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Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black

Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black

Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
Masterbuilt 44241GW 2-Door Propane Gas Smoker with Window, 44-Inch, Black
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Features

  • 6.5 cubic feet of cooking area capacity to easily handle enough food for largest gatherings
  • 7 cooking grids: 4-standard cooking grids, 2-jerky grids, 1-rib rack 1-sausage Hanger
  • Dual door design with tempered glass viewing window.2 porcelain coated wood chip pans with lids.Temperature gauge.Easy adjustable smoke stack
  • Dual stainless Steel burners Operated independently operated for optimum performance and temperature control
  • Large porcelain coated water pan.Handles on the side for easy carry

Description

The Smoke Hollow 44" two-door smoker is equipped with: 2 -12, 000 BTU stainless steel burners which can be operated independently for optimum performance & temperature control. 7-Total cooking grids: 4 - standard grids 2 - jerky style grids 1 - rib rack 1 - sausage hanger The Smoke Hollow 44" Also features 2 wood chip pans to provide just the Right of amount of smoke flavor & a large porcelain-coated water pan. 6cu.'. Of capacity, can easily handle enough food for large gatherings.


Product Dimensions 24.47 x 33.29 x 60.83 inches


Item Weight 113 pounds


Manufacturer Masterbuilt


ASIN B014MUHGOQ


Item model number by Masterbuilt


Customer Reviews 4.1 out of 5 stars 147 ratings 4.1 out of 5 stars


Best Sellers Rank #49,107 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #113 in Outdoor Smokers


Is Discontinued By Manufacturer No


Shipping

This product includes free shipping to all US addresses.


Delivery

Unless otherwise stated above, most products arrive within 2-3 business days. Larger items may take 6-9 business days. Tracking information will be automatically provided as soon as your order ships.


View our full shipping policy here.

Returns

This product can be returned within 30 days of delivery for a full refund. Please visit our returns center to begin a return.

View our full returns policy here.

Features

  • 6.5 cubic feet of cooking area capacity to easily handle enough food for largest gatherings
  • 7 cooking grids: 4-standard cooking grids, 2-jerky grids, 1-rib rack 1-sausage Hanger
  • Dual door design with tempered glass viewing window.2 porcelain coated wood chip pans with lids.Temperature gauge.Easy adjustable smoke stack
  • Dual stainless Steel burners Operated independently operated for optimum performance and temperature control
  • Large porcelain coated water pan.Handles on the side for easy carry

Description

The Smoke Hollow 44" two-door smoker is equipped with: 2 -12, 000 BTU stainless steel burners which can be operated independently for optimum performance & temperature control. 7-Total cooking grids: 4 - standard grids 2 - jerky style grids 1 - rib rack 1 - sausage hanger The Smoke Hollow 44" Also features 2 wood chip pans to provide just the Right of amount of smoke flavor & a large porcelain-coated water pan. 6cu.'. Of capacity, can easily handle enough food for large gatherings.


Product Dimensions 24.47 x 33.29 x 60.83 inches


Item Weight 113 pounds


Manufacturer Masterbuilt


ASIN B014MUHGOQ


Item model number by Masterbuilt


Customer Reviews 4.1 out of 5 stars 147 ratings 4.1 out of 5 stars


Best Sellers Rank #49,107 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #113 in Outdoor Smokers


Is Discontinued By Manufacturer No


Shipping

This product includes free shipping to all US addresses.


Delivery

Unless otherwise stated above, most products arrive within 2-3 business days. Larger items may take 6-9 business days. Tracking information will be automatically provided as soon as your order ships.


View our full shipping policy here.

Returns

This product can be returned within 30 days of delivery for a full refund. Please visit our returns center to begin a return.

View our full returns policy here.

Features

  • 6.5 cubic feet of cooking area capacity to easily handle enough food for largest gatherings
  • 7 cooking grids: 4-standard cooking grids, 2-jerky grids, 1-rib rack 1-sausage Hanger
  • Dual door design with tempered glass viewing window.2 porcelain coated wood chip pans with lids.Temperature gauge.Easy adjustable smoke stack
  • Dual stainless Steel burners Operated independently operated for optimum performance and temperature control
  • Large porcelain coated water pan.Handles on the side for easy carry

Description

The Smoke Hollow 44" two-door smoker is equipped with: 2 -12, 000 BTU stainless steel burners which can be operated independently for optimum performance & temperature control. 7-Total cooking grids: 4 - standard grids 2 - jerky style grids 1 - rib rack 1 - sausage hanger The Smoke Hollow 44" Also features 2 wood chip pans to provide just the Right of amount of smoke flavor & a large porcelain-coated water pan. 6cu.'. Of capacity, can easily handle enough food for large gatherings.


