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Char-Griller Smokin' Pro Charcoal Grill

93% Positive Reviews
Rated #3 in Direct Flow


Pros: Inexpensive, good layout, can smoke lotsa food at once

Cons: Heat retention less than stellar, wheels break quickly

Got this to replace my Weber kettle (irreplaceable! but that's another story) for smoking large amounts of food. Two years later, I'm very pleased with it. While I know I could do better, I'd have to triple my cash outlay to do that... and it's not necessary IMO.


I did the standard modifications, but have found that the baffle makes you lose heat. And the exhaust extension goes a long way on its own to force temps to roughly equalize throughout the unit. So I simply use a large commercial cookie sheet as my drippan/baffle.


If you load the underneath rack with wood, it quickly breaks the cheap plastic wheels. I replaced them with lawn mower wheels. And during cold & windy days, temp control can be an issue. I use lawn chairs as a windbreak, and proper orientation of the unit and use of the intake & exhaust controls helps temps stay high enough.


Anyway, "the proof is in the pudding".... the food coming off this thing has never been anything but delicious. So if you need a good smoker but don't have a lot to spend, the Smokin' Pro is a great choice.


Pros: Super Affordable, Quick to Temp

Cons: Hard to sustain the temp, some hot spots

I spent some time in Texas going to grad school and became addicted to good smoked brisket and pork. Moved back home to MN and have been unable to find a restaurant here that can satiate my BBQ cravings. Last spring I made my first smoked pork butt on my Weber Kettle. It turned out OK, but I cooked the 7 lbs butt in just under 5 hours….WAY too fast. I had a very hard time keeping the temp down.  I have a nice shop at my disposal w/ most of the metal working tools I’d need to fabricate my own smoker so I started researching how I would go about the construction process. I was flipping through the Sunday paper early June last summer and saw that the Char-Griller Pro-Delux was on sale for $99. The side firebox was only $50. My wife got me a late B-day / early Father’s Day present and I fell in love! I had my shop crew over for a Friday BBQ and made them be my Guinea Pigs while I gave the baby an inaugural run. I used a combination of Lump Hardwood Coals and a mixture of Mesquite and Hickory chunks as my source of fuel. My choice of meat for the event – two 8 lbs pork butts from Costco. I fired the baby up at about 6:30 AM and got the pork up to 190 by about 6:30 that night. I had a hard time keeping the temp consistent. It would get super high and then super low and I was burning through fuel really quickly (was kind of windy that day.) Thankfully I had a surface thermometer that I could put on the grates beside the meat so I could monitor the temp more accurately. I found that the ‘stat on the top of the barrel runs about 75 degrees lower than the temp at the grates.


I have not done a lot of smokes on it…tonight I’ll be starting my 6th venture. I have limited my meat to Briskets and Pork Butts. My biggest complaint about the unit is that the hole between the firebox and smoke chamber is so large anything I put to the right (immediately next to the firebox) is subjected to higher temps. It is hard to maintain a consistent temp of 220 in the smoke chamber. Since the pork is a bit more forgiving I’ve taken to putting the butts closer to the heat and the brisket further away –making sure I turn the meat 180 degrees a few times during the smoke in an attempt to even out the cooking.


Along w/ the temp issue I find that the firebox doesn’t hold a lot of ashes. I’ve finally been able to figure out how to keep the temp in the smoke chamber lower, but it results in longer smokes, creating more ash. After my last smoke I realized I should have dumped my ashes part way through the event. The fire was getting harder to maintain because the airflow was impeded by the spent ashes.


So – long story longer – I do love this thing. For the price you can’t go wrong. It takes A LOT of babysitting (checking the fuel every 45 minutes to 1:15 depending on the wind.) Get a wireless temp monitor (before my last smoke I bought a Maverick Redi-Check Remote Smoker Thermometer.) It makes things a lot easier. Mine was only $45 (Amazon.com) so if it doesn’t last forever no loss. Make sure you get a couple surface thermometers (I’m using ones you’d put inside your oven – super cheap but a life saver.) They help you understand how the heat is fluctuating inside the smoke chamber.


