I just got one as a gift. I did a pork loin roast to 145F internal (cook temp 225F.) I checked with an Instant read thermometer, and it was only a few degrees difference. Also, when it reaches internal set point, it will change the cook temp to 120F automatically, it doesn't shut off until 19 hours total on time is reached.
You'll get a longer smoke time with pellets due to the density of them. Chips have a lot of air space that doesn't make smoke. I have this same unit. Use some wide and shallow throw away pans for drips to keep it cleaner. Cheaper stores should have a bunch of them or just some foil with the edges rolled up a bit.
I will review this review. Ok I give it 2.5. I spent many years smoking in my back yard lighting coals and adding wood. This smoker isn't for beginners it is for us old guys that want smoked meat but also want to spend time with the wife on weekends.
I have one of these exact smokers. You right about the smoke time at 225. Usually takes almost an hour to get smoke. Just change wood chips out at 5 hours. Be careful where u put the old wood chips because they still burn. We make an aluminum foil bowl and put in our grill to burn out. This smoker gives plenty of smoke. Makes everything delicious. Definitely do the pre seasoning smoking.
I have this smoker, and now I'm second guessing it.Here are some things i found out- 1. It does not tell you the temperature you are at...at all. You simply have no idea that once it's set if it stays around that temperature or not. Why is it hard for them to have this important feature not be included is beyond me. Plain on buying a probe just for something that should have been there in the first place. 2. You have to crank the heat up before it starts to smoke. This is because the wood box is not on the heating element.And a piece of metal that the box is setting on covers the element has to get hot first.If i can take that away, I'm sure it would work a lot better. The smoke box itself is good, but having the lid on kinda chokes the chips. Leaving the lid halfway off gives it more air for the chips to burn. It just a bad design. 3. There is no way to control the smoke or heat. I have never seen a smoker that didn't have some kind of control over these two. This thing is wide open. I guess you can put tape over the holes and see what works that way, but not knowing what temperature it is at or if the heat element is on or not, it's no wonder it has wild temperature swings.If you smoke on calm day,be ready for the temperature to be 30f+ over from what you set it at. 4. The meat probe is a piece of shit. It's not good for anything. I don't trust it at all and just don't use it. A cheap thermometer is better than this thing. 5. The remote is nice feature,but only if you are right in front of it and maybe 5 feet. It doesn't have the range to make it of any use really. But still nice i guess. I'm sure there are more that i didn't discover yet... but i am sure i will with time.
I've had mine for 2 years now and agree 100 percent. I had to buy a separate meat probe and temp gauge. I also picked up a smoke tube because i just wasn't getting enough smoke from the box. Smoked some chicken thighs last weekend, but the temp never rose above 180°, even though I set it to 230. I do not recommend this smoker
I also wanted to say I really liked how you described how the top & side of the smoker is much safer than our old "Big Little Chief" smoker. It was just a single wall set up, & fthe front door set up was akward, but with care it made great food!
I'd buy a Bradley smoker but don't want to be tied down to having to buy their pucks, I bought this smoker and it works great! Good video, but too many "uh's"
Thank you so much for your review!!! You have made my choice of smokers sooo sooo sooo much easier! At the beginning of the season I was only looking at pricy ones, wanted to upgrade from our old "Big Litte Chef"! A meat probe is a must for our famiily. And now I know about the remote so I can be busy indoors & still know what is going on with the smoker!
Great review Sir, I don't know why anyone give this a thumbs down? Maybe they don't like the smoker or just 12 trolls @ 5-30-20? Your review is on point and a great job! Thumbs up from me #106... Subbed all
I just got one. I live in AZ and the outdoor temp does have an affect from what I’ve been reading. Mine was off by 15degreea above what it was saying but it’s been working great. I will be making a drum one once I really start getting into smoking. Great vid
To use the smoker, you must set the Cooking Temperature + Cook Time, or a target Internal Meat Probe Temperature + Cooking Temperature. Only then will the electric heating element turn on. Unfortunately, you cannot set both Cook Time and Meat Probe Temperature simultaneously. Choosing one automatically disables the other. You can check out the full review writeup we did here: smokingmeatgeeks.com/charbroil-electric-smoker/
If you use the probe, it disables the temp control and timer. If you use the timer you can use the temp control for ambient temp but, it disables the probe. Fyi, the temp probe function only lasts for about six uses. We have a friend that also has the exact same smoker and both of ours experienced the same issue. Both probes were replaced and both probes failed again. It's a decent smoker aside from that but, you better get used to using the temp and timer functions along with an external probe of some sort.