Product Dimensions 24.47 x 33.29 x 60.83 inches


Item Weight 113 pounds


Manufacturer Masterbuilt


ASIN B014MUHGOQ


Item model number by Masterbuilt


Customer Reviews 4.1 out of 5 stars 147 ratings 4.1 out of 5 stars


Best Sellers Rank #49,107 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #113 in Outdoor Smokers


Is Discontinued By Manufacturer No


abunda_amazon_reviews So I purchased the Smoke Hollow 44 inch with the glass door for a Father’s Day present. I spent the better part of a year researching and wondering what will be my new smoker. I already have an offset and have had that since 2009 (which was also a Father’s Day present). While I enjoy the offset, the one thing I do not care for is constantly battling the temp regulation. When smoking for hours upon hours, it can become a little frustrating. Also, I wanted more space to smoke a lot at once. So, I finally settled on the Smoke Hollow 44 and let me tell you…I AM SO GLAD I DID! So let’s discuss a few things that have already been mentioned and I just want to throw in my 2 cents. 1. This thing is a BEAST! I love it. VERY LARGE! My wife is 5’5” and she stands about a head taller. LOL! 2. Yes, buy the gasket. While I seasoned this (I will get to that in a moment) I could see where all the smoke was coming out - basically the sides. So I bought the recommended gasket: The 1/2" x 1/8" Lavalock High Temp Nomex BBQ HT gasket smoker seal, self stick grey. This really did the trick and kept the smoke and heat inside. I was able to get this on in no time and let it stick for almost 24 hours before I started seasoning some more. Works like a charm and I highly recommend get this. 3. Ok, putting this together. I was reading where people were putting this together in like an hour or 2. Ummm, not me. It did take me the better part of 3 hours or so. Of course I was doing this by myself. It is NOT cumbersome or confusing. So that was great. I did have to use a dolly to get this into my house. It is heavy. REAL HEAVY! 4. Some people complained that when they opened the box their smoker had some dings. Yes, mine did as well. 2 of them, but they weren’t anything that ticked me off. Yes, you would hope for spending this kind of money that it wouldn’t have any dings, but it wasn’t anything that would prevent this from its intended use. Just be aware that the chances of yours coming with a couple of dings is high. The smoker came packaged and shipped very well. When I saw the box had no damage I was hopeful that the smoker would be fine. I was wrong. So keep that in mind. 5. When it came to seasoning the smoker, and yes you will need to do this as well, I filled both chip trays with some Jack Daniels Oak Barrel chips and let it smoke for 4 hours. I did the same thing on the second day. On the third day I didn’t season as my gasket came and so I sealed it up. Then on the fourth day I seasoned it one more time. Now, this may be overkill, but I wanted to make sure when I smoked my first feast that it already had a good smoked cure going on inside. I am GLAD I DID! 6. Yes, I bought the cover that goes with this. I recommend you do the same. It fits perfectly. While the quality doesn’t seem like this will be the only cover I ever buy, I can say for now it does what it needs to do. 7. I did buy some more wood chips. WESTERN 80485 Prime Wood BBQ Smoking Chips Variety Pack This pack is great! It comes with 4 regular sized bags that has Peach, Maple, Cherry, and Apple. I cannot find Peach or Maple at my local store so this was awesome. When I got the variety pack, I saw the price for like $15. So I bought 2. You cannot find these bags on their own for $3.75, so this was a steal! In writing this review I see the price has now jumped to $25. Glad I bought it when I did. By the way, I used the Peach on the shoulder we did and it was out of this world! OMG! Finally, the first smoke. My Smoke Hollow arrived on a Monday and after spending the week getting it ready I was able to smoke my first pork shoulder on that Saturday. This is what I loved about it. 1. Set it and FORGET IT! That’s right, when I was able to hit my smoker temp to about 250, I didn’t have to worry about it anymore, other than changing out the wood chips. When it came to the two different burners, I was able to use one at a time…maintain temp…and when it came to needing the other burner…clicked the igniter once and turn the other burner off and let it do its thing. While the new burner was going, I would replace the other chip tray with new chips and just kept rotating like that throughout. I love the two doors so I don’t lose all the heat when adding to the water pan or changing out the wood chips. 2. Glass door is a MUST as you can look while you cook! 3. Then the time came for the shoulder to come off and I put some homemade mac and cheese in the smoker along with some baked beans, turned the burners up a little bit, added some new wood chips, and let these babies cook. OMG!!! These were so smoky and delicious!!! Words don’t even begin to describe. 4. As for the shoulder…let me say this…you will NOT get the bark of an offset smoker on your bbq with this gas smoker. Or rather I should say, I did not. I DID get a bark, but not the kind I am used to getting from my offset. Again…you WILL get a bark, but not the type you get from an offset. But let me say this, the convenience of being able to set it and forget it…to me, it was worth the trade. 5. As for the taste, I had quite a gathering of family and EVERY SINGLE ONE OF THEM…who had eaten bbq at my house many times…said that this shoulder was the most tender and best tasting ever. I do think it was because I didn’t spend like 10 hours fighting heat regulating. It was able to maintain a consistent cook all the way through and that helped when it came to the quality of the shoulder. So if you are on the fence, let me tell you, it is time to get off and get this smoker. You are not going to get a better smoker of this type for the money anywhere else. Believe me. I have researched this for a long time and you just wont. If you think you are going to have a smoker like Myron Mixon, then you will need to spend a few grand, but for the money, you are definitely in the ballpark and your family, friends, and neighbors will thank you. I can assure you. I hope this review was helpful. Happy Smokin! September 6, 2016 – UPDATE So it has been about 3 months since I purchased and used the Smoke Hollow 44”. I am glad so many of you have found my review so helpful and I wanted to add a little more now that the end of summer has arrived. The biggest question might be, “Are you still happy with your purchase?” The answer to that question is, “100% Yes!” I finally did ribs for the first time over the Labor Day Holiday and followed the standard tried and true process of 3-2-1 (3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped). When it came to the final hour I was glad I still had my offset as I made a bed of coals with lump charcoal and was able to get the