Masterbuilt MB20071117 Digital Electric Smoker, 30", Black review and price compare 2025
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Product overview
| Brand | Masterbuilt |
| Model Name | Digital Electric |
| Power Source | Corded Electric |
| Color | Black |
| Item Weight | 45.9 Pounds |
| Item Dimensions LxWxH | 19.88 x 20.47 x 33.26 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Digital panel controls on/off, cooking temperature and time
- Electric Smoker dimensions – 20.47" W x 19.88" L x 33.26" H | Max temperature setting – 275ᵒ F | Inside capacity – 2 Turkeys, 4 Pork Butts, 4 Racks of Ribs, 6 Chickens
- Patented side wood chip loading system allows you to add wood chips without opening door
- Thermostat-temperature control for even, consistent smoking
- Fully-insulated body retains heat
This fits your .
From the manufacturer
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DIGITAL CONTROLPower on / off and control cooking temperature and time. | TEMPERATURE CONTROLThermostat control for even and consistent smoking. | PATENTED WOOD CHIP LOADING SYSTEMAdd wood chips without opening the smoker door. |
| Product Accessories | The Masterbuilt Smoker Leg Kit with Wheels gives mobility and increases the height for Masterbuilt digital electric smokers. | The Slow Smoker is perfect for smoking cheese, fish, bacon, and jerky, when longer smoke times at lower temperatures are ideal | The durable, polyurethane-coated cover protects your smoker from the elements year-round. | Smoke fish, jerky, veggies, and more on the Masterbuilt Fish and Vegetable Mat. | These comfortable, heat-resistant gloves are the perfect accessory for grilling, smoking, frying, and carving foods. |
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product description
Style:30" Smoker
The Masterbuilt 30-inch Digital Electric Smoker is perfect for the beginner or the pro. You’ll achieve competition-ready results in your own backyard, without the hassle of charcoal or propane. Simply plug this smoker in, set the digital controls, and it does the work! The patented side wood chip loader lets you experiment with flavor without opening the smoker door. Four chrome-coated racks provide plenty of room to smoke up to 6 chickens, 2 turkeys, 4 racks of ribs, or 4 pork butts. Master the art of smoking with Masterbuilt. Power on/off, control cooking temperature and time.
product details
important information
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Questions about Masterbuilt MB20071117 Digital Electric Smoker, 30", Black
Q:
How often do you add wood chips? And do you soak them?
Answer: i have time to use the unit twice, once with chips, soaked about 30 minutes, and once without. When I used chips, I added new ones about every 30-40 minutes.
Answer: I add more chips when the smoking has almost stopped. When smoking pork butts, it's usually every 90 mins to 2 hours between adding more. For fish or chicken breast that cook quicker, you don't have to add more.
Answer: 1/2 cup recommended of dry chips will last about 30 minutes.
Answer: Do NOT soak your chips in this smoker. You get them wet, the element drys them out and THEN they start to burn. Soaking chips is for when you drop them straight onto red hot charcoal. Putting in dry chip, you'll see approximately every 30 minutes you can add more chip. If this is annoying, buy the Masterbuilt cold smoking kit and put pellets in it.
Answer: Don't soak your chips. They just steam. Try a lighter wood and get a thermometer so you don't have to open the door. It will take some dialing in but you will be happy once you find the sweet spot and smoke flavor you like. You can get superexcited and get too much smoke for some peoples' tastes.
Answer: Adding wood chips depends on your heating temperature. Soaking your chips depends on their size. Smaller chips we'll soak, larger ones not so much.
Answer: You don't have to soak the chips but they last longer if you do. Just add chips every hour. You can cook several hours on a couple handfuls of chips
Answer: As a professional Chefi can tell you 100% soak. I soak with either water, apple juice or rootbeer depending on the flavor I'm looking for. The amount and intensity of smoke and flavor are much more enhanced with soaked chips. Dry chips burn up way too fast and a lesser flavor. You need the steam from the chips to get the process started.
Answer: I add them at the beginning startup ( when I turn smoker on) and again when the smoker is no longer emitting smoke I add more unless I am on the last hour of smoking
Answer: When it quits smoking and yes I soak them. You don't have to though.
Q:
How many years of use is realistic to expect from this smoker before it breaks? 3, 5, 10?
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Answer: I had mine for 9 years and replaced the heating 3 times. But, that is not a bad thing: I PUT THIS THING TO USE! Briskets, ribs, chicken, steaks!! You name it! The only thing I found, all around the smoker is but if its very cold out, the temp is effected drastically...Similarly, hot out, the temp sours at times, especially in direct sun light. I still give it a 8-10 stars!!!
Answer: I've had mine 5 years and used it about 60 times (12 X a year). It is garage kept when not in use and I have never had an issue with it.
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Answer: Had mine about 2 years before the electrical control panel went out which you can replace for $50 on the Masterbuilt website. Used the smoker cover and under the roofline but sometimes it would get wet. Kept it out of the evening sun because here in Texas the summer sun would damage the cover and probably the smoker. Good news is I bought the extended warranty. Bad news is now extended warranty is only $12 versus the $23 I had to pay back then. I have a claim approved just pending what their offer is. You get what you pay for I guess. Loki g for the same smoker and will buy the extended warranty again.
Answer: I was given one of these a few years back. It maybe lasted 4 years with use 6 times a year and was stored on the covered back porch under the master built cover. The breaker (GFI) started tripping and I noticed the temperature was overrunning the set point. Set at 200 and it heated to 290. I expect the over temp had fried insulation causing the short. I considered replacing it, but went for a pellet smoker instead. See the customer comments about thermostat stopped working. Have not regretted that move.
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Answer: Less than 2 years. I used mine maybe 15 times in the 16 months that I had it and the controls stopped working. I contacted the company and the 1 year warranty has expired so if I am willing to spend more money, I can get a replacement control panel. I babied this thing. Took good care of it, cleaned it after using it, kept it out of the sun and covered. This is a cheap unit, I suggest you stay away from it.
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Q:
Does it have a pan to add water/juice etc. during cooking?
Answer: Yes. Water pan is large enough to smoke a long time.
Q:
What is the temperature range?
Answer: Max temp it can be set for is 275 degrees,will hold temp within a few degrees.
Answer: 100°F to 275°F
Q:
Can a 14” long brisket fit in there without touching sides?
Answer: Yes, it will fit in this smoker.
Answer: Yes I think it would. Trimming the ends would be a good idea. I love this smoker.
Answer: It will but you probably will not have much room on either side
Answer: Yes, no problem.
Answer: YES
Q:
Can the controller be removed easily?
Answer: Yes, the top controller is attached with two cables. In fact, it ships detached.
Q:
can i use it in the rain?
Answer: We would recommend using this digital electric smoker in the rain. Due to the electrical components of the smoker, you would risk permanent damage to the smoker. If you have any additional questions, please reach out to our Customer Service Department at 1.800.489.1581.
Answer: I would not use in a down pour due to being electric.
Answer: Should only if can keep control box and receptacle dry.
Answer: I use it in any weather condition under my porch
Answer: I did yesterday with no ill effect, but I made sure the plug stayed dry.
Q:
Is this the model with a replaceable heating element?
Answer: Yes
Q:
What is the return policy on this product?
Answer: Not sure. I should have checked that on my children but like the smoker, I failed to check. My smoker works just great and has been worth the cost (unlike the kids). Lol
Q:
Hi there, does this have a voltage range of 110-240 and frquency of 50/60HZ
Answer: 110 only rhat I know of
Q:
I need just the control panel
Answer: The control panel is faulty period. You will always need just the control panel. Considering there are YouTube videos on how to operate the smoker without the control panel, that shows the panel is trash
Answer: Mine came with a faulty control panel. I contacted Masterbuilt by email. They sent me a new one within 2 or 3 weeks.
Answer: I think if you go on there website. You can order parts you need.
Q:
does this have continuous feed for the wood chips? if not how long does it smoke for without adding more
Answer: It smokes for about 2 hours if you soak the wood chips in water. It is really easy to refill wood chip holder when it stops smoking. I usually put first wood chips in and drop it in tray, then I refill wood chip holder and when it stops smoking I just dump more chips in.
Answer: No, you will need to add wood chips approximately every 45 minutes.
Answer: No it does not have continuous feed .
Q:
How well will this smoker maintain temperature if it is cold outside? I live in Michigan and it is cold for a lot of the year.
Answer: I live in Wyoming and use this smoker to both slow cook or/and smoke year round, At -30F the steam-smoke rolls out the top vent and infuses the neighborhood with a delicious aroma, my go to fav is 11# pork picnic all rubbed up and overnighted at 225F for 11 hours with a full drip pan of water, 1cup apple and mesquite chip blend at beginning. Live life as large as it gets with this combo and U wont be disappointed. On today to get the cold smoker attachment to smoke cheese and bacon..YEEEEHAW!!!
Answer: I live in Wyoming and smoke or slow cook year round with this unit with thermometer and have NO ISSUES
Answer: My unit temperature gage said it struggled to keep up with cold outdoor temps. I did not confirm that with my secondary thermometer. I lengthened the time and 15lbs of chicken came out just fine.
Answer: We just used ours on a very cold night in Michigan and didn't have any problems. There was no snow, however.
Answer: Cook time
Q:
where is it made
Answer: Yes, our products are manufactured in China.
Answer: China- and not very well
Answer: Sad to say I believe made in China but headquarters in U.S.
Q:
Does this unit have the water pan and drip tray?
Answer: Yes. Water pan is separate and above drip pam. There is a collection tray on back of smoker that drip pan runs into
Answer: Yes, has both. Really like the smoker. Drip tray will even drain to an outside pan.
Answer: Yes. The unit is awesome.
Answer: yes
Q:
Can i use this inside the appartment or should I use the smoker only outside?
Answer: Outside ONLY please!
Answer: Outside only!!
Answer: Outside only
Answer: Wow.....
Answer: Lol
Answer: Really?
Q:
Can you use this indoors?
Answer: No not without proper ventilation but this is not recommended for indoor use!
Answer: With the smoke and the smell, I would not use indoors.
Answer: No If you are smoking and using chips, it will fill your house with smoke and potential other harmful gases.
Answer: No you cant, because of the smoke it puts out
Q:
Is the protection plan worth it?
Answer: I rarely buy these plans on such lower priced items. To each their own, I say.
Answer: Mine started to fall apart after 4 months so I’d recommend it.
Q:
does this unit have a temp probe for internal temp ?
Answer: Hi Brian, this unit does not have an internal meat probe. This unit is equipped with internal temperature probes to test the internal temp to ensure your smoker is at your set temperature.
Answer: No, temp is of interior/ambient. I use a 4 probe Ink Bird that I love, it has bluetooth connectivity.
Answer: It does not have a temperature probe for the meat.
Answer: I use a igrill 2 blue tooth connected thermometer can hook up 4 progs it's great. Made by iDevices.
Answer: No I just bought a cheap meat thermometer at the grocery store for 10 bucks
Answer: Yes and works beautifully!
Q:
Is the red light supposed to stay on during the entire cook time? It keeps turning off and I don’t know why .
Answer: The red light comes on if the current insidetemperature is below the set/programed. Once the inside temperature reaches the set temperature, the green light comes on. Only thing I can think of is that the outside temperature is below 50 degrees Fahrenheit or so. I first used it in about 46 degrees and windy and the red light was on for the three hours I programed it for. If this is not the case then it might be that you didn't hit the temperature button a second time to start the cooking cycle.
Answer: The red light indicates it is heating. When it reaches the set temperature, it will turn off and when it drops a few degrees it will come back on to maintain the set temperature.
