Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller review and price compare 2025
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Product overview
| Brand | Masterbuilt |
| Model Name | 20070910 |
| Power Source | Corded Electric |
| Color | 30” Black (Old Version) |
| Item Weight | 45.86 Pounds |
| Item Dimensions LxWxH | 20 x 17 x 33.5 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- 730 sq. inches of cooking space with 4 chrome-coated racks and 800 watt heating element
- Digital temperature and timer controls
- Thermostat temperature control for even cooking from 100 to 275 degrees F
- Convenient side loading wood chips, removable drip pan and top air damper
- Ideal smoker for all experience levels
This fits your .
From the manufacturer
Choose the right tool.
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SmokeWhether you’re a beginner or a competition-ready pro, we have the right tools to easily craft your backyard masterpiece. Pick your preferred fuel source and start the journey. | AccessorizeCustomize your product with a variety of accessories designed to enhance your smoking and frying experience. | Fry, Boil, or SteamMasterbuilt, who invented the world’s first indoor 3-in-1 fryer, steamer, and boiler now provides consumers the ability to fry, steam, and boil their favorite foods in a single product. |
| Check out our other products! | Simply plug the smoker in and it does the work. | Smoke your favorite foods at the touch of a button. | Taste of charcoal with the ease of an electric smoker. | Free the oven with innovation and safety. | Take it to the next level with Gravity Fed Charcoal Grilling.. | Protect your investment and make it last. |
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product description
Color:30” Black (Old Version)
Known for quality and innovation, Masterbuilt's cooking products set the standard. With a powder-coated steel outer body, Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. It is 100° to 275°F thermostatically controlled for a perfect temperature every time. It features a push-button precision digital control panel and an 0-24 hour digital timer with auto shut-off. It offers a safe and convenient side-loading wood tray. This Smoker has 100-percent insulation for energy-efficient cooking. For any further queries please contact Masterbuilt's Technical Support Number/ Customer Support Number @800-489-1581
product details
important information
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Questions about Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller
Q:
Can you change out the heating element on this unit? And do you know how much money it is to buy?
Answer: Just after one year the element will go out. Buy a spare.
Answer: My heating element went out just over a year. Masterbuilt sells a replacement directly. The part number is 9907090033, is $14.99 plus $8 shipping. 800-489-1581 is the number for Masterbuilt.
Answer: My heating element just went out after 3 years of occasional use. I called Masterbuilt and they sold it to me (WITH shipping) for about $22.
Answer: Yes, All these new units sold are model 20070910. Its fairly easy to replace. Masterbuilt will replace it for you if it goes out, but if you have warranty issues, they are 48 bucks through appliance parts websites.
Answer: Can this element be replaced
Answer: Yes....that was one of the main improvements in the updated model.
Q:
Window vs. no window. Is there an advantage of a window since we cook to internal temp of food?
Answer: Though temp is the primary tool in smoking/cooking food, I occasionally use a visual reference when cooking certain things, so I open the door on occasion to make a visual inspection, but this may take place only two or three times during a 8 hour cook. Secondly, my experience with windows in any cooking appliance seems a waste to me. After the appliance is used a few times, the window becomes stained enough that you really don't get a good visual and I'm sure a smoker window would become useless after one or two smokings. Bottom line, I don't think a window would be worth any increased price.
Answer: In my experience no. The window hazes over quickly anyway from the smoke. I cook with a remote probe thermometer so seeing the meat is really no benefit anyway.
Answer: I have the window and so does my buddy. We have no problem keeping temp where it needs to be. It's gets hard to see threw it tho. Some people keep it clean some don't. I keep the thing seasoned so I don't clean it.
Answer: Windows are great for about the first ten mins of smoking. After that smoke covers the glass and you cant see anything. If you love cleaning, i guess its an advantage to gain the task of getting to clean it all the time.
Answer: I do just fine with no window. The window probably gets moist or foggy with the smoke anyways. As long as the the temp is good.
Answer: Window on a smoker is about as useful as a screen door on a submarine.
Answer: You tend to lose heat with a windowed unit. It works harder to keep temp.
Answer: I have a smoker with the window. I don't really have a problem with it. Yes it will get dirty, but at the end of the smoke it is very easy to wipe clean with a paper towel due to the moisture in smoker. Is it a necessity no, but I still like it.
Answer: I use a separate smoke generator and appreciate having a window to confirm that it's still producing that thin blue smoke. I don't find that the window really hazes over too quickly, and I am able to look in on the food now and then. The window will eventually haze over and will need to be cleaned before the next cook. There are disadvantages mentioned such as heat loss, but for the most part my MES-30 maintains a set temperature really well. It'll be a personal preference and cost a bit more up front, but I see no big disadvantages to having a window.
Answer: Window is a waste. Smoke will coat the window ultimately making it useless. Trust your temperature probe and experience.
Q:
Is the smoker insulated? If so, how thick and what is the material?
Answer: I am very impressed with the heat holding ability of the smoker. I used it in temps of around 40 degrees and it came up to temp quickly and held temp nicely as well. The outside of the cabinet is not hot to the touch at all. The sides are about 3/4" thick, the top is about 1 1/2" thick, the door looks to be almost 2" thick. It is insulated with a white insulating foam - you can see it where the top controller mounts.
Answer: It's definitely well insulated. Appears to be some type of expanding foam, probably 3/4" or more thick judging from wall thickness. I can say that if you run it at 195F for 14 hours with outdoor temp in the 60-70 range, it's hard to detect any surface heat with your hand on the door or sides.
Answer: The walls are only about 1 inch thick, but my smoker holds temperature well. Not sure what material is used to insulate the unit. With the damper open to release smoke most smokers release a lot of heat anyway.
Answer: Yes, it is insulated and holds heat very well. I use it in Minnesota in the winter cold. I would guess the walls are 5/8 to 3/4 inch thick. I don't know what the insulated packing is but it looks like insulation you would put in your attic. It does not appear to be foam. This unit is far better at holding heat that plain metal walled units.
Answer: My experience is that it is very well insulated. My unit maintains a set temperature quite well.
Answer: Yes, its insulated enough that I've actually picked it up and moved it while it was on.
Answer: One of the best I've seen at hold temp. I smoked last winter when it was -5F and it held temp within 5 degrees the whole 4 hours
Answer: I think so. How much and what it is, I don't know. Good question for Masterbuilt.
Q:
How much smoke is emitted from the smoker and will it disturb my neighbors?
Answer: My husband uses this smoker in our backyard every weekend. Though it admits more smoke than a BBQ, I doubt it would be enough to bother your neighbors. Maybe if you're talking about using it on a patio in an apartment complex it would. But if you're going to be using it in your backyard I dont see how the amount of smoke it admits could bother anyone.
Answer: It depends on how much wood chips you apply..if anything, the smoke is an aroma, not an odor. It is delicious. No neighbor will complain
Answer: There's not enough smoke to bother your neighbors, but the smell of the meat cooking will drive them nuts to join you. Converting vegetarians is easy with this smoker.
Answer: Not too much smoke, it won't disturb your neighbors may just make them hungry.
Answer: Not too much smoke, depends on how close your neighbors are I guess.
Answer: Not to much.but you will be able to smell it like a bbq
Q:
how should one clean and maintain this unit
Answer: I clean racks with wire brush, and I placed a disposable foil pan on the bottom rack to catch any drippings. I wipe the door seal with a damp cloth after every three or four uses. Great unit, Enjoy!!
Answer: I wash my racks in the sink. I have never cleaned the inside of the unit. I lined the bottom and anywhere fat would drip with foil and I just replace the foil. for heaven's sake don't clean the walls or door. that's where all the flavor comes from!
Answer: The instructions state to never wash it with a detergent. I use 1 part white vinegar and two parts water if the inside needs clean. All the pretty shiny metal comes out for dishwasher cleaning. The seal around the door are cleaned with a wet (water) towel, go around the seal and let it dry, and the window, just use water or the 1/2 white vinegar solution.
Answer: what to use to clean the glass window on the door
Answer: for cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly. For wood chip holder and wood chip loader, clean frequently to remove ash build up, reside and dust. For the interior and exterior of smoker simply wipe down with damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly. Door seal and inside seam that seal attaches to MUST be cleaned after each use to keep seal in proper working condition.
Answer: Honestly, my boyfriend uses Clorox wipes and then wipes it down afterward with soap and water... very easy but he has the windowed edition, you may not even need the Clorox wipes... for the inside: he just brings them in the house and has me scrub down the wire racks like you would a grill.... get a girlfriend/wife is my suggestion ;)
Q:
Does the 20070910 require a 110 or 220 outlet?
Answer: Just your standard 100 outlet.
Answer: 110
Answer: 110 ac
Answer: 110V
Q:
does it include a temp probe?
Answer: Best smoker I have ever owned--Mine is model 20070511 & looks same but has built in temp meat probe--Harry
Answer: It has an internal temperature thermostat that monitors the temperature of the unit and is adjustable with the read out in the digital display mounted on the top of the unit. It DOES NOT have an independent remote temperature probe used to monitor the internal temperature of the product being "smoked". The independent "temp probe" must be purchased separately.
Answer: Yes, the updated version does have a plug-in internal temperature probe. It will display the temperature of the inside of the unit and then shortly after display the internal temperature of the meat or item you have the prob in.
Answer: Model #20071914 is the same smoker WITH a built in meat probe. I got mine from Cabelas, as Amazon doesn't sell it.
Answer: It does not come with a temp probe.
Answer: Per details section and video for this model it does offer a built in meat probe thermometer.
Answer: No it does not, i use a digital meat themometer
Answer: Just in case you didn't see the other 4 responses, it does NOT
Answer: No it does not.
Q:
Should I use Wood Chips or Wood Chunks?
Answer: I used both. I put some apple wood chips in the bottom of the tray and then put some chunks on top. To smoke a brisket I changed the wood 3 times. Everyone at the party said it was great. One guy that had been smoking meat for some time said he had never had any as good. Just the right amount of smoke and very tender.
Answer: Chips--- chunks will be too big to fit in the holder and thru the hole. I have used different wood chips ,I have purchased my best wood chips from Amazon.
Answer: I use chips and some pellets, usually soaking chips for 30 minutes for a slower steady smoke while adding a few dry pellets to get the smoke rolling quickly. All dry chips make a lot of smoke but burn out quicker. Small chunks should work also but they need to be smallish say 1.5" cubes or smaller to fit in the tray
Answer: Assuming that the chunks are larger I would ask if they are possibly too large for the physical size of the unit.
Answer: Wood Chips work just fine..The chunks are to big to use..I half dry and half of the soaked in water..works well
Answer: I've only used chips. Chunks should work as long as they will fit. I believe chips would smoke at faster rate. I haven't had any problems with the chips.
Answer: I use about a cup of wood chips. It doesn't take much to give you the flavor.
Answer: Wood chips are much easier. But I do recommend soaking them in water first.
Answer: I use small pieces and chips 1/2 an inch is about the thickest i have used.
Q:
Would this be a good smoker for a beginner?
Answer:
Answer:
Answer: I'm a beginner and am very happy with this smoker. Talked to another person two weeks ago, he also is a newbie and likes this smoker.
Answer: Yes, but you have to baby sit it. The wood chip tray takes about 30 minutes worth of chips. If you are smoking something for 12 hours, you would have to load the chip tray frequently. Also there are some quality issues with this smoker, you might find another website that reviews smokers and decide that this should not be your first smoker.
Answer: Yes it would. This unit is very easy to maintain and program. I am a beginner and have found it a great unit.
Answer: The Masterbuilt smoker is really easy to use. Just fill water tray for moisture, set temperature and time, put wood chips in several times during smoking. Unlike charcoal, where it's hard to regulate the temperature, the Masterbuilt smoker can keep a steady low temp. You won't have to worry about burning the meat. Do use a digital meat probe to cook to the recommended temperature, There are plenty of uTube videos on using the smoker with recipes. No doubt you will adjust and experiment to suit your personal tastes.
Answer: Yes! Yes! Yes! I had never had a smoker before I bought this one. It is really easy to use, and almost foolproof. The price is incredibly reasonable, and you will have a great time smoking chicken, steak, fish, and everything else.
Answer: Yes beginner or advanced easy to use no problem with temperature control. I always preheat to the max before use and then set to desired temp after food added. Like being able to control the amount of smoke myself.
Answer: Whats nice about this smoker is that its a set-and-leave-it-alone smoker. No need to constantly watch it or check up on it. Perfect for a beginner. I'm an expert and love it more than my offset smoker cause I can set it at midnight, and by 4pm the next day its done. Just add wood chips at my convenience and go to sleep. Great product.
