Skip to main content Accessibility statement Skip to main menu
MES 140|S Digital Electric Smoker
Out of Stock

MES 140|S Digital Electric Smoker

Whether you’re a beginner or a competition-ready pro, craft your backyard masterpiece without the hassle of propane. The Masterbuilt 40-inch Digital Electric Smoker maintains the temperature for slow-smoked, tender brisket.  Set the time and temp using the digital control panel and experiment with flavor using the patented side wood chip loader. The four chrome-coated racks are adjustable and have plenty of room to smoke up to 16 chickens, 4 turkeys, 8 racks of ribs, or 8 pork butts. Master the art of smoking with Masterbuilt. 

  • Four full size chrome coated smoking racks – two traditional racks plus two mesh racks for smoking smaller food
  • Two chrome coated mesh accessory racks adds additional cooking space for fish vegetables, and jerky
  • Digital control panel powers on/off, controls temperature and time
  • Patented side wood chip loading system – add wood chips without opening smoker door
  • Built-in meat probe thermometer for perfect results every time
  • 800 watt heating element for even, consistent smoking
  • Integrated thermostat temperature control
  • Handle and wheels make moving smoker easy
  • Air damper for smoke control
  • Removable water pan to add moisture and flavor
  • Fully-insulated smoker body
  • Wood chip tray for easy ash removal
  • Removable drip pan catches food drippings
  • Rear grease tray catches excess food drippings
Out of Stock

Frequently Asked Questions

 
MES 140|S Digital Electric Smoker 

Perfect for the beginner or the pro

Achieve competition-ready results in your own backyard, without the hassle of charcoal or propane.
Four Racks

Feed a couple or a crowd

Four chrome-coated smoking racks

Wood Chip Loader

Add flavor without losing heat

Patented side wood chip loading system - add wood chips without opening door

Digital Control

Set to savor

Power on/off, control cooking temperature and time

Capacity

4
Turkey
8
Pork Butt
8
Racks of Rib
16
Chicken
Frequently Asked Questions
  Curing your smoker will rid the unit of oil produced in the manufacturing process. First, make sure the water pan is in place without water in it. Set smoker temperature to 275°F and allow the unit to run for three hours. During the last 45 minutes, add ½ cup of wood chips in the wood chip loader to complete the pre-seasoning process. Power off the smoker and allow it to cool completely. (Note: Never add more than ½ cup of wood chips at a time. Additional chips should not be added until any previously added wood chips have stopped generating smoke.)
You may use dry or pre-soaked wood chips in your smoker. Dry chips will burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) will burn slower and produce a less intense smoke.
When cleaning your smoker, mix 50/50 hot water and apple cider vinegar in a spray bottle and shake well. Apply mixture and clean with a soft sponge. It is very important not to use harsh chemicals to clean your smoker.