I recently rec'd the 16" version for father's day and so far am loving it. I do appreciate your advice to Danielle about the vents. The instructions don't give as much instruction as you have! Appreciate your expertise!!
Hey D just found you accouple months ago i have this smoker and would highly recommend it Holds temperature really well and i use it more than any of the other bullet smokers i have. I also have the WSM and honestly the only real advantage it has over this is all the accessories' that you can buy for the WSM.
Well hey I'm glad you came back! You hit the nail on the head. The biggest difference is that they don't make accessories and mods for this like wsm. Operating it manually I prefer the one dial over 3 at the bottom of the wsm. And don't get me wrong I really like the wsm. It's just that this one is easier and more budget friendly. Thanks for the review! I'm glad you like it
Really like your video. I'm hoping to see more of your videos even some of your cooking from the char-broil. Thanks again for your review very helpful!
Hey there! I'm glad that this was helpful for you! I know that you will enjoy this cooker. I was going to do another vid cooking on it at the request of someone else but the footage was lost on my backup phone. This cooker lb for lb ranks right up there imo. It is much easier to dial in the temp than the wsm imo and it does a decent job efficiency wise. Wsm is a tad thicker and has the ability to use stockers where you would have to drill a hole to add an ATC to this as the vent is at the bottom. Congrats on this tho! Solid pick up
Hey, thanks for doing a great review and demonstration on this smoker. I just got the 16" based on your comparison to the Weber. I love Weber's quality, but, couldn't justify the cost difference for my first smoker. Keep up the good work on your reviews!
I certainly hope that you enjoy it. My nephew is breaking into bbq so I will be gifting this to him. They are so easy to manage that you will feel like a pro in no time! Let me know how it works for you!!
This was the best bullet smoker review I have watched, I was stuck between the wsm 18, realcook 20 (because its the cheapest) or the char-broil 20. After the seeing your vid my wife agreed its the best for the price. Thanks...Update I found the thermostat on the lid is around 50deg low compared to the probe I put on the top rack. I still need to check the temp on the lower rack. I also always fill the water pan. Its dry here in UT.
I'm glad it helped! I bought so many that I am just trying to share the experience for anyone thinking about something that I've had. I hope that it is everything that you need it to be!
update. the thermostat is at least 50 deg off from my temp probe. next if you put water in the bowl dont fill it past 1/2 way, if your doing a normal smoke it will hold around 225 easy and for hours, or I have to use ALOT of coal to get it over 225. I switched to sand it burns hotter so I have the lower damper at 2.25 ish vs water 3 - 4
I watched your video thanks for the heads up I bought the 16-in still have yet to use it but the holidays are right around the corner I replaced this with a cheap Chinese thin metal smoker that I've had for a couple years
This is a perfect excuse to get out and Que my friend! You have to get acquainted with that thing before the big show! Once you break it in let us know how it goes!
Great video thank you, trying you decide between this and wsm. Btw your daughter is beautiful ❤️ happy smiling little girl, enjoy as time goes so fast.
Thank you so much💛💛💛 she is my heart. As far as the cookers.. I don't think that you can go wrong with either. Charbroil is waaaay easier to dial in with just 1 vent control at the bottom. I found that it kept its temps in chilly OH weather as well. The WSM is old faithful for most people. It is tried and true and has waaaaay more gadgets and attachments than the other. Come back and let me know what you picked and how you like. I am actually downsizing 2 of my 18.5" wsm and that char broil. Wife agreed to be okay with me getting a cabinet smoker if I part ways. It's gonna be hard to say goodbye lol
Great question and to answer it, yes. There are 2 screws per leg and 1 is longer than the other. The pan sits on the longer. It sits evenly inside with plenty of room for the bowl to rest on the screws. They did it like that to ensure that the air intake at the bottom always had a chance to breathe. Hope this helps. Let me know if you grab one. Thanks for watching
D's Que Backyard BBQ yes sir thank you much! I was just gifted one and am looking to assemble it this weekend. Looking forward to years of barbecuing with it. Thanks again!
Im so glad i ran into your review, thank you sir, i have been doing some comparisons and shopping around, but i am definitely getting the Char-broil ! Excellent review 👏
Thank you sir. I'm glad it helped. Again, not sure how it performs in the winter since the metal is thinner. But in the summer I like it and it was easier to tune in to me than some of the others. My favorite ended up being the oklahoma joe bronco. Happy QUEing!
Just a small update. I ran this thing over Thanksgiving and it turned out pretty well. Less than a basket of fuel, 250 degrees in OH cold and rain. Easy to adjust and it held up for the few short hours that I needed it to. Can't confirm 9 to 10 hour cooks yet but it held great for 4.
Cheers Mike! I really like this cooker so far. I dont know how it will hold up in winter months just yet but for right now its my favorite bullet. Temp spiked on me 1 time but I did play with the dampers a little, during the trial run I should have just let it rider. I wish the lid fit better but aside from that... I love it. What ever you decide let me know what you got and how you like it!
I got my 20” I named it R2-D2. I have never used a Weber smoky mountain so I don’t know how to compare the two. For myself this smoker works well for me. I did put gaskets on door and both barrels. I have wireless probe thermometers for grill and meat. It kept temperature just fine for me. I paid $199
This is exactly what I stress to folks that ask. Is it perfect, no. Nothing is. Does it do a bang up job for a fraction of the cost and effort? Yes. I'm glad that you are enjoying the que!
All the way from Kuwait. Over here making a few dollars. Missing home KC. You know how we BBQ. So I seen this at a store here. Trying to make a decision on what to buy. I seen it and thought about the door needing seals. But good review bro.
