WA R NING

T his ins truc tion manual c ontains important information nec es -s ary for the proper as s embly and s afe us e of the applianc e.

R ead and follow all warnings information before as s embling andus ing the applianc e.

F ollow all warning ins truc tions when us ing the applianc e.

K eep the manual for future referenc e.

Model Numbers

M7, M7S S , M7P , M7T S B , M7T S B P ,S MM7, S MM7P , 7C M, C S MM7P , C M7P ,C M7T S B , C M7T S B , C M7T S B P , 7B C M,

C S MM7T S B P , 7C MB P S , 7C MT S B ,7C MT S B P , S 7C MT S B , S 7C MT S B P ,

7C MB P T S B , S S 7C MT S B , S S 7C MT S B P ,S MM7T S B , S MM7T S B P , C MB 7P ,C S MB 7P , B P 7P , B P S 7P , B P 7T S B

T HIS MANUAL MAY B E S UP P LIE D INAP P LIANC E S WIT H MODE L

NUMB E R S NOT LIS T E D

F ollowing thes eins truc tions will allowyou to have a s afec ooking experienc e.

S ee page 18 forins truc tion on how to

deep fry a turkey.

If you need help orparts are mis s ing donot return to dealer

C ontac t us firs t.800-489-1581

WA R NING1. Never operate this applianc e unattended.2. Never operate this applianc e within 10 feet (3m) of another gas c ylinder, Never operate this applianc e under any overhead roof c overing (c ar port), awning or overhang. K eep a minimum c learanc e of 10 feef (3m) from all s ides of the applianc e to all c ons truc tion. K eep the area c lear of all flammable liquids , c om- bus tible material inc luding but not limited to wood (all forms ), dry plants inc luding the gras s , brus h, paper and c anvas .3. Never operate this applianc e within 25 feet (7.5m) of flammable liquids .4. When c ooking with oil/greas e, never allow the oil to get hotter than 400 F (200 C ). One gallon of oil c an reac h 350 F in 7 to 10 minutes . Us e a thermometer to c hec k temperature. If oil exc eeds 400 or s tarts to s moke, turn the burner off.5. Heated liquid c an remain at s c alding temperatures long after the c ooking proc es s . Never touc h the c ooking applianc e until the c ooking liquid has c ooled below 115 F . (45 C ) or les s .6. When burner is s et at a low flame, never leave the applianc e unattended. Oil will heat up quic kly and ignite at 550 to 700 F .7. A pplianc e is HOT while in us e and after.. .do not touc h.8. T ripping over the applianc e hos e may res ult in the s pilling of HOT oil or water c aus ing pers onal injury and property damage.

F A IL UR E T O F OL L OW T HE S E INS T R UC T IONS A NDWA R NING S P R OP E R L Y C OUL D R E S UL T IN F IR E OR E XP L OS ION, WHIC H

C OUL D C A US E P R OP E R T Y DA MA G E , P E R S ONA L INJ UR Y OR DE A T H.

DA NG E RF or your s afetyif you s mell gas :

1. S hut off gas to the applianc e.2. E xtinguis h any open flame.3. P erform s oapy water tes t. (P age 11)4. If odor c ontinues , keep away from applianc e, and immediately c all your fire department.

F A IL UR E T O F OL L OW T HE S E INS T R UC T IONS A NDWA R NING S P R OP E R L Y C OUL D R E S UL T IN F IR E OR E XP L OS ION, WHIC H

C OUL D C A US E P R OP E R T Y DA MA G E , P E R S ONA L INJ UR Y OR DE A T H.

WA R R A NT Y INF OR MAT IONMasterbuilt warrants the burner, regulator valve, hose, thermometer, cookware, cooker s tand and

smoker to be free from defects in material and workmanship for one year. Masterbuilt warranty does not cover rust of the unit. Within this period, Masterbuilt, shall correct

any defect by repairing or replacing defective parts of the equipment or making available the partsfrom, C olumbus, G eorgia, F.O.B .

Masterbuilt requires reasonable proof of purchase and suggests that you keep your receipt.F ailure to complete and return warranty information will make product warranty null and void. Uponthe expiration of such warranty, all such liability shall terminate.

T his warranty does not include the cost of property damage due to the failure of the product anddoes not cover damage due to the misuse, abuse, accident, damage aris ing out of transportation, ordamage incurred through commercial use of this product. T HIS E XP R E S S WAR R ANT Y IS T HES OLE WAR R ANT Y G IV E N B Y T HE MANUFAC T UR E R AND IS IN LIE U OF ALL OT HE R WAR -R ANT IE S , E XP R E S S E D OR IMP LIE D, INC LUDING IMP LIE D WAR R ANT Y OR ME R C HANTAB ILIT YOR F IT NE S S F OR A PAR T IC ULAR P UR P OS E . Neither C ookMaster, nor the retail establishment sell-ing this product, has authority to make any warranties or to promise remedies in addition to or incon-s is tent with those stated above. MasterbuiltÕs maximum liability, in any event, shall not exceed the pur-chase price of the product paid by the original consumer/ purchaser. S ome states do not allow theexclus ion or limitation of incidental or consequential damages . In such a case, the above limitationsor exclus ions may not be applicable.

Not withstanding this limitation of warranty, the following specific restrictions apply for C aliforniares idents . If service, repair, or replacement of the product is not commercially practicable, the retail-er selling the product or Masterbuilt will refund the purchase price paid for the product, less the amountdirectly attributable to use by the original buyer prior to the discovery of the nonconformity. In the stateof C alifornia only, you may take the product to the retail establishment selling this product, in order toobtain performance under warranty.

T his expressed warranty gives you specific legal rights , and you may also have other rights whichvary from state to s tate.

NOT E : P aint finish may burn off under normal use and therefore it carries no warranty.

MAS T E R B UILT / C ookMaster Outdoor LP G as S moker, G rill, C ookerWAR R ANT Y INF OR MAT ION

To validate your warranty, please fill out and return this portion within 30 days of the date of purchase.

