Price: $89.99 - $67.34
(as of Dec 04, 2024 11:06:13 UTC - Details)

The Masterbuilt Slow Smoker is ideal for smoking cheese, fish, bacon and jerky, when longer smoke times at lower temperatures are ideal. The Slow Smoker provides continuous smoke for up to 6 hours and is compatible with all Masterbuilt Digital Electric Smokers. Master the art of smoking with Masterbuilt. Removable ash tray for easy cleanup
Continuous smoke when cold smoking or hot smoking up to 275˚F
Ideal for smoking cheese, fish, bacon, and jerky
Automatically heats wood chips with the push of a button
Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
Removable ash tray for easy cleanup
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Buy it!!!
Review: I’ve been smoking meat for quite a few yrs now. Not competition or anything but I am in my head. Lol with that being said. This thing produces ALOT of smoke and really locks in the Smokey flavor. So good and so worth what you’re paying for. Super easy to put together and functions are “On or Off”. Doesn’t get better than that folks!!

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Glad I made the purchase, Very happy with product!
Review: Very good addition to 40 inch smoker. Does as stated and works very well in smoking any foods. Use hanging on the smoker it's self, although I have all the 3 inch pieces to separate. Don't feel the need to if used as instructed. May need to push chips down during smoking as they do get stuck in the tube sometimes. I use a metal BBQ skewer if needed, (don't need to all the time). I have used with the power on all the time and with the power on to light the chips. Haven't really noticed much of a difference. Make sure to leave the vent on the smoker open to draw in the smoke from the external smoking unit. Mine does not leak out smoke from the connecting point nor the top when the draw is adjusted correctly. I am very happy with this purchase. I read all the reviews and made the purchase. Very happy I did. Came well packed, well put together, no problems with switch and no smoke leaking or paint pealling off. I have used it to cook butts, chicken breast, whole chickens, ribs and briskets. No problems at all with flipping breakers or not working. I clean after each use and take a long BBQ brush after everything is cold from cooking and the unit is unplugged, off cold to touch and clean the area around the burner and catch pan holder. I think that cleaning and covering helps a lot being this is a electrical unit. Keep clean and out of the weather and it should last. (I also clean and cover the smoker it's self after each use) I wish that there was a Masterbuilt cover to cover both the smoker, 40 inch and the additional smoking unit as I modified the Smoker cover to fit. I use a separate cover on the smoking unit. Not a must have, but definitely a great addition to the main Smoker. The install was a little ackward but thanks for a great wife to assist, it was placed on with little stress.

Reviewer: Brian Nelson
Rating: 5.0 out of 5 stars
Title: works great
Review: I mainly use this for cold smoking cheese, last one finally died after 8 years of usage. can't complain as I used it constantly.

