Masterbuilt Electric Smokehouse

Get The Most From Your Masterbuilt Electric Smokehouse With This Ultimate Guide

When it comes to cookouts, smoking meat is a tried and true method still popular to this day. What’s nice about an electric smoker is that they’re so dead simple to use. ANYONE can produce delicious, tasty dishes with a modern Masterbuilt electric smokehouse.

Unlike older style charcoal smokers, you no longer have to micro-monitor your food with constant manual adjustments to ensure it isn’t over smoked. Newer digital smokers are literally ‘set it and forget it’.

Get Your Very Own Masterbuilt Smoker

Unless you prefer more traditional bbq techniques, these newer models give you the freedom to set them with the twist of a dial (or the press of a button), walk away, and then return hours later to beautiful, tasty smoked meat!

What Are Some Advantages of the Masterbuilt Electric Smokers Over Analogue Models?

  • Lightweight – Say goodbye to those unwieldy charcoal grills and BBQ pits. Digital smokers are ultra lightweight with some being near portable. Most models weigh between 40 to 60 lbs and typically only require two people to move.
  • Accessibility – Electric smokers are dead simple. ‘Set it and forget it’ is the name of the game here. Some models even offer a remote controller or smartphone apps. If this is the case, you can monitor/control your smoker from your home using your Android/iPhone or rf remote during a blizzard!
  • Cleanliness – The stainless-steel materials used to construct these models makes them VERY easy to clean. Just remove the racks and spray it with your hose. That’s it!
  • Safety – Some people worry that electric smokers are less safe to use compared to traditional models. NOT TRUE. Electric smokers have advanced sensors and settings that ensure that you and your meal are completely safe. These smokers do not pose a risk of electric shock or accidental burn from smoke discharge (unlike older pits).

If you’re just starting out and don’t want to sink too much into smoking, we really recommend the Masterbuilt 20070213 30-Inch Electric Analog Smoker. This Masterbuilt 30 electric smokehouse friendly model offers every feature a serious BBQ master could want at a fraction of the cost compared to other models.

Need something a bit more affordable? Try out the Masterbuilt 20070910 30-Inch electric digital smoker with a top controller. This model does not offer a window to view the cooking (like some other high-end models). However, its features are still pretty robust and comparable to the 20070213.

Two Masterbuilt 30 Electric Smokehouse Models To Choose From

Masterbuilt Electric Smokehouse

Pic of a Masterbuilt 20070213 30-Inch Black Electric Digital Smoker

Masterbuilt 20070910

A Picture of an open Masterbuilt digital electric smoker

If you’re serious about taking your BBQ game to the next level, you need to learn a few things. First, you need to learn how best to use this model.

Second, you really need to know how to properly set up your smokehouse – alternatively, you may want to build your own DIY smokehouse around an electric model (such as a Masterbuilt digital electric smoker).

Don’t worry!

We have you covered there as well. We’ll show you how to source the parts and even build your own smokehouse. Finally, we’ll give you a trusted recipe so you can get EVERYTHING you need from this page to make your own BBQ.

Masterbuilt Electric Smokehouse

infographic about building a masterbuilt electric smokehouse

Start It Up – Three Main Smoking Techniques

  1. Cold Smoking: The cold smoking method entails cooking your meat using a cold smoke over large hooks. The meat is cooked at 70 to 90 degrees. Naturally, cold smoking takes much longer compared to the other two methods.
  2. Hot Smoking: Using hot smoking, the user exposes the food to smoke and heat by hanging the meat over much warmer temps. Temps must remain around a consistent 125 to 176 degrees for a true hot smoke. This technique ensures food is fully cooked yet retains a juicy texture and delicious flavor.
  3. Smoke Roasting/Baking: Smoke roasting is the technique most commonly associated with barbecuing in the US. Most pitmasters roast over an enclosed BBQ pit. Due to amounts of excess heat and smoke, pitmasters must use a well-ventilated enclosure for this method.