S end to: MAS T E R B UILT, Inc., Attn: Warranty Dept.450 B rown Avenue, C olumbus, G A 31906

1. Name________________________________________________

2. Address______________________________________________

C ity__________________________________________________

S tate____________________________Zip__________________

3. DealerÕs Name________________________________________

4. DealerÕs Location______________________________________

5. Date of P urchase______________________________________

6. What brand of outdoor cookers have you previous ly owned?______________________________________________________.

7. S erial # ___________________and/or Model # ________________

Cu

t L

ine

Cu

t L

ine

K ic kin C ajun S easoning for F rying T urkeys

S teak S eas oning for F rying or G rilling

B B Q R ub for S moking R ibs and More

Injectable Turkey MarinadesG arlic & Herb

B uttery C reole

F is h and S eafood B attersOriginal C ris py B atterOriginal C ris py C ajun B atterS outhern S tyle C orn Meal B reading

Turkey C ookinÕK it S teak and B B Q C ookinÕK it F ish and Wing C ookinÕK it

Marinade and S auces not S hown:S izzlin S teak Marinade, G lazing Honey Injectable Marinade,K ickin C ajun Hot Wing S auce, Hot and S picy B B Q S auceand G randmaÕs Mild B B Q S auce

S pic es , Marinades , B B Q S auc es and B atters

Southern Secrets

Southern Secrets Gift Packs

C ooking with Oil or G reas e:¥ F ailure to completely thaw and dry foods may cause oil or grease to

overflow. When frying with oil or grease, all food products MUS T be completely thawed and towel dried to remove excess water. If ice is present on the food, this means the thawing process is not complete and may cause a boil over when placed into HOT oil caus ing a fire.

¥ Neveroverfill the cooking pot with oil/grease or water. F ollow instructions in this manual for establishing proper oil/grease or water levels .

¥ Never allow the oil to get hotter than 400¡F (200¡C ). If the temperature exceeds 400¡F (200¡C ) adjust the regulator control knob to a lower setting until temperature starts to fall. If oil temperature continues to rise or begins to smoke, IMME DIAT E LY turn the burner OF F. Allow temperature to decrease to 350¼ F. (177¼ C ) and relight.

¥ When cooking with oil/grease, the thermometer provided must be used. F ollow instruction in this manual for proper installation and use of the thermometer.

¥ T his is an AT T E NDE D appliance. DO NOT leave appliance unattended while heating oil/grease or water, cooking food or when hot after use (oil/grease, or water above 100¼F (38¼C ). Heated liquid can remain at scalding temperatures long after cooking has ended.

¥ Use caution when placing food in the cooking vessel while the appliance is in operation.

¥ When cooking with oil/grease, have a B C type fire extinguisher readily access ible.

If a greas e or oil fire oc c urs In the event of an oil/grease fire, immediately call the F ire Department.Do not attempt to extinguish the fire with water.

A Type B C dry chemical fire extinguisher may in some cases contain thefire.If a fire occurs ins ide the pot follow these steps .1. Turn off gas supply.2. Wearing a protective glove cover the pot with a lid.If a fire occurs outs ide the pot follow these steps .1. C all the F ire Department.2. Attempt to extinguish us ing fire extinguisher specified.3. Turn off the gas supply if poss ible.¥ In the event of rain, snow, hail, s leet or other form of precipitation while

cooking with oil, cover the cooking vessel & Immediately turn off the burner(s ) and gas supply. DO NOT MOV E cooker s tand or pot.

Accessory S hop

C all 800-489-1581T hermometers

Model - IS 35InjectingS yringe

Model - B P C B R L04C ast Iron B urner,Hose and R egulator Valve

Model - DF T H6Ó T hermometer

Model - DF 1212Ó T hermometer

Auto IgniterModel - G S IG N

30 qt. Turkey P ot, Drain HookB asket, Lifting Hook, Lid and T hermometerModel - 30B

S moker C overModel - MC 30

6Ó F ood S kimmerModel - MS 6

¥ T he Outdoor G as appliance is for OUT DOOR US E ONLY. ¥ Never use ins ide an enclosed area such as screen patios , garage,

buildings , tents . ¥ Never use in or on recreational vehicles and/or boats . Neveruse this

appliance as a heater.¥ Never operate this appliance under anyoverhead construction. K eep

a minimum clearance of 10 feet from overhead construction, walls or rails .

¥ K eep the area clear of any combustible material. (T hings that burn.)¥ Use this appliance only on a level, s table non-combustible surface like

brick, concrete or dirt. Do not use appliance on or around any surfacethat will burn or melt like wood decks , dry grass , leaves , wood rails ,asphalt, vinyl, or plastic.

¥ Never use this product for anything other than its intended purposes . T his appliance is not intended for commercial use.

¥ K eep children and pets away from the appliance at all time. ¥ Never move the appliance when it is in use. Allow the appliance to

cool below 115¼F (40¼C ) before moving or s toring it.¥ Always wear shoes during operation of this appliance.¥ Avoid touching hot surfaces this appliance is Hot. Always wear

protective gloves or mitts when removing, lid or basket from the cooking vessel.

¥ Accessory attachments and cookware not manufactured are supplied by Masterbuilt for this appliance are not recommended for use.

¥ Never place an empty cooking vessel on the appliance while in operation this may damage the cooking vessel.

¥ K eep fuel supply hose away from the appliance while in operation.

Wind F low

20 P oundC ylinder with C ollar

20Ó Apart10 feet

10 feet

Wall

R ails

Overhead C onstruction

B efore you start to cook check the wind direction &place the cylinder UP WIND and upright 20Ó awayfrom the cooker s tand. Use only a 20 pounds cylinderor smaller with a protective collar on this appliance.

Never allow hose to touch any part of the appliance while in operation

WA R NING

Inc orrec t

¥ Always perform the soapy water test every time you use this appliance.¥ Avoid bumping or impact of the appliance to prevent spillage or splash-

ing of hot liquid.¥ Always disconnect your gas cylinder from your appliance when not in

use.¥ K eep your hands , hair and face away from the burner flame. Do not

lean over the cooker s tand when lighting the burner. T his appliance hasan open flame. B e careful of loose hair and clothing during operation.T hey could catch fire.

¥ Never attach a gas cylinder, move or alter fittings when the cooker ishot or in use.

¥ Do not attempt to disconnect any gas fitting while your cooker is inoperation.

¥ Never use a gas cylinder if it shows s igns of: dents , gouges , bulges ,fire damage, eros ion, leakage, excess ive rust, or other forms of vis ibleexternal damage. T he cylinder may be hazardous and should bechecked by a liquid propane supplier.

¥ When lighting your appliance, remove all parts from cooker s tand toprevent an explos ion from gas build up.

¥ If burner does not ignite, turn off the regulator control valve and gasand wait 5 minutes before trying to light it again. If the burner goes outduring operation, firs t turn regulator OF F, then the gas cylinder OF F.

¥ Do not allow anyone to conduct activities around your cooker during orfollowing its use until the unit has cooled. T he cooker is hot duringoperation and remains hot for a period of time following its use.

¥ Always allow the hot water or oil in the pot to cool completely below100¼ F (38¼C ) before moving to avoid the poss ibility of severe burns .

¥ Never drop food or accessories into hot liquids . B e careful when remov-ing food from the oil or water for it is hot and could cause burns .

¥ When us ing your appliance, use caution when removing the basketfrom the pot to avoid pulling the pot off of your cooker s tand.

¥ Never use glassware, plastic, or ceramic cookware on this appliance.¥ When cooker use is complete, always turn the regulator control valve

OF F firs t, then the gas cylinder valve OF F.

