So, this was my first foray into smokers (Electric or otherwise). I didn’t want to spend too much, since this was kind of an experiment, so I went with this inexpensive model. In this case, inexpensive does NOT equate to cheap! I consider myself a HUGE fan of BBQ goods and cook several times a week on the Char Broil BBQ grill that has served me well for many years, and will continue to as well – this smoker is NOT a replacement for my grill.
I wanted to dip my proverbial “toe in the water” for smoking foods, specifically Boston Butt (Also called pork butt) and pork loin. The entire family LOVES pulled pork sandwiches, pulled pork BBQ plates, as well as a nicely cooked and seasoned pork loin.
I was as prepared as possible for using my smoker, as I purchased a Kindle eBook through Amazon called “The Unofficial Masterbuilt Smoker Cookbook 2: A BBQ Smoking Guide & 121 Electric Smoker Recipes (The Unofficial Masterbuilt Smoker Cookbook Series) Kindle Edition”. Yeah, I know, this book doesn’t reference the make and/or model I purchased, but it’s still a VERY valuable resource. The Kindle eBook is about $1, and worth MUCH, MUCH more. The main thing you need to know when using a smoker is that you cook by internal meat temperature, not time.
Anyway, I ordered my smoker, it arrived in 2 days thanks to Amazon Prime, and went together quickly and easily. The instructions are pretty clear and with my handy dandy cordless screw driver, I was ready for seasoning the smoker in about 20 minutes. I seasoned the smoker that evening; it takes about 3-4 hours and is straight forward.
Fast forward to my first use of the smoker. The wife picked up a Boston butt and I coated it with a rub, letting the flavor soak in overnight in the fridge. Early the next morning, I loaded the smoker with wood chips (A mixture of apple and cherry), filled the water pan, set the temperature on the smoker grill to low and let it preheat to 225 degrees – the desired smoker temperature for this process, according to my eBook. Once preheated and maintaining a constant temperature, I threaded my wireless thermometer cable through the back of the smoker (Using the adjustable air flow vent), inserted the thermometer probe into the Boston butt, placed it on the top rack and let the magic begin.
The process went pretty smoothly, taking about 9 hours from start to finish. I stopped the process when the internal temperature of the meat reached 200 degrees. My remote wireless thermometer notified me with a BEEP when this milestone was reached. I quickly went outside, turned the smoker off, removed the Boston Butt and let it sit inside for about 30 minutes to cool down. After cooling a little, I took my “meat claws” (They came with my silicone gloves as a combo package) and shredded the meat. The family watched intensely, with their plates ready for the pulled pork goodness that awaited. Not a single person was disappointed with the results. And, not a shred remained for left overs.
Things that I wasn’t TOTALLY prepared for: I found myself replacing the wood chips every 2-3 hours. They seemed to burn rather quickly. I might try soaking the wood chips next time to see if they last longer and still provide a great smoky flavor. Of course, I’ll experiment with the vent on the back of the smoker to control air flow and see if that makes a difference.
Final notes: You’ll need a few things to make your smoker experience a success. The first thing you’ll need is a cooking thermometer. I chose the ThermoPro TP09 model, which is about $20 right here on Amazon. This model is wireless and does exactly what I need. You’ll also need wood chips for a smoky flavor, silicone gloves, meat claws (for pulling the pork apart at the end) and rubs and BBQ sauce. But, the only things you “can’t live without” when using your smoker is the cooking thermometer and wood chips.
What’s next? I want to try the Texas Crunch variation described in the eBook I purchased. I’ll also try some different rubs and additives (Mop sauces, etc.) during the smoking process. And, of course, I’ll try different meats like a pork loin and maybe even some chicken. If you’re considering this smoker, I can highly recommend it based on my experience.
