Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller

The inside of this smoker oven is black and covered in soot. The window on the door cannot be seen through and the light in the upper left corner barely shines a dull brownish orange light because it's stained with smoke resin .. I love it!!The day it was delivered, I unboxed it and assembled it all the while feeling like a kid on Christmas morning. I had to run it at full temp for a couple hours to "Season" the inside and let it cool down, but the very next day I was anxious to play with my new toy and didn't waste any time. I've used this smoker oven at least three times a week on average over the course of a year or more. My co-workers think I'm a BBQ wizard because anytime I bring in smoked Chicken, Pulled pork, smoked pork/beef ribs, etc .. they know it's always delicious and it's never like anything they're used to eating at your average sit-down restaurants. My landlord lives next door and I bring over a container or dish of smoked food a couple times a month .. now he thinks of me as an adopted son. Good food brings people together and forms bonds that last a lifetime. I'm getting off subject...The Digital Temperature control is remarkably accurate and easy to use. The remote control works 100% and I usually find myself using the remote to work the settings after plugging the oven into the power outlet rather than using the push button display three feet away from where I stand. The remote is well designed, and it is very nice being able to monitor the temps from inside the house while the smoker oven does it's thing out in the garage.Here are some things I've learned about this oven I thought you should know --1. A hand full of wood chips will go a long way. Too many wood chips and/or too much smoke in the oven will produce acrid tasting food. This isn't the oven's fault, it's yours! Limit the amount of chips you add during the initial hour of cooking and you'll have much better results. I've found through personal experience (Mistakes.. $25 worth or more of meat ruined each time) that adding the wood chips should be done in the first 40 minutes only. After that if you add more wood chips, use just enough to maintain a light blue trace of smoke from the top vent.2. Line the bottom of the oven with aluminum foil from day one. It can get rather messy in that little space down there and cleanup is no fun.3. Did I mention not using too many woodchips?4. Smoke your food in the first hour, then wrap it up in aluminum foil for the last couple hours to keep the meat from drying out. This will really keep it moist and juicy. There are many books out there you can buy that will give you great advice on how to cook it right the first time. My favorite book so far was the one published by Myron Mixon - "Smokin"The day this oven wears out and I have to buy another, I'll buy another one just like it made by the same manufacturer. So far I've had no complaints. None.UPDATE** Summer of 2015** The digital control panel has become difficult to program TEMP and TIME into because this unit has been kept outside in the humidity of the South Eastern USA the entire time I've owned this unit. The weather here is extremely sticky, hot and damp each summer .. but the oven is still easy to program each time with the handheld remote as a workaround for the unresponsive buttons on the touchpad display located on the top of the oven itself. Everything else still works great the way it did when it was new.

I received my smoker 2 weeks ago. My husband and I live in a loft in the downtown "Strip District" of Pittsburgh, PA. We have a 10 X 26 foot terrace. This smoker complements our Weber Summit grill. Party's On! One of the cooking grate supports (attached to the wall of smoker and holds the water pan and racks) was broken off at the bottom which holds the water bowl. I emailed Masterbuilt and registered my unit online over the weekend and called them Monday. You MUST call customer service with your model & serial number for service. They shipped the part right out. I got a response to my email several days later telling me to call them. The part arrived in 4 days. My remote control gives me meat probe temp, "set time", blinks between "set temp" and actual temp unlike some of the reviews I've read, my remote gives me all the info that's on the machine. I must have a new model. It's great.Smoking meat has a learning curve! The first thing I smoked was a a chicken. I brined it overnight, rubbed it the next day and smoked it. The rub recipe I used was a little too harsh/ spicy for my taste. I'm thinking chicken, fish need a lighter touch. The smoker is easy to use and worked well. Slight adjustments of the vent easily regulate the smoker temperature. Adding wood chips (apple with a little hickory) is a breeze, just be careful, cause the loader tray gets very hot, the handle stays cool however. The next day I smoked a 7.5 lbs pork butt. This was a 3 day proposition. Again, I brined the butt overnight, rubbed and refridgerated the butt for another day, up at 4am, remove butt from fridge, soak the wood chips, smoker on, took 25-30 minutes to get smoker up to 225, load chips, load meat, insert thermometer *( the thermometer fits very tightly in it's holder. I suggest you remove it and place it lightly on the holder for easier insertion before you plug in the smoker ie. while it's cool to touch.) I learned this the hard way with the chicken. I couldn't get the darn thing out of it's holder, and now it's a hot thermometer and smoker , a messy chicken in the way, well you get the picture. Iwas surprised at how cool the outside/ top of the smoker stays. It also holds quite a bit of food. Unless your feeding hundreds this 30 inch model should be fine.Back to the butt, low and slow 225 adding chips approx every hour for first 5 hours, and again for the last 2 hours I when added some sweet italian sausage links. 11 hours total to an internal temp of 190. YOU CAN OVER SMOKE. So at the 4 hour mark, I opened the door to peek and noticed a nice crust/Mr. Brown starting to form, I left it in another hour, hour 5 ,it looked like all the youtube videos and pictures of a perfect smoked butt, nice and crusty all over. I quickly removed the butt, placing the thermometer probe lightly on its holder (of course), and wrapped the butt in heavy duty aluminum foil, returned the meat to the smoker inserted the probe, which I checked against my instant read thermometer, it was true, and let cook 6 more hours. As I said, I rubbed some sweet italian sausage links with olive oil and set that rack under the butt for the last 2 hours. I let the butt rest 30 minutes, covered in foil, before I pulled it. Wow, I was sooo excited to have pulled this off for my 12 memorial day guests. They were impressed with how delicious the pork and sausage was! I'm a pretty good home cook so I enjoy the process. It takes thought and preperation. So, what are you waiting for? Get your smoke on!!

