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

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!

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 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.

I bought this cold smoker on April the 8th. It came with a year warranty. The first use it tripped the gfci plug and would only work on non gfci, which we don't have on the porch. So I had to run an extension cord to use it. The cold smoker itself worked fine, but using an extension cord each time is admittedly dangerous and out of the question. I should've just sent it back to Amazon, but I thought I should go through the company. Big mistake. I contacted customer service and they told me it was defective and they would send a replacement if I cut the cord and removed the warning label. So I did as they asked and I got an email immediately saying they would send me a new one and I would get an email when it was on the way. I waited 10 days and reached back out to them. They informed me that my product was on back order and wouldn't be in stock until the end of July. They didn't bother to tell me this before I ruined it. They didn't advise me to send it back through Amazon to get a replacement. Nope, just wait an extra 4 months to get it. I'm very disappointed and justifiably upset. I won't be buying anything from this company again. Get a different brand!!!

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.

Fun fact about this, I really wasn’t paying attention to what I was buying and I thought I was buying a smoker. I clearly did not read it well. I was gonna take it back to have it returned to Amazon and my husband happened to see it And he said hey let me try that on my smoker and lo and behold. It’s one of the best things we’ve ever bought for the smoker. The reason why I bought it was a gift for my son thinking it was a smoker, but it worked out very well. Like I said probably one of the best things we’ve bought for our smoker And the meat comes out amazing

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.

Works great on my electric. Saves you from opening the door to refill the smoker tray in the electric smoker. Saves time for long cooks . for other chores around the house

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

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!