Char-Broil Electric Vertical Smoker

Ratings

Construction:
Features:
Ease of use :
Performance:
Average:

ReviewSpecification

The Char-Broil Electric Vertical Smoker is a simple model of its series and as such does not come with all the ‘extras’ or ‘bells and whistles’ but user will able to install and use the unit very easily and expect results accordingly. . There are however some design faults such as unregulated air and wood chip access that could impinge the enjoyment of the use of this product.

Pros

Light and easy to install

The Char-Broil Electric Vertical Smoker is a lightweight and portable unit suitable for a wide range of smoking needs. The smoker features a 1500watt variable temperature-heating element, which allows for clean electrical smoke production and a regulated smoking process. The simplicity of the unit and its usage assists with the easy and light install of the smoker.

Simple Usage & Features

The unit is simple and straightforward to use, with a visible and accurate thermostat, easy access to the initial smoking food set-up placement and electrical socket. The simplicity of the unit demonstrates the simplicity of the smoking process used with the Char-Broil Electrical Vertical Smoker. The porcelain ash pan, grease cup, water and wood chip pan all add to the uncomplicated nature of the unit -also making cleaning and upkeep even easier.

Cons

Design flaws

There are design flaws with the Char-Broil Electric Vertical Smoker that can impact on the performance of the unit. The physical structure of the unit makes it difficult to access the wood chip holder once the smoker is operational. This difficulty complicates the ease of use of the unit, as it is hard to ‘top up’ the wood chips as needed.

Further ease of use of the unit is complicated by the water bowl capacity being low. This low capacity leads to the water being needed to be refilled every 45minutes during operation.

Operational Flaws

Operational flaws have also been evident with the The Char-Broil Electric Vertical Smoker, including the lack of smoke production provided by the unit. This lack of smoke could lead to both longer smoking times and lack of smoked flavor throughout food.

The air that is needed for smoking is unregulated in this unit, and as a consequence an owner may have to instigate his/her own initiativeto encourage the wood chips to smolder on the heating element. This lack of regulated air could also be directly attributed to the lack of smoke issue already raised.