FAQs

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Visit Masterbuilt FAQs for your product type first. If you don't find a solution, visit our contact page and complete the form.

Download the Smoking Times and Temperatures PDF

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.

Or, visit our YouTube channel and view "A Quick Tip with John McLemore: Soaking Wood Chips"

Do not use the smoker in covered areas, including garages or covered porches, or on combustible surfaces. Do not use your smoker within 10 feet of any structure or building. The smoker is for outdoor use only.

Our electric, propane smokers and cold smoker attachment are designed to operate with the use of wood chips only. Pellets are to be used in our pellet smokers only.

View our video "Masterbuilt Electric Smokehouse: Cleaning and Storage"

When cleaning your smoker, mix 50/50 hot water and apple cider vinegar in a spray bottle and shake well. Apply mixture and clean with a soft sponge. It is very important not to use harsh chemicals to clean your smoker.

No. Masterbuilt smokers are not designed to be used with natural gas. Our gas smokers are designed for propane use only.

If you use an extension cord, it must be approved for outdoor use and marked with the letters “W-A” and a tag stating “Suitable for use with outdoor appliances.” The cord should exceed 16AWG diameter and be no longer than 8 metres.

Watc our video on How to Pre-Season

Curing your smoker will rid the unit of oil produced in the manufacturing process. First, make sure the water pan is in place without 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.)

Curing your smoker will rid the unit of oils produced in the manufacturing process. Pre-season your smoker prior to first use.

Watch our video here

1. Perform soapy water test
2. Using a napkin or cloth, rub a light coat of cooking oil on smoker racks and inside smoker door. Make sure water pan is in place WITHOUT water.
3. Fill wood chip tray with up to 1 cup of wood chips and light your smoker. Close door.
4. Let the smoker burn for about 1 hour. Make sure temperature reaches 350°F (177°C).
5. Allow unit to cool completely.
6. Reapply light coat of cooking oil on smoker racks and inside of smoker door.
7. Re-light smoker and burn for 20 minutes.

Cure your smoker periodically to prevent excessive rust.