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Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box
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- 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 easy transport
- Grill measures 62" X 29" X 50", weight: 146 lbs., Assembly required
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From the Manufacturer
Char-Griller Smokin' Pro BBQ Smoker
Texas-style BBQ smoker
The Char-Griller Smokin' Pro BBQ Smoker meets the high demands of the Texas-style BBQ smoker. Made of heavy-gauge, powder coated steel, this grill offers 830 square inches in total cooking space.
The grill is made of non-stick cast iron to avoid warping. The 250 square inche side firebox gives you that Texas smoke flavor. You control the heat with adjustable dampers and the adjustable fire grate and the heat gage on the hood lets you know the temperature. The easy dump ash pan makes for an easy clean up when you're done!
- Cast iron cooking grates for even heating
- 850 sq/in total cooking area
- 580 sq/in primary cooking area
- Adjustable Fire Grate: Hot, Med, and Warm temperature control
- Easily add coals without removing the entire grate
- Easy dump ash pan
- Heat gauge
- 250 sq/in side fire box
- Heavy steel construction
- Powder coat finish for long lasting color
Your Food Never Tasted So Good
The Smokin' Pro is made from heavy-duty steel and powder coated to increase durability. The grill is made of cast iron and will give a wonderful sear to your food. Keep all your grilling essentials within easy reach on the three available shelves.
An adjustable fire grate and a heat gage in the hood give you great heat control. Just move the fire grate up and down as needed, and keep food warm on the available warming grate.
The 250 square inche side firebox gives you that Texas smoke flavor. You control the heat with adjustable dampers and the adjustable fire grate and the heat gage on the hood lets you know the temperature.
Easy Clean Up!
The easy dump ash pan makes ash disposal quick and efficient. Just pull out the ash pan from the side of the grill and dispose of it appropriately.
|1515 Patio Pro Grill||2123 Wrangler Grill||1224 Smokin' Pro Grill||2137 Outlaw Grill||Akorn Kamado Grill||3001 Grillin' Pro|
|Cooking Area||250 sq/in||435 sq/in||580 sq/in||725 sq/in||314 sq/in||438 sq/in|
|Warming Rack||203 sq/in||250 sq/in side firebox||335 sq/in||133 sq/in||192 sq/in|
|Grill Materials||Heavy steel construction and cast iron cooking grates||Heavy steel construction and cast iron cooking grates||Heavy steel construction and cast iron cooking grates||Heavy steel construction and cast iron cooking grates||Powder coated steel exterior and porcelain coated steel interior||Durable steel construction and cast iron cooking grates|
|LxWxH inches||31" x 21" x 44" (50lbs)||35" x 29" x 50" (74lbs)||62" x 29" x 50" (118lbs)||49" x 29" x 50" (112lbs)||45" x 31" x 47" (100lbs)||49" x 28" x 49" (88lbs)|
|Adjustable Fire Grate||✓||✓||✓|
|Easy Dump Ash Pan||✓||✓||✓||✓|
|Side Table(s)||✓||✓||✓||✓||✓||Yes and side burner|
|Ideal For:||Small Backyard Grilling||Backyard Grilling||Backyard Grilling and Smoking||Backyard or Party Grilling and Smoking||Backyard Grilling and Smoking||Backyard Grilling|
|Item Dimensions||50 x 29 x 62 inches|
|Manufacturer Part Number||CG0561CG0101|
|Shipping Weight||118 pounds|
Compare to similar items
This item Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box
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|Sold By||Amazon.com||Amazon.com||Royal Gourmet Corp||Amazon.com|
|Item Dimensions||29 x 62 x 50 in||16 x 18.5 x 17 in||26.8 x 48 x 45.3 in||29 x 49 x 50 in|
The Smokin' Pro from Char-Griller 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 square inches) and side fire box (250 square inches) 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.
For classic Texas-style barbecue in any backyard, Char-Griller offers their Smokin' Pro Charcoal Grill. Using a traditional barrel design, Char-Griller optimizes heat convection and circulation to cook ribs or burgers evenly and efficiently. The grill offers 580 square inches of cooking space in the main grill, ideal for hosting a family barbecue in the backyard. The charcoal side firebox offers an additional 250 square inches of cooking space, bringing the grill's total space to 830 square inches. Barbecue chefs might employ the side firebox to roast a side dish of corn or vegetable shish kabobs for vegetarians in the family.
