Char-Broil Vertical Charcoal Smoker

48 reviews ratings
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Walmart #: 551830999
Char-Broil Vertical Charcoal Smoker
$78.00
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  • 364 total square inches of cooking surface
  • Two cooking grates
  • 4 dampers for temperature and smoke control
  • Gifting note: This item ships in the manufacturer's original packaging. If intended as a gift, the packaging may reveal the contents.

    About this item

    The Char-Broil Vertical Charcoal Smoker has 364 square inches of total cooking surface. This smoker features double-door access, so the charcoal and water pan can be easily accessed without losing heat inside the chamber. It comes with two adjustable-height cooking grates and has multiple dampers to easily control heat and smoke.

    About this item

    The Char-Broil Vertical Charcoal Smoker has 364 square inches of total cooking surface. This smoker features double-door access, so the charcoal and water pan can be easily accessed without losing heat inside the chamber. It comes with two adjustable-height cooking grates and has multiple dampers to easily control heat and smoke.


    Char-Broil Vertical Charcoal Smoker:

    • 364 total square inches of cooking surface
    • Multiple dampers for easy heat and smoke control
    • Temperature gauge to monitor heat
    • Access door to easily tend charcoal pan and water pan without losing heat
    • Porcelain-coated charcoal pan and water pan
    • 1-year warranty
    • Model# 13201834

    Specifications

    Battery Type: Does Not Contain a Battery
    Primary Color: Black
    Multi Pack Indicator: No
    Model No.: 13201834
    Shipping Weight (in pounds): 33.0
    Product in Inches (L x W x H): 50.75 x 21.5 x 39.0
    Assembled in Country of Origin: Imported
    Origin of Components: Imported
    Walmart No.: 551830999
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    Customer reviews

    Customer Reviews | 48 reviews | 4 out of 5

    4.0 stars

    48 reviews | 4 out of 5

    4.0 stars

    48 reviews | 4 out of 5

    90%
    Would recommend to a friend
    5 stars
    17
    4 stars
    22
    3 stars
    4
    2 stars
    1
    1 stars
    4
    1-3 of 47 total reviews
    90%
    Would recommend to a friend

    Age

    Gender

    Can't beat the price
    4/8/2013

    Customer review by IKnowGrills

    4.0 stars 4/8/2013 by IKnowGrills
    by IKnowGrills

    I just got this smoker over the weekend and smoked 2 beer Butt chickens with ease and an 8lb pork shoulder the next day. After sifting through the reviews I realized something had to be done about the Charcoal pan so I took my drill to it and put around 30 holes all over the pan on the sides and the bottom to help with air flow and diminish ash build up. I had no problem reaching 300 degrees and maintaining it best chicken I have ever had. This little guy works great and has plenty of room to smoke several things at once. The water pan is a must use even if you don’t put water in it put it in when you cook to help break up some of the heat, ash, and flames. Its real light so it’s easy to take in and out of the garage. This will not let you down for the price.

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    IKnowGrills
    Kansas
    Would recommend to a friend? Yes
    Age:25 - 34
    Ownership:1 week or less
    Gender:Male
    Usage:Every few days
    Great beginner smoker
    8/13/2013

    Customer review by Terry1776

    5.0 stars 8/13/2013 by Terry1776
    by Terry1776

    I feel like people who rate this lower are people who are rating this smoker against higher end smokers. The problem is, this CLEARLY isn't a higher end smoker because of the price. Anyone who does a little due diligence and research can easily find out what they're getting with this smoker, and for the price in comparison with smokers in it's class-range this thing is AWESOME! Yes, the metal is thin and you have to perform a few modifications to it, but you knew that going in. And the mods are easy and cost an additional $20-30 extra. You will not find a better beginner smoker for the price, and it allows for easy mods and room for upgrades (adding more racks, etc). I highly recommend this for a first smoker or as something for the "casual" smoker. I am a novice to veteran griller/smoker and I have turned out GREAT food with this thing. There is a bit of a learning curve, but there's one for anything you buy: you have to learn how it performs and its nuisances. Again, great smoker.

