Best Grill Smoker Combo

When you have the best grill smoker combo, you can enjoy crisp vegetables, smoked brisket, sausages, and more. The best dual grill with a smoker allows you to grill and smoke any food and are easy to maintain and set. Using a combo grill and smoker saves you time because you are only using one grill for everything. There are various types of grills like gas and pellet grill combo and gas- charcoal smoker grill combo. Choose the best cooker from this article review.

Char-Broil Tru-Infrared Smoker Roaster and Grill

It’s the best grill smoker combos,  a 3-in one cooker that roasts, grills, and smoke food. The oven uses tru-infrared cooking technology. The roaster can accommodate a turkey up to 21 pounds and provide a viable alternative to the traditional roaster. You can cook massive cuts of meat evenly to the precise temperatures you desire. The stack capacity is also large, 1380 square inches; thus, you can cook more flesh once.

Features

• Painted plastic, steel, and chrome
• 22 by 36 by 22 inches dimensions
• Black in color
• 5 pounds of weight
• 120 watts required
• 25 square inch grill surface area
• Others: cooker roaster basket, hose/valve regulator, four ribs hooks, cooking chamber grease tray, control panel heat shield, metal thermometer, smoker box housing, two wires grates.

Pros

• Easy to clean
• Comes with silver cover for protection
• Large cooking surface area
• It has a rotary igniter
• Smoker food with pellets or woodchips

Cons

• May relight the flame on occasion
• May get too hot when used for more extended periods.

Champ Chef Smoke PRO DLX Pellet Grill

The smoke pro burns wood pellets for heat smoke. You fill up the hopper with chips, and the auger continuously feeds pellets into the burn chamber where the electric rods ignite them. The grill interior has a man grill and upper grill. It has a configuration and temperature range to allow you to smoke, roast, bake, and grill that’s worth your money.

Features

• 570 square inch cooking space
• Ash cleanout system
• 18lbs hopper capacity
• Dual LED temperature readout that shoes internal cooking and food temperatures
• Electronic auto-start ignition
• A simple temperature selection system

Pros

• True hardwood smoke flavor
• Gen 2 PID controller makes temperature setting flawless
• Innovative features make it easy to use
• Dual LED digital control readouts to keep you alert

Cons

• Hard to pellets out of the hopper
• May have trouble maintaining temperatures in cold weather

PK Grills PKO-SCAX-X Grill Smoker Combo

The product has a retro style, and due to its smaller size, it’s portable. You can therefore use it anywhere like in the backyard or camping. It has four vents placed strategically around the cooking area. The vents placement helps the grill get hotter faster, increasing cooking efficiency.

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The cooker can hold a steady temperature allowing precise and even cooking. The temperature ranges from 170-180 degrees F. Comparing it to steel charcoal, these modes of cast iron cook efficiently since heat conduction is higher. The aluminum is also rust-proof, making the grill durable even when using it outside.

Features

• Cast iron material
• Weight of 50 pounds
• 300 square inch total cooking space
• 5 by 35 by 35 inches dimension
• Others: top casting, oven handle, hinged grid, bottom casting, support tabs, topside rails, upper tray, rubber leg tips, lower tray, bottom side rails.

Pros

• Easy to clean
• It’s portable
• The cast iron is resistant to rust
• Provides both direct and indirect heat
• You can assemble it in 10 minutes

Cons

• It’s a bit smaller compared to other grits
• Grate material is poor

Dyna-Glo Signature Smoker and Grill

The barret-style grill features an expansive main cooking area with 675 square inches. The grates have a porcelain material for non-stick property and higher heat retention. It contains an in-built thermometer on the lid with a cool-touch handle. Its wide grip handle, large, sturdy wheels make it easy for you to move the grill alone.

Features

• The vertical design creates relatively even temperatures
• Fairly thick steel
• Huge cooking space of 1382 square inches
• Heavy-duty wheels
• Slide-out ash drawer
• Sliding dampers for temperature control
• Five removable racks
• Pre-installed sausage hooks
• Grilling grate in offset firebox

Pros

• Huge cooking space provides flexibility in what you cook
• Strong and sturdy build
• Efficient fuel usage
• Stainless steel temperature gauge gives a reasonably accurate reading

Cons

• Leaks some smoke around the doors
• The thermometer may be too high on the lid to detect actual temperatures

Z-Grills Wood Pellet Grill Smoker Combo

It’s an excellent 6-in 1 BBQ grill and smoker combo. It allows you to smoke, roast, BBQ, grill, bake, sear, and braise. The cooker lets you set the temperature and concentrate on other chores due to its ability to maintain the correct heat level.

