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30 inch Analog Electric Smoker

30 inch Analog Electric Smoker

With the Masterbuilt 30 inch Analog Electric Smoker, you’ll achieve competition-ready results in your own backyard, without the hassle of charcoal or propane. Simply plug this smoker in, set the analog controls, and it does the work! The three chrome-coated racks provide plenty of room to smoke up to 3 chickens, 2 turkeys, 3 racks or ribs, or 3 pork butts. Master the art of smoking with Masterbuilt.

  • Three chrome-coated smoking racks
  • Built-in temperature gauge
  • Variable temperature control – easy dial temperature settings
  • Removable water bowl – add moisture and flavor
  • Wood chip tray slides out for easy ash removal
  • Front access grease tray catches excess food drippings
  • 1,500-watt heating element for even, consistent smoking
  • Adjustable air damper for smoke control

Frequently Asked Questions

21.69200 in.
40.15700 in.
20.00000 in.
Analog Electric Smoker

Perfect for the beginner or the pro

Achieve competition-ready results in your own backyard, without the hassle of charcoal or propane.
3 cooking racks provide room to smoke up to 3 pork butts or 3 chickens
Three racks

Feed a couple or a crowd

Three chrome-coated smoking racks

Analog temperature control on the power plug lets you dial in your temperature

Dial it to perfection

Analog temperature control with easy dial temperature settings

Feed a couple or a crowd

Pork Butt
Racks of Rib

30 inch Analog Electric Smoker Schematic
40.15700" in.
21.69200" in.
Model #
21.69200 in cm
40.15700 in cm
20.00000 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.