BEST OVERALL
Most grill smoker combos make you give something up. Some sear great but can’t hold 225°F for a long smoke. Others turn out beautiful ribs and can’t put a decent crust on a steak.
These are the ones we’d actually buy, from set-and-forget pellet grills to budget charcoal, each tested by our team.
BEST CHARCOAL
UPDATED OCT 29, 2026: Rebuilt around our latest hands-on testing and video, with new picks by grill type, bonus picks.
How we tested
We test every grill the way you’d use it at home. We check preheat times, max searing temps, and side-to-side spread with probes across the grate, then cook ribeyes and burgers hot and ribs and brisket low and slow, usually unwrapped.
We also clean, store, and keep cooking on each one, and read what owners say in the comments about how theirs held up.
The picks are grouped by type because that’s the decision that matters most. Pellet and gravity-fed grills run the fire for you, dual fuel pairs gas for speed with charcoal for flavor, and kettles and kamados give the most flavor for the money if you’ll run the fire yourself. Choose the type first, then the model.
1. Best Overall – Weber Searwood Pellet Grill
Read our full Weber Searwood 600 review.
Every pellet grill handles low and slow cooks, and most can grill up chicken and do it well.
We judge a pellet grill on how it handles a steak, and the Searwood can crank one out. When friends or viewers ask us for a beginner-friendly pellet grill that does low and slow and grilling, this is the one we point them to. It does both really well with very little effort from you.
It’s our best overall pick because it costs a lot less than a premium gravity-fed unit like the XT. If you want one pit, don’t want to babysit a fire, and still want a real sear, start here.
What makes it a real grill is how it’s built.
In our full Searwood review, it hit 600°F in about 13 minutes and reached smoking temp in under 10.
It does run around 30°F hotter on the right side (up to 50°F at startup), so we rotated our no-wrap ribs partway through. They came out juicy with good smoke flavor.
For most people, it could stand in for a gas grill, and aftermarket grates will get you better sear marks.
It comes in two sizes. The Searwood 600 has 648 square inches of total cooking space, which is plenty for most families, while the 600 XL bumps that to 972 and adds a pellet level gauge.
The add-ons are where it pulls away from other pellet grills. Drop in the griddle and you can do smash burgers. Add the rotisserie and you can spin a chicken one day and smoke beef ribs the next. You can even rotisserie a prime rib on it. We’d be surprised if other brands aren’t working on their own rotisserie right now.
Cleanup is one of its biggest pros. Scrape the grates and pull out the bottom pan. We never felt the need for a shop vac on the firepot. Budget for the folding front shelf or side table, though, because it doesn’t come with any prep space.
What we liked:
- Grill on the entire surface – The whole surface of the grill gets direct flame for high heat searing
- Great sear – Meat cooked had a great sear, although for the best sear marks you’ll want to get some aftermarket grates
- Open lid grilling – Put the grill in manual mode, and it pumps out enough pellets to grill with the lid open
- Add griddle and rotisserie options – The first pellet grill we’ve tested that allows you to swap out the grates for a full griddle surface or add a rotisserie.
What we didn’t like:
- Hot and cold zones – You’ll definitely still want to rotate meat around when grilling as it gets hotter on the right hand side.
- Front and side tables are not included – Like with a Traeger, you’ll have to pay extra to get decent prep areas.
We’ve always told people pellet grills are smokers first and foremost, but with the Searwood, you can confidently ditch the gas grill and run this single pit for everything.
Weber Searwood 600 Pellet Grill
4.5
The Searwood is the pellet grill we’d pick if you want one pit for both jobs. It smokes with almost no effort and sears across the whole grate.
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2. Best charcoal grill smoker combo: Masterbuilt Gravity Series XT
Read our full Masterbuilt Gravity XT Review.
Gravity-fed smokers do a fantastic job smoking and a fantastic job grilling, and the big bonus is that they’re PID-controlled. You get charcoal flavor with barely any work. You load the hopper, set a temp, and the fan feeds air to keep it there, much like a pellet grill.
The difference is you’re burning charcoal and real wood chunks.
Masterbuilt is the brand that made gravity-fed charcoal popular in the box stores, and it has the widest range, from entry-level units up to the XT. Char-Griller and Oklahoma Joe’s now make their own versions.
In our tests, the XT took about 30 minutes to hit 700°F. At smoking temps, it ran only 10 to 20°F off from left to right once it settled, which is impressive for a charcoal cooker. St. Louis ribs took about 4.5 hours and beef plate ribs about 6 hours unwrapped, and everything we smoked and grilled on it tasted great.