Answer: The temp fluctuates and therefore causes the red light to turn on and off. The only reason I can think of it staying on is maybe you’re opening the door too often or your electric outlet isn’t supplying enough voltage to keep it at temp. Maybe move it to another outlet.
Answer: No just while heating
Answer: Get a hold of Masterbuilt with your problem
Q:
How do you know when its time to add more wood chips?
Answer: I monitor the volume of smoke escaping from the smoker. This model burns the wood chips slowly so a batch of wood chips provides good smoke for quit awhile. If you see the volume of escaping smoke start to taper off it is time to add more wood chips.
Answer: We recommend adding wood chips approximately every 30-45 minutes.
Answer: My rule of thumb has been to add the chips about every 4 hours of smoking. Works well for long smokes, and anything under that you don't want to use more than once. The smoke taste can overwhelm things if used too much.
Q:
What is the best cover to use to protect it from outdoor elements??
Answer: They sell a cover for around $45 usd Mine is not in those conditions
Answer: Sorry,I keep mine in the garage and didn't buy a cover
Q:
Can I return this?
Answer: How can I return this faulty, brand new product?
Answer: I haven’t needed to, mine works great. For the price I paid, when it does go, I will have gotten my money’s worth and wouldn’t consider returning it
Q:
Love the smoker - not liking the clean up! Is there an aluminum throw away pan available for purchase to catch the grease? If not, there should be!
Answer: Hi nattimom, we do not manufacture aluminum throw away pans to catch the grease drippings. You can always wrap components in aluminum foil for easy clean-up after a cook! I would not recommend wrapping the smoking racks though, to allow proper air flow throughout the unit.
Answer: My son did the research and bought this electric smoker for his small restaurant.
Answer: I use the disposable aluminum half steam table pans inside the smoker box. Usually just one but if meat spreads across whole rack, I use two turned short width on the rack. Sams Club has pans.
Answer: I use the disposable aluminum pans sold in the Walmart, Lowes and Home Depot grilling section.
Answer: You should be able to find a pack of cheap aluminum pans in any supermarket.
Q:
how are you suppose to move it without handles you can't tip it with food water or grease dipping in it or hot not a smart design without handles
Answer: The smoker does get hot and not cable of moving easily. I bought a moving cart from Amazon that has 3 shelves and mounted 2 shelves with the smoker on the second shelf and use the bottom shelf to store different flavored wood chips.
Answer: It's not made to be moved while cooking in it. If it has to be moved, remove anything which might spill, and slowly walk it where it needs to go or use a dolly. You should have known from the photos the smoker had no handles.
Answer: Not made for moving. Lightweight and situate where you’ll be using it before turning on. I’ve smoked nearly every kind of meat and veggies you normally smoke and never ever used any liquid, water, apple juice, etc. Why would you want to move it while it is on anyway?
Answer: I purchased a base unit that allows you to move the unit. However, you can not move the unit while you are cooking food. Be. sure to place your unit in the location you want it.
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Answer: I think you can get casters and just screw where the feet go. My son built me a cart and we bolted the smoker to it. I can move it anytime and don’t have to bend over to check the meat.
Q:
Can you fill the the box with the wood chips and it will automatically despence the wood it's self?
Answer: No.....requires addition of chips as it cooks.
Answer: No. As the wood is consumed you will continue to add wood till your finished smoking. The wood chamber is quite small. Probably sufficient for an hour or less of smoking. There are units with auto units and you may wish to consider such a unit. Also the electric unit is slow to heat. You may want to consider a propane unit. I used one with very good success. The Masterbuilt electric died after just one use. It now sits idle since warranty is expired.
Q:
Can you use pellets rather than wood chips?
Answer: even better than a tube smoker - get the masterbuilt cold smoker https://www.amazon.com/dp/B079KGP5BX/ . It allows you to burn chips and produces an amazing amount of smoke. I had relegated my masterbuilt to the shed because we have several pellet smokers, but the masterbuilt smoke attachment made the masterbuilt electric competitive with the pellet smokers for flavor.
Answer: I tried pellets and they caught fire in the smoker. No problems with wood chips.
Answer: Not recommended by manufacturer. Purchase separate metal tube pellet smoker - gives prolonged smoke even at low temp settings and eliminates frequent refilling of fuel tray.
Q:
What is the piece call that you load the wood chips into the smoker called
Answer: Wood chip loader
Answer: The manual calls it the "wood chip loader." Many users refer to it as the "chip tube."
Answer: "chip box" is what it is called, definitely called chip box on other brands. I got two of the, and both of them were defective, so they were returned to Amazon and I bought another brand from Amazon, even had a front window, and it worked really well, and even nicer looking. I don't know why the reviews for MB are so good, 2 out of 2 being bad is not good. Thankfully Amazon is really good with its customers.
Q:
can you do steaks and hamburgers in the smoker?
Answer: Not unless you like to cook the slow at max 275.
Answer: Yes. You can do anything you want. It’s the best appliance I’ve bought in years!
Answer: Yes and recipes can be found on our website.
Answer: i have not done this but i would think so. interesting. i would try burgers first.
Answer: Yes you can. That being said, I would strongly advise you to NOT buy it. Its not worth the money. Its junk.
Answer: Yes
Answer: Yep
Answer: Yes. It works really well
Q:
Can you substitute wood pellets for wood chips
Answer: The instructions for my 20071117 say not to use pellets, only chips.
Answer: It takes wood chips yes
Answer: The manual says not to use HEATING pellets. Heating pellets may be all softwood like pine and fir or may have a mix of soft and hardwood. Heating pellets are not food grade and may also contain binders that are toxic to ingest. Hardwood is probably fine. You just have to experiment how much to use.
Answer: I think so. the unit that you will fill with wood chips is about the size of a soda can so smaller pieces work best.
Answer: No
Q:
Can I connect "cold smoke attachment " ?
Answer: I have 2 of these units and one has the cold smoker unit on it. It is not too tall for this unit, and is the best thing that I have ever bought for BBQ. The smoked cheese, no matter what you desire, is awesome, and it is a must for smoking sausage.
Answer: No, the cold smoker is too tall for this model.
Answer: Yes. I have it and I recommend buying it.
Q:
We ordered the masterbuilt 2010113 digital electric smoker stand, 30 inch. not compatible the with this smoker. which stand is?
Answer: This one is sturdy and fits. Masterbuilt 20101113 Digital Electric Smoker Stand, 30-Inch
Answer: This one is sturdy. Masterbuilt 20101113 Digital Electric Smoker Stand, 30-Inch
Answer: This one is sturdy. Masterbuilt 20101113 Digital Electric Smoker Stand, 30-Inch
Answer: The same stand also comes in a 40 inch too you might want to try that o e instead
Answer: Not using a stand. On the patio (brick). If I wanted it higher I would put it on cinder blocks or make a table.
Q:
Do we need to wet the wood chips or is the water tray enough?
Answer: The chips go in dry. It has a water tray. With that being said, try it with wet. Probably won't hurt anything. Watch the master built videos on utube
Answer: We recommend dry wood chips for more smoke flavor.
Answer: I always soak the chips for up to 1 hr. Sometimes only for a few minutes. Seems to work better that way.
Answer: I would wet them
Q:
Can u smoke a 18-20lb Turkey in this?
Answer: I bought this for my son in law and have forwarded the question to him????
Answer: Yes
Answer: Yes
Q:
Will not turn on
Answer: Check the connector under the control panel. Also check heating element connection.
Q:
How many briskets can you smoke at one time?
Answer: ?? Are you saying you can fit 4 - full, lip on briskets in this smoker?? That's impressive!
Answer: 10
Answer: four
Q:
How often do I have to add water and do I jave to open the front to add water?
Answer: Well first off , don’t use water. Water adds no flavor, always add flavor when you can be it fruit juice or apple cider vinegar. But to answer you question I cooked a 12lb turkey to 165 and never had to add any more liquid. BTW I used apple cider Vinegar. But if you did need to add some, perhaps with a low ans slow pork butt (apple juice) or brisket (grape or orange juice) then you would need to open the door.
Answer: Water isn’t always needed for smoking. I smoked ribs for 4 hours without water but when I smoked my thxgving turkey for 10 hours I used water. The water doesn’t evaporate much so there is no need to open the door to refill during a smoking. You only use water to prevent whatever you’re smoking from drying out.
Answer: Yes, you will need to open the door to add water. I would recommend only keeping 1 cup of liquid in the water bowl throughout the smoker so it does not overfill.
Answer: after3 hours we still had plenty of water. Filled to the line on the pan. You have to open the door to fill water pan.
Answer: Unless you are doing an extraordinarily long smoke (I'd guess 8 hours or more, based on my experience), you won't need to replenish the water. In fact, if you're smoking something that will release a lot of fat, you should only use a minimal amount of water because the fat will drain into the water pan, possibly resulting in an overflow. Yes, you have to open the door to add more water. Tip: Always foil the water pan -- it makes cleanup so much easier.
Answer: Usually ive just soaked the woodchips in water. Never added water. But this smoker rarely lasted long enough to use it much.
Answer: I have never used liquid on anything I have smoked, butts, briskets, chickens, turkeys, bellies, hams, or cold smoked cheese, but if you did you would have to opened the door.
Answer: I don’t use water but beer or apple juice. Once I fill the tray I’ve never had to refill.
Answer: Mix apple cider vinegar and water. Change it after your done cooking lol don't leave it there for next time
Answer: Pan on the inside of unit. Holds enough to last severa! Hours. Always empty pan after unit is cooled off from using
Q:
I went on your website to purchase replacement grill grates and they weren't listed there. They only had them for 40 inch smokers not the 30 inch?
Answer: I have not seen them offered either. I would like a back up set to keep one clean at all times.
Q:
What is the model for the replacement water pan/bowl? Mine has some leaks in it and I want to replace with a water pan that will bit this size smoker
Answer: Be careful when ordering parts,they changed the configuration and all parts do not fit.I ordered a new chip holder and it not even close.
Q:
Using my own meat thermometer, is it okay to loop the cords through the top vent?
Answer: It will decrease the temperature as the heat escapes. In the summer this will not be as important. Depending on how long you have had the smoker, it will die before winter anyway. The cheaply made smoker will die after you have had it for under 18 months, but over the 12 months so that the warranty runs out. Customer NO Service (through email only) will reply to you saying you can BUY a replacement control panel. Enjoy using your smoker for the 10 to 15 times most people use it in this short period of time.
Answer: You can pull a meat probe through the air vent if desired.
Q:
Where is my order? Ordered this smoker on July 15.
Answer: either your credit did not go thru or never ordered properly it is Nov why on earth would you wait this long?
Q:
What is the difference between this model and the older one 20070910: http://amzn.to/2n4tG07 ?
Q:
How reliable in general is Masterbuilt? I bought one , despite a bad reputation. Mine failed after 5 months, and the manufacturer refused to remedy.
Answer: I had an older generation one for about 10 years and used 1or 2 times a month. When it finally crapped out got another.
Answer: we have only used ours once and it worked great
Q:
I am making salami and need to hang tubes is there a way to do this
Answer: We would recommend a sausage hanger in our accessory kit, 20100914.
Answer: There is nothing in the smoker to attach to. Only to lay on the racks
Q:
at 225 it will not make smoke what can i do/
Answer: I've had the same problem. I turn it up to 275 for 5-15 minutes to get the smoke going again, then back down to 225. On a long smoke I might have to do this 6-10 times. It's frustrating but, it's all I've found to overcome the "no-smoke" situation.
Answer: I get smoke at 225 with no problem. Makes sure your vent is at least partially open. If no air is moving inside the smoker, there wood chips won't smolder. I also made a mistake one time by not making sure the wood chips had been "dumped" in the chip tray. I added chips to the loading tray, but I forgot to turn it to get the chips to drop into the chip tray inside the smoker.
