Portable Electric Smoker -- Black Door (Certified Refurbished)

Portable Electric Smoker -- Black Door (Certified Refurbished)

Take the unbeatable taste of smoked meats with you thanks to the Masterbuilt portable electric smoker. Perfectly sized for smoking in smaller areas, but still large enough to cook a whole turkey or pork butt, this 1,400W smoker features two smoking racks, rib rack and a collapsible tabletop design that's ideal for tailgating, camping, and other trips! 

Frequently Asked Questions

Model 20072817R
Width 23.62200
Height 23.30700
Length 15.94500
Perfect for the beginner or the pro
Achieve competition-ready results in your own backyard, without the hassle of charcoal or propane.
Two Racks

Feed a couple or a crowd

Two chrome-coated smoking racks


Dial it in to perfection

Analog temperature control with easy dial temperature settings

Feed a couple or a crowd
Pork Butt
Racks of Rib
Model #
23.62200 in cm
23.30700 in cm
15.94500 in cm
Frequently Asked Questions
Curing your smoker will rid the unit of oil produced in the manufacturing process. First, make sure the water pan is in place without water in it. Set smoker temperature to 275°F and allow the unit to run for three hours. During the last 45 minutes, add ½ cup of wood chips in the wood chip loader to complete the pre-seasoning process. Power off the smoker and allow it to cool completely. (Note: Never add more than ½ cup of wood chips at a time. Additional chips should not be added until any previously added wood chips have stopped generating smoke.)
You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and produce a less intense smoke.
When cleaning your smoker, mix 50/50 hot water and apple cider vinegar in a spray bottle and shake well. Apply mixture and clean with a soft sponge. It is very important not to use harsh chemicals to clean your smoker.