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Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker Review

Masterbuilt 30 Inch Electric SmokehouseKnown for quality and innovation the Masterbuilt Electric Smokehouse Smoker sets the standard. The unit features a powder-coated steel exterior and a spacious 2-1/2-cubic-foot interior with four smoking racks for everything from fish and chicken to vegetables and jerky. The precise thermostat-controlled electric temperature delivers even heating and can be set from 100 to 275 degrees F,

Other highlights include an air damper for better smoke control, a convenient side-loading wood tray for safely adding wood chips, and a removable drip pan and rear-mounted grease pan that make clean-up a snap. This Smoker has 100-percent insulation for energy-efficient cooking. . The Masterbuilt features a push-button precision digital control panel and a 0-24 hour digital timer with auto shut-off.

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Here are some great features of the Masterbuilt 30 Inch Electric Smokehouse

The Masterbuilt has a powder coated finish. Making it really durable. It’s a solid unit…it stands level right out of the box and is really easy to assemble. You only need a screwdriver to attach the temp/timer control unit.  The smoker is super simple to use with the easily controlled temperature adjustment. The smoker isn’t quite set and forget – you need to add chips about every hour or so – but it is very close. There is a timer on it, so if you forget about it will shut off at a predetermined time

It opens from the front…so you skip the hassle of “stacking” grates of food in a cylinder type smoker with a lid. The Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. An extra reassurance is that the Masterbuilt customer service has a great reputation.

Here’s what one of the owners had to say about the Masterbuilt 30 Inch Electric Smokehouse

I have had this unit for 4 weeks now and have made briskets, pork shoulder, and ribs. The unit is super simple to operate. Turn it on, set the time and temp, and add a small amount of wood chips every hour or two.  The smoker puts out a moderate amount of smoke with a very small amount of wood chips. And it uses wood chips, no expensive wood disks. On a 60 degree day, it preheated to 275 in about 20 minutes and again easily maintained temp even though it was very windy out. It also recovers quickly when you open the door to check on your food.  So far all the food I have made in this smoker has come out fantastic. Nice smoky flavour with very little work. (B. Correira)

Review Paraphrased for size – view original review here


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