Gotta make it while you can! Are you introducing that good KC style to the folks over there? This is a decent little cooker especially a budget friendly one. While it doesn't leak any more than wsm the metal is a little thinner. I have so many cookers that I haven't used this much but I brought it out during Thanksgiving recently in 30 degree weather and it held its own. Whatever you decided make sure you give them a taste of home. Keep us posted on what you get! Safe travels
Im thinking about buying this smoker, leaning towards on getting the 20inch. Have you cooked a full brisket on it? If yes, did you have to separate the point and the flat to accommodate the size?
Hey DeeJon (I like that name lol) While I havent cooked a brisket on this yet, I do think that it will be big enough to handle a full brisket. Generally speaking the briskets are somewhere between 13-20" for your normal 8-12lbs slabs. To give you a scale for size I had no trouble dropping one of the 18" foil hotel pans in there with my butts. With the way that folks trim briskets now days you shouldnt have any problems. Hope this helps. If I do a brisket on it anytime soon I'll try to remember to touch back with you. I still have yet to cook on all of my other cookers yet. My wife and I have settled onto a couple diff favorites.
Hey welcome to the backyard Big Matt. The gasket that I used is self adhesive. If you type in FireBlack34 for Big Green Egg Small Medium & Mini 3/4 x 1/8 Hi temp bbq smoker it will pop up. Its about 10.00. Purchased on amazon a year ago. So far it has held to my door. I didnt have enough left over to do the lid because i used it for a different project. If doesnt feel like the greatest of stuff but it has held so far. Either that or try lavalock. They have a decent product and it is fairly cheap as well. Let me know how you like the purchase bud! I am all about hearing experiences and sharing tips!
@@BigMatt4427 anytime sir. Sorry about the long label for the gasket but I use my phone for all of this and it is tough to do the link thing. Hope yours turns out great though!
D, I just ordered the 20" after agonizing all summer about which bullet smoker to get... your review was the deciding factor. I have a couple questions: Did you do a burn-in (lots of charcoal, and burning hot) before using it to cook food? I was planning to add gasket seal material around the access door and the lid before burn-in and first use... seems like you saw a significant improvement with the gasket, as far as holding temp and burn time? Any specific gasket material or product?
Hey J! I definitely did a burn in on this thing. I like to get anything that may be left from the factory burned off on top of sealing it with oil at the same time. I like lavalock gaskets for the price and the function. They seem to hold up well. You may need some type of adhesive for it over time, but the gaskets are cool. Good luck with the purchase! I ended up giving this to my nephew long ago because he wanted a nice, easy to use beginner type of smoker. I will confess that I kept the wsm mainly because I have temp control attachments for it so I can't tell you what shape this thing is in currently. I was impressed while I had it though!
I owned them both. My weber 22 rusted out in the bottom even with cover on and lid lip fits inside so water drains in. Char broil lid has lip over the drum and eliminates that problem but water pan too small n temp gauge inaccurate. Wsm will out cook them for room amount of food vs fuel used. But for price these work well n better deal for occasional bbq My 16 wsm is a good one tough to beat as well
I think the wsm will last longer due to slightly thicker steel but to your point your casual backyarder may like this one more as it is cheaper and to me, easier to dial in than the wsm. I sort of stopped using water as much but that water pan is noticeably more shallow. Still get a few hours out of it though.
@@dsquebackyardbbq217 i use the water pan out of my wsm 16" works perfect and once again keep them under cover bro water runs around the lids down into the bottom and rots the lower base. sucks my 22 " was what 450 when i bought it and two years old damm cover leaked or rotted then lid let water into bottom. so the covers suck too and ive used wsm for many years this bullet not so long , let the water dry up and then let drippings hit the hot pan and giving it that little extra smoke taste. kind of broasted chicken favor TC God Bless
Hey D! You just can't help yourself........gotta experience every Pit you can get your hands on. :-) 👍 That's what it's all about! I'm enjoying watching You journey My Brother! 👍 \m/
Thanks for going along the journey with me! I feel like I paid a lot of dues taking my time and learning how to maintain fire in a straight offset stick burner and basic grills. Now just like different bbq regions I want to sample EVERYTHING lol. Only downside is you dont spend as much time with any particular one so it takes that mich longer to learn them. I have noticed that I am developing a favorite type now though. Stay safe brother. Metal on!
So many questions here as this is my first time I’ll be using this...has anyone cooked a brisket in this smoker? I bought this in the 16 inch and want to cook a brisket for the 4th but as unsure what exactly to do. I plan on getting a 6-9 lb brisket. I know that I need to clean, trim and season the brisket overnight. Once the chimney starter dies down after 15 minutes I spread the charcoal around then add my soaked and drained wood chips. Question is how long will the fire last? How soon do I need to add more charcoal? Is the charcoal added with the current charcoal already lit? Do I need to do anything else? Do I keep the vents open or closed while cooking? Also how often is water needed in the basin? How many times do I turn the brisket over as I know we don’t want heat to escape. What do I use to seal around the door?
