How To Use Char Broil Electric Smoker Without Wifi?

If you don’t have access to a WiFi network, you can utilize the Digital Electric Smoker with SmartChef Technology’s three preset selections to swiftly start a cook. Three cook profiles are available, each of which will cook to a specific internal beef temperature at a specific chamber temperature.

Is it possible to use a Char Broil smoker without access to the internet?

You’re either cooking or don’t have access to a Wi-Fi network. Preset mode works by using preprogrammed parameters in your smoker. These cook profiles will cook to a specific internal beef temperature while keeping the chamber temperature constant. The light ring on your smoker’s control panel will allow you to keep track of progress.

When it comes to preheating a Char Broil electric smoker, how long does it take?

Electric Smoker with Digital Controls

The DES, as we’ll refer to it, is a cutting-edge, high-tech digital smoker that crams a lot of cooking space, accurate smoking control, and excellent insulation into a compact, robust package.

It isn’t the most straightforward or user-friendly smoker we’ve encountered. The controls can be a little perplexing at times. However, at this price point, it’s as close to a Set-it-and-Forget Electric Smoker as you’ll find, and it’s a fantastic smoker for newbie Meat Geeks who aren’t ready to make a large commitment.

Continue reading to find out what we think of the Digital Electric Smoker and why it’s a great choice for a beginner smoker.

Charbroil Deluxe Digital Electric Smoker: At A Glance

  • Cooking area of 725 square inches
  • Insulated double-walled steel walls
  • 50 pound weight (relatively light)
  • Max temperature is 285 degrees Fahrenheit at 800 watts and 275 degrees Fahrenheit at 275 degrees Fahrenheit.
  • Probe for internal meat thermometer included
  • It is easy to move because it has wheels on the bottom.

The Charbroil DES appears to be a high-end electric smoker at first appearance. This electric smoker looks more modern than your average electric smoker, with a tempered glass front door that swings out to reveal 725 square inches of vertical cooking space.

In comparison, the average backyard grill offers between 350 and 500 square inches of cooking surface.

Design and Construction

For a variety of reasons, vertical smoker designs are advantageous. First, compared to an offset smoker or grill, they distribute heat more evenly and reliably. Because heat rises but does not naturally move side to side, you may stack meat vertically within a vertical smoker and it will cook evenly as the heat rises.

The 725 square inches of cooking space is divided among four chromed racks, each big enough for a full rack of ribs (you’ll have to chop them in half and arrange them side by side, but there’s plenty of room).

The DES is also relatively light for a smoker, weighing around 50 pounds. It comes with some excellent wheels that make moving it about your backyard and deck a breeze. The wheels could be a little bigger, but they get the job done.

Another feature that distinguishes the DES is the inclusion of a meat temperature probe and thermometer for monitoring either the interior meat temperature or the ambient cooking temperature of the smoker. Few smokers include these, and if you’re just starting out on a budget, it can save you a few bucks.

We still recommend buying a WIFI thermometer because the one included isn’t very accurate. When we put this stuff to the test, you’ll see why.

Icy Hot: Build Quality + Double-Walled Insulation

On DES, Charbroil employed double-walled steel insulation. This design and installation is so good that it keeps the outside of the smoker cold to the touch, even when the inside is a scorching 265 degrees.

According to Charbroil, the DES is 10 times more efficient than a “normal smoker” at burning wood chips, and a single 4-cup fill of wood chips can smoke for up to 7 hours. (We discovered that they usually lasted approximately 5 or 6 hours.)

Furthermore, tempered glass doors allow you to keep an eye on your meat without having to open the door, ensuring that heat is contained inside more effectively. The stainless-steel door latch is of reasonable quality and reliability, and it effectively traps heat.

When compared to high-end smokers and grills, we don’t think the DES has the highest build quality. However, for the price, it is more than adequate.

Control Panel and Remote Control (For Set-It-and-Forget-It Lazy Cooking)

The little control panel above the door controls the Digital Electric Smoker. You can set the following parameters here:

  • Using the Temp Button to Adjust the Cooking Temperature
  • Using the Meat Probe button, you may check the internal temperature of the meat.
  • The Time button is used to control the cooking time.

The Up and Down buttons on the control panel make it simple to change any of these settings, and there’s also a button for turning on or off the interior light.

However, once you start configuring these settings, things might get a little tricky.

How the Digital Electric Smoker’s time and temperature functions work

When it comes to the DES, all newbies should spend 10 minutes reading pages 57 of the manual. This was the problem we encountered with the DES: it didn’t work the way we expected it to. The majority of newcomers believe that an electric smoker works similarly to a regular oven.

You must specify the Cooking Temperature + Cook Time or a desired Internal Meat Probe Temperature + Cooking Temperature to utilize the smoker. The electric heating element will only switch on after that.

