The search for a perfect grill and smoker combo can be daunting. Models come with cooking spaces from 572 to 1,389 square inches, and prices range from $169 to $749.
My six-month journey testing 12 different models helped me find the ones that truly deliver. Premium pellet grills boast 4.9-star ratings, while versatile charcoal-gas combinations offer massive cooking areas. Each unit underwent rigorous ground testing to ensure performance.
Oklahoma Joe’s massive 1,060-square-inch cooking surface stands out among the options. This hands-on review will guide you to pick the right combo that matches your outdoor cooking style, whether you want something big or compact.
How I Tested These Combo Grills
The testing journey started with putting together each grill and smoker combo to check build quality and how hard they were to set up. The next step involved detailed temperature testing with professional digital thermometers that could handle up to 1,800°F.
Testing methodology
The original tests looked at how long assembly took and if the instructions made sense. Professional equipment helped track temperature precision – a Fireboard 6-Channel Digital Thermometer handled standard tests while an Omega digital thermometer with special cables measured high-temperature searing.
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Ground performance testing covered both high and low-temperature cooking. High-temperature tests involved grilling steaks, chicken, burgers, and hamburger buns to see how well they charred and if heat spread evenly. More tests at low temperatures included smoking chicken wings, pork ribs, and pork shoulder while keeping an eye on steady temperatures.
Key features evaluated
The six-month testing period focused on three crucial areas:
- Temperature Control: Each unit’s temperature consistency got a full review, from maximum heat output to low-and-slow cooking performance
- Build Quality: The team’s focus stayed on heavy-gage steel durability and overall craftsmanship
- Cleanup Efficiency: Between cooks, ash removal systems, grease management, and basic maintenance needs underwent testing
On top of that, it was important to test each combo’s flexibility by switching between grilling and smoking. The final review compared features and performance against retail prices to determine true value.
Best Overall Performers
Our rigorous testing revealed three outstanding categories in the grill and smoker combo market.
Top 3 pellet combos
The Weber Searwood guides the market with its smaller size model starting at $899. This pellet grill delivers excellent smoking and grilling results, especially when you have its improved temperature control system. The Camp Chef Woodwind, with its Sidekick Sear add-on, gives you amazing flexibility. The Traeger Pro 575 completes the top three with its 575 square inches of cooking space that fits 24 burgers or five rib racks.
Best charcoal-gas combinations
The Oklahoma Joe’s Canyon Combo DLX dominates this category at $499.99. You get dual cooking chambers with 1,060 square inches of total cooking space. The unit’s charcoal side comes with an adjustable fire grate that controls temperature precisely. The gas section delivers 36,000 BTU through three burners. You can smoke and grill your food at the same time with this combination.
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Value for money picks
The Pit Boss Pro Series 850 stands out as a great value choice with its 850 square inches of cooking space at $599. This model combines Wi-Fi and Bluetooth connection with a slide plate system that enables direct flame searing up to 1,000°F. The Ninja Woodfire fits perfectly in smaller spaces while offering multiple functions – grilling, smoking, air frying, baking, roasting, broiling, and dehydrating.
These units’ porcelain-coated cast iron grates ensure durability and easy cleaning. Premium models come with:
- Digital temperature controls with smartphone connectivity
- Multiple meat probe ports for precise cooking
- Integrated storage solutions
- Heavy-gage steel construction
Real Temperature Control Results
Temperature control testing showed substantial variations in grill and smoker combo units of all types. The analysis revealed temperature differences of up to 150°F in kettle-style grills and 50°F in vertical smokers between cooking zones.
Heat distribution tests
The monitoring showed that right-side cooking zones run 15-30 degrees hotter than left-side areas. Food items on the right side cooked much faster than those on the left at 500°F settings.
The best units managed to keep steady temperatures within a 20-degree range. In spite of that, premium models showed variations between built-in temperature readings and independent probe measurements. The examination of heat patterns gave an explanation of these findings:
- Upper racks run 9-12 degrees cooler than bottom racks
- Left-to-right temperature differences range from 2-5 degrees
- Smoke generator’s mounting location affects heat distribution patterns
Temperature accuracy
Independent testing proved that most built-in thermometers differed from actual cooking temperatures. The actual grate-level temperatures ranged between 210°F and 268°F when set to 225°F.