char marks and taste I would want. Please note, I am not saying you couldn’t do the final hour in the Smoke Hollow. I just simply chose not to do that at this time, but I will in the future as I want to be able to compare one from the other. As for the 3 and the 2 method, this is why the Smoke Hollow is fantastic and a MUST HAVE: It comes with a rib rack….I was able to place my ribs in the rack and slide them onto one shelf….leaving the remaining space open for anything else. Also…getting to 225 degrees was easy (use one burner on the lowest setting) and the temp held the entire 5 hours (3 hours wrapped and 2 unwrapped). I was able to spend the day with the family and do some yard work without having to fiddle around and make sure my temp wasn’t spiking or dropping and then I am wasting time replenishing wood. When it came to the first 3 hours of the ribs being unwrapped and getting that yummy hickory smoke into the meat, I just switched out one chip tray at a time. The chips seemed to smoke-out at about an 1. So after an hour, I replaced the tray with the standby tray. Some people may say, “Just turn one burner and switch the other one on.” Well, I didn’t want to fiddle with that because I was already at the temp I wanted. So it was nice to be able to open the bottom door, pull out one tray and immediately replace it with the second tray and close up the door. I did this every 45 minutes to an hour. After the 3 hours the meat has absorbed all the smoke it is going to and so wrapping them and placing them back into the Smoke Hollow was ideal. Of course I didn’t use the rib rack with the ribs wrapped I just used two of the shelves inside the smoker. Here is a cooking tip – when preparing your ribs, save all the excess meat you cut off from the slab. Do not throw it away! We took the excess rib meat, smoked it and it made wonderful bite sized burnt ends that were flavorful and yummy. It allowed my guests to nibble on something as I was getting the ribs cut and prepared for dinner. I have added some pics of our ribs if you would like to see how they turned out. Happy smokin’!;;Reviewed in the United States on June 22, 2016;;5.0 out of 5 stars;;Hands down...the greatest smoker...EVER!;;R. G. Huxley - Thriller Author;;;Overall I'm very happy with this smoker. I have been using an offset stick burner for years and was tired of babysitting the fire all the time so this smoker gives me "set and forget" temperature management, which is why I bought it. However, it does not produce the same quality BBQ that I'm used to, at least not without some changes to my processes. I did add a smoke tube, which helps a ton but I need to experiment more. So far, I've done pork shoulder, ribs and jerky on this smoker but I may appreciate it more after cooking some briskets. Update: I've had this smoker over a year now and I am still very happy with it. I have had to adjust my processes a bit from what I was doing on my offset but that's half the fun of BBQ! The trade-off is being able to setup a 12-hour smoke and then go spend my day doing other things instead of babysitting the fire. As for wood, I have found that I can use pellets, chips, smaller chunks, etc. I think from a budget perspective, pellets are the most economical (look on Amazon) and you can get a wide variety of wood types. I throw a handful right into the smoke trays and they will smoke pretty well without a smoke tube (note that they often will not fully burn to ash though). You will find that different media will give different burn times and smoke quantities so have some fun experimenting. The bottom line is whatever you use can work just fine. I've read several people complain about the temperature control. In my experience the stock propane valves adjust too coarsely so the easy fix was to add a needle valve regulator. I found one here on Amazon for $15-20 and problem solved. Now I can run consistent temps at any point between 150 and up and have very precise temp adjustment using the needle valve rather than the propane valves on the smoker. I've also heard some people complain about the fire going out. Any propane burner will experience this on a windy day. If you can't protect the smoker somehow from the wind, pay attention to the direction of the wind and close the vent on the side where the wind is blowing from. Then open the opposite vent all the way and use the burner on that side. I've smoked on windy days with no problem so just some common sense and it will be fine. If you still have too much wind then use something to shield the smoker. A garbage can, grill, table on it's side, etc. can all work just be creative. BBQ often times requires innovation, which is evident throughout the history of it. Other modifications I made that weren't really necessary but will help are a gasket and additional thermometers. Stove gasket (self-sticking felt type) applied to the doors will help the smoke leakage. I advise applying to the door to help it stay clean by avoiding more food spills than it will endure if you stick it to the smoker body. I also added more thermometers to the door in a vertical line so I could get an idea of temps bottom to top. This will help you know where your hot zones tend to be. Just to be clear, if you buy ANY smoker in this price range, you should expect to make some modifications. You can get good BBQ without these but your experience will be improved by making some simple and inexpensive enhancements.;;Reviewed in the United States on July 20, 2017;;4.0 out of 5 stars;;Good but not the same BBQ as you get from an offset stick burner;;Rik Guyler;;;For the price it's really good. Does what I want it to do. But I have a hard time controlling the temp at lower levels. A lot of times it wants to be at least 250, more so on hot days. Buy some of the High Temp Liquid Gasket and the roll of ceramic gasket tape for the doors. Put the liquid gasket at every piece of metal that is joining another piece of metal while you are putting it together. Will reduce smoke leaking from joints by over 90%. I assembled mine, fired it up with wood chips to see how much it leaked before I added any gasket and I wish I had went ahead and did it while assembling it the first time. Would've saved me an hour. Update 2018-05-30: IMO, outside of spending 2000-4000 dollars this was absolutely the purchase for me! Other than the racks being chrome and not stainless and them rusting is a bit annoying. But for the price I don't think you can beat it. It works really good and the thermostat needs calibrated to be accurate, as mine says it's 25 degrees hotter than it is. That added quite a few hours onto cook times the first couple of times around. Look, yes there are a lot of tiny things that can be improved upon in this product. But at this price point I don't think it can be accomplished. In my second year of ownership and I am still glad I bought this one.;;Reviewed in the United States on June 28, 2017;;4.0 out of 5 stars;;Good setup for the money!;;heraldo