Hey Danielle. That is a lot of questions lol. It is hard to say how long the charcoal will last in the 16" as I have the 20". I will say that it would probably be best if you use the minion method to make the coals last a long time. I have a video posted explaining what to do. I did it in an 18" wsm and it lasted a good 8 or so hrs. Try to keep your temps between 250 to 275degrees. That should be a safe range for you to cook in and not dry it out. Do not flip the brisket at all. There is absolutely no need to do that. I cook with the fat cap down. Ive played around with fat cap up and down and it seems that while there is not much of a noticeable different in taste i would rather have the fat protecting the meat from the heat source. Depending on the size of your brisket you may have to trim it down pretty good to fit or separate the point from the flat. And cook them side by side. Do not spritz the brisket within the first 2 or so hours if you are trying to achieve a barky crust. Wait until it has hardened and is dry to the scratch normally happens between 2 and 3 hrs for me. Dont check it often and be really quick when you do. Let it cook. It will take long enough without you opening the lid a lot. Spritz no more than 1 time per hour. I hope this helps get you started. I do cook briskets but i look back and see i dont focus a lot on them in vids. Subscribe to my channel and send questions and suggestions on stuff that will help you learn. Ill be happy to see what i can help with. Let me know how the brisket turns out as well and what seasonings you ended up using. Happy queing.
@@daniellepage9823 that unfortunately does not have an easy answer. Too many factors come in to play such as outside temp etc. You will have to experiment and play around with your vents to find your sweet spot. My best advice would be to watch your temps any when you get within around 50 degrees of your target temp choke up the bottom vent to just pass 1 or so and allow it to stabilize and settle in on your desired temp. The key is to slowly bring it up because it is much easier to allow air flow to increase temp than to have it too hot and need to cool it off. You will want the cools to slowly simmer and burn. I tend to try to keep my top vent open as much as possible to keep the burn as clean as possible. Sometimes you need to choke it back to help control the temp but i would try the bottom vent first and give it a little patience to see what happens.
Hey Chuck. That was a vegetable oil blend. It is not 100% needed as others choose to use some form of other oil (some even use animal grease) on a paper towel and manually wipe down every inch of the cookers insides. Regardless it is highly recommended to do this in order to season your cooker. It helps prevent/prolong rust etc. I choose to use spray can oil because it is much easier and quicker for me this way.
@@dsquebackyardbbq217 Cool, thanks for your reply, I've never done this before but saying that never really had a decent smoker style BBQ like this. Hoping to get one in the next few weeks, thanks for your review, good work
Already have a 22” WSM but haaaaate how much charcoal it demands. It eats charcoal like a hungry teenager raises the grocery budget! Looking at the two char broil bullets. Can’t decide between the 16” or the 20”! I’m done waiting on finding a cheap 18” WSM LOL.
Man I'm sorry that I missed this. What did you end up getting? 16.. 20...? That 22" wsm does eat a lot. It does sort of remind you of Hungry kids lol. Keep it stocked and check on it from time to time hahaha
Very helpful, thanks dude. I'm considering buying one 20" these days, does it serve you right with a 10-hour brisket smoking in a cold weather? I'd really appreciate your feedback.
I've never pushed a cook on it to 10 hrs solely because I had guru and flame boss stokers for my wsms already and I use those for really long cooks. I got close while doing some turkey (8hrs or so) and ham around Thanksgiving. I live in Ohio so the weather was far from warm. It won't be easy finding accessories for it, but it is easy to dial in and I think that it has a pretty decent sized charcoal basket to where you can catch a wink or two of sleep.
Hey D, Nice preview of this CharBroil Smoker. I’m looking for a smoker that doesn’t break budget. I’m glad I discovered this video. This might be the model I get. I had decided on an Orion Cooker/Smoker based on a friend’s recommendation, but now I’m slowing down & rethinking before I buy. Have you ever tried an Orion? Be interested in your opinion if you have. Thanks for the video & your time. Low n slow... 😎🎶
Hey Norman. First off thanks for checking out the vid. Im glad that it helped a little or at least gave you another option. Unfortunately I am unfamiliar with Orion and have never seen one in action. I can ask in my next vid for someone to respond to this to weigh in if they have. As far as this cooker... I have to confess that I have only cooked on it 2 or 3 times now since I am making my way through a bunch of others. I will say that it did what I needed it to do without major temp swings. The metal isn't as thick as the wsm series so I cannot personally say how it will do in the winter but summer cooks that last just a few hours it did great. I found it easier to adjust 1 vent handle instead of multiple vents along the bottom. I hope that we can get you another opinion soon but I personally like this while the OKJ bronco pro is probably my favorite bullet style so far. But that one is a bit pricey. Bang for buck... char broil is a good bet.
Just got my Weber Copper Kettle today. Now I’ll start looking for a dedicated smoker. I’ll hit you up when I decide which one. I still feel good abt the Char🔥Broil Bullet b/c of comment you made in video near end, “I like this thing. I like it a lot. I think I like it better than the WSM.” You also mentioned it held fairly consistent temp for nine hours. Sounds good to me. Thanks again D.
Thanks again Big D! I’m grateful you replied and mentioned the OKJ Bronco Pro. I had to take a look, especially since it is probably your fave. The pro is more than I need or want, however the OKJ Bronco, the Pro’s little Brother is ideal for my needs & wants. Thanks bro, you’re a huge help for a value-conscious buyer. The Bronco it is! 🔥👨🍳👍🏼😎
@@normanham8566 Man my very first real deal grill was an old school weber kettle. It is back when they still made the handles out of wood. That thing will last you if you get the ashes out once they are cool enough. Congrats on your purchase BBQ bro. I asked for some assistance in my newest vid for someone to chime in to your question about Orion cookers if anyone viewing has used them or not. I am completely ignorant to them but from the limited info that I have from looking it up them seem like it would create a decently tender piece of meat without major risk of burning of flare up. My biggest concern is how the charcoal or wood on the outside would get smokey flavor into the meat. I haven't talked to a single person (in real life, not internet blogs) that were disappointed in the bronco. The only concerns about the non pro version is size but if you weren't planning to hang your ribs then it should be a non-factor imo. Either way please keep me posted on your cooks. Let me know what smoker you end up with. I cant wait to hear some stories!
