Royal Gourmet CC1830S 30" BBQ Charcoal Grill and Offset Smoker | 811 Square Inch cooking surface, Outdoor for Camping | Black

First impressions and setup

After a few weekends of ribs, burgers, and cleanup, here’s how the CC1830S held up in real use. Out of the box, the parts were well protected and clearly labeled. The assembly is straightforward but not quick; it took me about 90 minutes at an unhurried pace. The pictorial instructions get the job done, though a few written callouts would have sped things up. Two people make a difference when mounting the cook chamber and lids—doing it solo is possible but awkward.

Once built, the grill feels reasonably sturdy for its class. The steel isn’t heavy-gauge smoker territory, but it doesn’t read as flimsy either. There’s a hint of wobble when rolling it across a patio, and I tightened every fastener after the first heat cycle, which helped. The finish looked consistent, the porcelain-enameled main grates seated cleanly, and the lids closed square out of the gate.

Design and capacity

The headline here is space and flexibility. You get 811 square inches total: 443 sq. in. on the porcelain-enameled main grates, 184 sq. in. on the chrome-plated warming rack, and another 184 sq. in. in the offset firebox chamber. That’s enough footprint to run burgers and dogs for a crowd or to stage ribs on the main grate with a small pork shoulder riding lower heat near the firebox.

A two-level charcoal pan in the main chamber lets you bring coals closer for searing or drop them for gentler heat, and the pan holds up to about 4.4 pounds of fuel. The offset is permanently attached, which simplifies airflow: intake at the firebox, exhaust at the main stack. A lid-mounted thermometer gives a ballpark view of chamber temps, and the side door on the firebox is handy for adding fuel and stoking.

Storage is thoughtful for the price. The front and side shelves are useful prep surfaces for rubs and trays, and the bottom rack handles up to 20 pounds as long as the weight is spread out. It’s enough real estate to keep your go-to tools in reach without cluttering the cook surface.

Grilling performance

Charcoal grilling is where this unit shines. With the charcoal pan set high, the main grate gets plenty of direct heat for steaks and chops; dropping the pan creates a gentle zone for chicken and vegetables. I like to bank coals to one side and keep the other side for indirect finishing—this grill makes that easy.

Heat distribution is predictably hotter on the firebox side, and cooler toward the chimney end, which is actually helpful when cooking mixed items. The porcelain-enameled grates release well and clean up with a quick brush and occasional hot water scrub. The warming rack is genuinely useful for resting or keeping buns toasted without drying them out.

Capacity-wise, you can fit about two dozen standard burgers on the main grate without crowding, or four full racks of baby backs using a rib rack. For a neighborhood cookout, that’s plenty.

Smoking performance

As an offset smoker, the CC1830S is capable but hands-on. The firebox is compact, so you’ll be tending fuel more frequently than on a heavy offset. Once you learn its rhythm, maintaining 250–275°F is achievable, but it takes attention. The fire responds quickly to vent changes; small adjustments are your friend.

Out of the box, some smoke and heat leak around the lid seams. That’s normal at this price point but worth addressing. A high-temp gasket or bead of high-temp sealant at the cook chamber lid and around the firebox joints improves stability and fuel efficiency. With those seals in place, I saw steadier temps and more predictable burn behavior.

Expect a hotspot near the firebox opening on the main grate. Rotating racks or laying a simple tuning plate (even a folded piece of heavy-duty foil or a thin steel sheet) helps even out the gradient. For wood, fist-sized chunks mixed with charcoal worked better than splits, given the firebox size. I wouldn’t plan an all-night brisket unattended, but ribs, chicken, wings, and smaller pork shoulders do well.

Heat control and fuel management

A few habits improved consistency for me:
- Start with a full chimney of lit charcoal and a preheated firebox; add unlit charcoal gradually.
- Use wood chunks, not chips, for a longer, cleaner smoke.
- Keep the firebox ash cleared during longer cooks so airflow stays strong.
- Resist big vent swings; tiny changes stabilize temps faster.

The built-in thermometer is fine for trend awareness, but I relied on a grate-level probe for accuracy. Temperature varies across the grate by 25–50°F depending on where the fire is, which is typical of offset combos.

Maintenance and durability

Cleanup is mostly painless. The main chamber’s ash management is simple—let coals die out, then sweep and dump. In the firebox, the ash pan is there, but on my unit it didn’t slide out cleanly through the side opening once loaded; I ended up scooping ash out the door with a small shovel. It’s not a deal-breaker, just a less elegant part of the design.

Protect it from weather. This is painted steel, not ceramic or heavy-gauge, so a cover and dry storage will dramatically extend its life. I seasoned the interior with cooking oil after assembly and hit any wear spots with a light coat of oil after cooks. Do that, and you’ll stay ahead of surface rust.

After several hot burns, the finish held up well with only minor discoloration near the firebox—normal for any charcoal unit. The porcelain coating on the main grates has stayed intact so far and cleans quickly.

Ergonomics and usability

Working height is comfortable, and the shelves are at just the right depth for pans and trays. The handle stays touchable while cooking. Two wheels make it easy to reposition on a flat patio, though I wouldn’t drag it across gravel. The air vents and firebox door operate smoothly; the side door is a real convenience for refueling mid-cook.

I appreciate the charcoal pan’s two-level adjustment, but I’d love finer increments for dialing in direct heat more precisely. Still, for most grilling tasks the two positions are enough.

Who it’s for

• New charcoal users who want to try offset smoking without committing to a heavy, expensive smoker.
• Charcoal fans who primarily grill but want the option to smoke ribs or chicken on weekends.
• Households that entertain occasionally and need a wide grate area for mixed cooks.

If you want an all-night stick burner that coasts for hours on a single load, or you prize ultra-thick steel and perfectly sealed seams, you’ll want to step up to a dedicated offset. This is a versatile combo, not a specialist.

Tips to get the most from it

• Add a high-temp gasket or sealant around the cook chamber lid and firebox seams for steadier temps.
• Use a charcoal basket in the firebox to keep coals contained and improve airflow.
• Run a grate-level thermometer; use the lid gauge as a reference, not gospel.
• Keep a cover on it and store it out of the weather when possible.
• Preheat thoroughly; clean grates while hot and lightly oil them before cooking.

The bottom line

The CC1830S earns its keep as a budget-friendly charcoal grill with a legitimate offset option. As a grill, it’s excellent: roomy, easy to manage, and capable of everything from high-heat searing to gentle indirect. As a smoker, it’s competent with some hands-on fire management and a few inexpensive tweaks. Build quality matches the price—solid enough if you maintain it, not a tank—and the workspace and storage make it practical for real backyard cooking.

Recommendation: I recommend this grill to anyone looking for an affordable, flexible charcoal setup that can both grill and smoke. It rewards a little tinkering and care, teaches you real fire control, and delivers the charcoal flavor people buy these for. If you’re chasing set-and-forget smoking or heavy-duty construction, look elsewhere; if you want a capable, versatile cooker that won’t bust the budget, this is a smart pick.