Shipping

This product includes free shipping to all US addresses.


Delivery

Orders placed now will arrive in 6-9 business days. Tracking information will be automatically provided as soon as your order ships.


View our full shipping policy here.

Returns

This product can be returned within 30 days of delivery for a full refund. Please visit our returns center to begin a return.

View our full returns policy here.

Top Amazon Reviews


5.0 out of 5 stars
By R. G. Huxley - Thriller Author - Reviewed in the United States on June 22, 2016
Hands down...the greatest smoker...EVER!
So I purchased the Smoke Hollow 44 inch with the glass door for a Father’s Day present. I spent the better part of a year researching and wondering what will be my new smoker. I already have an offset and have had that since 2009 (which was also a Father’s Day present). While I enjoy the offset, the one thing I do not care for is constantly battling the temp regulation. When smoking for hours upon hours, it can become a little frustrating. Also, I wanted more space to smoke a lot at once. So, I finally settled on the Smoke Hollow 44 and let me tell you…I AM SO GLAD I DID! So let’s discuss a few things that have already been mentioned and I just want to throw in my 2 cents. 1. This thing is a BEAST! I love it. VERY LARGE! My wife is 5’5” and she stands about a head taller. LOL! 2. Yes, buy the gasket. While I seasoned this (I will get to that in a moment) I could see where all the smoke was coming out - basically the sides. So I bought the recommended gasket: The 1/2" x 1/8" Lavalock High Temp Nomex BBQ HT gasket smoker seal, self stick grey. This really did the trick and kept the smoke and heat inside. I was able to get this on in no time and let it stick for almost 24 hours before I started seasoning some more. Works like a charm and I highly recommend get this. 3. Ok, putting this together. I was reading where people were putting this together in like an hour or 2. Ummm, not me. It did take me the better part of 3 hours or so. Of course I was doing this by myself. It is NOT cumbersome or confusing. So that was great. I did have to use a dolly to get this into my house. It is heavy. REAL HEAVY! 4. Some people complained that when they opened the box their smoker had some dings. Yes, mine did as well. 2 of them, but they weren’t anything that ticked me off. Yes, you would hope for spending this kind of money that it wouldn’t have any dings, but it wasn’t anything that would prevent this from its intended use. Just be aware that the chances of yours coming with a couple of dings is high. The smoker came packaged and shipped very well. When I saw the box had no damage I was hopeful that the smoker would be fine. I was wrong. So keep that in mind. 5. When it came to seasoning the smoker, and yes you will need to do this as well, I filled both chip trays with some Jack Daniels Oak Barrel chips and let it smoke for 4 hours. I did the same thing on the second day. On the third day I didn’t season as my gasket came and so I sealed it up. Then on the fourth day I seasoned it one more time. Now, this may be overkill, but I wanted to make sure when I smoked my first feast that it already had a good smoked cure going on inside. I am GLAD I DID! 6. Yes, I bought the cover that goes with this. I recommend you do the same. It fits perfectly. While the quality doesn’t seem like this will be the only cover I ever buy, I can say for now it does what it needs to do. 7. I did buy some more wood chips. WESTERN 80485 Prime Wood BBQ Smoking Chips Variety Pack This pack is great! It comes with 4 regular sized bags that has Peach, Maple, Cherry, and Apple. I cannot find Peach or Maple at my local store so this was awesome. When I got the variety pack, I saw the price for like $15. So I bought 2. You cannot find these bags on their own for $3.75, so this was a steal! In writing this review I see the price has now jumped to $25. Glad I bought it when I did. By the way, I used the Peach on the shoulder we did and it was out of this world! OMG! Finally, the first smoke. My Smoke Hollow arrived on a Monday and after spending the week getting it ready I was able to smoke my first pork shoulder on that Saturday. This is what I loved about it. 1. Set it and FORGET IT! That’s right, when I was able to hit my smoker temp to about 250, I didn’t have to worry about it anymore, other than changing out the wood chips. When it came to the two different burners, I was able to use one at a time…maintain temp…and when it came to needing the other burner…clicked the igniter once and turn the other burner off and let it do its thing. While the new burner was going, I would replace the other chip tray with new chips and just kept rotating like that throughout. I love the two doors so I don’t lose all the heat when adding to the water pan or changing out the wood chips. 