Customer reviews for Old Smokey Electric Smoker

Old Smokey Electric Smoker

Old Smokey Electric Smoker : Savory smoked foods are as easy as 1-2-3 with this aluminized steel smoker. Just plug it in, add the smoking chips (included) for authentic wood-smoked flavor, and load up the two cooking racks. No need to add water -- the lid seals tight to capture juices and steam for moist, delicious results. Easy to assemble. 1250 watts. 15.5"Dia. x 29"H. Made in the USA. This item is shipped directly from the manufacturer so it can only be delivered within the 48 contiguous states. Express shipping options, gift wrap services and gift messaging are not available for this item. Please allow 2-4 weeks for order processing and delivery.
Overall rating:
5 / 5
5
 / 
5
(2 reviews) 2
Open Ratings Snapshot
Rating breakdown 2 reviews
5 Stars
2
4 Stars
0
3 Stars
0
2 Stars
0
1 Star
0
2 out of 2(100%)customers recommend this product.
Customer questions and answers:
1 Question | 1 Answer
Customer reviews for Old Smokey Electric Smoker
Review 1 for Old Smokey Electric Smoker
Overall rating 
5 / 5
5 / 5

AMAZING LiL SMOKER

PostedJuly 5, 2009
Customer avatar
CarolinaGirl
fromPeoria, IL
We purchased this smoker for my father-in-law who was missing the wonderful taste of pulled pork bar-b-que and what a TREAT! The meat was so moist and juicy it fell off the bone! The only negative that I have to say about it was, once the meat was cooked to perfection and falling apart, it was a little difficult getting it off the rack and safely to the table. But it is a wonderful problem to have. This smoker will not disappoint. We loved it so much we decided to purchase one for ourselves and are looking forward to introducing our neighbors from the Midwest to East Carolina Vinegar Based Bar-B-Q!
+32points
36of 40voted this as helpful.
Review 2 for Old Smokey Electric Smoker
Overall rating 
5 / 5
5 / 5

PostedMay 18, 2015
Customer avatar
MaineFrank
fromMaine
Gender:Male
My Cooking Level:Advanced
Exactly what I wanted! I broke it in with some pork and beef ribs which helped me get a feel for the temperatures. The next day I smoked a pork butt (there was plenty of room for two butts) and the smoker held constant temperatures even through the cool Maine early morning, I got rave reviews for the smoked butt, I recommend using a little water in the drip pan not so much for the moisture but so the drippings don;t build up an impenetrable crust in the pan.
+3points
3of 3voted this as helpful.