best wood for masterbuilt electric smoker

Standing in my backyard, rain pouring down as I load my smoker, I realize why the right wood makes all the difference. After testing countless options, I’ve found that choosing the best wood for your Masterbuilt electric smoker isn’t just about flavor—it’s about consistent heat, smoke, and ease of use. I’ve used different woods to see how they burn, flavor, and how long they last during long smoking sessions. It’s clear that good quality wood delivers a richer, more uniform smoke, which elevates your meat to mouthwatering perfection.

From my experience, the Masterbuilt 30″ Digital Electric Vertical Smoker MB20070421 stands out because of its built-in side wood chip loader, which keeps smoke steady and prevents heat loss, unlike standard wood chunks or chips. It’s easy to load, and the spacious racks mean you can experiment with different wood types—apple, hickory, or mesquite—to find your perfect flavor. Trust me, pairing the right wood with this smoker makes all the difference for juicy, smoked masterpieces every time.

Top Recommendation: Masterbuilt 30″ Digital Electric Vertical Smoker MB20070421

Why We Recommend It: This smoker’s *patented side woodchip loader* ensures continuous smoke without opening the door, a huge advantage over other products like the Wood Chip Loader for Masterbuilt Digital Electric Smokers or the housing kit. It maintains consistent smoke and temperature, simplifying long smoking sessions. Plus, with 710 square inches of space and four chrome-coated racks, it’s versatile enough for various wood types like hickory, apple, or cherry, which can be easily added via the side loader. Its design enhances flavor stability—something other models with manual loading or less capacity struggle to match—making it the best choice for consistent, delicious results.

Best wood for masterbuilt electric smoker: Our Top 5 Picks

• Wood Chip Loader for Masterbuilt Digital Electric Smokers, – Best Value
• Masterbuilt 30″ Digital Electric Vertical Smoker MB20070421 – Best Temperature Control Electric Smoker
• Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker – Best Electric Smoker for Beginners
• Wood Chip Housing Kit for Masterbuilt Electric Smokers – Best Accessories for Electric Smoker
• Masterbuilt Slow and Cold Smoker Accessory, Model MB20100112 – Best for Cold and Slow Smoking

What Types of Wood Are Suitable for Masterbuilt Electric Smokers?

The best types of wood for Masterbuilt electric smokers enhance the flavor of smoked foods while complementing various meats and vegetables.

• Hickory: Hickory is a popular choice for its strong, smoky flavor that pairs exceptionally well with red meats like beef and pork. It can impart a sweet and savory aroma, making it ideal for briskets and ribs.
• Mesquite: Mesquite wood offers a bold and intense flavor that is particularly suited for grilling and smoking beef. However, it can be overpowering if used excessively, so it is often recommended for shorter smoking sessions.
• Apple: Applewood provides a mild, fruity flavor, making it perfect for poultry and pork. Its subtle sweetness enhances the natural flavors of the meat without overwhelming them, making it a favorite among those who prefer lighter smoke profiles.
• Cherry: Cherry wood is known for its sweet, mild flavor and rich color, which adds visual appeal to smoked meats. It works well with a variety of meats, including poultry, pork, and even fish, creating a beautiful glaze when smoked.
• Oak: Oak is a versatile wood that produces a medium smoke flavor, making it suitable for all types of meats. It burns steadily and is often used in combination with other woods to balance the flavor profile.
• Pecan: Pecan wood offers a rich, nutty flavor that is similar to hickory but milder, making it suitable for a variety of meats, especially pork and poultry. It adds a nice sweetness to the smoke, enhancing the overall taste without being too strong.
• Maple: Maple wood provides a light, sweet flavor, making it ideal for smoking fish, chicken, and pork. It is excellent for those who prefer a more delicate smoke that enhances rather than overpowers the natural flavors of the food.

Which Fruitwoods Are Best for Imparting a Sweet Flavor?

