Care And Maintenance - Master Forge 32938 Manual De Usario

COOKING INSTRUCTIONS
• Depending on the meat and size, smoking for two to three hours at the ideal constant cooking
temperature of 225º to 250º F will get the best results. For more tender and heavily smoked meat, a
temperature of 220º to 240º F and smoking four to six hours (or longer) may be preferred. If time is
critical, a higher temperature range is recommended. One common time measurement used is to allow
45 – 60 minutes smoking time per pound of meat. NOTE: This will vary for bone-in and boneless meats.
• Flavoring wood tips:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.
• DO NOT use resinous woods such as pine. These usually produce an unpleasant flavoring.
• Let your taste be your guide. Experiment with different types and quantities of wood chunks, chips
or sticks. You may also mix different woods together.
• To produce longer smoking and prevent faster burning, pre-soak the wood in water for at least
30 minutes (Refer to wood chip manufacturer's instructions).
• Most smoking flavor occurs within the first few hours of smoking. Adding wood chips after this is
typically not necessary unless extra-heavy smoking flavor is desired.

CARE AND MAINTENANCE

CAUTION: All care and maintenance procedures are to be performed only while the smoker is turned
off, completely cooled and unplugged from the electrical source.
• To clean, remove the water pan/wood chip box tray and cooking racks from the smoker. Clean with
hot, soapy water and rinse and dry thoroughly. To make cleaning easier, you may prefer to coat the
cooking racks lightly with a cooking oil or cooking spray before each use.
• To clean the inside and outside of the smoker cabinet, simply use a damp cloth. Spray washing with
a water hose is not recommended. All moisture should be wiped away and not allowed to stay inside
or on top of the smoker.
• After the ashes are completely cool, remove the water pan/wood chip box tray with lid and
thoroughly clean out all wood ashes and unburned wood, and wipe the box clean of any residue.
• Frequently inspect and clean the smoker for insects and insect nests.
• Inspect the electrical temperature controller cord before each use to make sure it is in good
condition.
• If there are signs of cuts or damage, DO NOT use electrical temperature controller.
• To protect your smoker from weather and other elements, it is recommended to keep your smoker
covered when not in use and stored in a dry area.
• It is recommended that this electric smoker is NOT be stored outside or in an area where outside
elements may have a detrimental effect on the smoker and its operation.
• Weather-resistant covers for this smoker are available for purchase.
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