I bought the Royal Gourmet CC1830S, my first offset smoker, on a complete whim. My neighbor Jake had one, and his brisket made me realize everything I’d been grilling was basically garbage. He told me his setup cost less than $200. I didn’t believe him… until two weeks later, when my own showed up on my doorstep.
That was two years ago. I’ve cooked over 200 meals on this thing. I’ve smoked briskets, grilled burgers, and even made pizza. I cursed at it during assembly and grinned like an idiot when my first ribs turned out perfect.
Today I’m telling you everything I’ve learned. The good parts, the annoying parts, and the stuff nobody mentions in product descriptions.
What You’re Actually Getting
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The Royal Gourmet CC1830S is a barrel-style charcoal grill with a smaller firebox attached to the side. That side box is the offset smoker. You build your fire there, and the smoke flows into the main chamber where your food sits.
It gives you 475 sq. in. porcelain-enameled steel wire cooking grates, 151 sq. in. chrome-plated warming rack and 197 sq. in. offset smoker.
Translation? I can cook 20-24 burgers or 2-3 pork butts that feed 15 people.
Will This Thing Fit On Your Patio?
Here’s where I screwed up. I bought mine before measuring my patio space. Big mistake.
This grill is 28.56″D x 51.69″W x 46.89″H. Picture your dining table with a barrel on it. That’s basically the footprint.
I had to rearrange my entire patio setup. My wife wasn’t thrilled. Measure your space first. Learn from my stupidity.
It weighs about 50 pounds. Heavy enough to stay put during wind. Light enough that I can roll it around when needed. The wheels actually work pretty well. I move mine into the carport when big storms roll through.
You also need clearance behind it. The lid opens up and back. I leave about 18 inches behind mine. Any less and you’re bumping into walls or fences.
The side tables fold out. They’re super useful but they add width. Leave space on both sides or you’ll regret it.
My current setup has the grill against my fence with 18 inches of breathing room. That’s my minimum recommendation. Anything tighter feels cramped when you’re actually cooking.
Assembly: The Three-Hour Saturday Morning Project
This grill comes in a box. A big box. Full of parts. You have to build it.
I tackled assembly on a Saturday morning. The manual said it would take an hour. That was a lie. I finished around 3 PM.
Here’s what you actually need:
- Three hours of time
- Socket wrench or adjustable wrench
- Phillips head screwdriver
- A friend for two specific steps
- Beer (optional but recommended)
The manual is pretty clear. You start with the base and wheels. Then add the main barrel. Next comes the offset smoker attachment. Finally, all the shelves and hooks.
The hardest part was lining up the barrel to the base. Those bolts need to thread perfectly. I forced one and stripped it. Don’t be like me. Hand-tighten everything first, then go back with the wrench.
The thermometer installation made me nervous. You push it through a hole in the lid. Too much force and you crack the housing. I used gentle pressure and it went fine.
Attaching the offset smoker required help. It’s heavy and awkward. I held it while my wife fastened the bolts. Two people make this step way easier.
My advice? Lay out all the parts before you start. Match them to the diagram. Assemble on a flat surface like concrete. Grass makes everything wobble and frustrating.
One guy in the reviews got his grill with a missing shelf. He called customer service and they shipped a replacement in five days. No hassle. That’s worth knowing.
How This Grill Actually Works
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The main chamber is straightforward. Load charcoal in the pan at the bottom. Light it. Raise the pan for higher heat. Lower it for slower cooking.
That pan holds 4.4 pounds of charcoal. Enough for 3-4 hours at medium heat. Quick burgers use less. Long smokes need refills.
The offset smoker is where things get interesting. You build your fire in that side box. Not in the main barrel. The heat and smoke travel through a passage into the main cooking chamber.
This creates indirect heat. Your meat cooks slowly, surrounded by smoke. No direct flame touching it. That’s how you get tender, smoky barbecue that makes people think you’re some kind of wizard.
The side door on the offset chamber is brilliant. I can add wood or charcoal without opening the main lid. Opening the main lid dumps all your heat. The side door lets me feed the fire while my brisket stays happy.
Air vents control temperature. Bottom vents on the offset chamber. Top vents on the main barrel. Opening them increases oxygen flow. More oxygen means hotter fire. Closing them chokes the fire down.
Learning vent control feels like learning stick shift. Clunky at first. Then it clicks and becomes natural.
The thermometer on the lid helps but it’s not perfect. Most dome thermometers read 50 degrees hotter than the actual temperature at the grate level. I bought a separate probe thermometer for $20. Best purchase I made.
I use this grill three ways:
Direct grilling: Fire in the main chamber. Cook right over the coals. Perfect for burgers and steaks.
Indirect grilling: Fire on one side of the main chamber. Cook on the other side. Good for whole chickens.