The barrel of the grill and side firebox are crafted in heavy-gauge steel with powder-coat finish to endure high heats and long-term use. A double bottom also increases the grill's durability. Nonstick grill grates constructed in cast iron resist warping and embellish the heat and flavor distribution to meats as they cook. Grate height also may be altered for different dishes. Slide-out coal drawers enable cooks to add charcoal while cooking without removing grill grates and dump residual ash easily. A rack below the grill supplies convenient space for seasoning spices, paper plates, hot pads, and barbecue accessories. The airtight-flanged grill hood keeps bugs and debris out while containing flames and heat. The hood also features a heat gauge for temperature monitoring. The grill stands four legs with two sturdy feet and two wheels for transport. Char-Griller has several Smokin' Pro accessories available for separate purchase, including a warming shelf, rotisserie kit, and propane igniter. The grill requires assembly upon delivery and includes thorough direction, as well as several barbecue recipes. This item is covered by a one-year warranty for material or craftsmanship defects. The grill measures 62 by 29 by 50 inches and weighs 146 pounds. --Jessica Reuling
Top Customer Reviews
Now that I tried Smoking, I am a convert. It does take longer than grilling, but this slow cooking process results in more flavor and more juicy meat. The intensity of the smoke flavor is increased by using more wood and reduced by using more charcoal. For instance, an all-charcoal smoke will result in subtle, but pleasant smoke flavor. I find it very easy to control the temperature of the Smokin Pro grill when smoking - I add more charcoal or adjust the vents only once per hour. Otherwise, it basically runs itself. Cleanup is easy because the firebox has an ash pan. Furthermore, since smoking is done at lower heat, there is no grease spatter in the cooking chamber. I find it helpful to place a pan directly under the meat to catch all the grease.
ASSEMBLY ISSUES: Assuming that you buy both the Smokin Pro grill and the Side Fire Box, do NOT follow the instructions to first assemble the grill, and then add the fire box. The problem is that installation of the fire box requires punching out a knock-out panel on the side of the grill lower half. Unfortunately, the knock-out panel may not be easy to remove, and this step then will require considerable hammering. This step will be very difficult to do if the grill is already assembled!
INSTEAD, as the first step of assembly, take the lower half of the grill firebox and place it on end with the knock-out panel on top, and the other side on hard ground. Firmly wedge a 2x4 piece of wood between the two sides. This will give firm support to the end of the grill with the knock-out panel. It will help to place the support close to the site of the hammering. Now, follow the firebox assembly instructions to punch out the panel with a hammer and a screwdriver. Use of the 2x4 will prevent damage to the side of the grill body due to hammering. After removing the panel, proceed normally with the assembly of the grill, and finally attachment of the fire box as directed in the instructions.
I'm going to write this review in stages, editing as I go along.
First Stage: Assembly. 3.5 stars.
The manual says you need two people to assemble this grill, but nowhere does it give an instruction that requires two people to carry out. I'm a 65-year-old, retired, pencil-pushing male and I had no trouble building this thing by myself in two hours, from ripping open the box to done. I'd say that a strong woman or a man of average strength would have little trouble with the assembly, from a physical standpoint. One serious tip: Do not try to assemble this thing in the hot sun--the black metal gets finger-burning hot. If you follow the instruction manual carefully, doing things in the order given, you shouldn't have a serious problem--IF you also are mechanically inclined or have good common sense. When you buy this griller-smoker model WITH the side box, there is NO side panel to knock out when attaching the side fire box like that other reviewer had to deal with back in 2006, so follow the directions in order. The difficulty is that the instruction manual usually tells you to use the correct bolt--but sometimes it doesn't. In one place it has you threading a 2-inch spacer onto a 1.5-inch bolt, then putting a nut on the bolt. Can't be done, but that's not a problem because in reality the spacer is shorter than the bolt provided. In another place it eventually becomes clear that the grill has been redesigned since the manual was written and one entire numbered assembly instruction should be ignored. Also, they write as if it doesn't matter which side of each wheel is positioned against the leg, but it does. They tell you to "finger-tighten" the nuts on the bolts until you get it completely assembled, but that's still too tight. You need to put the nuts on "finger-loose" or you'll never get it all together. Then there's the place where the text tells you to position the grill "upright" but what they really mean is "on end." (Fortunately, the picture is correct.) There were no missing parts, in fact there were a few extra nuts and bolts. They say you need only a pair of pliers and a 7/16" nut driver, and that's true, but you might want to replace the pliers with a 7/16" open or closed-end wrench. I also bought the Char-Griller Rotisserie accessory, and that has its own problems with the instruction manual. Mainly: The manual text tells you to put the spit collar on the spit rod, but doesn't say which side facing which way. If you put the collar on the way the manual picture shows, there's nothing to keep the other end of the rotating spit rod from slipping out of the motor housing. It just slides in there, there's no click-fit, so it slides out easily during rotating when you don't want it do. But if you put the collar on the spit rod opposite to the picture, the spit collar's contact with the spit bracket will keep the other end of the spit rod from sliding out of the motor housing. The lid won't close all the way that way, though, until you bend the spit bracket out about a 1/4 inch, which is easy enough to do. Now the spit rod stays rotating inside the motor housing, no slipping out. In the end, patience and good common sense ruled, all of these assembly difficulties were overcome, and these are now all problems of the past.
Second Stage: Seasoning the Grill. 5 stars.