Answer: I just got it recently and smoked one brisket. Not a lot of smoke at 225, but the brisket came out perfect and had a strong smoky flavor.
Answer: Open the vent at the top and make sure your wood is "chips" NOT "chunks".
Answer: Try dry wood chips in the beginning, while brining your smoker to temp.
Answer: Send it back like I did
Q:
Does the digital feature keep the temperature in the smoker constantly within the target range?
Answer: yes it does. I had never bothered with thermometer before but do now....very spot on with digital feature. we have used this smoker for just about anything we could think to try. have not used our gas grill but twice since purchasing the smoker. all our friends have been quite impressed with food we have served from it. mary w
Answer: For me, it keeps the temperature fairly constant but it gets "off" when I open the door and then it takes time to get the temperature back to the setting. When it's really a windy day, it tries its best to keep the temperature constant. I really do like the machine; it's convenient and does a good job for me.
Answer: Yes. It keeps the temp at a constant, within a few degrees.
Answer: It was a gift so I don't know the answer............
Answer: Yes.
Q:
I can’t get the chips to smoke. i set the temp to 225 degrees. i soaked them for a while. what am i doing wrong?
Answer: 1st don't soak the chips. I found that if you push the chip tray all of the way in to the stops it actually raises the tray about 1/8". Pull the chip tray back about 1/2" and it will sit closer to the burner. Also I like to add the chips right at the beginning to get some smoldering. The temperature setting shouldn't matter as the burner is either on or off. The burner will be the same temperature wether you set it at 250 or 200 degrees, only the duration it is on/off will change.
Answer: I have the same problem this smoker sucks they say it smokes better at 240 deg or higher which sucks I do not soak the chips them try apple chips they a bit softer. The smoke tray is to small and sits up above heating element. I will not buy this product again or recommend it
Answer: First off soaking chips doesn't help them smoke. Sometimes it may appear so as the water in them turns to steam. Unless you want to steam your food do not use water on your wood
Answer: Guy, I don't soak the chips. After reading many and several barbeque/smoker cookbooks and perusing several online website forums from members, most of them recommend not soaking the chips when using an electric smoker (or for that matter, when grilling on a gas grill). I just preheat the smoker to 225F and then add the chips. I wait until I can smell/see smoke, and then I start cooking. You'll need to replenish the smoker box a little more often, but that's a minor issue.
Answer: I let the chips soak in water the night before. I usually put the chips in a ziplock bag and cover with water. Just drain prior to using. This has always worked for me.
Answer: Guy- I removed the screw that holds the wire that supports the chip pan. I then found a small frying pan that fits in the opening and rests on the heating element. It works great! U get all the smoke u want. Jack Schneider. P S- I asked the Masterbuilt person if the pan resting on the burner would cause any problems. The answer was "no". Good luck
Answer: I have used an electric for a few years. I've never been happy with the smoke production. I use the electric to maintain heat and I use the pellet tube (Amazon Best seller, under $15) and pellets to produce smoke. It has been a great combo thus far.
Answer: Make sure chips are getting in smoke pan, damp chips might not dumpoperly
Answer: I don't soak the chips, they just get water logged and don't smoke for me either.
Answer: Your heating element may be bad.
Q:
is this a good smoker?
Answer: I love this smoker. Easy to put together. Easy to use and clean. I bought 2 more as gifts after my first purchase.
Answer: Yes I use mine all the time holds the heat well! I did get a cold smoker for the side so I don’t have to keep adding chips!
Answer: I'm happy with it. I've never used a smoker before, I picked this up because I started making sausage and wanted to be able to smoke them and it does a fine job. Don't overcrowd it and smoke things slow. It seemed to be the highest rated smoker in its class.
Answer: Yes
Q:
What size woods chips work best in this smoker?
Answer: You should use small chips. It is not designed for large wood chunks or wood pellets. You can buy the wood chips from Amazon.
Answer: Standard approximately 1" chips.
Answer: Never got to use it. Had two of them and neither one worked. Sent them both back.
Q:
Why does the picture show 4 shelves . It only comes with three?
Answer: The unit is offered at multiple retailers and has a as featured items that will include an extra rack.
Product reviews of Masterbuilt MB20071117 Digital Electric Smoker, 30", Black
Robert P Carmean : Broken Latch, Timer/Temp & Low Smoke
I used it once and the latch fell apart. I went to Lowes and bought a toolbox latch and installed it. The surface area for the wood chip tray is very small. I needed to get the temperature to 250 to get any smoke. I have used Apple, Mesquite and Hickory. We all need a lower temp to get a good smoke. A larger smoke tray would do the trick. The temperature control and timer is almost impossible to read outside in the sunlight and it stopped working after 5 uses. With the money I spent on the smoker and the Masterbuilt stand that didn't fit until I modified it, I feel ripped off. I would look elsewhere for a better smoker.
Andrew : So Disappointed
So far, extremely disappointed. They sent me 3 cross braces and 1 side brace, but I need 2 of each. On their web site, it says that they won't help me unless I register the product, but when I click the link to register the product, it doesn't let me proceed. (I tried Chrome and Edge.) Plus, the bottom arrived damaged (but that's the least of my worries).
Amazon Customer : Timer/Temp control unit failed after 10 hours
I should have listened to the reviews that stated it had a bad temp control/timer unit. Mine failed on second use and right in the middle of a brisket cook. What a disappointment
trophygirl : How to get more consistent smoke.
So, I was having trouble getting a consistent amount of smoke, or even any smoke at temps below 250. I would have to replace my chips every 30 to 40 minutes. Oddly, the chips had stopped smoking, but were still intact and only slightly charred. I was pretty frustrated. So, I looked for ways to fix this. Fortunately, I came across this handy little add on item for under $5 (at the time).
https://www.amazon.com/gp/product/B0001B50B2/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
I removed the chip tray and the wire bracket for the chip tray. The bracket is simple to remove requiring you to unscrew one screw at the front. I can now place the little cast iron smoker box directly onto the heating element. I fill up the smoker box with chips and the smoke is consistent and lasts for hours. I can get consistent smoke even at 200 degrees. It produces a nice clear smoke, too. The spent chips are nearly ash and have clearly been utilized to their full potential.
You do have to pull the smoker box out with heat resistant gloves if you want to add more chips. So, you do lose the convenience of the chip loader, but I'm fine with that since I'm adding chips much less frequently (every 3 to 4 hours instead of 30 to 40 minutes).
Disclaimer: This is simply my method of solving a problem. I don't know if the manufacturer recommends this or not, but it works much better than using the included chip tray.
https://www.amazon.com/gp/product/B0001B50B2/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
I removed the chip tray and the wire bracket for the chip tray. The bracket is simple to remove requiring you to unscrew one screw at the front. I can now place the little cast iron smoker box directly onto the heating element. I fill up the smoker box with chips and the smoke is consistent and lasts for hours. I can get consistent smoke even at 200 degrees. It produces a nice clear smoke, too. The spent chips are nearly ash and have clearly been utilized to their full potential.
You do have to pull the smoker box out with heat resistant gloves if you want to add more chips. So, you do lose the convenience of the chip loader, but I'm fine with that since I'm adding chips much less frequently (every 3 to 4 hours instead of 30 to 40 minutes).
Disclaimer: This is simply my method of solving a problem. I don't know if the manufacturer recommends this or not, but it works much better than using the included chip tray.
Amazon Customer : Don't waste your time
Quit working within 10 minutes. Been over a month still trying to get a warranty claim from masterbuilt.
Jean S. : Liked the first that I purchased. Not sure on the second one yet.
This is the second Masterbuilt smoker that we have purchased. We have only used it twice and it is stored under cover. The timer/thermostats control has quit working. I have until January 31 to return, unless you can send me a replacement for the thermostat.
MJS : Checkes WAY more boxes than it needs to for the price
This is all you could want or expect from an electric smoker. I've been extremely pleased with the results. So far, I've done ribs, brisket, whole chickens, chicken legs, chicken wings, peppers and corn in this thing, all with great results.
The amount you can fit is pretty impressive, but beware that you usually have to cut larger racks of ribs in half to fit (so that's one full rack per tray, a total of four racks). You could easily fit 4 whole chickens or Boston butts though. For my purposes (family of four and occasional guests), the capacity is fine. If you aren't familiar with any of these food items, you can fit five or six teacup chihuahuas inside. Those were the dogs made popular as a mascot for Taco Bell in the early 90s.
The seal on the door is great, and the absence of a window actually helps the seal. Plus, why bother with a window that will smoke up in the first hour and be another thing to clean?
Operation is a breeze, although the electric readout is impossible to see in direct sunlight. If you're in a covered area or come equipped with a parasol then it's no problem.
The wood chip replacement slot is genius, although it can be hard to insert if over filled. The amount you can easily fit into this cylinder is surprisingly all you need to get some good smoke. The usual 225 degrees does take a while to get chips smoking, but I usually smoke at 240 anyway, and this seems to be the sweet spot for quickly blazing chips. Make sure there is no more smoke coming out of the unit before adding a second cylinder of chips. I can't say enough about how much I like the wood chip insert. I went from using a quart container full of soaked chips on my grill to a cup and a half of dry chips in this. A bag of chips now seems bottomless.
Tip: boil some water and pour into the water pan when starting a smoke. The chip tray is between the heating element and the water pan, so it takes hours to get cold water steaming. Steam helps smoke adhere to meat, so boiled, steaming water right out of the gate is your friend. It makes a huge difference in the final product.
I do wish it had wheels because I lug it in and out of a shed where it is stored, but this is a small complaint. When it's empty, the unit is very easy to lift and carry a short distance.
As for taste, I honestly can't tell much of a difference between this smoker and my friend's Weber bullet kettle unit that runs charcoal. He's even complimented my results and he's a slow cooking BBQ snob. As long as you're minding your temp, pulling at the appropriate time and using a quality rub, you're going to get good results. Three rounds of chips was more than enough for excellent flavor and penatration in a 12-hour, 6 pound brisket flat smoke. The unit's sealed environment really traps smoke like a champ, arguably better than traditional units.
I was honestly torn between this and a kettle unit, but I took the leap because I figured after 50 smokes or so, this unit pays for itself in the propane and charcoal you're NOT buying and the small dent in an electric bill (which is negligible).
Highly recommended. Even if the heating element burns out (it eventually will) I would spend the extra money to keep this thing going. It's incredibly convenient, a good size and produces near-pit quality results. For the money it can't be beat.
The amount you can fit is pretty impressive, but beware that you usually have to cut larger racks of ribs in half to fit (so that's one full rack per tray, a total of four racks). You could easily fit 4 whole chickens or Boston butts though. For my purposes (family of four and occasional guests), the capacity is fine. If you aren't familiar with any of these food items, you can fit five or six teacup chihuahuas inside. Those were the dogs made popular as a mascot for Taco Bell in the early 90s.
The seal on the door is great, and the absence of a window actually helps the seal. Plus, why bother with a window that will smoke up in the first hour and be another thing to clean?
Operation is a breeze, although the electric readout is impossible to see in direct sunlight. If you're in a covered area or come equipped with a parasol then it's no problem.
The wood chip replacement slot is genius, although it can be hard to insert if over filled. The amount you can easily fit into this cylinder is surprisingly all you need to get some good smoke. The usual 225 degrees does take a while to get chips smoking, but I usually smoke at 240 anyway, and this seems to be the sweet spot for quickly blazing chips. Make sure there is no more smoke coming out of the unit before adding a second cylinder of chips. I can't say enough about how much I like the wood chip insert. I went from using a quart container full of soaked chips on my grill to a cup and a half of dry chips in this. A bag of chips now seems bottomless.
