MASTERBUILT 20051213 30 Inch Propane Smoker Grill Owner’s Manual

: July 11, 2024
: Masterbuilt

Table of Contents

MASTERBUILT 20051213 30 Inch Propane Smoker Grill
GENERAL WARNINGS AND SAFETY INFORMATION
SOAPY WATER TEST WARNINGS & PROCEDURES
PARTS LIST
ASSEMBLY
PRESEASON INSTRUCTIONS
SMOKER IS READY FOR USE
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

MASTERBUILT 20051213 30 Inch Propane Smoker Grill

Specifications

Brand: MASTERBUILT
Model: 20051213
Manufacturer: Masterbuilt Manufacturing, Inc.
Address: 1 Masterbuilt Ct. Columbus, GA 31907
Customer Service: 1-800-489-1581
Website: www.masterbuilt.com

Product Usage Instructions
Safety Instructions

DANGER: If you smell gas, follow these steps:

Shut off gas to the appliance.
Extinguish any open flame.
Open/remove door.
If odor continues, keep away from the appliance and immediately call your Fire Department.

General Warnings

Never operate the appliance unattended.
Maintain a safe distance from structures, combustible materials, or other gas cylinders.
Keep the appliance away from flammable liquids.
In case of fire, keep away and call the fire department. Do not use water to extinguish oil/grease fires.

FAQ
Q: What should I do if I detect gas while using the appliance?
A: Follow the safety steps provided in the manual to ensure your well- being and contact emergency services if needed.

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DANGER
If you smell gas

Shut off gas to the appliance.
Extinguish any open fl ame.
Open/remove door.
If odor continues, keep away from the appliance and immediately call your Fire Department.

DANGER

Never operate this appliance unattended.
Never operate this appliance within 10 feet (3m) of any structure, combustible material or other gas cylinder.
Never operate this appliance within 25 feet (7.5m) of ﬂ ammable liquids.
If ﬁ re should occur keep away from appliance and immediately call your ﬁ re department. Do not attempt to extinguish an oil/grease ﬁ re with water.

FAILURE TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN FIRE, EXPLOSION OR BURN HAZARD, WHICH COULD CAUSE PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.

GENERAL WARNINGS AND SAFETY INFORMATION

READ ALL INSTRUCTIONS

Unit is for outdoor use only.
Never use inside enclosed areas such as patios, garages, buildings or tents.
Never use inside recreational vehicles or on boats.
Never operate unit under overhead construction such as roof coverings, carports, awnings, or overhangs.
Never use unit as a heater.
Maintain a minimum distance of 10ft (3m) from overhead construction, walls, rails or other structures.
Keep appliance clear and free from combustible materials such as gasoline and other ﬂ ammable vapors and liquids.
Use unit on a level, non-combustible, stable surface such as dirt, concrete, brick or rock.
Keep children and pets away from unit at all times. Do NOT allow children to use unit.
Unit has an open ﬂ ame. Keep hands, hair, and face away from burner ﬂ ame. Do NOT lean over burner when lighting. Loose hair and clothing may catch ﬁ re.
Allow unit to cool below 115°F (46°C) before moving or storing.
Avoid bumping or impacting unit.
This unit is HOT while in use and during cooling process. Wear protective gloves/mitts.
Use of alcohol, prescription or non-prescription drugs may impair user’s ability to properly assemble or safely operate unit.
Never use glass, plastic or ceramic cookware in unit.
Do NOT allow anyone to conduct activities around unit during or following its use until it has cooled.
Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended.
Never use unit for anything other than its intended use. This unit is NOT for commercial use.
Use in accordance with local, state and federal ﬁ re codes.
Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).

WARNINGS & IMPORTANT SAFEGUARDS CONTINUED ON PAGE 2

SOAPY WATER TEST WARNINGS & PROCEDURES

WARNINGS

Soapy Water Test MUST be performed each time gas cylinder is connected to burner/hose or each time it is used.
Soapy Water Test MUST be performed outdoors in well ventilated area.
When performing Soapy Water Test keep smoker away from open ﬂ ames, sparks or lit cigarettes.
Smoker is designed to work with propane gas only. Only use gas cylinders marked propane with this unit. This product will NOT operate with natural gas.
Never use an open ﬂ ame to test for gas leaks.