Check Out Our Roundup of The Best Masterbuilt Electric Smoker Reviews

Get The Most From Your Masterbuilt Electric Smokehouse

Don’t Forget to Prepare Your Master Built Smoker

Most newcomers to smoking just want to dive right in. They spend a couple hundred dollars on a high-end model and in their fevered rush to BBQ perfection, skip some of the most important steps to setting up the perfect smokehouse…

Prepping the smoker

That’s right. Even electric models must be cured. This crucial step ensures you remove any dangerous machine oils, dust, or other manufacturing materials. These items likely coat the rack and surfaces of your smoker (unintentionally) due to the manufacturing/assembly stage.

Essentially, you’ll use standard cooking oil to coat the inside of your new smoker. Turn the machine on around 275 degrees and allow 2 hours to cure.

This process will burn away any of the unseen dust, solvents or other (unseen yet harmful) debris. Following this standardized 2 hours limit, turn the smoker off and open the lid so it can properly cool down.

Sidenote: we recommend cleaning your Masterbuilt while it is still luke-warm. Just wipe it down with towels rather than using harsh chemicals.

Assemble The Noms!

Alright. You’re all set and ready to start smoking a beautiful rack of ribs. Keep in mind, the food itself requires a bit of preparation as well.

Digital smokers are incredibly easy to use. Still, you may want to use an affordable food for your first attempt. We recommend chicken or an affordable cut of beef like chuck eye.

Go ahead and marinade the meat with either liquid seasoning or dry rub.

Grill Mates makes an incredible Brown Sugar Bourbon seasoning that we are simply obsessed with! In addition, your choice of wood chips will infuse the meat with very specific flavors. Don’t be afraid to mix it up and try different combos.

Find what works for you!

Knowledge Is Power In  Choosing Wood For Smoking Meat

As previously stated, different wood chips infuse different flavors due to the bark’s composition and burning points. Chips also come in different sizes.

Large wood chips burn slowly thereby releasing smoke (which indirectly cooks the meat) over a long time. Conversely, smaller chips burn quickly smoking the meat in a burst.

Don’t forget! You can also smoke nuts, cheeses, veggies, and so much more. Keep in mind, a milder smoke is preferable.

Here Are the 8 Best Wood Chips Used By Experienced Pit Masters

  1. Peach Wood – sweet and fruity flavor (hence the name). Perfect for pork and poultry.
  2. Alder Wood – very subtle and sweet flavor. Use on salmon or poultry.
  3. Apple Wood – mild and fruity. Smoke poultry, beef, pork, lamb and more.
  4. Pecan Wood – moderate wood in between alder and hickory. Ideal for poultry.
  5. Mesquite Wood – strong and earthy. Use this on red meat.
  6. Maple Wood – slightly sweet. Perfect for poultry, veggies, and cheese!
  7. Hickory Wood – pungent and strong; similar to bacon. Use on just about any meat (such as ribs).
  8. Oak Wood – medium smoky flavor; can be blended with apple or hickory. Like hickory, oak works with any meat.

Put Those Wood Chips To Use

Next, you need to know how to best use your selected wood chips. Most electric models make this process super simple. Just load the chips into the designated area in your smoker. Most pit masters use a ratio of 4 cups of chips per 5 hours of smoking.

Keep in mind, you smoker will cool as you add more chips. You will have to work around this or purchase an offset smoker (which does not cool the unit down).

This Char-Broil American Gourmet Offset Smoker is an effective model (though it isn’t electric).

Want Additional Tricks To Getting The Most From Your Wood Chips?? Check This Out

After choosing a preferred wood chip and setting up your smoker, you may want to ‘take the plunge’ and create a full blown smokehouse. Read on to find out why you should do this and how you can set one up using your own materials (for $100 OR LESS!!).

You, a Semi-Pro Pit Master With A DIY Smokehouse

Now, onto the smokehouse itself. Once you’re up and running with this DIY marvel, you’ll be able to smoke meat rain or shine. As long as the snow isn’t deep enough to cover the door to your smokehouse, you should basically be able to make use of this.

