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.

    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 | 526 reviews | 4.5 out of 5

    4.5 stars

    526 reviews | 4.5 out of 5

    5 stars
    359
    4 stars
    130
    3 stars
    13
    2 stars
    10
    1 stars
    14
    95%
    Would recommend to a friend

    Age

    Gender

    Excellent Value
    2/9/2009

    Customer review by tlspencer

    4.0 stars 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 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 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.

    Was this review helpful? (153) (19)
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    smoknkaty
    Would recommend to a friend? Yes
    1-3 of 479 total reviews See all

    Customer Q&A

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    Questions & Answers
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    What accessories are available
    by an anonymous customer 2/1/2010
    12 answers
    • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. You can smoke sausage in this unit. We recommend using the Masterbuilt sausage hanger which may be available at your local Walmart.
      by Masterbuilt Tech Support5/15/2015
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    • A. If by "smoke sausage" you mean fully cook sausage to a safe edible state then yes you can. If you mean like smoked bacon that is essentially still raw meat..... I don't think so. You have to go thru the curing process prior to the smoking process for a product like summer sausage.
      by MikeInOhio11/22/2014
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    • A. you sure can; just don't overcook; invest in a good meat thermometer.
      by TSSatlanta7/6/2011
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    • A. Yes you can smoke sausage I smoked some green pepper and onion turkey sausage and itn turned out great. Hanen't tried any other yet.
      by GRUMBEIN397/2/2011
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    • A. My very first meat I smoked was sausage and with the apple chips I used along with orange juice and apple juice mixture, the flavor was great.
      by Huey8324/12/2011
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    • A. You can smoke anything that will fit into the unit. It's heat range is from 100 degrees to 275 degrees.
      by porterpat1/2/2011
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    • A. I don't see why not, we bought this smoker because it actually cooks the meat at a low but safe temp.
      by lovetobuild189/15/2010
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    • A. Yes, you can smoke sausages in this smoker and there is a recipe in the limited recipe section of the user manual. The only accessory I'm aware of is a cover, which is necessary unless you have a storage space that is totally protected from the weather.
      by NoCoJT7/13/2010
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    • A. Absolutely! Although I haven't tried this yet... it won't be long before I do. Texasbbqrub.com has some good advise for smoking. I am using their rub.
      by SmokeyPete7/1/2010
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    • A. Yes you can.
      by papasmoker7/1/2010
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    Back
    by Darla54 5/17/2010
    12 answers
    • A. Thank you for your interest in the Masterbuilt 30" Electric Smokehouse. This unit does come with a grease drip pan.
      by Masterbuilt Tech Support5/15/2015
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    • A. Yes, the bottom drip pan inside the unit has a small hole toward the back, which drips down and out the back of the unit to a hanging drip pan that you can easily remove and empty.
      by smoker12311/2/2014
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    • A. Yes, drip pan is on back outside of unit.
      by rusty0111/2/2014
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    • A. Yes, it came with the unit.
      by porterpat4/10/2012
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    • A. yes
      by An anonymous customer12/1/2010
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    • A. Yes it does. But you have to make sure the smoke house is level or grease and condensation will leak out the front... Learn from my mistake...
      by rookiesmoker4/10/2012
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    • A. yes in the back at the bottom easy removal for cleaning
      by seadog2134/10/2012
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    • A. Yes. Comes with the smoker. Slips over 2 brackets on the back of the smoker. Also the manual says not to leave this smoker out in the rain. So I have it under a shed and use a cover over it when not in use.
      by SmokeyPete4/10/2012
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    • A. Yes it does.
      by papasmoker4/10/2012
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    • A. Yes
      by Bocefus6/28/2010
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    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 TSSatlanta7/6/2011
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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 GRUMBEIN397/2/2011
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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 customer6/13/2011
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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 oldsmokeater2/22/2011
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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 smoker1237/6/2011
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    1-3 of 66 questions See all

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