---
product_id: 2183185
title: "Char-Broil Offset Smoker, Black - 12201570-A1"
brand: "charbroil"
price: "₱18902"
currency: PHP
in_stock: false
reviews_count: 8
url: https://www.desertcart.ph/products/2183185-char-broil-offset-smoker-black-12201570-a1
store_origin: PH
region: Philippines
---

# 430 sq. in. total cooking surface 3-in-1 smoker, grill & BBQ versatility Adjustable dampers for precise heat control Char-Broil Offset Smoker, Black - 12201570-A1

**Brand:** charbroil
**Price:** ₱18902
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate your backyard game with the ultimate 3-in-1 smoker experience!

## Quick Answers

- **What is this?** Char-Broil Offset Smoker, Black - 12201570-A1 by charbroil
- **How much does it cost?** ₱18902 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/2183185-char-broil-offset-smoker-black-12201570-a1)

## Best For

- charbroil enthusiasts

## Why This Product

- Trusted charbroil brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Master Your Heat:** Multiple adjustable dampers and offset firebox let you dial in perfect smoke and temperature every time.
- • **Ready for Any Feast:** Cook up to 9 burgers or multiple briskets simultaneously — ideal for weekend gatherings or impressing your foodie friends.
- • **Cool-Touch Confidence:** Chrome-plated handles and sturdy wheels make moving and managing your smoker effortless and safe.
- • **Triple Threat Cooking:** Seamlessly switch between smoking, grilling, and barbecuing with one sleek unit.
- • **Spacious Grill Surface:** 430 sq. inches of porcelain-coated grates to feed your crew without compromise.

## Overview

The Char-Broil Offset Smoker 12201570-A1 is a versatile 3-in-1 charcoal smoker, grill, and barbecue with a combined 430 sq. in. cooking area. Featuring an offset firebox, adjustable dampers, and porcelain-coated grates, it offers precise temperature and smoke control for slow-cooked perfection. Designed with cool-touch chrome handles and wheels, it’s easy to maneuver and built to handle family-sized meals or social cookouts with up to 9 burgers at once.

## Description

The Offset Smoker from Char-Broil will get you smoking and cooking low and slow. It features a vertical pipe smokestack with adjustable dampers, a temperature gauge and an offset firebox to stoke the fire without losing heat. It also features porcelain-coated cooking grates for easy cleaning. Want to move the your smoker easily? Just use the cool touch handles and wheels.

Review: Wonderful Smoker! Perfect size and a Perfect Price! Worked great first time of use! - I received my smoker yesterday and couldn't wait to put it together. I took some time, but I had no issues putting it together according to the instructions. I had no gaps whatsoever in between the top lid and bottom chamber, I just made sure when I tightened the hinge brackets I aligned them as close to the edges of the top lid and bottom chamber as possible. It seems pretty solid, not flimsy at all. It's a perfect size for a family of 4 or less, unless you have NFL linebackers for kids. I fired it up last night after I got it all put together and smoked a chicken that I split into halves. For my first time ever using a charcoal / wood side chamber smoker, the chicken came out perfect and delicious! I also ordered the Weber "Rapidfire*" charcoal chimney starter to pre-light the coals. I bought B & B Texas style oak charcoal briquettes and Western brand Mesquite hardwood chunks at my local Academy sporting goods store for the cooking process . Everything worked like a charm! I even fell asleep on the couch and woke up to find that the coals and wood had all burned down to ash and the smoker was just barely warm, but the chicken still came out wonderful and yummy! I have nothing negative to say about this smoker, it worked great and no other product can compare to the quality of this smoker for the price of only $69 dollars and some change. Maybe an EL CHEAPO product that will rust out and fall apart in less than six months.
Review: Great Smoker For The Price! - It took me no time to assemble this smoker. It's small, relatively light, but large enough to handle normal cooking for up to 8 hungry people. There are charcoal grates in both the firebox and under the main grates in the smoker body, so you can use it as a 'normal' grill if you need to. The only drawback I can find is that the firebox's charcoal grate is a bit low for the use of a charcoal chimney, if you start your fires with a chimney that drops the coals out the bottom, rather than the invert-and-dump type. That's a flaw in the design of the chimney, though. I don't know yet how it will stand up to use or abuse. I expect it will perform admirably, given the solidity of its construction. The package was missing ONE flange nut, but I have tons of fasteners and other hardware on hand, so it was no great hardship (I could have assembled it using nothing but my own hardware, if the package had been missing entirely). One missing nut is typical, or even good, for items like this. I recommend the manufacturer start packing one or two extra nuts and bolts with each item they produce, though. I'm not a fan of using soup cans as grease catchers, and hate the hangers. I'm considering making a small shelf to go under the main smoker body, and placing an old bowl filled with sawdust under the grease hole, instead. Something else the manufacturer might consider. But for the price, this is an excellent smoker. You can't normally find an offset smoker in the sub-$100 range that's worth anything. Normally the metal is too thin, or they don't have charcoal grates, or the legs wobble, or the design is garbage entirely. This isn't the case here. It comes with charcoal grates across the entire unit, the cooking grates are cast iron coated in porcelain (fast heating, holds heat well, cleans easily with water and a brass brush), it has a sturdy shelf on the side, good handles, decent wheels, good dampers, solid hinges and a thermometer built into the main lid. Plus, it's large enough to do 8-12 large burgers at once, multiple sausages, several ears of corn or 2-4 brisket (depending on the size of the cut). And if you're thinking 'burgers? it's a smoker!' then you've never had slow-smoked burgers before.

