Broil King Keg 5000 Steel Charcoal Kamado Grill - Gray - 911470

I won this around the Christmas of 2019. This monster is heavy but is very durable as the delivery guy dropped it off the truck when he was delivering it. Suffering only a small dent the assembly of this beast took only 30 minutes. I got to use it starting in the summer of 2020 and it was shockingly easy. having the vents on 3 makes all of my grilling quick and easy, the thermometer is accurate and I know when my food is getting scorched. Easy to clean although the air vents often allow ash to build up inside the grill. I have not used a grill better than this and I will not go back to propane unless its broil king.

We've have our keg for about a year. Once I got the hang of it the results are always flawless and delish! Highly recommend !

Father's Day 2020 gift, and I must have used it 100+ times in all weather conditions. Steaks, brisket, ribs, grilled salmon, smoked chicken, you name it. We have ridden out the pandemic one great meal at a time. Incredibly versatile, can do a fast grill rare steak, or an 18 hour smoke, or anything in between. Recipes I loved on my propane BBQ have hit a whole new level.

Trying to assemble the keg to the wheeled section and put in the safety pin and it wouldn't fit in, the holes didn't line up. Turns out the bracket on the bottom was welded together wrong not allowing them to slide together enough! So much for Broil King quality Hope there warranty comes through

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I've owned the Keg for 6 weeks now and have yet to have bad results. Pizza at 600, or smoking at 225, great food!

I have trucked this Broil King Keg across the Midwest. Cooked in 7-8 states with this grill/smoker. I have dropped it, picked up my beer and the Broil King Keg and grilled steaks an hour later. Worth every penny! I have buddies with the red and green ceramic brands. When the Broil King Keg is 700 degrees I can put my hand on the outside of it. Try that with a ceramic kamado. The Broil King Keg does not loose heat like a ceramic kamado.

I bought the Keg over two years ago and have used it many times for low and slow (between 225 and 325 degrees, depending on the meat) cooking of ribs, chickens, pork butts, etc. I have also used at high heat to cook homemade pizza. It is very good at maintaining a desired temp if one slowly approaches that temp. Blowing past the desired temp is a problem: its hard to get back down to where you need to be. When taking that initial care, I've been able to maintain between 225 and 235 for 12 hours, with enough coal left over to have gone several more hours. Very efficient. I've cooked pizza on a stone at over 800 degrees, but find the results better (indeed, fantastic) at 600 degree. One task any kamado doesn't do well without a lot of fiddlesome re-rigging, including this one, is reverse searing: the coals are too far away.

I bought it 3 weeks ago it will not cook under 400 the seal between the lid and kettle let's a lot of smoke out and a retaining fastener for the ash drawer is missing still waiting for warranty part and repair to the lid seal

We have been using for a month now and love the way it cooks, the taste, easily controlled temperature and efficiency of the lump charcoal. Applied for the 'bonus' pkg because it was purchased within a certain time frame but have not received anything on this yet.

Great meals from ribeye to sockeye and everything in between. We're seared, slow cooked, smoked and baked. It really does do it all