2. Glass door is a MUST as you can look while you cook! 3. Then the time came for the shoulder to come off and I put some homemade mac and cheese in the smoker along with some baked beans, turned the burners up a little bit, added some new wood chips, and let these babies cook. OMG!!! These were so smoky and delicious!!! Words don’t even begin to describe. 4. As for the shoulder…let me say this…you will NOT get the bark of an offset smoker on your bbq with this gas smoker. Or rather I should say, I did not. I DID get a bark, but not the kind I am used to getting from my offset. Again…you WILL get a bark, but not the type you get from an offset. But let me say this, the convenience of being able to set it and forget it…to me, it was worth the trade. 5. As for the taste, I had quite a gathering of family and EVERY SINGLE ONE OF THEM…who had eaten bbq at my house many times…said that this shoulder was the most tender and best tasting ever. I do think it was because I didn’t spend like 10 hours fighting heat regulating. It was able to maintain a consistent cook all the way through and that helped when it came to the quality of the shoulder. So if you are on the fence, let me tell you, it is time to get off and get this smoker. You are not going to get a better smoker of this type for the money anywhere else. Believe me. I have researched this for a long time and you just wont. If you think you are going to have a smoker like Myron Mixon, then you will need to spend a few grand, but for the money, you are definitely in the ballpark and your family, friends, and neighbors will thank you. I can assure you. I hope this review was helpful. Happy Smokin! September 6, 2016 – UPDATE So it has been about 3 months since I purchased and used the Smoke Hollow 44”. I am glad so many of you have found my review so helpful and I wanted to add a little more now that the end of summer has arrived. The biggest question might be, “Are you still happy with your purchase?” The answer to that question is, “100% Yes!” I finally did ribs for the first time over the Labor Day Holiday and followed the standard tried and true process of 3-2-1 (3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped). When it came to the final hour I was glad I still had my offset as I made a bed of coals with lump charcoal and was able to get the char marks and taste I would want. Please note, I am not saying you couldn’t do the final hour in the Smoke Hollow. I just simply chose not to do that at this time, but I will in the future as I want to be able to compare one from the other. As for the 3 and the 2 method, this is why the Smoke Hollow is fantastic and a MUST HAVE: It comes with a rib rack….I was able to place my ribs in the rack and slide them onto one shelf….leaving the remaining space open for anything else. Also…getting to 225 degrees was easy (use one burner on the lowest setting) and the temp held the entire 5 hours (3 hours wrapped and 2 unwrapped). I was able to spend the day with the family and do some yard work without having to fiddle around and make sure my temp wasn’t spiking or dropping and then I am wasting time replenishing wood. When it came to the first 3 hours of the ribs being unwrapped and getting that yummy hickory smoke into the meat, I just switched out one chip tray at a time. The chips seemed to smoke-out at about an 1. So after an hour, I replaced the tray with the standby tray. Some people may say, “Just turn one burner and switch the other one on.” Well, I didn’t want to fiddle with that because I was already at the temp I wanted. So it was nice to be able to open the bottom door, pull out one tray and immediately replace it with the second tray and close up the door. I did this every 45 minutes to an hour. After the 3 hours the meat has absorbed all the smoke it is going to and so wrapping them and placing them back into the Smoke Hollow was ideal. Of course I didn’t use the rib rack with the ribs wrapped I just used two of the shelves inside the smoker. Here is a cooking tip – when preparing your ribs, save all the excess meat you cut off from the slab. Do not throw it away! We took the excess rib meat, smoked it and it made wonderful bite sized burnt ends that were flavorful and yummy. It allowed my guests to nibble on something as I was getting the ribs cut and prepared for dinner. I have added some pics of our ribs if you would like to see how they turned out. Happy smokin’!

