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.)

Super easy to install will smoke for hours must have for cold smoking works great for normal smoking also good product all the way around

No issues at all.If you need to just get it.Awesome upgrade

I really like this smoker overall. I like the ability to set the temp and not worry to much about fluctuating temps. I do use an after market probe and place it on the rack I am currently using. If I use more than one rack I typically place the probe on the lowest rack with food to determine the temp. There is about an 8-10° difference between probe and smoker readout. I purchased the attachable cold smoker as I did not want to add chips ever 15 min. I do like smoker attachment, but like others, the paint peels off the inside and makes a big mess. This should be fixed with higher quality paint. Also the chips stick to the inside of the chip holder and you have to push them down ever so often. Not as bad as the very tiny chip tray, but still requires a bit of baby sitting. I did modify the connection with some extension pipe and 90° elbows. I feel it allows the smoke to cool a bit more and not create as much soot buildup. It would be nice to be able to adjust the cool smoker burner a little. It's on or off and when on creates a lot more smoke then necessarily IMO. Overall I really like the total package. Will attach pictures a bit later.

I have made some of the best meals on this smoker. I did buy the slow smoker attachment which allows for longer cooks without adding wood chips every 30 minutes. It cools more quickly when opened so keep that in mind. It comes with one probe, but I also purchased the 4 pack to track more items and different locations within the same cut. I have gotten many compliments on my smoked meat. There is plenty of room unless cooking a full beef brisket. Then you may need to put one of the racks at an angle to allow it to fit. All in all, I love it!

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.

We LOVE this thing! I cold smoke cheese during the winter and I use it during the rest of the year to add a great amount of smoke to our food. Highly recommended.

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.

It works amazing. I no longer have to keep filling the wood chips every 45mins anymore. Plus having the ability to cold smoke is a massive bonus.

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.

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.