Rated 2 out of 5Â by cornchowder It looks nice, but...
The door don't stay closed. I'll have to make my own door latch. The wood chips won't smoke unless the wood chip box is placed directly on the element or unless it is turned to a high heat. I smoke lots of salmon and I wouldn't recommend this. I'll modify it and it will be okay but it cost way, way too much to need work once you get it. All the parts are of good quality though. Big Chief is cheaper and works better for smoking fish, but if you are doing chicken, beef, or something like that it would be okay; just hope the magnets on the door will keep it shut. I've had to place a chair in front of it for the time being.
Rated 5 out of 5Â by Travler Great Smoker
I love this smoker, have had it for almost 2 years. Yes the wood pan could be modified, I drilled a couple 3/8" holes in the bottom of the pan and it fixed the problem. The door does leak but if you seal it completely no air will get to the wood and it wont smoke. I cook on my smoker at least 3 times a week for party's and for personal, and I always do ribs or a shoulder on the weekends. If mine wasn't still in good shape I would buy another, no questions asked. I do no recommend any other electric smokers, I have tried them and have family that owns them and none of them compare to the this little smoker.
Rated 3 out of 5Â by Jnwburch Makes a mess!
We have used the smoker several times and have been pleased with the results of the meat. However, the grease does not run into the grease catcher. It runs down the legs and forms a puddle. We purchased a large metal tray from an automotive supply store to put beneath it to make cleanup easier. It still takes a lot of time to clean up the mess it leaves behind. I called Character-Broil and they acknowledged that it is "a known issue" but offered no solution. The representative did say that they have "more updated" versions, which is no help since we already purchased this one.
Rated 1 out of 5Â by Mad in spokane Piece of junk
Received as a gift from my sister in law. This thing will not smoke unless it is 300 degrees or higher. Turn the heat down amd it stops smoking. I have a thermometer inside the smoker so I know what actual temp is. I called customer service and the person i talked too had no idea what to do or how to fix the problem. His supervisor suggested water in the smoker. The problem with that wad i was drying jerky. Water is a no no when drying. While doing ribs i had the water pan in place...still no smoke just steam. I am ready to throw this thing in the trash.