I remove one of the grill panels so I can add more coals as the cooking process goes on. The Wrangler has a large grilling surface and 3 cast iron grill pieces that allow me to cook with indirect heat source for low and slow cooking.
The basic model I bought is still in great shape after all these years and spent all the winters outside under the snow with minimal maintenance. The unit also has a bottom shelf where I keep my chimney, racks and foil plates. It is light enough to move around the yard, and two wooden shelves help with food prep and handling. The large dome is great for bulky items, and it has side and top adjustments for heat control. My grill has a large grilling area where I could cook a dozen steaks or burgers if the need would be, but I use it mostly as a smoker. It went up in minutes because it is such a simple design and not having a gas component makes the process a lot simpler. When it was delivered, it came in a large box, and some assembly was required. Chargriller makes other models like table tops, and dual fuel units, but at this time, all I required was the basic model. This is a charcoal grill/smoker that has few options. I like the flavours that comes from smoking food low and slow or grilling meats at extremely high temperature.įor that reason I purchased a Chargriller Wrangler unit 5 years ago. Not briquettes or other compressed wood materials or propane or natural gas. For me outdoor grilling is done with real wood charcoal or natural wood. The fuel seemed to burn slower than a kettle but probably because I kept the vents partially closed to control the heat.I have been a grill enthusiast for many years and I've owned a few grills in my life. The rate that fuel needs to be replaced during long cooks will be determined by ambient temperature and type of fuel. When the temp dropped and additional fuel needed to be added - it was a snap - just open the offset door, throw in some more charcoal, and the temp was right back up to 250 in minutes. This might even help some inexperienced cooks not ruin or burn some meats. Since I'm comfortable smoking meats at 225 - 275, this isn't really an issue for me. The material of the entire grill appeared to be 1/8" thick so this was probably the case. I didn't really push the temp by adding a bunch of fuel but it seemed like there was some heat loss from the top of the offset. When I wanted to crank the temp up to cook some other things - like peppers - it was tough to exceed 275F. I was able to hold a pretty stable temp of 250F throughout the cook without constant adjustment of the vents / airflow once I had the temp I wanted. Temperature Range - Efficiency - Holding: The unit has adjustable vents on the offset firebox and a baffle on the smoke stack. The upside is if you want to slow smoke something medium sized - like 3 tri-tips or a medium sized brisket AND you want to cook some chicken or jalapeno poppers using the higher heat on the right side at the same time - you can. This kind of reduces the effective cooking area of the grill if you are smoking something. There is no real way to tune this grill to even out the heat generated by the offset so the right side of the cooking area is way hotter than the left side. The downside of this added option is the hole between the offset fire box and the main grill is HUGE. The offset connects to the main grill where a prepared punch out section of the main grill body is removed when you bolt on the offset fire box. The offset adds the option of indirect heat and the possibility of throwing in a split of your favorite wood for smoking. One of the cool features about this grill is you can place charcoal in the main portion of the grill and get a really nice, hot direct cooking area for steaks or hamburgers. Fuel Source: This grill uses charcoal briquettes or lump and wood can be added on top of the charcoal in the offset for smoking.
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