Answer: I'm a beginner and it's the one I bought. Pretty simple, like anything, takes practice.
Answer: Yes. You can get free recipes on the internet for rubs and sauces/marinades. This works great and holds a good steady temperature since you don't have to open the door to add wood chips while smoking. If you buy this, do NOT skip the break-in step, it seasons the unit for use and you only need do it once. We love ours and use it every week. Also, use a 55 gal contractor size trash bag to cover the unit when not in use they are cheaper than the factory-sold cover and last longer.
Q:
is there a rib rack? and operating manual. Also the lenght of the elecrical cord. Thank you
Answer:
Answer:
Answer: no rib rack, yes operating manual, 6' length. Very nice product for smaller jobs. Also, temp control not very accurate. You should put you own thermometer into vent and set temperature to that instead of probe used.
Answer: Ribrack is optional. Instructions are included and the cord is 5-6 feet long.
Q:
How low does it go? Will it produce smoke at 140 degrees for smoking fish?
Answer: Not sure how low, but yes it will go to 140. I think maybe it goes as low as 100 but not 100% sure.
Answer: yes, temperature can pretty much be adjusted up to 200 degrees I believe, and anything below that in denominations of 5 or 10, down to outside temp.
Answer: I have smoked salmon and trout at 140. It's fantastic.
Q:
do you need to soak the wood chips
Answer: Jeffrey, you need to smoke the wood chips for at least 30 minutes... longer if you can... that helps them smolder and cause the smoke instead of catching fire in the box.
Answer: I have not soaked them and it seems to work just fine. I don't remember where I read it, but I read that unlike coal burning smokers, you don't need to soak the wood since it doesn't get as hot as with coals.
Answer: DO NOT, EVER, SOAK WOOD CHIPS. IT CAUSES THE SMOKE TO BE BITTER AND WILL EFFECT THE FLAVOR OF THE MEAT IN A BAD WAY
Answer: follow the directions on what type of wood you will be using. the ones we used ALL said to soak the chips and that is what we did
Answer: I soaked the chips I used, they will smoke a little longer if you do
Answer: Yes!
Q:
How often do you have to add chips?
Answer: That depends on a lot of different variables... how big are the chips? How far open is the vent? How smoky do you want it to taste? Do you wet the chips to start with? At what temperature are you smoking? I like my stuff smoky and for like a 5 to 7 hour smoke I'll usually add chips maybe around 4 times.
Answer: A normal load for me runs about 45 minutes on average.
Q:
can you cold smoke with this smoker?
Answer: You need the cold smoker attachment (sold separately for under $60 on amazon). I cold smoke, with the attachment, (salmon and various cheeses, so far) and it does a wonderful job of imparting the smoky flavor.
Answer: Yes, if you buy the cold smoke attachment. Amazon sells it and it attaches to the chip loading opening for true cold smoking. You can get a very low temp. smoke with the base unit but it is not a true "Cold smoke"
Answer: Not unless you buy the cold smoker attachment or the A-MAZE-N smoking unit.
Answer: You have to buy the cold smoker attachment in order to cold smoke.
Answer: There's a way to viols smoke without buying a cold smoker it's intense but works.
Answer: Yes you can. Set your thermo to about 150 or below it will do fine what are you smoking
Answer: Not easily. The heat element is in the unit where the food also is. If you are careful about the temp, smoke could be started then the heat element stopped, I guess.
Answer: No, it is cofigured with a heating element to activate wood smoke.
Q:
Will using pellets rather than wood chips work with this smoker, and if so will they burn longer/require less filling?
Answer:
Answer:
Answer: Have used both. Wetting them helps to make them last longer. Pellets expand and dissolve to saw dust. As far as lasting longer I would say no. Does not take long to burn up chips u just need to keep filling the small chip box. You do not need to have smoke the whole time you are cooking. There is such a thing as to much smoke.
Answer: FROM THE MANUAL:
Answer: it may depends on how big the wood chips are the tray that holds them is small in size but a great smoker for sure
Q:
Can you cover your food and foil and put it back in? The manual says "do not cover racks with foil, this will result in trapped heat and damage?
Answer: After about six hours, the smoking is complete. I will then wrap the meat, a roast for example, in foil and continue cooking for another couple of hours to tenderize. The manual will tell you not to put foil on the racks because that will interfere with the flow of the heat and the smoking process.
Answer: You can wrap you food, they don't want you to cover the racks due to blocking the heat distribution. The wrapped food isn't any different than cooking unwrapped food.
Answer: you can foil the meat after it hits a cooked temp such as 160 for pork butt. Then you wrap in foil but do not block the racks. If you block the racks you will get a inaccurate temp reading. Make sure you get the meat smoked good first. after you foil it it will just continue to cook and get hotter but will not get any more smoke
Answer: Don't cover racks, smoke don't pass thur bottom of meat well nor does temp control work as well.
Answer: After smoking meat ie brisket, ribs u can wrap it in foil to finish cooking. If it is wrapped 1st then u don't get smoke
Answer: No u can not. Pam spray on the racks before u begin.
Q:
How high does the temperature go?
Answer: I have not cooked anything over 300 degrees but I think it will go up to 350 or 400. I try to keep the temperature at 250 most of the time.
Answer: According to Masterbuilt the max temperature is 275.
Answer: The Control Panel will only go to 275 F, the actual in the box temp will often be 10 to 20 degrees higher (common Masterbuilt "Temp Accuracy Problem") , but... on the Gen two models, the Thermal Protect Sensor (KSD301) will trip at about 302 F.
Q:
Can I use on wood deck?
Answer: Yes, you can use on a wooden deck with no problems. Only concern from the smoker would be condensation from the water. Very minimal.
Answer: Yes, however, it uses an electronic heating element and is left on for many hours and it should be monitored if it's on something flammable, but it is highly unlikely to start a fire on that deck. It's insulated pretty well and the element is not exposed at all to any areas of the outside of the box. It's not even close to the bottom either.
Answer: yes, but its much easier to use if you get 12 cinder blocks and set 8 upright and four laying down on top . This makes it so you don't have to bend down, as well as gets your wires and electrical connections off the ground so they won't sit in water.
Answer: I would find and use a very large pan under it. There is no heat issue to the best of my knowledge but I am sure the bottom gets warm. The issue is dripping and cleaning of the greasy mess that ensues from cooking any form of meat. I have mine on a stand made of cement blocks to make it higher than foot level. The stand for this is way overpriced for it's value. Bring the smoker someplace that you can make a dirty greasy mess, once it has cooled, to clean it.
Answer:
Answer:
Answer: Yes
Answer: Yes
Q:
does it leak around th doors
Answer: No, there is no leaking from the door at all. It has a very nice latch system. They recommend you put foil on the ground under and in front of the unit for when you take meats out of the smoker. You will probably have some drippings.
Answer: No leaks.... that's not a problem. However, the electronics failed after a year and they can't be replaced or repaired. Take a pass on this unit.
Answer: yes! I highly recommend you look elsewhere. Mine has been nothing but trouble. It sits disassembled in my garage after we tried to replace like 5 different failed parts in it, but then all of the screws are basically baked on so we've not been able to even replace things I paid money to get replacement parts on since the product has such a lousy warranty. It leaks in the doors and I even have the Masterbuilt cover on top of it. It's lousy.
Answer: No! Make sure you wipe down the seal, and you can tighten the side latch to make it a tight fit. This is an awesome smoker and we use it frequently!
Answer: Nope. The electronics are bogus.
Q:
Can you smoke deer jerky and sausage in this? Do I need to buy certain racks for this?
Answer: I make all kinds of jerky in it. I found some grates from another smoker that are smaller if I have pieces that are too small for the regular racks. Run at 200 for about and hour to cook then open the vent to start the drying process. Takes anywhere from 1-2 hours to get the color and glaze I want.
Answer: I smoke sausage almost every weekend. I haven't smoked jerky yet, but I know it will work out fine. The temperature levels are such that you can do jerky easily. Since I bought this smoker, my brother-in-law and father-in-law both are chomping at the bit to get one too! But it. You'll love it!
Answer: yes, you can either lay on racks or you can put a tooth pick through the meat and hang from the racks which will give you a lot more room for smoking the meat.
Answer: Maybe, but mine broke in less than a year and the manufacturer is not responding to my emails. Mine is just junk.
Answer: yes you can, because you can control the temp,
Q:
how large of a turkey can you smoke on the 30" model ?
Answer: I have not smoked a whole turkey yet but you certainly can smoke a whole turkey - you would just have to remove some racks & it would take several hours. i highly recommend the book by Jeff Phillips -Smoking Meat - available through Amazon - great recipes & tips - I have also subscribed to Smoking-Meat.com I have the 30" Masterbuilt & think its the perfect size - i just ordered the Masterbuilt mats from Amazon - I've made smoked salmon several times & its awesome -
Answer: I have smoked a 33lb turkey. It was tight but I got her in and she did very well.
Q:
Can I smoke fresh caught, frozen Salmon and halibut filets?
Answer: Once they are thawed out should be no problem You might consider doing them on cedar planks.
Answer: Yes, you can cook just about anything
Q:
can a full rack of ribs fit
Answer: Many conflicting answers here but let me make it less complicated for you. On any of the 30 inch smokers, a normal to larger rack of ribs will not fit. You will have to cut them in half. The poeple saying they bit must be using smaller racks that I have never seen before (lol) so the answer is no. Cutting them in have works just fine. I have done four racks of ribs in mine. If you buy one of the 40 inch smokers, a full rack of ribs will fit with no issue and without having to cut them in half.
Answer: It would fit a full rack cut in half per shelf, X 3 shelves. 3 racks. Maybe more if you cut the racks smaller and fit them on each shelf.
Answer: If you use a rack that supports them upright they just fit diagonally. If you lay them flat on a shelf you'll have to cut the rack in half, which is no big deal.
Answer: no- just cut in half.
Answer: Yes, if it's not too big.
Q:
What are the primary differences between this and the prior version (30 inch analog)? Is it primarily the temperature range and digital temp readout?
Answer:
Answer:
Answer: That is about it but it also has a heating element that can be replaced. The previous version was not replaceable and for $40 or so you can replace the heating element in this one yourself. We been using ours for about 1 year now and it works like a charm. We smoked chicken, brisket, sausage, etc. So far everything turns out great.
Answer: I think only the digital one has the air damper to control the smoke level. I don't think the analog one has any damper.
Answer: Don't know. I only have the current version. All I can say is I like the one I have and think controlling the temperature and time electronically is great.
Q:
can I use it with wood chunks as well as the small chips?
Answer: no small chips
Answer: I believe they recommend using the chips. wood chunks wouldn't produce the smoke that chips do.
Answer: chips work fine, chunks would be large to load on the load tube.
Answer: Just the smaller chips are advisable, the chunks won't fit in the sliding chamber
Answer: No they dont fit in as well I bought the chunks and had to buy a hatchet to chop them down
Answer: Small chips, really all you need.
Answer: No very small box holds 1 cup. Directions said no.
Q:
Smoke cheese?
Answer: I used the cold smoker attachment, left the bos temp off and smoked a terrific 5 pound block of aged chedder...
Answer: You'd probably want to use the optional cold smoker attachment for this.
Answer: don't know will have to try like the idea
Answer: mentioned to hubby I will let you know when he figures it out :) he loves this thing
Q:
Is there a way to insert an external temp probe into the meat thru door or wall or will I need to open to check?
Answer: Yes, you can feed the temp probe thru the top, smoke escape hole. I use it and it still works great and also the vent will "almost" close to keep smoke inside ...
Answer: I insert Maverick ET732 probes through the vent opening on top. No need to open the door.
Answer: The easiest is to run a long thermocouple in through the top vent. Alternatively, you could drill in through the side and seal the hole.
Q:
Can you add additional racks (more than 4)?
Answer: The smoker is built with 4 tracks on each side to slide the racks into. I suppose you could make more tracks to go between the ones that the smoker comes with so you could add more racks. From the factory the racks are 4 inches apart.
Answer: No there is only the capability for placing 4 racks
Answer: No. The interior is like an oven with slots for each rack. Three is no east and no room to add additional racks.
Answer: There is hangers for 4 wire shelves. Unless you rebuilt the inside it wouldn't be possible. However, you could probably use the top shelf and hang sausages or similar products from the top shelf for smoking.
