BBQ-PLUS Small Water Bowl for Masterbuilt 30-inch Digital Electric Vertical BBQ Smoker Water Pan Replacement Part for Masterbuilt Original Model 9007170040

Why I swapped my smoker’s water pan

After a few seasons of regular use, the original water bowl in my 30-inch Masterbuilt digital electric smoker had seen better days—pitted, rusty, and increasingly hard to clean. I picked up the BBQ-PLUS water pan as a drop-in replacement and put it through several long cooks to see if it would actually improve the experience or just replicate the status quo.

Build, materials, and first impressions

Out of the box, the BBQ-PLUS water pan feels solid and well-formed. The pan is magnetic (so it’s a steel alloy rather than aluminum), and the gauge feels slightly stiffer than the flimsy OEM bowl I replaced. The seams are clean, and the edges are smooth with no sharp lips to catch on rails or foil.

It arrived with a light protective oil coating. I washed it thoroughly with hot soapy water, then ran a quick seasoning cycle in the smoker with water in the pan. That step is worth doing, especially if you’re sensitive to shipping residues.

The dimensions match what I expect for a 30-inch Masterbuilt cabinet: approximately 14.57" long by 9.76" wide, with a stepped profile that gives you a shallow end (about 1") and a deeper end (about 3.15"). That “two-depth” layout works well—more on why below.

Fit and compatibility

I installed this pan in a Masterbuilt 30-inch digital electric unit (the style with side rails for the bowl). The straight-sided design slides in smoothly and seats with a reassuringly snug fit. My original pan had more rounded sides and always had a little wiggle; this one anchors better in the rails, which makes it less prone to sliding off-center if you bump the smoker or tug on a rack.

If you’re not sure it will fit your smoker, measure the space between the rails and the clearance above the heating element housing. The published pan dimensions are accurate, and the flat sides play nicely with both newer and some older rail styles. Still, I recommend comparing the listed width and length to your original if you have it.

Design choices that actually help

• Dual-depth layout: I like that the deeper section holds the bulk of the liquid while the shallow section sits under areas where drippings tend to land. In practice, I can keep moisture high without flooding the entire pan, and the drippings are less likely to splash into the water and emulsify into a greasy mess.

• Surface and stiffness: The added rigidity helps when sliding the pan in and out with liquid in it. There’s less flex, which reduces slosh and keeps the bowl square.

• Edge height and clearance: The deeper end gives you headroom for longer cooks. I typically fill the deeper side to just below the top of the step and leave the shallow side with only a thin layer. That’s been enough for ribs, pork shoulder, and a 6-hour chicken session without refills.

One omission: there’s no max-fill indicator line. It’s not a deal-breaker, but if you’re new to your smoker, you’ll have to learn where “too full” is to avoid water sloshing during insertion or removal. My rule of thumb—keep it under three-quarters full on the deep side.

Performance: moisture, flavor, and temperature stability

In use, the BBQ-PLUS pan does exactly what a good water bowl should: stabilize cabinet temperatures and maintain humidity so bark forms without drying out the meat. In my tests:

• Pork shoulder at 225°F for 9 hours: The deeper side stayed topped up for most of the cook. I added hot water once around the 6-hour mark. The pan caught drippings cleanly, and the shallow end made it easy to see how greasy runoff was progressing.

• Baby back ribs at 250°F: I filled the deep portion half to two-thirds with water mixed with a splash of apple juice, plus a few onion slices and rosemary. The pan handled the aromatics without issue, and the subtle fragrance was noticeable when opening the door—nothing overpowering, just a slight lift.

• Whole chicken at 275°F: The humidity seemed to help keep the breast meat juicy while the skin still crisped by the end of the cook. The pan didn’t warp, and it remained firmly engaged in the rails.

I also noticed slightly smoother recovery when opening the door. That’s typical with a water pan, but it confirms the pan’s heat mass and surface area are working in your favor.

Cleaning and maintenance

The pan cleans up more easily than my previous one, which had developed a rough, etched interior that trapped grime. Here’s what worked for me:

• Foil liner: For quicker cleanup, I line the shallow side with foil to catch drippings; the deep section holds liquid bare. After the cook, peel the foil and you’re halfway home.

• Hot water soak: A 10-minute soak in hot water loosens baked-on bits. A nylon scrubber or non-scratch pad removes residue without scuffing the surface.

• Dry thoroughly: I towel-dry immediately after washing and let it air-dry before storing. That habit goes a long way in preventing rust on steel pans of any kind.

I haven’t run it through a dishwasher—hand washing is more than sufficient, and it preserves finishes better over time.

Durability over several cooks

After multiple weekend runs and a couple of weeks between uses, the bowl shows no rust and no flaking. The interior still wipes clean without effort, and the rail-facing sides haven’t scuffed or bent. The steel’s magnetic response suggests it’s not a non-magnetic stainless grade; still, the corrosion resistance so far has been better than my OEM pan. As always with steel, drying after washing is key.

Small drawbacks

• No fill line: A simple stamped mark would prevent overfilling. Mark your own with a piece of tape on the outside until you learn your sweet spot.

• Unknown exact alloy: While the pan is clearly heat- and corrosion-resistant, the manufacturer doesn’t name the specific material. Practical impact has been negligible for me, but material transparency is always nice.

• Hot removal remains awkward: This isn’t unique to this pan, but removing any water bowl mid-cook is tricky. Use heat-resistant gloves and go slow; even with the stiffer build, you can still slosh if you rush.

Tips for best results

• Wash before first use to remove protective oil, then run a short water-filled burn-in.

• Fill the deeper section to 50–75% for most cooks; top up with hot water to limit temperature dips.

• Add aromatics sparingly—sliced fruit, onion, or herbs in the water can add a gentle accent without overpowering the smoke.

• Line the shallow side with foil when cooking fattier cuts to simplify cleanup.

• Always dry the pan thoroughly after washing to extend its life.

Who this is for

If you own a 30-inch Masterbuilt digital electric smoker and your original water bowl is rusted, warped, or missing, the BBQ-PLUS water pan is a straightforward upgrade. It’s dimensionally appropriate for the 30-inch cabinet format and, in my experience, fits the rail system securely. It’s also a sensible option if you prefer to keep a dedicated “flavor pan” on hand—one for water-only and one you don’t mind loading with juices or aromatics.

The bottom line

The BBQ-PLUS water pan does the simple things right: it fits securely, holds plenty of liquid, resists warping, and cleans up without drama. The dual-depth design is genuinely useful, the build feels more robust than my OEM bowl, and the pan has stayed rust-free with basic care. I wish it had a max-fill line and a clearly specified material grade, but those are small quibbles in daily use.

Recommendation: I recommend the BBQ-PLUS water pan for Masterbuilt 30-inch digital electric smokers. It’s a reliable, better-than-stock replacement that improves fit, maintains moisture effectively, and stands up well to repeated cooks. Check your rail spacing and the listed dimensions to confirm compatibility, wash it before first use, and you’ll be back to steady, humid heat and easier cleanup.