Old Smokey Electric Smoker review and price compare 2025
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Product overview
| Brand | Old Smokey |
| Power Source | Corded Electric |
| Color | Grey |
| Item Weight | 24 Pounds |
| Item Dimensions LxWxH | 15.5 x 15.5 x 29 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Color: Grey
- Size: 15.5"w x 15.5"d x 29"h
- This smoker has a flat top, so juices drip right back onto the food.
- On top of the heating element is a chip tray where you put wood chips for smoke flavor.
- This smoker is controlled by a heat thermostat to allow a wide variety of cooking times and styles.
This fits your .
product description
The Old Smokey Electric Smoker is ideal for cooking turkey, chicken, brisket, pork, seafood or wild game.
product details
important information
Important information
Legal Disclaimer
WARNING - This product can expose you to chemicals including carbon monoxide, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov
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Questions about Old Smokey Electric Smoker
Q:
Has anyone else had to replace the heating element? After five years, the unit began tripping breakers when I plugged it in.
Answer:
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Answer: My unit is almost three years old, but I haven't had that problem. You can purchase replacement parts on Old Smokey's website and in several places they encourage you to call them so that they can help diagnose what's wrong. My guess is it's either the heating element or the control. Both are $23 (each) for replacement parts.
Answer: I think our heat element died after 5 years but frankly we got our money's worth out of it. My husband then bought a bigger better smoker but we eventually ended up buying a 2nd old smokey as it made the best ribs ever.
Answer: The unit is at the limit of circuits. Try another.
Q:
How do I smoke a steak without injecting it with fluid? Do I put wood chips on top of sand? Do I wet chips?
Answer: Use a good meat thermometer that allows you to keep track of the steaks without continually opening the smoker. Don’t wet the chips. I just add water to the drip pan. However, Imhave never done steaks in the smoker.
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Answer: i only do briskets and i never inject the meat with anything. i use a rub and it comes out great every time. i never soak the chips either, and the chips go on the metal plate that comes with the smoker, and you put the plate on top of the heating element.
Answer: just put wood chips directly on the supplied square steel plate and place that directly on the heating element; cook on high with steak on grill above drip pan; use meat thermometer and do not overcook
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Q:
How hot does the outside of the smoker get? Worried about little children. Also how do you lift the racks out of the unit? Thanks
Answer: The smoker cooks at close to 300 degrees so the metal surface gets very hot. Children should be closely supervised when it is in use. The two racks have handles which can be used to lift them out of the smoker.
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Answer: (From the main user of the smoker):
Answer: Since it is metal, the outside will get hot so I would keep an eye on children the same as if I were using a grill.
Answer: just warm not hot much better than a barbecue. the racks just lift right out before you smoke or after you removed your product easy to clean in the tray below is great for adding the type of smoke would that you want your meat to absorb.
Answer: As the can is the entire unit, and there is no other form of insulation, the smoker can get pretty hot. Setting it directly in the lawn caused a ring of distressed Bermuda grass for a week or two. The feet keep it high enough that you can safely set it on a patio or other surface with no damage though.
Answer: it's a great usable smoker with the heater control can do a variety of functions. have done everything from chicken to ribs the beef roast. low and slow and very good. Highly recommended very affordable compared to other smokers out there also.
Answer: it gets too hot for touching.keep kids away.my racks have handles on them
Answer: Hot.
Q:
what about smoking trout or salmon fast?
Answer: This smoker is capable of smoking salmon and trout in less than 30 minutes. Depending on how many filets and the total weight of the filets, external temperature ect. I have smoked multiple decent sized salmon filets in less than 40 minutes. There is a list of recipes on the old smokey website that gives very concise cooking times and temperature settings. Most of the time I just season the fish however I want and use the recipes on their website to reference cooking time.
Answer: Old Smokey is great for fish: however will need to put foil on grill along with non stick spray or a little butter: I use hickory chips: Old Smokey is a great product.
Q:
Can this be used to cook a small turkey? Will it cook all the way through or do I need to finish it up on a grill or in the oven?
Answer: It could probably fit a small turkey in the upright position but I would make sure to use metal skewers to keep it from touching the sides. It will cook all the way through pretty quickly as this is more of a hot smoker/oven than a traditional indirect one.
Answer: Yes, you can use the Old Smokey Electric Smoker start to finish for a turkey.
Answer: Unknown about the turkey however, I have smoked large chicken, placed on the lower rack, left for 4-6 hrs on medium, came out fantastic. No need to spend money on fancy widgets that add no value to the finished product. Plug it in, load it up and walk away. How much simpler does it get.
Answer: Yes The Old Smokey will cook,turkey,roast,boston butt, whole chicken anything: Great smoker:
Answer: i have never tryed, but im sure you can just put it on very low heat thats what is nice about the adjustable temp control.
Q:
Is it easy to add more wood chips? And does it come with a thermometer? Or do i need to buy one
Answer: The wood chips are very easy to add. They're on a square tray that rest on the heating coils as the bottom of the device. No thermometer. Food cooks quickly but usually I use a thermometer in the meat itself. Just have to check it now and again. This was a great find for me. I'm very happy with it. It makes a mean smoked turkey breast!
Answer: Does not come with a thermometer. I just put a regular meat thermometer in it. There is no need to add wood while it smokes. Before you turn it on, put a handful of wood chips on the plate. Those will smoke for way longer than you'd smoke any meat. Days if you wanted. It's a great smoker. I'm on my second one. My first one lasted over 20 years and finally bottom burned out.
Answer: It has a thermometer
Answer: It doesn’t need many chips. You just leave the lid on & dont open to peek.
Q:
The smoker i have now i have to buy lava rock for. Do you use lava rock in this one along with chips?
Answer: Dixie, The Old Smokey Electric Smoker does not require the use of lava rocks. Thanks for the interest.
Answer: No, just the wood chips.
Answer: No. They give you a small bag of what looks like cat litter to spread on the bottom to absorb grease. Other than that, just chips.
Answer: No no lava rock
Answer: I just use the chips
Answer: chips only
Answer: No we do not.
Q:
Can I smoke jalapenos for 24 hours at 180 degrees in this unit?
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Answer: You can, but at some point you would have to open the smoker and remove both the grates and the drip pan to add additional smoking chips to the platform that sits on the heating element and then put everything back. You might think that you could just pile on a lot of chips on the platform if you want to smoke longer, but the advice I read (mostly on the Amazon reviews but also at the Old Smokey site, as I recall) says that you don't want to overfill the chips or you'll get a funny taste.
