The Char-Broil American Gourmet Offset Smoker represents a great option for the “beginner” smoker or those who don’t need to feed an army every time you cook. The offset fire box allows for classic indirect cooking through the transmission of smoke, flavor, and low heat, through the cooking chamber. The cooking chamber is covered by a 288-square-inch porcelain wire cooking grate. There is a simple door for easy ash removal as well as a convenient side shelf. As with all grills, we recommend keeping the firebox clean to help avoid flare up as well as using a grill cover to protect your investment.

2 thoughts on “Char-Broil Offset Smoker American Gourmet Grill

  1. M. Adams says:

    Don’t get it confused… I got this smoker as a gift and I love it. There are some negative reviews out there, but I have yet to have a problem with it after about a year of use. Here’s the issue…You don’t get an offset smoker for under $100.00 and think that it is going to be the best of the best, or even the best for that matter. What you should expect is a small smoker/grill that you can cook enough food for about 4-8 people. If you are using it for a smoker, understand that this isn’t a gas smoker or electric smoker, and that it isn’t the biggest smoker. You aren’t going to smoke an entire pig on here. It takes time and attention to smoke slowly.Downsides…the paint comes off. Not really a big deal because all you will need to do is buy some spray paint. And it isn’t like it just peels completely off of the grill. It chips in some places. More cosmetic than anything.Clean up isn’t as easy as it could be. You will want a small dust pan or hand broom to get the…

  2. B&B Fan "B&B Fan" says:

    Great little smoker! I found other reviews on this product somewhat misleading. Sure, I made few minor modifications with the pliers, but other than that, the grill was easy to light and maintained its temperature – just be sure not to leave the valves wide open!After following the instructions, I used 20 pre-fueled briquettes to start the fire. I recommend using a blow torch to light any coal – it’s much safer and less toxic than burning newspaper or cardboard to star t a fire, but I digress. After around 15 minutes, I started another small fire in the smoker box using pre-fueled briquettes.The grill maintained a temperature of 250 degrees with the butterfly and smoker valves open one quarter. I added 3 pieces of oak chunks to the main part of the grill on top of the 20 coals; then one chunk of mesquite on top of the 4 coals in the smoker box.The marinated chicken came out great and took around 45 minutes to reach an internal temperature of 160 degrees…

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