The biggest complaint people have about gravity-fed units is build quality, and that’s fair for some of the older models. The XT is up about three notches with a double-wall body, a gasketed lid, and stainless grates.
Most of the failure stories readers shared with us (switches, control boards, fans) involve older Gravity models, and the XT’s upgrades are why we pick it as our charcoal pick over the cheaper units, although you pay a premium for that build quality. We wish the XT was priced a few hundred cheaper as that would make it a true contender.
Some owners report temperature spikes. In our experience, that usually comes down to wood chunk placement. Too much wood at once and you’ll get a spike when it ignites, though the controller will notice and slow the fan.
The biggest con is fuel use. Grilling at 600 to 700°F burns through charcoal, and a kamado or even a kettle is far more efficient. Open the lid, and the extra airflow spikes the temps, so pause the fan if you’re working the grill for a while.
We’d love to see a lid switch on future models. If you’re storing it for a while, clean the ash out of the hopper and give the inside a light spray of cooking oil to help prevent rust.
What we liked
- Charcoal flavor without babysitting – The controller and fan hold your set temp while you get on with your day.
- Gets properly hot – It reached 700°F in about 30 minutes for searing.
- Even temps – Only 10 to 20°F side to side once it settled.
- Better build – Double-wall body, gasketed lid and stainless grates.
What we didn’t like
- Fuel hungry – Grilling at 600 to 700°F burns through charcoal.
- Lid-open spikes – Pause the fan if the lid’s going to be up for a while.
Masterbuilt Gravity Series XT Charcoal Grill and Smoker
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4.6
Our Verdict: The Masterbuilt Gravity XT refines everything we liked about the original, with better insulation, smoother airflow control, and easier digital operation. It delivers true charcoal flavor with pellet-grill convenience. The price is higher, but the upgrades make it a worthwhile step up.
3. Best dual fuel: Oklahoma Joe’s Canyon Combo
This is the Swiss Army knife of grills, with three ways to cook. One side is a propane grill with three burners and push-button ignition. The other side has a charcoal chamber for direct grilling, or you can fire up the offset firebox on the end to turn it into a small offset smoker.
The firebox has its own grates, so you can grill over it too, for 1,031 square inches of cooking space in total.
The gas side preheats in 6 to 7 minutes. In our burger test, the gas burgers were done in 15 minutes and passed for a weekday dinner. The charcoal side took 40 minutes from lighting the chimney, but those burgers were busting with smoky flavor. It comes down to whether you have 40 minutes or 20 before kickoff.
Cooking on it as an offset can get a little tricky. These small chambers get really hot really fast and can swing hard, so instead of running back and forth adjusting vents all day, we control temps with fuel.
We spread 20 to 25 briquettes in the firebox, scatter a few chunks of post oak on top, then pour about 15 lit briquettes into one corner. When temps drop about 25°F, in go another 10 to 15. Don’t keep opening the lid, either. More air just makes the fuel burn faster.
Our beef ribs ran about 6 hours unwrapped, mostly at 250 to 275°F, and those beefers were juicy, with a great smoke ring and bark.
At 184 pounds, it’s big and heavy, though the wagon wheels roll smoothly.
For a lot of people, a dual-fuel grill is a stepping stone. If you can run this offset, you can run a handcrafted one later, and some owners decide tending a firebox is too much tinkering and move to pellet. That learning curve is the biggest con, but charcoal and wood give you a little better flavor.
What we liked
- Three ways to cook – Gas, direct charcoal grilling and offset smoking on one cart.
- Fast gas side – Ready to cook in 6 to 7 minutes on a weeknight.
- Real smoke – Our beef ribs came out with a great smoke ring and bark.
- Handy middle shelf – A safe spot to park a hot chimney.
What we didn’t like
- Offset learning curve – The small chamber heats fast and swings, so expect a few practice cooks.
- Heavy – At 184 pounds, it’s not moving far.
Oklahoma Joe's Canyon Combo Grill & Smoker
The Canyon Combo is the most versatile pit here, with gas for weeknights and charcoal or offset smoke for weekends. The offset takes some practice, but if you want to learn fire management without giving up quick dinners, it's a great place to start.
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4. Best Budget Grill Smoker Combo – Weber Original Kettle Premium 22″ Charcoal Grill
Read our full Weber Original Kettle 22″ Review.
Everyone knows a kettle makes a great grill. Fewer people realize that with a couple of tricks, it’s a formidable smoker too. When someone on a tighter budget asks us what grill can do both, we always say a kettle, with a reminder that it takes a little practice.
