Tuesday, July 13, 2010

Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill

Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box

  • From Char-Griller, traditional charcoal grill with side firebox for Texas-style barbecue
  • Grill barrel and side firebox provide heavy-gauge powder-coated steel construction; nonstick cast-iron cooking grates resist warping
  • Removable charcoal drawers allow users to add charcoal and dump ashes easily; double bottom for long-term durability
  • Additional features include temperature gauge, storage rack and 2 wheels for transport; assembly required upon delivery
  • Grill measures 62 by 29 by 50 inches and weighs 146 pounds; limited 1-year warranty
The Smokin' Pro is a professional grade grill offering more features than many grills twice it's price. Used by professional BBQ'ers and backyard enthusiasts, it is the most versatile grill on the market. Cooks love its huge grilling area (830 Sq In) and side fire box (250 Sq In) for smoking your favorite meats. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable ash pan makes it easy to control the heat and clean out your ashes. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 2 shelves. Rotisserie and warming rack adaptable.
Average Customer Review
 I love mine!!, September 7, 2005
By Harry E. Campbell (Texas) - See all my reviews
Got this smoker/grill for father's day, and I love it. It is versatile - you can grill, roast, and BBQ (smoke) equally well with it. Whereas some other smokers will only BBQ. This is the first smoker that I've owned and it is easy to control the temperature. I've made some fantastic BBQ chicken and brisket. I'll be making more.

good value. Large grilling area.

The fire grate has 4 height positions to adjust temperature for direct grilling. It's easy to dump out the ashes.

For roasting, there is plenty of room to put a large drip pan on one side. I've roasted some spectacular chicken this way.

For BBQ (smoking) start a fire in the side-firebox, and add a split log or 5-6 wood chunks an hour. I use a remote thermometer to watch the temperature from inside the house. I thought that was ridiculous at first, but when your BBQ-ing a brisket for 12 hrs, it frees you up to make side dishes in the kitchen, or watch the Gators pound the Seminoles, while your cooking. The temperature is easy to control with the vents and the smokestack cover.

shorcomings: assembly is a chore. thinner gauage metal flakes outer paint sooner than a heavier pit would. Thermometer is not especially reliable, but you'll probably want a remote thermometer if you are going to be BBQ-ing for 12 hrs anyway.  


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