Masterbuilt Electric Digital Smoker

Product Description

Known for quality and innovation, Masterbuilt's cooking products set the standard. With a powder-coated steel outer body, Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. It is 100° to 275°F thermostatically controlled for a perfect temperature every time. It features a push-button precision digital control panel and an 0-24 hour digital timer with auto shut-off. It offers a safe and convenient side-loading wood tray. This Smoker has 100-percent insulation for energy-efficient cooking. For any further queries please contact Masterbuilt's Technical Support Number/ Customer Support Number @800-489-1581

Features

• 730 sq. inches of cooking space with 4 chrome-coated racks and 800 watt heating element
• Digital temperature and timer controls
• Thermostat temperature control for even cooking from 100 to 275 degrees F
• Convenient side loading wood chips, removable drip pan and top air damper
• Ideal smoker for all experience levels

Top Reviews

BEWARE - It can become addictive!
by HollyC (4 out of 5 stars)
December 16, 2015

Let me tell you a little about this electric smoker. Ours is over a year old now, so it has some use behind it. It only needs minor assembly out of the box. - attaching handle, feet, etc. It does have wheels, so you can move it around a bit. They are small plastic coaster type wheels, so don't expect to be rolling it over rough areas or for long distances. The door has an adjustable latch on it, so as the seal gets squished a bit, you can make the latch tighter. I like having the glass door on the front, but I do have to admit that once you get some smoke rolling, and if you have moisture in there (from the meat or if you add it in the pan), the door is going to smoke and steam up pretty quickly and you won't be able to see inside for long. There is a light, but it is on the outside, and just reflects off the glass when the door is closed. The racks inside are adjustable. I recommend taking the ones you aren't using out, so you don't have to clean them after using them. They scrub up pretty easily with soapy water. I had quite a mess inside after the first few uses. Then I figured out how to make clean up easier. If possible, put your items in a disposable aluminum pan. I was worried it would keep the meat from getting smoky enough, but it wasn't a problem at all. You can also add liquid right to your pan if you want. (For instance I put apple juice in the pan with turkey breast to keep it moist.) The pan contains all the drippings and makes clean up a breeze. Also, wrap the drip deflector, water pan, and grease pan in foil! This is a huge help. Then instead of scrubbing after use, just toss the foil. I do not clean the walls of the smoker, as you want them seasoned. To easily clean the glass, use Weber's grill cleaner and rinse after with water. It makes clean up easy! There is a built in meat thermometer that works very accurately. With the included remote, you can check on your meat temps without ever leaving your chair. We've had no problems with the remote. After a year of moderate use, the temperature set button is not working on our front panel. They do sell replacement panels for the front, but the problem is easily remedied by simply using the remote to set the temp. The wood chip tray works pretty easily. It does not hold a very large quantity at a time. So you do have to tend to your wood chips during your smoking. They will burn up within the first 30-45 mins if you are using dry chips. You can make them last longer by soaking them in water fir
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Internal thermostat connection fried off - unit not repairable according to Masterbuilt CS
by Annie (1 out of 5 stars)
March 13, 2018

Worked semi-well for 3 years - the temperature was always off but that's a known issue. Put a thermometer in there to monitor and it was fine. Just adjusted the temp to get it where I wanted it.

I purchased a cover to protect it from the elements and always used it, and it was on a covered porch outside.

Despite that care, it stopped heating, I called customer support who was really nice and they recommended a new heating element. I purchased it and put it on. During the replacement I found out just how bad their craftsmanship is. There was a pop rivet inside the sealed cover to the power terminals - lord knows how that didn't cause a short circuit and start a fire. Also, many screws were missing, and the star washer for the ground terminal was missing.

After replacing the heating element the unit still didn't heat, the controller shows it's trying to heat, the power light is on, and the heat light is on so the controller is working. Time to go back to the drawing board and call the ever so friendly support staff again, they say to replace the spade terminals if I didn't. I told them they looked fine but I changed them anyway. Still didn't work. Now they say there is nothing I can do, it's something in the body, and I'll have to replace the entire body, they concede that will cost more than a new unit. I asked if I could remove the back and access the wiring and get parts if I find something wrong. They said no.

