Masterbuilt 30" Electric Smokehouse

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Walmart #: 001676146
Masterbuilt 30" Electric Smokehouse
$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.

    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 | 547 reviews | 4.5 out of 5

    4.5 stars

    547 reviews | 4.5 out of 5

    4.5 stars

    547 reviews | 4.5 out of 5

    95%
    Would recommend to a friend
    5 stars
    373
    4 stars
    136
    3 stars
    13
    2 stars
    10
    1 stars
    15
    1-3 of 500 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
    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
    1-3 of 500 total reviews See all
    1-3 of 500 reviews

    Customer Reviews | 547 reviews | 4.5 out of 5

    Customer reviews

    4.5 stars
    547 reviews | 4.5 out of 5

    Customer Q&A

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    Questions & Answers
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    1-3 of 68 questions

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    Back
    by an anonymous customer 1/13/2011
    12 answers
    • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. We recommend cleaning this unit after each use. The unit is easy to clean. While prepping the unit, you can line the water bowl and drip pan with aluminum foil and spray the racks with non stick spray. After each use, use a 50/50 mixture of Apple Cider Vinegar and Hot Water and spray the inside of the unit. Let it sit for a few minutes and then wipe it out with a damp rag.
      by Masterbuilt Tech Support5/15/2015
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    • A. Most people don't clean the inside of them. I spray my racks with PAM before smoking and most of the residue rinses off. Some I take off with a brush but it removes easily if sprayed with PAM before using. Lots of people just put the racks in their dishwasher.
      by slimmy12/28/2014
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    • A. pretty easy, use a scouring pad
      by SMOKEY086/3/2013
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    • A. The racks, water pan, and drip pan all are easily removed and easily cleaned. I have run them thru the dishwasher but hand cleaning in the sink does a better job.
      by MikeInOhio12/28/2014
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    • A. Compared to other smokers we've owned this is the easiest to clean up by far. Most of the parts are removable and some can probably be put in the dishwasher. Once you've removed the racks, drip pan and wood pan, it makes for very easy access to wiping down the interior of the smoker. It is a smoker though.
      by reparker5612/28/2014
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    • A. Easy cleanup. The hardest was the racks and that just took a little elbow grease. the rest cleaned beautifully.
      by TSSatlanta6/12/2015
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    • A. This is where it should be on a small table or stand. I do as the instrctions say and use just water and a soft rag. It does take some rubbing sometimes.The hotter the water the better it cleans.
      by GRUMBEIN396/12/2015
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    • A. Wrap the drip pan on the bottom and the water try with aluminum foil before you begin. Makes for easy cleanup. Do not foil on racks since that won't let the smoke flow through. The racks clean up easy with brillo pad, or you can soak in clorox in water for really easy cleanup. I use the clorox on my dehydrator racks when making jerky so I leanred that and brought it over to the smoker racks. Cleanup is nothing considering you foil wrap the drip pan and water pan...even if you dry smoke.
      by An anonymous customer6/12/2015
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    • A. Book says dump wood chip tray, racks and waterpan can go in dishwasher or clean in sink. Using clear water on old sponge run around rubber gasket and metal where gasket touches on unit, let dry before closing. That's it.
      by oldsmokeater6/12/2015
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    • A. Very easy, the racks are chrome, so they clean up easy, there is a bottom drip pan and water dish that are removable and easy to clean. You really don't want to clean the rest of the cooker, you want to keep the seasoned interior.
      by smoker1236/12/2015
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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 Support5/15/2015
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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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    Back
    by biddi 1/13/2010
    12 answers
    • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. We recommend using wood chips with this smoker.
      by Masterbuilt Tech Support6/16/2015
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    • A. WE USE HICKORY CHIPS, SOLD AT WALMART!
      by SMOKEY086/16/2015
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    • A. Store bought bags of chips, chunks and FOOD GRADE pellets will all work fine. Twigs and limbs out of your yard, cut into thumb sized pieces also work perfectly well.
      by MikeInOhio11/24/2014
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    • A. depends on what your cooking but apple wood works well for me. You can also buy a Stubbs blend that has hickory, apple and oak which is a great flavor that doesn't get bitter like mesquite if you cook it a long time.
      by TSSatlanta11/24/2014
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    • A. I use Hickory chips, any fruit wood, Apple, Cherry and they all do a good job. You can even cook and not use any wood chips.
      by Huey83211/24/2014
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    • A. Hickory is a good all-around choice. you can buy a bag at walmart,etc for about $2-$3 that will last 10-15 cookings
      by oldsmokeater11/24/2014
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    • A. Hickory for turkey, pork and chicken. Apple for turkey, pork. Mesquite for chicken, pork. You can also add herbs on the grill to add extra flavor. My favorite is rosemary, and I like to add sage and/or basil for more flavors.
      by An anonymous customer5/28/2015
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    • A. Mesquite is a great wood to use for "long cooking time" meals. It is light and does not over smoke the meat. I have used that, Hickory, & Oak in the past. Texasbbqrub.com has a great list of woods for smoking and all things bbq.
      by SmokeyPete7/1/2010
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    • A. I use hickory. Apple is okay but, IMHO, not as good as hickory. If you want flavor added then use hickory.
      by papasmoker6/16/2015
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    • A. I have only used apple chips, but I'm sure others would also work. Note that it's a small pan so you need small chips.
      by Bocefus6/16/2015
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    1-3 of 68 questions See all
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