Broil King Smoke 28-Inch Vertical Propane Gas Smoker - Black
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List: $549.00
$449.00
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Broil King Smoke 28-Inch Vertical Propane Gas Smoker - Black
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Key Features
- Four adjustable cooking grates with four cubic feet of adjustable cooking capacity
- Stainless steel burner delivers up to 15,000 BTUs of even heating
- The Sure-Lite electronic ignition offers quickly and easily ignition
- Two adjustable cast aluminum dampers regulate the air flow throughout the cooking chambers allowing for precise temperature control
- Includes a multi-purpose chrome coated roast / rib rack and 16 stainless steel meat hooks
The Broil King Smoke vertical propane gas smoker features 770 square inches total cooking space, four adjustable stainless steel cooking grids, Sure-Lite electronic ignition system, adjustable Roto-Draft cast aluminum damper system, and two rugged steel doors with gasket premium latch system.
Legal disclaimers and warnings
Product packaging, owners’ manuals, installation instructions, and/or operating instructions may include more information than what is shown on our website. The content on our site is intended to be used for reference purposes only. Please fully read all included manuals and documentation before installing or using this product. WARNING for California residents: this product may contain chemical(s) known to the state of California to cause birth defects, cancer, or other reproductive harm.
Product Information
- UPC
- 062703236148
- Model Number
- 923614
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Customer Reviews (12)
Back to Top 75% of reviews recommend this product
Customer images featuring this product.
Decent Smoker; Decent Value I bought this a month ago and here is what I have to say: 1. Assembly: takes about an hour and is not difficult. However, the base comes in four parts. A single base would be better. The hinges are really two pins per door which will make them easy to lose. There are no extra pins in the box. The screw/bolt holes do not always line up and some elbow grease is needed. Castors are weak and I do not expect will last long. 2. Use: my biggest complaint is that it is very difficult to keep the temperature as low as 225F, which is the key temperature for ribs. Controlling temp above 235F is fairly easy. The water pan and smoker pan are decent quality steel, could be better. 3. Thermometer: is not accurate. I have a digital thermometer which I use instead. The thermometer with the unit is up to 10F off depending on where I put my digital ambient probe. 4. Overall quality: thicker gauge steel could have been used. I bought this largely for the Broil King name and expected higher quality, but it does the job. Warranty could and should be better. | Was This Helpful? | |
Awesome smoker for the money. Purchased this smoker 6 months ago. It's the first smoker ive owned. Book off an evening to assemble the unit, but it's a fairly straight forward process. I've done 4 batches now of smoked salmon & trout, and it does a great job. It does smoke a little hotter then most of those electric ones, (little/big chief....) but I just replace chips a little more frequently and take some time off the process. I can have it linger as low as 180-200. I find it produces a tastier finished product then the electric units, and the moisture tray is an awesome feature. The doors seal fantastically, and it can also double as a BBQ (I've had it up to 400). I'm not a big fan of the wheel design though, make sure you plan your smoking location well before you start smoking as it's a bit of a beast to move. | Was This Helpful? | |
My first smoker I had always wanted a smoker and since our 12 year old gas grill is now in BBQ Heaven, Rest it's soul !!! It was time to buy one but wait you have to research it to death until they all start to look the same. Well after reviewing many different brands on the Internet and many big box store visits, I found this one at my local hardware store. It seemed to suit my needs but it had very little online reviews. After about 3 days of looking at the floor model...I took the plunge and bought a new boxed up unit. Many stops later for new Propane Tank, Propane, Ribs, Salmon and Mothers Day Flowers. It was finally time to assemble it. Assembly was straight forward except for the following. Step 4, My smoker was missing 1 built-in nut...not a big deal...it stands upright fine without it The included thermometer is way off IMHO but this goes for other smokers too. Not sure why this is :-( So at the time off purchase bought an Oven Proof Thermometer...probably solved. Hello QC??? Okay ready to go, did the 30 min burn off on High - check Set Temp for 225 degrees - check Soaked wood chips loaded - check Wait for smoke and temp to be just right - check Load the ribs and salmon - check Salmon ready to eat - check