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Smokin-it model 3

Average User Rating:
5/5,
Buy Now:
Amazon.com
Price:
$659.99
By:
Smokin-It LLC.
  • Well made 18 g stainless-built like a tank, 4 sturdy racks, nice sliding drip pan, sloped floor to aid in draining drippings, drain catcher also under door direct any collected to the drip pan , heavy duty rollers, reasonable replacement parts should they ever be needed,adjustable thermostat up to 250 degrees F, very nice hinged smoke box, 1200 w element. indicator light when the element is triggered on, Well finished and insulated with no sharp edges, no gasket to fail as the heavy duty door latches make a secure fit and a gasket unnecessary. Deep shelves will hold long items on this model 3 ...Inside dimensions : 15x20x22" outside:17x28x29-1/4" with casters

Recent User Reviews

  1. smokin-pete
    5/5,
    "What a smoker..."
    Value:
    5/5,
    Quality:
    5/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Sep 28, 2016
    Purchase Price:
    499.00
    Pros - Nice heavy made smoker. Everything about this smokes is built to last. Smokes meats great, side handles makes loading it up easy.
    Cons - None so far.
    Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it. Just smoked Pork Steaks on it this evening . Camping at Enid Lake ms, came in from Crappie fishing. Tossed the meat on and turned the smoker on. 2 oz of hickory 7 lbs of pork steaks 18 hot dogs, pack or Brats along with 5 lb of Bologna. 2 hours later the pork steaks along with the hot dogs were taken off. Everyone that at them raved how good they turned out. Being we had fished all day. And they could not figure how how in the world. I could come in and get these to turn out this great.. As for the hot Dogs, will not do anymore on a grill. These smoked turned out so good it was unreal.  Stick of Bologna took 2 more hours, but it also turned out great.

    I have used a Smoktex 1500 for years. It was great and still using it. But needed a smoker that would fit in the basement of our Heartland LandMark Key Largo 5th wheel. The #3 fits its a tight fit but goes in there. Great smoker for the cash.
  2. bigfoot21075
    5/5,
    "I was VERY skeptical but now are a believer!"
    Pros - VERY easy to use, very little hands on time to make great food
    Cons - None yet
    I am a long time smoker, I have had many types of smokers from offsets, to bullets, to direct barrels, to Stumps like smokers (Superior SS2) and even a Big Green Egg.

    I was looking for a smoker that I could literally throw some meat on, add some wood chunks, turn it on and walk away. Life got very busy, and I noticed I was not smoking anything, so I did a TON of research and after a a few weeks I landed on the smokinit smokers. Mostly because of the stellar reviews, but the final factor was the FANTASTIC customer service from the owner. I still have my Egg, but the Smokinit resides inside my screen room, that is very nice this time of year.

    My first smoke was 2 racks of Spare Ribs, they came out OK, nothing like I can make on the Egg. After some reading and forum questions, I realized where I screwed up on the ribs and tried Baby Backs next, OK game on - these were pretty darn good. Then I did an overnighter with a 14lb packer cut brisket using everything I had learned, this brisket was really good - maybe not 100% my best yet, but it was up there. It had GREAT bark, GREAT smoke flavor and was fairly juicy. I literally got home from work the afternoon of the smoke, took the briskie out of the fridge, unwrapped it, did my usual yellow mustard slather and salt and pepper and dropped it in the cold smoker, I added 6 oz Cherry chunks, and turned on the smoker to 230. then did not even open it until 10:30am. It was the most relaxing over night smoke ever. My one mistake was not letting the brisket come up to room temp.

    I do believe after the learning curve, one can make amazing food on this smoker. I am adding aa Auber digital controller for super precise temperature control of the pit (it will also allow me to get hotter than the preset limit of 250 degrees), I think this may be the last little thing that takes it to awesomeness... My next smoke after the controller will be my house specialty, cherry smoked Bone in Prime Rib roast. It needs to cook at EXACTLY 200 degrees. I previously perfected this on the Egg using a BBQ Guru.
    1 person likes this.
  3. leeniez
    5/5,
    "great unit"
    Value:
    5/5,
    Quality:
    5/5,
    Ease of Use:
    5/5,
    Heat Control:
    5/5,
    Purchase Date:
    Jan 15, 2014
    Pros - everything
    Cons - temps is a little low and the smoker itself is to low to the ground.
    Great unit I have made a bunch of stuff in the past two months everything was great.. Easy to use. Easy to clean. Much easier then a patio side box smoker. Also even the casters are high grade. The only problem I have is the highest temp it reaches is around 240 degrees. I would still tell anyone who want a set it and forget it unit it is great. Dollar for dollar I think it is the best I have used. I have also tried 2 other brands that cost more but are about the same. The highest end unit will hit 300 degree's but cost two time more then this unit. I haven't tried adjust the temp because me and electric just do not match up well.To be prefect a little higher temps and other then take I wouldn't change a thing. Customer service is the best when you call you talk to the owner and builder  GRADE A company. If I do upgrade to another electric smoker it will be to the SMOKIN-IT  Model 4. 
    1 person likes this.

