Four dampers.
One grill.

A portable charcoal or woodfire smoker with four strategically located dampers for easy heat and smoke control. Slow-cook low and slow, or load it up and grill all your food at once.

Direct & indirect heat

Pick your fire

Two dampers underneath, two in the lid. Which ones you open decides whether you are searing or smoking, and you can change your mind halfway through a cook.

Charcoal burning with the lid open, dampers wide
Dampers open · direct heat

Coals spread evenly across the bottom grate, lid down, dampers open. Burgers, brats, steaks, chops.

Smoke rolling out of a closed Smokin' Keg grill on a tailgate
Dampers closed · indirect heat

Coals banked to one side, food on the opposite side, dampers set to steer the heat. Ribs, pork butt, chicken quarters.

Step by step

Cooking instructions

Indirect heat — Method One
  1. Place the bottom grate (the long one) into the bottom of the grill.
  2. Open one bottom damper and close one bottom damper.
  3. Prepare charcoals. We highly recommend using a "chimney" type charcoal starter.
  4. Pour hot coals onto the bottom grate and pile the coals onto one side, directly over the open damper.
  5. Properly place the top cooking grates.
  6. Place food onto the cooking grate directly above the closed damper — on the opposite side from the coals.
  7. Close the lid.
  8. Close the top damper directly above the coals.
  9. Open the top damper directly above the food.
  10. Cook to your desired temperature.
  11. When finished, close all dampers and allow the coals to cool before moving the grill.
Indirect heat — Method Two
  1. Place the bottom grate (the long one) into the bottom of the grill.
  2. Open or crack both bottom dampers.
  3. Prepare charcoals. We highly recommend using a "chimney" type charcoal starter.
  4. Pour the hot coals evenly onto the bottom charcoal grate, then pile the coals onto each side of the grill — over the top of the open dampers — leaving a space in the middle.
  5. Properly place the top cooking grates.
  6. Place the food in the middle of the cooking grates.
  7. Close the lid.
  8. Crack or open both top dampers.
  9. Cook to your desired temperature.
  10. When finished, close all dampers and allow the coals to cool before moving the grill.
Direct heat
  1. Place the bottom grate (the long one) into the bottom of the grill.
  2. Open both bottom dampers.
  3. Prepare charcoals. We highly recommend using a "chimney" type charcoal starter.
  4. Pour hot coals onto the bottom grate and spread the coals evenly across the grill.
  5. Properly place the top cooking grates.
  6. Close the lid.
  7. Place food onto the cooking grates.
  8. Open or crack both of the top dampers.
  9. Cook to your desired temperature.
  10. When finished, close all dampers and allow the coals to cool before moving the grill.

Fuel

Charcoal & woodfire

Charcoal or woodfire only. Hand-cast aluminum offers superior heat retention, so it only requires about half the amount of charcoal of a normal charcoal grill.

The grill comes with a standard 2-piece plated steel wire grate. No assembly required.

See the grills

Load it up
and go cook

Built one at a time in Girard, Kansas. Ships UPS Ground anywhere in the lower 48.

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