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Masterbuilt 20075315 Front Controller Smoker with Viewing Window and RF Remote Control, 40-Inch
- Enter your model number to make sure this fits.
- 975 sq. Inch of cooking space
- Smooth operating wood chip loading system. Front access drip pan
- 4 cooking racks and an internal light. Heating Element:1,200 watt
- When cleaning the smoker, use 50/50 hot water and apple cider vinegar in a spray bottle and shake well. Use a soft sponge. It is very important not to use harsh chemicals to clean the smoker
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From the manufacturer
The Gift of Mastery
There’s nothing quite like mastering something. Whether frying a turkey or flying a plane, filleting a fish or rebuilding an engine, the path to mastery is the path to our best self. Experimentation, tinkering, messing it up and getting it just right. It’s all good; the journey’s just as fun as getting there, and a new hurdle cleared is a new story to tell.
At Masterbuilt we believe that given the right tools, anything can be mastered. That’s why we build products to make you proud. Products that help you perfect slow-cooked ribs, try out different wood flavors and seasonings, and create signature dishes that become family traditions.
On your path to mastery, we’re with you every step of the way.
40” Digital Electric Smoker with Window & Remote
The Masterbuilt 40” Digital Electric Smoker is perfect for the beginner or the pro. You’ll achieve competition-ready results in your own backyard, without the hassle of charcoal or propane. Simply plug this smoker in, set the digital controls, and it does the work! Masterbuilt makes smoking simple.
- Digital panel and RF remote control on/off, temperature, time, and light; monitors internal meat temperature
- Four chrome-coated smoking racks
- Patented side wood chip loading system – add chips without opening the smoker door
- Integrated thermostat temperature control for even, consistent smoking
Smoking Made Simple
12 Whole Chickens.
2 Whole Turkeys.
4 Racks of Ribs.
4 Pork Butts.
Wood Chip Tip
Hickory chips are mild and pair well with most meats. Apple wood pairs well with chicken and pork. Mesquite has a stronger smoke flavor and is the perfect pairing for beef. When smoking fish, Alder is a good choice.
Digital Control Panel & RF Remote
With the digital control panel and RF remote, simply set the time and temperature, and the smoker does the work for you! Relax and use the remote to monitor your smoker temperature, cook time, and internal meat temperature. You’ll achieve competition-ready results in your own backyard.
Enjoy the delicious taste of slow-smoked food year-round with Masterbuilt. Go ahead… break away from the grill. We promise you’ll be in for a treat.
|Control||Top-mounted digital control panel||Front Blue LED digital control panel||Top-mounted digital control panel||Front Blue LED digital control panel||Front Blue LED digital control panel with removable sun shade|
|Remote||No||No||RF Remote||RF Remote||Use your Bluetooth-connected device as a remote|
|Internal Food Light||No||No||Yes||High output LED interior lights||High output LED interior lights|
|Patented Side Wood Chip Loading System||Yes||Yes||Yes||Yes||Yes|
This smoker has an integrated control panel with blue LED display for easy viewing in direct sunlight, built-in radio frequency remote, meat probe and FULL foam insulation to keep heat in.
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Top customer reviews
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It only needs minor assembly out of the box. - attaching handle, feet, etc. It does have wheels, so you can move it around a bit. They are small plastic coaster type wheels, so don't expect to be rolling it over rough areas or for long distances. The door has an adjustable latch on it, so as the seal gets squished a bit, you can make the latch tighter. I like having the glass door on the front, but I do have to admit that once you get some smoke rolling, and if you have moisture in there (from the meat or if you add it in the pan), the door is going to smoke and steam up pretty quickly and you won't be able to see inside for long. There is a light, but it is on the outside, and just reflects off the glass when the door is closed.
The racks inside are adjustable. I recommend taking the ones you aren't using out, so you don't have to clean them after using them. They scrub up pretty easily with soapy water.
