This is awesome! Smoked a pork butt and the pellets smoked ...
593563
This is awesome! Smoked a pork butt and the pellets smoked for 11 hours with no maintenance and no mess. Pork turned out great. Would recommend
4308621
This thing is awesome!  I ended up buying a couple and gave them as gifts to people.  I have a smoker and love smoking things in the smoker, however I also have a gas grill for quickly cooking something for supper, etc.  Adding this to my gas grill gave my cooking another dimension that was not there before in the gas grill.
2460942
This thing is awesome! I use a propane torch to light the open end for about 20 seconds.  I let the flame stay lit until it goes out and then blow on it to start another flame.  Once that flame goes out I let it burn for about another minute and then put it into my smoker.  The pellets in this tube did in fact last 4 hours which was great.  The tube produces much more smoke than the A-Maze-N pellet tray, so beware of that.  I have a Masterbuilt 30'' electric smoker and I think this produces too much smoke for that small of a smoker.  If you were looking for an A-Maze-N product for your electric smoker, the 5x8 tray would be your best bet.  I also have the "Mail Box Mod" on my smoker and they work great together.  I pretty much smoke meat whenever I get the opportunity now!
2521968
This thing is very cool , watched a brisket smoke all day and it came out perfect ! Looking forward to many more smoke sessions !
2383083
I purchased a KBQ C-60 nearly two years ago and my only regret is not having more time to fire this baby up!  It may not look like a typical wood fired smoker/pit but the results absolutely speak for themselves. I have smoked ribs, chicken, turkey, pork butt, pork steak, brisket, ribeyes, and fish in it and have never been let down. As is pointed out in other reviews here, you must stick around to tend the firebox as the wood burns at a good clip and will burn down and out if left alone for long. One of the big advantages the C-60 has over other wood fired smokers on the market is the overall small amount of wood that's needed even for a long (6 plus hour) cook. Bill told me when I picked up my unit (I live in the Dallas area same as he does so it was convenient) that the log size to shoot for to have burning in the firebox at any given time is about the size of a standard clay brick or a Red Bull can and he designed it so he should know. Highly, highly, highly recommended for any backyard smoker/barbecue enthusiast!  This past fall (Sept 2014) I volunteered through the high school booster club to prepare pulled pork and beef brisket for my son's football team (100 players on large varsity and JV teams) for their Wednesday evening team dinner. On Sunday I smoked 3 good sized briskets in my C-60 and on Wednesday I did 4 pork butts. The football players chomped down all this meat and were clamoring for more. Have to wait until next season guys!
2926226
Over the last couple of years I have been doing pulled pork and ribs on my gas grill.  I knew I wanted to get a smoker.  I finally pulled the trigger this year and am glad I have.  At this point I have made ribs and smoked a chicken.  Both were incredible, far better than what I have produced previously!

The smoked chicken I did was so tender I barely got it off of the grill and it tasted fantastic.  That alone was worth the price of the smoker.

I am still learning the ins and outs of how to get the right amount of smoke and control the temperature correctly.  Now I want to smoke every chance I get.

