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
JJS : Can’t recommend this
I held off writing a review until after I had used it a few times. I am disappointed with this smoker and can not recommend. This is my 2nd Masterbuilt smoker. I loved my first one. I can never get this one to the correct temperature. If I want it at 225 I have to set it at least 10-15 degrees higher. I have to constantly babysit it so I can watch the temp. I also don’t feel it creates as much smoke as my older one. I’ve tried a couple different types of wood chips to see if that made a difference. Setting the time and temp is difficult because of placement. Can’t see it in the sunshine and have to cover it with something to see it. I suppose not a big deal but still a pain. So I am going to clean up my old one, order some new parts for it and go back to using it. Probably sell this one to recoup some of the money I spent on it.
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.
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.
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.
Mike : Chip tray is kind of small but that problem can be easily fixed with a pellet tube
Can complain for the price, it does the trick. Chip tray is kind of small but that problem can be easily fixed with a pellet tube, which is all of $12 on amazon and gives you great smoke.
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.
David C. : Easy setup, easy to use. Needs a longer power cord.
Very preliminary review of setup and first burn(seasoning). Stupid easy to assemble...2 screws and 4 bolts. Clean the racks with soap and water, let dry and your ready for a first burn. Only issue is the recommendation to have 10 feet of space between the smoker and combustible material...with the 5 foot(approx) power cord? Sure, just get an extension cord but make sure it's a heavy duty one.
I've just been smoking meats for about 20 years, usually using propane, and all I have to say is WOW, is this easy to use. I'll be putting it thru more rigorous tests over the next month and will update this review.
I've just been smoking meats for about 20 years, usually using propane, and all I have to say is WOW, is this easy to use. I'll be putting it thru more rigorous tests over the next month and will update this review.
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.
GoodCustomer : Does not smoke enough
Pros: Well built, practically no assembly required.
Cons: Not much smoke produced -- which is kind of the point for a "smoker". I wish I had returned it when I could.
Any tricks to get more smoke going? -- I don't want to spend another $50 for addon smoke maker --
Cons: Not much smoke produced -- which is kind of the point for a "smoker". I wish I had returned it when I could.
Any tricks to get more smoke going? -- I don't want to spend another $50 for addon smoke maker --
Manuel Lizardo : Very bad product
I place an order on November/2017. After a couple misunderstanding with the delivery I received the smoker on January. I used twice and stopped working. The problem was bad insulation for the electrical components. It was overheated and mealt. How was in warranty, the company send me a new component telling me that was the only solution they have and I installed. Today, after all this months, I bring it out to used, started smoking and half hour Iater stop working again. I paid 100 something dollars for an smoker that smoked one brisket and one pork shoulder. Now is in the thash.
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.
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.
Robert Stallman : Do NOT BUY! Control Panel SUCKS!!!
Amy Starnes : Works great and easy to clean.
Works great. Temperature maintaines consistently and it produces a lot of smoke. I personally do not soak my wood chips and the smolder fine at the 225 degree mark. I add more chips every 2 hours during smoking. The door seals good and all you get is a steady stream of smoke out of the smoke vent. When I’m done I place all of my racks and drip pans in the dishwasher and wipe down the interior with a wet cloth.
William Kramer : Smoking on A Budget
We are doing serious bbq on our own now. If you can afford to spend $400 to $800 for a "better" smoker, do it. If the principle of spending far less and achieving the same results appeals, buy this. I don't miss the glass door. Cover the drip/water pan and the bottom tray with foil. Use a cola/vinegar combo in a spray bottle to clean inside the box (no chemicals). Whole turkey at 225 for 6 hours was incredible. Whole bologna at 225 for 4 hours was awesome. Ribs at 225 for 3/2/1 method or at 275 for 4 hours both turned out spectacular. Hot links/dogs are a snap in 2 hours at 225. Everything has been of restaurant quality! Watch bbq experts on YouTube like Aaron Franklin, Myron Mixon and Johnny Trigg. Then go duplicate their rubs and techniques, and smile all the way to the market! "Bone" Appétit
BAH : Cheap Control Panel
I wish they would invest a little more in the control panel. I'd happily pay another $20 for a good one. My first use: smoked pork butt for 4 hours before bed, and left it on throughout the night. I woke up to a cold smoker and an error message beeping on the smoker. I also had this error message occur several times when I did the pre-season but thought it had worked itself out when it stayed on for 4 hours while being monitored. Of course Amazon customer service is great and they are sending me a replacement. Hopefully it was just a faulty unit and the replacement doesn't have problems.