Tip: boil some water and pour into the water pan when starting a smoke. The chip tray is between the heating element and the water pan, so it takes hours to get cold water steaming. Steam helps smoke adhere to meat, so boiled, steaming water right out of the gate is your friend. It makes a huge difference in the final product.
I do wish it had wheels because I lug it in and out of a shed where it is stored, but this is a small complaint. When it's empty, the unit is very easy to lift and carry a short distance.
As for taste, I honestly can't tell much of a difference between this smoker and my friend's Weber bullet kettle unit that runs charcoal. He's even complimented my results and he's a slow cooking BBQ snob. As long as you're minding your temp, pulling at the appropriate time and using a quality rub, you're going to get good results. Three rounds of chips was more than enough for excellent flavor and penatration in a 12-hour, 6 pound brisket flat smoke. The unit's sealed environment really traps smoke like a champ, arguably better than traditional units.
I was honestly torn between this and a kettle unit, but I took the leap because I figured after 50 smokes or so, this unit pays for itself in the propane and charcoal you're NOT buying and the small dent in an electric bill (which is negligible).
Highly recommended. Even if the heating element burns out (it eventually will) I would spend the extra money to keep this thing going. It's incredibly convenient, a good size and produces near-pit quality results. For the money it can't be beat.
Keith Falter : Yes- I had the control board failure after just two uses
As the manufacture stated when I called into customer service with my problem, "the bad reviews you read are only from dissatisfied customers." Well, that's true, and I am very dissatisfied. The unit arrived promptly (along with the cold smoker attachment) and I put it into service immediately. Easy assembly and all worked well except the temperature on the control panel was 20+ degrees cooler than what was indicated on the control panel (as measured by a precision remote thermometer. In less than 2 months the unit began to read 300 degrees constant, regardless of actually temp, meaning the heating elements would not start. A call to customer service was efficiently answered and a replacement control unit was COMMITTED to arrive in 5-7 days. No email confirmation was received. 2 weeks later I call customer service only to find out that Masterbuilt won't receive new control units until 24 October. Terrible.
If you read online reviews you will find this is a huge problem with these units causing a lot of frustration. Theres a problem in the basic components and/or assembly if you have this high rate of failure- Masterbuilt should investigate and put a program in place to eliminate this problem. I work for a technology manufacture and can tell you if we had half this rate of failure in our components our customers would stop doing business with us. I would definitely consider buying a different manufactures smoker if I had it to do over again; very, very disappointed in the quality of the product and Masterbuilts efforts to correct this problem with the manufacture.
If you read online reviews you will find this is a huge problem with these units causing a lot of frustration. Theres a problem in the basic components and/or assembly if you have this high rate of failure- Masterbuilt should investigate and put a program in place to eliminate this problem. I work for a technology manufacture and can tell you if we had half this rate of failure in our components our customers would stop doing business with us. I would definitely consider buying a different manufactures smoker if I had it to do over again; very, very disappointed in the quality of the product and Masterbuilts efforts to correct this problem with the manufacture.
Gsanbrook : I don’t recommend
This is my second masterbuilt smoker. First was fine but quit working after a year. Bought this one. Tried to find the same model that I had but apparently they don’t make it anymore. This one was similar - just didn’t have to meat probe. I thought it was similar enough but isn’t. Parts on my old one that were heavyweight and stainless are cheap pit metal in this one. Drip pan - pot metal. Chip dispenser -pot metal. Flimsy cheap crap. It also doesn’t smoke hardly at all. I smoke at 225. The other one filled the bbq with smoke. This one leaves the chips half charred. I’ll end up throwing this one away and getting something else because I love to smoke ribs and brisket and this one wastes my time.
Katie O. : Works great
My husband the BBQ chef says it works just fine. People that wrote bad reviews probably don't have much smoker experience. There are certain things involved. Don't open vent all the way. Clean after use and store covered in the garage. Do not leave outside in the open. Take care of it and it should last . My only complaint is it arrived with a small dent and a scratch but I am picky and my husband says he doesn't care about the look, just the taste, and the meat was delicious. He did ribs and two chickens. We also did pork butt. Not room for all that at once so the pork was in all night and then moved to our oven and then two racks of ribs and two chickens were able to go in next. He makes his own dry rub and the smell throughout the neighborhood I'm sure all the neighbors were jealous, lol.
john : Closet smokers unite!, this is your smoker!
I've always loved smoked meats, but I sucked at smoking meats on my old style smoker. It took much longer than suggested, the meat never truly looked done, even for smoked meat. That smoker required constant attention to insure the wood was smoking, the heat was in the right temp range, etc...and the day was about tending to the smoker. I received a Masterbuilt MES 130 for Christmas, and the first day that surpassed 50* I decided to risk it and give it a go. I read the manual, performed the prescribed "seasoning" task, and headed off to the store to find some Baby Back ribs and some apple and pecan chips. Being winter on the high prairie at 5400 feet and just a little over 50* I decided to go longer on the time (by and hour) and raise the temp just a little from the suggested time and temps in the manual. The digital LED display was a bit hard to read in the sun, but setting the cook time and temp was a breeze. 15 minutes later it was smoking, and 5 hours later we had perfectly smoked baby back ribs, in January. Comparing it to my old smoker, it was too easy, almost like cheating. I was able to set it up in a few minutes after food prep and then forget about it till it was time to bring it in. Time previously spent babying the smoker was now spent enjoying an adult beverage and doing other things. If you desire smoked meats without the hassle of fussing over the smoker, this is your smoker. Oh, and cleanup is easy as well, all the shelves slide out, the water basin and drip pan easily come out and clean up. The universal stand kit is a great add on, and the inexpensive cover will help protect the screen from the sun.
Batman : Great smoker after a few fixes
With a few minor adjustments this smoker is perfect. First I took the chip tray rack out to let it sit directly on the coils. I flipped a bracket that is over top of the heating element and put it below. Lastly I drilled about 12 very small holes in the chip tray. After making these adjustments this thing started rolling out smoke. Did two whole chickens and they turned out fantastic. For the price point its worth making the few adjustments, highly recommend for any home smoker. Only complaint is that the digital controls are hard to read when in direct sunlight but this is a minor inconvenience.
Locutus65 : NOT sun resistent. Does make great smoke.
Set it up on our patio and started the seasoning process.
Our home gets a lot of sun, Houston sun. The patio gets full sun all morning.
After seasoning I see that the cover over the display and buttons is all curled up around the edges. Yes, the sun was hot but that should not have happened.
I was able to stick it back down but now the power button is 'iffy' to use.
Also, the control panel is actually coming apart. So far it still seems to be working but I'm contacting Masterbuilt hoping they will replace the control unit.
While seasoning it did make a good amount of smoke. Seems like it will work great just like the last one I had.
*Update 08/16. Last week I sent an email to Masterbuild support and today received a reply that they are replacing the control unit for me. Of course, they also recommended keeping the smoker in a covered area. I've already purchased a large beach umbrella to use while I'm using the smoker to keep direct sunlight off of it. I still think they should use a better cover and plastic for the control using that will hold up to sun.
Our home gets a lot of sun, Houston sun. The patio gets full sun all morning.
After seasoning I see that the cover over the display and buttons is all curled up around the edges. Yes, the sun was hot but that should not have happened.
I was able to stick it back down but now the power button is 'iffy' to use.
Also, the control panel is actually coming apart. So far it still seems to be working but I'm contacting Masterbuilt hoping they will replace the control unit.
While seasoning it did make a good amount of smoke. Seems like it will work great just like the last one I had.
*Update 08/16. Last week I sent an email to Masterbuild support and today received a reply that they are replacing the control unit for me. Of course, they also recommended keeping the smoker in a covered area. I've already purchased a large beach umbrella to use while I'm using the smoker to keep direct sunlight off of it. I still think they should use a better cover and plastic for the control using that will hold up to sun.
Amazon Customer : Made a few mods as recommended by others
07/24/2021. Doing great. Drilling the 12 small holes in the wood chip tray and removing the chip tray bracket holder is definitely the thing to do. The tray sits directly on the heating element now. I have made brisket and pork butt. Just awesome. Make sure you have a temperature probe to measure internal ambient temperature as well as a probe for the food. The temperature fluctuates quite a bit. Use the average of the high and low as the element cycles on and off.
04/18/21. Still going great. Use a probe to measure not just meat temp, but ambient internal temp. Ambient temp might run a little cold depending on water pan and meat. If you want casters, these are perfect. I went through a couple trying to find the right ones. These are M10s and the right stem length.
https://www.amazon.com/dp/B07GMM753C/ref=cm_sw_r_cp_apa_glt_fabc_FGQH6YQRQ9YM748F42JJ?_encoding=UTF8&psc=1
12/31/20-Easy to assemble and use. Just went through the seasoning process and did a second run at 225. I noticed the same issue of wood chips not smoking. I saw other reviews and drilled 12 small holes in the wood chip pan and I removed the one-screw wood chip tray bracket so that the wood chip pan sits directly on the heating element. It smoked fine at 225. Doing my fist pork butt tomorrow and will update this if I have problems.
01/01/21-Started a 6lb pork butt at 0600 am at 235 degrees. Getting good smoke with the above modifications.
04/18/21. Still going great. Use a probe to measure not just meat temp, but ambient internal temp. Ambient temp might run a little cold depending on water pan and meat. If you want casters, these are perfect. I went through a couple trying to find the right ones. These are M10s and the right stem length.
https://www.amazon.com/dp/B07GMM753C/ref=cm_sw_r_cp_apa_glt_fabc_FGQH6YQRQ9YM748F42JJ?_encoding=UTF8&psc=1
12/31/20-Easy to assemble and use. Just went through the seasoning process and did a second run at 225. I noticed the same issue of wood chips not smoking. I saw other reviews and drilled 12 small holes in the wood chip pan and I removed the one-screw wood chip tray bracket so that the wood chip pan sits directly on the heating element. It smoked fine at 225. Doing my fist pork butt tomorrow and will update this if I have problems.
01/01/21-Started a 6lb pork butt at 0600 am at 235 degrees. Getting good smoke with the above modifications.
Joe : Works well,good buy at 140
I have had and used many smokers over th decades and this little one works well.
I seasoned it outside on 55 degree day with 15 mph wind and it got to 275 in 20 mins and then it veried from 255 to 280 not bad for conditions.
Today 60 degree in garage no wind. Got to temp in 15 and maintained well. The first fill of chips smoked for hour and 1 refill lasted 35 mins......i double filled the next time.
Flavor was spot on an as good as a real wood smoker.
I do use remote temp probes and did move trays to get meats in right temp zones......lower racks were hotter then top rack even tho heat rises. For me this works since i was doing beef, pork, and yardbird.
I did need to adjust door alignment before using but its no big thing, and after seasoned I tightened up the latch just a little.
For $140 its a great buy, i paid 180 on sale
for my brother's smoke hollow and it didn't work as well ( have to use a smoke tube )
I seasoned it outside on 55 degree day with 15 mph wind and it got to 275 in 20 mins and then it veried from 255 to 280 not bad for conditions.
Today 60 degree in garage no wind. Got to temp in 15 and maintained well. The first fill of chips smoked for hour and 1 refill lasted 35 mins......i double filled the next time.
Flavor was spot on an as good as a real wood smoker.
I do use remote temp probes and did move trays to get meats in right temp zones......lower racks were hotter then top rack even tho heat rises. For me this works since i was doing beef, pork, and yardbird.
I did need to adjust door alignment before using but its no big thing, and after seasoned I tightened up the latch just a little.
