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There are a lot of cheap units in Wally World, K-Mart, Lowes, and Home Depot and I can't review them all nor do I wish to waste good meat on them. If budget limits you to a cheapo, remember this: When it comes to charcoal burners, it is important to pick the one that looks like it will control air flow the best. You need the ability to regulate the air intake near the coals in order to lower or raise the temp. You want a tight and thick cooking chamber so the meat will be heated evenly and be bathed in smoke from one end to the other, and you want a vent on the far end, which is usually left open during cooking. In answer to the most frequently asked question, the two I recommend most for home cooks are the Weber Smokey Mountain (inexpensive) and the Backwoods (more expensive). Below I have listed several popular or noteworthy charcoal smokers alphabetically. Click the red links for current pricing and more info.
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The award medallion at right is given to products that are highly recommended, that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
Buying Guide, Reviews, and Ratings of Charcoal Smokers
If this promising newcomer looks familiar, there is a reason. It is a Canadian knockoff of the venerable 
Backwoods makes a range of impressive, front-loaded charcoal-fueled cabinets. Their units are very popular on the competition scene and are favored by many top teams. They are built with two walls; the smoke rises from the firebox on the bottom to the top, where it enters the cooking space from the sides. Comes with a high-quality thermometer built into the door. They are not cheap, but they are very good.
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Brinkmann Vertical 810-5501-0. A poorly built square cabinet with two racks, a porcelain-coated water bowl, a chrome-plated wire handle that stays cool, and four adjustable vents. For current pricing and direct ordering from Amazon.com, click here.
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Brinkmann Longhorn 855-2422-0. The Longhorn is similar to the Cimarron Limited (above) but slightly longer with a larger meat capacity. It also has a lower rack for storing tools or wood. An optional propane log/charcoal lighter accessory is available but not included.
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Brinkmann Gourmet Charcoal 852-7080-E, Smoke'N Grill Charcoal 810-5301-C, and Sportsman Charcoal 815-3060-C. These are cheapo "bullet" water smokers, and you get what you pay for. In fact they are known as ECBs on the internet. That's El Cheapo Brinkmann. Made of lightweight enameled or stainless steel, their biggest problem is that they lack airflow control. There are no flues or vents. This makes temperature control almost impossible. Click here to see how 
Brinkmann Smoke King 805-2200-0. This is a cross between a bullet smoker and a cabinet smoker. It has a round body like a bullet, but the top is flat, not domed; nice for use as a warming plate for sauces or sides. But instead of a lift-off lid like the classic bullet (like the Gourmet model shown above), it opens from the front like a cabinet smoker. Also, it is much heavier steel than most bullets, and this is good for maintaining even temps. Cleanout is easy because there are two enamel pans, one for charcoal and one for water. There is also an optional electric element available if you want the convenience of set-it-and-forget-it. I would be more impressed if there were airflow control dampers. Grrrrr.
