Cuisinart 30" Electric Smoker, 3 Adjustable Racks, Large Capacity BBQ Meat Smoker, Water & Wood Trays for Smoked Meat, Brisket, Salmon & Jerky, Adjustable Temperature Control

I've had the Digital Masterbuilt Smoker within the past years and quickly returned due to a malfunctioning digital control panel prone to damage from humidity/moisture.So far, this Cuisinart smoker is very similar, however much better. Ever since I've noticed the digital smokers had failures with their digital control panels, especially after rain/humidity, and without having replacement parts available; I strongly recommended other perspective purchasers, "... only buy the analog smokers," such as this one.I found the Cuisinart smoker also having far easier assembly in comparison to Masterbuilt, with Masterbuilt smokers having a ton of screws/bolts/nuts, whereas the Cuisinart smoker only had a few screws for the legs, a couple for the handle, and the analog thermostat merrily easily screwed into the front. I had the Cuisinart smoker fully assembled within about fifteen minutes. (Masterbuilt required at least 2 hours assembly, or more time.) Further noting, the benefit of having an analog thermometer and analog control, versus the troublesome digital control panels, with digital controls becoming easily dysfunctional with any rain or humidity, requiring replacement parts not available through the manufacturer or elsewhere.Bottom line, until all bugs are worked-out of the digital control panel smokers, those using a smoker likely will strongly desire an analog smoker, as a failed digital smoker will be completely useless until the digital control panel is replaced. (Heard many stories of manufacturers either out-of-stock of digital control panel replacements or not able to provide customers with the required digital electronic replacement parts.) Whereas analog smoker will still be able to be utilized even if the analog thermometer fails. The cord with variable thermostat control can easily be rolled-up and stored indoors, with the smoker stored outdoors where it belongs with the BBQ grill.Notice, I repeated three times the failures with digital smokers!TIP: Use a pan or aluminum foil for meats, reserving the drippings for gravies or other use. Using pan/foil will also prevent required cleaning of the interior of these smokers! Used mine all Winter/Summer, have yet needing any cleaning! One Nordic 8x8 aluminum pan and two 1 1/2 aluminum loaf pans, pre-seasoned, will likely be great for this smoker, reserving the third shelf for wrapping bones or extras using foil.TIP: This smoker, soaking the wood chips isn't really needed, as for some reason, soaked wood chips do not burn well at all with this smoker. Have not tried merrily misting/wetting the wood chips yet.TIP: I fill the water pan once, and then refill the wood chips every couple of hours, when smoking as obviously stopped.TIP: Since these smokers can easily heat to 400F, I'm thinking of baking bread with the smoker, providing the authentic (less than) 18th century wood-fired hearth bread! Likely many foods can be easily either slow-cooked, baked or cooked using this smoker!TIP: Intended rack size is 13.25 x 12.5 inches, with about an additional .25 to .5 inch clearance on the sides. Top rack has 9.75 inch height clearance, with the bottom two racks having 4.75 inch height clearance. There needs to be clearances on some of the sides for smoke/ventilation. Quarter (Nordic aluminum) sized baking sheets fit.

The temperature can be a bit finicky to start. Once you get it at the right temp it should be good for most of your smoking session.On long hauls, it's good to check the temp around when the stall breaks, I've noticed. Mine tends to jump up about a hundred degrees after the collagen nears the end breaking down.It isn't rolling smoke out the wazoo like some of the barrel smokers, but it smokes consistently and the flavor is good. I recommend soaking your chips for an hour or so before you start smoking. It'll give you a bit more bang for your buck with smoke.All and all. This is a great smoker for someone like me who is just getting into it. I've used it a bunch of times the last few months and I love it! Just did pulled pork for Christmas and it was sublime!The removable racks and pan trays make clean up super easy.

Super easy to assemble, did it by myself without any issue, however there is one slight problem with mine that I can see being a concern for others...The box that holds the woodchips is machine cut, and literally razor sharp around all edges of the cover and the base. I didn't cut myself, but easily could have, it's exactly as sharp as a thin sheet of steel would be immediately after being cut, so be careful especially if you have kids poking around it. Could easily be filed down, I'm just going to be careful

Mine is an electrical unit. I guess they also make the same one that uses propane.3 shelves is plenty. The temperature unit is a bit quirky. I have to keep adjusting it to stay with 25 degrees of what I want.My #1 complaint is that there is no way to keep the shelves from sliding out and falling when removing the meat. I'm sure I will eventually invent something to remedy that. Other than that this is a good no frills smoker and should last a while. The free cover that came with it is nice.UPDATE: Having used this smoker a few times I still find the shelve issue annoying. When using lower temperatures for smoking porkbelly, for instance, it is a constant battle to keep the temperature steady at anything below 200 degrees.

The media could not be loaded. AFTER A MONTH AND A HALF OF USAGE:I wanted a new smoker but because of stupid rules of where I live, we can't have an open flame grill or smoker. I read tons of reviews between this one and others. I went with this one because it had installments on it (thanks Amazon). I'm kinda glad it worked out that way. This smoker is EASY to set up. Just follow the instructions that come with it. YES...season it first! BTW...don't use the water pan. It keeps it too moist and you don't get a smoke ring. IMPORTANT....DO NOT USE A CHEAP OR LOW END EXTENSION CORD (if you need one). This uses 1400 watts bzzt bzzt and a crappy cord will either burn up or short out. The temp control is very elementary. Just a dial. Wish it came with the digital one. The thermometer is basic but I recommend buying a separate one. The racks are VERY well made and slide very easy. I just wish it was a little wider. Ribs have to be cut in half to fit. Pretty much operate this like you would just like any other smoker. Watch your temp and spray with liquid if it starts to dry out. Outside doesn't get too hot while smoking. which is good in case you touch it by accident. Door is nice and solid and has a good latch. The metal on the body is decent guage so as long as you take care of it and cover it when not in use....I see this lasting for years.I am very happy with this. There's a slight learning curve but once you get the hang of it, you'll be making yummies in no time. A little hint:. Put your chips in about 30-45 minutes before you put your meat in. Turn temp up ALL THE WAY with the door cracked so the chips start to smolder. Turn down heat and add ya meat.