Joseph A. Kijewski : Easy to use, fantastic results
My family loves smoked foods. I have had a 22" Weber Smokey Mountain bullet charcoal smoker for years, and while we love the results I get from it, I found myself hardly ever using it because of the need to be constantly tending the fire. Flipping through the television channels in January, I came upon an infomercial for a small, portable Masterbuilt electric smoker and the food that they were pulling out of it looked so good that I decided to do a bit of research. I ended up treating my family (and myself) to a new electric smoker and chose the Masterbuilt 30" (rather than the little one on the TV). I cannot be more pleased.
Since getting it, I have smoked food for my family every other weekend. The smoker could not be easier to use. Plug it in, set the temperature that you want and the timer, put some water in the water pan, add your food, and off you go. Wood chips (about a handful every hour or so) are easily added through the side mechanism without ever having to open the smoker door. I use a remote digital thermometer to make sure that I pull the food at the right temperature and the results have been fantastic. So far, I've made pork shoulders (three times), beef ribs, salmon, baby back pork ribs, St. Louis spareribs, turkey and chicken wings, whole chickens, a turkey breast and an eye round roast of beef. Every single thing I've smoked in the Masterbuilt has been delicious and thoroughly enjoyed by my family. While I saw that some reviews for the smoker criticized the need to cut full racks of St. Louis ribs in half to get them to fit, while true, this is not something I see as complaint worthy. Were I to need to make food for more than 10 people, or make multiple turkeys at once, I probably would haul out the Weber bullet; however, for cooking less than that, I can't imagine ever using anything but my Masterbuilt ever again.
PROS: Well built, super simple operation, fantastic results, easy to clean.
CONS: None that I have been able to see.
ADDED BONUS: Got mine with a nice discount as an Amazon Warehouse Deal. The only thing I saw that kept it from being full price was a dent and rip on the box -- the smoker, however, was in pristine condition wrapped in plastic and padded with styrofoam packing. Not a dent or scratch on the unit itself.
Great job, Masterbuilt!!!
UPDATE: Used the Masterbuilt on Thanksgiving Day as a warming oven. Had it in my 35 degree garage with no use of wood for smoke. Instead, just put water in the pan, set the temperature for 180, and was able to keep casseroles warm and moist as the came out of the oven, freeing up the oven for cooking other things. Everything made it to the table in perfect shape and ready to eat without needing to reheat. I continue to be thrilled with this smoker.
Since getting it, I have smoked food for my family every other weekend. The smoker could not be easier to use. Plug it in, set the temperature that you want and the timer, put some water in the water pan, add your food, and off you go. Wood chips (about a handful every hour or so) are easily added through the side mechanism without ever having to open the smoker door. I use a remote digital thermometer to make sure that I pull the food at the right temperature and the results have been fantastic. So far, I've made pork shoulders (three times), beef ribs, salmon, baby back pork ribs, St. Louis spareribs, turkey and chicken wings, whole chickens, a turkey breast and an eye round roast of beef. Every single thing I've smoked in the Masterbuilt has been delicious and thoroughly enjoyed by my family. While I saw that some reviews for the smoker criticized the need to cut full racks of St. Louis ribs in half to get them to fit, while true, this is not something I see as complaint worthy. Were I to need to make food for more than 10 people, or make multiple turkeys at once, I probably would haul out the Weber bullet; however, for cooking less than that, I can't imagine ever using anything but my Masterbuilt ever again.
PROS: Well built, super simple operation, fantastic results, easy to clean.
CONS: None that I have been able to see.
ADDED BONUS: Got mine with a nice discount as an Amazon Warehouse Deal. The only thing I saw that kept it from being full price was a dent and rip on the box -- the smoker, however, was in pristine condition wrapped in plastic and padded with styrofoam packing. Not a dent or scratch on the unit itself.
Great job, Masterbuilt!!!
UPDATE: Used the Masterbuilt on Thanksgiving Day as a warming oven. Had it in my 35 degree garage with no use of wood for smoke. Instead, just put water in the pan, set the temperature for 180, and was able to keep casseroles warm and moist as the came out of the oven, freeing up the oven for cooking other things. Everything made it to the table in perfect shape and ready to eat without needing to reheat. I continue to be thrilled with this smoker.
