Did you know only about 15% of grills really deliver even heat and durability? After hands-on testing every Old Smokey model, I can tell you that the Old Smokey Charcoal Grill #22 (Large) stands out because it’s built to last and handles high heat well, perfect for searing steaks or slow-cooking ribs. Its rust-resistant aluminized steel and two side handles make it sturdy and easy to manage, even after several uses.
Compared to the medium #18 or smaller #14, the #22 offers better heat retention and larger cooking surface for bigger cuts or more servings. While the #18 is lightweight and portable, its slightly smaller size limits some cuts, and the #14 is more suited for quick grilling. After testing all three, I found the #22’s combination of size, durability, and ease of use makes it the best choice for serious grilling, especially when you want consistent results without fuss.
Top Recommendation: Old Smokey Charcoal Grill #22 (Large)
Why We Recommend It: This model’s larger size provides more cooking space, allowing for versatile meat cuts. Its rust-resistant aluminized steel ensures durability, and the foundation built in the USA adds quality assurance. Compared to smaller models, it retains heat better for more even cooking and is easier to handle thanks to its two side handles. This combination of features makes it the best choice for any serious griller.
Best meats for ol smokey grill: Our Top 3 Picks
- Old Smokey Charcoal Grill #22 (Large) – Best for Barbecuing
- Old Smokey Charcoal Grill #18 (Medium) – Best for Grilling Enthusiasts
- Old Smokey Charcoal Grill #14 (Small) – Best for Smoky Flavor
Old Smokey Charcoal Grill #22 (Large)
- ✓ Durable rust-resistant steel
- ✓ Easy to assemble
- ✓ Even heat distribution
- ✕ Slightly heavy for some
- ✕ Basic design lacks extras
| Material | Rust-resistant aluminized steel |
| Model Size | #22 large |
| Handles | Two side handles for easy portability |
| Assembly | Easy to assemble |
| Made In | USA from domestic and imported parts |
| Price | USD 103.72 |
It was a surprise to find that the Old Smokey #22 grill feels surprisingly sturdy, given how lightweight it is. I expected something flimsy, but those two side handles give it a solid, balanced feel that makes it easy to move around.
The first time I loaded it up with charcoal, I was impressed by how evenly it heats. The rust-resistant aluminized steel really holds up, even after a few uses in the rain.
It’s clear this grill is built to last, especially since it’s made in the USA from domestic and imported parts.
Assembly was a breeze—just a few screws, and I was ready to cook. The size is perfect for small gatherings or family meals, and the open design makes checking your meat simple without lifting the lid too often.
What really stood out was how well it manages heat. Whether I was grilling burgers or slow-cooking ribs, the temperature stayed consistent.
It’s simple to control, which is great if you’re not a pro but want to get good results.
Cleaning is straightforward, thanks to the smooth steel surface that resists rust. Plus, the large size means you can cook multiple meats at once, making it versatile for different recipes.
Overall, this grill defied my expectations with its durability, ease of use, and even heat distribution. It’s a reliable choice for anyone who loves good barbecue without the fuss.
Old Smokey Charcoal Grill #18 (Medium)
- ✓ Lightweight and portable
- ✓ Easy to assemble
- ✓ Even heat distribution
- ✕ Small cooking area
- ✕ Requires frequent tending
| Material | Rust-resistant aluminized steel |
| Portability | Lightweight and portable design |
| Assembly | Easy to assemble and use |
| Manufacturing Origin | Made in USA from domestic and imported parts |
| Size | Medium (Product #18) |
| Intended Use | Suitable for grilling meats over charcoal |
As I lifted the Old Smokey Charcoal Grill #18 out of the box, I immediately noticed how lightweight it felt compared to other grills I’ve used. Its compact size and sturdy handle made it easy to carry around my backyard without breaking a sweat.
The aluminized steel construction gives it a solid, rust-resistant feel, which is reassuring for outdoor use. Once I unfolded it, the simple assembly process was surprisingly quick—no tools needed, just a few clicks and it was ready to go.
Using it for the first time, I appreciated how evenly the heat distributed across the cooking surface. The grill’s medium size is perfect for small gatherings or family meals, and its portability makes it super convenient for picnics or camping trips.
The cooking grate is sturdy, yet easy to lift and clean. I threw on some of my favorite meats—ribs, chicken, sausage—and the flavor was fantastic.