Brinkmann Smoke King Deluxe 805-2500-1. I like this design a lot, only I am not impressed with the execution. Among the nicer features are the large square firebox that doubles as a grill with an adjustable tray that lets you raise or lower the coals, and a vertical smoke chamber/cabinet that takes up less space on your deck than the typical horizontal pit with a side firebox. This means you can smoke the ribs on the right and sizzle on the sauce on the left. The vertical smoke chamber is 16" wide x 17" deep x 36" high with lots of shelf space. There is also a removable ash pan for easy clean-up. The smoking cabinet has 12 cooking levels, it comes with skewers, four hanging rods with 24 hooks and a large removable rib rack, a fold-down shelf for platters and condiments, coiled chrome handles that don't get hot, a clever design for the damper on the chimney that will keep out rain, and locking casters. As with most Brinkmanns, the temperature gauge is wimpy and will need to be replaced with a real thermometer. My biggest complaint is that manufacturing tolerances are a bit slack. The model I played with in the show room was a pain to close and latch, and it was apparent that the lids and doors would leak smoke a lot. Still, it is a good concept. For current pricing and direct ordering from Amazon.com, 
Brinkmann Pitmaster 805-2101-S. A simple offset firebox pit, from the outside it looks just like the Smoke'N Pit Professional (below) without the warming plate and the swing-out door on the firebox. It does not come with a temperature gauge, so you will need to buy one and drill a hole in the lid or use a digital probe under the lid. The grates in the smoke chamber have two height levels, but it does not come with lower grates for grilling in this chamber, as does the Smoke'N Pit Professional (below). Before buying an offset smoker, read
Brinkmann Smoke'N Pit Professional 805-2101-P. This is a nice inexpensive offset firebox smoker that is an upgrade from the Pitmaster (above). Known as the SNPP on the net, it comes with a swingout firebox door for easy loading of charcoal and wood, and three more grates than the Brinkmann Pitmaster; one is a lower grate for the firebox and the other two are lower grates for the smoker chamber. The grate in the firebox makes temperature control easier, and the grates in the smoker chamber are nice if you want to put a second row of ribs on. They are also handy if you want to put charcoal in the long chamber. There are three position levels for the upper grate, too. If you pick up some spare grates, it is possible to get three shelves of ribs on this baby. There is also a heat shield for the firebox that should extend the life of the firebox. Another nice feature is the warming plate on top of the firebox, handy for keeping sauces and sides warm. Before buying an offset smoker, read
Brinkmann Cimarron 855-6306-5, Cimarron Limited 855-6306-6, and Cimarron Deluxe 855-6306-A. Unlike the other Brinkmann models above, this is a serious machine that is made so solid that it comes with a 75-year limited warranty! It is built with tight tolerances and 1/4" steel. Remember, heavy steel holds heat longer, distributes heat more evenly, and uses less fuel. There are three models of Cimarron. The base model has small steel wheels, and the other two have larger steel wagon wheels that will roll across grass and dirt easily, larger fireboxes, larger smoke chambers, and a warming plate on the firebox for sauces and sides. All three have chrome handles that stay cool, a temperature gauge, hinged firebox door for removing ash, and an ash rake. The Deluxe (pictured here) has a 30,000 BTU fryer attachment with an adjustable burner, a propane log/charcoal lighter system for easy lighting, and a regulated LP gas system with a control panel and a convection system in cooking chamber to distribute heat evenly. All three have recessed lids that are pretty close to airtight to keep heat and smoke in. My only complaint is that the firebox door on the side has gaps around it making it impossible to shut off all combustion air. Before buying an offset smoker, read
Brinkmann Southfork 855-6402-0. The Southfork (at right) is a Longhorn on steroids. You can grill steaks at 500°F on the 15.5" grate in the firebox, cook your sauce on the warming plate, smoke ribs at 225°F in the horizontal smoke chamber, and smoke sausage or turkeys at 175°F in the 16" diameter vertical chamber. It comes with two temperature gauges, rods for hanging ribs, and a cleanout rake. My biggest complaint is that the handle from the horizontal smoke chamber makes a big hunk of the front exterior shelf unusable.
Caldera del Fuego
Created by "Shotgun" Fred Pirkle, this unique box-shaped top-loading cooker has several features that the manufacturer claims makes it superior to traditional pits. Not the least among them: It can be easily taken apart and stacked flat for transportation. It is designed to be operated with the BBQ Guru and can hold up to 200 pounds of meat and 30 pounds of charcoal. The well-insulated stainless steel lid stays cool and can be used for prep even when the oven is in use. The sides are 16 gauge steel. There are four horizontal stainless racks and four corresponding thermometers in addition to the thermostatically controlled BBQ Guru system for the convection airflow and temperature control. It comes with rib hangars, too.