Reviewer: Chris Ray
Rating: 4.0 out of 5 stars
Title: Smoke that Cheese! 4 stars
Review: This is a really good cold smoker. It gets 4 out of 5 starts because when I went to clean the burnt pellets out of the "tower", a lot of the paint / powdercoat or whatever that lining inside the tower is, came out. I went ahead an washed the entire tower thereafter with warm water and dish soap and let the tower dry and then seasoned it again. It appears the tower is made out of aluminum or similar material. I seasoned the unit the first time (without smoking any food) for about 2 hours. The unit heated up quickly, and I would say within 6-7 minutes I had good smoke rolling. I used 100% hickory pellets available on this website. I have also used hickory chips. I like the pellets better. I think the pellets are more consistent than chips, altho if you have access to some hickory / cherry / maple, you might want to make your own pellets and use them. Do so at your own risk. From all the reviews I've read and my own experience, do not wet your chips. Allegedly (or actually), the wet chips are more difficult to heat up and smolder and once the wet part becomes dry and burns off, the remainder is dry anyway, so I tend to agree with the people who say "don't wet your chips". I have heard it both ways, tho. After my last cheese smoke for 2 hours, I examined the tower, and there's stuff stuck up in there again. So, I would say make sure to clean (and maybe wash and dry?) your tower every time after you use it. In my experience, you should cold smoke when the internal temperature of the smoker (not the cold smoker) is 70 deg F or less. You don't want your cheese melting and dripping while it is being smoked. If the cheese is room temperature, say 70 deg F or less when you put it into the smoker, it should be OK for 2 hours while it is being smoked. Pick the temperature that suits you best. I have even taken cheese right from the fridge (about 33 deg F), sliced it, and then put it right into the cold smoker and smoked it for 2 hours. You'll have to play with how full to fill the chip tower with chips or pellets to get 2 hours of smoke. If you fill the tower clear full, you'll probably get about 6 hours of smoke, and you don't need that much unless you are planning on smoking 3 batches of cheese at 2 hours per batch. Also, be mindful that pellets or chips could get wedged in between the bottom "tic-tac-toe" screen that slides off the tower and the tower. You want the screen properly fitted to the tower. It can be a little tricky sometimes. It goes almost without saying, but the tower will be very hot on the inside when it is running. It will be extremely warm on the outside as well, so I recommend wearing ample hand protection when handling the cold smoker. I have had best results smoking chunks of cheese that are about 1 inch tall by 1 inch wide by 3 inches long. Depending on how you buy your cheese, this can be a pretty easy thing to accomplish. I buy my cheese in bulk when I can, but sometimes the smaller 1/2 pound packages are on sale, and it makes sense to buy them. An 8 oz package come in a small "brick". Cut that brick in 1/2, and then cut the halves in 1/2 again, and you have the right size pieces, in my opinion. Again, do what suits you. You and your family / friends are going to be the ones eating it, so do what works best for you. I have taken a lot larger 2lb cheese packages and had to cut them down several times to get the 1" x 1" x 3" configuration. I see the price dropped about $20 from the original price I paid for this, so if you want to smoke some cheese, it's even more economical to buy this cold smoker now. I have not smoked any fish, but I want to smoke some salmon steaks / filets as well. I'm betting the salmon will be delicious. Make sure when you try to line this cold smoker up with your main smoker that you put both units on a very level surface and adjust the legs. I had to let my legs out quite a ways on the cold smoker. This unit is rated for 1.5A@120VAC. So, aside from the paint coming off the inside of the tower and needing to clean the tower every time after using, everything else about this unit is pretty positive. If you want to smoke some cheese and have a Masterbuilt smoker that will accept this cold smoker, you should definitely get one. I am overall very happy with mine.

Reviewer: Travis Lab
Rating: 5.0 out of 5 stars
Title: Let me tell you about this beauty
Review: When I 1st tested it, it was mounted to my 30", I only turned this part on while the smoker was off...it started smoking real good, but it seemed the smoke only filled this attachment and the space under my water pan, hardly any made it to the racks, I found this concerning...but what actually needs to happen is the smoker needs to be on..The heat from the smoker will draw the smoke all the way in and out the top vent and there's good smoke too...I recommend starting out with cherry or apple chips because it's mild...if you put hickory the amount of smoke it produces might be overwhelming to some..it takes about 3 min before it's nice and smokey.For cold smoking, I'd recommend taking out the water pan...maybe even a small USB fan to help circulation but should be fine without.Also order a long brush to sweep off the element when your done , i use a long silicone baster brush.Last, if you want to cover your 30inch smoker with this attachment, get the cover for the 40 inch and it fits like a glove

Reviewer: William Worthington
Rating: 5.0 out of 5 stars
Title:
Review: I have only used this smoker attachment a few times and it seems to work just fine. It was a little bit of a trick to get it to attach to my smoker.

Reviewer: Heiko
Rating: 1.0 out of 5 stars
Title:
Review: Die Heizspirale brannte beim zweiten Mal benutzt leider direkt durch.

Reviewer: Don E
Rating: 5.0 out of 5 stars
Title:
Review: I bought this smoke generator to use with my 2 Bbqs and my Master built propane smoker. It produces a really good amount of smoke and constantly. I plumbed it in with 3" aluminum flex duct and 3" round aluminum eavestrough cutouts which I made quick disconnect pins to attack to each unit. The 3" cutouts are mounted on each bbq and my smoker. I also added a small 5V axial fan which is mounted in the flex duct to draw and push the smoke into the bbqs and smoker. Sorry I didn't take pictures but will and add them shortly.

Reviewer: Clifford Pitts
Rating: 5.0 out of 5 stars
Title:
Review: It works like it is supposed to

Reviewer: Angela Reisenbichler
Rating: 1.0 out of 5 stars
Title:
Review: Heizstab sofort defekt. Nicht für 239V geeignet.Keine Antwort vom Serviceteam Amazon