- 1650-watt heating element that plugs into the wall and has a dial for easy temperature control
- Included charcoal pan and porcelain coated water pan for smoking and barbecuing
- Large door for easy access to the pans
- Two chrome cooking grids for a total of 380 square inches of total cooking area
- Integrated heat indicator for monitoring temperature
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Product Description
Amazon.com Review
Grills may get a lot of outdoor cooking attention, but nothing delivers a moist, flavorful meat like a smoker. The Char-Broil 4754512 electric water smoker can smoke up to 50 pounds of meat or fish at a time, and since you use it outside, you can smoke year round. With a 6-quart water pan in the belly and an electric heating coil in the power base, this smoker heats up quickly but doesn't dry foods out. The steam it generates penetrates meats while they're cooking, for big flavors and tender textures. Fixed rack settings in the smoker's main chamber support two 15-inch chrome grates with ample room for a turkey or multiple roasts. The smoker stands on three stout legs canted outward for extra stability. In addition, Char-Broil designed this unit to convert to a tabletop grill. Convertability isn't just gadgetry in this smoker, either. In its grill configuration, the components fit snugly and securely for efficient cooking and power use. The smoker takes under a half an hour to assemble. --Emily Bedard
Product Description
The Char-Broil Electric Water Smoker takes the standard vertical barrel chamber and utilizes a 1650 watt heating element to smoke or barbecue food. The heating element is controlled by a 5-foot electric cord and a temperature dial. The grill comes with both a charcoal pan and a water pan to help provide great smoke flavor that also absorbs the moisture from whatever liquid is used. A large door provides easy access to both pans. The grill includes two chrome cooking grids that provide a total of 380 square inches of total cooking space.
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Most Helpful Customer Reviews
23 of 23 people found the following review helpful:
3.0 out of 5 stars
Good value but not the best in cold/windy weather,
By
This review is from: Char-Broil Electric Water Smoker (Lawn & Patio)
I've had this smoker for four years now and am generally happy with it.
Pros: Great success smoking baby-back ribs and pork shoulder (for pulled pork). Fairly easy cleanup (see Tips below) and true Lazy-Q (you don't need to do anything other than remove the food if cooking for just three-four hoiurs) Cons: As previously noted, it can't maintain a hot temperature in windy/cold conditions. The water pan and electric element below it are hard to access once you start cooking. You basically need to remove the food grills to get to the water pan. This isn't necessary when cooking ribs, but a pork shoulder can take up to eight hours. To get to the electric element to add wood chips is a bit easier; you need to lift the entire assembly (food, water pan, and all) off of the base. Tips: Well, not much you can do about cooking in cold weather. I may need to try the 'old towel on the top' tip mentioned by another reviewer. When preparing to cook, fill the water pan up to near the top so you don't need to add water later. Also place enough wood chips near the electric element so you don't need to add more later. I've never had to add wood chips. Also, preheat the smoker without the food grills on to get the wood chips to start smoking. Place foil over the bottom pan before adding wood chips. This makes cleanup a lot easier especially if grease drips down and misses the water pan. I usually run the foil up the side of the base (inside) to keep that relatively clean. Don't open the lid! That will release all the heat and delay cooking. Overall, I think this is a pretty good smoker. I have had no rusting problems though the inside of it gets really grimy after a few cooking sessions. Others have noted that the Brinkmann electric as an option. That model has an access door to the water pan, lava rocks (maybe that helps to get the wood chips to smoke?), but the heating element does not have a thermostat.
20 of 20 people found the following review helpful:
5.0 out of 5 stars
good smoker with a few mods,
By
This review is from: Char-Broil Electric Water Smoker (Lawn & Patio)
I've owned this smoker for 6 years and have had great success turning out turkeys, pulled pork, ribs, etc.
Couple of tips that took me some time to work out. 1) Cover the water pan with some heavy duty foil after filling it. This'll prevent the liquid from boiling away too quickly. You won't have to refill it during the smoking, and it'll prevent the smoker from getting too "wet" inside. When I left it uncovered, I was getting steamed meat, not smoked. 2) Drill a hole in the bottom of the unit, and get a drip pan underneath it. This'll allow any condensation to drip out rather than collecting in the bottom of the smoker and promoting rust. 3) Get some heavy duty foil beneath the heater element. Makes cleanup much easier, and gets the heat reflected up to the food. Have fun....
16 of 16 people found the following review helpful:
4.0 out of 5 stars
A Few Tips,
By Sea Monster (Balboa CA) - See all my reviews
This review is from: Char-Broil Electric Water Smoker (Lawn & Patio)
I have had excellent results with this smoker. Yes it's a cheapie, but used correctly you can get great results.
1. Use a short heavy duty power cord. 2. Don't worry about smoke coming out of the top, it's supposed to. 3. Soak your chips for an hour or so, wrap them in heavy foil, puncture the foil and place it between the electric elements. 4. Fill the water pan with very hot water, not cold. 5. Wind and cold air temps are the enemy. I made a blanket out of a foil covered water heater blanket (cut to size) and used foil tape to seal the edges and bungee cords to hold it in place. It works beautifuly. Cost about ten bucks. 6. Forget the thermometer on the lid, it is useless. For the best results and until you become expert you will need two remote thermometers. One to go in the meat you are smoking, the second one to monitor the smoker temperature. To monitor the smoker temp, stick the probe all the way through the narrow end a raw potato and place it on the top rack. You want to be cooking in the 220 to 230 range. Pay careful attention to both temperatures, reduce or increase the heat as necessary. 7. Let the smoker get hot before you place the food in it. And remember to let the food get to almost room temp before you place it in the smoker. Follow these tips and you will really enjoy the delicious bbq that this little smoker can make. Hope this helps.
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