Digital Electric Smoker for Kitchen and Outdoor use, 500W with Hot or Cold Smoke

I love this item. It's small (or large) enough for UK needs and works very well indeed. I expected a smoker to give off some smoky smell, so set it up in the shed. It does leak very small amounts of smoke from around the lid seal, but if it didn't, it would probably pop the lid off as the trapped air heated up! So far, I've done trout, mackerel and Turkey breast. Both the fish needed more cooking than I guessed at, so I took them out of the smoker and gave them a couple of minutes in the microwave! (It's easier than restarting the smoker...) Delicious, delicate perfection for the trout and a more robust, but equally wonderful result for the mackerel. You haven't really experienced smoked mackerel until you've tried it straight from the smoke!At the price, especially when compared to the inconvenient, flimsy, bulky, smelly BBQ based smokers, this is a fabulous gadget. It's going to get a lot of use...

I must admit I was concerned after reading a Fire hazard review referring to odour. Lets remember it is a smoker it will have an odour!!The construction is well made very much like a slow cooker. Inside it has a heating element surrounded by a steel container to put the wood chips in.The lid has a heavy rubber seal that is similar to the material a washing machine uses. You need to apply a little bit of pressure to ensure the seal is tight. Also observe the instructions and operate by an open window.Once set up it is extremely effective at smoking and cooking food. Just right for home use in size. A very small amount of smoke will escape periodically from around the seal as the pressure builds but certainly not a smoke screen like another review has suggested.Wood chip wise I just used Beech wood left over from BBQ season.If you are not familiar with smoking foods I recommend a book as cold smoking is a bit of an art and you need to be careful with certain foods. Hot smoking cooks the food as the smoker heats up like a slow cooker and the element burns the chips. You cant really go wrong as long as food is thoroughly cooked and you top up the wood chips if it is a large item.The instruction book is very basic so don't expect much guidance on recipes and ideas. It is however very encouraging as it is not full of don'ts, in fact quite to opposite.The internet is full of recipes and advise on smoking so I am not bothered by the booklet.I like this product and feel it is ideal for anyone who would like to explore smoking their own foods. In fact the quality of what I have produced in it is better than the enclosed barrel BBQ I have experimented with in the summer.

I used it to smoke haddock, it was easy to do although the instructions were vague for what I wanted to achieve. The flavour was excellent but I think that ice/cooling blocks are need to keep the temperature down. I wouldn't recommend doing it the house as it does create smoke and associated smells. A great bit of kit

I was a bit reluctant to buy an electric smoker, having in the past used a bbq or made my own smokers with gas or charcoal for heating wood chips. However, as I'm only going to use this at home I decided to give it a go. First trial was with some chicken thighs using oak chips (I'm a woodworker so have loads of wood offcuts to turn into chips). It worked fine, but the oak was a bit too strong and gave a slightly bitter flavour to the chicken - still edible but not great. Second test was with pigeon breast and a mix of beech and silver birch - delicious! Simple instructions to follow, all digital numbers shown on the screen so it's easy to use.We tried it in the kitchen but, although it's for indoor use, the smokey smell was a bit too much really so we put it on the ground outside the kitchen (no rain) using an external socket we have and it worked fine. Second time it was raining so I put it in the garden shed (power socket in there) and there was no smell the day after. Duck breast is next on our menu I think! Very pleased with it so far - easy to clean afterwards too.