4 Year Asurion Home Improvement Extended Protection Planfrom Asurion, LLC
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Masterbuilt 20077116 4-Rack Digital Electric Smoker with Leg Kit Cover and Gloves, 30", Green
- Enter your model number to make sure this fits.
- Four chrome-coated smoking racks - smoke 80 lbs. of food!
- 800 watt heating element for even, consistent smoking up to 275 Degree F
- RF remote controls temperature, time, food light, on/off, and monitors meat temperature
- Legs add 10-inches of height for easy access
- Also included are smoker cover, carving gloves and 25-recipe cook booklet of smoking dishes
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$36.87||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Skyline Inc||Amazon.com|
|Item Dimensions||22.91 x 22.84 x 40.75 in||20.47 x 19.88 x 33.27 in||24.7 x 52.1 x 26.5 in||20.08 x 20.87 x 31.89 in||20.28 x 19.68 x 32.13 in||18.7 x 18.9 x 5.5 in|
|Item Weight||61.2 lbs||39.34 lbs||—||53.7 lbs||52.14 lbs||16.3 lbs|
|Power Source||—||electric, propane, wood, charcoal||Corded-electric||electric||electric||electric|
Our 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! Master built makes smoking simple.
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First, this was very well packaged. It is a smoker, and like any form of smoking, unpacking this is no different. It takes time, and if you work through the whole unpacking process and take your time building the legs onto the smoker, you will be happy. Set aside an hour, lay each box out, inspect for issues, and then build on the legs. Although the box looked like it had taken some abuse during shipping, the unit arrived out of the box unscathed. That makes a good first impression.
Second, while this isn't an IKEA package, it was still well designed (each set of bolts/washers/nuts came in its own pocket in one package and were well marked) and the instructions (mostly pictures, like IKEA). Follow the instructions thoroughly and take your time; if done right, you'll only have to build this once. And the legs have to be installed - the way the drip tray is set up, it has to have some support under the smoker. Make sure the entire unit is level - this is necessary to have it drain properly (like not out the front and down the legs, as I found out...). The legs are a critical component, and why I bought this particular unit. I've had units that rested directly on the ground, and they were a bear to keep clean (and provided a nice home for smaller critters, like scorpions).
Once it was built, I went through the recommended pre-seasoning process. This helps, because it familiarizes you with this particular smoker and how it does (and doesn't) work. For example, use the remote. It isn't enough to just turn it on and set the temp; you need to set the time as well, because until you do, it won't start heating. For pre-seasoning, set the temp at 275 and the time to three hours, and you can walk away. It's a good idea about an hour or less out to toss in some wood chips; this allows you to see how the smoke process (you did buy a smoker) works, and why having a window helps. If done right, you will see smoke curl around the different parts of the smoker and you can get a feel as to how heavy or light your smoke is. This is a great feature, and used more when you actually have something in the smoker. Do note something important - if you turn off the remote, you turn off the smoker. So, either use the control panel on the smoker (and monitor the meat probe on the remote) or use the remote (and you can still monitor the temp on the smoker). Do not press OFF on the remote unless you want to turn off the smoker!
That night, while the pre-seasoning was going on, I gave my sample brisket (a small, 4 pound flat) a good rub and let it sit overnight. The next morning, fired up the smoker (remotely, from my desk, another very good feature) while the brisket came to room temp. Tossed some chips in the smoker,filled the drip pan with a can of beer, then put in the brisket, using the meat probe to monitor the brisket temp (again, remotely), and let it run for about 8 hours (low and slow). The window was a great way to see how much smoke was in the smoker, and I could use the chip filler as needed to increase the smoke without having to open the entire unit. The brisket came out good (not great), and I'll probably do some tinkering with the probe (like add another to verify temps); this one seemed to read about 10 degrees warmer than the actual temp. The unit is very well insulated - only the glass got hot (even to 275 degrees) while the sides and door stayed cool to the touch.
Overall, after first use, this is a very good smoker, and the stand is essential. It will easily hold a couple of good sized briskets, or several sets of half rib racks, and it doesn't take a mad scientist to use this. Clean up afterwards was relatively easy - this is a smoker, so it will darken on the inside over time. You don't need to return it to a pristine state after each use, but you should wipe well around the seal for longevity and to keep the smoke inside the unit. Also - if you aren't using all 4 racks, you don't need to leave the ones you aren't using inside the smoker during use (just saying). Time will tell if this is a durable smoker. Getting ready for a large party in the next month, so that will also be a test. This will easily feed a dozen or so folks with meat, and a bag of wood chips should last for several smokes (at least). And the gloves were a good touch - they allowed me to work with a hot brisket with no issues.
Keep it level, keep it clean (sorta), keep it covered. Hopefully, that and a little TLC and it will last for years. The wheels and handle, along with the legs, make it sturdy and it moves around the back deck with ease. So far, very good.
It comes with a probe/thermometer, and a remote control for time, unit temp, and meat temp but I usually just read the panel on the unit as I'm working on the meats every hour (either adding juice, spray, wrapping the cuts for the end of a cook, etc). Four removable racks, and a drip pan I have yet to master (there is a hole it it, but it is lower in the middle so the drips run down, and into a tiny plastic pull out tray on the outside of the unit. But the drip pain (inside) holds far more than the little tray, and you can't empty the tray mid cook, because the juices/fat will run on your deck or patio. I guess it would be easier to take out the plastic pull tray and just stick an aluminum pan under my unit. The wood chip holder is pretty small. The manual suggests just a 1/4 cup of chips in the beginning, and possibly more often, depending on how long your cook is. I have found some brand of chips aren't small enough to fit, so I usually pre-select my chips out of the bag so they are ready to dump when I need them. Smaller chips also mean they burn more quickly, but remember, this is a sealed unit so your meats are going to get smokier with less wood, compared to a kettle or other style coal/wood grill.
It comes with a small recipe booklet but I've learned more watching videos on YouTube, including how to care for my smoker. It also comes with a stand/legs (many smokers sell these separately-you'll break your back trying to smoke on it otherwise, and have less control with the drip tray-get legs whether you buy a unit that comes with them or have to order them separate), a weather cover, and heavy neoprine gloves (which are hard to work with because they are big, but perfect for pulling your meats out without damaging them by using tools).
I assembled this myself in about 30 minutes. It wasn't too bad. Directions, like most these days, were heavy on diagrams and light on words.However, the BEST PART of the assembly was the way they sent the fasteners. They are all lined up in a cardboard-backed blister package, and labeled on the back (A, B, C, etc) which correlates to the diagrams. You don't have to open a baggy and have a bowl of fasterers all over the place, or rip off the whole backing at once. Just punch out the fasteners you need for that step and know the unused ones are safe and still labeled in the packaging.
I've used the smoker about once a month for five months, mostly because smoking takes the better part of a day and you really have to schedule it in, and in some cases, start prep work a couple of days in advance (to say nothing of shopping and storing the meats until you're ready), and because I've been cooking a lot at once and freezing the finished product so we can have low and slow smoked meat mid-week or most any time.
Our favorite new recipe we've never tried on the Weber before is smoked meatloaf. Wonderful, but only needs a light smoke-go easy on the chips.