The Best cold smoke generator
342602
This thing is awesome. The best smoked cheese ive ever made. You do need to use wood chunks. I used oak whiskey barrel shreds and it burned it up quick. Im going to try a mix of pecan chunks and the oak shreds to see if i can get a slower longer burn. Its a well made made in the US  smoke generator. Solid.
2702143
Great Smoker.  It does a great job at holding temp for hours when using the minion method for smoking.  Very durable build and quality finish.  The only negative with getting the bigger model is that it uses a lot of fuel, but that is to be expected due to its huge capacity.  Highly recommended for anyone who wants the easiest, most consistent BBQ possible.
3161755
These are perfect for my electric smoker. I love to make beef jerky, but with the cold smoke (165 degrees)  its hard to get the wood started. I use these plus a couple pieces of charcoal to get get it started. Highly recommend.
1209733
What a great addition to my Pellet Pro or many other manufactured grills. This is very well constructed, the installation was very easy and only requires a 1 1/16" hole to be drilled on the lower half of your grill/smoker.
I wouldn't end my review without a shout out to Dennis, Dan and Liz; all very professional people who are totally about providing excellent customer support.
I loaded my Big Kahuna up with some hickory just to try it out............WOW, it is amazing and the amount of smoke is incredible. I expected to hear sirens from the local fire station there was so much smoke. If you don't have one and are looking for a way to get additional smoke then you have to consider this cold smoker. I am very glad I ordered this.
2345112
We had a smoker for years and it was a pain to use. It finally died on Thanksgiving and we just bought this one. My husband can't believe how easy it is to use and clean. It stays warm in even the coldest temps. We just smoked ribs and a ham yesterday in 10 degree windy weather and it worked great. We have smoked a turkey, ham and ribs and the taste is unbelivable. We recommend this smoker.
1789121
This purifier is amazing. We bought it to deodorize an RV that smelled like cigarette smoke. After wiping down the walls and ceiling, plus shampooing the carpets and upholstery, the aroma of smoke still lingered. Knowing that we would be unable to tolerate the odor, we investigated other solutions. An ozone generator seemed to be the answer. We researched generators on Amazon and believed the Fresh Air to be the best one for the money. Upon arrival. we placed the generator in the RV, turned it on for the maximum time, and let it do its magic. We were pleasantly surprised to find no trace of cigarette smoke remained, even after taking the unit on vacation.

We've used this ozone generator in a musty bathroom, also. No more odor. As for complaints about the chemical smell left behind by the generator, it is more like rainfall in an urban environment... fresh, but with an acrid tang. It doesn't bother me, as it's so much better than the alternative (smoke or mildew). Wait a couple hours before entering. Open a few windows and let some fresh air in. That's what we do. This is not a purifier that you run all the time, but it is amazing for problem odors.
2597001
I should have bought one of these long ago!  I use this on my outdoor charcoal grill to cold smoke cheese and it works great!  You can't regulate the amount of smoke that comes out very easily, so I just let it go for about 3 hours and then after about a week wrapped up in cellophane in the refrigerator I slice off the outer 1/16" of cheese and the inside is perfect!
4268011
Love it, but I see a few negatives reviews that I think have been written unfairly. Used properly this products Functions near flawlessly.

1. Instructions say to light and keep a flame going for ten minutes. This a must. After all you wouldn't light a charcoal grill and 30 seconds later, throw burgers on. Instead you nurse the bed of coals u til it becomes self sustaining. This product is no different.

2. Dry dry dry, moisture is your enemy. I've taken little desicant bags and placed them in my containers of wood pellets and dust and keep them air tight when not in use . Next, make up a couple of tin foil hats to protect from meat dripping from above. Probably the most overlooked problem is humidity. If you are running a large water pan, ur also creating a sauna inside ur smoker/grill. ever notice all the moisture droplets everywhere inside the smoker? Ya, that humidity is very detrimental to a smoldering fire. I would suggest placing the pellet smoker just as low as U can get it in the smoker, and as far from the water pan as possible. If it has to be above the water pan, place one of the tinfoil hats under the pellet smoker to block the rising steam.

 I've seen airflow being blammed for the fire going out, I respectfully totally disagree. My sealed/insusalted electric smoker has only 1 vent, and it has played no part in the ability of the pellet smoker to make smoke. Full closed, full open its continues to smoke its little heart out. Moisture is the problem, not air.

Air flows help keeps the smoke moving, keeps the smoke from stagnating and becoming soot on your food. More air is less smoke, which just requires the food to smoke soak longer. With that said, i usually keep my vent about 95% closed.

I've used my pellet smoker all day and never seen it burn more than 60% or so of the pellets, it's incredible how long it lasts. I've also never had it stop smoking on me, but i also decided I would need to counter the effects of humidity inside the smoker the first time I ever used it. Actually, the only real problem I have with it is putting the fire out when im done lol. The best way I've found is to wrap it in tinfoil tightly to snuff the fire. Please let me know if u have a better idea to stop the fire, but preserve the unburned pellets.
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.
1864693
Works great to make your smoker air tight. Tried other products this was the best and easiest to install. No mess and stays on
2196452
Excellent smoker. I have used it three times since purchase, all with superb results. The good temperature control allows you to smoke salmon at low temperatures (which salmon needs), although it makes it harder to get the smoke going. We did baby back ribs for 7 1/2 hours in the smoker and they were moist and fell off the bone. Really a nice smoker.
4428427
Works great! This is actually my second Smoke Hollow unit.  My first one was damaged after the dog ran into the cord chasing a squirrel; I couldn't be without my smoker so I bought a replacement.  I was able to repair the original unit with replacement parts from Smoke Hollow so now I have two which gives me the ability to smoke more meat at the same time (great for parties).
896494
Uses way less pellets and gets things up to temp much faster. A must have for colder regions if you smoke in the winter
3722246
Buy this!!!! Now! I keep telling people about this product because I have never seen or used anything this good. I have this connected to my gas grill & use it to rotisserie smoke anything I want. It produces so much smoke I was afraid the fire department would come. You can adjust the smoke level of course, but more is better. You could actually smoke cheese with this COLD smoker. The smoked corned beef brisket I did on the rotisserie was amazing! I've heard of people adding this to the smokers they've bought because those smokers didn't make enough smoke. Adding this to a grill is the perfect answer. Being able to use pellets, chips & chunks is just great! Check out the you tube videos.
2094878
I have only owned a couple smokers in my life, and after purchasing this one - I don't plan on owning anything else. The Weber Smokey Mountain Cooker (WSM) is a simple, yet incredibly effective water smoker.

