Rated 3.9 out of 5Â by 15
Rated 4 out of 5Â by domj4 features look good
Waiting to take delivery. Lookong for a custom protective cover. Where can I get one?
April 7, 2014
Rated 4 out of 5Â by Wildjetski Good Value
Easy to assemble. Of course it took longer than it stated, but I take my time. I've used it twice. Ribs and a Boston Butt were my first two attempts. Temp gauge on door is a little off, but I expected that. Most Are. May use it to smoke the ribs and then transfer to the grill. My grill is connected to the house. So after a couple of hours, I may transfer to the grill. Smoker seems to be well made, but packing material was a bit of a pain to clear from the unit. Styrofoam goes everywhere. Felt sorry for the UPS delivery girl/woman carrying this 70# box to my front door.
Seems to work as advertised. I'm kinda new to smoking, but seems to be a good buy. Need to find a real Temp gauge or thermometer.
Bottom line: would buy again!
April 17, 2014
Rated 4 out of 5Â by RedDev good smoker
NOT FOR COLD SMOKING. This product is only good for 'hot smoking'; that is, cooking food while smoking. If you are looking to cold smoke food like cheese or certain fish, don't buy this. That said, this is a quality smoker. It can handle big meats, just did a 13 lbs. organic turkey in about 6 hours and it came out amazing. The most success I have had on this has been with salmon. It can hold a temp perfectly and yesterday it was -16 degrees outside and it had no problem getting to 300 degrees. Follow the instructions and first do a smoke without any food inside to coat the inside of the smoker to avoid any metallic taste.
January 7, 2014
Rated 5 out of 5Â by Irish this is awesome
I just bought this smoker and did some Jerky and it is absolutely the best tasting ever ,and nothing beats real smoke flavor,it holds tempature good and the bottom door is great for easy access to smoking chunks of your choice.
January 15, 2013
Rated 3 out of 5Â by MikeG Decent smoker for the price
Easy to assemble. Thermostat on the door isn't accurate, most isn't. You'll need to buy an oven thermo which most pro's have anyway. my only con is it burns thru the wood chips to fast. even if you soak them, you'll only get roughly an hour of smoke per chip box. so if your doing the 3-2-1 method, you'll have to add a little more smoke time unless you like a light smoke. I'm 2 hours into my smoke now and had to empty and fill the chip box twice. Do not add your meat and come back 3 hours later expecting a nice smoke smoke on your meat. The water pan is a little small so depending on how hot you cook you'll have check the water every time you add your chips. I cook my ribs between 225 and 250. Overall for the price, you'll get some great food as long as you don't walk away to long.
May 6, 2014