Masterbuilt MB20070210 Analog Electric Smoker with 3 Smoking Racks, 30 inch, Black

1.0 out of 5 stars

By Agilbert - Reviewed in the United States on December 30, 2019

1 and done

I’ve only had a chance to use the unit once so far. And after cooking for 1 hour, the paint bubbles and flakes off the outer walls. These chips are working their way towards the outer wall already. The customer experience I’ve had so far has been lack luster as well. After completing the warranty form online 4 times (the page timed out when I pushed submit) I gave up and spent another 30 minutes trying to find a real phone number and another 30 minutes on hold. Now an hour later I’m still on the call back list. I would not recommend this product or the company.

5.0 out of 5 stars

By mcav8tr - Reviewed in the United States on November 17, 2019

Great Smoker with this Cold Smoke Tip

This is a really versatile smoker. However, if you want to smoke salmon at low temps (150-175) I suggest removing the rack that suspends the chip pan and water tray. Place the wood chip pan directly on the heating element. It will smoke just fine at lower temperatures. If you need water, just put the water pan on the lowest cooking rack. For higher temps (225 and up) you can put the suspending rack in place and it works fine. The issue is that the rack holds the wood chip pan up off the heating element by a good 1/2 inch. This is fine for higher temps but for low temps, there isn't enough heat transfer to generate good smoke. Your mileage may vary.

3.0 out of 5 stars

By steven - Reviewed in the United States on October 16, 2019

Kind of a let down

Unboxing, the unit was damaged (dented) I decided to put it together and see how it does since the seal seemed intact. During assembly I realized that the wrong part was on the bottom, the drip pan is designed to slide into the bottom along 2 rails. I had 1 raised rail and 1 that was just a support bracket. This isnt damage, this is the wrong part from factory. Took a hacksaw and pliers to it to make it work. It is pre seasoning now. I will update on that and hopefully first use. So far not impressed. Update. Unit gets to about 325 all the way up and empty on an 80 degree day. Decided to try a pork butt for first test. No numerical markings on dial is kind of a pain but I got it set to 250 and it held decent. Wood chip tray full gave off good smoke for about 2 hours before it needed refreshed (dry) I will be purchasing a pellet smoke tube for my next run to make more smoke. Overall it performed as it should. If the unit just had a shipping dent I would give 4 stars, but the wrong part installed on the bottom keeps it low. For the price it's a decent buy, just dont get too excited.

5.0 out of 5 stars

By Bill - Reviewed in the United States on August 26, 2019

Great overall smoker!

This unit is well made and should last many years. I like the electric as opposed to propane. I smoked a pastrami (brined beef brisket) the first time I used it and it did an outstanding job. The temp control is not labeled with actual numbers, so you’ll have to adjust it until you get the desired temp. And even then, keep an eye on it as mine fluctuated up and down some. This may be the coil breaking in, I don’t know. Overall, a very good unit that will accommodate almost anyone doing home smoking.

4.0 out of 5 stars

By Amazon Customer - Reviewed in the United States on February 9, 2020

Great Smoker for the price

So first off the smoker I have is the one pictured MES 35B some reviews are for different models. I have had since January 2020 and smoked 4 pork butts and a chicken all came out perfect. Dont rely on the temp guage its about 25 deg off, however almost every forum you read says buy your own digital probe and they are right. I already owned one "Redi Chek" so I just use that. The temperature fluctuates but I am not sure if its the smoker or the wood chips as they heat up and cool down either way the temp stays in the range I need. Its a pain to add chips and you lose a lot of heat opening the door, a pull out tray would be so much better. So for a $146 smoker it does its job well and produces great food, easy to assemble and once the temp is stabilized little to no monitoring is required.

4.0 out of 5 stars

By FX - Reviewed in the United States on March 28, 2020

A few gripes

Had a lot machining oil residue on the bottom which required to remove the heating element and one of the rack holders in order to get a microfiber in to properly clean of the excess. I know the pre-season is supposed to burn it off but it seemed excess. One of the screws holding the rack holders had the thread distorted which required a trip to Ace Hardware for a replacement. The heating element touches one side of the two metal rods near the bottom which I'm not sure is normal or not. The drip tray has difficulty sliding into the opening at the bottom of the smoker to the point you need to force it in. But it heats up so it should work as intended. Didn't expect it would need a bit of extra prep work to get it suitable for cooking.

5.0 out of 5 stars

By Michaela - Reviewed in the United States on January 21, 2020

After one month, everything is great

So far so good! Got this for my husband for christmas and since we live in a colder part of US, I was alittle afraid the temperature control might be difficult in January weather. But so far everything works great even without the insulation tarp thing. We put a whole chicken, some lamb and a lot of pork in it AT ONCE, and after four hours we got a beautiful smoked tender meat. Obviously, smaller pieces need less time, bigger pieces more, but that's not the devices fault, just like any other grill, you have to keep an eye on it. Not so much though! Summary: after one month, we love it.

5.0 out of 5 stars

By Mr. Scott - Reviewed in the United States on June 2, 2019

Works great, no fuss, fantastic results, no joke!

Got this at Lowe’s as I couldn’t wait for delivery with impending party only a few days away. Be sure to burn off manufacturing oils as directed, what a foul mistake neglecting that would be. Analog electric controller is identical to those on electric skillets, so temp regulation occurs at the element mounted near chamber bottom. Your eyes and fingers complete the feedback loop as you view the analog thermometer at meat level on front door and adjust knob at heat level. Thankfully, temp control is pretty stable if loaded items are not changing. Adjustment will need to be made if items are added or removed. Of note, water trough for humidity is not covered and may accumulate enough grease to seal water surface during cooking, thereby limiting moisture in the chamber. I tented it with accordion-folded foil as a porous lid to prevent aforementioned. 10.5 pound Boston butt took 12 hours at 225F with foil wrap applied at 8 hours (likely better done earlier): everyone raved at its deliciousness. 6 pound brisket took 11 hours but two full racks of ribs were added halfway thru and lowered temp significantly. Ribs finished in 5 or 6 hours, but that may have been excessive. Again, rave reviews. I love my new smoker. Get one. Only minimal attention required and results are unbelievably positive.