D's Que Backyard BBQ. Thanks D. I appreciate your feedback. I’m thrilled w/the Weber Kettle. That was a fairly easy decision. The smoker is a more involved process. Everybody’s talking WSM, but I’m not one to hop on the wagon b/c everyone else is doing so. You know bro, as you mentioned in opening of Char Broil bullet review/evaluation, I look for quality and VALUE. After researching, The OKJ Bronco looks to fit my needs and wants. I have limited space and live with just three ppl total. For $300 the Bronco looks to be a well-made “real” smoker. I was impressed with what I learned about it, including how much you loved The Bronco Pro. Right now, I’m leaning towards The Bronco. Hopefully next month. I will let you know. Glad you said that, b/c I didn’t want to be a pain in the Ham. Thanks again for getting me to check the OKJ’s grills and smokers. No competition, just a backyard Q’er.
Hey D! Love the review. For more in depth than I see on most videos. I have a question for you. I'm about to buy my first smoker and was planning on the wsm 14". But for less money I could buy this in 20". It looks well built and easy to use. But there's so little info on it online. Would you recommend this over the wsm still? How hard was it to regulate temp? Sorry about the long winded question. Thanks for your time. Hope to hear back from you soon. - Adam
Hey Adam thanks for stopping by! No such thing as a long winded question friend. Just necessary detail. Due to all of the smokers that I have and am sampling I havent had a chance to get into this very much. I honestly think that it will boil down to your needs. If you have limited space and am only cooking for a couple of folks that wsm will last you a long time plus they are well known and respected. If you have a few folks in your fam or you plan to entertain here and there I would go with the Char-broil. IMO the Char-broil does everything that it needs to do with ease and without that steep price tag. I do recommend buying some oven gaskets for it to seal the door and the lid as I have shown there is a notable leak. The metal is a little more pliable than the wsm. It didnt seem to have a negative impact on my cook as it produced really good pork butt. The temp was easy to maintain imo. It went up on me a couple of times but one time the water pan got low and the other I played with the vents so it COULD have been user error. Even still it was relatively easy to bring it back down. For me, I would go with the 20" for less money. Even if (big if) the wsm handles better in cold temps (havent cooked with it in freezing temps yet) I cant see spending that much more on a cooker when the differences are so minimal. Keep in mind I own 3 wsm. 2 18" and a 22". I still like the Char-broil a bit more.
P.s. I like regulating the temp with one vent as well. I know this take some of the creativity away but it still got to temp with ease. Hope this helps. If you havent subscribe and like for me. I will be showcasing a few more cookers coming up. I am nearing my max as my wife is getting tired of me taking up patio space 😂
Hey D! Thanks for taking the time to get back to me. Yeah I think I'm going to go with the char broil. It has great ratings online. And you clearly haven't had any real issues with it so far. Sounds like a lot of bang for the buck. And I don't have to worry about then freezing temps luckily because in Florida. Probably the only upside of being here. Lol. But again thanks for getting back to me and helping me make an informed decision. I subbed and I look forward to more videos! Have a good one D!
@@ItsNotSandler sorry bud. I do these vids from my phone amd its hit or miss on whether this old galaxy s6 edge alerts me to messages. Im jealous of your weather lol ESPECIALLY in the winter. How is it working out for you? The smoker that is...
@@justinmartinez9143 thats fantastic! Sorry I didnt get the notification about your ribs. UA-cam and my phone dont get along sometimes. How did the cooker work out for you? I try not to oversell it but I am excited about having it. Is it holding temp for you with your butt? That was my first cook and it turned out well.
I recently rec'd the 16" version for father's day and so far am loving it. I do appreciate your advice to Danielle about the vents. The instructions don't give as much instruction as you have! Appreciate your expertise!!
Congrats on your new cooker Tom! I sure hope that you enjoy it and thank you for checking this vid out. I am glad that it helped a bit.
Hey D just found you accouple months ago i have this smoker and would highly recommend it Holds temperature really well and i use it more than any of the other bullet smokers i have. I also have the WSM and honestly the only real advantage it has over this is all the accessories' that you can buy for the WSM.
Well hey I'm glad you came back! You hit the nail on the head. The biggest difference is that they don't make accessories and mods for this like wsm. Operating it manually I prefer the one dial over 3 at the bottom of the wsm. And don't get me wrong I really like the wsm. It's just that this one is easier and more budget friendly.
Thanks for the review! I'm glad you like it
Really like your video. I'm hoping to see more of your videos even some of your cooking from the char-broil. Thanks again for your review very helpful!
Thank you for watching! I love this little smoker, it is long overdue to pull it out again. I'll have to be sure to do something with it soon!
Great review and demonstration! Just got mine for Christmas and you vid helps me understand it a lot, thanks!
Hey there! I'm glad that this was helpful for you! I know that you will enjoy this cooker. I was going to do another vid cooking on it at the request of someone else but the footage was lost on my backup phone.
This cooker lb for lb ranks right up there imo. It is much easier to dial in the temp than the wsm imo and it does a decent job efficiency wise. Wsm is a tad thicker and has the ability to use stockers where you would have to drill a hole to add an ATC to this as the vent is at the bottom. Congrats on this tho! Solid pick up
Hey, thanks for doing a great review and demonstration on this smoker. I just got the 16" based on your comparison to the Weber. I love Weber's quality, but, couldn't justify the cost difference for my first smoker. Keep up the good work on your reviews!
