Smoke Hollow 26142E 26-Inch Electric Smoker with Adjustable Temperature Control
Brand | Masterbuilt |
Model Name | 26142E |
Power Source | electric |
Color | Black |
Outer Material | Alloy Steel |
Inner Material | stainless_steel |
Fuel Type | Electric |
About this item
- 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"
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Price | Currently unavailable. | $249.99$249.99 | $189.52$189.52 | $33.99$33.99 | -10% $89.99$89.99 Typical: $99.99 | -6% $149.99$149.99 List: $159.99 |
Delivery | — | Get it as soon as Wednesday, Mar 27 | Get it Mar 28 - Apr 2 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 |
Customer Ratings | ||||||
Easy to assemble | 4.2 | 5.0 | 4.7 | 5.0 | 4.0 | 3.8 |
Temperature Control | 3.6 | 4.5 | 4.4 | 4.0 | 3.7 | 3.3 |
Easy to use | 4.2 | 4.7 | 4.8 | — | 4.2 | 3.9 |
Flavor | — | 4.6 | 4.7 | — | 4.1 | 4.2 |
Value for money | — | 4.3 | — | 4.1 | 3.3 | 3.6 |
Sold By | — | Amazon.com | UnbeatableSale, Inc | Stanbroil Outdoor LTD | amztop11 | Amazon.com |
size | 26" | 30" | — | — | 17" Charcoal Smokers | 18" |
fuel type | Electric | Wood Chips | Electric | Electric | Charcoal | Charcoal |
power source | electric | Electric | electric | electric | Charcoal | charcoal |
material | — | Aluminized Steel, Chrome-plated Racks, Aluminium Plated | — | — | Steel | Steel |
model name | 26142E | PES23002 | — | — | Charcoal Vertical Smoker Grill | COS-118 |
weight | — | 59 pounds | 24 pounds | 2 pounds | 18.55 pounds | 37 pounds |
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Product information
Brand | Masterbuilt |
---|---|
Model Name | 26142E |
Power Source | electric |
Color | Black |
Outer Material | Alloy Steel |
Inner Material | stainless_steel |
Fuel Type | Electric |
Product Dimensions | 16.5 x 19 x 35.5 inches |
Item Weight | 34.9 pounds |
Manufacturer | Smoke Hollow |
ASIN | B00NP3U6CG |
Item model number | 26142E |
Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank | #344,758 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #872 in Outdoor Smokers |
Is Discontinued By Manufacturer | No |
Warranty & Support
Feedback
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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Product guides and documents
Product Description
-Chrome-plated cooking grids are included & can be adjusted to variable cooking heights in the grid track system. -commercial quality heat indicator & wood chip & water pan are included to achieve the best results for smoker-style cooking. -fully-welded steel cabinet includes side handles, cool-touch spring wire handle with sure-lock latch system & adjustable draft controls. -includes 1500W heating element with fully adjustable & removable temperature control. -power: 110V -internal heater wattage: 1500W -maximum temperature: 325 Fahrenheit -minimum temperature: 175 Fahrenheit -fuel type: electricity -overall height - top to bottom: 35.5" -overall width - side to side: 19
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the performance, ease of use, and value of the food smoker. For example, they mention it works well, is simple to put together, and is good value for money. Customers are also impresseded with the food quality. That said, opinions are mixed on quality, temperature control, and size.
AI-generated from the text of customer reviews
Customers are satisfied with the performance of the food smoker. For example, they mention it works well, it does exactly what they need, and the results are satisfying. Some say it's small and not very big, but it'll do the job for a beginner. That said, it'd be a good gift for any occasion.
"...This model is wireless and does exactly what I need...." Read more
"...However, this smoker is great, consistently smoking and performing as needed. Would buy this item again. Hoping this lasts for years to come" Read more
"...Very delicious with the best bark I've had yet. No more wrapping in foil to beat the stall for me, I like a nice bark for burnt ends." Read more
"...It works well for a beginner smoker, but I'm already looking for a bigger, better one before I get frustrated at smoking." Read more
Customers find the food smoker easy to use. They mention it's simple, straight forward, and no frills. They also say the instructions are clear, concise, and simple. Customers also appreciate the cool parts list.
"...The instructions are pretty clear and with my handy dandy cordless screw driver, I was ready for seasoning the smoker in about 20 minutes...." Read more
"...Assembly is a breeze and you only need a phillips screwdriver to do it. Quick and easy.Make sure you season it before cooking with it...." Read more
"Smoke Hollow electric smoker is easy to use, and easy to move around. I wanted a smaller smoker, this fits the bill perfectly...." Read more
"...It's incredibly easy to use. However, the temp is hard to regulate...." Read more
Customers like the value of the food smoker. They say it's an inexpensive start to getting into smoking, and works great for the price. Some say it may not last more than a year, but it'll still be a valuable resource.