Bill E. Sanders : Company doesn't stand behind the quality of their product and didn't make it right.
I was enjoying the use of this smoker for jerky, pork chops, beer can chicken, even cold smoking cheeses.
However, about the ninth time using it l, it stopped working and I discovered that it had suffered a major failure that burnt up all the insulation within.
Additionally, despite hearing good things about Masterbuilt standing behindo their products, the company refused to replace the faulty smoker and instead were just wanting to send me a replacement box that wouldn't show up for over 3 months. Very disappointed in Masterbuilt! Be warned.
However, about the ninth time using it l, it stopped working and I discovered that it had suffered a major failure that burnt up all the insulation within.
Additionally, despite hearing good things about Masterbuilt standing behindo their products, the company refused to replace the faulty smoker and instead were just wanting to send me a replacement box that wouldn't show up for over 3 months. Very disappointed in Masterbuilt! Be warned.
D.B.H. : This is my second one.
I had good luck with my first smoker from Master built, but the weather elements eventually trashed the electronics. The first smoker also hand a glass window in the door which makes absolutely no sense at all since the window is easily covered with smoke after only a couple uses, and I'm sure as hell not going to use 15 bottles of Windex each time I want to peer into the smoker. So I replaced that old reliable unit with this one, having no window in the door. The only small thing I didn't like is that the input port for the smoke chips is lower on the side than first smoker. This is important because I have and use the "cold smoke" optional smoke pot (with a large capacity for chips) that goes into that port. This option eliminates the need to add chips every 45 - 60 minutes or so, as well as the smoke pot provides a means of cold smoking, fish, cheese, jerky, etc. To solve the problem I had to build a small platform to elevate the smoker 1.5" and life was again good. My next pork butts will be smoked in a couple days along with jalapenos, kosher salt and maybe even a large slab of bacon.
Matt favreau : newer model is a waste of money!!
I own 3 of these first of all and when I say 3, I mean older model's and I love them which is what I thought I ordered this time. Lol. No I get a newer version of the 30" master built. I will never purchase one again, you might as well use your oven, won't even get the wood chips got enough to smoke in this model not to mention the wood chip holder is about half the size of my other 3.I would really like to hear from master built to see why they couldn't leave well enough alone just wasted my money on this smoker and no I would not recommend this model to my worst enemy.
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.
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.
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!
Chef Mike : this Masterbuilt is fantastic. It heats quickly enough and maintains consistent temperature
First things first, I'm a chef, not a pitmaster or hobbyist smoker. I have every bit of respect for the thousands that have mastered the art of smoke and temperature using the various types of wood and wood smokers- Weber, Traeger, Big Green Egg, custom, etc. At this time, I just don't possess the expertise of the experts.
That being said, as a tool similar to what I use daily in professional kitchens, this Masterbuilt is fantastic. It heats quickly enough and maintains consistent temperature. I've been able to make restaurant quality baby back ribs, chicken, beef short ribs.
My only issue is that a full rack of ribs won't fit on a rack; i have to cut them in half. In time I'll be upgrading to a 40" smoker, but for a first smoker, I'm happy with this purchase.
That being said, as a tool similar to what I use daily in professional kitchens, this Masterbuilt is fantastic. It heats quickly enough and maintains consistent temperature. I've been able to make restaurant quality baby back ribs, chicken, beef short ribs.
My only issue is that a full rack of ribs won't fit on a rack; i have to cut them in half. In time I'll be upgrading to a 40" smoker, but for a first smoker, I'm happy with this purchase.
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.
Michael Selby : A great smoker; everything you would want
I am not familiar with this brand, so I was hesitant to buy it. I am completely sold on it. I have used it about a dozen times in 2 months. I have done beef, pork, chicken and turkey. Everything has turned out great. It was easy to assemble. I really like the digital controls; just set the temperature and the time. It is easy to add chips for smoke; I really like that you don't have to open the smoker to add chips. I haven't cold smoked anything yet, but I am sure that will work just as well. I am completely satisfied; a great buy.