Offset smoking: Fire in the offset box. Cook in the main chamber with smoke flowing through. This is for ribs, brisket, and anything that needs hours of smoke.
Different nights call for different methods. Friday burger night uses direct heat. Sunday afternoon ribs get the full offset smoke treatment.
You Need A Cover (Trust Me)
The grill doesn’t come with a cover. I learned this the hard way.
I left mine uncovered during a rainstorm. The next morning, water sat in the charcoal pan and the grates showed early rust spots. Not ruined, but not great either.
The official Royal Gourmet CC1830S cover at Amazon. It fits the grill’s exact shape. Covers the barrel, offset smoker, and side shelves.
Costs about $30-40. Seems like a lot until you realize you’re protecting a $160 investment. A cover for $35 beats replacing a rusted grill for $160.
Mine is weather-resistant fabric. Not fully waterproof but it sheds rain and snow fine. Has drawstrings at the bottom to keep it secure when it’s windy.
I’ve used mine for two years. Still going strong. Some sun fading but no tears or major wear.
You can buy generic covers too. Just check measurements carefully. You need something around 60 inches long to cover the full length.
Some people skip covers and roll their grill into storage after each use. If you have garage space, great. I don’t. My grill lives outside year-round. The cover isn’t optional.
Even with a cover, I wipe oil on the grates after cleaning. Extra rust protection. Takes 30 seconds and keeps everything in good shape.
CC1830S vs CC2036F: Which One Should You Buy?
| Feature | CC1830S | CC2036F |
|---|---|---|
| Total Cooking Space | 475 sq. in. | 936 sq. in. (~15% more) |
| Size / Footprint | Smaller footprint | Larger (62 inches long) |
| Offset Smoker / Firebox | Standard size | Larger (allows for longer burn times) |
| Price | Base price | Typically $50 - $80 more |
| Build Quality | Similar to CC2036F | Similar to CC1830S |
| Grates | Porcelain-coated | Porcelain-coated |
| Charcoal Pan | Adjustable | Adjustable |
| Thermometer | Standard setup | Standard setup |
| Extra Features | Standard | Yes: Front air vent, larger ash pan, and (on some models) a bottle opener |
What I’ve Actually Cooked On This Thing
I’ve made probably 200 meals on my CC1830S. Here are the highlights:
Brisket: I’ve done a dozen now. My method is 225°F in the offset smoker for about 1.5 hours per pound. Oak and hickory wood. The smoke ring looks like restaurant quality. The bark with just salt and pepper is incredible.
Ribs: Baby backs and St. Louis style both work great. Three hours with apple wood. They come out tender with a slight pull on the bone. Not mushy fall-off-the-bone, but proper barbecue texture.
Pulled pork: Boston butt for 12-14 hours low and slow. The adjustable charcoal pan shines here. I can hold steady heat all day. The pork shreds with a fork.
Burgers: Friday night regular. High heat direct in the main chamber. Six minutes total. Better than any restaurant burger I’ve had.
Chicken: Whole birds and pieces both. Whole chickens on the offset smoker. Pieces on direct heat. Skin gets crispy, meat stays juicy.
Vegetables: Peppers, onions, corn, asparagus. The warming rack is perfect for veggies while meat cooks below. They pick up nice smoke flavor.
Pizza: I put a pizza stone on the main grate. Crank the heat high. You get wood-fired pizza taste from a charcoal grill.
Turkey: Thanksgiving turkey with apple and cherry wood. Juicier than oven-roasted. My family won’t let me go back to the old way.
This grill handles way more than just brisket. Quick weeknight dinners. Weekend smoking marathons. Everything in between.
Cleaning: Keep It Running Forever
Nobody likes cleaning. But taking care of your grill makes it last years longer.
After every cook, I brush the grates while they’re warm. Hot grates release stuck food easier. A wire brush takes 60 seconds. This prevents buildup that becomes a nightmare later.
Every few times I cook, I empty the ash pan. The offset smoker door makes this easy. Ash buildup blocks airflow and messes with temperature control.
Once a month, I do deep cleaning:
Pull the grates and warming rack. Soak them in hot soapy water. Scrub with a brush. Rinse and dry completely.
Scrape the inside of the main chamber. Grease and smoke residue build up. Too much causes flare-ups. A putty knife works great.
Check all bolts. Heat and vibration loosen hardware over time. Tighten anything that’s loose.
Oil the grates after cleaning. This prevents rust and creates a non-stick surface. I use vegetable oil on a paper towel. Wipe every surface. You’re building seasoning like a cast iron pan.
The porcelain-coated grates resist rust better than bare steel. But they’re not bulletproof. Keep them oiled and they last for years.
Some people obsess over keeping their grill spotless. That’s overkill. A little seasoning and smoke residue is fine. You’re not eating off the chamber walls.
The thermometer is the one delicate part. That glass face can crack if you spray cold water on it while it’s hot. Let everything cool before cleaning near the thermometer.
