Feasto CG3019S Review

I bought the Feasto CG3019S last spring after my old kettle grill finally died. Best $189 I’ve spent on outdoor cooking gear, hands down.

Let me tell you why this grill has become the center of every weekend at my house.

Why I Chose the CG3019S (And Why You Might Too)

My buddy Tom hosts these massive backyard parties. Twenty, sometimes thirty people. His offset smoker is the size of a small car and cost him nearly two grand. I wanted that same smoking capability without taking out a second mortgage.

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The CG3019S gave me 832 square inches of cooking space for under $200. That’s enough room to feed my entire extended family with leftovers. I’ve grilled 40 burgers at once. Smoked three pork shoulders simultaneously. Cooked enough ribs to make my neighbors jealous.

Last month I threw together a last-minute BBQ. Fourteen people showed up. No panic. No stress. Everything fit on the grill with room to spare.

The Real Feasto CG3019S Dimensions

Here’s what the numbers actually translate to: This grill is 56 inches wide. That’s almost five feet. Measure your patio space before you order. I made this mistake with my first Weber and ended up doing some creative furniture rearranging.

The 25.4-inch depth isn’t bad. The 45-inch height puts everything at a comfortable working level. I’m 5’10” and I don’t have to hunch over. My father-in-law is 6’2″ and he actually prefers using my grill over his own.

That extra width compared to standard grills? Game changer. I set up a hot zone on the left for searing. Keep the right side cooler for indirect cooking. Chicken thighs get perfect crispy skin on the hot side, then move over to finish without burning.

My old 26-inch kettle forced me to cook in batches. Now I cook everything at once and actually enjoy the party instead of being stuck at the grill.

What “Charcoal Grill and Offset Smoker” Actually Means

The Feasto CG3019S does double duty. The main chamber works like any charcoal grill. But add the offset firebox and you’ve got a legitimate smoker.

The smoke flows from the firebox through the main chamber. Your meat sits in that smoke for hours. Low heat, lots of time, incredible flavor. I’ve done briskets that rival what you’d pay $30 a pound for at fancy BBQ joints.

But here’s what sold me: Friday night I can grill steaks hot and fast. Saturday I can smoke ribs for six hours. Same grill. No compromises.

My neighbor has one of those pellet smokers. Paid three times what I did. His ribs taste great. Mine tastes just as good. He’s always a little salty about it.

Read more: Weber Q1400 Electric Grill Review

Assembly: The Good, The Bad, and The Slightly Annoying

The Feasto CG3019S assembly took me two hours. Could’ve been ninety minutes if I’d read the instructions first instead of winging it. Classic mistake.

The parts fit together logically. Pre-drilled holes lined up fine. My thirteen-year-old son helped me and we managed without any major swearing.

Here’s my advice: Don’t fully tighten anything until you’ve got all the pieces in place. I learned this the hard way. Had to loosen everything and start over because the firebox door wouldn’t close properly.

The ash tray was the only real pain point. Getting it to slide smoothly required some patience. I adjusted the rails three times before it worked right. Not a dealbreaker, just mildly frustrating.

One thing caught me off guard: The lid is heavy. Really heavy. Get someone to help you attach it. My wife held it in place while I secured the hinges. Trying to do it solo would’ve ended badly.

I was missing two bolts in my hardware pack. Sent Feasto an email. They shipped replacements within three days. Can’t complain about that.

The Cast Iron Grates Changed Everything

I’ve owned grills with chrome-plated grates. Stainless steel grates. Even some fancy porcelain-coated ones. Cast iron beats them all for actual cooking performance.

The heat distribution is insanely even. I can fit nine chicken breasts across the grill and they all finish at the same time. No rotating. No babysitting. Just consistent results.

Those gorgeous grill marks you see on restaurant steaks? They happen naturally with cast iron. The metal gets screaming hot and holds that heat. Sear marks form in seconds.

Maintenance isn’t as scary as people think. I brush the grates after each use while they’re still warm. Oil them lightly before cooking. That’s it. The seasoning builds up over time and makes everything better.

My brother-in-law tried to clean his cast iron grates in the dishwasher. I’m still giving him grief about that one. Don’t be like Dave.

