Char-Broil Offset Smoker, Black - 12201570-A1

I read a lot of reviews before buying this smoker. Never smoked any foods in my life so I was a bit concerned about my ability etc. I watched a number of Youtube videos and digested a lot of useful information. I seasoned the inside with cooking oil and did a trial run. Biggest problem is keeping the fire box hot and regulating temperature based on such a small firebox. I also realized that you can't expect this thing to hold up under really high temperatures. I did not let it get above 300 degrees. Also added the temperature gage at the cooking surface. Big difference in temperature at the cooking serface, typically 50 degrees or more lower than at the top where the Char-Broil gage is located. I made my one rub and cooked a 6 lb pork shoulder (cut in half). I again had issues keeping the fire box going. Used charcole and smaller cut wood from my wood pile. After four hours, I started having more issues keeping the fire box warm enough to maintain 220 degrees in the cooker. So, I ended up finishing the Butt on my gas grill bringing the meat to 180 degrees F. I combined local honey, garlic, teriyaki and white wine into a spray bottle spraying the Butt every half hour or so. I have to say that I surprised myself. It was the best I have ever eaten. My family flipped out about it. The outer area had created a delicious crust with intense flavor and a jerky like consistency while the meat just under the outer crust was moist and delicious. We all ate too much and nearly got sick. I can't wait to cook more and likely I will get a more serious offset cooker. I plan to bring this one to my river house and like the simple fact that this is fairly light and easy to take with you. Just requires a little more attention during the cooking process. I purchased Strike a Fire on Amazon which helps get the chacole going and I'm going to keep a side charcole fire going to add warm Coles into the fire box along with wood chips etc. Looking for to experiementing more with this thing. By the way, the spray that I made was really good. Make sure you add wine as otherwise it is too salty from the teriyaki. I poured the marinade I made into a storage device with the left over meat. Yum!

It took me no time to assemble this smoker. It's small, relatively light, but large enough to handle normal cooking for up to 8 hungry people. There are charcoal grates in both the firebox and under the main grates in the smoker body, so you can use it as a 'normal' grill if you need to. The only drawback I can find is that the firebox's charcoal grate is a bit low for the use of a charcoal chimney, if you start your fires with a chimney that drops the coals out the bottom, rather than the invert-and-dump type. That's a flaw in the design of the chimney, though. I don't know yet how it will stand up to use or abuse. I expect it will perform admirably, given the solidity of its construction. The package was missing ONE flange nut, but I have tons of fasteners and other hardware on hand, so it was no great hardship (I could have assembled it using nothing but my own hardware, if the package had been missing entirely). One missing nut is typical, or even good, for items like this. I recommend the manufacturer start packing one or two extra nuts and bolts with each item they produce, though. I'm not a fan of using soup cans as grease catchers, and hate the hangers. I'm considering making a small shelf to go under the main smoker body, and placing an old bowl filled with sawdust under the grease hole, instead. Something else the manufacturer might consider. But for the price, this is an excellent smoker. You can't normally find an offset smoker in the sub-$100 range that's worth anything. Normally the metal is too thin, or they don't have charcoal grates, or the legs wobble, or the design is garbage entirely. This isn't the case here. It comes with charcoal grates across the entire unit, the cooking grates are cast iron coated in porcelain (fast heating, holds heat well, cleans easily with water and a brass brush), it has a sturdy shelf on the side, good handles, decent wheels, good dampers, solid hinges and a thermometer built into the main lid. Plus, it's large enough to do 8-12 large burgers at once, multiple sausages, several ears of corn or 2-4 brisket (depending on the size of the cut). And if you're thinking 'burgers? it's a smoker!' then you've never had slow-smoked burgers before.

