From www.electricsmokerreview.org On the other hand, some reviewers were not pleased with it. Ash builds up quickly on the lava rocks, which after a long while will start to float. There is no smokestack, so smoke comes out on all sides of the top. This is more a mild hard smoke particularly if it’s cold out. The time in the manual is virtually useless.
Smoking a 7.8-lb boneless ribeye roast with applewood in my Smokin’Tex electric smoker on New Years Eve. I used only freshly-ground black pepper and butter on the meat (no salt.) The smoker was initially set at 200-degrees F but after 2 hours, I increased the temperature to 250-degrees because of time constraints. The roast was pulled out of the smoker after an internal temperature of 140 degrees was reached (after 3 hours 55 minutes of smoking time.) The roast was served with au jus and horseradish cream sauce. It was simply delicious. Happy New Year 2011 everyone!
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