Char-Broil Analog Electric Smoker with Char-Broil Performance Smoker Cover, Kettle Grill review and price compare 2025
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Questions about Char-Broil Analog Electric Smoker with Char-Broil Performance Smoker Cover, Kettle Grill
Q:
If I want to use this smoker to smoke salmon do I need a cold smoking assembly? And if so do you sell one for this unit?
Answer: A cold smoking assembly would not be needed to smoke salmon in this Char-Broil Analog Electric Smoker.
Answer: I think there is some confusion about the difference between hot and cold smoking. No way you can cold smoke with this unit...
Q:
How many amps does it run
Answer: This Char-Broil Analog Electric Smoker is rated for 10 amps.
Q:
Do you put the wood chips in the small tray above the heating element? Do you have to put water in the other tray? First time smoker :)
Answer: Yeah the wood chips go in the bucket above the heating element. You don'y have to put water if you want, but it helps keep the food from drying out.
Answer: Yes, the water goes in the tray on the left and the wood chips on the right. Although the water may or may not be needed depending on what you are smoking.
Answer: In answer to your first question. Yes
Answer: That's the way i do it. and the water to catch the drippings
Q:
Is this product good enough to make texas brisket?? Is any one has tried it?
Answer: I love mine. I've made brisket, chicken, pork loin. And it does a wonderful job. If you smoke a chicken and make chicken salad out of that chicken you will never make un-smoked chicken salad again...
Answer: Haven’t tried Texas brisket but it is great unit and holds temperature well
Answer: Yes yes yes. Cooked the brisket like a pro
Answer: I've smoked a couple briskets in mine. I've done ribs , pork butt and chicken. it works well .
Q:
Where is this smoker made?
Answer: Unfortunatly.......China. But it is well made and maintains the temperature perfectly. I did major research on smokers and all the digital ones crap out after a short time. I’ve had this one for a few months and cooked a brisket and several batches of jerky and it’s awesome. Still getting the duration down pat for jerky, but overall it’s great.
Answer: you're kidding, right? It's made where everything else is made. And I don't mean Iceland. If it could talk it would be able to converse with Mao Tse Tung
Answer: Not sure but it works great!
Q:
Can this smoke a whole brisket and/or does it need to be cut in half?
Answer: This depends on the size of your brisket. The body of this Analog Electric Smoker measures 28.54" x 16.9" x 13.66".
Q:
Do the drippings collect at the very bottom and the exit the smoker into the drip pan? If so, how much liquid can the drip pan hold?
Answer: This Char-Broil Analog Electric Smoker has two grease boxes that can easily be removed. The holding area of each measures 4"length x 4"width x 1.7"height.
Answer: The drippings collect at the bottom but do not exit the smoker, they stay in the drip pan which collects about 12 ounces of liquid.
Answer: Are use an aluminum pan so I get no drippings
Q:
Need a new power cord thermostat control assembly, where can I find one. Thanks
Answer: The thermostat kit for this Analog Electric Smoker is model # AVES1058. Give us a call at 1-800-241-7548 and we will be able to assist with ordering.
Q:
Can this smoker be used on a wooden floor?
Answer: I use it regularly on a wooden deck and have had no issues whatsoever. It is fairly well insulated and you can touch the outside of the box without burning your hand while in use.
Answer: yes. It has metal legs that you must attach for air flow.
Q:
Wondering why I put it on 5 and the tempature gauge on the outside didn't move at all.. Had it on for 2 hours? Nothing in it but the trays.
Answer: The tempature gauge might not be working right try to get a oven tempature gauge that sit on the racks in side the smoker or the oven and try it
Answer: We're very sorry to hear of the frustrations. We value you as a Char-Broil customer and want you to enjoy using this Analog Electric Smoker. Please give us a call at 1-800-241-7548 and we will be able to best investigate and assist.
Answer: Did the thermostat control have a red light illuminate when you turned the thermostat to 5? If yes, then make sure you have the thermostat control assembly fully plugged into the socket on the side of the smoker. If it still doesn't heat, the heating element might be defective. I would call the tech support phone number listed in your instruction manual.
Answer: Just to clarify, are you saying the unit was hot but the outside temperature gauge was not registering?
Answer: Something must be wrong. My has to be plugged directly in the outlet . I tried it with extention cord , but it would not work.
Answer: sounds like heating element is not working
Q:
I'm getting a hard black residue above my wood chips pan, is this normal?
Answer: It's creosote from burning wood
Answer: Did you burn the paint prior to using the first time? That’s will explain your black residue
Answer: This may be carbon buildup. Please give us a call at 1-866-239-6777 and we'll be happy to investigate this and help.
Answer: Yup.....shove the pan up ur butthole and that should correct the issue
Answer: Yes. mine does the same. Still works as it should and I’ve had it for over a year now
Q:
how often do you refill chips during a smoke? is it hard to get back up to temp after closing the door?
Answer: Used it twice. Made bacon and smoked the meat and smoked ribs. Filled the chips and did not replace them. Temp goes back quickly. Food was delicious. Great flavor
Q:
Can wheels be attached to the bottom of the smoker instead of the supplied legs?
Answer: i cut 4 blocks of wood and bolted them to the insides of the legs then put casters from harbor freight on mine, so yes but leave the legs on the smoker it makes it easier
Answer: It is not set up for that, but one could drill holes in the legs and attach wheels purchased separately.
Answer: I’m not sure, but I will say this unit is not super heavy. I’m not very strong and I can lift up and carry it from inside our garage out to our deck.
Answer: i built a frame from angle iron and added wells from an old lawnmower
Answer: Maybe with a drill and nuts n bolts
Answer: Try it and let us know...
Q:
Can I use 220-240 v electricity
Answer: No! This unit is set up for 110-115 volt single phase. (common american house wall outlet power.
Answer: 110 only.
Answer: No 110v only.
Q:
does grease drip onto the heating element?
Answer: No, there is a protective drip tray.
Answer: No, there's a metal tray above the coils.
Answer: I put my food in a tin foil pan to prevent that.
Q:
Can the electric coil be replaced?
Answer: The heating element for this Char-Broil Analog Electric Smoker is model # AVES1047. This part can be ordered directly from Char-Broil. Give us a call at 1-800-241-7548 and we will be able to best assist with ordering.
Q:
Can I smoke cheese in this smoker
Answer: Cheese is generally 'cold smoked'. This smoker, as designed won't allow you to cold smoke anything. I find it only starts really producing smoke at 225 or above. There are ways you can, however. But you'll have to google 'ways to cold smoke' for yourself.
Answer: You can if you get A-maze-n pellets. They generate a lot of smoke with their own smoldering minimal heat. No other heat needed.
Q:
What are inside dimensions?
Answer: Probably 12 inches deep by 16 inches wide. Plenty of room with 3 shelves. I love this thing. I’ve done a half of a brisket and a batch of jerky. The temperature maintains exactly where you want it. The brisket was perfect, but I left the jerky in too long and it dried out because the door seal works great and I didn’t refill the water pan. I’ll get it better next time.
Answer: 27" tall .....15" wide. ....13" deep ....built like a tank! Love it!
Answer: Read the specifications on it. They should be listed.
Answer: Don't know item was purchased as a gift.
Q:
Where can I get a screw for the rail at the bottom of smoker that cover the pans and element? Screw broke off and the left rail is leaning.
