The Old Smokey Electric Smoker takes a very different approach to electric smoking. Instead of a digital display, Wi-Fi connectivity or a complicated control panel, it uses a simple thermostat, a 1,250-watt heating element and a compact cylindrical design.
That simplicity has helped the smoker maintain a following over many years. Old Smokey Products Company has been manufacturing products in Houston, Texas since 1923, and the company continues to produce the electric smoker alongside its charcoal grills and accessories.
This review examines the manufacturer’s specifications, the current owner’s information, independent reviews and available owner feedback. The aim is to provide a factual overview of how the smoker is designed, what it can do and where its limitations may matter.
List of Contents
Old Smokey Electric Smoker Overview
The Old Smokey Electric Smoker is a compact, vertical electric smoker with a 15-inch diameter and two cooking racks. The upper rack is approximately 14.5 inches in diameter, while the lower rack is approximately 12.5 inches. It uses a 1,250-watt heating element at 120 volts and can reach temperatures of up to approximately 300°F under the manufacturer’s stated conditions.
The smoker is currently listed by Old Smokey Products Company at $184.95 USD.
Rather than offering precise digital temperature settings, the smoker uses a variable heat control. The manufacturer’s manual gives approximate settings of 200°F on Low, 250°F on Medium and 300°F on High when the outside temperature is 72°F. Actual temperatures can vary with outdoor temperature, wind, electrical conditions and the amount of food inside the smoker.
This makes the Old Smokey fundamentally different from many modern digital electric smokers. Its appeal is based on a relatively simple mechanical design rather than electronic features.
Old Smokey Electric Smoker Key Features
1,250-Watt Heating Element
The heating element is rated at 1,250 watts at 120VAC. According to the manufacturer, it can produce temperatures of up to 300°F. Old Smokey also notes that the temperature can fall as smoke and steam build up inside the smoker.
The owner’s manual specifies that the smoker requires approximately 12 amps and should be connected to a grounded outlet.
Two Cooking Racks
The smoker has two cooking levels. The upper grill is approximately 14.5 inches in diameter, while the lower grill is approximately 12.5 inches in diameter. Both grills have handles for insertion and removal.
This compact arrangement makes the smoker suitable for smaller quantities, although it does not offer the cooking area of larger cabinet-style electric smokers.
Variable Heat Control
Instead of a digital temperature display, the Old Smokey uses a thermostat and heat-control dial.
The manufacturer’s manual identifies approximate Low, Medium and High settings of 200°F, 250°F and 300°F respectively, based on a 72°F outdoor temperature. Wind and colder weather can reduce the actual temperature and extend cooking times.
Because the dial does not provide the same numerical precision as a digital controller, using a separate thermometer can be useful when a recipe calls for a specific cooking temperature.
Wood Chip Tray
The smoker generates smoke using wood chips placed in a tray directly above the heating element. Old Smokey recommends aromatic hardwoods such as mesquite, hickory, pecan, cherry and apple, and advises using a handful rather than excessive amounts of chips.
The manufacturer specifically says wood chips work better than larger chunks in this smoker.
Drip Pan Without Required Water
The Old Smokey uses a drip pan to catch grease and food drippings. Importantly, the manufacturer’s instructions state that the smoker is not a water smoker and does not require water unless the user specifically wants to steam food.
This is worth highlighting because some older or third-party descriptions incorrectly present the drip pan as a conventional water pan.
Flat, Sealed Lid
The flat lid is a distinctive part of the design. Old Smokey says the lid seals tightly during cooking, helping retain smoke and steam, while condensation and juices can drip back toward the food.
The company recommends storing the smoker with the lid off or slightly off to prevent moisture from becoming trapped inside when the smoker is not being used.
Old Smokey Electric Smoker Build Quality and Design
The Old Smokey’s design is notably simple. Independent reviewer AmazingRibs describes it as an old-fashioned, basic design and notes its aluminized metal construction. The publication also highlights the manufacturer’s long history of producing metal products in Houston.
That construction is part of the smoker’s identity. There are no digital controls, Bluetooth functions or Wi-Fi components to manage.
An independent review from Simply Meat Smoking similarly highlights the compact cylindrical design and describes the smoker as relatively simple to operate.
The design does have practical limitations. The cooking area is relatively small, and the two-level arrangement means the smoker is better suited to modest quantities than large gatherings.
The smoker is also intended for outdoor use. The manufacturer’s safety instructions say not to expose it to rain, to use grounded outlets and to avoid touching the exterior while it is operating because the smoker becomes hot.
Old Smokey Electric Smoker Performance
Heating and Temperature Consistency
The Old Smokey’s temperature control is deliberately basic. The thermostat provides Low, Medium and High settings rather than a digital readout.
According to the owner’s manual, the approximate temperatures are 200°F, 250°F and 300°F at an outdoor temperature of 72°F. The manufacturer explicitly warns that outdoor temperature and wind can affect the smoker’s operating temperature.
