Char-Broil 19202101 Deluxe Black Digital Electric Smoker, Large, 725 Square Inch & Digital Electric Smoker Stand, 30" review and price compare 2025
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Product overview
| Brand | Char-Broil |
| Power Source | Corded Electric |
| Fuel Type | Electric |
product features
- by entering your model number.
- Product 1: Insulated, double-wall construction
- Product 1: Advanced control panel with easy-read, blue LED display
- Product 1: Removable food thermometer
- Product 1: Glass door allows you to monitor the smoke without opening the door
- Product 2: For use with Char-Broil 30-inch Digital Electric Smokers
- Product 2: Raises smoker 16-inches for easier access and less bending over
- Product 2: Steel construction for strength and durability
- Product 2: Compatible with Char-Broil models 14202002, 14202004 and 15202043
This fits your .
From the manufacturer
Since 1948 Char-Broil has been America’s favorite grill brand. Yet somehow, it feels like Char-Broil is still only getting started. Perhaps it’s because we know that making our products better also makes your cookouts better. And as long as that’s true, it’s all the motivation we need to continue innovating and improving what we make.
Char-Broil 30" Deluxe Black Digital Electric Smoker, 725 Square Inch
The Char-Broil Deluxe Digital Electric Smoker is the ideal appliance for the outdoor smoking, grilling and cooking enthusiast. With 725-square inches of internal cooking space spread across 4 adjustable smoking racks, this digital electric smoker provides the capacity to cook a wide variety of meats- whether cooking for a small or large group. With the large capacity smoke box, you’ll get 4 to 7 hours of smoke before needing to refill. Just sit back and wait for your delicious meal to be ready.
- 725 square inch capacity across 4 easily adjustable or removable racks.
- Insulated, double-wall construction and glass door for a view inside
- Removable integrated food thermometer to set desired internal temperature
- Large, stainless steel locking latch for smoke-tight seal.
- Remote control not included with the the Deluxe Black Model
Key Features
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Take the guess work out of smokingThe Digital Electric Smoker from Char-Broil allows the user to take the guess work out of smoking using its washable and removable integrated meat probe. Simply insert the probe into the meat and the smoker will alert you when the meat has been cooked to a pre-determined internal meat temperature. The result - your meat is cooked perfect, each and every time. And when your food is done cooking, this Char-Broil smoker’s warming feature will keep your food warm inside the smoker until it is removed and ready to be served. | Lock in the heat and smokeThe Deluxe Digital Electric Smoker from Char-Broil features premium insulated double wall construction to lock in heat and smoke. This hassle-free construction makes the smoker up to 10 times more efficient with wood chips compared to the leading electric smoker. This means that you can fill the 4-cup capacity wood chip box once and produce up to 7 hours of smoking, versus up to 10 times with the leading electric smoker to yield the same amount of smoke. | Monitor and adjust cooking heat with the advanced control panelThe Deluxe Digital Electric Vertical Smoker features a full-size glass window, and a side-locking latch for a smoke tight seal which ensures the flavor and smoke stays inside, and indirectly cooks your meal to a juicy, smoky and tender perfection. With the removable temperature gauge, you can easily monitor the cooking heat, and make simple adjustment with the advanced control panel with easy-to-read blue LED display. Also features an easy to refill porcelain-coated, slide-in water pan and remote control for increased accessibility. |
Key Features
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Warming FeatureOnce the internal temperature of your food reaches the temperature set, your food is kept warm until it is removed from the smoker and ready to be served. | Large Capacity Smoke Box4-cup wood chip capacity delivers up to 7 hours of smoking, without the need to open the door and refill. Inside the smoker, 4 adjustable and removable shelves provide sufficient space for a wide variety of foods. | Digital Controls and removable food thermometerLED display makes it easy to set the desired temperature. Food temperature probe can be removed for easy cleaning, and stores inside the unit when not in use. | High Capacity Grease Tray8.5 cup capacity makes for hassle-free grease removal and cleanup. Built in wheels at the back of the unit make it easy to move around. |
Optional Accessories
Designed to fit the Char-Broil 30" Digital Electric Smoker, this cover is constructed of heavy-duty polyester and features a weather resistant finish. Char-Broil Model: 8627377.
Optional Accessories
The Char-Broil Digital Electric Smoker Stand raises the smoker 16-inches for easier access and less bending over. Steel construction for strength and durability. Includes a shelf for to store wood chips and other accessories. Char-Broil model: 6986339.
Optional Accessories
Char-Broil Comfort Molded Silicone Gloves are ideal for handling food in and around your smoker. Features heat resistant durable silicone construction and non-slip grip. Char-Broil Model: 6345923
Optional Accessories
Char-Broil 4-piece Comfort Grip Tool Set is easy to use and clean, so you can smoke and grill like a pro. Includes Spatula, Tongs, Fork, and Basting Brush. Char-Broil Model: 4867710
30" Digital Electric Smoker Cover
30" Digital Electric Smoker Stand
Comfort Molded Silicone Gloves
Comfort Grip 4pc Tool Set
product description
Style:Deluxe Black Digital Electric Smoker | Pattern Name:Smoker + Smoker Stand, 30"
Char-Broil 19202101 Deluxe Black Digital Electric Smoker, Large, 725 Square Inch
An exclusive, The Char-Broil digital electric black smoker deluxe is the perfect smoker for those who want to enjoy delicious smoked foods, but don't have the time to tend to a live Fire for hours on end. With it's user-friendly & intuitive digital display & integrated temperature probe, you simply program the unit to smoke your food to a desired internal Temperature, & then once there, the unit will keep your food warm until it is removed & ready to be served. Offers a whopping 725 sq. In. Of cooking space over four different cooking grates- more than enough space to cook for a party of 8 or more! Insulated double wall construction makes the Char-Broil electric smoker 10 times more efficient with the wood chips - meaning you can fill the box Once compared to 10 times with the leading electric smoker & still get the same amount of smoke. Features a large latched door with Glass window so that you can monitor progress without opening the door, as well as air dampers & an Advanced control panel with easy-read, blue LED display. The integrated temperature probe can be removed & cleaned when not in use, & a high-capacity grease tray located under the smoker easily slides out for grease removal & cleanup. & with the Char-Broil large capacity smoke box, you’ll get 4 to 7 hours of smoke before needing to refill, which means more time spent with friends, family & guests. Measures 18 1" W x 16 5" D x 32 5" H & weighs 50 2lbs.
Char-Broil Digital Electric Smoker Stand, 30"
For use with Char-Broil 30-inch Digital Electric Smokers. Raises smoker 16-inches for easier access and less bending over. Steel construction for strength and durability. Compatible with Char-Broil models 14202002, 14202004 and 15202043.
product details
important information
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Questions about Char-Broil 19202101 Deluxe Black Digital Electric Smoker, Large, 725 Square Inch & Digital Electric Smoker Stand, 30"
Q:
Will it fit a large 20 lb turkey?
Answer: I am a professional smoker, restaurant owner. 20 yrs smoking meat, 15 yrs of restaurant. I have safe food handling certification. Taking that much time, and smoking a turkey that big are both dangerous. Slow n low are not safe with turkeys or chickens. I smoke about 100 Turkey's every year, bulk at thanksgiving. I use no bigger than 15 lb birds, and have them done in 4 hours. Salmonila should be a concern
Answer: Yes. I fit a 24 lb turkey in with no room to spare. It came out great! (18 hours later)
Answer: No, it does not have enough depth . You would not be able to close the door . Chicken yes, maybe even a 10 lb. turkey
Answer: Make sure you brine the bird first. Not only will that work as a preservative it will enhance flavor and color.
Answer: I believe the largest you can safely do is 18lbs. Otherwise you have too much time in the danger zone where salmonella can replicate and create a toxin. Even if you eventually get it up to the internal temperature to kill the salmonella, it will have already created enough toxin to make you sick. You might be able to do it if you cure it with sodium nitrite, but that is something I haven’t tried.
Answer: Yes it will
Answer: Yes , I'm pretty sure
Q:
How difficult is it to clean?
Answer: Not difficult. The racks, drip pan and chip box come out and can be cleaned in your sink or dishwasher. The inside of the smoker is gradually "cured" by the smoke and will take on a dark coating. You can clean this like you would an oven, but you really don't need to. I do recommend that you clean the smoke coating from the glass window each time so you can see the meat cooking. This can be cleaned with soap and water, or with a non abrasive cleaner. Be sure to get all of the cleaner off the smoker so you don't have any issues with the cleaner adding unwanted flavors to the next cooking.
Answer: Not too bad if you use grill mats and cut them to fit your racks. They also keep all the juices in the meat and make clean up easier.
Answer: real easy to clean...
Answer: It takes a little time to clean. I just soak the drip tray and water tray in hot soapy water and wipes right off, as for the inside hot soapy water and a little elbow grease does the trick.
Answer: The grill grates aren't bad. Just let them soak in warm water for a short period of time and they are pretty easy to scrub.
Answer: To me it was very easy. Wash the racks, the grease pan, empty the wood chips pan and wipe down. ALMOST IMPOSSIBLE to get the smoke residue out. Turn on to dry out and that's it. We do love it.
Answer: Everything comes right out and into the dishwasher: All of the shelves, the drip plate and the water pan.
Q:
Can you use it on a wooden deck safely?
Answer: I just received one of these as a gift for Christmas. I live in Iowa so the weather has been extremely cold, but there is no heat coming out of this smoker anywhere. However, putting these on a wooden deck is always a gamble.
Answer: Please DO NOT use on wooden deck. The heat from my smoker was too hot and caught my whole house on fire. The fire inspector said always use on high heat material like concrete, and no wood or grass.
Answer: Mine fits safely well on a 2x2x2 metal umbrella table. It’s a perfect height to get food in & out of the smoker.
Answer: I have found that it does not put out enough heat that would be harmful to your deck. As for the house that burned down I am guessing it was the wiring issue that everyone has. It causes the wires on the element to burn up. This is definitely a fire hazard. Mine burned the wires off 4 times before I replaced the unit.
Answer: I am wondering same thing... good question
Q:
How well does it do in colder temps, like Virginia in the winter?
Answer: Virginia? I smoked in a N.Y. winter. It did ok, took a bit longer, may just have to add a bit more water to compensate for the time.
Answer: It is well insulated and does well in ant kind of weather. F.Y.I. my unit runs hotter than the temperature selected by as much as 15 to 25 degrees according to my independent digital thermometer.
Answer: I live in the mountains of NC and it did fine BUT I left it outside on a covered poarch and it got wet. Now it trips the GSI breaker every time I try to use it. Not sure if this was a factor or not but I would try to cover with large plastic bag or some other grill type cover
Q:
Does it reach 250 degrees?
Answer: all you need is 200 degrees,,, LOW and slooooow
Answer: Yes it does without a problem. In fact you can set it for 275 in you wish.
Answer: I have not tried to get mine that high yet. I have had no problems with it so far. Everything has turned out great
Answer: Yes. Up to 275
Answer: Yes I'd does. It goes to 260!
Answer: Yes but can take a while.
Answer: yes
Answer: Yes
Q:
How mant watts and what is the highest temperature?
Answer: 1000 watts and have seen it hold 285 degrees
Q:
Can it fit a full rack of pork ribs? Or is the smoker not wide enough?
Answer: If you lay them on the diagonal a full rack will fit on each shelf, but if you cut them in half you can fit three halves on each shelf.
Answer: it will not fit a full rack across. I usually cut each rack in half. Both halves will fit on a rack easily. With 4 shelves I have easily cooked 4 racks at a time. I use St Louis syle ribs.
Answer: For sure it can. I like to cut my racks in half to guarantee even heat just in case. But it's plenty wide.
Q:
Can I set the temperature low enough to cold smoke
Answer: Yes, the lowest setting is 100F. It can cold smoke perfectly.
Q:
Can you use an extension cord with this?
Answer: I use a heavy duty extension cord to move the smoker out from under my porch. I don't want my porch to smell all smoky. Secondly, if you leave the unit out in the "elements" it will break down sooner. You need to take care of the equipment; get a cover, get a heavy duty rolling stand, and use a heavy duty extension cord.