@@lesliecruz9985 Yes, I would agree with you there. If I set it to 225 it will run up to the 260 range. Like you said, setting it at 195 will get you the 225 or so you're looking for. It certainly isn't a "perfect" smoker but, if you learn how to use it you can turn out some pretty delicious food. Though, to be perfectly honest, it's probably more work than it's worth considering all of its shortcomings.
@@jerrywalker6043 i dont know. To be honest been trying to return this thing . But amazon will not cover shipping back and its expensive. Not happy at all with this. Doesnt smoke a lot, you have to check temp all times or will burn the food, probe its off by far. Should know better and go with masterbuild but though this one was better
Good video. Think I'll get one for smoking local trout. Any idea on electric costs/ efficiency? In upstate NY the local energy company just doubled our rates
Great review. I was thinking about buying this as my first smoker. Is there another digital electric smoker that you would recommend that is more accurate with the temperature readings? Thanks
Ugh, problem being is that most of these entry level electric smokers are designed kind of the same way: entry level. Which means they try and cut corners to keep cost down. While we haven't tested too many electric smokers in this price range, from my experience when you start looking at other comparable models the design quality goes down and I haven't noticed much difference in temperature accuracy. The problem is the ambient probes they use are low in quality and are poorly positioned; additionally insulation can be an issue. All these issues when it comes to a unit that uses a heating element which is strictly all the way "on" or all the way "off" makes things even more troublesome when it comes to accuracy. So all in all, I wouldn't get hung up on accuracy at this level and just pickup good thermometer to go with your first buy, check out smokingmeatgeeks.com/meat-thermometers/ and more specifically one of these: smokingmeatgeeks.com/best-wifi-meat-thermometers/. Happy smokin' and welcome to the Meat Geeks crew!
It would have to be pretty thin and would need to be strategically placed. You can also pick up a smoke tube, we provide some ideas here: smokingmeatgeeks.com/easy-ways-to-smoke-cheese/
Bought one of these exact units. Seasoned the unit per Charbroils instructions . a couple of weeks later when I went to use it for the first time mind you, I removed it from our locked shed. I unlatched the door and the door fell off its hinges. WT? The door never touched the ground . But after inspecting the door hinge pins, the door was damaged prior to my receiving the unit (Brand spanking new out of the box) Not to mention a stray screw rolling around inside the unit when we first opened it up after uncrating. I wouldn't bother spending your hard earned money on this poorly constructed junk.
There's a pull out tray on the right side wall for drippings but its under the floor plate, i don't know if there's a hole for the grease to run down to the drawer.?? is there?.
I just got one as a gift. I did a pork loin roast to 145F internal (cook temp 225F.) I checked with an Instant read thermometer, and it was only a few degrees difference. Also, when it reaches internal set point, it will change the cook temp to 120F automatically, it doesn't shut off until 19 hours total on time is reached.
You'll get a longer smoke time with pellets due to the density of them. Chips have a lot of air space that doesn't make smoke. I have this same unit. Use some wide and shallow throw away pans for drips to keep it cleaner. Cheaper stores should have a bunch of them or just some foil with the edges rolled up a bit.
I started on masterbuilt electric smoker from Lowe's. First cook was beef ribs. Now I'm up to a weber 26inch and a kamado. I also got a pellet smoker.
Spray the drip pan with nonstick spray before cooking. It will clean off easier.
I will review this review. Ok I give it 2.5. I spent many years smoking in my back yard lighting coals and adding wood. This smoker isn't for beginners it is for us old guys that want smoked meat but also want to spend time with the wife on weekends.
I like your style Dale.
