Model # 20050412

Internet #202904343

Store SKU #572289

Masterbuilt Pro Charcoal and Propane Dual Fuel Smoker
0094428265691

Masterbuilt Pro

Charcoal and Propane Dual Fuel Smoker

  • Dual-door design minimizes heat loss for better smoke control
  • Dual-fuel capability with patented flame disk bowl
  • Smoke foods using charcoal or propane
$17900 /each
(limit 2 per order)
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Installation Options

Product Overview

  • Dual-door design minimizes heat loss for better smoke control
  • Dual-fuel capability with patented flame disk bowl
  • Smoke foods using charcoal or propane
The Masterbuilt 30 in. Dual Fuel Smoker is perfect for the beginner or the pro. You’ll achieve competition-ready results in your own backyard, by using charcoal or propane. Whether you love the flavor of charcoal or prefer the consistent heat of propane, this smoker allows you to smoke any time of the year. Masterbuilt makes smoking simple.
  • Patented flame disk bowl for use with wood chips or charcoal
  • Dual-door design to add wood chips without losing heat
  • Four chrome-coated smoking racks
  • 15,400 BTU stainless steel burner
  • Push-button ignition
  • Dual fuel: cook using propane or charcoal
  • Rear handle and wheels make moving smoker easy
  • Don't forget the propane -- available at our in-store propane exchange centers
  • Dual-wall construction
  • Adjustable air damper for smoke control
  • Removable drip pan for easy clean-up

Product Overview

  • Dual-door design minimizes heat loss for better smoke control
  • Dual-fuel capability with patented flame disk bowl
  • Smoke foods using charcoal or propane
Model #: 20050412
Sku #: 572289
Internet #: 202904343

The Masterbuilt 30 in. Dual Fuel Smoker is perfect for the beginner or the pro. You’ll achieve competition-ready results in your own backyard, by using charcoal or propane. Whether you love the flavor of charcoal or prefer the consistent heat of propane, this smoker allows you to smoke any time of the year. Masterbuilt makes smoking simple.

  • Patented flame disk bowl for use with wood chips or charcoal
  • Dual-door design to add wood chips without losing heat
  • Four chrome-coated smoking racks
  • 15,400 BTU stainless steel burner
  • Push-button ignition
  • Dual fuel: cook using propane or charcoal
  • Rear handle and wheels make moving smoker easy
  • Don't forget the propane -- available at our in-store propane exchange centers
  • Dual-wall construction
  • Adjustable air damper for smoke control
  • Removable drip pan for easy clean-up

Info & Guides

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Specifications

Dimensions

Assembled Depth (in.)
20.47 in
Assembled Height (in.)
43.50 in
Assembled Width (in.)
28.54 in
Cooking space (sq. in.)
734.66

Details

Accessories Included
No Additional Items Included
Cooking Features
No Additional Features
Grill Color Family
Black
Grill Wheels
Two
Grill/Smoker Category
Vertical Smoker
Grill/Smoker Features
No Additional Features
Grill/Smoker Fuel Type
Charcoal,Propane
Ignition Type
Manual
Material
Steel
Number of Cooking Racks
4 Racks
Outdoor Living Product Type
Smoker
Product Weight (lb.)
58.215 lb
Returnable
90-Day
Total BTU
15400 Btu

Warranty / Certifications

Manufacturer Warranty
90 days

Specifications

Dimensions

Assembled Depth (in.)
20.47 in
Assembled Height (in.)
43.50 in
Assembled Width (in.)
28.54 in
Cooking space (sq. in.)
734.66

Details

Accessories Included
No Additional Items Included
Cooking Features
No Additional Features
Grill Color Family
Black
Grill Wheels
Two
Grill/Smoker Category
Vertical Smoker
Grill/Smoker Features
No Additional Features
Grill/Smoker Fuel Type
Charcoal,Propane
Ignition Type
Manual
Material
Steel
Number of Cooking Racks
4 Racks
Outdoor Living Product Type
Smoker
Product Weight (lb.)
58.215 lb
Returnable
90-Day
Total BTU
15400 Btu

Warranty / Certifications

Manufacturer Warranty
90 days

Questions & Answers

I couldn't get temp past 210, is this normal?

