Cajun Injection Electric Smoker

#74792

$224.88 EA

Cajun Injection Electric Smoker with Digital Controls

Availability: In Stock -

Specifications

  • Cajun Injection Electric Smoker with Digital Controls
  • Continuous Temperature (100 degrees to 275 degrees)
  • Auto Shut-Off
  • Side Access Wood Pellet Chute
  • 5 stainless steel smoking racks (perfect for jerky)
  • Adjustable door lock
  • Insulated for energy efficiency
  • Air damper
  • Easy to clean
  • 2 front leg with adjustable height
  • 2 rear wheels
  • Push button precision 24 hour pop-up digital control panel thermostatically controls internal temperature with auto shut-off timer located on top for optimal viewing
  • Automatic temperature controls maintain an accurate temperature throughout the smoking process, removing the risk of bacterial contamination during cooking
  • Direct feed wood chip loader
  • All walls are 100% Insulated for energy efficient cooking with minimal heat and smoke loss
  • Over 2.5 cubic feet of total smoking capacity
  • Removable water pan keeps food moist

  CAJUN INJECTOR ELECTRIC SMOKER in Grills, Smokers, & Accessories and Cast Iron & Cooking Supplies at Agri Supply ®.

Shipping & Return Information

Review Summary (Based on 1 Reviews)

 

Customer Reviews

5 Stars Modified Rotisserie

from LA wrote (December 21, 2012):

I purchased a cajun smoker about a year ago and have successfully used it many times. I like the feature of not having to add charcoal or other maintenance during the smoking process except for a cup or two of pellets. I had and idea for a rotisserie and bought an after market unit at Home Depot. After some critical measurements to center the rotisserie I drilled holes in the sides and mounted the brackets on the exterior of the cabinet with screws. I inIt works like a charm when doing beef, pork or poultry because the turning action is self basting and eliminates any need to turn the meat. I even drilled several holes in the top in which I pour various liquids on the meat without opening the door. The key I found is to leave the door closed, maintain an even temperature and it will cook quicker. Brent J. Driskill