When it comes to imparting a sweet flavor in your Masterbuilt electric smoker, the best fruitwoods are:

• Applewood: Known for its mild and sweet flavor, applewood is a popular choice for smoking poultry, pork, and fish. It adds a subtle hint of sweetness that enhances the natural flavors of the meat without overpowering them.
• Cherrywood: Cherrywood provides a sweet and fruity smoke that pairs well with almost any type of meat, especially beef and pork. Its rich color also adds a beautiful reddish hue to the smoked products, making them visually appealing.
• Pearwood: Similar to applewood, pearwood delivers a light and sweet flavor that works wonderfully with white meats and vegetables. It is less common but offers a unique taste that can elevate your smoking experience.
• Peachwood: Peachwood is celebrated for its sweet, fruity smoke and is ideal for smoking poultry, fish, and pork. The subtle sweetness it imparts complements the natural flavors of the meats, making it a favorite among those looking for a delicate touch.
• Plumwood: Plumwood offers a sweet and slightly tart flavor that is excellent for smoking red meats and game. Its unique profile can add a complex layer of taste, enhancing the overall flavor of the dish.

What Nutwoods Provide a Rich and Earthy Profile?

The best nutwoods that provide a rich and earthy profile for smoking meat in a Masterbuilt electric smoker include:

• Hickory: Hickory is one of the most popular woods for smoking due to its strong, earthy flavor that complements a variety of meats, particularly pork and beef. It imparts a slightly sweet and nutty taste, making it ideal for barbecue enthusiasts who enjoy a robust smoke profile.
• Pecan: Pecan wood offers a milder and sweeter flavor compared to hickory, providing a rich and nutty smoke that works well with poultry, pork, and even fish. Its subtle sweetness balances out the savory elements of smoked dishes, making it a versatile choice for a range of recipes.
• Walnut: Walnut wood has a rich, bold flavor that can be quite intense, so it’s best used in moderation or blended with milder woods. It delivers a deep, earthy smoke that pairs well with red meats, particularly beef, and can add a unique character to smoked dishes.
• Almond: Almond wood produces a light, sweet smoke that is less intense than hickory or walnut, making it a great option for those who prefer a gentler flavor. It works particularly well with poultry and fish, enhancing their natural flavors without overpowering them.
• Chestnut: Chestnut wood provides a mild, slightly sweet smoke that is similar to hickory but less intense. It’s well-suited for smoking game meats and poultry, offering a unique flavor profile that can elevate the overall taste of your dishes.

How Do Hardwoods Enhance the Smoking Experience?

Hardwoods significantly enhance the smoking experience by imparting unique flavors and aromas to the food. The best wood options for a Masterbuilt electric smoker include:

• Hickory: Known for its strong, robust flavor, hickory is often favored for smoking meats like ribs and brisket. It produces a sweet and savory profile that complements the natural flavors of the meat, making it a popular choice among barbecue enthusiasts.
• Mesquite: Mesquite is beloved for its intense, earthy flavor, which is particularly well-suited for beef and game meats. However, its strong taste can be overwhelming if used excessively, so it’s best combined with milder woods or used sparingly.
• Applewood: This wood offers a subtle, fruity sweetness that works beautifully with poultry and pork. Applewood smoke tends to be milder than hickory or mesquite, making it an excellent choice for those who prefer a gentler flavor profile.
• Cherry: Cherry wood adds a unique sweetness and a rich, reddish hue to smoked foods. It pairs well with a variety of meats, including chicken, pork, and even fish, and can create a beautiful color and flavor when blended with other woods.
• Alder: Alder is traditionally used in Pacific Northwest cuisine, giving a light and delicate flavor that’s perfect for smoking salmon and other fish. Its mild smoke allows the natural flavors of the food to shine through, making it a favorite for seafood dishes.
• Pecan: Pecan wood offers a sweet, nutty flavor that falls somewhere between hickory and fruitwoods. It’s versatile and works well with a variety of meats, including pork, chicken, and beef, providing a rich, satisfying taste.

What Flavor Profiles Do Different Woods Offer for Smoking?

Different types of wood provide unique flavor profiles when used for smoking, enhancing the taste of your food in various ways.

