Old Smokey Electric Smoker
by Old Smokey
Our Price: $122.00
Availability: Usually ships in 1-2 business days
Category: Lawn & Patio
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Product Details
Manufacturer: Old SmokeyBrand: OLD
Edition: Misc.
Model: OS-ES
Color: Black
Publisher: Old Smokey
Studio: Old Smokey
Music Label: Old Smokey
Product features:
- Color: Black
- Size: 15.5"w x 15.5"d x 29"h
- This smoker has a flat top, so juices drip right back onto the food.
- On top of the heating element is a chip tray where you put wood chips for smoke flavor.
- This smoker is controlled by a heat thermostat to allow a wide variety of cooking times and styles.
Description of Old Smokey Electric Smoker
No water needed - the sealed lid of this electric smoker captures the meats juices that add a great taste. Flat-top design provides constant, even basting for more flavorful food. Comes with two cooking racks, drip pan, smoking chips and carrying handles. Made of corrosion-resistant aluminized steel with an electric heating element and adjustable heat control. U.S.A. Power Supply: Electric, Watts: 1,250, Volts: 120, Dimensions O.D. x H (in.): 16 x 29Tools and Hardware Reviews of Old Smokey Electric Smoker
Customer Review: So Easy to Use
Summary: 4 Stars
Overall, this is a great product. It's very easy to use.
A few tips:
1. You need to insert a thermometer if you want to cook properly. In general, High = 300 degrees, Medium = 250, and Low = 200, but it can vary depending on the outside temp and wind. I bought the 2-probe Maverick so I can get a constant measurement of the meat and the chamber. I drilled 2 holes in the side and use aluminum foil to plug the holes when smoking.
2. Ignore the manual's advice to always cook on high. You should cook beef and poultry on high, but pork should be cooked around 225. At 225, a 6 pound pork butt will take about 10 hours. I tried to cook a pork butt on high - it was fully cooked in about 5 hours, but it was not as tender as is it should be.
3. Use 1 handful of wood chips. Since all the smoke is sealed in that is plenty and any more will make your meat taste like an ash tray.
4. Wrap the drip pan in aluminum foil to make clean up easier.
The 2 negatives that I have experienced:
1. It's hard to cook multiple pieces of meat because the Old Smokey is not meant to be open and closed during cooking. When you open the lid you release all the smoke and heat. Also, if you need to get to the bottom rack, you need to remove the top rack which can be a hassle.
2. Because it's sealed, your food will not get the "bark" that everyone likes to see. It won't impact the flavor, but your food won't look right to someone who is used to using a more traditional smoker.
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