Masterbuilt Grilling - Popular Questions, Answers, Tips & Manuals


I just fixed mine. Here's what it basically looks like
wiring-diagram-masterbuilt-30-electric-rcyzpv0a2bop1hhjrgsiakbn-2-1.jpg

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yes or it will get too dry

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just start with chicken wings.. that will greatly help with a new smoker..

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PRE-SEASON SMOKER PRIOR TO FIRST USE.

Some smoke may appear during this time, this is normal.

1. Make sure water pan is in place with NO WATER.

2. Set temperature to 275°F (135°C) and run unit for 3 hours.

3. During last 45 minutes, add ½ cup of wood chips in chip loader to complete pre-seasoning. This

amount is equal to the contents of a filled chip loader.

4. Shut down and allow to cool.

NOTE: Never add more than ½ cup (1 fi lled chip loader) at a time. Additional chips should not be

added until any previously added chips have ceased generating smoke.

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if you just bought it I would contact the company and request they send you one . if you do not mind really dry smoked food then possibly not .

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Norman,
There are many factors that will dictate how your final product will turn out and how long it will take to cook. I personally smoke my turkeys at about 325°. A 13 pound bird will take 1.5 - 2 hours to finish at this temperature the way I prepare them. Make sure you use a thermometer to check the doneness of the meat.

I do not have your exact smoker model but I do have a Dyna-Glo dual burner propane smoker as well as a Traeger electric. The temperatures and times I get are consistent with both of these models.

Hope this helps.

Masterbuilt... | 307 views | 0 helpful votes


Here's a manual for one of the older models. They are all fairly similar. Note the cleverly hidden reset button in the handle, most Masterbuilt fryers have one and frequently it is the only thing wrong!
https://www.appliancefactoryparts.com/content/pdfs/137637-1.pdf

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I would contact the mfg company and ask them about it and warranty .

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you would have to go by the weight per pound best to google that one

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depends on how smokey you want it to be .if it is already hickory smoked what more do you want or need .

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if the wood still smokes yes,turn the meat to move juices,dont let the would catch fire,that is why there is a cover so the juices dont flame up

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http://www.manualslib.com/

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Cook first!

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ice water bath

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Masterbuilt doesn't show this manual on their website anymore, but if you e-mail them, they will send it to you. They just sent me a copy this afternoon, and I put it online here: http://www.pdf-archive.com/2015/11/17/sedtfv-eng-070809/

I'm not sure how long that website will host it, so if it's not there when you check, contact Masterbuilt directly.

Masterbuilt... | 358 views | 0 helpful votes


Turn off gas. Close burner valves. Disconnect regulator from bbq. Reconnect regulator. Turn gas on SLOWLY. turn on burner and click igniter.

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It's likely not grounded properly. Could be the receptacle it's plugged into or even the power cord. Probably not a good idea to keep using it if you're getting shocked.

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With a wire brush , or soak it in clr , with a air line blow it out , prick out the holes on the burner then blow it out

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EAA2 means connection to the meat probe is lost. Either a broken, burnt wire or the probe itself. Check the probe wire carefully to spot a break.

Masterbuilt... | 326 views | 0 helpful votes

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