For $140 its a great buy, i paid 180 on sale
for my brother's smoke hollow and it didn't work as well ( have to use a smoke tube )
Doufé : Dents, scratches but a little hope...
For the price this smoker is beautiful, but for a new smoker you deserve better quality. When I pulled my smoker out of the intact shipping box I was highly impressed, untill I started looking closer. The corner was dented in, dents all over the sides and scratches. For a new product this is unacceptable, and I doubt it is from the shipper as much as it is manufactor due to how well it was package. Leveling it is a pain as well, could've had a little simpler system than what is given. Over all I will be using this smoker weekly and I hope it holds up, my first impressions were amazment to disappointment for the lack of care given from the manufacturer before shipping it. If it wasn't for the price point and the little hope I have that this smoker will be reliable I'd send it back in a heartbeat.
George : Buyer Beware
I had the same problem other have talked about, paint or plastic melts. We got this, seasoned it up just like the directions in the box.....used it once it worked without any problems. The second time when I was putting it away all around the inside lip it looked like plastic had melted. The smoker wasn't on hot I think 225 is what I ran it on. This can't be safe has to be putting fumes into the box as that stuff melts. I first went to Masterbuilt....they have no customer phone support (Covid) so you have to register the product first and then they don't stand behind anything. I ended up telling Amazon and they gave me a full refund. I am just going to pay more money for something that is better and actually works.......between the electrical problems, melting, and low smoke output reported by customers it's cheap but not worth it.
Charles N. : Works well
OK first this is an electric smoker so it will have some limitations with respect to the heat range. That said I find the smoker worked well.
I have owned charcoal, gas and now this electric smoker so I’ve been around the block a few times.
I have used it several times and I have smoked everything from fish to chicken to ribs they all came out well smoked and cooked through.
Because of the limited chip tray you will have to replenish the chips regularly likely every 30 minutes. Also because of it being an electric smoker it may take a little longer to smoke the items than you would expect with gas or propane.
Unlike others I found that this generated sufficient smoke without the need to modify the unit and move the the chip tray to sit on top of the heating element.
I did however find that when smoking a lot of meat for a long period of time the unit will leak from the door I had a significant leak from the corner of the door so if you are going to use the smoker on any surface you do not want to get stained, like a wood deck or concrete patio, it would be best to place a tray or other protective device under the unit to protect from spills. I use a tray from an automotive store designed to place under a car to protect the driveway from spills- I have used it with all the smokers I owned Such as Hopkins 11430 FloTool 25" x 36" Large Drip Tray(on Amazon)
One note of. Caution -when removing the water tray after smoking be very careful. It may be full and It has a tendency to tip over and spill its contents so be very careful-the design is poor and because of the long lip tends to be unstable when filled with water if you place it on a flat surface.
Other than that, for an electric smoker I think it does the job well.
I have owned charcoal, gas and now this electric smoker so I’ve been around the block a few times.
I have used it several times and I have smoked everything from fish to chicken to ribs they all came out well smoked and cooked through.
Because of the limited chip tray you will have to replenish the chips regularly likely every 30 minutes. Also because of it being an electric smoker it may take a little longer to smoke the items than you would expect with gas or propane.
Unlike others I found that this generated sufficient smoke without the need to modify the unit and move the the chip tray to sit on top of the heating element.
I did however find that when smoking a lot of meat for a long period of time the unit will leak from the door I had a significant leak from the corner of the door so if you are going to use the smoker on any surface you do not want to get stained, like a wood deck or concrete patio, it would be best to place a tray or other protective device under the unit to protect from spills. I use a tray from an automotive store designed to place under a car to protect the driveway from spills- I have used it with all the smokers I owned Such as Hopkins 11430 FloTool 25" x 36" Large Drip Tray(on Amazon)
One note of. Caution -when removing the water tray after smoking be very careful. It may be full and It has a tendency to tip over and spill its contents so be very careful-the design is poor and because of the long lip tends to be unstable when filled with water if you place it on a flat surface.
Other than that, for an electric smoker I think it does the job well.
Judy2099 : DO NOT BUY
Waste of time and money. Ordered and even got the extended warranty through Amazon. It DID NOT work. It was getting power, as the digital controls were working, but absolutely NO HEAT. Amazon replaced it, but the second one -- same problem, controls lit, but no heat again. Amazon offered to replace the heating element, but I did not like the idea of buying a new product and having to repair it immediatly. Also, Masterbuilt has NO customer service, phone call says to contact their website and get an "repair Order Number" which does not work, must contact them on line, and they do not respond, waited a week for a response, none. Like, buy anew car and have to replace the engine before it will work??? No thanks. I got Masterbuilt because of the reviews, but they must be false news. Bought a different brand and it worked great. Would give them a NO STARS but there is not a place to do that.
Sam : Update: I "DO NOT" recommend
Previous review:
This is a great smoker. I saw many reviews referencing a lack of smoke. So I took out the woodchip tray bracket that comes pre-assembled and set the tray directly on the coils underneath the chip loader. Works like a charm. The only reason for 4-star was some of the craftsmanship. There were a couple loose screws on the inner metal liner. Nothing major, but I need to keep some sort of integrity to five-stars. I would absolutely recommend this product.
Benjamin C. : Best electric smoker at this price point
I have had other electric smokers around this price point and this by far the best one out there. While the others couldn't come close to a gas smoker, this one actually does.
What you'll like:
- Your food will be tasty with the right amount of smoke taste. It disperses smoke better than any other I have tried.
- It's easy to add wood chips. You won't need to open the door and let smoke escape that can mess up your smoking. It has a side loader that makes it easy.
- It's got pretty good capacity. I can put a tri tip, whole chicken, veggies, and still have a bit more room for other stuff. For a family, it will have all the room you need.
- It has big water reservoir that you place under the bottom rack and the bonus is it will catch most of the drippings. You won't need to clean the bottom of the smoker as much as you would others.
- The digital panel makes smoking easier. Set it and forget it. No more worrying about setting the dial to the right place.
Highly recommended.
What you'll like:
- Your food will be tasty with the right amount of smoke taste. It disperses smoke better than any other I have tried.
- It's easy to add wood chips. You won't need to open the door and let smoke escape that can mess up your smoking. It has a side loader that makes it easy.
- It's got pretty good capacity. I can put a tri tip, whole chicken, veggies, and still have a bit more room for other stuff. For a family, it will have all the room you need.
- It has big water reservoir that you place under the bottom rack and the bonus is it will catch most of the drippings. You won't need to clean the bottom of the smoker as much as you would others.
- The digital panel makes smoking easier. Set it and forget it. No more worrying about setting the dial to the right place.
Highly recommended.
KK321 : Digital controls quit working unless than 3 mo
Update: I have lowered my rating from 4 to 1 star because today the digital controls stopped working, less than 3 months since buying it. It has been kept on the deck, under a tarp, under a cover, under an umbrella. I feel that moving it indoors to protect it from the elements is unacceptable for an outdoor cooking device.
I bought this for my husband for Father’s Day 2020, so we have had it less than 2 months. I have been very happy with the smoker itself. It is our first electric smoker experience and I have found it to be much easier than anticipated.
The 4 star rating is because the LED display is already fading, which makes me wonder if the timer and temperature control will be soon to follow. We have used it weekly and have kept it on our deck with a cover and under an umbrella. I feel that moisture from rain and humidity is likely the problem, but I also feel that for an outdoor product that it’s a design flaw. I’m pretty annoyed. We’ll see if it’s something that impacts function, in which case my rating would be lower.
I bought this for my husband for Father’s Day 2020, so we have had it less than 2 months. I have been very happy with the smoker itself. It is our first electric smoker experience and I have found it to be much easier than anticipated.
The 4 star rating is because the LED display is already fading, which makes me wonder if the timer and temperature control will be soon to follow. We have used it weekly and have kept it on our deck with a cover and under an umbrella. I feel that moisture from rain and humidity is likely the problem, but I also feel that for an outdoor product that it’s a design flaw. I’m pretty annoyed. We’ll see if it’s something that impacts function, in which case my rating would be lower.
RTH : Excellent smoker and easy to use
This is my 3 smoker all same brand. 2nd this size. I've had the next size bigger too.
The digital read out is straight forward and easy to use set temp and time and it starts.
The last one the digital part has a few lines go out which made it hard to read but still worked. I tend to wear these smokers out.
Even this small one you can put a lot of meat in. Upwards to 20-30 lbs. I've smoked beef,fish,turkey,ham and mule deer.
Just FYI when outside temps is down below 30 degrees it will take slot longer. I just did a 11 lb ham and it took a good 8 hours at 235 degrees and outside temp was 20 degrees. Great ham tho.
The digital read out is straight forward and easy to use set temp and time and it starts.
The last one the digital part has a few lines go out which made it hard to read but still worked. I tend to wear these smokers out.
Even this small one you can put a lot of meat in. Upwards to 20-30 lbs. I've smoked beef,fish,turkey,ham and mule deer.
Just FYI when outside temps is down below 30 degrees it will take slot longer. I just did a 11 lb ham and it took a good 8 hours at 235 degrees and outside temp was 20 degrees. Great ham tho.
Greg F. : These smokers are great
I purchased this one for my 82 year old Dad but I’ve had the exact same model for about 4 years now. They are extremely easy to use and very accurate with temperature settings. They are so easy to use and the food comes out perfectly provided you do your part. I do pork shoulder often and it takes about 9 to 12 hours for a 3.5 to 5 pound shoulder at 220 degrees. I use fresh cherry wood and add it 3 times during the cook time. I use a dry rub which I put on just before putting the meat in the smoker and that’s it. The temperature probe tells you the internal temperature of the meat and when it gets to around 195 degrees you’re done. I’ve also done brisket, turkey, salmon and chicken and all of them are just as easy as the pulled pork. With the temperature control and the meat probe you just really can’t go wrong.
Jeffrey : Electrical Gremlins (Update)
The electric circuit board went haywire during the first cook. Switching the temp cook and timer at random and unable to set the proper temperature and time without it going crazy. This smoker is GARBAGE! Spend the extra money and don't waste the $80 worth of meat and the disappointment of your guests.
Update 06 719: I emailed Masterbuilt about the problem. After a bit of back and forth they mailed me a replacement control panel. So far it seems to be working.
Update 06 719: I emailed Masterbuilt about the problem. After a bit of back and forth they mailed me a replacement control panel. So far it seems to be working.
Andrew : So Disappointed
So far, extremely disappointed. They sent me 3 cross braces and 1 side brace, but I need 2 of each. On their web site, it says that they won't help me unless I register the product, but when I click the link to register the product, it doesn't let me proceed. (I tried Chrome and Edge.) Plus, the bottom arrived damaged (but that's the least of my worries).
Jeffrey : Electrical Gremlins (Update)
The electric circuit board went haywire during the first cook. Switching the temp cook and timer at random and unable to set the proper temperature and time without it going crazy. This smoker is GARBAGE! Spend the extra money and don't waste the $80 worth of meat and the disappointment of your guests.
Update 06 719: I emailed Masterbuilt about the problem. After a bit of back and forth they mailed me a replacement control panel. So far it seems to be working.
Update 06 719: I emailed Masterbuilt about the problem. After a bit of back and forth they mailed me a replacement control panel. So far it seems to be working.
Blue : Arrived broken. Buyer beware.
