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Dadgum That’s Good: Smoked Whole Chicken Recipe and Masterbuilt Electric Smoker

This post is our experience with the Masterbuilt smoker.  We were given product to test and review.  Opinions are our own.

30″ Masterbuilt Electric Smoke House

Masterbuilt Dadgum That's Good Collage

Although I have stayed at a Holiday Inn Express, I am not a professional BBQ pit master. While I can grill like a champ I have always found it to be a royal pain to smoke meat. Most smokers require constant monitoring to keep the temperature within the target range.  While playing with fire is fun, most of the smokers I have used are just too much work. Thankfully Masterbuilt has a lineup of electric smokers that are perfect for a guy like me.

The 30” Masterbuilt Electric Smoke House is the way to go. This smoker has a built in thermometer and because it is electric the temperature can easily be kept consistent which is extremely important if you want your meat cooked evenly. Can you believe it even comes with a remote? With this remote you can monitor and adjust the temperature, set a timer, turn the interior light on and off, and if you have your probe in the meat you can even monitor the temperature of what you are cooking! Technology is great huh?


Masterbuilt has indeed taken smokers to the next level. Gone are the days of standing over your meat for hours on end. Just slip in your probe and get ‘er done! The 30” Masterbuilt Electric Smoke House is even portable so you can set up just about anywhere. This baby has built in wheels and a handle that enable you to move it around with ease. It’s pretty light too!

top vents Smoked Chicken side wood tray masterbuilt controls logo IMG_1625 drip tray

Labor Day is coming up and football season is right around the corner. Kick off your grilling season right with a Masterbuilt Electric Smoke House. If you want to try a few  kick butt recipes check out John McLemore’s books: Dadgum! That’s Good“and “Dadgum! That’s Good, Too!”  I tried the Dadgum Good Smoked Chicken Recipe and let me tell you, It was good dagnabbit.

DADGUM Good Smoked Chicken
Recipe Type: Chicken
Cuisine: American
Author: John McLemore
Cook time:
Total time:
  • 1 can ginger ale
  • 1 fresh or frozen chicken (4 to 5 pounds), thawed if frozen
  • 2 tablespoons + ½ teaspoon “DADGUM That’s Good!” Seasoning
  • Butterball Buttery Creole Injection Marinade or your favorite marinade
  • “DADGUM That’s good!” Seasoning
  1. Preheat smoker to 250 F. Fill water tray ½ full with water, then add 1 can ginger ale.
  2. Rinse the chicken and pat dry. Rub with 2 tablespoons of the seasoning and using a marinade injection syringe, inject 1 tablespoon marinade into each breast and 1 teaspoon into each leg and thigh. Place on middle rack of smoker and smoke for 1 ½ to 3 hours or until internal temperature reaches 165 F. Remove and sprinkle with remaining ½ teaspoon of seasoning. Enjoy with your favorite veggies.
“DADGUM That’s good!” Seasoning
Recipe Type: Seasoning
Cuisine: American
Author: John McLemore
  • 2 ½ tablespoons dark brown sugar
  • 1 ½ teaspoons light brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon lemon pepper
  • ¾ teaspoon onion salt
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon ground ginger
  • ½ teaspoon dried basil
  • ½ teaspoon crushed sage
  • ½ teaspoon cracked black peppercorns
  • ¼ teaspoon ground marjoram
  1. In a medium bowl, combine dark and light brown sugars, paprika, lemmon pepper, onion salt, garlic powder, celery salt, ginger, basil, sage, peppercorns and marjoram. Use as a seasoning on chicken, pork, or beef, or just sprinkle on meat when grilling. Also, use as a seasoning for vegetables on the grill or in the smoker or steamer.



  1. Hey Lisa,

    Great review and that smoked meat does look heavenly! I noticed that this was the Masterbuilt with the Front Controller window.

    Do you find it easier to operate than the top window version because I simply am having a tough time figuring out when the meat gets properly smoked?

  2. Right now I’m reading that book “Dadgum That’s Good” on my kindle.

    Definitely a great read, and it seems like a companion book for Masterbuilt Electric Smoker. Am I right?

  3. Hi Lisa,

    Thanks for the awesome review of the masterbuilt 30 inch smoker, I have the 40 inch one and love it! It’s crazy how easy it is to make some delicious smoked foods even when you don’t have the best skills. That is why I prefer electric smokers, they can make anyone with any experience a good smoker!

    • hi glad to maybe find some help here… i purchased the masterbuilt for my son for last xmas.. have used it minimal (maybe 3 times) … loin came out way dry.. chickens i assumed ok because of their skins? did some smoked summer sausage way too dry again… son has not used it all summer he says it makes the meat too dry… what are we doing wrong here…. its a beauty and such a waste of money not to mention the foods prepped that we didnt care for … dont dare try it on a ‘company day’ s.o. s. thank u

      • Debbie,
        Try smoking it while wrapped in foil through the cooking stage and the last half hour or so take the foil off. Let me know if that doesn’t work…no reason your meat should be dry.


  4. Hey Lisa ,that’s is great review and very helpful for me . After reading this informative article i decide to buy Masterbuilt Electric Smoker but one think in my mind that is 30″ or 40″ which is best for me ? please you give me your suggestion .

  5. OK , then i will go with 30″ inch .


  6. Mary Ambrosino says

    Wow that is so cool. I will have to come over for smoked chicken…..

  7. We have received a Masterbuilt smoker-see your chicken recipe here-we are wanting to do wings. Any recipes for wings? Do you have a cookbook regards to smoking meats only?

  8. We have just received a Masterbuilt smoker. So haven’t tried anything yet. Found your chicken recipe-do you have one for preparing wings?

  9. just got my 30 inch smokehouse the other day can’t wait to fire it up tommorrow…… Great tips

  10. Can I use the smoker with frozen meat, or does it have to be thawed?

    It’s seasoning now and I am impatient to use it for the first time!

  11. Cheryl Graves says

    Is there an step by step instruction book for the 40 inch Masterbuilt Smoker?

  12. Recipe sounds good but where are the smoker chips?