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Product DescriptionThis smoker features a push-button ignition, a cast-brass burner, and three chrome-plated cooking grids with multiple adjustment levels. A temperature gauge on the door allows you to monitor your smoker's temperature, and a phenolic door handle with a Sure-Lock latch system keeps your door safely closed. The smoker features a porcelain-coated steel water pan and a wood chip box with lid. Operates on LP gas (not included). 12,000 BTU. 34"H x 16"W x 14"D steel cabinet. 90-day warranty on water bowl; one-year limited warranty on parts.
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Q:what is the square inch cooking space and how many racks pleaseAsked on 5/9/2011 by Paula from charlotte, nc
Q:Will this smoker work with natural gas?Asked on 2/26/2010 by Anonymous
Q:how much does this unit weighAsked on 11/29/2009 by terri from middleburg, fl
A:52lbs.Answered on 2/23/2012 by Smoke Hollow Customer Service from Neosho, Mo.
A:Approx. 50 pounds. Very heavy to lift when in the shipping box.Answered on 1/1/2010 by myers41 from Irons, MI
Q:have they fixed the regulator problem cause if it wont go down to 140 to 160 than i don't want it i dont want to cook i want to smoke thingsAsked on 11/8/2009 by tim from new yark
A:I HAD NO PROBLEMS WITH THE TEMP SO I WOULD SAY YES THEY FIXED THE PROBLEM WITH THE REGULATORAnswered on 2/16/2011 by SMITTY THE SMOKER MAN from SOMERSET COUNTY PA
Q:hows the clean-upAsked on 11/8/2009 by don from florence,sc
Q:What does the man mean when he says he can not get it under 250 and if that is temp I thought it was needed to be around 160Asked on 12/2/2008 by Barney from jacksonville fl
A:For cooking/smoking sausage, you want a low temp, otherwise it will overcook. 138 degrees Fahrenheit is required to kill most bacteria, and the USDA recommends a cooking temp of 160 for a minimum of 10 minutes in order to ensure that all bacteria has been killed. If the cooker cannot be controlled down to a lower temp 150/160 then it will not work well for smoking sausage, but it would still work fine for cooking/smoking meats such as roasts, turkeys, geese, ducks, chickens, etc.Answered on 12/16/2008 by Rex from Madison, WI
Q:Can you use fresh cut wood in the smoker?Asked on 11/27/2008 by Anonymous
A:Yes, you can use fresh cut wood in this item. As it uses a burner and an adjustable vent port, the wood will not blaze but rather smoke as it should, hence 'smoker'. However, the different flavored 'chips' are the most common and tend not to overpower the flavor of the different woods with heavy unwanted smoke.Answered on 12/6/2008 by Steve from mooresville, N.C.
A:No. The manual states that only seasoned or dried hardwoods should be used. We recommend the Western brand wood chips for this product sold through Gander Mountain.Answered on 2/23/2012 by Smoke Hollow Customer Service from Neosho, Mo.