This was our first smoker and we bought this one because the price was much lower than other brands. We wanted to make sure we would use it before spend $1000+ on one. We have used it plenty of times and it works great. We've never had any problems with it in the 2+ years we've had it and we probably won't buy any other brand (as was our original plan) because this works just fine! We just buy bags of wood chips from Canadian Tire and they work good and leave a good taste. Easy to use, great value, would definitely recommend.

Awesome smoker, easy to use, I would get another thermometer though. May want to get a welders blanket to keep the heat in in cold temperatures

The only good thing I can say about this order is the time it took to arrive to me from the US! ETA was May 7th. It arrived on April 24th.I was so excited to replace my Bradley Smoker with this one. HOWEVER, my first disappointment after opening the box was to discover that it had a US 3-pin plug. THIS should have been a clue to me. I contacted Amazon they assured me that buying a (travel) adapter would solve this problem. So, I did so from their site.I assembled it and went to pre-season the smoker as suggested in the instruction manual. I plugged the appliance in and it beeped twice and THAT WAS IT!!! It did ABSOLUTELY NOTHING ELSE!!! It wouldn't even power on!! I called the manufacturer in the US and was on hold for 30 minutes before I hung up! I contacted Amazon and was told the only thing for me to do now was to return it to their facilities in the US!! And, while I was promised I would be reimbursed for the cost, it was more than £150 to ship the thing.And, while packing away the smoker I read the back panel.. It clearly says 120v!! A Google search says: "If you have a single voltage device that accepts only 120V, then it will not operate in the UK without a converter or transformer." Pity is... I have one!!(After cooling myself down I contacted Amazon again regarding this issue. And, they will ensure this doesn't happen to any other UK customer.). As for the unit itself, I really like the build quality. If the manufacturer says that it will work with a transformer, then I may purchase another one and come back and edit this review.

Great smoker! Super easy to setup and beautiful flavor right from the first smoke. I recommend buying the rain cover at the same time if you're putting this outside in an uncovered spot. I wasn't sure if it came with one so it spent a night in the rain, but no big deal. Sharp looking unit, good instructions, delicious smoked meat!

Delivered fast. Assembly instructions very good, clear to understand. Assembly straight forward only needing a screwdriver and can be done by most people. Powered up smoker. All controls work perfectly. The remote however would not link to the controller until I read instructions further and saw my mistake. Works perfectly and can interface with controller from anywhere in my home!Must say off the top that the size of this smoker caught me off guard! I would have been fine with a 30 inch but I really wanted the 1200 watt element for those cooler days and wanted something I could smoke a full turkey in. Oh yeah, it'll do a turkey! Lots of room! First order of business, preseason the smoker. Ambient temperature was only 7C but I was amazed that after a cold start the smoker was well over 200C in 10 minutes! Timer and heat set point right on the money. Jumped in with both feet and smoked a 12 Lb. turkey first thing. Used a maple smoke and some herbs with garlic cloves and onion in the cavity. Just some salt and pepper on outside. Was easily able to adjust cooking temperature and using the cold smoker attachment I had a good 3 hour smoke to the meat. Just barely had the top vent open to keep turkey moist. Produced an incredible smoked turkey better than the butcher used to do. Very, very moist, a bit too much so. Perfect smoke flavour and not too strong. Looked incredible!UPDATE: May 22, 2016 Have done cheese (cold smoked), nuts, brisket, pork chops and another turkey. Everything came out wonderful. Learning every time it is used! Love it!! Trying different wood chips, spices, temperatures and herbs.Thanks to another reviewer for suggesting using foil to cut down on clean-up! Awesome!