Masterbuilt MWS 250S Manual De Instrucciones página 25

PELLET SMOKER OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY
OPERATING INSTRUCTIONS
1. Before turning the smoker on, fill the hopper with food grade wood pellets.
2. Prime the auger using the Auger Priming Instructions.
3. Fill the water tray with water, juice, or vinager. This will add flavor and moisture.
4. Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking
time and cause uneven cooking. Add food to the center of the rack, leaving space between food
and smoker sides, making sure not to cover more than 75% of the rack. This will ensure even
cooking and proper heat circulation. Do not cover racks with aluminum foil. This will not allow heat
to circulate properly. For best results, rotate racks between the top and bottom positions during
cooking. Close air damper to retain moisture and heat. If cooking foods such as fish or jerky, open
air damper to release moisture.
5. Set the cook cycle (this includes the cook time and temperature).
• Press the temperature button. Use the
temperature.
• Press the temperature button once more. The temperature is now set.
• Press the time button. Use the
• Press the time button again. Use the
• Press the time button once more. The cook cycle time and temperature is now set.
6. Set the smoke cycle (this is the amount of time heavy smoke is generated).
• Press the smoke button. The letter "S" should appear.
• Press the time button. Use the
• Press the time button once more. The smoke cycle time is now set.
NOTE: We recommend smoking your food for about 20% of the total cook time. For example, if
you're doing a 10-hour recipe, set the cook time for 12 hours and the smoke time for 2 hours – the
total cook time should always equal the combination of your recipe cooking time and your chosen
smoke time. If at any point you'd like to add more smoke, just hit the smoke button and set the
extra time – if you add smoke in the middle of a recipe, you may need to extend your cook time. A
key point to remember when smoking is – cook to internal temp, not time. That means always cook
to the ideal internal temperature for your meat, as times may vary.
The BBQ pros know that "thin blue smoke" is the best kind of smoke. That means a steady, thin flow
of smoke as you're cooking on the smoker. Don't be alarmed if you don't see large amounts of white
smoke pouring out of your smoker at all times – thin blue smoke is the goal!
This smoker has 10 smoke program options that range from SP 0 to SP 9. Your smoker will
default to SP 4 (smoke program 4). If the desired smoke is not produced, this setting can be
changed. See Smoke Program Options.
7. Press the probe button to check internal food temperature. The indicator light will alternate
between probe 1 and probe 2 each time the button is pressed.
8. Once cooking is complete press the
• Do not unplug the smoker at this time. The smoker is off, but the fan will continue to run for 5
minutes. This will prevent any burn back in the auger.
• Once the fan has automatically shut off, unplug smoker.
up and down arrows to set the desired
up and down arrows to set the hours.
up and down arrows to set the minutes.
up and down arrows to set the smoke time.
on/off button.
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