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
AmazonCustomer : A Great Little Electric Smoker
This is a darn good little smoker! I paired it with the Masterbuilt 20070112 Cold Smoking Kit and burn my wood chips in that. I can get six hours of continuous smoke going through this unit. The smoker holds temperature quite well and I really need not fuss with it once I hit the temps I want. I do use a digital thermometer at the grate and adjust my smoker thermostat according to the temps my thermometer gives me. However, I haven't noticed any problems with the thermostat reading on the smoker unit itself. It seems pretty solid. I am enjoying this product and so is my family!
Joe H. : Rusts and Doesn't Last
The smoker worked well for the first few uses and was a nice alternative to feeding a charcoal fire for long cooking like turkeys. Cleaning was always a pain; however and the racks and water pan began to rust rather quickly. I cleaned and maintained these well but they were just low quality.
After a few years, the heating element suddenly stopped working altogether. The display worked but no heat.
I'm disappointed in the quality and won't be buying an electric model again.
After a few years, the heating element suddenly stopped working altogether. The display worked but no heat.
I'm disappointed in the quality and won't be buying an electric model again.
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.
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.
Allhooligan : Defective controller is not rare.
I seasoned it and then got to actually smoke meat just once before the digital controller refused to reset the temperature. When I searched on -line for possible fixes all the forums had dozens of posts with similar problems. That many complaints is not a coincidence, it's a faultily designed controller. Defective.
But their customer service is outstanding and sent a replacement controller via FED EX without any problems whatsoever.
But their customer service is outstanding and sent a replacement controller via FED EX without any problems whatsoever.
Allhooligan : Defective controller is not rare.
I seasoned it and then got to actually smoke meat just once before the digital controller refused to reset the temperature. When I searched on -line for possible fixes all the forums had dozens of posts with similar problems. That many complaints is not a coincidence, it's a faultily designed controller. Defective.
But their customer service is outstanding and sent a replacement controller via FED EX without any problems whatsoever.
But their customer service is outstanding and sent a replacement controller via FED EX without any problems whatsoever.
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!
Diva Kreszl : Not working in 2 years and awful customer service
I purchased this smoker 2 years ago and it no longer works. Calls to Masterbuilt customer service were unsatisfactory. Told I needed to order a replacement part, I did and even with the new part it didn’t work. The company charged me for the new part and says I must pay for return shipping. Representative didn’t care that the product lasted only 2 years and said he had no comment when questioned about the longevity of the product. Disappointed in the product life and even more disappointed by their customer service department. DO NOT BUY from Masterbuilt!
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...
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!
Eric : Great smoker for the price
I was a bit skeptical because I have used a stick smoker for the past 10 years. When it gets cold the attention needed for the stick smoker to maintain temps is touch and go. I read the reviews and decided to buy this one and the price was right. I'm happy I did.. It works great and you can basically set it and forget it. I smoke 4 8lb. butts and 2 racks of St. Louis Ribs every weekend with great results. My only negative thought is that the box where you add the chips could be a little bigger, you must add chips two sometimes three times in a four hour period. Other than that it's a great little smoker.
S. Jones : GREAT SMOKER...until it died
A forward: This is a super easy smoker to use. Set and forget. We did chickens, pork butts, wings, and much more in here and everything turned out beautifully. I feel foolish for buying and thinking I could avoid going through what others experienced in their reviews. I even bought the 2-year warranty offered to put my mind at ease. Lo and behold, this thing is dead after 2 years and 6 months. Heating element burned out. Its so hard-welded in there with rusted bolts, we can't get it out without damaging other parts. It's a super-small space to work on the repair and it was clearly not designed to be replaced. Plus Amazon doesn't sell the part. OK Masterbuilt, you got me. Fool me once...we'll be buying a U.S.A.-made Smokin'-It tomorrow.
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.
anonymous : Doesn't burn chips for Jerky
Works good at temps over 200 degrees, but this smoker is horrible for making jerky at around 165 degrees.... 165 is too low to ignite the wood chips, so you get no smoke... which is a problem for me since I bought this primarily for making jerky.