Answer: Not sure, my smoker came in damaged and I am still waiting for a new one to be shipped to me. ?? :(
Answer: You should be able to find all parts on the Char-Broil website. They do sell a hardware kit for $6.99
Answer: Contact Charbroil.
Q:
Is there an insulated cover that can be used for wintertime smoking?
Answer: The cover recommended for this model is model number 9496789P06.
Answer: Don’t really need one. It maintains temperature real good.
Answer: We live in a cold weather state and use ours all winter
Answer: I don't know, one did not come with the smoker.
Answer: Not included. However, this has worked well.
Q:
How many watts is the heating element rated at?
Answer: This Char-Broil Analog Electric Smoker is rated for 1200 W. Give us a call at 1-800-241-7548 and we will be able to provide more details.
Answer: It says 120v 1600 watts on the bottom of the heating control. I didn't see anything else on it.
Answer: I looked through the manual that came with mine and I can't find the wattage for the element.
Answer: I looked at the product description on Amazon and it says 1000W.
Q:
Can this smoker be stored outdoors with the cover on? Will the warranty be void if stored outdoor?
Answer: With the cover used, this smoker can definitely be stored outdoors. Give us a call at 1-866-239-6777 and we'll be happy to provide details on using this Analog Electric Smoker.
Answer: I dont know about the warrantee but after reading a number of reviews, we have decided to store it outside with a cover. The electronics that unplug are kept in a zip lock bag inside of an outdoor sauna. We are in Buffalo, NY so it does get cold and snowy here.
Answer: Yes ....I store mine with a cover on my balcony of my gulf beach condo for a year at least and it’s held up excellent so far.
Answer: All I can say is mines on a covered porch, with this cover on it. Unless you have a garage, I wouldn't want that in the house after it's used more than twice. Follow the manufacturer warranty guidelines to be safe. Mine isn't getting wet but it's still not inside.
Answer: I don't know about warranty, but I keep mine outdoors with cover on. It stays quite well. Since it is an outside unit I would imagine it is covered under warranty
Answer: Moisture can make the heating element rust which can cause an
Q:
can you please give me the shipping weight and carton dimensions for this smoker ? Thanks.
Answer: 50 pounds - box is apx 16 x 23 x 38 inches
Answer: Sorry, can't answer you. I do know I had to have a neighbor help me get it to the garage where I've got it set up. (I'm 75 yrs old)
Answer: no i can't
Q:
How is this smoker with maintaining steady temperature above 300?
Answer: The smoker maintains well at temperature 300. For further information on this smoker you can contact us at 1-800-241-7548.
Answer: Mine holds at all Temps I have used from 225-300
Answer: I’m sorry, I usually only smoke at temps lower than 300. But it does hold at those lower temps very well.
Answer: perfect, i use it on 350 and 400 all the time, it will go up to 400 degrees, even in winter time, the temp setting is kinda hard to set at first but once you get it you will get it first try every time after, it will hold the heat good till you put wood chips in it. when the wood chips first start smoking you will get about a 5 degree temp increase but thats just for a few minutes it will return to normal soon enough
Answer: It maxes out around 400
Q:
Will pellets produce smoke for a longer time compared to wood chips?
Answer: I dont think pellets will get hot enough to start smoldering. They are very compacted . You would probably be better off with water logged wood chips.
Answer: personally In use a smoke tube which uses pellets. The larger ones will create smoke for around 6 hours. Bonus they can be used in your smoker for cold smoking also. I have found they work better than the chip tray that comes with the smoker. They last long enough you wont need to refill them. I have used different brands and shapes I have found the round 12 inch work best for me. If you don't need smoke that long adjust that by loading less pellets.
Answer: Yes...I use jack Daniels pellets
Answer: Yes pellets last longer
Answer: Based on our experience, they are about the same
Q:
what is the rack part number?
Answer: Each cooking grate for this Analog Smoker is model # FDES301084. This part can be purchased directly from Char-Broil. Give us a call at 1-800-241-7548 and we will be able to help.
Answer: all I have is that it is part # 10 on the parts list and is called "Cooking Grate"
Q:
So which is it 1200 or 1000W your add says both?
Answer: We apologize for the confusion. This Char-Broil Analog Electric Smoker is rated for 1200 W.
Q:
Are there any ports to route digital thermometer leads?
Answer: Yes. It can pass through the door edge or through one of the side vents.
Answer: Yes, you can run them right through the vents on either side.
Q:
Can this smoker sit out in the weather ?
Answer: I would not allow it to sit in the weather without a good waterproof cover because the electrical connector on the bottom side and the glass temperature gauge on the door. As with any man made object, weather will break it down.
Answer: We keep ours in our shelter house. I just take the cord inside after use. As far as in direct weather, I don’t think you would want to use in the rain, but would probably be ok outside with a cover when not in use. However, it is light enough that it would be very easy to move inside to store after use.
Answer: I have mine on a covered porch so I'm not sure. But I did buy a cover for mine because it is slightly exposed to the elements because it's near the edge. We love it!
Q:
Are the vent ports on each side adjustable, i.e. Will they close/open?
Answer: The vents on the sides of this Char-Broil Analog Electric Smoker are not adjustable.
Answer: The vents are slots and are open at all times. We've never had an issue with temp control. This is our 5th smoker and is our favorite!
Answer: No, the vents on each side are fixed openings, Not adjustable.
Answer: They do not have a cover to close those vents you could probably make something quite easily,but not really needed it works fine the way it is
Answer: No they are not adjustable.
Answer: No.
Q:
what is the temperature range on this unit? Can i choose an exact temp, or do i have to guess at it?
Answer: No exact gage, you have to guess. My experience is the the numbers on the dial represent the degrees in hundreds (1=100 degrees-ish and so on). I just bought a remote cooking thermometer and keep a probe on the inside to measure the temp. Once you get it dialed it works like a charm but a lot of trail and error however I am happy.
Answer: It has a pretty accurate analog thermometer on the door. Practice in usage will give you a good idea where to turn knob on heating unit to reach a certain temp range
Answer: I have found that the range is from about 175 degrees F. on the low end to about 350 degrees in warm weather. In cold weather, it tops out at about 300 degrees. This is an analog smoker -- it uses a control like the ones on electric frying pans. You'll have to experiment to determine where to set the dial to achieve a particular temperature, but it doesn't take long to figure it out. If you want set-and-forget convenience, pay more for a digital electric smoker.
Q:
how hot can it get?
Answer: This Char-Broil Analog Electric Smoker is able to reach temperatures around 400 degrees Fahrenheit.
Answer: Mine tops out around 350F
Answer: Up to about 350F
Q:
Does anyone know how to order a 4th rack? The smoker is set up to handle 4 racks, but only comes with 3.
Answer: Call manufacturer. Good thing about this brand is they have parts.
Q:
What is the biggest turkey I can fit in this smoker?
Answer: The body of this Analog Electric Smoker measures 28.54" x 16.9" x 13.66". Please check the size of your turkey.
Answer: The smoker has removable shelves so it should be able to take a 16 to 20 lb turkey.
Q:
Can I use wood chunks instead of chips?
Answer: I have used my smoker just one time since I bought it a couple of months ago. Yes, I used wood chunks instead of chips. However, the container that holds the chips/chunks is not real large, so you may have to cut the chunks up a little to make them fit.
Answer: Yes, that's what i use. Need to use pieces that are not too high so the tray will slide in. One full tray is all you need for most smoking.