Do not use a cooking potor vessel larger than 30Quarts . C ooking P ot orvessel must fit ins ide thesecurity ring of the cooker.

C orrec t

S ecurityR ing

B E E F

Whole rump roast P ot roast (arm, chuck,blade,top, bottom round)

S hort ribs

B risketS teak

P OR KLoin roast,bone in

Loin roast, boneless

S pareribs

C ountry S tyleback ribs

P ork C hops 1-inch thick

HAMSF ully-cookedP re-cookedF resh

P OULT R YC hicken(2 whole)

(4 whole)Hen (one)

Turkey

LE G OF LAMB

V E AL R UMP R OAS T

F IS H & S E AF OODWhole fishF illetsWhole salmon

S hrimp, crab legs ,lobster, clams

WILD G AMEcornish hensS mall game birds

(Quail, dove, etc.)

Large game bird(P heasant, duck, goose,etc.)

Quantity

3 - 4 lbs .

4 - 5 lbs .

3 - 4 lbs .4 - 6 lbs .

3 - 4 lbs .5 - 7 lbs .

3 - 4 lbs .5 - 7 lbs .

3 - 5 lbs .

4 - 6 lbs .7 - 10 lbs .

4 - 6 lbs .

6 - 10 chops

5 - 7 lbs .8 - 10 lbs .16 - 18 lbs .

2-3 lbs . each2-3 lbs . each5 lbs .

8 - 10 lbs .11 - 13 lbs .14 - 16 lbs .

5 - 7 lbs .

3 - 5 lbs .

4 - 6 lbs .F ull grid6 - 7 lbs .

F ull grid

4 hens12 - 16 birds

5 - 7 lbs .

Meat T hermometerInternal Temp. orTest for Doneness

140¡F R are160¡F Medium170¡F W ell done

Well done mayrequire longer cooking times .

170¡F W ell Done

170¡F W ell Done

Well done meat pullsaway from bone

140¡F W ell Done 160-170¡F W ell Done185¡F W ell Done

180¡F Leg moveseas ily in joint

185¡F Leg moveseas ily in joint.

140¡F R are160¡F Medium170¡F W ell Done

F lesh white, flakeswhen forked

S hrimp pinkS hells open

Leg moves eas ily injoint

180-185¡F W ell Done

C harcoal(Amount)

5 - 7 lbs .

7 - 8 lbs .

5 - 7 lbs .7 - 8 lbs .

7 - 8 lbs .8 - 10 lbs .

8 lbs .8 lbs .

10 lbs .

8 - 10 lbs .10 lbs .

7 - 10 lbs .

5 - 7 lbs .

7 - 8 lbs .10 lbs .10 lbs .

5 - 7 lbs .8 - 10 lbs .10-12 lbs .

8 lbs .8 - 10 lbs .10-12 lbs .

8 lbs .

5 - 7 lbs .

7 lbs .5 lbs .10 lbs .

5 lbs .

5 - 7 lbs .7 - 10 lbs .

8 - 10 lbs .

HeatS etting

200¼

200¼

200¼200¼

200¼200¼

200¼200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

200¼

Water(Quart)

3

3 -4

34

45 - 6

46

4 - 5

45 - 6

5

3 - 4

456

3 - 443

566

4 - 5

4

435 - 6

3

34

4 - 5

WoodC hips(cups)

2

2 - 3

23

33

23

3

33

3

3

3 - 435

232

334

3

2

2 - 31 - 23

1 - 2

22 - 3

2 - 3

C ookingTime (hrs .)

2 1/2 -3 1/2

3 - 4

1 1/2-2 1/23-4

3-4 1/24-6 1/2

3 1/2 -4 1/25 - 7

3 1/2 -5 1/2

2 1/2 -3 1/23 1/2 - 5

4 - 5

2 - 3

2 1/2 - 3 1/24 - 66 - 8

2 1/2 - 3 1/23 - 43 - 31/2

4 - 66 - 7 1/26 - 8

3 1/2 - 5

1/12 - 3 1/2

2 - 31/12 - 2 1/24 - 6 1/2

1 - 2

2 - 32 - 4

4 - 5

¥When the outs ide temperature is cooler than 65¡Fand the altitude is above 3,500 feet, we suggestadding more cooking time. (If you are not sure themeal is cooked, use a meat thermometer to test themeat.)

¥Do not lift your smoker lid during the smokingprocess to check food. T his will extend your cooking time due to heat escape.

¥If you are us ing only 1 grill rack, use the upper grill rack for better results . If you need to use both grill racks place the meat that requires the least cooking time on the top grill rack.

C ooking C hart for G as and C harc oal S moking

OUT DOOR US E ONLY / NE V E R L E AV E UNAT T E NDE D

WA R NING¥ T he use of alcohol, prescription or non prescription drugs may impair

the consumerÕs ability to properly assemble or safely operate theappliance.

¥ Do not obstruct flow of combustion and ventilation. K eep the ventilation opening(s ) of the cylinder enclosure free and clear of debris .

¥ T he installation of this appliance must conform with local codes or, inthe absence of local codes , with the National F uel G as C ode, ANS IZ223.1, S torage and Handling of Liquefied P etroleum G ases ,ANS I/NF PA 58 or C S A B 149.1, Natural G as Installation C ode orC AN/C G A-B 149.2, P ropane Installation C ode.

¥ T he LP -gas cylinder being used must be constructed and marked inaccordance with the specifications for LP -gas cylinders of the U.S .Department of Transportation (DOT ) C F R 49 or the NationalS tandards of C anada, C AN/C S A-B 339, C ylinders , S pheres and Tubesfor the Transportation of Dangerous G oods .

G as C ylinder S torage and A pplianc e C hec k:C ylinders must be stored outdoors out of reach of children and must

not be stored in a building, garage, or any other enclosed area.B efore each use check all nuts and bolts to be sure that they are tight

and secure.B efore each use inspect gas hose for any s igns of damage.B efore each use preform soapy water test.

F or Your S afety

G as C ylinder P lac ement and F illing:¥ Do not s tore a spare LP -gas cylinder under or near appliance.

T he gas cylinder safety relief valve may overheat, allowing gas to release caus ing and intense fire with rise of death or serious injury.

¥ Never fill the cylinder beyond 80 percent full. Overfilled cylinders canrelease gas .

¥If you smell, hear or see gas escaping immediately get away from thegas cylinder and call the F ire Department.

DA NG E R

S T E P 1 - P lace thawed turkey, up to 18 lbs ., into basket and lower turkey into emptypot. F ill pot with water until the butt of the turkey is covered. R emove the turkey from the potallowing all the water to drain from the turkey. Once turkey has been removed, mark thewaterline. E mpty the water from the pot and fill with oil up to the marked line.

