Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122

I have purchased this smoker twice. The first one ran great for 3 years, but finally the heating element burned out. It's now in my garage awaiting warm weather so I can install the replacement element that I ordered online and will serve as a backup when the heating element burns out in my current smoker. The elements will burn out after a time, particularly when you use a smoker as often as I do (3 or 4 times a week year-round). Unboxing and doing the minor assembly required for this smoker is quick and easy. It took me less than 30 minutes. Spending more on an electric smoker with a window is a waste, in my view, because the glass quickly gets fogged with steam and smoke residue. Besides, you should be cooking to internal temperature with a good remote temperature probe instead of opening the door periodically (letting heat and smoke escape) to check on progress. Speaking of not opening the door while cooking, I'm a huge fan of this smoker's external smokewood loading feature that allows you to add wood without opening the door. Pre-heating the smoker is important in cold weather. Up to a 30 minutes may be necessary. Pre-heating is not so necessary during the warm/hot spring/summer/fall months if the outside temperature is above 60̊ F. In fact, there is a good reason to skip pre-heating entirely on really warm days (over 80̊ F.), as explained in the next paragraph. Of course, the Masterbuilt electric smokers rely on a electric heating element for heat. The element automatically turns off when the smoker reaches the target temperature you set. It then turns back on when the temperature in the cabinet drops several degrees below the target temperature. While the Masterbuilt smokers are pretty well insulated, they are affected by the outdoor temperature. You will find that the element stays on much longer during colder weather, so there is hardly ever a problem getting enough smoke in such weather. However, particularly when the outdoor temperature is over 80̊ F. or so, the element will not stay on as much, which can decrease the smoke production. I have two approaches to this problem: (1) In hot weather, I never pre-heat the smoker. I just put the meat in the smoker and start it "cold." This maximizes the initial smoke until the smoker gets to the target temperature, which can takes as little as 10 minutes in really hot weather if you're cooking at, say, 225̊. (2) Every once in a while if not enough smoke is being produced, I open the door for 30 to 60 seconds and let the temperature in the cabinet come down, forcing the heating element to come back on. This hardly ever results in extended cooking time because the temperature recovers pretty quickly, and if not enough smoke is being produced anyway, you're not letting out a lot of smoke. A lot of my meat smoking projects are under 3-4 hours, and I always use the Masterbuilt for those. I'm only tempted to fire up my Weber bullet charcoal smoker for longer smokes such as ribs and brisket. Tips for easier cleanup: Line the bottom tray of the smoker with foil and be sure to poke a hole in the foil to match the hole in the tray. Also, foil the water pan before every use of the smoker, which makes it super easy to clean. Try it just once without foil, and you'll be a dedicated water-pan-foiler thereafter! Also, get a protective heat-resistant mat to go under the smoker and protect your patio or deck because there will be occasional spills of grease no matter how careful you are. The photo shows my smoker in operation on Christmas Day 2020 -- doing a twice-smoked ham. If you look closely, you can see the clean smoke coming out the vent on the top right of the smoker.

This is my third one of these. Bought for my daughter this time. This is a very simple old school style smoker. I have been smoking food for over 45 years. I always used an old refrigerator, those of you who know, Know. I am a simple man. This little smoker is very well built for the price. The heating element is old style like old electric skillets used to be. They almost never fail. This smoker is sturdy, decent size for ribs, brisket and or pork butts . I use mine for smoked mullet. I dedicate a smoker to fish as any smoker you use afterwards will ultimately make every thing taste fishy. I highly recommend this smoker, it is a great brand and they stand behind their product. You can buy a 4 year extended warranty thru amazon for around 30 bucks . This is a game changer for those who worry about quality. When this one wears out after 10 years I will buy another. I love Masterbuilt products. Can't beat it for 163.00 in Amazon. This is 300 every where in my town at the big box stores if you can even find them during the winter.