Propane control knob was in high, still only 200 degrees.
Asked by: Ray
you have a problem with your propane tank or valve I had mine at 500
Answered by: Skipster
Date published: 2018-06-26

How is it DUAL fuel?

Asked by: Guy
Don't even bother using it with charcoal. Pan doesn't hold nearly enough to keep from feeding it all too frequently and yo-yoing the temp when more is added. Other problem is that the pan is slotted, and where does the pan sit? Correct: directly over the propane burner. Burnt coals=ash=acid=falling into the burner=clogging and corroding the burner. Use this only as a propane smoker, or you'll be replacing it in short order.
Answered by: scott
Date published: 2018-05-26

Does this smoker includ a water pan.

Asked by: Eggy
Yes, the smoker came with a water pan but it just wasn’t sufficient. I like a bigger pan that can add humidity and catch all the drippings. I like a 12 to 14 hour smoke on a brisket and that has a lot of drippings. I actually went to a restaurant supply store and bought what they call a stainless steel half pan. They use it in food serving lines and their not very expensive, aluminum pans wear out to quickly and their too flimsy. You’ll only need to buy one, they last forever. The pan covers most of the bottom grill, holds plenty of water and catches the majority of drips. It’s also fairly easy to clean, and you can just store it in the bottom of the smoker.
Answered by: Bobbymi
Date published: 2018-06-26

What is the LOWEST temp. you can have this set at AND still get wood to smoke? I tried smoking some salmon between 190 - 210 but wood never smoked.

Asked by: joe
2 chunks (not chips, and certainly not soaked) not touching in a cast iron skillet will produce all the TBS you need. You don't need billowing smoke--that's a sure-fire signal that something's wrong, and you sure don't want to soak the wood. Soaked wood=creosote. Ask any competition cooker or barbecue restaurant owner if they soak their wood prior to using. They'll likely fall on the ground in hilarious laughter....
Answered by: scott
Date published: 2018-05-06
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Customer Reviews