Answer: This is a great unit it has a lot of room compared to other smokers on the market you don't want to over load this unit it will increase cooking time I also would like to see a 6 rack unit on the market we have a big family this unit holds up and we smoke a lot of great meals enjoy your family's
Answer: There is only room for the 3 racks for cooking. The 4th(bottom) is for the chip box and water bowl. Hope that helps..
Answer: No
Q:
how many racks of ribs can I cook at one time?
Answer: If you lay them flat on the racks four. If you get 2 racks to stand them on edge you can get 6. Each rack holds 6 half rib racks.
Answer: It is going to depend on how many racks that ONE has.I have the 40" and I have 4 racks.
Q:
does this make much smoke at low temps? i'd love to do some lower temp things, like fish. 135F
Answer: I use mine at the edge, inside my garage and it doesn't fill the garage with smoke. Use the amount of chips the manual calls for and you should be ok. This doesn't make as much smoke as a big wood smoker. But if you set it that low, it will take a long time. You have to replenish the chips every half hour or so.
Answer: Yes, it can. Would be great to cook fish when at low temp. Hope this helps.
Answer:
Answer:
Answer: I have not done anything that low yet. I can tell you the unit is very nice and works great. As far as the smoke is concerned it would be easy to control.
Q:
Can this unit sit on an uncovered patio using a stand and cover without damaging the controls?
Answer: If it is going to be exposed to the weather, I would
Answer:
Answer:
Answer: If you keep it covered with a waterproof cover, there shouldn't be a problem. A relative of mine keeps his covered and it it on his deck in the weather. No problems.
Answer: Should not be a problem at all. Though i can't speak directly to the longevity of exposure and type of exposure for the cover.
Answer: Should not be a problem at all. Though i can't speak directly to the longevity of exposure and type of exposure for the cover
Answer: not supposed to get wet
Q:
how hard is it to clean
Answer: Not hard at all. Just empty wood chip ashes, throw out water in water dish and wipe down grates. I don't clean sides unless there are bad splashes. I think it seasons the smoker by not cleaning sides.
Answer: Very easy. I clean it after ever use
Answer: I line the grease pan with foil and toss it. I pull out all racks that I won't need to handle meat. Washing used racks involves dish water and about 5 minutes each, though you could put them in the dishwasher. Occasionally I set the smoker to a 2 hour burn off to start fresh.
Answer: Not at all. Dump the ashes, spray from the drip cover and water pan
Answer: I just wipe it down with water. The more build up of smoke and spices, the better the meat gets.
Q:
While seasoning the smoker, should the top vent be open?
Answer: When I was seasoning my smoker I had the top closed
Answer: no top vent should be closed just like when your smoking a piece of meat
Answer: I closed mine for seasoning.
Q:
Does this come with a sausage rack that allows you to hang sausage links?
Answer: No, it just comes with flat racks. If you want sausage racks, you have to buy them...
Answer: No, it only has 4 regular removable racks.
Answer: Sorry I don't have the aswer to that. I purchased a 20070312.
Answer: There wasn't one included. Check the accessories they might have one for sale to go with this
Answer: No
Answer: No it does not :(
Q:
Will this work as a food dehydrator? Temp range, 100- 2plus range suggests yes
Answer: Yes....100-275 range....keeps great temp consistency.
Answer: I use mine to make beef jerky @185 degrees. Key is emptying the drip pan about an hour into the smoke... and opening the vent all of the way. I also let door open until temp drops to 170 or so. That kickc the heat element in to help dry the box. So, I'd say I think you can use as dehydrator, but need to assist with moisture removal. Hope that helps.
Answer: Absolutely, use mine to dehydrate all the time!
Answer: There is no internal fan. Other than that it should work. Will be doing jerky in it soon.
Answer: Sorry don't know as we have only used it as a smoker. Good question we will try it. check back soon
Answer: Have no idea...but u can contact them and they would be able to answer that question for u.
Q:
does outside of unit get hot
Answer: I would say most of the unit gets warm. The exhaust vent gets hot. I set a remote thermometer on top that is plastic and it's fine.
Answer: no it doesn't...I use my smoker year round, my previous smoker would be hot on the outside, which is a loss of heat, during the winter it was very difficult maintain internal temps (maximum heat setting using more energy) but Masterbuilt's are insulated very well and keep the heat inside, I've found outside temps don't really affect the cook temp or times
Answer: No, it is only warm to the touch. The Masterbuilt is very well insulated to keep the heat in and maintain a constant temperature.
Answer: No. But careful when you open the door. That first blast of heat will knock you down
Answer: It does not. Just where the is put in.
Answer: Not enough to make any difference. I would say it gets warm.
Answer: not at all. it's very well insulated.
Q:
Chips or chunks? Which are best suited for this smoker? Recommendations?
Answer: Chips, chunks are too big
Answer: Chips, chunks will not fit or burn well.... Ask me how I know - Yeah I tried it. ;-( Stick to the chips.
Answer: Have only used chips. The smoker has worked very well!!
Answer: Chips
Q:
To get chicken legs crispy. how long and what is the temp you could this?
Answer: Well that would be a hard thing to do. You could try taking the water pan out and then setting it at 275. The secret though is to spray skin with Pam. Don't ask me why it works but it does.
Q:
My wood chips don't burn down to ashes. ie. incomplete burn. Any suggestions?
Answer: I soak mine and they still burn to ash. Maybe your heating element isn't hot enough. Is the temperature where it's supposed to be? Or do you have big chunks?
Answer: Don't wet the chips, use only good quality dry chips. It won't totally burn all to ash, electric causes the chips to smolder not burn like fire.
Answer: I had that problem at first and then realized I was filling the chip box too full. Now no problem.
Answer: how much chips are you using ??
Answer: Chips no more then 1 cup.
Answer: Usually that doesnt happen unless you soak em in water . Other than that you need to warranty that because somthing isnt right. I had issues with my timer shutting mine off. They replaced it and even upgraded me for free. This company stands behind their products. Talk to them. You will be happy you did.
Q:
digital control panel problems?
Answer: The new control panel is set into the front of cabinet. The temperature control for the heating element works fine. The meat probe on mine reads 30 degrees high at 150 deg. The probe is NOT replaceable. However, Masterbuilt was willing to send me out a complete new smoker as a replacement which is stupid. I use a Ivation wireless thermometer to measure the meat accurately.
Answer: Have had the Smoker about 3 months, and no problems with the digital controls. Smoker is kept under a cover and under a roof, except when using. I would think that rain and/or extreme dampness may be a problem. Everything about the Smoker has worked great so far.
Answer: No, not at all, the digital heat setting and interior thermometer work great and are extremely accurate. I use a a digital meat thermometer so I can monitor the interior temp of the meat incase I need to adjust time settings. I hope this answers your question.
Answer: None, the controls work great!
Answer: None so far, but we've only used it twice so far. Both times for 2 full racks of ribs and they came out perfect each time.
Answer: Nope
Q:
Does this smoker put off a lot of smoke/odor? I live in a small apartment complex and don't want to offend the neighbors. :)
Answer: it does put off quite a bit of smoke but also depends on how much wood chips you put in it.but the smoke smells so good i doubt you'll offend your neighbors i believe you will be beating your neighbors away from your door with a stick.if they made cologne that smelt like masterbuilt smoke id buy it.
Answer: if you offend neighbors with the smell of this smoker they are not good neighbors anyway. who doesnt love the smell of this type of smoke?
Answer: I haven't noticed a lot of smoke and I have used all kinds of wood in my smoker.
Answer: I lived 2nd floor apartment just above the complex pool. The gals would yell up asking what I was smoking.....and I'd tell 'em the truth.....BAIT !!! The smell is great....
Answer: if your neighbors are offended by the smell of smoking food you don't want to be their friends anyway.
Answer: It isn't bad at all. I smoke in my garage with the doors closed and it doesn't bother me. It just adds a good smell.
Answer: It will smoke them out ,but the smell will be delicious,they won't mind. Lol
Answer: Not at all. it should not bother anyone
Q:
Can this smoker be plugged into a generator if camping with no electricity?
Answer: As long as you dont exceed the capacity of your generator. A household 20 amp is more than enough to run the smoker which your genny should have. It should work fine as long as youre not overtaxing the rated wattage of the generator on powering a number of other things all at once.
Answer: Really depends on the generator's abilities and what else it's running. Keep in mind, depending on what you're smoking it could be running for 10-20 hours at at time though, I'd recommend staying with shorter cooks like chicken thighs, for example.
Q:
What would be the advantage of a 40" unit over this one, i.e. would you normally need more cooking space than this one will provide?
Answer: The one pictured with your question, has a digital temp gauge. It doesn't have the flexibility to get as hot as the 40". Size wise, the 40" has plenty of room and I could get by on less space. Also, the 40" non- digital was less expensive.
Answer: You can cook enough for a large family or even a party on this size. Unless you are going to cook huge amounts of food, this one should be fine. My old propane smoker was 40" and I have never regretted going with this smaller size.
Answer: unless you're a big time jerky or sausage maker, I really don't see the need for the 40 inch unit.when I decide to smoke food for a family meal,I often go through my freezer to find additional meet to smokein order to justify the wood and clean up.unless I'm smoking jerky or sausage, I rarely use all four racks.
Answer: We don't need more cooking space. We can smoke 4 racks of ribs and a good sized brisket at the same time.
Answer: unless you're a big time jerky or sausage maker, I really don't see the need for the 40 inch unit.when I decide to smoke food for a family meal,I often go through my freezer to find additional meet to smokein order to justify the wood and clean up.unless I'm smoking jerky or sausage, I rarely use all four racks.
Answer: In my opinion the size of this one is more than adequate. With a rib rack I can get 4 slabs of ribs, a pork loin and a chicken in it to cook all at once.
Q:
A number of reviewers indicated that this smoker comes with a replaceable element and the elements go making it a throw away unit....is this the one
Answer: We smoke briskets about twice a month for the past year. Plus jerky, a couple turkeys, some ribs here and there. I had more than 100 hours (probably close to 200+ hours) and mine just went out. Masterbuilt did send me a new element and they are replaceable with model 20070910 (bought here on amazon in 2012)
Answer: No. No replacement element. I have probably 100 hours on mine maybe more. No issues.
Answer: I've had mine for years 7 or 8 and probably have 1000+ hours on it. Never had an issue.
Q:
Is the smoker waterproof? What if it rains while using it?
Answer: It actually rained while we used it monday! Nothing happened. Just continued to smoke the meat like normal. Unless its a huge puddle that its sitting in, im pretty sure its not going to hurt it.
Answer: is not technically waterproof. the theremostat is electronic and would not let it get wet. A little drizzle prob wouldn't hurt it but you could cover it to protect it.
Answer: I kink so.
Q:
I intend to use this at camp where we only have 20amp electric service. Will this unit work with that?
Answer: Well since i am not an electrician i can only offer an unprofessional opinion. I have my unit plugged i to a regular household plug that is on a 20 amp breaker. I have had it up to 250 degrees for up to 7 hours. Great unit have had nany compliments on the meat i have smoked. Hope this helps
Answer: Yes it should work fine
Answer: Yes if you don't put allot more load on the circuit.
Q:
can this actually hold 275 degrees in cooler climates?
Answer: I have not used it at 275 degrees, but I have used it several times at 225-240 degrees, once during an ice storm a couple of weeks ago, and it held the temperature well, (within 5 degrees).
Answer: 275 is this smokers max setting and yes it can hold the temp in cold weather. I seasoned mine on a day that the high was 26 degrees and it had no problem holding 275 +/- 5 degrees empty. I did some bacon the next day and preheated it to 225 at 6:00 and 23 degrees out. It had no problem holding temp and it was a bit windy that day. I was really surprised as I have a propane smoker that would have had difficulty maintaining the temp. This unit is really well insulated.
Answer: Yes. Mine, the 40" model, has no problem holding its temp below freezing. Our temp has only gotten down to about 8 degree F. So I can't speak to lower temps than that.
Answer: Yes, i used my smoker in 30 degree weather and it maintained the correct temps.
Answer: yes it can. i used it in cold weather and it held up nicely.
Q:
Can you store outside?
Answer:
Answer:
Answer: We have ours outside, but it's under a shelter that has a cement floor. We actually have it sitting on a small table for easier access.
Answer: Personally, I do not. If you store anything that collects water, that would not be good for the heating element, i.e. wood. Hope this helps.
Answer: I suppose you can, but it will almost certainly take a toll eventually. I left mine out once and it was rained on pretty heavily, but to no ill effect. A cover - similar to a BBQ grill cover - would seem a good option.