Update: Over time the internal temp issue has only gotten worse. Now, no wood chips smoke unless it's set at 250 degrees or hotter... meaning that it's basically a low temperature BBQ and not a smoker at all.
Also, the external chip dispenser no longer works -- it always was cheap sheet metal work, but time and temperature have warped the ill fitting parts past working at all. One can use pliers and keep bending bits around, but eventually metal fatigue sets in.
I would never spend this much money on this company again... this is a low quality piece of equipment.
Update: Over time the internal temp issue has only gotten worse. Now, no wood chips smoke unless it's set at 250 degrees or hotter... meaning that it's basically a low temperature BBQ and not a smoker at all.
Also, the external chip dispenser no longer works -- it always was cheap sheet metal work, but time and temperature have warped the ill fitting parts past working at all. One can use pliers and keep bending bits around, but eventually metal fatigue sets in.
I would never spend this much money on this company again... this is a low quality piece of equipment.
CautiousShopper : Love it!
I love this electric smoker. I'm a woman and doesn't know how to BBQ. This electric smoker is very easy to operate. I've used it 3 times. First time I made pork ribs, second time turkey legs and corn on the cob, third time (last night) pulled pork. I have to say it is time consuming to smoke meat but the end results (all 3 times) made it worth every hour I've put on. The meat turned out perfect! It only takes very little wood chips each time. I was amazed how far the little wood chips go. I added wood chips every hour. And I only had the vent opened about 1/4. All 3 times the meat came out with just enough smoky flavor. I can't wait to try different meat in it.
Allhooligan : Defective controller is not rare.
I seasoned it and then got to actually smoke meat just once before the digital controller refused to reset the temperature. When I searched on -line for possible fixes all the forums had dozens of posts with similar problems. That many complaints is not a coincidence, it's a faultily designed controller. Defective.
But their customer service is outstanding and sent a replacement controller via FED EX without any problems whatsoever.
But their customer service is outstanding and sent a replacement controller via FED EX without any problems whatsoever.
Dee Loe : Very disappointed
Really enjoyed this unit when it worked. Problem is it didnt make it to 2 years in age. We didnt even use the smoker every week. The unit is stored indoors and kept in excellent condition. This doesnt seem to matter though. It is triggering the GFI outlet.
NorcalOldGuy : Smokes ok, but hard to clean
I've had this smoker for three years now. The good news is that is does a good job of smoking meat. I can't complain about that. The bad news is that the digital controller has faded out to the point that I can't read the temp numbers any more. I'm still waiting on a quote from Masterbuilt for a replacement unit. But the worst thing about this smoker is that it is incredibly hard to clean. You must get on your hands and knees to clean it. I don't buy what some people say about never cleaning it and just allowing the walls to be "seasoned". Personally, I wouldn't eat meat out of a smoker with three year old dried out meat residue from past smoking sessions. I think that my next smoker will be Masterbuilt's electric bullet smoker which many reviewers say is much easier to clean. I would not buy this one again.
Bendimus Prime : First time smoker is now a lifetime smoker (of food)
Smoking food was something I had wanted to do for years, but never had any experience with it. I did a lot of research before making a purchase, and Masterbuilt consistently came in as a top, entry level brand. I finally decided to pull the trigger on this unit, and I'm very glad I did. Between the ease of use for the unit, as well as the great "how to" videos on the Masterbuilt website, I was off and running in no time.
The smoker is very forgiving, and cleans up easy if you make a mess experimenting. The chip feeder tray is great, and makes it just about impossible to put in too much or too little wood in. Works with any chip brand, and all removable parts clean up nicely in a regular dishwasher. Absolutely great unit, and one day when I plan on going with a larger, more powerful one, I'll be starting my shopping with Masterbuilt.
The smoker is very forgiving, and cleans up easy if you make a mess experimenting. The chip feeder tray is great, and makes it just about impossible to put in too much or too little wood in. Works with any chip brand, and all removable parts clean up nicely in a regular dishwasher. Absolutely great unit, and one day when I plan on going with a larger, more powerful one, I'll be starting my shopping with Masterbuilt.
