Masterbuilt Grilling - Popular Questions, Answers, Tips & Manuals

Yes the burner needs cleaning . Yellow is lack of air causing soot and co2 . turn off do not use . needs a service and to find out why its sooting

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Contact the manufacture

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Go back to where you purchased the smoker and explain it was refused and see if they have anymore information on where to send your slip . We would not know here

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Take off the electronic control unit and make sure the probe is still connected (unplugged and check the pins for damage). After reassembling the unit everything should work fine. My guess is that the probe is not properly connected, Once it was properly connected, the actual temperature showed on the display. Hope that helps.

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You can test the element by bypassing the thermostat. The element should come on and stay on, probably glowing cherry red. If it will continue to do that for an hour, then you know the element is good.

The problem sounds like a classic thermostat problem. It will come on from cold and up to temperature, but as it drops, the thermostat doesn't click back in because it is stuck open. Its sensitivity is gone, but when it goes cold, the temperature change is big enough to close the circuit.

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Sounds like you've got grease burning in the bottom of the smoker. Take it apart and clean it out.

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Unless you are in a VERY cold climate, you should be at 100+ degrees within a few minutes- even with all vents open. I know it should go without saying, but make sure the door is closed and latched/ with a good seal around the frame. I would reach out to Masterbuilt for a replacement thermostat/controller module.

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Try Googling (Masterbuilt)(20072514)(manual) without parens.

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Clean the burner injectors , Check burner pressure. may be to low causing soot . Lack of air or low pressure can cause soot .

Masterbuilt... | 389 views | 0 helpful votes

They all do this,they are junk,check these links out. Masterbuilt Smokehouses

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I just fixed mine. Here's what it basically looks like

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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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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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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... | 318 views | 0 helpful votes

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