This means the dial should not be treated as a precise temperature-setting system.
Independent owner feedback also reflects this point. One long-term user described using a separate wireless thermometer to determine the actual temperature associated with the dial settings, particularly because the settings changed with outdoor conditions.
For cooks who want exact digital temperature control, this is an important limitation. For users comfortable monitoring the cooking environment themselves, the simple thermostat may be sufficient.
Smoke Production
Smoke comes from the wood chips positioned over the heating element. The manufacturer recommends using only a handful of chips and warns that excessive smoke can create an overly strong aftertaste.
Owner discussions show that smoke intensity can be a point of experimentation. In one Smoking Meat Forums discussion, an owner reported achieving tender meat but described the smoke flavour as relatively light and asked about producing a heavier bark and stronger smoke profile.
Independent reviewer AmazingRibs also notes that it considers the flavour from the electric smoker inferior to charcoal or gas for several traditional BBQ applications, including ribs, pulled pork, turkey and brisket. This is the reviewer’s assessment rather than a universal measurement of flavour.
The practical takeaway is that the Old Smokey can produce smoked food, but people seeking a strong traditional wood-fire or charcoal profile may have different expectations.
Capacity and Versatility
The two-rack configuration gives the Old Smokey useful flexibility for smaller cooking sessions. Independent users have reported cooking foods including chicken, ribs, pork, sausage, fish, corn and vegetables in the smoker.
However, capacity remains one of the clearest limitations. The compact 15-inch diameter does not provide the same space as a larger cabinet smoker.
An older owner review also noted that a whole average pork shoulder could fit on one rack, while larger briskets might need to be cut down to fit. This is individual user feedback rather than a manufacturer capacity rating.
Ease of Use
Simplicity is arguably the defining feature of the Old Smokey.
There is no digital menu, touchscreen or app. The manufacturer supplies the smoker with the heating element, thermostat and cord, two cooking grills, drip pan, chip tray and other basic components.
The setup does require some assembly, including attaching the handles and installing the lid hardware. The manufacturer provides assembly and use instructions for the process.
For beginners, the limited number of controls can make the smoker less intimidating than a more sophisticated electric model. However, beginners accustomed to digital smokers may initially find the lack of a numerical temperature display less convenient.
The manufacturer’s instructions also recommend a burn-in period of approximately 20 minutes before first use.
Old Smokey Electric Smoker Pros and Cons
- Simple thermostat-based operation
- 1,250-watt heating element
- Two cooking racks
- Compact 15-inch diameter
- Wood-chip smoking system
- Flat, tightly sealing lid
- No digital electronics or app required
- Made in Texas
- Manufacturer has operated since 1923
- Current manufacturer price of $184.95 USD
- Smaller cooking capacity than many cabinet-style smokers
- No digital temperature display
- Actual temperature varies with outdoor conditions
- Requires external temperature monitoring if precise temperatures are important
- Smoke flavour may be milder than that produced by charcoal or traditional wood-fired smokers, according to independent reviews
- Exterior becomes hot during operation
Who Is the Old Smokey Electric Smoker Best For?
The Old Smokey’s feature set makes it particularly relevant to people who value simplicity, compact size and straightforward electric smoking.
It can suit beginners who want to experiment with smoking without managing charcoal or propane. It can also make sense for smaller households that do not need the capacity of a large vertical cabinet smoker.
Its compact design may appeal to users with limited outdoor space, although it still requires an appropriate outdoor electrical setup.
On the other hand, cooks who want Wi-Fi connectivity, digital temperature programming, large cooking capacity or highly precise temperature control will find that those features are absent.
It is also worth considering the flavour expectations. Independent testing and reviews indicate that electric smoking can produce a different flavour profile from charcoal or traditional wood-fired smoking.
Final Verdict: Old Smokey Electric Smoker
The Old Smokey Electric Smoker is a deliberately uncomplicated product. Its 1,250-watt heating element, two cooking racks, wood-chip tray and variable thermostat provide the essential components needed for electric smoking without adding digital controls or connected technology.
The manufacturer’s current price of $184.95 places it in a relatively accessible price range compared with more feature-heavy electric smokers.
The main trade-off is precision and capacity. The thermostat settings are approximate rather than digitally programmable, and the compact cooking chamber limits how much food can be prepared at once. Outdoor conditions can also affect the actual cooking temperature.
For someone looking for a straightforward smoker with few electronic components, the Old Smokey offers a distinct alternative to modern digital models. For users who prioritise exact temperature control, larger capacity or strong traditional smoke character, the differences between this design and more advanced smokers are important to consider.
Ultimately, the Old Smokey Electric Smoker is best understood on its own terms: a compact, simple electric smoker built around a basic thermostat and wood-chip system rather than a feature-rich digital cooking platform.