This has been a great smoker to cut my teeth on and I look forward to many years of smoking.
1713371
Holy cow... err... pig. This is absolutely amazing!!! I am pretty sure someone has figured out how to disguise crack as bacon... after 1 bite, I'm addicted! If you love bacon, especially that soft, fatty portion that fries up and is crispy yet still soft, and you like sweets... this is THE snack/treat/indulgence for you.
739289
Makes smoking and grilling a snap! I wished I would have used this sooner.
3070198
I am absolutely satisfied with this purchase!  I was comtplating a roaster purchase for Easter and other holiday cooking for family and I found this one with the smoker feature.  It was the smoking feature that prompted me to purchase and I can say that I am beyond pleased with it.  I have smoked turkey, salmon, chicken, pork roasts and ribs.  All meats smoked have been amazing.  My dad has an expensive electric smoker that has shelves, and he cannot believe how well and deliciously meats are smoked in this roaster using so little wood chips.  If you do choose this roaster, it will cook faster than given cooking times in the instructional manual and the cord is very short.
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!
1163066
I can't really say enough about this smoker. The electric is awesome! Not having to refill with wood or check propane is awesome. Set the temperature and you are good to go. Also, not having to open it every time to add wood chips is great. We also love the window so that we can see how everything is doing. We have smoked just about every type of meat you can smoke and we love it. There is only one thing I can say that is at all negative, the built in thermometer is nowhere near accurate. I highly recommend the Thermoworks Thermapen thermometer for true accuracy. The first couple of meats we smoked didn't seem done when the built in thermo said it had reached the proper temp so I splurged and bought the Thermapen. The built in thermo was off by almost 15 degrees with everything we tested. To me this is not a deal breaker, we just open it every once in a while and check the temp manually. This is truly a great smoker and you will not be disappointed!
2517571
I bought these to go along with my Camp Chef Pellet Cooker. The price was about what it was through other sources but shipping was free and no tax. So far we have smoked our Christmas turkey, whole chickens, hamburgers, salmon, trip tip, and a boston butt pork roast. I am attaching a photo of what the pork looks like. The hickory is great. I have learned it has a unique smell. When I go to lunch with the office to some of the local bbq joints I can pick up the tell tale smell of hickory. The pellet smoker has been one of the best Christmas gifts I have received.
1767843
Omg!!!! The ribs we cooked were the best we've ever had!!! Pork butt was so tender and tasty!!!! Great smoky flavor thru out!!!!
1174123
Straight up?  I have used this smoker for 3 months.  And I waited to write this review until I had enough experience under my belt with it to weigh in.  I use this thing commercially.  That's right.  We smoke organ meat from our cattle into jerky treats for pets.  For all you charcoal purists out there?  Give it a shot.  For the money you can't go wrong.  It maintains temp down to 190F without a problem.  And if you need to get it to 350F and use it like an oven, it handles that well too.  The seal is good.  Smoke is good.  The thing is excellent!

A couple of suggestions... Do not use small blocks of wood.  This smoker does VERY well on small chips and dust.  The lower side of the temp scale can be maintained with one burner on low with all vents open.  If you want to increase temp, then close a vent, wait 15 minutes and check again.  Be patient.  Smoking meat is not for the impatient.  You'll mess it up every time.  The pics attached are of a Shoulder Roast, Short Ribs, and my company's "Dino Style" beef ribs.  Just about any type of meat is possible in this unit.

I HIGHLY recommend this product.
2634252
Super easy assembly with super good results.  First time smoker...smoked a boston butt and it turned out great.  I will be using it again soon.  If you are looking for a good, well built electric smoker, I highly recommend the Smokin' It.
4383223
I bought this for my husband for Christmas.  I am not much of a meat eater, so I was skeptical about spending so much money, but his friend had one and he really wanted one also.  I have to say, this smokes the BEST meat I've ever had!  We've done brisket, pork roast, and ribs.  They have all turned out truly amazing!  This is great to have for parties or family gatherings, you're guests will be extremely impressed.  The flavor and tenderness is restaurant grade.  This smoker made me more of a meat eater.
2885099
We love this! We used to have an electrical smoker that we picked up at a yard sale, but we only used it a few times, because it lacked everything we love about this one. Let's see, where to start...

This is about the size of a dorm refrigerator and opens from the front. The door has a clamp to keep it latched shut when smoking. It has racks inside like a refrigerator and you place the meat on the racks. There is a little container for wood chips (you can buy them where grills and charcoal are sold). There is also a drip pan to catch, well, drips.

The wood chips go a long way! It's best to soak the wood chips in water first, but some recipes in the booklet say not to.

I love the digital feature! It's easy to program the temperature and the time for cooking. It also has a probe to put in the meat if you wish. It can be programmed to stop cooking after a certain amount of hours, or after the temperature reaches a programmed core temperature on the probe. It cooked the meat well, and it was delicious. We tried a few cuts of beef and also smoked a small chicken. They were tender and not dehydrated when done. A little barbecue sauce and it was yummy!

The digital temperature setting allows you to adjust for different kinds of meat and for slower or faster cooking. This is a hug advantage over the older electric models.

The best thing about this is that it was so easy to clean up. The racks wash up in the sink and the drip pan and wood chip pan clean up easily too! It has wheels on the bottom to tip it back and roll it back inside the house when done.

A few things to keep in mind: It takes 45 minutes to preheat, so this needs to be built into the time set aside for cooking (in other words, don't start it at 8 pm and hope to finish before the news comes on...lesson learned by hubby who stayed up past his bedtime to smoke some meat). It must be used outside. Smoke billows out of the vent when cooking. It isn't tiny. So plan for a place to store it.

I highly recommend this smoker! We love it.