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Char-Broil Vertical Liquid Propane Gas Smoker
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- 595 square inch cooking surface with 3 chrome-plated cooking grates
- 7,566 cubic inches of cooking space
- Warming rack on top of smoker chamber
- Gas feature allows consistent heat for better smoke experience
- Porcelain wood chip and water pan
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||19.5 x 21.5 x 45.5 in||20 x 20 x 46 in||20.31 x 24.48 x 45.15 in||27 x 19.2 x 46.46 in||15.91 x 23.62 x 23.15 in||20.74 x 27.46 x 47.13 in|
|Item Weight||19.95 lbs||40 lbs||54 lbs||54 lbs||22.2 lbs||68 lbs|
|Material Type||Steel||Steel||Steel||Cast Iron||—||steel|
The Char-Broil vertical propane smoker is a great way to smoke any food of your choice with a large smoking chamber, multiple rack locations, and a double drawer design. The double drawer allows for quick, easy access to tend water and wood without heat loss in the actual cooking chamber. The propane smoker uses a simple propane burner to heat wood chips and water for smoking. The burner itself has a temperature control while your cooking chamber is monitored by a separate temperature gauge. There is also a convenient grate on the top for warming sauces or marinades in preparation of your food.
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So I have been wanting to update my review now that I have had it for a while. I want to start off buy saying the water and smoke chip try is a poor design. The fact you have water in a pan that gets hot enough to get wood chips to smoke is just plain stupid. All you get is a big wet mess inside your smoker that drips water all over the ground. All you end up with is steamed meat instead of smoked meat. All or any smoke you might get is captured by water vapor and just make a big mess. With that said here is how I fixed the problem. I figured out if I move the water out of the pan things would work as they are intended to. I found a stainless steel bowl that holds about 3/4 of a gallon of water and used one of the grill grates placed it on the very bottom of the smoker just above the smoker tray. I wrapped the bowl and the wood chip try in aluminum foil to catch the drippings and made it easier to clean when I need to. I can still open and close the smoker drawer to add more wood chips of I want to. By moving the water out the smoker tray and into a pan away from direct heat. I can now reach higher temperatures in the smoker if I need be. Over all this is still a good smoker just needed a little tweaking. The only other thing I am going to do is put some sheet metal around the bottom to eliminate the wind or weather from lowering the temperature of the smoker. I am still satisfied with the smoker and so is everyone who comes over for BBQ. It's plenty big enough for a 10lbs brisket and a couple racks of ribs all at the same time.
although the smell wafting throughout our neighborhood made a couple of neighbors jealous.
The control knob set on low, temp would read 295, the only way to get the temperature below 295, you had to turn the knob almost to the off position. I had to take 1x2's and mount them to the legs for added strength, just too wobbly.
I only did the break-in, haven't smoked as of yet.