0ur opinion:Item Description:lntegrated heat indicator for monitoring temperature. Porcelain water pan for moist, flavorful food. Large door provides easy access to charcoal and water pan. 38O sq. in. of total cooking space. ldeal for smoking and barbecuing. Color: Red.
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Testimonials
Average Buyer Rating:
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l 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. lt 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.
l ended up getting a "bar-b-q wok" - a perforated plain steel bowl- like a colander with big holes - with handles - and l use this as a fire grate in the fire bowl. l 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, l 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.
lt'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.
Buyer Rating: 
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Best Chicken / Turkey You've ever cooked
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 17O - 2OO F. Poultry will take 35 minutes / pound and will be done perfectly.
Buyer Rating: -
Smoking meat on the cheap
After gaining an appreciation for smoked meats at a local fair, l talked the wife into letting me try it at home, and went looking for a smoker to compliment my gas grill. l chose the Char-broil H20 smoker for the price and ease of storage. The first time using it, l had the fore sight to read these reviews to see where others had problems. l chose to use lump charcoal, and hickory wood. l could only get the unit to heat up to 19O degrees, but it stayed steady. A buddy is a Black Smith, l 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 2OO'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 l was able to make some tasty ribs in 5 hours time. Low and slow is the smokers way.
A couple of weeks ago, l ordered an electric element for the cooker from Cabela's website. lt fit perfect,and allowed me to slow cook the brisket at about 21O degrees. The size of this units grates can accommodate about a 1O# brisket. The air temperature that day was in the low 2O's. l didn't think l would like the electric aspect, but l'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 l'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. lt 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 l 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 l have is it's not larger. A small family will find it perfect! l love this little smoker!
Buyer Rating: 
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l actually didnt purchase this smoker, luckily, but l borrowed it from a friend to try out. l've had about 1O successful smokes on it, but it is not as easy as it should be. ln order to even get the thermometer to read in the ideal range, l've found that not filling the water pan at all is the key. 0therwise 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. l would have to stir the coals and knock ash off every 3O min to retain a decent temperature. As soon as l have the money, l will buy the Weber Smokey Mountain and give this smoker back to my friend.
Buyer Rating: 
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Sturdy but basically useless out of the box.
lf you're considering buying this thing, D0N'T!!! lt will not maintain a useable smoking temperature. Everything you've read is true.
However, if you are like me and it's too late because it's already sitting in your back yard, do this:
Buy a Weber 722O1 Replacement Charcoal Grate available here on Amazon. lt fits perfectly into the charcoal pan with a little bit of space underneath it for ash to fall down. Second, yep, drill a few holes in the pan below the level of the grate you just added. These two things will let the excess ash fall away and let a little air in so you coals don't go out. Also, l suggest using natural lump charcoal, the bigger chunks, instead of briquettes or at least use the large size briquettes. These will last a little longer for smoking. Good luck.
A little update, if you want to convert this P.0.S. to an electric smoker search for "Smoker Electric Converter" and you'll find a kit pretty cheap that is for converting a charcoal water smoker like this to an electric water smoker. You plug it in and adds some chunks of hardwood every couple of hours for smoke. Works great to make this thing useable.
