---
product_id: 374741100
title: "Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122"
brand: "masterbuilt"
price: "S$2562"
currency: SGD
in_stock: true
reviews_count: 11
category: "Masterbuilt"
url: https://www.desertcart.sg/products/374741100-masterbuilt-40-inch-digital-electric-vertical-bbq-smoker-with-leg
store_origin: SG
region: Singapore
---

# Patented side wood chip loader 970 sq. in. cooking space Digital temp & time control Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122

**Brand:** masterbuilt
**Price:** S$2562
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your backyard BBQ game with precision smoke mastery! 🎛️

## Quick Answers

- **What is this?** Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122 by masterbuilt
- **How much does it cost?** S$2562 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/374741100-masterbuilt-40-inch-digital-electric-vertical-bbq-smoker-with-leg)

## Best For

- masterbuilt enthusiasts

## Why This Product

- Trusted masterbuilt brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Easy Cleanup & Maintenance:** Removable water bowl and grease tray make post-BBQ cleanup a breeze—more time enjoying, less time scrubbing.
- • **Precision Digital Controls:** Set exact temps up to 275°F and cooking times effortlessly for foolproof low-and-slow smoking.
- • **Innovative Side Wood Chip Loader:** Add wood chips without opening the door—lock in smoke and flavor like a pro chef.
- • **Massive 970 sq. in. Cooking Area:** Smoke up to 16 chickens or 8 racks of ribs in one go—perfect for hosting your next epic BBQ.
- • **Spacious Vertical Design with Viewing Window:** Monitor your feast without losing heat or smoke, ensuring perfectly smoked results every time.

## Overview

The Masterbuilt 40-inch Digital Electric Vertical BBQ Smoker offers a generous 970 square inches of cooking space with four chrome-coated racks, digital temperature and timer controls up to 275°F, and a patented side wood chip loader for continuous smoke infusion without heat loss. Its vertical design fits large quantities of meat, while features like a viewing window, removable water bowl, and grease tray simplify monitoring and cleanup. Perfect for serious grillers seeking consistent, flavorful low-and-slow smoked dishes.

## Description

Experience the ultimate fusion of succulent smoked meats and delicious flavors with the Masterbuilt 40-inch Digital Electric Smoker. Featuring user-friendly features such as the digital control board, you can effortlessly designate your preferred smoking temperature and duration, leaving the vertical bbq smoker to handle the rest. The vertical configuration of our smokers serves a dual purpose - it optimizes flavor infusion while conserving space. The interplay of heat and smoke naturally flows through the cooking chamber of the meat smoke, guaranteeing an ideal smoke distribution for tasty outcomes. The patented side woodchip loader integrated into this BBQ smoker allows for the continuous introduction of tantalizing wood notes, all without compromising the internal smoke during the cooking journey. Bid farewell to the complexities of preparing delectable barbecue classics for your entire family and allow Masterbuilt to guide you in mastering the art of outdoor smoking.

Review: Very Good Electric Smoker - Keep it Dry - This is my second purchase of this specific model and two things stick out about its care: 1) Get a good cover to keep, especially rain out of it. After about 4 years, I replaced the heating element and the digital control unit due to the fact that MasterBuilt's own cover was not waterproof (I bought an EVRBUL cover which seems very good so far and has side velcro straps to prevent wind from blowing it away), but the shorted-out electrical wiring was the eventual failure. 2) When cleaning do NOT get the inside walls or bottom very wet. Yes, after a while you should wipe down the insides to prevent any fire, but I overdid my cleaning and got too much water inside the unit which also led to electrical shorts and the eventual replacement of the entire smoker. The smoker itself is very easy to put together and a strong selling point about this model is that it sits on stands that keep (natural) moisture out of the unit from the bottom. It does an excellent job of maintaining temperature, as my experience is the temp will only fluctuate 3+ degrees (I generally smoke in the 215-220 degree range) before the heating element will come on to raise it and then go off when its reached the set temperature. Prior models came with a temperature probe and this one does not. That's not a big issue for me as generally, 9 racks of ribs will do fine at 215 degrees for 7+ hours and a good sized brisket or pork butt will take about 13 hours at the same temperature. I recommend taking advantage of the water pan which only needs filling once even for 12+ hours of smoking. "Wet" smoking always seems to give you more juicy, tender meat (I even will put aluminum foil over my meat) and the pan is a very nice size for holding a lot of water. For the smoking "purists" who question using an electric smoker vs. the old fashioned way, I would put the results of this smoker against any other method used to smoke meats - not to mention the "maintenance" while smoking.is pretty minimal with this guy. I know everyone has their own opinions on how long to add smoke, but I've found out don't be fooled by the small size of the wood chipper. Personally, during the first two hours, I fill up the bin and add more chips to it about every 30 minutes (I soak my chips before adding which really generates smoke). A nice feature of refilling is the loader is on the outside of the smoker and you do not have to open the door, which would lose heat if you had to refill chips inside the smoker. I would say this is a good price for a smoker that doesn't require full-time attention while using it - especially if you are looking at hours and hours of smoking. Since you also set the digital timer, the smoker will go off after time expires. With normal care and not subjecting the smoker to harsh outside elements, you should get years of service from it. And most likely the only two things you might have to replace over time and use are the heating element (~$50) and the control unit (~$25). There are videos on YouTube for replacing the heating element and the control unit is two screws and a plug - both can be done DIY.
Review: Masterbuilt 40” ( my second unit) - I bought an older model 1n 2015. It died & I didn’t have time to wait for parts & my labor. Ordered this one & the next day it showed up. Had a brisket waiting to be smoked There are several improvements from the old smoker, I’ll name two, legs make it taller, grease trap is better. I have a Masterbuilt cold smoker offset with an aluminum flex hose approx 4’ in length