The hopper holds 20 pounds of pellets, thus cooks longer without running out. It has a cooking area of 513 square inches and an additional 187 square inches. You can quickly assemble it with an average of one hour.

Features 

• 700 square inches cooking area
• 20-pound hopper capacity
• others: waterproof cover, side basket, vents, smart digital controller, grates, and more.

Pros

• A waterproof cover for protection
• High hopper capacity
• Large cooking surface
• Easy to use digital control

Cons

• Temperatures might swing up to 25 degrees when slow cooking
• Temperatures may take too long to settle

Are Smoker Grills Bad for You?

Smoke forms when grilling as a byproduct of the reaction between oxygen and a fuel source such as wood, charcoal, and propane. According to the CDC, barbecue smoke contains various compounds that harm the person’s body and those around the grill. These compounds include:

• Heterocyclic amines (HCAs) are formed in the meats’ muscles when it is grilled over high temperatures and a long time, changing the eater’s genes, increasing the risk of stomach and colorectal cancer. The more charred the food is, the more HCAs it contains.
• Polycyclic aromatic hydrocarbons (PAHs) form when fat and juices from meats drip onto a fire, causing flames that coat the food above with PAH. Overexposure to PAHs can also cause eye irritation and respiratory issues, according to the CDC. PAHs can potentially cause blood and liver abnormalities and some cancers of the lungs and other vital organs.
• When inhaled, carbon monoxide reduces the amount of oxygen in the blood leading to respiratory, brain, and heart issues over time, especially for someone who spends a lot of time grilling.

Are wood pellets toxic?

When wood pellets are burning, they produce carbon monoxide, which can be very toxic when exposed over a long time. Significant carbon monoxide exposure would require standing in smoke, burning at high heat, for hours.

However, the filler materials determine the toxicity level of wood pellets. Quality wood pellets use natural wood as fillers, while cheaper wood pellets use chemicals as binding agents for lower production costs. These chemicals act as fillers in making some coal and briquettes, making them just as harmful during smoking and grilling.

Is electric smoking meat healthy?

Electric smoking is very healthy compared to other smoking techniques, such as using wood or charcoal for fuel.

Electric smokers produce less smoke, reducing the inhalation of carbon monoxide,  making them convenient for people with lung problems and children. Reduced smoke also reduces PAHs coating the meat, which can be potentially cancer-causing when ingested.

Electric smokers have adequate insulation, which retains smoke inside the chamber and reducing your exposure to PAHs. The insulation reduces flare-ups caused when meat juices and fat drip directly or flames to produce the carcinogenic PAHs.

Aside from that, the way you cook your food determines how healthy it is. They also have automatic temperature regulators, therefore reducing HCAs from forming on the meat due to overcooking and lowering overall cooking time.

Smoking meat with charcoal could be terrible for you

Yes, smoking meat over a direct flame is associated with cancer-causing compounds known as  PAHs and HCAs emitted by burning coal, wood, or gas. Experts also state that the longer you smoke with the same set of coal, the more PAHs and HCAs it produces with each use.

How to Use a Vertical Smoker

A vertical smoker is usually aligned vertically. A vertical smoker works by drawing heat and smoke directly upwards through at least two cooking racks and out of the cooking chamber situated directly above the heat source. The bottom compartment is where the heat source is,  that is, coal, wood, gas, or an electric hotplate. The next chamber is for the water pan, which maintains moisture in the smoking chamber and deflects direct heat. The top part is the smoking chamber has 2-4 racks and/hooks for meat.

Vertical Smoker Pros

• It has a larger cooking capacity than horizontal smokers.
• Best suited for fast cooking.
• Generally portable and inexpensive.
• It is more fuel-efficient compared to horizontal smokers.
• They use charcoal, wood, gas, or electricity.
• Its vertical design makes it efficient for small spaces.

