Top positive review
162 people found this helpful
Great intro smoker (Updated after using all Summer)
By helena on Reviewed in the United States on April 30, 2020
I'm new to smoking food. I have used my Weber propane grill to smoke a little bit, but I wanted a "real" smoker. I decided to go with propane since it seemed like there would be less work to maintain the temperature and smoke. Assembly was very easy and instructions were clear and easy to follow. I did go out and buy a set of four locking casters to install on the bottom of the legs. I did have to drill holes through the bottom of the feet to attach the casters. Smoker is heavy, so having locking wheels is a must since I will store this in my shed when not in use. Before my first use, I decided I should season the smoker. I was surprised that the manufacturer did not have any mention in the manual about seasoning the smoker. I found a lot of online recommendations for doing this and figured it would be worth it, plus I could get use to the temperature adjustments without risking any food... I wiped down the interior of the smoker with a lite coat of canola oil and filled the wood tray with dry apple would chips. I started the burner (first click on the igniter!) and let the smoker go on high for about two hours. It took about 15 min for the wood chips to start smoking. I also noticed quite a bit of smoke coming out of the edges on the main door, so I ordered some grill gasket tape, which I will install next week. The next day I smoked a pork shoulder for over 12 hours and some sausage links for about two hours. Both turned out perfect. I'll never have crock-pot pulled pork again.... The temperature was easy to maintain and having the separate door to add additional wood chips definitely helped maintain the temperature. I would highly recommend this smoker to any beginner. It will be interesting to see if the door gasket will help, not completely sure it's 100% necessary, but others have recommended it so we will see. One other thing, which is no surprise, the thermometer on the door was not very accurate. I used the NutriChef (PWIRBBQ80) (https://www.amazon.com/gp/product/B076B36HF9/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1) Bluetooth thermometer and monitored the temperature of the pork shoulder and the smoke chamber. Definitely a must have. Now I cant wait to use this more. Beef ribs are next!**Updated: Sept 24th 2020**After one full summer of smoking, I can honestly say that I love the food I have made with this smoker (and so does my neighbor). I have burned through at least a dozen propane tanks. I've smoked everything from salmon, beef, pork, chicken, vegetables, including eggplant for baba ghanoush, and even made my own chipotles and smoked cayenne peppers, which were awesome is my smoked cast-iron baked beans... My Bluetooth thermometer also held up all season. The smoker has held up well, there's a small brisket flat on there now. There is one burn spot on the outside rear of the smoker where the burner is, but has not hurt the integrity of the smoker box. I keep the smoker covered when not in use. The door gasket tape was a must and has definitely helped contain the smoke in the smoker. I used the "FireBlack Hi Temp BBQ Smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black", from Amazon, which fit both doors perfectly. I think this is a pretty standard upgrade for any smoker, based on all the reviews I've read. I agree with a lot of the reviews about the poorly designed wood/water tray. I do not put water in the water/wood chip tray, I use disposable aluminum trays for the water on the bottom shelf and overload the wood chip tray with one or two larger wood chunks and a bunch of presoaked wood chips. I have not had any problems with not having enough smoke. I have not wanted for more shelves, but do think I will be upgrading to a larger smoker at some point, so I can fit full slabs of ribs and full briskets (just need the wife's permission). The shelves are a little too small for this (14 x 14 inches), so ribs have to be cut in half and it only fits smaller cuts of brisket. But as an intro to smoking, this was a huge success. I also built a cedar cabinet with a cement countertop to go with this smoker, that provides much needed counter space and storage for the propane tank, wood chips, and trays (picture attached). If you are thinking of trying out a smoker, as a beginner, I think this smoker is a good bet. It made me a smoking addict.
Top critical review
23 people found this helpful
RUN AWAY WITH YOUR MONEY ELSEWHERE!
By Ronald Cockrill on Reviewed in the United States on August 29, 2021
Bought for my birthday, lasted less than 6 months. Total piece of trash.Main Cabinet:- as others noted, and I assumed was random and decided to take the risk, the powder coating blistered, bubbled, peeled, and melted down the sides and off the top on the inside of the smoker. Obviously this is a health concern, as the top can fall right onto meat, and the sides can as well if above the meat. I said screw it, just jacked up the temp with an empty cabinet once it started to do this within only three smoke sessions, and proceeded to use a putty knife to scrape the rest off. This was a lot of work but finally resulted in a clean cabinet with no worries about stuff getting into my food. I simply thought, well...it is what it is....a metal box to heat and smoke things....nope. Read on....Doors:- knew right off the bat that this thing looked as if it would leak smoke and heat (money and flavor is how you should read that) like a screen door on a submarine would leak water. I purchased a felt seal roll for smokers and grills the same day I ordered it. I am glad I did, as the gaps with the doors closed were about an eighth of an inch and would have leaked so much smoke and heat.... a lot of it.- during installation the cheap hardware that came with the door handles stripped, which resulted in the lower door not being able to rotate the latch mechanism to the cabinet and kept it from holding closed. No, it isn't a mistake on my part. I am a retired USAF aircraft mechanic and know how to install hardware properly. I have a ton of stock I could have rigged up something to make it work, but I am also a redneck and love simplicity so I just leaned a paver against it to keep it closed. lolTemp Gauge:- like every grill and smoker in existence that I know of (haven't heard anything to the contrary from anyone...ever) the gauge is a useless piece of ornamentation. I was smart enough to order a digital thermometer specifically for grilling and smoking the same day that worked like a boss - one probe in the meat and the other hanging in the open cabinet giving readouts of grill temp and meat temp. The difference between the stock gauge and accurate one was a whopping 30 degrees...consistently...and double checked with another digital instant read thermometer I use for quick pokes on the flat top grill.Ignition system:- piezo igniter stopped working the second smoke...lol. *click* *click* *click*....no spark....I am sure a lot have been there with these cheap things on grills. Grabbed a long Bic fireplace lighter and just lit it that way from thereon.Fuel Supply:- gas control valve popped off within a few smokes. The set-screw was useless and wouldn't tighten down to the stem anymore but didn't keep the knob from rotating, just staying on if tugged while turning and was loose.- gas control valve was the final nail in the coffin the other day. In less than 6 months it developed a crack at the body and was leaking propane under the cabinet which would periodically ignite and create a giant burst (caught my attention) and didn't take getting very close to it to smell all the propane leaking under my covered porch. This leak and burst cycle wound up melting the cheap housing the supply hose fed through, the plastic grommet that is supposed to protect the hose from chaffing, and burning/melting/blistering the supply hose as well. What a disaster. I had to transfer my pork shoulder for dinner that night for pulled pork bbq sandwiches over the flat top grill and rig up a truly redneck concoction of water pan, wood chunks, grate from the smoker to raise the meat form direct contact with the griddle, and covered with heavy duty foil to trap the smoke and heat. Guess what? It worked and while it was 'cooked' and edible it wasn't the same as delicious smoked and moist meat.Yet another cheap product from China that let down anybody who values their hard earned labor buying them something that lasts. What a hunk of absolute junk. As a simple redneck there is a LOT I can put up with and just make work, but with this thing...run. Run far. Spend your money elsewhere folks.
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