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Char Broil Offset Smoker American Gourmet Grill

83% Positive Reviews
Rated #9 in Direct Flow


Pros: very inexpensive

Cons: alot of work adding fuel all the time

This is the first one I bought as I thought & wasn't sure how much I may enjoy this hobby. WELL I wish I had went for it. This thing is SO SMALL even the firebox. I did some mods, raised the fire grate & lowered the damper, even put in a swingaway for more cooking area. This makes it run hotter & longer. all in all alot of work for those long smokes & I would say, fork out the few extra bucks for the bigger american deluxe or the SnP at the least.


good smokes to ya


Pros: Fast Temp Response

Cons: Needs a lot of work to

This is my first smoker, so I kept it small and cheap.  I bought this one so I could design my own temp controller and any other electronics ( I know:  sacrilege).  It went together easy, and they only thing I can ding is the the abundance of spots where smoke leaks out.  This is not going to effect the quality of the smoke, but it will give me something else to do to try and make it better.  I deffinately recommend this grill over its bigger brother if you are just starting out.


Pros: Good Smoke Flow, Easy to Clean, Great Price!

Cons: A little Small (only holds 1 full rack of pork spareribs)

My next grill will definitely be the next size up - but, like others, I wasn't sure if I was going to enjoy smoking the meat as much as I like eating it and this grill was about $100.00 less than the next size up. I talked to several folks before buying and they unanimously said to get the offset for it's ease of use. It is very easy to use and while it takes continual monitoring of the heat and smoke (add wood, and or lump charcoal every 30-40 mins) that actually makes it a little more fun as you get to smeel it and look at it all day long.


Pros: Easy to assemble, Great for long, Cool Smoking

Cons: Small

I bought this on sale to use as a temporary smoker until I can afford a super heavy-duty unit, and after my larger similar offset smoker finally died. Although it's too light for constant use, it does a great job for the occasional smoker. Since the offset heat box can't hold much fuel, I use charcoal as a heat source, Stubbs or Ozark hardwood chunks, and add either apple or cherry wood chips soaked in water for the smoke flavor. This actually works better than my larger offset smoker did, as it keeps between 200-250 degrees during a 6 hour smoke with little help or attention from me. The small size of the fire box caused it to fill with ash after a few hours which also serves to damper the heat. You'll have to add a little fresh charcoal every hour or so.


The trick I will share, is to use this smoker to smoke your meats, unwrapped, first, and then finish your meat (foil wrapped) in your kitchen oven, or a gas fired smoker/grill at about 300 degrees until done (about an hour or two). Smoke first for however many hours you feel necessary to achieve the level of smoke penetration you desire (five to six hours in my case) with the meats placed at least 6-8 inches from the hole between the fire box and the main box. Foil wrapping will keep the meat from drying out in a higher temp finishing oven. I insert a wired probe at this stage, one for each type of meat, and cook each until the desired internal temp is reached. Everything came out juicy, and perfectly cooked.  


Pros: Easily mobile; for smoking at tailgates, parties, etc...

Cons: Smoke seeps put of everywhere, not too hard to correct.

I love this smoker so much I bought it TWICE!  Someone stole the initial one I had gotten as a gift from my father but I liked grilling and smoking on it so much I had to buy another one.  Does a great job smoking and is perfect for quick smokes (which I do a lot of at tailgates).  Perfect for beginners to get used to the whole smoking gig.  Now that I have an electric smoker, Ill start all my meats off in this smoker for a few hours to get that impressive smoke ring, then on to the electric smoker.  Ribs do well if you purchase a rib rack to position them in the middle (highest area of the grill).  Love this thing and the bigger versions of the model!!


Pros: It's a good first smoker, cheap and good to learn with

Cons: It's very cheaply made, an so small it can be very frustrating

It's small. - As a result the firebox is very close to the cooking area of the grill.
It's cheap, which means it rusts easily, but the cost of it isn't going to break your back, so you can experiment.

I added the following mods:
1) Paint it .. again and again. my firebox got very hot consistently and peeled the paint reportedly. I need to find a fireproof primer.
2) I put three additional temperature gauges. You'll notice that there is a huge difference between grill level temperature and top level temperature. Cost $21:
    a) One in the lid of the firebox so I know if I need to add wood without opening it.
    b) One at grill level half way between the handle and the firebox
    b) One at grill level half way between the handle and the opposite end.
3) I put a water trap just inside of the smoking chamber of the firebox. It's a cheap baking pan I bought for $4 that was wide enough to just fit in the smoker. By putting this in, I could put more wood in the firebox, raise the temperature, and the water trap does 2 things: 
   a) keeps whatever you're smoking, very moist
   b) absorbs high heat to temper the smoker to ~200.
After I put the water trap in, I fill the firebox with wood and checked once an hour (which is usually when I had to mop, anyway).



Pros: Inexpensive

Cons: small fire box, thin metal, leaky.

