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Digital panel controls turns smoker on/off and easily sets temperature and time 4 chrome-coated smoker racks with space to cook up to 80 pounds of food Patented side wood chip loading system allows you to add chips without opening the smoker door Integrated thermostat temperature control for even, consistent smoking Fully-insulated smoker body lets you cook year round Adjustable air damper for smoke control Removable drip pan for easy clean-up Cooking space: 730 inches Heating element: 800-watt Color: Black Dimensions: 20.5 x 19.9 x 33.3 inches Weight: 39.34 pounds
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| Manufacturer | - |
|---|---|
| Brand | Masterbuilt |
| Item model number | 20071117 |
| Color | Black |
| Weight | - |
| Height | - |
| Depth | - |
| Product Id | 684101 |
|---|---|
| User Reviews and Ratings | 4.5 (1060 ratings) 4.5 out of 5 stars |
| UPC | 000020070106 |
| # | Title | Reviews | User Ratings | Price |
|---|---|---|---|---|
| 1 |
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Masterbuilt 30 Inch Outdoor Barbecue Digital Electric BBQ Meat Smoker Grill
Reviews: 1060
Ratings:
(1060)
Price:
$283.12
on
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1060 | (4.5) |
$283.12
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There was some minor assembly required. Plugging in and mounting the digital control panel, one way plug and one screw. VERY simple. The packaging had some damage but the contents were not damaged in the least. The directions tell you to season the smoker by letting it run at 275 degrees for 3 hours, adding wood chips for the last 15 minutes. However I would recommend a few additional cycles at 275 and lower, adding wood the entire time as needed to maintain a constant smoke. This will give you a better feel for the timing of adding wood chips to maintain your smoke, better familiarize yourself with the controls, and the more the smoker is used the better the food tastes! So far I have smoked Salmon, Beef Ribs, Pork Ribs, Chicken Leg Quarters, and a Pork Shoulder. All turned out excellent! I have been smoking meats for years using real wood for the fire and water soaked chunks to generate the smoke. I would go thru 50 to 75 pounds of wood for my fire to keep a supply of coals to feed the smoker. Adding coals as needed to maintain my desired temperature. A "normal" smoke would take 12 to 16 hours of constant tending of the fire, watching the temp in the smoker, opening or closing vents adding chunks for smoke, lather rinse repeat......... This smoker has put an end to all of that hard work. Pick the temperature that you desire, from 100 degrees to 275 degrees, pick the time that you wish to smoke, up to 24 hours, and let the smoker do the work. It is NOT completely "set it and forget it". You are still required to add dry wood for smoke generation as needed. The intervals between adding chips is dependent upon your chosen temperature, the higher the temp the faster the wood smokes out and the sooner you will need to add more chips. The all day smoke of the pork shoulder at 225 degrees required additional wood every 45 minutes to an hour. I say chips but you can use whatever form of wood that you prefer....... twigs, chips, chunks, pellets (food grade)..... As long as they are small enough to fit into the loading mechanism. You load your chips into the barrel loader, insert barrel thru the right hand side of the unit until it stops, rotate 360 degrees to dump chips into the chip pan, and wait for the smoke to start. A note of caution, the handle of the barrel remains cool but the rest of the barrel WILL BE HOT! I use dropped and trimmed limbs from the trees in my yard cut into pieces about the size of your thumb. They are Oak and Maple. To Smoke the shoulder all day took about half of a gallon pitcher filled with thumb size and smaller chunks of wood. Compared to burning 50 to 75 pounds of wood before to attain the same results is terrific! This unit is also very well insulated. After several hours with the temperature set to 275 degrees the outer shell is barely warm to the touch! There are four cooking racks inside. With the eleven pound shoulder I could only use three racks since the shoulder was taller than the spacing for the racks. It was a very thick shoulder. If you have smoked meats before with charcoal or wood fires and you are used to seeing billowing white smoke from your soaked chunks of wood, don't be alarmed when you only see wisps of Thin Blue Smoke exiting the vent on the top. The smoke being generated is "just enough" smoke and no more. When you open the door to mop your ribs or spritz with apple juice you will be met with a cloud of smoke in the cabinet. The vent on top is the only place that you will see smoke escaping since the door has a gasket seal and an adjustable latch..... no smoke thru the door unless you open it. The temperature recovery after opening the door is very quick. Within a matter of minutes it will return from 140 to 225. Over all I would highly recommend this smoker to anyone wanting to smoke foods. Anyone from novice to pro can easily create great food in this unit! Also with the ability to control the temperature down to 100 degrees you can smoke cheeses, nuts, and most anything else that you can think of including making fantastic jerky!
