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Electric cabinet smokers excel at maintaining steady ambient cooking temperatures, but cold smoking delicate foods like cured cheeses, slab bacon, or fresh fish presents a notorious mechanical challenge. In a traditional vertical electric smoker, wood chips only smolder when the internal heating element cycles on, meaning lower target temperatures often starve the chamber of flavorful smoke. Conversely, forcing the element to burn continuously elevates chamber heat beyond the melting point of dairy fats or the delicate cure threshold of salmon. For hobbyists, charcuterie creators, and backyard pitmasters looking to solve this dilemma, the Masterbuilt MB20100112 Slow Smoker serves as an external smoke generator engineered to deliver steady, low-temperature smoke without forcing you to hover over a chip loader all afternoon.
Our analysis indicates that this external attachment successfully addresses the fuel delivery bottleneck of vertical electric smokers by providing up to six hours of continuous smoke without reloading. By isolating the smoldering wood chips outside the main cabinet and powering them with a dedicated electric element, it transforms temperamental low-heat projects into dependable, set-and-forget cooking sessions.
Quick Verdict
The Masterbuilt MB20100112 Slow Smoker is a specialized auxiliary attachment that effectively decouples smoke generation from cooking cabinet heat, providing consistent, unattended smoke for low-temperature curing and extended barbecue sessions.
- Delivers up to six hours of continuous wood smoke without needing a manual reload.
- Supports true cold smoking as well as hot smoking runs up to 275 degrees Fahrenheit.
- Push-button electric element automatically ignites standard wood chips without open flame.
- Slide-out removable ash tray simplifies post-cook ash management and routine cleanup.
Masterbuilt MB20100112 Slow Smoker Features Explained
Continuous Gravity Wood Feed System
Standard electric vertical cabinets rely on small internal chip trays that hold only a handful of wood chips at a time. During extended curing projects such as cold-smoked bacon or summer sausage, this design forces you to reload wood every 30 to 45 minutes, disrupting internal temperatures and causing smoke output to fluctuate wildly. The Masterbuilt MB20100112 continuous wood feed system reimagines this dynamic by utilizing a vertical cuboid hopper that holds several hours worth of fuel at once. As the wood chips at the base smolder and reduce to fine ash, the chips stacked above naturally drop downward under gravity, continuously replenishing the fuel supply directly over the heat source.
In the debate of the Masterbuilt MB20100112 vs chip tray workflow, this gravity-driven feed eliminates the constant need for babysitting. Operating for up to six hours on a single fill, the attachment produces an even, continuous stream of clean smoke rather than the heavy white bursts typical of manual chip loading. This steady delivery helps prevent the bitter, acrid creosote buildup that can ruin long-format charcuterie projects.
Automated Push-Button Electric Heating Element
Unlike external smoke generators that rely on manually ignited wood sawdust, pellets, or external torches, this unit features an integrated corded electric heating element designed to ignite wood chips at the touch of a button. Once plugged in and powered on, the element automatically heats the bottom layer of wood chips to their smoldering threshold, removing the guesswork and draft-related flameouts common with manual lighting techniques.
Because the heating element operates on its own dedicated corded electric power supply, it functions completely independently of your main smoker cabinet. In a standard setup, if your cabinet reaches its set temperature, the internal element turns off, halting smoke production entirely. With the MB20100112, the smoke generation remains steady whether your main cooking chamber is running at full heat or switched off entirely for cold smoking.
Dual-Mode Low and High-Heat Capability
The core appeal of this slow smoker attachment is its dual-mode versatility across diverse temperature ranges. For true cold smoking, keeping ambient temperatures low is essential. When deploying the Masterbuilt cold smoker for cheese, delicate gouda, sharp cheddar, or fresh butter can easily soften or melt if cabinet heat rises even a few degrees. Because the MB20100112 sits outside the main enclosure, thermal energy radiates into the open air while cool smoke travels through the mounting port into the cabinet.
Simultaneously, the listing confirms the slow smoker supports hot smoking operations up to 275 degrees Fahrenheit. While high-temperature barbecue rigs like the master built gravity smoker utilize integrated charcoal delivery for high-heat convective airflow, vertical electric smokers often lose smoke volume during long cooks once the target temperature is reached. Adding this slow smoker ensures that ribs, pork butt, or brisket receive sustained wood smoke up to 275 degrees Fahrenheit without overshooting your target temperature.
Removable Ash Collection System
Managing spent fuel is critical in any continuous-combustion system. If ash accumulates around the heating element, it chokes off oxygen, smothers fresh wood chips, and causes the vertical fuel column to bridge or jam. The MB20100112 addresses this issue with an integrated removable ash tray located directly beneath the burn chamber. As chips smolder and break down, the residue drops cleanly through the lower grate, leaving the electric element clear to engage incoming wood chips.
This dedicated design significantly streamlines the Masterbuilt MB20100112 cleanup routine once your smoking session concludes. Instead of needing to vacuum out the interior base of your primary smoker cabinet or wipe down greasy lower walls, you simply slide out the ash tray, dispose of the cooled ash in a metal container, and wipe the tray down. Maintaining clean internal airflow keeps the unit operating efficiently and prevents ash from being carried into the smoking chamber where it could settle on food surfaces.