Answer: I would think so. I have mine near the outlet. If I were to use one I would use a heavy gage
Answer: Yes. I always have.
Q:
Does this smoker work with the char broil app?
Answer: No. The Digital Electric Smoker With SmartChef Technology is model # 15202043-A1. This smoker is also available through Amazon.
Answer: stay away from this smoker
Answer: Sorry, didn’t know there was an app!
Answer: The unit is not WiFi enabled.
Answer: Mine doesn't, but it is an older model purchased 3 years ago.
Q:
Is this a knock off version of the ones on the Char-Broil website?
Answer: No. This is not a knock off version. Give us a call at 1-800-241-7548 and we will be happy to provide details on this Black Digital Electric Smoker.
Answer: No it's a char broil. Works great. Fairly easy to operate.
Answer: No it is not a knock off. It is the real deal.
Answer: No this is made bye char broil.
Answer: I don't know why you think bits knock off. This is a very good smoker. We have enjoyed it very much.
Q:
Can I use charcoal instead of wood chips?
Answer: No this is designed for wood chips or wood pellets ,neither of which will combust into flames as charcoal will
Answer: no, you can only use wood chips.
Answer: No. Charcoal should not be used with this Deluxe Digital Electric Smoker.
Answer: Don’t know never usedcharcoal but wouldn’t smoke as well as chips
Answer: Why would you no smoke in charcoal
Answer: No, wood chips only.
Answer: No. Wood chips only and dry not wet.
Answer: No. Only use wood chips in the box. The heat is provided by an electric element.
Answer: No
Answer: NO
Q:
What is the electric current used by this 120 V smoker?
Answer: This Digital Electric Smoker is is rated for 120V and should be used with an outdoor GFI protected circuit.
Answer: Amps = Watts/Volts 1000W/120V = 8.3Amps
Q:
What is the highest temperature this smoker goes
Answer: 275 degrees
Answer: 275
Answer: 275° F
Q:
What is the longest you can set the timer before it shuts off? I'm trying to hold something at 120 degrees for a couple days.
Answer: If you don't set the timer function, it should hold the temperature until you turn it off. Make sure you read the manual with it. It will tell you how to season the smoker. This is important before you actually cook in it. It's not difficult and it does it all on its own but it must be done to burn off the factory oils and metal treatments before you cook in it.
Answer: The timer has a range up to 19 hours.
Q:
How big is the box it comes in?
Answer: There was a minimum of 3 inches shipping protection all the way around, so the box size was roughly 38x24x22
Answer: It's about 3ft high and 24' sides. Very manageable once it was delivered
Answer: I would guesstimate about 3 to 4 inches bigger than the smoker. The smoker is packed on all sides with styrofoam.
Q:
What temperature does it go up to?
Answer: 275° But I never smoke/cook anything over 250°. Slow and low.
Answer: 275 degrees when preheating.
Answer: I believe 280
Answer: Mine tops out somewhere around 250f.
Q:
how much smoke comes out?
Answer: This Char-Broil Deluxe Digital Electric Smoker will produce quite a bit of smoke. However, because the walls of this smoker are insulated there will not be that much smoke that escapes.
Answer: There is indeed a lot less visible smoke than with a charcoal/wood chunk based smoker. But the taste is there, especially with shorter cooks such as ribs, meatloaf, salmon and the like. I have not tried a 10/12 hour cook with a brisket as of yet so I can’t comment on how it does with longer cooks.
Q:
Can this fit a whole trimmed (14lbs) brisket ?
Answer: Probably not unless you cut it in two. I usually do about a 10 lb. brisket and it’s a tight fit most of the time.
Answer: Do not buy this piece of crap!!!! I used mine 3 times and it broke. Company would not replace. Sent parts instead. I replaced parts Still would not work. Stay away from CHAR-BROIL
Q:
Does the 725 sq inch model ship with the manufacturer's packaging visible, or is an Amazon box used instead?
Answer: Manufacturers box
Q:
Has reseating the Heating element worked for anyone? My smoker only stays hot when it’s on preheat.
Answer: If you're not using the temperature probe, be sure to set the duration of operation using the timer, will not get to temp if you don't.
Answer: never had that happen to mine sorry
Q:
Does cold smoke?
Answer: No. This Digital Electric Smoker is able to reach temperatures between 100°F and 275°F.
Answer: No. You can probably set the heat really low, but still definitely heat.
Answer: water tray
Q:
Anyone smoked a good prime rib in one of these? if so any recommendations? seasoning before? reverse searing? any searing? other thoughts? thanks!!!
Answer: Hi. We have done deer jerky and beef brisket. We are big on seasoning before and my husband also based the brisket throughout the process which kept it nice and moist. I would definitely season a prime rib before smoking. My husband also likes to use liquid smoke in his meats.
Answer: Rub mustard in all over, then get a rub called rib stickler (at HEB or Academy) sprinkle on both sides, don't be light with it. Put in smoker at 250 for 4 hours. Then set on a double layer of tin foil, squirt honey on the fat side then wrap the ribs with the tin foil. Then set 250 again for 3 hours. Unless you want sauce, then don't put it on. Just don't be around any one on your first bite as you will want to slap someone. It is that good. A more ways to do them, but this is fall off the bone good.
Answer: Yes...it turns out great. There are so many ways to prepare it before you smoke it. I get lots of good ideas from this website: http://www.smoking-meat.com/ You can subscribe to his newsletter and you will get an email every Thursday with a recipe. He wants you to buy his rub recipe. While it is good, it isn't worth the money. But his ideas are completely worth it.
Q:
I bought one and I like it but I want my meat to have a more deeply smoked flavor- what can I do to maximize the smoked flavor? thank you
Answer: Add more chips, and don’t cover food
Q:
I have to run the preheat cycle twice to get my chips smoking anyone else have a fix for this?
Answer: I would try a different brand of chips
Answer: You’re not soaking in water are you, no soak and you don’t get A lot of visible smoke but you do get the flavor
Answer: Hi there well depending on the chips you are using and how long you Soak them. You might want to not soak them in water and see if that works. If that doesn’t work your burner might not be working right. Hope that helps
Answer: Don’t feel bad. I only used mine two times and it quit heating. I threw the piece of junk in the trash. Always stored inside also and babied, like that mattered.
Q:
I thought the vents at the top were adjustable..are they not adjustable?
Answer: The vents on this Deluxe Black Digital Electric Smoker are not adjustable. Give us a call at 1-800-241-7548 and we will be happy to provide details on this smoker.
Answer: No
Answer: No they are not. But I wish they were! I've been thinking about trying to come up with some easy way to at least partially block them
Q:
Does this have a convection fan
Answer: no it does not
Answer: No it doesn't
Q:
I have the 30 inch model and I am unable to get the oven temperature over 200 degrees even though I set it for 2 30. Is there a problem?
Answer: I notice that if it's really cold and windy, ours has an issue going over 200 degrees if it's outside with nothing to block the wind.
Answer: This was a gift so I don't know anything about its operation. I do know he is pleased with it and the meat he smokes is always excellent.. I do not know of any problems with it.
Answer:
Answer:
Answer: I did the break in cook and mine reached 289° F
Q:
can i use the meat probe to see temp in smoker
Answer: No. The meat probe will determine the temperature by what it is touching and will not measure the air temperature accurately. We recommend only using the probe to determine the internal temperature of your food.
Answer: The temp inside the smoker will show whether the probe is connected or not. The probe only gives you the temp of the meat.
Answer: The temp shows on the remote control . The meat probe shows the internal temperature of whatever meat is being cooked.
Answer: I am no expert on thermometers, and if some are more based on contact temp or ambient air temp. If you have purchased the smoker I would test the cooker probe hanging freely with an old fashion oven thermometer that hangs and compare readings. Not the answer you were looking for but an economical way to know the answer. Hope this will help.
Answer: You probably could if you just used the timer, but when you set the temperature, it stays consistent until the meat reaches whatever temperature you choose on the meat thermometer.
Q:
has anyone cooked pizza in this? Would you recommend it?
Answer: no
Q:
What size is the smoker box?
Answer: If you mean the smoker itself, its 725 Cubic Inches
Answer: Not sure of the size, however it is big enough to smike wood chips for up to and including 8 hours. I smoked a 17lb beef brisket for over 10 hours and it had a really nice smiked flavor and a good smoke ring in the meat.
Answer: Where is it manufactured?
Q:
should the probe be left in the smoker all of the time?
Answer: It can be unplugged from the unit and stored outside
Q:
where is it manufactured?
Answer: The smoker is manufactured in China.
Answer: China...and it is piece of junk. Do not buy!!!
Answer: According to the website. China
Answer: China
Answer: It is made in china.
Q:
How many watts?
Answer: look at answer 3 questions above,1000 watts.ed
Q:
I have a problem with the door it wont shut its like its out of alignment any body have this problem.
Answer: That happened to me once. It was sitting unevenly on the ground. Once I leveled everything up it was okay.
Answer: I have not
Q:
Once a temperature setpoint is entered, how close to setpoint does this smoker keep, + - how many degrees around setpoint?
Answer: The Deluxe Digital Electric Smoker is able to stay very close to the set temperature. Please visit Char-Broil's site or give us a call at 1-800-241-7548 for tons of Deluxe Digital Electric Smoker recipes and cooking tips.
Answer: I've used the smoker about 10 times, and I normally see it increase by 12-15 degrees. Definitely not a set it and let it! However, it's a good smoker. Got mine for Christmas from Menards. I'd definitely buy it again!
Answer: Normally I think someone said 15+ degrees off. Others up to 100 degrees. Not a typo.
Q:
Hope it’s still warm weather you think
Answer: I smoked at around 30 degrees had to plug most of the holes with tinfoil but it worked good
Answer: Temperature rises every week.
Answer: Not sure what the question is?
Answer: Is there even a question here?
Q:
What are shelves made of
Answer: Not shelves,wire racks just like your home oven has,
Answer: I’m thinking stainless steel. What I do know is, after the first use they were completely covered with dark grease/smoke residue that I thought would be very difficult to clean, but by just putting in the dishwasher, they came out looking like new.
Answer: Each cooking rack is made of steel.
Q:
My smoker still heats but does not produce smoke. Chips do not burn at all. Suggestions?
Answer: We're sorry to hear this. Please give us a call at 1-800-241-7548 and we will be able to investigate this. We value you as a Char-Broil customer and want you to enjoy using your smoker.
Answer: We soak the chips in water for 24 hrs, and it helps. But it has never smoked "a lot"... that's all we can say, sorry.
Answer: Need to preheat the smoker with chips in from the start
Q:
descirpton states remote control not included, can one be purchased separately? What capablity does it provide? How much $?
Answer: No they do have Bluetooth smokers but this is not one. Only way you would need one is if you were going to be gone a good while and needed to change temperature
Q:
Can this unit be enclosed? Like under the counter in a grill island? Or is there a smoke vent somewhere on the top or side?
Answer: There are vents on each side, towards the top. The unit doesn't get hot, but I've had a ton of smoke pouring out of it, plus I move it inside when I'm not using it because I don't want it to get rained or snowed on. I do use it in the garage, but I have to keep the garage door open because of the amount of smoke that comes out of it. I think you could put it under the counter if there is enough space to let that smoke flow.
Answer: Whenever this Deluxe Digital Electric Smoker is being used we recommend it be a minimum of three feet away from all walls and structures. We do not recommend enclosing this smoker when it is being used.
Answer: Vents are on the sides. During the first few hours, the smoke comes out at a pretty good rate. Enclosing it would likely disrupt the exhaust and inadvertently increase the internal temperature...which is the last thing you want to do.
Answer: Yes a smoke vent. Don’t think I’d recommend enclosing.
Answer: Vents up too on side. I would not enclose
Q:
Can the door be mounted to open the other direction?
Answer: No. The door cannot be mounted to open the opposite way.
Answer: No it cannot. I see no means to change door swing like some refrigerators do.
Answer: No, It can not.