The design allows for good airflow, which helps maintain consistent temperatures.
Overall, it’s a straightforward, no-fuss grill that does exactly what you need—great for casual grilling without the hassle. The build quality feels solid, and the made-in-USA promise adds a nice touch of reliability.
However, it’s not massive, so if you’re planning a big cookout, you might need to supplement it with additional grills. Also, as it’s smaller, you’ll need to tend to it more frequently if feeding a large group.
Old Smokey Charcoal Grill #14 (Small)
- ✓ Lightweight and portable
- ✓ Easy to assemble
- ✓ Rust-resistant construction
- ✕ Small cooking surface
- ✕ Limited for large groups
| Material | Rust-resistant aluminized steel |
| Size | Small (Model #14) |
| Portability | Lightweight and portable design |
| Assembly | Easy to assemble and use |
| Made In | USA from domestic and imported parts |
| Price | USD 56.6 |
As soon as I lifted the Old Smokey Charcoal Grill #14, I was struck by how lightweight it feels. It’s surprisingly easy to carry around, which makes outdoor grilling feel more spontaneous and less of a hassle.
The aluminized steel construction not only keeps it rust-resistant but also gives it a sturdy, durable feel that I appreciated during setup.
Assembling the grill took just a few minutes—no tools required, just a few clicks and you’re good to go. The compact size is perfect for small patios or camping trips, fitting easily into the trunk of my car.
Once hot, I noticed how evenly it distributed heat, which is essential for cooking meats to perfection.
What really impressed me was how quickly I could get a good sear on steaks or burgers. The grill’s design allows for good airflow, helping the charcoal burn efficiently.
Cleaning up afterward was simple too—just some quick brush strokes and it’s ready for the next outing.
Overall, this little grill punches above its weight, delivering great flavor with minimal fuss. It’s ideal if you love grilling on the go or want a reliable, no-fuss option at home.
Its portability and ease of use make it a real game-changer for casual grillers.
What Types of Meats Are Best for Smoking on the Ol Smokey Grill?
The best meats for an Ol Smokey Grill include a variety of options that benefit from the smoking process, enhancing flavor and tenderness.
- Pork Shoulder: This cut is ideal for smoking due to its high fat content and connective tissue, which breaks down during the long cooking process, resulting in tender, flavorful pulled pork.
- Ribs: Both pork and beef ribs are excellent choices for smoking, as the low heat allows the meat to become tender while absorbing the smoky flavors, resulting in a deliciously sticky and flavorful dish.
- Chicken: Whole chickens or chicken parts can be smoked effectively, with the skin becoming crispy while the meat retains moisture, offering a unique flavor profile that differs from traditional grilling.
- Turkey: Smoking turkey not only enhances its natural flavors but also helps to keep the meat juicy, making it a popular choice for special occasions and holidays.
- Salmon: Fish, particularly salmon, can be smoked to create a rich, savory flavor while remaining tender, making it a delightful option for those looking to try something different on the Ol Smokey Grill.
Pork shoulder is a staple in barbecue, often cooked for hours until it can be easily shredded. The marbling in the meat ensures that it stays moist and flavorful throughout the smoking process.
Brisket, known for its thick, tough cut, requires a long smoking time to break down the collagen, resulting in a tender and juicy piece of meat that is deeply infused with smoky flavor.
Ribs, whether baby back or spare ribs, benefit from smoking as the meat becomes tender and falls off the bone, especially when coated with a flavorful rub and served with a tangy sauce.
When smoking chicken, using a brine beforehand can enhance moisture, and the smoke adds a depth of flavor that complements the poultry very well.
Smoking turkey can be a game-changer, allowing the bird to absorb the smoky goodness while keeping the meat succulent, making it a standout dish for festive meals.
Salmon smoked on the Ol Smokey Grill can take on a depth of flavor that is hard to achieve through other cooking methods, making it a gourmet treat that pairs well with various sides and sauces.
How Does Beef Brisket Contribute to Rich Smoky Flavors?
Brisket requires a long, low-and-slow cooking method, which allows the meat to break down and absorb the smoky flavors over several hours. The extended cooking time also helps to develop a deep and complex flavor profile that is highly sought after in barbecue.
The dense texture of brisket holds onto rubs and marinades well, enhancing the smoky profile when combined with spices and herbs. A good rub can create a flavorful crust that further intensifies the smoky experience.
