£29.99 + £5.99 UK delivery
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TecTake BBQ Charcoal barbecue smoker with heat indicator - different models - (3in1 Smoker (ton 400820))

3.7 out of 5 stars 143 customer reviews
| 16 answered questions

Price: £29.99
In stock.
Dispatched from and sold by TecTake United Kingdom.
3in1 Smoker (ton 400820)
  • charcoal grill has 3 different floors for grilling, roasting and smoking
  • Thermostat on the cover, Adjustable air vent on the lid
  • Water bowl for perfect steaming or smoking results
  • Total height: 80cm, Diameter: 41 cm
  • Weight: 6.5 kg

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  • TecTake BBQ Charcoal barbecue smoker with heat indicator - different models - (3in1 Smoker (ton 400820))
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Size Name: 3in1 Smoker (ton 400820)

Product details

Size: 3in1 Smoker (ton 400820)
  • Delivery Destinations: Visit the Delivery Destinations Help page to see where this item can be delivered.
  • Item model number: 400820
  • ASIN: B00CU2PQLY
  • Date first available at Amazon.co.uk: 17 May 2013
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (143 customer reviews)
  • Amazon Bestsellers Rank: 10,602 in Kitchen & Home (See Top 100 in Kitchen & Home)

Product Description

Size Name:3in1 Smoker (ton 400820)

Our versatile charcoal grill has 3 different floors for grilling, roasting and smoking and is a must-have for all BBQ fans.
By the two gratings (Ø 37cm), you have to begrillen enough space for family, friends or neighbors.
A thermostat on the cover shows you the temperature can be regulated well by the door on the sides and the top hood.
The integrated drip tray keeps the temperature constant low for perfect smoking, or can be used for steaming vegetables.
The fast construction and easy operation promise great barbecue fun.

Highlights:

2 side doors for ventilation
Adjustable air vent on the lid
Water bowl for perfect steaming or smoking results
Thermostat on the cover
Chrome plated cooking grids
Coal ash tray with grate
2 side handles

Specifications:
Total height: 80cm
Diameter: 41 cm
Stainless Diameter: 37 cm
Plank heights: 35 or 56 cm
Water bowl Diameter: 38 x 7 cm
Charcoal filter diameter: 38 x 7 cm
Air-door: 14 x 12 cm
Vent holes: 10 cm with 6 slots deduction
3 feet
Distance from floor to canister 11 cm
Material: Coated Metal
Weight: 6.5 kg

Scope of delivery:
1 grill base
1 midsection
1 Cover with fumigation and thermostat
2 gratings
1 ash grid
1 ash container
4 Hooks for smoking
1 cup water
1 User


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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Size: 3in1 Smoker (ton 400820)
I've had this unit for 12 months now and this has been used extensively, both as a smoker and a semi-portable charcoal BBQ (using the bottom section). Firstly you get what you pay for, and you don't pay altogether too much for this little smoker, getting it built using the (not particularly well written instructions) is a little tricky but when its together it looks pretty good. What I first noted was its pretty flimsy. The metal is thin and can be easily distorted when applying a little pressure. The legs buckle easily.

After extended use the paint comes off, not of course affecting the unit but that nice black finish is now pretty discoloured and i do look after this unit, its cleaned and kept indoors.

So, how does it smoke? Well, the unit actually works fairly well all things considered, firstly the negatives, the frame does not lock together fantastically well and the doors, the seals and vent billow smoke when in use. This means that unlike other more expensive better built smokers it struggles to maintain a high temperature due to the inability to seal in heat and smoke meaning that you will go through more charcoal and wood than other units. For a 12 hour smoke you can expect to fill the charcoal tray once at the outset and then at least the same amount again, depending on the environmental variables (wind & air temp) sometimes a third time. A Weber Smokey Mountain can smoke for up to 12 hours on one coal load.
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Size: 3in1 Smoker (ton 400820) Verified Purchase
I was very pleased with the quick delivery of my unit. Like previous reviewers I found the assembly instructions very rudimentary and, Nevertheless I had it assembled quite quickly and gave it a try with a piece of pork shoulder. I think that I have not yet mastered the control of the inner space temperature with the water bath/drip tray. The thermal inertia of the tray full of water makes the raising of the temperature at the end of the smoking period (to finally cook the meat) somewhat difficult so my first effort was not the 'pulled pork' I had hoped for but more a smoked shoulder which was still firm enough to carve. However my second effort, making Pastrami from a 1lb slab of Denver Steak from Morrisons, was more successful. Following an internet receipe I brined it for six days and then washed and dried it and left it covered in crushed black pepper for a day before smoking it for six hours. I then left it a day to cool and then chill in the refrigerator before trying it. I guess that this time I was too heavy handed with the oak chunks I was feeding the fire and I think it was over smoked. However, after cutting the two external ends of the slab of meat the resulting pastrami was quite accptable as a first effort. I can see that there are so many variables to control and master that this will become quite an absorbing hobby.
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Size: 3in1 Smoker (ton 400820) Verified Purchase
As most other reviewers indicate, assembly of this great value-for-money smoker might be difficult, but with a little patience, it goes together quite well. Once assembled the smoker looks great sitting on the back patio. I fired her up yesterday to smoke a pork shoulder and some chicken legs. For the heat I used Tesco lump charcoal. For the smoke I used Jack Danial's wood chips (the bag said they are for electric smokers, but they work great). The chips are made from old JD whisky barrels! The smoke smells amazing and the flavor that it imparts on the food.... well, you just have to try it.

Some initial notes:

1. As on reviewer noted, the temp gauge never got above 50-C. I tried everything I could to increase the temp, but nothing worked. However, after a short time I assumed the gauge was broken because the coals were glowing read hot and were producing some great smoke. I cooked a large pork shoulder to perfection in just over 2.5 hours, so the temp must have been right. So from now on, I'll heat to 50 degrees (indicated).

2. Use charcoal briquettes. The lump charcoal falls through the grate filling up the fire bowl which, unfortunately, has no air vents. Naturally, this prevents air from circulating around the coals effectively. Briquettes should sit nicely on top of the grate and let only ash fall through. This should greatly improve airflow around the coals. As well, I have been thinking of drilling three or for 10mm holes in the bottom of the bowl as one reviewer suggested.

3. Smoking with fire is an art as much as a science. Constant attention must be maintained to assure an even temperature gradient and maintain constant smoke. Most of us think that this effort (combined with the flavor of the charcoal) makes for an amazing meal. In the end, its a matter of skill and pride. If you want something easier to deal with, an electric smoker might be right for you.

HAPPY SMOKING!
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Size: Smoker model 1 (big 400821) Verified Purchase
It's ok you get what you pay for I can't get the temp up above 90c and both doors I have to put weights on the doors to closed them tighter other wise a 1cm gap but I will try more next year then ask again
Ps one bolt was missing for the handles
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