Digital panel controls on/off, temperature, and time
Four chrome-coated smoking racks. Adjustable air damper for smoke control
Patented side wood chip loading system - add wood chips without opening the smoker door
Integrated thermostat temperature control for even, consistent smoking
Fully-insulated smoker body
This electric digital smoker is very highly rated
Some of the reviews
OK, I'm now sold on electric smoking- and to be honest, I really didn't expect to be! A couple of years ago, I joined the BBQ Brethren and learned how to smoke meat using a Weber charcoaler...I've used gas grills with a wood packet, Santa Maria style grills, all kinds of stuff, most of it complicated and time-consuming, although tasty. I'd hoped that using an electric would be, well, EASY, compared to what I'm used to. Even if the end result was just a bit less tasty. Guess what? If anything, this stuff tastes BETTER! For my initial cook, I ran a couple of bottom round roasts (one with the Italian treatment, the other with one of my secret rubs) at 225F for a couple of hours. Even though they temped out a little high (145F) for my liking, they turned out beautifully, and with all the smoke flavor a person could want! The second day, I ran pollock fillets, and a pan of mac & cheese...everything's been amazing. I'm loving the heck out of the digital controller, and the design of this smoker is just so darned SMART. I'm also unabashedly in love with being able to tend to other things while smoking food, without fear of ruining everything. Whether you're a seasoned pro (see what I did there?), or a smoking newbie, I would totally recommend this smoker. It's easy to use and easy to clean- compared to what I'm used to, this is a breeze to work with. Worth every penny!
I have had this now for 2 weeks. Impressed right away with build quality, locking door seal, good heat insulation, and side port for adding chips without opening the door (and losing heat). We have so far smoked a whole chicken (split in half no brine), pork spareribs (not baby back, but full ribs), and a Pork Butt (shoulder). Also some vegetables like Eggplant. It is fantastic and the chicken and ribs came out perfectly and looked like from a competition with the perfect color and juiciness. We used handmade rubs from recipes and it was amazing.