Outdoor Leisure Products Smoke Hollow 38202G

Average User Rating:
4.33333/5,
Buy Now:
Amazon.com
Price:
$202.94
By:
Outdoor Leisure Products
  1. csparrazza
    4/5,
    "A very good first smoker."
    Value:
    5/5,
    Quality:
    4/5,
    Ease of Use:
    4/5,
    Heat Control:
    4/5,
    Purchase Date:
    Dec 15, 2016
    Purchase Price:
    230.00
    Pros - Roomy with 4 racks. Separate chamber for chips/water pan. Heats quickly. Easy to assemble, good quality materials.
    Cons - Heat controls, smoke leakage, inconsistent igniter.
    I received the 38' Smoky Hollow with the glass door at Christmas, and have done about 5 smokes so far. The unit is roomy enough to do a 12+ lb. brisket and much more. After two smokes, I ordered a door seal from Amazon, as there was quite a bit of smoke and heat leakage. This one modification has made controlling the heat a bit easier, and no smoke escapes through the door. The smoker heats up quickly on the medium dial setting and must be turned down to nearly the lowest setting to maintain 225F. A dual digital probe is a must, in my opinion. Being able to monitor the smoke from inside is a bonus.   I now fill the chip tray nearly full and let it heat on high to get a good smoke started, usually about 10 minutes, then put the meat in the cooker and turn down the heat to low. I have done two of the smokes in the rain on very cool breezy days. The unit maintained the heat very well, however, the gas control dial takes some effort to get it set to the right level. I think it is more pilot error and inexperience, as with my last smoke of a 10lb. pork tenderloin, the heat dialed in fairly easy and maintained the 225F throughout the 4-hour smoke.

    The window is a nice feature, but it will become coated with smoke oils. I clean it with hot water and dishwashing liquid using a nylon pad scrubber, while the unit is still warm. It takes about 10 minutes to clean up the cooker while the meat is resting, so it is not an issue with me. Overall, I am very satisfied with the smoker, and each smoke gets better than the last. There are no complaints from the family about the food made with this smoker. A good friend who has years of smoking experience gave me some great advice, be patient, very patient, and enjoy it with a few of your favorite beverages. Great advice!  By all means, try this unit out, I think you will be pleased with the results.   
  2. grandmastershek
    4/5,
    "Good Smoker, good price"
    Value:
    4/5,
    Quality:
    3/5,
    Ease of Use:
    3/5,
    Heat Control:
    3/5,
    Purchase Date:
    Apr 15, 2015
    Purchase Price:
    200.00
    Pros - Good price, enough room for the average smoker,
    Cons - Blow outs, smoke leaks, temp control, drip tray a must
    I've got the one with the glass door. For the average home smoker this cooker is more than enough. I recently did 2-9 lb butts with room to spare.And it's wide enough to cook full racks of spares laid out as long as the ends are trimmed. Sam's Club sells it for $200. Major downsides are that it is very prone to blow outs. You definitely need a good wind break even for a breezy day. Plus the water bowl is not conducive for collecting all the drippings. To avoid a ton of clean up put a pan with foil on the bottom rack.
  3. lwwill7999
    5/5,
    "Good Smoker with reasonable room"
    Value:
    5/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Heat Control:
    3/5,
    Purchase Date:
    Jul 3, 2013
    Purchase Price:
    219.99
    Pros - Double Doors, 4 Racks,
    Cons - Heat Controls, Smoke Leakage
    Overall, so far, I have found this smoker to be very good.  Albeit, I have only cooked a batch of  pork ribs and bone-in chicken breasts yesterday afternoon.

    When I was seasoning the smoker the day before, I had a hard time getting the temperature to drop below 275F, so I was a bit hesitant until I actually smoked some food.  I had heard the thermometer in the door was not that accurate, but a digital probe laid on the rack at the same level as the thermometer sensor registered the same temperature within +/- 5F at many temperatures over an hour period during the seasoning process.

     
     

    Yesterday, when cooking the ribs (dry rubbed) for 4 hours and then adding more chips and throwing in the chicken (brined & rubbed) for an additional 2 hours, I had no problems keeping the temperature in the 225-240F range.  Of course, we had an afternoon of on & off thundershowers, so I was constantly back out to the smoker to increase or decrease the LP flame to adjust for the rain cooling off the case and then the sun coming back out....  Everyone said the ribs and chicken were great, so I guess it was a success on my first time with a smoker instead of trying to smoke on a BBQ Grill.

    There is a bit of leaking of smoke around the doors, more so on the top edge of the bottom door than anywhere else.  But, since the food is all in the upper portion, the smoke leaking out the bottom section is excess flow and the area above is still filled with smoke before it leaks out the lower door...

    And, back to the heat controls, on a warm day (80F+, with the burner ALL the way to minimum, you can barely maintain a temperature below 240F, even with the back damper opened fully.  I suppose 3-6 1/2" holes drilled into the upper edge of the back of the case near the damper would help lower the temperature for use in warmer climates, but when it's winter, you might need to reduce the air flow even more thoroughly to maintain a temperature, but I kind of doubt it with all that upper range in burner BTU's remaining...

    Also, chips burn up too quickly, you really need to use chunks for longer smokes.  But, since I got four bags of chips for FREE with the purchase at Gander Mountain, I'm not complaining yet [​IMG]