Cajun Smoker Grill Reviewed

What is a Cajun Smoker Grill?

Cajun Smoker Grills are some if the finest grills around. They are manufactured by the Percy Guidry Manufacturing Compnay founded in 1945 by it's name sake. Since 1945 the Percy Guidry Manufacturing Co. has been producing top quality iron tools, equipment for oil companies, and ornimental iron as well as quality grills. Any serious charcoal cooker will tell you that grills don't get much better as far as quality, durability and features. They come in many different sizes and come with an optional smoker box attachment and rotisserie attachment.




What makse a Cajun Grill so Great?

Well first and foremost, they stand behind their product. All Cajun Smoker Grills are backed by a 5 YEAR "bumper to bumper" warranty from defects in workmanship and materials. The coal tray has an UNCONDITIONAL 10 year warranty. I did some looking around and that warranty is as good as it gets. The construction of these grills has set the standard. They are built with 16 gauge steel, the coal tray is 12 guage and the grilling surface is 4 guage which means this grill is going to be around for a long time.

One of the biggest differences about this grill is that all Cajun Smoker Grills have a unique "V" shaped coal tray that allow for easy lighting and even heat distrubution. Also here is a small list of other features that set it apart from any other grill.

• Multi-level coal tray


• Adjustable air intake


• Solid-hi-impact plastic wheels


• 16 gauge steel construction


• 12 gauge coal tray


• 4 gauge porcelain powder coated cooking grid


• Hand welded


• Removable ash pan


• 1200 degree heat-resistant paint


• Available in 2 sizes and in Black and Stainless Steel finishes

You may be asking what is so great about all this. You should know that All Cajun Smoker Grills are:

EASY TO LIGHT: Due to The Cajun Grill’s unique "V" shaped charcoal tray design, start up time is as fast as any grill...as quick as it takes to season and prepare your food , Most of the time fire started isn't even needed. The Cajun Grill can reach Hi-Temp heat in approximately 15 minutes.

SMOKES: Salmon, Fresh Tuna Steaks , Redfish Fillets, Game Fowl (whole or parts), any Poultry can be smoked to perfection!

SLOW COOKS: Brisket - Ribs - Side of Beef - whole Pig Roasts. With temps as low as 200 degrees, The Cajun Grill is perfect for “old time BBQ Chicken” with no flare-ups.

OPTIONS: Rotisserie Kit lets succulent whole Chickens, Turkeys, Pork Roasts baste in their own juices! Also available: Vinyl Grill Cover, Thermometer, BBQ Utensils and more

So if you are serious about grilling or just want a grill that will last a lifetime then you make consider getting one these grills. You won't be dissapointed. If you have one or just got one let's see pictures and hear what you think. Maybe with your support my wife might let me drop these kinda dollars and get one for myself.

What Kind Of Wood Is Best For Smoking Food?

There is no easy way of giving a definitive answer since this is all a matter of personal taste. Personally I like the taste of oak. I have friends that say mesquite or hickory is the only wood they will cook with. However, what I have done is put together a chart below from information I have gathered from around the net. I have paired up types of food with the best woods that compliment them well and provided a short description of the characteristics of that wood. This has no scientific merit but it is a compilation of what I have found by reading many many recipes from some of the best grill masters around the county. So here it goes:

Wood Type	Characteristics	Good Food Matches
Hickory	Strong, smoky, bacon style flavor.	Pork, chicken, beef, wild game, cheeses.
Pecan	Rich and not as strong as hickory, similar in taste. Burns cooler, so works good for low heat smoking.	Pork, chicken, lamb, fish, cheeses.
Mesquite	Sweet flavor, delicate flavor. Burns hot, so use carefully.	Most meats, especially beef. Most vegetables.
Alder	Light flavor that works well with lighter meats.	Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.
Oak	Upfront taste but pleasant flavor. Works well with many textures and flavors.	Beef (particularly brisket), poultry, pork.
Maple	A light smoky taste with a hint of sweetness. Mixes well with corn on the cob ham or bacon.	Poultry, vegetables, ham.
Cherry	Light sweet taste and fruity smoke flavor.	Poultry, game birds, pork.
Apple	Sweet like cherry but a stronger fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham).
Peach or Pear	A hint of sweetness with a strong wood taste.	Poultry, game birds, pork.
Grape vines	Distinct smell but fruity as well.	Turkey, chicken, beef.
Wine barrel chips	The addition of wine adds great smell and distinct flavor.	Beef, turkey, chicken, cheeses.