Q:
Can you use it inside?
Answer: No, it is not made to be used inside because it does produce smoke. It is the best electric smoker that we've used and would recommend it to anyone.
Answer: I never have, but I don't see why you couldn't use it inside if you don't mind your home being filled with smoke and aren't annoyed by smoke alarms going off. ;)
Answer: I presume you're asking about this in case it's raining, snowing, etc.. NO! You cannot smoke in the Old Smokey in a fullyenclosed space. I would not, however, be reluctant to smoke using it in an automobile garage, with it positioned close to a fully opened garage door. This is just MY feeling. I feel confident it would NOT be the recommendation of the manufacturer.
Answer: I wouldn't in the house. I have use in may shed with the doors open. It smokes (thus the name) needs ventilation.
Answer: Nope, it wouldn't be safe and too much smoke when you open it up to take the meat out.
Answer: It was really a piece of junk...cheaply made.
Answer: no, it is for outside use only
Q:
Where is it built?
Answer: The Old Smokey Electric Smoker is manufactured in Houston, Texas. It is made out of American and imported parts.
Answer: I need a cover for the old smokey electric smoker
Answer: AMERICA!!!!!!!!!!!!
Q:
Does this brown a brisket or pork loin at all or does it come out looking like you cooked it in a crockpot
Answer: It won't have a brown crust on it since this isn't a fire-based cooker.
Answer: I installed a thermometer in the lid and then added a few holes in the lid because it sweated too much and nothing browned. Releasing the steamed worked good for me.
Answer: yes
Q:
How does this being a "sealed" smoker affect anything? What difference does it make to have the lid completely on or slightly cracked?
Answer: It's all about how much smoke you want. Experiment and find out. Most ties I would keep the lid sealed
Q:
Are the Masterbuilt and other chest-style smokers considered "sealed"?
Answer: Master built is sealed Do not know about the others
Q:
Do they have picture from in side so i now how they look
Answer: We don't have a picture on the Amazon site, but here is a description. The Old Smokey Electric Smoker has two cooking racks inside, the upper about 14.5" diameter and the lower about 12.5". The lower rack sits on top of a drip pan. At the bottom is a chip tray and heating element.
Q:
What is a good cookbook for this smoker?
Answer: Loretta, if you go to our website oldsmokey.com and click the Electric Smoker link, then click specifications link you will find lots of info there as well as some recipes dedicated to the smoker. Hope this helps. Thanks
Answer: Don't know of any. I have been using my past experience with other smokers. I do really like it.
Answer: Chef/ Restaurant Owner for 32 years I read several recipes and pick the best idea that is seen over and over again. The best little smoker I have bought
Q:
How many pounds of meat can this smoker handle? I am interested in smoking a 25 pound turkey.
Answer: I smoke 25 pound turkeys all year round. I have not had any come out bad!!!!!!!!!!! love it.
Answer: Bad instructions, we couldn't even smoke a roast. We would not recommend this.
Q:
Is it best to leave the lid closed during cooking process or open it once or twice to allow fresh oxygen to the chips?
Answer: We recommend starting all cooks on high for 30 Minutes to get the element hot enough to start the chips to burn through or begin smoking. Then adjust the temp down as you so desire. Leaving the lid on throughout the cook keeps all the smoke, heat and moisture inside. Thanks.
Answer: I leave it closed as much as possible to control the cooking time. It does make sense, though, that quickly lifting and replacing the lid 2 or 3 times during cooking would help the chips to "breath" and produce better smoke.
Answer: I got rid of my electric smoker several years ago and bought a Weber Smokey mountain 18 in. As I remember it worked okay and I'm thinking you want to leave the lid on to keep the smoke in.
Answer: Since there is no actual burning flame, I don't think oxygen matters. I just received my smoker and only used it once. I opened the like about every hour just to see how it was going. Ribs turned out well, but I still need more practice. Good luck!!
Q:
Does anyone know the temperature settings? For example, what is the cooking temp. at the low setting, medium setting, and high setting?
Answer: That would be hard to answer. Depending on the outside temperature and the wind.
Q:
How long would it take to smoke a 14 pd turkey with this smoker?
Answer: It depends where you live. The colder it is outside, the longer it takes. I find that the times listed in the instruction book are not accurate.
Answer: I cooked a 14-1/2 lb turkey for Thanksgiving. I started on medium for 1 hr because the chips don't seem to smoke on the low temp. I then turned it down to low. I figured on 8 hours but it was done in 6-1/2. The outside temperature was about 60F which does does seem to change cook times using the low setting.
Answer: It will take approximately 20 minutes per pound cooked on high, but that will depend on if the turkey is completely thawed and how cold and windy it is outside.
Answer: This is a great product!!!
Answer: Cook on high: 15 min. Per lb. great small smoker:
Answer: It takes about 20 minutes per pound or until it reaches 180°. I say that bc I live in cold weather so that sometimes affects the cooking time. This is my 2nd one....first one lasted over 12 years.
Q:
Do they have a picture from inside because I can't see it I am wondering how they look like
Answer: The Old Smokey Electric Smoker has two cooking racks inside, the upper about 14.5" diameter and the lower about 12.5". The lower rack sits on top of a drip pan. At the bottom is a chip tray and heating element.
Q:
Does the old smoky have a door
Answer: The Old Smokey Electric Smoker does not have a door. If you put enough wood chips in when you start cooking, you won't need to add them.
Answer: No, just top loaded, that is my only issue with it. I use it commercially in my restaurant. It's tough, I love it otherwise.
Answer: No, it doesn’t. Just a lid. Very easy to work
Answer: No. Everything is lowered through the lid
Answer: No ... Top load only.
Answer: No
Answer: Just a lid.
Q:
How about pellets for smoke?
Answer: We recommend wood chips. I have heard that the pellets work as well. Remember to start out on high for at least 30 minutes to get the element hot enough to begin charring/smoke the wood product
Answer: I am a chef/ restaurant owner and love this sturdy little machine. I use a combination of pellets and chips. Buy this smoker. I had fancy ones this is better nancy
Q:
how many amps does it use?
Answer: The heating element is 1250 watts. The smoker should be used on at least a 15 amp circuit. 20 amps is preferable.
Answer: 1250 watts and 120 volts. Not sure how that converts to amps. Thanks
Answer: 15 amp circuit is sufficient.
Q:
Why can’t this item be shipped to my location?
Answer: Mine was shipped to my house directly from the company
Q:
If you are smoking multiple pieces of meat, do you have to lift off the top grates to get to the lower grates?
