Masterbuilt Electric Smoker Needs Better Chip Burner.

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Goslats

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Original poster
Apr 12, 2025
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Just bought a new BB20072918 electric smoker to replace old similar MB smoker and the chip burner doesn’t smoke at low beef jerky making temps……approx 150 max. The old smoker had a bigger tray and must have been closer to the element or something to smoke at maybe even 120 deg.

Need to know if anybody has had this issue and what can be done to solve this problem. Thanks!
 
Virtually everyone with a masterbuilt has had this problem. I think sometimes the chip tray sits slightly too far away from the element to smolder the chips at 130 deg.
Some folks have had some success in reforming or somehow adusting the height of the tray. The next problem or annoyance will be the it needs to be refilled every 20-30 mins or so.
Both issues are most often resolved by using an A-maze-n pellet tray (now owned and sold by Pitboss). While not entirely necessary, a mailbox mod makes it much easier to use the tray. You can do a search here for mailbox and find a bunch of how-to threads.
 
Virtually everyone with a masterbuilt has had this problem. I think sometimes the chip tray sits slightly too far away from the element to smolder the chips at 130 deg.
Some folks have had some success in reforming or somehow adusting the height of the tray. The next problem or annoyance will be the it needs to be refilled every 20-30 mins or so.
Both issues are most often resolved by using an A-maze-n pellet tray (now owned and sold by Pitboss). While not entirely necessary, a mailbox mod makes it much easier to use the tray. You can do a search here for mailbox and find a bunch of how-to threads.
Thanks Mosparky! Anybody else?
 
Do a mailbox mod and use an amnps tray... don't use the chip tray... you'll be much happier!

Ryan
 
Welcome to SMF. Glad to have you here. Stop over at roll call and introduce yourself.

Just bought a new BB20072918 electric smoker to replace old similar MB smoker ...
Don't have a Masterbuilt Electric Smoker (MES), but replacing the chip tray is the majority answer from those that do have one.
I'm curious why you replaced an older unit.
The wiring and controller is also major complaints with the MES.
Here is a lengthy thread on the factory downfalls and easily fixing the issues.
 
I’d like to stick with chips and wood chunks….aanybody?
Have fun. There are a ton of threads on here about mes upgrades and ways to make them great little smokers. Feel free not to follow any advice from members that have experience with those issues.

Ryan
 
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Welcome to SMF from Indiana. I think you will find a consensus here from most of the MES users that either going with a pellet tray OR taking it further with a mailbox mod and the tray are the ways to go. The chip method has a number of drawbacks.
 
I’d like to stick with chips and wood chunks….aanybody?

Thanks Mosparky! Anybody else?
And you can.....but expect the same results.
Lots on MES owners here (ncluding me) that use the smoke tube with excellent results. As Ryan said SMF is THE place to find answers and guide you in the direction. But you do you.

Keith
 
I dont think you are supposed to use wood chunks in that smoker. Check your manual. My MES30 manual says only use chips...I'm a rule breaker but just saying. You didn't say, but dont soak your chips either.

This is a great community but on this issue you will simply not get any answer other than the pellet or dust trays/burners or the mailbox/external smoke chamber-add recommendations. The MES electric will also stop cycling when the ambient temperature is high outside. Well it wont totally stop but it won't cycle enough to anyone's smoking satisfaction. I ran in to this at 225, I imagine at 150 it would be worse. So its best in your case to smoke when its cool outside. The box is so efficient it holds temp well, thus will not cycle the burner if the box temp doesn't drop below the setting.

My manual is only helpful in this category in this way:
-No smoke at low setting
-Not enough heat to induce smoking
-Increase temp to 275° F for 8 to 10 minutes, or when wood chips begin to smolder then reduce to desired low setting.

I didn't even see this with my high ambient temps issue but instinctively did this. Jack the temp up to get the chips going, then drop the temp. Not an ideal solution because as I wrote above, the box is very insulated and efficient, so when you jack the temp up, it will actually hold it for a while unless its cold outside. I would jack the temp up, get the chips going, pop the door open to drop the temp, rinse and repeat. Like you, I bought a smoker, I wasn't interested in using anything but the flipping smoker!