• Hickory: Hickory is known for its strong, smoky flavor that can impart a bacon-like taste to meats. It works well with beef, pork, and poultry, making it a versatile choice for a variety of dishes.
• Mesquite: Mesquite offers an intense, earthy flavor that is particularly favored in Texas-style barbecue. Due to its potency, it is best used in moderation, often paired with milder woods for a balanced taste.
• Applewood: Applewood provides a sweet and fruity flavor that complements poultry and pork beautifully. Its milder profile makes it suitable for longer smoking sessions without overwhelming the delicate flavors of the meat.
• Cherry: Cherry wood adds a subtle sweetness and a beautiful reddish hue to smoked meats. It pairs well with a variety of proteins, including turkey and beef, enhancing both flavor and presentation.
• Pecan: Pecan wood offers a rich, nutty flavor that is milder than hickory but stronger than fruit woods. It is great for smoking beef and pork, adding depth without overpowering the natural taste of the meat.
• Maple: Maple wood imparts a mild, sweet flavor that works exceptionally well with pork, poultry, and vegetables. Its subtle sweetness can enhance the overall taste while providing a light smokiness that does not dominate.
• Oak: Oak is a traditional smoking wood that delivers a medium to strong flavor, making it ideal for larger cuts of meat. Its versatility allows it to be used alone or blended with other woods for a customized flavor profile.

Which Wood Creates a Mild, Subtle Taste?

The best woods that create a mild, subtle taste for use in a Masterbuilt electric smoker include:

• Alder: Alder wood is known for its light and sweet flavor, making it ideal for smoking fish and poultry. This wood burns evenly and produces a delicate smoke that enhances the natural flavors of the meat without overpowering them.
• Apple: Apple wood imparts a gentle sweetness that complements a variety of meats, particularly pork and chicken. Its mild flavor allows for a subtle smokiness, which can enhance the overall taste without overwhelming the palate.
• Pear: Similar to apple wood, pear wood offers a light, fruity flavor that works well with a range of meats. It provides a subtle smoke that is particularly effective for smoking poultry and can add a unique twist to traditional barbecue dishes.
• Peach: Peach wood delivers a sweet, mild flavor that pairs excellently with chicken, pork, and even vegetables. The smoke from peach wood is not too intense, allowing for a balanced flavor profile that enhances the natural tastes of the food.
• Cherry: Cherry wood is known for its sweet and fruity smoke that adds a beautiful color to meats as well. It creates a mild flavor that pairs well with almost any type of meat, making it a versatile choice for both beginners and seasoned smokers.

What Woods Deliver a Bold and Smoky Flavor?

The best woods for delivering a bold and smoky flavor in a Masterbuilt electric smoker include:

• Hickory: Hickory is one of the most popular smoking woods, known for its strong, rich flavor that can enhance meats like pork and beef. Its intensity can sometimes be overwhelming, so it’s often recommended to use it in moderation or mix it with milder woods.
• Mesquite: Mesquite wood produces a powerful, earthy smoke that is particularly well-suited for red meats, imparting a distinctive flavor that is iconic in Texas-style barbecue. However, because of its intensity, it is best used sparingly to avoid overpowering the dish.
• Oak: Oak offers a versatile flavor profile that is stronger than fruitwoods but milder than hickory and mesquite, making it an excellent choice for a variety of meats. It burns evenly and produces a consistent smoke, which is ideal for long smoking sessions.
• Pecan: Pecan wood has a sweet, nutty flavor that is more subtle than hickory but still provides a rich smokiness, making it great for poultry, pork, and even beef. It can be combined with other woods for a more complex flavor profile.
• Cherry: Cherry wood imparts a mild, sweet smoke that adds a beautiful reddish hue to the meat, making it a favorite for those who want a more delicate flavor. It pairs well with a variety of meats and can be mixed with stronger woods for added complexity.

How Does the Type of Wood Affect Cooking Time and Temperature in an Electric Smoker?

The type of wood used in an electric smoker significantly influences the cooking time and temperature, as different woods impart varying flavors and burn rates.

