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Char-Broil Vertical Electric Smoker
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- 505 square inches of cooking surface on 3 adjustable chrome-plated cooking grates
- Insulated, double-walled construction for maintaining even temperature
- Wood chip and water pan
- Chrome-plated handle
- Lid-mounted temperature gauge with bezel
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|Item Dimensions||37.8 x 20 x 17.5 inches|
|Item Weight||49.6 pounds|
|Manufacturer Part Number||11201677|
|Material Type||Porcelain-coated wood|
|Shipping Weight||50 pounds|
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This item Char-Broil Vertical Electric Smoker
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|Sold By||Available from these sellers||Amazon.com||Amazon.com||HillyardMB||Amazon.com||Amazon.com|
|Item Dimensions||20 x 17.5 x 37.8 in||19 x 16.5 x 35.5 in||18.1 x 16.5 x 32.5 in||18.9 x 28.74 x 15.35 in||15 x 31 x 17 in||11.5 x 11.5 x 24.5 in|
|Item Weight||49.6 lbs||—||50.2 lbs||33 lbs||47.6 lbs||12.16 lbs|
|Material Type||Porcelain-coated wood||Painted Steel||Stainless Steel||Steel||Steel||Aluminum|
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, water and wood chip pan, convenient porcelain ash pan and grease cup.
Top customer reviews
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. the smoker is performing great and the food....GREAT!
edit....i have also added a small handle to the wood chip box so that i can easily open it and add some more chips quickly without loosing alot of heat. cost was less than 3.00 so by adding the window lock and wood chip handle for 6.00 i now have a pretty good setup for a relative cheap price and producing some great results!
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.