William Kramer : Smoking on A Budget
We are doing serious bbq on our own now. If you can afford to spend $400 to $800 for a "better" smoker, do it. If the principle of spending far less and achieving the same results appeals, buy this. I don't miss the glass door. Cover the drip/water pan and the bottom tray with foil. Use a cola/vinegar combo in a spray bottle to clean inside the box (no chemicals). Whole turkey at 225 for 6 hours was incredible. Whole bologna at 225 for 4 hours was awesome. Ribs at 225 for 3/2/1 method or at 275 for 4 hours both turned out spectacular. Hot links/dogs are a snap in 2 hours at 225. Everything has been of restaurant quality! Watch bbq experts on YouTube like Aaron Franklin, Myron Mixon and Johnny Trigg. Then go duplicate their rubs and techniques, and smile all the way to the market! "Bone" Appétit
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.
John D Marinuzzi : Two dead control units in 9 months...
The unit itself is fine. It is nice to be able to set a temp and keep it there. However, the quality of this unit is questionable. I have had two control units stop working in 9 months of ownership. The smoker stays outside under a covered patio, so it does not get rained on. I bought it in February and it is September, so the weather has not been extremely cold. The only reason I gave it one star was because Masterbuilt was great about replacing the part, even though it took about 3 weeks to arrive. I have not contacted them about this current issue. I am writing this review a little bit annoyed as I was supposed to be smoking a brisket tonight for a party tomorrow and cannot. So, I have yet to find out how they will handle this second issue.
Allen Burgenson : Low smoke output
This unit was supposed to be a direct replacement for my 30" Masterbuilt Sportsman Elite. Ummmm....no. If you like a nice bark with a nice deep smoke ring, look for another unit because this one is not up to the task. First, the wood chip holders are not nearly the same size. The Sportsman Elite holder was 5.5" x 7.5" x 1", while the new unit's chip holder was 3.75" x 4.5" x 1". the Elite's chip holder was nearly 2.5 times larger (see the first picture). Next, the temperature control was way off (see 2nd picture). It was set to 230F, but was at 241F, and controlled around +/- 10F, so that is a wide range and not very accurate. There is no way to calibrate it either, nor is there a meat temperature probe. Finally, the chip holder is placed too far above the heating unit to properly burn the chips. I usually have to add chips every hour in the old unit, but the new unit never burned the chips properly (see picture 3), so adding additional chips was not possible because the previous load didn't burn. After such a poor performance with smoking three racks of ribs (no bark, no ring) for a family gathering, I went online and bought replacement parts for my old unit, and it is as good as new. I guess we will save the new unit as a bun warmer.
Joseph A. Kijewski : Easy to use, fantastic results
My family loves smoked foods. I have had a 22" Weber Smokey Mountain bullet charcoal smoker for years, and while we love the results I get from it, I found myself hardly ever using it because of the need to be constantly tending the fire. Flipping through the television channels in January, I came upon an infomercial for a small, portable Masterbuilt electric smoker and the food that they were pulling out of it looked so good that I decided to do a bit of research. I ended up treating my family (and myself) to a new electric smoker and chose the Masterbuilt 30" (rather than the little one on the TV). I cannot be more pleased.
Since getting it, I have smoked food for my family every other weekend. The smoker could not be easier to use. Plug it in, set the temperature that you want and the timer, put some water in the water pan, add your food, and off you go. Wood chips (about a handful every hour or so) are easily added through the side mechanism without ever having to open the smoker door. I use a remote digital thermometer to make sure that I pull the food at the right temperature and the results have been fantastic. So far, I've made pork shoulders (three times), beef ribs, salmon, baby back pork ribs, St. Louis spareribs, turkey and chicken wings, whole chickens, a turkey breast and an eye round roast of beef. Every single thing I've smoked in the Masterbuilt has been delicious and thoroughly enjoyed by my family. While I saw that some reviews for the smoker criticized the need to cut full racks of St. Louis ribs in half to get them to fit, while true, this is not something I see as complaint worthy. Were I to need to make food for more than 10 people, or make multiple turkeys at once, I probably would haul out the Weber bullet; however, for cooking less than that, I can't imagine ever using anything but my Masterbuilt ever again.
PROS: Well built, super simple operation, fantastic results, easy to clean.
CONS: None that I have been able to see.
ADDED BONUS: Got mine with a nice discount as an Amazon Warehouse Deal. The only thing I saw that kept it from being full price was a dent and rip on the box -- the smoker, however, was in pristine condition wrapped in plastic and padded with styrofoam packing. Not a dent or scratch on the unit itself.
