Bradley Digital 6-Rack Smoker
340226
We purchased this for my husband as a christmas gifta few years ago and he even uses it in the winter, he loves it, so in the summer time it usually going on the daily bases.  He even smoked some meat and put it on ice and sent it overnight to our son in Atlanta so he could see how the different meets taste when they are smoked. This is worth the money.
2596111
Purchased mine when on sale. Great smoker provided you do all 3 mods! You can view them on Youtube and the parts are avail on Amazon. Will make smoker more efficient . Seasoning is really important to burn off mfg residue and protect the steel parts from rust. I rubbed the inside of each part with light amount of Canola Oil during assembly, much easier to reach everything. Assembly straight fwd with good photos and all hardware properly numbered. Seasoned mine 2 times which came out well protected. Today is first cook of pork babyback, spare-ribs and boneless ribs. All have diff rubs for tasting purposes. Used charcoal, then layer of lump charcoal, topped with a few chunks of cherry, pecan and oak. Flipped food and sprayed with Apple Cider Vinegar every hour along with keeping fuel in order. Smoking at 225-230 range which will come out fall off the bone. Not foil wrapping though as I like tender but the outside has a great slight crunch. Also use a Charcoal basket made for Highland, avail on Amazon. Makes maintaining fire a breeze and keeps fuel off sides of firebox. Much easier to keep temps low and slow. As fuel layer burns down and temp drops to 200, time to flip, spritz and add more fuel. About every 2 hours on fuel and I flip every hour. Great and heavy duty smoker that turns bbq into all day hobby and fun. I also picked up a mini fireplace set on Amazon for $20 which makes cleaning firebox a breeze. Next morning I place cardboard under firebox and I picked up a small metal bucket at $1.00 store. Fireplace set has small square shovel and brush. I place plastic grocery bag into bucket and scoop dead burn off into bucket. Very easy to clean that way. Then use brush to empty ash dust. Wipe inside bottom with wet paper towel, let dry. Then line bottom with tin foil. Makes getting inside of firebox ash free. Get ready for you neighbors to come out and look to see whos doing the all day cookout that smells so good! You can get various wood chunks and the stock cover here on Amazon as well. Check out the mods again on youtube, parts about $100 here on Amazon but well worth it. See photos of how close the left and right cooking area temps are with the baffle plate mod installed. I purchased the one avail here on Amazon or better yet, buy direct from the mfg.
3551395
Very good and easy to assemble and to use product. Took me about 35 minutes to assemble. Easy to follow instructions. Make sure you cure it following the instructions before using it for real, that way you will ensure the smoker will work fine and the interior will have the necessary "smoke coat" to work well.