Why Take The Plunge – Here’s Why YOU NEED A Masterbuilt Electric Smokehouse

Using your electric smoker is all well and fine. However, a few features put a smokehouse over-the-top. Find out if building a DIY smokehouse is right for you:

  • DIY – DIY smokehouses are self-built. If you prefer doing things without help from others, this project is perfect for you.
  • SIZE – A DIY Masterbuilt electric smokehouse is MUCH larger than any retail or commercial grade Masterbuilt smoker. As such you can smoke meat in bulk…which brings us to our next point
  • EFFICIENCY – No, we won’t show you your bosses boring third quarter earnings projections. Because you’re using an electric smoker in place of a fire pit, you’ll burn wood MUCH more efficiently. This means you’ll have the ONLY green, energy efficient smokehouse on the block. Talk about keeping up with the Joneses!
  • COOL FACTOR – There’s just something really awesome about smoking meats in a makeshift enclosure. Maybe it’s psychological. But, doesn’t it seem like the meat just tastes better like this?
Masterbuilt Electric Smokehouse Smoker Recipes

Delicious BBQ baby-back ribs with tangy sauce and a sauce brush

So, what sort of delicious recipes can you make with your smokehouse? The recipe below easily serves an entire family and tastes wonderful. Use this easy-to-follow recipe to start out:


Delicious Smoked Ribs Masterbuilt Electric Smokehouse Smoker Recipes





  • 4 pounds pork ribs
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • ½ teaspoon garlic powder
  • ½ tsp onion powder

BBQ Sauce:

  • 1 cup ketchup
  • ½ cup steak sauce
  • ¾ cup apple-flavored jam
  • ¼ cup packed brown sugar
  • 1½ tbsp mustard
  • ½ tbsp cajun seasoning


  1. Preheat your Masterbuilt to 250°F.
  2. In a medium bowl, combine salt, pepper, onion powder and garlic powder.
  3. Rub this mixture on the ribs.
  4. Place the ribs on the middle rack in your smoker and set for 1 hour.
  5. In a small saucepan over medium heat, combine the sauce ingredients.
  6. Remove ribs and baste with barbecue sauce.
  7. Double wrap the ribs in heavy-duty aluminum foil and return to the Masterbuilt.
  8. Smoke for an additional 2 hours (or until tender)-internal temp should be 165°F minimum.
  9. Remove the ribs and baste with more sauce-enjoy!

How You Can Become A DIY Masterbuilt Electric Smokehouse Master for < $400!!

I spotted this project from DIY smoker guru ATCNick on the Smoking Meat Forum. We’re going to design an abriged version of this project to fit our Masterbuilt electric smoker.

Keep in mind, this project isn’t for the feint of heart. But, if you’re particularly handy and live in a neighborhood without an HOA, you can own a professional level smokehouse with a few common materials and a week’s worth of work.

Here is a list of materials you’ll need:

First, start with a solid foundation of cinder blocks. You want to form a square comprised of several layers of blocks.

Nick built the body of his smokehouse out of cedar. It’s his preferred wood flavor. Furthermore, cedar’s natural composition will prevent leftover scraps of meat from decomposing and smelling awful during those summer days.

The second stage is to measure out your cedar beams and create a frame similar to a shed. The completed frame sits over top your cinder foundation.

Unlike Nick’s project, we’ll literally be using our electric model inside this cinder block foundation. So, we need to leave a direct hole in the center for the smoke to escape. If you prefer to stick to the original, close up the foundation and design a fire box using brick and mortar. This box connects to the foundation using a smoke tube.

The wooden enclosure sits atop the foundation. Here’s a picture of Nick’s finished smokehouse:

DIY Smokehouse

Picture of an Incredible DIY Smokehouse from ATCNick on Smoking Meat Forum

Keep in mind, our version will be slightly modified as it uses an electric smoker in the base of the using rather than a fire pit offset from the enclosure itself. You’ll definitely want to treat the roof slats over the roof to keep it nice and dry during those summer rainstorms.

And, there you have it!

Follow the advice in this guide and you’ll have the best BBQ on the block! Don’t be surprised when friends, family, and neighbors alike make frequent stops at your place once the smoking starts. A proper electric smoker and Masterbuilt electric smokehouse can completely transform your life for the better.

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