First4spares3 in 1 Round Charcoal BBQ Grill & Smoker with Hangers and Built in Thermostat,Black

I bought this model 2 years ago, it's been used every day at my allotment but I needed another one for home, so now I own 2. Brilliant for steaming, smoking and grilling.

Good build quality.Fits together with no problems.We now have two and they stack to make multi taer smoker or oven and for storage.Simple and brilliant.

I spent a long time researching available smokers before choosing this one. Was delivered in a very large box. On opening the cardboard box I found the smoker had been very well packed and well presented. There were a lot of parts and 'Bits' and, contrary to some reviews, I found the assembly guide easy to follow, the illustrations were very accurate and helpful. It took some two hours for complete assembly.I have used the smoker twice now and come to the conclusion that it is NOT SUITABLE as a COLD SMOKER in its present form and 'fired' as suggested in the paperwork.It is suggested that good quality charcoal is fired up in the lowest compartment and then covered with dampened wood chippings so that smoke is given off. What happens is that the damp chippings dry out and flare up raising the temperature throughout the smoker. I lightly sprayed the burning wood chips with water but that doused the whole burning process. I tried several times with variations on the suggested smoking method but each time the chippings burst into flame and when doused stopped the burning process.I looked at many U Tube videos and did some reading. I tried again just using wood chips. I tried them in a circle hoping that when one end was lit the smouldering would slowly spread round the circle. One again the chips flared up. I tied lightly spraying water, OK for a while but as soon as the chips dried out they flared up into hot flames.All the information I had gleaned told me that for cold smoking the temperature should not exceed 17 to 20 degrees centigrade. I had,fortunately, bought an accurate digital thermometer. (The thermometer supplied with the smoker is quite useless). I found it impossible to keep the temperature below 30 degrees C where the food to be smoked was located in the top compartment.I have now bought a PRO Q smoke generator. This uses wood DUST rather than chippings. I will add to this review when I have tried it out. So far I have tried it in the smoker, it sits well in the lower compartment and should, I hope, supply the "Cold" smoke required.I have now smoked salmon and belly pork (bacon). It works really well.The ProQ smoke generator in the base compartment and the food to be smoked in the top. The wood smoke just drifts up to the top and out of the vent. The temperature remains under 20 centigrade in the top chamber and both salmon and bacon smoked ideally. The unit is smartly coloured black and it soon absorbs heat from the sun, I had to move the unit out of my greenhouse and into the shade in my garden.Only one bad thing to say, the thermometer is absolutely useless. I use probes in top and bottom chambers which communicate with a remote unit some 30 yards away to monitor temperatures.Asaid in starting A GOOD BIT OF KIT

Well I ordered this in June. Had a back and forth with the seller insisting the smoker was delivered. Soon after football decided to eff off to Italy my neighbour who had been on holiday then Quarantine due to COVID19, popped over to say that they'd taken in my smoker when it was delivered the month before. I was so relieved that I hadn't called the seller ungodly names. Can you imagine the embarrassment? Put the smoker together myself. 😁 I had a screw missing during the set up but I just replaced it with one I had in the drawer of mystery. It is quite solid and we'll made. I didn't have to make any alterations like other people have advised. Then again I'm not an expert bbq person. As is the smoker is fine to use but if you want to adjust it you can go right ahead and do so. Gave it a test run this afternoon. Am pretty happy with the results. The meat is tender and juicy. The Sausages are heavenly! Of course they are I made them. It passed the Boerewors test so fantastic in my books.

First time using, followed the instructions all the way. Lit it, I’m smoking a joint of brisket and the temperature is sitting at around 200f consistently and after around 1 hour (when the meat was in it) the external paint has started to peel off. Not much I can do about it now other than to see it through until the meat cooks and it cools down to see what the real damage is.Absolutely no way this could be used as a fire pit, it wouldn’t cope with the heat.I’ve emailed the seller and I’m asking for a complete refund. Waiting to hear back but didn’t want anyone else buying this until the seller has addressed the problem with their stock.

Used this bbq smoker 4 or 5 times now and really good. Great for bbq and smoking meat. Really impressive

So firstly the diagrams of screws was totally wrong…. Didn’t have the screws stated… had twice the amount for the doors…But did have enough in total.As others have said ignore the thermometer as it’s about 25 degrees c out… found this out from using a digital prob hung in the top found it was actually hitting temps…So when you realise this…it is getting air flow and draw with all doors closed if you like all your charcoal in a starter then chuck it in… let your water warm up then should get up…Buy it with a digital thermometer, charcoal starter and should be all good.Tested with some sausage and chickens over cooked them to be sure but done well… over time you learn to trust it… keep it all closed up and don’t open unless you flipping your meat etc…Otherwise you’ll let your heat out.Could do with putting some sealant spring doors and joins to try and keep in more smoke and some leaks but then I’ve seen some pro smokers do this so I guess no need.

It took a while to assemble and the instructions were a bit off but once it was up and running it worked brilliantly. I’m happy with the purchase