Covers help but even covered grills need attention. Check for rust spots occasionally. Catch them early with a wire brush and high-temp paint.
I’ve seen people neglect their grills into trash. Rust eats through metal. Grease buildup causes fires. A few minutes of maintenance prevents buying a new grill.
Who Should Actually Buy This Grill?
This grill works great for some people. It’s terrible for others. Let’s be honest about who should buy it.
Perfect for:
First-time offset smoker buyers. The learning curve is manageable. The price means mistakes don’t cost a fortune.
Families cooking regular meals. The capacity handles family dinners and weekend parties. You’re not feeding a wedding but you can handle a decent crowd.
People want options. Direct grilling, indirect cooking, and offset smoking all in one unit. Three cooking methods for one price.
Budget-conscious barbecue fans. Premium offset smokers cost $500-2000. This gives you 80% of the results for 20% of the money.
Casual weekend cooks. You grill a few times a month. You want good results without professional gear.
Read more: Oklahoma Joe Longhorn Review 2025
Wrong choice for:
Professional caterers. You need commercial equipment. This is consumer stuff. It’ll work but you’re pushing it hard.
Apartment dwellers. The size needs real outdoor space. Balconies won’t work. Neither will tiny patios.
People want convenience. Charcoal takes attention. Temperature management takes practice. Gas or pellet grills are easier.
Barbecue purists with big budgets. If money’s no issue and you want the absolute best, custom welded smokers exist. This is a budget option.
I’m a casual weekend cook. I grill 2-3 times weekly in warm months. Less in winter. This grill handles everything I need. I’m not competing in BBQ competitions. I’m feeding family and friends. Perfect fit.
Pros and Cons
| pros | cons |
|---|---|
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FAQs
1. How long does it take to assemble the Royal Gourmet CC1830S?
Plan for 2-3 hours. The manual says one hour but that’s not realistic. You’ll need a socket wrench and Phillips screwdriver. The trickiest parts are aligning the barrel to the base and attaching the offset smoker. Having a friend help makes it much easier. Hand-tighten everything first, then use the wrench. Don’t force bolts or you’ll strip them.
2. What’s the actual cooking temperature if the thermometer reads 250°F?
Probably around 200-210°F at the grate level. Dome thermometers read 40-50 degrees hotter than actual grate temperature. Buy a $20 probe thermometer that sits at grate level. That’s the only way to know your real cooking temperature. Every grill varies slightly, so test yours.
3. How much charcoal does it use per cook?
For quick grilling, about 2-3 pounds. For offset smoking at 225°F, start with 4 pounds and add 2-3 pounds every 3-4 hours. A 12-hour brisket uses roughly 10-12 pounds total. The thin steel loses heat, so you use more fuel than premium smokers. Buy charcoal in bulk to save money.
4. Can you use this grill in winter or cold weather?
Yes, but you’ll burn 25% more fuel because the thin steel loses heat to cold air. Wind makes it harder too. Position the grill to block wind. Temperature swings are bigger in cold weather. I save long smokes for warmer months and do simpler cooks in winter.
5. How do you clean the Royal Gourmet CC1830S?
Brush the grates after every cook while they’re warm. Empty the ash pan every few times. Once a month, soak the grates in hot soapy water, scrub them clean, then oil them. Scrape grease buildup from inside the main chamber. That’s it. Don’t obsess over making it spotless.
6. What’s the difference between the CC1830S and CC1830W?
The CC1830W has wood-painted side tables instead of plain metal. That’s it. Same cooking capacity and features. The W model costs $70-100 more just for looks. I went with the regular CC1830S and saved the money. Functionally, they’re identical.
7. How long will this grill last with regular use?
With proper care, expect 5-7 years. Keep it covered, oil the grates, and address rust spots immediately. I’m two years in with regular use and mine’s still going strong. The thin steel won’t last as long as premium smokers, but at this price, even 5 years is good value.
8. Can you use the offset smoker and main grill separately?
Yes. For quick burgers, I only use the main chamber with direct heat. For ribs, I only build fire in the offset smoker. You can also use both at once for advanced cooking. The flexibility is one of the best features.
9. What size cover fits the Royal Gourmet CC1830S?
The official cover is $30-40. Generic covers work if they’re at least 60 inches long, 28-30 inches wide, and 50 inches tall. Too small won’t cover everything. Too large flaps around in the wind. I use the official cover and it fits perfectly.
10. Is the Royal Gourmet CC1830S good for beginners?
Yes and no. The price is beginner-friendly and results are excellent once you learn it. But temperature control has a learning curve. Your first 3-5 cooks will be frustrating. Start with forgiving foods like chicken or ribs, not expensive brisket. Watch YouTube videos on offset smoking basics. The grill is capable, you just need patience while learning.
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