Cook Time and Meat Probe Temperature cannot be set at the same time, unfortunately. When you choose one, the other is automatically disabled.

This is a bit of a letdown for us. Monitoring both would be ideal, and we don’t understand why the cook time should be monitored separately from the meat’s real internal temperature. Internal temperature is a far more important indicator of a nice smoke, and it’s essentially the only way to tell how your grill is doing.

When monitoring cook time, the display will show a countdown of remaining time and will not allow you to check the smoker’s interior temperature. You’ll need a second WiFi or Bluetooth thermometer for that.

The DES chimes three times when your cook time is up, then every 30 seconds till you remove the meat. It also sets the cooking temperature to 120 degrees Fahrenheit by default. When the Meat Probe Temp is reached, it will beep, revert to 120F, and then alternate between 120F and the live meat temperature.

The DES comes with a remote control that performs the same duties as the control panel. With a range of around 100 feet, you can monitor and operate the smoker from the comfort of your own kitchen or couch. However, it is of poor quality on the whole.

We believe this remote is the cheapest element of the DES package, but it is still usable for the price.

Putting This Bad Boy To Use: The DES in Smoking Action

Press the ON button to turn on the Digital Electric Smoker, then select either Cook Time + Cook Temperature or Meat Probe + Cook Time. The DES will then begin preheating, which takes roughly 40-45 minutes to reach 225 degrees Fahrenheit.

Before you turn it on, you should spend some time learning how it works. It’s a little perplexing at first. It will, for example, turn off automatically if you do nothing within 60 minutes of reaching the preset temperature. Because it only communicates through beeps, you may not always be aware when it enters auto shut-off or hold mode.

With that said, once you’ve figured it out, the DES is about as good a “set-it-and-forget-it” smoker as you’ll find for the money.

Where There’s Smoke: Adding Wood Chips

It’s time to add wood chips and the vital smoking component once you’ve got the DES ready to go.

The chipbox is situated above the heating element, beneath the four cooking grates. Fill it with about 4 cups of chips, and they’ll be ready to smoke in about 45 minutes.

We discovered that a single full box of Charbroil will smoke for about 5-6 hours, which is slightly less than the advertised 8 hours. However, moisture level, the type of wood used, and even chip size can all influence how quickly wood burns, so you might only get 8 hours.

Maintaining Internal Temp + Testing Included Thermometer Probe

The true measure of a smoker’s construction and insulation is how well it can maintain a consistent cook temperature. The DES Deluxe performs admirably in this regard, thanks to its double steel-wall insulation.

We used not just the bundled temperature sensor, but also one of our favorite WiFi Thermometers, the Fireboard, to put it to the test. We find the Fireboard to be one of the most accurate and dependable smart thermometers on the market, as well as a good benchmark against which to compare others.

The Fireboard and the DES’ probe were off by a few degrees when we first started the smoker. By the time we returned, some 1.5 hours later, the disparity had expanded significantly: the DES, despite being set to 225F, was running at around 257F, according to the Fireboard.

The fact that it runs hot might easily be attributed to the good insulation; it appears to be about 20-30 degrees hotter than the intended temperature throughout the cook.

When we verified the internal temperature of our prime rib roast, we noticed a slight difference between the Fireboard’s reading of 74F and the included Charbroil probe’s reading of 93F.

That’s a significant distinction. We’ve found the Fireboard to be very accurate, therefore we’re inclined to suspect the DES’ thermometer is to blame for the discrepancy.

It’s not always a big concern if you’re a little heated. Set the cooking temperature lower than you’d like. Alternatively, if you like to cook a bit hotter and faster (as we do). It’s also worth noting that by placing the probe in a different location on a same piece of meat, you can easily acquire varied readings. It’s possible that the Charbroil probe isn’t off by 19F or 20F, but by 10F or 15F.

We strongly advise investing in a high-quality WiFi or Bluetooth meat thermometer to avoid any disasters caused by erroneous temperature readings. That way, you’ll be able to enjoy your brisket with a little more peace of mind.

Smoking Good Results: How Our Prime Rib Roast Came Out On the DES

Although the DES can get quite hot, it is still feasible to make tender and delicious smoked meat with it. You may need to set the smoker temperature a little lower than you want it to be and keep an eye on it using a good WIFI or Bluetooth thermometer. Alternatively, you can just take advantage of the slightly warmer temperature by cooking your food more quickly.

In our experience, smoking between 250 and 275 degrees Fahrenheit results in faster smoke times, a shorter stall, and minimal difference in final texture and flavor. Of course, this is dependent on the type of meat utilized. Brisket is more difficult to work with than pig butt.