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    Terry1776
    Washington, DC
    Would recommend to a friend? Yes
    Age:25 - 34
    Ownership:2 - 3 months
    Gender:Male
    Usage:Once per week
    Verified purchaser
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    Good Smoker for me - just starting out
    3/28/2013

    Customer review by smokernewbie

    4.0 stars 3/28/2013 by smokernewbie
    by smokernewbie

    This smoker is similar to the Brinkman but a little more expensive - not sure why I bought this instead of the B, but I'm happy. There is a lot of info on the brinkman on the internet if you need more help. This one is very sturdy, metal seems thick enough, and easy to put together. I did some reasearch and talked to a 'pro' smoker and have come up with the below 'tweaks' to help. I'd say if you don't want to do electricity or propane and are still just starting, it's an awesome grill. I live in Phoenix and since electricity is outrageously expensive here, I opted for charcoal. Also, I just think it's a little more manly to have a charcoal smoker since it's more of a challenge compared to just plugging something in and turning a dial to adjust the heat. I've had this a month and have grilled whole Chickens and some ribs and wow they're tender. -Recommend Drilling a BUNCH of 3/8" or larger holes in the charcoal pan so the dust can fall through, or get a Mr Bar B Q 06034X Platinum Prestige Stainless Steel Wok Topper since it's full of holes already for the burned charcoal dust to fall through so burning can continue. If you don't the burned charcoal dust will limit the burning of the charcoal. -Get a 'chimney' charcoal starter ($15) so you don't have to use charcoal fluid to start. Put some charcoal (unlit) in the pan, then use the chimney to start some, then put the lit ones in the pan. This will slowly light the unlit briquettes so you can get a long burn. For burns over 3 hours, you will have to replenish the charcoal, but the lower door allows that without losing all the heat out the top. -Consider getting a thermometer to replace the one that's there - sometimes the ones that come with smokers, especially inexpensive ones like this, are inaccurate. -Get a probe thermometer (I got a CDN Digital Programmable Probe Thermometer) with a metal-lined cable between the thermometer and the probe. The only real way to tell if your meat is done is to test the internal temp. You can just route the cable/probe through the top vent, stab the probe into your meat, then set the alarm to beep when it hits the temp you choose. This thermometer allows you to constantly monitor the meat temp without opening the door and losing your heat which is why I prefer this to those hand probe thermometers. -I lined the upper door with felt (green egg) to prevent leaks since some smoke was coming through the top door. -I plan on putting on a plywood shelf on the back and side to hold my stuff. i.e. thermometer, food, etc... Hope this helps - bottom line I'm very satisfied with the smoker.

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    smokernewbie
    phoenix, AZ
    Would recommend to a friend? Yes
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    Customer has been confirmed to have purchased the item from Walmart.
    1-3 of 47 total reviews See all
    1-3 of 47 reviews

    Customer Reviews | 48 reviews | 4 out of 5

    Customer reviews

    4.0 stars
    48 reviews | 4 out of 5

    Customer Q&A

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    1-3 of 7 questions

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    by zimm47 6/30/2013
    4 answers
    • A. Putting charcoal in a pan (without ventilation) will not work, I bought a weber round charcoal grill grate for $9 and placed it on top of the charcoal pan, works great and fits great. Use lump charcoal and wood chunks and you can get all the heat you need.
      by Greenleafcourt5/27/2015
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    • A. Needs more air intake to get hotter fire. I drilled some extra holes in fire pan, about 12 1/4" holes. Works better.
      by SmokeyDave5/27/2015
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    • A. It sounds to me like you're not using your vents correctly: You probably think that you have to keep the vents closed to keep the heat in, but it's the OPPOSITE. You have to open your vents to provide more oxygen to your coals/wood so they burn higher and hotter. You'll have to experiment by first keeping all of the vents OPEN. Watch your thermometer, and if you get too high, close one of the vents. If both vents are open and you're not getting above 225, you're not using enough coal/wood! But my guess is it's your vent control which is screwing you up. Also, and of course, resist the temptation to open your main lid/cover to "peek in" when you don't have to. You'll lose a lot of heat in the chamber this way, but with small units like this, it doesn't take all that long to bring it back up to optimum temperature again. Good luck, and have fun!
      by IraR5/27/2015
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    • A. Please follow this link to create a case with us and we can best investigate the low temperatures... http://www.charbroil.com/support/case/create
      by Charbroil3/9/2015
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    Product warranty: See details

    Supplier Warranty: 1 year
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