Best Smokers With Reviews

This 2 & 1 electric smoker it's nice for any outdoor patio or indoor cooking. It works quick and fast you would love it! You have to watch your meat and set the time on the smoker correctly. You don't want your meal to overcook; you want that juicy smoke taste to it! it gives your meal, shish kabob or whatever you want to put on the grill a BBQ smoke taste! This Grill is a must-have if you like your food to be Grill are have that smoke taste to it! This 2 in 1 smoker grill is a must-have product you would not be disappointed! It will last you a lifetime if you would take care of your smoker and clean it well after each use! I definitely would recommend this 2 in 1 smoker to anyone I love it!

I received my smoker yesterday, August 26, 2020. After prime and burn-in, I decided to put it to the test. Well, I already own a very popular large pellet grill and wanted something that would cook a smaller meal and one that would of course use less pellets. Well let me tell ya, it did exactly what I wanted. My first cook was salmon and steak. Wow! They came out excellent. I had a rather large steak and my wife had the salmon. She loved it and that steak was so good, I didn't want to stop eating. But I did. I ate half and saved the other half for today, the 27th. Well, that didn't work. After about three hours I went in and ate the other half. And man was it good. So that meant I had to cook again today, so it was chicken wings. Whew! They came out so good, I wound up eating two servings. So to sum it all up, if you want a smoker that 1. produces a lot of smoke when needed, 2. Easy to use, 3. uses less pellets, and 4. produces great foods, Get This Grill. I like it so much, today I put the cover on the big grill today. Now I have three smokers, two pellet grills, an electric box smoker (no names), and a gas grill. Guess which one will get a lot of use. Tomorrow, let's go for a nice cut of pork, maybe some ribs. Mmmmmmm

Bought our Longhorn Reverse Flow Smoker a year ago after a lot of research. This is easily the best offset smoker for the money. There are better smokers, but you will pay 3 - 10 times more for them. This is not a tightly sealed smoker as it comes out of the box. I purchased the gaskets and high temperature caulk and used them during assembly and am extremely pleased with the results. You can google Oklahoma Joe's Longhorn modifications and find kits and videos to do this. I bought the door clamps but didn't install them and after a year, I don't think they are necessary. It seals tight enough to maintain temperature over a long period of time and is easily regulated with the smoke stack and firebox dampers. However, you can't shut it down tight when finished to save all of the remaining charcoal which doesn't bother me a bit given the reasonable price. The paint will burn off in the hot spots and those spots will rust. Just expect it, it's going to happen. I plan to paint those spots at the end of the season with a high temperature black paint. This is a fairly large smoker which is what we needed for the size groups we serve at the farm. The Highland Reverse flow smoker is a little smaller and may be more appropriate for backyard applications. Bottom line, if you need an offset smoker and it's big enough, take a hard look at the Longhorn. This is a well built, well designed smoker for the money that with a few modifications will serve you well. We are cooking 50 pounds of beef a day, two days a week and getting ready to purchase a second one as we expand.

I recently bought the Oklahoma Joe’s vertical offset smoker the Bandera. I’m Oklahoma Joe’s fan I have the horizontal 50 gallon drum offset smoker and I wanted to Bandera so I could do more hanging items. So I bought it and when it got here it sat in the garage for about a week as I did some online research on building through Oklahoma Joe’s itself. The day came to build it and when I got to the door it was messed up it had been broken during shipping. To my very pleasant surprise and amazement when I got on the horn with Oklahoma Joe’s not only did they take care of me customer service wise but because it was in my 30 day grace period of receiving the unit they immediately sent me a brand new box and brand new door to replace the broken items. Thoroughly impressed that I didn’t have to fight to get something for a relatively expensive smoker though I have no doubt it will do its job as I mentioned above I already have an Oklahoma Joe product which I truly enjoy and it works great. Thanks Oklahoma Joe’s

Great for smoking newbies like me!! My first try was 2 racks of ribs and a brisket. The St. Louis ribs took way longer than expected, but the brisket came out perfect on a 20-hr cook. I use 3 chunks and fill the rest with chips (all soaked). It lasts ~12 hours. The water will last that long ONLY if your meat is above 150 and you can cook on a lower setting (first yellow). So plan to add water more frequently for the first half of the cook and cook on high. It will heat to 350F when empty but struggles to get to 225 when initially loaded with food. I put a muffin tin on top of the wood pan and a lasagna tin on top as a drip pan so that I can use all 3 racks and protect the element. I knocked 1 star for a few reasons: 1. Too narrow (ribs / brisket touch the sides and sometimes have to be smushed slightly). 2. Grease escapes front door at the sticker and comes out at the legs rather than funnel to the drip pan. 3. Temp probe sits just above the top rack, interfering with food or being too close to cold meat. Smoke does leaks out of the door, but I’m ok with that. The door latch is awesome and the rack design to stop half way is very handy. I let it sit for a month out side and covered with no issues

