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Outdoor Leisure 30168E Smoke Hollow Electric Smoker

Average User Rating:
3.9/5,
Buy Now:
Amazon.com
Price:
$159.85
By:
Outdoor Leisure Products
  • Outdoor Leisure Smoke Hollow Electric Smoker comes equipped with a fully adjustable electric heating element with three chrome plated cooking grids with multiple adjustment levels and a porcelain coated steel water pan.
  • Binding:
    Lawn & Patio
    Brand:
    Outdoor Leisure Products
    EAN:
    0186505000315
    Feature:
    Measures 16 by 14 by 30 inches
    Height:
    17 inches
    Length:
    31 inches
    Width:
    15 inches
    Label:
    Outdoor Leisure Products
    List Price:
    $219.99
    Manufacturer:
    Outdoor Leisure Products
    Model:
    30168E
    Product Group:
    Lawn & Patio
    Product Type Name:
    ABIS_LAWN_AND_GARDEN
    Publisher:
    Outdoor Leisure Products
    Studio:
    Outdoor Leisure Products
    Title:
    Outdoor Leisure 30168E Smoke Hollow Electric Smoker
    UPC:
    186505000315
    Color:
    Black

Recent User Reviews

  1. onerook
    5/5,
    "Great economy smoker"
    Pros - Easy to control temp, insulated cabinet did not take any adjustment to compensate for 24 degree temps when I had it set on 56 degree day.
    Cons - Wood box was not on electric coil, not much smoke
    Got it on sale at Gander Mountain, the price was outstanding for an electric insulated box, new model has 2 latches to secure door and not the single handle latch that the old model has.  Wood box was not resting on electric coil so low temp had very little smoke, I do low temp & let meat cook slow so I had to cut the wires off the wood box section of rack to let it sit on the coil, afterward smoking was great.  Some leakage around one corner of the door near top hinge but not enough to warrant adding a seal.   So far so good - well worth the price.
  2. cherrylarry
    4/5,
    ""
    Pros - easy assembly, well insulated box, sturdy, good temperature setting control, portable
    Cons - no drip pan, thermometer reading does not represent box temperature, pan rack removal required for generating smoke at low temperatures
    Got my SH 30166E at Black Friday price of $99 - too good to turn down. I checked the temperature gauge outside the box and it was right on. But install it in the through-the-door mount which has metal on metal contact between the thermometer and door and it reads approximately 20 lower than the inside center of the box.  Probably due to heat transfer between the door and the probe and the fact that it is positioned to read at the very edge of the door. So although the themomter is reasonably accurate, the readings from it do not represent temperature at the center of the meat rack. It would probably be a good idea to either test your unit under your smoking conditions and adjust for the difference between the temperature that the door thermometer gives and the actual rack temperature, or buy a probe for use during smoking. I am considering buying a dual probe thermometer so that I can monitor box temperature and meat temperature at the same time with one thermometer.

    I learned with my first batch of jerky that my 30166E will not produce smoke at low (140 -150 for me) jerky smoking temperature.  That was not unexpected as I had seen enough comments on small box electric smokers here at SMF to suspect that it could be an issue. The 30166E appears to have been designed primarily for hotter meat smoking. The fact that the chip pan is suspended above the heating element does not permit the pan to get hot enough to ignite the smoking wood when the heating element is set to deliver lower temperatures.  I solved the problem by removing the chip and water pan rack (remove 4 nuts and slide out the rack - takes 5 minutes) and then placing the larger water pan (that I used for wood chunks) directly on the heating element.  This arrangement may cause over-heating of the wood pan at higher temperature smoking, and if so I will reinstall the pan rack for smoker meat cooking. Now when making jerky I pre-heat the smoker on "high" to get the wood smoldering (takes about 10 minutes), put the meat in and turn the temperature down to the desired setting. The wood chunks then continues to provide good smoke until they burn out. 

    Larry
  3. twobuckchuck
    4/5,
    "New too the smoking thing, but happy so far"
    Pros - generates good amount of smoke, easy to keep temp stable, well insulated.
    Cons - poor venting
    This is my first real smoker. I decided to go for this electric because I wanted something I could smoke anything on (fish,pork,bacon,ect).  My fist smoke were a couple racks of ribs I picked up.  I'm not kidding the best ribs I've ever made. Definitely in the top 3 best ribs I've ever had, and I've eaten lots of ribs. I've been spying on you guys here at Smoking meat forums for a while now and did my research. Did the 3-2-1 method.  Went and got my parkay squeeze margarine, covered all my bases. Think I'm hooked. I also believe I picked the perfect first smoker.  I picked it up for 159 bucks at Bi-mart. Very well insulated. Super simple thermostat that doesn't let the heat fluctuate more than 8 degrees in any direction. The crappy analog thermometer is junk though. Go get a insta digital thermometer. I'm gonna do some salmon this weekend and I'm confident that its gonna be a success. Found a vent mod that I want to try if i get into the problems that some of the other users had with this unit. So far though this little thing has been aces. 