Charcoal and Propane Dual Fuel Smoker is rated 4.3 out of 5 by 619.
Rated 4 out of 5 by from I bought this a few months ago, and just christened it since the weather here has been so lousy. ... I bought this a few months ago, and just christened it since the weather here has been so lousy. I found this in-store--my local doesn't carry it but online only--for $99, so it had to be a return. Not used at all, so I nabbed it, and here are a few observations. First, the "dual fuel" moniker is farcical: there's no way anyone should burn charcoal in this at all. The pan (which is slotted) sits directly over the propane burner, so guess where the ash falls once the charcoal burns down? Yep, directly into the burner. Plus, the pan is so small, you'd be feeding this thing incessantly to maintain any stable temps whatsoever. This unit should only be used with propane. Second, the recommendation of putting an 8" cast iron skillet in the pan and putting one or two (not touching) dry (not soaked) wood chunks is excellent. I used 2 tennis ball sized cherry chunks on a 7 hour smoke today, and there was still part of one chunk left. Third, disregard those comments about smoke pouring out of door seals, as the door latches are adjustable and with about 2 minutes of trial and error, I got the latches to snap shut tightly without having to add gasket seal. Additionally, if there's billowing smoke anywhere, something is amiss: there should be only faint wisps of smoke, commonly referred to as thin blue smoke or TBS, visible coming out of any smoker. Thick clouds of smoke will only produce acrid tasting meats and should be avoided at all cost. Fourth, as has been mentioned in other comments, the dimensions on the cookbox are not accurate at all. I didn't measure the height, but across the top the width was barely 15" and 14" deep, not those shown which are appreciably larger than reality. Apparently the width measurement takes into account the tank holder, which is completely unnecessary, and the depth factors in the handle with which to roll the unit. I have a large offset firebox stick burner that I've competed with and cook for larger parties and events, but this little vertical acquitted itself nicely. A couple of rib racks, a small shoulder, and some bratwurst came out nicely. Others have complained of the door thermometer's inaccuracy, but mine was within 4 degrees, using the boiling water test. Additionally, I cook to temp using wired probes that let me know the doneness of the food. Couple of modifications that I will do is to change out the hose and regulator (cannot simply unscrew included regulator and hose), and put a needle valve on instead to fine tune the temps. I'll also put 3 windbreaks on the back and side legs assembly, which will also help to even out the temps. Not a bad little rig, especially for under $100.
Date published: 2018-04-23
Rated 4 out of 5 by from My first smoker. I was pretty intent on a getting a pellet smoker but this went on flash sale fo... My first smoker. I was pretty intent on a getting a pellet smoker but this went on flash sale for $98 a several weeks ago and I couldn't resist. I've now smoked beef, pork ribs, salmon, whole chickens, asparagus, various pork loins, and shrimp in it with various types of wood. They have all come out great and it's easy to keep the smoker around 220 with propane even in the heat of the day last Sunday. I bought a 10" cast iron skillet that I put on top of the burner bowl. I can put more wood chips in at a time with no risk of catching the wood on fire like the included bowl might and it's much easier to take out and refill with wood chips during the smoking (which I do about once an hour). You can put a lot of meat in at once with the four racks.
Date published: 2018-06-19
Rated 4 out of 5 by from I pulled the trigger on this smoker when I received a Home Depot email where this was on sale for... I pulled the trigger on this smoker when I received a Home Depot email where this was on sale for a one-day, in-store special price of $99. I drove straight to my local store and bought the last one they had! For the price, I have no complaints at all! I've made a phenomenal brisket, pork loin, and pair of chickens in the ~2 weeks I've had it. Here are some musts in my opinion for an excellent experience: - Following the seasoning instructions and use the right oil! Canola is cheap enough and found at any grocery store. You'll likely will find you need to adjust the door latches a bit to reduce smoke escape. - Invest in a quality, dual probe (inside air temperature and meat) digital thermometer. Cannot go wrong with a Thermoworks Smoke! Expect the thermometer on the door to not read internal temperature accurately. - Get yourself about a 10" cast iron pan (I used a Lodge 10.25" dual handle pan) to use for your wood. The "flame disk bowl" of the smoker is poorly designed. You'll end up with ignited wood (flaring) rather than smoldering. The cast iron also acts as a heat sink helping control evenness of the smoker temperature, plus it holds it temperature so you can add more wood and return to smoke quickly. Just set the cast iron pan right on top of the flame disk bowl. - Skip using the including water bowl. It's just too small. Instead, use a throwaway foil lasagna pan to hold your water. It will also catch all of the drippings being larger and covering more of the shelf footprint making for easy cleanup too! I personally do not always smoke with steam. So I also use a foil lasagna pan with a uniform layer of play sand that I have rinsed well with boiling water. The sand acts like a heat sink helping to control the smoker temperature over the long duration. - Smoke with chips AND chunks or you will be stuck replacing chips often (like every 30-45 minutes) to keep up a thin, blue smoke! Smoke with dry wood and skip the soaking. - Smoke with the two bottom vents 95-100% closed and the top back vent 50% closed. - It WILL take you a while to really dial in your control of the burner dial in order to keep it low for the slow. Trial-error-practice should be expected. My first smoke it was a chore to maintain 240 degF. Then I used the cast iron pan and pan of water and the second smoke needed very little adjustment. My third smoke had me checking on it only every other hour. It would have been nice for the smoker to come with a needle-valve controller, but I cannot complain at the price I paid. All in all, some mods have made this a great little smoker!
