Smokehouses (II)
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Rack System
Rack Guides convert a Smokehouse to a large vertical barbecue oven. Rich flavors and textures not possible in conventional or slow cook ovens are achieved in roasted meats as fat and drippings are converted to flavorful smoke. The waterpan envelops product with a basting shield minimizing shrinkage, eliminating the need to cover product with foil, and allowing natural barbecue flavors of the cooking process to penetrate product. A Woodchip Box can be used for additional flavor. These capabilities are unique to the MasteRRange Smokehouse.

Rack Guides are easily installed or removed. They hook into slots in the upper skewer rests as in the photo above left. One set of Rack Guides has nine levels spaced 3 1/2” on center and will accommodate up to nine racks. The stainless steel racks slide into the Guides. Locking tabs on the Guides support the shelf in the extended position.
Rack no.
Fits model
Rack size
9 Level Rack Guide
17" x 20"
3 lb
fits all models
20 lb
23" x 20"
7 lb
28 3/4" x 20"
11 lb
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Optional Stainless Steel Exterior, Legs and Casters
For durability, ease of cleaning and a good-looking unit, specify Stainless Steel (e.g. SM-24-*-SS-†) when ordering. Casters and stainless steel legs are also available.
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Wood Smoking
These newly designed woodchip boxes* have been tailored for our smokehouses. The stainless steel “flap” style hinges are designed for easy maneuvering. These chip boxes sit on the inner door frame of the smokehouse. Due to this design, they can also be used on older models of our smokehouses. For a smoky flavor, follow the instructions in the User’s Guide. Insert the Woodchip Box into the Smokehouse combustion chamber when about ten minutes of cooking time remains. The chips or chunks reach smoldering temperature as the Smokehouse finishes the barbecue process. When the barbecue process is complete and the chips are smoking, shut off the unit and let it smoke.

Cold Smoking: Start Woodchip Box and shut down burners. To quickly cool the Smokehouse, fill the water pan with ice cubes, then place product in unit. To save time, start the Woodchip Box outside the Smokehouse using alternate means of heat. Insert in the unit when the wood chips are smoking.
Smoking duration
woodchip box for SM-24
7”w x 1 1/2”d x 7”h
final 30 minutes
woodchip box for SM-30
13”w x 1 1/2”d x 7”h
final 45 minutes
woodchip box for SM-36
19”w x 1 1/2”d x 7”h
final 90 minutes
*Previous design of woodchip boxes is no longer available.
BBQ flavor is created by the smoke from drippings which fall onto the hot drip shields. Product remains juicy as it is continually basted by juices in the waterpan. Meats such as prime rib and brisket are started at high temperatures for a short time but are cooked for longer times at lower temperatures. Ribs and fowl can be cooked together. Barbecue time depends on product size. Smaller fowl cook faster than ribs; game hens can be ready to serve in 20 minutes!
FAQ Caution
The user must keep water in the waterpan. Failure to keep water in the pan will cause a grease fire.
FAQ Marinate for flavor
The unique flavor found in Smokehouse cooked foods is enhanced by marinating product to be barbecued. Marinating also tenderizes meats. Some claim two days’ marinating prior to barbecue has wonderful results. Our favorite marinade follows.
FAQ General Cooking Guidelines
Ribs: Skewer below top or second rib. Leave at least 1 1/2” space between slabs. Ribs are best barbecued when hung from provided skewers. This allows fat to drain evenly from both sides of the slab.
Pork Tenderloin: Trim to 1/2 lb. per section before marinating; same skewer capacity as ribs.
Chicken: Suspend from S hooks.
Duck: Be sure to watch the water level when cooking. Much fat is rendered when cooking.
Cooked & Smoked Fish: With Woodchip Box in unit, place fish in Smokehouse and start. Cook for 15 minutes, and shut unit down, allowing the unit to smoke the fish. Cooking time varies with size and weight of fish.
Turkey & Peking Duck: Suspend from Duck Hooks
Brisket & Prime Rib: Place on Racks. Preheat the Smokehouse and start at 550º, reduce heat to 325º after 15 minutes. Cooking time will be approximately four to five hours for 8 -10 lb. cuts.
Jerky: Lay meat on Racks. Use unit at low temperatures. Leave Waterpan dry.

FAQ Smokehouse User’s Guide
If you want a more complete guide to Smokehouse use, request a Smokehouse Users’ Guide. We will share all we know about our Smokehouse and assist with your exploration of the versatile capabilities of this unit.
FAQ Chuck’s Marinade Sauce for 50 lbs. baby back ribs (26-28 slabs)
1. Onion barbecue sauce, about two gallons
2. Hickory flavor barbecue sauce, about one gallon
3. Curry powder (6 oz.)
4. White wine (Sauvignon Blanc or Chardonnay).
5. Garlic powder (6 oz.)
6. Black pepper (3-4 oz.)
7. A little chili powder (1 oz.)
8. Soy sauce (12 oz.)

FAQ Marinading Procedure
1. Product must be thawed and trimmed as necessary.
2. Ribs: Slabs are to be scored on the bone/fatty side. Run a knife blade down the length of the slab (perpendicular to the bones) five or six times. Chop 1/2” in from both edges between each rib. This allows the flavor to soak into the meat. It also makes the ribs easier to separate from each other when chopping after being cooked.
3. Coat ribs with sauce. Ribs should stand on their sides (like file cards) in a tote box.
4. Be sure to cover all ribs in marinade.
5. After 24 hours of marinating in a cooler, rotate ribs to ensure thorough and even coating. Return ribs to the cooler for the final 24 hours.
6. After 48 hours of marinating in the cooler, ribs are ready for barbecue.
7. Allow ribs to come to room temperature only prior to cooking.

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