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23 results for
This was the heaviest grill/smoker could find. Overall assembly was ok. Missing some washers but no big deal. Did some additional welding to strengthen and cover poor spot welds. Lids don't fit tight so plan on building gaskets for smoker. I put some gasket on the firebox split. Smoked a brisket and temps were a little challenging. Opening into cooking chamber allows to much heat on left side of brisket but put bricks in the opening to baffle the flame. Overall happy with the grill. Guy at ... academy was awsome and gave a nice discount over some product finish issues that were not that big of a deal. Looking for a custom fit cover. Char broil should make a custom like they do for their smokers
We just received our new grill in time to use it Memorial Day. It took 3 guys about 2 hours to put together without to much trouble. First use we smoked a pork butt using the wood in the box and the butt in the charcoal grill part. Temperature was fairly easy to control and kept it about 200 to 225 degrees for 5 hours. 2nd time we did hamburgers on the gas grill and heats quickly an keeps the heat. 3rd use we did 2 racks of baby back ribs over charcoal. Very impressed with all 3 functions ... and extremely glad we chose this grill. Heavy duty and made extremely well. Our wire rack located in the bottom for storage keeps coming out of the holes to hold in place but can fix by bending.
I bought this a week ago, seasoned it Friday and cooked on it Sunday. I've been smoking meat for close to 30 years and was excited about this smoker. It does have some flaws. The damper got stuck, the firebox door opened about 1/4 of an inch when I was seasoning it. For me, no big deal and I can modify it as needed, make adjustments or even break and re-weld crooked hinges. With that being said, I was able to maintain temperature for 13 hours with a little work. If you want to set it and forget ... it, don't buy this smoker, get a propane or electric smoker. Overall, great smoker for the money.
Purchased 2 from the Palm Bay Store, and couldn't be happier. Heavy all welded construction, After seasoning ( 3 coatings of safflower oil), put them to work the next day. After getting to know the ins and outs of this over and over design, I couldn't live without it now. The briskets, ribs, Boston Butt, came out to perfection. Well worth the money!!!
This is a great smoker for the money had it for year know done all types of meat and they all came out great. Customer service is great as well call a year later because the new vertical come with a water pan and mine did not. I call customer service and they send me one free of charge.
This is one well made smoker like the thought of a stand up one but never would have guessed I would be this impressed. 1st it built really well it doesn't leak much from the door which is really surprising, 2nd the fire box is big enough and so easy to operate and once again tight seal I didn't even see and smoke come from it
Absolutely love this smoker. Assembly was easy, took about 45 minutes. Listened to the suggestions others had on their reviews like using a larger cast iron pan and using wood chunks instead of chips. Glass on the door a plus to monitor the meat. Temperature gauge fairly accurate. Smoker is so simple to use, monitor, and food turns out great!
I got this smoker for Christmas. Looked online at several makes and models of smokers and decided this was the most economical. I have been smoking meat on a Master Forge charcoal grill and, despite reviews complaining of smoke leaking around the lid and poor craftsmanship, I enjoyed smoking indirectly on mine (still have it and use for grilling). The only problem was there wasn't enough room when cooking for a larger crowd, so I was looking for something bigger. My youngest son and I put it ... together in a little less than an hour. This included laying out all the parts, reading over all the instructions first (not very manly, I know), and then stopping for some general father/son talk. One thing I noticed on some older reviews was how people turned the unit upside down as a part of the assembly and the doors fell off. I guess they've added Step 1A because it reads, "Remove the doors..." I used a Craftsman cordless drill with the clutch set on 10 and made fairly quick work out of assembly. After assembly, I seasoned the smoker per the intructions. Because of other reviews I had read, I went ahead and bought an oven thermometer. This particular model had a small wood chip tray. Others beng reviewed showed a round chip PAN. This is where some had placed a round skillet to hold wood chunks (one guy suggested lava rock and placing wood chunks on top). All of this was done to combat flare ups. However, with this model, the chip tray didn't flare up. Smoke lasted about 30-40 minutes and I could easily add chips (Get a pair of heat resistant gloves-- much better for doing this). Unless you remove the water pan, I'm not sure there is enough room to put a skillet in order to use wood chunks. There was some smoke leaking around the door, but it really didn't amount to much. The flow of smoke from the bottom through the top vent was extremely sufficient. I've never cooked with gas before -- grill or smoker, so I wasn't real sure what to expect. The outside temp and wind play a much bigger role in this unit than what I was accustomed to on the charcoal grill/smoker. I was able to put up a small piece of plywood to keep wind from blowing directly into bottom vent. Top temperature I got to was 275 with outside temp at 45+/-. This was fine since I only wanted 225 for smoking Boston butts. I cooked ribs a few days prior with a warmer outside temp (65 +/-) and initially ran the cooker up to 350. When assembled, I could get it up to 400 degrees with outside temp of 75. All that said, the temperature was easy to control and it held steady at 225 and 250 depending on what I needed at the time. You can't put meat in this unit, turn on the burners, and walk away. You'll need to check on it for adding wood chips, checking cooking temps, ...etc. There have been reviews upset about having to tend to this. This is not a commercial smoker. It's a metal box with a door, a window, and a propane burner at the bottom. It is not a commercial cooker. If you don't want to spend some time during the cook, you should probably just go buy your bbq and ribs from your local BBQ restaurant. The is a great smoker for the money!
I bought this 6 months ago and its been great but every time I smoke meat in it the meat starts to scream like its been brought back to life. Please fix
Electric meat smokers from Masterbuilt and Cajun Injector can be kept inside and provide precise tools to dial in and get that smoky taste just right. On-board control panels simplify the process of controlling the temperature and the level of smoke, and most electric smokers even have a window so you can keep an eye on the meat without having to open the smoker.
For a classic flavor, charcoal smokers, propane smokers and water smokers offer an analog alternative to electric smoking, using natural materials to produce a rich, smoky flavor. Kingsford� and Brinkmann models are easy to load are sure to help get the meat to the right level of smokiness and tenderization.
Smoker grill hybrids are great for outdoor cooks who like to multitask and who like preparing a variety of different foods. Keep an eye on grill heat with a built-in temperature gauge and cook each piece of food to perfection. Cooking grates in both the smoker and grill help simplify cleanup. When preparing for a big outdoor feast for friends and family, a smoker grill becomes an essential tool for success.