Great job, Masterbuilt!!!
UPDATE: Used the Masterbuilt on Thanksgiving Day as a warming oven. Had it in my 35 degree garage with no use of wood for smoke. Instead, just put water in the pan, set the temperature for 180, and was able to keep casseroles warm and moist as the came out of the oven, freeing up the oven for cooking other things. Everything made it to the table in perfect shape and ready to eat without needing to reheat. I continue to be thrilled with this smoker.
Since getting it, I have smoked food for my family every other weekend. The smoker could not be easier to use. Plug it in, set the temperature that you want and the timer, put some water in the water pan, add your food, and off you go. Wood chips (about a handful every hour or so) are easily added through the side mechanism without ever having to open the smoker door. I use a remote digital thermometer to make sure that I pull the food at the right temperature and the results have been fantastic. So far, I've made pork shoulders (three times), beef ribs, salmon, baby back pork ribs, St. Louis spareribs, turkey and chicken wings, whole chickens, a turkey breast and an eye round roast of beef. Every single thing I've smoked in the Masterbuilt has been delicious and thoroughly enjoyed by my family. While I saw that some reviews for the smoker criticized the need to cut full racks of St. Louis ribs in half to get them to fit, while true, this is not something I see as complaint worthy. Were I to need to make food for more than 10 people, or make multiple turkeys at once, I probably would haul out the Weber bullet; however, for cooking less than that, I can't imagine ever using anything but my Masterbuilt ever again.
PROS: Well built, super simple operation, fantastic results, easy to clean.
CONS: None that I have been able to see.
ADDED BONUS: Got mine with a nice discount as an Amazon Warehouse Deal. The only thing I saw that kept it from being full price was a dent and rip on the box -- the smoker, however, was in pristine condition wrapped in plastic and padded with styrofoam packing. Not a dent or scratch on the unit itself.
Great job, Masterbuilt!!!
UPDATE: Used the Masterbuilt on Thanksgiving Day as a warming oven. Had it in my 35 degree garage with no use of wood for smoke. Instead, just put water in the pan, set the temperature for 180, and was able to keep casseroles warm and moist as the came out of the oven, freeing up the oven for cooking other things. Everything made it to the table in perfect shape and ready to eat without needing to reheat. I continue to be thrilled with this smoker.
My Eyes Are Up Here! : Would be a 5-star product if you could see the LED display
This is our first smoker so don't have a lot to compare it to, but it's very easy to use and makes efficient use of the chips, and the meat turns out great!
Unfortunately, the LED display is so dim you can only see it at night. Maybe we're crazy for smoking meat during the day, but I can't see the readout even if cup my hands over the display to try and block out the sunlight and strain to see it. This makes the unit extremely difficult and frustrating to program and use. Therefore, it's an "okay" product that is only one fixed design flaw away from being awesome.
Unfortunately, the LED display is so dim you can only see it at night. Maybe we're crazy for smoking meat during the day, but I can't see the readout even if cup my hands over the display to try and block out the sunlight and strain to see it. This makes the unit extremely difficult and frustrating to program and use. Therefore, it's an "okay" product that is only one fixed design flaw away from being awesome.
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 : 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.
BG : The Smoker That Does Not Smoke
I had Masterbuilt smoker before and was very happy with it. When it died an untimely death I decided to purchase this one.
I had immediately noticed that its internal design had changed. Which is fine - as long as it works.
Well, it does not.
The problem is that this smoker does not produce smoke. The attached is a picture of the Wood Chip Tray after smoking at 230 degrees for 4 hours. I had put chips in the first 1.5 hour at 30 minutes intervals.
As you can see, there are some ashes in the tray - but most of the chips did not burn. The meat came out cooked - but does not have the required smell.
I had immediately noticed that its internal design had changed. Which is fine - as long as it works.
Well, it does not.
The problem is that this smoker does not produce smoke. The attached is a picture of the Wood Chip Tray after smoking at 230 degrees for 4 hours. I had put chips in the first 1.5 hour at 30 minutes intervals.
As you can see, there are some ashes in the tray - but most of the chips did not burn. The meat came out cooked - but does not have the required smell.
WyomingTeacher : Happy
I dont give many 5 star reviews- this one made me think for a bit. You see I always see room for improvement and dont give 5 stars because there is always something.
