Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: smokeasaurus on April 11, 2016, 10:55:09 PM
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As most of you know we moved to a small cabin on a steep slope and my Good One Open Range could not safely be moved to my back decks. I sold it to the dude that bought our last place. We picked up a Char-Griller off of CL. It had the side firebox attached and I have used it for smoking about 5 times. Now I have had pretty good results but I have to re-paint the fire-box after every use. I have warped the fire grates and the pull out pan. Char-griller did replace them for me.......once. They are done replacing the components. Now the CG is great for grilling when we have company over. The PK is great for just Wendy and I. I felt the need for a dedicated off-set. I like off-sets. Wendy agreed and said to make a wise choice because this is a one-time shot. I am retired and Wendy is bringing home the bacon so I felt the pressure to make a wise decision.
So here is the problem. In the off-set world, there is no middle class. What I mean is, if you want a gas grill or charcoal grill or a smoker, you can get em for 49.00 to thousands of dollars in all sort of increments.
Not with an offset. You either get them for a little over a hundred and fifty and the next jump is 1000.00 and up for all welded 1/4" construction. I had thought and hoped Old Country pits sold at Academy would be the 400-700 dollar middle offset but quality is all across the board. Jaxon got a good one. I tried one and had to have it returned. Various reviews mention buying them in person and inspecting them before purchasing one. No Academys out here on the left coast.
So the search has been on. I can not safely get a 1/4 thick 400 lb off-set on my back decks. Need to get something in pcs and assemble it where it will stay.
But, The Smoke wants quality. Is it possible? The search has lasted me about 2 months of constant checking on-line. Nothing out there. Either thin junk or beefy 500 lb monsters.........
and then I discovered the Broil King on some site I never heard of. Over to BK site and plenty of research and plenty of phone calls.
Retail on this unit is anywhere from 599-999. I got this bad boy for 499 and free shipping.
The unit arrived today in one nice big box on a pallet. 260 lbs total. This pit weighs in just under 200 lbs. 2mm steel (14 ga) but it seems so much thicker. The doors seal perfect (one of the flaws of lesser priced units). There are three aluminum Rotodraft dampers (smaller versions of the Keg dampers) one of each access door and one on the smoke stack for precise air control and stainless steel ash pans and smoke diffuser trays. The smoker diffuser trays sit in the smoking chamber and they are also used to hold charcoal if grilling in the smoking chamber. These are to be left in to help adjust the heat distribution while smoking (we shall see). There is a damper inside the smoking chamber that mounts against the opening that leads into the firebox. This can be adjusted with a tool you get that will also adjust the heat and smoke into the main smoking chamber. Real heavy cast iron grates that can be flipped over where the channels hold grease and baste your food or put them point up for those grill marks we all know and love.
Assembly was a breeze. All holes in this unit had threaded brass fittings and they were very precise. I have never seen a Broil King grill or keg up close before and this is real good quality. Everything is heavy on this unit. Like I say, this is one well thought out unit. I spoke to a BBQ Galore in Canada and the guy said Broil King nailed it with this off-set.
It was sunny when the pallet arrived but it clouded up quick and Wendy and I got it assembled in a driving rain. So pics of the assembly didn't happen....however there is a nice intro video and an assembly video on the Broil King site: http://www.broilkingbbq.com/grills/smoke/smoke_offset_charcoal_smoker
5 year warranty on the cook box and 2 years on parts and paint. Very durable powder coating was used but smokers do not stay pretty for long...unless you don't use them. This offset will be used for smoking only. When the CG gives up the ghost, I will then start grilling in the main chamber. You also get hd grates for the fire-box for grilling as well.
This is not a two-three year pit. With stainless steel ash trays and solid construction, with a cover and cleaning it out the next day, this pit should be around a long while.
Is this the missing link of the offset world? After getting this put together, the fit and finish suggests it might be.........however we got to see how she smokes........
Tomorrow will be a seasoning morning and country style pork ribs are going in so check in tomorrow.
