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GrillPro 31840 Heavy-Duty Vertical Charcoal Smoker

Average User Rating:
2.8/5,
Buy Now:
Amazon.com
Price:
$0.00
By:
BroilKing
  • The GrillPro Heavy Duty Vertical Charcoal Smoker features a 24 gauge welded steel 4.4 cubic foot cook box with 3 fully adjustable chrome cooking grids. Also features 12 stainless mean hanging hooks and porcelain coated steel water bowl and drip pan. The heavy duty cast iron smoker box features adjustable side and rear air vents for precision heat control and door mounted accu-temp thermometer for perfect smoking time after time.
  • Binding:
    Lawn & Patio
    Brand:
    GrillPro
    EAN:
    0060162318405
    Feature:
    Measures approximately 25 by 22 by 43-1/2 inches
    Height:
    43.5 inches
    Length:
    25 inches
    Width:
    22 inches
    Label:
    BroilKing
    Manufacturer:
    BroilKing
    Model:
    31840
    Product Group:
    Lawn & Patio
    Product Type Name:
    ABIS_LAWN_AND_GARDEN
    Publisher:
    BroilKing
    Studio:
    BroilKing
    Title:
    GrillPro 31840 Heavy-Duty Vertical Charcoal Smoker
    UPC:
    060162318405

Recent User Reviews

  1. mwolf1
    3/5,
    "How to make this smoker useable"
    Pros - Everything there to modify, rack space
    Cons - Bad engineering
    This smoker really does suck... that having been said, the basics are all there for you to make it useful.  As you will find out, if you use it in it's recommended configuration, you will find it very difficult to get this baby up to 200 degrees F.  The good thing is that you can pick them up used on craigslist for a steal!

    SO, you must rearrange it a bit to make it useable.  Step 1)  leave the charcoal tray where it is... on the bottom.  It will now become your ash collection tray.  Step 2)  go out and buy one of those inverse pyramid looking vegetable cooking baskets for the grill - the one with all of the holes in it, and handles on either side (for example: Weber Style 6434 Professional-Grade Vegetable Basket)  this vegetable basket will become your new charcoal holder.  The handles will allow you to slide it where the wood-chip holder previously was.  This is good, because now it is elevated  - allowing air to circulate all around.  Step 3) position your wood-chip holder above the new charcoal basket.  Step 4) position the water pan above the wood-chip holder.  Now you are almost ready for makin bacon...  Step 5) fill the wood chip holder with soaked wood chips. Step 6) fill the new charcoal basket with hot coals. Step 7)  fill the water pan with BOILING HOT WATER!!!  The water acts to keep the heat stable (as a heat sink) and keeps your food moist.  It is critical that the water be pre-boiled otherwise all of the heat will go into heating the water, rather than cooking your food.  Note:  you do not need to use water if you intend on making jerky or salmon or some other dried form of smoked food.  But the moisture will help in getting the smoke to bind to and penetrate your food item, such as a roast, shoulder, etc...
    Now you have a useable smoker that will easily achieve 250 degrees F in 10 minutes with vents only half open.  I have found that the charcoal needs to be replenished about every 2 hours.  Don't worry about all of the smoke coming out the door seam, you do need some air flow to prevent creosote buildup on your food... and to make the neighbors jealous.
    1 person likes this.
  2. tommyboy mokena
    3/5,
    "OK Starter Model"
    Value:
    3/5,
    Quality:
    3/5,
    Ease of Use:
    3/5,
    Heat Control:
    2/5,
    Purchase Date:
    Mar 15, 2011
    Purchase Price:
    127.00
    Pros - Cost, size
    Cons - Heat loss, thermometer
    Being a part time "smoker", I was looking for something that was easier to use than the standard Brinkman tube (which had finally given up on me after 10 years) when I saw this on sale at a big box store outside of Chicago.  It looked great - plenty of room, no need to pull half the thing apart when adding charcoal, easy to baste on all layers.  Since I usually smoke a large turkey and ham for Easter, this looked like it would be a hit.

    I got it home, and I have to admit, it went together fairly easily without any problems/dents/missing parts.  I seasoned it with half a bag of lump charcoal, and that's when I realized that the thermometer sucked.  It sticks and likes to jump 20-40 degrees at a time (up and down).  I've learned to deal with that by getting an auxillary thermometer (what do you expect for $130).  But I also noticed that the door leaked a lot of smoke, and charcoal really didn't seem to last as long as it should.  Parts of it will be completely ashed over in certain parts of the coal tray, and other chunks have hardly burned.  Once I started using it, that's when  also realized that it took MUCH longer to get meat up to desired temperatures.

    Bottom line - it does an OK job, but plan on using more charcoal, and plan on multiplying the cook time by at least 1.5 - if it's colder outside, even more and longer.
  3. jefflisa828
    3/5,
    "mods"
    Value:
    3/5,
    Quality:
    3/5,
    Ease of Use:
    2/5,
    Heat Control:
    2/5,
    Purchase Date:
    Mar 10, 2011
    Purchase Price:
    80.00
    Pros - lots of room
    Cons - does not hold heat needs lots of mods to work properly
    all I can say is it is very similar to the brinkman that looks just like it and the same mods are required. I have been following brinkman threads to figure mine out

User Comments

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  1. paula620
    Do you have pic?? I recently purchased the Char- Broil vertical smoker! I'm a first -time smoker and really didn't want too spend a lot of money on a vertical smoker!! I also have the ECB also known as Cheap Brinkman! I need help trying to modify both of these smoker's! They both burn lots of charcoal, wood etc! It leaks like a busted pipe in the winter!! Please give me any advice you may have!!! Would greatly be appreciated!!