Char Broil Digital Electric Smoker

[smokeasaurus]

Looks Nice. Priced right. Looks like Char-Broil might have Masterbuilt in their sights.....

http://www.charbroil.com/products/smokers-and-roasters/vertical-smokers/deluxe-digital-electric-smoker

[TMB]

Drholly has a unit like this and loves it.   But I believe his does not have the glass front door.

HSN calls this "True Infrared" smoker which I can find NO person at CharBroil that will call it that.  I was told it is not infrared so buyer beware.   

[muebe]

Actually Tommy any electric heating element is infrared. Metal being heated by electrical energy or gas will produce infrared.

The unit looks solid. $300 seems reasonable for what your getting.

[smokeasaurus]

I like the extra large smoker chip holder. Just wonder if it will all burn though...seems like you pile it up pretty high.

[drholly]

Tommy is right. I have one of the test units - no glass (which does NOT bother me at all.) I use it primarily at 225 - 275 and it holds a steady temp (according to its own therm and one I put inside. Frankly, I don't care if it is infra red or not - I would buy it because it works.

I really like the idea of a stick burner - but know I won't have the patience to do it right. I like the concept of a pellet grill, but know I won't have the discipline to clean it properly. This just works great, makes good food with good smoke. I just tell myself - at the end of the cook, it is the taste and if my family and guests enjoy it, and they do, it is good. I can easily change the type of wood used for the smoke and the temp is steady.

It can go through a lot of wood / chips - but there is no need to load it full for a mild smoke. In a three plus hour smoke it will go through the entre box. So, load with that in mind. It s easy to keep clean, the door seals perfectly (problem with first version) and easy to set and use.

So, I have two "set and forget" cookers - this one and the PBC. Then I can play with my charcoal grills - hot and not hot sides, reverse sear, etc. And top it off with sous vide... if I could put them all in my kitchen, I would be a happy guy!

I save my "creativity" for my charcoal grills and pizza maker. Perfect for me.

[sparky]

I like the looks of it.

[TMB]

Actually Tommy any electric heating element is infrared. Metal being heated by electrical energy or gas will produce infrared.

The unit looks solid. $300 seems reasonable for what your getting.

I understand that it's infrared to a point,   60% all that's needed to call it an infrared unit. 

The issue I have is that CharBroil  (last I looked)  had nothing about it being infrared and even their own people say it's not yet HSN calls it Tru-Infrared 

Guess I'm just getting old and finding less tolerance in what I hear vs what's real or not real   

[smokeasaurus]

I have a small Masterbuilt that comes in handy when cooking smaller items and I don't have the time to burn a fire or it is extra windy out. Polska Kielbasas come out real nice in the electric smoker. We cut em up and put em in soups or add them to noodles. This Char-Broil smoker is real nice looking.

[smokeasaurus]

Actually Tommy any electric heating element is infrared. Metal being heated by electrical energy or gas will produce infrared.

The unit looks solid. $300 seems reasonable for what your getting.

I understand that it's infrared to a point,   60% all that's needed to call it an infrared unit. 

The issue I have is that CharBroil  (last I looked)  had nothing about it being infrared and even their own people say it's not yet HSN calls it Tru-Infrared 

Guess I'm just getting old and finding less tolerance in what I hear vs what's real or not real

I saw no mention of infrared either on the Char-Broil site. Maybe HSN messed up on the description??

[TMB]

Not to knock it but this is the site.  No where on the body says Tru Infrared either
 
http://www.hsn.com/products/char-broil-tru-infrared-digital-electric-smoker/7729535

I was all about wanting one because it said "Tru-Infrared"  till I checked on it.  DrHolly and I had a few conversations about it

I would like to have one but was disappointed when I found out it was not really a tru infrared unit (meaning 100% infrared)

[aliengriller]

Thanks for the reviews on this--I got an email bout it and have been wondering.   Preparing to move (not very far) to be closer to kids.   Have wanted an electric smoker for years.  This may be the one to buy, BUT, will wait n see, as the email allowed me to enter to win one.   Site says they are giving one away a day until Sept. 1, 2015.  Never one a thing in my life, so not holding my breath.   You might want to check it out.

[Pam Gould]

I have the old electric CB smoker and am happy with it..don't need the digital, it would be nice tho. I paid less then half of the going price and can make anything on it. 1st was a pulled pork , then brisket..both were outstanding. I also use it to cold smoke with in th winter.  .☆´¯`•.¸¸. ི♥ྀ.

[DAVE MAC]

Hi all,
I purchased the deluxe unit with remote and glass in door directly from Char-Broil last week. Char-Broil had a 25% 0ff coupon $254.00 with freight. Arrived in 4 days. No assembly required. I am a Char-Broil man, Gas Smoker Roaster Grill, Electric Smoker Roaster, Gas Patio Bistro. First cook a 8lb butt, set at 225 deg , pulled at 200 IT. PERFECT. Extremely easy clean up. love this smoker!! Sorry about finish pics phone screwed up.

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[deestafford]

Good comments David and DAVE MAC. 

I have two Masterbuilts and love both of them and for all the reasons David point out.  The main one is I'm lazy.

  I see the CB unit has some features that are better than the MB's and I think MB will catch on to them.  I would not hesitate to buy this CB unit if I needed another one. I would line some of the tray bottoms with foil to protect them because heat and juices have a tendency to eat aliminium( or however you spell it.)

One thing about the amount of smoke.  When I first started using my MB unit my food would sometimes taste like creosote.  It turned out I was oversmoking.  I wanted to see that smoke roaring out of the chimney  like Steve R's do on TV.  Well, that was a mistake.  I was mugging the meat with heavy smoke rather than gently carressing it with thin blue smoke.

  I should have recalled that from my youngun days helping Daddy BBQ hogs over dug out  pits and never allowed to put too much heat underneath them. Of course, I'm probably the only one here who forgot/disregarded their Daddy's lessons.

[smokeasaurus]

Thanks for reminding us about oversmoking Dee. These electric units do not take that much wood to provide smoke. A little goes a long way...pretty much the rule with most smokers.....