My first smoke were some Spanish Longaniza sausage. They came out very good and I am very pleased. The second smoke were two wild hog hams. They were delicious!
45223
Used it for the fist time today. Very nice smoker! Let see if it will last.
2507533
so far so good.  I've used it a few times and noticed that it maintains its temperature fairly well.  The door seals shut and the outside of the smoker is never hot to the touch = good insulation.  produces a lot of smoke. easy to clean.
696282
This was the right choice for my situation but not perfect for all.  I was able to smoke 4 full slabs of spare ribs in my small Masterbuilt smoker the first time I used the racks (I bought 2.)  That said the rack is not really tall enough spare ribs but would handle St. Louis cut or baby back ribs with ease.  The rack also was fairly easy to clean, better the racks of my smoker.
658688
I have to say this is a very nice smoker. I saw it at Walmart one day and it had a great price on it and was big enough to do a lot of meat in it and was well built.  I can't count the years I have had it. 6-7 years.  Have cooks  hundreds of lbs.  of meat in it and the meat has always turned out wonderful. Have cooked for very large groups. Load it up walk away and come back-never over cooked Use it all through the year. Love it!!
1195278
I have been in the restaurant industry for over 40 years and have owned some 10 different concepts that have utilized commercial smokers like Old Hickory and Southern Pride both of which run into the $$$ thousands of dollars.  This smoker is an awesome buy at this price and does just as good of  job at smoking seafood and meat products. I would not hesitate at all in recommending this " Smoke Hollow" smoker the amount of interior capacity space is a great plus if you start comparing it to other smokers. Assembly took less than an hour and now I'm ready to season the interior and get started on some serious holiday cooking. Aspects that I fully appreciated:1. Large cooking area with interdependent controls 2. Wood can be added without compromising heat 3. Maintains its temperature well 4. Accurate thermometer gauge 5. Uses 2 wood chip trays with over 3 hours of smoking time 6.  Smoke Hollow 44241G2 comes with a 1-year manufacturers warranty.
542659
I used my father-in-law's smoker for years. I believe it is also a Masterbuilt but 4-5 years old. This exceeded my expectations. I like to have wheels on the smoker so it is easier to store and move. I ordered 6$ wheels on amazon, and built a platform using scrap wood. I use this weekly, from just cooking 2-3 lbs of chicken for the week, or to entertain. I recently filled it with 15lbs of London Broil for about 4 hours of smoking. Cut thin like roast beef and was incredible.
4316362
Is everything I was hoping for and more in an electric smoker. Great size, easy to use and clean. I built a small cart for mine so I just roll it out of the garage plug in turn it on and set the temperature and time. Would highl recommend it for anyone looking for a portable electric smoker.
2894656
I have had my Weber Smokey Mountain Smoker for a few weeks now. I have smoked something on it every weekend since receiving it. It is hard to explain how easy it is to use. I came home one day during lunch and started a couple of racks of ribs. Came home 5 hours later and the temperature was still dead on, no burnt food, no raw food, just two rack of amazing St. Louis ribs! Clean up is a little tough, but what smoker isn't? I recommend this smoker to anyone, even people who aren't looking to buy a new smoker. Awesome product!!! It is everything I would expect from Weber.
1850337
Got the Camp Chef 18 Inch Smoker for Christmas from my children. Of course I told them I wanted it. My only concern was the packing and shipping. So many people wrote that their smokers were not packed good and were dented. Mine came in packed better than some of my electronics that I get at my company. A box within a box surrounded by rigid foam. The assembly was very easy. The directions were good. I started it and seasoned it without any problems. Can't wait to smoke my first food this weekend. I had an old Brinkman that must be 20 years old. Love the idea of just pushing the sparker and you are all set to go. With what I have seen so far I would recommend this item.
4406513
Sweet!! Finally have a killer smoker. Works great and is very easy to use. Everything has been great that I cooked. This one looks to be last years model, not the current one. I was a bit bummed but it's still a great smoker.
717731
This unit really does provide great smoke for the masterbuilt smokers. I found if you remove the tinny and cheap "guts" inside the smoker, that is the chip pan assembly, and then level the cold smoker to the same height as the smoker the cold smoker unit will fit right into the chip holder hole in the smoker. I do not use the hook that came with the unit. Having a direct attachment like this the inside of the smoker with the smoker unit itself not turned on, at a 75-80F outside temp the inside of the smoker rests at 82F. Great for cold smoking bacon!

Problem is the chips get stuck in the tower and do not feed down. Probably from the creosote that forms. I have a small wooden dowel I use about once every two hours to push the chips down in the tower. That is why I give it only 4 stars.
839031
I've had the smoker up and running for two weeks and have had nothing but good smoking with it.  It smolders the chips perfectly.  Assembly was a breeze with literally three screws to assemble the unit.  The door shuts tight with no smoke coming from the door seal.  The unit heats up fairly quickly, but I've found that at a temperature of 275 (the highest this unit can be set), my digital thermometer was reading 289 degrees.  I would definitely use a high quality digital thermometer as the go to temperature as there is no way to readjust the thermostat on the unit so a 275 reading is 275 degrees.  It holds temperature great and lower temperatures have less of a fluctuation in degrees.  Wood chips are very easy to add via the external handle.  The exterior of the unit stays warm, but not hot.  The interior is very easy to clean with a damp cloth.  Get yourself a good smoker cookbook as the handful of recipes that come with the smoker aren't that extensive or good.
672880
I recently purchased this smoker for use on my apartment balcony. City fire codes prohibit having an open flame on a balcony, so this smoker fit the bill!

Assembly was relatively easy. The bottom "feet" and trim pieces needed to be screwed on. All of the hardware was provided, so this just required a little bit of elbow grease. The door handle screws on as well. Once assembled, the smoker should be turned on and run at a high temp (275F) for 3 hours. For the last 45min to an hour, wood should be added to the chip tray. This process seasons the smoker, cooks off any production/packing oils, and prepares it for your first use.