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.
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.
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.
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!
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!>
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.
Mitch BK : Smoker works really well--until!
The smoker assembled easily. I also bought the cover which fit nicely, but is very thin and doesn't give me much confidence. I used it numerous times, including short smokes of fish and very long smokes of a sixteen pound brisket. Everything came out incredibly well. I had a crowd of 20 people who devoured the brisket in minutes. Buy a remote probe thermometer to really avoid overcooking and not having to open the door and lose smoke and heat while checking. There are pretty cheap ones that work just fine. A little bit of wood goes a long way and you really only need to check it for extra chips about every two hours. Do not put in too many chips. After a month and a half, the controller started fritzing out. If you tried to set the temperature or time, it would shut off. I called Masterbuilt and they sent me a new controller, but I read in the manual that you should never expose it to water. I am worried that means you cannot use it in the rain. A bit hard to plan to have a perfect day everytime you want to do a sixteen hour smoke in the winter in the Northeastern US. I will change out the controller and update if it fritzes out again.
Update--after a hard winter
I kept the unit outside all winter, which was ridiculously cold and snowy in the Northeast. I had the Masterbuilt cover on it and put some added insulation over the control unit. I used the unit once during the dead of winter, when the temperature was in the single digits. The smoker would not start which I suspected may be because the thermostat had gotten so cold that it simply would not start. I had to carry the unit inside to get it to warm up before being able to bring it back outside to smoke. It worked! Since the spring, I have used the unit without any problem several times, smoking numerous salmon sides, briskets, Italian sausage and, most recently, trying my hand at smoking a corned beef to duplicate what is known in Montreal as "smoked meat." It was so good that it reminded me of sitting at the counter of Schwartz's Deli. The unit has worked flawlessly, but wood chips go so far that it is easy to end up putting in more than you need. Definitely soak the chips and only put them in if the unit is not smoking. I do not know if it is this unit or simply the fact that carefully prepared smoked food is insanely good, but I have gotten more impressed with the Masterbuilt smoker. If you want to get into smoking, do not hesitate to buy this unit. It may not last forever, but the results will definitely get you hooked on smoking.
Update--after a hard winter
I kept the unit outside all winter, which was ridiculously cold and snowy in the Northeast. I had the Masterbuilt cover on it and put some added insulation over the control unit. I used the unit once during the dead of winter, when the temperature was in the single digits. The smoker would not start which I suspected may be because the thermostat had gotten so cold that it simply would not start. I had to carry the unit inside to get it to warm up before being able to bring it back outside to smoke. It worked! Since the spring, I have used the unit without any problem several times, smoking numerous salmon sides, briskets, Italian sausage and, most recently, trying my hand at smoking a corned beef to duplicate what is known in Montreal as "smoked meat." It was so good that it reminded me of sitting at the counter of Schwartz's Deli. The unit has worked flawlessly, but wood chips go so far that it is easy to end up putting in more than you need. Definitely soak the chips and only put them in if the unit is not smoking. I do not know if it is this unit or simply the fact that carefully prepared smoked food is insanely good, but I have gotten more impressed with the Masterbuilt smoker. If you want to get into smoking, do not hesitate to buy this unit. It may not last forever, but the results will definitely get you hooked on smoking.
Durweed : Enjoy it Quickly or Buy an Extended Warranty
My Masterbuilt smoker seemed great when I 1st bought it. During the warranty period, I used it 4 times - once for a brisket and three times for beef jerky. The fifth time I tried to use it, the control panel would not come on. Masterbuilt would only offer a small discount if I purchased a new one. The replacement panel was about the same price as a new smoker. Then I started reading internet forums and discovered that my case was not unusual. Person after person had the same issue. If you buy one, buy an extended warranty because many of them don't last very long. While it worked, I really like it!
Thomas Fischel : Fast shipping (Prime)
Fast shipping ( Prime ). Well packaged. No dents or scratches.
