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 4 out of 5Â by Mody666 AWESOME SMOKER
I have been grilling all my life. A coworker was explaining the proces of smoking and I decided to try it. I was in the process of buying a regular wood smoker but was turned off by the time consuming process. My coworker talked to me about this electric smoker.
I bought it, put it together with little effort. Ran it full blast with apple and Jack Daniels chips to season it. Played with the temperature gauge to mark the various temperatures I like for smoking.
Smoked a brisket for the first time and got high praises. Awesome!!...Smoke a 15lb turkey for thanksgiving and my wife loved it.
Awesome product and easy to use. Only draw back is that no drip pan was included. I used an old rectangular cake pan for a drip pan which I loaded in the middle rack and had no problems with juices running out all over the place.
I highly recommend this smoker. I set it...and forget it...How do I check the meat you may ask?..I sat in my living room, watching a game...drinking a beer...looked back at the smoker through the window....saw the smoke coming out..and said...yep...it's smoking alright....7 hours later...my 13lb brisket was done...PERFECT and TENDER!!!
December 15, 2011
Rated 4 out of 5Â by KandD Nice
I have smokers that use propane, wood, charcoal and electric. I also have a few smokers (two sizes of Camerons, and a cast iron) that go on the indoor stove top and use wood "sawdust." This smoker by far maintains the temperature far better than the others that take constant attention (although on a nice day I like to take the "purist" route and fiddle with the dampers on my barrel wood/charcoal smoker while I relax on the patio having a few cold ones.) I have smoked over 100 pounds of pork shoulder for various occasions, various ribs (mostly babyback, of course!) beef brisket, and even several batches of coarse kosher salt, that was put in purchased spice jars and given to family as Christmas gifts - a big hit.
I love this thing - turn it on, get it to temp, then don't worry about it for about an hour to refill wood chips.
It has plenty of room, and the temp gauge that came with it was accurate in my case. Sturdy, well built, good price, as easy to clean as any.
My only complaint is there is essentially no drip pan. Juices drip on the burner and the bottom, and in the water tray, and drip out the bottom around one leg or the other. I usually put a disposable aluminum baking pan on the bottom shelf to circumvent that problem, but sometimes need all three shelfs, so I just let it make a mess.
It's my favorite at this point.
December 3, 2011
Rated 5 out of 5Â by moejoetx12 Love it
Works great, easy to use and very durable. The smoker fell off the back of my truck when we were camping and other than a small dent it still worked great. TIPS!!! 1. Season your smoker, before you cook in it let it smoke on high temp with no water, just wood to max out internal blackening (seasoning). 2. Buy a good temp gauge. I would buy this again. The cost is cheap for what you get and it smoked everything really well. The more you use it the better it gets.
November 9, 2011
Rated 5 out of 5Â by samracer WORKS GREAT
This smoker works awsome , the only issue was the drippings ran down the front legs and stained our concrete patio. We will use drip pans next time as advised by our friend who has smoked for years.
October 17, 2011
8 Questions | 35 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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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.
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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, 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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