You’re standing in the middle of a big-box hardware store, staring at a massive hunk of black steel that looks like it belongs on a steam locomotive. It’s the oklahoma joe combo grill. On one side, you’ve got gas burners for those "I just got home from work and want a burger" nights. On the other, a charcoal chamber for the "I have twelve hours to kill and a bag of hickory" weekends. It's the Swiss Army knife of backyard cooking.
But here’s the thing.
Most people buy this beast thinking it’s going to be the last grill they ever own, only to watch it turn into a pile of orange flakes within three seasons. Or they can't figure out why the "smoker" side won't stay above 200 degrees when it’s slightly breezy outside. Honestly, these grills are fantastic, but they are high-maintenance partners. If you aren't ready to put in the work, you’re basically buying a very expensive lawn ornament.
The Reality of Three-in-One Cooking
The oklahoma joe combo grill—usually the Longhorn or the newer Canyon model—is a hybrid. It’s an offset smoker, a charcoal grill, and a propane grill all welded together. You also get a side burner for your beans or corn. It sounds like a dream. 1,060 square inches of cooking space? That's enough for 35 burgers or a small army.
But physics is a jerk.
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Because it’s a "jack of all trades," there are compromises. The steel is decent—usually around 2.5mm—but it’s not the 1/4-inch thick plate steel you find on custom rigs that cost three grand. Thin steel loses heat fast. If you’re trying to smoke a brisket in January in Chicago, you’re going to be fighting that firebox every twenty minutes.
I've seen guys try to run the gas side while smoking on the charcoal side simultaneously. Can you do it? Sure. Is it a good idea? Usually, it just makes the whole unit a nightmare to manage. The heat from the gas side can mess with your airflow on the smoker side. It’s better to view these as separate tools that just happen to share a set of wheels.
Why Your Paint Is Peeling (And How to Stop It)
Go read the reviews. Half of them are people screaming because the paint bubbled and peeled off the firebox after the first use. Here is the secret: Oklahoma Joe doesn't use magic heat-proof paint that lasts forever. It’s basically a starter coat.
The firebox—that little box on the side where you put the wood—gets incredibly hot. If you let those flames lick the inside of the lid, the paint on the outside will fail. It’s not a defect; it’s just what happens to budget-friendly steel.
The Maintenance Tax
- Seasoning is non-negotiable. You have to treat the inside like a cast-iron skillet. Slather it in canola oil or beef tallow and run a low fire for three hours before you ever cook a piece of meat.
- The "Peel and Paint" cycle. Keep a can of high-temp black spray paint (the 1,200°F stuff) in your garage. When you see a gray spot or a flake, sand it and spray it. Immediately.
- Ash is your enemy. Leftover ash absorbs moisture from the air and creates a literal acid that eats through the bottom of your charcoal tray. Dump the ash every single time.
The Leakage Problem Nobody Talks About
If you assemble an oklahoma joe combo grill straight out of the box, it’s going to leak smoke like a sieve. Smoke will pour out of the lid gaps and the connection between the firebox and the main chamber. This isn't just a "looks" issue—it’s a fuel consumption issue.
When smoke leaks out, heat leaks out. When heat leaks out, you use more wood. When you use more wood, your temperature fluctuates.
Real pitmasters (or just people who don't want to waste money) do two things immediately:
- Gasket Tape: Buy some high-temp Nomex felt tape. Stick it around the rims of the lids. It seals the gaps and keeps the smoke moving toward the chimney where it belongs.
- High-Temp Silicone: Use a bead of RTV 650 silicone where the firebox bolts onto the main barrel.
These mods cost about thirty bucks total, but they turn a "decent" grill into a "pro-sumer" smoker.
Longhorn vs. Canyon: What’s the Difference?
Lately, the Canyon Combo has been popping up more. It’s basically the updated version of the classic Longhorn. They changed the wheels (the Canyon has more "rugged" looking ones), and they moved the firebox to the other side.
Is it better?
Meh. Some people say the Canyon’s steel feels a bit thinner than the old Longhorns. Others love the updated air intake design. Honestly, the core experience is the same. You’re getting a massive footprint and a lot of versatility for under a thousand bucks.
The gas side usually has three burners putting out about 36,000 BTUs. It’s plenty for searing a steak. The side burner is a nice touch, though most people end up using it as a shelf for their beer more than a stove.
Is the Oklahoma Joe Combo Grill Worth the Money?
Look, if you want a set-it-and-forget-it experience, buy a pellet grill. This is not that.
The oklahoma joe combo grill is for the person who loves the process. It’s for the person who enjoys the smell of wood smoke on their clothes and the challenge of managing a real coal bed. It’s also for the household where one person wants a quick hot dog and the other wants to spend all day Sunday obsessed over a pork butt.
It has flaws. The temperature gauges on the lids are notoriously inaccurate—sometimes off by 50 degrees. Buy a digital probe. The grease drainage can be a bit wonky if your patio isn't perfectly level.
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But for the price? You won't find another unit that gives you this much flexibility with this much heavy-duty "feel." It’s a beast. It’s a project. And if you treat it right, it produces better food than any $2,000 gas grill ever could.
Actionable Next Steps for New Owners
If you just hauled one of these home, don't throw a brisket on it tonight. You'll regret it.
Start by tightening every single bolt. These things vibrate during shipping and assembly, and a loose leg is a safety hazard. Once it's sturdy, do your burn-in. Wipe the entire interior—grates, walls, lids—with a thin layer of cooking oil. Fire up the charcoal side and the gas side. Let it run hot for at least two hours to burn off the factory oils and "set" the seasoning.
After it cools, check the firebox. If the paint survived, great. If not, hit it with that high-temp spray. Finally, invest in a heavy-duty cover. A oklahoma joe combo grill left in the rain is a rust magnet. Keep it dry, keep it oiled, and keep the ash out of the bottom. That’s the only way to make sure this thing is still cooking five years from now.