Answer: Yes, and smaller pieces fit on top. I often put sausage or meats that cook less time on the top rack.
Q:
The meat does have an overpowering smokey flavor. Can I add a damper/vent to the lid to let some of the smoke out or would that ruin the smoker?
Answer: It would be better if you did not cut the lid to make a damper or vent. Try reducing the amount of wood chips you are using. The next time you use it, try not using any chips at all. Then start putting in only half of the chips you have been previously using. Also, you could try using a wood which has a less smoky flavor like apple, maple or pecan.
Answer: The smokey flavor can be altered by putting fewer wood chips in the bottom. Also, try just using the top grill rather than the one closest to the drip pan.
Answer: I've found that using fewer chips or larger chunks of wood reduces the smoke flavor. So does cooking lower and slower. I don't know about a vent. I've considered it due to excess moisture.
Answer: Leaving the lid on his best. The degree of smoke depends upon how many wood chips and how damp they are. Low temperature and long time work best with this cooker. Does a good job and all sorts of meats and poultry I've had it for 6 years and it works just great
Answer: Very mild smoky flavor. I don't think a vent would be a goog idea.
Q:
How long should I cook two chickens cut into quarters?
Answer: See the previous two answers. In general, cook chicken for about 20 minutes per pound. Cut pieces cook faster than whole chickens. Start out on high and slightly reduce heat after about 1/2 an hour.
Answer: Put it on high for 20-25 mins, then low to medium for 4-5 hours. Check it at the 3, 4, 5 hour mark's. Hard to over cook it if you have it on low. Put some apple juice in bowl to keep it all moist
Answer: Many things can factor into the cooking time required, outside temperature,size of chicken,etc. I always use a meat thermometer to check when it's done.
Answer: I COOK OURS on 250 t0 300 for 3 hours
Answer: I haven't done that, but I frequently smoke fresh salmon. I buy two slabs at sams, and slice it about one inch thick. fills up the lower and upper grill. I put the rheostat on high till it gets smoking real good then turn it down a low position and smoke it 2 hrs or less. I forgot I also soak it in an salt brew for 2 hrs prior. found the recipe in Alaska Works great everybody loves it.
Q:
What is the implications if it rains on this unit?
Answer: I've used it in the rain and it does affect cooking time slightly. I typically figure 20 minutes per pound as a standard in relatively warm conditions, but I always use a meat thermometer to be sure. I use one with a probe and external unit so I don't have to open the smoker to see the meat temperature. I have enjoyed this cooker and this is my second unit as the first eventually rusted.
Answer: I never use it in the rain and keep it covered to prevent rust. I had it for few years and so far so good.
Q:
Can wood chunks (not chips) be used? Will the lower grate serve as a make-do grill?
Answer: I have had 3 of these cookers; they last about 10 years.
Answer: small chunks can be used...... even on high temp the smoker only reaches about 275* ,, you could grill but it will take a bit longer..
Answer: I have used chunks of different sizes with good results. Neither chips or chunks will burn to ashes so what remains can be used to add smoke when grilling with charcoal briquets.
Answer: I have a very hard time getting enough smoke production. Since proper smoking involves "low & slow" I just fail to see how an electric unit will ever be hot enough to burn the chips, unlike red hot charcoal. I am disappointed in the smoker.
Q:
Will this smoker result in a meat with bark or is this more or less just a steamer?
Answer: Mine always has a bark...I put a dry rub on all my meat been using this smoker since 2005 and love it!
Answer: I have been using these smokers for many years! I always do turkeys at Thanksgiving and also Chicken, Ribs and fish. I live in Minnesota and use my smoker in the Winter! I put a used parka or
Answer: I am on my 3rd one of these machines; usually wear out in 8-10 years.
Answer: Old smokey does not give the hard surface, really cooked dry outside of the meat but does cook it all the way and the meat falls apart on its own. The outer layer gets dark and well cooked but it is kept it eatable. I guess if you want the bark you could leave the top open or ajar to let the moisture escape but for me you get a lot more eatable meat with the top on tight.
Answer: I added two small holes in the lid and four small holes near the bottom so that meat could brown. Without the holes the meat is tender and flavorful but
Answer: I've used mine for about 7 years and it works great. It's so easy and controls the temperature real well. Even in windy weather.
Answer: You get a smoke ring but no bark.
Answer: unfortunately I have never gotten bark when using it
Answer: unfortunately I have never gotten bark when using it
Answer: if you cook it long enough at a lower temp it will give you a bit of a crusty layer plus if you put some oil on it before smoking it that helps.
Q:
does the smoker produce bark and smoke ring?
Answer: No, it doesn't. The Old Smokey Electric Smoker does not have flames and it has a moist cooking environment.
Answer: No, this cooker will not put the smoke ring on a boston butt the way charcoal and hickory wood chips do in my other slow cooker.
Answer: have gotten bark, depends on temperature and the rub helps. can not say on smoke ring.
Answer: Yes,low heat and along time
Answer: I dont understand your question
Q:
Air flow?
Answer: The Old Smokey Electric Smoker is a sealed unit like an oven. Air does not flow into it.
Answer: It’s a smoker and electric. It sets up its own convection cycle inside the smoker. You don’t want the smoke to escape. The heater coils burn the wood slowly and the water pan provides moisture you need. No holes in this smoker. I’m sure some air comes in from the lid.
Q:
Can this unit cold smoke (temps under 90)? I want a unit I can cold smoke pork bellies (making bacon) anyone use it for that?
Answer: I have never used it for that and do not use a thermometer. However the low temp is very low. I'll put a smoked turkey on low after it is done to "Hold" it and it does not over cook. But I have never checked temp.
Answer: you maybe able to on the lowest setting but you will need to keep a close eye on the temp..... highest usually gets you to 240 or 250 medium 170 , I never used it below that but maybe if you add water to the inside basin that might help keep the temp low.....but 90 is pretty low.....
Q:
what type of metal is it made of? It looks like aluminum
Answer: It is made of aluminized steel, which isn't pure aluminum but is steel with an aluminized coating.
Answer: I don't know the exact metal it's made from. Probably does have some aluminum because it is decently light. However, it's sturdy and doesn't seem likely to bend as easily as pure aluminum would.
Answer: Galvanized steel. Lasts forever. Mines over 7 yrs old. Looks and works great
Answer: I believe it is, as it is very lightweight. But don't confuse that with being cheap- my first one lasted over 12 years and I replaced it bc the the heating element had worn out. My second one is still a "pup"- only 3 years old! Highly recommend
Answer: It is galv. steel, very durable. had mine for two yrs. cooked boston butt, ribs, chicken, beer can chicken. very good investment.