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From the manufacturer
- Includes 1500-watt heating element with fully adjustable temperature control
- Two (2) chrome-plated cooking grids are included and can be adjusted to variable heights
- Full Range Heat Indicator
- Side handles and cool-touch spring wire door handle with latch system
- Porcelain Coated Water Pan
- Porcelain Coated Chip Tray
- 1.3 cu.ft. Cooking Capacity
- 36.5" x 19" x 16.5"
Smoke Hollow 26142E 26-Inch Electric Smoker with Adjustable Temperature Control
Chrome-plated cooking grids are included and can be adjusted to variable cooking heights in the grid track system.
-Commercial quality heat indicator and wood chip and water pan are included to achieve the best results for smoke-style cooking.
-Fully-welded steel cabinet includes side handles, cool-touch spring wire handle with sure-lock latch system and adjustable draft controls.
-Includes 1500-watt heating element with fully adjustable and removable temperature control.
-Power: 110 Volts.
-Internal Heater Wattage: 1500 Watts.
-Maximum Temperature: 325 Fahrenheit.
-Minimum Temperature: 175 Fahrenheit.
-Fuel Type: Electricity.
-Overall Height - Top to Bottom: 35.5" .
-Overall Width - Side to Side: 19.
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Compare with similar items
This Item  Masterbuilt Smoke Hollow 26142E 26-Inch Electric Smoker with Adjustable Temperature Control |  |  |  |  |  | |
| Price | Currently unavailable. | -5% $189.99 List: $199.99 | -8% $229.99 Typical: $249.99 | $32.99 | -23% $184.65 List: $240.31 | -18% $179.99 List: $219.99 |
| Delivery | — | Get it as soon as Tuesday, May 7 | Get it as soon as Thursday, May 2 | Get it as soon as Thursday, May 2 | Get it May 3 - 7 | — |
| Customer Ratings | ||||||
| Easy to use | ||||||
| Temperature Control | ||||||
| Easy to assemble | ||||||
| Flavor | ||||||
| Value for money | ||||||
| Sold By | — | Amazon.com | Amazon.com | KILILIUN | UnbeatableSale Local | Amazon.com |
| size | 26" | 28-Inch Electric Smoker | 30" | — | — | 20.7 in W x 33.5 in H x 15 in D |
| fuel type | Electric | Electric | Wood Chips | Electric | Electric | Electric |
| power source | electric | Electric | Electric | ac | electric | electric |
| material | — | Stainless Steel | Aluminized Steel, Chrome-plated Racks, Aluminium Plated | Stainless Steel | — | Alloy Steel |
| model name | 26142E | SE2805 | PES23002 | — | — | 18202076 |
| weight | — | 42.1 pounds | 59 pounds | — | 24 pounds | 56.4 pounds |
Reviews with images
Easy to recommend, just do your homework befure using it!
So, this was my first foray into smokers (Electric or otherwise). I didn’t want to spend too much, since this was kind of an experiment, so I went with this inexpensive model. In this case, inexpensive does NOT equate to cheap! I consider myself a HUGE fan of BBQ goods and cook several times a week on the Char Broil BBQ grill that has served me well for many years, and will continue to as well – this smoker is NOT a replacement for my grill.I wanted to dip my proverbial “toe in the water” for smoking foods, specifically Boston Butt (Also called pork butt) and pork loin. The entire family LOVES pulled pork sandwiches, pulled pork BBQ plates, as well as a nicely cooked and seasoned pork loin.I was as prepared as possible for using my smoker, as I purchased a Kindle eBook through Amazon called “The Unofficial Masterbuilt Smoker Cookbook 2: A BBQ Smoking Guide & 121 Electric Smoker Recipes (The Unofficial Masterbuilt Smoker Cookbook Series) Kindle Edition”. Yeah, I know, this book doesn’t reference the make and/or model I purchased, but it’s still a VERY valuable resource. The Kindle eBook is about $1, and worth MUCH, MUCH more. The main thing you need to know when using a smoker is that you cook by internal meat temperature, not time.Anyway, I ordered my smoker, it arrived in 2 days thanks to Amazon Prime, and went together quickly and easily. The instructions are pretty clear and with my handy dandy cordless screw driver, I was ready for seasoning the smoker in about 20 minutes. I seasoned the smoker that evening; it takes about 3-4 hours and is straight forward.Fast forward to my first use of the smoker. The wife picked up a Boston butt and I coated it with a rub, letting the flavor soak in overnight in the fridge. Early the next morning, I loaded the smoker with wood chips (A mixture of apple and cherry), filled the water pan, set the temperature on the smoker grill to low and let it preheat to 225 degrees – the desired smoker temperature for this process, according to my eBook. Once preheated and maintaining a constant temperature, I threaded my wireless thermometer cable through the back of the smoker (Using the adjustable air flow vent), inserted the thermometer probe into the Boston butt, placed it on the top rack and let the magic begin.The process went pretty smoothly, taking about 9 hours from start to finish. I stopped the process when the internal temperature of the meat reached 200 degrees. My remote wireless thermometer notified me with a BEEP when this milestone was reached. I quickly went outside, turned the smoker off, removed the Boston Butt and let it sit inside for about 30 minutes to cool down. After cooling a little, I took my “meat claws” (They came with my silicone gloves as a combo package) and shredded the meat. The family watched intensely, with their plates ready for the pulled pork goodness that awaited. Not a single person was disappointed with the results. And, not a shred remained for left overs.Things that I wasn’t TOTALLY prepared for: I found myself replacing the wood chips every 2-3 hours. They seemed to burn rather quickly. I might try soaking the wood chips next time to see if they last longer and still provide a great smoky flavor. Of course, I’ll experiment with the vent on the back of the smoker to control air flow and see if that makes a difference.Final notes: You’ll need a few things to make your smoker experience a success. The first thing you’ll need is a cooking thermometer. I chose the ThermoPro TP09 model, which is about $20 right here on Amazon. This model is wireless and does exactly what I need. You’ll also need wood chips for a smoky flavor, silicone gloves, meat claws (for pulling the pork apart at the end) and rubs and BBQ sauce. But, the only things you “can’t live without” when using your smoker is the cooking thermometer and wood chips.What’s next? I want to try the Texas Crunch variation described in the eBook I purchased. I’ll also try some different rubs and additives (Mop sauces, etc.) during the smoking process. And, of course, I’ll try different meats like a pork loin and maybe even some chicken. If you’re considering this smoker, I can highly recommend it based on my experience.
Top reviews from the United States
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Reviewed in the United States on July 23, 2018
I wanted to dip my proverbial “toe in the water” for smoking foods, specifically Boston Butt (Also called pork butt) and pork loin. The entire family LOVES pulled pork sandwiches, pulled pork BBQ plates, as well as a nicely cooked and seasoned pork loin.
I was as prepared as possible for using my smoker, as I purchased a Kindle eBook through Amazon called “The Unofficial Masterbuilt Smoker Cookbook 2: A BBQ Smoking Guide & 121 Electric Smoker Recipes (The Unofficial Masterbuilt Smoker Cookbook Series) Kindle Edition”. Yeah, I know, this book doesn’t reference the make and/or model I purchased, but it’s still a VERY valuable resource. The Kindle eBook is about $1, and worth MUCH, MUCH more. The main thing you need to know when using a smoker is that you cook by internal meat temperature, not time.
Anyway, I ordered my smoker, it arrived in 2 days thanks to Amazon Prime, and went together quickly and easily. The instructions are pretty clear and with my handy dandy cordless screw driver, I was ready for seasoning the smoker in about 20 minutes. I seasoned the smoker that evening; it takes about 3-4 hours and is straight forward.
Fast forward to my first use of the smoker. The wife picked up a Boston butt and I coated it with a rub, letting the flavor soak in overnight in the fridge. Early the next morning, I loaded the smoker with wood chips (A mixture of apple and cherry), filled the water pan, set the temperature on the smoker grill to low and let it preheat to 225 degrees – the desired smoker temperature for this process, according to my eBook. Once preheated and maintaining a constant temperature, I threaded my wireless thermometer cable through the back of the smoker (Using the adjustable air flow vent), inserted the thermometer probe into the Boston butt, placed it on the top rack and let the magic begin.
