The Masterbuilt MB20072918 offers precise digital temperature control up to 275°F and a side-mounted wood chip loader that minimizes heat loss, making it convenient for set-and-forget cooking. Smoky Beginnings BBQ found the unit retains moisture effectively, yielding tender results for salmon and pork butt, while IrixGuy's Adventure Channel highlighted the rear-accessible grease drain for easy cleanup. However, significant temperature stratification places the top rack noticeably hotter than the bottom, requiring strategic food placement to avoid uneven cooking. The plastic door components are prone to cracking from minor impacts, and slow heat recovery after opening can delay cook times by up to an hour. This smoker fits users who prioritize convenience and moisture retention over heavy bark development or robust smoke rings.
Full review
Temperature control and heat stratification
The digital interface allows users to set temperatures up to 275°F with a push of a button, eliminating the need for constant vent adjustments or fuel management. Smoky Beginnings BBQ noted that the unit generally stays within about 15 degrees Fahrenheit of the target setting, which provides a reliable baseline for beginners who want a true set-and-forget experience without babysitting the fire. This level of precision makes it significantly easier to manage long cooks compared to traditional charcoal or offset smokers.
Despite the digital accuracy at the controller location, significant heat stratification occurs inside the cabinet. The heating element is positioned at the bottom, causing hot air to rise rapidly and pool near the top rack while leaving the lower levels noticeably cooler. IrixGuy's Adventure Channel observed that even when the display reads 225°F, the temperature variance between racks can be substantial enough to affect cooking times across different levels of food.
This vertical temperature gradient requires strategic placement of meats rather than simply filling available space. Faster-cooking items like fish or sausages perform best on the lower racks where temperatures are cooler and more stable. Conversely, heavier cuts that require longer exposure to heat should be positioned higher up to take advantage of the intense thermal activity near the top.
Wood chip loading mechanism performance
The side-mounted wood chip loader is a defining feature that addresses one of the biggest pain points in electric smoking: maintaining internal temperature. IrixGuy's Adventure Channel described this mechanism as an ingenious design because it allows users to dump additional chips directly into the heating tray without opening the main door. This minimizes heat loss and prevents the drastic temperature drops that occur when the cabinet is exposed to ambient air.
The standard wood chip tray located at the bottom of the unit holds a limited volume of fuel, which necessitates frequent refills during long cooking sessions. To achieve consistent smoke flavor throughout an extended cook, users must add chips every 30 to 45 minutes. The side loader makes this routine task much less disruptive compared to smokers that require door removal for chip access.
While the loading system is highly praised for its convenience, it does not completely eliminate the need for attention during long cooks. Users still need to monitor their wood supply and refill the tray periodically if they desire a robust smoke ring or heavy flavor profile. The mechanism itself functions reliably, but the small capacity of the internal tray remains a limiting factor for all-day smoking without intervention.
Heat recovery speed after door opening
The smoker suffers from slow heat recovery times whenever the main door is opened. Smoky Beginnings BBQ reported instances where it took close to an hour for the internal temperature to climb back to the set point after a single door opening event. This sluggish response can significantly delay dinner preparation and disrupt cooking schedules, particularly when checking on large cuts of meat or wrapping briskets.
The insulation properties of the cabinet are insufficient to maintain thermal mass effectively once air circulation is interrupted. Unlike heavier steel smokers that retain heat well, this unit loses a massive amount of temperature energy rapidly. This characteristic makes it frustrating for cooks who prefer to frequently monitor their food's progress without penalizing themselves with extended cook times.
To mitigate this issue, users should plan their checks carefully and avoid opening the door unless absolutely necessary. Relying on external monitoring tools or the built-in meat probe can help reduce unnecessary interruptions. Once closed, patience is required as the heating element works to overcome the thermal deficit created by the exposure.
Moisture retention and food quality results
The electric heating method excels at retaining moisture within the cooking chamber. Smoky Beginnings BBQ highlighted that hot smoked salmon comes out exceptionally well in this unit because the gentle, consistent heat cooks the delicate flesh without drying it out. The water pan placed below the bottom rack further enhances this effect by adding humidity to the environment, keeping meats like pork butt and chicken incredibly tender during long cooks.
IrixGuy's Adventure Channel noted that even after smoking a 10.3-pound pork shoulder all night, there was still liquid remaining in the water pan at the end of the cycle. This indicates that the smoker effectively prevents moisture evaporation from the meat itself, resulting in juicy pulled pork that rivals results from more complex barbecue setups.
