Analog Electric Smoker
$129.99

Analog Electric Smoker

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.

  • 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


    Frequently Asked Questions

    Model MB20077618
    Width 21.259
    Height 39.488
    Length 20.669
     
    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.
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    Two Racks

    Feed a couple or a crowd

    Two chrome-coated smoking racks

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    Analog

    VARIABLE TEMPERATURE CONTROL

    Easy dial temperature control.

    ADD EXTRA FLAVOR

    Wood chip tray + water bowl to add moisture and flavor.

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    Feed a couple or a crowd
    2
    Turkey
    2
    Pork Butt
    2
    Racks of Rib
    4
    Chicken
    Specs
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    39.488"
     
    21.259"
     
    Model #
    MB20077618
    Width
    21.259 in cm
    Height
    39.488 in cm
    Length
    20.669 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.