Masterbuilt® Slow and Cold Smoker Accessory Attachment With Removable Ash Tray for Masterbuilt Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112

Yes, there is, but this thing works great! It's the perfect upgrade to Masterbuilt electric smokers. I just don't understand why they don't build this into their smokers to begin with. Once added, the smoker works easier and better, plus gives the additional benefit of cold smoking capability. In my opinion, this device makes the Masterbuilt electric smoker superior to any other electric smoker. If you own a Masterbuilt electric, you need this. OK, so there "is" such a thing as too much smoke, which is probably why the regular chip tray is so small. Electrics need far less wood than charcoal or wood fire based smokers. If you run a full hopper of chips with this cold smoker accessory you may find your meat ends up too smoky. I used to fill the hopper all the way, but that was too much in my opinion. Now, I usually start with a cup of chips at a time. You can always easily add more if you need to without having to open the smoker, so it's no big deal. If you're doing something like pork butt you probably want a full hopper of chips. If smoking ribs and other foods like jerky, I would go with less. If you do load the chimney full the chips, eventually, the chips will get stuck inside, and you'll have to use a long screwdriver or rod to tamp them down during your cook. If you don't, the hopper will look full, but it isn't and the smoke will drop off. The chips get stuck away from the heat element. Creosote and moisture builds inside the chimney and the chips get glued to the inside of the hopper. Not a big deal, but be prepared to knock them down. Update: I started making jerky and this is the perfect accessory for that. Set your smoker thermostat for 160°F and six hours later you have the best jerky you've ever tasted. The crazy thing about homemade jerky is it is 10 times better than anything you can buy. Once you try making it yourself you'll be hooked, "I guarontee" - Justin Wilson. (Pro tip, always spray your racks with non-stick spray before smoking or making jerky, makes cleanup so much easier.)

Cold smoker works great! Dry wood chips last about 2-3 hours, soaked wood chips last 4-6 hours. You can even use pellets in this thing, just dont fill it all the way because the pellets expand and will push the cap open (lasts 8 hours!) It's a gravity fed system, wood chips or pellets are placed inside a square tube with metal screen bottom, you fill it while unit is installed over the small electrical element. The metal cap for the tube keeps most of the smoke from escaping pushing it into your smoker. It has an ash catcher tray that you can remove to view the element and screen, it works better if you tap the metal tube or its cap occasionally to make the ashes drop allowing it to breathe and keep the smoke production high (ash blanket blocks air flow). Keep your main smokers exhaust vent slightly open to allow air to move through the unit to produce the most smoke, otherwise the smoke will escape through the lid or door instead, and smoke will be lost. The temperature stays cold, like it should. Just remember to keep the main smokers hearing element from turning on by not setting time or temperature, this way you're only using it to tell you what the temp is (when smoking cheese)... I keep the water pan full of ice, too. When using it for hot smoking, use the main unit to control temperature and time (obviously), just keep the side attachment unit (cold smoker) full of chips or pellets and do your thing. No more messing with the tiny chip tray! Make sure everything is assembled correctly before operating the unit (no stray washers or bolts in electrical connections or switch area. It's a simple system that needs minimal attention to keep it producing that perfect smoke. As far as design, it has a couple of issues, none of which affect the performance of the unit, just a little oversight that could be improved in the future. For example, the lower electrical vents on the unit dont allow it to sit flush against the main smoker (see pic), and the paint under the lid bubbles off (some sort of reaction from smoke and moisture with the paint). Also, you can't use the legs or it will not sit flush with the smoker at the bottom, this won't matter if you're using the stand for the main smoker. Attach it to the smoker using the hardware provided and omit the legs for the small smoke box, and plug the holes with something to ensure proper air flow restriction. You dont want too much air flow, nor do you want too little. You'll get the hang of it after a while. Small tweaks here and there, and it will be perfect.

I bought this for a neighbor since he has a Masterbuilt MES 130 with the window. Small chip try only allows for approximately 30 minutes smoke and he didn't want to babysit it. It's probably fine for smoking fish, but Turkey legs are going to take around 4 hours and this was the answer. I read the negative 1 star reviews and have a couple of suggestions. 1. The directions that come with it are pretty much crap. Throw them away. Lay the smoker on its left side with a 2X4 or something underneath or at the edge of a table, so you can open the door. The Slow Smoker Kit will drop down into the hole and be pretty close to flush against the smoker. The hook will grab the edge of the square slot where the chips drop into the pan. NOT the edge of the locking track for the round chip loader. Removing the chip tray from inside, you should be able to see the hook properly catching the square slot. We decided this was a poor design and went with a couple of 3/4" self tapping screws at the top with an aluminum spacer. (see pics) Now the unit is solidly mounted and it is not going anywhere. You can move the entire unit without any worry the Kit is going to fall off. 2. Once the chips catch fire and start to smoke, TURN THE BURNER OFF! Open the top valve on the Smoker for enough draft to bring in the smoke. Once the chips have caught fire and are smoking, you shouldn't need the burner to be on all the time. (This is only a guess right now as we're not able to fire it up until later this week. I will return to edit if anything goes wrong.) But, I doubt very much if the chips will extinguish and go out as long as there is enough oxygen leaking in to keep them smoldering. The smoldering chips by themselves shouldn't create so much heat that it burns the paint like people are saying in the reviews. We'll find out later this week! We did try smoking some Salmon before getting this Kit and we found it easiest to take a propane torch and just light the chips in the tray before a low temp cook (about 120º) to form the pellicle. The chips will only light and start smoking after about a half an hour at 275º. Obviously, too hot to cook Salmon. 180º until inside temp was 160º and he had some delicious Smoked Salmon! Update: Apparently there is not enough oxygen to keep the chips lit and the burners need to be left on. One would think once the chips were smoking they would continue. Maybe opening the ash door will help. More experimenting. By the way, when operated properly, the paint did not peel or burn under the lid.