Q:
Can I use this with an extension cord? How long is the attached cord.
Answer: The cord that comes with the smoker is 5 feet long. For best results we don't recommend using an extension cord. It works best when the cord is plugged directly Into a single outlet.
Answer: U bet! I would not use an indoor electric lamp cord, though. Get a heavier gauge. I think mine is a 14 gauge. 15’
Answer: The attached cord is aprox. 6 ft long. yes I use an extension cord with no problems.
Q:
How much wattage does this unit draw?
Answer: I do not know wattage; however it pulls 12 ampers.
Answer: I believe that would depend on the temperature you set it for. I usually set mine to "smoke" which is only about 225 degrees. Of course it plugs into a 110 outlet.
Answer: 1250 watts
Answer: I'd have to look at mine to know the exact number, but it won't blow a 15 amp breaker, so it's less than 1800 watts at 120 volts.
Q:
I'm cooking a whole turkey breast tomorrow. Since steam is what cooks the meat should I remove the skin or does that help create the smoke?
Answer: Leave the skin on. This helps keep your meat moist. The wood chips that you add to the bottom of the smoker if what creates your flavorful smoke.
Answer: Don't remove the skin! Just salt and pepper it a few pieces of your favorite wood in the pan and wait. Then enjoy.
Answer: I USE IT ALL THE TIME, LEAVE THE SkiN ON, it will stay moist.
Answer: See answer below. She beat me to it.
Answer: Leave it on
Q:
cover for old smokey
Answer: Yes, we offer a cover for both the Electric Smoker as well as our Charcoal Grills.
Answer: I just purchased a smoker cover from Home Depot. It is a little big, but it works.
Q:
Is this unit insulted? If not, is there an insulating sleeve or jacket available?
Answer:
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Answer: No. The unit is not insulated and I am unaware of an insulating sleeve. This unit runs pretty hot though so even in extremely cold temps I think it will perform well. In fact I have to cut hours off longer recipes because this unit is an airtight, hotter unit.
Answer: The unit is not insulated and there is not an exterior cover that can be bought. I found though it maintains its temperture even in cold winter weather so that should not be an issue.
Answer: No it is not insulated. It is a sealed garbage can with a hot plate on the bottom.
Answer: I used the shipping box as insulation. Just cut a hole for the thermostat and cord.
Q:
Will this break the power bill?
Answer: I haven’t noticed an increase to my power bill & I’m on my 5th one!
Answer: Nope. It doesn’t draw much power.
Answer: IF YOU USE IT 7 DAYS A WEEK , IT WILL BREAK THE POWER BILL. I ONLY USE IT 1 OR TWICE A MONTH. NOT A PROBLEM.
Answer: No, not at all. It is no different than using your electric oven. I’ve been using my smoker for over 13 yrs ( just replaced first one 2 years ago). Fast, easy, consistent.
Answer: I wouldn't see why. The heating element at the bottom is about 1/4 the size of the one I had on the bottom of my electric oven.
Q:
Does this smoker hold a constant temperature good
Answer: Yes, it has a heat control knob to hold the temperature.
Answer: Yes, electric is Kw in, Kw out. I have had this grill for many years and it keeps going.
Answer: seems to. i have had no problems with it.
Answer: Yes provided you don't open the top and peak too often.
Q:
Lid doesn’t fit tight. I’m afraid to push to hard. Some smoke is escaping. Is this normal?
Answer: Yes. If you keep the lid on fully you do not need to use much wood because more smoke soaks in to the meat, since it can not just escape. Also keeping the lid on fully will not allow you to get the crispy skin on the outside of the meat because of all the moisture not being allowed to escape. I personally leave the lid partially off to get a crust on meat.
Answer: Used twice and no problem with lid. Some smoke does escape but not a lot.
Answer: Yes smoke does come out. We bought this awhile back for a gift and it didn’t work well at all. We do a lot of smoking food and you can’t beat a big or little Chief smoker.
Answer: It happens for me as well. Once it gets going it tends to create a small vacuum and seals itself off though.
Answer: That's fine. A little seepage won't hurt. I really like mine.
Q:
Is this unit truly "sealed" as some say? I would think it has to ventilate the smoke and steam somehow. Does it produce any "bark" on the meat?
Answer: It isn't sealed. Smoke comes out of the unit. It does retain a lot of moisture though and that makes it difficult to get a really good bark.
Answer: just put the top on and let it get smoked. for a bark use medium to low heat and let smoke for at least 3 hours
Answer: Yes it is,sealed.
Q:
Pics please! can someone post pics of the inside, grates, the heating element? it just looks like my turkey fryer pot with an outlet at the bottom.
Answer: Sorry, I no longer have smoker as I gave it to my son. have not replaced it yet.
Q:
What happens if you use this without water , just using the dry heat and smoke?
Answer: It doesn't need water, so don't add any. Since it is a sealed cooker, the moisture stays in the smoker and the drippings fall into the drip pan.
Answer: You only use water to soak the wood chips prior to smoking. It looks like a big kettle but it cooks with dry heat.
Answer: You do not need water in the Ol-Smokey, keep the lid on tight, will not dry your meat. I have cooked chicken, boston but, beef roast, fish, Very pleased, great product.
Answer: I always leave it dry. For me it is a drip pan
Answer: It's not meant for water.tfe wood chips go in the bottom pan, then there's a drip pan and 2 cooking racks above that.
Q:
is there a temperature guage on the unit that you can control?
Answer: It isn't quite a "temperature" gauge but it has a dial that you can set from low to high. I had to drop a wireless thermometer in there to determine what temps low, medium and high which actually vary depending on the outside temperature. It would be much easier if it had a proper thermostat but sadly it does not.
Answer: there is a thermostat that goes low, medium, high. What I did was buy a a good quality thermometer, drill a hole in the lid and tighten the thermometer down which works pretty well, however keep in mind you may want to put it in the side a bit lower so you know what the temperature is in the lower rack rather than the top rack closer to the lid
Answer: It has a dial at the bottom that goes from low to high. For low and slow smoking, the dial would need to be set at low or low-medium. We installed a thermometer on the lid and that seemed to serve the purpose. Not perfect, but got the job done.
Answer: Thermometer
Answer: Yes
Q:
Is the burner supposed to be tilted or rotated? Mine came that way.
