Char-broil Electric Smoker

Discussion in 'Electric Smokers' started by wwinflorida, Apr 12, 2007.

  1. wwinflorida

    wwinflorida Newbie

    I used my Char-broil smoker for the 2nd time this week and the paint started to peel off the inside of the barrell and the lid. Has this happened to anyone else? I wasn't too worried about it but it started to rust where the paint peeled off immediately afterward.
     
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    IT WAS THE 3RD SMOKE [​IMG]I NOTICED THE PEELING
     
  3. wwinflorida

    wwinflorida Newbie

    I sprayed it with vegetable oil hoping that would slow down the rust process and maybe season it like my cast iron but I am not sure if that is going to work. How long have you been using yours?
     
  4. larry maddock

    larry maddock Master of the Pit OTBS Member

    right at 3 yrs

    i luv my char-broil h2o electric smoker...[​IMG]
     
  5. dodgefather1

    dodgefather1 Newbie

    I just purchased a char-broil elec. smoker. Can someone tell me if the thermostat is controlled? I used it fot the first time today and never did get very hot but I noticed the light kept going off? Thanks
     
  6. larry maddock

    larry maddock Master of the Pit OTBS Member

    my unit turns off at 246 f---
    the light goes out when rheostat is off..

    i have written a review on this unit..
    its at bottom of the welcome forum main page.

    the one that come up when i log in

    [​IMG]
     
  7. wwinflorida

    wwinflorida Newbie

    The rheostat and the light do go off when the smoker reaches a set temperature and comes back on as the smoker cools . I am not sure how hot mine gets - the thermometer I use to regulate temperature only goes to 220 but the guage on top seems to be inaccurate. It stays just below ideal when the needle on my thermometer passes 220. I am thinking about buying another guage and putting it into the side of the unit.

    I used mine last night to smoke a Turkey breast, a couple of legs and some corn. I smoked the meat for about 3.5 hours and I put the corn in for 1.5 hours using the recipe in here. It came out great!
     

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