Masterbuilt 30-inch Electric Digital Stainless Steel Smokehouse with RF remote

$399.99

30-inch Electric Digital Stainless Steel Smokehouse with RF remote

Story. Just like its big brother, the 30-inch Electric Smokehouse with RF remote has all the same special features, but with a black power-coated body and a stainless steel door.

No Video Available

This product currently does not have a video, please check back later.

Manuals

Below are the product manuals that are available for this product. Pick your perfered language and click in order to download the product manual pdf.

Specifications

Cooking Space730 sq. inchesPower800 Watts
Min/Max Temp100°F to 275°FAir DamperTop
MovementRear Handle & Rear WheelsRF Remote*Yes
Meat ProbeBuilt InFinishStainless Steel
Length19.5Width18.5
Gross Weight56.8Model 20070411
*RF (radio frequency) remote that controls and monitors temperature, time, internal light, on/off and meat temperature

Available at these locations

 

Warranty and Replacement Parts

"Service and support from the people who know your product best!"

  • Register Product

Masterbuilt warrants its products to be free from defects in material and workmanship under proper assembly, normal use and recommended care for 90 days from the date of original retail purchase. The Masterbuilt warranty does not cover paint finish as it may burn off during normal use. The Masterbuilt warranty does not cover rust of the unit.

Masterbuilt warrants its products to be free from defects in material and workmanship under proper assembly, normal use and recommended care for 90 days from the date of original retail purchase. The Masterbuilt warranty does not cover paint finish as it may burn off during normal use. The Masterbuilt warranty does not cover rust of the unit.

 

Use and Care

How To Clean Smoker

ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL TO THE TOUCH BEFORE CLEANING AND STORING.
  • For grate supports, smoking racks, water bowl and drip pan use a mild dish detergent. Rinse and dry thoroughly.
  • For wood chip tray and wood chip loader, clean frequently to remove ash build up, residue and dust.
  • Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-combustible container.
  • For the interior, glass in door, meat probe, and exterior of smoker simply wipe down with a damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly.
  • Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use to keep seal in proper working condition.

Pre-Season Instructions

PRE-SEASON SMOKER PRIOR TO FIRST USE. Some smoke may appear during this time, this is normal.
  • Make sure water pan is in place with NO WATER.
  • Set temperature to 275°F (135°C) and run unit for 3 hours.
  • During last 45 minutes, add ½ cup of wood chips in chip loader to complete pre-seasoning. This amount is equal to the contents of a filled chip loader.
  • Shut down and allow to cool.
NOTE: Never add more than ½ cup (1 filled chip loader) at a time. Additional chips should not be added until any previously added chips have ceased generating smoke.

Important facts about using smoker

  • Maximum temperature setting is 275°F (135°C).
  • Do NOT move unit across uneven surfaces.
  • Rear handle is NOT for lifting.
  • Wood chip loader and wood chip tray MUST be in place when using smoker. This minimizes the chance of wood fl are ups.
  • Wood chips must be used in order to produce smoke and create the smoke flavor.
  • Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to be emptied periodically during cooking.
  • Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may cause wood to fl are up. Closing the door will re-stabilize the temperature and stop flare up.
  • Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be cleaned out prior to, and after each use to prevent ash buildup.
  • Glass in door is tempered and will not break under normal operation.
  • This is a smoker. There will be a lot of smoke produced when using wood chips. Smoke will escape through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around door, door latch can be adjusted to further tighten door seal against body.
  • Opening smoker door during cooking process may extend cooking time due to heat loss.
  • When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), additional cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test internal temperature.
  • To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten as shown. Secure hex nut firmly against door latch.