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Masterbuilt MPS 230S Propane Smoker, 30" , Black

  • Based on 1,051 reviews
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Style: 30-inch


  • Four chrome-coated smoking racks
  • Built-in temperature gauge
  • Push-button ignition lights burner quickly and easily
  • Patented porcelain-coated flame disk bowl allows flame to reach wood chips while shielding burner from grease
  • 15, 400 BTU stainless-steel burner


There's smoked food, and then there's Masterbuilt smoked food. Masterbuilt's 30-inch Propane Smoker has a removable water bowl and wood trip tray—letting you customize your flavor profiles. A built-in temperature gauge and four chrome-coated smoking racks are the finishing touch on this smoker. Get ready for hours of experimenting, taste-testing, and all-around smoked goodness. Smoke up to 8 chickens, 2 turkeys, 4 racks of ribs or 4 pork butts. Master the art of smoking with Masterbuilt.

Product Dimensions: 20.47 x 20.86 x 43.5 inches

Item Weight: 65.8 pounds

Manufacturer: Masterbuilt Manufacturing, LLC

Item model number: MB20051311

Is Discontinued By Manufacturer: No

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Top Amazon Reviews

  • A Great First Smoker – Happy BUT READ CAREFULLY - Updated!
Style: 40-inch
Amazon robots call this model the MB20051316 with thermostat control – 40 inch, Black. The box is labeled somewhat more appropriately, “Masterbuilt 340G XL.” It doesn’t matter what you call it, as long as it works. This was my very first smoker and my out of box experience has been excellent so far - but - because of some reviews, I almost didn’t buy it. THE GOOD: Many reviewers complained about build quality, damaged or missing parts and trouble with the burner assembly lighting and staying lit. Even more complained about getting customer support from Masterbuilt. I didn’t experience any of this. I didn’t need to contact Masterbuilt, in part, because I did a lot of research before making this purchase. ASSEMBLY: I’m not the most “handy” guy but, I found the instructions (and a Masterbuilt Youtube video) to be sufficient during the build. I won’t say it was easy but it wasn’t bad. I took my time, and that methodical approach meant I had no issues during the assembly process. I probably spent 4 hours on the build. I was completely alone and had no trouble standing it upright once the bulk of the construction was complete. I built, bubble tested all gas connections and seasoned the unit all in one single day. Not a bad out-of-box experience! Usually, my wife has to come out of the house to remind me not to swear at least 45 times during a project like this - but for some reason, there was no swearing! My wife was more than a little suspicious. A few neighbors stopped by to ogle the debris field in my driveway from all the packaging and of course, they invited themselves over for brisket or pulled pork once they realized what I was building, indicating my next purchase may have to be a fence… with some razor wire on the top. MODIFICATIONS: I purchased Lavarock sealing tape to enhance the door seal and a separate dead-simple interior oven thermometer as a simple way to double check temperatures. Don’t freak out over temperature variations. There have to be dozens of ways to monitor your smoker temp as well as your meat. Expecting this smoker to automate that effectively is unrealistic. It may be a “smoker” but YOU are the pit boss. Don’t get mad at the machine if you get lazy with your cook. During our first smoke, (a whole chicken and an 8lb pork shoulder) our old iGrill meat thermometer proved to be about as useless as the day we bought it. It did provide feedback but it kept dropping the signal. We wished we had something “better” for our next smoke (More on that in minute.) YES IT HOLDS TEMPS: During our first smoke, we saw temps rise and fall constantly. Because of this, I was out there fooling around with the controls constantly. All I managed to do, was keep things in constant turmoil. During our second smoke, I let the thermostat do its job. That worked much better. The thermostatic control built into this smoker works very well. You can set a temperature and verify that with any thermometer – once you’ve achieved the desired range, it will keep and hold that range very well. Huge variations will occur when you open the main door and smaller variations may occur when you change chips or add water to the pan. Let the unit adjust itself to your desired range before you try adjust the burner. Water is the key to holding temps. Fill the pan ¾ full and check it every hour or so. The water helps regulate temps while providing moisture. Surprisingly, this does not use that much propane. The little gage isn’t all that helpful but it’s better than nothing. THE BAD: It’s not really bad. If you’re used to smoking with an offset grill, electric smoker or your regular old gas grill – there may be a learning curve. Every smoker has its quirks. Keep that in mind when you read other reviews. For me, the two worst things to complain about are: The hose for the propane tank isn’t long enough to allow the tank to be mounted on the smoker during use. [Turns out I was wrong about this. There is enough hose to fit. ] Also, the metal edge on the inside the door where the glass is fitted needs to be filed down. It’s got razor sharp burrs or jagged edges that will chew up your sponge, hand or cloth during cleaning. This in no way affects function so it’s minor. I’ll hit it up with a Dremel tool next cleaning. [ I did this very carefully and it helped a lot!] THE UGLY: Cleaning. You’ll need to be ready to do a lot of this. The idea of putting glass in the door seemed attractive to me. I hadn’t had a smoker before. Five minutes in and I’m partially blind to what’s happening inside. 4 hours in and I might as well have no glass at all. Don’t get me wrong – the glass is convenient but it’s mostly for luring in new smoker buyers. The pros know this is a gimmick. It still looks impressive, and I am in no way dissatisfied. Just plan to clean this thing more than you think. CONCLUSION: My second smoke is well underway and I’m loving this unit. My neighbors are eyeballing me with hunger in their eyes. I’m not sure how long I can keep them at bay with just a pitchfork. If you’ve gotten this far – send reinforcements! Please! UPDATE & MODIFICATIONS After the 2nd smoke (11+ hours ) I have some observations. The temp control works within reason. I do not expect this to hold at any precise temperature. However, it held temps within 5-10 degrees throughout the day. It did adjust itself after opening doors but the temps would spike as high as 330 - 350 before returning to 275. This is normal. After another successful smoke, I cleaned the unit and noticed some small modifications can be made to extend the life of the smoker. Please note: I am not responsible for any modifications YOU MAKE based on these suggestions. 1.) Trapped water was discovered in both the upper (main) and lower door after cleaning. To prevent this, I drilled a 5/16ths hole into the right-hand bottom (underside) of the lower door. (When the door is installed, and you are facing the unit. The hole will be located on the underside near the far-right corner.) This will release any trapped water after cleaning. This hole should allow water to escape without any sacrifice to functionality. I filed the edges of the hole(s) with a Dremel tool to help protect the powder coat. 2.) I repeated these steps on the main door. When facing the smoker with the door closed, a 5/16ths hole in the right-hand bottom (underside) of the main door will allow any trapped water to escape after cleaning. 3.) Water Tray Rack: After inspecting this rather difficult to remove tray, I could see the sides were slightly bowed outward. A quick tap in the middle of each outside bar (with a hammer) made the tray slide in and out of the smoker MUCH EASIER. Use caution when removing, filling, and replacing this tray, especially during use. About ¾ full should do it. 4.) You may not need to do this - but my unit had a very rough inside edge around the glass in the door. I was able to use a Dremel tool to carefully file down all the burrs and edges so that all edges are now smooth – and no long snag a sponge or cloth. 5.) After a thorough cleaning, I left the unit sitting in full sun with the doors open to allow the unit to dry completely. Because I installed Lavarock sealing tape around the doors, extra precautions were taken. This tape absorbs and holds some water. I wanted the tape to be completely dry before closing the doors and putting the smoker away in my garage. 6. I prefer wood chunks to wood chips for long lasting smoke. ... show more
Reviewed in the United States on July 22, 2021 by Harry Neevus

