Masterbuilt MPS 230S Propane Smoker, 30" , Black

I have had a Masterbuilt Pro Smoker for about 10 years. It was wonderful and easy to use. I decided to buy another one and bought this new smoker by Masterbuilt Pro. It is a carbon copy of the older one that I have. They have updated some things which I think are wonderful. Same great heavy duty Construction easy to put together with great instructions. I have looked at others over the years Nothing Compares with the Masterbuilt Pro Smoker. With four different racks you can cook many different things at the same time. I use temperature sensors stuck in whatever I'm cooking so I can monitor each one separately. I am so happy that I was able to get another one like the one I started with. Well made and I can use my propane tank from my grill on it. Super happy with my purchase on a scale of 1 to 10 I would give it a 20. My other smoker was uncovered and lasted 10 years underneath a covered gazebo so I can't say enough about the incredible tough Construction of the smoker. I love the fact also that it is made in the United States I believe in Georgia.

I wasn't 100% because of some of the reviews, but I am extremely happy with this smoker. Assembly was easy. I typically have a terrible time putting things together. NOT THIS! Instructions were relatively straight forward. I was able to get it put together in under an hour with no "extra parts". As got functionality. This is my second smoker. My other is an electric pellet smoker. I found this one much easier to use and kept the temperature steady throughout my cook. I made chicken breasts and burgers. Best chicken I've ever made. I would definitely buy this again. The price was right and worked as expected.

We set it up, cleaned it seasoned it and smoked in it and everything came out beautiful. I highly recommend this smoker It is absolutely fabulous and the beef ribs that I cooked in it last night came up perfect The one thing you have to be careful with is the side door latches get very hot even though they’re on the outside when you go to open the door to check on your food. Other than that, it is fine.

Great small smoker for the price! Just did a 7 pound pork shoulder in 7 hours and tastes great! It is hard to get down to 225 degrees but 250 works well!

The worst I have ever had. I had many smokers, electric, gas, combos, etc. I have had 2 of these exact/previous versions and been very happy. This one is terrible. I cannot get the temp below 200 degrees. If I turn the gas all the way down, the burner goes out- and you cannot see the burner bc of the wood chip tray. So, I am going up to 225+ and down to 150 constantly. Relighting, trying to adjust using the actual valve on the propane tank. Smoke is pouring out both sides of the doors. Obviously, the hinge side came installed but if I adjust the latch on the opening side, it only increases the hinge smoke escape. The 2 very similar ones I have had lasted, and I knew exactly where to set the dial for 180 or 225, etc. and it was very consistent, and I could walk away for 30 minutes and come back, and it was still at the set temp. This one I am literally sitting next to for 7 hrs. Do not buy it and shame on you

Very low tech but this is the second one I've bought. The last one I had lasted 7 years outside uncovered. This works very well constant heat and easily assembled. Takes a couple of smokes to learn how the air and heat will flow. Overall great little smoker.

Bought this for my son's birthday. He loves it. Great buy

Everything was great all the prices were there and seemed packaged well. Except for the knob it was broken in 2 pieces so it won’t go on the gauge that turns it on and how hot you want the smoker. So that was a big bummer. For paying 250 for this smoker we shouldn’t have to deal with this broken knob. We will hopefully be able to try out our smoker tomorrow April 26th 2026.

This is my second one. The only reason I sold my first is because I moved and didn't have room for it but now I do.

Me encantó. Super facil de usar, y de ensamblar. Perfecto para empezar a explorar recetas con ahumados.

Sehr leicht bedienbar … perfekt zum Räuchern

i purchased to cook a lot of briskets for my wedding. i also was able to try it out on brined mackerel, pork belly, ribs, chicken and various beef cuts. here are a couple of tips: - get a multi-probe leave-in thermometer, you'll want to have a probe in the box as well as in anything you are cooking, much better to gauge based on internal temperature than to rely on recipe times (every piece of meat is different), once you get good at it, you can do it based on color and tenderness. - get a small cast iron pan to put your wood chunks in, the flame licks the factory grate and will cause the wood to ignite, putting a cast iron pan on top of the grate and you won't get flare up. - ensure the water tray is full, which will temper the heat. - the "texas crutch"/foil will reduce your cook time and prevent burning - if you are cooking brisket or something else with a lot of intercellular fat, you'll want to "hold" it in your oven at 170F for about 12hrs, this will make a huge difference for juiciness and tenderness.

a felt is needed to contain smoke and the wood chip tray had been modified