Masterbuilt ESBG1 Guia De Inicio Rapido página 11

PRE-SEASON INSTRUCTIONS
PRE-SEASON SMOKER PRIOR TO FIRST USE.
Some smoke may appear during this time, this is normal.
1. Make sure water pan is in place with NO WATER.
2. Set controller to high and run unit for 3 hours.
3. To complete pre-seasoning, during last 45 minutes, add ½ cup of wood chips in wood chip bowl.
4. Shut down and allow to cool.
NOTE: Never add more than ½ cup (1 fi lled chip loader) at a time. Additional chips should not be
added until any previously added chips have ceased generating smoke.
IMPORTANT FACTS ABOUT USING SMOKER
• Maximum temperature is 275°F (135°C).
• Do NOT move unit across uneven surfaces.
• Wood chip bowl MUST be in place when using smoker. This minimizes the
chance of wood fl are ups.
• Wood chips must be used in order to produce smoke and create the smoke fl avor.
• Do not open smoker access door unless necessary. Opening smoker access door causes heat to
escape and may cause wood to fl are up. Closing the door will re-stabilize the temperature and stop
fl are up.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape
through seams and turn the inside of smoker black. This is normal.
• Opening smoker access door during cooking process may extend cooking time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), addition
al cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test
internal temperature.
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR POULTRY
Hickory
Pungent, smoky, bacon-like fl avor
Mesquite
Sweet and delicate fl avor
Alder
Delicate, wood smoke fl avor
Pecan
r
Bold and hearty fl avo
Maple
Sweet, subtle fl avor
Apple
Sweet, delicate fl avor
Cherry
Sweet, delicate fl avor
17
FISH HAM BEEF PORK
PARTS LIST,
NO/NO QTY/CANT.
1
1
2
3
3
1
4
2
5
1
6
1
7
1
8
1
9
3
10
1
11
1
12
1
13
3
14
3
15
1
LAMB
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
• ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
• TOOLS NEEDED: Adjustable Wrench, Phillips Head Screwdriver
** It is possible that some assembly steps have been completed in the factory. **
• ANTES DEL ENSAMBLAJE LEA TODAS LAS INSTRUCCIONES CUIDADOSAMENTE.
• ENSAMBLE LA UNIDAD EN UNA SUPERFICIE LIMPIA Y PLANA.
• HERRAMIENTA NECESARIA: DESTORNILLADOR EN CRUZ.
**Algunos pasos del ensamblaje pueden ya estar completados debido a un preens amblaje en fábrica.**
LISTE DES PIÈCES, LISTA DE PARTES
DESCRIPTION
Temperature Gauge w/
Medidor de Temperatura w / Bisel
Bezel
Handles Manijas
Lid Tapa
Smoking Racks Fumadores Estantes
Water Bowl Agua Tazón
Wood Bowl Tazón Para la Madera
Heat Sheild Escudo Térmico
Smoker Body Cuerpo Fumador
Legs Piernas
Analog Controller Control Analógico
Element Elemento
Element Support Soporte de Elemento
Short Brackets Ménsulas Cortas
Long Brackets Ménsulas Largo
Smoker Door Fumador Puerta
DESCRIPCIÓN
10