I have purchased this smoker twice. The first one ran great for 3 years, but finally the heating element burned out. It's now in my garage awaiting warm weather so I can install the replacement element that I ordered online and will serve as a backup when the heating element burns out in my current smoker. The elements will burn out after a time, particularly when you use a smoker as often as I do (3 or 4 times a week year-round).
Unboxing and doing the minor assembly required for this smoker is quick and easy. It took me less than 30 minutes.
Spending more on an electric smoker with a window is a waste, in my view, because the glass quickly gets fogged with steam and smoke residue. Besides, you should be cooking to internal temperature with a good remote temperature probe instead of opening the door periodically (letting heat and smoke escape) to check on progress.
Speaking of not opening the door while cooking, I'm a huge fan of this smoker's external smokewood loading feature that allows you to add wood without opening the door.
Pre-heating the smoker is important in cold weather. Up to a 30 minutes may be necessary. Pre-heating is not so necessary during the warm/hot spring/summer/fall months if the outside temperature is above 60̊ F. In fact, there is a good reason to skip pre-heating entirely on really warm days (over 80̊ F.), as explained in the next paragraph.
Of course, the Masterbuilt electric smokers rely on a electric heating element for heat. The element automatically turns off when the smoker reaches the target temperature you set. It then turns back on when the temperature in the cabinet drops several degrees below the target temperature. While the Masterbuilt smokers are pretty well insulated, they are affected by the outdoor temperature. You will find that the element stays on much longer during colder weather, so there is hardly ever a problem getting enough smoke in such weather. However, particularly when the outdoor temperature is over 80̊ F. or so, the element will not stay on as much, which can decrease the smoke production. I have two approaches to this problem:
(1) In hot weather, I never pre-heat the smoker. I just put the meat in the smoker and start it "cold." This maximizes the initial smoke until the smoker gets to the target temperature, which can takes as little as 10 minutes in really hot weather if you're cooking at, say, 225̊.
(2) Every once in a while if not enough smoke is being produced, I open the door for 30 to 60 seconds and let the temperature in the cabinet come down, forcing the heating element to come back on. This hardly ever results in extended cooking time because the temperature recovers pretty quickly, and if not enough smoke is being produced anyway, you're not letting out a lot of smoke.
A lot of my meat smoking projects are under 3-4 hours, and I always use the Masterbuilt for those. I'm only tempted to fire up my Weber bullet charcoal smoker for longer smokes such as ribs and brisket.
Tips for easier cleanup: Line the bottom tray of the smoker with foil and be sure to poke a hole in the foil to match the hole in the tray. Also, foil the water pan before every use of the smoker, which makes it super easy to clean. Try it just once without foil, and you'll be a dedicated water-pan-foiler thereafter! Also, get a protective heat-resistant mat to go under the smoker and protect your patio or deck because there will be occasional spills of grease no matter how careful you are.
The photo shows my smoker in operation on Christmas Day 2020 -- doing a twice-smoked ham. If you look closely, you can see the clean smoke coming out the vent on the top right of the smoker.
Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 710 Cooking Square Inches i
4.4 | 12,074 ratings
Price: 249.99
Last update: 07-19-2024
About this item
Vertical digital electric smoker with 710 square inches of cooking space
Digital controls to easily set cooking time and temperature up to 275°F
Patented side woodchip loader to continually add wood-fired smoked flavor without having to open the smoker door to keep smoke in during the cooking process, resulting in enhanced low and slow cooked dishes
Four chrome-coated smoking racks
Spacious vertical design that fits up to 7 chickens, 2 turkeys, 4 pork butts or 4 racks of ribs
Removable water bowl to add moisture and catch food drippings
Removable rear grease tray to easily clear grease for an easy cleanup process
Adjustable air damper for smoke control
Lockable door latch to retain heat and smoke inside the fully insulated smoker
Convenient window in the smoker to monitor food during smoking process
Digital controls to easily set cooking time and temperature up to 275°F
Patented side woodchip loader to continually add wood-fired smoked flavor without having to open the smoker door to keep smoke in during the cooking process, resulting in enhanced low and slow cooked dishes
Four chrome-coated smoking racks
