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Masterbuilt® Slow and Cold Smoker Accessory Attachment With Removable Ash Tray for Masterbuilt Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112

  • Based on 2,760 reviews
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Features

  • Continuous smoke when cold smoking or hot smoking up to 275 F
  • Ideal for smoking cheese, fish, bacon, and jerky
  • Automatically heats wood chips with the push of a button
  • Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
  • Removable ash tray for easy cleanup

Description

The Masterbuilt Slow Smoker is ideal for smoking cheese, fish, bacon and jerky, when longer smoke times at lower temperatures are ideal. The Slow Smoker provides continuous smoke for up to 6 hours and is compatible with all Masterbuilt Digital Electric Smokers. Master the art of smoking with Masterbuilt. Removable ash tray for easy cleanup

Brand: Masterbuilt


Model Name: Slow Smoker


Power Source: Corded Electric


Color: Black


Outer Material: Alloy Steel


Item Weight: 10 Pounds


Product Dimensions: 8.1"D x 9.8"W x 16.8"H


Inner Material: Steel


Fuel Type: Wood Chips


Manufacturer: Masterbuilt Manufacturing, LLC.


Brand: Masterbuilt


Model Name: Slow Smoker


Power Source: Corded Electric


Color: Black


Outer Material: Alloy Steel


Item Weight: 10 Pounds


Product Dimensions: 8.1"D x 9.8"W x 16.8"H


Inner Material: Steel


Fuel Type: Wood Chips


Manufacturer: Masterbuilt Manufacturing, LLC.


UPC: 094428272842


Global Trade Identification Number: 42


Form Factor: Cuboid


Item Weight: 9.95 pounds


Department: Outdoor Recreation & Fitness


Item model number: MB20100112


Is Discontinued By Manufacturer: No


Frequently asked questions

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Top Amazon Reviews


  • You need this
Style: New Version
This is as well built as the 30" Masterbuilt smoker I installed it onto. I had no big problems mounting or using it, but I'm a retired mechanic and consummate tinkerer. If you are neither, you may struggle a little bit getting hooked up. Have your wife help hold the J-bolt while you fasten the wing-nut. This thing really smokes, did a beautiful job on jerky. (2 hrs. smoke, 5 hours total cook time @160.) I had to whack the thing a couple of times when it quit smoking to dislodge the chips in the feed chute. Keep the chute wire brushed clean and this will be less of a problem. This slow smoker attachment should be purchased when you but the 30" or 40" smoker. Withour it you will not be able to produce good smoke at low temperature settings. If you plan to smoke cheese, this is a must. It only pulls 150 watts, no power issues whatsoever. ... show more
Reviewed in the United States on July 12, 2024 by P Smith

  • A must have for "Masterbuilt 40 inch Digital Electric Smoker with Window and Legs + Cover Bundle"
Style: New Version
Once properly installed this works like a champ. I have seen many negative reviews that this doesn't stay secure in the smoker. It took me a few tries to get it properly mounted, but once done it is secure. There is an included "J hook" and butterfly nut that is used for mounting, and it is not an easy task as you cannot see nor feel the hook due to the smoker heat shield. With a bit of patience you can get the hook properly secured. I would advise not threading the butterfly nut at all until after you are confident that the hook has caught on the inner lip of the chip feeder tube. I have no complaints after properly securing it. I may recommend a small metal scoop to help feed the chips if you have a long smoke going. Feeding by hand is doable, but you may miss the tube with a few chips, and once it is hot you don't want your hands near the feeder tube. ... show more
Reviewed in the United States on July 4, 2024 by Michael Mason

