tectake® BBQ Charcoal Smoker Grill with Integrated Thermometer, Portable Outdoor Barbecue, Adjustable Vents, Chrome-Plated Grates, Barbecue Ideal for Smoke or Steam Cooking - Barrel

This is a good budget version of the more expensive models and gives you an ideal introduction to BBQ smoking. It arrived very quickly from Germany within days of ordering, was well packaged and all the components were there. The instructions were only an exploded diagram, but anyone with an ounce of sense can assemble this with ease, its that simple. I just need a spell of good weather to really start churning out good ole American style BBQ! Update: Since using this item, a few points have come to light. 1. The handles on the side are very flimsy and will pull through the metal if put under anything over moderate pressure, a modification of putting penny washers behind the head of the screws should remedy this. 2. The sections can be very fiddly to put together due to the thickness of the metal and the mis-shapen profile this creates, especially when the smoker is lit!!! 3. The built in Thermometer under reads by about 50 degrees (I waited for ages for the temp to come up, so checked it with another temp probe I have and found it had been at the right temp for some time!) 4. A few holes may need to be drilled in the fire bowl to improve air flow, I will update on this as and when I do it. If you can still live with these niggles, which is after all a cheap version of the more expensive smokers, you can still turn out decent smoked food.

As most other reviewers indicate, assembly of this great value-for-money smoker might be difficult, but with a little patience, it goes together quite well. Once assembled the smoker looks great sitting on the back patio. I fired her up yesterday to smoke a pork shoulder and some chicken legs. For the heat I used Tesco lump charcoal. For the smoke I used Jack Danial's wood chips (the bag said they are for electric smokers, but they work great). The chips are made from old JD whisky barrels! The smoke smells amazing and the flavor that it imparts on the food.... well, you just have to try it. Some initial notes: 1. As on reviewer noted, the temp gauge never got above 50-C. I tried everything I could to increase the temp, but nothing worked. However, after a short time I assumed the gauge was broken because the coals were glowing read hot and were producing some great smoke. I cooked a large pork shoulder to perfection in just over 2.5 hours, so the temp must have been right. So from now on, I'll heat to 50 degrees (indicated). 2. Use charcoal briquettes. The lump charcoal falls through the grate filling up the fire bowl which, unfortunately, has no air vents. Naturally, this prevents air from circulating around the coals effectively. Briquettes should sit nicely on top of the grate and let only ash fall through. This should greatly improve airflow around the coals. As well, I have been thinking of drilling three or for 10mm holes in the bottom of the bowl as one reviewer suggested. 3. Smoking with fire is an art as much as a science. Constant attention must be maintained to assure an even temperature gradient and maintain constant smoke. Most of us think that this effort (combined with the flavor of the charcoal) makes for an amazing meal. In the end, its a matter of skill and pride. If you want something easier to deal with, an electric smoker might be right for you. HAPPY SMOKING!

Most smokers like this such as the Brinkmann ones are about £100 so given the price at £41.80 when you include delivery my expectations were very, very low. I am pleasantly surprised to say that while still cheap feeling it is of far better quality than I anticipated - I expected the material of main body to be paper thin and it isn't. Once assembled while you certainly wouldn't call it anything close to a Brinkmann it should be more than adequate for the job and at this price what else matters? Although well packed sadly it did arrive with a couple of dings and scratches on the lid and while I am sure that the seller would be happy to replace the affected parts I can't be bothered to go through the process of returning it and waiting for redelivery when these parts which will have no effect on the performance of it which is all I really care about. My only real complaint about this product is to do with the assembly instructions - they are woeful. There is a list of parts and then one tiny exploded diagram of how it goes together. However this does not include which nuts and bolts go where, though that is easy enough to guess, but more importantly it shows a completely different number of holes in the digram than exist on the product! I actually found it easier to ignore the single minuscule assembly diagram and look at the pictures of it fully assembled here on Amazon. If you are the type of person who struggles with instructions for Ikea furniture then this product is not for you until they supply adequate assembly instructions with it. Overall I am very happy with the product given the price I paid. If you want a quality high end product then spend another £60 and get a Brinkmann, if you just want something to get the job done and want to spend as little as possible then this is a bargain, assuming that you actually manage to put it together!

Temperature control doesn’t work...we had extra screws of one type but not enough of others so had to purchase to build it .once set up works well.smoked brisket and chicken amazing results.

My first foray into smoking food. It was better than expected, didn't really expect much for £29.99 to be honest.Solid construction, could do with better instructions, but anyone with half a brain will manage. Works well have used it twice since arriving using it on lamb and chicken. Works brilliantly. I would recommend though, to drill extra ventilation holes in the coal basket. Only niggle was that the temperature gauge supplied did not work, but was easily replaced with on I had as a spare.

Bought this for my son as he's interested in learning how to smoke meat ,was easy to assemble and looks good too,

J'ai acheté se fumoir Il est extraordinaire pour viande en fumage à chaud et pour le poisson et autre en fumage à froid ! Ne passé pas à côté de cette opportunité !