This is my second one, nothing wrong with the old one just needed new racks and they cost more than a whole brand new smoker....just like buying prints it's cheaper to buy a new one than it is to buy ink cartridges.lol But the bottom line is this is the best smoker for the money than any other I've seen, most of my friends have smokers, we smoke something every weekend and by far mine is the best. The Masterbuilt Electric Smoker rocks! I put mine in the garage to keep it out of the weather and made a smoke pipe that goes out of the garage so it's never in the weather and it work perfectly.
This is my second Masterbuilt I purchased. I still do have my first one of 5yrs but it has come time to buy a new one. I received my new one, seasoned it and began cooking right away. Here are just a couple of pictures of what I cooked in this bad boy. Notice the nice clean pull of the bone from that smoked pork butt (also purchased from Walmart) and my smoked snack sticks.
[This review was collected as part of a promotion.] I bought this smoker over 2 years ago and it hasn't failed my yet. I have smoked pork loins, making smoked pork chops, Canadian bacon and Smoked pork loin Roasts ( Smoked ham). I have smoked a turkey. I have smoked pork butts making pulled pork, and I have smoked a Brisket for smoked brisket. This is a Fantastic little smoker.
I've used it 5 times so far. The meat turns out perfectly tender, juicy, and full of smokey flavor. The smoker works great. I saw some reviews say smoke leaked out of the door, but I haven't experienced that. The instructions say to wipe the seal of the door clean both before use and after use, and I've done that, and it hasn't been a problem. Love it. I'll post a picture of my recent brisket so you can see the payoff.
We love our new smoker. It is easy to set up and we had no trouble putting together. I ordered the legs for ours and we are very happy with that decision. I think this smoker is the easiest one to use that I have owned.
Easy to assembly & pretty straight forward on how to use. A better guide for temperature & times world be a plus. Our teenage grandson's are lovin it too.
I highly recommend this smoker. Clean and season it as directed to burn off any chemicals/glue residue. I was a little put off the the amount of fumes that it produces during the cleaning process but could not taste it on my first smoke. I would recommend smoking something cheap with a short cook time the first time you use it (chicken thighs, fatty, etc) just in case there is some residual odor. The second day I had it, I smoked a 6.5 lb boston butt for 12 hours and it turned out excellent pulled pork with a good bark. The smoker performed flawlessly and held temperature like a champ. I highly recommend a separate thermometer, I use the Maverick ET-732, to monitor meat and grate temps without opening the door. My smoker seems to run about 10 degrees F cooler than the readout according to my thermometer. I also got the 3 year protection plan putting it at a clean $200 delivered to my door. Shipping was quick and easy to track. I have used it for jerky several times with great results. This is a popular electric smoker with a lot of recipes and advice on various forums. I bought this after using my friends MES in stainless with a glass door and meat probe. The glass smoked up and the probe was inaccurate. I suggest buying this one, investing in a good thermometer you can trust, and doing lot of research. Google MES 30 and watch some youtube videos and read the forums. The digital controls are effortless and take the guess work out of temperature setting, especially compare to the dial version.
Absolutely love this smoker. I smoked chicken, pork, and pork loin. The meat came out great.my husband assembled it and pre-seasoned it. I recommended the smoker to my brother.
I bought this smoker primarily to smoke fish in order to make smoked fish dip. But now using it for many other things such as pork ribs and chicken wings. I really like it.