日本
just now
Key Features and Benefits: Adjustable thermostat-controlled temperature Three chrome-coated smoking racks Removable grease pan Wood chip tray and water pan included Temperature gauge in door What's Included: Masterbuilt 20070210 3 x chrome rack Drip tray Wood chip tray Water pan
Amazon
walmart
| Manufacturer | - |
|---|---|
| Brand | Masterbuilt |
| Item model number | 20070210 |
| Color | Other |
| Weight | - |
| Height | - |
| Depth | - |
| Product Id | 859056 |
|---|---|
| User Reviews and Ratings | 4.4 (127 ratings) 4.4 out of 5 stars |
| UPC | 094428262935 |
| # | Title | Reviews | User Ratings | Price |
|---|---|---|---|---|
| 1 |
Search on Amazon
Price:
Search
on
|
Search
on
|
||
| 2 |
Masterbuilt 20070210 - Electric smoker - 1.5 kW
Reviews: 127
Ratings:
(127)
Price:
$220
on
|
127 | (4.4) |
$220
on
|
This is the first smoker I ever owned or used so I don't have anything to compare except comparing experiences with friends that have one. Was first thinking I wanted a gas smoker but I'm glad I went with the electric. It's very easy to maintain desired temp using the built in thermometer and temp controller. I checked the thermometer for accuracy and it reads about 12 or 13 degrees low at 250. (I bought a "must have/use" digital meat thermometer for about $15 at Wal-Mart.) The door doesn't fit perfectly as a lot of smoke comes out on the hinge side. I haven't looked close to see if it can be tightened up but I think it is riveted with no way to adjust. There is an adjustment on the latch side. Like other reviews I read stated, you can't add chips without opening the door (the smoker description says you can). This hasn't been a problem because I've had it going over 6 hours without needing more chips. I've had the smoker 2 weeks and have smoked 5 pork butts (3 10lb'er last night for church lunch today), a couple chickens (smoking 3 more right now for lunch today at our church), salmon, and a brisket. The only time I added more chips was for the brisket (9 hrs - which was too long). I ordered some chips with the smoker but they didn't come until several days later. Instructions say to use chips to "season" the smoker before first use so had to go to Wal-Mart and found the chips cheaper than what I paid on-line. It's a little messy with drippings falling on chip and water pans. Nothing soap and water won't fix. I line the bottom with tin foil. Made sure I poked a hole through foil for drip pan. For the price, I may buy a second smoker to have on hand for large get togethers. Can wait to do some ribs next weekend!
This smoker is very nice. Big, Sturdy & Works GREAT!! It cooks little quicker than I antisapated. My food was done about an hour & 1/2 sooner than we expected but that's ok. Ribs will need to cook on lower heat. Chicken on Med so it doesn't dry out. I recommend you Practice"" before inviting your friends over...get the feel of how fast or slow you want to cook your food.
I got this for my husband and I'm so glad that I did. He has smoked some kind of meat every weekend since we got it. It's absolutely fantastic. The electric thermometer keeps the temperature stead for as long as it's on. My husband needs to figure out exactly how long to smoke somethings but other than that, he's been very pleased. I think he finds it much easier than trying to regulate the temperature using charcoal.
first, the smoker arrived within days... very fast shipping. next, all the pieces.. legs, handles, shelves,.. etc. were wrapped in foam paper.. very well packed! after seasoning per the instructions, we smoked a 6 lb brisket on med for 8 hours. it was very tender, and there were no leftovers!! I tested the temp dial and found lo gives you about 125 degrees. med is 225 and high puts the temp at the max of 400. I picked an electric smoker because it is easier to maintain temp. for long smoking times. I highly recommend this product.
Excellent.
I purchased this smoker based on the information provided on the Wal Mart web site. One of my criteria for an electric smoker was to be able to add wood chips without having to open the main door where the food is cooking due to the fact that when the door is opened to add chips, heat is lost and on an electric smoker it takes time to re-heat the inside. The information on the site mentioned that the wood chip tray was on the outside of the box under the the smoker, so i purchased this smoker based on the fact that the wood chip tray was on the outside as stated in the article on the web site. When i started assembling the smoker, i realized that the wood chip tray was not on the outside of the smoker as stated. The grease drip pan is on the outside, on bottom of the smoker. This is disappointing to me, the product was misrepresented in the description on the web site. Once again, i made this purchase based on the fact that the wood chip tray was on the outside of the unit. If you are wanting to purchase an electric smoker with the wood chip tray on the outside, stay away from this one.
Simple to construct and operate. We are new to smoking meats and are loving the ease, smell, and taste! We have enjoyed some of the recipes included and have even came up with some awesome dessert recipes to top of our meals. We haven't had the smoker very long, but all our grown children want one of their own. If we were to be able to re- select, we'd buy the electric Masterbuilt but in a bigger size. Hope you get one ... enjoy!
I love it. It's nice and sturdy. I have used it several times and it does a great job at smoking food.
Keeps a good low 200's temp, but doesn't go as high as advertised. Thermometer is inaccurate as well. Welds leak drippings from bottom pan, very messy. Almost Impossible to level because of non adjustable legs
The product seems well made, sturdy, easy to assemble, although it has space for a couple more racks. The element is huge, 1500 watts, and the way the smoke tray is located, you need to turn up the heat to get it to smoke. On low, which appeared to keep the temperature at about 175, the wood chips would only dry out for me, not char. When I turned it up to medium, the chips started to smoke, but the temperature went up to 275. I do not like to smoke fish hot, I like to keep the temp around 175 for a longer period of time so I can put a couple of batches of smoke chips in. This doesn't work for me. The only way I could get the chips to smoke on low was to remove the chip and water tray holder, place the chip tray directly on the element, near the calrod entry point. The water and chip trays appear to be Stainless Steel. The smoker is double walled, so temp should be easier to maintain. The racks are chrome plated and look good. The temp control is similar to one used in your electric fry pan, but does not have any temperature settings other than low, med and high.