Char-Broil Electric Water Smoker

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Price: $132.66    

Product Feature

• 1650-watt heating element that plugs into the wall and has a dial for easy temperature control
• Included charcoal pan and porcelain coated water pan for smoking and barbecuing
• Large door for easy access to the pans
• Two chrome cooking grids for a total of 380 square inches of total cooking area
• Integrated heat indicator for monitoring temperature

Product Description

The Char-Broil Electric Water Smoker takes the standard vertical barrel chamber and utilizes a 1650 watt heating element to smoke or barbecue food. The heating element is controlled by a 5-foot electric cord and a temperature dial. The grill comes with both a charcoal pan and a water pan to help provide great smoke flavor that also absorbs the moisture from whatever liquid is used. A large door provides easy access to both pans. The grill includes two chrome cooking grids that provide a total of 380 square inches of total cooking space.

Char-Broil Electric Water Smoker Review

I've had this smoker for four years now and am generally happy with it.

Pros: Great success smoking baby-back ribs and pork shoulder (for pulled pork). Fairly easy cleanup (see Tips below) and true Lazy-Q (you don't need to do anything other than remove the food if cooking for just three-four hoiurs)

Cons: As previously noted, it can't maintain a hot temperature in windy/cold conditions. The water pan and electric element below it are hard to access once you start cooking. You basically need to remove the food grills to get to the water pan. This isn't necessary when cooking ribs, but a pork shoulder can take up to eight hours. To get to the electric element to add wood chips is a bit easier; you need to lift the entire assembly (food, water pan, and all) off of the base.

Tips:

Well, not much you can do about cooking in cold weather. I may need to try the 'old towel on the top' tip mentioned by another reviewer.

When preparing to cook, fill the water pan up to near the top so you don't need to add water later. Also place enough wood chips near the electric element so you don't need to add more later. I've never had to add wood chips. Also, preheat the smoker without the food grills on to get the wood chips to start smoking.

Place foil over the bottom pan before adding wood chips. This makes cleanup a lot easier especially if grease drips down and misses the water pan. I usually run the foil up the side of the base (inside) to keep that relatively clean.

Don't open the lid! That will release all the heat and delay cooking.

Overall, I think this is a pretty good smoker. I have had no rusting problems though the inside of it gets really grimy after a few cooking sessions.

Others have noted that the Brinkmann electric as an option. That model has an access door to the water pan, lava rocks (maybe that helps to get the wood chips to smoke?), but the heating element does not have a thermostat.

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