Features:

  • 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
  • Easily attaches to Masterbuilt Digital Electric Smokers via the side wood chip loader
Modified for better mounting

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.

Tons of Smoke

I added this to my smoker for a couple of reasons, I didn't want to baby sit the wood chip tray and I wanted to use pellets. This fit the bill for me. I haven't tried chips yet, but with pellets, it will fill the smoker with heavy dense smoke at low and high temperatures. That sounds good.....but I learned real quick.....its way too much. I went from 2 cups of pellets (first cook) to, 1/2 cup (last cook). I also have been turning the unit off once the smoke starts rolling to throttle it back. I did cold smoke with it at 70* air temp. I loaded the water tray with ice and was able to smoke some cheese for an hour with an internal temp between 69* - 74*. My paint has bubbled on the inside of the lid as well. I believe that is the result of the chemicals released by the wood (pellets), that is similar to turpentine and not heat alone. When I had the unit on (making too much smoke) and good amount of pellets, I would get a lot of condensation and creosote(?) in the lid. Don't get that stuff on you, it stains. My goal is to be able to set up my smoke, set the temp, and let it go....I think I'm close. TIP: I use isopropyl alcohol to clean the glass on my smoker. The black wipes right off.

One small modification made this perfect !

I added a three ft. piece of 3" aluminum drier vent. This separation, eliminated any smoke heat. I have smoked cheese, lox. made salmon candy to perfection. When I need heat in the smoker, I set it at the proper temperature and time , add my choice of wood chips into the slow smoker, turn it on and am set for at least 4 hours. It has totally expanded my use of my Masterbuilt smoker. The slow smoker provides the thin blue smoke I need.

Primo addition to Masterbuilt vertical smokers

This addition to the master built 40”digital smoker makes it more versatile than replacing an $1800 cookshack Electric. Now I can smoke without adding heat to the main smoker and smoke cheese 👍. Cold smoked 1/2 boneless pork loin and made Canadian Bacon, yummy

Didn't expect it to work, but......

Item fit my application well, even though it said it wouldn't. I have the "Sam's" version Masterbuilt 40" electric smoker w/ Bluetooth capability & leg kit. (can't remember the model #). This side shelf fit perfectly, took about 10min to install, although I had to take apart the "pre-built" part & pivot. Shelf is a bit high, but it gives me a place to put extra chips & other utensils for doing an all-day smoke (& out of the reach of little hands & curious puppy dogs) It even fits under the Masterbuilt cover they sell at Sam's also.

Cold smoker that doesn't raise the temperature.

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.

If you want a lot of smoke, all the time, this is it

I can't tell you how pleased I am about how well this works for me. Most electric smokers worker great in the winter because the heat elements keep turning on when it's cold so the wood chips smoke. However, during the summer once the smoker gets to temp the elements turn off and very little smoke is created, so mainly you just have an outside oven. But, with this unit attached this is like putting a supercharger on your car. Performance, big time and all the time. I love it! Doesn't matter what the main smoker box is doing this thing just keeps cranking smoke out. Absolutely recommend!

Solid product.

Hooked it up to my 40” smoker with some 3” flexible metal exhaust pipe and two 90 degree ducting connectors. I set it on top of the main smoker. Doesn’t work with Traeger pellets alone. They swell up and clog it. Layering Traeger pellets and chips and chunks of of your wood of choice gives a lot longer burn time than just chips and chunks. Great for cold smoking. Made some great pulled pork, brisket, and ribs so far. Makes a great smoke ring. If you set it up like mine, make sure the hinge area is clear of sawdust etc. Works better when the main lid is weighted down for a good closure.

Well made and works well

Well built I think. Work great anyway. Tried several different chips and smokehouse brand works the best. No bark and consistently the same size. Flavor is good and this feeds them well. Much longer smoke with less babysitting. For sausages and jerky that require lower box Temps it works like a champ. But once you get used to it you will use it for high temp chicken and the like because of the smoke it makes for a long time without having to worry about feeding it. Nice steady apple or cherry on the birds. Fire and forget.

Works great - Hooks right up to my Masterbuilt smoker - Works with Chips or Pellets

I love this thing. I used to have to fill my hopper on my smoker about once every half hour if I wanted to maintain a good smoke level. With this I can go a couple of hours before I have to worry about it. I actually got 4 hours out of it one time but I really recommend no more than two to check it since sometimes the chips stick due to moisture and do not fall down on the element. I also used pellets and they also work well but need to be poked occaissionally since the moisture will make them stick easier. Overall smoke is very thick and it works well. Made my electric smoker better!

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