Grill Boss4 Tier Vertical Freestanding Charcoal Smoker Portable BBQ Grill with Temperature Gauge for Outdoors, 564 Square Inch Cooking Area, Black

This is a solid grill constructed of heavy enough steel the allow for good heat retention. Like all charcoal smokers there is some trial and error adjusting air vents to control the cooking temperature. Charcoal tub is large and well ventilated enough to hold temperature for a long time. The rib rack is nice and the chicken rack will accommodate a chicken but also appears tall enough to hold a turkey. The side handles and latches make it a lot easier to move the smokerHowever the hooks are too small to use to heat meat for smoking. Drawbacks are that the thermometer is on top of the lid where away from the food where you can't see the temperature without standing over the smoker. The screws used to connect the bottom vents have spacers to prevent overtightening but allows enough air in to prevent cutting off the air supply to save charcoal when done smoking. Also there is an air gap between the access door hinge and the side of the smoker. These air gaps can be closed and a another thermometer added and larger meat hooks bought. Once these things are done, the smoker will be better than more expensive grills.This smoker is a good value for the money and cooks as well as much more expensive bullet smokers

I recommend it very much.

I purchased this 36.42-inch-tall stainless steel vertical smoker because I wanted to try to make smoked fish and brisket. It’s a 4-tier smoker with a 564 square inch cooking area and 3 metal grills and some other hardware to smoke various foods vertically. You can even add fish to included hooks. It took about 2 hours to assemble following the step-by-step instructions, all parts were present, except I had trouble with one of the bottom latches and a new latch is being shipped. An access door is in the center of the oven to add and check and baste the food you’re smoking. I would have preferred an assembled smoker, and they could have pre-assembled the oven, but I managed to assemble it successfully. My first try at smoking meat, I bought a chuck roast and pre-seasoned it with garlic, paprika and some salt overnight in the fridge. I was ready for the test, but I made an error because I thought it would work with wood pellets and some fruit wood pieces. I got it lit with a torch and a fire starter I use for my wood burning pizza oven and waited for the temperature to rise. 3 dampers are on the side of the bottom section to adjust the air flow and a vent is on the top lid. I let it stand without putting in the meat because it needed a break-in burn for 2 hours before a first use. Then I moved the seasoned roast into the middle tray, accessed through the door at the middle, and it was smoking a lot, but I had added too much fruit wood pieces and in an hour the fire raged, and it got to about 550 degrees F. That’s when I removed the roast and had to decide how to proceed.I had the smoker on a table, which required me to stand on a step stool to see the thermometer at the top. I think a thermometer should be added to the middle of the smoker in the door, to check the temperature where the food is cooking. For my next use, I’ll place it on the deck and use charcoal briquettes. One problem with the smoker is the way the fuel is added. To add fuel, you need to take the smoker apart. An improved design would be to add a fuel drawer that you can easily open to add fuel. But I couldn’t easily add fuel, so I transferred the partially cooked and smoked chuck roast to my barbecue and finished cooking it at 250 degrees F in about 3 hours. It came out well and tasted great. If you find you have missing parts, a toll-free number is included in the instructions so you can have them sent out. It may also be used as a portable charcoal grill by removing the top and using one of the round metal grills over the base.

This Grill Boss 4 Tier Vertical Freestanding Charcoal Smoker is my first smoker and, so far, I'm really impressed with it. It feels solidly constructed and is thick enough to keep the temperature inside it stable. To adjust the temperature, there are air vents that can be opened and closed - so it operates like any other charcoal style grill/cooker. The thermometer is on the top of the grill, which means leaning over the smoker a bit to read it, so you'll need to be careful not to accidently touch the outside of the smoker. It has handles to move it around, but it does not have wheels to roll it about. It was easy to assemble.I like how versatile this cooker is - you can smoke meats/cheeses, slow BBQ and use the top for grilling. So far, I have cooked ribs and chicken drums and they both came out tasty. Next, I want to try smoking a nice block of cheddar cheese that I have sitting in the fridge.

It's a bit cheaply built, but it works really well.It's kind of a chore to put it together, but once you do, it's actually pretty solid.the metal is very thin and cheap and will probably not last a long time, but it works very well.I hav smoked, fish, chicken, steak, etc in it and it works perfectly