However- I knew what I was getting when I bought this. I know it was an electric smoker and it is really a “manual” smoker. Lets face it, its an outdoor oven with smoker tray and vent.
Pros: It is lightweight, assembles easily, plugs in and works first time, produces smoke (with right chips), heats well, display easy to read, controls are self explanatory, lots of room with 4 racks, adjustable feet, latching door, water bowl, grease trap and - well it works with minimal effort
Cons: it is lightweight, you are suppose to use wood chips not pellets or chunks, digital display moves one degree at a time when setting, temperature fluctuates at about 15-20 degree difference as it heats and cools, lots of pieces to clean between uses, the wood chip tray is small, and for smoking you have to add more wood chips as you go a manually.
The results: if you know you arent getting wifi or blue tooth enabled temp, or auger/power pellet feeder, then you wont be dissapointed. You open the box, remove the packing and wraps. You skide in 4 racks, a water tray, a grease tray, a chip pan, a chip feeder, and exterior grease pan, hind legs, front legs and then screw in (2 phillips head screws) the display (plug and play) and it is ready.
I bought a blanket for smoking in the winter and $15 dollar cover that wont make the first wind storm. They fit great. You need to plug it in first and season it by letting it run at 225 for a few hours and then ending with smoke chips. I did that day one.
Day two I covered a rack in foil. I places two wild trout filets on that rack. On the other two racks I placed one home made venison brat (jal/ched for you enthusiasts) on each rack. I set it at 225 and added mesquite chips soaked in water. I set the timer for 4 hours, knowing I didnt need that long.
I pulled the fish out after about an hour and 45 minutes. Its ok. While I did add water, the mesquite doesnt pair well and the fish is a little dry.
The Brats took a bit longer to get to 160, about 3 hours. I flipped them when I took the fish out. They absorbed the awesome smoke flavor- and created such a savory flavor I will never cook my home made brats differently.
The racks need pulled out and washed. The interior had some grease splashes that once is cooled will be wiped down. The door as well. All removable trays and pans have to be pulled and washed between, as they will catch grease and drips.
I am glad i purchased this- lots of tasty treats coming soon.
However- I knew what I was getting when I bought this. I know it was an electric smoker and it is really a “manual” smoker. Lets face it, its an outdoor oven with smoker tray and vent.
Pros: It is lightweight, assembles easily, plugs in and works first time, produces smoke (with right chips), heats well, display easy to read, controls are self explanatory, lots of room with 4 racks, adjustable feet, latching door, water bowl, grease trap and - well it works with minimal effort
Cons: it is lightweight, you are suppose to use wood chips not pellets or chunks, digital display moves one degree at a time when setting, temperature fluctuates at about 15-20 degree difference as it heats and cools, lots of pieces to clean between uses, the wood chip tray is small, and for smoking you have to add more wood chips as you go a manually.
The results: if you know you arent getting wifi or blue tooth enabled temp, or auger/power pellet feeder, then you wont be dissapointed. You open the box, remove the packing and wraps. You skide in 4 racks, a water tray, a grease tray, a chip pan, a chip feeder, and exterior grease pan, hind legs, front legs and then screw in (2 phillips head screws) the display (plug and play) and it is ready.
I bought a blanket for smoking in the winter and $15 dollar cover that wont make the first wind storm. They fit great. You need to plug it in first and season it by letting it run at 225 for a few hours and then ending with smoke chips. I did that day one.
Day two I covered a rack in foil. I places two wild trout filets on that rack. On the other two racks I placed one home made venison brat (jal/ched for you enthusiasts) on each rack. I set it at 225 and added mesquite chips soaked in water. I set the timer for 4 hours, knowing I didnt need that long.
I pulled the fish out after about an hour and 45 minutes. Its ok. While I did add water, the mesquite doesnt pair well and the fish is a little dry.
The Brats took a bit longer to get to 160, about 3 hours. I flipped them when I took the fish out. They absorbed the awesome smoke flavor- and created such a savory flavor I will never cook my home made brats differently.
The racks need pulled out and washed. The interior had some grease splashes that once is cooled will be wiped down. The door as well. All removable trays and pans have to be pulled and washed between, as they will catch grease and drips.
I am glad i purchased this- lots of tasty treats coming soon.
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.