I certainly hope that you enjoy it. My nephew is breaking into bbq so I will be gifting this to him. They are so easy to manage that you will feel like a pro in no time! Let me know how it works for you!!
This was the best bullet smoker review I have watched, I was stuck between the wsm 18, realcook 20 (because its the cheapest) or the char-broil 20. After the seeing your vid my wife agreed its the best for the price. Thanks...Update I found the thermostat on the lid is around 50deg low compared to the probe I put on the top rack. I still need to check the temp on the lower rack. I also always fill the water pan. Its dry here in UT.
I'm glad it helped! I bought so many that I am just trying to share the experience for anyone thinking about something that I've had. I hope that it is everything that you need it to be!
update. the thermostat is at least 50 deg off from my temp probe. next if you put water in the bowl dont fill it past 1/2 way, if your doing a normal smoke it will hold around 225 easy and for hours, or I have to use ALOT of coal to get it over 225. I switched to sand it burns hotter so I have the lower damper at 2.25 ish vs water 3 - 4
Good video. I have one of those smokers coming tomorrow. Ordered gasket material. Can’t wait.
Has it come in yet? I hope you enjoy it is a reasonably priced cooker that performed pretty well for me. Thanks for stopping by!
Great review, I was wondering what to go for. With your review thinking of the Char Broil. 🏴
I hope that you find what you need! This is a decent home smoker. Fairly easy to manage. Thanks for watching!
I watched your video thanks for the heads up I bought the 16-in still have yet to use it but the holidays are right around the corner I replaced this with a cheap Chinese thin metal smoker that I've had for a couple years
This is a perfect excuse to get out and Que my friend! You have to get acquainted with that thing before the big show! Once you break it in let us know how it goes!
Great and detailed review, thanks! Really helpful.
I appreciate it 🙏 Good luck on your smoker journey
Great video! I just got the 16 inch version on sale for about 100 shipped. Couldnt pass it up at that price.
Great video thank you, trying you decide between this and wsm. Btw your daughter is beautiful ❤️ happy smiling little girl, enjoy as time goes so fast.
Thank you so much💛💛💛 she is my heart. As far as the cookers.. I don't think that you can go wrong with either. Charbroil is waaaay easier to dial in with just 1 vent control at the bottom. I found that it kept its temps in chilly OH weather as well. The WSM is old faithful for most people. It is tried and true and has waaaaay more gadgets and attachments than the other. Come back and let me know what you picked and how you like. I am actually downsizing 2 of my 18.5" wsm and that char broil. Wife agreed to be okay with me getting a cabinet smoker if I part ways. It's gonna be hard to say goodbye lol
@@dsquebackyardbbq217 will definitely let you know how I get on. Think it's the one for me
Does that ash pan at the bottom just sit on those screws for the legs? If so does it sit uneven on them? Or does that even matter?
Great question and to answer it, yes. There are 2 screws per leg and 1 is longer than the other. The pan sits on the longer. It sits evenly inside with plenty of room for the bowl to rest on the screws. They did it like that to ensure that the air intake at the bottom always had a chance to breathe. Hope this helps. Let me know if you grab one. Thanks for watching
D's Que Backyard BBQ yes sir thank you much! I was just gifted one and am looking to assemble it this weekend. Looking forward to years of barbecuing with it. Thanks again!
@@samholtz619 assembly on these are pretty easy. You are a lucky man to have been gifted one! Let me know how your 1st cook turns out
Im so glad i ran into your review, thank you sir, i have been doing some comparisons and shopping around, but i am definitely getting the Char-broil ! Excellent review 👏
Thank you sir. I'm glad it helped. Again, not sure how it performs in the winter since the metal is thinner. But in the summer I like it and it was easier to tune in to me than some of the others. My favorite ended up being the oklahoma joe bronco.
Happy QUEing!
Just a small update. I ran this thing over Thanksgiving and it turned out pretty well. Less than a basket of fuel, 250 degrees in OH cold and rain. Easy to adjust and it held up for the few short hours that I needed it to. Can't confirm 9 to 10 hour cooks yet but it held great for 4.
@@dsquebackyardbbq217 i agree, overall...its a cool little charcoal smoker that gets the job done.
Great review!
Very much appreciated. Hope it helps!
been looking at getting one of these bullet smokers- char broil may be the way to go! dig the video look forward to seeing more content. cheers!
Cheers Mike! I really like this cooker so far. I dont know how it will hold up in winter months just yet but for right now its my favorite bullet. Temp spiked on me 1 time but I did play with the dampers a little, during the trial run I should have just let it rider. I wish the lid fit better but aside from that... I love it. What ever you decide let me know what you got and how you like it!
D's Que Backyard BBQ I noticed on the lid is well that is either sit right on perfectly or felt like it was going to slide off.
Truth and the American Way appreciate the insight !
@@mikebama49 interesting. I havent experienced that so far. Once I got the door on it was pretty secure for me. Good luck with it going forward
I got my 20” I named it R2-D2. I have never used a Weber smoky mountain so I don’t know how to compare the two. For myself this smoker works well for me. I did put gaskets on door and both barrels. I have wireless probe thermometers for grill and meat. It kept temperature just fine for me. I paid $199
This is exactly what I stress to folks that ask. Is it perfect, no. Nothing is. Does it do a bang up job for a fraction of the cost and effort? Yes. I'm glad that you are enjoying the que!
Nice video very informative
Thanks for watching!
