Grills House 2-Burner Gas and Charcoal Combo Grill with Offset Smoker & Side Burner, 34,000 BTU Dual Fuel Grill, 1020 Sq. In. Cooking Area, Ideal for Outdoor Cooking, Black, ZH3005Y-SC

Why I chose a combo grill

I rotate between weeknight burgers, slow-smoked ribs on the weekend, and the occasional cast-iron skillet sear. A single-fuel grill always left me compromising somewhere. The Grills House combo grill promised gas convenience, charcoal flavor, an offset smoker for longer cooks, and a side burner for sauces, all sharing the same footprint. After a month of cooking on it, I’ve got a solid handle on what it does well, where it’s fussy, and who’s likely to be happy with it.

Assembly and first impressions

Set aside time and patience. This is a full, ground-up build with lots of fasteners and subassemblies. I strongly recommend two people, a magnetic parts tray, a power driver with a clutch, and the “loose fit everything before final tightening” approach. The screw packs are organized, but some hole alignments required a bit of persuasion, and the gas manifold needs to be supported while you fasten the control bezel. I also found a white protective film on the small warming racks—peel that off before first burn-off.

Before lighting, I leak-tested the gas connections with soapy water, and everything checked out. The overall frame is stable once assembled, though the metal throughout is on the thinner side compared with premium carts. It rolls fine on a patio, but I wouldn’t drag it across uneven ground.

Layout and features

• Dual fireboxes: a dedicated gas chamber and a charcoal chamber side-by-side
• Offset smoker attached at the charcoal end
• 2 main stainless burners at 12,000 BTU each
• Side burner at 10,000 BTU for sauces or a small skillet
• Piezo ignition (battery-free)
• Height-adjustable charcoal pan with three positions
• Total cooking area: 1,020 sq. in. (enough to run burgers on one side, sauté onions on the side burner, and smoke wings simultaneously)
• Side door on the smoker for adding fuel and clearing ash

The basic ergonomics make sense. The gas and charcoal lids open independently, and the smoker sits far enough off the main body to avoid bumping elbows while tending vents. The side burner has a decent pot support and a lid that doubles as a windbreak when open.

Performance: gas side

The gas side is purpose-built for convenience. From a cold start, both burners on high, I consistently hit 500–525°F at grate level in about 10–12 minutes in mild weather. Heat distribution favors the area directly over each burner; the center runs hotter than the far edges. For weeknight cooks, that’s actually useful: I sear steaks directly over a burner, slide to the edge to finish, and keep veggies in the cooler zone. For fattier cuts (skin-on chicken thighs, for instance), running medium heat minimizes flare-ups. If you want an aggressive sear, let the grates fully saturate with heat and resist the urge to flip early.

The piezo ignition has been reliable. I like that it’s battery-free, and spark-on-demand meant I never had to fish around with a lighter.

Performance: charcoal side

The charcoal chamber is what makes this grill interesting. The three-position lift lets you set up slow-and-low or high-heat searing. With the pan in the highest position and the intake/exhaust vents wide open, a modest load of lump charcoal gives you steakhouse-level heat for quick sears. Drop the pan and choke the vents, and you can hold a steady roast for a tri-tip or whole chickens.

A couple of practical notes:
- Start with less charcoal than you think you need. The chamber can run hot; it’s easier to add fuel than to fight temperature spiking.
- A charcoal basket or banked coals to one side gives you a clean two-zone fire.
- A small water pan in the cooler zone helps smooth out swings.

Ash management is straightforward. The side door on the smoker is particularly handy for adding fuel without lifting the main lid and dumping all your heat.

The offset smoker

The offset box is compact, suited for a rack or two of ribs, a spatchcock chicken, or a pork shoulder if you’re comfortable with periodic refueling. Using a small charcoal bed and a couple of wood chunks, I could hold 225–275°F in the main chamber with minor vent tweaks. Expect to refuel every 45–75 minutes depending on weather and fuel type—the smoker’s size and max charcoal capacity mean you won’t do overnight cooks unattended. For longer sessions, the “minion” or “snake” method in the main charcoal chamber uses the larger space more efficiently.