Answer: Shouldn't be. The wood chips would probably fall off if it was tilted to much
Answer: Yes it has a slight tilt to it. Thanks
Q:
Where would you recommend installing a temperature gauge, side or lid?
Answer: We recommend one the top of the lid towards the outer edge. It is a flat surface and will seal better than the the curve on the barrel. Thanks
Answer: The temperature gauge plugs in. The lid has a little hook on it to hang from the pot.
Answer: I would put it on side up high?
Q:
Can you use aluminum foil in the smoker?
Answer: Yes aluminum foil is acceptable to use in any form within the smoker.
Answer: Sure. I use aluminum foil pie plates to hold vegetables I smoke. Don’t wrap something in foil it will keep the smoke from penetrating.
Answer: Yes. I line the drip pan with aluminum foil every time I use it for easier clean-up
Answer: I have coated the drip bowl in it so I don’t have to scrub it out afterwards, I didn’t have any issues there but I haven’t put foil around meat and I don’t know how that would affect things
Answer: yes not an issue, I have smoked meat then wrapped it at 3/4 way done. came out perfect.
Answer: Yes you can. And another tip for all - you can spray the racks with Pam to prevent sticking. Hopes this helps.
Answer: Yes, we do.
Q:
I assume you can store it outside, with the lid on, with a cover?
Answer: Yes that is fine. Try to leave a slight gap on the lid though to create some airflow to the inside of the unit. We recommend removing the electric thermostat when leaving outside. Thanks
Answer: yep, make sure the drip pan is cleaned before putting the lid on tightly. I kept the smoker in the garage year round as it is so light and not bulky at all.
Answer: Yes, easy to store outside. low maintenance required.
Answer: Yes. I store mine in our outdoor patio area, aubject to the weather and it has done just fine.
Answer: yes keep the plug dry
Answer: yes
Product reviews of Old Smokey Electric Smoker
Ruth King : This was a gift
My son-in-law uses it nonstop. Easy and delicious food
matt : Fastest Smoker Ever
Only issue is this thing will get pretty hot. Accidentally smoked a 14lb turkey in about 2.5 hours. Still came out pretty good, however. Everything I have made in it has had a great smoke flavor and plenty of moisture. Almost like a pressure cooker with smoke.
Richard L. Kraatz : Old smokey
Works just as manufacturer says!
Scott Martin : So far.....amazing
I spent a lot of time trying to figure out what kind of smoker to get. Read a million reviews, the pros and cons of different types, the whole deal. Finally decided I wanted an electric smoker. I am new to this, so wanted the benefit of ease of keeping the temperature right for hours on end. This smoker ended up being in the sweet spot, not too expensive, but not a cheap smoker either.
Got this home, assembled it, without any problem. Bought two additional accessories. Bought an old smokey 2 inch thermometer, and drilled a hole in the lid and installed it. Also bought a electronic meat thermometer, drilled a small hole in the side of the old smokey to allow the probe and wire through it. There was a little extra space around the wire, so I have blocked it with aluminium foil.
Proceeded to roast a Boston Butt, to make pulled pork sandwiches. Rubbed it, in the fridge overnight, and then smoked for 9 hours. Pulled it out and it was the absolute best pulled pork we have ever had. We had a bunch of teenage kids over, and it was gone before you knew it.
Then this last weekend, put in 6 pounds of St Luis Ribs. Smoked those for 5 or 6 hours, and they were literally the best ribs I have ever had as well. Took them out of the smoker, brushed on a little bbq sauce and then put them on a hot grill for a minute a side to caramilize the sauce. 6 pounds of ribs for 6 people, and they were completely gone in 10 minutes. Insanely good, meat had a great smoke ring, tender, moist, and fell off the bone. So incredibly good.
I can't recommend this smoker enough. I love mine. The only potential downside is that because it is so moist inside the unit (because it is sealed, has more smoke and moisture that remains in the unit) you don't get a hard crust or bark on the final product. But that is easily obtained by broiling or grilling the meet over high temps for a short amount of time before serving. And honestly I love the ease of use of this unit, the temp control is simple to set and adjust as necessary, it takes only a handful of wood chips, and if you have a electronic meat thermometer you don't even have to open the unit to check temps. Just set it, monitor the interior temp to keep it at your desired level (about 220 to 225 for me) and then sit back and adjust every so often. Hardest part was keeping the kids quiet so I could read my book and drink my beer.
Got this home, assembled it, without any problem. Bought two additional accessories. Bought an old smokey 2 inch thermometer, and drilled a hole in the lid and installed it. Also bought a electronic meat thermometer, drilled a small hole in the side of the old smokey to allow the probe and wire through it. There was a little extra space around the wire, so I have blocked it with aluminium foil.
Proceeded to roast a Boston Butt, to make pulled pork sandwiches. Rubbed it, in the fridge overnight, and then smoked for 9 hours. Pulled it out and it was the absolute best pulled pork we have ever had. We had a bunch of teenage kids over, and it was gone before you knew it.
Then this last weekend, put in 6 pounds of St Luis Ribs. Smoked those for 5 or 6 hours, and they were literally the best ribs I have ever had as well. Took them out of the smoker, brushed on a little bbq sauce and then put them on a hot grill for a minute a side to caramilize the sauce. 6 pounds of ribs for 6 people, and they were completely gone in 10 minutes. Insanely good, meat had a great smoke ring, tender, moist, and fell off the bone. So incredibly good.
I can't recommend this smoker enough. I love mine. The only potential downside is that because it is so moist inside the unit (because it is sealed, has more smoke and moisture that remains in the unit) you don't get a hard crust or bark on the final product. But that is easily obtained by broiling or grilling the meet over high temps for a short amount of time before serving. And honestly I love the ease of use of this unit, the temp control is simple to set and adjust as necessary, it takes only a handful of wood chips, and if you have a electronic meat thermometer you don't even have to open the unit to check temps. Just set it, monitor the interior temp to keep it at your desired level (about 220 to 225 for me) and then sit back and adjust every so often. Hardest part was keeping the kids quiet so I could read my book and drink my beer.
Dan Hazy : Better Than Expected !! love it!
