You're standing in the middle of a big-box hardware store, staring at a massive hunk of black powder-coated steel. On one side, there are gas burners for speed. On the other, a firebox for that deep, Texas-style smoke. It looks like the ultimate "have your cake and eat it too" machine. But honestly, buying a charcoal gas smoker combo is usually a move born out of indecision rather than strategy. We want the convenience of propane for a Tuesday night burger, but we also want the street cred of blue smoke on a Saturday brisket.
It's a compromise.
When you look at a unit like the Pit Boss Memphis Ultimate or the Oklahoma Joe’s Longhorn, you aren't just buying a grill. You're buying a logistics puzzle. Most people think they’re getting two high-end machines for the price of one. In reality, you're often getting two mid-tier machines welded together. That's not always a bad thing, though. If your patio space is limited and your spouse is tired of seeing three different rusted drums cluttering the deck, the combo is a lifesaver.
The Dual-Fuel Reality Check
The charcoal gas smoker combo exists because we are impatient but sentimental. We love the idea of "low and slow," but we have kids, jobs, and a lawn that needs mowing. According to the Hearth, Patio & Barbecue Association (HPBA), nearly 70% of U.S. households own a grill or smoker, and the shift toward "multi-functionality" has been the biggest trend in the last decade.
Propane gives you instant heat. You turn a knob, click an igniter, and you’re searing chicken thighs in six minutes. Charcoal, on the other hand, is a ritual. It requires a chimney starter, patience, and a willingness to get soot under your fingernails. The "combo" tries to bridge that gap.
However, physics is a bit of a jerk.
Gas grills need lots of airflow to keep the burners from starving of oxygen. Smokers, conversely, need to be airtight to manage temperature and trap smoke. When a manufacturer tries to build a cabinet that does both, they usually have to pick a side. Often, the "smoker" side of these combos leaks heat like a sieve because it shares a chassis with the vented gas side. If you've ever tried to hold a steady 225°F on a windy day with a cheap combo, you know the frustration. It’s basically a constant battle with the dampers.
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Why the Offset Firebox Matters
Most entry-level combos use an "offset" design. This is where the charcoal/wood fire sits in a smaller box to the side, and the heat flows into the main chamber. It's the classic look. Brands like Char-Griller have dominated this space for years.
But here’s the thing: cheap offsets are notorious for "hot spots." You might have 300°F near the firebox and 200°F on the far side near the gas chamber. To fix this, real pitmasters use "tuning plates"—thick pieces of steel that redistribute the heat. If your charcoal gas smoker combo doesn't have them, you're going to be rotating that rack of ribs every thirty minutes just to keep them from burning on one end and staying raw on the other.
The Build Quality Trap
Let's talk about the "Big Box" problem.
When you go to a store and see a 150-pound combo grill for $499, it feels like a steal. But think about the math. That's a lot of metal for five hundred bucks. To hit that price point, manufacturers use thinner gauge steel. Thin steel doesn't hold heat. It radiates it right out into the backyard air.
If you live in a place like Minnesota or Maine, a thin-walled charcoal gas smoker combo is essentially a summer-only tool. Once the ambient temperature drops below 50°F, you'll be burning through charcoal twice as fast just to keep the internal temp up. High-end units from brands like Camp Chef or even the higher-tier Weber setups use thicker porcelain-enameled lids or double-walled construction to combat this.
Then there’s the rust.
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Gas burners produce water vapor as a byproduct of combustion. Charcoal produces ash, which is alkaline. When ash gets damp from the gas side's moisture, it turns into a corrosive paste that eats through thin steel floorboards in a single season. If you buy a combo, you must clean out the ash after every single cook. No exceptions.
Is the "Infrared" Gas Side Actually Better?
Some newer combos, like those from Char-Broil, incorporate infrared technology on the gas side. Instead of open flames licking the meat, the gas heats a perforated metal plate which then radiates heat. This is actually a huge win for a combo unit.
Why?
Because it prevents flare-ups. When you have a massive combo unit, you're often cooking a lot of food at once. If your gas side is flaring up while you're trying to focus on the vent settings of your charcoal side, things get stressful fast. Infrared creates a barrier. It makes the gas side more "set it and forget it," which frees up your brain to manage the finicky charcoal fire.
The Learning Curve
If you’re coming from a standard Weber Kettle, the charcoal side of a combo will feel weird. The airflow is different. You aren't just moving air up through a bowl; you're pulling it across a horizontal chamber.
- Tip 1: Use lump charcoal for the flavor, but use briquettes for the temperature stability.
- Tip 2: Don't trust the built-in lid thermometer. They are almost always wrong—sometimes by 50 degrees. Get a digital probe like a Thermoworks Smoke.
- Tip 3: Seal the leaks. Buy a roll of high-temp felt gasket (the stuff people use for Big Green Eggs) and stick it around the rim of your smoker lid. It’ll change your life.
When to Actually Buy a Combo
Despite the drawbacks, there are two specific scenarios where a charcoal gas smoker combo is the smartest tool in the shed.
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First: The "Social Cook." You’re the person who hosts the neighborhood 4th of July. You need to churn out 30 hot dogs and 20 burgers (gas side) while simultaneously letting a couple of pork butts bathe in hickory smoke for 12 hours (charcoal side). Having both fuels under one "roof" makes you the most efficient person on the block.
Second: The "Space Saver." Some people have a balcony or a small concrete pad. You can't fit a Traeger, a Blackstone, and a Weber Performer. You just can't. A combo gives you the footprint of one large grill while providing two distinct cooking styles.
The Maintenance Debt
You have to be a bit of a tinkerer to own one of these. Because you have gas lines, orifices, and burners sitting inches away from ash and grease, the maintenance is double. You'll need to check your gas connections for leaks with soapy water every spring. You'll also need to season the charcoal side with vegetable oil—just like a cast-iron skillet—to prevent the raw steel from rusting.
Most people ignore the "burn-off." After you finish a cook on the charcoal side, the grease from the meat sits on the bottom. If you don't get that unit hot enough to burn it off or scrape it out, it will go rancid. Or worse, it will catch fire the next time you're doing a long smoke.
Actionable Next Steps for the Aspiring Pitmaster
Don't just run out and buy the biggest one you see. Do this instead:
- Measure your space. These things are wider than they look in the photos. Make sure you have at least 24 inches of clearance from any combustible walls.
- Check the weight. If a combo grill weighs less than 130 pounds, the steel is likely too thin for serious smoking. Look for something beefier.
- Invest in a cover. Because of the dual-construction and multiple hinge points, combos have more "seams" where water can get in. A heavy-duty, waterproof cover isn't optional; it's a requirement to keep the gas igniters working.
- Buy a chimney starter. Never use lighter fluid in the charcoal side of a combo. The smell will permeate the metal and eventually drift over to the gas side, making your "gas-grilled" steaks taste like a gas station.
- Test for leaks immediately. Light a small, smoky fire with wood chips in the charcoal side and close the lid. See where the smoke escapes. Use that high-temp gasket mentioned earlier to seal those spots.
Choosing a charcoal gas smoker combo is about admitting you want it all. It’s a tool for the versatile cook who doesn’t want to be pigeonholed into one style. Just remember: it’s a machine that requires a bit of "babysitting" to perform at its best. If you're willing to do the maintenance and learn the quirks of the airflow, you'll be the hero of the next cookout.
Keep your ash tray empty and your propane tank full. You never know which one you're going to need more.