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Slow-cooked food from a real water smoker tastes divine. The steam penetrates deeply into ham, turkey, fish, chicken, and briskets for a big smoky flavor, and the most, tender, moist meats imaginable. Char-Broil's Charcoal H20 Smoker has dual 15 1/2" chrome racks (with adjustable positions) that hold up to 50 lbs. of food so you can smoke a full sized ham and turkey at the same time. Water reservoir holds a long lasting 6 qt. Capacity. Comes with a top mounted temperature gauge.
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Technical Details
- Charcoal water smoker can accommodate up to 50 pounds of food- 2 chrome cooking grates; thermometer in domed lid; wooden handles
- Front-hinged door for adding charcoal or water during the smoking process
- 6-quart water pan, 8-quart charcoal pan, and instruction manual included
- Measures approximately 17 by 17 by 32 inches; 1-year limited warranty
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By JPL (Washington)
I agree with most of the criticisms already stated. It is literally impossible to add additional coals. Also, the grate/water pan supports are garbage -- difficult to place the bowl with the fire hot, and then it will frequently tip. Maybe my technique isnt perfect, but I have had only two successful uses of this thing. I may make additional changes, e.g. removing one grate and mounting the water bowl higher. Maybe that will open up an area to load coals more easily. In addition, my father has a two-piece smoker that lifts to add the coals -- FAR better for the same price. AVOID this smoker, IMO.
By Mojave Mike (Littlerock, CA United States)
I recommend reading Chris Cox's review of this product.
[another manufacturer] had a similar version that actually came with nesting fire bowls that allowed plenty of air flow through the fire, and allowed enough ashes to drop out that ash wasn't a problem until about the 6th hour of fire time. It was otherwise the same as this smoker, and those fire bowls made that smoker better.
This is a smoker, not a bar-b-que, so it's designed to run cooler and longer than a BBQ. Even still, without proper aspiration, this smoker runs too cool on the average.
I ended up getting a "bar-b-q wok" - a perforated plain steel bowl- like a colander with big holes - with handles - and I use this as a fire grate in the fire bowl. I put 3 small rocks in the bottom of the ash bowl and set this "wok" thing on top; the wok is about the same size as the ash bowl and "nests" perfectly, the without the rocks the ashes wouldn't fall through the holes.
Doing it this way, I can load this thing up and maintain the fire (add a few chunks of hickory or mesquite) for 8 hours and cook a feast with no problems (typ: 8 ears corn, 1 6 to 8 lb rib roast, 8 or 12 chicken thighs, etc, all in one 8-hour smoking session).
Without doing something about the fire bowl, it will never burn fuel evenly or completely.
It's one of the few wood or charcoal fire based smokers with a water bowl to regulate temperature and moisture. They should bring back the older fire bowl design, and it will be perfect.
By Mark T. Ennes (Redskins territory)
This is a great smoker. However, you need two 8' x 8' burlap squares to place over smoker to retain and regulate heat. You also need a magnetic surface thermometer to place on top of lid. Keep surface thermometer at 170 - 200 F. Poultry will take 35 minutes / pound and will be done perfectly.
By A. Rothenberg (Wixom, MI United States)
After gaining an appreciation for smoked meats at a local fair, I talked the wife into letting me try it at home, and went looking for a smoker to compliment my gas grill. I chose the Char-broil H2O smoker for the price and ease of storage. The first time using it, I had the fore sight to read these reviews to see where others had problems. I chose to use lump charcoal, and hickory wood. I could only get the unit to heat up to 190 degrees, but it stayed steady. A buddy is a Black Smith, I remember him using a bellows to stoke his coal fire. Using the wifes hair dryer the coals glowed cherry red and the temps got up in the mid 200's. To replenish the water, a long funnel from the auto parts store was purchased. This worked out great, and didn't cause any water to spill onto the fire pan. My first try I was able to make some tasty ribs in 5 hours time. Low and slow is the smokers way.
A couple of weeks ago, I ordered an electric element for the cooker from Cabela's website. It fit perfect,and allowed me to slow cook the brisket at about 210 degrees. The size of this units grates can accommodate about a 10# brisket. The air temperature that day was in the low 20's. I didn't think I would like the electric aspect, but I'm sold on it now. Using soaked cherry wood chip to flavor the meat replaced the charcoal completely which allowed me to set it up and let it go for 11 hours. Checking and refilling the water pan half way through.
The smoker worked wonderful, and exactly as it was design too. Since buying this unit I've looked at the Brinkmann, Weber's and others of similar design. The Char-Broil's access door handle is larger and easier to open with cooking gloves on. It also has a top mounted temp gage, where Brinkmann is on the side of the lid. The bright red color is pleasing to the eye, and keeps the kids at a distance. Using the second great for smoking is ok, but most of the heat will be in the dome, so know your cooking times. Smoking makes a mess, be sure to put down cardboard or a disposable tarp under the cooker, you'll see what I mean after your first brisket.
Find a Rub that suites your taste, give yourself plenty of time to do it right, then sit back and watch the neighbors flock when they smell the morsels you'll be creating inside this little cooker. Get to know its limitations and you will not be disappointed. The only regret I have is it's not larger. A small family will find it perfect! I love this little smoker!
By B. Arickx (Northern IA)
I actually didnt purchase this smoker, luckily, but I borrowed it from a friend to try out. I've had about 10 successful smokes on it, but it is not as easy as it should be. In order to even get the thermometer to read in the ideal range, I've found that not filling the water pan at all is the key. Otherwise it gets stuck on the cool/ideal line. My smokes have taken 3-4 hours longer then expected due to the ashes choking the fire out. I would have to stir the coals and knock ash off every 30 min to retain a decent temperature. As soon as I have the money, I will buy the Weber Smokey Mountain and give this smoker back to my friend.
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