I approve this message
I have one of these exact smokers. You right about the smoke time at 225. Usually takes almost an hour to get smoke. Just change wood chips out at 5 hours. Be careful where u put the old wood chips because they still burn. We make an aluminum foil bowl and put in our grill to burn out. This smoker gives plenty of smoke. Makes everything delicious. Definitely do the pre seasoning smoking.
I have this smoker, and now I'm second guessing it.Here are some things i found out-
1. It does not tell you the temperature you are at...at all. You simply have no idea that once it's set if it stays around that temperature or not. Why is it hard for them to have this important feature not be included is beyond me. Plain on buying a probe just for something that should have been there in the first place.
2. You have to crank the heat up before it starts to smoke. This is because the wood box is not on the heating element.And a piece of metal that the box is setting on covers the element has to get hot first.If i can take that away, I'm sure it would work a lot better. The smoke box itself is good, but having the lid on kinda chokes the chips. Leaving the lid halfway off gives it more air for the chips to burn. It just a bad design.
3. There is no way to control the smoke or heat. I have never seen a smoker that didn't have some kind of control over these two. This thing is wide open. I guess you can put tape over the holes and see what works that way, but not knowing what temperature it is at or if the heat element is on or not, it's no wonder it has wild temperature swings.If you smoke on calm day,be ready for the temperature to be 30f+ over from what you set it at.
4. The meat probe is a piece of shit. It's not good for anything. I don't trust it at all and just don't use it. A cheap thermometer is better than this thing.
5. The remote is nice feature,but only if you are right in front of it and maybe 5 feet. It doesn't have the range to make it of any use really. But still nice i guess.
I'm sure there are more that i didn't discover yet... but i am sure i will with time.
I've had mine for 2 years now and agree 100 percent. I had to buy a separate meat probe and temp gauge. I also picked up a smoke tube because i just wasn't getting enough smoke from the box. Smoked some chicken thighs last weekend, but the temp never rose above 180°, even though I set it to 230. I do not recommend this smoker
@@ChuckLorence i aggree...not having a built in temperature indicator is idiotic
I also wanted to say I really liked how you described how the top & side of the smoker is much safer than our old "Big Little Chief" smoker.
It was just a single wall set up, & fthe front door set up was akward, but with care it made great food!
I'd buy a Bradley smoker but don't want to be tied down to having to buy their pucks, I bought this smoker and it works great!
Good video, but too many "uh's"
Thank you so much for your review!!! You have made my choice of smokers sooo sooo sooo much easier!
At the beginning of the season I was only looking at pricy ones, wanted to upgrade from our old "Big Litte Chef"!
A meat probe is a must for our famiily.
And now I know about the remote so I can be busy indoors & still know what is going on with the smoker!
Great review Sir, I don't know why anyone give this a thumbs down?
Maybe they don't like the smoker or just 12 trolls @ 5-30-20?
Your review is on point and a great job! Thumbs up from me #106... Subbed all
I know nothing about smokers & this was super helpful!!! Thank you!! 👍🙏
Glad to hear it! Check out our smoking meat basics writeup -- should get you well on your way: smokingmeatgeeks.com/smoking-meat-basics/
I just got one. I live in AZ and the outdoor temp does have an affect from what I’ve been reading. Mine was off by 15degreea above what it was saying but it’s been working great. I will be making a drum one once I really start getting into smoking. Great vid
Hey neighbor, we're headed for a rough week of high temps here in Phoenix. Extreme weather temperatures definitely pose their own challenges.
The smoker does not “shut off” once the internal probe reaches the set temp. It goes down to 120 so that the food stays warm at a safe temp.
My internal temps are 20c above set oven temp. I wonder if the lack of internal temp display is because of the poor stablity of the oven temp¿
Really Good Review thank you for the demo. That was very helpful. have a Great Weekend
Will the smoker work continuously without setting the time? Say you want to smoke low and slow for 6 hours.
To use the smoker, you must set the Cooking Temperature + Cook Time, or a target Internal Meat Probe Temperature + Cooking Temperature. Only then will the electric heating element turn on.
Unfortunately, you cannot set both Cook Time and Meat Probe Temperature simultaneously. Choosing one automatically disables the other.
