Masterbuilt K42802 Use and care manual

SKU K42802
Operation and Safety
Instructions

WARNINGS- IMPORTANT SAFEGUARDS
When using outdoor electrical appliances, basic safety precautions should always be followed,
including but not limited to the following:
Never operate the smoker under overhead construction.
Do no operate smoker on a wood patio or deck.
Do not move smoker while in use.
Always use wood chips, and not pellets, chunks, or lava rock.
Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the
chance of wood flare ups
Never add more than ½ cup of woodchips (1 filled chip loader) at a time. Additional chips should not be
added until any previously added chips have ceased generating smoke.
Unplug from outlet when not in use.
Store in a dry location, protected from the elements.
Do not cover the smoking racks with metal foil. This will trap heat and cause severe damage to smoker.
Do not clean the smoker with water hose or sprayer.
Try not to use an extension cord, unless required and is a Heavy Duty gage that's less than 20 feet long.
Use of an extension cord can cause loss of energy and appliance may not operate properly.
Always keep children and pets away from appliance.
Do NOT let children or pets tamper with cord or put in their mouth.
Allow to cool before removing parts for cleaning and storing.
Use smoker in an openly ventilated area. Smoke produces carbon monoxide, which can be hazardous.

WARNINGS- IMPORTANT SAFEGUARDS – CONT’D
Do NOT use indoors, appliance is for outdoor use only.
Do NOT let cord hang over or touch hot surfaces.
Do NOT use appliance for other than intended use.
Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and may
cause injury.
Do NOT operate appliance with a damaged cord, plug, or after appliance malfunctions, or has been
damaged in any manner. Contact Masterbuilt Customer Service for assistance 1-800-489-1581.
Maintain a minimum distance of 10 feet from walls or rails.

ASSEMBLY INSTRUCTIONS

ASSEMBLY INSTRUCTIONS – CONT’D

ASSEMBLY INSTRUCTIONS – CONT’D

ASSEMBLY INSTRUCTIONS – CONT’D

OPERATING INSTRUCTIONS

OPERATING INSTRUCTIONS – CONT’D

STARTER TIPS
FOR BEST RESULTS, READ the following start up tips before using this product. Remember this is an
ELECTRIC unit and has different characteristics than a gas unit.
FOR SAFETY, The smoker has a powerful heating element and may cause circuit breaker to trip. To minimize
occurrences operate any additional appliances on separate circuit. Tripping circuit breaker will NOT damage unit
or household electrical system.
PRE-SEASONING, must be performed prior to using smoker for the fist time.
Make sure grates, grease tray and water pan are in place with NO WATER.
Set temperature to 275°F (135°C) and run unit for 3 hours.
To complete the pre-seasoning, during last 45 minutes, add ½ cup of wood chips in wood chip loader and unload wood chips into
the wood chip tray. This amount is equal to the contents of a filled wood chip loader.
Shut down and allow to cool.
PRE-HEAT smoker for 30 minutes, or to set temperature before loading food and first round of wood chips.
WOOD CHIPS, For best smoke quality, wood chips should be dry. Use only ½ cup every 45 minutes to 1 hour for
at least 3 cycles. For stronger smoke flavor wood chips can be added throughout entire cooking period.
WATER should be in water bowl to prevent food from drying out. Substitutes, such as apple juice can be used.
DOOR should not be opened during cooking unless necessary. Opening smoker door causes heat to escape and
may cause wood to flare up. Closing the door will re-stabilize the temperature and stop any possible flare up.
DAMPER should be at least be a 3rd opened to allow old smoke and moisture to escape. When cooking seafood,
open damper fully.

HOW TO CLEAN UNIT
Cleaning smoker after each use will prevent mold and rust.
Always make sure smoker is unplugged and cool to the touch before cleaning and storing.
A mixture of 50/50 water and vinegar can be used to clean interior of smoker.
Grates, water bowl, and grease tray are dishwasher safe.
Dispose of cold ashes by dumping in water, soaking and discarding in a non-combustible
container.
Door seal MUST be cleaned with a damp cloth after each use to keep seal in proper working
condition.
Never use a metal brush to clean grates, as this will remove the stainless protective coating.
QUICK TIP, for easier clean up, line water bowl and grease tray with metal foil.
Empty wood chip tray and wood chip loader, removing ash build up, residue and dust.
Make sure smoker is fully dried out after cleaning, before sealing door and storing. This will
prevent mildew.