*Important: Never use wood intended for any type of construction such as old lumber or furniture. These woods usually are always treated with chemicals and they may make you sick, and to kick you while you are down they also can ruin your grill as well. Happy grilling!

What kind a wood do you use and for what foods?

Turn Any Charcoal Grill Into A Smoker

To use your charcoal grill as a smoker you will be using the indirect cooking method. This is done two ways depending on the type of charcoal grill you have.

For the typical round grill this is done by placing your coals on both sides of your grill separated by an aluminum pan with about 2-3 cups of water along with any flavorings you want to add. Once your coals are heated up, place soaked wood pieces on top of the coals. Be sure your wood is fully smoking before you start cooking. You want to place your food on the grill directly above the water pan. Be sure to add a few coal briquettes every hour and as needed add water and seasonings to the pan.


For a barrel shaped grill the method is about the same except the placement of your cooking materials. For this type of grill, you will place your coal and smoking wood to one side of the grill. If your barrel grill has a smoke pipe then you want your coals on the opposite side and the food on the same side as your smoke stack. Once the coals get going good place your wood on the coals and place your food on opposite side of grill.

Important Cooking Tips

When smoking your food this way be sure to keep the temperature around 190 and 220 degrees. 200 degrees is an optimal temperature to smoke with. Be sure to use a meat thermometer because smoked food has a different color than regular grilled food. A thermometer will make sure you don’t under or over cook the meat. Also you can add some wood chips to your water pan to help add some flavor.

What Kind Of Smoker Do I Need?

There are only generally 2 different styles of charcoal smokers you should be concerned about. However, any smoker grill is going to give you the best tasting food you have enjoyed. Meat that is cooked on a smoker will produce a very tender and flavorful meal. Barbecue smoker grills are manufactured in several sizes and have a variety of features and options.

The design of a smoker grill is what sets it apart from traditional style charcoal grills. Most people are more familiar with a traditional smoker grill or called a dedicated smoker, these grills are dedicated to only smoke cooking meats. Although, there are those that can be used as either a smoker or traditional style grill called combo grills. Some of my friends own both but I prefer the flexibility of a combo grill. The style of grill that works best for you will depend on your budget and needs. Let’s talk about each of these types of grills.

Traditional Charcoal Smoker or Dedicated smoker.

First is the dedicated smoker. I call it a dedicated smoker because it is specially designed to only smoke meats and it does it very well. The major difference is the shape. These grills are usually upright and kind of a bullet shape. This specialized design makes it perfect for slow cooking and smoking meats. Also this grill is designed so that the outside doesn’t get very hot making it safe since it usually sits low to the ground. Normally inside this type of grill you will find a water bowl and wood chip/charcoal bowl that work together to hold in the flavor and moisture. Meats will need to be smoked for several hours before done, but this time is worth the wonderful flavor you will get.

The Combo Griller and Smoker with Smoke box.

Next is the combo grill/smoker. Actually this style is quickly becoming very popular because of its ability to function as both. If you are entertaining a lot of friends and family then a combo will serve well in this capacity. If you just want to smoke a brisket or some ribs then it will do this task equally as well too. The way this grill accomplishes both tasks well is because of the “smoker box.” This is a secondary chamber that hangs off the side of the grill that will allow you put your charcoal and wood in while the meat will slow cook in the larger section.


The type of grill that you need will greatly depend on budget and needs. If you don't mind having two grills or only want a grill to smoke meat then a dedicated smoker grill will provide you years of great service. On the other hand if you would like a do-it-all style grill then a combo charcoal smoker grill will suit your needs best. Sound off and let me hear your thoughts about these two types of grills.