Here are pics of the packaging. Everything was nicely boxed and wrapped. Very well thought out.
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160411_111121_zpske3g6ibw.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160411_111121_zpske3g6ibw.jpg.html)
These were the boxes for the smoking chamber and fire box.......very heavy
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160411_113607_zpsfggbukqa.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160411_113607_zpsfggbukqa.jpg.html)
Here are some of the boxes of the rest of the components. Trust me...there were more than just these
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160411_113556_zpscy26hprc.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160411_113556_zpscy26hprc.jpg.html)
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Waiting.
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Me too
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Nice Purchase, Congrats! :)
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Rains are gone and the sun is out. Got her all dried up.
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073104_zpsbwollb3z.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073104_zpsbwollb3z.jpg.html)
Heavy cast iron grates in the smoking chamber
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073125_zps4qaznvvd.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073125_zps4qaznvvd.jpg.html)
Heavy cast iron grates for fire box grilling
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073136_zpsn6pqq8fr.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073136_zpsn6pqq8fr.jpg.html)
Diffuser/charcoal grates in the smoking chamber
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073442_zpscf0ctuxm.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073442_zpscf0ctuxm.jpg.html)
This is the internal damper from the smoking chamber to the fire box. Here it is all the way down.
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073518_zpsp12rmk0b.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073518_zpsp12rmk0b.jpg.html)
Here it is completely open
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073534_zpstzqajaea.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073534_zpstzqajaea.jpg.html)
Super heavy charcoal grate in the firebox
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073253_zpsd6y7ksos.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073253_zpsd6y7ksos.jpg.html)
Slide out stainless ash pan in the fire-box......smoking chamber has one as well
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_073309_zpshykzc9k6.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_073309_zpshykzc9k6.jpg.html)
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Pretty nifty Smoke! Looks well-made and some good designs! Congratulations buddy!
When is fire-up?
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It looks like it's built good. Waiting on the first cook ;)
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It looks like it's built good. Waiting on the first cook ;)
Can't do anything until it is Smoochy approved ;)
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That's a bute Clark
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That is one great looking offset for the price Smoke!
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Nice features> The handles and the trays are really nice. Should be a nice rig.
You should have her seasoned up and cooking by now...
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It is official.....this pit is Smoochy approved :)
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_105729_zpsaygzlv18.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_105729_zpsaygzlv18.jpg.html)
So lets get a fire started
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160412_112519_zpsmstcfoti.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160412_112519_zpsmstcfoti.jpg.html)
The BKO (Broil King Offset) has been running for two hours at 250. A mix of mesquite lump and Kingsford and I have not made one vent adjustment...yet
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Awesome looking off set Smoke!
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Not only did you pick up a real nice Stick Burner It is holding a steady 250 without adjustment.
Nice
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Looks well made Smoke!!! Looks like one I would want; especially since it has a bottle opener on it! :) Don
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Well if it's Smoochy approved then your ready to SMOKE!!!!!!! :D :D :D
Smoochy won't steer you wrong ;) ;) ;)
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Looks great I hope you get many great years of use out of it...ENJOY!
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Looks well made Smoke!!! Looks like one I would want; especially since it has a bottle opener on it! :) Don
I better get some bottled beer........gotta try out that opener....this is a product review you know ;)
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Well congrats to you man! I almost feel like an unofficial Broil King rep here as I have a history with them and their Keg. I own 3 of them and am friends with a few of their employees. The bottle opener thing is big with them, it's something that is simple and yet wonder why every grill doesn't have one, lol. I've always wanted another offset but like you, I don't want a $150.00 one, been there done that. I may have to see what kind of deal I might be able to talk myself into with my BK contacts :P
I am looking forward to you doing a cook. Might I suggest brisket? That, to me, is THE best thing to cook in an offset and is a true barometer of how well your smoker smokes. One last observation, I like how it almost seems as if it were made just for you and it has your name under the words Broil King!
Great write up, now go cook on that bad boy and let us know your thoughts, we're all waiting!!!!
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Nice! Great deal too.
