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Product DescriptionDesigned with a fully welded, insulated cabinet and two chrome-plated cooking racks with three adjustment levels for your cooking convenience. This electric smoker has a phenolic door handle with a Sure-Lock latch for safety and two side handles for portability. Excess grease can be collected in the removable grease collection cup. Temp gauge on the door allows you to keep track of your cooking without opening the door. A porcelain-coated steel water pan and a high-temp painted steel wood-chip box with lid are included. Some assembly required. 30" H x 16" W x 14" D. 90-day limited warranty on water bowl; one-year limited warranty on parts.
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Q:how hot will this cook? and is it okay to use without wood chips?Asked on 4/29/2013 by kimbo from orange, tx
A:The maximum heating capacity to cook with is around the 300 range. It can go higher but it depends on the conditions you're using it with.Answered on 6/18/2013 by Gander Mountain
Q:How many Watt ?Asked on 12/16/2010 by Snup from Texas
A:This unit is 1500 wattsAnswered on 2/24/2012 by Smoke Hollow Customer Service from Neosho, MO
Q:How much does this thing weigh?Asked on 12/18/2009 by Anonymous
A:Approx 20 pounds. It is very easy to move.Answered on 12/27/2009 by Debalicious from NE
Q:I don't understand about this smoker. why do i need to use woods when it is electrical? i thought whole purpose of electrical smoker means i don't have to use woods. Also, how much of electricity does this smoker runs if i smoke for 6 hrs at 210 degree??? I don't want huge electricity bill.Asked on 12/14/2009 by kay from dallas,tx
A:Kay, The wood in an electric smoker is for flavor. The electricity cooks the food and the wood/smoke gives whatever you are smoking the flavor.Answered on 12/20/2009 by Dan from Illinois
A:The wood is for the smoke flavor, you could cook without the woodAnswered on 1/22/2010 by BBQ J from Spokane, WA
Q:Can you tell me where this smoke is made?Asked on 11/4/2009 by Mike from Cantrall, IL
A:The smoke is made when the heat warms up the wood chips to the smoldering point, hence the smoke flavor, and "pink ring" on BBQ foods.Answered on 2/28/2010 by Yabadabadoo from Barstow, CA
Q:Does this unit have a replaceable heating unit?Asked on 7/17/2009 by Anonymous
A:Yes, It is 39.99 from the main website of smoke hollow.Answered on 2/10/2010 by Mike from VA
Q:I just bought this smoker and it is my first one. What is the best way to smoke a brisket? I have done it in the oven but never on a grill or smoker. Is there a special way to prepare this?Asked on 6/4/2009 by Lifesaver from Wisconsin
A:Everyone has their own way of smoking a brisket but from my experience I recommend doing the following:
1. Use a proper piece of meat. One with an even layer of fat on it and good marbling.
2. Generously season your brisket with a rub, not a marinade. You can use BBQ sauce during smoking to add extra flavor, but the rub is a must.
3. Always cook fat side up. This allows the fat to melt and run down through the meat, giving it a lot of added juice and flavor.
4. The good thing about this smoker is your ability to maintain the temperature. I would smoke around 210-225F depending on how long you want to smoke the meat for. This range will smoke a approximately a pound an hour.
5. The wood chip pan provided is small and will require you to refill ever hour or so. I avoided this by placing some thick foil directly on the bottom rack, and poked holes in it. I then used larger strips of wood, which didn't require constant refueling.Answered on 9/14/2009 by Anand Rahim from Sugar Land, TX
Q:What does the outside temp have to be to use?Is it insulated enough to use in winter months or does it have a jacket?Asked on 4/21/2009 by chip from mi
A:I use mine in the garage in the winter and it works great. I just open the window so the smoke can go outside. It is a little slower in the winter, but it works good for me. I keep it 4' from the wall, even though the outside doesnt get really hot.
TravisAnswered on 5/11/2009 by travis from kalamazoo,mi
Q:What temperature does it go up to ?Asked on 12/20/2008 by Carol from Ohio
A:You can easily get this temp up to 300 plus leaving it on high. I smoke at 225 and its the temp control is just over half. I have left it on high and pegged 400 with no food in it to season it. It's a great smoker, I love itAnswered on 1/3/2009 by Mike from Fayetteville, Tn
Q:just purchased this product, did not have the info booklet inside. can i get one; how, where? thanks!!!Asked on 12/20/2008 by jd from sherman, tx
A:http://www.olp-inc.com/downloads/30167E-30166E.pdfAnswered on 9/14/2009 by Anand Rahim from Sugar Land, TX