Vertical Smoker Cons

• They are usually smokers and not grillers.
• You lose most of the heat in the smoker every time you lift the lid, making it inconvenient for grilling.
• It can be challenging to use with more massive meat or when you need to hung meat.
• Single door designs make adding fuel difficult since you have to move meat.
• Its narrow design makes turning meat a bit difficult.

Using a Vertical Smoker: The Steps

• Ignite your fuel of choice, charcoal, wood, or gas.
• Fill your trough with your preferred liquid to about three-quarters full. Ensure the fluid doesn’t evaporate fully before the smoking sessions end.
• Place the chamber on top of the firebox and make sure the liquid doesn’t pour onto your fuel. If your smoker doesn’t come with one, you can use an aluminum plate deep enough to hold sufficient water.
• Add your wood of choice for more flavor to the wood trough.
• Preheat the smoker for about 10-15 minutes.
• Layer up your meat inside the smoking chamber while avoiding the food from touching the walls of the room. You will need the heat and smoke around the food for better results.
• Check and reassemble your smoker now and again, add the liquid or wood chips as needed.
• Time your food and check on your external thermostat and regulate your fuel accordingly.

Are vertical smokers better?

If you’re looking for a great smoker, vertical is the best way to go. However, they are not suitable for grilling since the source of heat is much further from the horizontal smokers’ food racks.

How do you control the temperature in a vertical smoker?

We need to maintain a smoker’s temperature between 225 – 250°F and then keep it there for 4 – 16 hours for a long and slow cook. To control the temperature of a vertical smoker, you can use the vents and the water pan.

Most smokers have two vents; the intake vent is usually under the firebox, and the exhaust vent typically at the top of the smoking chamber. Air enters through the intake vent gets heated and rises; this hot air is what heats your smoker.

The water pan is placed above the heat source stores and regulates the smoker’s heat. It also acts as an indirect heat source for the meat. The water heats up and starts to evaporate, but since water cannot boil beyond 212°F, the smoker retains a low and consistent temperature.

Electric vertical smokers have an automatic temperature control adjusted by the temperature gauges.

Where to place meat in a vertical smoker

The topmost is the smoking chamber with 2-3 racks (depending on your smoker size), where you place your meat. The lowest rack is usually the hottest, and one for tougher meats, and the top rack is the least hot and works best for tender meats and vegetables.

How to Use an Electric Smoker

An electric smoker uses heat produced by electricity to cook food, making them the easiest to use and best for beginners.

Electric smoker Pros

• Most straightforward to use, making them very beginner-friendly.
• It has excellent temperature regulation.
• Electric smokers come in different sizes with high tech features such as Bluetooth connectivity.
• They are convenient for use in apartment clocks compared to charcoal, wood, or gas smokers.
• It can be used as cold smokers to dehydrate delicate meats such as fish because they can set at very low temperatures.

Electric smoker cons

• It doesn’t get as hot as the propane smoker.
• It is not convenient for transportation, as it requires a power outlet.
• It may be challenging to give your barbecue a smoke ring as the wood does not burn enough to produce much nitric oxide that forms the smoke ring.
• Due to the electric design, they are more difficult and expensive to maintain and repair.
• They are easily affected by bad weather; wet, cold, and windy conditions significantly affect the smoker temperatures.

How to use an electric smoker

• Season your smoker only when it is brand new. Thinly apply cooking oil or non-stick spray on all interior surfaces of your smoker, including the racks. Switch on your smoker and run it at 270-275°F for2-3 hours. Add your wood chips 45 minutes before switching off.
• Wait for it to cool, then switch it on, and it won’t start heating until you set the timer and temperature. Add your wood chips. Use about 400g of chips for 3-5 hours of smoking.
• Fill up the liquid container with your preferred liquid and set it on the floor of the smoking chamber to keep your meat moist. Be careful since the smoker is hot from the preheating.
• Fill up the wood chip loader with wood chips for a smoky flavor.
• Set your desired temperature and time and preheat for 30-45 minutes before layering your meat on the racks.
• Use the vents to adjust the temperatures and avoid using the smoker’s controls.
• Add more chips and water until the food cooks well.