"Seasoned" the smoker yesterday. All went well. Just before the three hours were up, put in dry apple chips
and it started smoking fairly quickly. Some folks have indicated their heating elements burned out too quickly.
Remains to be seen with mine, however.....I know for a an absolute fact that allowing Oven Cleaners of any kind, get on the
heating element....will cause them to burn out in short order. Same with oven & broiler elements.
I seasoned some Baby Back Ribs yesterday with a homemade dry Pork Rub. Looking forward to smoking them Today!
2-2-1 method. 2 hrs in smoker, 2 hrs in smoker wrapped in foil with some apple juice added & 1 hr in smoker with top part of foil peeled back. UpDate: Ribs turned out Grrrrreat!
Will check final stage Temp with external probe. My 1st smoker project, hope all goes well :))
"Seasoned" the smoker yesterday. All went well. Just before the three hours were up, put in dry apple chips
and it started smoking fairly quickly. Some folks have indicated their heating elements burned out too quickly.
Remains to be seen with mine, however.....I know for a an absolute fact that allowing Oven Cleaners of any kind, get on the
heating element....will cause them to burn out in short order. Same with oven & broiler elements.
I seasoned some Baby Back Ribs yesterday with a homemade dry Pork Rub. Looking forward to smoking them Today!
2-2-1 method. 2 hrs in smoker, 2 hrs in smoker wrapped in foil with some apple juice added & 1 hr in smoker with top part of foil peeled back. UpDate: Ribs turned out Grrrrreat!
Will check final stage Temp with external probe. My 1st smoker project, hope all goes well :))
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.
S. Jones : GREAT SMOKER...until it died
A forward: This is a super easy smoker to use. Set and forget. We did chickens, pork butts, wings, and much more in here and everything turned out beautifully. I feel foolish for buying and thinking I could avoid going through what others experienced in their reviews. I even bought the 2-year warranty offered to put my mind at ease. Lo and behold, this thing is dead after 2 years and 6 months. Heating element burned out. Its so hard-welded in there with rusted bolts, we can't get it out without damaging other parts. It's a super-small space to work on the repair and it was clearly not designed to be replaced. Plus Amazon doesn't sell the part. OK Masterbuilt, you got me. Fool me once...we'll be buying a U.S.A.-made Smokin'-It tomorrow.
Chris : The quality of it was great and the final product was awesome
I've had a Weber Smoky Mountain 18.5 smoker for about a yr. The quality of it was great and the final product was awesome...but...tending to it was getting to be way to much.. Thought I would enjoy the challenge of keeping up with a charcoal smoker, but I was wrong. I'm a member of one of the online smoker forums and really enjoy smoking food. After months of research Masterbuilt was the no. 1 electric smoker that kept popping up so I finally ordered one. All I can say is it made smoking enjoyable. Only thing I did to make it better was to get a amazen smoker tray, due to all the reviews on how electric smokers don't emit enough smoke. Cant really say it the factory chip setup on this is bad or good cause I never used it. But combined with the pellet tray this thing is truly set it and forget it. I can set the time and temp, load up the pellet tray, let it heat up and put in the food and i'm done. I'm using a remote meat and smoker thermometer and I can monitor everything from the comfort of my couch. It maintains the temp within 5 degrees + or -. Seems to be well built and thought out. The only complaint I have is its all the way on the ground, you have to get on your hands and knee's to use it. I'm working on getting a cart built to put it on.
Diva Kreszl : Not working in 2 years and awful customer service
I purchased this smoker 2 years ago and it no longer works. Calls to Masterbuilt customer service were unsatisfactory. Told I needed to order a replacement part, I did and even with the new part it didn’t work. The company charged me for the new part and says I must pay for return shipping. Representative didn’t care that the product lasted only 2 years and said he had no comment when questioned about the longevity of the product. Disappointed in the product life and even more disappointed by their customer service department. DO NOT BUY from Masterbuilt!
Digital Ancient : I cannot say enough good things about this unit
I cannot say enough good things about this unit. It is consistent, it is simple, it is easy to use, and practically worry free. This is not even mentioning the glorious smoked foods it can produce.
