40" Digital
Electric Smoker
MSRP:
479.99


20075315 40
Our digital electric smoker is perfect for the beginner or the pro. You’ll achieve competition-ready results in your own backyard, without the hassle of charcoal or propane. Simply plug this smoker in, set the digital controls, and it does the work! Masterbuilt makes smoking simple.


Features
  • Four chrome-coated smoking racks — smoke 100 lbs. of food!
  • Built-in meat probe thermometer for perfect results every time
  • Integrated thermostat temperature control for even, consistent smoking temperatures
  • RF remote controls on/off, temperature, time, light and monitors internal meat temperature
  • High output LED lights illuminate food in low light when door is open
  • Front control panel design allows for more prepping space on top of the smoker
  • Patented side wood chip loading system to add chips without opening the smoker door
  • Removable water pan, drip pan, wood chip tray, and front acess grease pan for easy cleanup
  • Top air damper for smoke control
  • Adjustable door latch helps retain heat and smoker
  • Rear-mounted handle and wheels for easy mobility
Specifications
Model Number20075315Length19.5 inches
Weight73 poundsWidth25 inches
Heating Element1,200 wattHeight40.2 inches
Cooking Space975 sq. inchesColorBlack with stainless steel door
Fuel TypeElectric
Support
First, make sure the water pan is in place with no water in it. Set smoker temperature to 275°F and allow the unit to run for three hours. During the last 45 minutes, add ½ cup of wood chips in the wood chip loader to complete the pre-seasoning process. Power off the smoker and allow it to cool completely. (Note: Never add more than ½ cup of wood chips at a time. Additional chips should not be added until any previously added wood chips have stopped generating smoke.)
When cleaning your smoker, use 50/50 hot water and apple cider vinegar in a spray bottle and shake well. Use a soft sponge. It is very important not to use harsh chemicals to clean your smoker.
You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and produce a less intense smoke.
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