Broil King 923610 Vertical Charcoal Smoker

This smoker is made extremely well. The walls are double thick which help maintain the internal temperature when using in cold weather. It has 2 doors so you only have to open the bottom door to check the water level and add wood so you don't open the cooking section and let the heat out of the cooking area. It is the only one I saw that came with door gaskets which give it a tight seal. Its a nice size. I like the wheels on the back, which makes it easy to relocate and move in and out of the garage. The stainless steel racks are easy to clean. And it is natural gas, which is what I was looking for. Once you reach operating temp, it takes very little fuel to maintain it because the compartment is so air tight. And most important, the meat is moist and delicious!

Arrived missing pieces and NO INSTRUCTIONS. Not even a QR code to download. Some poor build quality visible right out of the box.Will search for assembly manual online and then determine each missing part and if can be assembled from what was delivered.

Just used my new Broil King vertical charcoal smoker for the first time and I'm totally pleased. I smoked fish in the morning and chicken in the afternoon. Both were fantastic. I was also pleased at how quick the smoker cooked yet still had that deep smoky flavor and moist fall off the bone texture. Also used very little charcoal and easy to control the heat. I've had 3 charcoal and 2 propane smokers before and none were as god as this one. You get what you pay and then some with this well made product.

Technically I received this as a Christmas present (though I provided the link to this product after various levels of research).To start, I unpacked it and as seems to be somewhat common, there were some dents and dings in the outer sheet metal (which appeared to me to be the result of shipping handling). Since the smoker is a multi-wall design, these outer dents (in my case, on the rear main back panel) were minimal, did not impact the integrity, did not impact the internal workings of the smoker. The assembly was pretty straight forward and simple. Instructions were so-so, but it was all pretty obvious to me. It took a relaxing 90 minutes to assemble (I was in no rush - as that's when I end up having to undo skipping steps in the proper order). I did it without any help, if would probably be nice to have a second pair of hands around for a couple of the steps, but not really necessary.Overall, the quality is so-so. In my first use (actually pre-use, when running/burning off any chemical residue on the smoker interior), the door clamping mechanism broke completely off. Since it was cheaply riveted on, there was no fixing it. I simply used a piece of picture frame metal wire to hold the door shut. After a few uses now, I actually prefer the wire approach over the door clamp approach that is part of this smoker - the door clamps are cheap, don't really work very well, aren't very well aligned, and I suspect the second one will break soon enough too. By sealing the door shut with wire, it takes just a second to open and another second to secure closed - but it does require two hands for the closing and securing process.Okay, the important part: Does this smoker hold a steady, even controllable temperature?#1: It runs hotter than what the included/installed thermometer shows (and to add insult, the installed thermometer is located at the top front of the smoker - not where it should be! at meat level). So the thermometer under reports the real temperature (the worse possible flaw of a thermometer) and is located at the hottest point of the smoker. The installed thermometer appears to be under-reporting the real temperature by about 30-50 degrees - which really makes the thermometer pretty useless. But we all know that you are not going to get a real, properly working thermometer with a smoker that costs just a few hundred dollars. If you are buying this smoker, plan on replacing the included thermometer with one or more after market good quality ones that you can calibrate and know are accurate. I would suggest installing 3, each at different levels of the smoker - vertically.#2: Does it hold heat and temperature? I have used mine for smoking twice now - both times during winter in Michigan. This smoker holds heat well, even in moderate to windy conditions - thanks to it's double walled design and semi-sealed door gasket (there is only smoke escaping the door at the hinges - which is pretty good for this price range).#3: Temperature control: I was not able to get my smoker to a low enough temperature just by the use of the flame control knob and the adjustable vents. Using just these two methods, I could get the temperature down to about 275-300 (again, during winter in Michigan). For me to get the temperature down to where I like to smoke (250 ish), I also needed to use the gas controller on my propane tanks. By turning that down from full open to about 50% open, I was able to achieve my desired temps, and did not find in moderately windy conditions that there were any signs that the unit's flame was going to get blown out by the wind. It will be interesting to see if during the warm summer months if I can get or keep my temperatures low enough, will the flame stay lit when the propane tank is turned on to only 1/4?By my second use, after getting a feel for the system during the first cooking/smoking. I had the confidence to put my ribs on and let them go straight for 2 hours (no peaking). The temp was probably a bit too high, about 325-335 vs. my preferred 285-315 range for ribs, but I did not get burned by not checking and being over concerned. For ribs, I simply put them in the smoker for 1.5 to 2 hours, then finish them in the oven (wrapped) at 225-235 for a few hours, then finish on the grill for serving. This method gives me all the smoke flavor they are going to get (in that 1.5 to 2 hours of smoker time), but all the complete control that only an oven can give.Overall, I am pleased with this smoker. Coming from a charcoal smoker to this gas smoker, I can say that I love the ease and convenience. Knowing the temperature can be controlled so much better than with my last charcoal smoker, allows me to plan by smoking times in a much tighter time window. Gone are the days of planning on smoking a brisket in 9-10 hours, only to find after 14-15 hours that it still isn't up to temp (not good when it's for a party).So it works, it's quality is so-so (expect the thermometer to be useless and the door clamps to fail). It's not bad quality by any means (like one see's with Chinese made junk typically), but it certainly doesn't meet the historical standards of Made in the USA either - somewhere between the two. For the price, it's quality is maybe a little disappointing - but not majorly disappointing. Compared to the Green Egg (for example), the quality of this smoker is NO WHERE close to that build quality. Compared to the cheap chinese made smokers found at Menards and Home Depot in the $150-$250 price range - the quality of this smoker is moderately better, but includes some important features that those typically don't. The double walled construction, stainless steel racks and pans, and the gasketed door is what really sets this smoker apart.My anticipated life expectancy: I expect this smoker to last about 5 years with proper operating performance, kept outdoors (all seasons) with it's cover on and being used on average 6-9 times per year. I suspect it will likely be able to limp along for a few years after that, but will become less reliable . . . until the point that it will become too much of a hassle and simply need to be replaced in the range of 7-10 years. But, only time will tell.