Specs
| Specification | Detail |
|---|---|
| Brand | Masterbuilt |
| Model Number | MB20100112 |
| Part Number | MB20100112 |
| Power Source | Corded Electric |
| Fuel Type | Wood Chips |
| Item Dimensions | 8.1″D x 9.8″W x 16.8″H |
| Item Weight | 10 pounds |
| Form Factor | Cuboid |
| Continuous Smoke Output | Up to 6 hours |
| Maximum Operating Temperature | Up to 275˚F |
| Warranty | 1 Year Limited |
Figures quoted from the product listing. Nothing here was measured.
Masterbuilt MB20100112 Slow Smoker Pros and Cons
Pros
- Continuous smoke for up to six hours
- Supports cold smoking and hot smoking up to 275°F
- Push-button automated wood chip heating
- Removable ash tray simplifies cleanup
- Compatible with all Masterbuilt Digital Electric Smokers
Cons
- Requires separate dedicated corded electric outlet
- Listing does not include wood chips
- Listing does not specify element wattage or cord length
Best Use Cases
- Cold-smoking blocks of cheddar, gouda, and pepper jack cheese without melting milk fats.
- Curing homemade slab bacon and pork belly over sustained multi-hour low-temperature cycles.
- Infusing Atlantic salmon, trout, and other delicate fish fillets with cool smoke prior to drying.
- Processing venison or beef jerky strips requiring continuous light smoke during low-heat dehydration.
- Supplementing steady wood smoke during long hot-smoking sessions up to 275 degrees Fahrenheit.
Before You Buy
Before purchasing this external smoke generator, you must verify your equipment compatibility and electrical setup. The listing confirms Masterbuilt cold smoke kit compatibility with all Masterbuilt Digital Electric Smokers, mounting directly into the side port where the factory chip loader sits. If you are weighing this workflow against larger vertical pellet cabinets like the pit boss 3 series smoker, keep in mind that the MB20100112 operates on its own corded electric connection. This means your outdoor setup must accommodate two distinct power cords running simultaneously: one for your main cabinet and one for the slow smoker accessory.
Shoppers should also review what is included directly in the box. The listing specifies the included component as simply the smoker unit with its removable ash tray, but it does not specify the internal heating element wattage or the exact length of the electrical cord. Additionally, the package does not include starter wood chips or adapter brackets for non-digital Masterbuilt models, meaning owners of manual analog smokers cannot attach this unit without custom modifications. Plan on having dry standard wood chips and an outdoor-rated extension cord ready prior to your first curing run.
Bottom Line
Determining whether the Masterbuilt MB20100112 is worth it comes down to how much value you place on a hands-off outdoor cooking workflow. Operating an electric vertical cabinet for low-temperature projects typically requires constant monitoring, manually reloading the chip chute every half hour to keep smoke moving. By separating wood chip combustion from the cooking chamber’s internal thermal cycle, this auxiliary unit delivers true low-temperature smoke independence that makes delicate projects like smoked cheeses and cured meats remarkably consistent.
While managing an extra power cord and hanging a ten-pound attachment from the side of your cabinet are practical trade-offs, the six-hour burn time and straightforward push-button operation eliminate the single most frustrating bottleneck of vertical electric smoking. If you want to expand your curing and cold-smoking repertoire without spending your entire weekend babysitting wood trays, the MB20100112 provides the reliable automation your projects need.
FAQ
How does the Masterbuilt slow smoker setup connect to an existing cabinet?
The slow smoker mounts directly into the side opening designed for the standard wood chip loading chute on compatible Masterbuilt digital electric smokers. You remove the factory chip loader assembly and insert the mounting sleeve of the slow smoker into the receiving port, allowing smoke to channel directly into the lower chamber of the cabinet.
What are the best wood chips for Masterbuilt slow smoker operation?
The manufacturer listing specifies standard wood chips as the designated fuel type for this attachment. Dry hardwood chips such as hickory, apple, pecan, and cherry provide the appropriate size and density to descend smoothly down the gravity feed column without bridging or blocking the combustion zone.
How does the continuous feed compare to the standard chip tray?
The factory chip tray holds a minimal amount of wood chips and depends on the main cabinet element heating up, requiring manual reloading every 30 to 45 minutes. The MB20100112 utilizes a vertical column that holds up to six hours worth of wood chips and ignites them with its own independent electric element, providing continuous smoke without constant reloading.
Can you use the slow smoker attachment for hot smoking?
Yes, the listing confirms that the slow smoker attachment functions effectively during both cold smoking and hot smoking sessions up to 275 degrees Fahrenheit. It can be used to add supplemental wood smoke to higher-temperature cooks like ribs, pork shoulders, or poultry.
Does the Masterbuilt MB20100112 work with non-digital electric smokers?
The listing states compatibility specifically with all Masterbuilt Digital Electric Smokers. It does not list compatibility with analog dial smokers or other smoker brands, which typically lack the specific side-port dimensions required to mount this accessory securely.