  • Great smoker
Style: 40-inch
Assembly: There are a lot of steps and pieces. But this is a fairly complicated smoker. It has a thermostat, and they did a great job of packing it in as small a box as they possibly could have. It took me about an hour and a half to assemble, but this isn't the first time I've assembled a gas grill, smoker, or something like that, and I'm pretty handy (And good at reading directions). If you're not good at reading directions plan on 2 hours to 2 and a half hours. I thought the directions were fairly straight forward, the writing was decent and the pictures were good enough to tell what I was looking at. Actual usage: Before I used mine for the first time, like another user, I added felt door seals. I can't speak to how well it seals without, but with them absolutely no smoke leaks from the door. I was also very pleased with the door latch mechanism, compared to another gas smoker I had previously owned, this one seems quite durable, and like it will seal way tighter than the turn to lock type. The thermostat seems to keep temperature within 5-10 degrees once you get it dialed in for your smoke. I always preheat the smoker at 350 to get the wood smoking faster and the smoker hot faster before turning it to my desired temperature. I read that in an article that reviewed this smoker, and that's a great recommendation. Definitely do that, you'll have a better time and waste less of your time. I tried it the other way first, and it was a difference of 30 minutes to get acceptable smoke at 225 vs. 10 minutes at 350 then turning the knob down to 225. Once it starts smoking you can just keep adding chips as needed without repeating the process. The interior is designed so that all of the grease and drips are funnelled to a drip pan, which is rare for gas smokers and a great feature. The drip pan can be easily removed and cleaned. It also has a protector over the burner to keep the grease off it, another great feature. As far as the window... That wasn't really a big selling point for me on this smoker, the size, the thermostat and the door latches were. The window works fine. I think others have mentioned you do need to clean it after every smoke if you want to be able to see through it. It seems like it would be nasty to just have a brown window on the front of it, so definitely do clean it regularly. As far as space... It's wide and it's deep. There's enough room to put 2 racks of ribs on EACH shelf. You could have one major party with this thing. ... show more
Reviewed in the United States on August 18, 2022 by Zach

  • Difficult to Assemble
Style: 40-inch
This is a great smoker that delivers a lot of smoke. No worries there. It definitely leaks in places, but that's okay by me. I've been a mechanic all my life, so I know when something is easy or hard to assemble. Everything was packaged well with no problems. The issue is in the assembly. It takes specialized tools to put this together. Here is a list of tools I used: Drill Driver with a 6" #2 apex, 10mm open ended wrench, 1/4" ratchet with a 10mm socket, #2 Philips head screwdriver, 10" adjustable end wrench (Crescent) and lastly, a head mounted flashlight. It really helps to have a helper with small hands as there are several tight spots to get the legs and supports started. If you're good a putting things together, from box to finished, set aside at least 4 hours for this one. Look to Youtube for help, plus follow the stepped process. Good luck. 6/22/22: Update on smoker. After using this a few times I have learned that wood chips will not burn at 175 degrees. That is it's lowest setting. In order to smoke I have to increase the setting to 225. Maybe dust might work. It would have been nice to burn smoke at all temperatures, but it was not meant to be. It's still a good smoker with plenty of room. I'll update when I find something that works. ... show more
Reviewed in the United States on June 19, 2022 by Bob Hamilton

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