Q:
It says you can use this unit indoors. what about all the smoke the a smoker creates. where's it gonna go? won't your house smell like smoke?
Answer: We apologize for any confusion. This Deluxe Black Digital Electric Smoker is designed for outdoor use only and should never be used indoors. The insulated walls help to keep smoke in. However, it should not be used indoors. Give us a call at 1-800-241-7548 and we will be able to provide more information.
Answer: It creates a large amount of smoke! It works great outdoors which is where I keep mine. Mine has been covered when not in use, but I use mine about once a month. It has even held up through our winter months and still worked in the summer. Great product!
Answer: I would never use mine indoors, it produces a lot of smoke...
Answer: Bad product. Poor Customer service! But NO smoker can be used indoors! Buy the Masterbuilt line of smokers!
Answer: Definitely not to use indoors
Answer: I would never use inside; strong smells
Answer: I would think that is a typo. But it doesn't matter one way or the other, you will be lucky if it works at all based on mine!
Q:
Is this double insulated?
Answer: What does it matter read the reviews the wiring is substandard
Q:
How well is the seal on this thing? We occasionally have rodents get into our grill, will that be an issue here, I plan to leave it outdoors.
Answer: The seal is good on mine so far. It has a clamp style latch on the side that pulls it closed. Mine is outside as well. Problems with grills is there is usually some type of drain/opening in the bottom for ash and grease to fall through. The smoker is completely housed in metal, except for a couple of small vents, so as to keep the most smoke sealed inside the chamber.
Answer: It can get bugs through the vents I noticed, the seal on the door is very tight
Answer: Tight seal, much like a refrigerator for comparison.
Q:
Hi. i want to buy this item char-broil deluxe digital electric smoker, 725 with wood bbq smoking chips and box with this chips. ship to ukraine.
Answer: Works good. Makes a mess to clean up. Despite what all smokers say; if takes a long time to clean.
Q:
How much does the temperature swing from the preset?
Answer: This Digital Electric Smoker is able to reach temperatures between 100°F and 275°F and will stay close to temperature set. Give us a call at 1-866-239-6777 and we'll be happy to provide more details on using this Digital Electric Smoker.
Answer: It all depends on the temperature of the food your putting in as to how far the temperature will change from the preset. Other than that it holds the preset temperature once it warms to that.
Answer: Please do not buy this. It only works for a small amount of time
Answer: It stays spot on.
Q:
What's better to use wood chips or the wood pallets
Answer: This one needs the chips. I don't think you can use the pellets in this unit.
Answer: You can use pellets no problem. A majority of my smoking is with pellets in this smoker.
Q:
My remote stops working after a few minutes. Does anyone else have this problem
Answer: We are very sorry to hear this. Have you tried changing the battery in the remote? Has a case been created with us? Whenever an issue is encountered please give us a call at 1-800-241-7548 and we will be able to best assist.
Q:
If you cook by time (and not target meat temp) can the supplied thermometer still provide internal meat temps via display, app, or remote?
Answer: Yes it will still display thermometer temperature on the remote... I have not yet verified the Accuracy of the thermometer with my other digital thermometers... But when seasoning the smoker the thermometer temperature read 285 even though the temp was set to 250 , could have been from the wood chips smoking close to it
Answer: no, when you use one the other is disabled. you can change method during cooking.
Product reviews of Char-Broil 19202101 Deluxe Black Digital Electric Smoker, Large, 725 Square Inch & Digital Electric Smoker Stand, 30"
PeggyJ : Thermostat failed on second use
Seller, please understand that I wanted to reach out privately or in the Q&A section, I received this smoker as a birthday gift less than a month ago. I knew I was getting it as my wife told me and wanted me to help research this particular one. I literally spent a month comparing smokers. Since we live in the foothills, fire danger is always a concern and I want to smoke as much as I can, I opted for this one. Plus, I have had a couple of Char Broil grills which I have loved.
I used it once. The second time it errored out.
First thing I smoked was a Brisket. I know that is shocking! Second thing was Burnt Ends from the Brisket. I followed all directions for the unit, pre-heating, etc. Beep, beep!... Beep, beep...! I check the troubleshooting and it says order a new...
I gave it a couple of days and tried again. Nope
It's brand new!! Used one time before it failed!
Seller, please contact me. The Brisket and even the Burnt Ends with the failure turned out to be really good, but I can't do anything any more with this unit and would like it replaced. I would also like to give you a 5 star review for real!!!!
I used it once. The second time it errored out.
First thing I smoked was a Brisket. I know that is shocking! Second thing was Burnt Ends from the Brisket. I followed all directions for the unit, pre-heating, etc. Beep, beep!... Beep, beep...! I check the troubleshooting and it says order a new...
I gave it a couple of days and tried again. Nope
It's brand new!! Used one time before it failed!
Seller, please contact me. The Brisket and even the Burnt Ends with the failure turned out to be really good, but I can't do anything any more with this unit and would like it replaced. I would also like to give you a 5 star review for real!!!!
Dan L. Thomas : Great smoker and easy to use
This smoker is really easy to use and the food comes out great. So far I have smoked two whole chickens and four racks of ribs and all of it came out perfect. For the chicken, I used the temperature probe and for the ribs I used the timer. All easy to use.
The only drawback is trying to clean around the grease drain at the bottom. The heating element and smoker box tray are right over the drain which makes it very hard to clean.
Overall, I would recommend this smoker to anyone who is not good at using a non-electric smoker. Like me.
The only drawback is trying to clean around the grease drain at the bottom. The heating element and smoker box tray are right over the drain which makes it very hard to clean.
Overall, I would recommend this smoker to anyone who is not good at using a non-electric smoker. Like me.
Steve P. : Great smoker and some added advice
After about a half hour of easy set up, I plugged it in and did that “break in” cook that was a two hour process. After that I cooked some burgers which came out very good. The second day I had it I cooked a small 5 pound for about eight hours. Now I still have some tricks of the trade to learn but I can not believe how good the brisket came out. So far after two cooks, this thing has done a great job making my food taste nice and smoked. A couple things they don’t tell you but I learned before it was too late... be safe and get the warranty. Buy a pair of gloves, any heat resistant ones will do and a good bulk roll of tinfoil (nonstick if possible). Buy a meat thermometer, even though it comes with one, the extra $15 is worth it. Also this does not come with the stand, but it’s a worthy purchase. Buy a concert block for underneath the stand and a hurricane won’t knock it over. Don’t forget chips and rubs. I bought a variety pack of flavors wood chips from western premium bbq products and for rub I highly recommend Bolners Fiesta Brand Extra Fancy Brisket Rub. Though it’s a little salty, it definitely has good flavor. My family and friends can’t say enough good about the food I’ve cooked so far and I’m only two cooks in with a warranty that says I’ll be cooking for at least four years. I also bought a heavy dusty extension chord and a GCFI so if it trips a breaker, it trips it right there as well as covers to cover the connections to make a nice safe environment. Yes these little things add up and ultimately it’ll cost you a little more than $500 for the setup. But it’s worth it to do it right all at once
Andrew : Too many small problems
First and foremost, this thing has holes all over. Any amount of wind at all will cause a great amount of your smoke to shoot right out the holes before evn getting to your food, resulting in baked food, not smoked food. Secondly, the built in thermostat consistently cooks 40-60 degrees above where it is set, resulting in overcooked food. Thirdly, the door seal is warped, and doesn't seal. This, combined with the aforementioned holes, results in wild temperature swings. Fourth, the door hinge is in soft metal, and has warped so badly that when I open the door, it falls off about 50% of the time. Lastly, the temp probe stopped working after the 2nd use.
James L. Carter : A complete and utter disaster.
I tried to use my smoker today. Did the break in. Did the pre-heat. Everything by the book.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
Keith G. : Do Not Waste Your Money! Constant Error Messages Since Day One!
Overall this smoker was a cheaply built , bitter disappointment. I will be returning the item to Amazon for a refund. Definitely not taking a chance on a replacement.
H Joseph : Before you buy read this
Not even a year old and have had to replace the thermostat and the heating element TWICE!! Char broil has sent me replacement parts but the parts are not an easy fix. ALSO the 2nd breakdown was after Thanksgiving. Ordered it on 1-2-19 and received it last night as the parts were on back order. (Tells me there were many calls for the thermostat and hearing assembly after the holidays. Could not sync the remote also.
WHEN it works it smokes well but the interior electrical parts are not up to par.
Any buyer wanting more details feel free to mail me at ministry203@gmail.com.
WHEN it works it smokes well but the interior electrical parts are not up to par.
Any buyer wanting more details feel free to mail me at ministry203@gmail.com.
James L. Carter : A complete and utter disaster.
I tried to use my smoker today. Did the break in. Did the pre-heat. Everything by the book.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
James L. Carter : A complete and utter disaster.
I tried to use my smoker today. Did the break in. Did the pre-heat. Everything by the book.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
Jay Howell : Easy to use, makes pretty good smoked ribs and pork tenderloin along with just about anything else
Pros: Easy to assemble and get to the business of smoking some meat. Heats up well even when it's cold outside (I'm in Fl.). Controls are intuitive and work well came with a nice instruction booklet too. Easy to use, there's no fire to watch. Cons: The fit of the door was not so great, the smoker came with the door sagging. Temperature controlling is not so great, the temperature will fluctuate quite a bit, however, once the smoking process has started, keep the door closed this will helps moderate the temperature. General info.: There are temperature sensors in the back of the smokebox that need to be kept clean from smoke residue. (I found a 50/50 mixture of water and white vinegar and a Scotch-Brite pad works well for clean the sensor and the glass in the door.). Overall it works adequately for a beginner smoker and it's so easy to use.
James L. Carter : A complete and utter disaster.
I tried to use my smoker today. Did the break in. Did the pre-heat. Everything by the book.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
A 5 pound rack of beef ribs. Water pan nearly full. Smoke box half full of apple wood pellets. Cook temperature set at 250.
For about two hours there was no smoke. Then the smoke box caught fire with flames shooting out of the holes in the top. The temperature shot up inside the smoker - I'm guessing to 400-500 degrees. There is no why of knowing because the actual temperature isn't displayed.
I turned the smoker off and managed to get the smoke box out without incinerating myself. Transferred the meat to my oven. Don’t know if it’s ruined or not. Don’t know if the smoker is ruined or not. I’ll let everything cool until tomorrow.
A complete and utter disaster.
Wood Chuck : Malfunctioned during first use.
I was pretty excited to use this for the first time. Cooked a 8 lbs pork butt. First, the door leaked. Next, I set the thermostat to stop cooking at 200 degrees. It shut off at 173 degrees. I reset it. It shut off at 185 degrees. I contacted charbroil an they said the door, element, and thermostat needed to be replaced LOL AFTER THE FIRST USE. I told them I wanted a replacement unit. They said they would replace parts, not units. I told them I'm not going to rebuild a new unit that was used once. I returned to Amazon with a replacement and I'm hoping this one actually works. If not, I'll be going wit a different brand.
UPDATE: I received my replacement smoker, with a new problem during the first smoke. I put my own thermometer in the unit to see how accurate it was. Keeping in mind this thermometer of mine has read within 2 degrees of the set temp on any oven/smoker I’ve used. This smoker consistently cooked at 80+ degrees hotter than the set cooking temp!!!! I contacted charbroil, again, and got the most ridiculous excuse. The guy told me that you can’t use your own thermometer because it will give a false reading, since the unit’s thermometer is programmed to that unit. Wait. So you’re telling me that temperature isn’t temperature, meaning if I set an oven to 275 and put a thermometer in there it shouldn’t read 275? That’s weird, because it was 62 degrees outside, and before I put my thermometer in the smoker, it read 62 degrees! Save your money. This unit is junk. During my first smoke with my replacement unit I had the unit set to turn off when the IT reached 195. It shut off at 173. So the problem persists. Terrible unit terrible quality. Also, smoke barrels out from around the door yet again.