S T E P 2 - Insure that the turkey is completely thawed and free of excess water and ice.Inject turkey with S outhern S ecrets Marinade of your choice. C over the outs ide of turkeywith S outhern S ecrets Dry R ub S easoning. R eplace the turkey in basket with legs pointingup. Ignite the burner (see page 7) and bring oil temperature to 350¡F . T urn the burner off

before plac ing the turkey into the oil . Wearing cooking gloves , lower the turkey into theoil very s lowly. R e-light the burner. C ook turkey 3 minutes per pound and then add 5 min-utes to total cooking time. Turkey may float before cooking time is complete. C ontinuecooking the turkey for total amount of time calculated.

When cooking is complete, turn burner OF F and remove food s lowly.

F OR Y OURS A F E T YF OL L OW T HE S E S T E P S ON

HOW TO P R OP E R LY DE E P F R Y A T UR K E Y

T hawing a Turkey in C old W aterT hawing Times8 to 12 pounds 4 to 6 hours12 to 16 pounds 6 to 8 hours16 to 18 pounds 8 to 10 hoursTurkeys thawed by the cold water method should be cooked immediately because conditions were not temperature controlled.

F OL L OW A L L T HE S E INS T R UC T IONS P R IOR TO US INGT HE A P P L IA NC E

S T E P 1 - P lace the food product on or in the holder.S T E P 2 - P lace the food product and holder into the empty cooking vessel.S T E P 3 - F ill the cooking vessel with water just until the food product is

completely submerged.S T E P 4- R emove the food product from the cooking vessel and either mark the

water level on the s ide of the cooking vessel or measure the amountof water in the cooking vessel.

S T E P 5- R emove the water and completely dry the cooking vessel and foodproduct.

S T E P 6- T his is the amount of cooking oil the cooking vessel to be filled with tocook the food product.

IN ANY C AS E - DO NOT F ILL PAS T T HE MAXIMUM F ILL LINE IN T HEC OOK ING VE S S E L

WA R NING DO NOT F IL L PAS T T HE MAXIMUM F IL L L INE ONT HE C OOK ING VE S S E L

DA NG E R IF T HE INF OR MAT ION IN IT E MS 1-6 AB OVE IS NOT F OL L OWE D E XAC T LY, OIL OVE R F L OW MAY

OC C UR R E S ULT ING IN DE AT H, S E R IOUS INJ UR Y, ORP R OP E R T Y DAMAG E

E xample: C ooking a 16.5 lb. turkey3 minutes x 16.5 = 49.549.5 minutes + 5 = 54.5Total cooking time: 54.5 minutesS T E P 3 - Turn the cooker OF F andremove the basket s lowly. Hook

the basket to the s ide of the pot. T his is a safe and easy way to allow the turkey to drain and cool at the same time.

S T E P 7 - Do not allow oil to get hotter than 400¼.

WA R NINGC A R IB B E A N F L AV OR C HIC K E N1 teaspoon salt1 clove garlic, peeled, plus 2 cloves , minced 1 1/2 teaspoons dried leaf oregano1/4 teaspoon paprika1 tablespoon lemon or lime juice8 chicken pieces (breasts , thighs , drum

sticks) 3 tablespoons oil1 small onion, minced1/3 catsup1/3 cup cider vinegar

Mash salt with peeled garlic to make apaste. Work in 1-1/2 teaspoon oregano,paprika and lemon juice. R ub this mixtureover the chicken. P lace chicken over hot coalsand grill, turning every 7 to 8 minutes , untildone. S tir in catsup, vinegar and remainingoregano, and s immer 15 minutes . Whenchicken is done, brush on chicken and grill 5minutes longer. P lace onto a warm platter andserve remaining sauce at table. F ried plantainor grill-baked bananas or saffron rice go wellwith this .

G R IL L E D F L A NK S T E A K1 1/2 lbs . flank steak

Marinate in:1/4 cup Worcestershire sauce1/3 cup soy sauce1tsp. dried, ground ginger or freshly chopped ginger and the juice of 1 lemon

P lace steak in shallow glass casseroledish and pour marinade over top. Letmarinate at least 3 hours , turning everyhour or so. R emove from smoker andplace on grill for 3 to 4 minutes on eachs ide. S lice diagonally and serve.

G R IL L ING F R Y ING & B OIL ING R E C IP E S

C R E OL E G UMB O1 can okra, or 2 cups cooked diced okra1/2 tbsp. flour1 tsp. salt1 large onion, chopped2 cloves garlic1/2 tsp. pepper3 tbsp. of bacon drippings1/2 tsp. cayenne pepper1 green pepper, chopped1 tsp. thyme6 oz. can tomato paste2 bay leaves1 1/2 cups cooked rice1 tsp. pars ley, minced1/2 cup cooked ham, diced4 quarts water1/2 pt. oysters with liquid1/2 cup crab meat or cooked shrimp

In a skillet, saut okra, onion andgarlic in bacon drippings until browned.In a large stockpot, bring the water to aboil over high heat. Meanwhile, add theham to the skillet. Add the skillet saut mixture and the remaining ingredients tothe stockpot; cover and s immer overmedium heat for 1 hour. R educe heat tovery low, add shrimp, and s immer s low-ly for 10 minutes . S erve the gumbo insoup bowls over rice.

C A J UN-C OAT E D F IS H4 fresh or frozen catfish, red snapper

or fillets , 1/2- to 3/4-inch thick (1 to 1 1/4 lbs .)

1/4 cup all-purpose flour1/4 cup yellow cornmeal1 teaspoon dried bas il, crushed1 teaspoon onion powder1/2 to 1 teaspoon ground red pepper1/2 teaspoon garlic salt1/2 teaspoon ground white pepper1/2 teaspoon dried thyme, crushed1/3 teaspoon ground black pepper1/4 teaspoon ground sage1/4 cup margarine or butter

T haw fish, if frozen. In a shallow mix-ing bowl, combine flour, cornmeal, bas il,onion powder, red pepper, garlic salt,white pepper, thyme, black pepper, but-ter and sage. C oat both s ides of the fishwith the flour mixture. C ook in 1 gallonof oil at 350¡F for 3 to 4 minutes .

S C R E A MING B UF FA L O WING S1 gallon vegetable oil24 chicken wings1 small bottle of hot sauce (your choice)1/2 teaspoon of salt1/4 teaspoon of pepper1/4 cup butter or margarine, melted1 teaspoon white vinegarP inch of garlic saltC elery s ticksB lue C heese dress ing

T haw wings (if frozen) and place into basket. P our 1 gallon of oil into 10 1/2-quart pot and bring temperature to 350¡F. Turn burner off. Wearing protective gloves , s lowly place basket of wings into oil and re-light burner. C ook 8 to 12 minutes . R emove and drain wings and pour into bowl. Mix

hot sauce with melted margarine,vinegar and garlic salt. P our over wings , mix well and serve.

