How to Use a Masterbuilt Electric Smoker: Step-by-Step Guide

A Masterbuilt electric smoker is one of the easiest ways to start smoking meat. You set the temperature, add wood chips and let it hold steady heat for hours.

Here is how to pre-season it, load chips, use the water bowl and smoke popular cuts with confidence.

The short version: Pre-season the smoker at 275°F for 3 hours, adding 1/2 cup of wood chips for the last 45 minutes. To cook, fill the water bowl, set the temperature (usually 225°F to 250°F) and load up to 1 1/2 cups of chips through the side loader. Add more chips only when the smoke stops. Cook to internal temperature, not time. A digital model such as the Masterbuilt 30-inch digital electric smoker makes this very easy.

How a Masterbuilt Electric Smoker Works

An electric smoker is an insulated cabinet with a heating element at the bottom. A wood chip tray sits above the element, so the chips smolder and make smoke.

Above that is a water bowl, and then the cooking racks. The digital controller holds the temperature you set.

Masterbuilt’s patented side wood chip loader lets you add chips without opening the door. That keeps heat and smoke inside.

Masterbuilt’s current range includes 30-inch and 40-inch digital models and the 710 WiFi model. The 40-inch model has 970 square inches of cooking space on four racks and a maximum of 275°F. The 710 WiFi adds app control and built-in meat probes.

Parts of a Masterbuilt Electric Smoker

• Control panel: Sets the temperature and cooking time.
• Heating element: At the bottom of the cabinet.
• Wood chip tray and side loader: Where the chips go.
• Water bowl: Adds moisture and catches drips.
• Cooking racks: Usually three or four chrome-coated racks.
• Drip pan or grease tray: Catches fat at the bottom or back.
• Meat probe: On many digital models, it reads the internal temperature.
• Air damper: On top; controls airflow and smoke.

Before First Use: Pre-Seasoning

New smokers have manufacturing oils and residue inside. Pre-seasoning burns these off and coats the inside with a light layer of smoke.

Masterbuilt’s 710 manual gives these steps:

1. Make sure the water bowl is in place, but leave it empty.
2. Set the temperature to 275°F.
3. Run the smoker for 3 hours.
4. During the last 45 minutes, add 1/2 cup of wood chips through the loader.
5. Let the smoker cool completely.

Check your own manual, as steps can differ slightly by model.

Choosing Wood Chips

Masterbuilt electric smokers are designed for wood chips. The manual says not to use wood chunks or pellets.

Wood	Flavor	Best With
Hickory	Strong, bacon-like	Pork, ribs, beef
Apple	Mild, sweet	Pork, chicken, fish
Cherry	Mild, fruity, deep color	Pork, poultry
Mesquite	Very strong, earthy	Beef, in small amounts
Pecan	Medium, nutty	Pork, poultry
Oak	Medium, balanced	Brisket, beef
Alder	Light, delicate	Salmon and fish

Mild fruit woods are a good choice for beginners. Mesquite can turn bitter over a long smoke, so use it sparingly or mix it with another wood.

You do not need to soak chips. Dry chips start smoking faster and burn cleaner.

How to Use a Masterbuilt Electric Smoker Step by Step

1. Set Up Outdoors

Place the smoker on a flat, stable surface outdoors. Masterbuilt’s manual calls for at least 10 feet of clearance from walls, rails, overhangs and other combustible materials. Never use it in a garage, shed or enclosed patio.

If you have a small outdoor space, see our balcony grilling safety tips and rules first. Many buildings ban smokers on balconies.

2. Prepare the Meat

Trim excess fat and apply a dry rub. Many cooks rub the meat the night before and keep it in the fridge. A meat tenderizer can help with tough cuts.

3. Fill the Water Bowl

Fill the water bowl to the fill line. Masterbuilt’s manual says you can use water or juices such as apple or pineapple juice. You can also add fruit slices, onions or herbs.

4. Preheat the Smoker

Set the temperature and let the smoker heat up for about 30 to 45 minutes. Keep the air damper open.

