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Hi Everyone!

Our team is excited to bring you our Masterbuilt Digital Electric Smokehouse as the Today’s Special Value!  My favorite times are spent sharing good food with my family and friends.  We are all so busy, so we don’t have a lot of time to babysit a meal before it’s put on the table.  The perfect meal for us is Smoked Boston Butt with Smoked Mac n’ Cheese, paired with my wife Tonya's famous green bean casserole!  Check out some of my recipes on prodcut detail of the TSV!

Folks ask me all the time for smoking tips, and I’m glad to share them.  First, don’t be afraid to experiment with smoke flavor.  Different types of wood pair well with different types of food.  There’s a handy wood chip smoking guide available on the product info page.  Also, make sure you follow the rule of “cook to temp, not time” - meaning monitor the internal temp of your meat and when it reaches the desired result, your food is done.  If you follow a strict rule on cooking time you could run the risk of over or undercooking your food.

Masterbuilt really has made the art of smoking simple, so there’s no need to be intimidated.  And our team is available all day to answer any questions you might have, so please feel free to ask-away in the comment section.  Here are a few frequently asked questions about our smokers.  I’d love to know – what’s your favorite smoked food?

Q: Should I leave the air damper open or closed?

A: The air damper on your smoker controls the amount of smoke and/or moisture in the chamber. For chicken, ribs and most items, leave the damper open about halfway. For roasts or pork butts, leave the damper open about 1/4 of the way. When smoking fish, open the damper all the way to let the excess moisture escape. For jerky, close the damper all the way.

Q: How do I clean my smoker?

A: Keeping your smoker nice and clean actually starts before you use it. We recommend you wrap the water bowl and drip pan with heavy-duty foil before you smoke food to make cleanup a breeze afterward. Make sure you poke a hole through the foil in the hole in the drip pan. After use, unplug the smoker and make sure it completely cools. Remove and discard any ashes from the wood chips tray. All racks and pans are dishwasher safe, or you can wash with warm, soapy water. Never use harsh chemicals to clean your smoker. Use a spray bottle with 50/50 mixture of hot water and apple cider vinegar; shake to mix well. Spray the inside walls and door/window. Wipe down all surfaces with a soft sponge. Store smoker in a covered, dry area.

Q: When I’m finished using my smoker, can I store it outside?

A: The smoker is an electric appliance and should be stored in a covered, dry area to prolong the lifespan. Make sure it is unplugged after each use and stored properly.

Q: Can I use an extension cord with my smoker?

A: For best results, we recommend plugging the smoker directly into the outlet. If you must use an extension cord, use a heavy-duty cord (approved for outdoor use) with a ground.

Q: Should I soak my wood chips?

A: There is no need to soak your wood chips for our electric smokers – you can use dry chips.

Q: What type of wood should I use in my smoker? How much?

A: Our electric smokers are designed for use with wood chips only – do not use chunks, sawdust or pellets. Use only 1/2 cup of wood chips at a time and add chips about once per hour while smoking food. If you’re smoking a long recipe, adding chips more than 3 to 4 times to avoid overpowering the food with smoke flavor is not recommended. It’s a matter of taste preference, so experiment with different wood types and amounts.