Smoke Hollow PS4415 Propane Smoker, 33" x 24.5" x 60", Black

This is by far one of the easiest smokers to use. I always turn out a quality consistent product. It does not have a thermostat, but I still get a reasonable temperature control by adjusting the burners. I don’t have to babysit them like some other smokers. I love the externally accessible wood trays. I load them both up, put them in place and slide one in, 45 minutes later I slide the second one in. This gives me continuous smoke for 2 hours. The trays are too large for a standard sink, but fit nicely in a concrete mixing pan. Do NOT use easy off oven cleaner in the smoker. It will strip the paint. The glass is a nice feature, but quickly becomes unusable due to the smoke residue.This is my 5th smoker of this model. They have all held up well over the years. I have five of these because I frequently cook for 200-300 people.These smokers have a large capacity, but keep in mind that if you overload it the temperature will go down and your cooking time will increase.Overall this is a great smoker that will last for years.

The media could not be loaded. This is a great smoker. I have used it several times - It holds 225 with no problems I have run it up to 8-10 hours and its held great even after the temperature dropped from 60+degrees during the day to 35 degrees after the sun went down. The window surprisingly is easy to clean after every use.The only downfall is cleanup - The trays are too large for a traditional sink or dishwasher. I bought a large container that I fill up with soapy water - Let them sit for a couple of hours and they come clean easily.It seems to be very efficient - I have run it for a total of about 30 hours so far and have not had to replace the tank yet (it was not full when I started so I have no idea how many hours I will eventually get out of one tank).Make sure you take the time when you first get it to properly season the inside and you will love it.

The good:The smoker is well built and easy to assemble. It gets up to temperature quickly and starts smoking with in five minutes. It seems to work better with large chips/chunks. The smoker itself is large and should fit everything that you would ever want to fit in it. It comes with five racks, two normal grates, two jerky grates, and a rib grate that will allow you to fit 7 full racks of ribs.The bad:Out of the box, the smokers temperature is hard to control. The gas dials are either high or low which does not allow to dial in the temp. With both set to low the ambient temperature is 250°+ and with one burner it is 150°. Since I like temps between 175° to 225°, this was not going to work for me. The external temperature gauge is also questionable. I would also like to see an external port for adding liquids and a larger wood chip boxes.Conclusion:Overall, I would recommend this smoker for everyone. I'm very happy and satisfied with the results it produces. After purchasing and installing a manual gas regulator for roughly $12, I can now regulate the temperature to the degree. I would also recommend a dual probe thermometer to gauge the meat temp and ambient temp of the smoker.

Great smoker. Very easy to use, reliable, and functional. It took a bit of time to assemble, but it was not overly complicated - just a bit time consuming. Took about 2 hours.On to the smoking - I am not an expert smoker, but I’ve smoked a 25 pound (yes 25 pounds, which is huge) spatchcocked turkey that I brined for two days. Took 4.5 hours to smoke. It was the best turkey I’ve ever had. My entire family said exactly the same thing. Fed 16 people with leftovers. Leftovers that we sat around eating for two days right out of the Tupperware. That’s not normal for us, so it clearly worked as a delicious smoker. So yeah, it’s great.

I've had this smoker for about two years now. This is a good smoker for the money with one big caveat - it has a significant design flaw which I’ll get to below.I have always preferred propane cabinet smokers for the ease of use and value for the money. And this one is amply big for what most people will use them for. Most importantly, it has no problem holding 190-225 degrees with a single burner between low and medium (this will vary depending upon weather and outside temperature, vent trim, as well as other factors). I like the adjustable shelves, width wide enough for a full rack of spareribs, chip trays that are accessible without opening the whole thing and losing all your heat, glass front (though you'll need to keep it clean, of course), and tons of room. I ordered additional racks directly from the parent company. I smoked nine large pork shoulders for a fundraiser with no problem.Here's the problem: this smoker is very prone to grease fires. Obviously, this is very bad. In most smokers of this type, the water pan covers the chip trays, which in turn cover the burner, by a large margin. That is not the case with this smoker. The water pan is smallish for the size of the smoker. It has a flange or edge which fits into the wire rack that supports the pan. The problem is this edge is not very big, only about an inch or so, has holes, and it does not extend far enough from the chip trays. What this means is, as meat in the smoker is cooked and renders its fat, this drips into the water pan, overflows, and drips down the sides of the water pan. This is typical for these kinds of smokers. But usually the edges of the water pan are well clear of the chip trays and burners, so the grease falls harmlessly to the bottom of the smoker or the ground. With this smoker the grease can drip down the sides of the pan into the chip trays. This will cause a fire. A similar problem exists with the chip trays and burners. The burners are a little too strong and too close to the chip trays, which are a little too narrow. The smoke which comes from the wood chips when they are heated (and which makes food delicious) is flammable. Normally, this isn’t a problem since the shape of the chip trays doesn’t allow the burner flames to get anywhere near the smoke as it rises from the trays. That isn’t quite the case with this smoker. It isn’t quite as big a problem as the grease issue mentioned above, but it is possible for the burners to ignite the chips. Combined with the grease issue, this makes this smoker very prone to fires.Like I said, this is all bad. However, these issues can be largely mitigated. First, keep the smoker clean! Don’t allow grease to collect around the burner, chip trays, or pan. Second, make sure the smoker is level! I didn’t do this at first. It was just a little off, but this allowed grease to run down along the racks and crevices to places it shouldn’t get. Third, don’t fill the water pan up to the brim. This is tough since it’s not a huge pan to begin with and this isn’t something most people pay a ton of attention to, but it’ll just make the grease overflow more quickly. Lastly, you can place tinfoil under the edge of the water pan to allow grease to run further away from the chip trays. It’s very easy and you can make it part of your usual setup.Should you have to do any of this? No. Smoking takes a long time and you don’t want to have to worry about your smoker starting a grease fire the whole time. But, well, I still think it’s a pretty good smoker. The mitigation steps are easy and you probably ought to be cognizant of the risk of fire anytime you’re cooking large, fatty chunks of meat over an open flame. You know, being an adult and all.