Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker with Side Wood Chip Loader, Chrome Racks and 710 Cooking Square Inches in Black, Model MB20071117

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.

I've been using a Weber Smokey Mountain smoker for more than 20 years. I used to scoff at the thought of an electric smoker. My son got this Masterbuilt a few years, the analog with glass door version and loved it. I gave in and got the digital and no glass version based on his recommendation, he said the glass is not worth it since it gets dirty and you can't see through it and probably looses heat. This thing is a champ! Great, perfect, white smoke production even at 220 degrees. Outstanding temperature accuracy. I almost feel guilty because of how little I do now compared to the Weber. No trying to fiddle with the vents and charcoal door to get temp up or down. My only issue is that the little plastic tab on the vent wheel came off. No big deal. Cost wise, this will pay for itself in the bags of lump charcoal I won't need to buy. I really love this smoker, wish I converted years ago!

We’ve used for all sorts of meats and sides - always works well! Very easy to use.

First of all, the directions say it takes about 25 minutes to assemble. Don't believe a word of that. The only way it would take 25 minutes is if you have had practiced multiple times and used a few power assistance tools. Using just an adjustable wrench and a Philips screwdriver per the instructions, add about 3 hours. In another words, take your time and assemble carefully per the instructions. As you can see from the photos, it didn't fare undamaged from the shipping aspect. The shippers/FedEx dumps it off on your doorstep and escapes before you can get to the box. I was just hoping the internals had fared better. Once I got the box opened and its contents out, I could see that the backplane took some light damage to where a couple pop rivets 'popped'. For the price, I took the gamble that there wasn't more internal damage and this was just cosmetic. Of course the wife says to send it back after I spent the three hours assembling. I wasn't about to reverse the entire assembly process to do so. Follow the instructions on the initial curing process. My first venture was to do baby back pork ribs. I decided to follow a 2-1-1 hour, 250 degree, recipe process. You basically add more flavored wood every 30 minutes for the first couple of hours. Very simple to do. Oh, you just program your cooking temp and forget. No messing with charcoal/etc. and readjusting the temp. At the end of 4 hours, I had the best ribs I've ever cooked. They were so juicy and smokey. So if you want to venture into smoking foods, this unit is simple to operate, thus a good starter system for a low initial cost. Just pray that it survives the shipping. The box could have used some additional internal protection.

Super fumoir je recommande

Excelente producto, a un uen precio y de gran calidad.

It's really good item, just what we wanted and expected, to be able to use it as we want we still need to learn more about the smoked food, but the product is really good and easy if use and does the job very well, would definitely recommend, a lot of space for products, just as described by the seller,easy to assembly, light weight for transportation or move the place if needed. Heat is good, smell is perfect depends on pellets used,smoke locked in.

Masterbuilt MB20070210 Analog Electric Smoker with 3 Smoking Racks, 30 inch, Black This is an entry level electric smoker. It has an analog dial controller, not digital like higher end. This means you just dial up and check if it is hitting the temperature you want. I maxed it out and on a day that's around 20C, I'm hitting around 325F which is actually ample for smoking. Comes with three racks, a water tray and wood chip tray and drip tray. There isn't any vent hole other than one small 2cm hole at the top. Older models had an adjustable vent hole at top ... Not sure why this doesn't. There is no chip feeder either so every single time you need to add more wood chops you need to open the entire door fully, which escapes heat fast.... Not ideal but it is what it is. Just do it fast. The enclosure is a. Rf chamber basically. So if you have a meater wireless thermometer or anything like it, you're not gonna get any signal. You need a wired thermometer. Or I recommend get the kind of hybrid thermometers that is wired to the meat, and the controller is outside the chamber and transmits to WiFi, bt or another RF radio transmitter.... This is the best solution imo. This unit is entry level. No bells and whistles. For anyone just wanting to get into it... No hassles . It just works. Set the desired target temp.... And go. Lots of smoke generated. Super simple. My first smoke was a basic small flank steak piece for fajitas. Absolutely delicious and soft. Worked amazing and clean up was dead simple. I just use damp cloth and wipes. To make things easier I should've put a foil layer on the bottom floor. I also smoked some cheese and some sausages. The ultimate for me it endeavor on a brisket cook but that is for another time. Note that the chamber isn't wide enough to hold a full brisket cut so you could either cut in half and put on multiple layers or there are some suggestions to angle a rack diagonally and place a full brisket diagonally..... I have yet to try that.... I highly recommend a cover. After cleaning and drying off completely, it is a good idea to put a cover on to prevent rusting and elements. The instructions also say that. Easy to find a perfect fitment cover for these ubiquitous 30" smokers. By the way if you're curious, it comes packed nicely and without dents in a large box and the only assembly required is bolting on the side handles and the legs. Easy peasy . I was dreading assembly...... But this was basically fully done. Nice ! I cant say much about longevity but I hope I can maintain this well enough to last a while... For now my first cool was super super easy... Very satisfied with the results. Hope this helps.

Great smoker