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Masterbuilt 20070210 30-Inch Black Electric Analog Smoker

4.3 out of 5 stars 193 customer reviews
| 62 answered questions

Price: $146.27 & FREE Shipping. Details
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  • 548 sq. inches of cooking space with 3 chrome-coated racks and 1500 watt heating element
  • Dual-wall insulation
  • Thermostat temperature control for even cooking from 100 to 275 degrees F
  • Front-loading wood chips tray, removable water and drip pan
  • Temperature gauge in door
109 new from $115.78
This item’s packaging will indicate what is inside and cannot be hidden.

Amazon Prime Day 2016 Amazon Prime Day 2016

$146.27 & FREE Shipping. Details In Stock. Ships from and sold by Amazon.com.

Frequently Bought Together

  • Masterbuilt 20070210 30-Inch Black Electric Analog Smoker
  • +
  • Masterbuilt 30-Inch Electric Smoker Cover
  • +
  • Weber 17004 Apple Wood Chips, 3-Pound
Total price: $168.74
Buy the selected items together

Technical Details


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.

Product Information

Product Dimensions 26.8 x 20 x 40.2 inches
Item Weight 49.9 pounds
Shipping Weight 52 pounds (View shipping rates and policies)
Department mens
Manufacturer Masterbuilt
ASIN B0034VXAY0
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
California residents Click here for Proposition 65 warning
Item model number 20070210
Customer Reviews
4.3 out of 5 stars 193 customer reviews

4.3 out of 5 stars
Best Sellers Rank #11,016 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
#368 in Patio, Lawn & Garden > Gardening > Soils, Fertilizers & Mulches > Fertilizers & Plant Food

Technical Specification

Warranty & Support

Product Warranty: For warranty information about this product, please click here [PDF ]

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From the Manufacturer


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

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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Now I've been happily married for 23 years and my wife, God Bless Her, is very thoughtful at Christmas for me, the kids and the entire family but this one takes the cake!!..I recieved this smoker last Chistmas and have used it for at least 40 meals. Brisket, Steaks, Meatloaf, Wings, Chicken Breast, Ribs, Pulled Pork Shoulder and even cooked skoked potatoes. maybe the other folk got a defective unit but mine is awesome...I have it in my shed near an open window and it smokes great. The thermometer in the front is good but my wife got an electronic thermometer that has 2 probes. 1 for the meat and 1 for the inside temp of the cooker. She also bought me these 12x12 cake pans 2 inches deep, work awesome....also get that cookbook from John McLemore "dadgum it's good" cookbook....but there's a ton of youtube videos on smoking and recipes. anyhow there ya have it, it's a great smoker. hope ya like it. Sal
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I left my el cheapo charcoal smoker for this. Many warned me I would miss the charcoal, but they were wrong! Don't miss stuffing newspaper into the chimney lighter and getting black dust all over me from the coal. Only complaint is getting temp up when cold and windy outside. But, if no wind and above 40*, heats up quickly and efficiently. I've since done (3) pork shoulders, (2) chickens and some potatoes, all with good results. Water and wood pans a little small, but sacrifice one shelf to put cheapy tin pans for water and then use water pan for chips also. Works great!
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The thermometer on the front, like all non-digital thermometers is trash. Mine was +50 degrees cold, which means, if you are trying to BBQ at 225, its really at 275 and you end up caramelizing any sugar you may have in your rub.

Get a digital thermometer.

Also the heat cannot stay consistent, you'll notice a 20-30 degree swing in the temperature, and if you are going for 225, it doesn't get hot enough at the bottom for the wood chips to smoke and the grease gets all over your water bowl and chip bowl.

THE FIX is to cover the bottom rack in tin foil, this makes the smoker ROCK SOLID. The temp variance is less that 2 degrees up top, and the bottom gets plenty hot for smoke production as well as keeping the inside items clean. Once you get a digital thermometer, and cover the bottom rack in foil, this is a great smoker.
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Simple machine that works great. We've smoked pork a couple times, the Thanksgiving Turkey (a big bird), and a duck so far. All of them excellent. This smoker is fairly easy to clean, even after some major drippings, although I had to take some oven cleaner to the racks one time after some particularly messy meat. Looks like the burner element will be easy to replace if we need to down the road (think old school electric oven). I like that the cord is removable to keep it out of the weather (the cord is like the ones that plug into a hot plate. Actually, it's exactly like a hotplate cord that has the dial on it). The walls and doors are fairly insulated, so once you get to your temperature, keeping it there is A LOT easier than with those budget propane models. I wonder why we didn't do this earlier! Electric wins this battle. Tip: Line your pans with foil, and your wood pan with foil on the top, too. That way, drippings won't permanently stain and mar the pans and it makes cleanup very easy!
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