This in mind, there is a small learning curve involved. Electric Smokers are like Convective Crock Pots, so getting foods to 'bark' (That crust we all think about when doing barbecue) properly can be a little bit of a challenge. The key to it is the Vent and Water Pan. With the vent fully open, it allows full heat, airflow, and smoke to create the charring; it creates a delicate smoke flavor that is earmarked by that earmark red smoke ring about a 1/16th of an inch below the surface of the food. This also means the water evaporates a little more quickly. This also necessitates one to pre-soak wood chips in water for 30 minutes, then drain and pat dry before using. Doing this extends the time it takes between loads to roughly one hopper-full (which equates to about a cup!) every 2 hours. Also, do not fill the water pan with too much water - about half full beneath particularly savory meats will do. Add more for meats that may dry out quickly. Less for extremely fatty meats.
It is efficient, consistent, and simple to upkeep - a good machine for the novice smoker to start with, or for old pros looking to not spend every hour or two peeking under the hood. :>
This in mind, there is a small learning curve involved. Electric Smokers are like Convective Crock Pots, so getting foods to 'bark' (That crust we all think about when doing barbecue) properly can be a little bit of a challenge. The key to it is the Vent and Water Pan. With the vent fully open, it allows full heat, airflow, and smoke to create the charring; it creates a delicate smoke flavor that is earmarked by that earmark red smoke ring about a 1/16th of an inch below the surface of the food. This also means the water evaporates a little more quickly. This also necessitates one to pre-soak wood chips in water for 30 minutes, then drain and pat dry before using. Doing this extends the time it takes between loads to roughly one hopper-full (which equates to about a cup!) every 2 hours. Also, do not fill the water pan with too much water - about half full beneath particularly savory meats will do. Add more for meats that may dry out quickly. Less for extremely fatty meats.
It is efficient, consistent, and simple to upkeep - a good machine for the novice smoker to start with, or for old pros looking to not spend every hour or two peeking under the hood. :>
Rhick : best smoker ever
very good, arrived on time, the insulated walls, digital timer & ease of use is excellent. when I smoke chicken with pecan wood it takes 3 hours at 275* F with one cup of water in pan, then you only need to add wood chips I bought from Walmart for $2.99 every hour to keep it smoking. It really works perfect. remember 3 hours of smoking means you add 3 of the side fill chute 3 times, just fill it stick it in and turn it upside down in the CLOCKWISE DIRECTION ONLY-then leave it upside-down until an hour has ended, thats it. keeps temps very close to set point. I smoked some bluegill-brim fish with pecan wood also for 2 hours at 225* F it taste great . just remember the most important thing with cooking any food especially in a smoker is to temp the internal temp of your food for safe cooking requirements. read on-line for that.
Dana : Such a good investment!
We love our smoker. I ordered for my boyfriend as a gift and all we've done is experiment ever since! We've done chicken, turkey, shrimp, ribs, and sausage. We are able to set the smoker to go all day and have delicious dinner by night time! You'll need to order some wood chips as well. Our favorites are jack Daniels and cherry wood.
Jeffrey M. : Wonderful smoky ribs. This will pay for itself if it lasts.
So I know there are durability questions about this smoker, I cannot address that yet as I first used it this last weekend. What I can say is that it smoked some amazing ribs with almost no trouble. I don't get ribs this good at any local place. Putting wood chips in the housing is a little tedious. They have to fit all the way in so that compartment will close fully. Adding chips is easy. The temp is pretty close on the digital LED compared to my calibrated thermometer. Heat is fairly consistent top to bottom. Lined the bottom drip pan with foil and it cleaned right up. Water pan stayed full with drippings and water for the 6 hours at 220 I used for the ribs. Made lots of smoke with just a few chips. Don't soak them. If it lasts I will use this smoker a lot since it is so easy.
David E. Wilson : Perfect Review
I was mixed on the this purchase when I bought it only due to the dichotomy of reviews associated with this item but I absolutely love mine. I have cooked 10-15 times with it already. Took a little figuring out at first but it works like a champ.