All the way from Kuwait. Over here making a few dollars. Missing home KC. You know how we BBQ. So I seen this at a store here. Trying to make a decision on what to buy. I seen it and thought about the door needing seals. But good review bro.
Gotta make it while you can! Are you introducing that good KC style to the folks over there? This is a decent little cooker especially a budget friendly one. While it doesn't leak any more than wsm the metal is a little thinner. I have so many cookers that I haven't used this much but I brought it out during Thanksgiving recently in 30 degree weather and it held its own. Whatever you decided make sure you give them a taste of home. Keep us posted on what you get! Safe travels
Im thinking about buying this smoker, leaning towards on getting the 20inch. Have you cooked a full brisket on it? If yes, did you have to separate the point and the flat to accommodate the size?
Hey DeeJon (I like that name lol) While I havent cooked a brisket on this yet, I do think that it will be big enough to handle a full brisket. Generally speaking the briskets are somewhere between 13-20" for your normal 8-12lbs slabs. To give you a scale for size I had no trouble dropping one of the 18" foil hotel pans in there with my butts. With the way that folks trim briskets now days you shouldnt have any problems. Hope this helps. If I do a brisket on it anytime soon I'll try to remember to touch back with you. I still have yet to cook on all of my other cookers yet. My wife and I have settled onto a couple diff favorites.
@@dsquebackyardbbq217 sounds great, thanks for the reply!
How did you get that gasket to stay? Or can you send me a link to buy it. I'm getting this same bullet smoker. Thank you
Hey welcome to the backyard Big Matt. The gasket that I used is self adhesive. If you type in FireBlack34 for Big Green Egg Small Medium & Mini 3/4 x 1/8 Hi temp bbq smoker it will pop up. Its about 10.00. Purchased on amazon a year ago. So far it has held to my door. I didnt have enough left over to do the lid because i used it for a different project. If doesnt feel like the greatest of stuff but it has held so far. Either that or try lavalock. They have a decent product and it is fairly cheap as well. Let me know how you like the purchase bud! I am all about hearing experiences and sharing tips!
@@dsquebackyardbbq217 Thank you sir.
@@BigMatt4427 anytime sir. Sorry about the long label for the gasket but I use my phone for all of this and it is tough to do the link thing. Hope yours turns out great though!
D,
I just ordered the 20" after agonizing all summer about which bullet smoker to get... your review was the deciding factor. I have a couple questions: Did you do a burn-in (lots of charcoal, and burning hot) before using it to cook food? I was planning to add gasket seal material around the access door and the lid before burn-in and first use... seems like you saw a significant improvement with the gasket, as far as holding temp and burn time? Any specific gasket material or product?
Hey J! I definitely did a burn in on this thing. I like to get anything that may be left from the factory burned off on top of sealing it with oil at the same time. I like lavalock gaskets for the price and the function. They seem to hold up well. You may need some type of adhesive for it over time, but the gaskets are cool. Good luck with the purchase! I ended up giving this to my nephew long ago because he wanted a nice, easy to use beginner type of smoker. I will confess that I kept the wsm mainly because I have temp control attachments for it so I can't tell you what shape this thing is in currently. I was impressed while I had it though!
Great video!
Thanks for watching, Aaron!
Looks high quality!
Yeah its pretty decent. Metal could be thicker but it rocks!
I owned them both. My weber 22 rusted out in the bottom even with cover on and lid lip fits inside so water drains in. Char broil lid has lip over the drum and eliminates that problem but water pan too small n temp gauge inaccurate. Wsm will out cook them for room amount of food vs fuel used. But for price these work well n better deal for occasional bbq My 16 wsm is a good one tough to beat as well
I think the wsm will last longer due to slightly thicker steel but to your point your casual backyarder may like this one more as it is cheaper and to me, easier to dial in than the wsm. I sort of stopped using water as much but that water pan is noticeably more shallow. Still get a few hours out of it though.
@@dsquebackyardbbq217 i use the water pan out of my wsm 16" works perfect and once again keep them under cover bro water runs around the lids down into the bottom and rots the lower base. sucks my 22 " was what 450 when i bought it and two years old damm cover leaked or rotted then lid let water into bottom. so the covers suck too and ive used wsm for many years this bullet not so long , let the water dry up and then let drippings hit the hot pan and giving it that little extra smoke taste. kind of broasted chicken favor TC God Bless
Hey D! You just can't help yourself........gotta experience every Pit you can get your hands on. :-) 👍
That's what it's all about! I'm enjoying watching You journey My Brother! 👍 \m/
Thanks for going along the journey with me! I feel like I paid a lot of dues taking my time and learning how to maintain fire in a straight offset stick burner and basic grills. Now just like different bbq regions I want to sample EVERYTHING lol. Only downside is you dont spend as much time with any particular one so it takes that mich longer to learn them. I have noticed that I am developing a favorite type now though. Stay safe brother. Metal on!
So many questions here as this is my first time I’ll be using this...has anyone cooked a brisket in this smoker? I bought this in the 16 inch and want to cook a brisket for the 4th but as unsure what exactly to do. I plan on getting a 6-9 lb brisket.
I know that I need to clean, trim and season the brisket overnight. Once the chimney starter dies down after 15 minutes I spread the charcoal around then add my soaked and drained wood chips. Question is how long will the fire last? How soon do I need to add more charcoal? Is the charcoal added with the current charcoal already lit? Do I need to do anything else? Do I keep the vents open or closed while cooking? Also how often is water needed in the basin? How many times do I turn the brisket over as I know we don’t want heat to escape. What do I use to seal around the door?