The process went pretty smoothly, taking about 9 hours from start to finish. I stopped the process when the internal temperature of the meat reached 200 degrees. My remote wireless thermometer notified me with a BEEP when this milestone was reached. I quickly went outside, turned the smoker off, removed the Boston Butt and let it sit inside for about 30 minutes to cool down. After cooling a little, I took my “meat claws” (They came with my silicone gloves as a combo package) and shredded the meat. The family watched intensely, with their plates ready for the pulled pork goodness that awaited. Not a single person was disappointed with the results. And, not a shred remained for left overs.
Things that I wasn’t TOTALLY prepared for: I found myself replacing the wood chips every 2-3 hours. They seemed to burn rather quickly. I might try soaking the wood chips next time to see if they last longer and still provide a great smoky flavor. Of course, I’ll experiment with the vent on the back of the smoker to control air flow and see if that makes a difference.
Final notes: You’ll need a few things to make your smoker experience a success. The first thing you’ll need is a cooking thermometer. I chose the ThermoPro TP09 model, which is about $20 right here on Amazon. This model is wireless and does exactly what I need. You’ll also need wood chips for a smoky flavor, silicone gloves, meat claws (for pulling the pork apart at the end) and rubs and BBQ sauce. But, the only things you “can’t live without” when using your smoker is the cooking thermometer and wood chips.
What’s next? I want to try the Texas Crunch variation described in the eBook I purchased. I’ll also try some different rubs and additives (Mop sauces, etc.) during the smoking process. And, of course, I’ll try different meats like a pork loin and maybe even some chicken. If you’re considering this smoker, I can highly recommend it based on my experience.
Easy to recommend, just do your homework befure using it!
Reviewed in the United States on July 23, 2018
So, this was my first foray into smokers (Electric or otherwise). I didn’t want to spend too much, since this was kind of an experiment, so I went with this inexpensive model. In this case, inexpensive does NOT equate to cheap! I consider myself a HUGE fan of BBQ goods and cook several times a week on the Char Broil BBQ grill that has served me well for many years, and will continue to as well – this smoker is NOT a replacement for my grill.Reviewed in the United States on July 23, 2018
I wanted to dip my proverbial “toe in the water” for smoking foods, specifically Boston Butt (Also called pork butt) and pork loin. The entire family LOVES pulled pork sandwiches, pulled pork BBQ plates, as well as a nicely cooked and seasoned pork loin.
I was as prepared as possible for using my smoker, as I purchased a Kindle eBook through Amazon called “The Unofficial Masterbuilt Smoker Cookbook 2: A BBQ Smoking Guide & 121 Electric Smoker Recipes (The Unofficial Masterbuilt Smoker Cookbook Series) Kindle Edition”. Yeah, I know, this book doesn’t reference the make and/or model I purchased, but it’s still a VERY valuable resource. The Kindle eBook is about $1, and worth MUCH, MUCH more. The main thing you need to know when using a smoker is that you cook by internal meat temperature, not time.
Anyway, I ordered my smoker, it arrived in 2 days thanks to Amazon Prime, and went together quickly and easily. The instructions are pretty clear and with my handy dandy cordless screw driver, I was ready for seasoning the smoker in about 20 minutes. I seasoned the smoker that evening; it takes about 3-4 hours and is straight forward.
Fast forward to my first use of the smoker. The wife picked up a Boston butt and I coated it with a rub, letting the flavor soak in overnight in the fridge. Early the next morning, I loaded the smoker with wood chips (A mixture of apple and cherry), filled the water pan, set the temperature on the smoker grill to low and let it preheat to 225 degrees – the desired smoker temperature for this process, according to my eBook. Once preheated and maintaining a constant temperature, I threaded my wireless thermometer cable through the back of the smoker (Using the adjustable air flow vent), inserted the thermometer probe into the Boston butt, placed it on the top rack and let the magic begin.