Does it have any significant leaks that require sealing?
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Nice! Great deal too.
Does it have any significant leaks that require sealing?
Just a little bit on the left side of the door but I can't complain. Doors actually fit pretty snug. BK did a good job.
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Well congrats to you man! I almost feel like an unofficial Broil King rep here as I have a history with them and their Keg. I own 3 of them and am friends with a few of their employees. The bottle opener thing is big with them, it's something that is simple and yet wonder why every grill doesn't have one, lol. I've always wanted another offset but like you, I don't want a $150.00 one, been there done that. I may have to see what kind of deal I might be able to talk myself into with my BK contacts :P
I am looking forward to you doing a cook. Might I suggest brisket? That, to me, is THE best thing to cook in an offset and is a true barometer of how well your smoker smokes. One last observation, I like how it almost seems as if it were made just for you and it has your name under the words Broil King!
Great write up, now go cook on that bad boy and let us know your thoughts, we're all waiting!!!!
I would like to think that BK named the offset after me ;D
A brisket is definitely coming up for a cook. Just waiting for Staters to get some in 8)
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Well congrats to you man! I almost feel like an unofficial Broil King rep here as I have a history with them and their Keg. I own 3 of them and am friends with a few of their employees. The bottle opener thing is big with them, it's something that is simple and yet wonder why every grill doesn't have one, lol. I've always wanted another offset but like you, I don't want a $150.00 one, been there done that. I may have to see what kind of deal I might be able to talk myself into with my BK contacts :P
I am looking forward to you doing a cook. Might I suggest brisket? That, to me, is THE best thing to cook in an offset and is a true barometer of how well your smoker smokes. One last observation, I like how it almost seems as if it were made just for you and it has your name under the words Broil King!
Great write up, now go cook on that bad boy and let us know your thoughts, we're all waiting!!!!
I would like to think that BK named the offset after me ;D
A brisket is definitely coming up for a cook. Just waiting for Staters to get some in 8)
Smoke your liver might need a few short cooks to get into shape before the brisket ::)
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Good call LA. Cupcake chicken tomorrow it is 8)
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Forgot to mention that Broil King included these nifty little grilling tools with the smoker. I betcha Regular Guy has the long handled one, they show in the video how it is used to adjust the Rotodraft dampers. I believe the Kegs have a larger version on the lid. The other is for the cast iron grates,
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160413_125658_zpsqqikpd8b.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160413_125658_zpsqqikpd8b.jpg.html)
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Cleaned the off-set......not bad. Using Kingsford along with the lump still produced way much ash for my liking.
Gonna give this a try tonight when we smoke a London Broil
They even claim on the back of the bag that this briq/lump hybrid is good for Kamado style cookers.......so I am hoping ash production is low
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160413_125047_zpshvlp0hry.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160413_125047_zpshvlp0hry.jpg.html)
Hmmm...kinda looks like Mesquite infused Kingsford...but they do have different feel to them.....we will see this evening
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160413_125527_zps7lax7zr2.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160413_125527_zps7lax7zr2.jpg.html)
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Smoke, that tool is similar to what comes with the Keg. The new ones might look like that though, I don't know. The one that I have looks like yours minus the hook part. As for the Roto Draft, you got it right, there is a larger one on top of the keg and a smaller one on the front which is attached to the removable ash pan (on 5000 models only)
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Man that makes me miss our Lang offset.
Still remember throwing on some charcoal, light it and wait until he white shows and than throw on some split hickory logs and cook with wood. Very tasty BBQ and if yours does as good as it looks i might venture back into one.
Gone to be following this with interest.
art
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Man that makes me miss our Lang offset.
Still remember throwing on some charcoal, light it and wait until he white shows and than throw on some split hickory logs and cook with wood. Very tasty BBQ and if yours does as good as it looks i might venture back into one.
Gone to be following this with interest.
art
This off-set surprised me. The quality and fit and finish is very nice. While it is not a 1/4 welded Lang, this is a far cry from the home improvement store offerings.