• Hickory: Hickory is known for its strong, robust flavor and is often favored for smoking meats like ribs and briskets. It burns hot and can produce a lot of smoke, which may require adjusting cooking times and temperatures to avoid overpowering the meat.
• Mesquite: Mesquite wood has a very intense flavor and burns quickly, making it ideal for shorter smoking sessions. However, because it generates a lot of smoke in a short amount of time, using mesquite often means needing to monitor cooking temperatures closely to prevent bitterness in the meat.
• Applewood: Applewood provides a mild and slightly sweet flavor, making it a great choice for poultry and pork. This type of wood burns at a lower temperature, allowing for longer cooking times without overwhelming the food, which can be beneficial when using an electric smoker.
• Cherry: Cherry wood offers a fruity, mild flavor that complements many meats, especially when combined with stronger woods like hickory. It burns at a moderate rate, making it easier to maintain consistent cooking temperatures and times while still imparting a rich color to the meat.
• Oak: Oak is a versatile wood that provides a balanced flavor and burns evenly, making it suitable for a wide range of meats. Its steady burn allows for longer smoking times, making it a reliable choice for electric smokers when cooking larger cuts of meat.
• Pecan: Pecan wood has a rich, nutty flavor and is often used in combination with other woods to enhance their characteristics. It burns slowly and at a moderate temperature, which helps maintain a consistent cooking environment in electric smokers.

What Factors Should You Consider When Selecting Wood for Smoking?

When selecting wood for smoking, several factors play a crucial role in achieving the best flavor and results, especially for a Masterbuilt electric smoker.

• Wood Type: Different wood types impart unique flavors to the food being smoked. For instance, fruit woods like apple and cherry offer a sweet, mild flavor, while hickory and mesquite provide a stronger, more robust taste. Choosing the right wood type depends on the desired flavor profile and the type of meat being smoked.
• Moisture Content: The moisture content of the wood affects how it burns and the smoke it produces. Wood that is too wet will create steam rather than smoke, resulting in a less flavorful outcome and longer cooking times. Ideally, the wood should be well-seasoned and dry, with a moisture content around 20% or lower for optimal smoking.
• Size of Wood Chunks: The size of the wood chunks or chips can influence the smoking process. Smaller pieces ignite faster and produce smoke quickly, making them suitable for shorter cooks. Larger chunks provide a slower, more prolonged burn, which is ideal for long smoking sessions, allowing for consistent smoke flavor.
• Source of Wood: It’s important to consider the source of the wood, as some woods may be treated with chemicals or pesticides that can be harmful when burned. Always choose food-grade wood sourced from reputable suppliers, and avoid using softwoods like pine, which can produce toxic smoke and unpleasant flavors.
• Blend of Woods: Mixing different types of wood can create a unique flavor profile that enhances the smoking experience. For example, combining hickory with cherry can balance the strong flavor of hickory with the sweetness of cherry, creating a more complex taste. Experimenting with wood blends can lead to discovering new favorite flavors.

How Important Is the Moisture Content of the Wood?

The moisture content of the wood is crucial for achieving optimal flavor and performance in a Masterbuilt electric smoker.

• Low Moisture Content: Wood with low moisture content (around 15-20%) burns hotter and produces a cleaner smoke, which enhances the flavor of the meat without imparting bitterness. This allows for better combustion, resulting in consistent heat and smoke throughout the smoking process.
• High Moisture Content: Wood that is too wet (above 20% moisture) can create excessive steam when burned, leading to a lack of smoke flavor and potentially causing the meat to become overly moist. This can also create issues with temperature control as the smoker struggles to maintain the right heat.
• Seasoned Wood: Using seasoned wood, which has been dried for at least six months to a year, is ideal for smoking as it typically has a balanced moisture level. This type of wood burns evenly and produces a rich, aromatic smoke that complements the meat without overwhelming it.
• Wood Type Considerations: Different types of wood have varying moisture retention characteristics, which can affect the smoking process. Hardwoods like oak and hickory generally have lower moisture content compared to softwoods, making them preferable choices for smoking meats in a Masterbuilt electric smoker.

What Size Wood Chips or Chunks Are Ideal for a Masterbuilt Electric Smoker?

The ideal size of wood chips or chunks for a Masterbuilt electric smoker is crucial for achieving the best flavor and smoke production.

• Wood Chips: Small pieces, typically around 1/8 to 1/4 inch thick, are ideal for quick smoking.
• Wood Chunks: Larger pieces, usually about 1 to 3 inches in size, are better for longer smoking sessions.
• Wood Pellets: Small cylindrical pieces that are generally about 1/4 inch in diameter, suitable for specific pellet smoking trays.
• Wood Dust: Very fine particles, often used in cold smoking applications, can provide a light smoke flavor.