UPDATE: I received my replacement smoker, with a new problem during the first smoke. I put my own thermometer in the unit to see how accurate it was. Keeping in mind this thermometer of mine has read within 2 degrees of the set temp on any oven/smoker I’ve used. This smoker consistently cooked at 80+ degrees hotter than the set cooking temp!!!! I contacted charbroil, again, and got the most ridiculous excuse. The guy told me that you can’t use your own thermometer because it will give a false reading, since the unit’s thermometer is programmed to that unit. Wait. So you’re telling me that temperature isn’t temperature, meaning if I set an oven to 275 and put a thermometer in there it shouldn’t read 275? That’s weird, because it was 62 degrees outside, and before I put my thermometer in the smoker, it read 62 degrees! Save your money. This unit is junk. During my first smoke with my replacement unit I had the unit set to turn off when the IT reached 195. It shut off at 173. So the problem persists. Terrible unit terrible quality. Also, smoke barrels out from around the door yet again.
Michael Evans : Lasted 3 seasons
I like the way the controls worked and held temp good and fairly accurate. I kept it outside, although under porch cover. Started off well this season, but when I went to use it today, would not start. Connecting wires (under back cover), had corroded to the point when I pulled the terminals off, they fell apart. I did live on the lake but unit was kept dry. Gonna give this one a new try. The construction seems good, tight, well-insulated. Hope this one holds up, or will never purchase another Char-Broil product.
RadDad1 : Good product
Good entry level smoker but I'm having a hard time getting it to actually create enough smoke. I'm using chips and following the instructions that came with the smoker. I've tried hickory, mesquite, and apple wood all with the same results. It makes some smoke, but I haven't been able to get a smoke ring out of anything I've cooked. I'm about to buy a different wood chip box/cage and see if that helps.
It has a digital screen that shows you the temperature you set the smoker at, but doesn't tell you what temp it is actually at. So you have to use a separate thermometer to show the inside temp. I use a regular oven thermometer. I will say that the smoker is pretty accurate in that the temp you set the smoker at, is pretty much the temp that it is inside the smoker after it heats up (within maybe 5 degrees).
The remote is a good concept but is kind of pointless as it doesn't work if you're more than like 15 feet away from the smoker. If you're that close to the smoker you don't really need the remote anyway. Not a big deal to me personally especially considering the price point of the smoker.
It has a digital screen that shows you the temperature you set the smoker at, but doesn't tell you what temp it is actually at. So you have to use a separate thermometer to show the inside temp. I use a regular oven thermometer. I will say that the smoker is pretty accurate in that the temp you set the smoker at, is pretty much the temp that it is inside the smoker after it heats up (within maybe 5 degrees).
The remote is a good concept but is kind of pointless as it doesn't work if you're more than like 15 feet away from the smoker. If you're that close to the smoker you don't really need the remote anyway. Not a big deal to me personally especially considering the price point of the smoker.
El ButchO : I've wasted a lot of money and regret I spent the ...
Awful, I've used it 3 times and now it won't heat. I called Char-Broil and their "assistance" was laughable. She began reading directly from the book after I told her I had already done so. After I told her again she commented "they why did you call us." It doesn't work; I've wasted a lot of money and regret I spent the time even calling Char Broil Custormer Service.
alan mautino : Broke after 3 uses
purchased in April to use during the summer. Didn't use until June. When I used it, wouldn't work after 3rd time. Now I have to have parts shipped and pay for shipping. Not really a great smoker if I have to repair so soon.
Keith Podges : Very impressed
This is my first smoker, and my experience so far is terrific! It was very easy to assemble, you basically unwrap then install the racks, drip pan, smoker box and water pan. My first project was pork loin. It was -22 outside and I was concerned about holding temps. I smoked it at 225 degrees and used the included meat probe to get the pork to temp (145 degrees). This took about 3 hours. The double wall construction made it so I could put my hands on the smoker and it wasn't hot to the touch. In fact it was barely warm on the outer shell. I also built a custom cart for it with 24" black pipes with phalanges, 2 - 2' x 2' birch board planks, some 1/4 round, and 2" casters. I also picked up a nice chef's rack with S hooks for my tools.
Variscite : Spacious. Easy to use. Easy to clean. Rolls on wheels. Assembly - just add the trays.
I did a lot of research before buying this. I've never cooked like this before and didn't know if I wanted a grill or a smoker. Didn't relish starting a fire, determining the temperature of the fire or trying to maintain that temperature. For some people the process it what they enjoy when cooking outside, but for me I just want the food cooked. This Char-Broil electric smoker works for me. Add the wood chips and water, pre-heat, set the timer, add the food, wait until it finishes, eat.
Morgas : I'm new to smoking, and This smoker was easy for me to use, and everything comes out great.
Had this smoker for about a Month and a half already, and used it a total of 4 times so far. Everything came out great, no problems. I recently bought the stand and cover for it and now it resides outside. Before i had it on a dolly, where i kept it in my shed, and just rolled it out whenever i was going to use it, but since i've been using it quite a bit, i decided to spend the extra money so i can keep it outside full time.
When i first received it, i did let it burn in for about 5 hours.. and then let it cool off and put it away the first weekend. The following weekend, i cooked a rack of ribs (3-2-1 method) and a 7 pound Pork Butt roast, and they both came out perfect. Since then i've been doing mostly pork/beef ribs.. and one weekend did thick pork chops.
some tips:
1. fill the smoker completely.. gotta shake it, and keep filling it. Also, at some point if you wrap your meat in aluminum, there's no need for smoke.. Don't be afraid to mix Apple + Hickory wood chips :D
2. i usually just set the timer for something crazy like 12 hours, and set the temp at 225. I usually go by the meat temp and not by time. I'll let it warm up for an hour.. usually at the same time the meat will be out warming up to room temp. Then i put the meat in, and start from there.
3. put aluminum foil on the bottom collector that leads to the water dish, this helps clean up.
4. The Window: Many people have different ways of cleaning their glass.. i typically do not clean the interior of the smoker.. with the exception of the glass window, i will create a slurry of baking soda + vinegar (50/50) and paste down the window.. and let it sit for about 30 mins, then come back and wipe it off, and the window will be nice and clean (this is done when the smoker is warm/cold.. not hot). I've heard others will just put in clean water in the water holder and crank up the heat to 275 and let it get hot for about an hour, and come back and wipe it down with a rag or something.. but i didn't find this quite as easy.
5. typically i only use 2 racks, and when i'm done, i just let them soak in some soap+water they are pretty easy to clean (right now, will let you know if that changes or if they start to rust).
6. if you don't know what the 3-2-1 method is, go watch some youtube videos. it's basically 3 hours on a rack, 2 hours wrapped in foil, and 1 hour open so you can get the sauce to thicken up / tack up. in 6 hours, pretty much any rib is going to be ready in that amount of time. Instead of wasting tons of foil, wrapping up your ribs, i bought some foil pans and tops for this part and also, note that 9x13 racks don't fit.. but 8x10 do: These will fit perfectly in between the racks and are big enough if you split your ribs in half. Which i normally have to do anyway, because it's just not wide enough for a full rack usually. Also, if they don't get too dirty, i'll just clean them, and reuse them again for the next smoke out.
Anyway, i hope this helps someone, good luck, and feel confident in your purchase. :D
When i first received it, i did let it burn in for about 5 hours.. and then let it cool off and put it away the first weekend. The following weekend, i cooked a rack of ribs (3-2-1 method) and a 7 pound Pork Butt roast, and they both came out perfect. Since then i've been doing mostly pork/beef ribs.. and one weekend did thick pork chops.
some tips:
1. fill the smoker completely.. gotta shake it, and keep filling it. Also, at some point if you wrap your meat in aluminum, there's no need for smoke.. Don't be afraid to mix Apple + Hickory wood chips :D
2. i usually just set the timer for something crazy like 12 hours, and set the temp at 225. I usually go by the meat temp and not by time. I'll let it warm up for an hour.. usually at the same time the meat will be out warming up to room temp. Then i put the meat in, and start from there.
3. put aluminum foil on the bottom collector that leads to the water dish, this helps clean up.
4. The Window: Many people have different ways of cleaning their glass.. i typically do not clean the interior of the smoker.. with the exception of the glass window, i will create a slurry of baking soda + vinegar (50/50) and paste down the window.. and let it sit for about 30 mins, then come back and wipe it off, and the window will be nice and clean (this is done when the smoker is warm/cold.. not hot). I've heard others will just put in clean water in the water holder and crank up the heat to 275 and let it get hot for about an hour, and come back and wipe it down with a rag or something.. but i didn't find this quite as easy.
5. typically i only use 2 racks, and when i'm done, i just let them soak in some soap+water they are pretty easy to clean (right now, will let you know if that changes or if they start to rust).
6. if you don't know what the 3-2-1 method is, go watch some youtube videos. it's basically 3 hours on a rack, 2 hours wrapped in foil, and 1 hour open so you can get the sauce to thicken up / tack up. in 6 hours, pretty much any rib is going to be ready in that amount of time. Instead of wasting tons of foil, wrapping up your ribs, i bought some foil pans and tops for this part and also, note that 9x13 racks don't fit.. but 8x10 do: These will fit perfectly in between the racks and are big enough if you split your ribs in half. Which i normally have to do anyway, because it's just not wide enough for a full rack usually. Also, if they don't get too dirty, i'll just clean them, and reuse them again for the next smoke out.
Anyway, i hope this helps someone, good luck, and feel confident in your purchase. :D
Tom Ellington : So far So Fair
I received the smoker very quickly thru Amazon. I set it up and seasoned it according to the instructions. Right away I noticed the temp. controller is way off. NOT that big of a deal, I run an external meat and temp probe.
I'll just have to adjust the temps as I go. I set the temp on the smoker to 100 for a starting point.
The smoker remote says it's 80 deg. in the smoker. I have 2 external heat probs. from 2 separate units. One says 130deg. and the 2nd says 134deg. ( Temp Swing ) My External probs. showed it reached 136deg. then fell back to 105deg. At the point it kicked back on and raised the temp back to 126deg. SO it looks like it's going to run between 105 & 126 deg. now that it's settling down. Most anything electric has a swing in temps. SO in short, I think this will work fine making Andouille sausage with out rendering the fat out. Just be careful and start out lower than you need until it settles in.
I'll just have to adjust the temps as I go. I set the temp on the smoker to 100 for a starting point.
The smoker remote says it's 80 deg. in the smoker. I have 2 external heat probs. from 2 separate units. One says 130deg. and the 2nd says 134deg. ( Temp Swing ) My External probs. showed it reached 136deg. then fell back to 105deg. At the point it kicked back on and raised the temp back to 126deg. SO it looks like it's going to run between 105 & 126 deg. now that it's settling down. Most anything electric has a swing in temps. SO in short, I think this will work fine making Andouille sausage with out rendering the fat out. Just be careful and start out lower than you need until it settles in.
Kim M. : Buyer Beware
Loved it at first but I should had read reviews before buying. Used it less than ten times in a little over a year (so out of warranty) and heating element stopped working. The same one I bought for my son constantly trips the GFI but has never been exposed to moisture. So disappointing! Can’t reach CHAR BROIL. I guess they are not working from home during pandemic...
C Cook : Continually triggers GFI outlet
Well built, and has handy remote control.
BUT
It continually triggers GFI outlets. I have tried several different outlets, with different brands of GFI outlets, and am force to plug into non-GFI outlet to cook. The cord gets warm when cooking, and indicates a potential fire hazard. YOU CANNOT LEAVE THIS COOKER UNATTENDED. Calls and emails to manufacturer get only generic response and a form letter type solution. My GFI was replaced, and I disassembled the smoker and checked all components. No problem found there, but cooker continues to blow GFI after about 5 minutes of use. CANNOT RECOMMEND.