PREPARATION

Remove any cookware from smoker.
Make sure regulator and gas cylinder valve are in OFF position.
Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water.
Apply soapy water solution to gas cylinder valve, regulator and hose length up to burner.

Apply solution to gas cylinder valve
Apply solution to hose regulator and the full length of the hose
Apply solution underneath control panel where burner and hose are connected
Failed test will present bubbles as shown below.

TESTING GAS VALVE

Turn gas cylinder valve ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn gas cylinder OFF and retighten fi tting. Repeat test.

TESTING REGULATOR AND HOSE:

AFTER gas cylinder valve has passed Soapy Water Test, turn gas cylinder valve ON, open regulator control valve one full turn and check for bubbles at valve location, along full length of hose and at burner connection. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn regulator valve OFF, turn gas cylinder OFF and retighten the connection that is leaking gas. If hose is source of leak, STOP, do not use unit. Hose must be replaced.
When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish before lighting cooker.

DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581.
Note: Use 20LB (9kgs) gas cylinder that has a protective collar with this unit.
Cylinder NOT included with this unit.

STOP

DO NOT RETURN TO RETAILER For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581.
Please have Model Number and Serial Number available when calling.
These numbers are located on silver label on back of unit.

PARTS LIST

ASSEMBLY

BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY.
ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE.
TOOLS NEEDED: ADJUSTABLE WRENCH, PHILLIPS HEAD SCREWDRIVER

Images may vary slightly from actual product.

Carefully position grill as shown.
Do not tighten screws all the way. Leg frames may need to be adjusted during assembly.

STEP 1
Attach rear legs (4), right front leg (25)and left front leg (26) to bottom of smoker body (1) using phillips screws (A).
Do not fully tighten screws yet.
STEP 2
Attach control panel (5) to right front leg (25) as shown using phillips screws (A).
Repeat on opposite side attaching contol panel (5) to left front leg (26).
STEP 5
Mount body handle (8) to smoker body (1) using phillips screws (A).
STEP 6
Insert door handle (7) into smoker door (2). Secure using phillips screws (C).
STEP 6
Insert door handle (7) into smoker door (2). Secure using phillips screws (C).
STEP 10
Insert water bowl (10) into water bowl holder (11) and slide water bowl holder onto cooking grate support (21).
Place ﬂ ame disk bowl (9) into smoker as shown.
STEP 13
When not in use, hang regulator/hose (23) on body handle (8)as shown.

PRESEASON INSTRUCTIONS

Curing your smoker will rid the unit of chemicals and oils left over by the manufacturing process allowing them to burn off. Preseason smoker prior to ﬁ rst use.

Perform soapy water test (see pg. 3).
Using a napkin or cloth, rub a light coat of cooking oil on cooking grates and inside smoker door. Make sure water pan is in place with NO WATER.
Fill flame disk bowl with 2 cups (0.56l) of wood chips and light smoker. Close door.
Let the smoker burn for about 30 minutes. Make sure temperature gets up to 400°F (204°C).
Allow unit to cool completely.
Reapply light coat of cooking oil on the grilling surface and inside of smoker door.
Relight smoker and burn the oil for 20 minutes.

Cure your smoker periodically to prevent excessive rust.

SMOKER IS READY FOR USE

SMOKING CHART

170°F (77°C) Well

Brisket| 6-10lbs (2.7-4.5kgs)| 225°F (107°C)| 3 cups (0.83l)| 6-8 hrs| 170°F (77°C)

Well Done

PORK

Loin Roast

(bone in)

|

4-5lbs (1.8-2.3kgs)

|

225°F (107°C)

|

2 cups (0.56l)

|

5 hrs

|

165°F (74°C)

Well Done

Loin Roast

(boneless)

| 3 – 5 lbs (1.4-2.3kgs)| 225°F (107°C)| 1 cup (0.24l)| 2.5 – 4 hrs| 165°F (74°C)