Q:
Is a basic cookbook included? can you spray nonstick spray like pam on grills for easier cleaning?
Answer: There was a small cooking inst. manual with it, but not really a cookbook. And I don't see why one couldn't spray the racks first, but mine clean up really well with only the drippings from the meat.
Q:
I looked at this at 1pm on primeday. it was listed at $99.00 i waited till after 3pm when prime day started and it juumped tp $127.00.why is this ???
Answer: On prime day items are offered for time slot, to benefit you need to buy during the slot
Q:
Can this smoker be used just as a warmer????
Answer: This Char-Broil Analog Electric Smoker is able to reach temperatures up to around 400 degrees Fahrenheit.
Answer: I think use as a warmer would work. You might need to test the setting of the thermostat control because it would be operating at a lower setting than the dial markings.
Answer: It can do low temperatures. It’s quite possible.
Q:
How big of a turkey will this hold, and can I do more than one at a time?
Answer: This depends on the size of the turkey. The body of this Analog Electric Smoker measures 28.54" x 16.9" x 13.66".
Q:
Will this hold a full size catering pan????
Answer: No it will hold half pans
Q:
How hot can this get to?
Answer: Max seems to be about 225 F
Q:
does the door come with a Gasket?
Answer: There is no gasket on or around door opening.
Q:
I do not see a handle to open the door...how does the door open?
Answer: Unlatch the two clips on the right side of the door and pull it open.
Q:
How do I get a replacement cord plug?
Answer: Call char broil.
Q:
It seems like this smoker kicks out a lot of smoke way more than Smoke Hollow electric smoker. Has anyone else noticed this?
Answer: If you are experiencing any issues with this Char-Broil Analog Electric Smoker please give us a call at 1-800-241-7548 and we will be able to best investigate and assist.
Q:
What is the highest temperature on this unit?
Answer: I am not sure what the highest temp is because I use mine for smoking meat only. I never go over about 300 degrees which correlates to about a number 3 on the analog controller, which goes up to 5. based on that it MIGHT go to 500 degrees, just a guess.
Answer: The highest I have had mine is 300 F
Answer: I believe it will get up to 350 with most things cooked will need only 170 degrees.
Answer: they say 350 but mine will and has hit 450.
Answer: 350 degrees
Answer: 350
Answer: 400
Q:
Is their a stand for this smoker
Answer: No, we do not provide a stand for this smoker. I apologize for the inconvenience.
Answer: You attach the legs to the smoker as shown in the picture and then sit it on a flat surface. It works great!!
Answer: No stand. We just put it right on the grass. But 4 patio bricks would also work.
Q:
Lost instructions. How do we season our new electric analog smolker?
Answer: Run it on the highest setting for 3 hours. Make sure all the racks and pans are in it. Don’t put chips in it, just run it empty.
Answer: Place all internal accessories inside the smoker and latch the door. Turn on high heat for 2 to 3 hours and then let cool.
Q:
How hot will this unit get?
Answer: A lot of variables to that question, but we haven't had any trouble getting it to 350F
Q:
Is it already assembled?
Answer: It is about 97% assembled. Just install the racks and the burner and drip trays. Good to go.
Answer: No, some assembly is required. The legs must be put on, but each only have 2 bolts. The electric element has 3 bolts, and then the drip tray, wood chip tray, water tray, and grates just have to be slid into place. So, assembly is fast and easy.
Answer: Minimal assembly (i.e. feet and burner)
Answer: No. Some assembly is required.
Answer: You have to put on the feet, handles, and the element shelf.
Product reviews of Char-Broil Analog Electric Smoker with Char-Broil Performance Smoker Cover, Kettle Grill
Cindy Coombs : What to do when Covid keeps you home? Smoke, of course!
During a video meeting with my co-workers we asked what each person was doing for fun while working from home due to the coronavirus and I said "I took up smoking!" then added "meat" after a pause. I had been contemplating an electric smoker for a couple years and with Covid forcing us to be home 24x7 this was the time and the Charbroil Analog Smoker has not disappointed. I have smoked nearly every weekend since and - after tiring of filling the Charbroil wood tray every hour which is my only gripe - purchased an A-MAZE-N wood pellet tray and it has been smooth smoking since. Looking forward to smoking a whole turkey for Thanksgiving. Very pleased with this purchase.
NBB : Great Little Smoker
I did quite a bit of research before I bought this and waited to buy it until it went on sale. I works very well and I am pleased. Temperature is easily controlled and the cooking/smoking results have been really good. Keep in mind that this is an electric smoker so you aren't going to get the high volumes of visible smoke you would with an open flame smoker but it does do a good job of smoking. I would suggest drilling a few more holes in the wood chip tray and using smaller chips. You will get the most smoke during the first hour or so and then it dies down. Up to you if you want to add more chips but I've had fine results just loading with dry chips once. Temperature gauge seems to read fairly accurately. I suggest getting a meat temperature probe/monitor. The wire for the probe will easily go down through one of the top side vents so you don't have to drill a hole or close the wire in the door. It's a good idea to put foil on the bottom, the shelf that the water and wood chip tray are under and line the water tray with foil for easy clean up. Overall I am very happy with the unit. Use and cleanup are a breeze! Glad that I got it.
Ron Hertel : Very good option for smoking and cooking
I've only used this once after breaking it in and had success with my first experience with it. I was used to using a Little Chief for many years. This is a big step up. I smoked a whole chicken and it turned out great. It will take some learning to understand settings for consistency for salmon which I look forward to trying. There are no temp numbers on the dial so you have to figure out how to gauge it with the numbers (1-5) on the dial. The one complaint that seems to be repeated over and over on these reviews is seeing damage to the unit itself after unboxing it; big dent on the side which doesn't affect how it smokes but it detracts from the looks of it sitting on my deck. For a few cents, Charbroil could protect the sides more than is done which would be to look more closely at packaging design to prevent damage to the unit. It looks unsightly but because of the size of it - too much hassle to send it back.
Julia A. : Dented upon arrival but still a good purchase . . .
After reading reviews from others that mentioned dents and dings upon arrival, I was prepared for the same. Sure enough, ours arrived with an edge dinged with chipping/peeling paint. Oh well - for the cost and ease of use I can get over the blemishes, which are merely cosmetic. This smoker is super easy to set up, use and clean. Our first several meals from this hot box have turned out well. The temperature gauge is accurate enough but for a true reading of the meat inside we also purchased a separate meat thermometer to use in conjunction. Compared to our previous gas smoker, this is far easier to use and the temperature is more consistent. We won’t be winning any state fair prizes for meat smoked with this, but for the casual backyard grill master, I would recommend this smoker. For the fair price and ease of use it was a good purchase, even with the dents and dings upon arrival.
Samantha L : Arrive damage but looks like it will be okay
Arrived damaged, the front door was dented on the side and a rivet was loose on the inside and a piece of the sheet metal didn't come all the way down in the back of the unit, looks like it wasn't cut to fit correctly. We haven't used it yet we bought it for smoking our Thanksgiving turkey. I will update this once we use it. I can't wait to start smoking stuff.
Jed : Solidly built
It's a little early for a real review, but I was impressed on how solid the smoker is. Weighs a ton, and everything is made of very heavy metals. We're seasoning it right now.