Answer: I would get a cover for the elements and keep dry but ours is in the garage
Q:
Is there a port for an internal thermometer
Answer: No I use a thermometer that has the heat proof wire on it and just close the door on the wire.
Answer: The only hole in the smoker is the one on the top right. To control the temp/ smoke. I use my thermometer an I just run it between the door of the smoker. It has a rubber gasket on the door and so far my thermometer still works used it well over a dozen times already if this helps at all.
Answer: There is no port. You can drop your wire down through the top vent.
Answer: No there isn't
Q:
how long does it take to get to 275 before cooking
Answer: Never timed it. I've done all my cooking at 225 (slow Smoking). Doesn't take a great deal of time to reach 235 which is what I preheat to, then turn down.
Answer: It's taken me 15-20 min but it depends on the weather, I'm in TX so sooner than my family in CO which takes them 20-30 min.
Answer: Takes about 30 minutes, depending on how cold it is outside.
Product reviews of Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller
EJ Johnson : Taste just as good as charcoal without the hassle
I purchased this unit when it was on sale for just under $140 and man I can honestly say I would pay $250 or more for this unit. First of all I am not new to smoking, I actually have a horizontal charcoal smoker that I have been using for the past 3 or 4 years.
The charcoal smoker is great and I love it but I wanted something that I could cold smoke cheese and salmon in so when I saw this bad boy on sale for $139 I bit the bullet and bought it along with the cold smoke attachment. I figured I was just going to use this for cold smoking and the charcoal for hot smoking, but one day I found myself wanting to smoke some ribs and forgot to pick up some charcoal when I was at the store so I decided to use the masterbuilt instead. Turns out the electric smoker is SO MUCH easier to maintain a constant temperature, no more lighting more charcoal and dumping it into the smoke box every few hours. All I had to do is turn it on and set a temp and thats it. The only thing I have to do is feed wood chips into it when i start seeing the smoke die down and thats it!
I have not touched the charcoal smoker since because the electric masterbuilt is some much less of a hassle to work with and the outcome taste just as good as charcoal. The only downside to electric is when you cook chicken I cant seem to get it as crispy as I like it with just the smoker alone. Its not a big deal because what I end up doing is after I'm done cooking the chicken in the smoker I fire up my small propane grill and crisp up the chicken and its good as gold.
The build quality of this unit is great and if you are on the edge and thinking of pulling the trigger, I would urge you to bite the bullet and add this sucker to your cart and checkout. Nothing beats the taste of smoked ribs or chicken or brisket and this smoker will give you that satisfying taste you are craving with you meats (and cheese if you buy the cold smoke attachment).
The charcoal smoker is great and I love it but I wanted something that I could cold smoke cheese and salmon in so when I saw this bad boy on sale for $139 I bit the bullet and bought it along with the cold smoke attachment. I figured I was just going to use this for cold smoking and the charcoal for hot smoking, but one day I found myself wanting to smoke some ribs and forgot to pick up some charcoal when I was at the store so I decided to use the masterbuilt instead. Turns out the electric smoker is SO MUCH easier to maintain a constant temperature, no more lighting more charcoal and dumping it into the smoke box every few hours. All I had to do is turn it on and set a temp and thats it. The only thing I have to do is feed wood chips into it when i start seeing the smoke die down and thats it!
I have not touched the charcoal smoker since because the electric masterbuilt is some much less of a hassle to work with and the outcome taste just as good as charcoal. The only downside to electric is when you cook chicken I cant seem to get it as crispy as I like it with just the smoker alone. Its not a big deal because what I end up doing is after I'm done cooking the chicken in the smoker I fire up my small propane grill and crisp up the chicken and its good as gold.
The build quality of this unit is great and if you are on the edge and thinking of pulling the trigger, I would urge you to bite the bullet and add this sucker to your cart and checkout. Nothing beats the taste of smoked ribs or chicken or brisket and this smoker will give you that satisfying taste you are craving with you meats (and cheese if you buy the cold smoke attachment).
StephenH : Almost perfect
I purchased this electric smokehouse after seeing one a friend had and noticing that this one looked like an improved model. It is in some respects, but the changes introduced one minor problem which I will address.
First, the improvements:
The door latch is a great improvement since the original models relied on the magnetic strip to keep it closed. As it was used, the door would not stay shut. On this one, there is an adjustable latch, which should allow for adjusting the door to tighten it up if the seal shrinks.
The second major improvement is that there is now an access panel on the back for the electrical connections to the heating element. The earlier model that my friend has does not have this, so to get to the connectors, he has to take the back off, which is a major undertaking. Since the connectors are one of the items that seem to have the most problems, this should help greatly.
Now for the one flaw: In an attempt to minimize the possibility that the smoke chips would flare up when the door is opened, the tray that holds the chips was redesigned in such a way that it generates adequate smoke when it is used at higher heat, but when smoking at lower heat, it does not generate enough smoke. This has been a point of discussion in some forums. I am considering making or purchasing a smoke generating device to supplement this so that I can do more low-temperature smoking such as for cheese or cold-smoked salmon.
Overall, I have given the Masterbuilt Electric Smokehouse four stars. It would have been five stars had the low-temperature smoke generation been adequate. However, I would certainly purchase this item again. I do like the way it performs, and am looking forward to doing a smoked turkey at thanksgiving time.
Edit November 20, 2011:
I did purchase a smoke generator for cold smoking. It is necessary when one wishes to do cold smoking. The heating element would generate too much heat and melt cheese or heat other cold-smoked items too much.
Also, thanks to participation in a forum which discusses smoking, I found out about a modification by Masterbuilt. It involves replacing the chip tray with a full-width model, making room for more wood and greater smoke generation. However, it still only works when one is using the element for heat, meaning that for cold smoking, it makes no difference and an alternative method of generating smoke is still needed.
I have found that the ambient temperature has much to do with smoke generation as well. When the temperatures are cooler, the element is on for longer which means that the chips/chunks of wood are heated longer and more smoke is generated. When it is hot, the elements is not on as much which makes for a lower quantity of smoke being generated. One therefore has to take the ambient temperature into account when considering how much and how often to add wood chips/chunks. I stick with my rating and summation of this smoker as "almost perfect."
First, the improvements:
The door latch is a great improvement since the original models relied on the magnetic strip to keep it closed. As it was used, the door would not stay shut. On this one, there is an adjustable latch, which should allow for adjusting the door to tighten it up if the seal shrinks.
The second major improvement is that there is now an access panel on the back for the electrical connections to the heating element. The earlier model that my friend has does not have this, so to get to the connectors, he has to take the back off, which is a major undertaking. Since the connectors are one of the items that seem to have the most problems, this should help greatly.
Now for the one flaw: In an attempt to minimize the possibility that the smoke chips would flare up when the door is opened, the tray that holds the chips was redesigned in such a way that it generates adequate smoke when it is used at higher heat, but when smoking at lower heat, it does not generate enough smoke. This has been a point of discussion in some forums. I am considering making or purchasing a smoke generating device to supplement this so that I can do more low-temperature smoking such as for cheese or cold-smoked salmon.
Overall, I have given the Masterbuilt Electric Smokehouse four stars. It would have been five stars had the low-temperature smoke generation been adequate. However, I would certainly purchase this item again. I do like the way it performs, and am looking forward to doing a smoked turkey at thanksgiving time.
Edit November 20, 2011:
I did purchase a smoke generator for cold smoking. It is necessary when one wishes to do cold smoking. The heating element would generate too much heat and melt cheese or heat other cold-smoked items too much.
Also, thanks to participation in a forum which discusses smoking, I found out about a modification by Masterbuilt. It involves replacing the chip tray with a full-width model, making room for more wood and greater smoke generation. However, it still only works when one is using the element for heat, meaning that for cold smoking, it makes no difference and an alternative method of generating smoke is still needed.
I have found that the ambient temperature has much to do with smoke generation as well. When the temperatures are cooler, the element is on for longer which means that the chips/chunks of wood are heated longer and more smoke is generated. When it is hot, the elements is not on as much which makes for a lower quantity of smoke being generated. One therefore has to take the ambient temperature into account when considering how much and how often to add wood chips/chunks. I stick with my rating and summation of this smoker as "almost perfect."
Enry the 8th : Got what I wanted
I'll admit it, I'm a Yankee that likes some Southern food. I don't have the time to hover over a charcoal smoker and fiddle with the temperature every few minutes. I've done most of my pulled pork/chicken in a crock pot and ribs in the oven. Heresy!
Along came a great deal on the Masterbuilt with front window and digital controls (and remote). I've used it twice so far with excellent results. The first (ribs) came out great - I just set the temperature and time, added chips and the ribs and let it go. The second was a pulled pork which also came out great but probably could have used a few extra hours to really loosen up.
The remote doesn't always keep in sync with the base, but doing something like requesting the meat thermometer will pull the right information for a few minutes. It's really convenient to use that to check remaining time and see/change the temperature setting.
Cleanup is very easy. I usually use use a wet cloth to get most of the gunk from the inside and then run it at 250F for an hour or so to make sure all the water is out, and then hand wash most of the interior parts (shelves, water pan, etc.).
Not sure if the window is really all that useful. The light on the inside gets covered over with smoke so during the day it won't really illuminate the interior, and the inside glass is also covered in smoke, so it's extra cloudy. If I were to do it again, I'd probably save the money and go without the window.
I keep it under a covered part of my deck, but have had it out at least once while it was sprinkling with no ill effects.
Along came a great deal on the Masterbuilt with front window and digital controls (and remote). I've used it twice so far with excellent results. The first (ribs) came out great - I just set the temperature and time, added chips and the ribs and let it go. The second was a pulled pork which also came out great but probably could have used a few extra hours to really loosen up.
The remote doesn't always keep in sync with the base, but doing something like requesting the meat thermometer will pull the right information for a few minutes. It's really convenient to use that to check remaining time and see/change the temperature setting.
Cleanup is very easy. I usually use use a wet cloth to get most of the gunk from the inside and then run it at 250F for an hour or so to make sure all the water is out, and then hand wash most of the interior parts (shelves, water pan, etc.).
Not sure if the window is really all that useful. The light on the inside gets covered over with smoke so during the day it won't really illuminate the interior, and the inside glass is also covered in smoke, so it's extra cloudy. If I were to do it again, I'd probably save the money and go without the window.
I keep it under a covered part of my deck, but have had it out at least once while it was sprinkling with no ill effects.
Jeramia : It was good until it CAUGHT ON FIRE!
I giving this 1 star due to a safety issues which I will explain at the bottom. First I want to go over some things I like.
This was ideal for smoking fish, Chicken, Pork. The temperature control was good and it heated up quickly. The side loading wood chip slot allowed you to add extra smoking chips with out jeopardizing your temperature. This allowed the unit to maintain a consistent heat in stead of losing all the heat and reheating the coil cause a rise in temperature. I do wish it had a glass door but honestly when it worked, it worked really well.
Please Note This was Kept in a cover in a garage while not in use.
I had mine for just over a year when the top control panel started to freak out. It would make a buzzing/clicking noise and the temperature would not come on. I took it off thinking some of the wires must be loose and made sure they were firmly in place and connected to the control panel. This seem to have resolved the issue. I placed the control panel back on and proceeded to heat the unit. I walked into the house to grab the meat and heard a loud pop coming from the garage, when I went out, the inside where the heating coil connects to the back had CAUGHT FIRE!. I unplugged it and let the fire die down. While I will say it worked well when it did. I bought it for close to $200.00 at the time so I do not feel it was worth the 14 months I had.
This was ideal for smoking fish, Chicken, Pork. The temperature control was good and it heated up quickly. The side loading wood chip slot allowed you to add extra smoking chips with out jeopardizing your temperature. This allowed the unit to maintain a consistent heat in stead of losing all the heat and reheating the coil cause a rise in temperature. I do wish it had a glass door but honestly when it worked, it worked really well.
Please Note This was Kept in a cover in a garage while not in use.
I had mine for just over a year when the top control panel started to freak out. It would make a buzzing/clicking noise and the temperature would not come on. I took it off thinking some of the wires must be loose and made sure they were firmly in place and connected to the control panel. This seem to have resolved the issue. I placed the control panel back on and proceeded to heat the unit. I walked into the house to grab the meat and heard a loud pop coming from the garage, when I went out, the inside where the heating coil connects to the back had CAUGHT FIRE!. I unplugged it and let the fire die down. While I will say it worked well when it did. I bought it for close to $200.00 at the time so I do not feel it was worth the 14 months I had.
Annie : Internal thermostat connection fried off - unit not repairable according to Masterbuilt CS
Worked semi-well for 3 years - the temperature was always off but that’s a known issue. Put a thermometer in there to monitor and it was fine. Just adjusted the temp to get it where I wanted it.