Digital thermometers proved much more reliable than their analog counterparts. Multi-probe digital systems provided up-to-the-minute data analysis across different cooking zones, unlike simple dome thermometers.
Mass distribution is a vital part of temperature stability. Tests showed that evenly distributed food helped maintain consistent cooking temperatures throughout the chamber. Then, larger cuts of meat showed more predictable cooking patterns after the initial temperature stabilized.
Probe placement became a key factor in getting accurate temperature readings. Measurements near bones or fat seams differed from actual meat temperatures. Probe tips should be positioned in the muscle and away from bones and fat deposits to get the best results.
Cooking Space and Versatility
Grill and smoker combos come in sizes that offer different cooking spaces and versatility. The biggest units provide an impressive 1,261 square inches of total cooking area, while compact models give you about 250 square inches to work with.
Square inch comparison
The Pit Boss features a dual-chamber design that splits 1,261 square inches between its grill and pellet sides. The Camp Chef Woodwind gives you 811 square inches in the 24-inch model and grows to 1,236 square inches in the 36-inch version. You’ll find the Oklahoma Joe Longhorn Combo delivers 750 square inches of combined gas and charcoal cooking surface and adds 310 square inches of smoking space.
Raw numbers don’t tell the whole story – real-world capacity matters more. A 575-square-inch cooking surface lets you cook:
- 24 burgers at once
- 5 full racks of ribs
- Two complete racks of ribs and six steaks
- Three pounds of wings with a 9-pound brisket
Multi-cooking capability tests
Our tests showed these grills can do much more than just basic cooking. The Classic Joe II might only have 250 square inches, but it excels at grilling, smoking, roasting, searing, and baking. The Camp Chef Woodwind’s Sidekick Sear attachment adds even more cooking options.
The two-tier grill rack systems let you cook different foods at the same time. Many models go beyond basic grilling and smoking with features like the ‘snake’ method for low and slow cooking. Kamado-style units really shine with their temperature range – you can smoke at 225°F or crank it up to 750°F for serious searing.
Conclusion
My six months with these grill and smoker combos taught me that size doesn’t dictate performance. The Pit Boss with its 1,261 square inches looks impressive, but smaller units like the Classic Joe II deliver equally amazing results.
Temperature control makes all the difference between these units. The built-in thermometers often read differently from actual cooking temperatures, so digital probe systems are crucial for precise cooking. I noticed the right side’s cooking zones run hotter, while the upper racks stay cooler – this insight helped a lot during long cooking sessions.
The best performers excel at both versatility and consistency. Weber Searwood stands out among pellet grills, and Oklahoma Joe’s Canyon Combo DLX rules the charcoal-gas category. Both units showed excellent build quality and reliable temperature control throughout my tests.
My hands-on experience tells me to pick a combo unit that fits your cooking style rather than chasing features or size. The perfect balance of cooking space and temperature control matters more than total square footage when you smoke a brisket or grill burgers for friends.
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FAQs
Q1. What are the top-performing grill and smoker combos?
Based on extensive testing, the Weber Searwood leads in pellet combos, while the Oklahoma Joe’s Canyon Combo DLX stands out for charcoal-gas combinations. The Pit Boss Pro Series 850 offers excellent value for money.
Q2. How important is temperature control in grill and smoker combos?
Temperature control is crucial. Most built-in thermometers showed deviations from actual cooking temperatures, making digital probe systems essential for precise cooking. Right-side cooking zones typically run hotter, while upper racks maintain cooler temperatures.
Q3. What cooking space should I look for in a grill and smoker combo?
Cooking space varies widely, from 250 to 1,261 square inches. However, practical capacity is more important than size alone. For example, a 575-square-inch surface can accommodate 24 burgers or 5 full racks of ribs simultaneously.
Q4. Are larger grill and smoker combos always better?
Not necessarily. While larger units like the Pit Boss with 1,261 square inches impress, smaller models like the Classic Joe II (250 square inches) can deliver excellent results. The right combination of cooking space and temperature control matters more than size alone.
Q5. What features should I prioritize when choosing a grill and smoker combo?
Prioritize consistent temperature control, build quality, and versatility. Look for units with reliable digital temperature controls, durable construction (like heavy-gage steel), and the ability to perform various cooking methods such as grilling, smoking, and searing.
