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Evan Shipman
2025-09-05 11:30:30
Excellent, high quality product - heavy duty, good design, excellent chip capacity, works very well! Much nicer build and space for chips than other smoker boxes I've used. Great service, followup, and free recipes, too! Only one caution: seller's suggestions regarding box placement, burner setting, and using dry chips didn't work with my grill - chips caught on fire. I have a 20+ year old Vermont Castings 36,000 BTU three burner grill. Per the instructions, I filled the smoker box with dry chips, placed on the flame spreader plate above one burner, set the burners to highest setting, closed the lid, and waited. Within 10 minutes the chips in the box were on fire. I snuffed the flames and moved the smoker box to on top of the grate over the same burner, left it on high, turned down the other burners to lowest setting, put my pork tenderloin on the top rack, closed the lid, and let it go. The smoker box worked great with that setup - put out a very nice volume of smoke that imparted a good flavor to the meat over the 40 minutes of cook time. I used the box twice more since then, using the same setup, and was very pleased with the results both times. The box took up some of my grill space, but the flavor was worth the sacrifice. Excellent product! Would highly recommend.
Eureka
2025-08-28 16:34:02
I have only had the chance to use it one time so far but it held a lot more woodchips than the other one I have and it smoked for a lot longer. Construction seems fairly solid as well.
Ol' Hesty
2025-08-19 10:23:25
This is a must have for your standard gas grillers. However, optional for those who have a a "True Infrared" gas grill (the kind that has that solid or contiguous cooking surface). For those gas grills I simply put the wood chips down between the grates as I heat up the grill (High heat), and by the time the grill is pipin' hot ready for your quick grill meats (steak, fish, chicken) the wood is smoking something ferocious; however, the burn time is about 5 minutes, and reapplication during the flip might be necessary depending upon how much wood smoke flavor you would like.Last night I used the smoker box in conjunction with my normal application of wood chips, I noticed that it took the wood chips in the smoker box a little bit longer to produce a heavy smoke, but kinda a bonus, because right there at the time of the flip, my straight on the grate chips were cashed out, but the box was profusely smoking! Now I only filled the box up just enough to cover the bottom of the box, so I cannot attest to the smoke time, if filled 3/4 or more full. I also noticed that this does make charcoal from the old wood chips (for those interested).As far as the companies claim to 25% thicker that prevents warping. This box is very nice and thick, and I do not expect any warping from this box using normal grill operating temperatures (my grill registered at 700°F and no warping experienced.Like always, I will update the review as I note the pro and/or cons with the product.I would definitely recommend the use of this particular box to fellow gas grillers
J. Coulter
2025-07-23 11:18:55
Great quality and looks like it will hold up well. So far, I've used it only one time, but it was much better than the aluminum foil bag method, and used far less wood to provide the smoke.I use it on a Weber Spirit 2 burner gas grill. Remove one grill grate. Place box directly on the heat bar. I use a foil contraption to create a level base for the smoke box (but not so its insulated from the heat) so it can sit along the length of the burner heat bar. Using damp chips does slow things down a bit in the smoke department, but not badly for a long cook time. Took close to 45 minutes to get smoke going, with damp chips... once smoke is going this box puts out just the right amount of smoke. No big billows, but can definitely smell it. I think a full box of chips would have lasted for a couple of hours... I was able to save some unburned chips out of it in this run.I use a pan of water in the grill as a heat sink, and run temps between 225 and 250 deg. To jump start the smoke in a gas grill I recommend starting a little hot (275 deg) and then backing down to your desired slow cook temp once you have smoke.3 pork ribs came out perfect after a couple of hours... very smoky flavor.Design also makes it easy to reload... just don't put it under anything - flip the top oen and throw in some more chips!
KEN H.
2025-07-20 11:40:46
This appears to be a much better option than the cast iron units which are available at most hardware stores. I have gone through several cast iron units which warp and start flaking right after the first use. The smaller size of this unit is also an advantage as it does not cover so much of your hot coals. I don't use wood chips and I do not do gas grills. I use larger chunks of wood used for smokers and cut them down just enough to fit this box as pictured. I put this box right on top of the coals and in about 3 minutes time you will have a lot of very nice wood smoke which lasts quite some time. This will up your BBQ game a lot!I live on the coast and grill a lot of fish. There is a lot of interesting fruit woods out there now and I like to try different woods. My tip of the day is to get some Peach and Apricot wood and use it on white flesh fish like Halibut or Ling Cod. Oh yeah, Black Cod and Sea Bass are great too! I love just standing by my grill when that Peach and Apricot starts smoking away. Don't be afraid to spend some $$$ on a nice thick slab of fish. You will be able to do it justice. I grilled a thick slab of Halibut the other night, one side only for about 5-8 minutes on a perforated flat pan and it had a beautiful golden smoke glaze on the outside and the flesh at the thickest part still had a little translucency. It was amazing! Black Cod is the most forgiving for your fist try as you would have to try very hard to overcook. Try it sometime.
Chris Hampton
2025-07-12 18:18:28
Bought this gadget to add some smoke to grilled meat. The box functions as advertised. You add wood shavings or chips and put the box on the grill surface. The chips heat up and produce smoke. The problem is that it takes hours for any smoke to penetrate the meat and most grilling takes no longer than a few minutes. Save your money and buy a smoker if you want smoked meat.
Jörg Nitsch
2025-06-27 13:06:30
...gerne wieder
Dave Swan
2025-06-17 17:06:03
Used it on my gas bbq for rotisserie beef. I had to make a little bracket so it would sit neatly on the flavourizer bars (Outback bars slope) but did the job perfectly. Very sturdy
Daniel Benson
2025-03-30 12:24:15
Wish I had a smoker but I do not. I really love my napoleon prestige bbq and with Crave Tool smoker box... I can get a little smoke on my food. My fav thing to cook is a turkey on the rotisserie, smoker filled will apple wood chips... low and slow.
dlm
2025-03-08 14:49:03
O.K
Michelle Hatfield
2025-02-18 14:00:33
Great quality and value
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