SM009-2 Smokette Electric Smoker Oven

My brother has had one for 20 years, so like the old saying get what you pay for. You can easily smoke 20 lbs of brisket in this cooker. So unless you run a restraunt or are willing to bet the chinese made one for a few hundred less has the same craftsmanship and rock solid thermostat, you just can't go wrong. Leave it to your grandson when you can't load it any more.

For a one word description, I would use: tiny. My drop in stove has a bigger oven. If I crack the door on it and buy a $10 chip box to set at the bottom I have a better smoker. It’s an oversized easy bake oven and if you want to ever return an item they charge a 15% restocking fee plus the cost to send it back. So, paying $700 to find out it’s not worth it is very costly as it will cost another $150 to send it back. Customer support is also useless as they recite how the outside is cool to the touch, so it has to be worth it. Easy bake said the same I bet...Facts: it’s temp range is 100-250 with a 500 btu heat element. The racks are 14”x14” and includes e of them in a space approx 16” deep. It uses the same amount of wood as other electric smokers on the market because it doesn’t actually burn any wood for smoke. It doesn’t have a timer for those “overnighters”, or any way to check temps inside. One knob to set the temp and lots of legwork to go check things. Hope this helps...

I have co-workers that are very knowledable and talented bbq'ers that use the green egg shaped smoker that seems to be fairly popular with backyard chefs. Well this smoker didn't just hold its own, it shined BRIGHTER. Pork shoulder, while chicken, Celtic sea salt, Hungarian and Slovenian sausage, brisket. All amazing.

Top of the line smoker. Did my reviews first @ invested in this smoker. Not cheap but well worth the investment. There is a slight learning curve.The baby back ribs fell off the bone! Put a oven thermometer inside @ the temperature was right on the dial setting. Love it!!

I inherited this smoker from my father. He originally purchased it about 30 years ago. The Cookshack seemed over priced and too small. But I tried it. And I absolutely LOVE it!!First, the bad. It is only large enough to smoke smaller batches. I can fit an 18lb turkey, 9 lbs of salmon, or squeeze 3 racks of ribs (if I divide the individual rib racks). The cavity really isn't tall enough to hang summer sausages. There are no bell and whistles like BluTooth, WiFi, Meat Probes or even Timers. All you do is set the temprature.The Good:1.) All you do is set the temperature. With a full wood box of soaked chips, the smoke will last 7-8 hours.2.) It holds heat perfectly.3.) It smokes at 125 degrees. Cool enough to smoke salmon for several hours.4.) It seals very tightly so it retains both smoke and moisture. Food smokes for a long time and stays moist!5.) The smoke rings on my meats are incredible and deep! When I first stated smoking turkey and chicken, they were so pink and moist, that I had to check them with a meat thermometer just to make sure they were cooked to temperature! I was really shocked.6.) It has held up really well. As I mentioned, it's 30 years old and still works great. Before this Cookshack smoker, I had gone through 3 Masterbuilt smokers in about 10-12 years. The Cookshack had an accident and fell from about 4 feet and landed on the top corner of the unit, and *still* works great!I am really impressed. Because the meats come out so moist, I will sometimes take them out a little early and finish them on the grill just to get a little char on the surface. Or, for Winter Turkeys I will finish them in the oven for about 30-40 minutes to get the skin browned. The bird looks so much better. And I have to explain to guests that the deep pink is a smoke ring and not under-cooked turkey. LOL

Let me say first of all, I bought this smoker in 2003, and just passed it on to my grandson because I wasn't using it as much as I had in the past, more for health reasons than anything. Now I'm thinking of buying another one, and just control my BBQ intake..lol. I've used this smoker through 4 seasons of NE weather, including harsh winters, for all those years without a problem. I'd shovel the snow off, throw a pork butt in before work, set it and forget it, and come home to an incredibly juicy perfectly done smoked shoulder. Baby back ribs in just 4 hours, falling off the bone tender. Also does great beef jerky. It is a little expensive, but well worth the investment, IF you love BBQ. Extremely well built, great product. Doubt you'd be disappointed.

I don't have this model (well not exactly) I bought my stainless steel cookshack electric smoker about 20 years ago.It has been a flawless performer. I leave it uncovered outside and it still works like the day i bought it, although it's well seasoned! even the grill grates still shine up with a little ammonea and dish soap. There is very little air flow so your meat stays moist. I have cooked everything in it. Last weekend I smoked a spiral ham with whiskey barrel chips and salmon with maple wood. If you want a great smoker that will last for decades get one of these. Have fun.

We have been wanting this smoker for 3 years. We were frustrated with spending so much time and money on smokers, meat, grills etc. so we decided to wait until we had the money to get this one. We love it! We love that it's made in America in Ponca City, Oklahoma, and talk about easy to use! Just read the cook book and guide, put your meat in and turn in on. First we tried brats and jalapeño peppers stuffed with cheese, excellent, so we got brave and did a brisket, excellent! Today we have 2 steelhead trout filets, a rack of beer brined chicken wings AND a brisket in that little smoker! It smells great, we're getting ready to pull the wings and fish and brisket will be done for dinner. SO GLAD we waited for this smoker- great purchase! Small enough to to fit in a camper when we start traveling at retirement too. Very happy with this purchase!