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Hark 2 Door Gas Smoker with Window - HK0522W
The Hark 2 Door Gas Smoker with Window enables you to prepare a wide range of professionally smoked produce. Using a standard gas bottle and with minimal effort, you can impress your guests with restaurant quality smoked trout, pulled pork or beef brisket. The options are endless...
|Minimum Temperature range: 90 - 100 Degrees C|
|140 – 150 Degrees C|
|4 Cooking Shelves|
|Cooking Area (Each Shelf): 300mm Depth x 340mm Width x 120mm High|
Heaps of issuesBy: Minh on 23 September 2021hi. i would like to share my review on the hark 2 door glass smoker. the smoker was given to me as a gift bought online. i used the smoker twice and noticed that the paint on the inside has bubbled and peeled off. i told the person that bought it for me that the paint on the inside was peeling off and i wanted to claim warranty. the claim was lodged with lots of pictures showing the damaged with the paint peel after 2 uses. the response from hark was really bad. it basically came down to them saying that its not covered in warranty and that its because of my misuse of the product due to high temp and excess moisture that caused the paint to peel. with that i would like to point out that the smoker does have a water pan. so they brushed me off. let me give you more of my experience using this smoker. the glass door was great at 1st until you get in a few hours of smoking the meat and all the smoked moisture starts to run down the glass door making difficult to see whats really happening inside. if you want to see through the glass window for the next time you smoke the glass window has to be cleaned after every use. smoke seeps out through the doors as its not sealed leading to temperature and smoke loss. the water pan is hard to get to and is made with an oval shape which is difficult to slide back in on the rails when hot because where it sits is right where the bit that allows both doors to close on. welding gloves is needed to top up water while its still smoking. the wood chip pan is probably the worst. it is very hot and dangerous to handle even with welding gloves when you need to empty out the spent chips to add new chips. when meats are being smoked the fat drips down to the base where the burner is. the water pan does collect some of the fat drippings but not all thus you'll end up with burnt fat at the base plate and can start running out from the bottom door. my smoker also had another issue. the gas flame keeps cutting off now even with full 9kg gas bottle. i have regretted my purchase.