Seasoning according to the directions involves painting all surfaces of the grill interior surfaces with vegetable oil (soy oil) including the grills, grates, ash pans, and inside of the lids. Didn't skip anything. Stoked it up and let it get to about 250 degrees F. I even painted the outside of the grill with the oil as it was heating up, which the manual gives as an option. So, in essence, I oiled up every inch of the metal, inside and out, and let it cook for two hours. The grills seasoned perfectly and the exterior surfaces even look much better. The cosmetic flaws in the paint disappeared with the cooking oil treatment. It was now a beautiful shiny deep black and ready to go.
Third Stage: Direct Grilling. 5 stars.
I butterflied a nearly 5 lb. chicken, marinated it, and put it on the main grill directly over 24 charcoal briquettes and a few pieces of mesquite with the charcoal grate as far down at it would go. I used a Williams-Sonoma remote digital thermometer to monitor the temperature in the thigh meat. When it reached 185 degrees--which took only about a half hour--I took it off. Tender and juicy with a great smokey flavor. Next time I direct-grill a chicken like this, I'll try only 12 charcoal briquettes, and let it cook longer. But I also will be smoking a chicken over indirect heat and will report back on that, too. Other reviewers complained that this thing leaks smoke, but that's not important. (One reviewer--she didn't say what color her hair was--complained that while she was using the grill, the wind blew smoke out of the smoke stack into her face. Guess what the solution to that is. She couldn't.) The lid obviously was never designed to be air tight--I can get all my fingers under the lid at the left end of the barrel when the lid is seated on the bottom. If you open the smoke stack fully, almost all the smoke will pour out of it. If you close off the smoke stack completely, there will be a steady stream of smoke escaping from under the lid. If you think this means your meat isn't getting well smoked, just go over and fling the lid up and then duck because a huge, dense, cloud of smoke will come billowing out at you. That meat is getting drowned in smoke.
Fourth Stage: Indirect Rotisserie Smoking. 5 stars.
I had ordered a second set of forks for the rotisserie, so I was able to smoke two rotisserie chickens at a time. While that was happening, I noticed that I had plenty of room left on the spit for a third chicken, so I ordered a third set of forks. I have since rotisseried three chickens simultaneously over indirect heat (i.e., from coals in the sidebox only)--each chicken marinated differently. However, I noticed that the bird closest to the side box was browning much more quickly, so about half way through I stopped the rotisserie, switched the chickens on the spit, and continued on. They all three came out great in about four hours. Next time I'll try rotissering three chickens over coals directly under them in the main fire box. I shouldn't need to switch the birds on the spit when I do that.
Fifth Stage: Direct grilling, burgers and steaks. 5 stars.
Not much to add here. I put about seven pounds of charcoal briquettes in the main fire box tray, raised the tray as close to the cooking grills as I could get it. (The coals were about two inches away.) I let the grills get good and hot, brushed a little oil on them, and grilled a whole mess of burgers and steaks, with hot dogs around the sides. Everything came out great, very fast, too. Even when my wife and I are alone, we often will grill a few dozen burgers and dogs at once and freeze them. We have charcoal grilled burgers and dogs for months after just heating them up in the microwave.
Sixth Stage: Cleanup. 5 stars.
I don't see how it could be easier. I waited until the grill had cooled then scraped the cooking grills with a wire brush. That took about a minute. The side fire box drawer pulled all the way out for easy dumping of the coals I had used to season the grill. After removing the four main cooking grills, the main charcoal grate lifted right out with the two side handles, and that was just an easy dump, too. On second thought, I think it might be better to scrape the cooking grills with a wire brush while they're still hot. That way you can immediately re-season them with vegetable oil after the wire brush scraping. I'll try that next time. (EDIT: I did try this, and it works well, too.) As far as cleaning up the ashes is concerned, that's very easy, too. Almost all of the ashes in the side fire box will be in the drawer, which slides completely out for dumping. Depending on how heavily you fill the side box with charcoal, there may be some spill-over into the side box itself, outside the drawer. So every few uses you have have to reach in--when it's all cool, of course--and scrape some ash residue out by hand. Pretty much the same applies to ashes in the main fire box, except that there's no drawer. You must remove all four cooking grill sections, then lift out the fire tray and grate. Again, depending on how full you filled it with charcoal, you may have some spill-over ashes that will have to be removed by hand, once they are cool. I found that the easiest way to do this is with a sheet of flexible plastic--one of those thin, flexible plastic cutting "boards" (really more a cutting sheet) works very well, but any thin plastic sheet should work fine, too.
Next stages of this review will include durability, and anything else that occurs to me.
What I did I took the ash basket that came with the grill and turned it upside down and put two pieces of scrap metal on each end so it was off the bottom and made it into a baffle which worked perfect! Next I made a 12x12x6 charcoal basket out of flat piece of expanding metal, so I could slow the burn down more. I used 2 fire bricks on the bottom to balance the heat out more. I added a piece of 1 1/2 inch angle iron to the sides to seal up the gap and use BBQ gasket on the sides, back and front. Now it is a perfect smoker with the mods! I provided a bunch of pictures of my mods.