DO NOT BUY ONE OF THESE. Have tried to use the unit a couple of times and it is impossible to maintain heat, heat is uneven and I have not been able to finish anything on it. Have only been able to get some smoke flavor, then had to switch to BBQ or oven to finish. These units should be totally redesigned or discontinued. They simply do not work well. DO NOT BUY ONE!!
No, I would not recommend this to a friend.
Response from CharbroilBy Mandy, SME, July 25, 2014
We're truly sorry to hear about the issues you've encountered with using this smoker. We value you as a Char-Broil customer and want you to enjoy using your grill. Has a case been created with us? Please give us a call at 1-800-241-7548 and we will be glad to better assist.
Smoke does not stay in the smoker.... it comes out from every possible hole except the chimney. Temperature is next to IMPOSSIBLE to control. I know this is a low end/entry level smoker but I was expecting a little more quality. It is really cheaply made.
No, I would not recommend this to a friend.
Response from CharbroilBy Dustin, SME, August 15, 2014
We're very sorry to hear this. We value you as a Char-Broil customer and want you to enjoy using your grill. Was a case created with us? Whenever an issue is encountered please give us a call at 1-800-241-7548 and we will be able to best assist.
I wrote this review a little over a year ago, not long after I bought the smoker:
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!!