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 37
reviewers.
Rated 5 out of 5Â by grannie best smoker ever purchased
When I purchased this smoker I had doubts that it would do what I wanted. All of the doubts are gone after the first use. This product is superb. It is above and beyond what I expected. The cooking experience was fantastic, the taste of the meat was tasty and the best we have ever had. After many years of grilling outside on traditional grills, I will never go back to one of them. When this one wears out we will purchase another one.
December 28, 2012
Rated 5 out of 5Â by Smokin68 more than enough
I am well pleased with my Master Built Smoker. I haved cooked a ham over tucker and used Masterbuilt recipes and they turned out great.Everybody loved the smoke.
December 26, 2012
Rated 5 out of 5Â by miraloma wonderful
the service was wonderful, shipped the item immediately... and they loved the gift. The item was everything it said it was to be.. and much more.
December 24, 2012
Rated 5 out of 5Â by Hosquatch Smoking simplicity
I am a beginner at smoking meat but bought this smoker online and on sale. It was very easy to assemble ( basically just screwing on the legs and plugging it in...). There was no difficulty managing the smoker: just turning the thermostat until the desired temperature was reached on the door thermometer.
My very first smoking attempt produced fabulous results! I did a turkey breast, using Jack Daniels wood chips, and 3 hours later I had turkey breast so tender and tasty it was unbelievable! I can't wait to smoke a pork loin for Christmas dinner!
December 21, 2012
8 Questions | 35 Answers
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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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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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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.
A:Â
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, 10 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, 10 months ago
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