Airflow out of the box is decent, but like many budget smokers, there are small gaps around the doors. If you’re picky about control, a roll of high-temp gasket tape on the doors tightens things up and extends fuel efficiency.

Side burner

At 10,000 BTU, the side burner is useful for simmering beans, reducing sauces, or preheating a small cast-iron skillet. It’s not a crab-boil burner, but it handled a quart saucepot and a cast-iron for toasting spices without issue. Shield it from wind with the lid; gusts do affect consistency.

Cooking capacity and versatility

Capacity is a highlight. Hosting a group, I ran 20 burgers on the gas side while reverse-searing tomahawks over charcoal, and kept buns warm on the rack. On a Sunday, I smoked wings in the offset while grilling corn on the gas side and simmering BBQ sauce on the side burner. This “do-everything-at-once” flexibility is exactly why you buy a combo like this.

Build quality and longevity

The tradeoff for all that versatility at this price tier is material thickness. The body panels are lighter gauge; heat paint on the charcoal and smoker sections will discolor with repeated high-heat burns, and you’ll want to keep it covered. I seasoned the charcoal and smoker boxes with a light coat of cooking oil during the initial burn-off to help resist rust. The lid thermometers are serviceable for trends but not precision instruments—use a digital probe for critical cooks.

None of this is unusual for a combo grill in this class; it just means a bit of care will pay dividends:
- Keep it covered
- Clean ash after cooks to prevent moisture issues
- Re-season the charcoal/smoker interiors occasionally
- Consider door gaskets if you smoke a lot

Day-to-day usability

• Startup: Gas is near-instant; charcoal is faster with a chimney starter.
• Transitioning: Using gas for sides while managing charcoal for proteins is surprisingly smooth once you find a rhythm.
• Cleaning: Grease management is fine on the gas side; on the charcoal side, shake and scrape when cool, then empty ash. The smoker’s side door makes ash removal easy.
• Mobility: Light enough to move on a patio, not something I want to haul across a lawn.

What I’d change

• Clearer assembly instructions and better hole alignment would save time and frustration.
• Slightly heavier steel on the charcoal and smoker boxes would improve heat retention and durability.
• A more wind-resistant side burner grate design would help in breezy conditions.

Who it’s for

• Tinkerers and multi-style cooks who want charcoal searing, gas weeknight speed, and occasional smoking without buying three separate units.
• Hosts who value running multiple cooking zones and a side burner in one footprint.
• Budget-conscious grillers who don’t mind a bit of setup and light maintenance to get big versatility.

Who should look elsewhere:
- Set-it-and-forget-it smokers who want true overnight unattended cooks. You’ll be happier with a dedicated insulated smoker or a pellet grill.
- Anyone who demands heavy-gauge, restaurant-grade build quality and zero hot spots. That’s a different price bracket.

Tips for best results

• Do a thorough burn-off on both chambers before your first cook.
• Leak-test every gas connection with soapy water during assembly.
• Use a chimney starter for the charcoal side; it cuts preheat time and improves consistency.
• Start with modest fuel loads and build up as needed—this grill can run hot.
• Add high-temp gasket tape around smoker and charcoal lids if you’re serious about low-and-slow.
• Keep a digital probe thermometer on hand; trust it over lid dials.

Recommendation

I recommend the Grills House combo grill for cooks who want maximum flexibility in a single, reasonably priced package and don’t mind hands-on assembly and a bit of tuning. It hits weeknight speed with the gas side, delivers authentic charcoal flavor with adjustable height control, and offers a functional offset smoker for weekend projects. Build materials and instructions show the compromises of its class, but with a cover, routine care, and a couple of thoughtful tweaks, it becomes a capable all-in-one outdoor cooker that can handle burgers, brisket, and everything in between.