Weighing in at 215 pounds, the grill moves on four casters, and you can attach a propane tank at its side. The entire unit weighs a little above 100 pounds and works only with a propane tank. On the flip side, the time it took to assemble the unit was the major concern for most Expert Grill Combo Grills users. The unlabelled parts and tiny words in the instruction manual didn’t also make things easier—however, those who had an expert to help reported that they assembled the unit in no time. The most attractive thing to recent customers is the affordable price of this grill.
Strictly speaking, this is a gas and charcoal combined grill, but it has the type of chamber that makes it perfect for barbecue smoking too. This is one of the smallest grills on the list, with a cooking area size of only 505 square inches. However what I would add here is that compared to a lot of other types of grill, this is still adequate size to work with. To help you make the right decision, here is a quick guide to the pros and cons of combo grills. Thanks to some adjustable vents you can fill either the gas or charcoal chamber with smoke for offset smoking or even cold smoking. You get a charcoal side, a gas side with three burners and a 12,000 BTU propane side burner.
If you’ve decided that a gas-charcoal hybrid is precisely the grill for you, here are a couple of buying tips to make sure you find the grill that lives up to your expectations. If you are looking for a single, do-it-all grill and smoker, the Memphis from Pit Boss will cover all your bases. The only downside to the Coyote Centaur is that the cart is an optional extra. This is great if you are looking to add a grill to existing infrastructure, but if you want a standard carted outdoor grill, you will need to purchase the cart separately.
The smoker part will typically need at least 12 inches of clearance when closed if you plan on cooking a whole turkey in it. A width of 16 inches or more will enable you to place an entire rack of ribs in the smoker, without having to cut them down. Wood logs — Second place in the flavor stakes, though preferred by many. Space-saving ideas, like hooks or hanging rods, can increase the amount of food smoked, but do little for grilling steaks or burgers. Think of them as outdoor versions of the oven you might have at home, with high heat hobs and a variable heat oven, to perform all styles of cooking outdoors. The Pit Barrel smoker is constructed from durable steel, upgraded to 18 gauge, coated with a porcelain enamel layer.
A grill is designed to cook foods very quickly, at searing hot temperatures from 325 F up to 700 F. Typical things to grill ‘hot and fast’ are cuts like steak, chops, fish, lobster and vegetables. A smoker is a device designed to cook foods ‘low n slow’, mostly at temps between 225 and 325 F. Smokers are what people call ‘barbecues’ and are typically used to cook large cuts of cheaper, tougher meat for many hours until fall-apart tender.