I smoked a pork butt the first weekend I got this smoker. It was almost too easy. I set the smoker for 225, and let the temperature rise. Filling the water bowl with boiling water helps expedite this process. If you use cool water, a lot of heat energy is expended trying to heat the water, rather than heating the smoking chamber. I chose hickory wood, as it tends to provide a good flavor for just about any meat. Since I only needed one rack, I moved all but one out of the way. I figured this would keep cleanup to a minimum. I brought a rack inside and loaded my seasoned pork butt, so I would only need to slide the rack in when it was time to get started. I threaded the probe from my wireless thermometer through the vent, slid the rack in place, and stuck the probe in. Then I closed the door and loaded the chip tray from the tube on the side. Then it was time to grab a beer and watch football until the chip tray needed a reload.

After previously using a bullet-style water smoker, the Masterbuilt is a huge step-up in convenience. I did not need to open the door through the entire smoke, and being able to load wood chips without losing smoke or risking a temperature drop was very nice. The temperature stayed very stable, which is not surprising given how thick the insulation is. Smoke only came out of the vent, and did not leak from the door or anywhere else. Additionally, the sides, top, and door stayed cool to the touch. This is a HUGE asset, if you have curious kids or pets. The only warm spots were around the seals on the door.

I am very impressed with the range of accessories for this smoker. I plan to pick up the cold smoke attachment in the near future, and I may get the stand for it as well. This seems to be a flexible smoker, that takes a lot of the guesswork out of the process. A lot of "purists" argue that an electric smoker yields sub-par results, but I have yet to serve anything that has not received compliments. I believe that an electric smoker allows you to focus on time, temperature, and seasoning rather than expending extra effort maintaining the smoker temperature.

The biggest draw to this smoker over the one with the top/rear controls (sells for around $177 at the time of this review) is the water dish. The cheaper smoker has a large, platter style dish, This one has a small, deep, rectangular dish. Since my smoker stays on the balcony, I did not want to deal with carrying a shallow, water-filled platter through my living room to my balcony. This would be even worse after a cook when the dish would be filled with grease, fat, and seasoning. The deeper, rectangular dish on this unit seems to have a much lower chance of making a big mess. If this is not a concern for you, the cheaper smoker may serve you just fine.

My only complaint about this smoker is that it requires you to set the timer before it will heat, and the heat shuts off when the timer goes off. I only cook by temperature, not by time (ribs are the exception), so my workaround is to just set the timer to the max, 24 hrs. I wish the timer was optional, but it is not so inconvenient as to be a problem.

I have a feeling that having this smoker on my balcony is going to significantly increase the amount of meat that I consume. You never have to worry about charcoal/propane, wood usage is extremely efficient, and you can focus on football/family/beer/etc. and know that your smoker is doing the heavy lifting for you.
2193518
I have tried several different "smoke boxes" that use wet or dry wood chips and just couldn't get the smoke I wanted from them.  The A-Maze-N smoker is the best smoke device that I have tried.

First off, I already own the 6" and 18" size "A-maze-n" Tube Smokers.  I bought the different sizes so I could use the one that matched the time I needed to complete my smoked dish.  Plus, sometimes I use more than one tube smoker at a time for more smoke.  For instance, We love smoked BBQ chicken. It takes from 2 1/2 to 3 hours at 240 degrees to cook it until it is done.  I was using the 18" tube smoker and about 1/3 rd of the pellets were not burned.  When I used the 6" tube, I ran out of smoke too soon.  The 12" tube is just right for smoking something for 2 1/2 to 3 hours.  If you only buy one A-Maze-N Tube Smoker, the 12" would be the best all around size to have.

The A-Maze-N tube smoker is made of stainless steel and should last a very long time.  When you complete your smoking and the grill cools off, carefully pick up the tube smoker and pour the ashes into a waste disposal container.  Make sure all of the burned pellets are cold.  Some of the ash will try to fall out thru the holes, but if you are careful you can empty the tube without making a mess.  I usually use an aluminum tray and put the smoker tube directly on it from the grill.  That way if ash falls out of the holes, it will fall onto the tray and not onto the grill.