BUT
It continually triggers GFI outlets. I have tried several different outlets, with different brands of GFI outlets, and am force to plug into non-GFI outlet to cook. The cord gets warm when cooking, and indicates a potential fire hazard. YOU CANNOT LEAVE THIS COOKER UNATTENDED. Calls and emails to manufacturer get only generic response and a form letter type solution. My GFI was replaced, and I disassembled the smoker and checked all components. No problem found there, but cooker continues to blow GFI after about 5 minutes of use. CANNOT RECOMMEND.
waetherman : Great Big Smoker, A Few Foibles
First let me say the the construction quality is top notch. This is a heavy(ish) unit that is very sturdy and well put-together. The design is functional but handsome, and while one doesn't buy a smoker for the looks, this one certainly does look good (especially the "deluxe" model with the glass front - but more on that later). The insulation on the unit is very good, and while cooking there was almost no heat radiated from the top or sides, which is good because it means that all the heat stays inside where it should.
The controls of this unit are not quite as "intuitive" as the manual would suggest. First thing you need to know is that you MUST set either a time or a target meat temperature in order to run this machine - you can't just set the temp and walk away. This isn't really a big deal, but because I didn't realize this my first cook in this machine ended up getting delayed because I didn't realize for almost an hour that it wasn't actually on. This problem is compounded by the display which is both illegible in daylight and somewhat confusing - I had thought it would display current temp and target temp, and sometimes it did but other times it did not. I might need to play with it a bit more to really understand how to get the information I need, but either way it's not a big deal; once you get the hang of it, it's pretty straight forward.
The remote that comes with the deluxe model is yet another problematic control. My biggest problem with it is that the connection is intermittent - sometimes I get three "bars" sometimes none, and I'm only maybe 10 feet away with a wall in between. If the remote can't connect over these relatively short distances, it's pretty much worthless, since the point of a remote is to monitor from somewhere other than standing next to the smoker itself. My unit might be defective though so I'm going to contact CB to see if this can be resolved. The other problem with the remote is again the lack of intuitive controls - the remote "on" button is the same button that is used to actually turn on and off the smoker, so at least once while trying to get the remote to "connect" I ended up turning off the smoker itself. Luckily I realized this quickly and the cook was not interrupted, but it's something to watch out for. Finally, sometimes the remote would just display gibberish (see pic) probably because of a bad connection, but either way it's not helpful.
The meat thermometer is one of the most surprising upsides to this machine. I've had mixed experiences with thermometers that are actually in the oven, so I tend to "spot read" temps instead. This one however stayed accurate throughout the cook and could be trusted to be read either on the remote or on the machine, though AFAIK the temp of the meat can only be seen when using the temp-cook mode, not the timer mode, unless you have the remote. In other words, if you're doing a timed-cook, the unit itself does not display the temperature of the meat inside, only the temperature of the oven, even if you have the meat-probe inserted. If you have the remote though, this will display the meat-probe temperature even on a timed-cook, so that's one advantage of the remote. If you can get it to connect.
There are four racks that come with this cooker, and each one measures 15" wide x 12.5" deep. It turns out this is the perfect size for a brisket of 6.5 lbs (see pic) or smaller, so theoretically it's possible to smoke about 25lbs of meat at a time, which is probably more than even I need on my biggest day of cooking (the 4th of July, of course). I'd estimate that it's possible to cook two good sized pork butts and probably 6-8 slabs of baby back, and 3-4 slabs of spare ribs, though I think the average length of a slab is a little longer than 15" so you'd probably have to cut them up a bit. For fish, obviously it depends on the type, but we're probably talking up to 8 2lb filets of something like salmon. TL:DR - you can fit a lot of food in this smoker.
One note about the "deluxe" version vs the regular version; the glass window does give off heat, and while it's nice to be able to see what's being cooked (even at night with the internal light) I'm not sure it's worth the trade-off. In particular it's worth noting that the front glass gets hot enough to burn, which makes it particularly unsafe when kids are around. Not that anyone should allow kids to play around a smoker in the first place, but it's something to think about when purchasing this unit.
So how well does it work? Well I've just done one cook of a brisket so the jury is still out, but so far I'm relatively impressed, with some caveats; the brisket I made turned out great, largely because of the consistent temperature of the unit. The meat flavor wasn't as smoky as my previous smoker (a basic Weber) but I think this could be corrected by refilling the wood chip box once during the cook (which they don't recommend, but I think might be needed). The real upside to this unit is the ease of use and cleanup - it's so easy to get food in and out, to add water if needed, or add wood that it makes it much more approachable. The fact that it can cook longer with less refills also makes this a more every-day (well, every-weekend) device. And the cleanup is much better than with my previous smoker, since all of the components can be fit in the dishwasher. My previous smoker was so difficult to clean that I often didn't use it just because I didn't want to bother with the cleanup. So in short I think this is going to encourage me to smoke more often, give me the capability to cook in larger quantities when needed, and most importantly, control the heat and smoke more carefully to produce a better tasting result. Overall a good purchase at a pretty reasonable price, though in hindsight I might opt for the regular rather than the deluxe version since the remote is not as useful as I had hoped, and the glass door is both non-insulating and possibly a danger to children.
The controls of this unit are not quite as "intuitive" as the manual would suggest. First thing you need to know is that you MUST set either a time or a target meat temperature in order to run this machine - you can't just set the temp and walk away. This isn't really a big deal, but because I didn't realize this my first cook in this machine ended up getting delayed because I didn't realize for almost an hour that it wasn't actually on. This problem is compounded by the display which is both illegible in daylight and somewhat confusing - I had thought it would display current temp and target temp, and sometimes it did but other times it did not. I might need to play with it a bit more to really understand how to get the information I need, but either way it's not a big deal; once you get the hang of it, it's pretty straight forward.
The remote that comes with the deluxe model is yet another problematic control. My biggest problem with it is that the connection is intermittent - sometimes I get three "bars" sometimes none, and I'm only maybe 10 feet away with a wall in between. If the remote can't connect over these relatively short distances, it's pretty much worthless, since the point of a remote is to monitor from somewhere other than standing next to the smoker itself. My unit might be defective though so I'm going to contact CB to see if this can be resolved. The other problem with the remote is again the lack of intuitive controls - the remote "on" button is the same button that is used to actually turn on and off the smoker, so at least once while trying to get the remote to "connect" I ended up turning off the smoker itself. Luckily I realized this quickly and the cook was not interrupted, but it's something to watch out for. Finally, sometimes the remote would just display gibberish (see pic) probably because of a bad connection, but either way it's not helpful.
The meat thermometer is one of the most surprising upsides to this machine. I've had mixed experiences with thermometers that are actually in the oven, so I tend to "spot read" temps instead. This one however stayed accurate throughout the cook and could be trusted to be read either on the remote or on the machine, though AFAIK the temp of the meat can only be seen when using the temp-cook mode, not the timer mode, unless you have the remote. In other words, if you're doing a timed-cook, the unit itself does not display the temperature of the meat inside, only the temperature of the oven, even if you have the meat-probe inserted. If you have the remote though, this will display the meat-probe temperature even on a timed-cook, so that's one advantage of the remote. If you can get it to connect.
There are four racks that come with this cooker, and each one measures 15" wide x 12.5" deep. It turns out this is the perfect size for a brisket of 6.5 lbs (see pic) or smaller, so theoretically it's possible to smoke about 25lbs of meat at a time, which is probably more than even I need on my biggest day of cooking (the 4th of July, of course). I'd estimate that it's possible to cook two good sized pork butts and probably 6-8 slabs of baby back, and 3-4 slabs of spare ribs, though I think the average length of a slab is a little longer than 15" so you'd probably have to cut them up a bit. For fish, obviously it depends on the type, but we're probably talking up to 8 2lb filets of something like salmon. TL:DR - you can fit a lot of food in this smoker.
One note about the "deluxe" version vs the regular version; the glass window does give off heat, and while it's nice to be able to see what's being cooked (even at night with the internal light) I'm not sure it's worth the trade-off. In particular it's worth noting that the front glass gets hot enough to burn, which makes it particularly unsafe when kids are around. Not that anyone should allow kids to play around a smoker in the first place, but it's something to think about when purchasing this unit.
So how well does it work? Well I've just done one cook of a brisket so the jury is still out, but so far I'm relatively impressed, with some caveats; the brisket I made turned out great, largely because of the consistent temperature of the unit. The meat flavor wasn't as smoky as my previous smoker (a basic Weber) but I think this could be corrected by refilling the wood chip box once during the cook (which they don't recommend, but I think might be needed). The real upside to this unit is the ease of use and cleanup - it's so easy to get food in and out, to add water if needed, or add wood that it makes it much more approachable. The fact that it can cook longer with less refills also makes this a more every-day (well, every-weekend) device. And the cleanup is much better than with my previous smoker, since all of the components can be fit in the dishwasher. My previous smoker was so difficult to clean that I often didn't use it just because I didn't want to bother with the cleanup. So in short I think this is going to encourage me to smoke more often, give me the capability to cook in larger quantities when needed, and most importantly, control the heat and smoke more carefully to produce a better tasting result. Overall a good purchase at a pretty reasonable price, though in hindsight I might opt for the regular rather than the deluxe version since the remote is not as useful as I had hoped, and the glass door is both non-insulating and possibly a danger to children.
Zack : Electrical Issues within Six Months | Poor Customer Service
This little smoker seemed like a good bargain. It works great for beginners, but I think I got a lemon. Within six months and less than a dozen uses, it began tripping a circuit breaker due to arc or ground fault issues. Other heavy duty appliances work fine in the same outdoor outlet. Like others, it appears to be bad wiring within the unit.
I spoke with customer service over the course of two weeks, including speaking with a manager (indirectly). The best Char-Broil could do is send me half a dozen parts and an 11-page, complex repair manual. I should not have to repair a unit within six months of purchase. Customer service stated it was their policy that they do not process returns/refunds if the unit was used. So, that one-year warranty from the manufacturer is almost worthless.
After some research, it appears most of the popular grill companies will not accept returns for grills or smokers after their first use. Your best bet is to go with units that don't have electric components that lead issues.
Char-Broil is a local company for my family, but my customer experience inclines me to go elsewhere from now on.
I spoke with customer service over the course of two weeks, including speaking with a manager (indirectly). The best Char-Broil could do is send me half a dozen parts and an 11-page, complex repair manual. I should not have to repair a unit within six months of purchase. Customer service stated it was their policy that they do not process returns/refunds if the unit was used. So, that one-year warranty from the manufacturer is almost worthless.
After some research, it appears most of the popular grill companies will not accept returns for grills or smokers after their first use. Your best bet is to go with units that don't have electric components that lead issues.
Char-Broil is a local company for my family, but my customer experience inclines me to go elsewhere from now on.
Loktar : Broke on the first day of use.
Disappointed that the first day using it only lasted 5 hours of use. 2 hour seasoning as instructions stated. 3 hours into smoking it pops the GFCI. Now every time the smoker tries to heat it pops the GFCI outlet.
Contacted Char-broil support and they are sending a new heating element and thermostat kit. (7 to 10 business days wait for that now.)
3 stars because of quality control... Will revisit the rating if the parts fix the issue. (June 14 2020)
Contacted Char-broil support and they are sending a new heating element and thermostat kit. (7 to 10 business days wait for that now.)
3 stars because of quality control... Will revisit the rating if the parts fix the issue. (June 14 2020)
Yellow Dog : Trash Item
If I could give Zero I would. Heating element burned out just after 1 year warranty. Used lightly and should have lasted much longer. When trying to replace element it is impossible to remove and the power supply connections leading to it were burnt. There is no excuse for this poor product performance. Sending to recycle. Never Charbroil again. JUNK
Steve P. : Great smoker and some added advice
After about a half hour of easy set up, I plugged it in and did that “break in” cook that was a two hour process. After that I cooked some burgers which came out very good. The second day I had it I cooked a small 5 pound for about eight hours. Now I still have some tricks of the trade to learn but I can not believe how good the brisket came out. So far after two cooks, this thing has done a great job making my food taste nice and smoked. A couple things they don’t tell you but I learned before it was too late... be safe and get the warranty. Buy a pair of gloves, any heat resistant ones will do and a good bulk roll of tinfoil (nonstick if possible). Buy a meat thermometer, even though it comes with one, the extra $15 is worth it. Also this does not come with the stand, but it’s a worthy purchase. Buy a concert block for underneath the stand and a hurricane won’t knock it over. Don’t forget chips and rubs. I bought a variety pack of flavors wood chips from western premium bbq products and for rub I highly recommend Bolners Fiesta Brand Extra Fancy Brisket Rub. Though it’s a little salty, it definitely has good flavor. My family and friends can’t say enough good about the food I’ve cooked so far and I’m only two cooks in with a warranty that says I’ll be cooking for at least four years. I also bought a heavy dusty extension chord and a GCFI so if it trips a breaker, it trips it right there as well as covers to cover the connections to make a nice safe environment. Yes these little things add up and ultimately it’ll cost you a little more than $500 for the setup. But it’s worth it to do it right all at once
Jeff W : DO NOT BUY. Get a Masterbuilt instead.