I had quite a mess inside after the first few uses. Then I figured out how to make clean up easier. If possible, put your items in a disposable aluminum pan. I was worried it would keep the meat from getting smoky enough, but it wasn't a problem at all. You can also add liquid right to your pan if you want. (For instance I put apple juice in the pan with turkey breast to keep it moist.) The pan contains all the drippings and makes clean up a breeze. Also, wrap the drip deflector, water pan, and grease pan in foil! This is a huge help. Then instead of scrubbing after use, just toss the foil. I do not clean the walls of the smoker, as you want them seasoned. To easily clean the glass, use Weber's grill cleaner and rinse after with water. It makes clean up easy!
There is a built in meat thermometer that works very accurately. With the included remote, you can check on your meat temps without ever leaving your chair. We've had no problems with the remote.
After a year of moderate use, the temperature set button is not working on our front panel. They do sell replacement panels for the front, but the problem is easily remedied by simply using the remote to set the temp.
The wood chip tray works pretty easily. It does not hold a very large quantity at a time. So you do have to tend to your wood chips during your smoking. They will burn up within the first 30-45 mins if you are using dry chips. You can make them last longer by soaking them in water first. We usually keep the chips burning steady for the first part of cooking to add lots of smoke, and then let them die down near the end.
Masterbuilt does sell a lot of replacement parts for the unit. They sell a replacement heating element and it isn't very expensive. I've heard that is one of the first things to go. We bought an extra one with ours, but haven't had any issues with ours. It seems to hold the heat pretty well. Don't forget you will get fluctuations because there is air coming in from the chip tray and exiting out your vent. I've used it in temps of 30 degrees outside and it still worked well.
And the finished smoked product? EXCELLENT! We have not made a meal in this smoker that we did not love! There was not one piece of turkey left over on Thanksgiving day. We have mainly used it for meats, but have also smoked veggies in there as well. I've done some cheating as well. Take one of those rotisserie chickens from your local grocery and warm it up in the smoker, add some smoke, and get good smoked chicken in the time it takes you to warm it up.
I think the smoker has held up nicely. I like that replacement parts are available when something does go wrong. AND...the food tastes great! Beware, smoking your meats can become very addictive.
The packaging this came it was top notch, all of the racks were taped up very nicely to prevent any wiggle or damage to the internal heating element. I actually read the instructions which I’m glad I did it because there is a “seasoning” process which should be done to burn off any traces of machine oil and prepare the smoker for its maiden voyage.
The first attempt to use this was 4 boneless chicken breasts. Needless to say it was a fail and pretty bad, but I honestly think this is because smokers are really designed for bone in meat. The chicken we purchased had zero fat on it so it got dried up and I got a little discouraged. I did a substantial amount of reading on endless blogs out there and decided to give it another go around yesterday which was Easter 2016.
Now, I do a lot of grilling in the summer time at least 3 or 4 nights a week so I know my way around a BBQ using natural gas. One Item that has always been a little daunting is ribs, I have never made ribs before as I’ve just always thought it to be a harder item to prepare and cook and cook them right.
So in my efforts to step up on my man game a bit, I decided that yesterday I would venture into making ribs on the smoker. Now, you can read all the recipes in the world out there and they will all tell you different things and methods so just find one and go for it. I ended up modifying the one I found online so to each their own.
The end result IMHO was that of a competition worthy result, maybe not first place but at least in the top 5. I’m now even more eager to give this another go and it brightened my spirits up a bit knowing that it actually is possible.
I will say that cleaning this is not the most fun part at all, but if you take care of this product it will withstand lots and lots of cooked meals. You cannot use any abrasive chemicals or rough sponge so my recommendation is to grab yourself a few beers, grab some tunes and a roll of paper town with some water and clean away. I also recommend wearing gloves while cleaning as it will get quite messy, take your time and it will be well worth the time spent to keep it clean.
Only minor complaints I have which are nitpicky is the controller for the temp and time. It does not feel super stable and is only held on by two screws in the back of the plastic board and held center by a screw on the top of the unit. It does not sit flush but then again you don’t mess with it while cooking so it is only a minor one.
The other complaint I have is I’m a tall guy and this thing sits pretty low to the ground; I will build my own stand for this over the summer to raise this up a bit without compromising the center of gravity. Overall I couldn’t be happier with this item and again, cleaning should prolong the life of the unit.