Masterbuilt sells the MB20070122 as the bigger box in a pair. Its 30 inch twin shares the window and the leg stand. It has four racks too. Both top out at 275°F.
The 40 inch adds 260 square inches and $150 at list.
There is a second price gap too. The plain 40 inch, with no window and no stand, lists for $70 less.
So this cabinet asks two questions at once. What does the extra size really hold? And is a window on a smoker worth paying for?
Height is what the money mostly buys. Some of it helps the food. Some of it helps the cook.
First Impressions of the Masterbuilt 40-Inch Digital Electric Smoker with Window and Legs
On its legs the cabinet rises to 50.4 inches. Standing there, it resembles a tall black cupboard more than any grill. Up top you find the digital panel, with a round damper next to it. For most adults that is about chest height.
Most of the setup is the stand. Four legs bolt under the cabinet, braced by a pair of crossbars. After that you slide in the racks, the water bowl and the chip tray. It is an afternoon job for one careful person, not a weekend project.
Swing the door wide and nothing inside is hidden. Four chrome racks sit stacked above a wide water bowl. The chip tray and the element live down at the floor. A black frame surrounds the glass, which looks straight onto the middle racks.
Run it empty once before food goes in, to burn off the factory oils. From then on, cooking with it is a quiet business.
You pick a temperature and a time, latch the door, and leave it. Expect gentle wood flavour and tender meat. The smoke ring will be faint, as in most electric cabinets. The chips smoulder rather than burn.
Key Features of the Masterbuilt 40-Inch Digital Electric Smoker with Window and Legs
Everything here serves one idea: start a long cook and stay out of the box. Each feature below either keeps the door shut or keeps you upright.
- LED Controls. A digital panel on the roof sets both temperature and cook time. You read it standing up, without crouching to a dial near the ground.
- Four racks, 970 square inches. That is 260 more than the 30 inch twin, roughly 37% extra. There are still four racks. Each one is wider, and the gaps between them grow.
- A side loader for wood chips. A sliding tube on the cabinet wall feeds chips to the tray inside. Smoke stays in while you top up flavour mid-cook.
- Window in the door. You can check colour on ribs or a pork butt without breaking the seal. It is a view, not a thermometer.
- Leg stand. Your smoker stands well off the patio slabs. The bowl, chip tray and grease tray all sit higher than on a floor model.
- Water bowl and rear grease tray. The bowl adds moisture and catches drips. Drippings collect in a shallow tray that slides out of the rear wall.
- Adjustable damper and latching door. The damper trims how much smoke leaves the top. The latch pulls the door tight against the insulated body.
The maker’s capacity claim deserves a second look. Masterbuilt says 16 chickens here, against 6 in the 30 inch. That more than doubles on 37% more space. Read it as a best case, packed tight on four racks, rather than a dinner plan.
Electric heat is this cabinet’s strength. Once the box reaches your setting, it holds there without any fire to tend. That suits the work it was built for: pork butts, ribs, brisket flats, salmon and sausages.
The window earns some credit here as well. Every time a smoker door swings open, heat and smoke pour out.
A glance through glass costs nothing. So the box spends more of the cook at its target. In the first hours, while the glass is clean, that is genuinely useful.
The ceiling is the hard limit. The panel stops at 275°F, exactly where the 30 inch stops. Poultry skin stays soft and pale at that heat. You will want a hot grill nearby to finish chicken or turkey.
The bigger box also brings an unknown. Masterbuilt does not print the element’s rating for either size. So you cannot tell whether the 40 inch gets more power for its extra space. A full load of cold meat will simply take longer to come up to heat.
Where the size does pay off is tall food. A turkey, a beer-can chicken or a thick pork butt needs headroom above the rack. Pull one rack out and the cabinet takes big birds standing up. On the 30 inch, that trick leaves far less room around them.
Build, handling and durability
Masterbuilt’s own word for the walls is insulated, all the way round. No wall thickness is given. The door latches firmly. On flat paving, the 28.1 inch stance on braced legs keeps the tall cabinet steady.
The legs matter more than the window. On a floor cabinet, the chip tray, water bowl and grease tray sit near your ankles. Here they come up to knee height or above. For a cook in their sixties, that difference shows up in the back by evening.
The weak points are the parts that make it convenient. The control board lives on the roof, where rain and sun land first. The glass is the one panel that cannot be insulated. Neither is fragile, but both reward a fitted cover between cooks.
Running costs, upkeep and value
Running it costs electricity and wood chips, nothing more. Your outdoor socket is the whole fuel supply. Masterbuilt prints no element rating, so an hourly power figure would be guesswork.
The price is easiest to judge in pieces. Masterbuilt lists it at $449.99. Amazon listed it at $399 when we checked on September 23, 2026.
Of that list price, $150 buys size over the 30 inch twin. Another $70 buys the window and the stand over the plain 40 inch.
Big cooks justify the extra size. Two butts, a brisket or a holiday bird all want those taller gaps. If you mostly do ribs for two, the twin does that job for less.
The stand is worth its share for anyone whose knees complain. The window is harder to defend.
Smoke coats the glass with a brown film. By the fifth hour you see shapes, not colour. A smoker window is clearest when you need it least.
Upkeep is simple. Once it has cooled, the water bowl comes out for emptying.
Pull the grease tray from the back and wipe it. Clean the chrome racks with a soft brush, since hard scouring can wear the plating. Wipe the glass while it is still warm, or the film sets hard.
Possible Masterbuilt 40-Inch Digital Electric Smoker with Window and Legs Complaints
- The window clouds over. Wood smoke leaves a sticky film on the inside of the glass. On a long brisket cook it can block the view before the meat is half done. Wiping it warm after each cook helps, but it will not stay clear mid-cook.
- One year of warranty cover. That is short for a cabinet with a control board on its roof. A roof panel that dies after twelve months is a cost you carry. Keep it covered and out of standing rain, and that board has its best chance.
