Bass Pro Shops® Smoke'n Grill Charcoal Smoker Grill
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- Smoke or grill on this easy-to-use cooker
- Vertical smoker produces moist delicious meat time after time
- Rolled steel construction
- Porcelain-coated water and charcoal pans - easy to clean
- Large front door for easy fire maintenance
- Built-in temperature gauge
- Extra-sturdy cooking racks
A great gift for the outdoorsman who loves to cook, the Bass Pro Shops Smoke'n Grill Charcoal Smoker Grill smokes or grills up to 50 lbs of meat at a time, helping you cook delicious food for a crowd. This vertical smoker features strong, rolled-steel construction with easy-to-clean, porcelain-coated charcoal and water pans inside. The large front door makes adding charcoal, chips, or water while cooking easy without removing the smoker's lid and releasing the cooker's heat. Temperature gauge built into the lid helps you monitor the cooking heat inside the smoker. The Smoke'n Grill includes wooden handles and two extra sturdy cooking racks.
Rated 4 out of 5 by 23
Rated 4 out of 5 by RJF1 good basic smoker
The product took about 10 minutes to assemble. Worked fine, but is a basic product. Smoking requires a lot more charcoal than I thought. Was missing the thermometer, but called brinkman and they are shipping it out with minimal hassle. good deal for $35.
January 29, 2007
Rated 5 out of 5 by TheRealBirdman Great Smoker
I would recommend this to any one who needs a good smoker. I have smoked salmon and other wild game in my smoker. Easy to maintain and clean. I can say this smoker is holding up well will all the punishment I am dishing out.
I would suggest unless you have the time; to get the electric smoker adaptor to smoke your fish or game.
November 14, 2006
Rated 3 out of 5 Better as a grill, not a smoker
Overall it would be more beneficial to buy a real smoker and not a combo set. As a grill- the three rack system for charcoal height is nice, but as a smoker- this unit is very difficult to maintain temp over longer cooking periods and quickly fills up with used coal and ash as the day wears on. There's also no good way to add more coals once the meat is in place.
July 8, 2006
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