Masterbuilt 30 Electric Smoker Review

I bought my Masterbuilt 30 electric smoker on a Tuesday afternoon after eating my neighbor’s brisket. That single bite changed everything. I needed to make food like that.

Problem was, I didn’t want to become a fire babysitter. My weekends are already packed. Standing outside adjusting vents and shuffling coals for 12 hours? No thanks.

So I dropped $300 on the Masterbuilt MB20070421. Two years later, I’m still using it and making great smoked food without the hassle of traditional smoking.

Let me tell you what actually happens when you buy this thing.

What’s In The Box

The Masterbuilt 30 electric smoker is a vertical metal cabinet. Stands about 42 inches tall. Weighs 50 pounds. Has 710 square inches of cooking space spread across four racks.

There’s a digital control panel on top. You set your temperature (max is 275°F) and time. A side door lets you add wood chips without opening the main door. A water pan at the bottom catches drippings.

You plug it into a regular outlet. That’s it. No propane. No charcoal. Just electricity and wood chips.

Setup took me 15 minutes. Four bolts for the legs. Two screws for the handles. Done.

The First Cook

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I seasoned it first. Run it empty at max temperature for two hours to burn off factory chemicals. My garage smelled like burning plastic. Don’t skip this step.

Then I smoked pork shoulder. Set it to 225°F. Loaded hickory chips. I walked inside. Six hours later, I had pulled pork that made my wife actually compliment my cooking.

The temperature held steady. I checked every hour and it stayed within 5 degrees of my target. My friend’s charcoal smoker swings 30-40 degrees constantly. He basically lives outside while cooking.

That side chip loader is brilliant. Twist the knob, pull out the tray, dump chips, push it back. It takes 10 seconds. No heat loss. No smoke escaping.

I felt like a smoking genius.

What You Need to Know After Six Months

After using this smoker regularly, I’ve learned a few important things that will help you get the most out of it.

The control panel can dim over time, especially if exposed to direct sunlight. I recommend placing your smoker in a shaded area or using a cover when not in use. Some users report the LED segments becoming harder to read after extended use.

Pro tip: Invest in a quality digital thermometer probe ($20-30) from day one. The built-in thermometer tends to read about 20 degrees high, which is common in budget smokers. Once you know this, you simply adjust—set it to 245°F to get an actual 225°F. Problem solved.

The timer function requires some planning. Unlike “set and forget” pellet smokers, this unit will shut off when the timer ends. For long overnight cooks, set the timer generously or plan to wake up and reset it. I’ve learned to add an extra hour to any cook time estimate.

Weather protection matters: Keep your smoker covered when not in use. The combination of moisture and heat can affect any outdoor cooking equipment over time, and a good cover ($20-30) will help maintain your investment.

What Actually Works Really Well

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Despite being an entry-level electric smoker, this thing delivers where it counts:

Temperature control is excellent. Once you account for the offset (which all smokers have), it holds steady all day. Set it and walk away. That’s the whole point of electric.

The vertical design is fantastic for capacity. I’ve fit two whole chickens, a pork butt, and a pan of baked beans all at once. Try that on a regular grill.

Wood chip reloading without opening the door saves so much hassle. I add chips every hour. Takes seconds. Temperature barely drops. This feature alone is worth the price of admission.

The smoke flavor is legitimately good. Not Texas smokehouse level. Not competition level. But clearly smoked and delicious. Way better than oven-cooked meat, and honestly better than some charcoal smokers I’ve tried.

Setup and operation really are simple. My 12-year-old nephew ran it by himself after I showed him once. Plug in, set temp, add chips, close door. That’s it.

Cooking Tips I Wish I Knew Earlier

Line everything with foil. Water pan, drip tray, everything. The first time I didn’t, I spent an hour scrubbing carbonized grease with steel wool. Never again.

The top rack runs 15-20 degrees cooler than the bottom. Plan accordingly. I put chicken up top, pork in the middle.

Don’t soak wood chips for 24 hours. My buddy did that and they wouldn’t light. Thirty minutes max, or use them dry.

In summer, skip preheating. The smoker heats up fast when it’s 85°F outside. Starting cold gives you more smoke time before the heating element cycles off.

In winter, preheat for 30 minutes. Otherwise it takes forever to reach temperature.

Check wood chips every hour. You’ll need to add more. Have a big bag ready.

Use your own thermometer. This is standard practice for any smoker in this price range.

The Size Question: 30 vs 40

The racks are 15 inches wide. That means full racks of ribs don’t fit flat. You cut them in half or use a rib rack to stand them vertically.

This drove me crazy the first time. I laid out my ribs and they hung over the edges. Had to grab scissors and cut them.

The 40-inch model gives you more height. Same width, just taller. You can stack more stuff. Full briskets fit better.

I went with the 30 because my patio is small and I usually cook for 6-8 people. The 40 would be overkill for me.

If you regularly feed crowds or want to smoke whole briskets, spend the extra $100-150 for the 40. If you’re cooking for a family, the 30 works fine.