## Features

- Vertical digital electric smoker with 970 square inches of cooking space
- Digital controls to easily set cooking time and temperature up to 275°F
- Patented side woodchip loader to continually add wood-fired smoked flavor without having to open the smoker door to keep smoke in during the cooking process, resulting in enhanced low and slow cooked dishes
- Four chrome-coated smoking racks
- Spacious vertical design that fits up to 16 chickens, 4 turkeys, 8 pork butts or 8 racks of ribs
- Removable water bowl to add moisture and catch food drippings
- Removable rear grease tray to easily clear grease for an easy cleanup process
- Adjustable air damper for smoke control
- Lockable door latch to retain heat and smoke inside the fully insulated smoker body
- Convenient window in the smoker to monitor food during smoking process. If the smoker takes longer than 60–70 minutes to heat up, ensure it is plugged directly into a wall outlet (do not use an extension cord). Make sure the door is fully closed and the latch is fastened securely.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B09HSV4DJ4 |
| Best Sellers Rank | #3,081 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #2 in Outdoor Smokers |
| Brand | Masterbuilt |
| Brand Name | Masterbuilt |
| Color | Black |
| Customer Reviews | 3.9 out of 5 stars 493 Reviews |
| Fuel Type | Electric |
| Included Components | Smoker |
| Inner Material | stainless_steel |
| Item Dimensions D x W x H | 23"D x 28"W x 50"H |
| Item Type Name | Digital Electric Smoker with Window and Legs |
| Item Weight | 72.1 pounds |
| Manufacturer | Masterbuilt Manufacturing, LLC. |
| Model Name | Masterbuilt MB20070122 40 inch Digital Electric Smoker with Window and Legs, Black |
| Model Number | MB20070122 |
| Number of Items | 1 |
| Outer Material | Alloy Steel |
| Part Number | MB20070122 |
| Power Source | AC/DC |
| UPC | 094428277076 |
| Warranty Description | 1 Year |

## Product Details

- **Brand:** Masterbuilt
- **Color:** Black
- **Fuel Type:** Electric
- **Item Weight:** 72.1 pounds
- **Manufacturer:** Masterbuilt Manufacturing, LLC.
- **Model Name:** Masterbuilt MB20070122 40 inch Digital Electric Smoker with Window and Legs, Black
- **Number of Items:** 1
- **Outer Material:** Alloy Steel
- **Power Source:** AC/DC
- **Product Dimensions:** 23"D x 28"W x 50"H

## Images

![Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122 - Image 1](https://m.media-amazon.com/images/I/613i73dmzhL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: does this have continuous feed for the wood chips?  if not how long does it smoke for without adding more**
A: It does not have continuous feed.  At max temp (275F) I had to refill very old (ergo dry) chips every 30min.

**Q: To confirm, this does not have autofeed pellets/chips? I cannot find an electric auto feed smoker anywhere. Do they exisit?**
A: It’s not auto feed chips. You have to do it manually. They used chips, not pellets.

**Q: I am making salami and need to hang tubes is there a way to do this**
A: Leave in the top rack and remove the bottom 3.  Hang the salami from the top rack.  You might want to get some stainless "S" hooks from the chain section at Home Depot for a cheap easy alternative to the mfg. accessory.

**Q: Does weber make a smoker blanket for this model that can be purchased separately?**
A: We do not have compatibility or availability of the blanket model provided.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Very Good Electric Smoker - Keep it Dry
*by D***. on May 2, 2026*