Smoke away! I love mine, my family loves mine, and my coworkers also love mine (hey, if I’m gonna smoke I’m gonna smoke so I end up w/ a ton of food!) In fact, I’ve got a couple 4 lbs briskets and 8 lbs pork butts w/ dry rub on them now. I’ll be smoking overnight tonight! Have a holiday party tomorrow…there is a cooking contest associated with it. Mission – using PBR Beer as an ingredient. I made up a marinade of PBR and Garlic to soak the brisket. I’ll mop the pork and brisket w/ a beer mop recipe I found online. My mouth is already watering!


Pros: Ease of use

Cons: plastic wheels

I bought this as my first smoker. the price was tough to beat. Once you get used to the damper temp adjustment is easily done.


Pros: Great weekender smoker

Cons: Needs mods to make it better

I used some of the mods found here. I used sheets of metal as tuning plates and also made a damper by the fire box. In addition I used a dryer vent to add to the smoke stack, it forces the smoke to fill the smoker with smoke and then force it out through the added vent.


Pros: Lots of room, easy to add coal and wood,easy to clean

Cons: A bear to assemble,

I've been smoking with my weber kettle for years, but this takes it to a whole new level. You throw some Royal Oak lump charcoal and the Maveric dual probe wireless temp gauge into the equasion and you can't miss. I love it!


Pros: Cheap ($200 with smoker box add on), works decently well, decent cook area and height.

Cons: Thin metal, smoker box paint quality, have to buy the smoker box separately.

My wife got me this grill. By far not the best, but I leaned a lot on it, and I smoked big turkeys, hams and pork butts simultaneously on this sucker. Came out so good I am on duty every year for the Christmas ham and turkey - and these were my first attempts. So you definitely can get good results and step into the hobby with this smoker.


Negatives are mostly heat/smoke loss due to bad seals, thin metal, and the smokestack is mounted at the top. I did the most half-assed mod to it by putting an old pizza stone in the bottom to try to act as a deflector plate for the fire. Maybe it helped with heat retention, I don't know. That's it. (good question: anyone experiment with adding stones to a smoker to help retain heat?)


Strangely, the light weight of it can be a plus because its easy to move around, and for me at the time where I wasn't sure I was hooked on being a pitmaster, it made it easier to manage and made the wife happy that I would move it out of sight without much prodding.


I upgraded to an Oklahoma Joe Longhorn, but intend to fix up and give this to a buddy to get him started.  


Great bang for the buck! Gave it 4 stars for the price to results ratio more than just going on pure quality.


Pros: Can smoke and grill. Can work for a large amount of people. Partys Ect.

Cons: Does not hold temp very well.

This is a good smoker for the price. As I mentioned it does not hold the temp. very well due to the fact that the lids on both fire box and cooking box do not fit tightly together. Modifications do help however. If kept covered and seasoned as per instructions. They last a long time. I have had mine for 5 years.


I picked this one up yesterday for a great price. The guy I bought it from had used it maybe 6 times and had very little success with it. I made my first attempt with smoking on it today and I know it could have gone better. I had a hard time keeping the temp up. I had the stack open and the firebox vents open. It was like I just couldn't get enough air flowing through it. What can I do better ? How can I make this thing rock the meat !


Pros: Cost.

Cons: Quality, Heat Control,

This is a good unit to get started with.  However, it is nearly impossible to hold the heat for very long. If you get one, make sure you have a place in a garage or shed to store the unit.  The quality of paint is marginal at best.  

Char-Griller Smokin' Pro Charcoal Grill

Batteries Included0
Feature<B>Product Weight:</B> 120.0 Lb.
Height50 inches
Length62 inches
Weight142 pounds
Width29 inches
LabelChar Griller
List Price$209.99
ManufacturerChar Griller
Package Quantity1
Product GroupKitchen
Product Type NameHOME
PublisherChar Griller
StudioChar Griller
TitleChar-Griller Smokin' Pro Charcoal Grill
Release Date2005-09-01
Model Name/TypeMPNEAN/UPC
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