Broil King Offset Charcoal Smoker Grill with Utensil Hooks and Bag Shelf, Black

I have had the offset smoker for a couple of months now, and have smoked pork shoulder, brisket, ribs (many types), and also grilled steaks kebabs, burgers etc. My experience does not tally with some of the negative reviews on this site, but I can't deny people seem to have had issues with temperature. The unit appears to have been redesigned in a few areas, and all I can say is I had non of these issues. I had originally intended to get an Egg type smoker, but after doing some research found that they lacked some flexibility when wanted to do a large standard grill session with steaks etc. Some forums had people advocating getting an Egg and a standard BBQ, which seems mad to me. Up steps the offset smoker. You can slow cook and smoke any joints you like, then pull this off the grill and fire up the charcoal in the main chamber for the burgers and steaks. This flexibility makes the offset smoker great value, even at the price point of the Broil King. My experience with the Broil King Offset Smoker specifically: - Some assembly issues. The instructions didn't match the video or booklet. Broil King confirmed this was because of a redesign on some aspects of the unit. This was my one negative experience, but Broil King support were excellent and made it right. - The seals are fine. I mean they leak a little, but only when the input and output dampers are not configured correctly. I have smoked pork shoulders and got perfect smoke rings. - Temperature regulation is fine. Takes some practise but able to hold around 105c or up to 170c easily. You wouldn't want to go much out of this range for smoking anyway or else you would ruin whatever you are smoking. If you do then a small amount of charcoal in the cook box to the side would give it a boost. - Build quality is good, money seems to have been spent in the right areas, i.e. the dampers are well engineered, and the grills are high quality when seasoned a couple of times. - The damper between chambers has been removed in a redesign. Presumably this was a source of temperature issues. - Agree with previous reviews on the ash pan. This design could be improved to catch more of the ash. Tips: - When lighting the firebox for a smoke, follow the instructions which says to put unlit charcoal to the left of the firebox, and empty a lit chimney starter on the right. This means the charcoal burns right to left and the smoker can be left unattended and still maintain the correct temperature. I also put clusters of smoking chips at intervals meaning they will give a fresh injection of smoke at regular intervals. - The dampers are marked with 5 notches for amount of openness. Because of the clever way the dampers are engineered these notches represent a linear adjustment. If you want a higher temperature open the firebox and chimney dampers together. There is no point opening just the firebox damper if the air can't get through the whole smoker. - Resist opening the cook box lid, let the thermometer do the checking for you. Every time you open the lid you have to start again heating the cook box. - Only use the grills you need when cooking anything! If you leave in grills you aren't using you will have a lot of cleaning to do! - Once finished cooking, I clean the grills and brush with oil before opening all the dampers to raise the temperature. This re-seasons the grills between uses and can happen while you eat.

After four years and a few self made modifications, the Broil King Smoke Offset XL is my go to smoker for that authentic barbecue smoke flavor. Pork Butts, Ribs, Brisket, it can handle it all.

I wanted the option for smoking and grilling but didn't want something too big. I received the BBQ on Friday and by Monday I smoked a Chicken and a Roast. Then I grilled Steaks potatoes, Corn on the Cob and a Pizza. I am still learning the grill but it has been very controllable for temperature. I find the temp changed slowly which I like and that makes it very easy to keep it in the range you want. The overall build quality was very good, with a very thick metal body, nice heavy grills, and decent seals on the cover and the side door. Even an insulated lid is a touch. This is exactly what I was looking for and so far I have really enjoyed using it. The other nice surprise is the fit and quality of the cover, Well worth it. Next purchase will be the rotisserie

I bought this grill/smoker a month ago, it has been a great grill and an excellent smoker. My only complaint is that even though a got a good seasoning on the inside the paint has started to bubble and peel on the inside. Besides that I it has been flawless, decent gauge steel (13 gauge I believe) which is thicker than your 200 dollar smokers but not as heavy as the 2,000 dollar smokers

In the world of off-sets you either have to get the 100.00 home improvement special or order a 600 lb 2000 dollar beast from Texas......until now. Broil King has created an off-set that is affordable yet well thought out. Stainless Steel in all the right places. The fit and finish is excellent. This off-set holds temps well and works as advertised. I would have given it 5 stars but it is suggested to use lump charcoal and I would have like to have used oak splits. That's OK, I still love my Broil King Smoke Offset Smoker.

