---
product_id: 10082480
title: "Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller"
brand: "masterbuilt"
price: "₨18013"
currency: SCR
in_stock: false
reviews_count: 7
url: https://www.desertcart.sc/products/10082480-masterbuilt-20070311-40-inch-top-controller-electric-smoker-with-window
store_origin: SC
region: Seychelles
---

# RF remote control 975 sq in cooking space Max temp 275°F Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller

**Brand:** masterbuilt
**Price:** ₨18013
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate Your Outdoor Cooking Game!

## Quick Answers

- **What is this?** Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller by masterbuilt
- **How much does it cost?** ₨18013 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/10082480-masterbuilt-20070311-40-inch-top-controller-electric-smoker-with-window)

## 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

- • **Sleek Design:** Blue LED display ensures visibility even in bright sunlight.
- • **Efficient Heating:** 1200-watt heating element with full foam insulation for consistent results.
- • **Ample Cooking Space:** Generous 975 sq inches with 4 chrome-coated racks for all your smoking needs.
- • **Effortless Mobility:** Equipped with a handle and rear wheels for easy transport.
- • **Smart Cooking Control:** Monitor and adjust your cooking with an RF remote that controls temperature, time, and more.

## Overview

The Masterbuilt 20070311 40-Inch Top Controller Electric Smoker is designed for outdoor enthusiasts, featuring a user-friendly RF remote for precise control over temperature and cooking time. With a spacious 975 sq inches of cooking area and a powerful 1200-watt heating element, this smoker ensures delicious results every time. Its innovative design includes a blue LED display for easy reading in sunlight and a redesigned drip pan for hassle-free cleanup.

## Description

First ever, patented remote control electric smoker. A radio frequency remote controls the temperature & time setting, internal light & turns the smoker on & off. In addition the remote allows you to Monitor cooking time, cooking temperature & meat temperature.. all fromup to 100' away. This new smoker also has built-in wheels & handle so moving from one place to another is easier than ever. With a extra large front window in the stainless steel door & internal light you can watch your food slow smoke without having to open the door. An integrated meat probe thermometer & thermostat temperature control takes all the guess work out of slow smoking, allowing you to slow smoke your food at temperatures between 100F to 275F. Four extra large cooking racks plus a removable drip pan & convenient side wood chip loader makes cooking for the largest of crowds a breeze.