Initial Review; This is my first smoker, and I've only cured it and used it one time. I'm afraid I jumped on this due to the price, before I had researched smokers. This is rare for me, but I was mainly looking for something with more flexibility than my Son of Hibachi. The Son of Hibachi is great for grilling, but I wanted to do some smoking as well, with the ability to also grill larger quantities than the Hibachi will handle.. What I have found, is that this smoker has all of the short-comings of typical off-set smokers, and that all of those short-comings are made worse by small size and relatively thin metal. I cured it, as per the directions on page 3 of the manual, using charcoal in the firebox. I then added more charcoal, and rolled right into smoking some boneless chicken thighs, a pork roast, and a tri-tip. I used a mixture of hickory and cherry chunks. I put two 8x8 aluminum pans underneath the grills, and a 4x8 loaf pan as well, to catch drippings. I found that, with charcoal, I was having trouble getting the temperature up on the grill. I found that the grill temperature, right underneath the thermometer, was much lower than the temperature indicated on the thermometer. 300 on the thermometer resulted in 200 at the grill surface. I found that the area next to the firebox cooked very quickly, cooked more like grilling than smoking, while the area opposite the firebox remains pretty cool, to the point I could touch the grills. Until I pushed the temperature to 350 with a resulting 225-250 at the grill, the food in the middle did not cook. I wound up relying solely on wood to keep the heat up, and had no issues with temperatures being too low once I did this. Due to the small size of the wood chucks I was using, I wound up having to use a lot more wood than I expected. After a couple of hours of this, I wound up with perfectly cooked chicken thighs, but the other meat had an interior temp of only 120F. If I had had more time, I would have continued smoking and eventually gotten the tri-tip and roast up to temp, but instead, I put the remaining meat in the oven and finished it that way. All of the meat turned out delicious. The roast and tri-tip had very nice smoke-rings. I was very pleased with the way the food turned out. If I did not plan to try some modifications, I think I would use mainly charcoal for fuel, and put some charcoal in the smoker chamber to bring temps up in the far end. My plan is to try putting a baffle in, mainly to shield the food from the direct heat of the firebox, but also to move the heat entry point more toward the middle of the smoker area. I also plan to extend the smoker chimney down closer to the grill, to force the smoke down there. I also plan to find a basket so I can use the Minion Method of fueling the smoker. I feel that these additions will greatly aid the ease of use of the smoker. I do wish Char-Broil would cure the paint in-house. I feel it is impossible to cure the paint at home from the inside nearly as well as could be done in an oven big enough to hold the parts. I feel that curing issues are a large part of the paint complaints received. I'm not sure that, had I done more research, that I would still buy this smoker, but for the money, I feel it is worthwhile. Update; I have since smoked a 4 lb pork shoulder and smoked and grilled some burgers. To smoke the pork shoulder, I took two disposable bread-loaf pans, of the 4x8 variety, punched holes in them for ventilation, and loaded each with charcoal. I tilted the pans and laid the charcoal on it's side in a sort of chevron pattern. I then put another layer of charcoal on top of that in the same pattern. I also cut 3/4 of the bottom out of a mini-loaf pan of the 3x6 variety, and bent the flap of remaining material up to extend the heat shield/baffle. I then put the loaf pan in the hole between the fire-box and smoker chamber with the flap portion up, and expanded the pan to lodge in the opening. This made a nice baffle and heat shield. I then put the two pans in the smoker and lit one end of the briquettes using a blow torch. I lit the 4 briquettes on top at the end closest to the smoker chamber, so the flame had to work back toward the vent. After those briquettes were well lit, and the temperature started coming up in the smoker chamber, I put the un-seasoned pork shoulder in the middle of the smoker, over a foil pan to catch the drippings. I put some cherry wood on the lit briquettes as well as the unlit ones, and let the meat smoke. After about 30 to 45 minutes, all of the briquettes in the pan were lit, and I had to use the air register to keep the heat down. Occasionally I would put a couple of pieces of wood on the briquettes to keep the smoke going. Occasionally I would put a chunk of hickory in, but the smoke was mainly from cherry. With this method, after 3 hours of smoking, the charcoal was still going. I would have left the meat in the smoker, but it was bed time, so I put the pork shoulder in a slow cooker on low while I slept. I put a half cup of water in as well as the drippings from the pork. The next morning, the pork shoulder was fork tender and was easily pulled apart. I had some for breakfast, gave some to a friend to try, and had some more for supper. It was one of the best I've ever had. It was hard to believe the flavor was only smoke and natural pork juices. My friend raved about it. For the burgers, I just put about 30 briquettes in the firebox, lit them, and when fully lit, spread them out and put 8 seasoned patties in the smoker chamber. I smoked the patties using mainly cherry with some hickory, for about 30 minutes. The patties closest to the firebox needed to be flipped at 15 minutes, and were pretty much done at 30. I finished grilling them in the firebox grill, and then grilled all the rest of the patties in turn in the firebox, returning them to the smoker to keep them warm when they were finished. These burgers turned out fabulously! Update2; I smoked a brisket this weekend. This time, I made two additions to my smoker. The first is a Maverick Et 733 Wireless BBQ Meat Thermometer. This lets me see the actual temperature the meat is seeing, as well as the meat internal temp, without having to constantly go out to the smoker. This is a must have item, no matter what smoker you use. I am very much enjoying this purchase. The second was a FDS-875 Stainless Steel Floor Drain Strainer. This is a perforated pan that fits into the firebox and allows one to put a lot more charcoal in for 4 hours worth of heat. It also makes cleanup easier. I have put a photograph of it in the customer images section. I purchased this off of ebay for $20. I have settled on a method of smoking large cuts of meat, where I smoke the meat until the heat dies off, and then put it in a slow-cooker to finish it. This has worked great for pork shoulder and brisket.

