Masterbuilt 30 Inch Smoker Review
Available on Amazon for $289.00
The Masterbuilt 30 Inch Smoker is a durable smoker that is extremely easy to setup. This smoker has wheels and a handle on the back for easy maneuverability.
It also comes with an infinitely variable heater, so you can go low and slow with ease.
An important benefit is that you can add wood chips without opening the door and losing heat.
The Masterbuilt 30 Inch Smoker comes with a heat probe and all functions are easily regulated with an Industry first remote control that has quite a range and makes smoking easier than ever
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The Masterbuilt 30 Inch Smoker is well insulated and comes up to temp well within a reasonable time, It is very well built and has solid construction that does not allow heat to seep from an air tight cooking compartment. This smoker also contains racks, a water pan, and a grease pan that all are easy to remove and clean.
Here are some more great features of the Masterbuilt 30 Inch Smoker:
- Masterbuilt electric smoker with viewing window, 4 racks, and internal light
- Digital remote control with temperature and time monitoring capability
- Convenient side wood-chip loader with removable drip pan and rear-mounted grease pan
- Chrome-coated smoking racks; built-in meat probe
- Measures 29 by 15-3/4 by 17 inches
The Masterbuilt 30 Inch Smoker’s remote feature is an Industry Standard and can work from great distances. This makes it very useful when it’s cold outside and you don’t have to go out and check the temperature. The remote will also allow you to setup/change time and temperature and check the internal meat probe temperature.
Here’s what one of the owners had to say about the Masterbuilt 30 Inch Smoker:
We do a lot of our smoking overnight, so the remote control is an absolute necessity. The product has a built in meat thermometer, so checking the food is as easy as hitting the button (from inside our warm home, while its 20 degrees outside). Definitely beats making multiple trips to the smoker, opening the door, waiting for the smoke to pass so you can breath and see the meat to stick it, then waiting for the thermometer to come to temp, and knowing that your smoker has to build up smoke and heat again. (JV Hart)