Masterbuilt 30" Electric Smokehouse

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It also comes with four steel wire mesh cooking racks. Powder-coated steel construction can stand up to frequent use. The Masterbuilt 30\" Electric Smokehouse is an excellent way to create good food and the good times that come with it.Masterbuilt 30\" Electric Smokehouse:
  • Capacity fo

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About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.
Explore the culinary possibilities of the Masterbuilt 30" Electric Smokehouse. This tool is a simple way to bring the distinctive flavors of smoked foods to your home whenever you want them. Use it for chicken, salmon, jerky, ribs and more. With a generous internal smoking space of 4320 cubic inches, this Masterbuilt electric smokehouse is capable of holding up to 30 pounds of meat. It's a smart solution for big groups and preserving foods for the off-season. Add your favorite wood chip blend to achieve your personal brand of homemade succulence. A convenient side door lets you add wood chips throughout the process without losing heat or moisture. An easy-to-read digital control panel allows you to set the heat level anywhere between 100 and 275 degrees Fahrenheit to suit each specific recipe. Its 800 watt heating element ensures precise performance. You can also conveniently set the timer for up to 24 hours.

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Explore the culinary possibilities of the Masterbuilt 30" Electric Smokehouse. This tool is a simple way to bring the distinctive flavors of smoked foods to your home whenever you want them. Use it for chicken, salmon, jerky, ribs and more. With a generous internal smoking space of 4320 cubic inches, this Masterbuilt electric smokehouse is capable of holding up to 30 pounds of meat. It's a smart solution for big groups and preserving foods for the off-season. Add your favorite wood chip blend to achieve your personal brand of homemade succulence. A convenient side door lets you add wood chips throughout the process without losing heat or moisture. An easy-to-read digital control panel allows you to set the heat level anywhere between 100 and 275 degrees Fahrenheit to suit each specific recipe. Its 800 watt heating element ensures precise performance. You can also conveniently set the timer for up to 24 hours.

It also comes with four steel wire mesh cooking racks. Powder-coated steel construction can stand up to frequent use. The Masterbuilt 30" Electric Smokehouse is an excellent way to create good food and the good times that come with it.
Masterbuilt 30" Electric Smokehouse:

  • Capacity for holding up to 30 pounds of smoked foods
  • Masterbuilt electric smokehouse for smoking chicken, jerky, ribs and more
  • Digital control panel
  • Temperature range from 100 to 275 degrees Fahrenheit
  • 800 watt heating element
  • Internal smoking space of 4320 cubic inches
  • Digital electric smokehouse includes side wood chip loader

Specifications

Battery Type: Does Not Contain a Battery
Primary Color: Black
Multi Pack Indicator: No
Model No.: 20070910
Shipping Weight (in pounds): 50.5
Product in Inches (L x W x H): 20.0 x 17.0 x 33.5
Walmart No.: 1676146
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Customer Reviews

Customer Reviews | 598 reviews | 4.6 out of 5

4.5 stars

598 reviews | 4.6 out of 5

4.5 stars

598 reviews | 4.6 out of 5

95%
Would recommend to a friend
5 stars
418
4 stars
140
3 stars
13
2 stars
12
1 stars
15
1-5 of 551 total reviews
95%
Would recommend to a friend

Age

Gender

Good value-works great
9/26/2008

Customer review by CountryLivingsGreat

5.0 stars 9/26/2008 by CountryLivingsGreat
by CountryLivingsGreat

This smoker is easy to use and food has been delicious every time. Do a little or fill every shelf. Get it started and walk away. Simple to clean up too. Even if you have never used a smoker before, the directions are thorough & easy to follow. This model doesn't use much electricity and plugs into any household outlet. No shipping charge to pick up at any Walmart.

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CountryLivingsGreat
Sunset, TX
Would recommend to a friend? Yes
Age:45 - 54
Ownership:2 - 7 weeks
Gender:Female
Usage:Once per week
Beyond my expectations.
8/1/2011

Customer review by MikeInOhio

5.0 stars 8/1/2011 by MikeInOhio
by MikeInOhio

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!