User Comments

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  1. tomd8
    I've only had the #3 for a few months but absolutely love it. From the heftiness of the cabinet and racks to the design which includes sloped floor, protected heating element, removable rack slides, deep cabinet and all stainless. In addition the customer support top notch. The "set it and forget it" approach is great for busy schedules and the food turns out great.
  2. bigfoot21075
    3 year update..... This smoker is STILL a GREAT performer. I have smoked countless things on it. I still enjoy my Big Green Egg when I want to hang out in the screen room all day with friends pickin and grinnin, but this is my go to smoker when it is all about the food. If we are having a party, the SS3 is always handling the main course. I love being able to just open the door, insert meat, turn dial and walk away - yet still make GREAT food. It has been SUPER reliable.
  3. hvacgaspiping74
    I have a Smokin` It # 2 with the digital controller, plus the stainless steel cart.  Granted, this is a lot more $$$$ to spend, but I feel it was well worth it.  The controller is very accurate and comes with the meat probe in addition to the cabinet probe.  You can read out both of those temperatures at the same time, plus the smoker will go up to 375* (the website says 300*, but it will go to 375*).  I had plenty of room to smoke my 20 pound turkey in it, with plenty of clearance beneath the cabinet probe near the top and at the rear of the inside of the smoker.  I believe there is still enough room for a 25 pound turkey.  Plus, I did not have to split the backbone or spatchcock it.  I brined the turkey for 20 hours in the standard brine with the mix of typical ingredients.  I did not do anything more than pat the turkey dry on its skin and inside with paper towels, before putting it into my smoker.  I didn`t even use any rub either.  I started it out at 325* for a little over two hours, and the internal temperature came up to 139*, or out of the danger zone.  I did this in order to brown the skin nicely, and then turned the temperature down to 250*.  The temperature slowly rose until it reached 170*.  I started at 4:15 A.M. on Thanksgiving morning, and it was done at 12:15 P.M.  Fifteen minutes later my daughter (an expert at carving) was surprised when she first put the fork into the turkey and had juice squirt out at her.  The whole family raved about how well it turned out.  Now, I`m "blessed" with the chore for Christmas.  `Not a chore really, but I was amazed at how well this turned out.  `Couldn`t have had the degree of success if it hadn`t have been for the accuracy and totally insulated containment of this smoker.  I didn`t have to use much in the way of a water pan either.  In fact, I used two small disposable foil pans about 3" x 9" x 3" filled only 1" full of water (they each fit nicely alongside the wood box).  I used 4 small post oak blocks in the wood box, which produced smoke throughout the whole process.  I would recommend that you at least get the stainless steel cart (the same cart for a # 2 also fits a # 3), which will raise your smoker to a comfortable working height.  It also has two side trays which are very handy for setting items to put into the smoker.  You could also add the digital controller to your existing smoker, as the website shows that availability.  The controller is a little complicated to operate, but once you get the hang of it, it`s great.  I wouldn`t change anything about my smoker, as I`m extremely satisfied with it.  I have also had great success with ribs and a large brisket (brisket was moist also, which is a feat when it`s large; 14 pounds).  I give this a five star rating.
  4. rbosco3
    I received a Smoke-It Model #2 for a gift and have been using it regularly for a year.  It is an incredible, solid piece of equipment.  I have had no issues with it and have no complaints.
  5. big fish
    I am the exception to the rule. I have had a horrible experience with the Smokin-it Company and a smokin-it #3. The Owner DID NOT answer the phone nor return my calls.I got a bad element - SEASONED IT, SMOKED A RACK OR 2, THEN DEAD. I received no return calls from the Owner. I finally got the Owner (via email) and the element was replaced, but the unit wouldn't give me a constant temp - swings GREATER THAN 25 DEGREES. I never could understand why it was built like a brick sh!t house and then they put such an inferior/inaccurate heat source in it. I must tell you, they were very helpful over at their forums (especially old sarge).
     
    Finally, I did the mod with the Auber and the permanent probe (an additional $215 plus dollars). The temp is pretty much on the money now - if it goes off 2 degrees (like it did on New Year's Day) that's a lot. It was very windy and very cold (in the 20's) on my deck where the smoker was (so +-2 degrees is acceptable). Other than that, it is usually +-1 degree. This smoker is killer and not have one complaint about the product it produces. My friends can't believe how little wood it needs to get the smoke flavor. It smokes an excellent fish (I am a huge into salt water fishing) and took everything I threw at it.

     Like a said, nothing from the Owner, so I would be hard pressed to be a loyal customer.
  6. shannont
    I just bought my #3 and am waiting on it to arrive. This review helped me make up my mind to purchase. Plus I couldnt find any negative reviews.
  7. slo joe
  8. old sarge
  9. chef willie
    Hey there...good for you, glad you're enjoying it. Hoping you have posted pics of those smokes on the forum and happy smoking with that brisket. I love mine....getting ready to do a 'double smoked' ham any day. Regards.....Willie
  10. jimmybh
    I bought the same equipment package of smokin-it-3 as you. My first experience with a smoker and I'm lovin it. I'm going on 70 years of age and love to cook for my large family. I'm 'thinkin' the enjoyment of 'smokin' will definitely extend my life expectancy. LOL Pork Butt is in the brine as I write. My local meat market has great deal on the butt, $1.29 a lb bone in. Salmon, chicken, fish and ribs all came out great first try. Soon will be doing the big challenge," Beef Briskett"