I will try to do my best on this review and tell it like it is :)
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this is a far cry from the home improvement store offerings.
That's what I am talking about.
Only thing is, based on my and many other's experiences this should come with an outdoor fridge for he all night beer and ice. ;D
As I said I am interested and if it runs well on sticks I might jump in.
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I started up the pit late using only the Kingsford lump/briq and it took an hour just to get to 200.....hmmmmm
added some mesquite lump and the gauge barely moved......what is going on??
It turned out to be the dreaded Mfg thermometer ??? I took my Old Smokey thermo off of the Char-Griller and she was running at 235
Time to drill a hole tomorrow.
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this is a far cry from the home improvement store offerings.
That's what I am talking about.
Only thing is, based on my and many other's experiences this should come with an outdoor fridge for he all night beer and ice. ;D
As I said I am interested and if it runs well on sticks I might jump in.
Well as I just posted...do not trust the thermometer....heck...you can't even trust Webers ;D
I am waiting to hear from my wood guy. I think I want to use splits of wood.......much easier than briqs or lump 8) 8)
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I am waiting to hear from my wood guy. I think I want to use splits of wood.......much easier than briqs or lump 8) 8)
And all the cooks taste better.
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Cleaned the BKO and that Kingsford Lump briquette is as dusty and sandy as regular KBB.....stay away from that overpriced crap >:(
Did a couple of mods to the BKO
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160414_102957_zps0ezroifw.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160414_102957_zps0ezroifw.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160414_103009_zps0sgnczk6.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160414_103009_zps0sgnczk6.jpg.html)
Is this a deal breaker.......nah.......most factory gauges are not accurate and I have seen $2000 pits with the smoke stack not in the right place
Hey Savannah Smoker.........scrounged up six splits of live oak.......gonna go for it tonight 8)
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Is this a deal breaker.......nah.......most factory gauges are not accurate and I have seen $2000 pits with the smoke stack not in the right place
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Hey Savannah Smoker.........scrounged up six splits of live oak.......gonna go for it tonight 8)
Many other measuring devices available and I am you sure you have some. Myself I like Rock's Stoker and Maverick.
O'man the smell of a nice blue smoke coming off of smoldering wood in a pit makes me thirsty.
art
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I am sure that the BKO thermometer is close to the one used on the Keg so my advice to you is to take that sucker off and calibrate it. I've done that with all 3 of my kegs. Also, Kegwise (and probably any other grill for that matter) the grate temp is always lower than dome temp. Ya gotta love digital thermometers placed on the grate!
Just so you know, you're making me want one of those BKOs bad! I have a BK guy looking into pricing for me, ya know, just for research purposes ;)
I don't know if he can beat the price you got, I may be needing that link if he can't :)
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Thanks Smoke for posting this. I have been really thinking about an off set and not wanting to break the bank this looks real promising.
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That's a nice looking pit, Smoke. How thick is the metal on the firebox? That tends to be the weak spot in most sub-$1000 offsets I've seen.
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. How thick is the metal on the firebox? That tends to be the weak spot in most sub-$1000 offsets I've seen.
+1 ????
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The entire pit is 2mm...roughly 14 ga. I did run live oak splits in it yesterday and the pit performed admirably.
However: the paint burned off the fire-box very quickly. I spoke to the Mfg and they recommend only lump charcoal.
Durability: that is a good question. 14 gauge should hold up for a while. The charcoal grates are so beefy that is not a concern.
I think if you use lump this should last a long time. I think wood splits might shorten its life-span considerably.
I guess it depends on your heat-source. At 799.00 you are almost close to a Horizon or a Yoder 16" off-set that can easily run wood. Just got to save a bit more to cover the freight.
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To increase lifespan a basket to keep charcoal or burning wood from abutting against side.
After each cook spray any areas without paint with canola oil. Keep the bottom of firebox clean of wet ashes ( consider putting HD foil in bottom)
The bottom of firebox is still the most likely place to rust out.
Doing this my POS chargriller' firebox lasted 10 years mainly using splits & I don't think it was as heavy as yours.