Our pick is the Weber Original Kettle Premium 22“. It costs only a little more than the base Original Kettle, and the high-capacity ash catcher alone is worth it, because cleanup is the kettle’s biggest chore. It’s been around since 1952, the porcelain-enameled steel resists rust, and it seals well enough to hold steady temps on less fuel.
The great thing about cooking on charcoal is the flavor. A ribeye over charcoal is hard to beat. Light a chimney, bank the coals, and you have a hot zone for searing and a cool zone for finishing.
For low and slow, the Slow ‘N Sear basket is the accessory we’d buy first. It keeps the coals on one side with a water reservoir beside them, and we’ve produced some really good barbecue with it. Throw in a couple of wood chunks, and you get that traditional smoky flavor.
You can also learn the snake method. It takes longer to set up, and when you light it, it doesn’t always follow the snake.
The main thing to remember is to make small adjustments. If your temp drops 10°F, don’t crank the vents wide open, or you’ll be closing them again to bring it back down. Or add a fan controller. A good one can cost about as much as the kettle, so it’s a nice-to-have, not a must-have.
Temperature control is the big one. Until you dial it in, you might get a little frustrated. Cleanup is more involved too because you’re dealing with ash after every cook. Cold ash can go in the garden. Just don’t flush it.
What we liked
- Charcoal flavor for less – The most affordable way to grill and smoke over real charcoal.
- Ash catcher – The Premium’s high-capacity catcher makes the worst job on a kettle quick.
- Smokes with a Slow ‘N Sear – Around 8 hours on a load, with a water reservoir built in.
- Built to last – Durable with a little care, and there are tons of accessories.
What we didn’t like
- Learning curve – Holding temps takes some practice.
- Smoking needs an add-on – You’ll want the Slow ‘N Sear basket for longer cooks.
In our YouTube roundup of the best grill smoker combos, one trend came through in the comments. A 22-inch or 26-inch kettle with a Slow ‘N Sear, a rotisserie ring, and a fan controller is the truest do-it-all setup, and it costs less than most combos.
If you enjoy running a fire and mostly cook for a family, the kettle wins on flavor per dollar, and there’s very little that can break. Where it loses is convenience and capacity. Overnight brisket on a kettle means either a fan controller or a lot of checking, and you won’t fit three briskets on it.
Weber Original Kettle Premium 22 Charcoal Grill
A Weber Original Kettle Premium with a Slow 'N Sear basket is the cheapest way to grill and smoke over real charcoal, and it'll last for years. The ash catcher is worth the small step up from the base kettle, and nothing here beats it on flavor for the money.
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5. Best Kamado – Kamado Joe Classic II Ceramic Charcoal Grill
The big pro of a kamado is how well it holds heat. Add a fan controller, and you can run a bigger one spot-on for around 20 hours. You can bake, grill, and smoke in it, so it covers just about everything you’d want to do in the backyard. It’s also far more efficient on charcoal than a gravity-fed unit.
When we tested the
For smoking, you’ll want the half-moon heat deflector. The 18-inch Classic gives you about 406 square inches of cooking space, and it runs from around 225°F up past 700°F. It doubles as a pizza or bread oven, and the air-lift hinge takes most of the weight off the dome.
The 18-inch is the sweet spot for most people. Step up to the Big Joe if you regularly cook for a crowd. We prefer the Classic II over the Big Green Egg for the money (see our Kamado Joe vs Big Green Egg comparison). The newer Classic III upgrades the divide-and-conquer system and smoke circulation, but most cooks won’t notice the difference, and the II costs noticeably less.
Kamados are heavy, and the ceramic ones can break pretty easily, so plan on keeping it in one spot. Most take a while to get going because you have to get the charcoal lit and then bring the temp up slowly. Once you’re there, it holds for a long time. They can also be expensive, and there isn’t a lot of cooking space inside. Three or four briskets would be tricky.
What we liked
- Holds heat – Steady temps for hours, and around 20 on a bigger one with a fan controller.
- Divide and conquer – Sear on one level and cook indirect on another.
- More than a grill – It smokes, and bakes pizza and bread too.
- Easy on charcoal – Far more efficient than a gravity-fed unit.
What we didn’t like
- Heavy and fragile – The ceramic can crack if it takes a knock.
- Limited space – Three or four briskets is a squeeze.
Kamado Joe Classic II 18 Inch
The Classic II holds steady temps for hours and handles grilling, smoking and baking with ease. It's heavy and not cheap, but if you want one charcoal pit that does it all, it's hard to beat.
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Alternatives we tested that didn’t quite make it
Best for small spaces: Ninja Woodfire Pro Outdoor Grill
See our full Ninja Woodfire Pro review.