## Features

- 3-in-1 smoker, barbecue and grill with 290 square inches cooking surface in main chamber and 140 square inches in firebox chamber.
- Offset heat, smoke, and flavor cooks up to 9 burgers in main chamber; direct heat cooks up to 4 burgers in firebox.
- Multiple adjustable dampers to easily control the heat and smoke in your cooker. Chrome-plated cool-touch handles to protect your hands from the heat.
- Storage rack allows user to keep cooking utensils and extra charcoal close-at-hand.
- Dimensions: WxDxH : 46.25"x 17.5"x44.75".

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00365FI9E |
| Best Sellers Rank | #514,576 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #955 in Outdoor Smokers |
| Brand | Charbroil |
| Color | Black |
| Customer Reviews | 4.2 4.2 out of 5 stars (4,659) |
| Department | Unisex-Adult |
| Fuel Type | Charcoal |
| Global Trade Identification Number | 00099143015705 |
| Is Discontinued By Manufacturer | No |
| Item Weight | 5 pounds |
| Item model number | 12201570-A1 |
| Manufacturer | Char-Broil |
| Model Name | 12201570 |
| Outer Material | Alloy Steel |
| Power Source | charcoal |
| Product Dimensions | 17.5"D x 46.25"W x 44.75"H |
| UPC | 715255391574 745449857340 014445097495 099143015705 769268672595 881110025851 991430157054 898029702827 000012201570 |

## Product Details

- **Brand:** Charbroil
- **Color:** Black
- **Fuel Type:** Charcoal
- **Item Weight:** 5 Pounds
- **Manufacturer:** Char-Broil
- **Model Name:** 12201570
- **Outer Material:** Alloy Steel
- **Power Source:** charcoal
- **Product Dimensions:** 17.5"D x 46.25"W x 44.75"H

## Images

![Char-Broil Offset Smoker, Black - 12201570-A1 - Image 1](https://m.media-amazon.com/images/I/31ArbLSTIML.jpg)
![Char-Broil Offset Smoker, Black - 12201570-A1 - Image 2](https://m.media-amazon.com/images/I/31ctN9kj7QL.jpg)
![Char-Broil Offset Smoker, Black - 12201570-A1 - Image 3](https://m.media-amazon.com/images/I/41ij7Xi-zzL.jpg)
![Char-Broil Offset Smoker, Black - 12201570-A1 - Image 4](https://m.media-amazon.com/images/I/41t2zd9IslL.jpg)
![Char-Broil Offset Smoker, Black - 12201570-A1 - Image 5](https://m.media-amazon.com/images/I/51EGRKit5bL.jpg)

## Questions & Answers

**Q: can you use it as a grill also**
A: Absolutely, you can use it as a grill. It works great as a grill! We do more grilling than smoking. Furthermore, it works well as a grill with very few coals.

**Q: can you tell what the cooking area is**
A: The grills are 11" x 23" in the main cooking area and 11" x 10" in the firebox.

**Q: How easy is this to clean? Is there an easy way to remove charcoal dust?**
A: I line mine with aluminum foil and pick up the foil. Sometimes, when it gets bad, I lay it on its side and spray it down with a hose. Either way charcoal removes pretty quickly.