[This review was collected as part of a promotion.] Overall, I would call this a good WSM imitator. Its $100 cheaper and only comes in 18.5in size. The smoker has an 18in diameter with two levels of grates. The metal grates feel sturdy and well made. Set up of the smoker was relatively pain free but definitely can be fixed. Between confusing pictures in the setup manual and annoying screw placement, it took just under an hour. For the most part, the smoker feels very well built and sturdy. The only place this is not the case is the side door panel. Mine came in slightly bent and feels extremely weak. It also does not lay flush against the side of the smoker leading to a decent amount of smoke to exit from the door. I will be looking into making the hinge in the near future. I also added a layer insulation around the door but it made it pretty tough to close it. Still a work in progress. For my first warm up smoke, I am using the middle minion method (large amount of unlit charcoal with a small batch of hot coals in the middle). For this first cook, I did no food and no water in the bowl. Started with all vents open and got the smoker to 240 and then closed the bottom vent to about 1/8 open. 4 hours in, it dropped to 230. This was door closed the entire time but no other adjustments. Preceded to open bottom vent fully till it got back to 240 and then closed it back. Still learning the proper openings. A few changes I would have made: 1: Better Door 2: Put Screw letters on the back of the packaging so you know which to open up 3: Clean setup manual Hope you enjoyed.

Background: I own a dynaglo charcoal grill and cursed the whole time I assembled it (swore I'd never buy another dynaglo product) but my smokehollow smoker finally gave out - ordered a new smokehollow and it was so badly damaged I just returned it to the store - considered a landmann but they don't offer a dual door configuration - found the dynaglo online for $236 and I liked the fact it had door seals so reluctantly I placed my order - it shipped fast, was very well packaged, not a bit of damage - so here's what I like most - keep in mind all these "cheap smokers" are made of thin steel, but this dyna felt thicker than my smokehollow and the door has beveled edges that give it a very solid feel, the door has a seal (others don't) the door "latches" shut (some use magnets - yuck) it has an adjustable smoke stack (many don't) the wood pan is large enough for chunks (not just chips) this will allow smoking large meats without constant tending - I personally wouldn't own a smoker without duel doors (allows you to add wood and water without losing precious heat and smoke) the picture looks like the controls mount to the legs, but they don't the controls are surrounded by it's own rectangular housing that attaches to the base of the cabinet (I like this - means I can use it without the legs) I would expect this unit to hold up well based on my smokehollow experience - but I intend to do some mods (and this smoker is built in a way that will allow me to do that fairly easily) example these 'cheap' smokers are assembled with some small screws which are usually impossible to get unassembled in the event a part needs to be replaced - I plan on drilling out the holes and using larger bolts and nuts which should insure this smoker will last a long time (I usually don't write long reviews and I could go into more detail, but I'll end with compared to other smokers I'm very impressed)

I did a fair amount of research on this model smoker prior to purchasing it. I took the advice of numerous others found online, and even before use, I added 1/8" x 1/2" nomex self adhesive seal around both door openings (I applied it to the door side), and I utilized high temp black RTV to all the joints. With these two very simple and inexpensive modifications, the smoker does not leak any smoke - suggesting that it is also not leaking any thermal energy. All the smoke simply goes out the chimney. This unit is very easy and straight forward to assemble, as it only required very minimal assembly. I additionally extended the chimney opening down into the smoker about 6-inches, utilizing a large soup can with both ends removed, slit down one side, and pop riveted to the proper diameter to snuggly fit the opening. The cylindrical ribs on the exterior of the can hold it in the opening, and this seems to help better trap the smoke in the chamber. The smoker is really easy to utilize, and easy to regulate to 250-275degF utilizing chunk charcoal, and regulating the inlet and outlet. I appreciate the fact that this unit has a separate door for the burn chamber, in order to better maintain more constant and continuous temperature in the smoking chamber. The only other modification I'm planning to add shortly, is a wheeled platform to more easily move it in and outside (and to store charcoal and wood chunks on) - otherwise you really need two people to move it. I would easily recommend this unit, keeping in mind to make the minimal suggested upgrades to make the smoker work really well.