DJRF16 : Great smoker, but had a manufacturing defect
I am a novice when it comes to using a smoker and this is my first purchase of a smoker. The smoker arrived on time, undamaged, and was easy to setup for use. I seasoned it as directed in their manual. I have since used it twice, running a total of about 8 hours at 225 deg (food was spectacular!). After the first use I noticed some bubbling of the black paint on the inside door rim of the smoker. After the second use the paint bubbling was about 100% around the rim and it had started to peel. So with a scrub brush I scraped all the paint away and cleaned the flakes from the inside of the smoker. I contacted Masterbuilt customer support about this issue and received a quick response. They said I probably didn't clean it good enough and the accumulated grease allowed the internal temperature to bubble the paint. That answer makes no sense because it bubbled on the first use when the smoker was "factory" clean. They also told me to finish ensuring all the paint was removed and to buy a heat resistant paint at a local supplier and re-paint the now bare metal of my door rim. So they didn't seem to feel it was a manufacturing defect nor did they have any obligation to ensure I was a satisfied customer. I will keep the smoker and repaint as suggested. I will also keep my fingers crossed that I have no further issues because I have no confidence Masterbuilt will support this product.
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.
fppilot : I'm not "smoking something", but then I am!
Very happy with this Masterbuilt Digital Electric Smoker. Was totally easy to unpack and to complete the minimal assembly. Have cured it and used it four times already. It holds a true and rock steady temperature, verified by a high quality cabled thermometer. Also easier to clean than I expected. I do line the bottom drip tray with HD aluminum foil. The racks and water pan have so far cleaned up much much easier than expected, Great product! Only issue I have faced is twice failing to recall that I must set both a temperature AND the timer to get the heating to start.
This smoker is also lightweight enough to move around easily if needed. The only improvement I would wish for is a clip high on the pack of the smoker to clip the electric cord to before covering the smoker. And by-the-way U highly recommend the nicer and zippered Shinestar smoker cover over the Masterbuilt cover. More durable and more convenient to put on and off.
This smoker is also lightweight enough to move around easily if needed. The only improvement I would wish for is a clip high on the pack of the smoker to clip the electric cord to before covering the smoker. And by-the-way U highly recommend the nicer and zippered Shinestar smoker cover over the Masterbuilt cover. More durable and more convenient to put on and off.
Mike Retz : Temp control is off, no smoke!
This was my first electric smoker and it had been great. It is very easy to assemble (only a few screws that are included) and use. There are 2 minor issues. The first is the temperature control. The thermostat is cheap and will put you with in 10-15 degrees of your desired temp. You will have to keep an eye on the temp and move up or down based on the thermostat reading.
My second issue is that it produces very little smoke at temps below 200. This is due to a thick wood chip pan. The only fix for this is to cut the wood chips very small, or make a chip pan out of aluminum foil and place directly on the heater.
Over all the issues are minimal for this entry level smoker. I would upgrade In the future, but this was a perfect start to a long smoking career.
My second issue is that it produces very little smoke at temps below 200. This is due to a thick wood chip pan. The only fix for this is to cut the wood chips very small, or make a chip pan out of aluminum foil and place directly on the heater.
Over all the issues are minimal for this entry level smoker. I would upgrade In the future, but this was a perfect start to a long smoking career.
Robert e Bailey : This Re-Design is a Failure.
I wrote a previous review of this smoker but have to add something. This model is a re-design of a previous version. Masterbuilt must have decided manufacturing the older model was too expensive so they re-designed the whole thing. The only resemblance to the older version is the exterior of the unit.
The inside is completely different. The walls have the rack holders stamped into them rather than the awesome metal racks of the old version. As you use the smoker it's a huge pain to get racks in and out of the smoker, they stick and I've had to pull on them so hard to get them out that the smoked food actually falls off !!!!!...even after extensive cleaning of the grooves.
But the WORST is the total redesign of the heating element and the joke of a wood chip tray. They incorporated a metal rack to hold this dinky wood chip tray and it sits over 1/2" away from the heating element !!!!....Try getting smoke at lower temps with that...good luck.
I tore out that rack, and bought the wood chip tray from the old version from a secondary parts store online. Masterbuilt said it wouldnt work....well it DOES work. I cut off the metal underneath the tray and I get plenty of smoke by doing this. Otherwise this thing is a steaming PILE, Masterbuilt doesn't even care either when you contact them.......Go elsewhere.