The thermometer gauge didn’t work. It read 66’ when in fact the inside was 330’. Ruined a batch of ribs. Manufacturer only offered to replace that part. The part was on backorder for months. They wouldn’t extend the warranty. After a dozen annoying emails and a 20 minute phone call to Amazon I got them to issue a refund. But first they *accidentally* sent a replacement that I had to also send back. Then they said they wouldn’t issue my refund til they got the return. I’m beyond frustrated. Oh, and you can only use wood chips that are about 1”. Most of the bagged chips have pieces that are too big for the little chip drawers, and you can’t use pellets with this model. I don’t have a tiny axe.
darrynpolwart : Works Great!
I bought the analog version a couple years ago and it worked pretty well. Eventually, the element in that smoker failed and I went ahead and bought the digital version. It was quite easy to assemble and a lot more accurate in terms of temperature control. The rack system inside the smoker is a lot more thought out as it includes a drip tray that spans across the entirety of the bottom, increasing the likelihood that grease will hit it and not the floor of the smoker. The wood chip feeding mechanism seems a little bit more restrictive to me, but overall you can continue to feed into it every 30 minutes or so to achieve the desired smokiness that you’re looking for. Overall, I really enjoy the smoker and I’ve already taken advantage of it several times since purchasing it. Very impressed!
Kathryn A. Woody : piece of crap smoker..!!!
If I could give this smoker a ZERO I would...I wrote the company to request a replacement panel for the Masterbuilt MB20071117 Digital Black Electric Smoker, (30 inch). I purchased this smoker on April 2, 2020 for our son for his birthday. The smoker was kept outside under a patio area with little to no sun exposure... During the recent heat wave a few weeks ago the electronic panel warped and started to peel up..it is illegible. My son was able to use the smoker for only about 4 months..He is not able to use the smoker because nothing on the panel is legible or works. The response from the company was basically "too bad, so sad" you're past 30 days...so pretty much I spent over $200.00 on a useless piece of equipment that lasted 4 months !!
DON'T WASTE YOUR TIME OR MONEY ON THIS PRODUCT IT IS A PIECE OF CRAP !!!
AS I STATED TO THE COMPANY IN MY RETURN RESPONSE...LESSON LEARNED...ONLY BUY AMERICAN MADE !!!
DON'T WASTE YOUR TIME OR MONEY ON THIS PRODUCT IT IS A PIECE OF CRAP !!!
AS I STATED TO THE COMPANY IN MY RETURN RESPONSE...LESSON LEARNED...ONLY BUY AMERICAN MADE !!!
Charles N. : Works well
OK first this is an electric smoker so it will have some limitations with respect to the heat range. That said I find the smoker worked well.
I have owned charcoal, gas and now this electric smoker so I’ve been around the block a few times.
I have used it several times and I have smoked everything from fish to chicken to ribs they all came out well smoked and cooked through.
Because of the limited chip tray you will have to replenish the chips regularly likely every 30 minutes. Also because of it being an electric smoker it may take a little longer to smoke the items than you would expect with gas or propane.
Unlike others I found that this generated sufficient smoke without the need to modify the unit and move the the chip tray to sit on top of the heating element.
I did however find that when smoking a lot of meat for a long period of time the unit will leak from the door I had a significant leak from the corner of the door so if you are going to use the smoker on any surface you do not want to get stained, like a wood deck or concrete patio, it would be best to place a tray or other protective device under the unit to protect from spills. I use a tray from an automotive store designed to place under a car to protect the driveway from spills- I have used it with all the smokers I owned Such as Hopkins 11430 FloTool 25" x 36" Large Drip Tray(on Amazon)
One note of. Caution -when removing the water tray after smoking be very careful. It may be full and It has a tendency to tip over and spill its contents so be very careful-the design is poor and because of the long lip tends to be unstable when filled with water if you place it on a flat surface.
Other than that, for an electric smoker I think it does the job well.
I have owned charcoal, gas and now this electric smoker so I’ve been around the block a few times.
I have used it several times and I have smoked everything from fish to chicken to ribs they all came out well smoked and cooked through.
Because of the limited chip tray you will have to replenish the chips regularly likely every 30 minutes. Also because of it being an electric smoker it may take a little longer to smoke the items than you would expect with gas or propane.
Unlike others I found that this generated sufficient smoke without the need to modify the unit and move the the chip tray to sit on top of the heating element.
I did however find that when smoking a lot of meat for a long period of time the unit will leak from the door I had a significant leak from the corner of the door so if you are going to use the smoker on any surface you do not want to get stained, like a wood deck or concrete patio, it would be best to place a tray or other protective device under the unit to protect from spills. I use a tray from an automotive store designed to place under a car to protect the driveway from spills- I have used it with all the smokers I owned Such as Hopkins 11430 FloTool 25" x 36" Large Drip Tray(on Amazon)
One note of. Caution -when removing the water tray after smoking be very careful. It may be full and It has a tendency to tip over and spill its contents so be very careful-the design is poor and because of the long lip tends to be unstable when filled with water if you place it on a flat surface.
Other than that, for an electric smoker I think it does the job well.
Blue : Arrived broken. Buyer beware.
The thermometer gauge didn’t work. It read 66’ when in fact the inside was 330’. Ruined a batch of ribs. Manufacturer only offered to replace that part. The part was on backorder for months. They wouldn’t extend the warranty. After a dozen annoying emails and a 20 minute phone call to Amazon I got them to issue a refund. But first they *accidentally* sent a replacement that I had to also send back. Then they said they wouldn’t issue my refund til they got the return. I’m beyond frustrated. Oh, and you can only use wood chips that are about 1”. Most of the bagged chips have pieces that are too big for the little chip drawers, and you can’t use pellets with this model. I don’t have a tiny axe.
Jerry Pryor : Good but
This seems like a nice box, sufficiently insulated, nice water dish, exit damper, etc.
I have a perfectly good one just like it, almost, maybe the same maker, but I bought this one because of the digital heat control. Well that seems to work okay, but if you are outside; (where else would you smoke), it is nearly impossible to see the display. Perhaps if I were to smoke on some rainy cloudy day it would be visible, but I live in Florida. There's another annoying thing in that you must set a time limit before the thing will run; nothing about that in the buying info.
I think that when they designed the unit they had barbecuers in mind. I smoke sausages and Pastrami and that usually requires cold smoking often followed by regulated heat. So the chip tray and the clever chip loader were if no use to me. At low temps it won't make smoke. But it was a good location to adapt my cold smoke unit. By the way they do sell a cold smoke attachment however I was able to build my own for only two or three times what they wanted. Now if I weren't electronically disadvantaged I might fix the control and its display!
I have a perfectly good one just like it, almost, maybe the same maker, but I bought this one because of the digital heat control. Well that seems to work okay, but if you are outside; (where else would you smoke), it is nearly impossible to see the display. Perhaps if I were to smoke on some rainy cloudy day it would be visible, but I live in Florida. There's another annoying thing in that you must set a time limit before the thing will run; nothing about that in the buying info.
I think that when they designed the unit they had barbecuers in mind. I smoke sausages and Pastrami and that usually requires cold smoking often followed by regulated heat. So the chip tray and the clever chip loader were if no use to me. At low temps it won't make smoke. But it was a good location to adapt my cold smoke unit. By the way they do sell a cold smoke attachment however I was able to build my own for only two or three times what they wanted. Now if I weren't electronically disadvantaged I might fix the control and its display!
E Slavick : No Customer Service From Masterbuilt
This smoker was purchased as a Christmas gift. Since it is so cold here in Michigan the smoker wasn't used until mid March. The smoker worked great the first 3 times it was used. On the 4th time I tried to use it the smoker would not heat up and displayed a fault code of "AEE1". After not being able to use the smoker I called Masterbuilts customer service @1-800-489-1581. After being greeted by a recording saying that due to the COVID-19 virus they had no customer service employees taking calls at the present time but if you were to fill out a warranty claim on their web site they would get back to you in 5 working days. But they never did. Such a disappointment Hopefully other people that have had problems with Masterbuilt products have gotten better customer service. I feel like my wife wasted $200.00 on this purchase.
Greg F. : These smokers are great
I purchased this one for my 82 year old Dad but I’ve had the exact same model for about 4 years now. They are extremely easy to use and very accurate with temperature settings. They are so easy to use and the food comes out perfectly provided you do your part. I do pork shoulder often and it takes about 9 to 12 hours for a 3.5 to 5 pound shoulder at 220 degrees. I use fresh cherry wood and add it 3 times during the cook time. I use a dry rub which I put on just before putting the meat in the smoker and that’s it. The temperature probe tells you the internal temperature of the meat and when it gets to around 195 degrees you’re done. I’ve also done brisket, turkey, salmon and chicken and all of them are just as easy as the pulled pork. With the temperature control and the meat probe you just really can’t go wrong.
John : Too much good to say
It would take entirely too long to list all the reasons why I love this smoker. Aside from what anyone else claims in their review here, the temp controller is on point. Make sure to place the meat in the center of each rack. A lot of heat rises in the back of the smoker and will burn anything near that area. Don't try to fill the entire cooking grate, instead spread the meats out between all the racks. Only 1 or 2 trays of chips is needed to get a good taste. Each chip session burns out completely within 45 mins to an hr. Easy to clean the grills too as long as you put them in warm soapy dish water immediately after pulling the meat out. Use a dish rag to clean them so you don't scratch the chrome. It is not necessary to clean the walls inside the smoker. Doing that will remove the seasoning. Get yourself a 2-probe digital meat thermometer and run the cables through the exhaust vent. Clip one probe to the top cooking grate in the center and put one in the meat. I love this thing. Set and forget.
John : Too much good to say
It would take entirely too long to list all the reasons why I love this smoker. Aside from what anyone else claims in their review here, the temp controller is on point. Make sure to place the meat in the center of each rack. A lot of heat rises in the back of the smoker and will burn anything near that area. Don't try to fill the entire cooking grate, instead spread the meats out between all the racks. Only 1 or 2 trays of chips is needed to get a good taste. Each chip session burns out completely within 45 mins to an hr. Easy to clean the grills too as long as you put them in warm soapy dish water immediately after pulling the meat out. Use a dish rag to clean them so you don't scratch the chrome. It is not necessary to clean the walls inside the smoker. Doing that will remove the seasoning. Get yourself a 2-probe digital meat thermometer and run the cables through the exhaust vent. Clip one probe to the top cooking grate in the center and put one in the meat. I love this thing. Set and forget.
KK321 : Digital controls quit working unless than 3 mo
Update: I have lowered my rating from 4 to 1 star because today the digital controls stopped working, less than 3 months since buying it. It has been kept on the deck, under a tarp, under a cover, under an umbrella. I feel that moving it indoors to protect it from the elements is unacceptable for an outdoor cooking device.
I bought this for my husband for Father’s Day 2020, so we have had it less than 2 months. I have been very happy with the smoker itself. It is our first electric smoker experience and I have found it to be much easier than anticipated.
The 4 star rating is because the LED display is already fading, which makes me wonder if the timer and temperature control will be soon to follow. We have used it weekly and have kept it on our deck with a cover and under an umbrella. I feel that moisture from rain and humidity is likely the problem, but I also feel that for an outdoor product that it’s a design flaw. I’m pretty annoyed. We’ll see if it’s something that impacts function, in which case my rating would be lower.
I bought this for my husband for Father’s Day 2020, so we have had it less than 2 months. I have been very happy with the smoker itself. It is our first electric smoker experience and I have found it to be much easier than anticipated.
The 4 star rating is because the LED display is already fading, which makes me wonder if the timer and temperature control will be soon to follow. We have used it weekly and have kept it on our deck with a cover and under an umbrella. I feel that moisture from rain and humidity is likely the problem, but I also feel that for an outdoor product that it’s a design flaw. I’m pretty annoyed. We’ll see if it’s something that impacts function, in which case my rating would be lower.
