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Char-Broil Electric Water Smoker

	Our Price: $97.26 List Price: $120.00 Your Save: $ 22.74 ( 19% ) Sales Rank: #1202 (lower is better) Availability: Usually ships in 24 hours Manufacturer: Char-Broil Avg. Customer Rating:
Brand: Char-Broil EAN: 0047362545121 Manufacturer: Char-Broil Model: 06701311 Shipping Weight (lbs): 20
Char-Broil Electric Water Smoker Features Great for smoking up to 50 pounds of meat or fish at a time 1,650 watts with 3.375 cubic inches of cooking area Painted steel body, wooden handles, chrome wire grates, and 6-quart water pan Thermostatic controls and 5-foot grounded cord Converts to table top grill
Char-Broil Electric Water Smoker Description Grills may get a lot of outdoor cooking attention, but nothing delivers a moist, flavorful meat like a smoker. The Char-Broil 4754512 electric water smoker can smoke up to 50 pounds of meat or fish at a time, and since you use it outside, you can smoke year round. With a 6-quart water pan in the belly and an electric heating coil in the power base, this smoker heats up quickly but doesn't dry foods out. The steam it generates penetrates meats while they're cooking, for big flavors and tender textures. Fixed rack settings in the smoker's main chamber support two 15-inch chrome grates with ample room for a turkey or multiple roasts. The smoker stands on three stout legs canted outward for extra stability. In addition, Char-Broil designed this unit to convert to a tabletop grill. Convertability isn't just gadgetry in this smoker, either. In its grill configuration, the components fit snugly and securely for efficient cooking and power use. The smoker takes under a half an hour to assemble. --Emily Bedard
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Char-Broil Electric Water Smoker customer reviews: waste of money I have to agree with the bad reviews, I used this smoker 6 times and the element burned out ,of course a replacement was 40.00. I purchased it new on sale for 65.00. It is now a charcoal smoker.Unless you have money to burn!I would not recomend this item. Dangerous element, dangerous information The heating element was shorted to the bracket, literally inside the element. Casual observation looked like the material that holds and insulated the conductor broke down allowing contact with the edge/bracket. When I spoke with Charbroil they asked if I used an extension cord, in a couple of cases I used my good heavy duty 14 gauge cord. The rep assured me that that was the problem, I must use a 16awg cord, which is smaller (worse) then what I used. She also assured me that they wouldn't cover the unit if a better cord was used, because it gets "power". I then asked if I could plug it straight in to the outlet to which they replied "yes". I tried to relate that a better cord is more like plugging directly in to the outlet, "on no, it needs to be a 16guage orange extension cord." Guess I will shop for a new unit rather than fix one that requires the use of an extension cord as a voltage dropping device. Certainly a 'budget' smoker. It seems you either see a "GREAT SMOKER" review with 5 stars, or a "THIS IS A HORRIBLE SMOKER" review with 1 star. Well, they're both wrong. I'm going to tell you the straight up truth about this smoker. I bought it about a year ago and have used it, maybe, 10-12 times. I'll be honest, if I had better results, I would have used it much more. The truth is, the thermostat did burn out on mine after about 6-7 uses. Not short out, burn out. It melted the plastic surrounding, and just couldn't take the heat the heating element puts out. I used another thermostat from one of our other kitchen appliances, got about another 5-6 uses out of that, and the same thing happened. With both of these, the inside temp never got above 210 (the thermostat dial turned up to the max), which was a tiny bit lower than I wanted for smoking purposes. The reviews about using a heavy duty (low gauge like 14-15) extension cord are ABSOLUTELY correct! I read them recently, tried it, and sure enough, I got about 250-260 degrees heat, the coils were bright red, and I had to turn down the thermostat (a new one) dial to achieve my desired 220 smoking temp. Bottom line: it's a cheap smoker, that's why you bought it cheap, and you shouldn't expect high grade smoking quality barbeque. If I had the chance again, I'd probably spend an extra 50-100 bucks and get a more reliable smoker. Good luck. And go to H.D., buy a $6 temperature gauge (one with the degrees included), drill a small hole in the top of the lid and bolt it in. The temp gauge it comes with is horrible, without degrees, and completely unreliable. awful, must have been defective i left a cut up chicken in there for 3 hours and nothing happened. the tempature never made it to 200 even. The meat was about 10% cooked when i gave up and finished it on the grill. I was looking forward to some smoked meats for Labor Day, alas, the grill will have to do. :( I used a 14 gauge cord as well so that wasn't the issue. never saw any smoke, it never got hot, they say where theres smoke there's fire, never saw either one or heat over 190. Good Product Overall When Used Properly The problems most people are having with this smoker are due to connecting an extension cord. I tried using a 25' 12 gage cord and the burner barely warmed up. Plugged in directly, it burned my finger. So if you don't have a good location close to an outlet, this one may not work well for you. Yes, drill a hole at the bottom of the unit for drainage and add a thermometer indicating degrees and smoke at 225 F or so. Another must is adding some kind of vent to the top of the lid. I pulled a baffle from a discarded BBQ unit, drilled some holes for ventilation and made myself an adjustable smoke ejector. If you do not do this, the food in my opinion gets way too smokey. If you get a sick feeling after eating over-smoked food, then this will solve your problem. Another thing others have done is drilled holes (I put in four) around the burner casing to allow air to be drawn up. This sets up a draft from bottom to top and out the holes you drilled for the vent and works quite well. If you use a 7/8" hole saw for these holes, you can always plug them with the electrical plugs used to seal junction boxes. The construction of the unit is quite heavy and has a quality feel to it. I also use a Brinkman charcoal smoker, but I like the idea of having tight temperature control and two cooking platforms.
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