Masterbuilt
Masterbuilt 40-Inch Digital Electric Smoker
The 40-inch step up from the 30-inch already in the catalog: the same insulated cabinet and side wood-chip loader, stretched to four racks and 970 sq in. An electric smoker heats with a resistance element and makes smoke by smouldering chips in a tray beside it, which is a fundamentally different mechanism from a pellet cabinet's auger — the smoke is thinner and more controllable, and you can hold 160°F for cold-ish work such as sausage or cheese. The viewing window and glass door are on the pricier Window and Legs variant, not this one.
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Specifications
Features
Pros
- ✓970 sq in over four racks is roughly double the 30-inch model — eight pork butts or sixteen chickens in one load
- ✓The patented side wood-chip loader adds chips without opening the door, so the cabinet does not dump heat every 45 minutes
- ✓Thermostatic control down to 100°F makes it genuinely usable for sausage, jerky and fish, which charcoal smokers struggle to hold
- ✓Fully insulated body means cold-weather performance is far better than an uninsulated bullet or drum
- ✓Plug-in operation — no fuel to buy, no ash to clean, no fire to manage
Cons
- ✗275°F ceiling means no crisp poultry skin and no searing; anything needing 300°F-plus has to finish in an oven or on a grill
- ✗Electric element smoke is thin — the smoke ring and bark are noticeably lighter than charcoal or a stick burner produces
- ✗1-year warranty is the shortest in this comparison set
- ✗Chip tray needs reloading roughly every 45–60 minutes for the first few hours; a cold-smoke attachment is a separate purchase
- ✗Needs a dedicated 120V outlet within reach and is not usable where there is no power
Compare the Masterbuilt 40-Inch Digital Electric Smoker
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