However, this high humidity environment comes with a trade-off regarding surface texture. The constant presence of steam inhibits the formation of a thick, dark bark on meats like brisket or ribs. While the interior remains tender and moist, the exterior tends to stay softer compared to charcoal or pellet smoking methods that actively dry out the meat's surface.
Build quality and plastic component durability
The construction materials reveal cost-cutting measures that affect long-term durability. Smoky Beginnings BBQ pointed out that the build is lightweight and prone to denting easily, which may concern users who plan to move the smoker frequently or store it in areas where accidental impacts are likely.
This fragility suggests that the door assembly is a weak point that could fail over time, potentially compromising the seal and thermal efficiency of the unit. The thin inner metal lining also contributes to concerns about overall structural integrity.
These durability issues stand in contrast to the functional design elements like the grease drain system. While the rear-accessible drip pan makes cleanup easy by funneling drippings away from the main chamber, the fragile door and lightweight body may require users to handle the smoker with more care than heavier competitors.
Cleanup process and maintenance routine
The rear-accessible grease drain system simplifies one of the most tedious aspects of smoking. Instead of scrubbing the interior floor or dealing with clogged bottom trays, users can simply pull out a metal pan from the back to collect drippings. This design choice significantly reduces post-cook cleaning time and keeps the main cooking chamber cleaner for longer periods.
IrixGuy's Adventure Channel emphasized that the ease of cleanup is one of the primary reasons this smoker remains popular among regular users. The removable racks and water pan can be washed separately, and the lack of a glass door eliminates the need to scrub away hardened smoke residue from a transparent window. This practical approach to maintenance appeals to those who want to spend more time eating than cleaning.
Despite these conveniences, some internal components still require manual attention. The wood chip tray at the bottom can accumulate ash and clogs over time, which may affect smoke production if not cleaned regularly. Users should periodically inspect this area to ensure proper airflow and consistent flavor generation throughout their cooking sessions.
Ideal use cases for electric smoking
This smoker is best suited for individuals who prioritize convenience, moisture retention, and ease of use over heavy smoke rings or bark development. Smoky Beginnings BBQ recommended it specifically for smoking fish, jerky, sausages, and simple backyard meals where a lighter smokiness is acceptable. The digital controls make it accessible for beginners who want to learn the basics of low-and-slow cooking without managing complex fire dynamics.
The 40-inch model provides ample space for family gatherings, with enough room to fit multiple racks of ribs or large cuts like prime rib and pork shoulder simultaneously. IrixGuy's Adventure Channel found that it performed exceptionally well for these larger proteins when users adjusted their expectations regarding surface texture and smoke intensity.
Users seeking bold barbecue flavor or deep pink smoke rings should look elsewhere, as the electric heating element does not replicate the combustion conditions of charcoal or wood fires. However, for those who value set-and-forget reliability and tender results in a compact footprint, this unit delivers on its core promises effectively.
Strengths
- +Side wood chip loader allows adding chips without opening the main door, minimizing heat loss.
- +Digital control panel enables precise temperature setting up to 275°F with minimal babysitting.
- +Effective moisture retention keeps meats like pork butt and salmon tender during long cooks.
- +Grease drain system funnels drippings to a rear-accessible metal pan for easy cleanup.
Watch-outs
- −Significant temperature stratification occurs, with the top rack running noticeably hotter than the bottom.
- −Slow heat recovery after opening the door can delay cooking times by up to an hour.
- −Plastic components on the door are prone to cracking from minor impacts.
How it compares
It offers a significantly larger 970 square inch cooking area compared to the smaller Masterbuilt MB20070421 and East Oak models. However, it suffers from significant temperature stratification where the top rack runs hotter than the bottom, a issue not highlighted in the more stable PID-controlled Bradley Smoker.
Rating sources
“It's super easy to use and it's perfect for beginners... the smoker does a great job of hoing in the moisture”
“cleanup of this is easy because basically you pull your water pan out... cleanup of this master built digital electric smoker is what makes it great”
Our 4.3 score is the average of these published ratings. Ratings marked * were derived from the reviewer’s written analysis or video transcript — the publisher didn’t print an explicit numeric score, so we inferred one from their own words. Click through to verify. More about methodology.