Do you need to soak wood chips for an electric smoker?

We soak wood pellets to regulate the temperature of your smoker. But since electric smokers have inbuilt temperature control, it is NOT necessary to soak wood chips while using one unless the purpose is to enhance your meat’s flavor.

Top Five Best Electric Smokers

1. Masterbuilt MB20071117 Digital Electric Smoker – Our choice

• It has digital panel controls on/off, cooking temperature, and time.
• Four chrome-coated smoking racks
• The patented side-wood chip loading system allows you to add wood chips without opening the door.
• Thermostat-temperature control for even, consistent smoking
• A fully-insulated body retains heat
• Water bowl to add moisture and flavor
• Air damper for smoke control
• Wood chip tray for easy ash removal

2. Char-Broil 17202004 Digital Electric Smoker, Deluxe. – Value your money

• 725 square inch capacity across four easily adjustable or removable racks.
• It has an insulated, double-wall construction.
• Removable food thermometer.
• Glassdoor
• It has a large, stainless steel locking latch for a smoke-tight seal.
• Wheels and integrated handle for easy mobility.
• Stainless steel, dual-tone finish.

3. Masterbuilt MB20073519 Bluetooth Digital Electric Smoker with Broiler – Best Bluetooth

• Bluetooth Smart technology for controlling temperature, lighting, monitor meat temperature and power your smoker on or off.
• Four chrome-coated smoking racks
• Patented side-wood chip loading system to add wood chips without opening smoker door and losing heat
• Built-in meat thermometer
• Thermostat temperature control for even, consistent smoking.

4. Royal Gourmet SE2801 Electric Smoker with Adjustable Temperature Control. – Beginner-friendly

• 86 sq. inches of cooking surface
• Three chrome-coated smoking racks
• 1500-watt heating power with a fully adjustable and removable digital controller
• Cool-touch spring door handle prevents scalding
• Double-wall construction firebox
• It has three adjustable chrome-plated cooking grids.
• The stainless steel water pan and chip box are removable.
• The latch system ensures a good seal.

5. Masterbuilt Smoke Hollow SH19079518 Digital Electric Smoker. – Budget-friendly

• Digital panel controls temperature, on/off, and time
• Integrated thermostat control for even, consistent smoking
• Fully-insulated smoker body
• 800-watt heating element for even, uniform smoking
• Adjustable air damper for smoke control
• Removable drip pan for easy clean-up
• Removable water bowl – add moisture and flavor

How long does it take to smoke an electric smoker?

The amount of smoke time is defined by the type of meat you have; however, the internal temperature is more critical. Over-smoking can render your meat inedible. Also, strong winds and chilly weather may reduce the smoker’s internal temperature, and you have to slightly increase the smoke time.

Chicken and turkey take about one and a half to two hours with a consistent temperature of 275° F. Pork butt, pork shoulder, brisket, and beef ribs smoke well at about 225°F for 70-120  minutes per pound. Fish smokes well at 225°F for about 40-60 minutes per pound.

Where do wood chips go in an electric smoker?

The chip loader’s location varies from one model to another, but most models have it located on the smoker’s lower right side.

How often do you add wood chips to an electric smoker?

A small chip tray will have to be refilled several times during your smoke, which can be a bit tiresome. The solution is replacing your chip tray for a Maze Pellet Smoker, which gives off from 4-11 hours. They also come in different sizes and are relatively inexpensive.

How to Use a Propane Smoker  

A propane smoker uses propane as its heating source to cook food, which offers a consistent flame throughout the smoking process. It is excellent for low and slow cooking temperatures and can also reach higher temperatures relatively fast. Gas smokers are also best for commercial use.

 Propane smoker pros

• It is very versatile and portable.
• It comes in different sizes with a variety of features.
• It is easy to use since it has knobs for adjusting temperatures and time setup.
• It produces grills as good as a traditional charcoal smoker compared to what an electric smoker.
• You can use your smoker even when power is out; all you need is a sufficient gas supply.
• Propane burns clean, so no formation of soot on the food.

