cooked ribs and brisket so far. Both were very good. I have other wood burning smokers. This was much easier to use and the food came out just as good. Just set the temp @ time and add pellets every half hour for smoke. The surprise was how easy and good it was to clean. I sprayed the inside with POWER DISSOLVER waited 1/2 hour and washed down with hose.
My old Char-Broil $69 water smoker finally rotted away and I found this on Overstock. It comes with a HUGE supply of rack and grates - normal, fine for jerky, tee-pee style for ribs, hooks for hanging sausages. My only issue is where to store all this extra stuff! I've only used it twice so far, once for chicken and another time to smoke a corned beef brisket (try it sometime, really! It's a different twist on a brisket sandwich). It held temp evenly. My only problem that I am having is that the door gasket keeps popping out of the groove when I close the door, like the hinge is not adjusted correctly. I've seen a similar unit at Home Depot for $199 but it wasn't stainless.. The side loading chute for chips/pellets is clever. Another demerit is the mfr's website. Cajun Injector's site is pretty much dedicated to sauces and syringes and barely mentions this gem. I am awaiting a response on the gasket issue, I hope I don't have to send it back.
I have used this 3 times so far ..Every one i give my smoked meat loves it...This smoker is everything i wanted in a smoker....
Not disappointed. Hubby loves it. Makes a great Father's Day.
I live in the cold north country where it's difficult to maintain consistent heat while smoking. The stainless smoker has a double latch to seal the door tight. The fully insulated design maintains a constant heat even while cold smoking (I use this method for smoking saausage) under extreme weather conditions. Uses very little wood chips to keep a continuous smoke throughout the smoking process. I was introduced to the cajun smoker while visiting a friend in Fargo. I love it and will not go back to the conventional wood/charcoal. Just set the temp and time and let it do its thing.
I cannot find a single thing bad, off, or detrimental to say about this unit, and I tried. Comes with many different styles of racks and oven mitts. Done 6 briskets and 2 chickens (chickens at same time) so far. Yes, the manual is for basic 'how to turn it on, set time, temp, etc', as it does not tell you HOW to smoke. There are plenty of websites and the like that can tell you this. Buy it. Experiment with it. Side loader is great for reloading chips w/o opening the door. Follow the advice of others: LINE the drip pan with foil and clean up is easy. Soak your chips for a good long time first, squeeze out the extra water, and load the hopper. Add more if you like. Applewood is great, but often needs a 'boost' for my taste. Strong smokes like mesquite should be one-and-done. Temp probe works well. It's up to YOU to pierce the meat at the right spot for the right internal setting. I've used the "225F' set point for the unit for beef, and 200F for chicken. Works for me, my taste and my time requirements. Look - nothing lasts forever anymore, but if you know how to operate it, keep it clean and covered when not in use, and aren't trying to 'open a restaurant' with it, this is just the right family and friends smoker out there. Recommend it? I bought 2 other family members their own. Now it's their turn to cook for me/us. :-)
Worry free just set time and temp and go back and check every 45 min and that's it.
This smoker replaces a similar electric smoker that had rusted out. This one seems to be better made and of stainless also. More racks and a better digital control panel. works great. Would buy again.
Have had the smoker for one week. Cured it per instructions and made 10lb brisket. Turned out great. Smoking salmon and jerky tonight. Great product. The staff at Cajun Injector are so helpful and nice. They emailed me some recipes. Going shopping for ribs for tomorrow. Cant get enough of the fun we are having not to mention the great meat.
I had a 10 year old electric smoker that finally had rusted out. It was a good excuse to get another one. The one I had was the bottom of the line model but still cooked fine. This purchase i decided to buy a greatly upgraded model. The programmable time and temp makes this unit so easy to use. This will use either wood pellets or chips and only ~2oz of chips per smoke session. So far i have smoked a pork butt, 4 whole chickens, both beef and pork ribs, and a leg of lamb, everything has come out so tasty and juicy. One of my friends tasted the pork butt and has already ordered his own smoker just like the one i have but he ordered his in black.
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