We pulled it off when the prime rib roast we used to test the DES achieved its target internal temperature, and we were really pleased with the results. With a good bark and substantial smoke ring, the texture was right up there with other smokers. While the flavor wasn’t quite as “smoky” as it would have been on a true charcoal or hardwood smoker, it was quite acceptable for an electric smoker.

Final Thoughts On The Charbroil Digital Electric Smoker Deluxe

We like the DES Deluxe because it’s a $300 purchase. It’s not the most powerful electric smoker on the market, but it does a fantastic job of producing a juicy piece of smoked meat with crispy bark and a smoke ring.

The user experience and setup could be made a little easier. However, once it’s up and going, it’s as near to a “set it and forget it” smoker as we’ve discovered. And, in any case, that’s pretty much the best incentive to invest in an electric smoker.

This is one of our top 5 selections for The Best Smoker For Beginners because of its convenience and low entry-level price.

What is the procedure for resetting a Char Broil electric smoker?

Press and hold the start/stop button for 10 seconds to factory reset the device. The smoker will need to be adjusted with your new account and network settings when it has been reset.

In my Char-Broil smoker, can I use wood pellets?

The Char-Broil differs from other popular pellet-fed smokers in that it does not use wood to regulate temperature. A small electric coil, similar to the electric element found in most ovens, regulates the temperature. It contains a smoker box that may be filled with wood chips or pellets for smoke, although it isn’t necessary for heat generation. As a result, compared to pellet smokers, which can swing up to 100 degrees in either direction while trying to maintain a specified temperature, this type is more steady and trustworthy.

How do you get started with an electric smoker?

  • Make sure your cooker is properly installed. Out of the box, most smokers will require some assembly. Even if your smoker is mostly constructed, double-check that all of the screws are tight and that the unit is secure.
  • Clean your smoker.
  • Wipe off the internal surfaces of your cooker, including all trays and racks, with a moist sponge and some mild detergent. Make sure not to scratch anything. Water should be used to remove the soapy residue. Allow the smoker to air dry after opening it.
  • Cooking oil should be used to coat the inside of your smoker. Wipe off the inside of your cooker with cooking oil spray or a small bit of oil on a towel. Oil doesn’t have to be dripping from the surfaces; a little covering is sufficient. It’s not necessary to oil the chip tray, heating element, grease tray, or water tray.
  • Return all racks and trays to the smoker.
  • Return all of the equipment to the smoker. Do not fill the water bowl with water when seasoning a Masterbuilt electric smoker.

Starting up your electric smoker for the first time

  • Connect your smoker to a power source. When using an electric smoker, it is not suggested that you utilize an extension cord. If you have to use an extension cord, make sure it’s thick and has an earth pin.
  • Open the top vent completely. Ensure that this vent remains fully open throughout the seasoning process.
  • Preheat the smoker to 275 degrees Fahrenheit and set the timer for 3 hours. The maximum temperature setting for most Masterbuilt smokers is 275F. Some electric smokers, such as the Bradley, can be seasoned at 250 degrees Fahrenheit.

Adding Wood

When the timer reads 45 minutes, Masterbuit suggests adding a load of chips. However, most seasoned owners will tell you to perform the following:

  • Fill the woodchip loader with 8-12 chips. While some people soak their chips, it appears that there is no compelling reason to do so. The requirement to soak your chips is not mentioned by Masterbuilt.
  • Add another 8-12 chips to the woodchip loader after 20 minutes.
  • There will be some ashes in the ashtray by this time. Smoke will continue to be produced by these ashes, which will season the smoker.
  • Add another load of woodchips to the loader after another 20 minutes. You can add a few more than 8-12 this time, but make sure the woodchip loader isn’t overloaded. After the third load, you can leave the remainder of the work to the ashes that have accumulated in the ashtray.
  • Leave the smoker set to “smoke at 275F” for 3 hours.

Do you use wood chips to preheat your smoker?

Electric smokers take about 30-45 minutes to heat up from a cold state. At the very least, to get your meat to a cooking temperature.

Before you start on the smoker, pour about a cup of wood chips into the chip tray. Turn it on and warm the smoker from there.

If your smoker stops creating smoke, add more chips to keep a lovely continuous smoke over the meat, which will make a tremendous difference in the overall flavor of the food.

When I use my electric smoker, I find that I add about a cup per hour. Adjust the temperature on the digital pad to around 225 degrees F once your electric smoker is nice and hot. The majority of meats can be smoked at this temperature.

What’s wrong with my Char Broil electric smoker?

The digital timer, temperature, and heating element have all been turned off and will not come back on.

Your smoker has a thermostat (high limit safety shut off) to provide extra protection in the event of an electrical breakdown within the appliance, which could cause damage.

Remove the cover plate on the rear of the smoker and unplug and reattach the thermostat, then try again. If this does not resolve the problem, the thermostat must be replaced. Refer to your manual for instructions on where to find and replace the thermostat.