Char-Broil Silver Smoker and American Gourmet
Char-Broil's Silver Smoker is, for some strange reason painted black, is extremely popular because it is inexpensive. It is cheaply constructed and rusts easily. It leaks smoke around the chimney and doors, and rain gets in around the chimney. It has 738 square inches of cooking area, enough for about seven slabs of St. Louis cut ribs. Because it is not as tight as the more expensive offset models such as the Horizon (below), it is hard to control airflow and steady temp, and the difference in temp from the left to right side is significant. I prefer my electric smokers for most small meals so I use the Silver Smoker mainly when I have a party and have hungry hoards to feed. The American Gourmet is similar to the Silver Smoker but only has 244 square inches of cooking surface. Before buying an offset smoker, read my article here.
Char-Griller Smokin Pro
This cheapo unit is especially well designed for the price. The basic unit is just the center barrel, but add the side firebox and it's a pretty nice beginner's unit. The flanged lids on the firebox and the smoke chamber makes the unit relatively airtight. The charcoal hopper slides out for easily adding charcoal and wood or for cleaning, a nice feature missing on more expensive units. There is also a way to adjust the grate heights in the smoker box for temperature control. This is especially nice if you wish to grill in the smoke chamber. There are two wooden shelves on the outside, one more than most competitors, yet another nice touch. It has a cast-iron grate that is good for distributing heat to the meat if you are grilling, but they will rust if you wash them with water. There is an optional rotisserie attachment for only $40, again a nice touch missing from more expensive units. Not surprisingly, the temperature gauge is a poor substitute for an accurate thermometer, but you can replace it. Although it is made of lightweight metal and is not built as meticulously as more expensive models, for the price it is unbeatable. That's why I've given it my Hot Stuff Award, because it is good for the price. If you can afford a better unit, go for it, but if you want a cheap starter unit, this is the way to go. Before buying an offset smoker, read my article here.
The Good One
This is a cleverly designed charcoal unit that uses the same concepts of an offset smoker, but it works better. There is a front firebox that has two air intakes and a damper that runs the entire length of the firebox that controls smoke and heat to the smokebox, and an exhaust at the top of the smokebox. The "spinner" design of the intake and exhaust vents is very clever. The smoke and heat enter the rear of the smoke box along the entire length and circulates around the meat. The firebox is large enough to grill on or you can use it for crisping the meat and sauce over high heat after you've smoked. You can even grill and smoke at the same time. Made from 11 and 14 gauge steel, it has two large wheels, a removable ash pan, drip pan, and side trays. Looks to be well built. My wish list: 4 wheels, and a charcoal tray that could be raised or lowered. They also make larger units.
Hasty-Bake Oven/Grill/Smoker
This is an excellent grill that does a first rate job of smoking because it has an adjustable height charcoal grate and a metal plate that assists with indirect convection airflow. Click the link above to read my extensive review in the Buyer's Guide to Charcoal Grills.
Horizon Classic, Marshall, and Ranger
These are excellent, tight, well built heavyweight horizontal offset firebox cookers. Typically offsets are a lot hotter near the firebox and cooler near the chimney. These models carry a lifetime guarantee against burnout and feature large wagon wheels for easy moving despite their weight. They come with an ash rake. These cookers are a lot like the Brinkmann Cimarron Limited, Longhorn, and Southfork, only less expensive. In fact, Horizon's owner was once Brinkmann's plant manager and designed their heavyweight pits. Their most popular model is the RD Special, which includes a warmer on top of the firebox, counter weights for the lid, dual thermometers, 20" wagon wheels, and a clever "convection plate" (shown above). It is a heavy steel plate to deflect the heat and smoke downward and disperse them more evenly through the chamber. Horizon sells the baffle on their website as spare parts so you can probably buy it and add it to any 16" or 20" diameter offset. Before buying an offset smoker, read my article here.