The WSM has two cooking sections which allows you to smoke a good amount of food (such as a whole turkey and a whole ham simultaneously). The 18 1/2 inch grates allow plenty of food, but you might have to get a little tricky if you want to smoke something like 8 racks of ribs. This can be done if you roll the ribs up and use a skewer to hold them in place. If you aren't trying to entertain large parties, then this is the perfect family smoker.

The WSM is coated with porcelain enamel, much like the One-Touch kettle grills. The grates are triple-nickel-plated. The WSM is very sturdy. The material is nice and hefty, you don't get the sense that this smoker was cheaply made. One of the only issues I have with this smoker is the access door. Instead of being hinged it comes completely off the smoker. It can take a little bit of figiting to get it to attach to the smoker, but this is an extremely small issue.

The reason people love this smoker is because with a single batch of charcoal you can smoke for an incredibly long time. If you use the minion method then you can smoke for up to 18-20 hours without adding anymore charcoal! For those who aren't aware, the minion method is where you fill the charcoal ring with unlit charcoal, light about 10-15 briquettes and place them on top of the unlit charcoal. Please don't use the minion method with pre-soaked coals. My first smoke was a brisket and for the first 5 hours it stayed exactly at 245 degrees without any adjustments! I thought my thermometer was broken... it wasn't - this smoker is incredibly efficient. Another example is the second time I smoked with this. I smoked a 10 lb brisket, started at midnight. It finished 5:00 PM the following day. That's 17 hours right there. I roused the coals a bit and was able to smoke some stuffed jalapenos for another 2 hours. That's 19 hours on a single batch of charcoal! I am very impressed. I have a Brinkman smoker and when I used that smoker I would get about 2 hours of burn time. The WSM is just so much more efficient and has MUCH better air control.

Here are a couple of tips if you plan on buying a WSM (and you should!).
Get a decent enough thermometer, such as a candy thermometer so you can check your temperature at the lid. This will become instrumental in your cooking.

Unfortunately the WSM has a small water pan. What you should do is buy a replacement Brinkmann Smoke N Grill charcoal pan (don't get the water pan, make sure you get the charcoal pan). You can buy one directly from Brinkmann for about $13.00. If you look hard enough you can find them online for around $5.00 - $10.00. The Brinkmann charcoal pan fits perfectly inside the WSM as a water pan (some say it fits even better!). It also holds more then double the amount of water then the standard WSM water pan. This allows you about 7-8 hours of cooking before needing to refill the pan, which is much better then the 2-3 you get with the standard water pan. Once your temps stabilize you can easily do overnight cooks and also get some shut-eye!

To conclude I would like to say that if you are even thinking about getting a  vertical water smoker then stop looking right now. This smoker is near perfect in every single way. With a few tiny modifications you can own one of the best smokers in the world at this price!
347275
This device is awesome!  It produces a ton of smoke for a long period of time.  I don't have to worry about filling up the tiny wood tray in the main smoker all the time.  This allows you to walk away for hours.
1740347
I purchased this unit when it was on sale for just under $140 and man I can honestly say I would pay $250 or more for this unit.  First of all I am not new to smoking, I actually have a horizontal charcoal smoker that I have been using for the past 3 or 4 years.

The charcoal smoker is great and I love it but I wanted something that I could cold smoke cheese and salmon in so when I saw this bad boy on sale for $139 I bit the bullet and bought it along with the cold smoke attachment. I figured I was just going to use this for cold smoking and the charcoal for hot smoking, but one day I found myself wanting to smoke some ribs and forgot to pick up some charcoal when I was at the store so I decided to use the masterbuilt instead. Turns out the electric smoker is SO MUCH easier to maintain a constant temperature, no more lighting more charcoal and dumping it into the smoke box every few hours.  All I had to do is turn it on and set a temp and thats it. The only thing I have to do is feed wood chips into it when i start seeing the smoke die down and thats it!

I have not touched the charcoal smoker since because the electric masterbuilt is some much less of a hassle to work with and the outcome taste just as good as charcoal.  The only downside to electric is when you cook chicken I cant seem to get it as crispy as I like it with just the smoker alone. Its not a big deal because what I end up doing is after I'm done cooking the chicken in the smoker I fire up my small propane grill and crisp up the chicken and its good as gold.

The build quality of this unit is great and if you are on the edge and thinking of pulling the trigger, I would urge you to bite the bullet and add this sucker to your cart and checkout. Nothing beats the taste of smoked ribs or chicken or brisket and this smoker will give you that satisfying taste you are craving with you meats (and cheese if you buy the cold smoke attachment).