UPDATE JULY 2020:
My smoker is long since trashed for being completely inoperable due to giving me an electric shock. My friend's wife just bought him one of these brand new from a sale on QVC. It lasted less than a month and maybe 10 uses before it started tripping the GFCI outlet and failing the same way mine did. I would have strongly recommended anything else, but they didn't think to ask me. Their smoker is being returned as defective, don't make their same mistake. This thing is a piece of junk and CharBroil should be ashamed that they are still peddling an appliance that has so many problems. I don't care how good your warranty service may be, a defective equipment should be the exception, not the rule. Buy a Masterbuilt, my brother and I have used ours dozens upon dozens of times and it works way better that this model did brand new.
UPDATE DECEMBER 2018:
The smoker has died on me. Every time it tries to power on it trips the GFCI outlet. Confirmed its the smoker by trying various GFCI outlets. Running the smoker on a non-GFCI outlet lets it power on and heat up, but it gives you a mild shock if you touch the steel of the housing. I have allowed it to fully preheat on a non-GFCI to allow any moisture or contamination on the heating element to be burned away, and the issue persists. The smoker was always stored indoors, out of the weather, and was never allowed to be rained on or exposed to any moisture. An electrical appliance should not be capable of failing in a way that allows the exterior to become electrified. This is a very common issue with Char Broil Smokers based on searching online for ways to troubleshoot the issue.
The failure after only a year and a half and less than two dozen uses, coupled with having to replace the door as I mentioned results in a one start review and a warning. If you buy this, spend the extra money to get the extended warranty because I suspect you will need it. I've filed a claim on mine and have been reimbursed for about 75% of what I spent on it.
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I have used this smoker a number of times now, and it worked quite well up until last month. Unfortunately the engineering of the product leaves something to be desired. The upper mount for the door hinge bracket depends on the steel of the outer case for support, and the way they built it the weight of the door can cause the steel to deform outward, which resulted in the door no longer sealing. Char-broil was very helpful on processing a warranty claim, and I was able to fix the smoker for the time being. The fix will most likely be temporary, however, as it doesn't resolve the weakness in the underlying design. Every few months I'll probably need to pop off the door and tap the mounting holes with a hammer to bend the steel back into the correct position. Annoying, but many things are.
I give the smoker three stars because, in spite of the weakness in design, it works very well. I've made pork shoulder, brisket, wings, entire chickens, and a 19 pound thanksgiving turkey, which was phenomenal. I've seen other reviewers complain that the controls don't make sense, but the owners manual is very clear and I guess they just didn't read it. The important thing they miss is that this model can cook based on the temperature probe or based on timer, but not both.
I'm happy with this purchase, and I like the design much more than competitive models, but I wish they had built the hinge to be a little more sturdy.
My smoker is long since trashed for being completely inoperable due to giving me an electric shock. My friend's wife just bought him one of these brand new from a sale on QVC. It lasted less than a month and maybe 10 uses before it started tripping the GFCI outlet and failing the same way mine did. I would have strongly recommended anything else, but they didn't think to ask me. Their smoker is being returned as defective, don't make their same mistake. This thing is a piece of junk and CharBroil should be ashamed that they are still peddling an appliance that has so many problems. I don't care how good your warranty service may be, a defective equipment should be the exception, not the rule. Buy a Masterbuilt, my brother and I have used ours dozens upon dozens of times and it works way better that this model did brand new.
UPDATE DECEMBER 2018:
The smoker has died on me. Every time it tries to power on it trips the GFCI outlet. Confirmed its the smoker by trying various GFCI outlets. Running the smoker on a non-GFCI outlet lets it power on and heat up, but it gives you a mild shock if you touch the steel of the housing. I have allowed it to fully preheat on a non-GFCI to allow any moisture or contamination on the heating element to be burned away, and the issue persists. The smoker was always stored indoors, out of the weather, and was never allowed to be rained on or exposed to any moisture. An electrical appliance should not be capable of failing in a way that allows the exterior to become electrified. This is a very common issue with Char Broil Smokers based on searching online for ways to troubleshoot the issue.
The failure after only a year and a half and less than two dozen uses, coupled with having to replace the door as I mentioned results in a one start review and a warning. If you buy this, spend the extra money to get the extended warranty because I suspect you will need it. I've filed a claim on mine and have been reimbursed for about 75% of what I spent on it.
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I have used this smoker a number of times now, and it worked quite well up until last month. Unfortunately the engineering of the product leaves something to be desired. The upper mount for the door hinge bracket depends on the steel of the outer case for support, and the way they built it the weight of the door can cause the steel to deform outward, which resulted in the door no longer sealing. Char-broil was very helpful on processing a warranty claim, and I was able to fix the smoker for the time being. The fix will most likely be temporary, however, as it doesn't resolve the weakness in the underlying design. Every few months I'll probably need to pop off the door and tap the mounting holes with a hammer to bend the steel back into the correct position. Annoying, but many things are.
I give the smoker three stars because, in spite of the weakness in design, it works very well. I've made pork shoulder, brisket, wings, entire chickens, and a 19 pound thanksgiving turkey, which was phenomenal. I've seen other reviewers complain that the controls don't make sense, but the owners manual is very clear and I guess they just didn't read it. The important thing they miss is that this model can cook based on the temperature probe or based on timer, but not both.
I'm happy with this purchase, and I like the design much more than competitive models, but I wish they had built the hinge to be a little more sturdy.
Vouteman : Piece of junk
This is the second smoker I have owned. The first Char Broil smoker didn't have the glass door. Both were digital. I used the first one 5 times in 13 months and it quit working. I bought the second Char Broil smoker and used it 4 times before it went on the fritz with the VERY SAME PROBLEM. It has been 14 months since I bought this one. I call their (SIC) customer service. I was told that they had quit making my model because of the problem I was having with it throwing the breaker. He said, "they are still on the shelves but, we are no longer manufacturing them". No mention of some kind of discount for another unit....just asked if I wanted to file a report so their engineers could study the problem. So I will buy another smoker but after almost $1,000 on two smokers in 27 months I will never purchase another Char-Broil product and will tell every one that will listen to me.....the kind of junk you sell!
steve a. : Electrical problems
This morning at 530 am went to start my smoker to get ready for a family gathering. Turned it on and no heat. Not being the first time I have had this problem. I quickly removed the back cover where the wires connect to the heating element. I found once again that one wire had just burned up and deteriorated away and was not connected to the element. I once again modified the wire and connected it back to the element and now have heat. I have had it for not quite 3 years and this is the fourth time I have had to fix it. Including Christmas morning a year ago. Fortunately I knew what to look for. I see others in their reviews complaining of popping breakers and the smoker just quit heating. Obviously there is a problem with this product. Honestly with the trouble I have had it is amazing it has not started a fire. There is evidence of overheating and burned up wires inside the access cover. My element is beyond repair the next time this happens and I have repaired the wires to the point that they will not be usable when this happens again.
JRook : I'm free!
I've gone from grills with smoke boxes, cheap flimsy electric kettles. charcoal kettles, offset stick burners, and propane smoke boxes to this. All would make good BBQ, but sometimes the effort was pretty wearing. Now I can put the food in the smoker, set the temp and/or time, add wood chips, turn it on and then go do what I want. No more babysitting the smoker trying to keep the temp even which is every pitmaster's bane. No more constantly checking the fire to add more fuel at all hours during a long smoke or have the propane run out. I love this thing!
Tabitha : Good concept but mine was a dud
The concept of the smoker is great but it does have a couple flaws. I bought it because I mainly make beef jerky and when I smoke jerky I usually smoke it around 160° for 5 to 6 hours. The first batch of the jerkey I did I started it came back three hours later and my wood chips hadn’t even started smoking yet. I did the pre-heat cycle and followed the instructions to a T but at the lower temperatures it’s just not enough to get the chip smoking, even if you turn it all the way up and get them smoking good as soon as you turn it down below 200 it quit smoking. The second batch of jerky I tried I just left the lid off of the Smokebox after I had started the wood chips with a propane torch and that worked OK to get me enough smoke for flavor. If you’re going to be making things at a temperature of 225 or above I think this thing is fine but if you’re a jerky man like me and your going to use it under 200° a lot I would stay away from it. When I turned it up an extra 30° to try to get it smoking on my last batch of jerky it got way over hot and burn on my stuff. I ended up returning it but really wish it would’ve worked out because it’s a great set it and forget it concept. Not to mention the price point was good. I also had a error message pop up on my remote control and tried to get that resolved with charbroil but they never responded to my email of the pictures I sent them
Jordan : Overall it's good but you might have to add more chips
Overall, I'm happy with it. I have had it for 2-3 months now. I use it once or twice a week and gotten pretty good at smoking pork shoulder / pulled pork.
My only complaint is the behavior I'm getting from the smoke box. It seems very inconsistent. With a 80% full box every time, sometimes I get the thin blue smoke the entire time, sometimes I get thin smoke for an hour, thick smoke for an hour and then thin smoke again for an hour or two and then sometimes I get 2-3 hours of really thin smoke and then nothing. You can get around this by swapping out your chips in the smoke box but the instructions suggest that a full box of chips should last for 6 hours or more which is absolutely not true in my experience.
It's a little tricky to clean as well especially towards the back of the bottom of it but barkeeper's friend and a good brush seems to do the trick.
My only complaint is the behavior I'm getting from the smoke box. It seems very inconsistent. With a 80% full box every time, sometimes I get the thin blue smoke the entire time, sometimes I get thin smoke for an hour, thick smoke for an hour and then thin smoke again for an hour or two and then sometimes I get 2-3 hours of really thin smoke and then nothing. You can get around this by swapping out your chips in the smoke box but the instructions suggest that a full box of chips should last for 6 hours or more which is absolutely not true in my experience.
It's a little tricky to clean as well especially towards the back of the bottom of it but barkeeper's friend and a good brush seems to do the trick.
Morgas : I'm new to smoking, and This smoker was easy for me to use, and everything comes out great.
Had this smoker for about a Month and a half already, and used it a total of 4 times so far. Everything came out great, no problems. I recently bought the stand and cover for it and now it resides outside. Before i had it on a dolly, where i kept it in my shed, and just rolled it out whenever i was going to use it, but since i've been using it quite a bit, i decided to spend the extra money so i can keep it outside full time.
When i first received it, i did let it burn in for about 5 hours.. and then let it cool off and put it away the first weekend. The following weekend, i cooked a rack of ribs (3-2-1 method) and a 7 pound Pork Butt roast, and they both came out perfect. Since then i've been doing mostly pork/beef ribs.. and one weekend did thick pork chops.
some tips:
1. fill the smoker completely.. gotta shake it, and keep filling it. Also, at some point if you wrap your meat in aluminum, there's no need for smoke.. Don't be afraid to mix Apple + Hickory wood chips :D
2. i usually just set the timer for something crazy like 12 hours, and set the temp at 225. I usually go by the meat temp and not by time. I'll let it warm up for an hour.. usually at the same time the meat will be out warming up to room temp. Then i put the meat in, and start from there.
3. put aluminum foil on the bottom collector that leads to the water dish, this helps clean up.
