Masterbuilt 30" Electric Smokehouse

4.5 stars
Walmart #: 001676146

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List price $199.00
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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): 50.9
    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

    Customer reviews

    Customer Reviews | 497 reviews | 4.5 out of 5

    4.5 stars

    497 reviews | 4.5 out of 5

    5 stars
    4 stars
    3 stars
    2 stars
    1 stars
    Would recommend to a friend



    Beyond my expectations.

    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? (132) (7)
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    Would recommend to a friend? Yes
    Ownership:2 - 7 weeks
    Age:45 - 54
    Usage:Every few days
    Good value-works great

    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.

    Was this review helpful? (137) (16)
    Thank you! You have successfully submitted feedback for this review.
    Sunset, TX
    Would recommend to a friend? Yes
    Ownership:2 - 7 weeks
    Age:45 - 54
    Usage:Once per week
    Used to own a BBQ joint- now use this at home

    Customer review by Brette

    5.0 stars 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.

    Was this review helpful? (93) (8)
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    GNV FL
    Would recommend to a friend? Yes
    Ownership:Longer than one year
    Age:45 - 54
    Usage:A few times per month
    1-3 of 450 total reviews See all

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    by divantn 8/20/2009
    • NO! This unit is designed for outdoor use only.
      by MikeInOhio8/1/2011
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    • 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
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    • 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
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    • 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
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    • NO! It still puts out smoke it would fill your enclosure with smoke.
      by porterpat1/2/2011
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    • No. It would fill the house with smoke and carbon monoxide...
      by rookiesmoker11/29/2010
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    • 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
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    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 TSSatlanta7/6/2011
      Was this answer helpful? (0) (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 oldsmokeater2/22/2011
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    • 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
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    • Wear a raincoat LOL. I'd keep the smoker under a shelter. It IS electric.
      by An anonymous customer11/9/2010
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    • 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
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    • 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
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    • It's electric so I wouldn't want the cord out in the rain.
      by Bocefus6/28/2010
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    • 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
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    • 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 Mentalmatt10/25/2014
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    by MiketheSmoker 2/3/2011
    • You need the water pan for poltry to keep it moist. Also it helps difuse the heat around your meat. I have the brinkman/charcoal unit and with the electric one you can control the temp. thruout the smoking process.
      by billierae3/23/2012
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    • The water pan allows one to add water / moisture to the inside of the unit when smoking to prevent the meat from drying out. I have never used mine but many people do.
      by slimmy11/6/2011
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    • the waterpan helps keep meat moist and catches drippings. you get what you pay for.
      by hammerhead1019/21/2011
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    • The water pan serves a couple purposes. One is to maintain moisture in the cabinet so as to not dry out the food being smoked. The second is to catch part of the drippings to be added to the steam to impart additional flavor as well as keeping grease from dripping directly onto the burner assembly and igniting a fire. It is similar in that they are both smokers but that is where the similarity ends. This is a much better product.
      by MikeInOhio10/28/2014
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    • some people prefer wet smoking over just the wood smoking. You can do whatever you end of liking best. I don't use it but some people think it helps keep the meat moister.
      by TSSatlanta7/6/2011
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    • From what i have read,if you want wet smoke put water in the pan,it also is supposed to help tenderize the meat.
      by GRUMBEIN397/2/2011
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    • The brinkman is not insulated. The Masterbuilt smoker is about 1 inch insulated can smoke in winter or summer and the automatic temp and time control lets you hold a constant 220-225 for slow and low cooking. You get what you pay for. $29.95 smoke will give you $29 taste and satisfaction. Pay the $179 and do yourself a won't regret it if you like smoked BBQ like i do.
      by An anonymous customer10/28/2014
      Was this answer helpful? (1) (0)
    • The water pan you add your liquid to keep meat moist and to add flavor. I add different liquids depending on what I'm smoking. Use orange, lemon, apple juices in any combination to give the meat additional flavor during the smoking from the type of wood that you are using.
      by Huey8324/11/2011
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    • 1 inch water in pan keeps meat moist while cooking. This unit, being sealed, is better than the Brinkman I have.
      by oldsmokeater2/22/2011
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    • It is my understanding, the water pan is used to stabilize the temperatures. Some folks replace the water with sand. The thermal mass reduces fluctuations. Personally, I never introduce water when I start smoking meats. Meats need a dry surface for the smoke to penetrate properly. The dry surface is called a pellicle. I am not familiar with the Brinkman. This unit has electronic temperature control. Electric heating element. It is insulated.
      by wash9884111/21/2011
      Was this answer helpful? (1) (0)
    1-3 of 58 questions See all

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