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Smokin-It

Model #2 Electric Smoker

  • Based on 122 reviews
Condition: New
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$856.99 Why this price?

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Availability: Only 8 left in stock, order soon!
Fulfilled by Smokin-It LLC
Arrives Friday, Mar 27
Order within 7 hours and 2 minutes
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Features

  • All Stainless Steel Construction
  • Smoker is Insulated to reduce heat loss
  • NEW 800 watt heating element (replaceable ) NSF Certified for Restaurant use.
  • In. dim. 15"x 15" x 20" Out. dim. 17-1/4" x21-1/2" x 24" add 2-3/4" to height with casters install
  • 4" Diameter Rubber Casters and 4 removable shelves included. NEW side handles for easy movement and lifting of the smoker.

Description

This electric smoker is made from 100% 18 gauge, 201 stainless steel and is designed for ease of use and portability. Every "SMOKIN-IT" Model 2 smoker comes with four NEW heavy duty 4 inch diameter casters casters (you will need to attach), four stainless steel grilling racks, drip pan that slides under smoker, smoke box, and a rheostat for temperature control from 100F to 250F degrees. The smoker is fully assembled and ready to go, has a double latch door system and includes a sample of hickory wood so you can season your new smoker immediately. The smoker Model 2 has the capacity to hold up 35 pounds of meat or seafood. It has a NEW 800-watt heating element with LED indicator light, 7 amps 120-volt single phase, is insulated with fiberglass to reduce heat loss and has a 12 foot power cord. The inside dimensions are 15" wide x 15" deep x 20" tall with a total weight of 86 pounds. The outside dimensions are 17 1/4" x 21 1/2" x 24, with casters add 4 3/4" to the height. NEW side handles for easy movement and lifting of the smoker. This smoker is NSF certified for Restaurant use. NEW integrated electric power cord hangers that mount on the back panel of the smoker. Hangers made from stainless steel with pre-drilled holes and screws provided. The model 2 also now comes pre-drilled and ready to accept our Bella cold smoke generator. Check the accessories tab on our web site for additional items for your smoker.

Brand: Smokin-It


Model Name: SMKMDL2-GEN3


Power Source: electric


Color: silver


Outer Material: Stainless Steel


Item Weight: 114 Pounds


Product Dimensions: 21.5"D x 17.25"W x 24"H


Fuel Type: Electric


Manufacturer: Smokin-It LLC


Brand: Smokin-It


Model Name: SMKMDL2-GEN3


Power Source: electric


Color: silver


Outer Material: Stainless Steel


Item Weight: 114 Pounds


Product Dimensions: 21.5"D x 17.25"W x 24"H


Fuel Type: Electric


Manufacturer: Smokin-It LLC


Item Weight: 114 pounds


Item model number: #2


Is Discontinued By Manufacturer: No


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Friday, Mar 27

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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  • Financing through Apple Pay
Leasing options through Acima may also be available during checkout.

Learn more about financing & leasing here.

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Top Amazon Reviews

    • Smoke like a pro at home!!
Review Image by 12 volt 12 volt
I cannot believe how well made this smoker is for the price. There is a bunch of info already on the build so I just want to share a couple of tips. First, when setting the temp on your smoker I would recommend you turn up the temperature up in increments vs just setting to the temp you want right away. For example, I smoked a pork butt at 250 degrees and started at 175 and then moved it up in 10 degree increments until I got to 250. By bringing it up slowly you will get a longer and more consistent burning of the wood vs pouring the smoke to it within the first hour. I used 7.3 oz of wood and it burned for about 2.5 hrs and that is in the ball park of the amount of smoke you want to hit the meat with. Another benefit is by having the smoke last longer you are less likely to end up with "off" flavors. If you have done any smoking, you know what I'm talking about. And as stated in the directions, if you don't have much experience smoking meat, it is always better to use less wood until you know what you are doing. Many people use too much wood and then end up with off and bitter flavors and blame it on the smoker. Just a note: I have a scale and that is how I know what the weight of the wood is. The directions tell you not to use over 8 oz of wood at a time so if you really want to monitor what your are doing you can but a decent kitchen scale for twenty to forty bucks. If you buy the chunk wood from one of the box stores, it's about two to three chunks depending on the size. If you are not sure or don't have a scale, I would recommend two chunks as long as they fit and you can close the lid on the smoker box. I did check a couple of times and when you first turn the unit up (I did this and the outside temp was 40 degrees) you will get a 40 to 50 degree temp spike. Now once the box heats up the temp levels off and will stay at the temp you set it to. I verified this using a Thermoworks thermometer. With that said after 3 hours I checked the temp and it was spot on. I have to admit I wasn't expecting the unit to be this accurate and would have been happy if it was within 10 degrees. Now this might not happen if you begin smoking when the outside temp is 70 degrees or higher so I'll check when it warms up here in Northern Ohio and post the results. I am going to add a photo and hopefully you will be able to see the bottom temp which is the internal smoker temp. Again, took the pic after 3 hours. I bought the Smokin-It to use along side my Big Green Egg. I love my Egg but for party's and entertaining I needed more space for smoking. About two years ago I had a Bradly smoker that uses the wood pucks and it was ok, but for what you pay for the Smokin-It, there just isn't a comparison IMHO. Every time it was real humid outside or it rained the pucks would fall apart and that drove me nuts. I gave it to my brother-in-law...enough said. I echo what has everyone is saying, super quality for the money, holds temp where you want it, and easy to clean. Follow the directions and you should end up with some tasty BBQ! ... show more
Reviewed in the United States on April 4, 2015 by 12 volt 12 volt
    • I love this smoker!
This item is very well constructed. I couldn't be happier with my purchase. I went with the middle-sized unit because I figured I'd just be using it to augment the larger scale stuff I do with a stickburner. I still use it mostly for small items that require precise heat control (bacon, fish, nuts, etc), but I was amazed at how well it works for larger items too such as pork shoulders. I can't quite get 4 large pork shoulder in it raw, but if you start them on a stickburner for a few hours, they'll shrink enough to finish them in this unit, which is a great thing when you want to set something and forget it overnight. I love the versatility of this smoker. I'd recommend purchasing some key accessories to go with it. One thing that's essential is a dual probe thermometer. I got the Ivation long range thermometer and it works very well with this smoker. I route both probes through the smoke hole on the top. One probe goes in the meat, and one probe clips in just below the smoke hole to monitor the overall temperature of the smoker. I will say that the temp gage on the smoker's switch isn't totally accurate, but that's to be expected and you can dial in exactly what you need with a proper thermometer setup. Mine runs a bit hotter than the setting indicated on the switch, so getting that error dialed in is crucial because you don't want to err on the side of being too hot. Another key accessory is a perforated pizza tray such as the Adcraft PZ-18714, which fits perfectly in the #2 smoker. This is essential for smoking smaller items like strips of fish, nuts, and cheese. Speaking of fish and cheese, this smoker can be easily modified to function as a cold smoker. All you need to do is run a cheap soldering iron (one that's never been used to actually solder with) through the bottom drain hole and set it in the woodbox under a pile of small woodchips or sawdust. It helps to line the bottom of the box with aluminum foil for this application. You'll want to monitor it with the thermometer through the smoke hole to make sure an alarm goes off in the event of a flareup, but I've found that it works very well with a little attention. ... show more
Reviewed in the United States on May 27, 2014 by Burleigh M.

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