Well Done

Spare Ribs

|

4 – 6 lbs (1.8-2.7kgs)

|

225°F (107°C)

|

2 cups (0.56l)

|

3 – 4.5 hrs

|

165°F (74°C)

Well Done

POULTRY
Chicken

(2 whole)

| 2 – 3 lbs ea (0.9-1.4kgs)| 225°F (107°C)| 1 cup (0.24l)| 2.5 – 3.5 hrs| 165°F (74°C)

Well Done

Turkey

|

11 – 14 lbs (5.0-6.4kgs)

|

225°F (107°C)

|

2 cups (0.83l)

|

6 – 7.5 hrs

|

165°F (74°C)

Well Done

SEAFOOD
Salmon Steaks| 2 – 4 lbs ea (0.9-1.8kgs)| 225°F (107°C)| 1 cup (0.24l)|

1 – 2 hrs

|

145°F (63°C)

Fish Fillets| 2 – 4 lbs ea (0.9-1.8kgs)| 225°F (107°C)| 1 cup (0.24l)|

1 – 2 hrs

|

145°F (63°C)

Shrimp, Clams, Crab Legs| 5 lbs (2.3kgs)| 225°F (107°C)| 1 cup (0.24l)|

1 – 2 hrs

|

145°F (63°C)

WILD GAME
Quail, Dove, etc.| 12 – 16 birds| 225°F (107°C)| 1 cup (0.24l)| 1.5 – 2.5 hrs| 165°F (74°C)
Pheasant, Duck, etc.| 5 – 7 lbs (2.3-3.2kgs)| 225°F (107°C)| 1 cup (0.24l)| 2.5 – 3.5 hrs| 165°F (74°C)

When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), additional cooking time may be required. To ensure that meat is completely cooked use a meat thermometer to test internal temperature.
Opening smoker door during cooking process may extend cooking time due to heat loss.

MASSTEERBUIILLT SSMOKIIN’’ REECIIPPEESS

SMOKED STUFFED SALMON
Servings for 4

INGREDIENTS

Salmon (drawn) 4 – 5 lbs (1.8-2.2 kgs)
Oil 3 tbsp
Green Onion (chopped) 1/4 cup
Tomato (peeled and chopped) 1 cup
Dill (fresh and chopped) 1/4 cup
Bread Cubes (dry) 1/2 cup
Celery (chopped) 1/4 cup
Salt 1/4 tsp
Lemon Pepper 1/2 tsp
Garlic (minced) 1 clove

SUGGESTED WOOD FOR SMOKING:
Hickory Chips

INSTRUCTIONS
Prepare salmon and brush with oil. Combine remaining ingredients in a small bowl. Stuff salmon with mixture. Place salmon on a sheet of heavy aluminum foil that has been doubled and greased. Place in smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there is room on either side of foil to allow airflow inside smoker.

MAPLE GLAZED HAM
Servings for 6-8

INGREDIENTS:

Ham Shank or Butt (fully cooked, bone-in) 5 – 7 lbs (2.2-3.1 kgs)
Maple Syrup 1 1/2 cup
Ginger 1 tsp
Nutmeg 1/4 tsp
Allspice 1/2 tsp
Cloves 16 whole
Pineapple Slices (canned) 1 can
Maraschino Cherries 1 jar

SUGGESTED WOOD FOR SMOKING:

Hickory or Mesquite Chips

INSTRUCTIONS:
Remove thick skin and trim fat leaving no more than 1/2” (13mm) thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in a large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours basting frequently until ham at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in 225°F
(107°C) smoker. Cook for 2 to 3 hours. Baste with syrup mixture at least two times during cooking time. Before last hour of smoking, decorate ham with canned pineapple and cherries and baste. Internal temperature of ham should be at 130°F to 140°F (54-60°C) when heated thru.

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Masterbuilt Manufacturing, Inc.
1 Masterbuilt Ct.
Columbus, GA 31907
Customer Service 1-800-489-1581
www.masterbuilt.com