Pellet Pro 2300 Vertical smoker

Gifted to my husband. He uses it weekly and for every holiday to cook for the family. Plenty of room. Great product. Results in Great food. Easy to assemble.

I had not a clue as to the quality of this product. A lot of times you can't really tell the actual size from the pictures. All I can say is WOW !I think I can put a whole hog in this smoker !I seasoned it first per instructions. The next day I put 8 country style ribs on 1 rack. Could have easily put twice that many. Used smoke setting for 20 minutes and then kicked the heat up. 1 1/2 hour from start to finish and out come some of the best ribs I ever ate !The quality of the construction is above and beyond. The 4 racks are made of the heaviest stainless steel you can imagine. I can see this thing lasting a lifetimeWith the 1/2 hour break-in and the 1 1/2 hour cooking time I used about a quart of pellets.If there is one fault in this smoker it is this. It sits low on the floor so as the pid control is really low to the floor. For most people that isn't a problem but with my bad back I had a little trouble seeing it. So I built a frame under it and made it sit higher. I like to weld so it was no problem for me.So if you are looking for a quality pellet smoker , pay a little extra for this one. It is worth it !

I sliced my index finger wide open on one of the grate frames when it slipped through my fingers a bit. That’s not a product improvement at all! There needs to be a redo for sure. I do like this smoker/cooker. I wish it smoked as well as it cooks. I believe they designed the Smoker to have a nice even temperature through out by adding the convection fan and a Reverse Flow Style Side Vent. I experimented by covering the side vent and using the top vent only. It smoked better but the bottom temperature was much higher than the mid and high level areas. Anyway, I may not be adjusting the top vent properly or the competition blend is too mild for my taste. I’ll try mesquite next time and see what happens. I did smoke St. Louis style ribs and baby back ribs on two separate occasions and they didn’t seem to have any smoke flavor or a noticeable smoke ring, but turned out nice and tender. BTW, I did see a nice blue smoke occasionally. However it didn’t smoke consistently. I used competition blend on both. Any ideas besides buying a cold smoker?

We often smoke large amounts of brisket, ribs, chicken for friends, family, and employees. This smoker is easy to use, well built, holds temperature really well, and is massive! It is a pleasure to use versus my old propane and wood chip unit.

I added the Heavy D stick burner option to the pellet smoker and it works great. Just set it and forget it is a reality now. It took some trial and error but I now have the temps down for all the meats I smoke and it couldn’t be easier. I can smoke a large amount or small Either way It is simple. “Oh I forgot, the circulation fan is a must for consistent temps in such a large smoker. Without the fan it was hotter in the top two racks of the smoker. Enjoy this smoker I highly recommend it.

I LOVE MY PELLET PRO 2300!!! I have smoked a pork butt, pork chops, wings and I don’t remember what else. They have all turned out fantastic. The smoke rings on my pulled pork was gorgeous! I would definitely recommend this smoker to anyone! It performs excellently. It is all the ads state and more!

This is the best smoker out there.

All good