5. Add Wood Chips

Load wood chips through the side loader. Never use more than 1 1/2 cups at a time

Turn the loader to dump the chips into the tray, then return it to the loading position so smoke stays inside.

6. Load the Meat

Place the meat on the racks, leaving space between pieces for smoke to flow. Put fattier cuts on lower racks if you want drips to land in the water bowl, not on other food.

Insert the meat probe into the thickest part, away from bone.

7. Set the Time

Set the cook time on the control panel. Allow extra time, as smoking times vary a lot.

8. Add More Chips as Needed

Add chips only when the last batch has stopped smoking. Most of the smoke flavor goes in during the first few hours, so you do not need to keep adding chips for the whole cook.

9. Check the Internal Temperature

Cook to temperature, not time. A meat thermometer for smoking is the best tool. The built-in probe is handy, but a second thermometer is a good check.

10. Rest and Serve

Rest large cuts before slicing. Brisket and pork shoulder benefit from an hour or more wrapped in foil or butcher paper. A meat slicer for home use helps with thin, even brisket slices.

Smoking Times and Temperatures

Meat	Smoker Temp	Approx. Time	Target Internal Temp
Pork ribs (baby back)	225°F to 250°F	4 to 6 hours	Tender; about 195°F to 203°F
Pork shoulder	225°F to 250°F	About 1.5 hours per lb	195°F to 205°F for pulling
Beef brisket	225°F to 250°F	About 1 to 1.5 hours per lb	195°F to 205°F
Whole chicken	250°F to 275°F	3 to 4 hours	165°F in the breast
Chicken wings	250°F to 275°F	About 2 hours	165°F or higher
Salmon	200°F to 225°F	1 to 2 hours	145°F
Sausages	225°F	2 to 3 hours	160°F for pork

Times are only a guide. Weather, meat size and how often you open the door all change cooking time.

Using the Water Bowl

The water bowl does three jobs: it adds moisture, steadies the temperature and catches drips.

• Fill it before each cook.
• Check it on long smokes. Top it up with hot water if it runs low.
• Add flavor. Apple juice, beer or herbs add a subtle flavor.
• Use less water for crispy skin. For poultry, some cooks use less water so the skin dries and crisps.

Tips for Better Smoking

• Keep the door closed. Every time you open it, heat and smoke escape.
• Smoke at the right time. Cold meat absorbs more smoke, so put it in straight from the fridge.
• Do not overdo the smoke. Too much smoke makes meat bitter. Thin, blue smoke is ideal.
• Use the top damper. Keep it at least partly open to prevent stale, sooty smoke.
• Protect the smoker from wind. Cold wind can stop the smoker reaching temperature.
• Keep notes. Write down times, temperatures and wood for each cook.

How to Clean a Masterbuilt Electric Smoker

1. Let it cool completely and unplug it.
2. Remove racks, water bowl, chip tray and drip pan.
3. Wash the racks and bowl in warm, soapy water.
4. Empty ash from the chip tray once it is cool.
5. Wipe the inside walls with a damp cloth. Do not scrub off all the seasoning.
6. Empty and clean the grease tray.
7. Dry everything and cover the smoker when it is not in use.

Never spray water on the control panel or heating element. Wash the meat probe gently; see how to clean a meat thermometer.

Common Problems and Fixes

Problem	Likely Cause	Fix
Not enough smoke	Chips burned out or too few	Add chips when the smoke stops
Bitter meat	Too much smoke, or damper closed	Use fewer chips; open the damper
Will not reach temperature	Cold weather, wind or open door	Use a cover or windbreak; keep the door shut
Chips not smoking	Element not hot yet	Wait for preheat to finish
Error code on display	Probe or controller issue	Check the manual and reseat connections
Meat dry	Overcooked or water bowl empty	Cook to temperature; keep the bowl filled

Safety Tips

• Outdoor use only. Never use the smoker indoors or in a garage.
• Use heat-resistant gloves. Racks and trays get very hot. See the best heat-resistant gloves for cooking.
• Use a grounded outdoor outlet. Avoid long, light-duty extension cords.
• Keep children and pets away.
• Let ash cool before disposal.

