Get that smoky flavor without using a traditional charcoal smoker! the Cuisinart 30” electric smoker is great for Casual or first-time smokers. It is very user-friendly & light weight. Set the internal temperature to the exact°, & the smoker will do all the hard work. With its 548 sq.” of cooking space with 3 chrome-coated racks, it’s spacious enough to smoke meat for a large group of people. The removable water pan & wood chip tray allow for easy & quick start UPS & clean UPS. This smoker is convenient & easy to use, you’ll enjoy the ease of smoking meats, fish, vegetables & more!
Product Features
- This smoker is convenient and easy to use, great for beginners and seasoned smokers.
- Simply plug it in, place your meat on the racks, set the temperature and let the smoker do its job
- Features an easy-to-read thermometer on the front door that helps monitor the internal temperature
- Light weight frame and two side handles for ease of mobility
- 1500-watt heating element will produce a temperature from 100°F to 400°F
So you wanted a Weber Smokey Mountain, but you weren’t ready to drop $300-$400? For the price, you really can’t beat it. I’m giving it four stars because after the modifications that I made, it’s a solid smoker that is on par with the 18in Weber WSM. Without the mods? Well, you get what you pay for.Out of the box, it’s fairly simple to put together, however, the door latch is pretty cheap, and the ash can/vent feels cheap too (although, this hasn’t been an issue), and the charcoal ring is small and kind of flimsy, I’ve smoked ribs for a solid 7 hours without…
Well-built, excellent performer. And great customer service. Cuisinart isn’t exactly a name I associate with outdoor cooking, but I was still very excited to try this propane smoker. I’ve been smoking food at home for several years and have tried a few smokers out over the last few years, including the , the , and my…
Good smoker bad water/wood chip tray. My main gripes with this unit are the temperature gauge on the front and the water/wood chip tray. The temperature gauge on the door isn’t very accurate but I guess that’s the norm with smokers. However the wood/water tray is a problem. If you add water then the tray doesn’t get hot enough to produce ample smoke. Not only that but the fat drippings fall into the wood chips cause ignition issues as well. If you run out of water you have to refill the tray which will drop the tray…