? Curious whether the Masterbuilt® 30-inch Electric Vertical BBQ Smoker with Analog Temperature Control, Chrome Smoking Racks and 535 Cooking Square Inches in Black, Model MB20070210 is the right smoker for your backyard meals?
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Quick verdict
This smoker gives you a straightforward, user-friendly smoking experience that’s great for beginners and casual weekend pitmasters. You’ll appreciate the roomy 535 square inches of cooking space, analog temperature control, and features designed to make smoking simpler and more hands-off.
Masterbuilt® 30-inch Electric Vertical BBQ Smoker with Analog Temperature Control, Chrome Smoking Racks and 535 Cooking Square Inches in Black, Model MB20070210
Product overview
You’ll get a 30-inch vertical electric smoker designed for easy smoking without the fuss of charcoal or propane. The Masterbuilt MB20070210 uses an analog dial to set temperatures up to 275°F, includes three chrome-coated smoking racks, and offers 535 square inches of cooking area so you can smoke multiple cuts at once.
| Feature | Details |
|---|---|
| Model | Masterbuilt® 30-inch Electric Vertical BBQ Smoker MB20070210 |
| Cooking Area | 535 square inches (vertical design) |
| Temperature Control | Analog dial, up to 275°F |
| Racks Included | Three chrome-coated smoking racks |
| Wood Chip Tray | Removable wood chip tray for easy loading |
| Water Bowl | Removable water bowl to maintain moisture |
| Grease Management | Removable rear grease tray for cleanup |
| Color | Black |
| Ideal For | Poultry, ribs, brisket (small to medium batches), fish, veggies |
What you get in the box
When you unpack the smoker, you’ll find the smoker body, three chrome-coated racks, a removable wood chip tray, a removable water bowl, and a rear grease tray. The package gives you the basic accessories to start smoking right away without needing a lot of extra purchases.
Design and build quality
The vertical column design helps you stack multiple items and maximize vertical space, which is perfect when you want to smoke several racks of ribs or a couple of whole chickens at once. The exterior is finished in black and the overall construction is solid for this price point, though it’s not heavy-duty commercial-grade steel.
Exterior and materials
You’ll notice a clean, compact silhouette that’s easy to fit on a patio or in a small outdoor space. The materials are lightweight yet practical, offering decent heat retention for its class while making it easy to move when needed.
Interior and racks
Inside, the chrome-coated racks slide in and out smoothly for loading and unloading, which simplifies juggling several pieces of meat. The vertical arrangement gives you the flexibility to place different heat-sensitive items at different heights if you learn your smoker’s hot and cool zones.
Capacity and cooking area
With 535 square inches of cooking space, the smoker can handle up to three chickens, two turkeys, or three racks of ribs at a time, so you’ll be able to feed a small gathering without repeating batches. If you regularly cook for large groups, you’ll need to plan cooking in shifts or consider a larger unit, but for families and weekend get-togethers this capacity is very practical.
Temperature control and performance
Temperature management is straightforward with the analog dial — you set the desired temperature and the unit maintains heat up to 275°F. That upper range is adequate for low-and-slow smoking as well as for some higher heat roasting or finishing, but it’s not intended for high-temperature searing.
Analog controls
You’ll find the analog control dial simple to use: one twist to set the temperature, and the smoker does the rest. If you prefer digital precision or programmable smoking cycles, this analog setup is less flexible, but it’s intuitive for beginners who want to focus on the food rather than menus.
Heating element and temperature range
The electric heating element gives consistent low-heat output appropriate for smoking fish, poultry, ribs, and small brisket sections. The 275°F maximum gives you room to execute low-and-slow cooks (225–250°F) and slightly higher roasts, though you won’t reach the searing temperatures used for quick high-heat cooking.
Heat distribution and consistency
Because of the vertical configuration, heat rises through the columns and can create predictable warm zones you’ll learn to use to your advantage. You’ll want to monitor with your own thermometer probes to confirm internal meat temps and to learn where the smoker runs hot or cool for different rack positions.
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Smoking features
The Masterbuilt MB20070210 includes a removable wood chip tray that lets you add chips easily and a water bowl that adds moisture to the cooking chamber. These two features together let you manage smoke intensity and moisture levels for juicier, more flavorful results.
