Average Reviews:
(More customer reviews)I have used the Smoke 'N Pit for about 4-5 years. It's worn out! I wish it could have lasted forever. Maybe it would have if I had taken better care of it. It is the most forgiving smoker you will ever use. If you let the fire get too low (almost no charcoal left) no worries....just throw in some more charcoal or wood, walk away, and its back in no time. This is due to the excellent air flow in this cooker. Learning to moderate the air flow is also the key to using this smoker. You can get it too hot in a hurry. The key here is don't use too much charcoal or wood (use less than you think you need) and keep the vents almost completely shut off.
This smoker does a great job on ribs(4hrs), sausage(2hrs), brisket(5hrs), turkeys(10hrs), hams(10hrs), Pork chops and pork steaks(give it up...I can't get the temp. low enough)
This is a great smoker BUT....you CAN NOT USE THE ENTIRE COOKING SURFACE. If you try to use the 1/4 of the surface next to the fire box you WILL burn your meat up. If you try to use the bottom layer (it has a second grate under the one you see in the picture) to smoke on in addition to the top you will get uneven cooking... the bottom layer does not get nearly as much heat or smoke.
Even with these problems, it does such an incredible job...I am ordering another to replace my rusted out one. My next one will be taken care of better.
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