter aux petits pains à ham-
burger, garnir de sauce barbecue, servir et déguster!
Découvrez d’autres recettes sur le site recipes.masterbuilt.com.
5
GETTING STARTED
Pre-season unit prior to fi rst use. See PRE-SEASON INSTRUCTIONS.
Before starting the unit, see ADDING WOOD CHIPS.
CAUTION - All surfaces are HOT and may cause burns. Use protective gloves or long, sturdy cooking tools when loading/unloading
food or racks, and when adding wood chips or water.
PRE
-
SEASON INSTRUCTIONS
Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing them to burn off . PRE-SEASON
SMOKER PRIOR TO FIRST USE.
1.
Perform soapy water test, see SOAPY WATER TEST WARNINGS AND PROCEDURES.
2.
Follow operation instructions below for appropriate fuel type (Propane or Charcoal).
3. Using a napkin or cloth, rub a light coat of cooking oil on smoking racks and inside smoker door. Make sure water pan is in place with NO
WATER.
4.
Start smoker. Adjust smoker to reach 350°F (177°C) and let the smoker burn for about 1 hour.
5. Allow unit to cool COMPLETELY.
6. Reapply light coat of cooking oil on smoking racks and inside of smoker door.
7. Restart smoker and burn for 20 minutes.
• Cure your smoker periodically to prevent excessive rust.
OPERATING INSTRUCTIONS
1.
Follow operation instructions below for appropriate fuel type (Propane or Charcoal).
2. With protective gloves on, place water bowl in position. Pour 1 inch of water, juice, or vinegar into water bowl. This will add fl avor and
moisture to food and prevent it from drying out.
3 DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
4. Pre-heat smoker to desired temperature for approximately 20 minutes.
5. ADDING WOOD CHIPS: After unit has reached desired temperature, place up to 1 cup (0.24l) of wood chips in wood chip tray.
• 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 slower and produce a less intense smoke.
• DO NOT ADD MORE THAN 1 CUP (0.24l) OF WOOD CHIPS AT A TIME. Never use wood pellets.
Place additional wood chips in smoker as needed to achieve desired smoke fl avor.
• Wood chips or chunks must be used in order to produce smoke and create the smoke avor.
6. Place food in the smoker, position on the center of the smoking rack.
7. 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, be sure pans do not cover more
than 75% of the rack space and place pans on center of rack to ensure even cooking.
8. Adjust smoker settings to desired cooking temperature. Close air damper on unit to retain moisture and heat. If cooking foods such as fi sh
or jerky, open air damper to release moisture.
9. Extreme cold temperatures may extend cooking times.
10.
Once cooking is complete turn unit OFF. Follow OPERATION INSTRUCTIONS for appropriate fuel type for turning unit off .
Remove the gas cylinder and then follow CLEANING and STORING INSTRUCTIONS.
PROPANE OPERATION
1. To start smoker see IGNITION INSTRUCTIONS.
2. Adjust smoker settings, control knob and air dampers, to desired cooking temperature.
3. Use caution when cooking on windy days to ensure the fl ame does not blow out. If you suspect or experience a fl ame blow out,
rst open the door to check the fl ame and follow the IGNITION INSTRUCTIONS to re-ignite the burner if needed. Adjust the
smoker control knob setting for a higher fl ame to prevent further blow outs. Never ignite smoker with the door closed.
CHARCOAL OPERATION
1. Disconnect LP gas cylinder and place at least 25 feet (8m) away from unit.
2. Fill flame disk bowl with up to 3lbs (1.4kgs) of charcoal. Stack briquettes in a pyramid.
3. Add lighter fl uid following directions on fl uid container. Before lighting, place lighter fl uid at least 25 ft (8m) away from unit. Do not
lean into unit when lighting charcoal. Light charcoal. LEAVE DOOR OPEN.
4. In about 15 minutes, fl ames will die out and briquettes will begin to ash over. Once the briquettes are completely ashed over,
spread briquettes in a single layer.
Never use gasoline to light charcoal.
Overfi lling fl ame disk bowl can cause serious injury and damage the unit.
Never add additional lighter fl uid once charcoal has ignited.
Hot coals should not be left unattended.
CLEANING and STORING INSTRUCTIONS
ALWAYS MAKE SURE UNIT IS COOL TO THE TOUCH BEFORE CLEANING AND STORING.
Be sure to clean smoker after each use. Make sure the gas cylinder has been turned off and removed.
For rack supports, racks, water bowl, and drip pan use a mild dish detergent. Rinse and dry thoroughly.
For woodchip tray 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 non-combustible container.
For the interior, exterior and door seal of the unit simply wipe down with a damp cloth after each use to keep unit in proper working
condition. Do not use a cleaning agent. Make sure to dry thoroughly.
After cleaning, store smoker in a covered and DRY AREA.
Store only when fi re is completely out and all surfaces are cold.
When not in frequent use and using a cover, remember to check your smoker periodically to avoid possible rust and corrosion due to
moisture buildup.
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SMOKER OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY