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Steel cooking chamber that’s tightly sealed Adjustable dampers let you control the temperature and smoke Monitor temps with the mounted gauge Easy access door to tend coals without opening the main chamber, so you won’t lose heat 360 square inches of cooking space 2 adjustable cooking grates Chrome plated wire grate material Chrome plated cool to touch spring handles Some assembly required Dimensions: 21.5 x 20.8 x 39 inches Weight: 37.5 pounds Manufacturer warranty: 1-year warranty
Amazon
walmart
| Manufacturer | - |
|---|---|
| Brand | Charbroil |
| Item model number | 14201876 |
| Color | Black |
| Weight | - |
| Height | - |
| Depth | - |
| Product Id | 1642040 |
|---|---|
| User Reviews and Ratings | 3 (1 ratings) 3 out of 5 stars |
| UPC | 099143018768 |
| # | Title | Reviews | User Ratings | Price |
|---|---|---|---|---|
| 1 |
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Char-Broil Vertical Steel Charcoal BBQ Smoker Grill
Price:
$100
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(3.3) |
$100
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I bought this smoker this weekend and smoked for the first time. I smoked 3 full racks of ribs, and tenderloin. The smoker held temp really well and the doors made it very easy to work with the food and the charcoal separately without losing too much heat. I would absolutely recommend this to someone looking to smoke for the first time!
Would recommend. It is roomy inside for any size meat. The two doors make it convenient to get to the water pan and charcoal pan. Easy slide out racks.
I bought this smoker to use as a home base for my portable Bradley propane smoker. Cut out the left lower vent, slid the Bradley unit in. Works excellent. The thermometer was checked using two additional ones. All gave the same reading. Presmoked the box for three hours, now is turning out great BBQ.
The ship to store experience was great. Unpacking and assembly went fairly well. I didn't find any kind of "getting started" guide so off to the web for basic operating methods. I did a pork loin and some chicken breasts for a start. Both came out well. It smoked up a storm using a base of charcoal and adding smaller split chunks of mesquite. Chicken took about 2 1/2 hours and the loin nearly 4. Had to add wood three times to keep the temp around 300. Not a bad experience at all for a first time. The unit is made of fairly thin metal. Only time will tell how well it holds up. So far so good.
I just got it about a week ago so haven't used it yet to cook. I did do the curing on it and couldn't help but notice that it got up to 275 degrees but then went down pretty quickly to 220 degrees. It stayed between 200 and 225. I had a vertical smoker for years and it was a heavy duty one. It had idea cooking in the center and it pretty much stayed on that the whole time but it was a much more expensive smoker so for the money, this one will probably do fine. I also wish it had a charcoal pan like my other one had instead of a bowl being the bowl doesn't hold very much charcoal.
This was my first smoker. I finally bought it when walmart put it on sale for $59 at the end of last season. everything works and smoking is easy. I do wish I had an insulated smoker so i can cook in winter so I will be doing that next. I did take a nail and punch some holes in the charcoal pan b/c others said it helped it reach and maintain temperatures easier. I can get between 225 and 250 and keep it stable. I stir the charcoals with a fire poker to get them heating up again. But b/c it uses charcoal and it can add up when smoking things over 4 hours, I just use the smoker for the first 3-4 hours (like on a boston butt) and then wrap in tin foil, add some kind of juice to keep it moist and put it in the oven on 225-250 to finish.
Bought this smoker because our old one rusted out and I wanted to try something new. We previously had a traditional charcoal grill. After modifying this smoker with meat hooks we tried of the first time (after tinning) and the bbq was great! I like that we can use it traditionally using the racks or with meat hooks. Nice cost effective purchase.
The smoker is well built and sturdy, with the exception of the smoke chamber door latch that popped off the first time I used it. The solid charcoal pan is also a problem, as it doesn't allow for a good air flow to achieve a good burning coal fire to smoke wood chips with. I found a square porcelain coated steel "wok" that fit the guide rails perfectly to use as a charcoal pan, and that allowed for a much better fire and cooking temperature to be achieved and better smoke production. The "wok" was for grilling seafood and vegetables, so it was made full of holes for plenty of heat (air) flow, which is just what this smoker needed. One thing that you will need to do if you keep it outside, is to get a cover for it, as it will rust out rather quickly if you leave it to the weather uncovered. Other than those issues, this smoker will let you make some terrific food, we have had some fantastic smoked turkeys, ribs, prime rib roasts, chickens, meatloafs, steaks, corn, pork tenderloins, you name it and I've probably smoked it in this smoker. I like to use cider in the water pan along with some other spices and seasonings depending on what I'm smoking. This opens an avenue of experimentation for you if you like to try different things with food.
So far, I've not been able to get the temperature above 200degrees. So very hard to get the smoker seasoned as the directions specify. Also unsure if the charcoal pan is big enough to really maintain a heat level long enough to cook anything. Been trying to read reviews and learn of other peoples concerns...
The legs of my 23 year old Webber kettle grill rusted off a few weeks after the wood handles fell off so I stopped by Walmart to look at grills. I saw the smoker and put it in my cart without reading online reviews first. I won't do that again. The good 1) Parts and screws are well packaged and labeled. The bad 1) Thin metal that doesn't hold heat well. It's a few steps above heavy duty aluminum foil. 2) Handles, doors and vents do not attach well. On my unit, the upper door hangs a bit off square so it doesn't close completely. The screws for the vents have nuts that don't allow you to tighten them enough to adjust their position. They stay in whatever position you install them in. I installed them so the thumb tab weights them into a closed position. The door lever doesn't close tightly. Also the lever unscrews a bit when you open the door frequently. Since the unit doesn't get very hot, you can tighten the screw by hand even when the coals are glowing red. 3) Charcoal bowl doesn't hold much. 4) The coals glow but the heat barely makes it to the bottom rack. Meat on the top rack will be raw after several hours. I ended up putting everything in my oven. Meat from the lower rack still had good smoked flavor after I baked in the oven but the upper rack had just a smidgen of smoke. 5) Cleaning the water pan was a real chore. I suppose I should have expected soot and grease but a problem but this was my first smoker and I hadn't thought of it. If you're considering this smoker, don't bother. I planned to make a ton of smoked meats for a repast when I purchased the smoker. I ended up putting my legless Weber inside my fire pit for stability and grilling 2/3s of the food. I used my oven to finish what the smoker started.