Masterbuilt 30" Electric Smokehouse

4.5 stars
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Walmart #: 001676146
$179.00
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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!

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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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    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
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    • 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
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    • 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
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    • No. smoke is added to meat thru wood chip door as meat is being cooked.
      by oldsmokeater10/25/2014
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    • 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
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    • 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
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    • 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
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    • No....Just make sure any meat is at a safe temperature for that meat.
      by Bocefus10/25/2014
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    • No.
      by Homunculus4/26/2010
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    by an anonymous customer 6/19/2009
    • This unit has an included water bowl so an additional water bowl would be useless.
      by MikeInOhio8/1/2011
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    • Comes with one and yes it works.
      by TSSatlanta7/6/2011
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    • 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
      Was this answer helpful? (1) (0)
    • 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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    • There is a water pan that comes with the unit.
      by smoker1232/5/2011
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    • It comes with a water pan. It is shallow, but seems capable enough.
      by porterpat1/2/2011
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    • It comes with a water bowl. And I always fill it at least half way full.
      by rookiesmoker11/29/2010
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    • There is a water bowl with it which fits neatly under the bottom rack.
      by Bocefus6/28/2010
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    • Comes with a 5cup or so to put in it.
      by Homunculus4/26/2010
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    • To add to the previous answer, the included water pan is plenty big enough. I have owned this smoker for over 2 years, use it frequently, and I have never had the pan go dry on me. I fill the INCLUDED water pan 1/2 full. I think the longest smoke I have done was 10 hours, and the pan was still 1/4 full. I would guess it holds approximately a gallon of water.
      by Mentalmatt1/12/2010
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    by joseph30 11/9/2009
    • I add wood every 30 to45 minutes ,you can take out loader and see if wood has burned or is smouldering.
      by GRUMBEIN397/2/2011
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    • The dispenser in the Masterbuilt smoker is located on the right side. 180 unscrew and it slide out...has a small half cup area to put in wood chips. Then back in and a half turn to dump the chips into the smoke box. That way you don't have to open the smoker and let out precious heat...and the smoker maintains the heat low and slow for as long as you need. BTW...too much smoke will make your meat bitter...I only add once when first adding meat and then one more time an hour later. That's all is needed.
      by An anonymous customer6/13/2011
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    • I add wood about every 90 minutes and only enough to fill the side feed container. Do that twice during your smoking and then leave the wood chips out to avoid the smoke taste from being too sharp.
      by Huey8324/11/2011
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    • soak 1 cup wood chips in water while unit is getting to set temp. 1 hr after temp is reached, add drained chips thru door in side of unit
      by oldsmokeater2/22/2011
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    • I add chips about 45min-1hr, I add when it stops smoking. It doesn't dispense automatically, but it is easy, add about a cup of chips to the dispensor, push it in and rotate it to drop the chips into the pan that sits above the heating element. You don't have to open the door, so you keep in the heat and smoke.
      by smoker1232/5/2011
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    • It does not automatically dispense the wood. I keep my wood soaking while I'm cooking and check it every hour. Usually adding wood every hour and a half to 2 hours.
      by rookiesmoker11/29/2010
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    • the times i'v used mine I would fill the wood at the start and it would last me 6 hrs.
      by HurricaneHillbilly11/20/2010
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    • Sorry there's no "Auto Dispenser"... I cooked a chicken (beer can) and added a few chips late in the process. It cooked for 6 1/2 hours. I cooked this one by meat temp... not time. Set the thermostat (corrected) for 215 degrees and waited until the meat was 165 degrees to take it out. It took 6 1/2 hrs. Regarding adding chips. You start with about a cup in the burning chamber. I could see not adding any more chips for maybe 10 hours or so. Then just a few chips would probably do the trick. I plan to cook a brisket maybe this Sunday. I'll cook it in the smoker for 17 to 18 hours at about 200 degrees. I'll start with a full burner of chips, but probably won't add any. Most of the smoker flavor is infused early in the cooking process anyway.
      by SmokeyPete7/1/2010
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    • Not automatic, but you add from the outside, so you don't have to open the door.
      by Bocefus11/5/2014
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    • You have to add woodabout every 45 min, thats how long it takes to burn down the about a cup of wood u put in at a time.
      by Homunculus4/26/2010
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    1-3 of 61 questions See all

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