Old Smokey Electric Smoker

Pros: Fast cook times; superb smoke; easy to assemble/use; affordable; versatile
Cons: Short power cord; poor vendor (Northern Tool); no external thermometer; steams meat

What 'Fer?I've long touted my 18 inch Old Smokey Charcoal Grill (OSCG) as the perfect combination grill and smoker for the outdoor charcoal enthusiast and BBQ purist.  So why an electric smoker?Several reasons. In my review ...

Pros: Inexpensive. Simple to operate.
Cons: Not Insulated. Keep out of wind.

Just received the Old Smokey. Slight dent in side needed to be pounded out. I understand this is quite common. Adds character in line with the name. No missing parts and easy to assemble. Smoked 10 lbs. or pork ribs for about 4.5 hours. Dry rub night before, at start and every two hours. Sweet sauce for last hour. Terrific. Tender, Juicy and well done. Used only a handful of wood chips and was still smoking at end. A real bargain.

Pros: very easy to use, moist tender meat,
Cons: no thermometer included,

I have been looking for an easy to use smoker. I used the wood chips that was provided. I cooked the meat (1 brisket and 1 Boston butt) on medium. Both were done in about 9 hours. The temperature outside was about 60 degrees the temperature on the inside was about 230 degrees. The meat came out moist and tender with a slight smokey flavor, but no smoke ring. All of the meat came out tender, so this meant no burnt ends. For the time and effort invested I would say this is a very good product. I did note that the edge of the lid was a little sharp. This was my experience with just the first use. I was pleasantly surprised how good everything turned out. I would definitely recommend this product.