Lo useremo soltanto per affumicatura a freddo, per grigliare è troppo piccolo (per più di una persona), almeno secondo me. La sezione di mezzo non si incastra in maniera troppo stabile su quella inferiore, forse l'unico difetto rilevato finora, per questo non lo userei per cuocere. Ha molte opzioni di griglie/ganci/bacinelle, dovrebbe prestarsi bene a cena a molti altri usi. I due sportellini sono effettivamente molto piccoli, servono solo per osservare lo stato del contenuto, non per fare alcuna operazione. Esiste una copertura da esterno a prezzo ragionevole e delle dimensioni esattamente giuste della Char-Broil (magari ne esistono altre). Il prezzo è ottimo, l'imballaggio molto compatto e ben fatto, la spedizione è arrivata in una settimana circa, tutto ok. Il montaggio non richiede attrezzi, c'è un dado di riserva per i tre tipi di dado utilizzati, non ci sono istruzioni di montaggio passo-passo stile Ikea, bensì un esploso con i codici delle parti - nel caso non siate pratici, invitate il parente o amico che giocava col Meccano ;-)

Pour des raisons d'hygiène je préfère acheter un fumoir plutôt que d'utiliser mon bbq weber, même si pour dépanner celui ci suffisait. Mon choix s'est porté sur ce modèle, pas cher, facile à monter et qui remplit parfaitement sa fonction de fumoir. Il y a des griles, des crochets on peut fumer à froid beaucoup de choses en 1 fois, donc c'est parfait. Testé avec magret, saumon, sel, fromages. Tout a été parfait. Par contre je ne crois pas en la fonction BBQ sur ce modèle. Je ne pense pas que la qualité supportera des température trop hautes. Autant le garder dans un rôle exclusif de fumoir.

BBQ facile da montare se si è in due, comodo i doppi ripiani per affumicare la carne. A mio avviso leggermente piccolo. Si può cucinare per massimo 4/5 persone. I materiali non sono ottimi, è durato una sola stagione, fin da subito assemblato non dava l’impressione di essere duraturo. Esteticamente molto carino. Rapporto qualità prezzo discreto Se ne consiglia solo per affumicare

Mon Mode d’emploi de mon Fumoir à froid. Repérer la direction du vent pour ne pas vous enfumer ni enfumer vos voisins grincheux ! Préparation des aliments. Préparation : Les pièces de viande doivent être saines, sans déchets, enlever les arêtes, le gras, laisser la peau pour les filets de poisson, les nerfs, le gras les os pour les viandes. (pour les magrets, j’enlève le gras) Le fumage à froid se fait sur des aliments cuits par le sel. Salage : Dans une casserole en terre, émaillée ou inox, poser les pièces de viandes, ou de poisson, sur un lit de sel avec des aromates, masser la viande avec le sel puis couvrir de sel aromatisé. Fermer le couvercle et laisser au frais de 6 heures à 3 jours. Retourner si vous voulez mais toujours recouvrir de sel. Pour ma part je laisse 2 jours sans retourner. Sortir la viande, ou le poisson, du sel et bien la ou le frotter puis la ou le laver abondamment à l’eau froide. Goûter la dernière eau, elle ne doit plus être salée. Essuyer pour sécher avec des essuie-tout. Envelopper la viande, ou le poisson, dans un torchon, La ou le laisser reposer au frais 1 heure environ avant de la fumer. Poivrer la viande. A ce stade la viande peut être mangée non fumée Remarque : Les volailles entières doivent être cuites avant et ne doivent pas être salées par cette méthode. Fumage : • Pour la sciure, choisir un bois noble : chêne, hêtre, arbre fruitier, éviter les résineux qui parfument trop et ceux qui sentent mauvais. (faire des essais) Dans la bassine du bas déposer la sciure pas trop fine. Deux ou trois grosses poignées. En faire un cône Ne pas mettre la petite grille .Si vous avez un serpentin le remplir à ras bord sans le tasser. Déposer le serpentin sur la petite grille du bas. Dans la bassine au-dessus, déposer un fond d’eau avec les aromates de votre choix. Cette eau sert à refroidir la fumée en la parfumant un peu Poser la première grille. Vous pouvez déposer un aliment à fumer à ce niveau et un autre sur la grille supérieure. Si vous n’avez qu’un ou deux filets mignons par exemple, posez-les sur la grille du haut. Les barres sous le couvercle permettent de fumer des aliments pendus, poissons crus ou cuits par exemple. Dans ce cas enlever la grille haute Le fumage peut durer de 30 mn à plusieurs heures selon votre goût. Une seule surveillance ne jamais dépasser 70° C. Il faut éviter que la sciure s’enflamme si cela se produit fermer la ventilation sur le couvercle à fond pour étouffer le feu ou enlever le couvercle pour refroidir l’air intérieur. Avec un serpentin le fumage est plus régulier. Allumer le tas de sciure par le haut, ou allumer la bougie du serpentin. La sciure va brûler en descendant ou en suivant le circuit du serpentin Régler la ventilation pour que la fumée s’échappe sans excès. A la fin sortir la viande, la laisser se détendre et l’envelopper dans un torchon, utiliser au fur et à mesure. Peut se conserver plusieurs semaines au réfrigérateur. Bon appétit. Bernard Lefebvre