I purchased a cover to protect it from the elements and always used it, and it was on a covered porch outside.
Despite that care, it stopped heating, I called customer support who was really nice and they recommended a new heating element. I purchased it and put it on. During the replacement I found out just how bad their craftsmanship is. There was a pop rivet inside the sealed cover to the power terminals - lord knows how that didn’t cause a short circuit and start a fire. Also, many screws were missing, and the star washer for the ground terminal was missing.
After replacing the heating element the unit still didn’t heat, the controller shows it’s trying to heat, the power light is on, and the heat light is on so the controller is working. Time to go back to the drawing board and call the ever so friendly support staff again, they say to replace the spade terminals if I didn’t. I told them they looked fine but I changed them anyway. Still didn’t work. Now they say there is nothing I can do, it’s something in the body, and I’ll have to replace the entire body, they concede that will cost more than a new unit. I asked if I could remove the back and access the wiring and get parts if I find something wrong. They said no.
This was upsetting since I only smoked a dozen times. I don’t have money to spare. So I took off the pop rivets off the sealed back plate to see if I could determine what the issue was. I found it right away. The entire back is packed in insulation but a small box can be removed that uncovers the terminals to the thermostat the controller senses with. One terminal looks burned or chared (smoked) and is dangling, the other looks terrible as well. I don’t know how they got this way since this area is completely sealed. It just got cooked because it’s directly attached to the back wall of the smoke box. Poor design and I bet a lot of people have this problem when their smoker isn’t “fixed” by swapping the heating element.
The heating element could have simply been tested with a digital multimeter to ascertain it was still functional. FYI it should be around 17-18 ohms. If it’s an open circuit it’s bad.
I purchased a cover to protect it from the elements and always used it, and it was on a covered porch outside.
Despite that care, it stopped heating, I called customer support who was really nice and they recommended a new heating element. I purchased it and put it on. During the replacement I found out just how bad their craftsmanship is. There was a pop rivet inside the sealed cover to the power terminals - lord knows how that didn’t cause a short circuit and start a fire. Also, many screws were missing, and the star washer for the ground terminal was missing.
After replacing the heating element the unit still didn’t heat, the controller shows it’s trying to heat, the power light is on, and the heat light is on so the controller is working. Time to go back to the drawing board and call the ever so friendly support staff again, they say to replace the spade terminals if I didn’t. I told them they looked fine but I changed them anyway. Still didn’t work. Now they say there is nothing I can do, it’s something in the body, and I’ll have to replace the entire body, they concede that will cost more than a new unit. I asked if I could remove the back and access the wiring and get parts if I find something wrong. They said no.
This was upsetting since I only smoked a dozen times. I don’t have money to spare. So I took off the pop rivets off the sealed back plate to see if I could determine what the issue was. I found it right away. The entire back is packed in insulation but a small box can be removed that uncovers the terminals to the thermostat the controller senses with. One terminal looks burned or chared (smoked) and is dangling, the other looks terrible as well. I don’t know how they got this way since this area is completely sealed. It just got cooked because it’s directly attached to the back wall of the smoke box. Poor design and I bet a lot of people have this problem when their smoker isn’t “fixed” by swapping the heating element.
The heating element could have simply been tested with a digital multimeter to ascertain it was still functional. FYI it should be around 17-18 ohms. If it’s an open circuit it’s bad.
RSC : Best Smoker Ever.
The very best smoker, and I have mad many over the years, temperature control is excellent, it is built like an oven so very little power is needed to get and keep it hot, smoke generation is within a few minutes, adding wood chips is very easy, I highly recommend for any one that likes smoked food. I did a test run with a 3 pound tri-tip, after 6 hours it was the most delicious meat I have ever tasted, soft and tender, please write if interested in the recipe.
Littlera : Worked for one season then quit.
This worked great last summer, I used it 6 or 7 times. However I brought it back out today and the wood chips won't burn. Very disappointed in this, it was pretty expensive for something that only worked a few times. Edit: unless you're smoking for a crowd on the regular, instead of getting a cabinet smoker, try using an aluminum pans of wood chips on your grill. There are plenty of instructions online, and it's much less hassle.
TomP : Great as a first smoker or someone that doesn't want to babysit
I did hours of research and talked to many people before choosing what would be my first smoker. I thought about charcoal and gas smokers but they just seemed like more of a hassle than electric. This seemed to be the most favorably reviewed electric smoker on numerous websites and for the price I figured it was worth a shot...I have no regrets. This constantly turns out perfect brisket, ribs, and pulled pork. Have yet to do sausage, chicken or turkey.
Setup took about 20 minutes as there is a lot of plastic wrap and packaging to remove. The smoker also requires a 3 hour 'seasoning' run - no big deal.
One thing that is very important to know about electric smokers is that they do not give as pronounced of a smoke ring as other smokers. It is important to remember that the smoke ring is not any indication of taste or flavor. To me, having the smoke ring is not as important as being able to "set it and forget it" while guaranteeing a delicious product after 12 hours of smoking.
I highly recommend this smoker - especially to beginners or to people that don't want to babysit their smoker.
Setup took about 20 minutes as there is a lot of plastic wrap and packaging to remove. The smoker also requires a 3 hour 'seasoning' run - no big deal.
One thing that is very important to know about electric smokers is that they do not give as pronounced of a smoke ring as other smokers. It is important to remember that the smoke ring is not any indication of taste or flavor. To me, having the smoke ring is not as important as being able to "set it and forget it" while guaranteeing a delicious product after 12 hours of smoking.
I highly recommend this smoker - especially to beginners or to people that don't want to babysit their smoker.
TomP : Great as a first smoker or someone that doesn't want to babysit
I did hours of research and talked to many people before choosing what would be my first smoker. I thought about charcoal and gas smokers but they just seemed like more of a hassle than electric. This seemed to be the most favorably reviewed electric smoker on numerous websites and for the price I figured it was worth a shot...I have no regrets. This constantly turns out perfect brisket, ribs, and pulled pork. Have yet to do sausage, chicken or turkey.
Setup took about 20 minutes as there is a lot of plastic wrap and packaging to remove. The smoker also requires a 3 hour 'seasoning' run - no big deal.
One thing that is very important to know about electric smokers is that they do not give as pronounced of a smoke ring as other smokers. It is important to remember that the smoke ring is not any indication of taste or flavor. To me, having the smoke ring is not as important as being able to "set it and forget it" while guaranteeing a delicious product after 12 hours of smoking.
I highly recommend this smoker - especially to beginners or to people that don't want to babysit their smoker.
Setup took about 20 minutes as there is a lot of plastic wrap and packaging to remove. The smoker also requires a 3 hour 'seasoning' run - no big deal.
One thing that is very important to know about electric smokers is that they do not give as pronounced of a smoke ring as other smokers. It is important to remember that the smoke ring is not any indication of taste or flavor. To me, having the smoke ring is not as important as being able to "set it and forget it" while guaranteeing a delicious product after 12 hours of smoking.
I highly recommend this smoker - especially to beginners or to people that don't want to babysit their smoker.
C. Ragland : Very Happy with smoker
I am very satisfied with this smoker. I have cooked ribs, chicken, burgers, tenderloins, salmon and everything turned out great. I used a combo of applewood and hickory chips. I covered the water tray and drip pan with foil to make cleanup easy. The racks cleanup easy in sink. I have been using it for 6 months now with no problems.
Online connoisseur : Smaller but easy to use
Works pretty good. Will oftentimes leak juice out the corner of the front door but not big deal as I'm usually cooking on the driveway or garage floor. I bought an aftermarket cable thermometer for around $16 and use it whenever I'm smokin a brisket or something. You'll have to add more wood chips about every 30 minutes for the first hour then after after that there's no point in adding more smoke anyway. Really easy to use and I've cooked some awesome BBQ with it thus far. There's about 3 racks worth of usable cooking space. I can cook about 4 lbs of flat jerky strips at a time, 3 racks of ribs at a time, a pork butt plus other stuff, or a full brisket plus some other stuff.
Jeff Capron : Great Smoker
I have had this smoker for over a year now and have smoked just about everything I can think of in it. I was worried by some of the reviews, but after years of shopping at Amazon, I am able to pick out the "nuts" in the reviews and thought I would give this smoker a try. Great choice! I am smoking a prime rib roast in it right now and was just thinking about all the good dishes this thing has made for me and figured I would finally write up my own review:
I keep my machine outside on my covered (but not enclosed) porch. I have had no issues doing so. I have had an occasional issue where there is some leakage, but that is usually just my fault for not paying attention. The smoker does cook faster than you think. Definitely use a thermometer. We smoke our Thanksgiving 20 pound turkey in this in about 4 hours, which is MUCH faster than all the guides. It is very economical on the chips, you rarely have to load it up more than twice.
If I could wish for more of this product, it would be that it were bigger. I can smoke two full racks of prime rib, but it is a tight squeeze and I have to cut them in half to get it to work. This is a great smoker if you don't want to fuss with charcoal and hawking over your temperature.
I keep my machine outside on my covered (but not enclosed) porch. I have had no issues doing so. I have had an occasional issue where there is some leakage, but that is usually just my fault for not paying attention. The smoker does cook faster than you think. Definitely use a thermometer. We smoke our Thanksgiving 20 pound turkey in this in about 4 hours, which is MUCH faster than all the guides. It is very economical on the chips, you rarely have to load it up more than twice.
If I could wish for more of this product, it would be that it were bigger. I can smoke two full racks of prime rib, but it is a tight squeeze and I have to cut them in half to get it to work. This is a great smoker if you don't want to fuss with charcoal and hawking over your temperature.
Enry the 8th : Got what I wanted
I'll admit it, I'm a Yankee that likes some Southern food. I don't have the time to hover over a charcoal smoker and fiddle with the temperature every few minutes. I've done most of my pulled pork/chicken in a crock pot and ribs in the oven. Heresy!
Along came a great deal on the Masterbuilt with front window and digital controls (and remote). I've used it twice so far with excellent results. The first (ribs) came out great - I just set the temperature and time, added chips and the ribs and let it go. The second was a pulled pork which also came out great but probably could have used a few extra hours to really loosen up.
The remote doesn't always keep in sync with the base, but doing something like requesting the meat thermometer will pull the right information for a few minutes. It's really convenient to use that to check remaining time and see/change the temperature setting.
Cleanup is very easy. I usually use use a wet cloth to get most of the gunk from the inside and then run it at 250F for an hour or so to make sure all the water is out, and then hand wash most of the interior parts (shelves, water pan, etc.).
Not sure if the window is really all that useful. The light on the inside gets covered over with smoke so during the day it won't really illuminate the interior, and the inside glass is also covered in smoke, so it's extra cloudy. If I were to do it again, I'd probably save the money and go without the window.
I keep it under a covered part of my deck, but have had it out at least once while it was sprinkling with no ill effects.
Along came a great deal on the Masterbuilt with front window and digital controls (and remote). I've used it twice so far with excellent results. The first (ribs) came out great - I just set the temperature and time, added chips and the ribs and let it go. The second was a pulled pork which also came out great but probably could have used a few extra hours to really loosen up.
The remote doesn't always keep in sync with the base, but doing something like requesting the meat thermometer will pull the right information for a few minutes. It's really convenient to use that to check remaining time and see/change the temperature setting.
Cleanup is very easy. I usually use use a wet cloth to get most of the gunk from the inside and then run it at 250F for an hour or so to make sure all the water is out, and then hand wash most of the interior parts (shelves, water pan, etc.).
Not sure if the window is really all that useful. The light on the inside gets covered over with smoke so during the day it won't really illuminate the interior, and the inside glass is also covered in smoke, so it's extra cloudy. If I were to do it again, I'd probably save the money and go without the window.
I keep it under a covered part of my deck, but have had it out at least once while it was sprinkling with no ill effects.
T. Miller : Smoker that needs a smoke generator.
Assembly was quick and painless. Unit thermometer is 25-30 degrees off. Temp is HIGHER than whats displayed. I gave this unit a few go's and I am very disappointed with it's ability to generate smoke. When you first go, the chips smoke perfectly. Once the smoke fades, you start dumping more chips in. The smokes picks up but again fades, faster this time. More chips. Soon, no smoke and the chips are piled up inside. So basically, you have to crank this thing up past 250 for it to really burn up all the chips or you are opening and dumping which defeats the purpose of the side loader. There is a Masterbuilt 20070112 Cold Smoking Kit you can buy for $70 that will fix this, but yeah no thanks. I bought the extension kit to raise it up off the ground so the kit wont work without either mounting it or putting something underneath it. This is too complicated and beyond what I should i have to do IMO to get this thing to smoke. Shame. 2nd Masterbuilt Smoker I tried. The first never worked out of the box. This one doesn't do its job. Masterbuilt doesnt seem like a good brand.
