Smoke™ Offset XL

958050 CH

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The Broil King® Smoke Offset XL features 955 sq. in. total cooking space, heavy-duty cast iron cooking grids, two-dual purpose charcoal trays, removable ash trays and fully adjustable dampers.

Broil King Smoke™ Offset XL
Broil King Smoke™ Offset XL
Broil King Smoke™ Offset XL
Broil King Smoke™ Offset XL


625 sq. in.

Primary Cooking Space

Broil King Cast Iron Grids
Cast Iron Grids

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Every Broil King is built with performance features that deliver unparalleled cooking versatility.

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Read the Customer Reviews on the Broil King® Smoke™ Offset XL

Smoke® Offset Charcoal Smoker is rated 2.8 out of 5 by 5.
Rated 4 out of 5 by from good smoker for the money I bought this grill/smoker a month ago, it has been a great grill and an excellent smoker. My only complaint is that even though a got a good seasoning on the inside the paint has started to bubble and peel on the inside. Besides that I it has been flawless, decent gauge steel (13 gauge I believe) which is thicker than your 200 dollar smokers but not as heavy as the 2,000 dollar smokers
Date published: 2016-05-21
Rated 4 out of 5 by from The Missing Link of the off-set world In the world of off-sets you either have to get the 100.00 home improvement special or order a 600 lb 2000 dollar beast from Texas......until now. Broil King has created an off-set that is affordable yet well thought out. Stainless Steel in all the right places. The fit and finish is excellent. This off-set holds temps well and works as advertised. I would have given it 5 stars but it is suggested to use lump charcoal and I would have like to have used oak splits. That's OK, I still love my Broil King Smoke Offset Smoker.
Date published: 2016-04-18
Rated 3 out of 5 by from Feature suggestions Feature suggestions: 1. Make the chimney taller. The current one does not provide much of a draw. 2. Firebox screws -- need thicker screws. These will rust over time due to extreme heat and outdoor use. The whole firebox rests on 6 screws. 3. baffle -- one of the smoke diffusers should bend upward to act as a baffle plate. 4. cleanout -- the firebox and cookbox side door should be cut to the bottom with no ledge to aid sweeping of ashes. The provided ash tray won't catch everything. Ash accelerates rusting and needs to be cleaned out regularly.
Date published: 2016-09-25
Rated 2 out of 5 by from Disappointed Major temperature issues. Smoked ribs for over 6 hours and barely get to 200F. This has happened every time. I need some suggestions to improve performance. Finished product from the smoker is sub par. Had better results from $75 vertical water smoker. Hey Broil King. I want to trade this one in for your vertical smoke.
Date published: 2017-08-04
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