Masterbuilt 30 Inch Outdoor Barbecue Digital Electric BBQ Meat Smoker Grill

I've used it 5 times so far. The meat turns out perfectly tender, juicy, and full of smokey flavor. The smoker works great. I saw some reviews say smoke leaked out of the door, but I haven't experienced that. The instructions say to wipe the seal of the door clean both before use and after use, and I've done that, and it hasn't been a problem. Love it. I'll post a picture of my recent brisket so you can see the payoff.

This is my second Masterbuilt I purchased. I still do have my first one of 5yrs but it has come time to buy a new one. I received my new one, seasoned it and began cooking right away. Here are just a couple of pictures of what I cooked in this bad boy. Notice the nice clean pull of the bone from that smoked pork butt (also purchased from Walmart) and my smoked snack sticks.

This is my second one, nothing wrong with the old one just needed new racks and they cost more than a whole brand new smoker....just like buying prints it's cheaper to buy a new one than it is to buy ink cartridges.lol But the bottom line is this is the best smoker for the money than any other I've seen, most of my friends have smokers, we smoke something every weekend and by far mine is the best. The Masterbuilt Electric Smoker rocks! I put mine in the garage to keep it out of the weather and made a smoke pipe that goes out of the garage so it's never in the weather and it work perfectly.

So far so good! I smoked a pork shoulder this weekend and it came out great. I used wood pellets instead of chips because I heard they work well in electric smoker. Only used two cups of pellets (oak) and one charcoal briquette (charcoal added good smoke flavor but this may not be recommended in the manual) during the 6 hour cooking time and it had great smoke flavor any more may have been too much. Last hour wrap the pork in foil and it will come out really moist. Can't wait to try brisket. Easy to put together...just a couple of screws. Be sure to season the smoker before your first use. Wrap drip tray and water tray in foil for easy clean up but not the meat racks because you need them open for airflow/smokeflow and heat transfer. Easy to set temperature and timer. Keep door closed...don't keep opening the door if you can avoid it to keep temperature.

I highly recommend this smoker. Clean and season it as directed to burn off any chemicals/glue residue. I was a little put off the the amount of fumes that it produces during the cleaning process but could not taste it on my first smoke. I would recommend smoking something cheap with a short cook time the first time you use it (chicken thighs, fatty, etc) just in case there is some residual odor. The second day I had it, I smoked a 6.5 lb boston butt for 12 hours and it turned out excellent pulled pork with a good bark. The smoker performed flawlessly and held temperature like a champ. I highly recommend a separate thermometer, I use the Maverick ET-732, to monitor meat and grate temps without opening the door. My smoker seems to run about 10 degrees F cooler than the readout according to my thermometer. I also got the 3 year protection plan putting it at a clean $200 delivered to my door. Shipping was quick and easy to track. I have used it for jerky several times with great results. This is a popular electric smoker with a lot of recipes and advice on various forums. I bought this after using my friends MES in stainless with a glass door and meat probe. The glass smoked up and the probe was inaccurate. I suggest buying this one, investing in a good thermometer you can trust, and doing lot of research. Google MES 30 and watch some youtube videos and read the forums. The digital controls are effortless and take the guess work out of temperature setting, especially compare to the dial version.

I received my smoker last week and so far have smoked a Boston Pork Butt and a whole chicken. Not enough seasoning on the roast...lesson learned. Brined the chicken in salt water, injected with butter and Cajun seasonings, and rubbed with olive oil and the same Cajun seasonings. BEST chicken EVER. Plus, the electric smoker is a God-send! I smoked several times on my charcoal grill...what an exhausting process. With the electric smoker, temp is regulated; just need to add wood chips every 45 minutes or so. I'm obsessed, reading smoking blog sights every night learning the best techniques. The possibilities are endless. I highly recommend this smoker.

I bought this as a gift for my wife and its the best thing I have ever gotten her in 12 years. The machine is easy to setup and use. You do need to seek out some extra information regarding cooking times and recipes. We have also used it as a cold smoker for cheese and it works well.

*I spent about 1 month looking at different smokers. This is by far the most reasonably priced and also the most reliable among the ones I read about* I've had this smoker for 1 month and I absolutely love it! I had a side box charcoal smoker which I loved as well but was very difficult to keep at the temp you needed and honestly very time consuming. In fact it has taken me a few smokes to get used to not really doing anything, lol. I've done pork loins and chicken and man did they come out good. Some tips: Make sure you go thru the "pre-seasoning" of the unit first to avoid a nasty first taste. The temp was fairly accurate on mine. Only reading 5 degrees warmer but I would recommend a temp gauge to place on the inside. One thing I learned...keep the damper closed as much as possible (unless smoking fish). I was so used to having my damper wide open with charcoal but keeping it closed will keep the moisture in the unit. Give yourself about 30-45 minutes to get the unit up to your desired temp. Last but not least grab a beer and enjoy the ease of this smoker!

For years, I have been wanting a smoker but never "pulled the trigger". I didn't have any experience at smoking meat, but wanted to try. Thought about getting a propane model, but have enough trouble now with running out of propane on the grill. Thought about a smoker that uses split wood, but seems too hard to control the temp. After reading about the electric models, I made my decision. Saw this model on sale before Thanksgiving last year at a price I couldn't pass up and I am glad I got it. What I like about it is that you put the meat in there, set your desired cooking temp and add some wood chips. About every hour, add more wood chips. We have smoked pork butts for pulled pork, all kinds of chicken, and even had ribs on it during Memorial Day. I have to say they were all great. This smoker is insulated so it doesn't take much electricity to keep the temp where it should be. I would have given it 5 stars, but found a 10-30 degree variance in the current temp readout on the control panel compared to a set of digital temp probes that I bought when I got the smoker. I have seen the panel on the smoker say 225 degrees when the thermometer I bought would read 255. The probes/thermometer I bought are precision so I tend to believe the problem is in the smoker's internal temp sensor. Nonetheless, a little practice at smoking and learning your smoker will cause you to ask yourself why you haven't bought one sooner.

I purchased the cover as a set and saved about $15.00 over purchasing separatley. Have only had the Smoker 2 weeks and have used it 2 times. I have the smokehouse on a Covered Deck. The cover is a good Idea for storing the unit outdoors. The cover came a week after the smokehouse and I had to wipe it down after a week to get it back to looking like new again. I also purchased separatley a cordless meat thermometer and ran the wire through the vent. The Smokehouse is easy to set up and use. The insulated unit keeps the temperature within + or - 7 degrees of the setting. I did the initial burn in seasoning of the unit and smoked a Pork Butt cut into Western Ribs the next day, they turned out as expected at the reccomended 225 degree setting. Only had to add chips about every 45 min to 1hr. I smoked pork sausage next but at the low setting of 165 degrees the casing burned in some places. So far 1 for 2. I hope to find the reason for the burnt casings and continue to use the Smokehouse.