J.W. George : Yowza
When a product has 1400+ 5 star reviews it probably doesn't need another one, but....yowza. These things are so cool I suspect within 3 years they will be as common in the American home as microwave ovens.
PACKAGING AND SETUP: It is so nice to get a grill/cooking device that doesn't require 2 hours of assembly. Unwrap all the packaging, screw on the control panel, and you are good. Remember you have to "pre-treat" this thing for 3 hours before you are supposed to cook with it.
RESULTS: I was so anxious to use it I just threw a bunch of seasoning on some bb ribs, kielbasa. and turkey breast and threw them all into the smoker for 4 hours. Wow I was the hero of the family.
COMPLAINTS/IMPROVEMENTS: It is absolutely baffling to me this thing doesn't come with wheels and a handle. The book tells you to store it in a dry place but you can't use it indoors. I've been picking it up and moving it from my sun room to the deck, but considering it weighs 50#s it is not the most convenient thing. LED readouts are difficult to read and take some getting used to. I was surprised the manual doesn't give any advice on what to do with the water dish; I just filled it halfway and hoped for the best and everything worked out
SYNOPSIS: Buy one right now!
PACKAGING AND SETUP: It is so nice to get a grill/cooking device that doesn't require 2 hours of assembly. Unwrap all the packaging, screw on the control panel, and you are good. Remember you have to "pre-treat" this thing for 3 hours before you are supposed to cook with it.
RESULTS: I was so anxious to use it I just threw a bunch of seasoning on some bb ribs, kielbasa. and turkey breast and threw them all into the smoker for 4 hours. Wow I was the hero of the family.
COMPLAINTS/IMPROVEMENTS: It is absolutely baffling to me this thing doesn't come with wheels and a handle. The book tells you to store it in a dry place but you can't use it indoors. I've been picking it up and moving it from my sun room to the deck, but considering it weighs 50#s it is not the most convenient thing. LED readouts are difficult to read and take some getting used to. I was surprised the manual doesn't give any advice on what to do with the water dish; I just filled it halfway and hoped for the best and everything worked out
SYNOPSIS: Buy one right now!
Geoffrey Corey : Solid and easy to use smoker! Highly recommended
This is the easiest smoker to use! I have done ribs, brisket and pork shoulders and they all come out perfect. A great smoker if you don't want to constantly monitor the temperature all night. The best thing I have done is a 15 lb pork shoulder at 225F without using the Texas crutch (wrapping in aluminum foil). Took 25 hours to get to an internal meat temperature of 195-200F. Pulled apart perfectly and is the best pork BBQ I have had anywhere.
Annie : Internal thermostat connection fried off - unit not repairable according to Masterbuilt CS
Worked semi-well for 3 years - the temperature was always off but that’s a known issue. Put a thermometer in there to monitor and it was fine. Just adjusted the temp to get it where I wanted it.
I purchased a cover to protect it from the elements and always used it, and it was on a covered porch outside.
Despite that care, it stopped heating, I called customer support who was really nice and they recommended a new heating element. I purchased it and put it on. During the replacement I found out just how bad their craftsmanship is. There was a pop rivet inside the sealed cover to the power terminals - lord knows how that didn’t cause a short circuit and start a fire. Also, many screws were missing, and the star washer for the ground terminal was missing.
After replacing the heating element the unit still didn’t heat, the controller shows it’s trying to heat, the power light is on, and the heat light is on so the controller is working. Time to go back to the drawing board and call the ever so friendly support staff again, they say to replace the spade terminals if I didn’t. I told them they looked fine but I changed them anyway. Still didn’t work. Now they say there is nothing I can do, it’s something in the body, and I’ll have to replace the entire body, they concede that will cost more than a new unit. I asked if I could remove the back and access the wiring and get parts if I find something wrong. They said no.
This was upsetting since I only smoked a dozen times. I don’t have money to spare. So I took off the pop rivets off the sealed back plate to see if I could determine what the issue was. I found it right away. The entire back is packed in insulation but a small box can be removed that uncovers the terminals to the thermostat the controller senses with. One terminal looks burned or chared (smoked) and is dangling, the other looks terrible as well. I don’t know how they got this way since this area is completely sealed. It just got cooked because it’s directly attached to the back wall of the smoke box. Poor design and I bet a lot of people have this problem when their smoker isn’t “fixed” by swapping the heating element.
The heating element could have simply been tested with a digital multimeter to ascertain it was still functional. FYI it should be around 17-18 ohms. If it’s an open circuit it’s bad.
I purchased a cover to protect it from the elements and always used it, and it was on a covered porch outside.
Despite that care, it stopped heating, I called customer support who was really nice and they recommended a new heating element. I purchased it and put it on. During the replacement I found out just how bad their craftsmanship is. There was a pop rivet inside the sealed cover to the power terminals - lord knows how that didn’t cause a short circuit and start a fire. Also, many screws were missing, and the star washer for the ground terminal was missing.
After replacing the heating element the unit still didn’t heat, the controller shows it’s trying to heat, the power light is on, and the heat light is on so the controller is working. Time to go back to the drawing board and call the ever so friendly support staff again, they say to replace the spade terminals if I didn’t. I told them they looked fine but I changed them anyway. Still didn’t work. Now they say there is nothing I can do, it’s something in the body, and I’ll have to replace the entire body, they concede that will cost more than a new unit. I asked if I could remove the back and access the wiring and get parts if I find something wrong. They said no.
This was upsetting since I only smoked a dozen times. I don’t have money to spare. So I took off the pop rivets off the sealed back plate to see if I could determine what the issue was. I found it right away. The entire back is packed in insulation but a small box can be removed that uncovers the terminals to the thermostat the controller senses with. One terminal looks burned or chared (smoked) and is dangling, the other looks terrible as well. I don’t know how they got this way since this area is completely sealed. It just got cooked because it’s directly attached to the back wall of the smoke box. Poor design and I bet a lot of people have this problem when their smoker isn’t “fixed” by swapping the heating element.
The heating element could have simply been tested with a digital multimeter to ascertain it was still functional. FYI it should be around 17-18 ohms. If it’s an open circuit it’s bad.
Stuart Pieper : Terrible customer support, better off buying a nicer smoker
I love this smoker! Really simple and easy to use. Wish I would have sprung for the one with the window because I'm too tempted to open it all the time. ****Update***** Well, after 2 years of mild use, the heating element went out. After doing a lot of looking on forums and such, seems as though I am not the only person with this issue. Well, the only place that seems to have the parts is Masterbuilt themselves. So I called customer service, and was on hold waiting for an initial contact for 40 minutes, also seems to be a constant issue in all reviews that I have seen. I did really love this smoker, but their customer service is terrible, and for the price, 2 years is not a very long time. My smoker was stored in a dry shed when not in use, and covered from weather when in use.
katlee421 : We love it so far
Gave it to my husband for Father's Day. We love it so far! The temperature is really easy to set and I like the side wood loader. I will say that the wood loader is pretty cheaply made and stiff to get out. It is also annoying to have the water pan directly under your meat and defeats the purpose of the drip pan at the bottom. We have started putting foil on the water basin and drip pan for easier clean up. It would also be nice to have a place on either side for easier moving. We cannot leave ours outside so we have to lift from the very bottom, which can be awkward. Overall very happy with this purchase and the delicious food coming from it. I would recommend it to any beginner in smoking.
iriefish : Worked great, so I bought one for myself!
Arrived in a slightly dented box, but the unit was flawless. I've been smoking food with a traditional charcoal unit for years, and now that I've used this smoker, I'm never going back. I bought this for my bro-in-law for thanksgiving. I used it to smoke a 12lb turkey, and a spiral sliced ham. Yes there was room for both once I removed some racks. The digital thermometer was spot on with my digital probe. The unit is insulated so it easily maintained 255* in 45 degree weather & adding smoking chips through the side in the special apparatus is genius! I bought one of these for myself for Xmas! As long as it maintains this level of awesome & easy the 5???? rating shall stay. I will update if he or I have any future problems. For the $onehundredseventy price, it is well worth it not to prep coals every 90-120minutes in the cold!
Enry the 8th : Got what I wanted
I'll admit it, I'm a Yankee that likes some Southern food. I don't have the time to hover over a charcoal smoker and fiddle with the temperature every few minutes. I've done most of my pulled pork/chicken in a crock pot and ribs in the oven. Heresy!
Along came a great deal on the Masterbuilt with front window and digital controls (and remote). I've used it twice so far with excellent results. The first (ribs) came out great - I just set the temperature and time, added chips and the ribs and let it go. The second was a pulled pork which also came out great but probably could have used a few extra hours to really loosen up.
The remote doesn't always keep in sync with the base, but doing something like requesting the meat thermometer will pull the right information for a few minutes. It's really convenient to use that to check remaining time and see/change the temperature setting.
Cleanup is very easy. I usually use use a wet cloth to get most of the gunk from the inside and then run it at 250F for an hour or so to make sure all the water is out, and then hand wash most of the interior parts (shelves, water pan, etc.).
Not sure if the window is really all that useful. The light on the inside gets covered over with smoke so during the day it won't really illuminate the interior, and the inside glass is also covered in smoke, so it's extra cloudy. If I were to do it again, I'd probably save the money and go without the window.
I keep it under a covered part of my deck, but have had it out at least once while it was sprinkling with no ill effects.
Along came a great deal on the Masterbuilt with front window and digital controls (and remote). I've used it twice so far with excellent results. The first (ribs) came out great - I just set the temperature and time, added chips and the ribs and let it go. The second was a pulled pork which also came out great but probably could have used a few extra hours to really loosen up.
The remote doesn't always keep in sync with the base, but doing something like requesting the meat thermometer will pull the right information for a few minutes. It's really convenient to use that to check remaining time and see/change the temperature setting.
Cleanup is very easy. I usually use use a wet cloth to get most of the gunk from the inside and then run it at 250F for an hour or so to make sure all the water is out, and then hand wash most of the interior parts (shelves, water pan, etc.).
Not sure if the window is really all that useful. The light on the inside gets covered over with smoke so during the day it won't really illuminate the interior, and the inside glass is also covered in smoke, so it's extra cloudy. If I were to do it again, I'd probably save the money and go without the window.
I keep it under a covered part of my deck, but have had it out at least once while it was sprinkling with no ill effects.
Hollihobbs : Yummy
I love this smoker. I am new to smoking so I have had some ups and downs. I guess I need a recipe book or to look at more than one how to per meal on the internet. have severely over cooked chicken and made a super rare tri tip (it had to be microwaved to make it edible). I did some ribs and they were the best ever. I did a pork loin that was delicious but too dry. This truly is a learning process.
All of my recipes call for 220 to 225 so I have only seen smoke one time. I can taste it though.
All of my recipes call for 220 to 225 so I have only seen smoke one time. I can taste it though.
Billabongpro : OUTSTANDING, BRAIN-DEAD SIMPLE/EASY TO USE SMOKER!!!
Best smoker I've ever had! Dealt with a Little Chief for years and never could "get it right". This smoker makes it an absolute breeze to make amazing pork shoulder and duck!! So easy, just set the temperature and time (LOW and SLOW) for incredible results. Forget the glass units as they block-out after first use anyway and unless you want to scrub that off every use, be my guest. Think of this like a formidable dorm frisge that has been designed into a smoker...just as easy to use as placing beer in a fridge ;-) Be sure to follow the direction and add smoke on the hour - no need to ruin the meat with too much smoke. Use the pan provided by filling with water to keep the interior moise throughout the cooking process. If you remove and your meat is still tough, toss it in a crock pot to finish it off for four hours on high...will pull apart easily without being mushy. Have fun!!!