Hey Danielle. That is a lot of questions lol. It is hard to say how long the charcoal will last in the 16" as I have the 20". I will say that it would probably be best if you use the minion method to make the coals last a long time. I have a video posted explaining what to do. I did it in an 18" wsm and it lasted a good 8 or so hrs. Try to keep your temps between 250 to 275degrees. That should be a safe range for you to cook in and not dry it out. Do not flip the brisket at all. There is absolutely no need to do that. I cook with the fat cap down. Ive played around with fat cap up and down and it seems that while there is not much of a noticeable different in taste i would rather have the fat protecting the meat from the heat source. Depending on the size of your brisket you may have to trim it down pretty good to fit or separate the point from the flat. And cook them side by side. Do not spritz the brisket within the first 2 or so hours if you are trying to achieve a barky crust. Wait until it has hardened and is dry to the scratch normally happens between 2 and 3 hrs for me. Dont check it often and be really quick when you do. Let it cook. It will take long enough without you opening the lid a lot. Spritz no more than 1 time per hour. I hope this helps get you started. I do cook briskets but i look back and see i dont focus a lot on them in vids. Subscribe to my channel and send questions and suggestions on stuff that will help you learn. Ill be happy to see what i can help with. Let me know how the brisket turns out as well and what seasonings you ended up using. Happy queing.
D's Que Backyard BBQ thank you!
D's Que Backyard BBQ what about the vents? After lighting the chimney starter am I just leaving the lower vent on 3 and half opening the upper vent?
@@daniellepage9823 that unfortunately does not have an easy answer. Too many factors come in to play such as outside temp etc. You will have to experiment and play around with your vents to find your sweet spot. My best advice would be to watch your temps any when you get within around 50 degrees of your target temp choke up the bottom vent to just pass 1 or so and allow it to stabilize and settle in on your desired temp. The key is to slowly bring it up because it is much easier to allow air flow to increase temp than to have it too hot and need to cool it off. You will want the cools to slowly simmer and burn. I tend to try to keep my top vent open as much as possible to keep the burn as clean as possible. Sometimes you need to choke it back to help control the temp but i would try the bottom vent first and give it a little patience to see what happens.
@@daniellepage9823 Tim in the comments has a 16" it may be a good idea for you to reach out to see how much size it gives.
Hi, what's that spray you sprayed on before getting it fired up? Is it 100% needed?
Hey Chuck. That was a vegetable oil blend. It is not 100% needed as others choose to use some form of other oil (some even use animal grease) on a paper towel and manually wipe down every inch of the cookers insides. Regardless it is highly recommended to do this in order to season your cooker. It helps prevent/prolong rust etc. I choose to use spray can oil because it is much easier and quicker for me this way.
@@dsquebackyardbbq217 Cool, thanks for your reply, I've never done this before but saying that never really had a decent smoker style BBQ like this.
Hoping to get one in the next few weeks, thanks for your review, good work
@@statyisgod no worries! Come back and let us know how you like it and your favorite thing to cook on it.
@@dsquebackyardbbq217 I will do for sure 👊
Already have a 22” WSM but haaaaate how much charcoal it demands. It eats charcoal like a hungry teenager raises the grocery budget! Looking at the two char broil bullets. Can’t decide between the 16” or the 20”! I’m done waiting on finding a cheap 18” WSM LOL.
Man I'm sorry that I missed this. What did you end up getting? 16.. 20...? That 22" wsm does eat a lot. It does sort of remind you of Hungry kids lol. Keep it stocked and check on it from time to time hahaha
Very helpful, thanks dude.
I'm considering buying one 20" these days, does it serve you right with a 10-hour brisket smoking in a cold weather? I'd really appreciate your feedback.
I've never pushed a cook on it to 10 hrs solely because I had guru and flame boss stokers for my wsms already and I use those for really long cooks. I got close while doing some turkey (8hrs or so) and ham around Thanksgiving. I live in Ohio so the weather was far from warm. It won't be easy finding accessories for it, but it is easy to dial in and I think that it has a pretty decent sized charcoal basket to where you can catch a wink or two of sleep.
Hey D, Nice preview of this CharBroil Smoker. I’m looking for a smoker that doesn’t break budget. I’m glad I discovered this video. This might be the model I get. I had decided on an Orion Cooker/Smoker based on a friend’s recommendation, but now I’m slowing down & rethinking before I buy. Have you ever tried an Orion? Be interested in your opinion if you have. Thanks for the video & your time. Low n slow... 😎🎶
Hey Norman. First off thanks for checking out the vid. Im glad that it helped a little or at least gave you another option.
Unfortunately I am unfamiliar with Orion and have never seen one in action. I can ask in my next vid for someone to respond to this to weigh in if they have. As far as this cooker... I have to confess that I have only cooked on it 2 or 3 times now since I am making my way through a bunch of others. I will say that it did what I needed it to do without major temp swings. The metal isn't as thick as the wsm series so I cannot personally say how it will do in the winter but summer cooks that last just a few hours it did great. I found it easier to adjust 1 vent handle instead of multiple vents along the bottom.
I hope that we can get you another opinion soon but I personally like this while the OKJ bronco pro is probably my favorite bullet style so far. But that one is a bit pricey. Bang for buck... char broil is a good bet.
Just got my Weber Copper Kettle today. Now I’ll start looking for a dedicated smoker. I’ll hit you up when I decide which one. I still feel good abt the Char🔥Broil Bullet b/c of comment you made in video near end, “I like this thing. I like it a lot. I think I like it better than the WSM.” You also mentioned it held fairly consistent temp for nine hours. Sounds good to me. Thanks again D.
