Masterbuilt 30" Electric Smokehouse

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Walmart #: 552825714
Masterbuilt 30" Electric Smokehouse
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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.

    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
    Walmart No.: 552825714
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    Customer reviews

    Customer Reviews | 566 reviews | 4.6 out of 5

    4.5 stars

    566 reviews | 4.6 out of 5

    4.5 stars

    566 reviews | 4.6 out of 5

    95%
    Would recommend to a friend
    5 stars
    391
    4 stars
    137
    3 stars
    13
    2 stars
    10
    1 stars
    15
    1-5 of 519 total reviews
    95%
    Would recommend to a friend

    Age

    Gender

    Excellent Value
    2/9/2009

    Customer review by tlspencer

    4.0 stars 2/9/2009 by tlspencer
    by tlspencer

    After getting tired of a charcoal smoker, and deciding against a propane smoker due to the amount of gas it would eat up every time we wanted to use it, we started looking around at electric ones. The biggest complaint seemed to be getting them to heat up properly and maintain the temperature. However, if you read the descriptions of most of the reasonably priced models, you will notice they are NOT INSULATED! This Masterbuilt Smoker IS insulated and that makes all the difference in how well this value priced smoker works. Unless you really need something much larger, or just have money to throw around, this is the smoker you want and will love! The one thing that kept me from giving it 5 stars all around is the fact that the digital thermostat reads low and as others have noted, you REALLY MUST use a separate thermometer. You can either get one to hang off a rack inside, or, as I did, use one you can stick down into the smoke vent on top, making sure it's not touching anything inside. Mine consistently read 15 to 20 degrees low on the digital; however, once you know that, and keep track of the temp with another thermometer, you will have no problems. I will be setting my thermostat on the lower side of where I want it from now on, knowing it's reading low, and keeping track of it with the manual thermometer. The first time we used it we smoked 3 large racks of ribs and a small brisket. They came out a little dry but that was due to now realizing the temp issue. This past weekend we did a 16 pound turkey and it was wonderful. I highly recommend this smoker if you are looking for a well made product at a good price. I have read there are sometimes issues with shipping damage however ours arrived in perfect condition.

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    tlspencer
    Would recommend to a friend? Yes
    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
    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
    No hassle smoking
    1/19/2008

    Customer review by smoknkaty

    4.0 stars 1/19/2008 by smoknkaty
    by smoknkaty

    Digital controls make it a breeze to use. Add water, set the temp, add chips and forget about it. Insulated body lets you smoke all year long.

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    smoknkaty
    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 519 total reviews See all
    1-5 of 519 reviews

    Customer Q&A

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    Back
    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 Support8/15/2015
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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 customer4/8/2015
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    • A. No. smoke is added to meat thru wood chip door as meat is being cooked.
      by oldsmokeater5/17/2015
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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 porterpat1/2/2011
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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 SmokeyPete7/1/2010
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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 Support6/23/2015
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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 porterpat1/2/2011
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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 Homunculus4/26/2010
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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
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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 customer5/2/2015
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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 customer11/26/2014
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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 lovetobuild189/15/2010
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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 Homunculus4/26/2010
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