User Comments

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  1. onerook
    UPDATE - 1/2 a star total - after a few, well about 10 or 12 smoke sessions, the heat control began shorting out inside itself and the wood box developed a large hole.  I took it apart and found nothing in particular wrong except the contact blades are thin by design and do not hold tight against the heating element contact ends.  I bent them and reassembled the unit.  About 3 sessions later repeated the repair.  Every time I use it now I have to spend as much time preparing the control as I do the meat.   Smokin tex is on  the horizon..
  2. issa abdullah
    Just purchased one of these (I believe it may be the one pictured).  Going to smoke a roast in the morning and have it marinating in my dry rub in the fridge overnight.  I'm probably going to get a cast iron pan for the jerky making to be able to put in on the element without burning through the thinner pan.  Thanks for the heads-up with the low temp problem.
  3. cherrylarry
    My Smoke Hollow smoker (30166E) has the basics to do a great smoking job and I agree with others who have noted ease of assembly, well insulated box, good sturdy construction, and great variable rheostat that holds temperature well.  I tested the thermometer (bowl of water, microwave and several of my wife's meat and candy thermometers) that enters through the door and it read within 5 degrees F of the other thermometers at all ramp up temperatures and it also read 210 degrees in boiling water which at our elevation boils at 211 degrees.  So I conclude that there is absolutely nothing wrong with the thermometer as supplied.  But the temperature probe is inserted through the door with metal on metal contact and it is near the outside edge of the box, so the temperature reading may still be off, and if it is, it should read low because the highest temp in the box will be nearer the top center, and whatever influence the metal on metal attachment to the door has might further cause the thermometer to give a false low reading.  So I agree with others, if you really need to know what the temperature is in center of smoke rack, put a probe there.
     
    I also found exactly what others have described on difficulty generating smoke at low (say jerky making) temperature.  If you examine the unit, the reason is clear.  Paper ignites at around 450 degrees and wood chips likely take a little more heat. The chip pan is located on a rack with the water pan and is suspended about 3/4 in. above the heating element.  With the well-insulated box and the rheostat cycling with a much longer "off" time than "on" time there is absolutely no way that this smoker can generate smoke and keep the unit at a reasonalbly low temperature.  Looking back at my Little Chief smoker (a couple of them actually) that I used for about 25 years, the reason that they worked so well is clear. Those units have a simple heating element that was always on when plugged in and would glow red during use, it produced good smoke WITH THE PAN RESTING DIRECTLY ON THE HEATING ELEMENT. I believe that the Smoke Hollow engineers (if there actually were any) had a choice to make.  Either build a unit that we heat chunks of meat to cooking temperature (say 230) or if not  just duplicate the Little Chief design and forget about achieving smoker cooking temperatures just make a low temp jerky and fish smoker.  I was glad to see that others have had success with adding cold smoke generators and/or improving the venting.  But I also thought that I saw a simple fix that did not require buying an add-on (hey I got the smoker for $99 on black Friday) or boring holes in the unit and thought that it was wirth a try first.  I simply unscrewed the 4 nuts that hold the rack for the chip pan and the water pan, removed the rack (it took all of 5 minutes) and then used the larger water pan for my wood, since there is no need to add water when making jerky. Today I ran through a dry run (no meat) and found that...
  4. taterman
    Great Job! I have a Master Built electric smoker and it works very well. I do want to get a propane moker too, so I can use some logs to smoke with.
  5. twobuckchuck
  6. custom99
  7. cschneider27
    Can I ask what you did to it to get good smoke out of it? I just got this a few months back and haven't been able to produce a really good smoke out of it yet.
  8. cajun a
    thanks so much. i will try to get photos uploaded along the way, so you can keep my redo,s to a minimum. thanks again, Jim[cajun a]
  9. chuck2u
    I use an aluminum tray I purchase at Sam's Club to catch drippings to keep my smoker cleaner than allowing grease to free-fall to the electric element. The gap for heat and smoke to rise around the tray is about 1 1/4" all around. I took temp readings with and without the tray in place (on the lowest food grid position) and found that there was no difference in the temp above the tray.
    Chuck
  10. cajun a
    i am building a multi-fuel vertical smoker. can you use a pan of water, wine, apple juice, etc. as your drip catcher? does it affect the temp too much. just wondering if you or anyone has tried it with elec. elements, and knows a good air space amount between the two. please let us know, have fun