Like many of the complaints, my first one arrives smashed up. I sent it back right away. UPS came and picked it up the next day. A week later I had another one. It was mostly in tact, had a small dent on the back corner. Decide to keep it since it was pretty minor.Assembly was pretty straightforward, took an hour.I used if once so far, it a big improvement over my last propane smoker. Chips smoke easily and the temperature control is easier once you figure it out and get it dialed in. There was a lot less monkeying around with it. I had to tweak it maybe every hour or so as the sunlight moved around and the water pan emptied.I really like that I can refill the water pan or chip tray without opening the main section. My neighbors agreed the ribs were good enough I should keep it.

Received my smoker in today 9 May 23. It came missing the 6 screws needed to put on the drip tray in the door, so I couldn't install that. Which for me I thought was a really nice feature amongst the others that validated spending more for this smoker then some other brands. It also had a superficial dent on the top hood that looked like hit happened during shipping as well as the emblem was broken off. After fully assembling the smoker I called into broil kings customer service department and Anuja B had helped me. originally I only called to see about of getting the screws sent was a possibility. She not only did that but took the time to register my smoker for me over the phone, but also with sending in photos of the dent and proof of purchase, processed a replacement for the top as well.I can't say enough about how helpful Anuja was over the phone to make sure I was fully satisfied with the smoker having only just purchased. I may update after doing a few smokes to report back on how it does it's job

I have searched for a while for a smoker before settling on this one. I'm sure glad that I did! I absolutely love it. The seal is good, temp and room ratio as well. Worth the purchase.

Both doors are crooked and drag on the bottom, hinges are crap, the fire pit sucks and grate holders are junk.