Thanks again Big D! I’m grateful you replied and mentioned the OKJ Bronco Pro. I had to take a look, especially since it is probably your fave. The pro is more than I need or want, however the OKJ Bronco, the Pro’s little Brother is ideal for my needs & wants. Thanks bro, you’re a huge help for a value-conscious buyer. The Bronco it is! 🔥👨🍳👍🏼😎
@@normanham8566 Man my very first real deal grill was an old school weber kettle. It is back when they still made the handles out of wood. That thing will last you if you get the ashes out once they are cool enough. Congrats on your purchase BBQ bro.
I asked for some assistance in my newest vid for someone to chime in to your question about Orion cookers if anyone viewing has used them or not. I am completely ignorant to them but from the limited info that I have from looking it up them seem like it would create a decently tender piece of meat without major risk of burning of flare up. My biggest concern is how the charcoal or wood on the outside would get smokey flavor into the meat.
I haven't talked to a single person (in real life, not internet blogs) that were disappointed in the bronco. The only concerns about the non pro version is size but if you weren't planning to hang your ribs then it should be a non-factor imo. Either way please keep me posted on your cooks. Let me know what smoker you end up with. I cant wait to hear some stories!
D's Que Backyard BBQ. Thanks D. I appreciate your feedback. I’m thrilled w/the Weber Kettle. That was a fairly easy decision. The smoker is a more involved process. Everybody’s talking WSM, but I’m not one to hop on the wagon b/c everyone else is doing so. You know bro, as you mentioned in opening of Char Broil bullet review/evaluation, I look for quality and VALUE. After researching, The OKJ Bronco looks to fit my needs and wants. I have limited space and live with just three ppl total. For $300 the Bronco looks to be a well-made “real” smoker. I was impressed with what I learned about it, including how much you loved The Bronco Pro. Right now, I’m leaning towards The Bronco. Hopefully next month. I will let you know. Glad you said that, b/c I didn’t want to be a pain in the Ham. Thanks again for getting me to check the OKJ’s grills and smokers. No competition, just a backyard Q’er.
Hey D! Love the review. For more in depth than I see on most videos. I have a question for you. I'm about to buy my first smoker and was planning on the wsm 14". But for less money I could buy this in 20". It looks well built and easy to use. But there's so little info on it online. Would you recommend this over the wsm still? How hard was it to regulate temp? Sorry about the long winded question. Thanks for your time. Hope to hear back from you soon.
- Adam
Hey Adam thanks for stopping by! No such thing as a long winded question friend. Just necessary detail. Due to all of the smokers that I have and am sampling I havent had a chance to get into this very much. I honestly think that it will boil down to your needs. If you have limited space and am only cooking for a couple of folks that wsm will last you a long time plus they are well known and respected.
If you have a few folks in your fam or you plan to entertain here and there I would go with the Char-broil. IMO the Char-broil does everything that it needs to do with ease and without that steep price tag. I do recommend buying some oven gaskets for it to seal the door and the lid as I have shown there is a notable leak. The metal is a little more pliable than the wsm. It didnt seem to have a negative impact on my cook as it produced really good pork butt. The temp was easy to maintain imo. It went up on me a couple of times but one time the water pan got low and the other I played with the vents so it COULD have been user error. Even still it was relatively easy to bring it back down.
For me, I would go with the 20" for less money. Even if (big if) the wsm handles better in cold temps (havent cooked with it in freezing temps yet) I cant see spending that much more on a cooker when the differences are so minimal. Keep in mind I own 3 wsm. 2 18" and a 22". I still like the Char-broil a bit more.
P.s. I like regulating the temp with one vent as well. I know this take some of the creativity away but it still got to temp with ease. Hope this helps. If you havent subscribe and like for me. I will be showcasing a few more cookers coming up. I am nearing my max as my wife is getting tired of me taking up patio space 😂
Hey D! Thanks for taking the time to get back to me. Yeah I think I'm going to go with the char broil. It has great ratings online. And you clearly haven't had any real issues with it so far. Sounds like a lot of bang for the buck. And I don't have to worry about then freezing temps luckily because in Florida. Probably the only upside of being here. Lol. But again thanks for getting back to me and helping me make an informed decision. I subbed and I look forward to more videos! Have a good one D!
@@ItsNotSandler sorry bud. I do these vids from my phone amd its hit or miss on whether this old galaxy s6 edge alerts me to messages. Im jealous of your weather lol ESPECIALLY in the winter. How is it working out for you? The smoker that is...
@@ItsNotSandler Hey DeKrep, any update if you bought it? If so, how is it?
i just ordered one tonight 7-26-22 thanks weber just cost too much and they aren't perfect
These aren't perfect either, but they cost less and imo easier to control temps without an atc with just the single bottom vent. Hope you enjoy!
Love the babies
Yeah they made sure to keep us active!
Just bought mine yesterday. Gonna smoke some pork spare ribs today on it wish me luck
I think you will like the purchase. From my limited use so far I am sure that i will. How did your ribs turn out? What method did you use to cook?
They turned out well i did the 321 method
About done with a Boston pork butt for pulled pork sandwiches
@@justinmartinez9143 thats fantastic! Sorry I didnt get the notification about your ribs. UA-cam and my phone dont get along sometimes. How did the cooker work out for you? I try not to oversell it but I am excited about having it. Is it holding temp for you with your butt? That was my first cook and it turned out well.
@@dsquebackyardbbq217 i stayed about 220 to 245
Merci pour cette vidéo 👍
Thank you for watching!
Praise the Lord, Resurrection Sunday
He truly is worthy my friend! Thank you for watching