---
product_id: 62647312
title: "Slow and Cold Smoker Accessory Attachment With Removable Ash Tray for Masterbuilt Vertical BBQ Smokers in Black, 10\" x 10\" x 18\", Model MB20100112"
brand: "masterbuilt"
price: "€ 205.45"
currency: EUR
in_stock: true
reviews_count: 8
category: "Masterbuilt"
url: https://www.desertcart.pt/products/62647312-slow-and-cold-smoker-accessory-attachment-with-removable-ash-tray
store_origin: PT
region: Portugal
---

# 6 hours continuous smoke Up to 275°F hot smoking Removable ash tray for easy cleanup Slow and Cold Smoker Accessory Attachment With Removable Ash Tray for Masterbuilt Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112

**Brand:** masterbuilt
**Price:** € 205.45
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your smoke game—because ordinary BBQ just won’t cut it anymore!

## Quick Answers

- **What is this?** Slow and Cold Smoker Accessory Attachment With Removable Ash Tray for Masterbuilt Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112 by masterbuilt
- **How much does it cost?** € 205.45 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/62647312-slow-and-cold-smoker-accessory-attachment-with-removable-ash-tray)

## 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

- • **Endless Smoke Flow:** Gravity-fed continuous wood chip system delivers up to 6 hours of uninterrupted, rich smoke flavor.
- • **Upgrade Your BBQ Game:** Transforms your Masterbuilt vertical smoker into a cold smoking powerhouse—because your food deserves the best.
- • **Effortless Maintenance:** Removable ash tray ensures quick, hassle-free cleanup so you spend more time enjoying and less time scrubbing.
- • **Plug & Play Simplicity:** One-button ignition automatically heats wood chips, making gourmet smoking accessible for every weekend chef.
- • **Master the Art of Smoke:** Seamlessly cold or hot smoke cheese, fish, bacon, and jerky with precision control up to 275°F.

## Overview

The Masterbuilt Slow and Cold Smoker Attachment is a sleek, black alloy steel accessory designed to fit Masterbuilt vertical electric smokers. It enables both cold and hot smoking up to 275°F with a continuous wood chip feed system that provides up to 6 hours of smoke without reloading. Featuring a removable ash tray for easy cleanup and one-button chip heating, this 10"x10"x18" unit transforms your smoker into a versatile flavor powerhouse, perfect for smoking cheese, fish, bacon, and jerky with professional-grade results.

## Description

The Masterbuilt Slow Smoker is ideal for smoking cheese, fish, bacon and jerky, when longer smoke times at lower temperatures are ideal. The Slow Smoker provides continuous smoke for up to 6 hours and is compatible with all Masterbuilt Digital Electric Smokers. Master the art of smoking with Masterbuilt. Removable ash tray for easy cleanup

Review: Is there such a thing as too much smoke? - 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.)
Review: Cold smoker that doesn't raise the temperature. - 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.

## Features

- Continuous smoke when cold smoking or hot smoking up to 275˚F
- Ideal for smoking cheese, fish, bacon, and jerky
- Automatically heats wood chips with the push of a button
- Continuous wood feed system provides up to 6 hours of continuous smoke without reloading
- Removable ash tray for easy cleanup

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B079KGP5BX |
| Best Sellers Rank | #17,759 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #14 in Outdoor Smokers |
| Brand | Masterbuilt |
| Brand Name | Masterbuilt |
| Color | Black |
| Customer Reviews | 4.3 out of 5 stars 1,486 Reviews |
| Fuel Type | Wood Chips |
| Global Trade Identification Number | 00094428272842 |
| Included Components | Smoker |
| Inner Material | Steel |
| Item Dimensions D x W x H | 8.1"D x 9.8"W x 16.8"H |
| Item Weight | 10 Pounds |
| Manufacturer | Masterbuilt Manufacturing, LLC. |
| Model Name | Slow Smoker |
| Outer Material | Alloy Steel |
| Power Source | Corded Electric |
| UPC | 094428272842 |
| Unit Count | 1.0 Count |
| Warranty Description | 1 Year Limited |

## Product Details

- **Brand:** Masterbuilt
- **Color:** Black
- **Fuel Type:** Wood Chips
- **Item Weight:** 10 Pounds
- **Manufacturer:** Masterbuilt Manufacturing, LLC.
- **Model Name:** Slow Smoker
- **Outer Material:** Alloy Steel
- **Power Source:** Corded Electric
- **Product Dimensions:** 8.1"D x 9.8"W x 16.8"H
- **UPC:** 094428272842

## Images

![Slow and Cold Smoker Accessory Attachment With Removable Ash Tray for Masterbuilt Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112 - Image 1](https://m.media-amazon.com/images/I/61Sdhvb15YL.jpg)

## Available Options

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

## Questions & Answers

**Q: I am getting way too much smoke (bitter creosote). Cheese and salmon inedible. Main smoker was unplugged with vent 1/3 open. What am I doing wrong?**
A: We ran a lot of experiments. here is what we found:1. open the vents/chimney on your masterbuilt all the way up. The smoke has to be able to get out or it will condense, leaving behind creosote flavor. The cold smoke generator puts out a LOT of smoke, so closing vents will just cause trouble. 2. when smoking cheese/fish/nuts, a little smoke goes a long way. Smoke short. With cheese, you really should let it sit for a week (or more) for the smoke to mellow. You have to experiment a bit to hit your taste. One of my guys likes his cheese super smoked (I can't eat it) so he goes several hours. I like mine with a lighter flavor (less than an hour of smoke from the cold smoker). 3. the stronger the wood, the shorter the smoke. If you are using mesquite, a few minutes might do it. With a lighter wood, you can go longer (In the pacific NW, they use a lot of Alder. In Europe, they use a lot of beech. Fruit woods work well too. 4. don't soak the chips. it just causes problems. 5. let your cheese come up to room temp before you put it on the smoker. It it is too cold, it can cause condensation (incl. creosote).

**Q: do you have to season this unit like you do with the smoker? Thanks**
A: Actually, no. The instructions say to use it WITH a seasoned SMOKER, not that you have to season this cold smoker.

**Q: How many watts is it?
 or
 How many amps will it use?**
A: I don't know the rating but I've used it many times on plain 20 amp service. Never had a problem. I strongly recommend this product

**Q: It says for Masterbuilt digital smokers. Can it be used for any that are not digital?  I am considering the Extra Large  MODEL: #20050211**
A: If the nondigital smoker you are using has a similar chip loader to the digital smoker, yes you can use it because it connects to the manual chip loader. If your chip loaders are not the same you can easily jurryrig a connection using some dryer vent tubing and tubing clamps that you can get from any hardware store for about $10

## Customer Reviews

### ⭐⭐⭐⭐⭐ Is there such a thing as too much smoke?
*by S***P on April 15, 2025*

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 that doesn't raise the temperature.
*by M***. on December 16, 2018*

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.

### ⭐⭐⭐⭐⭐ Modified for better mounting
*by W***K on January 28, 2019*

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.

## Frequently Bought Together

- Masterbuilt® Slow and Cold Smoker Accessory Attachment with Removable Ash Tray Vertical BBQ Smokers in Black, 10" x 10" x 18", Model MB20100112
- Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 710 Cooking Square Inches in Black, Model MB20070421
- Masterbuilt® 40-inch Vertical BBQ Smoker Weather-Resistant Polyester Cover to Fit All Masterbuilt 40-inch Vertical Smokers in Black, Model MB20080210

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*Product available on Desertcart Portugal*
*Store origin: PT*
*Last updated: 2026-04-23*