C ooking with C harc oal:¥ NE V E R use charcoal as a Heating fuel or for other than cooking outdoors .

R ead and follow all warnings and instructions on your charcoal package.C arbon Monoxide Hazard! Burning charcoal inside an enclosed area can kill you. It gives off carbon monoxide, which has no odor. Never burn charcoal or wood Under a roof or enclosed area (Home, G arage, P orch Vehicles or Tents.)

¥ Appliance is hot while in use Do Not touch.¥ DO NOT leave hot coals or ashes unattended until appliance cools

completely.¥ NE V E R add lighter fluid to existing hot or warm coals .¥ NE V E R use gasoline or other highly volatile fluids as a s tarter. T hey

can explode.¥ If you use charcoal lighting fluid, allow charcoal to burn until it is covered with

a light ash. T hen place upper smoker body on lower body and cover with dome lid. F ollowing this procedure protects the finish of the unit and keeps fumes from being trapped in the appliance which could result in a flash fire or explos ion.

¥ Lighter fluid should be capped immediately and placed a safe distance from your appliance before lighting coals .

¥ As an alternative to lighter fluid, use an electric charcoal s tarter, solid fire s tarter, or metal chimney starter.

¥ After unplugging a hot electric s tarter, remove it carefully and be careful where you put it. Allow starter to cool completely before storing it.

¥ NE V E R use an electric s tarter in the rain or when standing on wet ground.¥ Once your charcoal is lit, do not touch the charcoal to see if it is hot.¥ Use extreme caution when removing smoker dome lid, keeping hands , face

and body safe from poss ible flare-ups or hot s team.¥ In the event of a grease fire from meat drippings , cover your smoker with the

dome lid to suffocate the flame.¥ Allow coals to burn out completely and let the ashes cool for at least 48 hours

before dispos ing of them.¥ Dispose of cold ashes by wrapping them in heavy duty aluminum foil and

putting them in a noncombustible container. B e sure there are no other combustible materials in or near the container.

¥ If you must dispose of the ashes in less time than it takes for them to completely cool, remove ashes from the appliance, keeping them in heavy duty foil, and soak them completely with water before dispos ing of them in a noncombustible container.

G rill B racket

G rill - S moker - C ooker A S S E MB L Y INS T R UC T IONSP LE AS E C HE C K C ONT E NT S OF B OX F OR ALL PAR T S .PA R T S L IS T:

1. 1 Air Damper2. 1 Dome Handle3. Heat Indicator4. Dome Lid5. 2 G rill R acks6. 2 B ody Handles 7. S moker B ody8. 6 G rill R ack B rackets 9. 3 S moker Legs10. 1 Water B owl11. S moker Access Door 12. B ase P an13. F lame Disk B owl14. G as C ooker with 3 Legs , C ast Iron B urner,

and R egulator C ontrol Valve15. S ide S helf with 2 ÒLÓLegs and Wood Top

(S moker are S old With and Without S ideS helf S ee P ackaging for C ontents )

16. Aluminum P ot & B asket (S moker are S old With and Without P ot and

B askets S ee P ackaging for C ontents )*G as C ylinder Not IncludedPA R T P L A C E ME NT1. P lace base pan (12) on top of cooker

s tand (14) and align base pan legs with cooker legs .2. P lace flame disk bowl (13) in base pan covering large

center hole in base pan. 3. P lace water bowl (10) on brackets in base pan. P lace a

grill rack (5) directly on top of water bowl.4. P lace smoker body (7) on top of base pan.5. P lace the other grill rack on top brackets in smoker body.6. P lace dome lid (4) on top of the smoker body.

1. Mount each cooker leg to theins ide of the windshield andsecurity ring of the cooker topusing 4 short bolts per leg.If legs are pre-threaded, nutsare not required.

2. R emove the nut from burner.P os ition the cast iron burner onto the burnermount (as shown) and secure burner with the nut.Mount the burner mount to the windshield us ing 2 - 1/4 x 3/4 pre-threaded bolts on each s ide.

C ooker Leg

Windshield

wood shelf

ÒLÓ shaped leg

C ast Iron B urner

LegsB urner Mount

Windshield

S ecurity R ing

2

4

7

1

3

5

10

9

12

14

1315

6

C ooker S tand and S ide S helf A s s embly

Note: T he S ide S helf is Not Inc luded with all Models

3. P lace wood shelf on top of theÒLÓshaped legs as shown andsecure with 4 - 1/4Óx2 Ò long bolts with lock washer and nuts .

4. T he ÒLÓshaped legs will fitonto the windshield of the cooker s tand and are to be secured with 2 - 1/4Óx1 1/2Óbolts and nuts .

Note: P lace bolt from the outs ide of the cooker with the nuts to the ins ide.

16

R ead!S ome cooker

s tands models havepre-threaded legs . If

legs are not threaded, secure

with supplied nuts .

R ead! S ome smokermodels have

pre-threaded grillbrackets . If brackets are

not threaded, securewith supplied nuts .

S MOK E D S HR IMP K A B OBwith G A R L IC C OC K TA IL S A UC E

36 large shrimp, peeled and deveined (tails leftintact)2 large red bell peppers , cut into 1-inch piecesC ommercial Italian dress ingG arlic cocktail sauce

Alternately thread shrimp and red pepperpieces onto 12 wooden skewers . P lace in ashallow container and drizzle with Italian dress-ing. C over and refrigerate at least 2 hours . Drainsalad dress ing from kabobs . P lace shrimp kabobon top cooking grate. C over with smoker domeand cook 15 minutes or until shrimp are pink andfirm to the touch. S erve warm with garlic cocktailsauce.

S MOK ING R E C IP E S (c ontinued)

C OOK IN G T IPSWAT E R B OWL¥ Line water bowl with aluminum foil before each use. T his will make it

easy to clean and help your water bowl last longer.¥ If your water level is low, add more water to the bowl. Move your food

as ide and pour water s lowly through cooking racks , being careful not to splash or overfill water.

B A K E D P OTATOE S & C OR N ON T HE C OBC orn can be wrapped in foil or soaked in salt

water and smoked right in the husk. P otatoescan be wrapped in foil. C ooking time may varyaccording to food s ize.

S A US A G ET he P olish sausage, Italian S ausage or any

smoked sausage cooks great! R equires about 5lbs . of hardwood briquettes (hickory, mesquite) &1/2 pan of water. Let smoke for about 1 or 1 1/2hrs . S ausage makes excellent kabobs .

MUS HR OOMS , C A UL IF L OWE R or S QUA S HYour favorite vegetables can be smoked for that

cook-out flavor. B y smoking your vegetables , youalso seal in the nutrients and vitamins which canget lost through average cooking. After wrappingloose vegetables in foil add Italian dress ing, salt,pepper, bell peppers and onions . S moke for 1 hour.

