Electric smokers are often recommended as the easiest way to get into low-and-slow barbecue. Plug them in, set a temperature, add some wood chips and let the smoker do the hard work.

Recently I picked up a Masterbuilt offset electric smoker and fitted it to my main Masterbuilt 710 unit, and after several smoking sessions I can say it’s a seriously capable bit of kit — with one important quirk UK buyers should know about.

What makes this setup interesting is that it isn’t just a standard electric smoker.

Because of the separate side smoke generator, this unit can operate in three different ways:

• a standard electric smoker
• a heavy smoke hot smoker
• a cold smoker

That flexibility makes it far more versatile than most electric smokers in this price range.

Here’s my honest experience after using it for several different cooks.

First Impressions

The Masterbuilt smoker itself is a vertical cabinet-style electric smoker with multiple racks and digital temperature control.

It feels solid and well built. The door seals properly and once it reaches temperature the unit holds heat consistently.

The layout is simple:

• tall vertical smoking cabinet
• multiple removable racks
• digital temperature controller
• external offset smoke generator

Because it’s a vertical cabinet, you can cook quite a lot of food in one session. That’s useful if you’re preparing food for a BBQ gathering.

Temperature control is very simple. Set the temperature and the heating element maintains it automatically.

Electric smokers are popular because they remove most of the effort involved in charcoal smoking.

The Offset Smoke Generator

The real star of this setup is the offset smoke generator attached to the side of the smoker.

The main smoker can already produce heat and smoke on its own, but the side unit acts as a dedicated smoke source.

Wood chips burn inside the side chamber and smoke is fed directly into the main cooking cabinet.

This offers several advantages:

• stronger smoke flavour
• less need to open the smoker door
• stable cooking temperatures
• easier smoke control

In practice the side unit produces a lot more smoke than the internal chip tray alone.

For foods like sausages, cheese and garlic it works extremely well.

The UK Power Issue

One important thing UK buyers need to know is that the offset smoke generator is supplied with a US power plug.

This means it cannot simply be plugged into a UK socket.

The reason is voltage.

• US appliances run on 120V
• UK mains electricity runs on 230–240V

Using a normal travel adapter could damage the unit.

The solution is to use a step-down transformer that converts 240V to 120V.

Once connected through a transformer the smoke generator works perfectly but does add another £90 to the overall cost.

It’s a small inconvenience, but once set up it becomes a non-issue.

Three Ways This Smoker Can Be Used

Because the smoke generator is separate from the main smoker, you effectively get three smoking modes.

Standard Electric Smoking

The main smoker runs on its own.

• heating element provides the heat
• internal wood tray produces smoke

This works well for everyday smoking.

Heavy Smoke Mode

Both the main smoker and the side smoke generator run together.

This produces much stronger smoke flavour, which is ideal for long cooks such as brisket or pork shoulder.

Cold Smoking Mode

This is where the design becomes really interesting.

If the main smoker is switched off and only the side smoke generator is running, the cabinet becomes a cold smoker.

This allows smoke flavour to develop without cooking the food.

Cold smoking is perfect for foods such as:

• cheese
• garlic
• nuts
• salt
• butter

Cold smoking is actually how many commercial smokehouses operate, separating the heat source from the smoke source.

Your Masterbuilt setup essentially mimics that same system.

Smoke Duration

According to the manufacturer, the smoke generator should run for up to six hours on a full load of wood chips.

In my experience so far, using fairly chunky wood chips, the runtime has been closer to around four hours before needing a refill.

That may depend on:

• chip size
• airflow settings
• temperature conditions
• how tightly the chips are packed

It’s not a major issue, but for very long cooks you’ll likely need to refill the smoke chamber once during the session.

Cold Smoked Cheese

Cold smoked cheese has probably been the most impressive result so far.

Using the smoke generator on its own allows the cheese to absorb smoke flavour without melting.

After smoking, I vacuum seal the cheese and leave it in the fridge for about two weeks before eating.

This resting period is essential.

Fresh smoked cheese can taste harsh, but during the resting period the smoke flavour mellows and spreads through the cheese.

