Masterbuilt 30'' Electric Smoker
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- Variable temperature control
- Built-in thermostat
- 547 sq. in. of cooking area
- Wood chip tray and water pan included
- Removable drip pan for easy clean-up
The built-in thermostat with variable temperature control ensures you're cooking at the right temperature, every time. Three racks offer plenty of room (547 square inches of cooking area) for all your favorite smoked foods. The wood chip tray lets you add the flavor you're looking for, and the water pan keeps every item moist and juicy. Removable drip pan makes clean-up a snap. Temp. range: 100–400º. Dimensions: 26.8" L x 20.0" W x 40.2" H.
Manufacturer model #20070210.
Rated 4.5 out of 5Â by 38
reviewers.
Rated 4 out of 5Â by JBinWisconsin Almost a perfect Product
I've never smoked anything before, and even my first attempt turned out good. And the following meals just kept/keep getting better. I noticed that MOST of the suggested recipies call for a temp setting of 225. I'm sticking with that for now and will adjust later as I perfect my techniq. The only drawbacks I experienced, (And I do consider them trivial.) are 1; The power cord could be alittle longer, 2; My package was missing the lid for the smoke chips and the thermometer. ( I did call Masterbuilt, and they rapidly sent me the items without question or hastle.) 3; They should put casters on it to ease moving from storage to cooking area. And last; The legs weren't welded too good during manufacturing, and the welds on 2 legs broke. (I do have welding experience/equipment, so I nipped that one right away. Also added cross braces between all the legs for better support.) Over all, I really like the ease of use and final results of the smoked meats, and I plan on many, many more delicious meals.
June 10, 2013
Rated 4 out of 5Â by HawkFlemm Finally Bought One
The electric smoker is exactly as advertised. Works well and is easy to use. Assembly was simple and quick. Would like to see a tighter door as quite a bit of smoke comes out around the door edges, but not a major issue. Definitely would recommend this unit.
March 19, 2013
Rated 5 out of 5Â by shooter1936 Great Buy for the Money
I purchased this smoker for my dad this year for Christmas. He has been using the smoker ever since I dropped it off a week before Chistmas. From turkeys, ham, ribs, he says it's easiest smoker to use. This is from a guys who has been smokin meats for over 40 years. He can pug it in and watch Gunsmoke and watch the smoker from his lazyboy. He says the smoker holds its heat ever on 20 degree days, and it doesent take many chips to keep the proper desired smoke. I know now what I'm going to ask for father's day for myself!
January 7, 2013
Rated 4 out of 5Â by Schmeling Nice Smoker
The thermostat is in a lot better location than the cheaper model. It dose have problems controlling the temp. when it is sitting outside with breeze and -10 for air temp., But other wise I would buy another one just like it again,
January 1, 2013
8 Questions | 38 Answers
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(read all my Q&A)
Answers
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I think it has to be used outdoors.A:Â
I've had mine with no cover in a covered patio. No problem whatsoever.Answers
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knob located center bottom panelA:Â
It's on the electical plug where it plugs into the back of the smokerA:Â
You set the temp on the top control. electronic time and temp.A:Â
its made so you can tkae the elec cord off and the temp control plus in to the unitA:Â
Lower left hand side of the unit, right on top of the big plug in module.
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The temp is adjusted by the analog controller. See photos below. ThanksNote: Temperature gauge on smoker door reflects setting on controller and displays temperature inside unit.
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Answers
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can't think of any reason it wouldn't work for anything you can fit inside it.A:Â
Don't know about venison, but great for about any type of fish. Salmon was great. Also try those rolls of sausage you find in the grocery store. Just toss it in. My whole family love it as an appetizer.A:Â
Great for fish, just watch your temp!!A:Â
I have smoked Salmon and Venison on it and it turned out great. I would reccomend marinating the salmon and venison the night before to get a good flavor into the meat.