  • Smoke that Cheese! 4 stars
This is a really good cold smoker. It gets 4 out of 5 starts because when I went to clean the burnt pellets out of the "tower", a lot of the paint / powdercoat or whatever that lining inside the tower is, came out. I went ahead an washed the entire tower thereafter with warm water and dish soap and let the tower dry and then seasoned it again. It appears the tower is made out of aluminum or similar material. I seasoned the unit the first time (without smoking any food) for about 2 hours. The unit heated up quickly, and I would say within 6-7 minutes I had good smoke rolling. I used 100% hickory pellets available on this website. I have also used hickory chips. I like the pellets better. I think the pellets are more consistent than chips, altho if you have access to some hickory / cherry / maple, you might want to make your own pellets and use them. Do so at your own risk. From all the reviews I've read and my own experience, do not wet your chips. Allegedly (or actually), the wet chips are more difficult to heat up and smolder and once the wet part becomes dry and burns off, the remainder is dry anyway, so I tend to agree with the people who say "don't wet your chips". I have heard it both ways, tho. After my last cheese smoke for 2 hours, I examined the tower, and there's stuff stuck up in there again. So, I would say make sure to clean (and maybe wash and dry?) your tower every time after you use it. In my experience, you should cold smoke when the internal temperature of the smoker (not the cold smoker) is 70 deg F or less. You don't want your cheese melting and dripping while it is being smoked. If the cheese is room temperature, say 70 deg F or less when you put it into the smoker, it should be OK for 2 hours while it is being smoked. Pick the temperature that suits you best. I have even taken cheese right from the fridge (about 33 deg F), sliced it, and then put it right into the cold smoker and smoked it for 2 hours. You'll have to play with how full to fill the chip tower with chips or pellets to get 2 hours of smoke. If you fill the tower clear full, you'll probably get about 6 hours of smoke, and you don't need that much unless you are planning on smoking 3 batches of cheese at 2 hours per batch. Also, be mindful that pellets or chips could get wedged in between the bottom "tic-tac-toe" screen that slides off the tower and the tower. You want the screen properly fitted to the tower. It can be a little tricky sometimes. It goes almost without saying, but the tower will be very hot on the inside when it is running. It will be extremely warm on the outside as well, so I recommend wearing ample hand protection when handling the cold smoker. I have had best results smoking chunks of cheese that are about 1 inch tall by 1 inch wide by 3 inches long. Depending on how you buy your cheese, this can be a pretty easy thing to accomplish. I buy my cheese in bulk when I can, but sometimes the smaller 1/2 pound packages are on sale, and it makes sense to buy them. An 8 oz package come in a small "brick". Cut that brick in 1/2, and then cut the halves in 1/2 again, and you have the right size pieces, in my opinion. Again, do what suits you. You and your family / friends are going to be the ones eating it, so do what works best for you. I have taken a lot larger 2lb cheese packages and had to cut them down several times to get the 1" x 1" x 3" configuration. I see the price dropped about $20 from the original price I paid for this, so if you want to smoke some cheese, it's even more economical to buy this cold smoker now. I have not smoked any fish, but I want to smoke some salmon steaks / filets as well. I'm betting the salmon will be delicious. Make sure when you try to line this cold smoker up with your main smoker that you put both units on a very level surface and adjust the legs. I had to let my legs out quite a ways on the cold smoker. This unit is rated for 1.5A@120VAC. So, aside from the paint coming off the inside of the tower and needing to clean the tower every time after using, everything else about this unit is pretty positive. If you want to smoke some cheese and have a Masterbuilt smoker that will accept this cold smoker, you should definitely get one. I am overall very happy with mine. ... show more
Reviewed in the United States on December 7, 2017 by Chris Ray

  • Pros, Cons, and Hints - bottom line buy it
I've had this unit for about four months now and used it many times. I would buy it again and recommended the Kit to friends. Pro: * Seems more efficient with the wood. Certainly less ash and no bits among the ash. * Packs much more wood giving much longer runs before you need to add more wood. * I had no issues running my smoker and kit from the same power source. * Seems to have less creosote buildup in the Masterbuilt but there is buildup in the Kit. * You can add more wood and/or clean out the ash without opening the Masterbuilt door and losing heat/smoke. * I haven't tried this yet but I think the smoke would keep bugs away if just run sans BBQ. (I live in Yuma and have no mosquitoes to test with). I like the smell of wood smoke anyway. * I think the smoke has a slightly sharper taste. * Unused wood stores in the chute after you turn off the unit. You just throw away the fine ash in the tray. Con: * I've tried many packing variations and chips usually bind in the chute. Not a big deal as it runs cool enough at the top to open and push the chips down. I use my grilling fork to push the chips down. Much less hassle than soaking chips and constantly feeding the undersized wood hopper in the latest Masterbuilts. * I'm seeing much creosote/tar build-up inside the chute. It doesn't bother me but would be harder to clean. * I think the smoke has a slightly sharper taste. * The top lid does not have a good fit or a gasket. Some smoke leaks out. Hints: * Standard 3" dryer hose and couplings work to connect the Kit and the Masterbuilt or something else. I'm thinking about adding a 3" fitting to by grill. My configuration required a hose for Masterbuilt connection but it would probably connect just fine for others. Bonus of the hose is that the smoke is cooler for cold smoking. * Do not soak your chips. * A canning funnel is perfect for filling the chute with wood chips without spillage. * In addition to the chip feeder, you might want to take the ash tray out of your Masterbuilt for improved circulation. * Play with your vents. * I find the chute cap is cool enough under operation to lift with my fingers - your results may vary. * Do not expect to see clouds of smoke. A very fine smoke is all you need. ... show more
Reviewed in the United States on September 10, 2014 by Charles V. Balch

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