Eric M. Schloegel Jr. : Don't waste your money it doesn't last long
It didn't even last 16 months, I had family over for some smoked chicken, I go to start the smoking and it trips the breaker. I kept resetting and the breaker keeps tripping. I moved to another section of my house and plug into a different side of the breaker panel and the same thing. I checked for loose connections and nothing. I cleaned everything top to bottom and nothing all you hear is a beep then the breaker trip. This POS is dead and I have only used it less than 10 times in the 16 months I had it. It was covered the entire time, and you can't find replacement parts, the only ones I can find cost more than replacing the entire smoker. The warranty is only 90 days
Trees For Life : Nice Start For A Newbie
We were advised to purchase this as a "prerequisite" to moving back down south. It is pretty much plug and play. The packaging was nice and protective, only one minor scratch on the side. Remove all of the styrofoam, and once you think you've got it all, check again. We found a few pieces behind the burner toward the bottom that you wouldn't normally see. Had we turned it on, they would have melted and caused quite the mess. Our first meal was country style ribs, and you set the temp, add the chips, and wait. We soaked our chips in a gallon zip lock for about an hour before adding them. They smoke a little better and also last a little longer. Ribs turned out amazing after 6 hours of slow heat. Next were bone in chicken thighs. We soaked them for about two hours in a shallow pan with half water and a dry rub, tossed them in the smoker and about 4 hours later they turned into the best chicken we've ever tasted. Couldn't ask for a better all in one unit. No need for the window model, you honestly don't need it. Would suggest this to any smoker newbie in a heart beat.
katlee421 : We love it so far
Gave it to my husband for Father's Day. We love it so far! The temperature is really easy to set and I like the side wood loader. I will say that the wood loader is pretty cheaply made and stiff to get out. It is also annoying to have the water pan directly under your meat and defeats the purpose of the drip pan at the bottom. We have started putting foil on the water basin and drip pan for easier clean up. It would also be nice to have a place on either side for easier moving. We cannot leave ours outside so we have to lift from the very bottom, which can be awkward. Overall very happy with this purchase and the delicious food coming from it. I would recommend it to any beginner in smoking.
Regina P. : If in doubt, Buy THis!!!
I gotta admit, this thing is pretty awesome! It can make someone who doesn't know his/her way around a kitchen feel like a gourmet chef, it makes everything taste that good!
It's very roomy. We had a party for 30 people and were able to fit in 20 skewers of bacon wrapped dates, a fairly large pork loin and 12 large chicken breasts at once.
It is a messy preposition though. Manufacturer doesn't recommend it per se, but a few online videos we watched do, to wrap each component (except for the grates) in foil. Grease will drip out of the bottom of the unit at times so you need to be conscious of what type of surface you place this on and if it will stain. That is why I gave it 4 out of 5 stars. It's messy and even after dish washing all the components, the grease never quite comes out. I'm OK with that, we'll call it "seasoning" but every time you touch anything in there, hands, clothes, everything is sticky right away.
I would definitely recommend this and I even wish we would have got a bigger one. I also think this is easier to use than a gas grill, not to mention safer. As far as I can tell, nothing can really blow up here (except for your waistline once you discover the smoked bacon wrapped dates recipe)! ;-P
It's very roomy. We had a party for 30 people and were able to fit in 20 skewers of bacon wrapped dates, a fairly large pork loin and 12 large chicken breasts at once.
It is a messy preposition though. Manufacturer doesn't recommend it per se, but a few online videos we watched do, to wrap each component (except for the grates) in foil. Grease will drip out of the bottom of the unit at times so you need to be conscious of what type of surface you place this on and if it will stain. That is why I gave it 4 out of 5 stars. It's messy and even after dish washing all the components, the grease never quite comes out. I'm OK with that, we'll call it "seasoning" but every time you touch anything in there, hands, clothes, everything is sticky right away.
I would definitely recommend this and I even wish we would have got a bigger one. I also think this is easier to use than a gas grill, not to mention safer. As far as I can tell, nothing can really blow up here (except for your waistline once you discover the smoked bacon wrapped dates recipe)! ;-P
amanda eric : Initial review - very nice unit well built no problems
Initial review (will update after multiple uses) arrived quickly, packaged very well with no damage or parts missing. Everything was well packaged inside the smoker. Very easy instructions from start to seasoning. Very easy to use controls, bright sun a little hard to read led. It came up to 275 degrees in less than 15 min and it's 50 degrees outside (live in wisconsin, I plan on smoking throughout winter so we will see how it does in -20) I am smoking a brisket and a butt this weekend so I am going to go at this unit right off the start. Will update within six months.
Update: absolutely love this smoker. It's easy to use, and keeps its temperature. The side compartment is great for adding woodchips, you don't have to open the door and loose all your heat. We had a large party at work and this smoker was on for 3 days straight smoking brisket, 75 pounds was smoked. It never gave us one problem.
Update: absolutely love this smoker. It's easy to use, and keeps its temperature. The side compartment is great for adding woodchips, you don't have to open the door and loose all your heat. We had a large party at work and this smoker was on for 3 days straight smoking brisket, 75 pounds was smoked. It never gave us one problem.
JKN : I have an excellent experience with this smoker.
I have been using this smoker for 3 years 2x per month. Other users seem to have had quality problems with it, but I have not. In fact, I have had any problems with it. The door seals well and the thermostat works fine. Because its an electrical appliance I would recommend users store it in a covered dry area, and not exposed to the weather.
Rupert Picante : Bad heating element, too small for a rack of ribs.
As has been noted by many people, the heating element will give out. Mine did after two years. They are about $22 to replace, or you,could get a better smoker. You can not fit a full rack of ribs in this smoker. You can try to put it diagonal, or cut the ribs.
Justin Paul : Love it!
Absolutely love my MES30! So far it has performed well. The temp seems to be a bit off, but once you learn the difference with a 2nd heat probe (which you should be using anyway) its not a big deal to adjust to the desired heat. I wish the chip drawer was a bit bigger. As it is, I have to add chips every 45-60 minutes. That's not a big deal unless I'm doing a late start for an overnight smoke. There are aftermarket pellet smokers you can buy, but I'm just saying it would be great if it held more by design. I am using this unit at least 1-2 times a week. So many everyday things are great to cook in a smoker, such as pizza or salsa!
El Hefe : Automatic Awesomeness
Turn this thing on, plug in a wireless thermometer and get busy doing something else. You only have to add wood chips about once an hour. It's big enough for a standing rib roast or a couple butts. It's well insulated and cool to the touch on the outside. Cleanup is easy. Temperature drifts above and below the set point as much as 5 degrees F. Max Temperature of 275F is hot enough.
MitsuJones : Everything has turned out perfectly on the smoker!
I've owned my smoker for about 3 months and I cook on it about two to three times per month. It has been very simple to use and does a great job holding the setpoint temperature. I use a digital probe so that I can be alerted when the meat has reached the proper temperature I suggest that you purchase one of those as well for worry-free smoking of your meat. I find the cooker to be very simple to clean grills and other interior parts that can get greasy from the meat. This is a very well designed yet simple smoker/slow cooker.
BOB : in great condition, no damage whatsoever
I just got the smoker, havent actually cooked any food in it yet, a batch of deer jerky is marinating and will go in soon. The smoker arrived lightening fast from amazon, in great condition , no damage whatsoever ...I ran it through its initial seasoning run with no problems..looks like a nice built unit, the door latch looks a little flimsy so ill see how long it lasts..reading through the reviews, you have to look at the model number of the smoker that you are getting, because all 1600 plus previews are for 4 or more different model smokers..this one got many good reviews, and one of the complaints was the control board goes bad, as the exhaust from the smoker is right next to it, so the heat may affect the control board, in a proactive move, I made a small heat shield out of sheet metal, about 3 x 6 inches..it took all of 5 minutes to make and install, I just slid it under the side of the control board against the top of the smoker, and it blocks almost all the heat from hitting the control board..so hopefully the board never goes bad..all in all I look forward to years of good smoking from this unit..as I use the unit I will update my review, but as now, Im impressed with this unit..
creamer : Awesome smoker
i have tried almost every method for smoking over the last 30 years. An electric smoker seemed almost like a sin, especially in Texas. Friend bragged on it so I gave it a try. After 2 uses I'm trying to find a good home for my old smoker. Definitely get the digital version. Sooooo easy. Picked up some tips online. On my first try made the best brisket and ribs. Evenly cooked and smoked. With the timer and temp gauge your not tied to the house. Set it and let it do its job. Clean up is a snap. Used very little chips. No more stacks of wood to deal with and no pissin off the neighbors with all the smoke. Just finished a batch of jerky. Used an 80mm 110 volt computer fan. Placed it on top of the vent blowing air into the smoker. Set the temp on 170deg. Fan circulated plenty of air without drawing all the heat out. Perfect. Worth every penny.
kvrntr : Decent smoker
For the price I couldn't ask for more. Smoking used to be more of a chore, more hands on. I can set the time and temp and check every hour or so.
You can spend hours smoking a bigger cut of meat, or even just an hour for something lile sausage or chicken breast. Finishing on the grill is the way to go!
I built a wood platform with wheels to make it move around a lot eaiser. Well worth the extra $15 in wheels from home depot.
I expect the element to go out at some point, hope the replacement cost is reasonable.
===============
(UPDATE)
Well as of August, 2016 this thing is toast. The control panel has warped and failed on me. I take some responsibility as I covered it with a black construction garbage bag to "protect" it from rain. I guess the garbage bag trapped too much heat in the summer and damaged the control panel in the display. Bummer.
You can spend hours smoking a bigger cut of meat, or even just an hour for something lile sausage or chicken breast. Finishing on the grill is the way to go!
I built a wood platform with wheels to make it move around a lot eaiser. Well worth the extra $15 in wheels from home depot.
I expect the element to go out at some point, hope the replacement cost is reasonable.
===============
(UPDATE)
Well as of August, 2016 this thing is toast. The control panel has warped and failed on me. I take some responsibility as I covered it with a black construction garbage bag to "protect" it from rain. I guess the garbage bag trapped too much heat in the summer and damaged the control panel in the display. Bummer.
StuE : What I Expected and What I needed
I would consider myself a beginner to intermediate when it comes to smoking. I've owned Brinkmann water smokers in the past and they are OK for small loads of meat. I wanted an insulated electric smoker so that I could still smoke meats during an Iowa winter. This unit satisfies that need.
When it arrived very little assembly was required, I had it up and ready for seasoning in 15 minutes.
The first thing I smoked was a 12 pound pork butt. It was a snowy day, but the smoker got up to temp inside of 20 minutes. At 12 pounds this roast was huge as a first try on a new smoker, but it was what i had. It took over 14 hours for the roast to hit 200+ degrees. Given the humidity and the size of the roast I'm not surprised.
The first butt was a success as were both of the next roasts that I've smoked. While the smoker can handle almost any size, I prefer to keep the starting weight at around 7 to 9 pounds in order to keep the cooking time reasonable.
The smoker's digital thermostat isn't particularly accurate since it is located at the top of the box rather than beside the smoking rack. I found it to be reading about 12 to 15 degrees high compared to a digital thermometer probe right of the rack. I strongly recommend a remote digital like the Maverick ET-733 ( https://www.amazon.com/gp/product/B00P2RDIFK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 ).
I also purchased the smoker stand to get the unit up off the ground and at a more convenient height.
<January 2019 - two years later and still working well. Finding replacement racks has been a challenge. While pork butt is still the predominant meat smoked, I've also had great luck with chicken wings, salmon, and of course pork ribs. But what has become everyone's favorite is smoked potato salad!>
When it arrived very little assembly was required, I had it up and ready for seasoning in 15 minutes.
The first thing I smoked was a 12 pound pork butt. It was a snowy day, but the smoker got up to temp inside of 20 minutes. At 12 pounds this roast was huge as a first try on a new smoker, but it was what i had. It took over 14 hours for the roast to hit 200+ degrees. Given the humidity and the size of the roast I'm not surprised.
The first butt was a success as were both of the next roasts that I've smoked. While the smoker can handle almost any size, I prefer to keep the starting weight at around 7 to 9 pounds in order to keep the cooking time reasonable.
The smoker's digital thermostat isn't particularly accurate since it is located at the top of the box rather than beside the smoking rack. I found it to be reading about 12 to 15 degrees high compared to a digital thermometer probe right of the rack. I strongly recommend a remote digital like the Maverick ET-733 ( https://www.amazon.com/gp/product/B00P2RDIFK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 ).
I also purchased the smoker stand to get the unit up off the ground and at a more convenient height.
<January 2019 - two years later and still working well. Finding replacement racks has been a challenge. While pork butt is still the predominant meat smoked, I've also had great luck with chicken wings, salmon, and of course pork ribs. But what has become everyone's favorite is smoked potato salad!>
Regina P. : If in doubt, Buy THis!!!
I gotta admit, this thing is pretty awesome! It can make someone who doesn't know his/her way around a kitchen feel like a gourmet chef, it makes everything taste that good!
It's very roomy. We had a party for 30 people and were able to fit in 20 skewers of bacon wrapped dates, a fairly large pork loin and 12 large chicken breasts at once.
