Masterbuilt Slow and Cold Smoker Attachment for Vertical Electric Smokers — Black 10×10×18, Removable Ash Tray, 6-Hour Continuous

The Masterbuilt Slow and Cold Smoker attachment turns any compatible Masterbuilt vertical electric smoker into a low-temperature smoker for cheese, fish, bacon and jerky with up to six hours of continuous smoke.

The Slow Smoker accessory (model MB20100112) is a compact, black metal unit sized 10" x 10" x 18" that fits Masterbuilt digital electric smokers and supplies consistent smoke for cold smoking and hot smoking up to 275°F. It automatically heats wood chips at the touch of a button and uses a continuous feed system so you don’t have to reload chips frequently. A removable ash tray simplifies cleanup after long smoke sessions, letting you focus on flavor rather than maintenance.

How does the Slow Smoker create continuous smoke for low-temperature smoking?

This attachment uses an automated heating element and a continuous wood chip feed to generate a steady stream of smoke without large temperature spikes. It’s engineered to run for extended periods, maintaining smoke production suitable for cold smoking where heat must stay low.

• Automatic heating activates with one button press for consistent smoke.
• Continuous wood feed supplies up to six hours of uninterrupted smoke.
• Designed to work with Masterbuilt digital electric smokers for controlled conditions.

What foods work best with the Masterbuilt Slow and Cold Smoker?

The accessory is optimized for delicate and thin items that benefit from long, low-heat smoke exposure. Typical uses include cold-smoking cheese or fish, gently flavoring bacon, or drying and smoking jerky where infusion of smoke without cooking is desired.

• Cold-smoked cheeses and charcuterie that need flavor without melting.
• Fish such as salmon and trout for gentle smoke penetration.
• Bacon and cured meats that require flavoring at lower temperatures.
• Jerky and thin cuts that benefit from extended smoke exposure.

How easy is cleanup and maintenance after a smoking session?

Cleanup is simplified by the Slow Smoker’s removable ash tray, which contains spent chips and residue for quick disposal. Routine maintenance involves emptying the ash tray and occasionally checking the feed system and heating element for debris.

• Removable ash tray collects spent chips to minimize mess.
• Accessible housing for checking and clearing the feed mechanism.
• Durable metal construction designed for repeated use and simple maintenance.

Can I use the Slow Smoker for hot smoking or only cold smoking?

The unit supports both cold smoking and hot smoking up to 275°F, so you can use it to add smoke flavor during low-temperature cook cycles as well as longer cold-smoking sessions. Always monitor your smoker’s temperature and follow the food safety guidance relevant to what you’re smoking.

• Operates for cold smoking where temperatures stay low and steady.
• Suitable for hot smoking applications up to 275°F when controlled heat is needed.
• Works with Masterbuilt digital electric smokers for integrated temperature control.

Who is this for? The Masterbuilt Slow and Cold Smoker attachment is built for home cooks, hobbyist charcutiers, and backyard pitmasters who want reliable, extended smoke for delicate foods without constantly tending wood chips. If you already own a compatible Masterbuilt digital electric smoker and want a plug-in accessory to expand into cold smoking, smoking bacon, fish, cheese, and jerky, this unit offers a compact, low-fuss solution with a removable ash tray for easier cleanup.