Christmas day my bride cooked a London Broil and a roast to try out the smoker. If you are going to cook in this you have to have a thermometer and you'll have to experiment. It cooked faster than we thought as we had the thermometer set wrong; it was done way earlier than we thought it would be done. The London broil turned out a little too cooked, but the roast was perfect. She did well for her first time on a smoker. I'd recommend this smoker to anyone who wants to try smoking meat and not just barbecue.
Christmas day my bride cooked a London Broil and a roast to try out the smoker. If you are going to cook in this you have to have a thermometer and you'll have to experiment. It cooked faster than we thought as we had the thermometer set wrong; it was done way earlier than we thought it would be done. The London broil turned out a little too cooked, but the roast was perfect. She did well for her first time on a smoker. I'd recommend this smoker to anyone who wants to try smoking meat and not just barbecue.
Steve : Great smoker for high-heat smoking projects
I love this smoker! It is a marvel of simple, easily repairable design and smoking efficacy. Assembly is super-easy and quick. The only parts likely to fail (the heating element and analog controller) are very easily replaced and readily available at a reasonable cost when the smoker is out of warranty.
But this smoker's biggest advantage is the ability to reach higher temperatures than most electric smokers, which I wanted for some of my high-heat smoking projects such as brisket. It will easily get to 350 degrees F. in warmer weather and 300 in colder weather. Most electric smokers top out at 275.
The one disadvantage compared to some other electric smokers is that you have to open the door to replenish wood chips. However, I have found that once this smoker is heated up, it recovers very quickly after the door is closed again. Also, the chip tray is larger than you'll find on some other smokers, so it's not necessary to replenish chips as often. Once the wood chips start smoldering, you'll see smoke rolling out of the vents.
Because this smoker is analog, not digital, I was concerned at first about monitoring the smoker's temperature, but it turns out not to be a big issue if you have at least a two-port remote thermometer setup – you can use one probe with a rack clip to monitor the smoker temperature and the other probe to monitor the meat. If the remote tells me the smoker is too cool or not hot enough, I just go out and adjust the analog controller. I have found that the built-in analog thermometer on the door of the smoker is fairly accurate – it reads only a few degrees higher than my probe thermometer does. I did have to drill out a larger hole in one of the vents so I could run my probe wires through the vent rather than possibly damaging the wires by routing them out the door.
The tray that protects the water pan, smokewood pan and heating element will accumulate a lot of cooking debris. Therefore, it's a good idea to foil the tray, making sure to poke holes through the foil where the tray has holes. Also, even when doing a high-heat smoke, it's advisable to keep at least a little water in the water pan because grease will drip through to that pan, and the water makes it easier to clean; too much water inhibits higher temperatures if that's your goal.
But this smoker's biggest advantage is the ability to reach higher temperatures than most electric smokers, which I wanted for some of my high-heat smoking projects such as brisket. It will easily get to 350 degrees F. in warmer weather and 300 in colder weather. Most electric smokers top out at 275.
The one disadvantage compared to some other electric smokers is that you have to open the door to replenish wood chips. However, I have found that once this smoker is heated up, it recovers very quickly after the door is closed again. Also, the chip tray is larger than you'll find on some other smokers, so it's not necessary to replenish chips as often. Once the wood chips start smoldering, you'll see smoke rolling out of the vents.
Because this smoker is analog, not digital, I was concerned at first about monitoring the smoker's temperature, but it turns out not to be a big issue if you have at least a two-port remote thermometer setup – you can use one probe with a rack clip to monitor the smoker temperature and the other probe to monitor the meat. If the remote tells me the smoker is too cool or not hot enough, I just go out and adjust the analog controller. I have found that the built-in analog thermometer on the door of the smoker is fairly accurate – it reads only a few degrees higher than my probe thermometer does. I did have to drill out a larger hole in one of the vents so I could run my probe wires through the vent rather than possibly damaging the wires by routing them out the door.
The tray that protects the water pan, smokewood pan and heating element will accumulate a lot of cooking debris. Therefore, it's a good idea to foil the tray, making sure to poke holes through the foil where the tray has holes. Also, even when doing a high-heat smoke, it's advisable to keep at least a little water in the water pan because grease will drip through to that pan, and the water makes it easier to clean; too much water inhibits higher temperatures if that's your goal.
Shannon R : Very consistent cook
I used to be a charcoal guy but I am dabbling in sausage production at some volume now and switched to electric for the consistency and low maintenance. I bought this unit to be my test kitchen and to use casually for cooking for my church. It's has a spacious chamber and is easy to put together. It's well made and solid. I've bought Charbroil before when I used charcoal smokers and was pleased with the brand.
Let me talk about my first cook. Even though I bought it for sausages and volume items like pulled pork and brisket, the first thing I cooked in it was a whole chicken. I read the manual beforehand, having never used an electric unit before. So, I followed the manufacturer's recommendations a day before to run for 2-3 hrs. to burn off the oils used in the manufacturing process. I had brined the chicken overnight and put it in the unit at about 11. I took it off to rest at 3:30 and it was well-cooked (and delectable). The unit produced consistent smoke and the temperature was rock steady. I was quite pleased.
My only suggestion would be to supply a fourth (the unit comes with 3) cooking grate, since there is room and even rails for it in the chamber and it would certainly be useful for ribs or smoked fish.
Let me talk about my first cook. Even though I bought it for sausages and volume items like pulled pork and brisket, the first thing I cooked in it was a whole chicken. I read the manual beforehand, having never used an electric unit before. So, I followed the manufacturer's recommendations a day before to run for 2-3 hrs. to burn off the oils used in the manufacturing process. I had brined the chicken overnight and put it in the unit at about 11. I took it off to rest at 3:30 and it was well-cooked (and delectable). The unit produced consistent smoke and the temperature was rock steady. I was quite pleased.
My only suggestion would be to supply a fourth (the unit comes with 3) cooking grate, since there is room and even rails for it in the chamber and it would certainly be useful for ribs or smoked fish.
LARRY WHITNEY : Good for price.
Assembled easy (neighbor did it). Holds heat consistently. One problem (one of the poprivets on one side holding the waterpan and chip pan rack was missing, so had to put a new poprivet in). Will try to smoke some pig wings today. No smoke escaping other than vents. Would like to have closeable vents, but that's just me. Good product for price.
Steve : Great smoker, so far
I bought this to replace 2 Masterbuilt smokers, which failed due to burned out heating elements. On one, the element was not replaceable, and on the second, I bought a new element and replaced it myself., What a long hard effort! This element also burned out after 6 months or so. I will never buy another Masterbuilt smoker again!
As for this Char-Broil unit, I am impressed with its heavy duty construction, and most of all, the heating element which is easily replaceable if it should fail. I smoked a turkey breast yesterday, and it came out wonderful! The heat control is analog, which takes a little getting used to when setting the temperature (the Masterbuilt digital control has an edge here). Also you can add more smoke chips without opening the door on the Masterbuilt, but you have to open the door on the Char-Broil to do so. The Char-Broil is also better insulated, and has 2 heavy duty door latches, compared with the Masterbuilt. Even if the price were the same I would definitely buy the Charbroil over the Masterbuilt, but the Charbroil is also much less expensive. Win-win!
