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Cookshack Smokette Elite Electric Bbq Smoker


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Easy to use digital controls
  • 20 - 25 lb capacity
  • Meat probe temperature controller
  • 140 - 300 degree temperature range
  • Made in the USA


Product Details

  • Shipping Weight: 93 pounds
  • ASIN: B000KMH2D6
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #125,341 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)

Product Description

Cookshack Smokette Elite Electric BBQ Smoker. SM025. Stainless Steel Smokers. The Cookshack Smokette Elite Series Electric Smoker is Cookshacks most popular model for back yard barbecuers! Anyone can make professional quality old-fashioned smoked barbecue in their own backyard. This Smokette electric smoker features stainless steel construction, 850 degree Spin-Glass insulation keeping it safe and cool on the outside, and digital technology that allows you to smoke-cook your meat at a temperature and time that you set. The Elite Smokette electronic controller allows smoke cooking by setting the desired cooking temperature and monitoring the internal meat temperature with its commercial quality meat temperature probe. The LED panel displays the cooking temperature as well as the internal meat temperature. Your electric smoker will arrive with everything you need to start smoking immediately including a meat probe for accurate internal temperature, two 18 x 14 inch nickel-plated shelves big enough to hold full slabs of ribs or whole briskets, five pounds of hickory wood, stainless steel wood box, four 3 inch locking casters, Smoking At Home cookbook with tried and true recipes, and an operators manual to get you up to speed fast. This Elite Smokette electric smoker has a 20 - 25 lb capacity and maximum smoking temperature range of 140 - 300 degrees. Smoker requires 7 amps/120V/750W. ETL listed. All Cookshack smokers are proudly made in the USA and include a 2 year limited residential warranty. Dimensions (in inches) 20 1/2 W x 19 1/2 D x 31 3/4 H.

Customer Questions & Answers

Customer Reviews

5.0 out of 5 stars
5 star
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See all 19 customer reviews
Assembly was very easy and having wheels on the unit a great plus.
Red Deuce
If you are a weekend warrior like me and want to put some great food on the table with minimal effort this is the smoker for you!
Mosnowman
I'm really glad I bought the Cookshack, you can't go wrong with it.
Rafterman8

Most Helpful Customer Reviews

18 of 18 people found the following review helpful By Bill Wine on June 28, 2011
Much like the others who have reviewed the Cookshack smokers I agonized for weeks and spent hours looking at and reading about the smokers out there. I have owned three smokers in the past; both charcoal and electric. And while I love my charcoal Weber grill for smoking I found it too time consuming. The first electric lasted about 4 years before it rusted out. The second electric was the Mecco stainless steel; rusting solved! Little did I realize that it's element draws so much electricity that it overheated and melted at the connection points and stopped working after about 8 uses. Replaced the element and controller but (maybe to solve the overheating) it would not stay on long enough to get up to temp. Overall a real piece of stainless steel junk.

I was determined to buy quality and after reading the Cookshack forums for hours I chose the 025 over the Smokin-it which I thought looked pretty nice too. I upgraded the shelves to SS and also purchased the jerky hooks. The 025 is built like a tank and is so easy to use I want to kick myself for buying that damn Mecco. Now I just put the meat or fish in with 2-3 oz of wood, set the oven temp, insert the probe, close the door and that's it. No adding wood, no opening the door and causing temp swings. Buy a Maverick wireless temperature probe and you are really set up.

I really worried that the 025 was going to be to small, and if you are trying to smoke food for a party of 20 or more you might have to do two batches. I'm usually smoking for 4 to 14 so I'm not worried.

