Disclosure: Barrel House Cooker provided me this grill at no charge so I could provide an honest review. Opinions are my own. The company is now out of business.
Barrel House Cooker introduced a larger 18-inch model that’s simple to use and highly effective. In fact, I won first place at a BBQ competition the second time I cooked on it. If you’re familiar with an offset smoker—a barrel laid on its side with a firebox at one end—the Barrel House Cooker takes a different approach: the barrel stands upright and the coals sit in the bottom, eliminating a separate firebox. Strategically placed vents near the top allow heat and smoke to circulate upward around the meat for even cooking.
It’s kind of like a rotisserie without all the gadgets
The 18C offers a couple of main cooking options. The most common is hanging meat. Using the supplied H-frame near the top, you can hang multiple racks of ribs or whole birds—up to eight racks of ribs or a couple of whole chickens, depending on size. In the photo below I have two slabs of ribs and four bone-in chicken breasts with room to spare.
The other method is to use the full grate in the middle section. This works best for heavier cuts like pork shoulder or brisket. You can comfortably fit two butts on the grate—three would fit physically but would be too crowded for even cooking.
Barrel House Cooker began with the 14-inch model, which I use regularly for hanging ribs and chicken. The 18C expands capacity so you can handle larger cuts and combine techniques—hang ribs to develop smoke and then wrap and finish them on the grate.
Read my full review of the 14-inch Barrel House Cooker.
Assembly
The 18C requires a short assembly—about 15–20 minutes. It’s not ready right out of the box, but setup is straightforward.
Attach the three spring handles using two Phillips-head screws each. The grips are comfortable and easy to hold.
Next, secure the four legs with the provided nuts using a 10mm wrench. After moving the grill a few times I noticed some wobble, so tighten the legs well to ensure stability.
Install the damper on the underside of the coal basket with a single Phillips screw.
Finally, fit the thermometer, which mounts with a 13mm nut.
The thermometer bracket doubles as a lid cleat so you can hang the lid on the side while checking your meat—a convenient feature that keeps the lid off the ground.
Lighting it up
Before lighting, set your damper for your elevation to manage airflow. In my 0–2,000 foot elevation area I set the damper so one dot is visible.
Elevation Settings
1 dot = 0–2,000′
2 dots = 2,000–5,000′
3 dots = 5,000–8,000′
4 dots = 8,000–10,000′
These settings keep the smoker temperature consistent in the 250–300°F range. As coals burn down, add fuel for long cooks. Near the end of a cook, opening the damper brings in more air and raises heat briefly.
My usual setup: place unlit lump charcoal in the basket, light a chimney of lump and pour the hot coals on top, then add two to three wood chunks. With the damper set appropriately, place the barrel over the coals and let it heat for 5–10 minutes before adding the lid. For casual backyard cooking I wait about 15 minutes; for competitions I give it 30–45 minutes to stabilize.
When the smoker is stable, hang your meat using the eight provided hooks and the wand that helps position hooked meat onto the H-frame.
Advantages
One standout advantage is that the barrel lifts off the coal basket mid-cook so you can add coals without removing meat or grates. Some smokers require full disassembly to refuel. The coal basket also doubles as a direct-heat grill: remove the barrel and set the grate over the coals for reverse searing or finishing with sauce.
Suggested Improvements
There are a few features from the 14-inch model I missed on the 18C. A side rack to hold the wand and a meat thermometer would be handy. I also like the 14’s brackets that lock the coal basket to the barrel for easier transport; the 18C would benefit from a similar solution. A domed lid would add a little more usable space at the top level—currently there’s only about an inch between the H-frame and the lid, so you can’t lay larger pieces flat on that top level.
Overall, I recommend the Barrel House Cooker 18C. It’s a strong value—at $249 it’s one of the more affordable smokers available, yet it consistently delivers on color, flavor, and juiciness. The 18C was available online for $249 with free shipping and was also sold at select stores.