How hot does the outside of the smoker get? Worried about little children. Also how do you lift the racks out of the unit? Thanks
2053098
Since it is metal, the outside will get hot so I would keep an eye on children the same as if I were using a grill. There are hand grips on the 2 racks but you will need pot holders/hot pads to get the food off both racks ( if using both) when it's done. Mine was a gift from my brother in law-I have had it for over 10 years and bought one as a gift for my fiance since he lives in another state. Great product!
2053099
The outside gets least as hot as the temperature you have it set at. I would not allow children to be very close to it. I don't place my smoker out in the open, so to speak. I try to put it where at least one side can't be bumped by dogs playing (which I have). Take the racks out using heating pads. They lift right out. Remove the cover for several seconds before leaning in as there is a blast of hot air escaping. Just as an extra, I use my unit to bake potatoes so as to not heat my kitchen in the summer or if I'm baking something else. I may try baking a cake in it. But don't know how well it regulates the heat for something as sensitive as a cake. Guess I'll find out. :-) The outside gets least as hot as the temperature you have it set at. I would not allow children to be very close to it. I don't place my smoker out in the open, so to speak. I try to put it where at least one side can't be bumped by dogs playing (which I have). Take the racks out using heating pads. They lift right out. Remove the cover for several seconds before leaning in as there is a blast of hot air escaping. Just as an extra, I use my unit to bake potatoes so as to not heat my kitchen in the summer or if I'm baking something else. I may try baking a cake in it. But don't know how well... » Read More The outside gets least as hot as the temperature you have it set at. I would not allow children to be very close to it. I don't place my smoker out in the open, so to speak. I try to put it where at least one side can't be bumped by dogs playing (which I have). Take the racks out using heating pads. They lift right out. Remove the cover for several seconds before leaning in as there is a blast of hot air escaping. Just as an extra, I use my unit to bake potatoes so as to not heat my kitchen in the summer or if I'm baking something else. I may try baking a cake in it. But don't know how well it regulates the heat for something as sensitive as a cake. Guess I'll find out. :-) « Show Less
2053100
As the can is the entire unit, and there is no other form of insulation, the smoker can get pretty hot. Setting it directly in the lawn caused a ring of distressed Bermuda grass for a week or two. The feet keep it high enough that you can safely set it on a patio or other surface with no damage though. Personally, I just use hot pads to get the racks out. They have metal handles that you can use for assistance. The real concern is making sure that the condensation that falls from the lid lands somewhere you don't care about, like the lawn or on cardboard, instead of the patio.
2053101
it's a great usable smoker with the heater control can do a variety of functions. have done everything from chicken to ribs the beef roast. low and slow and very good. Highly recommended very affordable compared to other smokers out there also.
2053102
The smoker cooks at close to 300 degrees so the metal surface gets very hot. Children should be closely supervised when it is in use. The two racks have handles which can be used to lift them out of the smoker. BryanOld Smokey Products Co.
2053103
just warm not hot much better than a barbecue. the racks just lift right out before you smoke or after you removed your product easy to clean in the tray below is great for adding the type of smoke would that you want your meat to absorb.
2053104
(From the main user of the smoker):It can get very hot depending on what temperature you have it set at. It can easily be tipped over as well, more so when smoking heavy meats or filling the smoker to capacity. The lower meat rack sits about a third of the way up from the bottom of the cylinder making it a little top heavy. Both the top and bottom rack have steel handles on each adjacent end that are used for lifteing them out of the smoker. Just use an oven glove or pot holders to remove.
2053105
Since it is metal, the outside will get hot so I would keep an eye on children the same as if I were using a grill. There are hand grips on the 2 racks but you will need pot holders/hot pads to get the food off both racks ( if using both) when it's done.Mine was a gift from my brother in law-I have had it for over 10 years and bought one as a gift for my fiancée since he lives in another state. Great product!
960815
According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by... » Read More According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. « Show Less
1791946
The smoker was a gift to my brother-in-law and I asked him. He said he didn't think it would be a problem. He has his on a wood deck but hasn't seen anything alarming.
300676
The gauge is off so I use a electronic gauge that has a remote one I can keep in the house and keep track of the temp. I really like the smoker it does a good job.
1723620
My unit will peak out at about 300 to 325 degrees. Of course you can go as low as ambient. I really would like the smoker to go a little higher so that I can do hot and fast smoking as shown on Smokingmeat.com. I plan to tweak the regulator and vents to get the temp up a little more.