As for this Char-Broil unit, I am impressed with its heavy duty construction, and most of all, the heating element which is easily replaceable if it should fail. I smoked a turkey breast yesterday, and it came out wonderful! The heat control is analog, which takes a little getting used to when setting the temperature (the Masterbuilt digital control has an edge here). Also you can add more smoke chips without opening the door on the Masterbuilt, but you have to open the door on the Char-Broil to do so. The Char-Broil is also better insulated, and has 2 heavy duty door latches, compared with the Masterbuilt. Even if the price were the same I would definitely buy the Charbroil over the Masterbuilt, but the Charbroil is also much less expensive. Win-win!
Brenda : Damaged door.
I ordered this last minute to use for the 4th of July. It arrived the 3rd in a box with barely any discernible damage. The unit was super easy to assemble, however, as I was finishing I noticed an edge of the front door had a dent and paint peel. After further inspection, the opposite side of the door has same type of damage. I feel as though this must have been done in production or packaging at the manufacturing facility as the box only had slight damage on one side only. I am proceeding to season to use tomorrow. Hoping damage is only cosmetic. Will update review after use if function is not compromised from damage.
**Update: some smoke did escape around the door, but all in all worked well otherwise. Pork loon roast was excellent...my ribs need more practice! I just hate that it arrived damaged, as did another item I received today.
**Update: some smoke did escape around the door, but all in all worked well otherwise. Pork loon roast was excellent...my ribs need more practice! I just hate that it arrived damaged, as did another item I received today.
Bart Ritchey : A great entry level smoker
This smoker is reasonably priced and relatively simple to use, compared to gas or charcoal smokers. It is plenty big inside for the average persons needs. The only thing is that you will need to fiddle with the temperature control a little to keep it at the temperature you want, but since you are adding wood chips every hour or so, this isn't a big deal. Everything we have smoked in it from pork to chicken to beef... we even cold smoked cheese and nuts with it... has come out well.
crystal collins : Love this smoker
Got this for my husband for Christmas. My hubby is a chef and loves to cook. It is now March and He has been using this almost every weekend and loves it. Holds the heat well and gives plenty of smoke flavor. We really enjoy this product and would definitely buy again.
Brenda Sanchez : CharBroil Smoker
I just received the smoker, and it is all damaged. :( I have attached a few photos. The 1st is the box, the 2nd is the damage that matches the box which is on the back,, the 3rd is the upper left side, the 4th is the right top and the 5th is the left top. They might seem minor to you, but this is a gift.
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armaraas : Hmm...quality control issues?
Alright...finally getting ready to set this up after 2 weeks of waiting. The first one I received had a hole in the box that dented the door and chipped the paint, so I sent it back. Not the manufacturer's fault likely, not sure when it happened. So waited for the replacement this week, finally unboxed today. The box was nice and clean, no damage. But upon opening it, the front door has a big dent near the top, where you can see the braces in the corner in the door now because they protrude around the dent...I'm thinking the goal should have been a nice smooth surface on the front...right?? And the edge of the door has another dent. The box appeared never opened so they packed it this way??? Sad comment on the quality you can expect. I cannot recommend this at its full price because it seems a crapshoot if what you will get does not come dented already. Been looking for a smoker for months now, so not sure what I'll do with this. What a hassle.
william a crawford : temperature control
For me the main issue was maintaining a low slow for making sausages of all sorts. The temperature was easily maintained when you know the increments the dial like on an electric stove, medium low or medium is just 1 click.
Sausages start out at 160 F then to 175 F the larger smokers don't go that low very easily. The one thing that I had to manually light the wood is, temp to low to light it.I have 2 other smokers, a pit boss wood pellet/electric and a dyna-Glo and it is propane, great when loose power for 1 to 2 weeks during Hurricanes
Sausages start out at 160 F then to 175 F the larger smokers don't go that low very easily. The one thing that I had to manually light the wood is, temp to low to light it.I have 2 other smokers, a pit boss wood pellet/electric and a dyna-Glo and it is propane, great when loose power for 1 to 2 weeks during Hurricanes
Debra T : Char-broil smoker
Used it for the first time on Mother’s Day. It worked well. Cooked two slabs of ribs and a cornish hen on low heat at 200-250. Used hickory smoked chips. Smoked the ribs for about eight hours in the chicken for about four. Everything turned out perfectly. Just be sure to follow the directions regarding seasoning the grill and monitor your temperature to get the perfect time you want to cook your meat. It got hot very fast and I had to lower the temp. It was about 70 degrees outside. I recommend this smoker. Great value.
Jeff A. Carlson : So far I like it a lot
The analog smoker seems built to last and my first meat project was a major success.. I'm a veteran fish smoker with the little chief, but wanted to get into smoking meats. 1 1/2 pan of hickory chips for a roast cooked at 220, about 3 1/2 hours left a very smokey flavor. I'm glad I didn't add another pan. Always use 2-3 times the chips in my mini chief to get the right amount of smoke.
john heath : language
I am an American. I read write and speak English ["American"] I refuse to write a review about a product that the owners manual is printed with a bunch of other FOREIGN languages. Want to know how I feel about your product, change your manual to American. "ONLY"
LARRY WHITNEY : Good for price.
Assembled easy (neighbor did it). Holds heat consistently. One problem (one of the poprivets on one side holding the waterpan and chip pan rack was missing, so had to put a new poprivet in). Will try to smoke some pig wings today. No smoke escaping other than vents. Would like to have closeable vents, but that's just me. Good product for price.
hear it live : So glad we didn't buy one of those expensive smokers.....
this electric smoker is great!! It is easy to set up and operate. Everything we have smoked in it has been terrific. Save yourself the $$$$ and buy this Char-broil smoker - it is just as good as the expensive ones!
S. Dalton : Very Well Built!
After many hours of research to find a smoker, I decided on this one. So far it is exactly as described! The first batch of snack sticks are doing wonderful and the analog temperature control is maintaining the heat right on. I read too many bad things about the digital units and am very happy with this one. Thank you Char Broil for a well built product. The only drawback is “MADE IN CHINA”. Damnit!
Charlie : Great Smoker- easy to use, easy to control. Love this thing!
I really like this smoker. My 10 lb pork shoulder/Boston butt came out absolutely perfect on the very first try. If you are new to smoking, get an internal temperature probe for your meat so you can tell when the internal temp is reached. Other than that it was very easy to get this smoker working, and keep it at the temperature I wanted. Yes I wish it had a digital adjustment and not a turn knob, but it was actually surprisingly easy to adjust and I had no trouble keeping the temp exactly where I needed it for 12+ hours. I am extremely happy that I went with an electric smoker and not a traditional kind, this was so much easier and the results were fantastic.
Pamela Richardson : A Great Choice
I've read the reviews for electric smokers. I went from the least expensive to the most expensive and I settled on this one and boy oh boy, was this the right choice. Easy to assemble, it holds the heat well and it's easy to use. My family loves it when I smoke meat, it comes out moist and flavorful. A pointer: wrap your meat in butcher paper. It come out so tender its scary. I smoked a turkey and it literally fell apart when I opened the bag. It tasted great.
Ron Hertel : Very good option for smoking and cooking
I've only used this once after breaking it in and had success with my first experience with it. I was used to using a Little Chief for many years. This is a big step up. I smoked a whole chicken and it turned out great. It will take some learning to understand settings for consistency for salmon which I look forward to trying. There are no temp numbers on the dial so you have to figure out how to gauge it with the numbers (1-5) on the dial. The one complaint that seems to be repeated over and over on these reviews is seeing damage to the unit itself after unboxing it; big dent on the side which doesn't affect how it smokes but it detracts from the looks of it sitting on my deck. For a few cents, Charbroil could protect the sides more than is done which would be to look more closely at packaging design to prevent damage to the unit. It looks unsightly but because of the size of it - too much hassle to send it back.
