The smoker also has a meat probe that plugs into the control panel, and there’s a slot on the interior of the unit where the probe can be stored when not in use. I found it worked best to remove any racks that weren’t being used-otherwise, fat drippings can end up on them, creating more mess to clean. Inside the smoker, there are four chrome-coated racks that can hold up to eight racks of ribs at a time, and this was more than enough space for my needs. One of my favorite aspects of this smoker is the side wood chip loading system, which allows you to add more chips without opening the smoker door. Once these burned off, I simply turned the unit off and let it cool down before emptying the ashes from the wood chip tray. It only smoked a tiny bit during this process, though it smelled a bit like burning chemicals at first, and in the last 45 minutes, I put in 1/2 cup of wood chips per the manual’s instructions. Masterbuilt explains that pre-seasoning burns off any chemicals or oils leftover from the manufacturing process, and it simply entails running the smoker at 275 degrees for several hours without any food inside. However, don’t expect that you’ll be able to start smoking meat right away-the smoker needs to be “pre-seasoned” before its first use, and this process took around three hours.
All these components were wrapped in a generous amount of packaging for safe transport, and overall, the whole setup process took around 30 minutes.
#MASTERBUILT GRILLS & SMOKERS BLUETOOTH#
The Masterbuilt Bluetooth Digital Electric Smoker arrives in a huge, heavy box (I’d say it’s around 80 pounds), so you’ll probably need help moving it-I know I did! The main body of the smoker is already assembled, and once I wrestled it out of the packaging (a chore in and of itself), all that was left to do was attach the control panel, wheels, and handle and insert the racks and water tray into the unit. The Spruce Eats / Camryn Rabideau Setup Process: Save time for pre-seasoning
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