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.)

Cold smoker works great! Dry wood chips last about 2-3 hours, soaked wood chips last 4-6 hours. You can even use pellets in this thing, just dont fill it all the way because the pellets expand and will push the cap open (lasts 8 hours!) It's a gravity fed system, wood chips or pellets are placed inside a square tube with metal screen bottom, you fill it while unit is installed over the small electrical element. The metal cap for the tube keeps most of the smoke from escaping pushing it into your smoker. It has an ash catcher tray that you can remove to view the element and screen, it works better if you tap the metal tube or its cap occasionally to make the ashes drop allowing it to breathe and keep the smoke production high (ash blanket blocks air flow). Keep your main smokers exhaust vent slightly open to allow air to move through the unit to produce the most smoke, otherwise the smoke will escape through the lid or door instead, and smoke will be lost. The temperature stays cold, like it should. Just remember to keep the main smokers hearing element from turning on by not setting time or temperature, this way you're only using it to tell you what the temp is (when smoking cheese)... I keep the water pan full of ice, too. When using it for hot smoking, use the main unit to control temperature and time (obviously), just keep the side attachment unit (cold smoker) full of chips or pellets and do your thing. No more messing with the tiny chip tray! Make sure everything is assembled correctly before operating the unit (no stray washers or bolts in electrical connections or switch area. It's a simple system that needs minimal attention to keep it producing that perfect smoke. As far as design, it has a couple of issues, none of which affect the performance of the unit, just a little oversight that could be improved in the future. For example, the lower electrical vents on the unit dont allow it to sit flush against the main smoker (see pic), and the paint under the lid bubbles off (some sort of reaction from smoke and moisture with the paint). Also, you can't use the legs or it will not sit flush with the smoker at the bottom, this won't matter if you're using the stand for the main smoker. Attach it to the smoker using the hardware provided and omit the legs for the small smoke box, and plug the holes with something to ensure proper air flow restriction. You dont want too much air flow, nor do you want too little. You'll get the hang of it after a while. Small tweaks here and there, and it will be perfect.

Minimal assembly. It works. There's two mounting holes but only one rod for mounting to your smoker and it's quite finicky and keeps wanting to slip off. You may want to attach to your smoker with a couple of sheet metal screws to prevent having to continually reattach it. Just got it yesterday so can't speak to durability yet

Been putting off buying this for a while and I love it now that I got it works great can keep temps down and keep smoke on for a longer time

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

Update: Complete junk! Two uses later and the entire wiring burned up. All of the wire insulation, cord grommet, heat shrink over terminals... all either melted or burned up. Love this side smoker attachment for my Masterbuilt 30" Electric Smoker! But near the end of the first use, there was a pop and then the light on the switch went out. I had to take the box apart and found a poorly routed wire that was routed against the heating element and after a few hours of use melted through the wire insulation. This was pure neglect on the part of the person assembling this in the factory. Being an electrical engineer for routing electrical wiring harnesses, Masterbuilt could have done much better on their design to prevent this failure from happening. The other problem is teh design for attaching it to the smoke is pretty poor. I recommend doing as other in the reviews have suggested and use two sheet metal screws to secure it in place. Other than the failure, which I shouldn't have to worry about again, this thing does a great job of providing consistent smoke whether using wood chips or wood pellets. I would definitely recommend this to anyone with a Masterbuilt Electric Vertical Smoker.

I’ve been smoking meat for quite a few yrs now. Not competition or anything but I am in my head. Lol with that being said. This thing produces ALOT of smoke and really locks in the Smokey flavor. So good and so worth what you’re paying for. Super easy to put together and functions are “On or Off”. Doesn’t get better than that folks!!

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.