Steve : Great smoker, so far
I bought this to replace 2 Masterbuilt smokers, which failed due to burned out heating elements. On one, the element was not replaceable, and on the second, I bought a new element and replaced it myself., What a long hard effort! This element also burned out after 6 months or so. I will never buy another Masterbuilt smoker again!
As for this Char-Broil unit, I am impressed with its heavy duty construction, and most of all, the heating element which is easily replaceable if it should fail. I smoked a turkey breast yesterday, and it came out wonderful! The heat control is analog, which takes a little getting used to when setting the temperature (the Masterbuilt digital control has an edge here). Also you can add more smoke chips without opening the door on the Masterbuilt, but you have to open the door on the Char-Broil to do so. The Char-Broil is also better insulated, and has 2 heavy duty door latches, compared with the Masterbuilt. Even if the price were the same I would definitely buy the Charbroil over the Masterbuilt, but the Charbroil is also much less expensive. Win-win!
As for this Char-Broil unit, I am impressed with its heavy duty construction, and most of all, the heating element which is easily replaceable if it should fail. I smoked a turkey breast yesterday, and it came out wonderful! The heat control is analog, which takes a little getting used to when setting the temperature (the Masterbuilt digital control has an edge here). Also you can add more smoke chips without opening the door on the Masterbuilt, but you have to open the door on the Char-Broil to do so. The Char-Broil is also better insulated, and has 2 heavy duty door latches, compared with the Masterbuilt. Even if the price were the same I would definitely buy the Charbroil over the Masterbuilt, but the Charbroil is also much less expensive. Win-win!
Joe : Arrived damaged and defective
Didn't even get a chance to try it out once. As I was installing the legs, I noticed that there was both damage to the smoker and the holes on one corner weren't aligned. So, I couldn't even install one of the legs. Look at the pictures. It looks like the bottom panel just wasn't installed properly. As you can see, the two screw holes aren't even lined up with the panel. So, no way for me to screw on the last leg. On the other side, the panel wasn't even attached to the frame. It was flapped up as if something was jammed in there.
I expected much better from Char-Broil. This wasn't just damage from shipping. It was poor craftsmanship and quality assurance. This one is being returned, and I'm not sure if I'll trust a replacement from Char-Broil.
I expected much better from Char-Broil. This wasn't just damage from shipping. It was poor craftsmanship and quality assurance. This one is being returned, and I'm not sure if I'll trust a replacement from Char-Broil.
Amazon Customer : All OK so far
Item delivered early. Easy assembly, with one exception - had to ream out one hole to attach one handle. Break in seasoning underway - reached 225 in 15 minutes. Seems to have reached a top temp in the 365 area (all temps from my remote temp unit). Temp gauge on door still reads 200 - no surprise - same result on my Smokey Mountain bullet smoker. After break is done I will load up a couple of racks of chicken wings. Result to follow.
Follow up: I have done a full rack of chicken wings and a half rack of chicken thighs. Both turned out well. I used Cameron’s extra fine wood.
I am an old school smoker using a Weber Smokey Mountain 18” bullet smoker fired with charcoal and using wood chunks to create smoke. I am used to having to watch temps carefully during the smoking process so figiting with the electric temps is familiar for me. Having to refill the wood supply in the electric smoker every hour or so is, IMHO, the only draw back so far.
Follow up: I have done a full rack of chicken wings and a half rack of chicken thighs. Both turned out well. I used Cameron’s extra fine wood.
I am an old school smoker using a Weber Smokey Mountain 18” bullet smoker fired with charcoal and using wood chunks to create smoke. I am used to having to watch temps carefully during the smoking process so figiting with the electric temps is familiar for me. Having to refill the wood supply in the electric smoker every hour or so is, IMHO, the only draw back so far.
Jed : Solidly built
It's a little early for a real review, but I was impressed on how solid the smoker is. Weighs a ton, and everything is made of very heavy metals. We're seasoning it right now.
Christmas day my bride cooked a London Broil and a roast to try out the smoker. If you are going to cook in this you have to have a thermometer and you'll have to experiment. It cooked faster than we thought as we had the thermometer set wrong; it was done way earlier than we thought it would be done. The London broil turned out a little too cooked, but the roast was perfect. She did well for her first time on a smoker. I'd recommend this smoker to anyone who wants to try smoking meat and not just barbecue.
Christmas day my bride cooked a London Broil and a roast to try out the smoker. If you are going to cook in this you have to have a thermometer and you'll have to experiment. It cooked faster than we thought as we had the thermometer set wrong; it was done way earlier than we thought it would be done. The London broil turned out a little too cooked, but the roast was perfect. She did well for her first time on a smoker. I'd recommend this smoker to anyone who wants to try smoking meat and not just barbecue.
crystal collins : Love this smoker
Got this for my husband for Christmas. My hubby is a chef and loves to cook. It is now March and He has been using this almost every weekend and loves it. Holds the heat well and gives plenty of smoke flavor. We really enjoy this product and would definitely buy again.
Amazon Customer : Great little smoker
I spent 2 days reading reviews and trying to sort the good from the bad. Reviews are like a jungle!
I thought a glass door would be nice until I read where once the box filled with smoke it’s hard to see anything
I read where several units have 2 hinges and 1 latch and the door warps. This unit has 2 latches. Nice!
There are 3 shelves for good cooking capacity. Nice!
I hate the mess you usually have to deal with on a grill so I researched foil pans and wire trays to fit into the pans. After the first cook the inside of the box was clean. I found the trays at Costco and the 8 x 10 trays on Amazon. I would highly recommend this. The only recommendation I would give the designers of this unit would be to make the inside width 16 1/2 inches to accommodate a 16 inch pan that I commonly found.
My first cook was baby backs and a thick ribeye. I normally cook ribs in the oven and people rave about them. I pre-cooked the ribs in the oven for 1.5 hours at 350 covered with rub and then covered with foil for a steamed affect. Then smoked for 2 hours at 220. They were delicious and the meat came off the bone and had the right amount of chew to them. Tender but not mushy. I seared the steak on both sides and smoked it for 2.5 hours. Tender and delicious just a little pink in the middle. I would highly recommend this unit for home use. I never write reviews on products but figured I owed to all the people that wrote the reviews that led me to purchase this unit
I thought a glass door would be nice until I read where once the box filled with smoke it’s hard to see anything
I read where several units have 2 hinges and 1 latch and the door warps. This unit has 2 latches. Nice!
There are 3 shelves for good cooking capacity. Nice!
I hate the mess you usually have to deal with on a grill so I researched foil pans and wire trays to fit into the pans. After the first cook the inside of the box was clean. I found the trays at Costco and the 8 x 10 trays on Amazon. I would highly recommend this. The only recommendation I would give the designers of this unit would be to make the inside width 16 1/2 inches to accommodate a 16 inch pan that I commonly found.