4. The Window: Many people have different ways of cleaning their glass.. i typically do not clean the interior of the smoker.. with the exception of the glass window, i will create a slurry of baking soda + vinegar (50/50) and paste down the window.. and let it sit for about 30 mins, then come back and wipe it off, and the window will be nice and clean (this is done when the smoker is warm/cold.. not hot). I've heard others will just put in clean water in the water holder and crank up the heat to 275 and let it get hot for about an hour, and come back and wipe it down with a rag or something.. but i didn't find this quite as easy.
5. typically i only use 2 racks, and when i'm done, i just let them soak in some soap+water they are pretty easy to clean (right now, will let you know if that changes or if they start to rust).
6. if you don't know what the 3-2-1 method is, go watch some youtube videos. it's basically 3 hours on a rack, 2 hours wrapped in foil, and 1 hour open so you can get the sauce to thicken up / tack up. in 6 hours, pretty much any rib is going to be ready in that amount of time. Instead of wasting tons of foil, wrapping up your ribs, i bought some foil pans and tops for this part and also, note that 9x13 racks don't fit.. but 8x10 do: These will fit perfectly in between the racks and are big enough if you split your ribs in half. Which i normally have to do anyway, because it's just not wide enough for a full rack usually. Also, if they don't get too dirty, i'll just clean them, and reuse them again for the next smoke out.
Anyway, i hope this helps someone, good luck, and feel confident in your purchase. :D
When i first received it, i did let it burn in for about 5 hours.. and then let it cool off and put it away the first weekend. The following weekend, i cooked a rack of ribs (3-2-1 method) and a 7 pound Pork Butt roast, and they both came out perfect. Since then i've been doing mostly pork/beef ribs.. and one weekend did thick pork chops.
some tips:
1. fill the smoker completely.. gotta shake it, and keep filling it. Also, at some point if you wrap your meat in aluminum, there's no need for smoke.. Don't be afraid to mix Apple + Hickory wood chips :D
2. i usually just set the timer for something crazy like 12 hours, and set the temp at 225. I usually go by the meat temp and not by time. I'll let it warm up for an hour.. usually at the same time the meat will be out warming up to room temp. Then i put the meat in, and start from there.
3. put aluminum foil on the bottom collector that leads to the water dish, this helps clean up.
4. The Window: Many people have different ways of cleaning their glass.. i typically do not clean the interior of the smoker.. with the exception of the glass window, i will create a slurry of baking soda + vinegar (50/50) and paste down the window.. and let it sit for about 30 mins, then come back and wipe it off, and the window will be nice and clean (this is done when the smoker is warm/cold.. not hot). I've heard others will just put in clean water in the water holder and crank up the heat to 275 and let it get hot for about an hour, and come back and wipe it down with a rag or something.. but i didn't find this quite as easy.
5. typically i only use 2 racks, and when i'm done, i just let them soak in some soap+water they are pretty easy to clean (right now, will let you know if that changes or if they start to rust).
6. if you don't know what the 3-2-1 method is, go watch some youtube videos. it's basically 3 hours on a rack, 2 hours wrapped in foil, and 1 hour open so you can get the sauce to thicken up / tack up. in 6 hours, pretty much any rib is going to be ready in that amount of time. Instead of wasting tons of foil, wrapping up your ribs, i bought some foil pans and tops for this part and also, note that 9x13 racks don't fit.. but 8x10 do: These will fit perfectly in between the racks and are big enough if you split your ribs in half. Which i normally have to do anyway, because it's just not wide enough for a full rack usually. Also, if they don't get too dirty, i'll just clean them, and reuse them again for the next smoke out.
Anyway, i hope this helps someone, good luck, and feel confident in your purchase. :D
Alicia : Quit after two uses: poorly made product and poor customer service
This worked 2x and now it doesn't relate at all. Takes forever to get temperature up and it drops whenever it wants and will keep dropping. I had to finish my sticks in oven. Tried today to see and same problem and it wasn't easy registering and Char broil Customer Service was very difficult. I do not recommend this smoker. I was hoping Char Broil would be better than Masterbuilt but they both do not make good products. Between poor product and poor customer service, be best to look at another brand.
Scott D. : Loving my new hobby! Go for it if you have always wanted a smoker!
I love me some BBQ and over the years have sought out the best BBQ restaurants around the USA. While I have a propane grill and have tried smoking in it, it never really worked. Couldn't justify buying a dedicated smoker. My friends had them with propane or charcoal and they made some amazing smoked meat. After seeing a pellet smoker in Lowes, I decided to get serious about buying a smoker. Researched them all and ended up with this one and LOVE IT! No hassles running out of gas, charcoal, pellets. A 4 hour smoke uses about 3KWh which is avg 36 cents. Bought the base and wheels as suggested by another reviewer and so glad I did. I keep the unit stored in the garage and roll it out for a smoke session.
I can't understand why so many people have had problems with this smoker and show pictures of burned out/bad electrical connections....my suspicion is they left theirs outside and water got in to corrode the connections. I just finished my sixth smoke session since purchase and I find it so easy to clean and use. Am a little disappointed in the actual amount of smoke produced, typically only getting about an hour of really intense smoke in hour 2 and tapers off to nothing by hour 4. Have tried filling the smoke box with different types/levels of wood chips and pretty much get same result. I am always surprised when done instead of having ashes I have whole chips in there that are blackened but not completely consumed. Have thought about drilling 2 small holes in the side of the wood chip box to promote more oxygen inside for consuming the wood. The box only has about 5 - 1/4" holes on top to let smoke out but no air in.
The remote works well and I like it for observing time/temp left in a cook. I tried the meat probe twice and don't trust it is reading correct temp as both times meat was over cooked. When using the meat probe for cooking to a target temp you don't get box temp, so I prefer to do a timed cook so you get box temp and meat probe temp. Have done wings, ribs, pork butt, brisket, sausage and salmon all have tasted AWESOME! This has become a new hobby for me and we smoke at least once/week and are loving it! Wish I had done this sooner so if your on the fence I reco going for it!
I can't understand why so many people have had problems with this smoker and show pictures of burned out/bad electrical connections....my suspicion is they left theirs outside and water got in to corrode the connections. I just finished my sixth smoke session since purchase and I find it so easy to clean and use. Am a little disappointed in the actual amount of smoke produced, typically only getting about an hour of really intense smoke in hour 2 and tapers off to nothing by hour 4. Have tried filling the smoke box with different types/levels of wood chips and pretty much get same result. I am always surprised when done instead of having ashes I have whole chips in there that are blackened but not completely consumed. Have thought about drilling 2 small holes in the side of the wood chip box to promote more oxygen inside for consuming the wood. The box only has about 5 - 1/4" holes on top to let smoke out but no air in.
The remote works well and I like it for observing time/temp left in a cook. I tried the meat probe twice and don't trust it is reading correct temp as both times meat was over cooked. When using the meat probe for cooking to a target temp you don't get box temp, so I prefer to do a timed cook so you get box temp and meat probe temp. Have done wings, ribs, pork butt, brisket, sausage and salmon all have tasted AWESOME! This has become a new hobby for me and we smoke at least once/week and are loving it! Wish I had done this sooner so if your on the fence I reco going for it!
Jake Blues : Very, very poor quality
I purchased this smoker 8 months ago and the today the thermostat and heating element failed for the second time when I had an entire kitchen counter of food prepared and ready to smoke. Fortunately, the warranty allows for free replacement parts for one year from the date of purchase. I regret buying this product and will never purchase anything made by this company again.
UPDATE: The smoker no longer works and now it's out of warranty. This was one of the worst purchases I've ever made. I will never buy a Char-Broil product again.
UPDATE: The smoker no longer works and now it's out of warranty. This was one of the worst purchases I've ever made. I will never buy a Char-Broil product again.
KahunaSchelf : Worry free smoked meat done to perfection.
This is a great, top notch smoker. I love smoking spiral sliced hams with this smoker. The removable racks give you a flexible environment for smoking large meats or several racks of ribs. The design is well thought and well manufactured. The digital interface is easy to understand and use. With the included thermometer, you set the smoke temp and the meat temp you want. Close the door and lock the latch and let the smoker do all the work worry free. I considered getting the glass door, but I am glad that I did not. I did not want to spend time cleaning glass when I should be eating delicious smoked meat.
Jamie : Nice smoker
Just purchased this smoker. While doing the initial seasoning set temp to 275 degrees for 2 hours. The timer only ran for 1 1/2 hours and shut off. I really won't be using the timer as I cook by temperature of meat internally. I did notice that the unit said 275 degrees and my thermometer that I purchased separately was reading between 300 and 330 degrees. Will have to do a little tweeking to get the correct temps(don't want to overcook a brisket with to much heat). Overall nice smoker not to heavy to put on stand and looks good. Will update after I actually smoke some meat in it.
Jeff W : DO NOT BUY. Get a Masterbuilt instead.
UPDATE JULY 2020:
My smoker is long since trashed for being completely inoperable due to giving me an electric shock. My friend's wife just bought him one of these brand new from a sale on QVC. It lasted less than a month and maybe 10 uses before it started tripping the GFCI outlet and failing the same way mine did. I would have strongly recommended anything else, but they didn't think to ask me. Their smoker is being returned as defective, don't make their same mistake. This thing is a piece of junk and CharBroil should be ashamed that they are still peddling an appliance that has so many problems. I don't care how good your warranty service may be, a defective equipment should be the exception, not the rule. Buy a Masterbuilt, my brother and I have used ours dozens upon dozens of times and it works way better that this model did brand new.
UPDATE DECEMBER 2018:
The smoker has died on me. Every time it tries to power on it trips the GFCI outlet. Confirmed its the smoker by trying various GFCI outlets. Running the smoker on a non-GFCI outlet lets it power on and heat up, but it gives you a mild shock if you touch the steel of the housing. I have allowed it to fully preheat on a non-GFCI to allow any moisture or contamination on the heating element to be burned away, and the issue persists. The smoker was always stored indoors, out of the weather, and was never allowed to be rained on or exposed to any moisture. An electrical appliance should not be capable of failing in a way that allows the exterior to become electrified. This is a very common issue with Char Broil Smokers based on searching online for ways to troubleshoot the issue.
The failure after only a year and a half and less than two dozen uses, coupled with having to replace the door as I mentioned results in a one start review and a warning. If you buy this, spend the extra money to get the extended warranty because I suspect you will need it. I've filed a claim on mine and have been reimbursed for about 75% of what I spent on it.
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I have used this smoker a number of times now, and it worked quite well up until last month. Unfortunately the engineering of the product leaves something to be desired. The upper mount for the door hinge bracket depends on the steel of the outer case for support, and the way they built it the weight of the door can cause the steel to deform outward, which resulted in the door no longer sealing. Char-broil was very helpful on processing a warranty claim, and I was able to fix the smoker for the time being. The fix will most likely be temporary, however, as it doesn't resolve the weakness in the underlying design. Every few months I'll probably need to pop off the door and tap the mounting holes with a hammer to bend the steel back into the correct position. Annoying, but many things are.
I give the smoker three stars because, in spite of the weakness in design, it works very well. I've made pork shoulder, brisket, wings, entire chickens, and a 19 pound thanksgiving turkey, which was phenomenal. I've seen other reviewers complain that the controls don't make sense, but the owners manual is very clear and I guess they just didn't read it. The important thing they miss is that this model can cook based on the temperature probe or based on timer, but not both.
I'm happy with this purchase, and I like the design much more than competitive models, but I wish they had built the hinge to be a little more sturdy.
My smoker is long since trashed for being completely inoperable due to giving me an electric shock. My friend's wife just bought him one of these brand new from a sale on QVC. It lasted less than a month and maybe 10 uses before it started tripping the GFCI outlet and failing the same way mine did. I would have strongly recommended anything else, but they didn't think to ask me. Their smoker is being returned as defective, don't make their same mistake. This thing is a piece of junk and CharBroil should be ashamed that they are still peddling an appliance that has so many problems. I don't care how good your warranty service may be, a defective equipment should be the exception, not the rule. Buy a Masterbuilt, my brother and I have used ours dozens upon dozens of times and it works way better that this model did brand new.