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Jedmaster 2635 Legend
Jedmasters are popular with some of the top cooks on the competition circuit. The Legend is a flip-top charcoal fueled rotisserie grill/smoker combo with three 9" x 28" chrome plated cooking surfaces (pictured). Made of heavy 14 gauge, powder-coated carbon steel. There is a commercial grade thermometer mounted in the hood. Pullout firebox with a large access door and removable ash pan. Their patented "Ring of Fire" firebox is quite clever. The charcoal is loaded in a ring with wood chunks on top. One end is lit and it burns around in a circle. Two large stainless shelves on the left and right. Needs access to 110 volt electricity to run the rotisserie. Available with or without wheels. It even has tie down loops for hauling it around in your pickup.
Kamado.com Barbecue
This is an urn shaped tandoor style ceramic cooker. I have never used this brand, but there are a lot of people on the internet complaining about this company's product, customer service, and the owner. Buyer beware. Not to be confused with Komodo Kamado (below).
Komodo Komado
This may be the most beautiful cooker in the world. Click the link above to see my review in the charcoal grills buying guide.
Kingfisher Kookers
Kingfisher fabricates a wide range of serious backyard and commercial cookers. One of my favorites is the Backyard Smoker, a rotisserie smoker on wheels that may be substantial enough to tow a few blocks to the Lion's Club picnic or Little League playoffs. The four 10" x 20 " food trays rotate through the cooking chamber every minute. Each tray will hold one 15 pound turkey. Additional racks can be purchased to double the smoking surface. A 110 volt motor powers the rotisserie so you will need access to electricity. Fabricated from 12-14 gauge metal. There are two hot air chambers in the firebox. A baffle in the smoking chamber directs heat evenly around all four sides and catches drippings which flow through a drainpipe. There is an oven and water jacket just above the firebox. The water jacket creates steam dispersed into the cooking chamber to keep meat moist. The top can be used as a warming surface and there is plenty of exterior shelf space. Weighs 425 pounds.
Landmann Black Dog Grill & Smoker
Cook indirect or direct on this cleverly designed multipurpose system. On the left is the firebox where you can direct grill or open the damper and channel the heat and smoke to the chamber on the right for indirect smoking. 30"x19" storage shelf, heavy duty wheels, wood handles, stainless steel ash catcher, temperature gauge. Alas, I have heard reports that they rust easily and are poorly built.
Meadow Creek SQ36
This is a side firebox pit with an extra large firebox, and a clever duct system with holes that helps move the smoke across the bottom of the smoke chamber, distributing it more evenly. A nice idea, but I fear that it will be hard to clean down in those holes. The unit has large inflatable wheels, nice for rolling across grass, dirt, and even sand. The firebox has a flat top that can be used as a sauce and side dish warmer, but it does not open to do double duty as a grill.
Old Country BBQ Pits and Smokers
All models come in 16" and 20" smoker chamber sizes. The Old Country BBQ Pits are classic side firebox units made from 1/4" steel, with framed grates, stainless spring handles, a warming plate on the round firebox, and a folding exterior shelf. There is a firebox baffle and the smoke stack is placed in the center of the smoke chamber to help reduce cold and hot spots. The All American models are 3/16" steel with a larger square firebox and a 40" tall square vertical smoke cabinet attached (20" diameter model is shown here). The Old Country models have a round firebox and a round vertical smoke chamber.
Orion Cooker
A very clever and unusual design, the Orion excels at keeping meat moist and cooking fast. Well, maybe it isn't that unusual. It is really a hi-tech variation on the cowboy method of cooking in a Dutch oven where the pot sits on coals and coals sit on top of the pot. It is especially good for chicken, turkey, fish, and beef brisket. It is all stainless steel, lightweight and portable, and the central cooking chamber is pretty close to airtight. Wood chips and/or water go in the bottom of the cooking chamber, but the charcoal does not. It goes in a ring around the outside and in a cup on top. About 10 pounds! They recommend Matchlight, which has an awful smell. I much prefer to start charcoal in a chimney.