S MOK E D F IS H F IL L E T S

3 lbs . fish fillets1 s tick butterJ uice from 1 lemon1/2 tsp. Worcestershire sauce5 to 6 dashes Tabasco sauce1/4 cup pars ley, chopped

F ashion a tray with 2 inch s ides ofheavy aluminum foil. P lace fillets in as ingle layer. C ombine butter, lemonjuice, sauces and pars ley, and pourover fish. P lace on grill in smoker,cover with top and cook for one to twohours .

B A R B E C UE R IB SS prinkle lemon juice and sea-

soned pepper on the ribs and let s itovernight or at least several hours .When ready to cook, rub with cook-ing oil. B rush with barbecue sauceas des ired, either before, or after,cooking. S moke or grill for 4 1/2 to 5hours .

S MOK E D B E E F B R IS K E T5-6 lb.beef brisket (season with spicesto your taste) red pepper, garlic salt,paprika.

Trim excess fat off brisket. P oundmeat s trongly on either s ide with fis t.On each s ide sprinkle lightly with redpepper, fairly heavily with garlic salt,then cover with paprika. Meat is evenbetter if seasoned the night beforecooking or early in the day. S moke 6-8 hours . S lice thin and serve.

S MOK ING R E C IP E S

S MOK E D T UR K E Y6 to 8 lb. turkey2 cups of hickory or apple chips

S oak the chips in water for at least onehour. T his will create smoke, smolderinginstead of burning them. R inse the turkeyand dry well. F old the wings close to thebody and tie or skewer. C lose bothopenings with skewers and tie the legstogether tightly.

S ecure with holding forks . P lace onthe rack over low, indirect heat with thewater pan underneath. T hrow half of thedrained wood chips on the hot coals . andus e other half as needed. C ook forapproximately 2 1/2 hours . B e sure tokeep the lid down and the smoke in. Letturkey cool 10 minutes before carving.

S MOK E R OA S T E D A S PA R A G US IN G A R L IC

1 small onion, thinly s liced1 1/2 pounds fresh asparagus , trimmed2 tablespoons of butter or margarine4 cloves garlic, thinly s liced2 tablespoons lemon juice1/4 teaspoon of pepper

Line the bottom of a shallow 1-quart casse-role dish with onion s lices ; arrange asparagusover onion s lices ; set as ide.

Melt butter in a small skillet over low heat;add garlic and cook until tender. R emove fromheat and stir in lemon juice, salt and pepper.Drizzle garlic mixture evenly over asparagus .(Do not cover dish). P lace dish in top cookinggrate of smoker. C over with smoker lid andcook 1 hour or until crisp and tender.

S MOK E D HA M

1 10-lb. precooked ham1/4 cup crushed pineapple1/2 cup honey2 tablespoons soy sauce (Dale saucemay be substituted, if available)

R emove fat from ham. S core top ofham about 1/4Ó deep. P ut water bowlunder middle grill rack. Do not add anyliquid to water bowl (dry smoke). P laceham on middle grill rack with scored s ideup. P lace 2-3 wood chunks on charcoal,or bottom of base pan. B aste top of hamevery hour with mixture. C ook 4 hours oruntil 140¡F ins ide ham.

S MOK ING R E C IP E S

C OOK IN G T IPSWOOD¥ A variety of wood chunks may be used. F or example: mesquite, hickory,

pecan, apple or cherry. Do not use res inous woods such as pine.¥ Use chunks around 3Ó to 4Ó long and approximately 1/2Ó or 1Ó thick. S oak

wood in water, wrap in foil and pierce holes in foil. Youwill need approximately 3 chunks or s ticks .

B A R B E C UE S A UC E3 8-oz. cans tomato sauce1 small bottle Worcestershire sauce1/4 tsp. garlic powder1/2 tbsps . butter1/2 cup brown sugar1tsp. dry mustard2 tbsps . vinegar2 tbsps . lemon juice1/8 tsp. red pepper1/2 tsp. salt1/2 tsp. seasoned pepper

S immer all ingredients for 30 minutes .F or some recipes , you may add some of the

ingredients (juices ) to the water bowl;additional cooking time will need to be added.S ee cooking chart.

G as S moker A s s embly

HE AT INDIC AT OR2. Install heat indicator in the top of the dome

and secure with nut.

DOME1. Attach handle to the top of the dome lid us ing nut,

washer and lock washer.NOT E : B E C E R TAIN TO S E C UR E LY T IG HT E N HANDLE WIT H A S C R E WDR IV E R . DO NOT T UR N HANDLE TO T IG HT E N.Air damper is P re-mounted as well as a special dome clip that allows you to hook the dome to thes ide of the body or base pan to view food.

S MOK E R B ODY3. Mount 2 handles to the smoker body us ing

us ing nut, washer and lock washer.Mount 3 brackets into the upper smoker body us ing 1/4 x 3/ 4 inch bolts , nuts and washer. Tighten bolts securely with the brackets in place and nuts on the ins ide of the smoker body.

B A S E PA N4. Mount each leg to the outs ide of the base

pan us ing 1/4 x 3/4 inch bolts , nuts and washer.P lace one bracket on each bolt ins ide the base pan and secure.

5. S ecure bottom two holes in each leg us ing 1/4 x 3/4 inch bolts , nuts and washer.

Note:One leg has a round knock out plug in it. Mount it to the back s ide of the base pan directly behind the smoker door. T his hole is only used when assembling an electric smoker or if you would like to convert your gas smoker to electric.

S MOK E R DOORB ottom flange of door goes ins ide the large opening of the base pan. NO HAR DWAR E IS NE E DE D.Turn the knob on the door until the door catches to close and turn again to open when adding wood.

B rackets

HeatIndicator

DomeC lip

Handle

Air Damper

K nock Out P lug

S mokerDoorF lange

DomeC lip

Handle

F lame dis k & C harc oal B owlT he flame disk bowl goesins ide the base pan covering the large hole.

R ead! S ome partshave pre-threaded grill

brackets . If parts are notthreaded, secure

with supplied nuts .

B efore each use check all nuts and bolts to be sure that they are tight and secure.

S A F E S TOR A G E & MA INT E NA NC E¥ B efore each use of the appliance, check and clean the burner/ventura tubes for insects and

insect nests . A clogged tube can lead to a fire beneath the cooker.¥ C heck the regulator, hose, and burner parts , air shutter and ventura section carefully before

and after each use for any s ign of wear. ¥ ALWAY S turn gas OF F at the gas cylinder valve prior to inspecting parts .¥ DO NOT obstruct flow of combustion and ventilation. K eep the ventilation opening(s ) of the

cylinder enclosure clear of debris . T he cylinder supply system must be arranged for vapor withdrawal.