Wood chips are preferred for their ability to ignite quickly and produce smoke rapidly, making them ideal for shorter cooks or when you need to add flavor quickly. They are easily available and can be mixed for desired flavors.

Wood chunks, being larger, burn more slowly, which allows for a longer smoke duration, ideal for larger cuts of meat that require extended cooking times. They provide a steady release of smoke and can be used in combination with chips for added complexity.

Wood pellets are versatile and can be utilized in specific smoking accessories designed for electric smokers, allowing for consistent smoke production. They tend to burn more evenly and can be great for both hot and cold smoking.

Wood dust is typically reserved for cold smoking methods, where the smoke and flavor are added without cooking the food. It’s not commonly used in electric smokers like the Masterbuilt, but when used, it can impart a delicate smoke flavor.

What Are the Best Wood Combinations for Masterbuilt Electric Smokers?

The best wood combinations for Masterbuilt electric smokers enhance the flavor of smoked meats and can vary based on personal preference and the type of meat being smoked.

• Hickory: Hickory is one of the most popular woods for smoking due to its strong, rich flavor that pairs well with beef and pork. It offers a sweet and savory taste, making it ideal for those who enjoy a bold smoke profile.
• Alder: Alder wood provides a milder smoke flavor, making it perfect for smoking fish, especially salmon, and poultry. Its subtle sweetness allows the natural flavors of the meat to shine through without overpowering them.
• Mesquite: Mesquite is known for its intense, earthy flavor and is best used sparingly or in combination with other woods. It works exceptionally well with red meats, giving them a distinct smokiness that many barbecue enthusiasts appreciate.
• Apple: Apple wood offers a sweet and fruity smoke that complements pork and poultry beautifully. It’s a great choice for those who prefer a lighter smoke flavor that enhances rather than masks the meat’s natural taste.
• Cherry: Cherry wood provides a mild, sweet flavor and produces a rich, reddish color in the meat. It pairs well with a variety of meats, including pork and poultry, and can be blended with other woods for a more complex flavor.
• Oak: Oak is a versatile wood that produces a medium smoke flavor and is suitable for a wide range of meats, including brisket and sausage. It burns steadily and is often used in combination with other woods to create a balanced smoke profile.
• Pecan: Pecan wood has a sweet, nutty flavor that is stronger than fruitwoods but milder than hickory. It works well with poultry, pork, and beef, adding a unique flavor that enhances the overall smoking experience.

How Can You Experiment with Various Woods for the Best Results?

To experiment with various woods for the best results in a Masterbuilt electric smoker, consider the following types of wood:

• Hickory: Hickory is known for its strong, smoky flavor that pairs well with meats like pork and beef. It burns hot and long, making it an ideal choice for longer smoking sessions, providing a rich and hearty taste.
• Alder: Alder offers a mild, sweet flavor that is particularly suitable for fish and poultry. Its subtlety allows it to enhance the natural flavors of the meat without overpowering them, making it a favorite for those who prefer a lighter smoke.
• Mesquite: Mesquite wood is famous for its intense, bold flavor, which can be quite strong if used excessively. It is often preferred for grilling and smoking beef, as it adds a distinct taste that complements the meat’s richness, but should be used sparingly to avoid bitterness.
• Apple: Applewood provides a sweet and fruity flavor that works beautifully with pork, chicken, and even vegetables. Its mild profile allows for a gentle smoke that infuses the food with a pleasant aroma, making it a versatile choice for various dishes.
• Cherry: Cherry wood is known for imparting a sweet and slightly tart flavor, along with a beautiful color to smoked meats. It pairs well with poultry and pork, enhancing their natural sweetness while giving a stunning presentation.
• Oak: Oak is a versatile wood that provides a medium smoke flavor, making it suitable for all types of meats. It burns evenly and produces a consistent smoke, allowing for great results with brisket, ribs, and more.
• Pecan: Pecan offers a rich and nutty flavor that is stronger than hickory but milder than mesquite. It works well with beef, pork, and poultry, adding depth to the meat’s flavor profile without being overwhelming.

Related Post:

• Best low cost electric smoker
• Best electric smoker for summer sausage
• Best electric pellet smoker under 500
• Best electric wood chip smoker
• Best automatic electric smoker