The process went pretty smoothly, taking about 9 hours from start to finish. I stopped the process when the internal temperature of the meat reached 200 degrees. My remote wireless thermometer notified me with a BEEP when this milestone was reached. I quickly went outside, turned the smoker off, removed the Boston Butt and let it sit inside for about 30 minutes to cool down. After cooling a little, I took my “meat claws” (They came with my silicone gloves as a combo package) and shredded the meat. The family watched intensely, with their plates ready for the pulled pork goodness that awaited. Not a single person was disappointed with the results. And, not a shred remained for left overs.
Things that I wasn’t TOTALLY prepared for: I found myself replacing the wood chips every 2-3 hours. They seemed to burn rather quickly. I might try soaking the wood chips next time to see if they last longer and still provide a great smoky flavor. Of course, I’ll experiment with the vent on the back of the smoker to control air flow and see if that makes a difference.
Final notes: You’ll need a few things to make your smoker experience a success. The first thing you’ll need is a cooking thermometer. I chose the ThermoPro TP09 model, which is about $20 right here on Amazon. This model is wireless and does exactly what I need. You’ll also need wood chips for a smoky flavor, silicone gloves, meat claws (for pulling the pork apart at the end) and rubs and BBQ sauce. But, the only things you “can’t live without” when using your smoker is the cooking thermometer and wood chips.
What’s next? I want to try the Texas Crunch variation described in the eBook I purchased. I’ll also try some different rubs and additives (Mop sauces, etc.) during the smoking process. And, of course, I’ll try different meats like a pork loin and maybe even some chicken. If you’re considering this smoker, I can highly recommend it based on my experience.
Images in this review
Reviewed in the United States on April 17, 2017
I’ve used this smoker a number of ties now and am impressed with it. It is substantial enough that is feels “well built” without being the clumsy outdoor eyesore’ (~34-Lbs). The adjustable temperature control is a real plus - unless you are a ‘freestyler’, some recipes are specific about time and temperature so the additional control helps. A 'Medium' setting produced 225 deg (on a 74 deg day). Smoke happens within 15-minutes or so and, depending on the amount and type of wood chips used, can last over an hour before needing a refill. The grill space is limited - a beef brisket will probably have to be halved and smoked on two racks, but on balance, for occasional use, the overall compact size of the smoker cabinet is appreciated. There are two matching size pans: one for moisturizing with water or beer while the meat is smoking, the other for wood chips. In a pinch, the water pan could replace the wood chips pan. I’ve used a few wood chunks in the pan as well. It is not suited to large chunks, but a few well-sized chunks extend the duration of smoking.
I thread a cord (oven proof) of a meat thermometer through the smoke regulator hole on the back of the smoker so the door doesn’t have to be opened for anything other than resupplying chips or moisture once every 75-90 min and in the end - the meat thermometer is really the only difference between this smoker and the $200 class of smokers. The installed front door thermometer is useful for gauging the cooking temperature, but can’t be relied on for internal meat temp.
I've been using the airflow control on the back in the wide open position. The chips burn more thoroughly and seem to smoke just as long. Skip the soaking, according to Western BBQ Products - see the video (at ~2 min 45 sec) on Amazon page [[ASIN:B000BOC5LW WESTERN Maple BBQ Smoking Chips]] "...if you do that [soak] you're going to get steam instead of smoke".
Add a good cover for this smoker is this one...[[ASIN:B0132JV90U Esinkin Smoker Cover, Black]] inexpensive and tough as nails. It will certainly last 2-seasons or more and that is pretty good performance for the price.