This was upsetting since I only smoked a dozen times. I don't have money to spare. So I took off the pop rivets off the sealed back plate to see if I could determine what the issue was. I found it right away. The entire back is packed in insulation but a small box can be removed that uncovers the terminals to the thermostat the controller senses with. One terminal looks burned or chared (smoked) and is dangling, the other looks terrible as well. I don't know how they got this way since this area is completely sealed. It just got cooked because it's directly attached to the back wall of the smoke box. Poor design and I bet a lot of people have this problem when their smoker isn't "fixed" by swapping the heating element.

The heating element could have simply been tested with a digital multimeter to ascertain it was still functional. FYI it should be around 17-18 ohms. If it's an open circuit it's bad.
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Great smoker, but had a manufacturing defect
by DJRF16 (2 out of 5 stars)
January 24, 2018

I am a novice when it comes to using a smoker and this is my first purchase of a smoker. The smoker arrived on time, undamaged, and was easy to setup for use. I seasoned it as directed in their manual. I have since used it twice, running a total of about 8 hours at 225 deg (food was spectacular!). After the first use I noticed some bubbling of the black paint on the inside door rim of the smoker. After the second use the paint bubbling was about 100% around the rim and it had started to peel. So with a scrub brush I scraped all the paint away and cleaned the flakes from the inside of the smoker. I contacted Masterbuilt customer support about this issue and received a quick response. They said I probably didn't clean it good enough and the accumulated grease allowed the internal temperature to bubble the paint. That answer makes no sense because it bubbled on the first use when the smoker was "factory" clean. They also told me to finish ensuring all the paint was removed and to buy a heat resistant paint at a local supplier and re-paint the now bare metal of my door rim. So they didn't seem to feel it was a manufacturing defect nor did they have any obligation to ensure I was a satisfied customer. I will keep the smoker and repaint as suggested. I will also keep my fingers crossed that I have no further issues because I have no confidence Masterbuilt will support this product.
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Don't waste your money it doesn't last long
by Eric M. Schloegel Jr. (1 out of 5 stars)
April 12, 2018

It didn't even last 16 months, I had family over for some smoked chicken, I go to start the smoking and it trips the breaker. I kept resetting and the breaker keeps tripping. I moved to another section of my house and plug into a different side of the breaker panel and the same thing. I checked for loose connections and nothing. I cleaned everything top to bottom and nothing all you hear is a beep then the breaker trip. This POS is dead and I have only used it less than 10 times in the 16 months I had it. It was covered the entire time, and you can't find replacement parts, the only ones I can find cost more than replacing the entire smoker. The warranty is only 90 days
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This is a great smoker for the money -- even a bit more ...
by Rick (3 out of 5 stars)
January 8, 2018

This is a great smoker for the money -- even a bit more money. The only reason I gave it 3 stars if because nowhere does it let the user know that it doesn't really generate smoke below 180-200 degrees. So if you're doing sticks, or salmon or a slow roast brisket, you need to always spike the temperature, generate smoke and then turn it back down. If you want a first rate smoke experience, get the cold smoke generator with it. It costs $60 more but you'll have a 5-star smoker for a great price price. If you plan on smoking above 200 degrees, this is a great unit all by itself.
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Buy it
by Johnny Fudpucker (5 out of 5 stars)
February 2, 2017

If you want to smoke Meats this is your machine keeps a very accurate temperature very easy to operate and the food is delicious
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Excellent oven. Terrible smoker
by Hunter_REE (1 out of 5 stars)
June 30, 2018

Unit is great at maintaining desired temperature, though its internal thermometer's accuracy leaves something to be desired. Use your own and adjust the unit's temp so your thermometer matches your desired level. This will also help you, as the digital display is very difficult to read during daylight hours. One might think that having great temperature control would be a benefit, but not in this case. This "smoker" is designed to function by heating wood chips placed over its heating element.

Due to its ability to retain heat so well, the heating element does not cycle often enough to create smoke. If you somehow manage to create embers (I have done so by putting my chips in as I start up the heating process), you will need to refill the chips as often as every 30 minutes to keep that alive (You could be babysitting this device all day depending on what you're smoking). If the embers go out, you will find it very difficult to restart them to create smoke once again. You will likely need to open the main door, empty the chip tray and hope you lowered the temp enough to give it enough heating time to start the smoke again before the element turns off. This, of course, extends your overall cooking time as well.

