Weston 2-in-1 6 Quart Smoker/Slow Cooker with 16 oz. Party Dipper

This smoker is just awesome! Easy to use and great instruction book with cooking recommendations. Perfect smaller meals for my family of 4. Held a 5 lb pork butt and smoked it perfectly! Can be used a couple of other ways to cook also.

So I haven't written a review in a while, but this product was something I was on the fence about and I was so pleased with it I figured it was worth a review. A couple thoughts:-Is this as good as a 500$ indoor smoker? I honestly have no idea, i wouldn't spend 500$ on an indoor or outdoor smoker which is why i got this one. But is this an awesome 120$ smoker? absolutely yes-Use this under or over your stove hood and turn on the hood fan! otherwise you will low key smoke your whole house, if you really like hickory smell, sure that's great, otherwise the seals on this work fairly well, but smoke does escape but if you put this around a hood fan you'll be fine.-Minor complaint, the temp and timing functions are very basic, with a probe you cook to a temp, without a probe you cook to a time, its a bit confusing and the panel isn't intuitive, but once you kinda figure it out, you'll be ok.-It smokes really well! We've done salmon, cheese, poultry, and pork, all of its smokes great. we get the pellet sampler packs and have had great success-Its not super easy to clean since the heater element is just in the bottom. so make sure you put some foil in the bottom to catch drippings.-Again the seal on the lid isn't perfect, this isn't a fancy smoker that has some sort of air circulation system, the smoke will escape so see point 2 again.Overall really happy with this purchase. Was on the fence about it, but if you are also on the fence this is a really budget friendly way to get into smoking without going outside.

It is wonderful if you like smoked meat. This little smoker is great it keep your meat moist at least I think so. It can cook most meats if they are on the small side. I like that it offers cold hot or combo smoke. I put it on the stove and turn on the exhaust fan on some smoke does leak out

I bought this as a smoker for sausage-making, so I'll leave the slow-cooker part to other reviewers.The smoker coil works very fast to fill the chamber, and the triple-stacked racks provide plenty of surface for your food. I did a hot applewood smoke for some fresh-ground bratwurst links, and they turned out perfect. You may have to make some adjustments to your timings because the maximum temperature is 200F. The probe was a little tricky to arrange through the hole and into one of the links, but once I got it placed the reading was fine. It didn't vent a huge amount of smoke into the air during operation but there was definitely seepage around the lid. It made the kitchen smell great, and it wasn't enough to be overpowering (or set off the nearby smoke alarm).Cleanup afterward? That got 1 star because 0 isn't an option. Well let's just say it's not easy. First, the power cable isn't detachable so it's in the way while you clean and the chamber has integrated electronics so it can't be immersed; the best you can do is surface clean it. Then there's the sticky mess of drippings to mop up from the bottom, which can also get into the wood-holder. The racks need a pretty good scrubbing afterward to remove both food and smoke residue.The interior of the chamber is fairly non-stick but the wood holder is not. It's filled with basically charcoal when done, and the best I could manage was to wipe up the drippings, then remove the wood holder parts and just shake the chamber out over the trash. Then, more wiping it out. The lid got clean enough, but the rubber seal was sticky and difficult to clean from greasy smoke.Overall I'm pleased with it after one use. The cleanup hassle might lead me to using it less often than I would otherwise, but this device will definitely be a part of my sausage-making going forward.

This creation is absolutely brilliant—transforming a crockpot into a smoker is pure genius. Over the years, I've seen my boyfriend smoke various foods, constantly tweaking the temperature, adding and soaking the chips, and managing all that smoke. After we broke up, the idea of never having smoked mac and cheese again was worse than not seeing him (LMAO). I did thorough research and found this to be the best solution.A few tips:- Don’t use a sugar-based rub.- Do not overfill the chip cup—more is not always better.- If stacking all 3 racks, cover the chip cup with a folded piece of foil to prevent the meat or food above from burning.- Get yourself a pair of Ove Gloves.- ALWAYS use the rack with handles on the very bottom, so you can lift everything out.- Do not use harsh abrasives to clean. Soak chip cup components in hot water and soap for about an hour.- Spray some oil on a paper towel and rub it on the racks when cooking meat. DO NOT spray into the pot itself.- When cooking is complete (for meat), tip the pot so all grease goes to one side and soak it up with paper towels.- Use a fork or something similar to remove chips.- DO NOT get oil/grease on the coil (a little is okay). If you do, wipe clean.- Remember, this is a smoker; it will never be “clean.” Treat it like an iron skillet.- NEVER turn it upside down to empty, as this will create ashes all over the place.- If only smoking something that requires one rack, never use the bottom. Place 2 racks in the pot and use the top. You really don’t want to smoke close to the coil if you don’t have to.Pluses:- Has 3 racks, so you can easily smoke a rack and a half of baby back ribs or 1 rack of larger ribs.- Smoke is contained.- No worrying about maintaining temps.- Has a meat probe for dense meats like pork butt. Don’t need it for ribs.- No need to add chips during the smoking process.- Carefree, amazing indoor smoker—set it and forget it.I promise you, you will not be disappointed. If you are, the beer's on me.