Still using this and bought it 7 years ago

I bought this smoker as my first smoker. All of my friends and co-workers smoke meat and they got me into it. I wanted to try it on my own and bought this because it was a fairly inexpensive smoker and I figured if I was not good at it then at least I didn't spend a fortune on it. I ended up loving smoking and this was a good purchase. However, as for product itself: it really isn't that great. it's a great starter smoker because of the size but there are many cons. The biggest being: THE PEELING AND MELTING PAINT. the paint started peeling during the first use and it melted the paint all over the food. from then on out I had to put foil all over the top of the smoker. The second complaint is that the front corners do not make a good sea- smoke just billows out of there instead of staying inside the smoker. another complaint isn't faulty manufacturing it's just due to this style of smoker. it's very hard to clean due to the shape. I wish i would have gotten a cabinet style. friends of mine have cabinet style smokers and they are just all around better. However, the seller was great and it shipped in a timely manner and was in great condition. The only positive of this product is that the smoker was really easy to assemble.

Not sure what everyone else is complaining about but I have had no trouble with this grill in the last month of having it. I have no doubt that it will rust eventually as it's made of steel, not stainless steel or titanium. No signs of rust nor peeling paint yet, nor does it look like it will soon. I followed the instructions to season it, which I bet is important to do. I've cooked on it 4 times now for about 2-3 hours each time. About 30 items. In between I keep it under a cover you can find on Amazon for $30. Good investment in my opinion if you want to prolong the longevity, just like anything else, if you treat it well it'll last. It's not amazing quality, it appears to be made of formed sheet metal, BUT it does the job great! Sturdy once put together. I did have to get a replacement because some of it was damaged, but I swapped out the parts and it's fine. Also not sure what people are saying about it smoking excessively. I would think that's user error on how you're grilling. Haven't used it as a smoker yet. For under $80 I couldn't have asked for a better and more spacious grill!

We got this "smoker" for our son for Christmas and we were super excited. First, putting it together, you can tell the material is weak/ cheap... not what you want when you pay this amount for a kid smoker. Checking other "adult" smokers, you can purchase one with amazing reviews for $300. (You are halfway there when purchasing this non-reliable, poorly made, non-smoker). Secondly, we tried it out anyways and we had to put twigs into the smoke box and the temp immediately shot up to 400... not ideal when you are trying to smoke something low and slow. You practically have to burn paper to get the temp to be low enough, not giving the wood and smoke flavor. Thirdly, we thought long and hard about just trying to make it a charcoal grill (since we could not return it since they would not take into consideration that we had it for over a month due to it being a Christmas gift), but unfortunately, the body is not big enough to fit charcoal underneath the grates. My suggestion is if you are looking for an overpriced "pretend smoker" for your kid to play with, then this is the way to go. Waste of over $100 on our end. Highly do not recommend!

I received my smoker yesterday and couldn't wait to put it together. I took some time, but I had no issues putting it together according to the instructions. I had no gaps whatsoever in between the top lid and bottom chamber, I just made sure when I tightened the hinge brackets I aligned them as close to the edges of the top lid and bottom chamber as possible. It seems pretty solid, not flimsy at all. It's a perfect size for a family of 4 or less, unless you have NFL linebackers for kids. I fired it up last night after I got it all put together and smoked a chicken that I split into halves. For my first time ever using a charcoal / wood side chamber smoker, the chicken came out perfect and delicious! I also ordered the Weber "Rapidfire*" charcoal chimney starter to pre-light the coals. I bought B & B Texas style oak charcoal briquettes and Western brand Mesquite hardwood chunks at my local Academy sporting goods store for the cooking process . Everything worked like a charm! I even fell asleep on the couch and woke up to find that the coals and wood had all burned down to ash and the smoker was just barely warm, but the chicken still came out wonderful and yummy! I have nothing negative to say about this smoker, it worked great and no other product can compare to the quality of this smoker for the price of only $69 dollars and some change. Maybe an EL CHEAPO product that will rust out and fall apart in less than six months.

Bought this for my boyfriend for Christmas. Great smoker, apparently very good while using; the meats from it are delicious. Must be a decent seal because it cooks quicker than you’d except for the price point apparently. Took about an hour to put together, but after that it was good to go with some pre-heating.

Llegó en buenas condiciones, fácil de ensamblar y el material se ve de calidad. Aún no lo uso, en cuando lo utilice dejaré una reseña

Es de buena calidad, fácil de armar y cumple bien con su función, es muy recomendable.

For the price.. this is a great lil smoker for someonr that doesnt use it alot. I have done 5 roasts since i picked it up.. i just use the side for a wood fire n let the smoke n heat slow cook the meat at far side. Always turns out great for me. Yes as other reviews have said.. u do need a weight on the lid.

Pretty good some minor damage that i had to bang out and bend out on the edges. But itd awsome and does a great job