Masterbuilt MPS 230S Propane Smoker, 30" , Black

I have had a Masterbuilt Pro Smoker for about 10 years. It was wonderful and easy to use. I decided to buy another one and bought this new smoker by Masterbuilt Pro. It is a carbon copy of the older one that I have. They have updated some things which I think are wonderful. Same great heavy duty Construction easy to put together with great instructions. I have looked at others over the years Nothing Compares with the Masterbuilt Pro Smoker. With four different racks you can cook many different things at the same time. I use temperature sensors stuck in whatever I'm cooking so I can monitor each one separately. I am so happy that I was able to get another one like the one I started with. Well made and I can use my propane tank from my grill on it. Super happy with my purchase on a scale of 1 to 10 I would give it a 20. My other smoker was uncovered and lasted 10 years underneath a covered gazebo so I can't say enough about the incredible tough Construction of the smoker. I love the fact also that it is made in the United States I believe in Georgia.

I wasn't 100% because of some of the reviews, but I am extremely happy with this smoker. Assembly was easy. I typically have a terrible time putting things together. NOT THIS! Instructions were relatively straight forward. I was able to get it put together in under an hour with no "extra parts". As got functionality. This is my second smoker. My other is an electric pellet smoker. I found this one much easier to use and kept the temperature steady throughout my cook. I made chicken breasts and burgers. Best chicken I've ever made. I would definitely buy this again. The price was right and worked as expected.

Very low tech but this is the second one I've bought. The last one I had lasted 7 years outside uncovered. This works very well constant heat and easily assembled. Takes a couple of smokes to learn how the air and heat will flow. Overall great little smoker.

Used this smoker and the smoker caught fire inside the unit when the unit temperature gauge failed and went to 900 degrees. Almost caught our deck on fire, melted out wifi digital temperature gauge, melted the smoker unit to be unusable and Masterbuilt will not replace the unit since purchased on Amazon. This was not my first masterbuilt smoker we have owned but it will be our last! :(

Great small smoker for the price! Just did a 7 pound pork shoulder in 7 hours and tastes great! It is hard to get down to 225 degrees but 250 works well!

At this price point it's fantastic. It's not a $3,000 offset smoker but it's enough for 10 pounds of chicken. I probably would have bought a larger one but this works fine for 95% of what I make. I did hear of some reviews that complained about the heat being too high but I turn it down and it coasts along at 225 no problem. I'd buy again if I had to make the decision again.

Gave this to my husband for Father’s Day. He says he likes the sturdiness, even heat distribution, size of smoker, and easy to use! Easy to assemble.

Will hold a lot of meat. Haven't tried veggies. I bought a Dutch oven lid holder and a small cast iron skillet to put the wood chips in and facilitate ash cleanup. Barely fits under the water pan, but works great without presoaking the chips. I also brought some large aluminum pans (9x13, 30ea for ~ $20) to catch drippings (needs lots of water or aple cider mix so as not to burn and dry out). I place it on a shelf just above the water pan. I start out hot (300*) for a bit, then low and slow (200*) for several (or more) hours. Get yourself a pair of silicone smoker oven gloves -- they're very helpful. This is my second one. The first lasted > 7 years outside, mostly uncovered until the propane hose cracked and the fire was outside the smoker. Not much, but some rust is also why the new smoker. The other one also had wheels on the rear for easy moving. This one you get to carry. It's not that light! Masterbuilt is good quality. I recommend it. I'll cover this one every time it's not in use. 😳

i purchased to cook a lot of briskets for my wedding. i also was able to try it out on brined mackerel, pork belly, ribs, chicken and various beef cuts. here are a couple of tips: - get a multi-probe leave-in thermometer, you'll want to have a probe in the box as well as in anything you are cooking, much better to gauge based on internal temperature than to rely on recipe times (every piece of meat is different), once you get good at it, you can do it based on color and tenderness. - get a small cast iron pan to put your wood chunks in, the flame licks the factory grate and will cause the wood to ignite, putting a cast iron pan on top of the grate and you won't get flare up. - ensure the water tray is full, which will temper the heat. - the "texas crutch"/foil will reduce your cook time and prevent burning - if you are cooking brisket or something else with a lot of intercellular fat, you'll want to "hold" it in your oven at 170F for about 12hrs, this will make a huge difference for juiciness and tenderness.

Me encantó. Super facil de usar, y de ensamblar. Perfecto para empezar a explorar recetas con ahumados.

Sehr leicht bedienbar … perfekt zum Räuchern

On aime le fumoir facile à monter qui a déjà fait un bon « fumage » de truites… Juste que la livraison s’est fait attendre… le colis s’est promené à quelques entrepôts avant d’arriver enfin…

a felt is needed to contain smoke and the wood chip tray had been modified