The result is a deep, balanced smoky flavour that tastes fantastic.

Cold Smoking Cheese (UK Guide)

One of the best uses for this smoker setup is cold smoking cheese.

Because the offset smoke generator can run without the main smoker heating element, the cabinet becomes a cold smoker. This allows smoke flavour to develop without melting the cheese.

Cold smoking cheese is simple, but there are a few important steps that make a big difference.

Best cheeses for cold smoking

Hard and semi-hard cheeses work best because they hold their structure well during smoking.

Good choices include:

• cheddar
• gouda
• mozzarella blocks
• red leicester
• edam

Soft cheeses can melt or absorb smoke too quickly.

Cold smoking temperature

Cold smoking should stay below:

30°C (86°F)

Anything hotter and the cheese may begin to soften or sweat.

Winter and early spring are usually the easiest seasons for cold smoking cheese in the UK.

Smoking time

Most cheeses benefit from 1–2 hours of smoke.

Lighter cheeses may need less time, while stronger cheeses can take more.

The aim is a gentle smoke flavour rather than an overpowering one.

The most important step: resting

Freshly smoked cheese almost always tastes too strong or bitter.

This is completely normal.

To fix this, vacuum seal the cheese and leave it in the fridge for around two weeks before eating.

During this resting period the smoke flavour spreads evenly through the cheese and becomes much smoother.

This step makes a huge difference to the final flavour.

Storage

Once rested, smoked cheese will keep for several weeks in the fridge if vacuum sealed.

It’s excellent for:

• cheeseboards
• burgers
• grilled sandwiches
• pasta dishes

Smoked cheese is one of the easiest foods to make in a smoker and consistently delivers great results.

Smoked Sausages

Sausages work brilliantly in the smoker.

They take on smoke flavour quickly while staying juicy inside.

You end up with:

• great smoke flavour
• juicy texture
• nicely firm skins

They’re perfect served whole or sliced into other dishes.

Smoked Garlic

Garlic is another excellent ingredient for smoking.

The cloves soften slightly and develop a gentle smoky sweetness.

Smoked garlic is brilliant for:

• compound butters
• sauces
• mashed potatoes
• spreads and dips

It’s simple to do but incredibly versatile.

Cooking Temperatures

Smoking food safely always comes down to internal temperature rather than time.

If you’re new to smoking, I strongly recommend checking our full guide here:

👉 Safe Internal Meat Temperatures (°C)
https://kitchensizzlers.com/safe-internal-meat-temperatures-celsius/

This guide explains the correct internal temperatures for brisket, pork, chicken and more.

If You’re New to Smoking

Electric smokers are actually one of the easiest ways to learn BBQ.

If you’re just getting started, our full beginner guide explains the basics of:

• wood choices
• smoke levels
• temperature control
• cooking times

👉 BBQ Smoking Beginners Guide
https://kitchensizzlers.com/bbq-smoking-beginners-guide/

Planning a Full BBQ Cook

If you’re cooking multiple meats at once it can get complicated working out the timing.

Our smoker planning tool helps calculate cooking times and rest periods automatically.

👉 BBQ Smoker Time & Temperature Calculator
https://kitchensizzlers.com/bbq-smoker-time-temperature-calculator/

It’s designed specifically for UK BBQ cooks.

Pros and Cons

Pros

• excellent smoke flavour
• very easy to use
• stable temperature control
• versatile hot and cold smoking
• good cooking capacity

Cons

• US power plug on the smoke generator
• requires step-down transformer in the UK
• wood chips may need refilling during long cooks

Final Verdict

The Masterbuilt electric smoker with offset smoke generator is a very capable and versatile smoker.

It combines the convenience of electric smoking with the stronger smoke flavour usually associated with charcoal setups.

The ability to run the smoker as:

• a hot smoker
• a heavy smoke smoker
• a cold smoker

makes it far more flexible than many smokers in its class.

The only real drawback for UK users is the need for a step-down transformer, but once that is sorted the smoker performs extremely well.

If you want a smoker that produces excellent smoke flavour without constantly managing a fire, this setup is a great option.