My first cook was baby backs and a thick ribeye. I normally cook ribs in the oven and people rave about them. I pre-cooked the ribs in the oven for 1.5 hours at 350 covered with rub and then covered with foil for a steamed affect. Then smoked for 2 hours at 220. They were delicious and the meat came off the bone and had the right amount of chew to them. Tender but not mushy. I seared the steak on both sides and smoked it for 2.5 hours. Tender and delicious just a little pink in the middle. I would highly recommend this unit for home use. I never write reviews on products but figured I owed to all the people that wrote the reviews that led me to purchase this unit
Amanda : Huge dent
I gave it one star because it came with a huge dent on the side. No damage to the box so my guess is char broil is packaging them up like this. I don’t want to hassle with returning but for the price I pay I shouldn’t be getting something that’s damaged.
Michael C : Learning Curve
Nice smoker, but it takes awhile to learn where to set the temp for smoking. I've used various smokers for 40 years and never had an issue with them getting too hot. It seems the "smoke" setting on the Char Broil is not hot enough to provide a good smoke, but you go just beyond the "smoke" setting and it starts cooking. Guess I just need to experiment more.
Glenn T : 100% Pleased!
Old Texan : Works perfectly.
This smoker works perfectly. I'm 80 and trying to keep a wood fired smoker going is difficult.
This is the perfect solution for one person. My Mom owned a barbecue cafe many years ago. I smoke meat like her cook did.
I don't like a heavy smoke. The chip drawer is kind of small, and the pecan chips (unsoaked) lasted about an hour. I finished cooking the meat in the smoker as I only had two trays.
I smoke meat in pans, either resting on the bottom of the pan or on a rack in the pan. I don't like a black, greasy smoker.
The cabinet and hinges stay cool enough to touch. My toaster oven cabinet gets hotter.
This is the perfect solution for one person. My Mom owned a barbecue cafe many years ago. I smoke meat like her cook did.
I don't like a heavy smoke. The chip drawer is kind of small, and the pecan chips (unsoaked) lasted about an hour. I finished cooking the meat in the smoker as I only had two trays.
I smoke meat in pans, either resting on the bottom of the pan or on a rack in the pan. I don't like a black, greasy smoker.
The cabinet and hinges stay cool enough to touch. My toaster oven cabinet gets hotter.
Joe : Arrived damaged and defective
Didn't even get a chance to try it out once. As I was installing the legs, I noticed that there was both damage to the smoker and the holes on one corner weren't aligned. So, I couldn't even install one of the legs. Look at the pictures. It looks like the bottom panel just wasn't installed properly. As you can see, the two screw holes aren't even lined up with the panel. So, no way for me to screw on the last leg. On the other side, the panel wasn't even attached to the frame. It was flapped up as if something was jammed in there.
I expected much better from Char-Broil. This wasn't just damage from shipping. It was poor craftsmanship and quality assurance. This one is being returned, and I'm not sure if I'll trust a replacement from Char-Broil.
I expected much better from Char-Broil. This wasn't just damage from shipping. It was poor craftsmanship and quality assurance. This one is being returned, and I'm not sure if I'll trust a replacement from Char-Broil.
Clint : really good for the money
it is built really sturdy. It came with a big dent in the top corner and two small dings in the door. thanks UPS. I didn't complain about it cause it doesn't keep it from working at all. since it doesn't have wheels I put it in my wagon to pull it from the garage to my back patio. I have cooked sausages, chicken, and a pork roast. they all came out very tasty. one thing that I noticed is that doesn't start smoking until you get up close to 250F and if you try turning it down the smoke stops. I have only gone by the gauge on the door. I will test it with a probe and if that is the case I will have to rig something up to dampen the temp and keep the smoke.
Bob S : Strong and heavy build
I am impressed by the quality of this product, i used only once but it was a good experience
Temperature control it was good, it reach temp of 300F whiteout any problem and i was capable to keep constant 100-150F for cold smoke
I smoked cheese, fish and sausages at different temperature with good results
Good product
Temperature control it was good, it reach temp of 300F whiteout any problem and i was capable to keep constant 100-150F for cold smoke
I smoked cheese, fish and sausages at different temperature with good results
Good product
Gourmet Knight : Grease trap does not function properly
This is a great starting point for any meat-smoker with the exception of the grease/dripping collection tray. Every time I've used this smoker the grease traps does very little and I have grease running outside of the intended area.
If you use this over concrete I advise putting a ground cover under it first to protect your outdoor flooring space.
If you use this over concrete I advise putting a ground cover under it first to protect your outdoor flooring space.
JJ S : Great Ability & Control @ Inexpensive Price
First smoker that I've ever owned; but had smoking buddies for years. Most have some automatic puck-dispensing or egg things that cost $500+ and they are limited to their supplies based on the manufacturer. At 1/3 of the price, my wife bought me this one that allows me to use any type of chips that I want. Provided at this lesser cost, the performance isn't as good in terms of the smoking capability & flavoring (although I do not have the innards completely 'seasoned' yet; but I've got this thing dialed in on the controller to whatever I want & it is pretty consistent on temp. I like the industrial look of the box, handles & latches- makes think that I could turn it into a vault, if I ever needed to. Make sure you get a cover for it to keep the elements & critters out. I am pleased with this purchase & would recommend it to anyone that is an occasional smoker & not a snob about it...
Jeff A. Carlson : So far I like it a lot
The analog smoker seems built to last and my first meat project was a major success.. I'm a veteran fish smoker with the little chief, but wanted to get into smoking meats. 1 1/2 pan of hickory chips for a roast cooked at 220, about 3 1/2 hours left a very smokey flavor. I'm glad I didn't add another pan. Always use 2-3 times the chips in my mini chief to get the right amount of smoke.
Shannon R : Very consistent cook
I used to be a charcoal guy but I am dabbling in sausage production at some volume now and switched to electric for the consistency and low maintenance. I bought this unit to be my test kitchen and to use casually for cooking for my church. It's has a spacious chamber and is easy to put together. It's well made and solid. I've bought Charbroil before when I used charcoal smokers and was pleased with the brand.
Let me talk about my first cook. Even though I bought it for sausages and volume items like pulled pork and brisket, the first thing I cooked in it was a whole chicken. I read the manual beforehand, having never used an electric unit before. So, I followed the manufacturer's recommendations a day before to run for 2-3 hrs. to burn off the oils used in the manufacturing process. I had brined the chicken overnight and put it in the unit at about 11. I took it off to rest at 3:30 and it was well-cooked (and delectable). The unit produced consistent smoke and the temperature was rock steady. I was quite pleased.
My only suggestion would be to supply a fourth (the unit comes with 3) cooking grate, since there is room and even rails for it in the chamber and it would certainly be useful for ribs or smoked fish.
Let me talk about my first cook. Even though I bought it for sausages and volume items like pulled pork and brisket, the first thing I cooked in it was a whole chicken. I read the manual beforehand, having never used an electric unit before. So, I followed the manufacturer's recommendations a day before to run for 2-3 hrs. to burn off the oils used in the manufacturing process. I had brined the chicken overnight and put it in the unit at about 11. I took it off to rest at 3:30 and it was well-cooked (and delectable). The unit produced consistent smoke and the temperature was rock steady. I was quite pleased.
My only suggestion would be to supply a fourth (the unit comes with 3) cooking grate, since there is room and even rails for it in the chamber and it would certainly be useful for ribs or smoked fish.
sdshark : Produces a lot of smoke!