Review: Great Smoker! Broken part replaced quickly - I received my smoker 2 weeks ago. My husband and I live in a loft in the downtown "Strip District" of Pittsburgh, PA. We have a 10 X 26 foot terrace. This smoker complements our Weber Summit grill. Party's On! One of the cooking grate supports (attached to the wall of smoker and holds the water pan and racks) was broken off at the bottom which holds the water bowl. I emailed Masterbuilt and registered my unit online over the weekend and called them Monday. You MUST call customer service with your model & serial number for service. They shipped the part right out. I got a response to my email several days later telling me to call them. The part arrived in 4 days. My remote control gives me meat probe temp, "set time", blinks between "set temp" and actual temp unlike some of the reviews I've read, my remote gives me all the info that's on the machine. I must have a new model. It's great. Smoking meat has a learning curve! The first thing I smoked was a a chicken. I brined it overnight, rubbed it the next day and smoked it. The rub recipe I used was a little too harsh/ spicy for my taste. I'm thinking chicken, fish need a lighter touch. The smoker is easy to use and worked well. Slight adjustments of the vent easily regulate the smoker temperature. Adding wood chips (apple with a little hickory) is a breeze, just be careful, cause the loader tray gets very hot, the handle stays cool however. The next day I smoked a 7.5 lbs pork butt. This was a 3 day proposition. Again, I brined the butt overnight, rubbed and refridgerated the butt for another day, up at 4am, remove butt from fridge, soak the wood chips, smoker on, took 25-30 minutes to get smoker up to 225, load chips, load meat, insert thermometer *( the thermometer fits very tightly in it's holder. I suggest you remove it and place it lightly on the holder for easier insertion before you plug in the smoker ie. while it's cool to touch.) I learned this the hard way with the chicken. I couldn't get the darn thing out of it's holder, and now it's a hot thermometer and smoker , a messy chicken in the way, well you get the picture. Iwas surprised at how cool the outside/ top of the smoker stays. It also holds quite a bit of food. Unless your feeding hundreds this 30 inch model should be fine. Back to the butt, low and slow 225 adding chips approx every hour for first 5 hours, and again for the last 2 hours I when added some sweet italian sausage links. 11 hours total to an internal temp of 190. YOU CAN OVER SMOKE. So at the 4 hour mark, I opened the door to peek and noticed a nice crust/Mr. Brown starting to form, I left it in another hour, hour 5 ,it looked like all the youtube videos and pictures of a perfect smoked butt, nice and crusty all over. I quickly removed the butt, placing the thermometer probe lightly on its holder (of course), and wrapped the butt in heavy duty aluminum foil, returned the meat to the smoker inserted the probe, which I checked against my instant read thermometer, it was true, and let cook 6 more hours. As I said, I rubbed some sweet italian sausage links with olive oil and set that rack under the butt for the last 2 hours. I let the butt rest 30 minutes, covered in foil, before I pulled it. Wow, I was sooo excited to have pulled this off for my 12 memorial day guests. They were impressed with how delicious the pork and sausage was! I'm a pretty good home cook so I enjoy the process. It takes thought and preperation. So, what are you waiting for? Get your smoke on!!
Review: Fantastic smoker for the lazy man - I put a lot of research into various types of smokers before ponying up the dough to get this one. It was worth the high price to me because: 1. It maintains the temperature on its own. I can turn it on, put meat in it, and let it go. Only checking up to put more wood chips in the side canister every 45 minutes or hour. 2. It has an integrated meat thermometer. 3. It can perform in low temperature conditions. I am in Wisconsin and I want to smoke meat all year. 4. Wireless control for extra laziness. 5. It can handle a lot of food at one time. From the above points you can tell that I don't really care about being a smoking purist. I don't have the time to spend 6 to 10 hours working to keep a wood or charcoal smoker at the right temperature throughout the day. Even most electric smokers out there have trouble maintaining their temperature. I just enjoy delicious, tender, smokey bbq. I have used this smoker with a 6 lb pork shoulder (hickory chips) and a 3.5 lb chicken (applewood chips) and both turned out fantastic. The shoulder took about 6 hours and the chicken took 4 (at 220). The wood chips are easy to add without losing heat via the side canister and smoke just fine. They infuse the meat with a lot of smoke flavor. I may stop adding new chips sooner next time I smoke the pork. Hickory has an intense flavor. My tip for you to get best results is to do your research on smoking before trying it. Brine meat that should be brined (pork, chicken, turkey...) to keep it tender, and brine it for a long time (usually overnight for pork shoulder, 4 hours for a 3.5 lb chicken). Don't smoke too hot. Get some recipes. I bought the Smoke And Spice book that was suggested by desertcart when I ordered. An impulse buy that I was suckered into, but it was worth it. Alton Brown from the Food Network has great tips for smoking out there in internet land. Find them, they are worth it. You can't blame this smoker if your meat doesn't taste great, it works. Also, READ THE MANUAL. It contains a lot of useful information that will save you future pain. The only hardship I've encountered with this smoker is the cleanup. A lot of reviewers say it's easy, I haven't had that experience. The removable parts are easy enough to take off and wipe down. The insides of the smoker are a giant pain. Per the manual you should use a wet cloth to wipe down the entire inside. Liquified smoke and whatever other moisture comes from the meat coats the inside of the smoker after use. Cleaning all of the walls and the glass takes a long time. I had to scrub to get it off, but I want my smoker to last a long time. The glass on the front door is a non-factor. Looking at meat doesn't help you in any way, the internal temperature does. I never use the light or the glass. Last point: one of the reviewers mentioned all meat smoked in this smoker having a metallic taste. I have not experienced this at all. I wonder if he's maybe using a cleaning agent to clean the smoker, something the manual advises against. Overall this is a great purchase. It has produced some fine bbq and I recommend if you want an easy smoking (but annoying cleanup) experience.

## Features

- Handle and rear wheels makes moving easy | Outdoor use only
- Rf remote controls and monitors temperature, time, internal light, on/off and meat temperature
- Redesigned front access drip pan, smoother operating wood chip loading system and side/top air damper
- Blue led display makes reading temperatures and cooking time in direct sunlight easy | Max temp setting – 275ᵒ F
- 975 sq inches of cooking space with 4 chrome-coated racks and 1200-watt heating element with full foam insulation