**Q: Can I use wood or is this charcoal only?**
A: I burn Sugar Maple in mine, the only problem is that is DOES NOT burn long with wood or charcoal before the ash which is very small fills up and blokes air flow to fire. I built a removable ash pan for mine that hold ash from an eight hour burn/cook (pork sholder). I've have  fire hot enough to pegged out the thermometer without effecting the paint.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Wonderful Smoker! Perfect size and a Perfect Price! Worked great first time of use!
*by J***E on September 6, 2014*

I received my smoker yesterday and couldn't wait to put it together. I took some time, but I had no issues putting it together according to the instructions. I had no gaps whatsoever in between the top lid and bottom chamber, I just made sure when I tightened the hinge brackets I aligned them as close to the edges of the top lid and bottom chamber as possible. It seems pretty solid, not flimsy at all. It's a perfect size for a family of 4 or less, unless you have NFL linebackers for kids. I fired it up last night after I got it all put together and smoked a chicken that I split into halves. For my first time ever using a charcoal / wood side chamber smoker, the chicken came out perfect and delicious! I also ordered the Weber "Rapidfire*" charcoal chimney starter to pre-light the coals. I bought B & B Texas style oak charcoal briquettes and Western brand Mesquite hardwood chunks at my local Academy sporting goods store for the cooking process . Everything worked like a charm! I even fell asleep on the couch and woke up to find that the coals and wood had all burned down to ash and the smoker was just barely warm, but the chicken still came out wonderful and yummy! I have nothing negative to say about this smoker, it worked great and no other product can compare to the quality of this smoker for the price of only $69 dollars and some change. Maybe an EL CHEAPO product that will rust out and fall apart in less than six months.

### ⭐⭐⭐⭐⭐ Great Smoker For The Price!
*by J***Y on September 9, 2015*

It took me no time to assemble this smoker. It's small, relatively light, but large enough to handle normal cooking for up to 8 hungry people. There are charcoal grates in both the firebox and under the main grates in the smoker body, so you can use it as a 'normal' grill if you need to. The only drawback I can find is that the firebox's charcoal grate is a bit low for the use of a charcoal chimney, if you start your fires with a chimney that drops the coals out the bottom, rather than the invert-and-dump type. That's a flaw in the design of the chimney, though. I don't know yet how it will stand up to use or abuse. I expect it will perform admirably, given the solidity of its construction. The package was missing ONE flange nut, but I have tons of fasteners and other hardware on hand, so it was no great hardship (I could have assembled it using nothing but my own hardware, if the package had been missing entirely). One missing nut is typical, or even good, for items like this. I recommend the manufacturer start packing one or two extra nuts and bolts with each item they produce, though. I'm not a fan of using soup cans as grease catchers, and hate the hangers. I'm considering making a small shelf to go under the main smoker body, and placing an old bowl filled with sawdust under the grease hole, instead. Something else the manufacturer might consider. But for the price, this is an excellent smoker. You can't normally find an offset smoker in the sub-$100 range that's worth anything. Normally the metal is too thin, or they don't have charcoal grates, or the legs wobble, or the design is garbage entirely. This isn't the case here. It comes with charcoal grates across the entire unit, the cooking grates are cast iron coated in porcelain (fast heating, holds heat well, cleans easily with water and a brass brush), it has a sturdy shelf on the side, good handles, decent wheels, good dampers, solid hinges and a thermometer built into the main lid. Plus, it's large enough to do 8-12 large burgers at once, multiple sausages, several ears of corn or 2-4 brisket (depending on the size of the cut). And if you're thinking 'burgers? it's a smoker!' then you've never had slow-smoked burgers before.