14 gauge will last a long time with care!
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That is real sound advice LA.......gonna make a basket...........
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Question is, is it a Stick Burner or a Coal Burner?
It looks like a stick burner.
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The firebox will rust, get some high temp black paint made for grills and keep it painted, it will help it last longer. Like LA said keep foil in the bottom and most of all don't let ash sit in it. Even covered on a deck that ash will absorb moisture and set up an "acidic" like reaction that will eat through the metal. People are always telling me their grills "burn out" when it is because they leave a bunch of ash in the bottom.
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Question is, is it a Stick Burner or a Coal Burner?
It looks like a stick burner.
It is technically a stick burner......however, the thinner metal (14 ga) on the fire-box doesn't let the paint stand a chance. I re-paint my Char-Griller fire box after every cook.
I would like to note I had a 1/4" thick fire-box that I had to repaint a couple of times as well.
I am stubborn. I am going to continue to burn Live Oak sticks in this smoker. The charcoal grates are very thick rod and the stainless steel slide out ash pan makes cleaning easy.
I think LA's idea of a charcoal basket is a great idea. However, I did not have problems with the splits hitting the sides of the fire-box.......the paint that burned off was at the top where the splits were burning cleanly.
I also agree with LA (Lost Arrow)..I like to call him LA :)...is the use of canola oil instead of re-painting...I have read about off-set owners that let all their paint burn off and they just treat the exterior of the fire box like a cast iron skillet..............
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The firebox will rust, get some high temp black paint made for grills and keep it painted, it will help it last longer. Like LA said keep foil in the bottom and most of all don't let ash sit in it. Even covered on a deck that ash will absorb moisture and set up an "acidic" like reaction that will eat through the metal. People are always telling me their grills "burn out" when it is because they leave a bunch of ash in the bottom.
Good advice TP (Two Pockets), the BKO has a pullout stainless steel ash pan that makes clean up a breeze...no excuses for a burn out 8)
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The firebox will rust, get some high temp black paint made for grills and keep it painted, it will help it last longer. Like LA said keep foil in the bottom and most of all don't let ash sit in it. Even covered on a deck that ash will absorb moisture and set up an "acidic" like reaction that will eat through the metal. People are always telling me their grills "burn out" when it is because they leave a bunch of ash in the bottom.
Good advice TP (Two Pockets), the BKO has a pullout stainless steel ash pan that makes clean up a breeze...no excuses for a burn out 8)
Cool!
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Pullout stainless steel ash pan, now who would of thought in the price range?
Nice
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Pullout stainless steel ash pan, now who would of thought in the price range?
Nice
There are also 2 stainless ash pan/heat diffusers in the smoking chamber for direct grilling.......and a full length pull out ss ash pan :)
Both handles and the bottle opener ( the bottle opener got a big work out last night..........the reason for no pics) are stainless as well
The three rotodraft vents are aluminum. There are also charcoal cleanout doors on the firebox and the smoking chamber...........
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So ummmm, when does the smoked food picks show up? ;)
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So ummmm, when does the smoked food picks show up? ;)
Sorry, sobering up today and we have 60 mph winds. Will post the next cook...promise ;)
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As promised time for another cook on the BKO.
Now I have previously have done a smoke with briqs and one with briqs and lump and one with Oak splits.
When Broil King suggests lump as the recommended source of fuel they mean it.
I filled up the fire box with mesquite lump and lets see what happens:
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160417_115920_zpsgmodxnzu.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160417_115920_zpsgmodxnzu.jpg.html)
Picked up a rack of beef back ribs..added some cheap yellow mustard and Jans Original rub
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160417_114217_zpsqclbkfcv.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160417_114217_zpsqclbkfcv.jpg.html)
6 hours later (foiled for the last hour)
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160417_174314_zpsv0vd6hwe.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160417_174314_zpsv0vd6hwe.jpg.html)
This Broil King Offset is one heck of a pit. I added lump maybe two times. When I did, I cracked the side fire box door to maintain temps. The offset stayed at 225 for the entire cook. I kept the rotodraft dampers wide open on the firebox and the smokestack. The BKO went to 225 and just stayed there...no adjustments at all.
