30 inch Analog Electric Smoker - 2 Rack

Media gallery

  • Analog vertical electric smoker with solid door, in black
  • Smoking ribs and turkey on the 2 racks of the Analog Electric Smoker
  • Control knob, chip tray, and water pan in the Analog Electric Smoker
  • Adding chips to the chip tray of the Analog Electric Smoker
  • Analog Electric Smoker, open, showing 2 racks holding ribs and turkey plus water and wood chip trays at the bottom of the vertical smoker
  • Smoke escapes from the closed smoker. Solid black door has cool touch handle and built-in temperature gauge. Control panel has temperature knob and power cord connection.

30 inch Analog Electric Smoker - 2 Rack

$182.00
Model
MB20077618

With the Masterbuilt 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, & it does the work! Get even, consistent smoking with the built-in temperature Gauge & thermostat temperature control. The two chrome-coated racks provide plenty of room to smoke up to 4 chickens, 2 turkeys, 2 racks or ribs, or 2 pork butts. Master the art of smoking with Masterbuilt.

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Total: $182.00

Features of the 30 inch Analog Electric Smoker - 2 Rack
  • Two chrome-coated smoking racks
  • Built-in temperature gauge
  • Thermostat temperature control for even, consistent smoking
  • Removable wood chip tray
  • 1,800-watt heating element for even, consistent smoking
Specifications
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Specifications

Model

MB20077618

Width

21.259 in   54 cm

Height

39.488 in   100 cm

Length

20.669 in   52 cm

30 inch Analog Electric Smoker - 2 Rack Spec Image
39.488"
21.259"

Capacity

4

Chickens

2

Turkeys

2

Pork Butts

2

Racks of Ribs

Grilled corn on the cob, with the husks pulled back to make handles, topped with fresh herbs, sour cream, and spices. The corn sits on a wrinkled piece of aluminum foil along with lime wedges.

RECIPES TO MASTER IT

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FAQ

How do I pre-season my electric smoker before using it the first time?
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.)
Should my wood chips be used wet or dry?
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.
What is the best way to clean my smoker?
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.
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30 inch Analog Electric Smoker - 2 Rack
$182.00
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