Great smoker. I have 2 other but are smaller ones. All 3 work great. Easy operation

After reading lots of reviews and sifting through the good, bad, etc, I decided to give the Masterbuilt series a shot. I opted for the smaller one without the window to have better temperature control and because I'm not going to stuff it and think it's going to handle it, as we are a family of 4, so one or two items in the smoker is plenty. The overall design is good. The element at the bottom with the wood chip loading tray assembly all together beneath the drip pan is really well thought out and effective (nothing drips onto your wood). There's a lot of space and lots of wracks that you can move around. Overall I've put 8 hours on the smoker and it had fairly decent temperature regulation, it would go up/down by 20 degrees but it would settle again in a few minutes (this is common when you add wood chips, the temp will spike temporarily, then the elements drop temp in response, then smoke settles and temp has to rise again; for this, I gave it 3 stars out of 5 for temperature control, while this is a known phenomena it could have been a little better with the temperature swing range it could handle before adjusting). Other than that, it holds temperature well and the wood chip system is good and it smokes well even at low temperatures. I put a 4 hour chicken to really test it out for our first smoke, a spatchcock style chicken at 225F for 4 hours. I used pecan & apple wood blended. I had to refill the wood chips 3 times through the smoking process. The results were great. The smoker itself operates on a timer and handled the temperature, I didn't have to adjust anything after the initial setup. I leave the vent open. I had some water in the drip pan to provide humidity through the process. The chicken was juicy, tender and packed with wonderful smoky flavor even after the skin was off, it had that kiss of smoke taste. Beautiful coloring. The smoker really works well and I couldn't distinguish it really from a non-electric in this sense. It cooled down rapidly for clean up and it was covered and put to bed for the next cook. So far, very pleased with the unit. I think I will buy the legs (costly for what they are).

Super fumoir je recommande

Excelente producto, a un uen precio y de gran calidad.

It's really good item, just what we wanted and expected, to be able to use it as we want we still need to learn more about the smoked food, but the product is really good and easy if use and does the job very well, would definitely recommend, a lot of space for products, just as described by the seller,easy to assembly, light weight for transportation or move the place if needed. Heat is good, smell is perfect depends on pellets used,smoke locked in.

Masterbuilt MB20070210 Analog Electric Smoker with 3 Smoking Racks, 30 inch, Black This is an entry level electric smoker. It has an analog dial controller, not digital like higher end. This means you just dial up and check if it is hitting the temperature you want. I maxed it out and on a day that's around 20C, I'm hitting around 325F which is actually ample for smoking. Comes with three racks, a water tray and wood chip tray and drip tray. There isn't any vent hole other than one small 2cm hole at the top. Older models had an adjustable vent hole at top ... Not sure why this doesn't. There is no chip feeder either so every single time you need to add more wood chops you need to open the entire door fully, which escapes heat fast.... Not ideal but it is what it is. Just do it fast. The enclosure is a. Rf chamber basically. So if you have a meater wireless thermometer or anything like it, you're not gonna get any signal. You need a wired thermometer. Or I recommend get the kind of hybrid thermometers that is wired to the meat, and the controller is outside the chamber and transmits to WiFi, bt or another RF radio transmitter.... This is the best solution imo. This unit is entry level. No bells and whistles. For anyone just wanting to get into it... No hassles . It just works. Set the desired target temp.... And go. Lots of smoke generated. Super simple. My first smoke was a basic small flank steak piece for fajitas. Absolutely delicious and soft. Worked amazing and clean up was dead simple. I just use damp cloth and wipes. To make things easier I should've put a foil layer on the bottom floor. I also smoked some cheese and some sausages. The ultimate for me it endeavor on a brisket cook but that is for another time. Note that the chamber isn't wide enough to hold a full brisket cut so you could either cut in half and put on multiple layers or there are some suggestions to angle a rack diagonally and place a full brisket diagonally..... I have yet to try that.... I highly recommend a cover. After cleaning and drying off completely, it is a good idea to put a cover on to prevent rusting and elements. The instructions also say that. Easy to find a perfect fitment cover for these ubiquitous 30" smokers. By the way if you're curious, it comes packed nicely and without dents in a large box and the only assembly required is bolting on the side handles and the legs. Easy peasy . I was dreading assembly...... But this was basically fully done. Nice ! I cant say much about longevity but I hope I can maintain this well enough to last a while... For now my first cool was super super easy... Very satisfied with the results. Hope this helps.

Great smoker