Let'S Get Started - Masterbuilt ESBG1 Guia De Inicio Rapido

SMOKING CHART
ITEM SIZE TEMP
Pot Roast
4 - 5 lbs 200°F
(arm, top,
(1.8-2.3kgs) (93°C)
chuck, blade)
3 - 4 lbs 200°F
Brisket
(1.4-1.8kgs) (93°C)
3 - 4 lbs 200°F
Loin Roast (1.4-1.8kgs) (93°C)
(bone in) 5 - 7 lbs 200°F
(2.3-3.2kgs) (93°C)
Loin Roast 3 - 5 lbs 200°F
(boneless) (1.4-2.3kgs) (93°C)
4 - 6 lbs 200°F
(1.8-2.7kgs) (93°C)
Spare Ribs
7 - 10 lbs 200°F
(3.2-4.6kgs) (93°C)
Chicken 2 - 3 lbs ea 200°F
(2 whole) (0.9-1.4kgs) (93°C)
8 - 10 lbs 200°F
(3.6-4.6kgs) (93°C)
Turkey
11 - 13 lbs 200°F
(5.0-5.9kgs) (93°C)
6 - 7 lbs 200°F
Salmon
(2.7-3.2kgs) (93°C)
200°F
Fish Fillets Full Grate
(93°C)
Shrimp,
200°F
Clams, Full Grate
(93°C)
Crab Legs
Quail, 200°F
12 - 16 birds
Dove, etc. (93°C)
Pheasant, 5 - 7 lbs 200°F
Duck, etc. (2.3-3.2kgs) (93°C)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
23
WOOD
WATER COOK TIME
CHIPS
BEEF
140°F (60°C) Rare 160°F
3 - 4 qts 2 - 3 cups
3 - 4 hrs
(2.8-3.8l) (0.56-0.83l)
4 qts 3 cups
3 - 4.5 hrs
(3.8l) (0.83l)
PORK
4 qts 2 cups 3.5 - 4.5 hrs
(3.8l) (0.56l)
6 qts 3 cups
(5.7l) (0.83l) 5 - 7 hrs
4 - 5 qts 3 cups 3.5 - 5.5 hrs
(3.8-4.7l) (0.83l)
4 qts 3 cups 2.5 - 3.5 hrs
(3.8l) (0.83l)
Well done when meat
5 - 6 qts 3 cups
pulls away from bone
(4.7-5.7l) (0.83l) 3.5 - 5 hrs
POULTRY
3 - 4 qts 2 cups
2.5 - 3.5 hrs
(2.8-3.8l) (0.56l)
5 qts 3 cups 4 - 6 hrs
(4.7l) (0.83l)
(Leg moves easily in
6 qts 3 cups
(5.7l) (0.83l) 6 - 7.5 hrs
SEAFOOD
5 - 6 qts 3 cups 4 - 6.5 hrs Flesh white,fl akes when
(4.7-5.7l) (0.83l)
3 qts 1 - 2 cups 1.5 - 2.5 hrs Flesh white,fl akes when
(2.8l) (0.28-0.56l)
3 qts 1 - 2 cups
1 - 2 hrs
(2.8l) (0.28-0.56l)
WILD GAME
4 qts 2 - 3 cups Leg moves easily in joint
2 - 4 hrs
(3.8l) (0.56-0.83l)
4 - 5 qts 2 - 3 cups
4 - 5 hrs
(3.8-4.7l) (0.56-0.83l)
• This is a slow smoker... allow suffi cient time for cooking. Smoker is for OUTDOOR USE ONLY.
INTERNAL TEMP
• "Pre-season" smoker prior to fi rst use. See page 17.
(71°C) Med
• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
170°F (77°C) Well
170°F (77°C)
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
Well Done
• 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, place pans on center of rack to ensure
170°F (77°C)
Well Done even cooking. Never use glass, plastic or ceramic cookware in unit. Please see manual for
more detail.
170°F (77°C)
Well Done
• Close air damper on top of unit to retain moisture and heat. If cooking foods such as fi sh or
jerky, open air damper to release moisture.
• Store smoker in a dry area after use.
• Extreme cold temperatures may extend cooking times.
180°F (82°C)
(Leg moves
easily in joint)
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold
and mildew.
185°F (85°C)
joint)
forked
For rack supports, racks, water bowl and drip pan use a mild dish detergent. Rinse and dry
thoroughly.
forked
For wood chip bowl, clean frequently to remove ash build up, residue and dust.
Shrimp pink
Shells open
Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
For exterior of smoker simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to
dry thoroughly.
180-185°F
(82-85°C)
Well Done

LET'S GET STARTED!

ENJOY!
HOW TO CLEAN SMOKER
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
4