Read more: East Oak PES23001 Review

Masterbuilt MB20070421 vs Grilla Grills Mammoth

Masterbuilt MB20070421 vs PitBoss 3 Series

Smoke Flavor Reality Check

The food tastes smoky. Not intensely smoky. Just clearly smoked.

You won’t recreate Franklin Barbecue. You won’t match your favorite smokehouse. But you’ll make better food than anything from your oven.

The vertical design helps. Smoke rises naturally through the chamber. Everything gets exposed evenly.

Bark formation is lighter than what you’d get from higher-temp smokers. That crusty exterior on competition brisket? You’re not getting it here. The temperature doesn’t get hot enough and the moisture from the water pan prevents crisping.

You get tender, juicy, smoky meat. For most backyard cooks, that’s exactly what you want.

Who Should Buy Masterbuilt 30 Electric Smoker

Buy the Masterbuilt 30 electric smoker if:

• You want to try smoking without spending big money
• You value convenience over perfection
• You have limited space
• You smoke occasionally, not weekly
• You want something that just plugs in and works
• You’re new to smoking and want an easy learning curve

Consider other options if:

• You need maximum temperature for searing or crisping
• You want competition-level results
• You need to smoke whole briskets or full rib racks regularly
• You prefer the hands-on experience of traditional smoking

I fall squarely in the first category. I smoke every few weeks. I want good food without all-day fire management. For my situation, the Masterbuilt works perfectly.

Pros and Cons

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My Honest Take

The Masterbuilt 30 electric smoker is an excellent entry point into smoking meat. It delivers on its core promise: making smoking accessible and convenient.

I’ve gotten two years of regular use so far and made dozens of great meals. Pulled pork, brisket, ribs, chicken, turkey—everything has turned out flavorful and tender. Friends and family genuinely enjoy the food.

Yes, you need to invest in a separate thermometer. Yes, you should keep it covered. Yes, it has limitations compared to $1,000+ smokers. But for $300, you’re getting a functional electric smoker that actually works.

The convenience factor cannot be overstated. I set it up, walk inside, and do other things while my food smokes. No babysitting fires. No adjusting vents. No worrying about running out of charcoal mid-cook.

Is it perfect? No. But it’s good at what it does, and what it does is make smoking meat accessible to regular people who haven’t develop a weekend smoking hobby yet.

For someone starting out or who values convenience, this is a solid choice. Just know what you’re getting: an entry-level electric smoker that works well when you understand its quirks and take basic care of it.

That’s a fair deal for the price.

FAQs

1. Can I fit a full rack of ribs on the grates?

No, the 30-inch model is usually too narrow for a full rack of spare ribs or St. Louis ribs to lay flat. You will need to cut the racks in half or purchase a “rib rack” to hold them vertically.

2. How big of a turkey can I fit inside?

You can fit approximately two turkeys (up to 20 lbs each) if you remove some racks. However, you need to ensure the bird does not touch the sides or the door sensor, or it will affect the temperature reading.

3. Do I need to soak the wood chips?

No. While Masterbuilt instructions sometimes say you can, most pitmasters recommend dry chips. Soaked chips lower the temperature inside the smoker too much and create steam rather than “clean” blue smoke.

4. How often should I add wood chips?

Add about half a cup of chips every 45 to 60 minutes. You generally stop adding wood chips once the meat reaches an internal temperature of 140°F, as meat stops absorbing smoke flavor effectively after that point.

5. Why am I not seeing any smoke?

This usually happens at low temperatures (under 200°F). Because the smoker is insulated, the heating element turns off frequently to maintain the low temp. If the element isn’t on, the wood doesn’t burn. To fix this, crank the heat to 275°F to get the chips started, then lower it back down.

6. Do I need to “season” the smoker before using Masterbuilt 30 Electric Smoker?

Yes. This is called “pre-seasoning” or “curing.” You should run the smoker empty at 275°F for 3 hours. Add wood chips during the last 45 minutes to coat the inside walls with smoke, which protects the metal and removes manufacturing oils.

7. Can I use an extension cord?

It is not recommended. Long or thin extension cords can cause a drop in voltage, preventing the heating element from reaching maximum temperature. If you absolutely must use one, ensure it is a heavy-duty, outdoor-rated cord with a thick gauge.

8. What should I put in the water pan?

Hot water is standard; it helps regulate the temperature and keeps the meat moist. Alternatively, some users fill the pan with sand or cover it with foil (no water) for easier cleanup and to help with heat retention without adding humidity.

9. Why is the temperature on the display different from my meat probe?

The built-in thermometer is located near the back wall and can be inaccurate by 15-20 degrees. It is highly recommended to use a separate digital oven thermometer placed on the grate right next to your meat for an accurate reading.

10. How do I get crispy skin on chicken wings?

The Masterbuilt tops out at 275°F, which is too low to crisp skin (you need 325°F+). The best method is to smoke the wings to get the flavor, then finish them on a hot gas grill, in an air fryer, or under your kitchen broiler for a few minutes to crisp the skin.

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