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Old Smokey Electric Smoker

About.com Rating 4.5 Star Rating
User Rating 5 Star Rating (3 Reviews)

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Old Smokey Electric Smoker

Old Smokey Electric Smoker

Old Smokey Products Company

The Bottom Line

The Old Smokey electric smoker is basically a tin can with a heat element a drip pan and a couple of racks for the food. The simplicity of the design is what makes this a great smoker. The heat element in this unit can generate enough heat to do some low temperature grilling or roasting, but it is designed to smoke at low and slow temperatures. You load wood chips on the heated plate to create smoke and load food above the drip pan (not a water smoker) on the racks. The electric design makes barbecue easy in this unit.
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Pros

  • Great price
  • Excellent heat control
  • Easy to use

Cons

  • Top load design can be a little awkward

Description

  • 1250 Watt (120 volt) electric heating element
  • Variable heat control from 400 degrees F (200 degrees C) down
  • Top load design like a large stock pot
  • Fire proof, heat resistant handles

Guide Review - Old Smokey Electric Smoker

Old Smokey has been making smokers since the 1930's and have been one of the most popular brands in and around Texas. This electric version is heavily tested unit and has proven to be highly durable and easy to use. The simple design makes it easy to use and lets you produce great barbecue without a lot of fuel or effort and at a little over $150USD this is one of the least expensive smokers on the market.

This unit is little more than a large stock pot in design with a 1250 watt heat element in the base. Above the element is a smoke plate for your wood chips to produce smoke. Above that is a drip pan. This is not a vertical water smoker and there is no need for a water pan. The drip pan simple makes clean up easier. Above this drip pan are two cooking grates that will hold plenty of food (cooking grates are about 15 inches in diameter). The lid fits tight on the top and holds in heat and smoke.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This thing SMOKES!, Member GeneGarland

The Old Smokey can produce some of the best smoked pork, chicken, and turkey going. A lot of people that have eaten the smoked Boston butts have no idea that it is was done in an electric smoker. Trust me, here in Alabama there are a lot of sharp pulled pork eaters. The unit is perfect, just be sure to add the 2 1/2"" temp gage option and you will be home free. This is almost a set & forget unit --- no water, no adding chips, and no adding fuel. Once it heats up, you can adjust the temp by the controller that plugs into the bottom of the ""can"". Smoking two 8 lb butts or shoulders for 6 to 7 hrs at about 200-225 F, gets you a perfect meal. Some good smoking hints (IMHO): 1. Decide on a good rub for the meat. I like ""bone in"" butts. 2. I use a large square pan about 3"" deep for marinating. 3. I like to inject 4 oz of apple juice into each of the butts. 4. I then apply the rub all over the meat. 5. Put alum foil over the pan 6. Place in fridge overnight -- remove the next morning and let it be at room temp for an hour, still covered with foil. 7. I put 3/4 hickory & 1/4 apple chips onto the chip tray. 8. I don't use water in the pan, it's not designed for water. 6. Put the chips on the tray, put in the grease pan & lower rack. 7. I put the lid on, and turn the control to high for about 5 minutesk, then put in the butt (s). 8. Put in a meat thermometer for the butt on the top so you can do a check on the temp at about 4 or 5 hours. 9. I check the temp gage on the side of the smoker & adjust it to hold about 200-210 degrees. This will depend on the temp outside and any wind -- that may alter your temps. 10. After 6-6 1/2 hours, I turn the controller to off and let it cool down for 1/2 hour. 11. Take the top off, and remove the meat. It will still be hot enough you will need gloves or show type of claw. 12. I then place a large cookie cooling rack (with 1/2"" square wires) in the large pan I used for marinating. This lets the drippings fall to the pan and you will not have the meat absorbing it again -- grease kills the taste of the food & gives you a ""grease burp"" in about 2 hrs. 13. I let it sit for 15 or 20 mintues, without the foil on. 14. I take a large meat fork, stick it into the meat, and twist it. It is easier on the hands than pulling it and gives you the same result. 15. Place the meat on whatever serving dish or serve it from the cookie racks. My pan is almost the same size as the cookie racks. 16. I serve it with sliced sweet onions, cole slaw, and hot or mild bbq sauce. I buy my sauce from a local bbq place for about $2.50/pint and it is awesome -- much better than bottled. Put it in a squeeze bootle and you are good to go. I will serve it on buns or 10"" tortillas as a burrito. The bun doesn't hold as much meat, and your meat lasts longer. The Old Smokey is my favorite and I have tried all types. They made smoking work, the O.S. makes it relaxation, with an equally finished product. 17. Don't forget the cookie cooling racks -- they keep the meat clean. It also lets it taste better if you have any left to microwave late. 18. I always do two butts, even for small gatherings, it is great to freeze in several Zip-Loc bags and eat later.

71 out of 71 people found this helpful.

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