Ribs ready to eat - check Wife's comment on the salmon - nice flavor and seasoning but bit too smoky. My bad on using too much wood chips. Son's too busy eating both racks of ribs to comment - guess this means the smoker passes :-) Next night reheated a store roasted whole chicken and turned out nice, good flavor and just the right amount of smoky taste. So far as a newbie smoker, I am happy with my purchase and with some practice will have many years of enjoying smoked foods. Pros. Assembly was straight forward Caster Wheels are a nice touch I like the outside coated finish Fold down drip tray Double Door Ease to Light It's vertical Adjustable feet for leveling Double Wall Cons Missing nut for Step 4 Included thermometer is off Hope you enjoyed my review and happy smoking :-) | Was This Helpful? | |
Nice Unit I just used mine for the first time yesterday, did a couple of chickens. Easy to use and I like the large water pan. Only problem I am having is getting the temp below 300 degrees. Any suggestions? | Was This Helpful? | |
Raising the heat...how? More of a FAQ... I see where many are having problems 'lowering' their temp...I cannot get mine over 200 on the outside thermometer (215 on the oven thermometer I placed inside). I'm not peaking or opening any doors. The upper grates are closed (except for the wee bit for the meat thermometer wire to squeeze through--no noticeable loss of smoke). The bottom ones are open as installed. Suggestions? I like what I've done so far but...I'll revisit this comment/review page once the above has been resolved and I use it a few more times after that. | Was This Helpful? | |
Good Smoker, Good value. I've owned this smoker for about a year and a half. Assembly was easy, but did take a few hours. The construction and design is excellent. Easy to maintain and clean the racks. Although I'm not a fan of the wheels, as I find them kinda flimsy. I don't recommend moving this smoker around regularly. The seal on the cabinet is excellent, and I figured out the temperature control, after a couple of uses. I've smoked, ribs, fish, brisket and chicken, and this smoker has done a great job with all of it. | Was This Helpful? | |
Not a smoker. I did read the comments on this product. But we received it as a gift so did not buy it. I have a smoker used for what most would call " a cold smoker". This product is larger and therefore, desirable. The problem is, when you want to smoke meat properly, you don't want to cook it. A temperature of 165 degree's max. is best. This product does not produce that low of a temperature. While burning it in, I checked to see if I could obtain that low temp.. I thought I got there but within minutes, the flame went out and filled it with gas. The flame just will not sustain itself at a low setting. That is dangerous. So, I turned it up ever so slightly. It soon zoomed past 300 degrees. I made sure all four vents were open. Came back after a half hour and noted that the temp gauge pegged out. Over 500 degrees. Even for broiling, it may not be safe. Now, beings it did not cost me anything, I think I will buy a small electric hotplate and install it above the gas burner. I will use this for smoking. I would recommend that everyone do this as anything else may be extremely dangerous. Please be careful with this product. Staff Response: I am so sorry to hear about your experience with this product. This smoker is certainly not intended to broil at 500 degrees. Please contact Broil King's customer solutions line (1-800-265-2150) directly as there may be a defect with your smoker. Let us know if we can do anyhting else to assist you. | Was This Helpful? | |
Awesome results - better than a restaurant Can smoke so much at a time - I've done beef jerky, burgers, briskets, pork ribs, pork roasts - alot at the same time. Easy to feed a group of people without a lot of work. I get to enjoy my company without standing at a bbq and putting out fires. | Was This Helpful? | |
Temp Problems First time smoking. Doing a whole chicken. Directions say to get it to 275 and keep it there for 4 hours. It wont go above 200... Is this a problem with the thermometer? Its on high and has been for about 45 minutes. Also this thing burns through chips super fast lol. | Was This Helpful? | |
Love this smoker!! I love this smoker!! Everything from tri tip, turkeys, ribs, smoked meta balls and for the first time I just did a prime rib and it was AWSOME! Best turkeys I have ever done were in this smoker.
Fit and finish are good. I have had it 6 months or so, no problems. I do really like tge fold out drip tray. the double wall construction really helps hold the heat, important in my windy area. Water and wood pans are heavy gauge stainless, looks likee they will last a long time. The other key design is it doesn't have a top chimney, but two upper side vents which I believe give a better smoke and less wasted heat.. | Was This Helpful? |
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