I bought this smoker 2 weeks ago.  Last weekend I cooked a 9 lb pork butt in it.  First try ever at smoking.  Been grilling for years , even smoking on the charcoal grill.  This was quite the experience.  I had temp prob in meat and one in chamber , but the one in the chamber was in front of the meat.  The false reading resulted in 5 hours of extra cooking.  i had to use the grill supplied for the firebox , as it sat down lower in the smoke chamber allowing the Butt to fit.  I used a rub overnight and spritzed with apple juice/ apple cider vinegar and water after 6 hrs of cooking.   I maintained a smoking temp of 200-200 or so i thought.  about 12 hours in i moved butt closer to fire and moved temp probe beside meat.  Much better.  I didnt mind the constant tending because it was a relaxing day of bevies and yard work. After 18 hrs (i started a 5am)  the meat hit 188 and after wrapping in foil came up to closer to 200.  I have never eaten meat so good!!!!!!!  the bark was beautiful and the red smoke ring was 1/2 thick. it pulled with no effort and required no sauce , it was that juicy!

i will definately think about getting a bigger , less tempermental smoker some day , but for now I am hooked on smoking.  Had Ted Readers book on smoking to help me out and yesterday i bought Jeff''s.  Both these books are fantastic references.  Happy Smoking All!!


now i need to decide what to smoke this weekend!


Pros: Cheap

Cons: Cheap

I bought this a few months ago when I first got back into smoking. My previous smoking experience was using a converted gas grill, so I though this would be better than that, and would allow me to see if I really wanted to get into all that. It went together easily, and I lit a curing fire that same night. Right away, some of the paint burnt off the firebox near the bottom. I was following the directions as they were written, but it still happened. Now, a few smokes later I notice that the top of the firebox has burnt up too.


I've smoked in this lil pit maybe 5 or 6 times, and learned it enough that my Q started comin out real good! The tiny lil firebox on this thing means I was adding fuel every 2 hours, and the only way I got that much time out of it was the way I was burning. Instead of dumping lit coals onto a bed of unlit coals like the minion method, I'd load up with unlit lump charcoal and just dump a small amount of lit charcoal into the corner farthest from the air intake. It would burn across instead of down, which would last about 2 hours. The firebox is too small for anything to burn longer, since the fire smothers itself with ash after that unless the grate is raised up higher, which I never bothered to do. There is NO cleanout access for dumping ash during a cook! Sucks big time when you're a few hours into a 12 hour smoke and you have to shovel the burning wood/coal out into a metal can, clean the ash out, then refuel and shovel the burning wood/coal back in. The thin metal that this thing is made out of won't retain heat for long at all, so this has to be done quick, and is a mess with the ash dust flyin around.


The only other mods I did to this were 2 thermos in the "door" (it doesn't really have a door, the entire top half is hinged like a grill) and welded the 2 halves of the firebox together to seal out drafts. The temperature difference across the pit still exceeded 50 degrees at times, even with the welded firebox. Also, the smokebox "door" has cheap hinges, so don't expect a good seal there.


Most of these things can be fixed, I didn't bother modding mine too much since after a few cooks I knew I wanted to go with a bigger pit of heavier construction and with more space in the firebox. It's great for beginners as a starter pit because it forces you to learn how to control air, fuel, and heat and will let you experiment with the general offset smoker mods before you move up to a bigger one. It's also fine for someone that don't plan on doing long smokes.


I used it for grilling too, and for that it does fine.


I replaced this with a TMLE that will be used only for smoking, and this American Gourmet will be used only for grilling.




Pros: Cooks Great

Cons: Paint peels off

Bought this smoker yesterday, using it for 1st time today. After starting the Charcoal in the fire bin, I noticed the paint flaking off the bottom, after a few more mins the paint started peeling off the top of the fire bin also. Cooked great tho.


Pros: Good for a small meal deal

Cons: Needs a lot of attention to keep the heat right.

It's actually my second smoker (First one was a Brinkman R2D2)  So I thought I knew what I was doing.  Thank God for this site and learning how to smoke.  Before coming here it was an easy smoker to use but the results were less than good.  Light a fire, throw a chunk of meat in the smoker, add wood from time to time,  take out the rather dry, kind of tough smoky meat and wonder what I did wrong. 


So after coming here and learning a few things...


It's a bit of a chore to keep this smoker at the proper temp.  Does require tending to the fire on a regular basis.  Should be check about every 1/2 hour to insure the best firs control.


For the beginner and from a beginners perspective this is a great smoker for leaning the trade.  It makes you work for your results.


As far as construction goes it's pretty light so I wouldn't expect it to last more than 5 years.  Assembly is pretty easy.  It would vary depending on your mechanical ability.  Mine took about 15 minutes to assemble.


It could sure use a baffle to help even the heat out.  Time permitting I will try and do this to mine.  I think I've seen where others have done this but maybe not on this same model.  


Would I buy another one?  I would just to have one for small jobs but first upgrade after this one will be either a home built or the next size up char broil smoker.



Char Broil Offset Smoker American Gourmet Grill

The Char Broil American Gourmet Offset Smoker represents a great option for the "beginner" smoker or those who don't need to feed an army every time you cook. The offset fire box allows for classic indirect cooking thgough the transmission of smoke, flavor, and low heat, through the cooking chamber. The cooking chamber is covered by a 288 sq. in. porcelain wire cooking grate. There is a simple door for easy ash removal as well as a convenient side shelf. As with all grills, we recommend keeping the firebox clean to help avoid flare up as well as using a grill cover to protect your invesent.

BindingLawn & Patio
FeatureConvenient side shelf
Height43.75 inches
Length17.5 inches
Width46.25 inches
LabelChar Broil
ManufacturerChar Broil
Package Quantity1
Product GroupLawn & Patio
PublisherChar Broil
StudioChar Broil
TitleChar Broil Offset Smoker American Gourmet Grill
Release Date2010-01-17
Material Typesteel
Material Type Set Elementsteel
Model Name/TypeMPNEAN/UPC
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