237020
Don't know re the smoking. Have used my top 2X. Happy with it so far. Could easily bake bread I think, once got the heat regulated.
1938574
No top rack, but the heat comes from the side chamber, so no need for one. I had a troubling experience with this smoker. One the first use, the inside paint bubbled and thickened into an oily goo. I cleaned the heck out of it with a pressure washer and tried again - the remaining paint continued to bubble and peel. I ruined a couple of expensive roasts. I returned the unit and they replace it with one that was obviously already returned (dents, scratches, ill fitting parts). This one bubbled and peeled as well. The smoker hasn't been used successfully EVER and sits outside waiting for me to accept I've wasted $500 and go go buy another locally. No top rack, but the heat comes from the side chamber, so no need for one. I had a troubling experience with this smoker. One the first use, the inside paint bubbled and thickened into an oily goo. I cleaned the heck out of it with a pressure washer and tried again - the remaining paint continued to bubble and peel. I ruined a couple of expensive roasts. I returned the unit and they replace it with one that was obviously already returned (dents, scratches, ill fitting parts). This one bubbled and peeled as well. The smoker hasn't been used successfully EVER and sits outside waiting for me... » Read More No top rack, but the heat comes from the side chamber, so no need for one. I had a troubling experience with this smoker. One the first use, the inside paint bubbled and thickened into an oily goo. I cleaned the heck out of it with a pressure washer and tried again - the remaining paint continued to bubble and peel. I ruined a couple of expensive roasts. I returned the unit and they replace it with one that was obviously already returned (dents, scratches, ill fitting parts). This one bubbled and peeled as well. The smoker hasn't been used successfully EVER and sits outside waiting for me to accept I've wasted $500 and go go buy another locally. « Show Less
930274
Did you take the shield in the back (inside) and cleaned it? I have had my machine for at least 10 yrs and never had a smoking issue. If you have something that touches the burners, I can see it causing smoke but it should not be for very long. I always make sure nothing can touch the burners, and I cook a 15lb turkey in mine. What type of smoke is it?
64301
DO NOT heat directly over coals, The Smokey Joe "Gold" has vents on both sides integrated in the cover holder/lock (smart design) (NOT the usual bottom vent). I would put the coals to the outside wall (In a RING fashion) and leave the center for placing the foil wrapped items. This is my 1st. Smokey Joe "GOLD" but my 4th. Joe overall in 20 years. Jeff
479243
With any smoker, weather does affect the temperature. I would not necessarily say wind, but if the temperature outside feels chilly, you just have to adjust your mindset that it will take a bit longer, maybe 30 minutes, maybe longer, really depends. We would just watch the display alot and try to put it in an area that is not wide open, like we used ours next to our outside grill/built in table entertaining area. Hope that helps!
2235845
Tomorrow my son n law will be using his Kettle as a smoker and be using some wood, not sure how all wood will work. Are you going to smoke or grill using wood?Question for you, what do you cover your Smoker with? I can not find a cover for this monster. Thanks Don
1903881
Yes, just keep the temperature below 250. I've noticed if the smoker gets over 250 you will start to see all of the pellets smoldering at one.
992533
I just smoked two full racks a couple of weekends ago. I used a Weber rib rack on the lower grill, and this held 3 half-racks upright, and I laid the last half rack flat on the upper grill. All were spaced far enough apart to get smoked and came out great. You could probably use another rib rack on the upper grill to get 3+ full racks done, but it'll be a tight fit at that point.
514204
Buy 2 extra racks and you can squeeze in 4 briskets. I've done six pork shoulders. I don't bother with the water tray that comes with it for that much me at. I use the large aluminum trays from Costco. It will rest properly on the frame on the lower part of the smoker. I wrap the grease tray in the bottom in aluminum foil for easy cleaning. Great little smoker.
961396
If you foil the rack the smoke doesn't surrounded the food as well and the temperature above the foiled rack may be affected. The drippings from that rack may also make a mess for you.
1307807
I use mine on my back porch under the roof when it is raining and it works fine with no problems! I have found that if you close the top vent on the smoker it will still smoke the meat or fish or??? adequately with only a small stream of smoke coming out the top. Have never had a fire!
2231777
We smoked 8 large pork butts at one time in it, 2 on each shelf. We have had a 14 lb turkey on a rack and other items on 2 other racks, but had to take one rack out when doing that because of the height of the turkey. The racks are very well made. We have NO complaints about the smoker whatsoever and we did have complaints about a previous (non-Masterbuilt) one we owned.