This just might be the missing link in the offset world :)
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Those look great Smoke!
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Ribs look great!!! Keep on Smokin!!! Don
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Smoke, congrats on your new pit. As you know I got a Good One from your reviews. I take it from you post that the Broil King will not carry the heat that the Good One will. Just wondering your thoughts on this. I live at 7200 feet, I smoke year round with cold & windy weather. The Good One is not bothered much with this. Of course its $600 more. That being said, do you see the BK smoker working in windy colder higher elevation? Would like to hear your opinion on these 2 different pits.
Also the Good One pit came in pieces, would it be possible to take it right through your house into the back yard. I believe it weighs around 200lbs. Love your post & keep up the good work.
4 cornersmoker
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Hey 4 corners. Even taking the legs off of the unit.....we would have had a pretty treacherous slope to navigate around the property to get the Good One on the back deck......the fact that it snowed and we all had the flu during the move didn't make matters easier. It made sense at the time to sell it to the buyers of our old house.
I am at 6000 feet in elevation and we have lots of winds. I have cooked on and off with Open Ranges (Gen 1 and Gen 3) since 2011 in all kind of conditions. I feel with the spinners on the Good One will help with windy conditions.
The one thing I have noticed with the Gen is that it is not as heavy as the older units. The bodies used to be out of 11 gauge and even though some reports on-line say it still is.....nope........the lids are still 14 ga. The Good One line of smokers are top notch and if they are good enough for Chris Marks they are good enough for me...
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OK, time to grill in the main chamber. There are two stainless heat deflector/charcoal grate trays in the main chamber. Underneath is a full length stainless ash pan. This is really handy for when you grill and smoke with this unit. I hate grease fires. This really helps.
Got some mesquite lump in the right deflector/charcoal grate and left the other clear. This picture also gives you a good view of the adjustable heat baffle.
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160420_174008_zpsisihuchm.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160420_174008_zpsisihuchm.jpg.html)
I toasted the buns and kicked em over to the left side and got the pattys on
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160420_174907_zpsrpn6g4ig.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160420_174907_zpsrpn6g4ig.jpg.html)
I really like these cast iron cooking grates (they are reversible so you have channels to baste the meat while grilling)
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160420_175952_zpszzw8ty8m.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160420_175952_zpszzw8ty8m.jpg.html)
Boigers for dinner and lunch tomorrow
(http://i1213.photobucket.com/albums/cc469/s1cott11/20160420_180129_zpsdg74r6ms.jpg) (http://s1213.photobucket.com/user/s1cott11/media/20160420_180129_zpsdg74r6ms.jpg.html)
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Great looking burgers! :)
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Hey 4 corners. Even taking the legs off of the unit.....we would have had a pretty treacherous slope to navigate around the property to get the Good One on the back deck......the fact that it snowed and we all had the flu during the move didn't make matters easier. It made sense at the time to sell it to the buyers of our old house.
I am at 6000 feet in elevation and we have lots of winds. I have cooked on and off with Open Ranges (Gen 1 and Gen 3) since 2011 in all kind of conditions. I feel with the spinners on the Good One will help with windy conditions.
The one thing I have noticed with the Gen is that it is not as heavy as the older units. The bodies used to be out of 11 gauge and even though some reports on-line say it still is.....nope........the lids are still 14 ga. The Good One line of smokers are top notch and if they are good enough for Chris Marks they are good enough for me...
Hmmm, the body not made from the advertised 11ga steel? That's a concern. Part of the reason I like the Open Range was solid body construction.
~Gunsmokers~
Well, lets just say it doesn't seem like 11 gauge to me.......I think the Gen 1 and Gen 2 might have been thicker.
No worries, this pit is made for the long haul and with the new ash pan/charcoal grate your fire-box will last longer than us 8)
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Well, lets just say it doesn't seem like 11 gauge to me.......I think the Gen 1 and Gen 2 might have been thicker.