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0048HU34Y |
| Brand Name | Masterbuilt |
| Color | Stainless |
| Customer Reviews | 4.1 4.1 out of 5 stars (1,142) |
| Fuel Type | Electric |
| Global Trade Identification Number | 00094428264328 |
| Inner Material | stainless_steel |
| Item Type Name | Digital |
| Item Weight | 67 Pounds |
| Manufacture Year | 2007 |
| Manufacturer | Masterbuilt |
| Model Name | 20070311 |
| Outer Material | Stainless Steel |
| Power Source | Electric |
| UPC | 094428264328 400226320614 |
| Warranty Description | Masterbuilt warrants its products to be free from defects in material and workmanship under proper assembly, normal use and recommended care for 90 days from the date of original retail purchase. Masterbuilt warranty does not cover paint finish as it may burn off during normal use. Masterbuilt warranty does not cover rust of the unit. Masterbuilt requires reasonable proof of purchase for warranty … |

## Product Details

- **Brand:** Masterbuilt
- **Color:** Stainless
- **Fuel Type:** Electric
- **Item Weight:** 67 Pounds
- **Manufacture Year:** 2007
- **Manufacturer:** Masterbuilt
- **Model Name:** 20070311
- **Outer Material:** Stainless Steel
- **Power Source:** Electric
- **UPC:** 094428264328 400226320614

## Images

![Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller - Image 1](https://m.media-amazon.com/images/I/61iKHmgJeDL.jpg)
![Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller - Image 2](https://m.media-amazon.com/images/I/71eAvnlTS8L.jpg)
![Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller - Image 3](https://m.media-amazon.com/images/I/617TxEZAwML.jpg)
![Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller - Image 4](https://m.media-amazon.com/images/I/51fOs8tiYRL.jpg)
![Masterbuilt 20070311 40-Inch Top Controller Electric Smoker with Window and RF Controller - Image 5](https://m.media-amazon.com/images/I/61X8sPTH+wL.jpg)

## Questions & Answers

**Q: what is the difference between old and new generation?**
A: The controller is top/back on the old gen and up front on the new. The door hinges are weak on the new model and the new model has a small waterpan/drip pan. Biggest difference is the older models, model numbers end in 10 and 11 work very well. The new version, model number end in 12 has had many problems from Coils that don't shut off and catch fire to controllers that won't even turn on.

**Q: Not sure which model to go for.  Windowless and $100 cheaper or Window.  Window looks much nicer but might lose some heat from what I read?**
A: I was skeptical also, but a family member pointed out that it will be too smokey to see anything through the window, and it's just one more thing to try and keep clean.... I went with the cheaper model and am extremely happy with it.

**Q: Can this smoker be used indoors?**
A: You can use a fire pit indoors if you want, but he smoke and eventual burning down of your house might dampen the experience..... do not use a smoker indoors.

**Q: It seems that, for this smoker, it is not necessary to soak the wood chips first.  Is this true?**
A: True.  I was skeptical, but it is a great smoker, and the wood chips do not need to be soaked.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great Smoker! Broken part replaced quickly
*by T***N on May 31, 2011*

I received my smoker 2 weeks ago. My husband and I live in a loft in the downtown "Strip District" of Pittsburgh, PA. We have a 10 X 26 foot terrace. This smoker complements our Weber Summit grill. Party's On! One of the cooking grate supports (attached to the wall of smoker and holds the water pan and racks) was broken off at the bottom which holds the water bowl. I emailed Masterbuilt and registered my unit online over the weekend and called them Monday. You MUST call customer service with your model & serial number for service. They shipped the part right out. I got a response to my email several days later telling me to call them. The part arrived in 4 days. My remote control gives me meat probe temp, "set time", blinks between "set temp" and actual temp unlike some of the reviews I've read, my remote gives me all the info that's on the machine. I must have a new model. It's great. Smoking meat has a learning curve! The first thing I smoked was a a chicken. I brined it overnight, rubbed it the next day and smoked it. The rub recipe I used was a little too harsh/ spicy for my taste. I'm thinking chicken, fish need a lighter touch. The smoker is easy to use and worked well. Slight adjustments of the vent easily regulate the smoker temperature. Adding wood chips (apple with a little hickory) is a breeze, just be careful, cause the loader tray gets very hot, the handle stays cool however. The next day I smoked a 7.5 lbs pork butt. This was a 3 day proposition. Again, I brined the butt overnight, rubbed and refridgerated the butt for another day, up at 4am, remove butt from fridge, soak the wood chips, smoker on, took 25-30 minutes to get smoker up to 225, load chips, load meat, insert thermometer *( the thermometer fits very tightly in it's holder. I suggest you remove it and place it lightly on the holder for easier insertion before you plug in the smoker ie. while it's cool to touch.) I learned this the hard way with the chicken. I couldn't get the darn thing out of it's holder, and now it's a hot thermometer and smoker , a messy chicken in the way, well you get the picture. Iwas surprised at how cool the outside/ top of the smoker stays. It also holds quite a bit of food. Unless your feeding hundreds this 30 inch model should be fine. Back to the butt, low and slow 225 adding chips approx every hour for first 5 hours, and again for the last 2 hours I when added some sweet italian sausage links. 11 hours total to an internal temp of 190. YOU CAN OVER SMOKE. So at the 4 hour mark, I opened the door to peek and noticed a nice crust/Mr. Brown starting to form, I left it in another hour, hour 5 ,it looked like all the youtube videos and pictures of a perfect smoked butt, nice and crusty all over. I quickly removed the butt, placing the thermometer probe lightly on its holder (of course), and wrapped the butt in heavy duty aluminum foil, returned the meat to the smoker inserted the probe, which I checked against my instant read thermometer, it was true, and let cook 6 more hours. As I said, I rubbed some sweet italian sausage links with olive oil and set that rack under the butt for the last 2 hours. I let the butt rest 30 minutes, covered in foil, before I pulled it. Wow, I was sooo excited to have pulled this off for my 12 memorial day guests. They were impressed with how delicious the pork and sausage was! I'm a pretty good home cook so I enjoy the process. It takes thought and preperation. So, what are you waiting for? Get your smoke on!!

