Char-Broil Offset Smoker American Gourmet Deluxe Charcoal Grill

Char-Broil American Gourmet Offset Smoker, Deluxe

  • 3-in-1 smoker, barbecue and grill with 670 square inches cooking surface in main chamber and 355 square inches in firebox chamber
  • Chrome-plated cool-touch handles to protect your hands from the heat
  • Multiple adjustable dampers to easily control the heat and smoke in your cooker
  • Storage rack allows user to keep cooking utensils and extra charcoal close-at-hand
The Char-Broil American gourmet deluxe offset smoker represents a great option for the smoker enthusiast with the space to cook for large groups. With a total cooking area of 1,280 square inch, there's plenty of room to cook your whole meal. The offset fire box allows for classic indirect cooking through the transmission of smoke, flavor, and low heat, through the cooking chamber. The main cooking chamber has a 670 square inch porcelain wire cooking grate and a 355 square inch chrome wire swing-away rack. The third cooking surface, in the firebox, is 255 square inch. There is a side door in the offset smoker box for easy ash removal. The grill features a temperature gauge, 2 wheels for easy mobility, a convenient front shelf and wire bottom shelf. As with all grills, we recommend keeping the firebox clean to help avoid flare ups as well as using a grill cover to protect your investment.

List Price: $ 179.00 Price: $ 154.74

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

  1. BBQ dawg
    47 of 51 people found the following review helpful
    3.0 out of 5 stars
    Get what you pay for, July 16, 2011

    Amazon Verified Purchase(What’s this?)
    This review is from: Char-Broil Offset Smoker American Gourmet Deluxe Charcoal Grill (Lawn & Patio)

    This is an entry-level smoker. To make it work you will need to do the web research and build a baffle, add thermometers at grill level (or preferably get a digital dual thermometer), build a charcoal basket out of expanded steel and extend the chimney. For me these were all fun projects and I can get it to maintain 200-250 degrees and have turned out great ribs and pork shoulders. Be forewarned that it will start to rust the moment you buy it and non tinkerers may not enjoy all the fuss.

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  2. Matthew Spielman "Jerk of All Trades"
    35 of 39 people found the following review helpful
    2.0 out of 5 stars
    A Purchase I Regret, May 17, 2012
    Matthew Spielman “Jerk of All Trades” (Kingston, MA, USA) –

    Amazon Verified Purchase(What’s this?)
    This review is from: Char-Broil Offset Smoker American Gourmet Deluxe Charcoal Grill (Lawn & Patio)

    *** Update — 9/10/2012 — The grill has all but given up the ghost. It is completely rusting to pieces despite being protected from the elements when not in use. The tray which holds the coals melted under the heat of repeated uses and bowed in the middle so that it can no longer be adjusted. There is a hole that has rusted through the bottom of the smoker box. This is all within less than a year of use (I probably cooked on it about 20 times since purchasing it). Words can not begin to explain how disappointed i am in this purchase; I will never buy a char-broil product again — not even one of their gas grilles — after my positively awful experience with this grille ***

    Before I moved halfway across the country, I had a basic Weber charcoal grill which I absolutely loved and did a wonderful job of cooking my food. I had that grille for over 8 years and when I moved, I gave it to a friend and the grill still looked pretty new despite heavy use; no rust, nice paint, etc.

    Since I moved into a much bigger house and planned on entertaining, I wanted a new grill that had much more real-estate to cook food for more people at once. I also in the last couple of years had gotten into slow cooking with indirect heat and this grill seemed like an ideal solution. Here is a recount of my experience with it so far:

    Unpacking and Setup:
    The box was so heavy that my wife couldn’t even move it into the garage. Fortunately, it wasn’t raining outside and the weight seemed rather reassuring to me. I like heavy stuff for cooking because it usually means good things for even heat distribution and retention. It took me about an hour to setup the grill with some hand tools and a power drill. The instructions are very tricky and you have to pay attention to the types of bolts being called for in each step. Some of the descriptions are very similar and you can accidentally use the wrong bolt and then have to take half the stuff apart in order to get the right bolts in the right place. Overall, the setup wasn’t too tricky although I tend to be on the “handy” side of the curve when it comes to projects. It would definitely be faster with a second person helping out; particularly with the lid.

    Initial Impressions:
    I was surprised to see that there is absolutely no insulation anywhere on this grille. For it’s size, this didn’t bode well particularly considering that the smoke box is offset so much. I had trouble imagining how you could effectively cook meat on the right side of the grille with indirect heat in the smoker… turns out I was right… but more on that later. The lack of insulation around the seams of the assembly left big gaps all around the side of the grille. The wheels were flimsy and didn’t feel very sturdy when rolling the rather heavy grill over gravel and uneven surfaces.

    The first time I fired up the grille, I cooked three 5lb pork butts on indirect heat for about 6 hours. I used applewood chunks in the smoker box along with lump charcoal which I was periodically refreshing to keep the heat up. The chimney on this thing is relatively useless as the entire grill leaks heat/smoke like a sieve. Smoke was pouring out from under the lid, the back seam, and even the place where the smoker bolts to the main grill assembly. This made it very hard to keep a good temperature in the grill; if I opened up the air intake more, it would get too hot but if I tried to choke out the fire a little and take down the temperature, it would either drop too low or suck in air through all the gaps in the sides. The heat was also very uneven and at times I measured a 100 degree gradient from the left side of the grille to the right. After two hours on the grille, the left-most butt was cooking too fast and the right one was still largely raw. In the end, I was able to salvage it by putting more coals in the main grill area and keeping a close eye on the heat. The thermometer built into the grill is functionally useless.

    The Aftermath:
    As many other reviews have noted, after just my first use all the paint bubbled and peeled off the bottom half of the smoker box and a few weeks later, there is already noticeable rust. The grate in the smoker also deformed significantly from the heat. After subsequent uses with direct heat, the grate that holds the charcoal has also deformed in the main grille. The adjustable tray that lets you raise and lower the charcoal in the main grill assembly is a nice idea but poorly implemented. It allows a large number of coals to fall off the sides and under the tray and also doesn’t provide for good air flow. I was able to get much higher cooking temperatures on my simple Weber grill. As an example, I used to stir fry food on my weber in a hammered steel wok because I could get much higher temps than my stove and didn’t have to worry about the smoke. I was not able to do so on this grill because the temperature was…

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