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Yes, this is a good smoker for Salmon, Trout, or Venison. In fact, in the Owner’s Manual there are recipes for Salmon and Trout, see below. ThanksSMOKED STUFFED SALMON
Servings for 4
INGREDIENTS:
Salmon (drawn) 4 - 5 lbs (1.8-2.2 kgs)
Oil 3 tbs
Green onion (chopped) 1/4 cup
Tomato ( peeled and chopped) 1 cup
Dill (fresh and chopped) 1/4 cup
Bread cubes (dry) 1/2 cup
Celery (chopped) 1/4 cup
Salt 1/4 tsp
Lemon pepper 1/2 tsp
Garlic (minced) 1 clove
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Prepare salmon and brush with oil. Combine remaining ingredients in a small bowl. Stuff salmon with mixture. Place salmon on a sheet of heavy aluminum foil that has been doubled and greased. Place in smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there is room on either side of foil to allow airflow inside smoker.
SMOKED TROUT
Servings for 6
INGREDIENTS:
Trout fillets 4 - 6
Water 2 cups
Soy sauce 1/4 cup
Teriyaki sauce 1/4 cup
Salt 1/2 cup
Lemon pepper 1 tsp
Garlic salt
Dill seed
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
INSTRUCTIONS:
Mix recommended amounts of water, soy sauce, teriyaki sauce, and salt with other ingredients to your liking in a small container. Place fillets into marinade, cover and let soak in refrigerator overnight. Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at 225°F (107°C).
Q:Â
6 answers
Will the Mastebuilt 30" Electric Smoker get hotenough to grill hamburgers or s it onl useful as a smoker?
Answers
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This is a smoker, not a grill. If you want to cook hamburgers use your propane grill!!!A:Â
Minge gets very hot (400 degrees+) which is more than enough to grill hamburgers.A:Â
it will get hot enough (300 degrees) but I rather use it for smoking not grilling since you have to keep the door close for the temperature to raise.A:Â
Smokers are designed to use low heat over a long period of time. We are talking anywhere from 100 to about 225 degrees depending on the model. You can smoke hamburger meat but a smoker is not a grill. Go online and look for smoked hamburger or smoking hamburger recipes
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This smoker is not recommended for grilling hamburgers. Thank you!Details:Â
Does it have the flaws of the "smokehouse" fixed, like the heating element?Answers
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just buy your own heating element..A:Â
Yes, the previous problems in this unit have been addressed.Answers
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depends if you take some shelves out.A:Â
The inside is huge - you could put anysize turkey that I have ever seen inside it with ease.A:Â
I smoked a 15lb Turkey for thanksgiving. a 20lb turkey should fit fine.A:Â
12 -14 you don't want to go over that, it will take forever for the heat to get inside the inner portion of the meat.A:Â
I would recommend only putting a smaller size turkey in the smoker. No more than 15 lbs. Make sure you inject the breasts and legs so the meat will stay moist.2 years, 11 months ago
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How long does a tray of wood chips last while smoking/cooking?Answers
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No smoke damper. Chips last for about 4 hours but that depends on the soak before hand - the longer they soak the longer they smoke.A:Â
I changed my chips after 3 hours...if you pack them in...they should be enough for whatever you're cooking....it's a personal preference.A:Â
You really don't need a damper on this smoker, as it has a thermostat to control the heating element/temperature. A damper is necessary for a wood/charcoal burner for the same function - to control the temperature by letting the heat source burn hotter or cooler.A:Â
The recommended amount of wood chips is one cup. It takes about one hour for the chips to completely blacken. I usually add another cup at that point which is good for another two hours. (I have not yet burned the chips down to ash because I prefer a constant smoke output.) If you no longer need smoke, you can remove the smoker box. The lid remains closed all the time and does not act as a damper.A:Â
I have used the same wood chips for 4 hours at a low temperature....225 degrees. Still had plent left after that time frame2 years, 11 months ago
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