Wood chip tray and smoke flavor
You’ll be able to add chips for bursts of smoke flavor without opening a complicated chamber. Try different wood chips — hickory for stronger flavors, apple for a milder sweetness — to match the meat you’re smoking and the flavors you prefer.
Water bowl and moisture control
The removable water bowl sits above the heating element and helps stabilize humidity inside the smoker, which prevents meat from drying out during long cooks. You’ll appreciate the bowl when cooking lean cuts and poultry, since it helps preserve tenderness and keeps bark formation from becoming too hard.
Cooking versatility
This smoker is versatile for a variety of foods: you can smoke pork, poultry, fish, cheese, vegetables, and small cuts of beef with good results. You’ll also be able to cold-smoke cheeses and fish if you manage the temperature carefully and use lower-heat settings for longer periods.
What you can cook
You’ll find the smoker excels with ribs, chicken, pork shoulder (in smaller portions), brisket flats, salmon, and even fruit or vegetables for side dishes. Larger whole briskets will be a tighter fit and may require trimming and careful rack placement, but most weekend smoking projects will fit comfortably.
Rack configuration and flexibility
You can reposition the three chrome-coated racks to create space for larger cuts or stack many smaller items like chicken halves, burgers, or trays of vegetables. The racks are removable and easy to clean, which makes switching between recipes and configurations straightforward.
Ease of use
This unit is designed for people who want fewer technical hurdles and more straightforward smoking. The analog dial, removable trays, and simple door access mean you’ll spend less time learning menus and more time tasting results.
Setup and assembly
You’ll be able to assemble the smoker reasonably quickly using the included manual; it doesn’t require specialized tools or advanced skills. The setup is consumer-friendly, letting you get smoking within a short time of taking the product out of the box.
Cleaning and maintenance
Cleanup is manageable thanks to the removable rear grease tray and the wood chip tray that you can take out and dump easily. You’ll still want to periodically wipe down the interior and clean the racks, but the design helps minimize messy scrubbing sessions.
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Portability and storage
You’ll appreciate the relatively compact vertical design which doesn’t take up as much footprint as a horizontal smoker, making it easier to store on a balcony or garage shelf. The unit is lightweight enough to move when necessary, though it’s not meant for frequent travel or heavy-duty portable use.
Safety considerations
Because this is an electric smoker, you’ll avoid concerns about open flames but you’ll still need to use outdoor-rated extension cords and keep the smoker away from combustible materials. You’ll also want to keep children and pets clear during operation and be cautious when removing hot trays and racks.
Flavor and smoke quality
The smoker produces a noticeable smoky flavor, especially when you experiment with different wood chips and smoking times. You’ll get better smoke penetration on leaner cuts by longer, lower cooking, and you can intensify flavor by finishing with a short higher-temp session if desired.
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Temperature monitoring tips
Even with the analog dial, you’ll want to use a reliable meat thermometer or probe to confirm doneness rather than relying solely on visual cues. You’ll get consistent results faster by tracking both internal meat temperature and verifying smoker chamber temperature occasionally.
Common issues and troubleshooting
You might notice some temperature fluctuations with extreme outdoor conditions or if the door seal isn’t secure, so you’ll learn to manage wind and cold by positioning the smoker in a protected spot. If you ever struggle to maintain temperature, check the door alignment, the heating element condition, and confirm there’s no excessive buildup in the chip tray restricting airflow.
Accessories and upgrades to consider
You’ll get great results with the stock accessories, but adding a few tools can elevate your experience: a wireless probe thermometer, extra chrome-coated racks for more tiers, or reusable metal chips or a pellet tray for different smoke profiles. Consider a weatherproof cover to protect the unit when not in use and a dedicated cart or stand if you want to raise it to a more comfortable working height.
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Recipe ideas and cook times
You’ll be able to smoke ribs low and slow at around 225°F for roughly 4–6 hours depending on rack size, while chicken generally smokes at 250–275°F for about 1.5–3 hours depending on whether you’re doing halves or whole birds. For pork shoulder, plan on several hours at 225–250°F for smaller cuts — larger shoulders will require longer cooks and sometimes multiple batches due to the smoker’s capacity.