Electric vs Other Smokers

Electric smokers are the easiest to use, but they produce less smoke flavor and bark than charcoal or offset smokers. Propane smokers reach higher temperatures and work away from an outlet.

To compare, see how to use an electric smoker, the best propane smoker and the best offset smoker for beginners. If you have a gas grill, a smoker box adds smoke flavor; here is how to use a smoker box on a gas grill.

Easy First Cook: Smoked Chicken Wings

Wings are a good first cook. They are cheap, quick and forgiving.

1. Pat 2 to 3 lb of wings dry and toss them in a dry rub.
2. Fill the water bowl about halfway, and preheat the smoker to 250°F.
3. Add 1/2 to 1 cup of apple or cherry chips.
4. Lay the wings on the racks in a single layer.
5. Smoke for about 1.5 to 2 hours, until they reach at least 165°F.
6. For crispier skin, finish them on a hot grill or in an oven for a few minutes.

Leftover wings reheat well; here is how to reheat chicken wings without drying them out.

Storing Smoked Meat

Smoked meat keeps well if you cool and store it properly.

• Cool it quickly. Get leftovers into the fridge within two hours.
• Use airtight containers. They keep meat moist and stop smoke smells spreading through the fridge. See the best airtight food storage containers.
• Eat within a few days. Most cooked meat keeps 3 to 4 days in the fridge. Here is how long chicken lasts in the fridge.
• Freeze extras. Pulled pork and sliced brisket freeze well in portions.

Smoking in a Small Outdoor Space

Electric smokers suit small yards and patios well. They need no charcoal or propane tank, and they hold steady heat with little attention.

Space and safety still matter. Keep the 10-foot clearance Masterbuilt asks for, and check your lease or building rules first. Our guides to setting up a small patio for grilling, the best small grills for balconies and patios and the best portable grills for apartment living cover other options for tight spaces.

What to Serve With Smoked Meat

Classic sides include coleslaw, baked beans, potato salad and corn. Grilled corn is easy; see how to grill corn on the cob.

Smoked meat also pairs well with crisp pickles, cornbread and a simple green salad to cut the richness. Keep your knives sharp for carving with a good knife sharpener, as a dull blade tears the bark and shreds tender brisket.

For carving and slicing, a sharp knife matters. See our Wusthof knives review.

Smoking in Cold Weather

Electric smokers lose heat in cold or windy weather. Place the smoker out of the wind and allow extra time, often an hour or more on a long cook.

Related Guides

• How to Use a Charcoal Grill
• Best Gas and Charcoal Grill Combo
• Best Infrared Grills for the Money
• How to Set Up a Small Patio for Grilling
• Small Space Grilling Accessories You Actually Need
• How Long Does Chicken Last in the Fridge
• What Is a Grill

Frequently Asked Questions

Do you need to season a Masterbuilt electric smoker?

Yes. Masterbuilt's 710 manual says to run the smoker at 275°F for 3 hours with the water bowl in place but empty, adding 1/2 cup of wood chips for the last 45 minutes.

How often do you add wood chips to a Masterbuilt electric smoker?

Add more chips when the previous load has stopped smoking. Masterbuilt's manual says never to load more than 1 1/2 cups at a time and not to use wood chunks or pellets.

Do you put water in a Masterbuilt electric smoker?

Usually, yes. Fill the water bowl to the fill line with water or juice to add moisture and catch drips. Leave it empty during pre-seasoning.

Can you use a Masterbuilt electric smoker in a garage?

No. Masterbuilt says its electric smokers are for outdoor household use only and should not be used in enclosed areas such as garages or covered patios.

Do you soak wood chips for an electric smoker?

It is not necessary. Dry chips smoke sooner and more cleanly. Many cooks skip soaking completely.