But wait, you may have seen the cold smoker attachment that promises 12 hours of uninterrupted smoke. I am sorry, but this unit, despite being digitial, will not fit as is with that attachment. I know. I tried and was very disappointed. You may have also heard about pellet smoking trays that you can place inside the unit. By this point, you may begin to wonder why you even bought this thing in the first place. Oh yeah, electric smokers were supposed to be more user-friendly. Unfortunately, again, for you, this device is sealed so well it does not get enough air flow to easily keep those pellet trays lit when placed inside. You could circumvent this by creating a separate box that you could place the tray inside then use duct to connect it to the smoker.

Is this starting to sound like more trouble than it is worth? If convenience and ease are what you were looking for in a smoker, save up and buy a pellet smoker. If you're handy and like tinkering, by all means, buy this. It is great at maintaining temperatures.

On a side-note, if you're thinking of making poultry in this and you like crispy skin, again give it a hard pass. It will not happen. The unit's highest temperature of 275 will not get you what you are looking for. You will end up with rubbery, tough and inedible skin.

It will also not produce smoke at temperatures under 200ish (the element will almost never turn on), so lox or smoked cheeses are also out.
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Not enough smoke @ 230 degrees
by Mark Moreimi (3 out of 5 stars)
June 30, 2017

I'm not getting enough smoke at the ideal 225 - 240 temperature. I purchased this item because my Weber Kettle was smoking at higher and somewhat uncontrolled temps. I wanted a proper smoker that can cook/smoke at the classic 225 degrees. If I crank up my temp to 275, it smokes like a champ, but that's not typically the ideal temp for larger chunks of meat. I'm using Kingsford Hickory woodchips that aren't soaked. I've noticed that there is a significant gap between the heating element and the chip pan. At higher temps, this might not be a big deal, but at lower temps I think it makes a huge difference. I've also noticed that some of the chips burn, while others still retain their original wood color and remain unphased by the heat. Again...this is all at lower temps only. I've attached a photo of the gap between the heating element and the chip pan.
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Company doesn't stand behind the quality of their product and didn't make it right.
by Bill E. Sanders (1 out of 5 stars)
August 21, 2018

I was enjoying the use of this smoker for jerky, pork chops, beer can chicken, even cold smoking cheeses.

However, about the ninth time using it l, it stopped working and I discovered that it had suffered a major failure that burnt up all the insulation within.

Additionally, despite hearing good things about Masterbuilt standing behindo their products, the company refused to replace the faulty smoker and instead were just wanting to send me a replacement box that wouldn't show up for over 3 months. Very disappointed in Masterbuilt! Be warned.
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Great smoker after a few fixes
by Batman (5 out of 5 stars)
July 27, 2018

With a few minor adjustments this smoker is perfect. First I took the chip tray rack out to let it sit directly on the coils. I flipped a bracket that is over top of the heating element and put it below. Lastly I drilled about 12 very small holes in the chip tray. After making these adjustments this thing started rolling out smoke. Did two whole chickens and they turned out fantastic. For the price point its worth making the few adjustments, highly recommend for any home smoker. Only complaint is that the digital controls are hard to read when in direct sunlight but this is a minor inconvenience.
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Fantastic results for a 1st time smoked foods cook!!!
by Paul K (5 out of 5 stars)
September 25, 2017

I have had this now for 2 weeks. Impressed right away with build quality, locking door seal, good heat insulation, and side port for adding chips without opening the door (and losing heat).

We have so far smoked a whole chicken (split in half no brine), pork spareribs (not baby back, but full ribs), and a Pork Butt (shoulder). Also some vegetables like Eggplant.

It is fantastic and the chicken and ribs came out perfectly and looked like from a competition with the perfect color and juiciness. We used hand made rubs from recipes and it was amazing.

The pork shoulder pulled-pork came out great (excellent bark, perfect flavor and texture) but took too long, but that appears to be from my getting a thick cut butt vs. the normal separated top from plate and also not letting it warm up after the fridge with brine - so the center took much longer to reach 195F.

Also, I smoked the pork at 210F as the recipe state, but that meant the chips would not always smoke since the day was warm and the heating element almost never came on (these are well insulated). Masterbuilt responded to my inquiry with some good suggestions/options. So, that is something people should be aware of when using the lower temps - you can turn up the heat for 5 minutes when you add more chips so they start smoking, but it is more work. Their suggestion is to open it and empty the tray every so often so it (a) ensures the chips are touching the metal, and (b) cools a bit so that the element has to turn on to get them smoking.

I am getting their $50 side port cold smoker unit since I like that I do not have to add chips for 6 hours vs. every 45 minutes or so.

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