SUNLIFER Charcoal Grill Offset Smoker: Charcoal Barbecue Grills with Spacious Cooking Area | Barrel BBQ Grill and Smokers Combo for Outdoor Patio Backyard Camping and Parties

Why I picked up the Sunlifer offset smoker

I wanted a compact charcoal grill that could also handle true offset smoking without eating my entire patio. The Sunlifer offset smoker promised a small footprint, dual-chamber flexibility, and simple controls. After several weekends of burgers, chicken, ribs, and a small pork shoulder, I have a good feel for what it does well—and where you’ll want to set expectations.

Setup and first impressions

Assembly was straightforward and took me about an hour at an easy pace. The parts were well labeled, the holes lined up, and the hardware count was accurate. I built it solo, starting from the cart base and working up. The smoker box and main barrel bolt together; squaring those pieces before fully tightening the bolts helped the lids seal better. Once assembled, the grill feels stable and moves easily on its cart-style wheels.

Fit and finish are in line with the price. The paint arrived intact, the lids sat flush after a little adjustment, and the stainless handles stayed cool during cooking. The built-in thermometer is mounted in the main lid; it’s useful for a quick glance, but like most dome gauges, it reads warmer than grate level. I used a digital probe for precise cooking.

Design and capacity

This is a compact unit with a combined 512 square inches of cooking surface spread across the main chamber and the firebox. In practice, the layout is smart for small gatherings. On the main grate, I comfortably grilled 10–12 standard burgers at once or a couple of spatchcocked chickens. The warming rack is handy for buns and sausages, though you do give up vertical clearance for tall items with the rack in place.

The offset box is small but functional. It’s ideal for a slab of ribs, a chicken, or a 5–7 lb pork shoulder. If you’re planning to smoke big packer briskets or cook for a crowd regularly, this isn’t the pit. If you want backyard barbecue for family and a few friends, it hits a sweet spot.

Two split cooking grates in the main chamber make it easier to add fuel—lift one half and you can pour in charcoal without tearing the whole setup apart. The front shelf and lower rack provide surprisingly generous staging space for trays, a chimney starter, and a charcoal bag.

Temperature control and airflow

Heat management is straightforward. There are adjustable vents on both the main chamber and the firebox, plus a chimney stack. For grilling, I ran a full chimney of briquettes in the main chamber and could hold 375–450°F for searing steaks and chicken. For smoking, I ran a small, clean-burning fire in the offset box: a charcoal base with wood chunks added periodically.

Expect typical offset behavior: the grate is hotter near the firebox opening and cooler toward the far end. On my unit, the difference was around 25–40°F, which is actually helpful when you want a warm zone and a gentler zone. A water pan near the firebox opening helped even things out on long cooks.

I found the vents responsive and leakages minimal once the bolts were snugged and the lids aligned. You’ll still see some smoke escaping at the seams—this is not a gasketed, double-walled smoker—but it’s manageable. If you cook a lot in windy or cold conditions, adding high-temp gasket tape where the lids meet and along the firebox joint will improve consistency.

Grilling performance

As a grill, the Sunlifer is a pleasure. The coal bed sits close enough to the grates for direct heat without constant flare-ups. Steaks developed a good crust at around 2 minutes per side with a hot bed, and chicken thighs browned evenly without scorching. The vents give you a wide range, so you can cruise at a moderate 325°F for bone-in chicken or spike the temp for burgers and vegetables.

The split grates are more useful than they appear in photos. Mid-session, I could lift one side, add a small mound of charcoal, and keep cooking without juggling a hot grate. The warming rack is genuinely useful for toasting buns and keeping sausages ready. Just be mindful of the rack’s height; if you load it heavily with small items and close the lid abruptly, things can slide.

Smoking performance

For low-and-slow cooks, the smaller firebox rewards frequent, small fuel additions. Once I had a clean coal base, I added a chunk of hardwood every 30–45 minutes to maintain 235–265°F in the main chamber. A single slab of St. Louis ribs took just under 5 hours and came off with a nice tug and well-rendered fat. A 6-pound pork shoulder ran about 8 hours at 250°F before wrapping, and it carried a pleasantly balanced smoke flavor without acrid notes.

Because of the unit’s size and thinner steel, heat loss happens faster than on premium pits. Plan to tend the fire more often, especially in colder weather. Still, the smoker’s airflow is efficient enough that thin, blue smoke is easy to achieve once you’ve learned the vent sweet spots.

Portability and storage

The cart is compact and rolls easily on a patio or deck. I wouldn’t drag it across a lawn every weekend, but moving it to a corner after cooking is no problem. The bottom shelf holds a full bag of charcoal and a chimney; the front shelf is large enough for prep trays and seasonings. Stainless handles stay cool, even when the chambers are hot.

Cleanup and maintenance

There’s no pull-out ash drawer, so cleaning is old-school: after the coals are fully extinguished and cool, remove the grates, scoop or vacuum the ash, and wipe down. The enameled grates cleaned up well with a brush and a light oiling. I recommend lining the firebox with heavy-duty foil if you smoke often—it speeds cleanup and protects the paint.

After several cooks, the paint has held up and the lids still sit true. As with any charcoal unit, keeping it covered between cooks will extend its life. A light coat of oil on the grates after cleaning prevents rust and improves nonstick performance.

Quirks and small improvements

No grill at this price is perfect. Here’s what stood out:

• The dome thermometer is fine for trends but ran about 15–25°F higher than grate level; use a digital probe for precision.
• Smoke leakage at the lid seams is modest but present. A roll of high-temp gasket tape is an inexpensive upgrade if you smoke often.
• The warming rack reduces vertical clearance. Remove it for whole chickens or tall roasts.
• The firebox is on the small side. Plan for more frequent fuel adds on long cooks.

None of these are dealbreakers; they’re the trade-offs you make for a compact, budget-friendly offset.

Value and who it’s for

The Sunlifer finds a practical middle ground. It’s smaller and lighter than many barrel smokers, genuinely usable as both a grill and an offset, and simple to run. If you’re space-limited, cooking for a small family or a few friends, and you want real charcoal flavor with the option to smoke occasionally, it’s a compelling option.

If your goals lean toward big-party barbecue, full packer briskets, or largely unattended long cooks, you’ll be happier stepping up to a heavier, larger pit with a bigger firebox and thicker steel. Likewise, if you want ultra-precise, hands-off temperature control, a pellet grill might fit better.

Final recommendation

I recommend the Sunlifer offset smoker for backyard cooks who want a compact, affordable combo that can both grill well and produce honest offset-smoked results. It’s easy to assemble, simple to maneuver, and offers enough cooking area for small gatherings. With a couple of inexpensive upgrades—a reliable grate-level thermometer and, optionally, gasket tape—you can dial in consistent results. It won’t replace a heavy-duty competition smoker, but for everyday charcoal grilling with the bonus of real smoking capability, it’s a sensible, enjoyable tool to cook on.