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  • Char-Broil Electric Vertical Smoker, 30"
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Char-Broil Electric Vertical Smoker, 30"

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List Price: $189.00
Price: $144.89 + $27.03 shipping
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30" Electric Vertical Smoker
  • 504 Square Inch cast iron cooking grate
  • 3 Chrome-plated cooking grates
  • 1,500 Watt heating element
  • Porcelain wood chip and water pan; porcelain ash pan
  • Chrome-plated handle; Temperature gauge with bezel
10 new from $129.99 1 refurbished from $163.37
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Frequently Bought Together

Char-Broil Electric Vertical Smoker, 30" + Char-Broil Vertical Smoker Cover + Weber 17004 Apple Wood Chips, 3-Pound
Price for all three: $178.85

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This item: Char-Broil Electric Vertical Smoker, 30"
Customer Rating (68) (1991) (80) (435)
Price $ 144.89 $ 177.00 $ 249.95 $ 199.00
Shipping $ 27.03 FREE Shipping FREE Shipping FREE Shipping
Sold By Great Household Amazon.com Amazon.com Amazon.com
Power Source Electric Electric Electric Propane
Material Porcelain-coated wood Steel Powder Coated Steel Steel
Color Black Black Black Black
Dimensions 37.8 inches x 17.5 inches x 20 inches 33.5 inches x 20 inches x 17 inches 33.5 inches x 20 inches x 17 inches 43.5 inches x 21.1 inches x 21.4 inches
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Product Details

Size: 30" Electric Vertical Smoker
  • Product Dimensions: 17.5 x 20 x 37.8 inches ; 49.6 pounds
  • Shipping Weight: 50.1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B004J66WRQ
  • Item model number: 11201677
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (68 customer reviews)
  • Amazon Best Sellers Rank: #1,070 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)

Product Description

Size: 30" Electric Vertical Smoker

The Char-Broil Electric Vertical Smoker is a great way to smoke all kinds of foods with a large smoking chamber and 3 adjustable cast iron cooking grates totaling 504 Square Inch The insulated, doubled walled construction is ideal for maintaining even temperature. This electric smoker features a 1,500 watt variable temperature heating element to heat wood chips and water for smoking, front mounted temperature gauge, porcelain water and wood chip pan, convenient porcelain ash pan and grease cup.

Customer Reviews

It's very simple and easy to operate.
Jennifer Holbrook
I have used this smoker four times in a month and found that like all outdoor cooking appliances there is a little learning curve.
Grizz
It's like the alignment of the door is off so it swings open on the bottom.
SEC

Most Helpful Customer Reviews

72 of 73 people found the following review helpful By W. James on June 21, 2011
Size Name: 30" Electric Vertical Smoker
I used to have "Little Chief" top-loading electric smoker years ago that
I used mostly for fish. Worked great. When I pretty much stopped fishing
I got rid of it; it was in sad shape. I had been slow cooking ribs on
my 15 year old 2-burner Char Broil gas grill putting them on foil on
the warming shelf. This took constant monitoring to suppress fire from
the run off grease. I got this smoker hoping it would maintain a constant
temperature and no fire. This it does fine. However, it does not
produce enough smoke to satisfy me. Research online show this to be a common
complaint. The problem is, I think, that because the heating element is turning
on and off to maintain temperature, it does not keep the chips in the holder
smoldering. This smoker is well insulated, which exasperates the problem.
I contacted Char Broil about this and they said if I wanted more smoke,
add more chips. Duh, now why didn't I think of that!
I bought a Smoke Daddy device and installed it on this smoker. This is
a aluminum cylinder that attaches by a one inch pipe through the side of the
smoker. You fill it with chips and heat it from below with a propane torch to get it started and put on the end caps. It comes with a pump that forces air through the unit and into the smoker. This unit produces all the smoke you could want. It runs maybe
four hours on a filling. I wap it with a mallet occasionally to settle the chips. Problem solved.
The smoker came in a factory box that appeared to be undamaged. However, there were several small dents here and there on the unit. This I assume
was done at the factory. These do not affect the operation of the unit.
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57 of 61 people found the following review helpful By Michael Clark on March 2, 2013
Size Name: 30" Electric Vertical Smoker
I had been between this one and the Old Smokey electric smoker. Went with this as a lot of people said the old smokey was more like a smoke/steamer than a smoker. I have used it twice now with great results (whole chickens and a sausage the first smoke, smoked potatoes and cabbage the second). I have some jerky in it right now. The cord was too short for me, but I purchased some 12 gauge and some plugs at Lowes, made an extension cord, and it works great. No problem getting enough heat.

A few tips, I like to pre-heat the thing to get it smoking. Once it starts smoking, I turn it down. I then heat it until the thermometer reads the max temperature I want and turn down the control just enough to make the light go off. That seems to do the trick on getting the right temperature and plenty of smoke.

For the first few smokes I used water in the water pan. For the jerky I am using sand in the water pan. Might keep the sand (covered the top with foil) instead of using water as I have seen this recommended a few times.

I would recommend seasoning it before you use it. When I did this, it burnt off a lot of what I'll call manufacturing crud. Plug it in with no water, no wood, and let it heat up to about 300. Run it there for a good 30 min to an hour. Then turn it off, take the racks out, and spray the sides and top with PAM. Put wood chips in it and turn it back on. This will build up a nice layer on the inside which should improve flavor and protect the parts.
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43 of 46 people found the following review helpful By riley on September 28, 2013
Size Name: 30" Electric Vertical Smoker
i've been using a charcoal smoker but the time it takes to tend to it and almost constant monitoring is more than i bargained for. i decided to go electric. so i had been looking at the vertical box smokers. i like the fact that you can get to the food and check the water and chips easily with this design. i decided to purchase the charbroil electric smoker. very happy with it so far. the smoker is well insulated and is of good quality. as others have stated the door needs a little push for it to close at the bottom but i fixed that by using a magnetic strip at the bottom to aide in closing the door. this keeps it shut and maintains the seal of the door. the operation of the unit is simple and as others have said i preheat the smoker to about 300 degrees and wait for the chips to start smoking. it doesnt take long then i dial back the control to reach the smoking temp around 225-230. it maintains the selected temp very well. i like the thermostat control. if i am smoking chicken i can turn up the temp at the end and get a nice crispy skin on the bird. so far i have done pork chops, ribs, boston butt and today after writing this smoked burgers! the temp dial in the door seems to be pretty accurate and i run my digital probe thru the air tube in the back. overall i'm enjoying the smoker. easy to use, great quality smoked food, and very good price. would reccommend to anyone. ENJOY!

edit....i have replaced the crappy magnetic strips and latches with a window lock which i got from HD. cost 2.75 and it works great. provides a nice seal when you close the door. almost no smoke is escaping now. charbroil should replace those crappy magnetic latches with what i am using and you will solve that problem with hardly any cost and cheaper than the magnetic latches.
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24 of 27 people found the following review helpful By mwlw55 on September 26, 2011
Size Name: 30" Electric Vertical Smoker
My Wife and I live in a condo which does not allow Barbquing. I purchased the electric smoker because there was not an open flame and the less likelyhood of a fire hazzard. We cooked some marinated pork and beef ribsa along with some sausages following the instructions. After four hours of smoking we had the some of the most tender meat we had ever tasted. However, the one thin I noticed was the lack of a strong smokey flavor like on a charcoal wood burning grill. This was the very first time I have ever used anything other then charcoal.
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