¥ C oat cooker s tand with cooking oil after unit has cooled.¥ ALWAY S allow your appliance to cool completely before handling.¥ B efore storing your appliance, dispose of remaining coals and ashes into a noncombustible

container.¥ When appliance is not in use, the gas must be turned off at the supply cylinder.¥ ALWAY S disconnect your gas cylinder after us ing your appliance. ¥ C lean appliance, including special surfaces such as grill racks and water bowls , with

cleaning agents . Wipe outs ide of smoker with a damp rag. (Do Not Use Over C leaner)¥ ALWAY S cover and store your appliance in a protected area.¥ C ylinders must be stored outdoors out of the reach of children and must not be stored in a

building, garage or any other enclosed area.¥ Always store gas cylinder upright and in areas where temperatures wonÕt exceed 125¡F,

and Do Not s tore a spare cylinder on, or near, your cooker s tand, or place connected gascylinder under the cooker s tand. Always keep the gas cylinder 20 inches away fromthe cooker s tand.

¥ Indoor s torage of appliance is permiss ible only if the cylinder is disconnected and removed.¥ If any rusting occurs , use steel wool to clean or buff the affected area.¥ NE V E R paint the interior of your smoker. T he exterior of your appliance may be touched

up by us ing a high temperature-res is tant paint.

O ur #1 A s k ed Q ues tionWhen T he C as t Iron B urner B urns Y ellow or Not A t A ll What Do I Do?

If your burner does not burn, blows out, burns yellow, or thereÕs a flame ins ide

the venturi, you need to check the burner venturi for any obstructions . Dirt

Dobers , S piders and other insects will build a nest ins ide the burner venturi

blocking air and gas flow.

K E E P AIR S HUT T E R C LOS E D AF T E R E AC H US E .

How T o C lean

1. R emove the hose from the burner us ing a 7/16Ó wrench.

2. Insert a small rod in the hole that the hose was removed from.

3. Hold the burner up to a light looking into the hole that the hose was

removed from to see any obstructions .

4. If burner has not cleared flush with water.

5. Once the burner has been cleared, reassemble

the burner (air shutter, spring, hose.)

Venturi

When a flame occurs ins ide the ventura this is caused by ablockage and could cause damage to the hose assemble.

*P lace steel wire through burner mount hole of cooker. *Mount igniter to the burner mount of cooker as shown.*S ecure with nuts and bolts supplied.*B end wire until tip of the wire is about 1/8Ó away from the top of the burner.

*P ush red button to spark igniter.

Optional A uto Igniter

¥ When thermometer is lowered into HOT oil do not allow it to pierce into the turkey or food. T his will give a false reading.

¥ When the thermometer is in place the dial will continue to rise. K eep a constant check on the dial to ensure the dial indictor does not s top before reaching 350 F (170 C )

¥ If the oil s tarts to smoke and the thermometer dial s tops before reaching 350 (170 C ) turn burner of and S TOP C OOK ING IMME DIAT E LY. A new thermometer is needed.

If the thermometer supplied with the appliance is lost are damaged call Masterbuilt to order a replacement at 800-489-1581Model DF 12 - 12Ó T hermometer for turkey and boiling pots .Model DF T H - 6Ó T hermometer for shallow fry pans .Note: C ookers are sold with and without cookware and thermometers . S ee P ackaging for C ontents

S tem

Dial

Ins talling T hermometer1. P lace stem of thermometer through hole in lid.2. S lide clip on to thermometer s tem.3. C ookers without lids follow # 2 and clip

thermometer to the s ide of the cooking pot.

Optional A c c es s ories A s s embly, Us e and Tes ting

Us ing the P ot with the Drain Hook B as ket:Do not overfill pot with oil or water. A fill line is marked on the largerfrying and boiling pots . S maller fry pans may not be marked.1. P lace seasoned food into basket.2. S lowly lower basket into oil or water us ing lifting hook.

(Wear P rotective G loves)3. C over with lid. 4. When food is ready to remove, turn the burner to OF F pos ition. R emove lid and use the

lifting hook to pull basket up s lowly. (Wear P rotective G loves)5. Hook basket to the s ide of the pot with the drain hook, allowing the food to drain and cool.

L ifting HookDrain Hook

Fill L ine

C A UT ION

T hermometer S afety C hec k:¥ B efore each use place the thermometer s tem in

boiling water and ensure that it registers approximately 212 F (100 C ) +/- 20.

C OUNT E R C LOC K WIS E

R E G UL ATOR TO G A S C Y L INDE R VA LV E C ONNE C T ION

R E G UL ATOR C ONT R OL VA LV E OP E R AT IONS

R E G UL ATOR C ONT R OLF L A ME A DJ US T ME NT

ON OF F

B efore us ing, turn the gas cylinder ON first, then the regulator controlvalve ON and light. After use, turn regulator control valve OF F first,then the gas cylinder OF F.

T he regulator control valve is used to adjust the burner flame. Turningthe control knob clockwise s lowly will increase the burner flame andcounter clockwise to decrease and shut the burner flame off.

A djus t A ir S hutter To the B urner Until theB urner F lame Is A s B lue A s P os s ible

C LOC K WIS E

OF FOn

Type 1 C ONNE C TIONTO G AS C YL INDE R

C LOC K WIS E C OUNT E R C LOC K WIS E

T he R egulatorHook is use tokeep the regulatoroff the groundwhen removedfrom the LPcylinder.Attach to appliance asshown.

B urner and Hos e A s s emblyP lace the air shutter on to the cast burner.T he spring will s lide on to the threaded endof the hose. T hread the hose into the castburner.

B urner

S pring

Hose

Air S hutter

T ype 1 R egulators will have a

hook as s hown.

R eplace your cooker hose & regulator with Model # B P R LQ.

E xtinguis h all open flames

before c onnec ting the regula-

tor to the gas c ylinder.

WA R NING

L ightingP os ition

F lameViewingHole

S ingle C ooker is P re-Drilled for Optional

P us h B utton Igniter

Wind S hieldR egulatorC ontrol V alve

1. C heck the regulator control valve to be certain it is in the OF F pos ition before con-necting to the gas cylinder. P erform soapy water test before each use.

2. Turn gas cylinder valve ON. P lace a lit match to the burner under the wind shield.S lowly turn on the regulator control valve until the burner lights . (If burner doesnot light within 5 seconds , turn regulator control valve OF F, then the gas cylindervalve OF F.) Wait 5 minutes for fumes to diminish before relighting. If the flame isblown out wait 5 minutes for fumes to diminish before relighting.

3. After the burner is lit, open the regulator valve until the flame increases . Use theair shutter on the burner to adjust the flame until it turns blue. R educe F lame.