KK321 : Digital controls quit working unless than 3 mo
Update: I have lowered my rating from 4 to 1 star because today the digital controls stopped working, less than 3 months since buying it. It has been kept on the deck, under a tarp, under a cover, under an umbrella. I feel that moving it indoors to protect it from the elements is unacceptable for an outdoor cooking device.
I bought this for my husband for Father’s Day 2020, so we have had it less than 2 months. I have been very happy with the smoker itself. It is our first electric smoker experience and I have found it to be much easier than anticipated.
The 4 star rating is because the LED display is already fading, which makes me wonder if the timer and temperature control will be soon to follow. We have used it weekly and have kept it on our deck with a cover and under an umbrella. I feel that moisture from rain and humidity is likely the problem, but I also feel that for an outdoor product that it’s a design flaw. I’m pretty annoyed. We’ll see if it’s something that impacts function, in which case my rating would be lower.
I bought this for my husband for Father’s Day 2020, so we have had it less than 2 months. I have been very happy with the smoker itself. It is our first electric smoker experience and I have found it to be much easier than anticipated.
The 4 star rating is because the LED display is already fading, which makes me wonder if the timer and temperature control will be soon to follow. We have used it weekly and have kept it on our deck with a cover and under an umbrella. I feel that moisture from rain and humidity is likely the problem, but I also feel that for an outdoor product that it’s a design flaw. I’m pretty annoyed. We’ll see if it’s something that impacts function, in which case my rating would be lower.
Keith Falter : Yes- I had the control board failure after just two uses
As the manufacture stated when I called into customer service with my problem, "the bad reviews you read are only from dissatisfied customers." Well, that's true, and I am very dissatisfied. The unit arrived promptly (along with the cold smoker attachment) and I put it into service immediately. Easy assembly and all worked well except the temperature on the control panel was 20+ degrees cooler than what was indicated on the control panel (as measured by a precision remote thermometer. In less than 2 months the unit began to read 300 degrees constant, regardless of actually temp, meaning the heating elements would not start. A call to customer service was efficiently answered and a replacement control unit was COMMITTED to arrive in 5-7 days. No email confirmation was received. 2 weeks later I call customer service only to find out that Masterbuilt won't receive new control units until 24 October. Terrible.
If you read online reviews you will find this is a huge problem with these units causing a lot of frustration. Theres a problem in the basic components and/or assembly if you have this high rate of failure- Masterbuilt should investigate and put a program in place to eliminate this problem. I work for a technology manufacture and can tell you if we had half this rate of failure in our components our customers would stop doing business with us. I would definitely consider buying a different manufactures smoker if I had it to do over again; very, very disappointed in the quality of the product and Masterbuilts efforts to correct this problem with the manufacture.
If you read online reviews you will find this is a huge problem with these units causing a lot of frustration. Theres a problem in the basic components and/or assembly if you have this high rate of failure- Masterbuilt should investigate and put a program in place to eliminate this problem. I work for a technology manufacture and can tell you if we had half this rate of failure in our components our customers would stop doing business with us. I would definitely consider buying a different manufactures smoker if I had it to do over again; very, very disappointed in the quality of the product and Masterbuilts efforts to correct this problem with the manufacture.
john : Closet smokers unite!, this is your smoker!
I've always loved smoked meats, but I sucked at smoking meats on my old style smoker. It took much longer than suggested, the meat never truly looked done, even for smoked meat. That smoker required constant attention to insure the wood was smoking, the heat was in the right temp range, etc...and the day was about tending to the smoker. I received a Masterbuilt MES 130 for Christmas, and the first day that surpassed 50* I decided to risk it and give it a go. I read the manual, performed the prescribed "seasoning" task, and headed off to the store to find some Baby Back ribs and some apple and pecan chips. Being winter on the high prairie at 5400 feet and just a little over 50* I decided to go longer on the time (by and hour) and raise the temp just a little from the suggested time and temps in the manual. The digital LED display was a bit hard to read in the sun, but setting the cook time and temp was a breeze. 15 minutes later it was smoking, and 5 hours later we had perfectly smoked baby back ribs, in January. Comparing it to my old smoker, it was too easy, almost like cheating. I was able to set it up in a few minutes after food prep and then forget about it till it was time to bring it in. Time previously spent babying the smoker was now spent enjoying an adult beverage and doing other things. If you desire smoked meats without the hassle of fussing over the smoker, this is your smoker. Oh, and cleanup is easy as well, all the shelves slide out, the water basin and drip pan easily come out and clean up. The universal stand kit is a great add on, and the inexpensive cover will help protect the screen from the sun.
Matt : Inconsistent temperature, poor at heating, ok at smoking.
I'm making poor man's burnt ends in the pic attached. I'm using the MEATER thermometer which is a well known and very accurate thermometer. I preheated the unit to 275 for an hour prior to putting the meat in. I'm waiting for the meat to get to 165, the smoker is set at 275 and has been since 11am this morning. As you can see, the ambient temp hasn't even reached 200. So it is almost 80 degrees less than what it is supposed to be.
You have to add chips hourly as the reservoir is small. I don't mind this as much but still can be annoying if you're try to take a sunday nap.
Overall for the price I suppose it makes sense. I've made beef and pork ribs which both came out alright. It comes in handy as a warmer for food when having a party. I think next year I'll spend some more money and buy a real smoker. This has been a decent first step and a relatively inexpensive one.
edit: turns out the MEATER sucks. I pulled the roast out of this smoker, used a normal probe thermo and it was at 212. My mistake. This smoker is great. Going to keep it for a while.
You have to add chips hourly as the reservoir is small. I don't mind this as much but still can be annoying if you're try to take a sunday nap.
Overall for the price I suppose it makes sense. I've made beef and pork ribs which both came out alright. It comes in handy as a warmer for food when having a party. I think next year I'll spend some more money and buy a real smoker. This has been a decent first step and a relatively inexpensive one.
edit: turns out the MEATER sucks. I pulled the roast out of this smoker, used a normal probe thermo and it was at 212. My mistake. This smoker is great. Going to keep it for a while.
RTH : Excellent smoker and easy to use
This is my 3 smoker all same brand. 2nd this size. I've had the next size bigger too.
The digital read out is straight forward and easy to use set temp and time and it starts.
The last one the digital part has a few lines go out which made it hard to read but still worked. I tend to wear these smokers out.
Even this small one you can put a lot of meat in. Upwards to 20-30 lbs. I've smoked beef,fish,turkey,ham and mule deer.
Just FYI when outside temps is down below 30 degrees it will take slot longer. I just did a 11 lb ham and it took a good 8 hours at 235 degrees and outside temp was 20 degrees. Great ham tho.
The digital read out is straight forward and easy to use set temp and time and it starts.
The last one the digital part has a few lines go out which made it hard to read but still worked. I tend to wear these smokers out.
Even this small one you can put a lot of meat in. Upwards to 20-30 lbs. I've smoked beef,fish,turkey,ham and mule deer.
Just FYI when outside temps is down below 30 degrees it will take slot longer. I just did a 11 lb ham and it took a good 8 hours at 235 degrees and outside temp was 20 degrees. Great ham tho.
William Merritt : Excellent Smoker for a Beginner
Although I like smoked meat as much as the next guy, I could never quite justify spending the money on a smoker. My wife surprised me with this for Christmas and we absolutely love it! I suspect that because it's smaller and less expensive than some of the other "big-name" smokers out there, it takes a little longer for the meat to reach the proper temperature. But we just plan in advance to add an hour or two to what most of the recipes out there say.
I give it 4 instead of 5 stars because when I first bought it, I only had to add wood chips to the tray once and it would produce copious amounts of smoke for up to 6 hours. But after four months it stopped doing that and even if I emptied the old chips out of the tray and added fresh chips in the middle of the process, they wouldn't smoke. I contacted customer service and they were excellent to help me trouble-shoot the problem. In the end, they sent me a new heating element, free of charge. Unfortunately it didn't solve the problem, but I discovered if I raised the temperature to 250, it smoked just great. I guess 225 degrees is not quite hot enough to produce continuous smoke.
All in all, I'm very happy with the product AND their customer service. Now I lie awake at night, dreaming of upgrading to something larger and more powerful. But for those wanting to see if smoking meat is something they could get into, this little unit is a great way to start.
I give it 4 instead of 5 stars because when I first bought it, I only had to add wood chips to the tray once and it would produce copious amounts of smoke for up to 6 hours. But after four months it stopped doing that and even if I emptied the old chips out of the tray and added fresh chips in the middle of the process, they wouldn't smoke. I contacted customer service and they were excellent to help me trouble-shoot the problem. In the end, they sent me a new heating element, free of charge. Unfortunately it didn't solve the problem, but I discovered if I raised the temperature to 250, it smoked just great. I guess 225 degrees is not quite hot enough to produce continuous smoke.
All in all, I'm very happy with the product AND their customer service. Now I lie awake at night, dreaming of upgrading to something larger and more powerful. But for those wanting to see if smoking meat is something they could get into, this little unit is a great way to start.
Mike : Easy fix to no smoke due to wood chip pan design flaw
There is def a design flaw with the wood chip pan and heating element which doesn’t allow the smoker to produce and smoke on low temp cooks 225 degrees and lower. However, I took the wood chip pan and drilled small holes throughout the pan to allow the heat to heat up the wood chips, and by the time it hit 100 degrees it was pumping smoke out . I made sure to check it a few different times to see if the wood caught fire, which it did not . This easy fix worked for me so maybe it’ll work for you! Otherwise this is the second masterbuilt I’ve owned and love them
DTownsend : Belongs on the island of misfit smokers...
... it's the smoker that will not smoke!! Let me explain.
I purchased this same smoker more than five years ago and absolutely LOVED it. Great price, easy to use and nearly hands off. I was hooked and I smoked everything I could think of. As with most things purchased these days, eventually they wear out and need replaced.
Now, I could have gone with a more expensive make and model or from another manufacturer but I believe in customer loyalty and ordered the same smoker I purchased before. What a mistake that was!
In the past few year the company had re-engineered the heating element, wood tray, liquid tray and a few other things. The first thing I noticed was the cheap aluminum parts replacing the thicker, stronger metals found in my original unit. The second thing I noticed was the smaller wood bin where the chips are placed. DIsappointed but hopeful I ran a two-hour "seasoning" burn. No worries there. Now to put it to the test: a 7lb pork shoulder at 225 degs for 13 hours.
The smoker WILL NOT SMOKE! Sure, the initial burn takes place but reloading through the hopper scores zero additional smoke!! When I investigated the reason for this issue, I found about 50% of the original chips charred, the additional chips sitting on top of the originals and nothing smoking.
"Hey, man. You're doing it wrong". No I'm not. Remember, I had the same smoke for years without this issue!! So, what I'm left with is a $200 outdoor oven and nothing more.
The problem is the packaging has been thrown away and no way to return it for my money back!! This was another expensive lesson in corporate greed. "Let's cut corners, reduce the quality of the product and sell at a higher price for a larger profit margin!"
BUYER BEWARE!! DO NOT PURCHASE!!
I purchased this same smoker more than five years ago and absolutely LOVED it. Great price, easy to use and nearly hands off. I was hooked and I smoked everything I could think of. As with most things purchased these days, eventually they wear out and need replaced.
Now, I could have gone with a more expensive make and model or from another manufacturer but I believe in customer loyalty and ordered the same smoker I purchased before. What a mistake that was!
In the past few year the company had re-engineered the heating element, wood tray, liquid tray and a few other things. The first thing I noticed was the cheap aluminum parts replacing the thicker, stronger metals found in my original unit. The second thing I noticed was the smaller wood bin where the chips are placed. DIsappointed but hopeful I ran a two-hour "seasoning" burn. No worries there. Now to put it to the test: a 7lb pork shoulder at 225 degs for 13 hours.