Take quite a while 30-45 min to hit your mark on the temp you want but hold that temp perfect.
Love the features and sturdy construction. Would highly recommend to anyone. Made 8 racks of baby back in this puppy my first shot out. Had to cut them in 1/2 to make them all fit but worked like a champ.
I always baste meat about every 30 minutes the first time I followed the instructions with unit and my ribs were dryer than I wanted. I have always used a homemade smoker in the past, but after going back to my regular routine it works like a charm. I was skeptical anyways about just filling the evap pan and letting them roll.
Works with chips 1" and .25" perfect. That's what I typically use. Zero complaints works like a charm.
Take quite a while 30-45 min to hit your mark on the temp you want but hold that temp perfect.
Love the features and sturdy construction. Would highly recommend to anyone. Made 8 racks of baby back in this puppy my first shot out. Had to cut them in 1/2 to make them all fit but worked like a champ.
I always baste meat about every 30 minutes the first time I followed the instructions with unit and my ribs were dryer than I wanted. I have always used a homemade smoker in the past, but after going back to my regular routine it works like a charm. I was skeptical anyways about just filling the evap pan and letting them roll.
Works with chips 1" and .25" perfect. That's what I typically use. Zero complaints works like a charm.
Jim Haynes : Masterbuilt 20070910 30-Inch Electric Digital Smokehouse Smoker
This was a great experience, the first time out with my new smoker I hit a home run on my brisket. With a little research I was able to cook perfectly a 4 LB. brisket. The meat was tender and tasted great. This is definitely a good smoker to begin cooking with. For most this will fill about all of your low heat needs since it only goes up to 275 degrees, but for most that is sufficient. I would highly recommend this unit for the average family but do a little homework on the Internet for smoking, woods, rubs and sauces as these are a large part of the barbeque process. Tip: if you buy a book on smoking I would suggest you examine it closely before you buy as many of the publications are more about the authors and competitions than the process barbequing for the family of 4, and many others include recopies of the world, instead of good old fashion western barbeque. Of course if you want exotic recopies from far away places, or you want to enter a Texas Grilling cook-off, go for it there are plenty of those publications around for under 20 dollars.
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.
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.
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.
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
Denny Da K : Enjoy smoking year round!
Actually love it... but... the steam pan is oval stainless steel that sits on smoke unit. Other models have a rectangular galvanized pan. I think a rectangular stainless steel pan would make this perfect. Oh and a brighter display. Outside in the sun it is hard to read. I've cut a cardboard hood to shade it and make it readable.
I have a Big Green Egg, BGE as a smoker is hard to control to keep temp where you want it. THIS is the way to go. I can smoke low and slow easily with this.
So far: ribs, sausage, brisket, chicken, salmon. All good ;-)
I have a Big Green Egg, BGE as a smoker is hard to control to keep temp where you want it. THIS is the way to go. I can smoke low and slow easily with this.
So far: ribs, sausage, brisket, chicken, salmon. All good ;-)
Chief Systems Engineer (Ret) : High quality materials, sloppy build
Ordered on a Wednesday night, received it Friday afternoon with standard free shipping. That's terrific.
Unpacked it and found that the backplate had been damaged during installation, but it's cosmetic (some crumpling between rivets). Also found that the screws to hold the control unit were missing, so I had to dig around in my fastener bin to find some with correct thread/diameter/length.
It's seasoning now, will post again after actually smoking some meat.
First cooking update:
Did a six pound chicken on Sunday while I was off to golf. Preheated for about 20 minutes with a small handful of chips in the tray. When I started getting smoke it was at about 150F. Put in the bird, gave it another 10 minutes, then dumped the cup of chips in the loader. Six hours at 195F yielded a bird with plenty of smoke flavor, but still firm and juicy. I'm thinking that either another ten degrees or another hour, or both, might turn out a tenderer but still juicy product, although this one was quite good.
Unpacked it and found that the backplate had been damaged during installation, but it's cosmetic (some crumpling between rivets). Also found that the screws to hold the control unit were missing, so I had to dig around in my fastener bin to find some with correct thread/diameter/length.
