Americana 2 in 1 Electric Water Smoker that converts into a Lock ‘N Go Grill

  • 351 square inches of cooking space, 2 chrome-plated cooking grids, built-in temperature gauge.
  • The chimney-like design with a loose-fitting, vented lid and tight-fitting doors creates a constant flow of new smok e for maximum flavor.
  • With its extra-large 5.5 quart water pan, this Southern Country Smokers perfect the slow-cooking process so food is juicy and tender every time. The UL-listed 1500-watt, CUL-listed heating element will plug into the standard household outlet.
  • Heat-resistant wooden side and hood handles, as well as sliding access doors on the body, make checking and a dding water and wood chips while cooking hassle free. The interlocking base & body make for easy assembly and transport.
  • Flavor channels direct smoke for maximum food fla voring, and the heavy-duty reinforced steel legs add extra strength and durability. When used as a grill, the reflector pan redirects heat to the cooking surface for thorough and even cooking. With its interlocking hood and base, it can be converted into a Lock’n’Go portable electric grill.

Product Description

Americana 2 in 1 Electric Water Smoker that converts into a Lock ‘N Go Grill: Product Description

Chimney-like design with a loose-fitting, vented lid and tight-fitting doors creates a constant flow of new smoke for maximum flavor. Smoke flow may be minimized, without extinguishing the smoking source, by shutting all vents and only allowing smoke to vent around hood perimeter. Slow cooking feature allows for maximum flavor and moisture, perfecting a juicy and tender product with less effort. Amazon.com The smokers are specifically made to have a gap. It allows for minimal air flow and venting that the smoker needs to smoke properly. No more tending the coals every hour when smoking meats; Meco’s Combo Water Smoker offers optimal control, longer cook time, and less monitoring than traditional charcoal smokers. Perfect for smoking chicken, fish, and other meats to a savory finish, the combo smoker coils boil water to produce steam and burn wood chips to produce smoke that, together, more efficiently penetrate and flavor meats while they cook. The combo smoker features a removable thermostat control with low, medium, and high settings for smoking just about anything, from thin strips of sockeye to thick beef briskets. The smoker plugs into standard household outlets and converts quickly into an electric, lock-and-go, portable grill. Two nickel-plated, 15-1/2-inch cooking grids let you cook at different levels. With 351 square inches of cooking surface, there’s room to smoke nearly 50 pounds of meat at once. A stainless pan holds 5-1/2 quarts of water to last up to five hours for extended smoking operations. Sliding access doors make it easy to check water levels and add more if necessary. Meco designed this smoker so that you can add wood and water without even removing the cover, so heat loss is minimal and meats are tender. A 1500-watt heating element ensures even heat distribution from top to bottom. Heat-resistant wood handles on the sides and hood mean easy transport and monitoring. And, the grids inside are equipped with durable handles, so there’s no messy oven mitt to clean afterward! –Brian Olson



From simple to complex: open grill, barbecue, smoking room, smoker

The last three species have several significant differences, which we will consider in detail.

  1. The grill is a relatively simple design both in appearance and in manufacture. Part of the side is cut to the cylinder, which is then attached to the hinges and serves as a door. Inside – a place for charcoal and a grill where you will put fries.
    Barbecue on the grill – simple design with a lid without a smoke exhaust pipe
  2. The smoke cabin in the common grill is characterized by the presence of an oven and air tightness. For its manufacture, a metal strip is cut at the bottom of the cylinder and apart at the bottom, usually in half, is cut. An iron sheet or another cylinder furnace must be welded, and the structure must be equipped with an additional flue pipe. When the smokehouse is ready, it must be burned several times with wood, after which you can do the smoking itself.
    The Brazilian smokehouse implies the presence of an oven and a chimney.
  3. A smoker, or as it is called – a steam locomotive. A much more complex, yet multi functional design – it combines everything you could want from a similar device: grill, grill, smokehouse, grill. To build such a super unit, you will need multiple pipe cylinders, and each will have its own option. As a result, this device really becomes similar to the outside with a steam locomotive.

Smoking brazier is the most complex, but also the most multi functional design of several gas cylinders.

How to clean the gas grill?

Usually, when cleaning the kitchen, the hostesses try to postpone the gas grill for later. This is due to the inconvenience of the form (you must try to pass between the narrow rods) as well as the thoughts about wasting time. This is a mistake that most gas stove owners make. No wonder manufacturers are trying to produce a predominantly black grid – they are the hardest to see. The lack of proper attention to the cleaning of the grill can lead to the destruction of metals.

First of all, we consider several options for cleaning home remedies that are suitable for all types of metal:

  1. Steam generator You can use the steam generator without removing the grill. Put a small stiff brush on the device. After setting the temperature to at least 140 degrees, first, steam the small surface to ensure that the required exposure time is required. You will see the steam break down the fat. Complete the cleaning by wiping the screen with a sponge. Repeat if necessary.
  2. Steam cleaning in the oven. If the house does not have a steam generator, you can use boiled water. Pour a sample liquid into a deep pan and place on the bottom of the oven. Place the grill on top. Leave it for half an hour, then clean the greased grease with a sponge.
  3. Baking soda. Prepare a muscle composition by mixing baking soda and water. Lubricate the entire surface of the grill with the mixture. Leave on for 30-40 minutes. Gently wipe with a stiff sponge, than normal. Wash the composition.
  4. Ammonia. This method is only suitable for removable networks. Place the item in the package. Pour into a bottle of liquid ammonia, mix well. Gently turn the bag over several times to distribute the alcohol inside. Leave overnight. We advise you to use the balcony, as ammonia has a pungent odour. Rinse thoroughly in the morning with a sponge.
  5. Mustard. Mix the mustard powder with hot water until it forms a paste consistency. Apply this compound to the grid. If there is particularly strong pollution, the grid must be put in the package. After 2-3 hours, wash the grease with a sponge under a stream of hot water.
  6. A mixture of soda, mustard, salt and vinegar. Four ingredients are mixed: siphon, mustard, salt, vinegar in equal proportions. Spread the mixture on the surface with a damp sponge and leave it overnight. Rinse thoroughly.
  7. Melamine sponge. If you’ve already used it, you should appreciate all the benefits. With its help, you can clean almost any pollution. It is enough to gently wet the sponge and then wipe off all the necessary places.

How to Choose the Best Smoking Grill

With so many different smoker grill, it can be hard to narrow yourself to choosing the one that is best for you.

Before you add anything to the basket, ask yourself these questions, then go back to the list and eliminate the smokers that aren’t right for you.

1. What do you want to eat?

The most important factor in finding the right smoker is what you hope to eat and how much. If you want to cook for a large number of slowly cook large chunks of meat – obviously you need a big smoker. If you want a barbecue that can do little of everything, focus on the combined grills.

2. What is the fuel source?

Electric, propane or coal that’s pretty much what it all boils down to, but each has its distinct advantages and disadvantages to suit it. Electric smokers are easy to control and monitor, but they have to be within the range of an energy source. Propane smokers light up quickly and are relatively easy to manage, but many argue that the radiant heat of the charcoal and distinct flavour are worth the wait. But in the end, it seems to you all.

3. Where are you going?

Will your smoker always stay in your yard? Then feel free to go with a more significant, more massive smoker, a larger capacity. Do you want to be able to travel with your smoker and bring the beauty of tasty and tender meat on the road? Look for a roller smoker grill or a lightweight, compact option.