Rated 4.5 out of 5 by 56
Rated 4.0 out of 5.0 by Jimmy Nice Concept, but...
The concept is great, but the cleanup is more difficult than cleaning up after roasting a turkey in an oven. Even though there is a self cleaning mode, it doesn't do a very good job so some manual cleaning is required. Not a lot, but some.
As for the taste of a turkey cooked in the Big Easy 2-in-1 Electric Smoker, it is excellent. Better than my wife can do basting the turkey in an oven. Everyone said it was moist and very tasty. It cooks in half the time. We are very happy with it and looking forward to cooking other meats in it!
December 17, 2013
Rated 5.0 out of 5.0 by SmokerNC Best Smoker I've Ever Owned
Precise temperature control, great smoke flavor using only about a cup of chips every 2 hours, unit seals tight so hardly any smoke or moisture escapes, food comes out very juicy and flavorful, you can configure the shelves and baskets easily to cook your meat, potatoes and vegetable all at the same time, great for roasting or smoking. Extremely pleased with the performance, quality workmanship and cleanup is a snap. I'll never fool with charcoal mess again.
September 30, 2014
Rated 5.0 out of 5.0 by Fuzzz Effortless perfection!
I have cooked a wide range of meats and have never run into any problems. The versatility of the controls make deciding on the settings super easy.
July 15, 2016
Rated 4.0 out of 5.0 by Shilohbill I bought my Big Easy Smoker not quite two years ago. I do not use it very often and it works fine except it will not generate any smoke now. It will not light the chips. I have tried different chips and I have lit the chips before placing the chip holder in the Smoker and they immediately go out. The holes in the chamber are lined up with the chip holder but it will not smoke.
What can I do to correct this?
July 5, 2016
Rated 1.0 out of 5.0 by kfmaf No Smoke
Purchased this to slow smoke chicken, ribs, etc. I never could keep the chips smoking. Product worked ok except smoke never worked. Tried several different methods to light the chips before hand and keep them lit, never could.
June 4, 2016
Rated 5.0 out of 5.0 by John316 The best smoker on the market!
This smoker was very simple to get up and running, the directions for operation were simple and easy to follow. Everything we have smoked or roasted in this smoker has come out terrific. We have done turkey, lamb, veggies, chicken and next is ham. It is nice that the wood chips we use last for the entire smoking. I purposely did not add chips when the smoking stopped and after tasting how delicious everything was I will probably only add chips on a large turkey for Thanksgiving. After smoking, it is very easy to clean the basket or other parts, and the unit will self clean inside so there is very little clean up to do. This is a very well designed unit with the best controls on the market.
September 16, 2014
Rated 1.0 out of 5.0 by Henry Recio I used it 3 times, with a 6 to 6.5 lbs chicken . I followed the instructions one by one. The results had been the same. UNDER COOK ! With the temp setting at # 7 and 165 degrees. The heating control panel is not working right .
March 22, 2016
Rated 4.0 out of 5.0 by Colorado Smoker Roaster There is some learning curve, but good overall.
Purchased the electric 2 in1 smoker roaster a few years ago now. I use it primarily for turkeys, turkey breasts, chickens and hams. I keep the racks moved up a little higher to keep the meat nearer the top as it seems to cook better due to heat rising i guess. This means i put the rack above the wide metal band on the rack. For turkeys I have tried brining and not brining. I always use turkeys that are frozen (cause i'm cheap) and then thoroughly thaw in the fridge. I brine overnight in a a weaker solution of about 6 oz kosher salt to 2 gallons of water and cajun seasoning. I inject them and put seasoning under the skin. Beer, butter, cajun seasoning and lemon juice injection works awesome. Start at a higher temp like 10 or 11 and then lower about 1 hour into it. Fully cooked hams resmoked to heat them up with apple wood pellets ( i found some at the local hardware store made for another brand of pellet grill). Cover the cut end of a cooks shank ham with dijon mustard to keep it from drying out. Use a temp like 8 or 9 for hams so not too fast. I keep a spare probe on hand in case one dies. I use a spray on cooking spray designed for grilling to coat the racks and interior with. I haven't done much slow smoking yet, just more in between roasting / smoking. I lightly hand wash the rack and then throw it in the dishwasher on pot scrubber and it almost always comes out clean. Easier cleanup that way. I find this really handy when preparing meals like Thanksgiving with a big crowd. My wife loves having the oven empty for her to use instead of having the turkey in it. Now I roast turkey breast and hams to make lunch meat throughout the year to save money. I did find that sometimes one side of the meat where the probe is might be hotter than others. Getting the probe in the right spot is key. Its also easy to wear some gloves, relocate the probe and spin the basket so the meat gets turned. Or even easier, just try a lower temp setting so that it cooks slower and more evenly. I find the greatest temp differences when I tried to go fast. Try things out and experiment. The coolest feature is that it holds temp steady and turns off when the meat internal temp reaches the set point. Great if your in the kitchen doing something else. Also important is that I bought a 12 gauge short extension cord like 25 ft. I wanted to get it away from the wall for safety, but not drop the voltage due to wire resistance. 12 gauge cord works great. It also works well in cold temperatures just go to the high side of the range and allow more time.
Overall very satisfied with this product for slow roasting meats and getting a smoky flavor.
February 13, 2016