The Cookshack website is a mess right now but search their owner's forum. You will find many happy owners and even more great recipes.
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20 of 21 people found the following review helpful By Rafterman8 on November 10, 2010
This is one impressive smoker! I got the black Smokette model 20 with the stainless top and let me tell you, it is built like a safe! Looking at the workmanship, I have no concerns about rusting or long-term durability. I'll probably be retired by the time this thing wears out. When I first started looking at smokers, it seemed like a lot of other brands were/are poorly constructed, basically college dorm room refrigerators with heating elements slapped inside of them, lots of plastic, cheap controls, and flimsy grills. Or they were made of glorified aluminum foil or miscellaneous Chinese metal. Not acceptable to me when you have to throw down a few C-Notes to the cashier on the way out of the smoker store! I also saw a lot of reviews where people complained about underpowered heating elements and lack of temperature control. To avoid that whole mess, I got a 750W element in my Cookshack with insulated walls. The Smokette heats up with authority and holds temp amazingly well. The first night I used my smoker, the outdoor temps were in the 30's. The Smokette will not get hot to the touch or burn the underneath side of your deck. It stays cool on the exterior during operation. It has a roomy interior, two 14" x 18" shelves, with lots of space to smoke a turkey or plenty of ribs. The first thing I smoked was a big Steelhead Salmon fillet. Man! Did it taste good! One thing to note and you will not find it in the manual, the controller is programmed to heat for the first 20 minutes of the cycle to get the wood smoldering, so if you accidentally turn it off when it is near your desired smoking temperature, (like I did), you wont be able to figure out why it keeps heating up. If this happens, just open the door, after 20 minutes it will control right on the money.Read more ›
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19 of 20 people found the following review helpful By Mosnowman on September 10, 2010
I did a tremendous amount of research and decided on this little beauty. There are a lot of cheaper smokers out there but after you replace all the parts and the smoker you will have wished you bought quality in the first place! If you are a weekend warrior like me and want to put some great food on the table with minimal effort this is the smoker for you!

Here's what I love about this smoker...

1. You only use about a cup of wood chips and thats it!
2. The thermometer makes cooking mistake free and perfect product comes out!
3. No need for a water pan...the meat stays moist!
4. You plug it in and walk away...come back later and it's done like great restaurant quality food!

In fact, other than my favorite restaurants, I would match the meat that comes out of here with the majority of restaurants out there. I know it's expensive, but this will last forever due to stainless steel body. I bit the bullet and was worried I was wasting money on an "expensive" smoker, but boy am I glad I did! I have no regrets spending the extra cash on this thing because I know it will be the last one I probably will ever buy...unless I get the smoking bug and decide to cater...then I will buy a bigger "Cookshack". You won't regret buying this!
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11 of 11 people found the following review helpful By Sean Carrington on January 8, 2012
I've had my Cookshack smoker for almost 3 months now and I love it.

Assembly:
The unit arrived in good shape with no dents on the unit or the box. Assembling it takes about 15 minutes. All you have to do is screw the casters into the bottom then screw the control unit onto the top.

Preparation:
Anytime you use the unit put heavy duty foil in the bottom and over the smoke chamber. Be sure to poke a hole in the bottom of the foil, over the drain hole so the drippings will fall into the pan.

Seasoning:
After you have it set up, wipe all the metal shavings out of the unit (there isn't much but when you're dealing with food, it's better to be safe than sorry). Then pick up a few whole bacon slabs or fat back, put it in the cooker, add some wood (the unit arrives with a box of mesquite) and smoke it for 4hrs. I advise doing this 3 times before you start smoking meat you intend to eat.

Use:
Now the fun begins. You don't have to buy a cookbook! I found a number of excellent videos on youtube for things like ribs, brisket & pulled pork. I tried about a dozen pork seasonings & the ones I like most are Fast Eddy's, Byron's Butt Rub & Ritter's Just Rub (that one has a little kick).

When you see the size of the wood chunks, you'll be tempted to put a number of them in the smoke tray. DON'T DO IT! If you use too much it will overwhelm the flavor of your food & make it taste acrid. For Chicken, one is DEFINITELY enough. Ribs take 6hrs so 1 or 2 is fine. Pulled Pork is a 12 hour cook so I use 2.

The unit is well insulated & stays cool to the touch while it's running and having the meat probe is WONDERFUL because it removes the guess work (when the internal temperature hits 190, your pork shoulder is done.
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