4.0 out of 5 stars
By Rik Guyler - Reviewed in the United States on July 20, 2017
Good but not the same BBQ as you get from an offset stick burner
Overall I'm very happy with this smoker. I have been using an offset stick burner for years and was tired of babysitting the fire all the time so this smoker gives me "set and forget" temperature management, which is why I bought it. However, it does not produce the same quality BBQ that I'm used to, at least not without some changes to my processes. I did add a smoke tube, which helps a ton but I need to experiment more. So far, I've done pork shoulder, ribs and jerky on this smoker but I may appreciate it more after cooking some briskets. Update: I've had this smoker over a year now and I am still very happy with it. I have had to adjust my processes a bit from what I was doing on my offset but that's half the fun of BBQ! The trade-off is being able to setup a 12-hour smoke and then go spend my day doing other things instead of babysitting the fire. As for wood, I have found that I can use pellets, chips, smaller chunks, etc. I think from a budget perspective, pellets are the most economical (look on Amazon) and you can get a wide variety of wood types. I throw a handful right into the smoke trays and they will smoke pretty well without a smoke tube (note that they often will not fully burn to ash though). You will find that different media will give different burn times and smoke quantities so have some fun experimenting. The bottom line is whatever you use can work just fine. I've read several people complain about the temperature control. In my experience the stock propane valves adjust too coarsely so the easy fix was to add a needle valve regulator. I found one here on Amazon for $15-20 and problem solved. Now I can run consistent temps at any point between 150 and up and have very precise temp adjustment using the needle valve rather than the propane valves on the smoker. I've also heard some people complain about the fire going out. Any propane burner will experience this on a windy day. If you can't protect the smoker somehow from the wind, pay attention to the direction of the wind and close the vent on the side where the wind is blowing from. Then open the opposite vent all the way and use the burner on that side. I've smoked on windy days with no problem so just some common sense and it will be fine. If you still have too much wind then use something to shield the smoker. A garbage can, grill, table on it's side, etc. can all work just be creative. BBQ often times requires innovation, which is evident throughout the history of it. Other modifications I made that weren't really necessary but will help are a gasket and additional thermometers. Stove gasket (self-sticking felt type) applied to the doors will help the smoke leakage. I advise applying to the door to help it stay clean by avoiding more food spills than it will endure if you stick it to the smoker body. I also added more thermometers to the door in a vertical line so I could get an idea of temps bottom to top. This will help you know where your hot zones tend to be. Just to be clear, if you buy ANY smoker in this price range, you should expect to make some modifications. You can get good BBQ without these but your experience will be improved by making some simple and inexpensive enhancements.

4.0 out of 5 stars
By heraldo - Reviewed in the United States on June 28, 2017
Good setup for the money!
For the price it's really good. Does what I want it to do. But I have a hard time controlling the temp at lower levels. A lot of times it wants to be at least 250, more so on hot days. Buy some of the High Temp Liquid Gasket and the roll of ceramic gasket tape for the doors. Put the liquid gasket at every piece of metal that is joining another piece of metal while you are putting it together. Will reduce smoke leaking from joints by over 90%. I assembled mine, fired it up with wood chips to see how much it leaked before I added any gasket and I wish I had went ahead and did it while assembling it the first time. Would've saved me an hour. Update 2018-05-30: IMO, outside of spending 2000-4000 dollars this was absolutely the purchase for me! Other than the racks being chrome and not stainless and them rusting is a bit annoying. But for the price I don't think you can beat it. It works really good and the thermostat needs calibrated to be accurate, as mine says it's 25 degrees hotter than it is. That added quite a few hours onto cook times the first couple of times around. Look, yes there are a lot of tiny things that can be improved upon in this product. But at this price point I don't think it can be accomplished. In my second year of ownership and I am still glad I bought this one.

