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Masterbuilt 30" 20070312 with Window

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  • * Thermostat temperature controls ensure even cooking* Cooking capacity: 720 square inches* Easy-to-red blue LED display* Removable drip pan* Wireless remote that controls temperatureUpdated for easier smoking the Masterbuilt Electric Smokehouse now features an easy-to-read blue LED display and a built-in viewing window. Thermostat temperature controls ensure even cooking temperatures up to 275°F. Smoker includes a wireless remote that controls temperature, time, internal light, ON/OFF, and monitors meat temperature from up to 100' away. 800 watt element. 30" smoker has four racks and also comes with wheels, handle, and a removable drip pan. Cooking capacity: 720 square inches. Dimensions: 19.92"L x 20.6"W x 31.81"H. Weight: 54 lbs.Manufacturer model #: 20070312.

Recent User Reviews

  1. jdkimbro
    "Fantastic first smoker"
    Purchase Date:
    Sep 9, 2016
    Pros - Easy to use, easy to monitor, very forgiving, amazing company
    Cons - Small?, Smoke rings are hard to get
    I've had this smoker for about a year. Well, not exactly this smoker; mine has a 10" metal stand so it is a little more comfortable to use but Masterbuilt doesn't seem to differentiate the two.

    The smoker is very easy to use, even for a novice smoker.
    The Bluetooth is a nice addition, Adjusting temperature and turning it off/on are very convenient especially in the wee hours of the morning.

    If I had to do it all over again, I would probably get the 40" model. Don't get me wrong, I have been able to smoke 12-14lb brisket in the 30" but you have to get creative with positioning.

    A little story about my dealings with Masterbuilt:
    On July 4th, my family wanted ribs. On the morning of the fourth, my smoker would not power on.
    About a month into owning the smoker, the temperature probe started giving outrages readings. (300 degrees when it was off, or reading 40 degrees when it's hot)
    It didn't really bother me, because I was using another wireless thermometer anyway ( I never liked the idea of pulling a probe out of meat before it's rested and letting juice run out)
    Ve y soon after, the smoker started tripping the gfi outlet it was on. Again, I didn't think much of it. Resetting the outlet would always fix it and it only happened on the initial heat up.
    Then the morning of the fourth. The smoker would not turn on. Resetting the outlet did nothing. Different outlets did nothing. It was dead.
    I contacted Masterbuilt on July received an email letting me know they were sending me a replacement power board and control panel. The new parts came right away, but my work schedule did not let me set them out until a few days later.
    When I switched the parts, it still had the same issue. No power at all. I emailed Masterbuilt again.
    I got another response asking me to call and troubleshoot.
    On the phone with customer service, they determined there was an issue in the box. The had me verify my purchase information, then a few days later I had a new body for my smoker.
    Again, work kept me from moving the parts over ( basically I had to rebuild the smoker, taking every piece from the old and transferring to the new)
    I finally had the time to do the work, which took about 2 hours. Mostly because I couldn't find a stubby screwdriver I needed to get to a hard to reach screw.

    Moment of truth came, and I plugged it in. It instantly came to life.
    Now I just need to re-season and get back to smoking.

    All in all, the process took a month. It taht was due to my work schedule. If I had been able to get things done when the parts first arrived, it would have been about 9 days.
    All of this is outside of Masterbuilts warranty period. Maybe because it seems like a known issue, they make an exception.
    all I know is Masterbuilt has earned a customer for life.
  2. ronaldjallen1
    "Great Smoker at a great Price!"
    Ease of Use:
    Heat Control:
    Purchase Date:
    Jul 18, 2017
    Purchase Price:
    Pros - Works well for all types of smoking.Added the slow smoker attachment to do cold smoke.
    Cons - Hard to keep the glass clean.
    I've been very impressed with this smoker.The slow smoker attachment is actually a cold smoking device.Made smoked cheese,scallops and found the flavor to be just right.
    1 person likes this.
  3. mikeg1218
    "Got tired of babysitting my offset chartcoal smoke"
    Ease of Use:
    Heat Control:
    Purchase Date:
    Jul 15, 2015
    Purchase Price:
    Pros - Easy to use, No more baby sitting during a ten hour smoke, Results are great and, according to friends with charcoal smokers, just as good as theirs.
    Cons - Chip basket needs to be reloaded every fory five minutes to one hour.
    The down side - Glass front was nice for the first ten minutes but kind of a meaningless expense. It's a smoker Duh, after ten minutes you can't see anything any way, after the second smoke you won't even bother cleaning it. Have owned the unit for a bit over two years and have only two problems. under warranty the food temp. probe started giving me an error reading. Master built had a replacement out to me in a week. A week ago it started to trip my GFI. Called Masterbuilt after a few questions the CSR said it was the heating unit and had a new one out to me in four days. Not under warranty so I had to pay for it but it was fairly inexpensive, under twenty dollars. While it was a bit of a pain to install it's doable for just about anyone who knows which end of the screwdriver goes on the screw. Finally the chip heater has to be refilled every forty five minutes to an hour. Now that is a real PITA for a long smoke. Solution is the AMPS pellet doohickey. It fits in this smoker on the two rails that support the chip burner and has given me ten to eleven hours of smoke. Evidently some have problems keeping them going but after reading the post and playing with it to get the knack now I have no problem with it at all.

    The up side - Whats to say, as stated, friends with charcoal smokers say the results from mine equals theirs and with on whole lot less trouble,  Start a smoke then take nap, run to the store, go to the beach, read a book, or whatever. Really nice if your doing a brisket or pastrami that need to cook at a set temp for ten to twelve hours. No dampers to diddle with, charcoal to add or shake down etc.

    On another note, I used a remote food, heat thermometer for my offset smoker so when I got the Masterbuilt I cross checked the units outputs. They were right on the money.

    1 person likes this.

User Comments

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  1. tommyd401
    I have similar...Any tips about getting good smoke rings and that nice dark bark on brisket using an electric smoker?
  2. bulletbob
    Correction.....I overlooked the fact that the smoker was, at the time of the defect, out of warranty.
    The company didn't have to do anything, but, they sent you free parts....good company.
  3. bulletbob
    It doesn't seem like you should have had to do their work for them, by rebuilding the defective machine....basically, it was a parts only warranty. I would have preferred to send the entire thing back and they fix it, or they replace it....including all the shipping. All that should "on them"....it was their defective machine...not yours.
  4. konradkrates
  5. catfish1st
  6. pureflusher
    Wanted to do an update...its now been about 5 months since I purchased this...it is still holding up strong and i love it! I have done several pork butts and have probably used it for 50 hours.
  7. frank68
    I did Prime rub
    i took it out at 135 internal temp it was good
  8. danzguy
    173rd, we just plop the meat in a disposable aluminum pan to catch the juice runoff and avoid messes to clean up when the fun is over. To a puritan smoker this may be sacrilegious but everybody likes my final product so I keep doing it. So, “Yes”, this is an additional pan. I hope that this helps.
  9. 173rdherd
    when ya'll talk about catching the drippings in a foil lined pan, is that a pan in addition to your "water pan" ?
  10. kevinmps
    well i checked the door thermometer against my meat thermometer.. the door one is off.. about 25 degrees.. so at 175 im really at 200.. so guess not goin to be cooking under heat.. thanks bmudd for your help