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MikeInOhio
Ohio
Would recommend to a friend? Yes
Age:45 - 54
Ownership:2 - 7 weeks
Gender:Male
Usage:Every few days
ES 30"
7/24/2013

Customer review by JKSTL

5.0 stars 7/24/2013 by JKSTL
by JKSTL
Verified purchaser
Verified purchaser
Customer has been confirmed to have purchased the item from Walmart.

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.

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JKSTL
Would recommend to a friend? Yes
Verified purchaser
Verified purchaser
Customer has been confirmed to have purchased the item from Walmart.
Great smoker
2/2/2011

Customer review by DanTheMan111

5.0 stars 2/2/2011 by DanTheMan111
by DanTheMan111

I recently got into smoking...maybe 2 moths ago. After reviewing a ton of different smokers, reading the pros/cons of electric smokers...and all the positive reviews about this unit I decided to give it a try. I am very happy I did. First, the ease of use is incredible. The digital controls are very user-friendly, adding wood is very easy using the side tray, and all the parts are easy to access and clean. Most importantly...this unit produces really good BBQ. The temps hold steady, even in a very stiff, cold breeze. The seal is really tight, so the smoke doesn't escape easily. I've done ribs, smoked chuck roasts, and a few briskets...all of which have been excellent.

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DanTheMan111
NJ
Would recommend to a friend? Yes
Used to own a BBQ joint- now use this at home
11/1/2013

Customer review by Brette

5.0 stars 11/1/2013 by Brette
by Brette

I still miss my commercial smoker that held 800lbs, but this is absolutely a suitable replacement. I built a cement block stand so it is at the right height and I do not have to lean down for meat movement, but this little machine packs a punch. In fact, I still cater for up to 300 folks and have smoked for those events in this smoker. I can fit 4 large pork butts at a time, close to 150 wings, have done ribs, salmon, smoke turkeys for my old customers for the holidays. So easy. Only a few short comings: Wish there were rib racks as I prefer to smoke ribs on their side as opposed to flat. 'Drip pan removeable for easy cleanup": when you load this puppy up (as I do), this silly tray runs over and it is still a hot mess. I suggest bringing an empty dog food bag over to the smoker and carefully lifting the tray out and then just dump the extra juices in the bag. I wish the liquid container had a lid with a small side opening so steam still came out but my drippings didn't all fall into the pan. No problem- wrap most of it in foil and just have small areas for the steam to escape. Easier clean up. I unplug her, move her onto a concrete cleaning pad I built off to the side and hose her out just like I did the commercial smoker. Also, once the inside is clean, do yourself a favor (especially if you live in the south where it is humid AND hot) and put a Damprid container inside when it is closed. Resist the urge to overfill the wood- it doesn't need much. I soak mine in apple cider before I put it in the smoker. Love using this smoker- virtually anyone with a good rub and the right meat and wood can look like a championship smoker.

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Brette
GNV FL
Would recommend to a friend? Yes
Age:45 - 54
Ownership:Longer than one year
Gender:Female
Usage:A few times per month
1-5 of 551 total reviews See all
1-5 of 551 reviews