The grill is heavy and the steel is relatively thick. This is way more robust than the average grill sold at big home improvement stores. The grates are heavy duty cast iron. The charcoal trays and ash tray are stainless steel. The lid is heavy and sturdy with double wall insulation and a gasket. The wheels are substantial and do not feel cheap. I did notice some differences between the grill I received and some of the pictures I've seen online. I believe Broil King has recently updated the design. The stainless steel coal and ash trays no longer have handles. The lid has been upgraded with a piece of stainless steel for insulation and a gasket around the edge. The dual side doors to access the fire have been reduced to only one door on the right side, but the door has been upgraded with a gasket all the way around the edge. The lid handle is now longer, spanning almost the entire length of the lid and now has a cushion grip. Minor problems/concerns: 1. One of the included screws was damaged and unusable. Luckily they are common 1/4-20 so I was able to find a replacement. 2. The wheels come with plastic covers. I could not get the covers on. They are just for looks though so who cares. 3. The side door for accessing the coals does not not open/close smoothly. The nut needs to be very loose in order for the handle to operate freely. 4. The lid handle covers a good portion of the shelf when the lid is down in the closed position. When i first received the grill I was disappointed to find that it was not made in USA or Canada. After I got past that, I assembled the grill and was pleasantly surprised with the quality. I think it's definitely a worthwhile purchase at this price point.

Feature suggestions: 1. Make the chimney taller. The current one does not provide much of a draw. 2. Firebox screws -- need thicker screws. These will rust over time due to extreme heat and outdoor use. The whole firebox rests on 6 screws. 3. baffle -- one of the smoke diffusers should bend upward to act as a baffle plate. 4. cleanout -- the firebox and cookbox side door should be cut to the bottom with no ledge to aid sweeping of ashes. The provided ash tray won't catch everything. Ash accelerates rusting and needs to be cleaned out regularly.

I bought this after looking at several at the price point. Most of the reviews stated high quality build, excellent seal and heat management. I've had it since May and I find none of this to be true. The seals are poorly designed at best. Both firebox door and the opposite chamber door barely seal at all. The main smoke chamber lid isn't heavy enough to keep a seal. I've added aftermarket gasket seals and that still doesn't really work. The chimney is in a weird spot for airflow and is 'way' too short (I didn't know how important this is when I bought it) The wheel spoke design of the air flow vents is prohibitive of getting proper air flow dialed in. The firebox leans. As of writing this, I'm still having trouble managing the fire to get good smoke. It either runs too hot, or can't get it hot enough. I regret buying this 100%.

Received this smoker as a gift and was excited to get it going. I know offsets could sometimes use a gasket to help seal it but this one will not seal. I placed a high quality gasket around both doors and smoke still comes out of certain areas. This makes temperature regulation tough. For the price this thing really should seal properly.

July 2020 bought the offset XL smoker. Used 2x and it's collected dust since. Smoking: Offset does not pull heat through the cooking chamber evenly even with dampers open. Heat travels out and up and not through the cooking chamber for even heating. Place items near the offset vs. the exhaust and the temp varies greatly. Vents: Once they heat up, they start to expand and stick making adjustments challenging. Maybe it was the paint getting tacky as it's already flaked off. Charcoal Grilling - The metal trays used once and now are warped and don't sit flush in the channel. Offset charcoal - Don't try to use lump charcoal as when you fill it and once it burns down it all just falls through the grates in the offset and into the clean out tray. CleanOut - ROYAL PAIN. The collection box on both sides doesn't sit flush in the cooking chamber nor on the offset side. Any ashes fall into the gaps causing you to not only clean the trays but the actual cook box so the tray slides back in and doesn't rust. Then there's the drippings. Make sure you cook on a level surface. Any variation and all that grease runs into those same gaps and under the ash collector. Only way to get clean was to hose the entire grill out. Not an easy task to turn a grill on it's end for the water to drain. I have a drum smoker but wanted to try something different. Unfortunately made an impulse buy and so it sits.