This is my second purchase of this specific model and two things stick out about its care: 1) Get a good cover to keep, especially rain out of it. After about 4 years, I replaced the heating element and the digital control unit due to the fact that MasterBuilt's own cover was not waterproof (I bought an EVRBUL cover which seems very good so far and has side velcro straps to prevent wind from blowing it away), but the shorted-out electrical wiring was the eventual failure. 2) When cleaning do NOT get the inside walls or bottom very wet. Yes, after a while you should wipe down the insides to prevent any fire, but I overdid my cleaning and got too much water inside the unit which also led to electrical shorts and the eventual replacement of the entire smoker. The smoker itself is very easy to put together and a strong selling point about this model is that it sits on stands that keep (natural) moisture out of the unit from the bottom. It does an excellent job of maintaining temperature, as my experience is the temp will only fluctuate 3+ degrees (I generally smoke in the 215-220 degree range) before the heating element will come on to raise it and then go off when its reached the set temperature. Prior models came with a temperature probe and this one does not. That's not a big issue for me as generally, 9 racks of ribs will do fine at 215 degrees for 7+ hours and a good sized brisket or pork butt will take about 13 hours at the same temperature. I recommend taking advantage of the water pan which only needs filling once even for 12+ hours of smoking. "Wet" smoking always seems to give you more juicy, tender meat (I even will put aluminum foil over my meat) and the pan is a very nice size for holding a lot of water. For the smoking "purists" who question using an electric smoker vs. the old fashioned way, I would put the results of this smoker against any other method used to smoke meats - not to mention the "maintenance" while smoking.is pretty minimal with this guy. I know everyone has their own opinions on how long to add smoke, but I've found out don't be fooled by the small size of the wood chipper. Personally, during the first two hours, I fill up the bin and add more chips to it about every 30 minutes (I soak my chips before adding which really generates smoke). A nice feature of refilling is the loader is on the outside of the smoker and you do not have to open the door, which would lose heat if you had to refill chips inside the smoker. I would say this is a good price for a smoker that doesn't require full-time attention while using it - especially if you are looking at hours and hours of smoking. Since you also set the digital timer, the smoker will go off after time expires. With normal care and not subjecting the smoker to harsh outside elements, you should get years of service from it. And most likely the only two things you might have to replace over time and use are the heating element (~$50) and the control unit (~$25). There are videos on YouTube for replacing the heating element and the control unit is two screws and a plug - both can be done DIY.

### ⭐⭐⭐⭐⭐ Masterbuilt 40” ( my second unit)
*by D***N on September 30, 2026*

I bought an older model 1n 2015. It died & I didn’t have time to wait for parts & my labor. Ordered this one & the next day it showed up. Had a brisket waiting to be smoked There are several improvements from the old smoker, I’ll name two, legs make it taller, grease trap is better. I have a Masterbuilt cold smoker offset with an aluminum flex hose approx 4’ in length

### ⭐ Struggles to reach even low and slow smoking temps
*by C***4 on June 26, 2024*

Since it arrived, in late May. I've managed to smoke 3 or 4 briskets. But only after switching to using pellets in stead of wood chips. Pellets burn just hot enough to add to the temperature. With wood chips, and the smoker set to 275 degrees (the maximum this can be set to), it would struggle to get to a temperature above 200. With 3 different ambient temperature probes, all of which were within a few degrees of each other... so I trust them more than the Masterbuilt builtin one. Once did the forbidden thing and tried wood pellets from a pellet smoker, in this one, the temperature managed to get to just above 230 degrees, set at 275. That's JUST barely above normal low and slow temperature of 225 degrees. Two of the briskets turned out very good, the other two? I couldn't get the smoker hot enough to get past the stall point at around 160 degrees fast enough, on wrapped in foil at the stall, the other in butcher paper at the stall. They both turned out extemely dry even spritzing every 15 minutes with apple cider vinegar and water. The temperature control is NON EXISTENT. The two that turned out good, were because I wrapped early, at 140 degrees and bypassed the stall at 160 to 170 altogether. BUT... that meant only around 3 hours of smoke infusion, reducing the already questionable smoke flavor even more. I'm smoking my final brisket on this smoker. Which I don't have one single prayer for. It stalled at 172 degrees, already wrapped, and stayed there for the past hour and half, finally just now rising to 174 degrees. The smoker is set at 275 degrees... and the top vent is closed down all I can close it to, and the ambient temp is only 198 degrees. I can already guarantee it's dry as a bone and tough as nails, but I'll pull the brisket at 175, to try to salvage it. I just can't anymore after this. Briskets cost too much to take the chance on having it ruined by shoddy workmanship. I have ordered a pellet smoker from one of the other brands of vertical smokers. and a smoke tube for pellets to add smoke flavor since pellet smokers are notorious for not producing as much. I can't, in good conscience, recommend this smoker. Absolutely not. And this is the second Masterbuilt I've had. The first one was ok, but it only had that electric skillet temperature dial on the side, and not removable wood chip replacement tube. So you had to open the door, take out the wood chip tray, fill it, and then open the door again to put it back in, losing every bit of heat.sa

## Frequently Bought Together

- Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122
- Masterbuilt® 40-inch Vertical BBQ Smoker Weather-Resistant Polyester Cover to Fit All Masterbuilt 40-inch Vertical Smokers in Black, Model MB20080210
- Western BBQ Smoking Wood Chips Variety Pack Bundle (4)- Apple, Mesquite, Hickory, and Cherry Flavors (Original Version)

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*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-10-10*