Propane smoker cons

• Budget models tend to overheat and may require you always to keep checking the temperature.
• It best works as a smoker.
• Propane smokers have no insulation like the electrical smoker; therefore, wind and rain may make maintenance of temperatures a bit of a task.
• Some apartments do not allow the use of gas smokers.

How to use a propane smoker

• Connect your smoker to your propane tank and open the valve. If the burner does not light immediately, turn it off, then shut the gas off. Wait a few minutes for the gas to clear, then turn it on again.
• Fill up your water pan with any liquid of your choice to flavor your meat.
• Set up your temperature and timer.
• Preheat for 10-15 minutes.
• Add your flavored wood chips on the aluminum tray or as your model requires.
• Keep the vent slightly open for proper air circulation in the smoking chamber.
• Arrange your meat for smoking on the racks and close the hood or door.
• Replenish your water and wood chips regularly until your food cooks. Turn off the burner and disconnect the gas.

Do you soak wood chips for a propane smoker?

Soaking wood chips will slow down the start of the burning process because all the water has to evaporate first before the smoking starts. But it will not add more smoke.

 How often do you add wood chips to a propane smoker?

Typically, there is no standard rule for how often you should add your wood chips but, it takes about 30 minutes for 2-3 hand-fulls of wood chips to smoke all the way. Therefore, how often you refill your chip tray depends on the total cooking time. Most importantly, check on the quality of smoke you’re getting; it has to be a thin blue smoke. Over-smoking can make your meat inedible.

How to season a propane smoker

Seasoning your new smoker is essential to burn off any manufacturing dirt and seal off the metal part against rust.

Directions

• Use water, dishwashing soap, and a washcloth to clean the smoker inside-out. Rinse the smoker, wipe off excess water, and allow it to air dry.
• Spray a light coat of cooking oil such as olive oil or non-stick spray on the smoker’s interior parts, including the grates and inner walls.
• Put an empty water pan in its chamber. Confirm with the instruction manual if the vents need to be open or closed.
• Connect the smoker to the gas cylinder, turn the gas on and ignite it.
• When it heats up to 200°F, add your desired wood chips. Once they start to burn, close the hood or door and let it smoke for 2-3 hours.
• Regularly check on the flame. If the flame goes out, open the smoker to let the gas out, turn off the burner and the gas. Let it rest a couple of minutes and then restart it.

 How do you regulate the temperature of a propane smoker?

Like the electric smoker, the propane smoker has the ‘set and forget’ feature meaning you don’t worry about significant temperature changes or flare-ups caused by wood and coal.

The temperature of the propane smoker can be regulated by airflow since flames require oxygen.  So, you open the intake vent to increase the heat, which is about 450-500°F. Open the intake vent halfway to maintain low to medium heat in the smoke chamber. Lastly, open the intake vent a quarter of the way for a long and slow smoke.

Do you need to put water in a smoker?

Yes, you do need water in the chamber when smoking. Here are a couple of benefits of using water in your smoker:

• Water maintains the temperature in the chamber under 225°F through evaporation cooling. The water gets heated up and cools as it turns to vapor, but since water can’t heat up beyond 212°F, this cooling allows the rest of the smoking chamber to maintain low temperatures.
• Water acts as an indirect heating surface for vertical smokers. Since vertical smokers’ heat source is usually directly below the food, this setup requires water to deflect the heat to allow long, slow cooking.
• Water increases humidity in the smoking chamber. The water heats up, evaporates then condenses on the meat, cooling it down and then allowing it to cook for longer and tenderize while remaining moist.
• The water mixes with the gases in the smoking chamber and elevates the flavor of the meat.

Do You Flip Ribs When Smoking?

Do NOT flip your meat when smoking low and slow because you’re using indirect heat, which cooks your meat evenly. Since you’re running your heat low, turning your meat may require you to open the chamber door, therefore losing the little heat in the chamber needed to cook your meat.

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However, you can open the chamber door between 1 1/2-2 hours after closing depending on your ribs’ size, refill the water pan, or use a wet mop on your ribs. But remember, the more times you open the hood, the more time it’ll take to cook the ribs tender.

Conclusion

The best grill smoker combo should be worth your money. The above cookers are the 5-best that will help you enjoy sausages, turkey, shrimps, crisp vegetables, and any food you wish either at home or camping.