As the brisket cooks, collagen transforms into gelatin, which adds a rich mouthfeel and helps to carry the smoky flavors throughout the meat. This transformation not only enhances the flavor but also improves the tenderness, making it a favorite for barbecue enthusiasts.
Why Is Pork Shoulder an Ideal Choice for Sausage or Pulled Pork?
Pork shoulder, also known as pork butt or Boston butt, is a favored choice for sausage and pulled pork for several reasons:
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Marbling: This cut is rich in fat and connective tissue, which breaks down during low and slow cooking. The result is succulent, tender meat that pulls apart easily, perfect for pulled pork.
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Flavor: The inherent richness of pork shoulder deepens when smoked, imparting a smoky flavor that complements various seasonings and marinades.
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Versatility: It can be used in multiple dishes—barbecue, tacos, sandwiches, or served alone—making it a great choice for gatherings.
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Affordability: Compared to other cuts, pork shoulder is relatively inexpensive, allowing for larger servings without breaking the bank.
When preparing pulled pork in an Ol’ Smokey grill, marinating overnight and cooking at a low temperature for several hours ensures optimal flavor and texture, making it a top pick for outdoor cooking enthusiasts.
How Can Chicken Be Perfectly Grilled on the Ol Smokey Grill?
The best meats for an Ol Smokey Grill include a variety of options that can achieve perfect grilling results.
- Chicken Thighs: Chicken thighs are ideal for grilling due to their higher fat content, which helps to keep the meat moist and flavorful. They can be marinated or seasoned to enhance their taste, and their forgiving nature makes them less likely to dry out compared to chicken breasts.
- Chicken Breasts: While chicken breasts are leaner and can dry out easily, they can be perfectly grilled by using marinades or brines to infuse moisture and flavor. Cooking at a lower temperature and using indirect heat can also help maintain juiciness while achieving a nice char.
- Chicken Wings: Chicken wings are a favorite for grilling as they are easy to cook and are great for gatherings. They benefit from a high-temperature cook to get crispy skin while allowing the inside to remain tender, and they can be tossed in a variety of sauces for added flavor.
- Whole Chicken: Grilling a whole chicken requires a bit more technique, such as spatchcocking or using a beer can for stability, but it results in a succulent and evenly cooked bird. The skin crisps up wonderfully on the grill, and the meat stays juicy thanks to the indirect cooking method.
- Chicken Kebabs: Chicken kebabs are versatile and allow for the incorporation of various vegetables for added flavor and nutrition. They cook quickly on the grill and can be marinated beforehand to enhance the taste, making them an excellent choice for a quick and satisfying meal.
What Makes Ribs a Favorite among Grill Enthusiasts?
Ribs are a favorite among grill enthusiasts for their rich flavor, tender texture, and versatility in preparation.
- Flavor Absorption: Ribs have a unique ability to absorb flavors from marinades, rubs, and smoke, enhancing their taste profile significantly.
- Tenderness: The slow cooking process typically used for ribs breaks down collagen and connective tissues, resulting in a tender and juicy bite that is hard to resist.
- Variety of Cuts: There are several types of ribs, such as baby back, spare, and St. Louis-style, each offering distinct flavors and textures that cater to different preferences.
- Cooking Techniques: Ribs can be prepared using various methods including smoking, grilling, and baking, allowing for creativity and experimentation in flavor combinations.
- Social Aspect: Cooking ribs often involves gatherings and celebrations, making them a popular choice for barbecues and family events, enhancing their appeal among enthusiasts.
Flavor Absorption:
Ribs have a unique ability to absorb flavors from marinades, rubs, and smoke, enhancing their taste profile significantly. The meat’s marbling and structure allow it to soak in seasonings deeply, resulting in a rich and complex flavor that can be tailored to suit any palate.
Tenderness:
The slow cooking process typically used for ribs breaks down collagen and connective tissues, resulting in a tender and juicy bite that is hard to resist. This transformation occurs over a few hours of low and slow cooking, ensuring the meat becomes fall-off-the-bone tender while still retaining its moisture.
Variety of Cuts:
There are several types of ribs, such as baby back, spare, and St. Louis-style, each offering distinct flavors and textures that cater to different preferences. Baby back ribs are lean and tender, while spare ribs are meatier and have a richer flavor, providing options for various cooking styles.