### ⭐⭐⭐⭐ Seems to be a decent first smoker for the money
*by W***N on August 20, 2014*

Initial Review; This is my first smoker, and I've only cured it and used it one time. I'm afraid I jumped on this due to the price, before I had researched smokers. This is rare for me, but I was mainly looking for something with more flexibility than my Son of Hibachi. The Son of Hibachi is great for grilling, but I wanted to do some smoking as well, with the ability to also grill larger quantities than the Hibachi will handle.. What I have found, is that this smoker has all of the short-comings of typical off-set smokers, and that all of those short-comings are made worse by small size and relatively thin metal. I cured it, as per the directions on page 3 of the manual, using charcoal in the firebox. I then added more charcoal, and rolled right into smoking some boneless chicken thighs, a pork roast, and a tri-tip. I used a mixture of hickory and cherry chunks. I put two 8x8 aluminum pans underneath the grills, and a 4x8 loaf pan as well, to catch drippings. I found that, with charcoal, I was having trouble getting the temperature up on the grill. I found that the grill temperature, right underneath the thermometer, was much lower than the temperature indicated on the thermometer. 300 on the thermometer resulted in 200 at the grill surface. I found that the area next to the firebox cooked very quickly, cooked more like grilling than smoking, while the area opposite the firebox remains pretty cool, to the point I could touch the grills. Until I pushed the temperature to 350 with a resulting 225-250 at the grill, the food in the middle did not cook. I wound up relying solely on wood to keep the heat up, and had no issues with temperatures being too low once I did this. Due to the small size of the wood chucks I was using, I wound up having to use a lot more wood than I expected. After a couple of hours of this, I wound up with perfectly cooked chicken thighs, but the other meat had an interior temp of only 120F. If I had had more time, I would have continued smoking and eventually gotten the tri-tip and roast up to temp, but instead, I put the remaining meat in the oven and finished it that way. All of the meat turned out delicious. The roast and tri-tip had very nice smoke-rings. I was very pleased with the way the food turned out. If I did not plan to try some modifications, I think I would use mainly charcoal for fuel, and put some charcoal in the smoker chamber to bring temps up in the far end. My plan is to try putting a baffle in, mainly to shield the food from the direct heat of the firebox, but also to move the heat entry point more toward the middle of the smoker area. I also plan to extend the smoker chimney down closer to the grill, to force the smoke down there. I also plan to find a basket so I can use the Minion Method of fueling the smoker. I feel that these additions will greatly aid the ease of use of the smoker. I do wish Char-Broil would cure the paint in-house. I feel it is impossible to cure the paint at home from the inside nearly as well as could be done in an oven big enough to hold the parts. I feel that curing issues are a large part of the paint complaints received. I'm not sure that, had I done more research, that I would still buy this smoker, but for the money, I feel it is worthwhile. Update; I have since smoked a 4 lb pork shoulder and smoked and grilled some burgers. To smoke the pork shoulder, I took two disposable bread-loaf pans, of the 4x8 variety, punched holes in them for ventilation, and loaded each with charcoal. I tilted the pans and laid the charcoal on it's side in a sort of chevron pattern. I then put another layer of charcoal on top of that in the same pattern. I also cut 3/4 of the bottom out of a mini-loaf pan of the 3x6 variety, and bent the flap of remaining material up to extend the heat shield/baffle. I then put the loaf pan in the hole between the fire-box and smoker chamber with the flap portion up, and expanded the pan to lodge in the opening. This made a nice baffle and heat shield. I then put the two pans in the smoker and lit one end of the briquettes using a blow torch. I lit the 4 briquettes on top at the end closest to the smoker chamber, so the flame had to work back toward the vent. After those briquettes were well lit, and the temperature started coming up in the smoker chamber, I put the un-seasoned pork shoulder in the middle of the smoker, over a foil pan to catch the drippings. I put some cherry wood on the lit briquettes as well as the unlit ones, and let the meat smoke. After about 30 to 45 minutes, all of the briquettes in the pan were lit, and I had to use the air register to keep the heat down. Occasionally I would put a couple of pieces of wood on the briquettes to keep the smoke going. Occasionally I would put a chunk of hickory in, but the smoke was mainly from cherry. With this method, after 3 hours of smoking, the charcoal was still going. I would have left the meat in the smoker, but it was bed time, so I put the pork shoulder in a slow cooker on low while I slept. I put a half cup of water in as well as the drippings from the pork. The next morning, the pork shoulder was fork tender and was easily pulled apart. I had some for breakfast, gave some to a friend to try, and had some more for supper. It was one of the best I've ever had. It was hard to believe the flavor was only smoke and natural pork juices. My friend raved about it. For the burgers, I just put about 30 briquettes in the firebox, lit them, and when fully lit, spread them out and put 8 seasoned patties in the smoker chamber. I smoked the patties using mainly cherry with some hickory, for about 30 minutes. The patties closest to the firebox needed to be flipped at 15 minutes, and were pretty much done at 30. I finished grilling them in the firebox grill, and then grilled all the rest of the patties in turn in the firebox, returning them to the smoker to keep them warm when they were finished. These burgers turned out fabulously! Update2; I smoked a brisket this weekend. This time, I made two additions to my smoker. The first is a Maverick Et 733 Wireless BBQ Meat Thermometer. This lets me see the actual temperature the meat is seeing, as well as the meat internal temp, without having to constantly go out to the smoker. This is a must have item, no matter what smoker you use. I am very much enjoying this purchase. The second was a FDS-875 Stainless Steel Floor Drain Strainer. This is a perforated pan that fits into the firebox and allows one to put a lot more charcoal in for 4 hours worth of heat. It also makes cleanup easier. I have put a photograph of it in the customer images section. I purchased this off of ebay for $20. I have settled on a method of smoking large cuts of meat, where I smoke the meat until the heat dies off, and then put it in a slow-cooker to finish it. This has worked great for pork shoulder and brisket.

## Frequently Bought Together

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*Product available on Desertcart Philippines*
*Store origin: PH*
*Last updated: 2026-02-08*