The result is a hot convection oven that is great at creating moist smoky meat in a hurry. Because the charcoal combustion gases are outside the cooking chamber, the smoke flavor is different than most other smokers, and because it is so moist, one does not get crispy skin on chicken or turkey or a good crust on pork. For ribs and pork butt, I prefer to cook at a lower temp. That said, this is a mighty nice smoker for the price. The manufacturer claims it can smoke six racks of ribs in 1.25 hours, about 25% of the time in a conventional smoker, or a 20 pound turkey in 2.25 hours. Includes three rib hangers to accommodate six racks of ribs, three cooking grates, a poultry stand and lifting handle that holds a 24 pound turkey.
Primo Grills & Smokers
Similar in concept to the well-known Big Green Egg, the American made Primo is also ceramic. Click the link here to see my comments on the charcoal grill review page.
Smokeybayou
This sweet design uses a convection system to move the heat and smoke from right to the left under the cooking chamber to heat it before the smoke enters the chamber on the left and moves across to the chimney on the right. Damper heat control, built in thermometer, drip bucket, paint withstands temperature to 1300°F, and an embers drawer in the fire box lets you add charcoal or wood without interrupting the cooking process. Porcelain coated coat cooking surface measures 24" long by 14" deep and the smoker box measures 14" x 13.5".
Stump's Smokers
"Stump don't build no junk" is the motto of this fabricator specializing in cabinet style charcoal fueled smokers. The GF223, their most popular model, has an interior that is 20" wide x 20" deep x 36" high, exterior is 33" wide x 24" deep x 52" high with five locking racks, automatic gravity fed offset firebox, 16 gauge solid welded interior, 2" of 1,400°F insulation, 1,000°F door gasket, calibratable thermometer, grease drain, and pneumatic tires. Stump's Smokers.
Texas Pit Crafters
These are high quality side firebox charcoal and wood fueled smokers as well as some pretty nifty hybrid cookers that use propane, charcoal, and wood, with rotisseries and just about any other feature you might want. The one I want for my birthday is the very versatile PM600. It is a heavy stainless steel pit with a single burner gas grill on the side. There is a removable water pan in the smoke chamber that can also double as a charcoal pan for grilling. The side mounted firebox has a removable ash pan for easy cleanup. Underneath is a stainless shelf for wood or charcoal bags, and the stainless front shelf is a nice work surface that is easy to clean. All the hardware and hinges are stainless and there is even a paper towel holder. Comes with a lifetime burnout warranty on firebox. 86" long x 32" wide x 58" high and weighs 370 pounds. Options include an adjustable charcoal rack and a rotisserie. Manufacturer's price is about $3300 plus shipping. There is a similar model that is not all stainless for $2300 plus shipping. For discount pricing and direct ordering from Amazon.com, click here.
Viking Gravity Feed Charcoal Smokers
Viking is known for shiny stainless steel high end prosumer grade cooking equipment. They offer two 30" cabinet style smokers and a 36" unit. The 30" units are a freestanding unit, and a portable unit with two wheels. The 30" units have 6.7 cubic feet of cooking capacity with three removable shelves and the 36" has 9.7 cubic feet of cooking capacity with 4 shelves.
They have several attractive features. Chief claim to fame is a concept starting to appear on professional smokers, a vertical tube into which you pour lit charcoal and then you top it off with unlit coals, either briquets or lump. It gravity the fuel as needed in order to stabilize temp. Viking claims they burn only about one pound of charcoal per hour. Viking claims it can maintain 150F for cold smoking with the aid of ice pans above and below the food and that it can get hot enough for grilling. I am suspicious of the grilling part.
It has adjustable legs for leveling, solid hinges, heavy insulation for efficiency, a spatter and grease collection system with a removable grease pan on the exterior, and a bimetal thermometer in the door. Airflow is controlled with a ballcock operated by a handle. Very clever. It can also be fitted with an fan operated third party airflow controller like Rock's Stoker or a BBQ Guru to give you digital temperature control and monitoring.