Ok, long story a little shorter. I have now ordered 3 different smokers for fundraising auctions. Each time I look at reviews and prices and shipping times. I do see the items when they come in but have been disappointed by the quality of steel, the workmanship and the number of pieces, screws and time to assemble. I have never used any because I keep loosing the high bid. Anyways I was never satisfied by just looking at the overall quality. (and most did get high marks)
I keep loosing the high bid to someone else so this time I noticed the reviews for Old Smokey ( Made in the USA) and thought I would just buy it for myself and not try to bid at auction. I LOVE IT !! very few pieces and parts, high-quality construction, and this time no bidding... so I got to use it (it arrived 2 days early, just in time for Easter Sunday). I should have done an unboxing and shown how easy it was to assemble, but it only took me 5 minutes to place 10 screws... Too easy. I have only used it one time, but I wanted to write this review right away because I am so pleased with the purchase. I think I will be using it for many years to come, the quality is there, easy cleanup looks nice, overall I would HIGHLY Recommend you consider this smoker.
I keep loosing the high bid to someone else so this time I noticed the reviews for Old Smokey ( Made in the USA) and thought I would just buy it for myself and not try to bid at auction. I LOVE IT !! very few pieces and parts, high-quality construction, and this time no bidding... so I got to use it (it arrived 2 days early, just in time for Easter Sunday). I should have done an unboxing and shown how easy it was to assemble, but it only took me 5 minutes to place 10 screws... Too easy. I have only used it one time, but I wanted to write this review right away because I am so pleased with the purchase. I think I will be using it for many years to come, the quality is there, easy cleanup looks nice, overall I would HIGHLY Recommend you consider this smoker.
Bill : Good quality
I just did a turkey in 50 degree weather with a very strong wind. I actually overcooked it in six hours. Still excellent.
The grill appears to be good quality.
The grill appears to be good quality.
JR McNutt : Smokem if you gotum
This is by far the best on the market!
JacquelynnJ : One of his favorite gifts by far
Bought this as a Father's Day gift for my dad's first smoker. He LOVES it. He uses it all the time and has no issues with the electric part. One of his favorite gifts by far.
Chris Hartford : Five Stars
Probably one of the best purchases I have bought. Awesome product
Ruth King : This was a gift
My son-in-law uses it nonstop. Easy and delicious food
Bebop Fan : Easy to Use
Cooks great! Easy to use. Cleans up easily.
Island Girl : Makes the best ribs
This was my husband's first smoker. After it rusted out after years of outdoor living we bought a more expensive smoker, then another even more expensive smoker. But we've decided that old smokey made the best ribs and chicken - really succulent! So we are back to cheap and cheerful Old smokey. It doesn't have many features but it does make the best ribs ever!
alice McGaughey : Easy to handle
Love the construction material and product. It should hold up under cooking for many a year if taken care of.
R. A. Craig : Great Smoker - but be careful!
First, let me say that this is a great product. It is very sturdy and reliable. However, my first experience was less than positive.
When I first bought the Old Smokey, I had several high-quality ribeye steaks I wanted to smoke prior to grilling. When I removed the lid after smoking, it was as if the steaks had been steamed. They ended up tasting washed out and bland. Another time, I tried a turkey. When I opened the lid, the breast skin had split and the turkey had lost almost all of its juice.
If used with the lid sealed, at least in my experience, this is great for brisket and beef ribs. The ribs were an tender as I have ever seen. But for poultry, or smoking something prior to grilling (steak, burgers, etc.), I recommend not sealing the lid and leaving about a 1 inch gap. This makes a huge difference.
Sure, it may take a little experimentation. But once you figure out how to work the Old Smokey, it's a great asset.
When I first bought the Old Smokey, I had several high-quality ribeye steaks I wanted to smoke prior to grilling. When I removed the lid after smoking, it was as if the steaks had been steamed. They ended up tasting washed out and bland. Another time, I tried a turkey. When I opened the lid, the breast skin had split and the turkey had lost almost all of its juice.
If used with the lid sealed, at least in my experience, this is great for brisket and beef ribs. The ribs were an tender as I have ever seen. But for poultry, or smoking something prior to grilling (steak, burgers, etc.), I recommend not sealing the lid and leaving about a 1 inch gap. This makes a huge difference.
Sure, it may take a little experimentation. But once you figure out how to work the Old Smokey, it's a great asset.
Scott Learned : There is no happy medium between hot enough to ignite the wood chips ...
It is not much of a smoker. There is no happy medium between hot enough to ignite the wood chips & too cold to cook the food. Not terrible but my past electric smokers were all set it and forget it.
Norseman : Easy way to get great flavor
The "Old Smokey Electric Smoker" is "Three Martini Idiot" proof! I have used this smoker for steak, tri-tip, pork chops, beer butt chicken, and more. It is easy to set up in preparation for use, and once the switch is turned on it is time for cocktails. The only attention this unit requires while dinner is smoking/cooking is to adjust the temperature.
D Johnson : Old Smokey Electric Smoker
We cooked leg quarters and a whole chicken. All were delicious and moist. Easy to assemble, easy to cook, and easy to clean up.
Nancy : Recommend
I'm sure this is a great product, but I just haven't gotten the knack of smoking meat on it. However, it is great for baking potatoes when the weather is hot and you don't want to heat up your kitchen. Also, I ordered one but received two, one of which arrived damaged. (I may have accidentally ordered two). I contacted the company to tell them I may have accidentally ordered two and that one was damaged. I wanted to return it on two counts - paid for one and got two and it was damaged. I told them it could not have been damaged by them as the box was bent. They insisted I not return it and could keep it. I said the damage was not that bad and we could probably fix it. But they insisted. We fixed it and gave it to my daughter and boyfriend. They love it. I was pretty impressed with the company handling this in this manner though I felt a little guilty about keeping it. I certainly recommend the company.
Scott Learned : There is no happy medium between hot enough to ignite the wood chips ...
It is not much of a smoker. There is no happy medium between hot enough to ignite the wood chips & too cold to cook the food. Not terrible but my past electric smokers were all set it and forget it.
LDO, Dallas : Easiest to use smoker - ever!
This is the best, easiest smoker ever made! My first one lasted 25 years! More than worth the price!!!! But if you just love messing' with adding wood, checking temps, etc., you won't have much fun with this one! Stores easily as it has a small foot print and roasts chickens, turkeys, vegetable perfectly even without the smoke! You will love it! and the guys at Old Smokey are super fun and helpful! I highly recommend this smoker!
Island Girl : Makes the best ribs
This was my husband's first smoker. After it rusted out after years of outdoor living we bought a more expensive smoker, then another even more expensive smoker. But we've decided that old smokey made the best ribs and chicken - really succulent! So we are back to cheap and cheerful Old smokey. It doesn't have many features but it does make the best ribs ever!