Sample smoking schedule (rib-focused)
You’ll start by preheating the smoker to 225°F, add your wood chips and place ribs on one of the middle racks. After about three hours you can spritz and wrap if desired, then finish unwrapped to firm the bark for another hour or until the ribs reach your target tenderness.
Cleaning routine and long-term care
After each cooking session, you’ll want to remove and clean the wood chip tray, water bowl, and grease tray to prevent buildup and odors. Monthly, give the interior a more thorough wipe-down and check seals and racks for rust or wear; proper maintenance will extend the life of your smoker.
Who this smoker is best for
This unit is ideal if you’re new to smoking or if you want an affordable, low-maintenance electric option for weekend BBQs. You’ll find it especially useful if you value convenience, simplicity, and a compact footprint over advanced digital controls or commercial-grade construction.
Who might want to look elsewhere
If you’re a competitive pitmaster or you want a smoker capable of very large briskets or high-temp searing, you may want a larger, more robust unit or one with higher max temperatures and digital control. You’ll outgrow this smoker if you plan to serve large crowds regularly or if you require very precise multi-stage smoke profiles.
Pros and cons
Pros:
- You’ll appreciate the large 535 square inches of cooking space in a compact vertical design.
- The analog controls make operation simple and accessible for beginners.
- Removable wood chip tray, water bowl, and grease tray simplify flavoring and cleanup.
- Chrome-coated racks are easy to slide and wash.
Cons:
- Analog control means less precision than a digital controller or Wi-Fi-enabled models.
- The 275°F max temperature limits high-heat finishing or searing.
- If you cook for very large crowds frequently, you’ll likely need a larger smoker or multiple units.
Value for money
For what you pay, you’ll get a practical electric smoker that covers essential features without unnecessary complexity. The combination of a familiar dial control, decent capacity, and user-friendly removable trays gives good value for casual users and hobbyists.
Tips to get the best results
You’ll get more consistent smoke by preheating the smoker for at least 20–30 minutes before adding meat and letting the water bowl stabilize humidity. Rotate racks if you notice uneven cooking, and experiment with chip types and amounts to match flavors to the type of meat you’re smoking.
Comparing to other smokers
Compared to charcoal and pellet smokers, you’ll find the electric Masterbuilt MB20070210 easier to operate and less hands-on, though it sacrifices some of the flavor complexity and the ability to run very long unattended cooks like a pellet hopper-fed unit. Versus other electric vertical smokers, it’s competitive on capacity and features for the price, but some digital models provide finer temperature control and connectivity.
Troubleshooting checklist
If the smoker isn’t heating properly, first check the power source and make sure the element is seating correctly. If smoke production is weak, confirm the wood chip tray isn’t obstructed and that chips are dry; inconsistent temps may require positioning the smoker away from strong winds.
Cleaning and storage checklist
You’ll want to empty the wood chips, scrub the racks, and wipe out the water bowl and grease tray after each session. For off-season storage, clean thoroughly, let dry to prevent rust, and store in a dry place or under a cover.
Final thoughts
If you’re aiming for a user-friendly electric smoker that delivers solid smoked flavor with minimal fuss, this Masterbuilt model will likely fit your needs well. You’ll get a good mix of capacity, straightforward controls, and useful removable components that make smoking and cleanup manageable for casual cooks.
Frequently asked questions (brief)
Q: Can you cold smoke with this unit?
A: You’ll be able to cold smoke cheeses and fish if you closely monitor temperatures and use very small amounts of wood chips, but electric smokers are generally better for hot smoking.
Q: Do you need a lot of extra accessories?
A: Not necessarily; the included racks, water bowl, and wood chip tray will let you get started, though a meat thermometer and a cover are helpful upgrades.
Q: How often should you clean the smoker?
A: Clean trays and racks after each use; do a deeper clean monthly depending on frequency of use.
Q: Is it suitable for a beginner?
A: Absolutely — the analog dial and straightforward design make it welcoming for first-time smokers.
If you decide to bring the Masterbuilt® 30-inch Electric Vertical BBQ Smoker with Analog Temperature Control, Chrome Smoking Racks and 535 Cooking Square Inches in Black, Model MB20070210 into your backyard setup, you’ll likely find it to be a dependable, low-maintenance way to get consistent, smoky results without needing a lot of prior experience.
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