Highest Rated Review by the Community
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Jan 07 '06
Pros: Compact, competent, easy-to-use, reasonably priced.
Cons: Not insulated, no access doors to add water or wood chips.
Summary: Having owned and used large wood-burning smokers before, I wanted a smoker that 1) didn't cost a paycheck or two and 2) did the job with as little tending as possible. Of course, the end product had to be acceptable, as well, or else what's the point? ...
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Sep 11 '06
Pros: Price. Low, even temperature which allows smoking and avoids over heating.
Cons: Temperature gauge is elementary. Stacking unit makes it hard to get to racks.
Summary: I bought this in a 40% off sale. My dad does the best smoked salmon in the world, being from the NW, near Roslyn Washington where the salmon run wild along with the people. Anyway, he has an expensive set up. I tried his recipe this weekend and ...
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Aug 28 '06
Pros: Somehow everything I have made has tasted pretty good
Cons: Heating to a high enough temperature and generating smoke are difficult.
Summary: I bought this for $20 off of some guy on craigslist and sadly I don't think it was worth the money. I have used the smoker 5 times now and that is all I can handle. The biggest problem I had was that I could not get the temperature of the grill high ...
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Dec 30 '05
Pros: Electric (set it and forget it), water pan, small size
Cons: Peeling paint, bad temp control, hard to add wood, so-so customer service
Summary: For my first smoker I thought the I would buy something inexpensive and then move up after I gained some experience with smoking. This is a vertical water smoker that only takes up a few square feet of space. It has 2 racks that allow for smoking 4 ...
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- Express Reviews
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Nov 12 '07
Pros: Good smoke when it works. Easier than charcoal on big long jobs.
Cons: Not reliable
Summary: Without fail, the element or the thermostat burn out, short out, and or stop working. My last one, given to me in Christmas 07, lasted two smoking sessions before it failed. Charbroil has never responded to me. Avoid this
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May 22 '07
Pros: Easy, adjustable heat, easy to clean.
Cons: I wish it had one more rack!
Summary: Ribs, chicken, and pork butts. Once I dialed in the thermostat, even smoking the pork butts for 18 hours or the ribs for four hours they are perfect every time. Wood chunks, a full water pan and your favorite rub is all you need for perfect smoked meet.
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Feb 05 '07
Pros: Cheap and works well if used properly.
Cons: It is what it is for the $
Summary: I have to defend this product. I have been using this smoker for over 10 years and can make great food with it. A couple of things you need to know and only find out through use which can be interpreted as product defects. The smoker will NOT put out
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Jun 14 '06
Pros: none
Cons: 40 minutes of assembly, Lid never fits, cheap plastic handles, piece of crap
Summary: This smoker is a piece of crap. I bought one from Home Depot and after tax it was about $75 which is extremely over priced due to its poor construction. Char Broil did away with the nice wooden handles and replaced them with cheap small plastic ones.
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May 15 '06
Pros: I do not have anything positive to say about this smoker.
Cons: Cooks slow, the top doesn't fit proper and no access door.
Summary: I made the mistake of buying it, not noting that it wasn't comparable to the Brinksman I had before. The top doesn't fit properly. There is not a booklet that gives good tips and cooking times but you have to keep the entire set of instructions. Even
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Dec 10 '05
Pros: A hassle free smoker at a good price. Great for newbies.
Cons: It can be a little tricky to find the ideal temperature setting.
Summary: If you haven't used an electric smoker before, it may take a couple of tries or so to find the ideal setting to cook with, but it does an excellent job of cooking the meat without the hassles of keeping a charcoal fire going. You just throw your soaked
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Sep 09 '05
Pros: Easy to use. Cheap.
Cons: Poor paint coating. Weak heating element.
Summary: This grill is easy to assemble and use. You put the pieces together, add a few wood chunks, a little bit of water, meat, plug it in and let it smoke for a few hours. It's also found in a lot of stores. The first thing we ever smoked was salmon. It was
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May 31 '04
Pros: inexpensive, tidy, easy to store best of all it works!The water dish is cool.
Cons: Not real sturdy, can't smoke a lot of meat/fish. Bottom access door could be larger
Summary: We have used this unit for two seasons and it works very well. It is easy to keep clean and does an admirable job for small smoking jobs. I use sesame oil, olive oil, oregano, a couple spoonfuls of maple syrup, soy sauce and (Lowrys) seasoning salt. Let
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