Recent Reviews


5.0 out of 5 stars
By R. G. Huxley - Thriller Author - Reviewed in the United States on June 22, 2016
Hands down...the greatest smoker...EVER!
So I purchased the Smoke Hollow 44 inch with the glass door for a Father’s Day present. I spent the better part of a year researching and wondering what will be my new smoker. I already have an offset and have had that since 2009 (which was also a Father’s Day present). While I enjoy the offset, the one thing I do not care for is constantly battling the temp regulation. When smoking for hours upon hours, it can become a little frustrating. Also, I wanted more space to smoke a lot at once. So, I finally settled on the Smoke Hollow 44 and let me tell you…I AM SO GLAD I DID! So let’s discuss a few things that have already been mentioned and I just want to throw in my 2 cents. 1. This thing is a BEAST! I love it. VERY LARGE! My wife is 5’5” and she stands about a head taller. LOL! 2. Yes, buy the gasket. While I seasoned this (I will get to that in a moment) I could see where all the smoke was coming out - basically the sides. So I bought the recommended gasket: The 1/2" x 1/8" Lavalock High Temp Nomex BBQ HT gasket smoker seal, self stick grey. This really did the trick and kept the smoke and heat inside. I was able to get this on in no time and let it stick for almost 24 hours before I started seasoning some more. Works like a charm and I highly recommend get this. 3. Ok, putting this together. I was reading where people were putting this together in like an hour or 2. Ummm, not me. It did take me the better part of 3 hours or so. Of course I was doing this by myself. It is NOT cumbersome or confusing. So that was great. I did have to use a dolly to get this into my house. It is heavy. REAL HEAVY! 4. Some people complained that when they opened the box their smoker had some dings. Yes, mine did as well. 2 of them, but they weren’t anything that ticked me off. Yes, you would hope for spending this kind of money that it wouldn’t have any dings, but it wasn’t anything that would prevent this from its intended use. Just be aware that the chances of yours coming with a couple of dings is high. The smoker came packaged and shipped very well. When I saw the box had no damage I was hopeful that the smoker would be fine. I was wrong. So keep that in mind. 5. When it came to seasoning the smoker, and yes you will need to do this as well, I filled both chip trays with some Jack Daniels Oak Barrel chips and let it smoke for 4 hours. I did the same thing on the second day. On the third day I didn’t season as my gasket came and so I sealed it up. Then on the fourth day I seasoned it one more time. Now, this may be overkill, but I wanted to make sure when I smoked my first feast that it already had a good smoked cure going on inside. I am GLAD I DID! 6. Yes, I bought the cover that goes with this. I recommend you do the same. It fits perfectly. While the quality doesn’t seem like this will be the only cover I ever buy, I can say for now it does what it needs to do. 7. I did buy some more wood chips. WESTERN 80485 Prime Wood BBQ Smoking Chips Variety Pack This pack is great! It comes with 4 regular sized bags that has Peach, Maple, Cherry, and Apple. I cannot find Peach or Maple at my local store so this was awesome. When I got the variety pack, I saw the price for like $15. So I bought 2. You cannot find these bags on their own for $3.75, so this was a steal! In writing this review I see the price has now jumped to $25. Glad I bought it when I did. By the way, I used the Peach on the shoulder we did and it was out of this world! OMG! Finally, the first smoke. My Smoke Hollow arrived on a Monday and after spending the week getting it ready I was able to smoke my first pork shoulder on that Saturday. This is what I loved about it. 1. Set it and FORGET IT! That’s right, when I was able to hit my smoker temp to about 250, I didn’t have to worry about it anymore, other than changing out the wood chips. When it came to the two different burners, I was able to use one at a time…maintain temp…and when it came to needing the other burner…clicked the igniter once and turn the other burner off and let it do its thing. While the new burner was going, I would replace the other chip tray with new chips and just kept rotating like that throughout. I love the two doors so I don’t lose all the heat when adding to the water pan or changing out the wood chips. 2. Glass door is a MUST as you can look while you cook! 3. Then the time came for the shoulder to come off and I put some homemade mac and cheese in the smoker along with some baked beans, turned the burners up a little bit, added some new wood chips, and let these babies cook. OMG!!! These were so smoky and delicious!!! Words don’t even begin to describe. 4. As for the shoulder…let me say this…you will NOT get the bark of an offset smoker on your bbq with this gas smoker. Or rather I should say, I did not. I DID get a bark, but not the kind I am used to getting from my offset. Again…you WILL get a bark, but not the type you get from an offset. But let me say this, the convenience of being able to set it and forget it…to me, it was worth the trade. 5. As for the taste, I had quite a gathering of family and EVERY SINGLE ONE OF THEM…who had eaten bbq at my house many times…said that this shoulder was the most tender and best tasting ever. I do think it was because I didn’t spend like 10 hours fighting heat regulating. It was able to maintain a consistent cook all the way through and that helped when it came to the quality of the shoulder. So if you are on the fence, let me tell you, it is time to get off and get this smoker. You are not going to get a better smoker of this type for the money anywhere else. Believe me. I have researched this for a long time and you just wont. If you think you are going to have a smoker like Myron Mixon, then you will need to spend a few grand, but for the money, you are definitely in the ballpark and your family, friends, and neighbors will thank you. I can assure you. I hope this review was helpful. Happy Smokin! September 6, 2016 – UPDATE So it has been about 3 months since I purchased and used the Smoke Hollow 44”. I am glad so many of you have found my review so helpful and I wanted to add a little more now that the end of summer has arrived. The biggest question might be, “Are you still happy with your purchase?” The answer to that question is, “100% Yes!” I finally did ribs for the first time over the Labor Day Holiday and followed the standard tried and true process of 3-2-1 (3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped). When it came to the final hour I was glad I still had my offset as I made a bed of coals with lump charcoal and was able to get the char marks and taste I would want. Please note, I am not saying you couldn’t do the final hour in the Smoke Hollow. I just simply chose not to do that at this time, but I will in the future as I want to be able to compare one from the other. As for the 3 and the 2 method, this is why the Smoke Hollow is fantastic and a MUST HAVE: It comes with a rib rack….I was able to place my ribs in the rack and slide them onto one shelf….leaving the remaining space open for anything else. Also…getting to 225 degrees was easy (use one burner on the lowest setting) and the temp held the entire 5 hours (3 hours wrapped and 2 unwrapped). I was able to spend the day with the family and do some yard work without having to fiddle around and make sure my temp wasn’t spiking or dropping and then I am wasting time replenishing wood. When it came to the first 3 hours of the ribs being unwrapped and getting that yummy hickory smoke into the meat, I just switched out one chip tray at a time. The chips seemed to smoke-out at about an 1. So after an hour, I replaced the tray with the standby tray. Some people may say, “Just turn one burner and switch the other one on.” Well, I didn’t want to fiddle with that because I was already at the temp I wanted. So it was nice to be able to open the bottom door, pull out one tray and immediately replace it with the second tray and close up the door. I did this every 45 minutes to an hour. After the 3 hours the meat has absorbed all the smoke it is going to and so wrapping them and placing them back into the Smoke Hollow was ideal. Of course I didn’t use the rib rack with the ribs wrapped I just used two of the shelves inside the smoker. Here is a cooking tip – when preparing your ribs, save all the excess meat you cut off from the slab. Do not throw it away! We took the excess rib meat, smoked it and it made wonderful bite sized burnt ends that were flavorful and yummy. It allowed my guests to nibble on something as I was getting the ribs cut and prepared for dinner. I have added some pics of our ribs if you would like to see how they turned out. Happy smokin’!