It is a messy preposition though. Manufacturer doesn't recommend it per se, but a few online videos we watched do, to wrap each component (except for the grates) in foil. Grease will drip out of the bottom of the unit at times so you need to be conscious of what type of surface you place this on and if it will stain. That is why I gave it 4 out of 5 stars. It's messy and even after dish washing all the components, the grease never quite comes out. I'm OK with that, we'll call it "seasoning" but every time you touch anything in there, hands, clothes, everything is sticky right away.
I would definitely recommend this and I even wish we would have got a bigger one. I also think this is easier to use than a gas grill, not to mention safer. As far as I can tell, nothing can really blow up here (except for your waistline once you discover the smoked bacon wrapped dates recipe)! ;-P
It's very roomy. We had a party for 30 people and were able to fit in 20 skewers of bacon wrapped dates, a fairly large pork loin and 12 large chicken breasts at once.
It is a messy preposition though. Manufacturer doesn't recommend it per se, but a few online videos we watched do, to wrap each component (except for the grates) in foil. Grease will drip out of the bottom of the unit at times so you need to be conscious of what type of surface you place this on and if it will stain. That is why I gave it 4 out of 5 stars. It's messy and even after dish washing all the components, the grease never quite comes out. I'm OK with that, we'll call it "seasoning" but every time you touch anything in there, hands, clothes, everything is sticky right away.
I would definitely recommend this and I even wish we would have got a bigger one. I also think this is easier to use than a gas grill, not to mention safer. As far as I can tell, nothing can really blow up here (except for your waistline once you discover the smoked bacon wrapped dates recipe)! ;-P
Eric M. Schloegel Jr. : Don't waste your money it doesn't last long
It didn't even last 16 months, I had family over for some smoked chicken, I go to start the smoking and it trips the breaker. I kept resetting and the breaker keeps tripping. I moved to another section of my house and plug into a different side of the breaker panel and the same thing. I checked for loose connections and nothing. I cleaned everything top to bottom and nothing all you hear is a beep then the breaker trip. This POS is dead and I have only used it less than 10 times in the 16 months I had it. It was covered the entire time, and you can't find replacement parts, the only ones I can find cost more than replacing the entire smoker. The warranty is only 90 days
Kristi Rowe : Easy for beginners like me!
Very pleased with this smoker. I've never smoked anything before I purchased this for my husband as a Christmas present. It came in a clearly marked box with an identifying picture, and my husband saw it, so it became an early present! We've made Boston butts and even did our Thanksgiving turkey in it, and it was amazing. Easy to use and easy to keep clean. The drip pan is substantial and cleans up easily. Can't wait to use it more!
Linda N : Water pan did not hold up
Enjoyed using my new smoker until today. Smoked a batch of jerky and saw a puddle of liquid under the right lower corner of the unit,discovered that the water pan had a tiny hole in it. It looked like someone had seen it before and tried to patch it. Being stainless steel it didn't hold. I bought the unit in July 2017 and there is no way this should have happened. I've only done about 6 or 7 batches of meat in it. I feel this should be replaced by the company!
EJ Johnson : Taste just as good as charcoal without the hassle
I purchased this unit when it was on sale for just under $140 and man I can honestly say I would pay $250 or more for this unit. First of all I am not new to smoking, I actually have a horizontal charcoal smoker that I have been using for the past 3 or 4 years.
The charcoal smoker is great and I love it but I wanted something that I could cold smoke cheese and salmon in so when I saw this bad boy on sale for $139 I bit the bullet and bought it along with the cold smoke attachment. I figured I was just going to use this for cold smoking and the charcoal for hot smoking, but one day I found myself wanting to smoke some ribs and forgot to pick up some charcoal when I was at the store so I decided to use the masterbuilt instead. Turns out the electric smoker is SO MUCH easier to maintain a constant temperature, no more lighting more charcoal and dumping it into the smoke box every few hours. All I had to do is turn it on and set a temp and thats it. The only thing I have to do is feed wood chips into it when i start seeing the smoke die down and thats it!
I have not touched the charcoal smoker since because the electric masterbuilt is some much less of a hassle to work with and the outcome taste just as good as charcoal. The only downside to electric is when you cook chicken I cant seem to get it as crispy as I like it with just the smoker alone. Its not a big deal because what I end up doing is after I'm done cooking the chicken in the smoker I fire up my small propane grill and crisp up the chicken and its good as gold.
The build quality of this unit is great and if you are on the edge and thinking of pulling the trigger, I would urge you to bite the bullet and add this sucker to your cart and checkout. Nothing beats the taste of smoked ribs or chicken or brisket and this smoker will give you that satisfying taste you are craving with you meats (and cheese if you buy the cold smoke attachment).
The charcoal smoker is great and I love it but I wanted something that I could cold smoke cheese and salmon in so when I saw this bad boy on sale for $139 I bit the bullet and bought it along with the cold smoke attachment. I figured I was just going to use this for cold smoking and the charcoal for hot smoking, but one day I found myself wanting to smoke some ribs and forgot to pick up some charcoal when I was at the store so I decided to use the masterbuilt instead. Turns out the electric smoker is SO MUCH easier to maintain a constant temperature, no more lighting more charcoal and dumping it into the smoke box every few hours. All I had to do is turn it on and set a temp and thats it. The only thing I have to do is feed wood chips into it when i start seeing the smoke die down and thats it!
I have not touched the charcoal smoker since because the electric masterbuilt is some much less of a hassle to work with and the outcome taste just as good as charcoal. The only downside to electric is when you cook chicken I cant seem to get it as crispy as I like it with just the smoker alone. Its not a big deal because what I end up doing is after I'm done cooking the chicken in the smoker I fire up my small propane grill and crisp up the chicken and its good as gold.
The build quality of this unit is great and if you are on the edge and thinking of pulling the trigger, I would urge you to bite the bullet and add this sucker to your cart and checkout. Nothing beats the taste of smoked ribs or chicken or brisket and this smoker will give you that satisfying taste you are craving with you meats (and cheese if you buy the cold smoke attachment).
B Christensen : Worked great for a year, then started blowing the breakers
This smoker is reasonably well built and a good value for the money. Over the course of about 15 months, I did probably ten smokes with it before it started blowing the circuit (whichever circuit) it was plugged into . This happened at my house and my neighbor's house, so I know its not an issue with my wiring.
Apparently these are plagued by electrical demons, and the most likely culprit is the element going bad from liquid dripping on it. Luckily they are fairly easy an inexpensive to replace (about $35) but having to do that every year is not really something I'm looking forward to doing...
Apparently these are plagued by electrical demons, and the most likely culprit is the element going bad from liquid dripping on it. Luckily they are fairly easy an inexpensive to replace (about $35) but having to do that every year is not really something I'm looking forward to doing...
Trees For Life : Nice Start For A Newbie
We were advised to purchase this as a "prerequisite" to moving back down south. It is pretty much plug and play. The packaging was nice and protective, only one minor scratch on the side. Remove all of the styrofoam, and once you think you've got it all, check again. We found a few pieces behind the burner toward the bottom that you wouldn't normally see. Had we turned it on, they would have melted and caused quite the mess. Our first meal was country style ribs, and you set the temp, add the chips, and wait. We soaked our chips in a gallon zip lock for about an hour before adding them. They smoke a little better and also last a little longer. Ribs turned out amazing after 6 hours of slow heat. Next were bone in chicken thighs. We soaked them for about two hours in a shallow pan with half water and a dry rub, tossed them in the smoker and about 4 hours later they turned into the best chicken we've ever tasted. Couldn't ask for a better all in one unit. No need for the window model, you honestly don't need it. Would suggest this to any smoker newbie in a heart beat.
BOB : in great condition, no damage whatsoever
I just got the smoker, havent actually cooked any food in it yet, a batch of deer jerky is marinating and will go in soon. The smoker arrived lightening fast from amazon, in great condition , no damage whatsoever ...I ran it through its initial seasoning run with no problems..looks like a nice built unit, the door latch looks a little flimsy so ill see how long it lasts..reading through the reviews, you have to look at the model number of the smoker that you are getting, because all 1600 plus previews are for 4 or more different model smokers..this one got many good reviews, and one of the complaints was the control board goes bad, as the exhaust from the smoker is right next to it, so the heat may affect the control board, in a proactive move, I made a small heat shield out of sheet metal, about 3 x 6 inches..it took all of 5 minutes to make and install, I just slid it under the side of the control board against the top of the smoker, and it blocks almost all the heat from hitting the control board..so hopefully the board never goes bad..all in all I look forward to years of good smoking from this unit..as I use the unit I will update my review, but as now, Im impressed with this unit..
B Christensen : Worked great for a year, then started blowing the breakers
This smoker is reasonably well built and a good value for the money. Over the course of about 15 months, I did probably ten smokes with it before it started blowing the circuit (whichever circuit) it was plugged into . This happened at my house and my neighbor's house, so I know its not an issue with my wiring.
Apparently these are plagued by electrical demons, and the most likely culprit is the element going bad from liquid dripping on it. Luckily they are fairly easy an inexpensive to replace (about $35) but having to do that every year is not really something I'm looking forward to doing...
Apparently these are plagued by electrical demons, and the most likely culprit is the element going bad from liquid dripping on it. Luckily they are fairly easy an inexpensive to replace (about $35) but having to do that every year is not really something I'm looking forward to doing...
Linda N : Water pan did not hold up
Enjoyed using my new smoker until today. Smoked a batch of jerky and saw a puddle of liquid under the right lower corner of the unit,discovered that the water pan had a tiny hole in it. It looked like someone had seen it before and tried to patch it. Being stainless steel it didn't hold. I bought the unit in July 2017 and there is no way this should have happened. I've only done about 6 or 7 batches of meat in it. I feel this should be replaced by the company!
BOB : in great condition, no damage whatsoever
I just got the smoker, havent actually cooked any food in it yet, a batch of deer jerky is marinating and will go in soon. The smoker arrived lightening fast from amazon, in great condition , no damage whatsoever ...I ran it through its initial seasoning run with no problems..looks like a nice built unit, the door latch looks a little flimsy so ill see how long it lasts..reading through the reviews, you have to look at the model number of the smoker that you are getting, because all 1600 plus previews are for 4 or more different model smokers..this one got many good reviews, and one of the complaints was the control board goes bad, as the exhaust from the smoker is right next to it, so the heat may affect the control board, in a proactive move, I made a small heat shield out of sheet metal, about 3 x 6 inches..it took all of 5 minutes to make and install, I just slid it under the side of the control board against the top of the smoker, and it blocks almost all the heat from hitting the control board..so hopefully the board never goes bad..all in all I look forward to years of good smoking from this unit..as I use the unit I will update my review, but as now, Im impressed with this unit..
magrt1 : It was good for 4 months then the trouble began. Will not buy another Masterbuilt.
After having this smoker for about 5 months I must say I will never buy another. I only smoke about twice a month. When it works it's a great smoker. But in the last month door has cracked along the top in 3 different places. Today it stopped smoking wood chips at the temperature it used to. I had to turn it up to 250 degrees to get the chips to smoke. 250 is too high to smoke ribs and chicken. Not a very reliable product. Maybe the more expensive units are of a better quality but I'm not going to take a chance
Paula B. : easy to use and to clean
I used this the first time. We smoked 2 beef roasts, 4 chicken quarters, and vegetables. This smoker is easy to add wood chips to while in the cooking process. It heated up to the 260 to 275 degrees on a cold, windy day. I smoked the meat on a guess of 5 hours not knowing how long. The meat and vegetables were very tasty. My whole family loved it. I have a Brinkmann smoker which is really hard to use and always tripped my breaker of the power outlet outside. The Masterbuilt did not trip the breaker at all and seems to cook the meat better and a lot faster time. And the meat takes longer in the Brinkmann to smoke and is not as tasty as the Masterbuilt. The Masterbuilt is easier to use then the Brinkmann. I am going to give the Brinkmann to charity and get rid of it.
The only complaint I have with this product is they could supply a lot more recipes on their owners manual then what they have. Not knowing how long to smoke chicken or beef at was a guess. This is why I gave them 4 stars instead of 5 stars. It also would be nice if they had wheels to this instead of the legs they have with it. With wheels it would be easier to move around.
The only complaint I have with this product is they could supply a lot more recipes on their owners manual then what they have. Not knowing how long to smoke chicken or beef at was a guess. This is why I gave them 4 stars instead of 5 stars. It also would be nice if they had wheels to this instead of the legs they have with it. With wheels it would be easier to move around.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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