All units have a removable rain cap. I wish they had a ventillated rain cap that could stay on for use in the rain. I have never seen one personally, but in photos it looks to be well built in keeping with the Viking brand.
Weber Smokey Mountain
In fall 2008 Weber announced a new improved version of their industry standard 18.5" Weber Smokey Mountain (WSM) smokers as well as an all new, larger 22.5" WSM, the first major changes in many years. In the photo at right, you can see the new Big Unit, and the old Little Unit (my nicknames, not theirs).
The WSMs are high quality, charcoal fueled, bullet-shaped smokers. The old Little Units can often be seen competing head to head with large commercial cookers at practically every competition. And winning. They take very little time to master, and there are a lot of tricks the experts use to produce incredible food.
The 2009 models are the first major upgrades to the WSM in many years. I have been allowed to test the Big Unit and the good news is that it is a good value and a fine cooker. There is, however, room for further improvement.
Like the old Little Unit, the new Big Unit cooks at a remarkably steady temp for hours and raising or lowering temp is fairly easy by opening and closing the vents. Problem is I have had difficulty getting it down under 275°F. I like to smoke at 225-250°F. At 275°F meat can get tough.
The big advantage to the Big Unit is capacity. The grates are 21" across compared to 15.5" on the Little Unit. You can actually get a few slabs of ribs to lay comfortably on the grates without cutting them in half or bending them. I'm guessing one could easily fit a dozen five-pound pork butts in the Big Unit with plenty of room for smoke to circulate. At right is shown a whole center cut pork loin with room to spare.
Construction is solid and finish is beautiful. Weber really knows how to make long lasting porcelain and chrome coatings. The legs are sturdier and there is a bowl-shaped aluminum heat shield under both new units. Call me superstitious, but I still put a galvanized sheet under it to protect my deck.
Both new models have a built-in bi-metal thermometer, a welcome addition, but sadly the one on the Big Unit I am testing reads about 30°F below the temperature on my highly accurate Thermoworks MTC Mini Handheld Thermocouple.
All WSMs have a side door for adding coal, wood, and water, although adding water and lit coals through the door is tricky. The new door and latches are improved, but they still leak smoke and let in oxygen, making it hard to shut down the supply of oxygen and kill the coals. I had to bend mine slightly to make it fit better, and I remain puzzled as to how Weber could craft the door so poorly after crafting the other parts so well.
The water pan in the Big Unit is huge, and you need to add more water than you think it needs because of the increased surface area. Also, it is waaaay to large to fit flat in my sink for cleanup, and you can't line it with foil easily because it is wider than the widest sheets of foil in my grocery. Hopefully someone will market a disposable pan liner.
One change I wish they had made is a wider lid. It still rests inside a lip in the center section allowing rain and melting snow to get in. I would prefer that the lid overlap the center section, just like the lid on the Weber Kettle. Perhaps they'll get to this in the next version. Hopefully we won't have to wait so long for that.
If you are trying to decide between the Big Unit and the Little Unit, keep in mind that a full slab of ribs will not fit onto the grates of the Little Unit without some trickery (click here to see how), and if the meat gets too close to the sides the heat rising around the water pan can scorch it. On the other hand, it is hard to get temp down to optimum cooking temps on the Big Unit.
The WSM has a fanatical following and a good independent website devoted to its use at http://www.virtualweberbullet.com.
For current pricing and direct ordering from Amazon.com, click here 18.5" Weber Smokey Mountain
This page was revised 2/3/2010
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Tell Meathead what you think, or ask him a questionBut please, please, please read this first:1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site. 2) Please read this article about thermometers. Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F! 3) Please tell me everything I need to know to answer your question. 4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision. |
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GrillGrates Take You To The Infrared ZoneGrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.  The Smokenator:
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