Masterbuilt 20070210 30-Inch Electric Analog Smoker

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Price: $141.12    

Product Feature

• Three chrome-coated smoking racks
• Adjustable thermostat-controlled temperature
• Removable grease pan
• Wood-chip tray and water pan included
• Temperature gauge in door

Product Description

Masterbuilt's 30-inch electric smokehouse with three smoking racks makes slow smoking as easy as grilling. With a variable thermostat temperature control, smoking becomes hassle-free. The built-in thermometer ensures you're cooking at just the right temperature and helps prevent the possibility of overcooking meat. The smoker includes a wood-chip tray and water pan for juicy food with a rich smoke flavor. Cleanup is a snap with a removable drip pan. Cooking area is 547.8 square inch with a temperature range of 100-degree F to 400-degree F.

Masterbuilt 20070210 30-Inch Electric Analog Smoker Review

I have owned a number of of smokers. One was a Brinkman charcoal "bullet" type smoker. It worked well but had to be watched over a lot. Then I decided to get a Brinkman electric bullet smoker. It didn't have any adjustments for temp and it couldn't get warm enough during the winter months even though I live in the south. Then I bought a Charbroil vertical propane smoker. It was by far the worst smoker I have ever owned. The wood chips and water are in the same pan in the base. The poor design made you steam the meat as much as smoke it and adjusting the temp was almost impossible. I also owned a wood burning offset smoker. It worked great but you had to constantly adjust the fire to keep the temp where you wanted it. So I started looking for an electric unit without a glass door. I have no use for a glass door. You can't see inside when the smoke gets going and the glass needs to be cleaned constantly.

Not long ago I purchased the Masterbilt smoker and I love it. It was reasonably priced and did not have a glass door. It exceeds my expectations every time I use it. It heats up quickly and stays at the correct temp. The smoker is economical to run and requires very little tending. The water pan and the wood chip pan are both relatively small but once filled, they last for 5 to 6 hours. Once the temp is set, the water and wood chip trays are filled, and the meat is in you can close the door and forget about it for at least 5 hours. The meat comes out smoked but not steamed and not the least bit dried out.

Originally I wanted a smoker with a digital control but during the 3 hour burn in period recommended in the owners manual, I adjusted the controller until I got the temp to 225� and marked the controller with a Sharpie. Now I just plug it in and set it to the mark. The digital would have been nice but it certainly isn't needed.

All in all this smoker has been great.

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