AGM Folding Portable Barbecue Charcoal Grill, Barbecue Desk Tabletop Outdoor Stainless Steel Smoker BBQ for Outdoor Cooking Camping Picnics Beach

Why I picked this tiny charcoal box

I wanted a compact grill I could stash in a backpack or trunk, set up in seconds, and use for quick cooks at the park, beach, or a small patio. The AGM portable charcoal grill hits that brief: it folds flat into a briefcase-like slab, has a carry handle, and promises tool-free assembly with a removable grate and ash catcher. It’s stainless steel, vented on both sides, and sized for small groups. I’ve cooked a half-dozen meals on it—skewers, burgers, corn, veggies, and a couple of experiments with a smoker tube—and it’s become my go-to “grab-and-go” charcoal option.

Setup and portability

This is one of the easiest grills I’ve set up. Unfold the body, drop in the coal pan/ash catcher, rest the cooking grate on top, and you’re done. There are no screws or loose hardware to chase in the grass. Folded, it slots neatly into small storage spaces (roughly 14.9 × 11.2 × 3 inches), and the integrated handle makes short walks effortless.

A few notes from use:
- The weight is refreshingly low, but the thin-gauge stainless steel means it can flex if you squeeze it. Treat it like you would a lightweight camp stove: carry it, don’t toss it.
- The handle is fine for transport when the grill is empty and cool. Don’t move it with hot coals or food inside.

Cooking performance

This grill runs hot and fast. With a single chimney of lump or briquettes, the coals sit close to the cooking grate, which gives you immediate searing power for skewers, thin steaks, smash burgers, shrimp, and vegetables. The side vents (five per side) keep airflow steady; I found it easy to maintain an even, lively fire without fussing.

A few practical outcomes from my cooks:
- Skewers: Ideal. The width supports skewers securely, and the short distance to the fire delivers excellent color quickly. I could rotate often and finish batches fast.
- Burgers and dogs: Also great. Expect assertive heat; you can get crusty edges in minutes.
- Corn and thicker cuts: Possible, but you’ll want to bank coals to one side to avoid scorching. There isn’t a tall lid here, so you’re not doing low-and-slow roasts. Think “direct heat with a small safe zone,” not “kettle-style two-zone with a lid.”

I also tried a small smoker tube under the grate with a modest coal bed. It added a pleasant kiss of smoke for quick items like bacon and veggies. This is not a smoker, but the form factor does accommodate light smoking tricks.

Heat control and airflow

Control is old-school: amount of fuel, placement of coals, and how you use the vents. There aren’t adjustable dampers—just fixed side perforations—so your main levers are:
- Use less fuel than you think you need for delicate items.
- Bank coals to one side to create a cooler zone.
- Raise food on a secondary grate or use a small wire rack above the main grate if you want a gentler cook.

Because the grate sits fairly close to the coal bed, this grill rewards frequent turning and attentive cooking. If you prefer to set-and-forget, this isn’t the platform for that. If you enjoy active grilling, it’s a pleasure.

Cooking capacity

For a grill this portable, the cook surface is surprisingly usable. I’ve comfortably fit:
- Four to six skewers (depending on skewer width)
- Four standard burgers or two burgers plus a row of veggies
- Two cobs of corn alongside a couple of small steaks, with some rotation

Realistically, it serves 2–4 people per batch. For a larger group, plan to cook in waves—or bring a second unit. Cool-down is fairly quick thanks to the thin stainless, though I still wait until it’s fully safe to handle before disassembling.

Build quality and durability

This is where trade-offs show. The body panels are thin stainless steel to keep weight down. That’s great for portability, but it means:
- The firebox and sidewalls can warp slightly with the first high-heat burn. Mine bowed a touch, which didn’t affect function.
- Sharp-ish stamped edges are common on budget stainless. I didn’t cut myself, but I’m mindful when wiping it down.
- The grate is serviceable but not heavy-duty. It works, but it’s not the thick rod type you’d find on a premium kettle.

I recommend a “seasoning” burn before the first cook: run it hot with coals for 15–20 minutes to burn off any manufacturing oils or light coatings and to settle the metal. After that, you’ll see some discoloration and a bit of patina—normal for stainless at heat.

The handle and hinges are adequate, but I wouldn’t stress them. Don’t carry the grill when loaded with coal, and don’t rely on the handle to support any real weight beyond the empty unit.

Cleaning and maintenance

Cleanup is straightforward:
- The coal pan essentially doubles as an ash catcher. Let everything cool, lift out, and dump.
- I line the coal area with heavy-duty aluminum foil for quicker ash removal and to reduce heat impact on the base. It’s a cheap way to extend life.
- The cooking grate cleans up with a stiff brush while warm. I’ve run it through the dishwasher after a quick scrub, then dried it thoroughly to prevent any surface corrosion on the welded joints.

Storage matters. Let it dry completely and store indoors. Even stainless can tea-stain or rust at welds if left damp with ash. A simple tote bag or small cover keeps soot off your car trunk or backpack.

Safety notes

• Place it on a flat, heat-safe surface. Tabletops are fine if they’re sturdy and non-combustible.
• The exterior gets hot. Keep kids and pets at a distance, and be mindful of wind gusts around the open fire.
• Don’t move it during a cook. Fold it only when fully cool.

What could be better

• Thicker materials would boost durability and rigidity, especially at the coal pan and grate. They’d add weight, but even a modest increase would pay dividends.
• An adjustable vent system would give more control for low-and-slow attempts and fuel efficiency.
• A slightly taller coal-to-grate distance (or an optional raised grate) would broaden the cooking range for thicker cuts.
• The grate fit on mine was a little tight out of the box. A quick tweak with pliers made it slide in and out more smoothly.

Who it’s for

• Campers, backpackers, and beachgoers who want real charcoal flavor without lugging a full-size grill.
• Apartment dwellers with limited storage who still crave quick sears on skewers, burgers, and veggies.
• Tinkerers who don’t mind managing a hot, close fire and appreciate an ultralight, minimalist design.

Who should look elsewhere:
- Anyone seeking a multi-hour smoker or roast-capable grill with a lid.
- Folks who want a heavy, long-term fixture that shrugs off rough handling. This is a lightweight tool, not a lifetime heirloom.

Tips to get the most out of it

• Do a high-heat pre-burn before your first cook.
• Line the coal area with foil to simplify cleanup and reduce thermal stress.
• Use a small chimney and start with less fuel; add as needed.
• Bank coals to one side to create a cooler zone.
• Brush and lightly oil the grate after each use, and store the grill dry.

Recommendation

I recommend the AGM portable charcoal grill for anyone who prioritizes portability, quick setup, and high-heat grilling in a compact footprint. It’s a budget-friendly, space-saving way to get genuine charcoal flavor on the go. The trade-offs—thin materials, limited heat control, and a close grate-to-coal distance—are real, but understandable at this size and price. If you treat it like a lightweight field tool, pre-burn and maintain it, and use it for what it does best (fast, direct-heat cooking for small groups), it’s a genuinely useful little grill. If you need a sturdier, heavier, or lidded cooker, look elsewhere; if you want a portable searing machine that folds into a briefcase, this one earns its spot.