No worries, this pit is made for the long haul and with the new ash pan/charcoal grate your fire-box will last longer than us 8)
Yeah, I super stoked. I haven't put down over $1000 for anything in a long time and I feel good about this investment....
~Gunsmokers~
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Well, lets just say it doesn't seem like 11 gauge to me.......I think the Gen 1 and Gen 2 might have been thicker.
No worries, this pit is made for the long haul and with the new ash pan/charcoal grate your fire-box will last longer than us 8)
Yeah, I super stoked. I haven't put down over $1000 for anything in a long time and I feel good about this investment....
~Gunsmokers~
$$$$$ well spent cowboy 8)
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Well, I have cooked on this Broil King Offset enough to close the door on this review.
Is this offset the missing link? Is it the 'bridge' from cheap home improvement offerings to hand made welded 600 lb monsters?
Hmmm......yes and no I say.
If this pit was a true "stick burner" yes would be the answer. Of course you can burn sticks in this and it works very well. However have your high heat paint handy to re-paint the firebox after every cook.
Will the fire-box hold up to the higher temps of wood splits. I think so. The charcoal grate is really thick and the stainless ash tray helps with keeping the bottom clean. If you have a Char-Griller you can easily order a new fire box for under 60 bucks and you are back to smoking. I do not know what the charge of a BK fire box would be but I betcha it would be quite more.
Hardwood lump burns real nice in this pit and when it warms up it becomes a very easy to manage cooker. When I see it dip 5 degrees, I add more lump and wood chunks and crack the side door for about 5 minutes and I got another hour of beer drinking without having to do much.
The well thought out smoking chamber is also a very large top notch grill. Full length stainless ash pan and two stainless charcoal grates (that act as heat deflectors when smoking) make grilling and clean up a snap.
Access doors on the smoking chamber and fire-box have solid aluminum Roto=draft dampers. The smoke-stack has one as well. Not too many adjustments need to be made to this pit. Obviously much cooking was done in R & D.
This is a very solid pit. It sits a bit higher than other offsets and that is nice on my back when cooking on it.
So I guess it all comes down to fuel choice. If you are looking for a true stick burner.........this can burn sticks. I think hardwood lump and chunks work best. I have laid some small oak rounds on the charcoal grate and topped off with lump with great results.
This very well could be the missing link that bridges the massive gap that only appears in the off set smoker realm. I think the 899.99 retail price is a tad bit high. You do get alot with this grill. Stainless in the right places. Very well thought out with excellent fit and finish. It just looks good on my back deck. 599.99 price tag would make this pit a awesome buy...however I am not one of the 'suits" over at Broil King.
I tell you one thing.......this pit is going to be a solid performer for a long time so crying once shouldn't be too bad.
I would like to thank all of you for putting up with yet another product review from The Smoke.......I like to call things like I see them and do not want to steer anybody wrong :)
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Thanks for the review. As one that is straddling the fence on getting a stick burner it was very helpful.
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great review Smoke, thanks for posting. If I run across one under 600 I think I might grab it.
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Very nice review Smoke! And thanks for callin' it as you see it! 8)
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I had wanted one of these after reading about it after you first got it. I even checked in with connections I have at Broil King and I couldn't get it as cheap as what The Smoke paid for it >:(
I held out and recently ordered a KBQ. As my luck would have it, I found a BRAND NEW UNOPENED BK Smoke offset less than 30 minutes from me for sale for $400.00! The story of my life, lol.
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I had wanted one of these after reading about it after you first got it. I even checked in with connections I have at Broil King and I couldn't get it as cheap as what The Smoke paid for it >:(
I held out and recently ordered a KBQ. As my luck would have it, I found a BRAND NEW UNOPENED BK Smoke offset less than 30 minutes from me for sale for $400.00! The story of my life, lol.
Lucky Dog. I'm still holding out
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It will be my choice when the time comes, Thanks for the awesome review! :)