Electric Bullet
Smoker
MSRP:
99.99


20078516 Electric Bullet Smoker, Masterbuilt Manufacturing, Columbus, GA.  Photo by John David Helms, www.masterbuilt.com20078516 and 20060116 Bullet smokers with food, Masterbuilt Manufacturing, Columbus, GA.  Photo by John David Helms, www.masterbuilt.com
The Masterbuilt Electric Bullet 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 analog controls, and it does the work! Masterbuilt makes smoking simple.

Features
  • Two porcelain-coated smoking racks — smoke 50 lbs. of food!
  • Powder-coated finish
  • Easy-to-read temperature gauge
  • Removable porcelain-coated wood chip tray, drip pan and water bowl
  • Air damper for moisture and smoke control
  • Dome lid for easy access to food
  • Bullet-style smoker body with high-gloss, high-temperature powder-coated finish
  • Analog temperature control with easy-dial temperature settings: high, medium, low and off
  • Front access door allows easy access to add add wood chips
Specifications
Model Number20078516Length19.1 inches
Heating Element1,650 wattWidth25.4 inches
Cooking Space395 sq. inchesHeight31.5 inches
Cooking Capacity2,395 cubic inchesWeight18 pounds
ColorBlackFuel 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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