Nancy : Recommend
I'm sure this is a great product, but I just haven't gotten the knack of smoking meat on it. However, it is great for baking potatoes when the weather is hot and you don't want to heat up your kitchen. Also, I ordered one but received two, one of which arrived damaged. (I may have accidentally ordered two). I contacted the company to tell them I may have accidentally ordered two and that one was damaged. I wanted to return it on two counts - paid for one and got two and it was damaged. I told them it could not have been damaged by them as the box was bent. They insisted I not return it and could keep it. I said the damage was not that bad and we could probably fix it. But they insisted. We fixed it and gave it to my daughter and boyfriend. They love it. I was pretty impressed with the company handling this in this manner though I felt a little guilty about keeping it. I certainly recommend the company.
thermoplasticman : This thing is great. I use it pretty regularly and you can ...
This thing is great. I use it pretty regularly and you can turn it on, and come back when its ready. My first one lasted 9 years. This is my second one.
Bill : Good quality
I just did a turkey in 50 degree weather with a very strong wind. I actually overcooked it in six hours. Still excellent.
The grill appears to be good quality.
The grill appears to be good quality.
D Johnson : Old Smokey Electric Smoker
We cooked leg quarters and a whole chicken. All were delicious and moist. Easy to assemble, easy to cook, and easy to clean up.
sockamo : NO MORE FOOLING WITH CHARCOAL ALL DAY!
We love this smoker! So far we've done ribs and a chunk roast. Turned out great. The wind and air temp will affect how regulated your temperature stays even. But like most things you really just need to check on it and adjust. We put it in an area where the wind was kind of blocked and that helped a lot. We got the thermometer that was suggested, mounted it about halfway down, and it worked great. It actually cooked our food faster than we expected. You only need a small handful of wood chips dispersed around the perimeter of the tray, directly over the element, for plenty of smoke. Try to get the lid to seal down also (we've gotten ours sealed with a temp probe wire running over the edge by pressing down and putting a couple bricks on top). It seals so well we have to use a screw driver to get it open. Have fun smoking!
alice McGaughey : Easy to handle
Love the construction material and product. It should hold up under cooking for many a year if taken care of.
Keith : I don't like heavily smoked food so this cooker is perfect
Installed a 2 inch thermometer on the side, marinated a pork roast overnight and tried this smoker out this morning. This cooker is incredible. Cooked a small roast to test. It has room for a lot of food, this will probably happen next weekend. I don't like heavily smoked food so this cooker is perfect. Medium setting worked perfect for slow cooking. Outside temperature will probably dictate temperature setting so I recommend installing a thermometer.
DickM510 : Works great!
Electric, Waterless smoking is the way to go---less attention to the smoker during cooking, means you don't keep opening up the unit for charcoal and water replacement. No loss of heat, for a more even cook.
DickM510 : Works great!
Electric, Waterless smoking is the way to go---less attention to the smoker during cooking, means you don't keep opening up the unit for charcoal and water replacement. No loss of heat, for a more even cook.
Adam Snopek : Good smoker
I looked around for an inexpensive electrical smoker that would get me started. I have an apple tree in the back yard so I wanted to use it. I also didn't want to sit around and worry about varying temperatures of a charcoal smoker. This is why I purchased the Old Smokey. So far so good. I am still learning.... but the ribs come out great :)
bird : Five Stars
great
David Waggoner : Smoker is online and doing well
This is my second Old Smokey unit. I like it because it is easy to use. Set it and forget it.
The best upgrade to make to this unit is to get some insulation and wrap the unit to keep in more heat.
The best upgrade to make to this unit is to get some insulation and wrap the unit to keep in more heat.
Chris Hartford : Five Stars
Probably one of the best purchases I have bought. Awesome product
Amazon Customer : Went back to Old Smokey
I once had a really old Old Smokey that lasted for years. Son in Law bought me a new smoker with all the bells and whistles so I let my friend have Old Smokey. The new one started failing after the 3rd use. Had to replace the digital controller and it worked a couple of times and failed again. I decided to buy me a new Old Smokey for Christmas this year. I used it for the first time today and I loved it. Plug it in, set the temp with the analog control, and forget it. 6 hours later I was chowing down on a big ole turkey. If this new one is as reliable as the last one, I shouldn't have to ever buy another. By the way, my friend told me the old one still works and he uses it often ...
J. Hamilton : I've never smoked anything before and this made excellent smoked chicken and pork butt right out of the ...
This comes with some mesquite wood. I've never smoked anything before and this made excellent smoked chicken and pork butt right out of the box. Just add some wood, put the meat on the grilled part, and turn it on. A few hours later - smoky, juicy, delicious meat. I could probably be putting in more effort, but the results are wonderful already. This is a new favorite for me.
2Rivers : Great product!
This smoker is of simple design, easy to use, does not require a water pan or undue monitoring of heat, maybe not 100% comparable to a wood/charcoal smoker as far as taste and char, but pretty close. A bit pricey considering what it is, and I was a little worried that the cord/thermostat control would melt where it plugged into the smoker, but this has not been the case (it does get hot). So far I have done beef, turkey and sausage and they have all come out moist and flavorful with minimum fuss on my part. I plan on doing a pork butt or shoulder this weekend. I also feel good knowing that it is made in America and appears to be well built.
In summary: this smoker will deliver 90% of the benefits of a charcoal smoker with about 10% of the effort.
In summary: this smoker will deliver 90% of the benefits of a charcoal smoker with about 10% of the effort.
JR McNutt : Smokem if you gotum
This is by far the best on the market!
bird : Five Stars
great
M. Wall : Smoked out!
Love this smoker
JacquelynnJ : One of his favorite gifts by far
Bought this as a Father's Day gift for my dad's first smoker. He LOVES it. He uses it all the time and has no issues with the electric part. One of his favorite gifts by far.
Richard L. Kraatz : Old smokey
Works just as manufacturer says!
Country Boy : Great smoker. Smoked a turkey breast last weekend and ...
Great smoker. Smoked a turkey breast last weekend and it tasted great, It did cook faster than it said it would so watch your cooking time closely.
Amazon Customer : Good product but not necessarily for smoked salmon
This Smoker cooks too hot for smoking fish and at the low setting it’s difficult to get smoke from chips. That said it works very well for red meat and chicken.
Keith : I don't like heavily smoked food so this cooker is perfect
Installed a 2 inch thermometer on the side, marinated a pork roast overnight and tried this smoker out this morning. This cooker is incredible. Cooked a small roast to test. It has room for a lot of food, this will probably happen next weekend. I don't like heavily smoked food so this cooker is perfect. Medium setting worked perfect for slow cooking. Outside temperature will probably dictate temperature setting so I recommend installing a thermometer.