I really like this smoker. It produces a lot of smoke. It is well made and a cinch to assemble. The door is solid and the latches (2 of them) keep the smoke in the chamber. My only objection, like others, is that to add wood chips (which was necessary about every 30-45 minutes when I was smoking ribs for the 4th of July) you have to open the door to get to the box that the chips go in. That causes a temperature drop and subsequent fiddling with the temperature control to get the temperature back up to the 225-250 degree sweet spot. But the smoker produced a great product - my ribs were delish!
marion louis rathbun : Great smoker
For several years I used a large gas fired smoker to make the usual jerky, sausages, bacon, etc. Now my family have all moved away and the smoker, although still doing a good job, was just too large for just me. So, I gave that smoker to friends and decided to try this smaller, electric, Charbroil smoker... Am very glad I did. So far I have been curing and smoking pork loins for Canadian/back bacon and its working like a charm.. Took a short learning curve and still have a way to go, but, its doing a really great job,,,,,, and the bacon is delicious...
So, the package arrived and after a thorough check could find no dents or dings.. All parts were there as well..Assembly took about an hour or so working alone.. No problems at all. Was very impressed with the smoker, it is insulated, it looks very nice, fits in a small space, and seems quite sturdy..
I decided to smoke a cured pork loin for a trial run. I had some fairly wide temperature swings till I got the hang of adjusting the thermostat. I use applewood chips for smoke and one pan filled lasted about an hour. About three hours later the loin was finished, I let it cool then tasted it----was perfect! Very very delicious. I have smoked 5 or so more cured pork loins since the first and all have been perfect --just the way I like them... So am very pleased with the smoker... I wouldnt hesitate to buy another if necessary... I have found that as the meat smokes and comes up to temperature, I do have to adjust the thermostat to a bit cooler a couple of times, for me thats not any problem. The pan of wood chips smokes for about an hour or so, sometimes longer, and the smoke flavor is always just right, for me at least..
I purchased two items to go with this smoker,, a Veken two probe remote sending thermometer and since I use pink salt #1 in the cure I also purchased a Brefit scale for accurately measuring down to 1/10 gram. I have not regretted making either purchase. So, in summary, in my opinion I feel that for the cost this is a really good smoker that doesnt have many frills, but it gets the job done.. Thanks Charbroil... btw,, nobody is or has paid me to write this review,, its totally how I feel about this smoker...
So, the package arrived and after a thorough check could find no dents or dings.. All parts were there as well..Assembly took about an hour or so working alone.. No problems at all. Was very impressed with the smoker, it is insulated, it looks very nice, fits in a small space, and seems quite sturdy..
I decided to smoke a cured pork loin for a trial run. I had some fairly wide temperature swings till I got the hang of adjusting the thermostat. I use applewood chips for smoke and one pan filled lasted about an hour. About three hours later the loin was finished, I let it cool then tasted it----was perfect! Very very delicious. I have smoked 5 or so more cured pork loins since the first and all have been perfect --just the way I like them... So am very pleased with the smoker... I wouldnt hesitate to buy another if necessary... I have found that as the meat smokes and comes up to temperature, I do have to adjust the thermostat to a bit cooler a couple of times, for me thats not any problem. The pan of wood chips smokes for about an hour or so, sometimes longer, and the smoke flavor is always just right, for me at least..
I purchased two items to go with this smoker,, a Veken two probe remote sending thermometer and since I use pink salt #1 in the cure I also purchased a Brefit scale for accurately measuring down to 1/10 gram. I have not regretted making either purchase. So, in summary, in my opinion I feel that for the cost this is a really good smoker that doesnt have many frills, but it gets the job done.. Thanks Charbroil... btw,, nobody is or has paid me to write this review,, its totally how I feel about this smoker...
S. Dalton : Very Well Built!
After many hours of research to find a smoker, I decided on this one. So far it is exactly as described! The first batch of snack sticks are doing wonderful and the analog temperature control is maintaining the heat right on. I read too many bad things about the digital units and am very happy with this one. Thank you Char Broil for a well built product. The only drawback is “MADE IN CHINA”. Damnit!
Clint : really good for the money
it is built really sturdy. It came with a big dent in the top corner and two small dings in the door. thanks UPS. I didn't complain about it cause it doesn't keep it from working at all. since it doesn't have wheels I put it in my wagon to pull it from the garage to my back patio. I have cooked sausages, chicken, and a pork roast. they all came out very tasty. one thing that I noticed is that doesn't start smoking until you get up close to 250F and if you try turning it down the smoke stops. I have only gone by the gauge on the door. I will test it with a probe and if that is the case I will have to rig something up to dampen the temp and keep the smoke.
Hen : Good smoker!
I have the charbroil digital smoker as well and this one is starting to be my go to when I want to smoke something. I set the dial on three about mid-way and it gets the job done. I would recommend purchasing this smoker.
Ron Hertel : Very good option for smoking and cooking
I've only used this once after breaking it in and had success with my first experience with it. I was used to using a Little Chief for many years. This is a big step up. I smoked a whole chicken and it turned out great. It will take some learning to understand settings for consistency for salmon which I look forward to trying. There are no temp numbers on the dial so you have to figure out how to gauge it with the numbers (1-5) on the dial. The one complaint that seems to be repeated over and over on these reviews is seeing damage to the unit itself after unboxing it; big dent on the side which doesn't affect how it smokes but it detracts from the looks of it sitting on my deck. For a few cents, Charbroil could protect the sides more than is done which would be to look more closely at packaging design to prevent damage to the unit. It looks unsightly but because of the size of it - too much hassle to send it back.
Michael C : Learning Curve
Nice smoker, but it takes awhile to learn where to set the temp for smoking. I've used various smokers for 40 years and never had an issue with them getting too hot. It seems the "smoke" setting on the Char Broil is not hot enough to provide a good smoke, but you go just beyond the "smoke" setting and it starts cooking. Guess I just need to experiment more.
jmarsh : Great smoker - Not so good customer support.
Great smoker. Customer support kinda lacking
First, the smoker...
This is a great smoker. It works very well and produces excellent food. Two things though... One, I have to use a wireless temperature gauge to judge how hot it is inside the smoker. The gauge on the front is not accurate plus after one rain, its so fogged up you can't read it anymore. Wish they would have taken more time with that. Second issue is the customer support.
Customer support
My smoker came with the wrong wire racks. I have tried multiple times to contact support but have not had much success. It seems that the technology they use is terrible. Can't click support replies and they insist on a picture of the racks they sent. I guess, they don't believe me and assume I am just looking for more free racks??? However, the website wont let me upload anything. Just gives me an error saying to try again later. The support people don't seem to care and closed my ticket instead of helping me figure it out.
So, I found some adjustable racks at the hardware store and am using those.
I expected more...
First, the smoker...
This is a great smoker. It works very well and produces excellent food. Two things though... One, I have to use a wireless temperature gauge to judge how hot it is inside the smoker. The gauge on the front is not accurate plus after one rain, its so fogged up you can't read it anymore. Wish they would have taken more time with that. Second issue is the customer support.
Customer support
My smoker came with the wrong wire racks. I have tried multiple times to contact support but have not had much success. It seems that the technology they use is terrible. Can't click support replies and they insist on a picture of the racks they sent. I guess, they don't believe me and assume I am just looking for more free racks??? However, the website wont let me upload anything. Just gives me an error saying to try again later. The support people don't seem to care and closed my ticket instead of helping me figure it out.
So, I found some adjustable racks at the hardware store and am using those.
I expected more...
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