The smoker WILL NOT SMOKE! Sure, the initial burn takes place but reloading through the hopper scores zero additional smoke!! When I investigated the reason for this issue, I found about 50% of the original chips charred, the additional chips sitting on top of the originals and nothing smoking.
"Hey, man. You're doing it wrong". No I'm not. Remember, I had the same smoke for years without this issue!! So, what I'm left with is a $200 outdoor oven and nothing more.
The problem is the packaging has been thrown away and no way to return it for my money back!! This was another expensive lesson in corporate greed. "Let's cut corners, reduce the quality of the product and sell at a higher price for a larger profit margin!"
BUYER BEWARE!! DO NOT PURCHASE!!
Steve : A simple, solid smoker that does the job
I have purchased this smoker twice. The first one ran great for 3 years, but finally the heating element burned out. It's now in my garage awaiting warm weather so I can install the replacement element that I ordered online and will serve as a backup when the heating element burns out in my current smoker. The elements will burn out after a time, particularly when you use a smoker as often as I do (3 or 4 times a week year-round).
Unboxing and doing the minor assembly required for this smoker is quick and easy. It took me less than 30 minutes.
Spending more on an electric smoker with a window is a waste, in my view, because the glass quickly gets fogged with steam and smoke residue. Besides, you should be cooking to internal temperature with a good remote temperature probe instead of opening the door periodically (letting heat and smoke escape) to check on progress.
Speaking of not opening the door while cooking, I'm a huge fan of this smoker's external smokewood loading feature that allows you to add wood without opening the door.
Pre-heating the smoker is important in cold weather. Up to a 30 minutes may be necessary. Pre-heating is not so necessary during the warm/hot spring/summer/fall months if the outside temperature is above 60̊ F. In fact, there is a good reason to skip pre-heating entirely on really warm days (over 80̊ F.), as explained in the next paragraph.
Of course, the Masterbuilt electric smokers rely on a electric heating element for heat. The element automatically turns off when the smoker reaches the target temperature you set. It then turns back on when the temperature in the cabinet drops several degrees below the target temperature. While the Masterbuilt smokers are pretty well insulated, they are affected by the outdoor temperature. You will find that the element stays on much longer during colder weather, so there is hardly ever a problem getting enough smoke in such weather. However, particularly when the outdoor temperature is over 80̊ F. or so, the element will not stay on as much, which can decrease the smoke production. I have two approaches to this problem:
(1) In hot weather, I never pre-heat the smoker. I just put the meat in the smoker and start it "cold." This maximizes the initial smoke until the smoker gets to the target temperature, which can takes as little as 10 minutes in really hot weather if you're cooking at, say, 225̊.
(2) Every once in a while if not enough smoke is being produced, I open the door for 30 to 60 seconds and let the temperature in the cabinet come down, forcing the heating element to come back on. This hardly ever results in extended cooking time because the temperature recovers pretty quickly, and if not enough smoke is being produced anyway, you're not letting out a lot of smoke.
A lot of my meat smoking projects are under 3-4 hours, and I always use the Masterbuilt for those. I'm only tempted to fire up my Weber bullet charcoal smoker for longer smokes such as ribs and brisket.
Tips for easier cleanup: Line the bottom tray of the smoker with foil and be sure to poke a hole in the foil to match the hole in the tray. Also, foil the water pan before every use of the smoker, which makes it super easy to clean. Try it just once without foil, and you'll be a dedicated water-pan-foiler thereafter! Also, get a protective heat-resistant mat to go under the smoker and protect your patio or deck because there will be occasional spills of grease no matter how careful you are.
The photo shows my smoker in operation on Christmas Day 2020 -- doing a twice-smoked ham. If you look closely, you can see the clean smoke coming out the vent on the top right of the smoker.
Unboxing and doing the minor assembly required for this smoker is quick and easy. It took me less than 30 minutes.
Spending more on an electric smoker with a window is a waste, in my view, because the glass quickly gets fogged with steam and smoke residue. Besides, you should be cooking to internal temperature with a good remote temperature probe instead of opening the door periodically (letting heat and smoke escape) to check on progress.
Speaking of not opening the door while cooking, I'm a huge fan of this smoker's external smokewood loading feature that allows you to add wood without opening the door.
Pre-heating the smoker is important in cold weather. Up to a 30 minutes may be necessary. Pre-heating is not so necessary during the warm/hot spring/summer/fall months if the outside temperature is above 60̊ F. In fact, there is a good reason to skip pre-heating entirely on really warm days (over 80̊ F.), as explained in the next paragraph.
Of course, the Masterbuilt electric smokers rely on a electric heating element for heat. The element automatically turns off when the smoker reaches the target temperature you set. It then turns back on when the temperature in the cabinet drops several degrees below the target temperature. While the Masterbuilt smokers are pretty well insulated, they are affected by the outdoor temperature. You will find that the element stays on much longer during colder weather, so there is hardly ever a problem getting enough smoke in such weather. However, particularly when the outdoor temperature is over 80̊ F. or so, the element will not stay on as much, which can decrease the smoke production. I have two approaches to this problem:
(1) In hot weather, I never pre-heat the smoker. I just put the meat in the smoker and start it "cold." This maximizes the initial smoke until the smoker gets to the target temperature, which can takes as little as 10 minutes in really hot weather if you're cooking at, say, 225̊.
(2) Every once in a while if not enough smoke is being produced, I open the door for 30 to 60 seconds and let the temperature in the cabinet come down, forcing the heating element to come back on. This hardly ever results in extended cooking time because the temperature recovers pretty quickly, and if not enough smoke is being produced anyway, you're not letting out a lot of smoke.
A lot of my meat smoking projects are under 3-4 hours, and I always use the Masterbuilt for those. I'm only tempted to fire up my Weber bullet charcoal smoker for longer smokes such as ribs and brisket.
Tips for easier cleanup: Line the bottom tray of the smoker with foil and be sure to poke a hole in the foil to match the hole in the tray. Also, foil the water pan before every use of the smoker, which makes it super easy to clean. Try it just once without foil, and you'll be a dedicated water-pan-foiler thereafter! Also, get a protective heat-resistant mat to go under the smoker and protect your patio or deck because there will be occasional spills of grease no matter how careful you are.
The photo shows my smoker in operation on Christmas Day 2020 -- doing a twice-smoked ham. If you look closely, you can see the clean smoke coming out the vent on the top right of the smoker.
hjb : Product as described. One glitch so far.
This unit works, so far, and maintains a temperature very near the setting. It produces smoke, etc. I need t sharpen my skills and learned that my thermometer was too close to the wall, producing a high reading and underdone brisket. I am learning.
The digital readout, however, is impossible to read in the sun. It says 8888 and does not appear to change. A quick trip to the garage proved that it did change and was working. But, it is impossible to see. In light of this, I would go for the analog unit or the unit with blue tooth so that a smartphone which can be moved to the shade can be used to control it. Suggestions on how to properly shade the panel would be appreciated. I have had limited success covering it with most of my hand and squinting into an opening between fingers.
The digital readout, however, is impossible to read in the sun. It says 8888 and does not appear to change. A quick trip to the garage proved that it did change and was working. But, it is impossible to see. In light of this, I would go for the analog unit or the unit with blue tooth so that a smartphone which can be moved to the shade can be used to control it. Suggestions on how to properly shade the panel would be appreciated. I have had limited success covering it with most of my hand and squinting into an opening between fingers.
Lauberge49 : A smoker that doesn't smoke??
This smoker is poorly designed and I feel that Masterbuilt "cheaped out" regarding some of the design elements. The tray that holds the wood chips is now very small and will not hold many chips. I was having trouble getting them to burn and create smoke due to the tiny tray. Masterbuilt Customer Service blamed it on the warm temperatures here in Texas, claiming that the heating element would not stay on enough to "burn" the chips. By opening the door and letting the temp drop below your setting each time you add chips, you can get a bit of smoke. I decided to remove the wood chip tray and the bracket that holds it. I now use a 7x 7 foil tray that holds lots of chips and covers more of the heating element surface. Voila! With this set-up, the chips smoke like crazy!
James W. Brown : It’s Great Until it Isn’t....Totally Unreliable
When it worked it was Great! I purchased this Smoker and the Water-Proof Cover on 6-27-17 and took delivery a few days later. I put the feet on, put it on my deck, plugged it in, read the manual (I really did), and started working out my future dinner plans. Smoked Ribs (yeah), Pork Butt (you betcha), Sausages, Corn, etc. etc. etc. I used the Smoker about 10 times over 16 months and Yum!! Is all I can say!! When it wasn’t in use it was sitting on my Deck, covered. In March 2019 we were having Friends over for dinner so Smoked ribs were on the menu!! I prepared the ribs, took the cover off the Smoker, put wood in the Smoke Tray, filled the Water Pan and turned the Smoker on. Well that last part was my intention anyway. The Smoker wouldn’t turn on and after checking cords, circuits, plugs, and the outward appearance of the Smoker, it still wouldn’t start. I didn’t have time to fool with it so I used my gas grill on indirect to cook the Ribs. They were not delicious!! Later that week I called Masterbuilt and here’s what I found out. 1. This is a VERY Common problem with their Smokers (they didn’t say that directly but you’ll understand how I know as you read on). 2. The Parts that go Bad are the Controller Board at the bottom of the Smoker where the cord goes in AND/OR the Digital Temperature and Timer Control on the top. Needless to say, these are what make this frickin’ thing desirable!! Anyway, 3. I asked, how can I tell which one is the problem? Simple, they said, buy one or the other, install it, and if your Smoker works; you’re good to go! Hilarious!!! OK!, 4. I’ll buy BOTH, How much are they? $125 BUT they didn’t have them “in stock”. WOW!! 5. When will they be available?? Are you ready for this.......? August 2019.....but wait; it gets better....the ones due in August are ALREADY PROMISED to other Customers so MY ORDER, likely, would not be filled untiL......wait for it....NOVEMBER 2019!! 6. I told them I would call them back. I paid, in round numbers, $200 for the unit and cover. I got 10 delicious meals out of it before the Board Rusted (yes I took it apart to see the problem) and the Control stopped working because the connectors were corroded. So, when I do the math, that’s $20/meal, which is slightly cheaper than eating out with my Wife but only if I stiff the waiter/waitress! These are the three (3) things you should takeaway from this assessment:
1. Don’t Buy this or any other Masterbuilt Electric Smoker!! They all use the same parts and their location on the Smoker and the poor quality gaskets sealing the parts from condensation will almost certainly guarantee your disappointment.
2. The replacement parts cost almost as much as the Smoker. And, you have to put them in!!
3. I would recommend getting the lowest tech electric Smoker made; one that will still hold the temperature but without the digital elements. I’ve seen a few of these that operate like an electric skillet. That’s what I will buy next.
Oh, before I let you go; you may be wondering why I gave it 1 Star!?! I did it because of the 10 Delicious Meals. Hope this helps. JB.
1. Don’t Buy this or any other Masterbuilt Electric Smoker!! They all use the same parts and their location on the Smoker and the poor quality gaskets sealing the parts from condensation will almost certainly guarantee your disappointment.
2. The replacement parts cost almost as much as the Smoker. And, you have to put them in!!
3. I would recommend getting the lowest tech electric Smoker made; one that will still hold the temperature but without the digital elements. I’ve seen a few of these that operate like an electric skillet. That’s what I will buy next.
Oh, before I let you go; you may be wondering why I gave it 1 Star!?! I did it because of the 10 Delicious Meals. Hope this helps. JB.
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