4. F ill P ot with water or oil. DO NOT fill pot more than 1/3 the pots full capacity. T hiswill help avoid dangerous boil-overs .Note: DO NOT place your empty pot over the open flame. T his will damage pot.

5. B ring your water or oil to the des ired temperature by adjusting regulator controlvalve. Oil s hould never exc eed 350¡ F. Oil will ignite at 550¡ F to 700¡ F.

6. Always use a thermometer when frying. 7. After each use, firs t turn the regulator control valve OF F firs t, then the gas cylin-

der OF F. Always allow gas cooker s tand and pot with water or oil to cool com-pletely before touching, moving, or s toring.

B urner L ighting Ins tructions :

If Oil S tarts to S moke T UR N B UR NE R OF F . T his Means the Oil Has

E xc eeded 400¼ and will C atc h F ire. A llow Oil to C ool B elow 400¼ B efore

R elighting B urner . When c ooking with oil A L W A Y S turn off burner before lowering food into

oil. R elight after food is s ubmerged into the oil.

DO NOT T UR N B UR NE R TO A L OW S E T T ING TO K E E P OIL /G R E A S E HOTF OR L AT E R US E . T HET E MP E R AT UR E OFT HE OIL /G R E A S E WIL L

C ONT INUE TO R IS E A ND C AT C H F IR E .

A djus t A ir S hutter s o theB urner Until the B urner

F lame Is A s B lue A sP os s ible

WA R NING

Use only a 20lb cylinder or smaller with a protective collar withthis appliance. C ylinder Not Included with the appliance.

Do Not allow the

hos e to c ome in

c ontac t with the

applianc e.

T he HOT s urfac es

may damage the

hos e c aus ing a

leak and fire.

WA R NING

S E A S ONING Y OUR S MOK E RTo season your unit, light the burner. B ring

the temperature up and maintain 200¼ .P lace two or three wood chunks on the

flame disk bowl and operate the smokerwith no food or water for two to four hours

before us ing it.T his allows the unit to settle and

removes that new smell.******IMP OR TA NT ******

Use Air Damper to C ontrol Heat

G A S S MOK ING1. F or gas smoking add des ired amount of wood

in the flame disk bowl.2. F ill water bowl with your favorite marinade or

water. Do not overfill the water bowl. (Lineyour water bowl with aluminum foil for eas ierclean up.)

3. P lace food on the grill racks . F or dry smoking Do Not use water or marinade.

4. To light the gas cooker remove the dome lidfirs t. P lace a lit match under the wind shieldof the cooker to the top of the cast burner.Turn red knob on regulator s lowly until theburner is lit. P lace dome on the smoker andadjust burner flame to the des ired tempera-ture. (S moker will Heat Up Quickly)

5. Open the smoker access door carefully whenadding charcoal or wood chips to flame diskbowl. Use extreme caution because the dooris hot.

*Never move your smoker while it is in use and allow it to cool completely before moving or handling.

S MOK E IS ONLY G E NE R AT E D WHE NWOOD IS P LAC E D iN F LAME DIS K B OWL.

G A S G R IL L ING1. R emove the smoker body and the water bowl. T hisallows for direct heat whengrilling.2. Use the same lighting instructions as smoking.

C HA R C OA L G R IL L ING1. R emove the smoker body

and the water bowl. T hisallows for direct heat whengrilling.

2. Add des ired amount of charcoal to the flame diskbowl.

(F ollow lighting instructionson the charcoal bag.)F or lighting the charcoal withthe gas cooker follow step 2 in charcoal smoking.

C HA R C OA L S MOK ING1. Add des ired amount of

charcoal to the flame diskbowl.

(F ollow lighting instructions onthe charcoal bag).2.C harcoal can also be lit byus ing the gas cooker. Add charcoal to the

flame disk bowland place the base pan on the gas cooker s tand. Lightgas cooker. When charcoal is readyturn the gas cooker OF F.

P lace Wood in F lame DiskB owl F or S moking

Water B owl

OUT DOOR US E ONLY / NE V E RL E AV E UNAT T E NDE D

R egulator C ontrol Valve

Wind S hieldC ast B urner

P lace C harcoal Here

How To Us e Your 7 in 1 S MOK E R ¨

1211

R egulator C ontrol Valve

S oapy Water Tes t Warning and P roc edures¥ T he S oapy Water Test must be performed each time the gas cylinder is connected to

your appliance or each time the appliance is used.¥ T he S oapy Water Test must be performed outdoors in a well-ventilated area.¥ When performing the S oapy Water Test, always keep cooker away from open

flames , sparks , or lit cigarettes .¥ T he C ookMaster Outdoor G as C ooker is des igned to operate with propane gas only.

T his product will not operate with natural gas . ¥ Never use an open flame to test for gas leaks .¥ Always remove any cookware from cooker stand when performing the S oapy Water

Test.

P R OC E DUR E :1. R emove any cookware from your cooker s tand.

2. Turn regulator or needle valve to OF F pos ition, andturn the gas cylinder valve to the OF F pos ition.

3. P repare your soapy water solution by combining (1)one part dish washing liquid with (3) three parts waterto test for the poss ibility of any gas leaks in the hoseor connections to regulator and the regulator connec-tion to gas cylinder. Apply soapy water solution to thegas cylinder valve, regulator and up the hose to theburner. C ookers are sold with regulator control valveor needle valve.

4. Turn gas cylinder valve ON (regulator control valve isin the OF F position) and observe gas cylinder valve forbubbles. DO NOT LE AVE G AS ON F OR MOR E THAN12 S E C ONDS . If bubbles appear, stop, turn gas cylin-der OF F, and retighten the fitting. R epeat test.

5. When the gas cylinder has been tested, open the reg-ulator control valve one full turn and check for bubblesat regulator control valve, along the entire length ofhose and at the connection to the burner . DO NOTLE AV E G AS ON F OR MOR E T HAN 12 S E C ONDS . Ifsoapy mixture starts bubbling, gas is leaking throughthe connection or hose. Turn the regulator valve OF Fand then the gas cylinder OF F and retighten the con-nection that is leaking gas . After test is complete, andthere are no leaks , wait a minimum of 5 minutes forgas fumes to diminish before lighting cooker.

DUR ING ANY P OR T ION OF T HE S OAP Y WAT E R T E S T, IFB UB B LE S C ONT INUE TO AP P E AR , S TOP, DO NOT US ET HE AP P LIANC E AND C ONTAC T Y OUR LOC AL P R OPANEDE ALE R OR T HE MAS T E R B UILT AT 800-489-1581 NOT E : US E A 20 LB . C Y LINDE R OR S MALLE R WIT H AP R OT E C T IV E C OLLAR WIT H T HIS AP P LIANC E .

B ubbles in S oapy Water Test

B urner Valve and HoseC onnection

B urner, Hose, R egulator andC ylinder Valve