Customer Reviews | 598 reviews | 4.6 out of 5

Customer Reviews

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by sophialil 11/16/2008
12 answers
  • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. You do not have to cook the meat prior to putting it into the smoker. The smoker cooks the meat while it is smoking.
    by Masterbuilt Tech Support11/1/2015
    Written by a verified representative from Masterbuilt Tech Support
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  • A. No. The meat is cooked as it smokes over a long period of time. 6 to 8 hours for chicken leg quarters..... 12 to 24 hours for a pork shoulder.
    by MikeInOhio4/25/2015
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  • A. I did Babyback ribs used a dry rub on them,I did not pre cook and they turned out great. I followed a recipe that was on www.dadgumthatsgood.com
    by GRUMBEIN394/8/2015
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  • A. No, the smoker will cook food like the best BBQ cooks do. Baby back ribs for 4 hours at 225. Chicken for 3-4 hours at 220-225. Boston Butt depends on size...8 hours for a 6 pound butt. Internal temp of 180 for good sliced meat, internal temp of 190-200 for really good pulled pork. Doing bacon wrapped chicken and ham and provolon cheese roulade tomorrow.
    by An anonymous customer9/9/2015
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  • A. No. smoke is added to meat thru wood chip door as meat is being cooked.
    by oldsmokeater9/9/2015
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  • A. I have smoked meats and took them off too soon. When I've done that I take it inside and it goes into the oven or microwave. It's already smoked by then, it just needs a little more cooking.
    by porterpat9/9/2015
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  • A. not necessary---it cooks when you smoke it. Example...smoke a Boston Butt at 225 degrees for 12 hours, smoke a 8 pound turkey breast at 275 for 3 hours. Times and temps are available on the internet
    by An anonymous customer10/25/2014
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  • A. No, it cooks the meat. We smoked ribs and they tasted great and were tender. For finishing, we took some of them and basted with BBQ sauce and threw on the grill just to caramelize the BBQ a little. AWSOME!
    by lovetobuild189/15/2010
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  • A. No.. The point of smoking is to cook meat etc at very long cooking times at very low temperatures. Use 200 to 225 degrees. Check out some of the recipes on the internet. Texasbbqrub.com has some great methods of cooking. Check out the Aluminum foil secret too.
    by SmokeyPete11/1/2015
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  • A. No....Just make sure any meat is at a safe temperature for that meat.
    by Bocefus4/8/2015
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by an anonymous customer 6/19/2009
12 answers
  • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. This unit comes with a water pan that you can add water or juices to.
    by Masterbuilt Tech Support11/1/2015
    Written by a verified representative from Masterbuilt Tech Support
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  • A. This unit has an included water bowl so an additional water bowl would be useless.
    by MikeInOhio6/23/2015
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  • A. Comes with one and yes it works.
    by TSSatlanta7/6/2011
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  • A. You can dry smoke or you can wet smoke...option is yours. For chicken I like to wet smoke with 50/50 apple juice and water in the water pan. Wrap water pan and drip pan in foil (whether wet or dry) for easy cleanup.
    by An anonymous customer11/23/2014
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  • A. No. It comes with a metal water pan. Book recommends minimum of 1 inch water in pan. This keeps meat moist while smoking.It also catches drippings from meat that otherwise might get on heating element. Hint - line water pan with tinfoil for easier clean-up.
    by oldsmokeater2/22/2011
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  • A. There is a water pan that comes with the unit.
    by smoker1232/5/2011
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  • A. It comes with a water pan. It is shallow, but seems capable enough.
    by porterpat9/9/2015
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  • A. It comes with a water bowl. And I always fill it at least half way full.
    by rookiesmoker11/29/2010
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  • A. There is a water bowl with it which fits neatly under the bottom rack.
    by Bocefus7/27/2015
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  • A. Comes with a 5cup or so to put in it.
    by Homunculus11/24/2015
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by an anonymous customer 7/10/2009
12 answers
  • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. We do not recommend using this unit in the rain because it is an electrical unit.
    by Masterbuilt Tech Support7/3/2015
    Written by a verified representative from Masterbuilt Tech Support
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  • A. I did...under a covered patio. I didn't notice any difference in the time or quality. It has a good seal and keeps a consistent temp range.
    by TSSatlanta6/13/2015
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  • A. Masterbuilt recommends to not let smoker be in the rain since the electronic controls are located on the top. Now put it under a canopy or awning, then go for it. I have mine outside on back porch...I smoke in the rain, but made a large umbrella holder to set over the smoker.
    by An anonymous customer12/27/2015
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  • A. Rain has caught me while smoking, but be sure to use a properly grounded exterior outlet.
    by oldsmokeater12/15/2014
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  • A. Not this one, unless well covered. It has an electric control panel, that I would think would not work well wet!
    by smoker1235/26/2015
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  • A. Wear a raincoat LOL. I'd keep the smoker under a shelter. It IS electric.
    by An anonymous customer9/9/2015
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  • A. It is water proof but we planned on trying to keep it out of the elements to make it last longer. In the winter it will be used on the deck, but then brought in the garage when cooled down.
    by lovetobuild189/9/2015
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  • A. No. Not if the unit is exposed to precipitation. I use it under a shed and then put a cover on it when finished and the unit has cooled.
    by SmokeyPete5/26/2015
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  • A. It's electric so I wouldn't want the cord out in the rain.
    by Bocefus6/28/2010
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  • A. If you want, but manual says not to let unit get wet or leave in rain as the electronic timer and thermostat on top will short.
    by Homunculus11/29/2015
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