It doesn’t fit any of the five types, but it’s the one we’d point apartment and balcony cooks to. It’s an electric tabletop grill that burns a small scoop of pellets for real smoke flavor.
We don’t usually recommend electric grills, but this one makes sense where charcoal or a full-size pellet grill isn’t allowed or practical, and it’s light enough for camping and tailgating. You can combine g modes, like smoking wings and then air frying them, and cleanup is easy.
Ninja Woodfire Pro Connect Premium XL Outdoor Grill & Smoker
The Woodfire is the pick for balconies and apartments where live fire isn't an option. It won't replace a full-size grill, but it gets real pellet smoke into your food in a small footprint.
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Best compact pellet grill: Recteq Bullseye
Most pellet grills struggle to sear. The Bullseye hits 750°F in Riot mode, so steaks and wings get a proper char, and it’s small enough for a patio. At 380 square inches it won’t feed a crowd, but in our Bullseye review it turned out great ribs and earned the nickname “a chicken wing machine.”
Use a drip pan for low and slow. Our first pork butt scorched without one, and a foil pan fixed it on the next cook.
Recteq RT-B380 Bullseye Wood Pellet Grill
The Bullseye is the pellet grill for cooks who sear more than they smoke. It's compact and runs hotter than almost any pellet grill, but it's too small for big cooks.
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10/29/2026 02:18 am GMT
Best value gravity-fed: Masterbuilt Gravity Series 1050 XL
Want gravity-fed charcoal flavor without paying for the XT? The 1050 XL is the model we’ve cooked on for years, and it’s our best value gravity-fed pick. The smoke flavor rivals an offset, and it gives you plenty of space for a crowd.
The trade-off is build. It’s lighter than the XT, and most of the electronics complaints we hear are about the older-generation Gravity models like this one, so register it and test it early.
Masterbuilt Gravity Series 1050 XL Digital Charcoal Grill & Smoker
The 1050 XL gets you most of what the XT does for a lot less. Just go in knowing it isn't built to the same standard.
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Got a pit you think belongs on this list? Tell us in the comments. If we’ve cooked on it, we’ll tell you how it went.
What’s the difference between a grill and a smoker
To put it simply, a grill is designed to sear food at high temperatures up to 700°F, while a smoker is designed for low and slow cooking at temperatures between 225-300°F.
You use a smoker to cook traditional low and slow style barbecue. Think pulled pork or smoked brisket.
Grills on the overhand excel at cooking hot and faster. Steak, fish, vegetables, chops, etc are all best cooked on a grill.
What to consider when buying a smoker grill combo
The first thing you need to understand is that the things that make a grill a good grill, often make it a bad smoker (and vice versa).
That’s why most people will recommend you buy a dedicated grill and smoker and get the best of both worlds.
If space is limited, or you only have the budget for one item, that doesn’t mean you have to give up hope though.
Here are a few factors that are important when buying a combo.
The fuel source or type of smoker
Not all fuel sources are created equal. For example, pure propane and electric smokers fail at grilling because they run at low temperatures and lack direct heat.
Your two best options are charcoal, where you can control the airflow and amount of charcoal to achieve either searing or low-and-slow temperatures, and pellet grills, unless you go for a dual fuel option.
Although pellet grills are electric, some models have been designed to get around the searing problem with some design features.
Insulation and build quality
Good insulation isn’t super important when you are searing steak over burners putting out 37,500 BTUs.
If you need to close the lid and generate smoke over low temperatures for 12 hours at a time, you’ll understand the importance of insulation.
That’s one reason Kamado grills make excellent combo units.
Technology and features
If WiFi connectivity and the latest tech features are important to you, then a pellet grill is your best bet.
Being able to control your grill via your phone is a cool trick (especially if you live somewhere that gets extra cold).
Some people couldn’t care less, and like the more hands on nature you get cooking with charcoal.
There’s no right or wrong answer (ignore what any grumpy old man tells you), it just comes down to your personal preference.
When it’s time to think about upgrading to a dedicated smoker
Hopefully you’ve found this guide to the best smoker grill combos useful and are now confident in buying a new grill.
But if you think you’re going to be smoking the majority of the time, or you just want to keep your options open we suggest you review all your options.
We’ve compiled the following guides to help you understand the pros and cons of each type of smoker, as well as comparing the best models across different budgets.
- Best beginner smokers
- Best charcoal smokers
- Best gas smokers
- Best electric smokers
- Best pellet smokers
If you do decide to upgrade to a dedicated smoker, you can usually get a pretty good deal buy selling your old smoker on Ebay.
But let’s be honest, once you get the barbecue obsession, collecting a range of smokers and grills is all part of the fun.