It's seasoning now, will post again after actually smoking some meat.
First cooking update:
Did a six pound chicken on Sunday while I was off to golf. Preheated for about 20 minutes with a small handful of chips in the tray. When I started getting smoke it was at about 150F. Put in the bird, gave it another 10 minutes, then dumped the cup of chips in the loader. Six hours at 195F yielded a bird with plenty of smoke flavor, but still firm and juicy. I'm thinking that either another ten degrees or another hour, or both, might turn out a tenderer but still juicy product, although this one was quite good.
Deaf Bear : Love this smoker... Just make sure to add a 1/2 hour to prep if it's colder than 40F out...
What I love:
Easy to clean
Easy to program
Wood chip feeder is awesome.
Holds a bunch of meat.
It's insulated, so smoking in cold temps is a breeze. (sorta... see knocks below.) It does heat up and hold temp well even in the cold.
When I bought this last summer I had never smoked anything before. My first rack of ribs was amazing, and after some research and trial and error I have gotten even better. This electric unit is seriously set it and forget it (minus putting in the wood chips every 45min or so.) Any beginner with a rub recipe can immediately start turning out great smoked meats the first day. (Just remember to season it first!)
What I'm not so fond of:
If it is too cold out the controller won't work till it's been warmed up. So you will have to disconnect it and bring it inside for a bit to warm it up. (Hence the extra 30min of prep) If you don't know this quirk, you could easily think that your unit is broke, which of course would suck.
The internal thermometer is flaky. It seems to only be accurate with a certain amount of meat in the cabinet. I highly recommend getting an external thermometer that does both meat and cabinet temperature. I went with the Maverick ET73 and I am very happy with it. This is the reason that I knocked off a star.
If you are a newbie to the smoking game, or an old hat that doesn't have the desire to babysit coals all day, this unit is a no-brainer. Two thumbs up.
Easy to clean
Easy to program
Wood chip feeder is awesome.
Holds a bunch of meat.
It's insulated, so smoking in cold temps is a breeze. (sorta... see knocks below.) It does heat up and hold temp well even in the cold.
When I bought this last summer I had never smoked anything before. My first rack of ribs was amazing, and after some research and trial and error I have gotten even better. This electric unit is seriously set it and forget it (minus putting in the wood chips every 45min or so.) Any beginner with a rub recipe can immediately start turning out great smoked meats the first day. (Just remember to season it first!)
What I'm not so fond of:
If it is too cold out the controller won't work till it's been warmed up. So you will have to disconnect it and bring it inside for a bit to warm it up. (Hence the extra 30min of prep) If you don't know this quirk, you could easily think that your unit is broke, which of course would suck.
The internal thermometer is flaky. It seems to only be accurate with a certain amount of meat in the cabinet. I highly recommend getting an external thermometer that does both meat and cabinet temperature. I went with the Maverick ET73 and I am very happy with it. This is the reason that I knocked off a star.
If you are a newbie to the smoking game, or an old hat that doesn't have the desire to babysit coals all day, this unit is a no-brainer. Two thumbs up.
AmazonCustomer : A Great Little Electric Smoker
This is a darn good little smoker! I paired it with the Masterbuilt 20070112 Cold Smoking Kit and burn my wood chips in that. I can get six hours of continuous smoke going through this unit. The smoker holds temperature quite well and I really need not fuss with it once I hit the temps I want. I do use a digital thermometer at the grate and adjust my smoker thermostat according to the temps my thermometer gives me. However, I haven't noticed any problems with the thermostat reading on the smoker unit itself. It seems pretty solid. I am enjoying this product and so is my family!
Digital Ancient : I cannot say enough good things about this unit
I cannot say enough good things about this unit. It is consistent, it is simple, it is easy to use, and practically worry free. This is not even mentioning the glorious smoked foods it can produce.
