Masterbuilt 30" Electric Smokehouse

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Walmart #: 001676146
$179.84
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  • Temperature setting from 100 - 275 degrees F
  • Insulated sides, top & door panel
  • Side wood chip loading
  • Gifting note: This item ships in the manufacturer's original packaging. If intended as a gift, the packaging may reveal the contents.

    About this item

    The Masterbuilt 30" Electric Smokehouse is an easy-to-use electric smoker that allows you to cook your favorite foods. This powder-coated steel smoker is styled like a refrigerator and has the capacity of holding up to 30 pounds of smoked foods, including treats such as barbecue chicken, jerky, or ribs. This Digital Electric Smoker has a digital control panel that allows you to set the temperature anywhere between 100 and 275 degrees Fahrenheit. You can also conveniently set the timer for up to 24 hours. You must of course be around to add wood chips, but this can be done with ease through the convenient side door. This Masterbuilt electric smokehouse has an internal smoking space of 4320 cubic inches. It also comes with four steel wire mesh cooking racks. The 800 watt heating element ensures quick cooking of the most difficult meats.

    Masterbuilt 30" Electric Smokehouse:

  • Capacity for holding up to 30 pounds of smoked foods
  • Smokes 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
  • 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
    Assembled in Country of Origin: USA or Imported
    Origin of Components: USA or Imported
    Walmart No.: 1676146
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    Customer reviews

    Customer Reviews | 520 reviews | 4.5 out of 5

    4.5 stars

    520 reviews | 4.5 out of 5

    5 stars
    354
    4 stars
    129
    3 stars
    13
    2 stars
    10
    1 stars
    14
    95%
    Would recommend to a friend

    Age

    Gender

    Beyond my expectations.
    8/1/2011

    Customer review by MikeInOhio

    5.0 stars 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!

    Was this review helpful? (176) (18)
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    MikeInOhio
    Ohio
    Would recommend to a friend? Yes
    Ownership:2 - 7 weeks
    Gender:Male
    Age:45 - 54
    Usage:Every few days
    Good value-works great
    9/26/2008

    Customer review by CountryLivingsGreat

    5.0 stars 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
    Ownership:2 - 7 weeks
    Gender:Female
    Age:45 - 54
    Usage:Once per week
    ES 30"
    7/24/2013

    Customer review by JKSTL

    5.0 stars by JKSTL

    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
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    Customer has been confirmed to have purchased the item from Walmart.
    1-3 of 473 total reviews See all

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    by sophialil 11/16/2008
    • 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 MikeInOhio8/1/2011
      Was this answer helpful? (0) (0)
    • 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 GRUMBEIN3911/24/2014
      Was this answer helpful? (0) (0)
    • 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 customer10/25/2014
      Was this answer helpful? (1) (0)
    • No. smoke is added to meat thru wood chip door as meat is being cooked.
      by oldsmokeater10/25/2014
      Was this answer helpful? (1) (0)
    • 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 porterpat1/2/2011
      Was this answer helpful? (0) (0)
    • 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
      Was this answer helpful? (1) (0)
    • 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
      Was this answer helpful? (0) (0)
    • 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 SmokeyPete7/1/2010
      Was this answer helpful? (0) (0)
    • No....Just make sure any meat is at a safe temperature for that meat.
      by Bocefus10/25/2014
      Was this answer helpful? (1) (0)
    • No.
      by Homunculus4/26/2010
      Was this answer helpful? (0) (0)
    by an anonymous customer 7/10/2009
    • 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 TSSatlanta12/5/2014
      Was this answer helpful? (1) (0)
    • 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 customer12/14/2011
      Was this answer helpful? (1) (0)
    • Rain has caught me while smoking, but be sure to use a properly grounded exterior outlet.
      by oldsmokeater12/15/2014
      Was this answer helpful? (1) (0)
    • Not this one, unless well covered. It has an electric control panel, that I would think would not work well wet!
      by smoker1232/5/2011
      Was this answer helpful? (0) (0)
    • Wear a raincoat LOL. I'd keep the smoker under a shelter. It IS electric.
      by An anonymous customer11/26/2014
      Was this answer helpful? (1) (0)
    • 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 lovetobuild189/15/2010
      Was this answer helpful? (0) (0)
    • 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 SmokeyPete7/1/2010
      Was this answer helpful? (0) (0)
    • It's electric so I wouldn't want the cord out in the rain.
      by Bocefus6/28/2010
      Was this answer helpful? (0) (0)
    • 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 Homunculus4/26/2010
      Was this answer helpful? (0) (0)
    • I have owned this smoker for over 2 years. It has ALWAYS been stored on my back deck, which is uncovered. I live in northern Pennsylvania, and I have smoked while it was raining, and even when it was snowing. A few weeks ago, I smoked our Christmas turkey in it, 16 LB. and it was about 20F outside. I hope that answers your question.
      by Mentalmatt12/7/2014
      Was this answer helpful? (3) (0)
    by divantn 8/20/2009
    • NO! This unit is designed for outdoor use only.
      by MikeInOhio12/15/2014
      Was this answer helpful? (2) (0)
    • no....everything in the house will end up smelling like smoke and it's a strong smell that lasts a long time.
      by TSSatlanta7/6/2011
      Was this answer helpful? (0) (0)
    • NO, unless you want your entire house to smell like smoke...this thing puts out some smoke. Would you run a gas engine or open wood flame in your house...probably not. Smokers are made for outdoors.
      by An anonymous customer6/13/2011
      Was this answer helpful? (0) (0)
    • No. Being a slow smoker, it would put too much smoke flavor inside. Needs to be outside on porch or deck.
      by oldsmokeater2/22/2011
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    • NO! This puts out alot of smoke, not suitable for indoor or even inside the garage!
      by smoker1232/5/2011
      Was this answer helpful? (0) (0)
    • NO! It still puts out smoke it would fill your enclosure with smoke.
      by porterpat1/2/2011
      Was this answer helpful? (0) (0)
    • No. It would fill the house with smoke and carbon monoxide...
      by rookiesmoker11/29/2010
      Was this answer helpful? (0) (0)
    • No it emits some smoke out the top. We put it just inside the garage and left the door open because it was raining. Also it gets hot, but its insulated. You would have to use it on a safe surface then bring inside when done cooking.
      by lovetobuild189/15/2010
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    • Definitely not in the house, but maybe in a garage with the large door open, on a concrete floor, and plenty of space around it
      by Bocefus6/28/2010
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    • No, its a smoker meaning it smokes a lot.
      by Homunculus4/26/2010
      Was this answer helpful? (0) (0)
    1-3 of 65 questions See all

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