You can check out the full review writeup we did here: smokingmeatgeeks.com/charbroil-electric-smoker/
If you use the probe, it disables the temp control and timer. If you use the timer you can use the temp control for ambient temp but, it disables the probe. Fyi, the temp probe function only lasts for about six uses. We have a friend that also has the exact same smoker and both of ours experienced the same issue. Both probes were replaced and both probes failed again. It's a decent smoker aside from that but, you better get used to using the temp and timer functions along with an external probe of some sort.
hey jerry did you ever got issues with temps off? am on my second use and have to set this thing to 195 to get 225
@@lesliecruz9985 Yes, I would agree with you there. If I set it to 225 it will run up to the 260 range. Like you said, setting it at 195 will get you the 225 or so you're looking for. It certainly isn't a "perfect" smoker but, if you learn how to use it you can turn out some pretty delicious food. Though, to be perfectly honest, it's probably more work than it's worth considering all of its shortcomings.
@@jerrywalker6043 i dont know. To be honest been trying to return this thing . But amazon will not cover shipping back and its expensive. Not happy at all with this. Doesnt smoke a lot, you have to check temp all times or will burn the food, probe its off by far. Should know better and go with masterbuild but though this one was better
Good video. Think I'll get one for smoking local trout. Any idea on electric costs/ efficiency? In upstate NY the local energy company just doubled our rates
where do you plug the meat probe into the smoker? I bought one of these used and can't find where to plug the probe in
can i put foil on the drip tray?
i guess if you know it temps hot you can set it 20~ degrees lower
got the feeling you got this smoker for free to review and you dont want to be honest. this smoker its famous from been temp off all over the internet
Great review. I was thinking about buying this as my first smoker. Is there another digital electric smoker that you would recommend that is more accurate with the temperature readings? Thanks
Ugh, problem being is that most of these entry level electric smokers are designed kind of the same way: entry level. Which means they try and cut corners to keep cost down. While we haven't tested too many electric smokers in this price range, from my experience when you start looking at other comparable models the design quality goes down and I haven't noticed much difference in temperature accuracy. The problem is the ambient probes they use are low in quality and are poorly positioned; additionally insulation can be an issue. All these issues when it comes to a unit that uses a heating element which is strictly all the way "on" or all the way "off" makes things even more troublesome when it comes to accuracy. So all in all, I wouldn't get hung up on accuracy at this level and just pickup good thermometer to go with your first buy, check out smokingmeatgeeks.com/meat-thermometers/ and more specifically one of these: smokingmeatgeeks.com/best-wifi-meat-thermometers/. Happy smokin' and welcome to the Meat Geeks crew!
Great review. Thank You!!!!!
Really good review!! Thank you!!
Thank you sir!
Hellom i brought a used electric smoker but its missing the wood chip tray box. Can i just used a aluminum loft pan ??
It would have to be pretty thin and would need to be strategically placed. You can also pick up a smoke tube, we provide some ideas here: smokingmeatgeeks.com/easy-ways-to-smoke-cheese/
Bought one of these exact units. Seasoned the unit per Charbroils instructions . a couple of weeks later when I went to use it for the first time mind you, I removed it from our locked shed. I unlatched the door and the door fell off its hinges. WT? The door never touched the ground . But after inspecting the door hinge pins, the door was damaged prior to my receiving the unit (Brand spanking new out of the box) Not to mention a stray screw rolling around inside the unit when we first opened it up after uncrating. I wouldn't bother spending your hard earned money on this poorly constructed junk.
Won't work unless you have it like 30 feet from your router, unfortunately 😕. Won't work in my garage, so useless to me!!!
Looks exactly like an Arizona backyard.
There's a pull out tray on the right side wall for drippings but its under the floor plate, i don't know if there's a hole for the grease to run down to the drawer.?? is there?.
Yes, look at the video - 8 minutes in and it shows you
Man I wanted to see you cut into that meat.. great review. novice smoker here.
He didn't even cut the meat to show us...
Just cut the meat!
@@andriuslt5288 cut the dam meat and stop shaving your arms. weird.
World record of saying uhhhh
spray everything inside, first!
I don't like the door latch
ah it ah appears ah to be ah a good ah machine ah but maybe you should let ah someone ah else to ah talk ahhh.