Masterbuilt 20077515 Front Controller Electric Smoker with Window and RF Controller, 30-Inch

I received my smoker 2 weeks ago. My husband and I live in a loft in the downtown "Strip District" of Pittsburgh, PA. We have a 10 X 26 foot terrace. This smoker complements our Weber Summit grill. Party's On! One of the cooking grate supports (attached to the wall of smoker and holds the water pan and racks) was broken off at the bottom which holds the water bowl. I emailed Masterbuilt and registered my unit online over the weekend and called them Monday. You MUST call customer service with your model & serial number for service. They shipped the part right out. I got a response to my email several days later telling me to call them. The part arrived in 4 days.My remote control gives me meat probe temp, "set time", blinks between "set temp" and actual temp unlike some of the reviews I've read, my remote gives me all the info that's on the machine. I must have a new model. It's great.Smoking meat has a learning curve! The first thing I smoked was a a chicken. I brined it overnight, rubbed it the next day and smoked it. The rub recipe I used was a little too harsh/ spicy for my taste. I'm thinking chicken, fish need a lighter touch. The smoker is easy to use and worked well. Slight adjustments of the vent easily regulate the smoker temperature. Adding wood chips (apple with a little hickory) is a breeze, just be careful, cause the loader tray gets very hot, the handle stays cool however. The next day I smoked a 7.5 lbs pork butt. This was a 3 day proposition. Again, I brined the butt overnight, rubbed and refridgerated the butt for another day, up at 4am, remove butt from fridge, soak the wood chips, smoker on, took 25-30 minutes to get smoker up to 225, load chips, load meat, insert thermometer *( the thermometer fits very tightly in it's holder. I suggest you remove it and place it lightly on the holder for easier insertion before you plug in the smoker ie. while it's cool to touch.) I learned this the hard way with the chicken. I couldn't get the darn thing out of it's holder, and now it's a hot thermometer and smoker , a messy chicken in the way, well you get the picture. Iwas surprised at how cool the outside/ top of the smoker stays. It also holds quite a bit of food. Unless your feeding hundreds this 30 inch model should be fine.Back to the butt, low and slow 225 adding chips approx every hour for first 5 hours, and again for the last 2 hours I when added some sweet italian sausage links. 11 hours total to an internal temp of 190. YOU CAN OVER SMOKE. So at the 4 hour mark, I opened the door to peek and noticed a nice crust/Mr. Brown starting to form, I left it in another hour, hour 5 ,it looked like all the youtube videos and pictures of a perfect smoked butt, nice and crusty all over. I quickly removed the butt, placing the thermometer probe lightly on its holder (of course), and wrapped the butt in heavy duty aluminum foil, returned the meat to the smoker inserted the probe, which I checked against my instant read thermometer, it was true, and let cook 6 more hours. As I said, I rubbed some sweet italian sausage links with olive oil and set that rack under the butt for the last 2 hours. I let the butt rest 30 minutes, covered in foil, before I pulled it. Wow, I was sooo excited to have pulled this off for my 12 memorial day guests. They were impressed with how delicious the pork and sausage was! I'm a pretty good home cook so I enjoy the process. It takes thought and preperation. So, what are you waiting for? Get your smoke on!!

Best and easiest smoker I have ever had!!! I am so happy I bought this smoker instead of the others out there. My only complaint is I didn't get the bigger one. People were complaining about the glass being useless and it gets dirty the first time, well I say to that.......CLEAN IT! I simply get a scraper razor and dish soap water and clean it each time I use it and it has stayed as clean as the first day duh! I will say the bottom rack is kind of useless because it is to close to the burner hence why I want the bigger unit. I am amazed at how good my food is! I have tried and tried to use a regular wood smoker and could never keep the right temp even though I had to babysit the smoker ALL day. With this I turn it on, get the optional side smoker going (highly recommend you buying the optional side unit! But thats a different review), put the meat in and let it do its thing. This morning before work I put 3 racks of ribs in it, set it to 230 deg. and left I came back 4 hours later and they were ready to wrap them up! No babysitting at all. This smoker holds the temp very nicely. My brother in Law has a fancy overpriced pellet smoker that starts with a "T" and it makes good food no doubt but he has complained so much about having to babysit it while it cooks, I have watched the temp. go as high as 300 and as low as 140 after opening it to spray the meat. It takes about 15 mins to get back to the right temp and kind of keep the correct temp. He is the one that told me not to buy the same one he has. Cleanup is easy too. I just take the racks out and the holders for the racks, all the sear plates and throw them in the washer, no scrubbing at all. The only issue I have had is this last time I used it the built in temp. probe stopped working. It only reads 310 deg. but I never trusted it anyway so I am just using the same remote probe I have always used, not a biggy for me, but might be for you. This smoker makes you a pro over night. I have never had ribs as good as the ones I make with this smoker. My son in law is a rib junky and gets ribs at every restaurant he goes to and has told me he has never had ribs as good as the ones I make. That made me feel really good considering I have ruined every set of ribs I have cooked before buying this smoker. If you are looking for a good smoker that holds the temp perfect then this one is the right one. I would deffinatly buy another on despite the probe not working.