Scott Martin : So far.....amazing
I spent a lot of time trying to figure out what kind of smoker to get. Read a million reviews, the pros and cons of different types, the whole deal. Finally decided I wanted an electric smoker. I am new to this, so wanted the benefit of ease of keeping the temperature right for hours on end. This smoker ended up being in the sweet spot, not too expensive, but not a cheap smoker either.
Got this home, assembled it, without any problem. Bought two additional accessories. Bought an old smokey 2 inch thermometer, and drilled a hole in the lid and installed it. Also bought a electronic meat thermometer, drilled a small hole in the side of the old smokey to allow the probe and wire through it. There was a little extra space around the wire, so I have blocked it with aluminium foil.
Proceeded to roast a Boston Butt, to make pulled pork sandwiches. Rubbed it, in the fridge overnight, and then smoked for 9 hours. Pulled it out and it was the absolute best pulled pork we have ever had. We had a bunch of teenage kids over, and it was gone before you knew it.
Then this last weekend, put in 6 pounds of St Luis Ribs. Smoked those for 5 or 6 hours, and they were literally the best ribs I have ever had as well. Took them out of the smoker, brushed on a little bbq sauce and then put them on a hot grill for a minute a side to caramilize the sauce. 6 pounds of ribs for 6 people, and they were completely gone in 10 minutes. Insanely good, meat had a great smoke ring, tender, moist, and fell off the bone. So incredibly good.
I can't recommend this smoker enough. I love mine. The only potential downside is that because it is so moist inside the unit (because it is sealed, has more smoke and moisture that remains in the unit) you don't get a hard crust or bark on the final product. But that is easily obtained by broiling or grilling the meet over high temps for a short amount of time before serving. And honestly I love the ease of use of this unit, the temp control is simple to set and adjust as necessary, it takes only a handful of wood chips, and if you have a electronic meat thermometer you don't even have to open the unit to check temps. Just set it, monitor the interior temp to keep it at your desired level (about 220 to 225 for me) and then sit back and adjust every so often. Hardest part was keeping the kids quiet so I could read my book and drink my beer.
Got this home, assembled it, without any problem. Bought two additional accessories. Bought an old smokey 2 inch thermometer, and drilled a hole in the lid and installed it. Also bought a electronic meat thermometer, drilled a small hole in the side of the old smokey to allow the probe and wire through it. There was a little extra space around the wire, so I have blocked it with aluminium foil.
Proceeded to roast a Boston Butt, to make pulled pork sandwiches. Rubbed it, in the fridge overnight, and then smoked for 9 hours. Pulled it out and it was the absolute best pulled pork we have ever had. We had a bunch of teenage kids over, and it was gone before you knew it.
Then this last weekend, put in 6 pounds of St Luis Ribs. Smoked those for 5 or 6 hours, and they were literally the best ribs I have ever had as well. Took them out of the smoker, brushed on a little bbq sauce and then put them on a hot grill for a minute a side to caramilize the sauce. 6 pounds of ribs for 6 people, and they were completely gone in 10 minutes. Insanely good, meat had a great smoke ring, tender, moist, and fell off the bone. So incredibly good.
I can't recommend this smoker enough. I love mine. The only potential downside is that because it is so moist inside the unit (because it is sealed, has more smoke and moisture that remains in the unit) you don't get a hard crust or bark on the final product. But that is easily obtained by broiling or grilling the meet over high temps for a short amount of time before serving. And honestly I love the ease of use of this unit, the temp control is simple to set and adjust as necessary, it takes only a handful of wood chips, and if you have a electronic meat thermometer you don't even have to open the unit to check temps. Just set it, monitor the interior temp to keep it at your desired level (about 220 to 225 for me) and then sit back and adjust every so often. Hardest part was keeping the kids quiet so I could read my book and drink my beer.
Paul Babicz : best smoker
this smoker is the best .We smoked some ribs that fell off the bone and was soooooo good. We used the recipes from their site.
Nancy : Recommend
I'm sure this is a great product, but I just haven't gotten the knack of smoking meat on it. However, it is great for baking potatoes when the weather is hot and you don't want to heat up your kitchen. Also, I ordered one but received two, one of which arrived damaged. (I may have accidentally ordered two). I contacted the company to tell them I may have accidentally ordered two and that one was damaged. I wanted to return it on two counts - paid for one and got two and it was damaged. I told them it could not have been damaged by them as the box was bent. They insisted I not return it and could keep it. I said the damage was not that bad and we could probably fix it. But they insisted. We fixed it and gave it to my daughter and boyfriend. They love it. I was pretty impressed with the company handling this in this manner though I felt a little guilty about keeping it. I certainly recommend the company.
mikemck67 : Very good smoker
This is a good smoker that could be made better by a couple enhancements.
1. The design of this is to prevent as much smoke and moisture from escaping as possible. This is a good design. But, I would love to be able to allow a little smoke and moisture to get out. I think an adjustable 'air flow control'...(those little round things on the side of a grill, I dont know what its called...) mounted on the lid would be great.
2. I also think a temperature gauge should be mounted/included at this price point.
3. Finally, there is no easy way to add wood blocks/chips to the bottom heating element. There should be some kind of access door to easily add wood when needed.
Minus these enhancements, its still a very good smoker. I have made ribs and a pork butt. Ribs were OK (the chefs fault) and the pork butt was fantastic. Of note, I placed a 5 lb pork butt on the top rack. If it were bigger, then the lid would not have closed. Larger butts should be placed on lower rack as there isn't a lot of space between the top rack and lid since the lid is flat and not dome shaped.
1. The design of this is to prevent as much smoke and moisture from escaping as possible. This is a good design. But, I would love to be able to allow a little smoke and moisture to get out. I think an adjustable 'air flow control'...(those little round things on the side of a grill, I dont know what its called...) mounted on the lid would be great.
2. I also think a temperature gauge should be mounted/included at this price point.
3. Finally, there is no easy way to add wood blocks/chips to the bottom heating element. There should be some kind of access door to easily add wood when needed.
Minus these enhancements, its still a very good smoker. I have made ribs and a pork butt. Ribs were OK (the chefs fault) and the pork butt was fantastic. Of note, I placed a 5 lb pork butt on the top rack. If it were bigger, then the lid would not have closed. Larger butts should be placed on lower rack as there isn't a lot of space between the top rack and lid since the lid is flat and not dome shaped.
aowen : Good product
Nice and simple. I've been smoking trout, and it's working perfectly. The only feature I'd add to this if I could would be an internal thermometer.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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