Spacious vertical design that fits up to 7 chickens, 2 turkeys, 4 pork butts or 4 racks of ribs
Removable water bowl to add moisture and catch food drippings
Removable rear grease tray to easily clear grease for an easy cleanup process
Adjustable air damper for smoke control
Lockable door latch to retain heat and smoke inside the fully insulated smoker
Convenient window in the smoker to monitor food during smoking process
Product information
| Brand | Masterbuilt |
|---|---|
| Model Name | 30-inch Digital Electric |
| Power Source | Electric |
| Color | Black |
| Outer Material | Alloy Steel |
| Item Weight | 50.3 Pounds |
| Product Dimensions | 22"D x 24"W x 42"H |
| Inner Material | Alloy Steel |
| Fuel Type | Electric |
| Manufacturer | Masterbuilt Manufacturing, LLC. |
| UPC | 094428276642 |
| Global Trade Identification Number | 00094428276642 |
| Item Weight | 50.3 pounds |
| Department | Unisex-Adult |
| ASIN | B08F8L6S2R |
| Country of Origin | China |
| Item model number | MB20070421 |
| Customer Reviews |
4.4 4.4 out of 5 stars
12,069 ratings
4.4 out of 5 stars |
| Best Sellers Rank | #430 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #1 in Outdoor Smokers |
Top reviews from the United States
Steve
A simple, solid smoker that does the job
Reviewed in the United States on December 25, 2020
Steve
Reviewed in the United States on December 25, 2020
Unboxing and doing the minor assembly required for this smoker is quick and easy. It took me less than 30 minutes.
Spending more on an electric smoker with a window is a waste, in my view, because the glass quickly gets fogged with steam and smoke residue. Besides, you should be cooking to internal temperature with a good remote temperature probe instead of opening the door periodically (letting heat and smoke escape) to check on progress.
Speaking of not opening the door while cooking, I'm a huge fan of this smoker's external smokewood loading feature that allows you to add wood without opening the door.
Pre-heating the smoker is important in cold weather. Up to a 30 minutes may be necessary. Pre-heating is not so necessary during the warm/hot spring/summer/fall months if the outside temperature is above 60̊ F. In fact, there is a good reason to skip pre-heating entirely on really warm days (over 80̊ F.), as explained in the next paragraph.
Of course, the Masterbuilt electric smokers rely on a electric heating element for heat. The element automatically turns off when the smoker reaches the target temperature you set. It then turns back on when the temperature in the cabinet drops several degrees below the target temperature. While the Masterbuilt smokers are pretty well insulated, they are affected by the outdoor temperature. You will find that the element stays on much longer during colder weather, so there is hardly ever a problem getting enough smoke in such weather. However, particularly when the outdoor temperature is over 80̊ F. or so, the element will not stay on as much, which can decrease the smoke production. I have two approaches to this problem:
(1) In hot weather, I never pre-heat the smoker. I just put the meat in the smoker and start it "cold." This maximizes the initial smoke until the smoker gets to the target temperature, which can takes as little as 10 minutes in really hot weather if you're cooking at, say, 225̊.
(2) Every once in a while if not enough smoke is being produced, I open the door for 30 to 60 seconds and let the temperature in the cabinet come down, forcing the heating element to come back on. This hardly ever results in extended cooking time because the temperature recovers pretty quickly, and if not enough smoke is being produced anyway, you're not letting out a lot of smoke.
A lot of my meat smoking projects are under 3-4 hours, and I always use the Masterbuilt for those. I'm only tempted to fire up my Weber bullet charcoal smoker for longer smokes such as ribs and brisket.
Tips for easier cleanup: Line the bottom tray of the smoker with foil and be sure to poke a hole in the foil to match the hole in the tray. Also, foil the water pan before every use of the smoker, which makes it super easy to clean. Try it just once without foil, and you'll be a dedicated water-pan-foiler thereafter! Also, get a protective heat-resistant mat to go under the smoker and protect your patio or deck because there will be occasional spills of grease no matter how careful you are.
The photo shows my smoker in operation on Christmas Day 2020 -- doing a twice-smoked ham. If you look closely, you can see the clean smoke coming out the vent on the top right of the smoker.
Images in this review
Ohmammamia
A great smoker!
Reviewed in the United States on June 28, 2024P Smith
Has its limitations
Reviewed in the United States on July 6, 2024Surlyman
Works fine. Good value for the money.
Reviewed in the United States on June 7, 2024Thomas Grindell
Great product, good capacity, love the wood chip loader
Reviewed in the United States on June 28, 2024