Learning Temperature Control (Trial by Fire, Literally)

The built-in thermometer gives you a ballpark reading. But here’s the truth: It lies. Not maliciously, but it’s not accurate enough for serious cooking.

I bought a dual-probe thermometer for $35. One probe tracks the grill temperature at grate level. The other goes in the meat. This upgrade taught me more about grilling than anything else.

The adjustable charcoal pan is brilliant. Crank it up close to the grates for high heat. Drop it down for gentler cooking. I can swing between 250°F for smoking and 500°F for searing without changing my charcoal setup.

The vents took some getting used to. More air equals hotter fire. Less air cools things down. Sounds simple, right? It is, once you stop overthinking it.

My first brisket was a learning experience. The temperature swung everywhere. By my third attempt, I could hold 235°F for twelve hours straight. Practice matters.

Here’s my cheat sheet for newbies:

For smoking, start with about twenty charcoal briquettes. Add five or six more every hour. Keep the bottom vent halfway open. Adjust the chimney to maintain your target temp.

For grilling, load up the charcoal pan. Open everything wide. Let it preheat for twenty minutes. Cast iron needs time to heat properly.

Why You Need the Feasto CG3019S Cover

I skipped buying the cover initially. Figured I’d save forty bucks. Dumb move.

Three months later, rust spots appeared on the lid. Rain pooled in the grease tray. The thermometer face fogged up permanently. I ordered the cover that same day.

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The proper Feasto CG3019S cover fits perfectly. Heavy-duty material. Waterproof. Has vents to prevent moisture buildup underneath. Should’ve bought it from the start.

My grill sits uncovered for maybe eight hours per month total. The rest of the time, it’s protected. The difference is obvious compared to my buddy Steve’s uncovered grill. His looks five years older than me. We bought them the same week.

Here’s the thing about covers: They’re boring. Not exciting. But they work. Spend the extra forty bucks. In the future you will appreciate it.

I keep the cover in my garage when I’m cooking. Never cover a hot grill. Wait until everything cools completely. Otherwise you’re just trapping moisture and heat. That’s worse than no cover at all.

Feasto CG3019S vs Weber: The Showdown Nobody Asked For

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What This Grill Does Well

The cooking capacity is legitimately impressive. I mentioned the burger count already, but let me paint a better picture.

Last Labor Day I cooked for eighteen people. Three racks of ribs. Two pork shoulders. A dozen bratwursts. Corn on the cob. Everything fits with space left over. One grill. One cooking session. Done.

Heat retention surprised me. The thick steel and cast iron grates hold temperature better than I expected at this price point. Opening the lid doesn’t kill your heat. Temperature recovers quickly.

The smoke flavor is authentic. I’ve eaten at competition BBQ places across Texas. My ribs taste right. That pink smoke ring forms naturally. The bark gets crispy and dark. Friends ask for my “secret recipe.” It’s just time and smoke.

Two-zone cooking became my default method. Hot side for searing. Cool side for finishing. Vegetables on the warming rack. Everything comes together at the same time. I look like I know what I’m doing even when I’m winging it.

Cleanup is manageable. Not fun, but not terrible either. The ash tray slides out. Dump it in the trash. Brush the grates. Wipe down the exterior. Fifteen minutes max. My old kettle grill took longer somehow.

Who Should Buy This Grill (And Who Shouldn’t)

You’ll love the CG3019S if you cook for crowds regularly. Feeding eight to twelve people? This grill handles it without breaking a sweat. Smaller grills force you into multiple batches. That gets old fast.

BBQ enthusiasts on a budget find real value here. You get offset smoking capability without spending thousands. Learning traditional smoking techniques becomes possible. I’ve produced brisket that rivals what restaurants charge $30 per pound for.

People who grill most weekends benefit from the durability. This isn’t a once-per-year grill. I’ve used mine at least forty times since last spring. Still going strong.

If you’re graduating from a small kettle grill, the CG3019S makes sense. You’ve outgrown the capacity. But $2,000 for a premium smoker feels crazy. This fills the gap perfectly.