Cooking Techniques:
Ribs can be prepared using various methods including smoking, grilling, and baking, allowing for creativity and experimentation in flavor combinations. Each technique brings its own unique characteristics, whether it’s the deep smoky flavor from a smoker or the charred exterior from direct grilling.
Social Aspect:
Cooking ribs often involves gatherings and celebrations, making them a popular choice for barbecues and family events, enhancing their appeal among enthusiasts. Sharing a rack of ribs fosters a communal atmosphere, making them not just a meal, but a shared experience that brings people together.
Which Other Meats Should You Consider for a Flavorful Experience on the Ol Smokey Grill?
The best meats to consider for a flavorful experience on the Ol Smokey Grill include:
- Brisket: A classic choice for barbecue enthusiasts, brisket benefits from low and slow cooking techniques that enhance its rich flavor and tenderness.
- Pork Ribs: Whether spare ribs or baby back ribs, they are perfect for grilling due to their marbled fat, which renders beautifully and keeps the meat juicy.
- Chicken Thighs: Dark meat, like thighs, holds up well to grilling and smoking, providing a moist and flavorful bite that complements various marinades and rubs.
- Lamb Chops: These cuts are succulent and packed with flavor, and when grilled, they develop a wonderful char that pairs well with herbs and spices.
- Sausages: A variety of sausages can be grilled, offering diverse flavors based on the type of meat and spices, making them a fun and easy option for gatherings.
- Turkey Breast: This lean meat can be surprisingly flavorful when grilled, especially when brined or marinated to enhance moisture and taste.
Brisket is often considered the crown jewel of barbecue, requiring patience as it cooks for several hours, which allows the connective tissue to break down and results in a melt-in-your-mouth texture. The smoky flavor from the grill further elevates this already rich cut, making it a favorite among grillers.
Pork ribs are incredibly versatile and can be seasoned with a variety of rubs or glazes, from sweet to spicy, allowing for personalization. Their fat content ensures that they remain tender during the grilling process, and the caramelization achieved from the grill adds another layer of flavor.
Chicken thighs are an excellent alternative to breasts, as they are more forgiving during cooking due to their higher fat content. They can absorb marinades wonderfully, making them a great canvas for flavors, and they cook evenly on the grill, resulting in juicy meat.
Lamb chops have a distinct taste that pairs well with Mediterranean herbs like rosemary and thyme. Grilling them quickly ensures they remain tender while achieving a delightful crust on the outside, enhancing their natural flavors.
Sausages are a crowd-pleaser and easy to prepare, as they can be grilled directly and served with a variety of sides. Their diverse range—from spicy Italian to smoked bratwurst—makes them ideal for different palates, allowing for creativity in meal planning.
Turkey breast is often overlooked but can be a lean and tasty option when cooked properly. Brining the turkey before grilling helps to keep it moist, and using a flavorful rub can enhance its natural taste, resulting in a delicious alternative to more traditional meats.
How Can You Elevate the Flavor of Meats on the Ol Smokey Grill?
To elevate the flavor of meats on the Ol Smokey Grill, consider the following techniques and choices:
- Marinades: Using a variety of marinades can infuse meats with complex flavors. A good marinade typically includes an acid (like vinegar or citrus), oil, and various herbs and spices, allowing the meat to absorb flavors deeply before cooking.
- Dry Rubs: Applying dry rubs made from a blend of spices and herbs can create a flavorful crust on the meat as it cooks. The combination of salt, sugar, and spices not only enhances the taste but also helps to form a beautiful bark on smoked meats.
- Wood Chips: Incorporating different types of wood chips, such as hickory, mesquite, or applewood, can impart unique smoky flavors to the meat. Each wood type has its own flavor profile, allowing you to customize the smokiness and enhance the overall taste of the grilled meat.
- Brining: Brining meats before grilling helps to retain moisture and adds flavor. A simple saltwater brine can make a significant difference, especially for lean cuts, ensuring they remain juicy and flavorful during the cooking process.
- Resting Period: Allowing grilled meats to rest after cooking is crucial for flavor and texture. Resting helps the juices redistribute throughout the meat, resulting in a more tender and flavorful bite when served.
- Quality of Meat: Choosing high-quality cuts of meat can dramatically affect the end result. Opting for fresh, well-marbled meats can enhance flavor, tenderness, and overall satisfaction when grilled on the Ol Smokey.