Rated 4.6 out of 5 by 10
Rated 5 out of 5 by EddieI Smart investment
I have used this to cold smoke cheese, pork chops, salmon, a whole ham, and I am going to do a pork belly to turn into bacon. This thing is great, just take the wood chip loader out of your MB electronic smoker, slide the round part of this in its place, load wood chips or chunks, plug it in, turn it on and you are in business. I smoked a turkey for Thanksgiving this year and used this instead of using the chip loader, this puts off way more smoke. You won't regret buying this!!!
November 24, 2012
Rated 5 out of 5 by highflyer49 great addition to the masterbuilt smoker
wow this cold smoker works fantastic. I'm very impressed on how much smoke this thing puts out. I won't be putting wood chip in the main smoker anymore unless I want to do some lite smoking. now as far as smoking cheese it gets a little to hot for that this cold smoker heated up the main smoker to 117 F I did add some ice in the water pan and added a 12'' piece of stove pipe and put it between the main smoker and the cold smoker and was able to get the temp down to 78 F. this smoker seems to be made well and heats up pretty fast it also holds quite a few wood chips. I'm very pleased on how well this works and would recommend it to my friends
August 8, 2013
Rated 5 out of 5 by sctdg35 Smoken
Bought this for my Masterbuilt 30 Electric smoker .
This thing does what it is supposed to and more .I load it with a combination of broken up lump charcoal,wood chips ,split wood chunks and pellets too . No more worry about loosing smoke and running back and forth to the smoker . I have had it going for hours and only filled it half way . All I can say is that for the price it was a great addition to my smoking . Buy it if they have it in stock here .Price is the best you will find anywhere . They are on back order a lot .
June 14, 2013
Rated 1 out of 5 by FlurrysDad Poor Design, Low Quality
The ONLY good thing about this unit is that it does enable one to smoke cheese. The smoke it produces is NOT cold smoke; but it's on the cool side of warm, so it works OK for the 1-2 hours that cheese needs.
It's also the ONLY way to get consistent fresh smoke into the main Masterbuilt smoker unit, which is a disaster in it's own right.
While it does produce reasonably cool smoke and burns the wood chips thoroughly, it's design also promotes a significant build-up of wood tars in the unit, most of which are very difficult to access and clean; and those tars, when warmed, will contribute to a bitterness in the smoke.
I have plenty of experience smoking meat and cooking with smoke; but this was my first experience with an electric unit . . . and it will be my last. I'm going back to a charcoal-fired barrel grill with an attached, offset smoke generator.
If you own a Masterbuilt digital electric smoker and like it, this would probably be a addition that you would like. As for me, it's just another piece of scrap metal like the main unit.
June 8, 2013