"...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...." Read more
"...It will certainly last 2-seasons or more and that is pretty good performance for the price.__________..." Read more
"...I would recommend to a friend without hesitation. Great price-point to enter the smoking arena." Read more
"...This unit was inexpensive, and seemed to do just what I needed...." Read more
Customers are satisfied with the food quality of the food smoker. They mention that it produces delicious, fantastic, and perfectly smoked food. Some say that the ribs were delicious, but way overdone. Overall, most are happy with the product and the recipes in the cookbook.
"...smoker, it arrived in 2 days thanks to Amazon Prime, and went together quickly and easily...." Read more
"...I was so impressed that I tried a pork butt. It made the best pulled pork I've ever tasted...." Read more
"...I will get a lot of use from this little unit. Great flavor is produced due to the design...." Read more
"...However, this smoker is great, consistently smoking and performing as needed. Would buy this item again. Hoping this lasts for years to come" Read more
Customers are mixed about the quality of the food smoker. Some mention that it's a great product with good construction, while others say that they were disappointed in the quality. They mention that the heating element is poor and has a dumb design flaw.
"...It is substantial enough that is feels “well built” without being the clumsy outdoor eyesore’ (~34-Lbs)...." Read more
"...There is a bit of a learning curve to smoking, so do some research. However, this smoker is great, consistently smoking and performing as needed...." Read more
"...Impressed with the build quality for the price. It's essentially an outdoor oven that has metal containers for wood chips and water...." Read more
"It's a good little smoker...." Read more
Customers are mixed about the temperature control of the food smoker. Some mention that it's decent, easy to regulate the temperatures, and well built. They love being able to change the amount of heat just by using a knob. However, others say that it is a little bit finicky on the temperature, hard to hold heat, and difficult to regulate temperature. They also mention that the temperature fluctuation is s little out there and the unit loses at least 50% of its heat the instant you open the door.
"...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...." Read more
"A little bit finicky on the temperature as it is not insulated, but keep out of the wind and you're good to go...." Read more
"...The adjustable temperature control is a real plus - unless you are a ‘freestyler’, some recipes are specific about time and temperature so the..." Read more
"...breasts with it, I can't recommend it as the heating element is essentially a disposable part...." Read more
Customers are mixed about the size of the food smoker. Some mention it's perfect for smaller portions, does not take up a lot of room, and is compact. They say it can fit quite a bit of meat, and can smoke a 15-lb turkey. However, others say that the size is a little small, making it difficult to clean and not suited to large chunks.
"...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...." Read more
"...It is the perfect size for my household of 3 and even cooked a pork butt large enough to feed 5 of us with pulled pork and still have left overs!" Read more
"...For the price, this unit is good. But it's not that big. We feed 6 in our family, and it is maxed out for a meal for us...." Read more
"Good smoker, smallish size. Owned for 9 months before the element burnt in half. Guess what?..." Read more
Customers are dissatisfied with the heating of the food smoker. They mention that the heating element broke, the legs detached from the unit, and the welded corners broke loose. The inside began to peel and chip after only one use. The unit came damaged and was under prime. On the sixth use, it started to trip the breaker. The burner did not last, and it was cheaply made. The door latch broke during normal use.
"...Until the heating element broke :..." Read more
"...As I put it together I noticed that it was not real solid--it isn't totally cheap, but I would have liked it to be a bit sturdier...." Read more
"...Had to take one star off because fter many many many uses, the door latch broke on me during normal use, however, customer service was awesome and..." Read more
"Cheaply made and the. burner did not last." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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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.
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.
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 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... 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. 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.”
Assembly is a breeze and you only need a phillips screwdriver to do it. Quick and easy.
Make sure you season it before cooking with it. I took a rag with canola oil and wiped down the entire inside and racks, then burned wood and water for an hour to burn out all of the manufacturer paint and chemical odors that would otherwise get in the food.
Make sure you have a way to stop the juices from dripping. I learned the hard way that if the juices get on the heating element, the smoker will have a hard time reaching temperatures above 200 degrees.
Electronic temperature control is a breeze. They are not all the same so you will have to play with it until you have it learned.
Also, I use wood chips instead of pellets.
Eventually, I will upgrade to a larger wood burner but for now, I'm very satisfied with this smoker. It is the perfect size for my household of 3 and even cooked a pork butt large enough to feed 5 of us with pulled pork and still have left overs!
Assembly is a breeze and you only need a phillips screwdriver to do it. Quick and easy.
Make sure you season it before cooking with it. I took a rag with canola oil and wiped down the entire inside and racks, then burned wood and water for an hour to burn out all of the manufacturer paint and chemical odors that would otherwise get in the food.
Make sure you have a way to stop the juices from dripping. I learned the hard way that if the juices get on the heating element, the smoker will have a hard time reaching temperatures above 200 degrees.
Electronic temperature control is a breeze. They are not all the same so you will have to play with it until you have it learned.
Also, I use wood chips instead of pellets.
Eventually, I will upgrade to a larger wood burner but for now, I'm very satisfied with this smoker. It is the perfect size for my household of 3 and even cooked a pork butt large enough to feed 5 of us with pulled pork and still have left overs!