Masterbuilt MCS 10B Manual Del Usuario página 5

SMOKER OPERATION - READ & FOLLOW ALL INSTRUCTIONS CAREFULLY
ADDING WOOD CHIPS OR CHUNKS
1. You may use dry or pre-soaked wood chips or chunks in your smoker. Dry chips or chunks will burn faster and
produce more intense smoke. Chips or chunks pre-soaked in water (for approximately 30 minutes) will burn
slower and produce a less intense smoke.
2. Once the charcoal has been spread into a single layer and is ready for cooking, place up to 1 cup (0.24l) of wood
chips or chunks into the charcoal bowl with the charcoal.
3. DO NOT ADD MORE THAN 1 cup (0.24 l) OF WOOD CHIPS OR CHUNKS AT A TIME. Never use wood pellets.
4. Place additional wood chips or chunks in smoker as needed to achieve desired smoke flavor.
• Wood chips or chunks must be used in order to produce smoke and create the smoke flavor.
OPERATING INSTRUCTIONS
1. Position charcoal bowl in place.
2. Fill charcoal bowl with up to 8 lbs (3.6 kgs) of charcoal. Stack briquets in a pyramid.
3. Add lighter fluid following directions on fluid container. Before lighting, place lighter fluid at least 25 ft (8m) away
from unit. Do not lean over unit when lighting charcoal. Light charcoal. LEAVE LID AND ACCESS DOOR OPEN.
4. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the briquets are completely
ashed over, spread briquettes in a single layer.
5. With protective gloves on, place water bowl in position. Pour 1 inch of water, juice, or vinegar into water bowl. This
will add flavor and moisture to food, and prevent it from drying out.
6. DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
7. Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
8. Place food on the center of the smoking rack. CAUTION - All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
9. 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.
10. Adjust smoker air dampers to desired cooking temperature.
• Close all air dampers on unit to retain moisture and heat. If cooking foods such as fish or jerky, open air
dampers to release moisture.
11. Extreme cold temperatures may extend cooking times.
12. Once cooking is complete allow unit to cool and then follow CLEANING AND STORING INSTRUCTIONS.
CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and mildew.
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.
• For rack supports, racks, water bowl, and drip pan, use a mild dish detergent. Rinse and dry thoroughly.
• For charcoal bowl, after ashes are cold, clean after every use 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 and exterior 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 fire 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.