__________
There have been complaints of tripping the GFCI receptacle with electric smokers. Sure enough, I had the same problem. I assumed the extension cord that I was using might be the problem and replaced it. It was an “outdoor” cord, though its wire gauge was not apparent on the case - I assumed it was 16/3. Since the Smoke Hollow supplied heating element cord was 14/3, I decided an ‘overkill’ to 12/3 AWG couldn’t hurt and I kept the length to no more than needed. If you have GFI tripping issues, try replacing the extension cord if you are using one: it worked immediately for me. Here is the cord I ordered from Amazon. [[ASIN:B01FX6JRWM Watt's Wire 12/3 15ft Heavy Duty Indoor/Outdoor Extension Cord]].
I may have fixed the problem with the wrong medicine: thinking a/c impedance was the problem (with small gauge wire 16/3) so I sledgehammered the problem with 12/3 AWG, but LENGTH (capacitance) may have been more the issue with GFI tripping: the following from the EC&M web site, “Think Like a GFCI” (Jack Wells)…
“Length of circuit. A GFCI is subjected to tests that simulate long branch circuits. While there are no specific rules concerning the length of the circuit protected or the number of receptacles on the protected circuit, remember that the GFCI will add up all the harmless leakage currents and capacitive leakages. Under extreme circumstances, this could "preload" the GFCI and make it appear overly sensitive or, worst case, result in nuisance tripping. Therefore, you should minimize the length of circuits to the degree possible.”
I thread a cord (oven proof) of a meat thermometer through the smoke regulator hole on the back of the smoker so the door doesn’t have to be opened for anything other than resupplying chips or moisture once every 75-90 min and in the end - the meat thermometer is really the only difference between this smoker and the $200 class of smokers. The installed front door thermometer is useful for gauging the cooking temperature, but can’t be relied on for internal meat temp.
I've been using the airflow control on the back in the wide open position. The chips burn more thoroughly and seem to smoke just as long. Skip the soaking, according to Western BBQ Products - see the video (at ~2 min 45 sec) on Amazon page [[ASIN:B000BOC5LW WESTERN Maple BBQ Smoking Chips]] "...if you do that [soak] you're going to get steam instead of smoke".
Add a good cover for this smoker is this one...[[ASIN:B0132JV90U Esinkin Smoker Cover, Black]] inexpensive and tough as nails. It will certainly last 2-seasons or more and that is pretty good performance for the price.
__________
There have been complaints of tripping the GFCI receptacle with electric smokers. Sure enough, I had the same problem. I assumed the extension cord that I was using might be the problem and replaced it. It was an “outdoor” cord, though its wire gauge was not apparent on the case - I assumed it was 16/3. Since the Smoke Hollow supplied heating element cord was 14/3, I decided an ‘overkill’ to 12/3 AWG couldn’t hurt and I kept the length to no more than needed. If you have GFI tripping issues, try replacing the extension cord if you are using one: it worked immediately for me. Here is the cord I ordered from Amazon. [[ASIN:B01FX6JRWM Watt's Wire 12/3 15ft Heavy Duty Indoor/Outdoor Extension Cord]].
I may have fixed the problem with the wrong medicine: thinking a/c impedance was the problem (with small gauge wire 16/3) so I sledgehammered the problem with 12/3 AWG, but LENGTH (capacitance) may have been more the issue with GFI tripping: the following from the EC&M web site, “Think Like a GFCI” (Jack Wells)…
“Length of circuit. A GFCI is subjected to tests that simulate long branch circuits. While there are no specific rules concerning the length of the circuit protected or the number of receptacles on the protected circuit, remember that the GFCI will add up all the harmless leakage currents and capacitive leakages. Under extreme circumstances, this could "preload" the GFCI and make it appear overly sensitive or, worst case, result in nuisance tripping. Therefore, you should minimize the length of circuits to the degree possible.”
Images in this review
Top reviews from other countries
Amazon Customer
easy to set up easy to use, a good unit to start with then upgrade when I get this one figured out
Reviewed in Canada on July 21, 2020Kevin
Great little smoker for the beginner.
Reviewed in Canada on September 4, 2020TZ from London, ON
Nice unit. VERY Poor support from manufacturer.
Reviewed in Canada on July 10, 2020