EDIT to say, Masterbuilt doesn't even directly address all these reviews, and have ZERO intentions of ever undoing what they had in their older smokers. They are only concerned with lowering their overhead. The result is you get a smoker that needs a LOT of tinkering with to make it even mildly functional.......Too bad, but they dropped the ball and when YOU pick it up they turn the other way.
Another edit. The racks included with this model are WAY substandard to their own earlier model. There is no double bracing on these racks. They are made of smaller diameter steel AND the welds that they use fail, as well as they didn't bother to deburr the ends so when you try to clean them it destroys your cleaning pad. Last night I tried to smoke 20 pounds of wild caught Alaskan Sockeye at 190 and the wood chip tray caught fire !!!!!!...
What an utter piece of crap this is.
The inside is completely different. The walls have the rack holders stamped into them rather than the awesome metal racks of the old version. As you use the smoker it's a huge pain to get racks in and out of the smoker, they stick and I've had to pull on them so hard to get them out that the smoked food actually falls off !!!!!...even after extensive cleaning of the grooves.
But the WORST is the total redesign of the heating element and the joke of a wood chip tray. They incorporated a metal rack to hold this dinky wood chip tray and it sits over 1/2" away from the heating element !!!!....Try getting smoke at lower temps with that...good luck.
I tore out that rack, and bought the wood chip tray from the old version from a secondary parts store online. Masterbuilt said it wouldnt work....well it DOES work. I cut off the metal underneath the tray and I get plenty of smoke by doing this. Otherwise this thing is a steaming PILE, Masterbuilt doesn't even care either when you contact them.......Go elsewhere.
EDIT to say, Masterbuilt doesn't even directly address all these reviews, and have ZERO intentions of ever undoing what they had in their older smokers. They are only concerned with lowering their overhead. The result is you get a smoker that needs a LOT of tinkering with to make it even mildly functional.......Too bad, but they dropped the ball and when YOU pick it up they turn the other way.
Another edit. The racks included with this model are WAY substandard to their own earlier model. There is no double bracing on these racks. They are made of smaller diameter steel AND the welds that they use fail, as well as they didn't bother to deburr the ends so when you try to clean them it destroys your cleaning pad. Last night I tried to smoke 20 pounds of wild caught Alaskan Sockeye at 190 and the wood chip tray caught fire !!!!!!...
What an utter piece of crap this is.
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.
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.
george b : Smokes well Good Value for the casual smoker but there are a few issues
There problems that others have hilighted. The display is very difficult to see in daylight. But once set it works.
An alarm timer bell reminder would be a nice feature to remind you when to baste for example.
I like the way you can add chips without opening the smoker. However the chip holder is undersized. The chips lasts about 40 min. I tried adding a separate chip holder but because it is not over the heating element that doesn’t work. I may try to modify the chip holder cover to allow a larger chip holder while being able to use the existing setup.
If the liquid tray can be enlarged to be as wide as the case it would help keep the bottom clean. I may add a baking pan if I can find one that fits.
A built in digital thermometer probe would have been nicer instead of an add-on probe which I use to mentor the internal temperature of the meat.
In conclusion I would grade this unit as 3 stars because it does work and the price is reasonable. And I would recommend to the casual smoker which I am.
An alarm timer bell reminder would be a nice feature to remind you when to baste for example.
I like the way you can add chips without opening the smoker. However the chip holder is undersized. The chips lasts about 40 min. I tried adding a separate chip holder but because it is not over the heating element that doesn’t work. I may try to modify the chip holder cover to allow a larger chip holder while being able to use the existing setup.
If the liquid tray can be enlarged to be as wide as the case it would help keep the bottom clean. I may add a baking pan if I can find one that fits.
A built in digital thermometer probe would have been nicer instead of an add-on probe which I use to mentor the internal temperature of the meat.
In conclusion I would grade this unit as 3 stars because it does work and the price is reasonable. And I would recommend to the casual smoker which I am.
Harold J. Hanlin : New user
I got this smoker to replace the small electric one by Masterbuilt. Using it per instructions does not produce sufficient smoke. I found out by preloading the too small bin with plenty of chips, it give enough smoke to get started and you can keep using the slide loader after that. I plan to take out the chip holder inside the smoker and make a larger metal holder in contact with the heater coils to get a better start on smoking.
Everything else work fine.
Everything else work fine.
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.
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).
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