I purchased the Dyna-Glo DGW1235BDP-D Wide Body LP Gas Smoker, and this is my review. The "Master Box" which protected the main body of the smoker was very thick and sturdy and included Styrofoam corners on the inside further protecting the smoker. All screws, parts, and assemblies were well protected and accounted for. Assembly was well explained in the manual and easily executed. With the exception of having to straighten out some warpage of some flat stamped metal parts, all holes lined up easily. In the interest of complete honesty, I have to say that the weak spot in the quality control of manufacturing fell on the "Wood Chip Box." The fabricator of the box was clearly an amateur and the stamped metal lid which has warpage to it will not rest securely on top of the box. I have flattened the lid, but it still glides around on top of the box. That said, It is a solid and well thought out smoker. It is large and versatile, and it looks real good sitting on the deck. For my first cook, I got rather ambitious. After following all safety guidelines including testing the gas lines and fittings, I filled the box with pre-soaked hickory chips, filled the ample water bowl, and loaded my food. A 10 pound marinated and seasoned pork tenderloin cut into thirds onto the bottom rack. Above that went 3 full racks of pork ribs, each cut in half for easier refrigerator marinating. Above that I filled one side of the rack with miniature yellow and red peppers oiled and seasoned, 4 beautiful tomatoes halved, buttered and seasoned, and a very large sweet onion, again, halved, buttered, and seasoned. Above that went 6 ears of water soaked, buttered and seasoned corn in husk. I fired it up and maintained vigil on temperature adjusting. The adjustments and throttling of the dampers was easy to do, but required more attention than what perhaps would be normal as it began to rain, and rained steady until just prior to the cook finishing. Again, in complete honesty, I really screwed up the corn. It seemed a good idea to cook it in the husk, however, the loose and opened end of the husks allowed the first 3 or so inches to become itsy bitsy brown pebbles. It will be better next time. Smoking is learning. The flavor of the good corn was IMHO wonderful notwithstanding. The tomatoes gave up their skin with ease. The onions and peppers smelled and looked so beautiful and tasted unbelievable. The onions, peppers and tomatoes were used to create a simple and out of this world smoked tomato soup, the recipe for which is below. Ok, the meat of it. I brought the loin sections to 145+ internal temperature, removed them, wrapped them (after a sampling of course), rested them, and refrigerated them. The next morning I sliced each one completely into about one eighth thick slices for sandwiches. The slices were very nearly as red as a ham, juicy, and eyeball rolling delicious. "OMG" is so over used today, but O....M....G...! The ribs weren't quite done yet so I removed each of the 6 half racks and wrapped them in tinfoil returning them to the smoker for about another hour and a half. They weren't quite fall off the bone, but man, man oh man, I've never had better. A big plus, there are no drip spots on my deck. All the drippings were well managed. For a first attempt with this new smoker, I have to say my first cook was largely a huge success. No doubt the credit goes to the Dyna-Glo Smoker. With two doors, I could maintain the chip box and water without opening the larger cook chamber door and as the doors each have a rope gasket you can rest assure your cook will be steady. I can't wait for the next cook, and I can't recommend highly enough that you purchase one of these smokers from Dyna-Glo. -- My Smoked Tomato Soup -- 4 Tomatoes, smoked, seasoned 1/4 Sweet Onion, LARGE, smoked, buttered, seasoned 8 Peppers, red and yellow, smoked, oiled, seasoned 1/4 tsp Pepper (or to taste) 1/2 tsp Sugar 1 tsp Distilled white Vinegar (next time I'm using balsamic) Run tomatoes, onion, and peppers through a high speed blender (I used a NINJA) to liquefy as much is possible. Strain the puree into a pot and heat on a medium burner. Add remaining ingredients and adjust for taste. I didn't add salt. I have a low sodium diet. I recommend you try it as is and add salt if you feel you must. I coupled this soup with a grilled smoked pork loin and cheese sandwich. I'm telling you, I couldn't form words for an hour recovering from the bliss. Happy Smoking, Don