### ⭐⭐⭐⭐⭐ Fantastic smoker for the lazy man
*by E***E on November 16, 2011*

I put a lot of research into various types of smokers before ponying up the dough to get this one. It was worth the high price to me because: 1. It maintains the temperature on its own. I can turn it on, put meat in it, and let it go. Only checking up to put more wood chips in the side canister every 45 minutes or hour. 2. It has an integrated meat thermometer. 3. It can perform in low temperature conditions. I am in Wisconsin and I want to smoke meat all year. 4. Wireless control for extra laziness. 5. It can handle a lot of food at one time. From the above points you can tell that I don't really care about being a smoking purist. I don't have the time to spend 6 to 10 hours working to keep a wood or charcoal smoker at the right temperature throughout the day. Even most electric smokers out there have trouble maintaining their temperature. I just enjoy delicious, tender, smokey bbq. I have used this smoker with a 6 lb pork shoulder (hickory chips) and a 3.5 lb chicken (applewood chips) and both turned out fantastic. The shoulder took about 6 hours and the chicken took 4 (at 220). The wood chips are easy to add without losing heat via the side canister and smoke just fine. They infuse the meat with a lot of smoke flavor. I may stop adding new chips sooner next time I smoke the pork. Hickory has an intense flavor. My tip for you to get best results is to do your research on smoking before trying it. Brine meat that should be brined (pork, chicken, turkey...) to keep it tender, and brine it for a long time (usually overnight for pork shoulder, 4 hours for a 3.5 lb chicken). Don't smoke too hot. Get some recipes. I bought the Smoke And Spice book that was suggested by Amazon when I ordered. An impulse buy that I was suckered into, but it was worth it. Alton Brown from the Food Network has great tips for smoking out there in internet land. Find them, they are worth it. You can't blame this smoker if your meat doesn't taste great, it works. Also, READ THE MANUAL. It contains a lot of useful information that will save you future pain. The only hardship I've encountered with this smoker is the cleanup. A lot of reviewers say it's easy, I haven't had that experience. The removable parts are easy enough to take off and wipe down. The insides of the smoker are a giant pain. Per the manual you should use a wet cloth to wipe down the entire inside. Liquified smoke and whatever other moisture comes from the meat coats the inside of the smoker after use. Cleaning all of the walls and the glass takes a long time. I had to scrub to get it off, but I want my smoker to last a long time. The glass on the front door is a non-factor. Looking at meat doesn't help you in any way, the internal temperature does. I never use the light or the glass. Last point: one of the reviewers mentioned all meat smoked in this smoker having a metallic taste. I have not experienced this at all. I wonder if he's maybe using a cleaning agent to clean the smoker, something the manual advises against. Overall this is a great purchase. It has produced some fine bbq and I recommend if you want an easy smoking (but annoying cleanup) experience.

### ⭐⭐⭐⭐⭐ Review
*by C***. on October 3, 2016*

Great smoker! Super easy to setup and beautiful flavor right from the first smoke. I recommend buying the rain cover at the same time if you're putting this outside in an uncovered spot. I wasn't sure if it came with one so it spent a night in the rain, but no big deal. Sharp looking unit, good instructions, delicious smoked meat!

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-05-08*