One was just gifted to me. Used once. The guys HOA went after him for to much smoke. After reseasoning it.Testing with some pork loins. Wood chips.Not pellets. A lot of smoke. But there's more coming out of the door then the small vent hole in the back. Im going to modify the ventilation and the door issue. Great little smoker. But remember Wood Chips. The guy at the hardware is wrong.

Mine’s not even a year old and it stopped working I can’t even buy repair parts for it. The ones I bought are incorrect and Cuisinart doesn’t even sell parts for it.

I’ve been using the Cuisinart 548 sq. in. Vertical Analog Electric Smoker for a few months now, and overall, it's a solid unit—especially for someone just getting into smoking. Setup was a breeze, and the compact vertical design doesn’t take up much space on my patio. The 3-rack system gives plenty of room for different meats, and it holds temperature well enough for casual backyard cooking. That said, the smoke output is where this smoker falls a bit short. Compared to other electric smokers I’ve tried, the flavor just doesn’t penetrate the meat as deeply. It seems to struggle producing a consistent smoke, particularly at lower temperatures. Upgrading to a better quality smoke tray or using a pellet tray insert definitely helps, but it's something I wish came standard. Still, if you’re looking for an easy-to-use, affordable entry into electric smoking, this model does the job—you’ll just need to do a little tinkering to really bring the flavor.

For those saying this product doesn't produce smoke, the key is knowing that wood chips don't start smoking until around 450F (dry) at about 10-15 minutes at the temp. So, preheat the smoker first, then put the wood chips in for 15 minutes, then put in your meat/veggies and lower the temp to the desired range. This is a good smoker for the price point. The construction is good and it's easy to clean. My only complaint is that it leaks oil from the food.