This issue frustrated me to the point that I left here for a while. It seemed every answer was to buy an A-maze-n product, at the time purveyed by this site or the site owner. I felt solicited to back then, but Jeff must have sold the rights away since? I got over it. To each their own. Either do or buy what people suggest or find your own solution to solve the problem!:emoji_wink:

So, my long term solution was to stop trying to smoke using the MES in the African heat of the Virginia summer. I hate bieng outside then anyway. BUT, the short term solution, which found no joy here at the time, was a torch. Yep.

I took the chip loader out, stuck the nozzle through the loader hole and blasted the chips with my Mapp gas torch. It's trigger operated so I could stick it in there, then ignite it for short blasts until the chips burned. Put the loader back in the hole and the chips would burn for a while without raising the overall temp of the box.

Of course I already had the torch, so there was no additional expense on my part except a little gas.


This is the brand name one I have, or similar.
1744551401183.png


I'm a retired welder/metal fabricator, so not only am I not afraid of fire and heat, I'm skilled with it, so take that as your disclaimer. Not everyone has the guts and skill.

Some might say it could damage your unit, but look it over, its a metal tray with woods chips in it, you are not trying to torch anything else but that.
 
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I could never get chips to smoke decently when set under 200°. Completely removed chip tray and did the Auber and mailbox mod. Can smoke anything at any temps now. Can use chips, dust, or pellets. Did numerous batches of cheese this winter with temps well below zero. Just set the Auber for about 38° and let it roll.
 
To be clear, I didn't say anything about the Amazen pellet/dust style add and add-on mods like the mailbox not working. As a metalworker, I could have Frankensteined my MES to the hilt...even built my own smoker altogether. Like the OP, I bought a ready to go smoker, not wanting to do any more than that. Unfortunately the MES's have their limitations. Any time you have one element doing the heating of the box and the roasting of the chips, this is going to be an issue.

The company I worked for years ago built a stainless vertical smoker prototype for Wilbur Hardee who was looking to open a BBQ chain at the time. The design had separate elements/burners for the overall heat of the box and for burning the wood, so the chef could choose when to fire the smoke separate from controlling the box temp. Gas fired.
 
-Increase temp to 275° F for 8 to 10 minutes, or when wood chips begin to smolder then reduce to desired low setting.
I bought mine in 2013 . That manual says " Run smoker at max temp for 30 to 45 minutes before adding meat " . I bet most people don't do that . It certainly changes the smoke production .

I'm guessing that was not the best advice , because temp swings run the chance of tripping the limit at max temp . So looks like a revision was made

They also blocked the chip loader that year to make it less volume . The original overloaded the chips and they wouldn't burn .

I used to load a batch in the smoker , then re load the " loader " and slide it in the smoker , but not dump it . That way the chips pre heat . When I dumped those , I reloaded it again to pre heat the next batch .

I have mine gutted , and do burn wood chunks in it if doing stuff at higher temps .
Size and volume of the chunks matters .

Mine is dedicated to sausage and hams for the most part , so I do run a mailbox and a tube .

This is all to your point of using it as is , as purchased . Completely agree , I was the same .

every answer was to buy an A-maze-n product,
I feel ya .
Rec-Tec or die !
 
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If you insist on using chips, you could purchase the Masterbuilt cold smoker attachment. I use one if I am not using pellets in a smoke tube in a mailbox type mod.
 
That cold smoker attachment looks like the simplest answer. I havent looked to see that it fits all models etc. but for $90, it's a ready to go time saver for sure...unless one just likes to tinker and make stuff/projects.

Everything in my life doesn't have to taste like smoke, otherwise smoked stuff wouldn't be "special", so I dont need all of this. A smoking gun, a food service pan and some plastic wrap can do a lot! I never even thought of smoking jerky, but the OP is in to it. To each their own!
 
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