UPDATE DECEMBER 2018:
The smoker has died on me. Every time it tries to power on it trips the GFCI outlet. Confirmed its the smoker by trying various GFCI outlets. Running the smoker on a non-GFCI outlet lets it power on and heat up, but it gives you a mild shock if you touch the steel of the housing. I have allowed it to fully preheat on a non-GFCI to allow any moisture or contamination on the heating element to be burned away, and the issue persists. The smoker was always stored indoors, out of the weather, and was never allowed to be rained on or exposed to any moisture. An electrical appliance should not be capable of failing in a way that allows the exterior to become electrified. This is a very common issue with Char Broil Smokers based on searching online for ways to troubleshoot the issue.
The failure after only a year and a half and less than two dozen uses, coupled with having to replace the door as I mentioned results in a one start review and a warning. If you buy this, spend the extra money to get the extended warranty because I suspect you will need it. I've filed a claim on mine and have been reimbursed for about 75% of what I spent on it.
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I have used this smoker a number of times now, and it worked quite well up until last month. Unfortunately the engineering of the product leaves something to be desired. The upper mount for the door hinge bracket depends on the steel of the outer case for support, and the way they built it the weight of the door can cause the steel to deform outward, which resulted in the door no longer sealing. Char-broil was very helpful on processing a warranty claim, and I was able to fix the smoker for the time being. The fix will most likely be temporary, however, as it doesn't resolve the weakness in the underlying design. Every few months I'll probably need to pop off the door and tap the mounting holes with a hammer to bend the steel back into the correct position. Annoying, but many things are.
I give the smoker three stars because, in spite of the weakness in design, it works very well. I've made pork shoulder, brisket, wings, entire chickens, and a 19 pound thanksgiving turkey, which was phenomenal. I've seen other reviewers complain that the controls don't make sense, but the owners manual is very clear and I guess they just didn't read it. The important thing they miss is that this model can cook based on the temperature probe or based on timer, but not both.
I'm happy with this purchase, and I like the design much more than competitive models, but I wish they had built the hinge to be a little more sturdy.
Amazon Customer : Pit Style BBQ At Home!
I never knew smoking items could be so easy! We have no experience in this house with the work to smoke things but plenty of experience eating! We have made chicken, ribs, and tofu so far. I use the Jack Daniels barrel chips and I don't refill them throughout the cooking process. It's so silly simple. Just as easy as using a crock pot. I have mine in my garage and since it is on wheels I just move it right outside the garage when in use and then roll it back in when finished. I have used it in the garage once with the door open but I would not recommend that. It doesn't quite stink but it will make your entire house smell like smoked meat for a few days. I love this little thing and I hope to get many more years out of it!
Kurt Kloeblen : Makes Smoking A Blast
I had been in the market for an electric smoker for a while after using my Weber Rocky Mountain bullet and this has really fit what I am looking for. I smoke maybe once a month or so, and this makes it more likely that I will do it with its ease of use. Having the remote lets me make any changes from inside the house and not have to freeze on colder days. The thermometer works well and seems to be accurate. it takes some getting used to moving to the electric, as far as timing, but after a few attempts, I have dialed in my pulled pork and ribs to turn out perfect. A very good value, would definitely recommend this to friends.
PHmaddnes : Works well, but it take practice.
First, wrong item was delivered- quality of Amazon service is going down.
The unit is nice looking and fits in with other SS appliances in our outdoor kitchen.
Make sure you put a bigger catch tray/pan that will cover the entire (or close) bottom rack otherwise you will add an hour to your clean up time.
The cook grates are well built, clean up easily and hold a surprising amount of meat.
The temp controls is very good and very stable.
I have smoked 19-15 batches of meat so far and the glass window is getting messy as I haven’t bothered cleaning it yet. Not sure how easy that will be.
The controls are easy to understand and use. The display is bright.
The remote is ok, kind of dim and loses signal if you walk a Ross the room. But for the last part this is set it and forget it.
The hard part will be getting the perfect smoke taste you are looking for. This unit can put out a ton of smoke but getting it perfect to your liking will take time and practice. I’ve started keeping a log of the meat, wood, rubs, temps and time as well as the results so if I happen to get it perfect I can reproduce it.
If you are looking for a first smoker I highly recommend this unit. It’s not huge but it doesn’t break the bank and does exactly what it is supposed to do. The rest is up to you.
The unit is nice looking and fits in with other SS appliances in our outdoor kitchen.
Make sure you put a bigger catch tray/pan that will cover the entire (or close) bottom rack otherwise you will add an hour to your clean up time.
The cook grates are well built, clean up easily and hold a surprising amount of meat.
The temp controls is very good and very stable.
I have smoked 19-15 batches of meat so far and the glass window is getting messy as I haven’t bothered cleaning it yet. Not sure how easy that will be.
The controls are easy to understand and use. The display is bright.
The remote is ok, kind of dim and loses signal if you walk a Ross the room. But for the last part this is set it and forget it.
The hard part will be getting the perfect smoke taste you are looking for. This unit can put out a ton of smoke but getting it perfect to your liking will take time and practice. I’ve started keeping a log of the meat, wood, rubs, temps and time as well as the results so if I happen to get it perfect I can reproduce it.
If you are looking for a first smoker I highly recommend this unit. It’s not huge but it doesn’t break the bank and does exactly what it is supposed to do. The rest is up to you.
Reid Wilke : Smokes like crazy
I have had this awhile now and love it. The smoke it produces and the flavor it adds to the meat is incredible. I keep experimenting with new meats and recipes. Someday I may move up to a larger one but I have done a whole brisket and chicken breasts at the same time with one rack to spare. Only complaint is the seal on the door has got hard like it was burned. I figured it would be heat resistant. None the less it works fine. The clean up for the first couple was time consuming but after learning where the tin foil should go to keep the drippings off the bottom, clean up is rather easy.
mellow2day2 : Great smoker for a beginner
A friend at work was telling me about this electric smoker, and I decided to give it a try. So far, I been very pleased with the results. I have used it for brisket, beef ribs, pork ribs, and smoked our Thanksgiving turkey this year. I usually look for smoking recipes on the internet, rather than relying on the charbroil recipes that it came with, or use some mixture of the two. Everything comes out tasting good, and I no longer over or under cook things like I did when using my charcoal grill. Even though it only seems to smoke for about an hour with a full box of woodchips, the smoke flavor is more than adequate after the meat is done cooking. So far, the only drawback is the glass window is hard to clean after each use. Overall, a great value.
mellow2day2 : Great smoker for a beginner
A friend at work was telling me about this electric smoker, and I decided to give it a try. So far, I been very pleased with the results. I have used it for brisket, beef ribs, pork ribs, and smoked our Thanksgiving turkey this year. I usually look for smoking recipes on the internet, rather than relying on the charbroil recipes that it came with, or use some mixture of the two. Everything comes out tasting good, and I no longer over or under cook things like I did when using my charcoal grill. Even though it only seems to smoke for about an hour with a full box of woodchips, the smoke flavor is more than adequate after the meat is done cooking. So far, the only drawback is the glass window is hard to clean after each use. Overall, a great value.
A : Don't by.... It's fraudulently advertised
This add is misleading and wrong...it's BS... It is not a deluxe model, the video shows a remote that goes with the deluxe model.... This is an over priced base model. Don't be tricked like me. Amazon wouldn't even do anything for ruining my 4th because I invited guests to have a smoker meal and I couldn't use it because I had to return the piece of junk. This purchase has made me rethink my Amazon account entirely.
C James : First time smoker, and I'm in love!
First time smoker, and so far it was great! This smoker is a bit bigger than I was expecting, which is a good thing because I like knowing that I can REALLY get some smoked foods going for Thanksgiving in the next month. It has some really nice features to it, and is going to be a new hobby for me.
Features: It has a remote control to see the temperature, set the temperature, look at how much time is left, etc. There is an LED light on the unit, but it does NOT illuminate the inside....it only works well when you have the door open. There is a grease trap on the bottom of the unit that slides out you didn't use the water container that also catches grease. Wood chip box is very sturdy and fits about 2 cups worth of wood chips. I don't think they advertise it as being "water resistant," but it did get caught in the Tropical Storm we had here for a few hours, and it did not do any damage to the unit.
Overall, this is a great unit that I'm looking forward to using. Having the window to see what you're cooking is great, and the unit does not get too hot...it is well insulated. It does have rolling wheels and a handle on the back to easily roll it around the patio area which is really nice. You owe it to yourself to give it a try.
Features: It has a remote control to see the temperature, set the temperature, look at how much time is left, etc. There is an LED light on the unit, but it does NOT illuminate the inside....it only works well when you have the door open. There is a grease trap on the bottom of the unit that slides out you didn't use the water container that also catches grease. Wood chip box is very sturdy and fits about 2 cups worth of wood chips. I don't think they advertise it as being "water resistant," but it did get caught in the Tropical Storm we had here for a few hours, and it did not do any damage to the unit.
Overall, this is a great unit that I'm looking forward to using. Having the window to see what you're cooking is great, and the unit does not get too hot...it is well insulated. It does have rolling wheels and a handle on the back to easily roll it around the patio area which is really nice. You owe it to yourself to give it a try.
JT in Kansas : Craps out again with $75. worth of food in there!! B.S. ! Done with it. Bad reviews too!
This thing could have potential. Size is good, viewing glass door - good (needs cleaning but not too diff), thermostatically controlled so I don't have to watch it ALL the time. AAAAAK!! STOP THERE!
THE THING IS the damn thing came with a faulty thermostat which did not keep the temperature where it was set at. BAD! REAL BAD! Cook took twice as long as planned so dinner was at about 9:00 pm. B. S. !! They sent another thermostat and it worked better except it does not really make good smoke so the smoke part is flaky and that's a basic design problem.
Now a little over a year later and less than 6 cooks total, it has crapped out again completely in the middle of a cook with $75. worth of ribs and salmon in there. F___K!!! They (Car-Broil) want to sell, not warranty, me a thermostat - which who knows if that is the problem. I'm sure as hell not going to buy anything more expensive that that.
After reading all the 1 and 2 star reviews, I see there is a whole host of potential, COMMON, problems with this Char-Broil Deluxe Electric smoker. Pretty sure the next time it craps out on me, assuming I even get it going again at all, I'll just build a charcoal fire in the bottom of it and use is that way until I can get a real smoker which will NOT be a Char-Broil. P.S. Read the reviews and just skip all the 5 star stuff and go straight to the 1's and 2's to find out the real story.
THE THING IS the damn thing came with a faulty thermostat which did not keep the temperature where it was set at. BAD! REAL BAD! Cook took twice as long as planned so dinner was at about 9:00 pm. B. S. !! They sent another thermostat and it worked better except it does not really make good smoke so the smoke part is flaky and that's a basic design problem.
Now a little over a year later and less than 6 cooks total, it has crapped out again completely in the middle of a cook with $75. worth of ribs and salmon in there. F___K!!! They (Car-Broil) want to sell, not warranty, me a thermostat - which who knows if that is the problem. I'm sure as hell not going to buy anything more expensive that that.
After reading all the 1 and 2 star reviews, I see there is a whole host of potential, COMMON, problems with this Char-Broil Deluxe Electric smoker. Pretty sure the next time it craps out on me, assuming I even get it going again at all, I'll just build a charcoal fire in the bottom of it and use is that way until I can get a real smoker which will NOT be a Char-Broil. P.S. Read the reviews and just skip all the 5 star stuff and go straight to the 1's and 2's to find out the real story.
Keith Podges : Very impressed
This is my first smoker, and my experience so far is terrific! It was very easy to assemble, you basically unwrap then install the racks, drip pan, smoker box and water pan. My first project was pork loin. It was -22 outside and I was concerned about holding temps. I smoked it at 225 degrees and used the included meat probe to get the pork to temp (145 degrees). This took about 3 hours. The double wall construction made it so I could put my hands on the smoker and it wasn't hot to the touch. In fact it was barely warm on the outer shell. I also built a custom cart for it with 24" black pipes with phalanges, 2 - 2' x 2' birch board planks, some 1/4 round, and 2" casters. I also picked up a nice chef's rack with S hooks for my tools.
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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