Skip this grill if you live in an apartment. You need serious patio space. Balconies won’t work. Most apartments ban charcoal grills anyway.

First-time grillers might feel overwhelmed. The size and features create complexity. Start with a basic kettle. Graduate to this after you’ve mastered the fundamentals.

Anyone prioritizing portability needs different equipment. This grill stays put once you position it. Tailgating and camping require truly portable units.

If you want minimal maintenance, buy a gas grill. Charcoal cooking demands hands-on involvement. Temperature control. Ash disposal. Grate maintenance. You’re signing up for work.

My First Cook (And What I Learned)

I started simple. Burgers and hot dogs. Nothing fancy. I just wanted to understand how the grill behaved.

Filled a chimney with charcoal. Let it ash over completely. Spread the coals evenly across the pan. Positioned the pan at medium height. Opened all the vents.

Preheated for twenty minutes. The thermometer read 375°F. Grates were properly hot. Oil spray. Food on. Lid closed.

Checked after five minutes. Perfect grill marks. Flipped. Closed the lid again. Done in ten minutes total.

Second cook: Two-zone setup. Fire on the left. The right side is empty. Seared chicken thighs over direct heat. Move them to the cool side to finish. No burning. Juicy meat. Crispy skin.

Third session: Low-and-slow smoking. Pork ribs. Started with twenty briquettes. Added fuel every two hours. Maintained 240°F for five hours. Added hickory chunks for smoke. Meat fell off the bone. I felt like a pitmaster.

I kept notes on charcoal amounts and vent settings. Created my own reference guide. Every grill is different. Learning your specific unit’s personality accelerates improvement.

Pros and Cons

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FAQs

1. How much charcoal does it use?

Smoking: Start with 20-25 briquettes, add 5-6 every hour. About two bags for all-day smoking.

Grilling: 50-60 briquettes fills half the pan. Lasts 2-3 hours of cooking.

Lump charcoal needs 30% more but tastes better.

2. Can I use this in the rain?

You can, but don’t. Rain kills your temperature control and makes cooking miserable. Light drizzle is manageable. Steady rain? Reschedule. The cover is waterproof, so storing it in the rain is fine.

3. How long does assembly take?

90-120 minutes with help. 2-3 hours if it’s your first time. You need basic tools: screwdrivers and wrenches. Get someone to help with the heavy lid. Don’t rush it.

4. What’s the best wood for smoking?

• Hickory: Strong flavor, works with everything. My default choice.
• Oak: Milder, perfect for long brisket cooks.
• Apple/Cherry: Sweet smoke, great for pork and chicken.
• Mesquite: Too intense alone. Mix it with oak.

Use chunks, not chips. They last longer.

5. Can this fit on an apartment balcony?

No. Most apartments ban charcoal grills. The 56-inch width won’t fit anyway. Your neighbors will complain about the smoke. I got a warning letter at my old apartment. Save this for when you have a yard.

6. How do I prevent rust on the grates?

Oil them before every cook. Brush clean while warm. Never leave them wet. If rust appears, scrub with steel wool and re-season. The dark patina that builds up is good. Don’t scrub it off.

7. What’s the learning curve for beginners?

The first 3-5 cooks are trial and error. Start with burgers and hot dogs. By your fifth cook, you’ll get it. Smoking takes 10-15 practice sessions to master. YouTube tutorials help more than anything.

8. Can I cook pizza on this?

Yes. Use a pizza stone preheated for 30 minutes at 450-500°F. Cooks in 8-10 minutes. Tastes like wood-fired pizza. Watch it closely. Perfect to burned happens in 60 seconds.

9. How often do I replace parts?

• Grates: Never, if you maintain them properly.
• Door seals: Every 2-3 seasons.
• Thermometer: Doesn’t matter, it’s inaccurate anyway.

Minimal maintenance overall. Fix small issues as they come up.

10. Is it worth it for occasional use?

No. If you only grill 5-6 times per year, get a smaller kettle grill.

This grill makes sense if you cook weekly or more. The capacity and features need regular use to justify the space.

But if you’re hoping to grill more often? Buy it. Great equipment encourages you to use it. I went from monthly to weekly after getting mine.

Learn More About Grilling

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