4.0 out of 5 stars
By Rik Guyler - Reviewed in the United States on July 20, 2017
Good but not the same BBQ as you get from an offset stick burner
Overall I'm very happy with this smoker. I have been using an offset stick burner for years and was tired of babysitting the fire all the time so this smoker gives me "set and forget" temperature management, which is why I bought it. However, it does not produce the same quality BBQ that I'm used to, at least not without some changes to my processes. I did add a smoke tube, which helps a ton but I need to experiment more. So far, I've done pork shoulder, ribs and jerky on this smoker but I may appreciate it more after cooking some briskets. Update: I've had this smoker over a year now and I am still very happy with it. I have had to adjust my processes a bit from what I was doing on my offset but that's half the fun of BBQ! The trade-off is being able to setup a 12-hour smoke and then go spend my day doing other things instead of babysitting the fire. As for wood, I have found that I can use pellets, chips, smaller chunks, etc. I think from a budget perspective, pellets are the most economical (look on Amazon) and you can get a wide variety of wood types. I throw a handful right into the smoke trays and they will smoke pretty well without a smoke tube (note that they often will not fully burn to ash though). You will find that different media will give different burn times and smoke quantities so have some fun experimenting. The bottom line is whatever you use can work just fine. I've read several people complain about the temperature control. In my experience the stock propane valves adjust too coarsely so the easy fix was to add a needle valve regulator. I found one here on Amazon for $15-20 and problem solved. Now I can run consistent temps at any point between 150 and up and have very precise temp adjustment using the needle valve rather than the propane valves on the smoker. I've also heard some people complain about the fire going out. Any propane burner will experience this on a windy day. If you can't protect the smoker somehow from the wind, pay attention to the direction of the wind and close the vent on the side where the wind is blowing from. Then open the opposite vent all the way and use the burner on that side. I've smoked on windy days with no problem so just some common sense and it will be fine. If you still have too much wind then use something to shield the smoker. A garbage can, grill, table on it's side, etc. can all work just be creative. BBQ often times requires innovation, which is evident throughout the history of it. Other modifications I made that weren't really necessary but will help are a gasket and additional thermometers. Stove gasket (self-sticking felt type) applied to the doors will help the smoke leakage. I advise applying to the door to help it stay clean by avoiding more food spills than it will endure if you stick it to the smoker body. I also added more thermometers to the door in a vertical line so I could get an idea of temps bottom to top. This will help you know where your hot zones tend to be. Just to be clear, if you buy ANY smoker in this price range, you should expect to make some modifications. You can get good BBQ without these but your experience will be improved by making some simple and inexpensive enhancements.

4.0 out of 5 stars
By heraldo - Reviewed in the United States on June 28, 2017
Good setup for the money!
For the price it's really good. Does what I want it to do. But I have a hard time controlling the temp at lower levels. A lot of times it wants to be at least 250, more so on hot days. Buy some of the High Temp Liquid Gasket and the roll of ceramic gasket tape for the doors. Put the liquid gasket at every piece of metal that is joining another piece of metal while you are putting it together. Will reduce smoke leaking from joints by over 90%. I assembled mine, fired it up with wood chips to see how much it leaked before I added any gasket and I wish I had went ahead and did it while assembling it the first time. Would've saved me an hour. Update 2018-05-30: IMO, outside of spending 2000-4000 dollars this was absolutely the purchase for me! Other than the racks being chrome and not stainless and them rusting is a bit annoying. But for the price I don't think you can beat it. It works really good and the thermostat needs calibrated to be accurate, as mine says it's 25 degrees hotter than it is. That added quite a few hours onto cook times the first couple of times around. Look, yes there are a lot of tiny things that can be improved upon in this product. But at this price point I don't think it can be accomplished. In my second year of ownership and I am still glad I bought this one.