This in mind, there is a small learning curve involved. Electric Smokers are like Convective Crock Pots, so getting foods to 'bark' (That crust we all think about when doing barbecue) properly can be a little bit of a challenge. The key to it is the Vent and Water Pan. With the vent fully open, it allows full heat, airflow, and smoke to create the charring; it creates a delicate smoke flavor that is earmarked by that earmark red smoke ring about a 1/16th of an inch below the surface of the food. This also means the water evaporates a little more quickly. This also necessitates one to pre-soak wood chips in water for 30 minutes, then drain and pat dry before using. Doing this extends the time it takes between loads to roughly one hopper-full (which equates to about a cup!) every 2 hours. Also, do not fill the water pan with too much water - about half full beneath particularly savory meats will do. Add more for meats that may dry out quickly. Less for extremely fatty meats.
It is efficient, consistent, and simple to upkeep - a good machine for the novice smoker to start with, or for old pros looking to not spend every hour or two peeking under the hood. :>
This in mind, there is a small learning curve involved. Electric Smokers are like Convective Crock Pots, so getting foods to 'bark' (That crust we all think about when doing barbecue) properly can be a little bit of a challenge. The key to it is the Vent and Water Pan. With the vent fully open, it allows full heat, airflow, and smoke to create the charring; it creates a delicate smoke flavor that is earmarked by that earmark red smoke ring about a 1/16th of an inch below the surface of the food. This also means the water evaporates a little more quickly. This also necessitates one to pre-soak wood chips in water for 30 minutes, then drain and pat dry before using. Doing this extends the time it takes between loads to roughly one hopper-full (which equates to about a cup!) every 2 hours. Also, do not fill the water pan with too much water - about half full beneath particularly savory meats will do. Add more for meats that may dry out quickly. Less for extremely fatty meats.
It is efficient, consistent, and simple to upkeep - a good machine for the novice smoker to start with, or for old pros looking to not spend every hour or two peeking under the hood. :>
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.
anonymous : Doesn't burn chips for Jerky
Works good at temps over 200 degrees, but this smoker is horrible for making jerky at around 165 degrees.... 165 is too low to ignite the wood chips, so you get no smoke... which is a problem for me since I bought this primarily for making jerky.
Update: Over time the internal temp issue has only gotten worse. Now, no wood chips smoke unless it's set at 250 degrees or hotter... meaning that it's basically a low temperature BBQ and not a smoker at all.
Also, the external chip dispenser no longer works -- it always was cheap sheet metal work, but time and temperature have warped the ill fitting parts past working at all. One can use pliers and keep bending bits around, but eventually metal fatigue sets in.
I would never spend this much money on this company again... this is a low quality piece of equipment.
Update: Over time the internal temp issue has only gotten worse. Now, no wood chips smoke unless it's set at 250 degrees or hotter... meaning that it's basically a low temperature BBQ and not a smoker at all.
Also, the external chip dispenser no longer works -- it always was cheap sheet metal work, but time and temperature have warped the ill fitting parts past working at all. One can use pliers and keep bending bits around, but eventually metal fatigue sets in.
I would never spend this much money on this company again... this is a low quality piece of equipment.
Amazon Customer : Nice Smoker.
I had a Bradley electric smoker for about 7 years and I had dropped it and broke the control panel. I chose this to replace it and have only used it once but seems to do the job. I do prefer the interior of the Bradley (shelves etc.)...maybe because I am used to it. With the latch on the Masterbuilt it is more difficult to open the smoker with only one free hand. I preferred the automatic wood pucks in the Bradley since I could leave it overnight without having to add wood. But It does seem that the MB is smokier. I also think the Masterbuilt heats better (may just be that it is newer) and I like the digital readout. With the Bradly you set the temp from low to high and then monitor the thermometer adjusting higher or lower until it gets where you want it and leave it there (of course if it gets colder overnight outside, for instance, you may need to adjust again). With the MB you set to the digital temp you want and it will strive to keep smoker at that temperature. In that sense the Bradley is like a car AC (you constantly adjust the fan speed/temp if you get too hot or cold) and MB is like the Thermometer for your house A/C...set it to the temp you want and it will try to ensure it stays at that temp.
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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