[This review was collected as part of a promotion.] I want preface this review by saying this is the first smoker, propane or otherwise, I have ever used. I've been wanting to try smoking meats for a while and this Cuisinart vertical smoker seemed like an ideal starter. It easily sits next to my grill outside without taking up too much space like a normal offset wood barrel smoker would, and seemed like it would be easier to operate than a vertical charcoal smoker. Assembly was a little more labor intensive than I expected and took me about 1.5 hours or so to complete, including breaking down all of the garbage for recycling. This product had a lot of foam and cardboard packaging to be tossed or recycled. Lighting is very easy as the burner has a built in sparker that clicks on when you turn the knob from the off position. The water/wood tray which sits above the burner conveniently has its own door at the bottom so you can access it without releasing all of the heat in the chamber. Once the burner is on, I place the wood chunks in the center of the tray, push the tray most of the way in and then fill the water reservoir around the wood to keep the chamber hydrated. In my experience the wood starts to smoke within about 30 minutes. I've been trying to keep the smoker between 215 and 225 degrees when doing my pork ribs and brisket, and this has been surprisingly easy. After the chamber reaches around 225, I turn the burner to "low" and top off the water tray and forget about it for anywhere between 30 to 60 minutes. One of my negative comments has to be I wish the water tray held more water and didn't evaporate so quickly. After about 45 minutes or so, the tray will be dry and the temperature will slowly increase. With the burner on low however, I never saw it get much above 250 degrees, so even then it was never a big deal. I got a full 20lb propane tank before my first use and have so far done about 26 hours of smoking over two weekends before writing this review. The burner seems to use the propane efficiently because I'm still on the first tank. I'd say I will expect between 20 to 30 hours of use on each tank in the future. I've had great weather the past two weekends and generally just left the burner on low though, so if you're smoking in freezing weather or something your mileage may vary. Pros: 1) Pretty easy to maintain a consistent temperature as long as you don't open the chamber or mess with it. It's barbecue so you shouldn't be messing with it anyways. 2) Easily houses enough meat for 8 people, maybe 6 depending on how hungry you are. This was plenty big for my needs. 3) The wood chips in the tray burn nice and slow and I haven't refilled them actually after starting a smoke. Later on (maybe 6-8 hours in) they start becoming white, but I figure they've provided enough smoke that I didn't need to refill. 4) Comes with a recipe book that actually has a GREAT barbecue sauce and a decent rub recipe. 5) Cleanup is pretty easy. Everything drips down directly into the wood chip/water tray, so pull that out with the four food racks and wash as desired. (I just hose them down in the backyard) Cons: 1) Assembly took a while and it came with too much packing material. This was just a one time problem however and doesn't matter if you're not a tree hugger like me. 2) The water tray should be deeper I think. This way you might be able to make it an hour without needing to refill. Also you would be able to put more wood chips so the smoke will last longer. 3) Might not be big enough if you're trying to host a larger party with it, say 10 or more people, and want to have something other than brisket. If you're doing ribs for example, each rack really only holds a single rib-rack which feeds 2-3 people.

I have used this pittboss for 2 years now. I used it all year round in NORTH DAKOTA. Now it does have some issues keeping temperature in the winter but that is to be expected. My biggest issue is the clean out of it. I am a single mom and trying to tear it down to clean out all the ash and gunk that has built up is truly a pain. Other than that I love it and everyone raves about everything I cook on it. With 2 teenage boys who invite there friends to our house just to have me BBQ I would say I love this grill.

I have had this for a year. Love my pit boss. Does exactly what I want, plus more. Every weekend is a cookout at our house now no matter what the weather is. Make sure you vacuum out pellet chamber every 4-5 usage. Makes a big difference.

I bought this last year and have used it many times. It arrived packaged well no damage. I didn't like having to assemble so many parts. But that was a one time thing. From the start, the control.panel had fog in the display. The unit had never been left outside in the rain or snow. They promptly replaced the control panel. The last few times upon first starting the unit up it squealed on and off for a few minutes, then it went away. But it does it every start up. No performance issue but I know there is a motor probably the fan going up. I have not contacted them yet but based on prior track record I dont expect problems. I'll update my review later.

[Diese Bewertung wurde im Rahmen einer Sonderaktion abgegeben.] Auch dieses Gerät habe ich im Sommer 2019 gekauft und es hält was es verspricht. Wunderbare Spareribs drin gemacht. Ich bekam satte 8kg Spareribs hinein. Und konnte diese in einer anständigen Zeit garen. Die Temperatur war relativ konstant geblieben bei der grossen Menge an Rips. Besonders zufrieden bin ich allerdings mit dem pulled pork sowie brisket aus dem Gerät . Pulled Pork ganze 23 kg auf einen Schlag mit dem Gerät gegart in 17 Stunden. Auf niedrigste Stufe eingestellt bei noch relativ angenehmen Temperaturen Ende September. Ergebnis Oberklasse. Im Dezember dann mit Räucherspänen Buche zum Kalträuchern von Lachsschinken benutzt Ergebnis sehr gut. Alle meine Bekannten die einen Schinken abbekommen haben waren totsl begeistert vom Schinken. Also auch kalträuchern läuft Spitze. Absolute Kaufempfehlung.

I have smoked sausages, salmon, cod, oysters, mussels, squash and chicken so far. It could use a different burner control as it is difficult to achieve cooler temperatures. I will eventually dummy in a small burner to maintain 100F or so. It was much hotter at the back so I notched the back of the water-pan where it touches the standoffs and bent the tabs up. Uniform heat now. The rack slides will get a screw to hold them in place as they are easily dislodged when swapping hot racks held off-level. Lighting a smolder fire in the wood-tray gives a good smoke once the unit is warm/hot and drawing. All in all a very well built and functional unit