Hello everyone this is my first time posting here I just wanted to find somewhere to talk about my Smoke Hollow electric smoker with others who have used it. I've had many problems with the smoker from day one I'm trying my hardest to still like it convincing myself almost. Although this is my first smoker i have nothing to compair to besides my friends who have other smokers that they say work great I just thought it would work better than it actually does.I guess I could say I expected more. I will say the packaging and assembly and finished product is great very sturdy units and sharp looking. Was my first thoughts. I then plug it in to find the LCD display not working properly it was missing parts of the display I still wanted to season it though so I turned it on knowing I would call the company in the morning. 275° for three hours or whatever I noticed the meat probe and temp probe we're 25° difference in Temp also I then used my Weber I grill to double check the temperature i used 4 probes all in different spots of the cook box all of these temps were 25° different than the Smoke Hollow temp sensor. I called Smoke Hollow in the morning they were very nice had no problems at all sending me out a new temp sensor and a whole new display which was also part of the controller assembly I received it in three days and took 45 minutes to install. As soon as I plugged the unit in the display was fixed so that's no problem but I still have a 25° temperature difference compared to my Weber temperature sensor probe's. So I decided to make a pork shoulder about 10 pounds set the cook box for 225° and put the meat probe in the meat and let it run waiting for the meat Prob to reach 185° it took almost 19 hours I knew something was wrong. Next day I made a 7 pound brisket same thing 225° it took 21 hours obviously something was wrong. So the next weekend I decided to try a pork shoulder again this time using my weber probes as ambient probes right next to the meet ended up having to put the smoke hollow at 255° before my weber probes read 225° and it took a normal 13 hours to reach a desired 185° now that was the proper time. Now every time I use this unit I have four extra temp probe's just to measure at four different spots so I can average them out just to set the Smoke Hollow gauge to the proper temperature. Otherwise everything cooks 30° cooler so 225 being 195. Also The water dish is directly over the heating element causing it to boil out very fast I have to add about 60 ounces of water every couple hours or it goes dry so now I started using a tinfoil pan with a 4 inch lip that fits in the factory pan and that will last the cook time. I fill the smoke box with 2 to 3 handfuls and press the hot smoke button smoke is great after 15 minutes but only last for an hour and a half , three handfuls of wood chips should last longer so I find myself dumping out the wood chips after an hour because they're black but not smoking anymore and adding new ones every hour I think I will start to add just a half to a full handful every 30 to 45 instead. My latest issue is now it's dripping black water out the back corners on to my wood deck so when I figured that out I wiped it up and I have placed 2 paper plates under both wheels to collect the black water that could stain something good thing my deck is old but not the point. This is only the beginning there's much more but I've rambled on long enough hopefully somebody reads this and can chime and also thanks for listening and reading
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