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Big Chief Electric Smokers Review
We reviewed this inexpensive, electric smoker and award our Silver Medal. It is primarily used to make smoked fish, cheese nuts and meat jerky. But not suitable for cooking large BBQ items like brisket. Small and lightweight, fishermen love their Big Chiefs. It's perfect for fishing trips when you have access to electricity.
Pro Smoker ‘N Roaster PK100P Review
We reviewed Pro Smoker's PK 100. Pro Smoker claims it can cook at a lower temp than most other electrics, starting at 60°F, low enough for smoking cheese without melting it and for smoking sausage without cooking it. It can heat up to 250°F: high enough for cooking the classic barbecue smoked meats like ribs and brisket.
Old Smokey Electric Smoker Review
The Old Smokey Electric Smoker is a drum shaped electric smoker that's been around since 1953. There's something here to love, but is it just nostalgia? Read our review. Be that as it may, many owners are nuts about their Old Smokeys earning our AmazingRibs.com Best Value Silver Medal. AmazingRibs.com.
Southern Country Electric Smokers aka Meco Review
Meco, the company that owns Aussie Grills, sold two Electric Smokers under the Meco label, but recently decided to rename the brand Southern Country. We reviewed this model and awarded our AmazingRibs.com Best Value Bronze Medal.
Masterbuilt 30″ Electric Digital Smokehouse with Top Control Review
Read our review. The Masterbuilt 30" Electric Digital Smokehouse with Top Control, (also made with the Cabela's label), is a clever concept, with flawed execution.
Cookshack Smokette Elite Review
Cookshacks are the gold standard for electric smokers. We tested and reviewed this one and award it our AmazingRibs.com Silver Medal. The Smokette Elite has a 750 watt 7 amp heating element lets you cook up to 300°F. Impressively solid, it is stainless steel and very well insulated so it does not get very hot on the outside.
Char-Broil The Big Easy Electric TRU Infrared Smoker and Roaster Review
We reviewed Char-Broil's Big Easy Electric Infrared Smoker and Roaster. The clever, innovative design looks better on paper than in practice. It takes up only a small footprint, but the same can be said of the other cabinet style, front loading propane smokers, and they all work better including the one by Char-Broil.
Brinkmann Gourmet Electric Smoker Review
The Brinkmann Gourmet Electric Smoker is a cheapo painted steel bullet that comes in red or black. It has a 1500 watt heating element and lava rocks but, unlike the Meco or Char-Broil, there is no variable control or thermostat. We don't recommend this model.
Bradley Original Electric Smoker Review
We've heard complaints about the bisquettes sticking the feed tube. And one must ask, what if they go out of biz? Where do we get bisquettes then? On the plus side, Bradley has an active user forum and their staff are there to help. Still, after reviewing, we don't recommend this model.
Brinkmann Charcoal Bullet Smokers aka ECBs Review
Brinkmann Charcoal Bullet Smokers are also known as El Cheapo Brinkmanns or ECBs for short. They come in a few different styles: Gourmet, Smoke 'N Grill, Sportsman and Cook'N Ca'Jun II. The El Cheapo price makes them very popular, but we can't recommend any ECBs.
Rome Industries Adjustable Cooking Grate Review
Rome Industries' Adjustable Cooking Grate is designed to fit in a standard fireplace or a fire pit at a campsite. We reviewed this model and awarded our AmazingRibs.com Best Value Bronze Medal.
Grillery Fireplacer Review
Turns your existing wood fireplace into a grill. An up and down shaft bolts to your fireplace wall then raises and lowers the grate with a crank wheel. We reviewed Grillwork's Fireplacer and it is beautiful and high quality, but pricey for a fireplace insert. You get what you pay for and this one gets our AmazingRibs.com Gold Medal.
Max Burton Stovetop Smoker Review
We reviewed this device which is very similar to the popular Cameron's Stovetop Smoker. Put wood chips or sawdust in the Max Burton Stovetop Smoker, set meat on the rack, slide the lid on, turn your exhaust fan on high, turn the kitchen stove burner on high, and in about 30 minutes you have smoked, moist meat.
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