Date published: 2018-06-02
Rated 1 out of 5 by from Don't waste your money I haven't tried the gas yet but I'll tell you not to bother with using charcoal. The temp doesn't get above 125F. As for the construction, half the screws weren't threaded properly. The holes in the door to attach the handles were obstructed by something in the door so I'll need to drill them out to attach the handle. Also, speaking of the door, smoke billows out of the sides. The screws to attach the vents are too long and therefore the vents can't close. I should have spent more money and bought a decent smoker. Not this Home Depot Spesh. Maybe I'll sell it on Craigslist to some poor sap like me.
Date published: 2018-06-02
Rated 4 out of 5 by from Great smoker at a great value. I used a big barrel smoker with separate fire box on the side to s... Great smoker at a great value. I used a big barrel smoker with separate fire box on the side to smoke with for years. You had to babysit it to keep it fed and the temps just right. This Masterbuilt Pro is so simple. Fire the burner, add your wood and meat, then relax while it does the work. I left it going with my wife home and took off to the gunshow the first day I had it with 2 pork shoulders in it. When I came back 5 hours later the smokers temps were right where I left tem. I put a cake pan that fits right over the burner for the wood to sit in and smoke from instead of putting it in the metal round pan that the burner sits in as instructed. It makes adding wood easier, won't fill the burner with ash and just makes more sense. The built in water pan with slide out rack it sits in makes adding water easy. Buy yourself a thick set of leather welding gloves for grabbing the racks. You'll be happy you did. Other than the wood pan, the only thing I'm going to change and I wish they did upon designing the smoker is to add an adjustable propane regulator. It can be difficult to get the smokers temps down low enough for a long 12-14 hour cook . But you can get the temps low if you play with the vents enough. Those are the only thing preventing a 5 star rating. So far (2) 12 pound Boston butt's at the same time, 2 batches of chicken and a brisket have gone through this thing in barely a months time. Buy it if you like smoking meat. You won't be sorry!! If you use a barrel smoker now you'll never look back. If your new to smoking meat and want to show your new skills, or fill up on your favorite cut smoked just as good as that BBQ joint you used to go to, you'll love this machine. It's nearly impossible to screw up. If you have been smoking meat for years like myself, you'll appreciate the nap while the Masterbuilt Pro makes it look like you have been hard at it all day. Enjoy!
Date published: 2018-05-23
Rated 5 out of 5 by from First time smoker but the MP dual fuel made it painless. I've been able to smoke low and slow or ... First time smoker but the MP dual fuel made it painless. I've been able to smoke low and slow or medium temp and faster. One the first day I smoked marinated shrimp and bacon wrapped scallops.... delicious! The next day, a venison roast... delicious! The next day a whole chicken with asparagus added toward the end... you guessed it, delicious! Next, venison jerky and again wonderful. I was surprised that once my Thermopro external thermometer arrived it showed the temp gauge on the smoker was close to being accurate. The beauty of this unit is I can turn off the gas and maintain with charcoal. I am still on the first tank of gas after a solid week of smoking. The wheels are an added bonus to make moving it easy.
Date published: 2018-07-04
Rated 5 out of 5 by from First smoker After heavy debate I bought this smoker for my first smoker and I love it. I've smoked 3 butts on it so far and they turned out great. Took some to my dad and grandfather now my dad wants me to smoke him one anytime I smoke some for myself. Considering smoking some loin ribs this weekend. I'm not sure how they'll fit but I'm sure it will work out. UPGRADES .I use a cast iron chip pan to avoid flare up .I used a knock out set to install a watertight fitting for my temp probes .I bought a bayou classic propane hose w/regulator to have more control of the temp
Date published: 2018-04-30
Rated 4 out of 5 by from The smoker is solidly built (for this price point) and was easyeto assemble. This is my second p... The smoker is solidly built (for this price point) and was easyeto assemble. This is my second purchase of this model smoker. My previous smoker lasted about 4 years of heavy use before the floor of the smoker rusted through. The wood chip pan gave up after a couple years. I replaced the pan with a 10” cast iron pan and it worked better. Once hot, the cast iron caused the chips too burn slower. This time I am going to make sure I keep the floor covered with foil and clean it often to see if I can get longer than 4 years. The only real negative is the regulator/temperature control valve. It sucks. Wild temp swings in the 50+ degree range. The swing on my first smoker wasn't this bad but still present. I replaced the regulator with a Bayou Classic and now the temp is rock solid.
Date published: 2018-05-15
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