After using the Masterbuilt 710 digital smoker, and reading reviews and advice from other users, I decided I needed this accessory to keep producing smoke while heating the main unit at a low temperature. I didn't read the fine print before I bought this; this unit was not meant for the 710 as it sits too low. So I had to create a shelf for it to sit upon so it could align with the smoke input hole on the 710. (See photos.) Now it works great, and I can smoke at temperatures such as 225 degrees (F) while still producing plenty of smoke. This unit just has an on-off switch. I consider it a must-have accessory for Masterbuilt smokers whether the recommended models or ones such as the 710 that need adapting. I can't guarantee it will work with other models, but with the 710 and a little work, it works great. It seems well-built and I've had no problems so far. It's worth the money. I would rate it a 5 if it adapted more easily to my Masterbuilt smoker.

With the cold weather I am now able to smoke cheese. It works wonderfully, but you must age your cheese in the fridge for 2-3 weeks after smoking. Also, be ready to deal with creosote. It's messy, sticky, smelly, and not much fun, and it really builds up in this cold smoker. I usually clean it after each smoking event. There is a plus to this though, you will have far less creosote inside your smoker and thusly far less on your food. All in all, I like this thing, but it does require maintenance to keep it functioning. You do not want a creosote fire.

SHAME ON AMAZON AMD MASTERBUILT. For some reason Amazon is not letting me upload images. Fine. I dont leave reviews, I should but I don't. Its time consuming, However this. This is a fine review, except its not. Not only did Amazon sell and ship this "Brand spanking new" item, they sold it USED!!! "Ho1 do you know its used"? The dent was a clear give away, but the bottom of the wood chip tube had left over food. BUT WAIT THERES MORE!!! The dam thing didnt turn on!!! This smoke box was sealed very well in the box, looked new, brand new. Amazon sends a replacement, SWEET!!! I spend 3 hours "seasoning" the Cold smoker. Did just fine. This unit was brand new, I inspected EVERYTHING. My Saturday i decide im gonna do smoked baby back ribs. In the smoker we go, but with my smoke box!!! Gonna be good right? NOPE!! 2.5 hours into the cook and my ring app tells me a camera is offline. Let's check it out. Smoker has no power, smoke box has no power. Maybe the load is too much? 17 minutes had already passed before I checked my phone for the camera offline, ribs are losing temp. Come to finder out a GFCI on the same breaker tripped. Why? Next outlet on a different breaker. Tripped the breaker the second I plugged it in. What are we doing here???!!! 24 minutes has gone by while my ribs sit cooling down. So I get down to the smoke box, lets see why its tripping the GFCI. Smoker is already heating back up and I supercharge the wood chips with a small torch. The NEUTRAL wire (white) has been melted to 1 arm of the heating element, it got so hot that I had to repair the ground wire AND the neutral wire. So this 1 STAR review is FOR BOTH AMAZON for red packaging a USED UNSANITARY PRODUCT, FOR MASTERBUILT FOR SENDING OUT AN ALREADY DEFECTIVE UNIT!!! 🤔 I would have better luck with Ebay. I have small boys and grandchildren. Amazon, you need to do better. I know my prime membership doesn't matter but this review will. Butterfly effect.

Very nice! I wish I could find a cover for it.

Been putting off buying this for a while and I love it now that I got it works great can keep temps down and keep smoke on for a longer time

Dieser Kalträucherkamin benötigt 110V da es in den USA hergestellt wird. Das habe ich gewusst da ich davon schon 2 in den USA in Einsatz hatte und in D mit Trafo arbeite. Das aber immer noch kein hitzebeständiger Lack verwendet wird finde ich sehr unzureichend und gesundheitsschädlichen. Bereits nach dem ersten Räuchern blättert der Lack im Kamin ab und die Dämpfe legen sich auf dem Rauchgut ab. Ich habe den Lack entfernt um schadfrei zu Räuchern.

This smoker is excellent! It works best with pellets. Amazing volume if smoke.

After about 6 hours of use the paint start to peel off everywhere. Try to clean it and manage to transfer some colour on my hands. Doesn’t look safe to use in relation with food or that’s for sure.

US Netzteil für 120V, in Deutschland ohne Spannungswandler nicht zu verwenden! Nirgendwo vermerkt, Kundenservice verweist auf den amerikanischen Verkäufer (von dem ich in der Beschreibung auch nichts gesehen habe), und damit ist für Amazon Deutschland die Sache erledigt. Absolute Frechheit!

This came in the UK with an American plug attached to the power cord. I replaced it with a UK plug and switched it on and it blew the heating element straight away rendering the item completely useless. Yes I should have instead used a USA to UK plug adapter to counter the 110 US voltage against the 240 UK voltage but I wasn’t aware of that at the time so that’s £100 down the drain.