COOKING CHART
Meat Size Temp Water
Cooking Time
Internal Temp
Beef
Pot Roast (Arm, Top,
Chuck, or Blade)
4-5 lbs 225 F (93 C) 1 cup 3 –4 hrs 170 F (77 C) Well Done
Brisket
3-4 lbs 225 F (93 C) 1 cup 3 –4.5 hrs 170 F (77 C) Well Done
Beef Jerky
¼ thick 200 –220 F ½ cup 2 –4 hrs should be a dark color
inside and out
Pork
Loin Roast, Bone In
3 –4 lbs 225 F (93 C) 1 Cup 3.5 –4.5 hrs 170 F ( 77 C) Well Done
5 –7 lbs 5 –7 hrs
Loin Roast, Boneless
3 –5 lbs 225 F (93 C) 1 Cup 3.5 –5.5 hrs 170 F ( 77 C) Well Done
Spare Ribs
4 –6 lbs 225 F (93 C) 1 Cup 2.5 –3.5 hrs Well done when meat
pulls away from bone
7 –10 lbs 3.5 –5 hrs
Ham (Pre
-Cooked) Any 225 F (93 C) 1 Cup 7 mins per lb 160 F
Boston Butt
Any 225 F (93 C) 1 Cup 1 hr per lb 170 F ( 77 C) Well Done
Bacon
(5 lbs pork belly) 4 –5 lbs 220 F None 2 –3 hrs 150 F
Sausage
3 –4 lbs 225 F (93 C) None Approx 2 hrs 155  F (68  C)
Poultry
Chicken
–2 Whole 2 –3 lbs ea. 225 F (93 C) 1 Cup 2.5 –3.5 hrs 180 F (82 C) Leg moves
easily in joint
Turkey
8 –10 lbs 225 F (93 C) 1 Cup 4 –6 hrs 165
F, Leg moves easily in
joint
11 –13 lbs 6 –7 lbs
Turkey Breast
2 –3 lbs 225 F (93 C) 1 Cup 40 –45 mins 165 F
Chicken Breast
Any 225 F (93 C) 1 Cup 30 –45 mins
per lb
165 F
Seafood
Salmon
3 –4 Fillets 160 F ½ Cup Approx 30mins Flesh is white, and flakes
when forked
Fish Fillets
Full Grate 140 F ½ Cup 1.5 –2.5 hrs
Shrimp, Clams, and
Crab Legs
Full Grate 140  F ½ Cup 1 –2 hrs Shrimp Pink / Shells
opened
Wild Game
Quail, Dove, ect.
12 –16 birds 225 F (93 C) 1 Cup 2 –4 hrs 165 F Well Done
Pheasant, Duck, ect.
5 –7 lbs 225 F (93 C) 1 Cup 4 –5 hrs 165 F Well Done
When outside temperature is
cooler than 50°F 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.

TROUBLESHOOTING GUIDE

FREQUENTLY ASKED QUESTIONS
Why is my smoker not heating?
Make sure you are following the operating instruction properly, and timely. Delayed input into the controller can cause it to time
out. If you are still having issue with the element not heating, you may require a replacement, and need to contact Masterbuilt
Customer Service.
Do Long Cooking Sessions cause the element to burn out?
Not under normal household use.
Can I used my smoker in a garage or screen room?
We recommend to only use outdoors where it is well ventilated. The burning of the wood chips gives off carbon monoxide, which
has no odor and can cause death.
Can I use my smoker in the rain?
The smoker is electrical and should not be used in any inclement weather such as rain, snow, hail or storm of any type. The
smoker should not be exposed to moisture, so to protect it from electrical shock.
How do I use my meat probe?
Insert the meat probe into the thickest part of the meat when first placing it into the smoker. To read the temperature of your meat,
press the meat probe button. When removing the probe, use a oven mitt, and pull from end of probe stick. Never pull probe out by
wire.
Why is my meat turning out dry?
Make sure you are adding water to the water bowl when placing meat into the smoker. For more tender meat, you can double
wrap the meat in foil ½ way through the cooking time.
Why don’t I have a good smoke ring?
For a more defined smoke ring, add wood chips (1/2 cup every 45 minutes – 1 hour) throughout entire cooking time.

FREQUENTLY ASKED QUESTIONS – CONT’D
Why doesn't my smoker produce smoke at 150 Degrees?
Wood does not naturally start to smoke until it reaches 180 Degrees. Smoking at lower temperatures would require a Cold Smoker attachment.
Why does my smoker’s controller shut off when trying to use the wireless remote?
You can only use one or the other as your master controller. If you plan on using your wireless remote, you’ll need to turn the smoker on with it,
and set your time and temp.
Why does my meat probe read a different temperature than my internal temperature gage?
The meat probe is designed to measure internal meat temperature and will not provide a accurate reading for air temperature.
Why is there a variance in temperature inside of my smoker?
Heat moves throughout the smoker and circulates. This will cause a variance in temperature, with warm and cold spots throughout. Since the
elements kicks on and off to maintain temperature, it is normal to sometimes see a 20 degree variance to the preset temperature.

LIMITED WARRANTY
Masterbuilt warrants its products to be free from defects in material and workmanship under proper
assembly, normal use and recommended care for 90 days from the date of original retail purchase.
Masterbuilt warranty does not cover paint finish as it may burn off during normal use.
Masterbuilt warranty does not cover rust of the unit.
Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your
receipt. Upon the expiration of such warranty, all such liability shall terminate.
Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components
free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s)
in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.
This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of
transportation, or damage incurred by commercial use of this product.
This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties,
expressed or implied including implied warranty, merchantability, or fitness for a particular purpose.
Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or
to promise remedies in addition to or inconsistent with those stated above.
Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by
the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or
consequential damages. In such a case, the above limitations or exclusions may not be applicable.
California residents only: Not withstanding this limitation of warranty, the following specific restrictions
apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the
product or Masterbuilt will refund the purchase price paid for the product, less the amount directly
attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the
product to the retail establishment selling this product in order to obtain performance under warranty.
This expressed warranty gives you specific legal rights, and you may also have other rights which vary from
state to state.