Avora Ember Grill Pro

Some cooking is a twenty-minute job. Some of it takes the whole afternoon, and the afternoon is the point — the fire built early, the lid lifted every so often, people arriving while it's still going. This is a grill for the second kind of day.

In everyday use

The main barrel gives you a 24 by 12 inch grate, which is enough for a full round of food at once rather than in shifts. The smaller chamber hangs off the left end with its own lid, its own grate and its own damper — a second fire you can run cooler, or hotter, or not at all. The lid thermometer reads up to 550 °F, the damper on the end plate opens and closes by hand, and the chimney cap lifts to pull more air through. The slatted table across the front holds plates and tools while you work. Two wheels and two legs: tilt it, wheel it where you want it, set it down.

What sets it apart

A second chamber, not a second shelf
The offset barrel has its own hinged lid, grate and airflow, so it runs as a separate fire rather than as overflow space.

Airflow at both ends
A rotating damper plate on the smoker end and a hinged cap on the chimney — the two controls that actually change how a charcoal fire behaves.

A dial you can read from standing
The thermometer is set into the main lid and runs 100 to 550 °F, marked in both scales.

24 inches of table
The front shelf runs the length of the barrel at 24 by 8.3 inches, deep enough for a tray rather than just a pair of tongs.

Enamel-coated grate
The cooking rack is finished in enamel; the body is high-temperature powder coated steel.

Two wheels, two legs
5.9-inch wheels at one end and fixed legs at the other, so it stands still while you cook and moves when you're done.

Why we chose it

An offset smoker is usually either a serious piece of steel that dominates a yard, or a token box welded to the side of a kettle. This sits between the two: 43.7 inches long, patio-scaled, but with the two things that make an offset worth having — a chamber that runs independently and airflow you can adjust at both ends. We chose it because the controls are real ones. A damper that moves and a chimney that opens are what let you hold a temperature for four hours, and no amount of steel makes up for their absence.

Specifications


Fuel	Charcoal
Main cooking grate	24" × 12"
Main chamber height	11.8"
Offset chamber	12" × 7.9", 3.3" grate depth
Side table	24" × 8.3"
Overall dimensions	43.7 × 21.3 × 36.6 in / 111 × 54 × 93 cm
Wheels	2 × 5.9" dia.
Thermometer	Lid-mounted dial, 100–550 °F / 50–300 °C
Airflow controls	Adjustable end damper, hinged chimney cap
Body finish	High-temperature powder coating
Grilling rack	Enamel coated
Handles	Stainless steel
In the box	1 × charcoal grill with offset smoker

Gather often. Explore always.

Shipping & Returns

Shipping

Free Shipping on all U.S. orders.
Total Delivery Time: 5–8 business days, including order processing.
A tracking number will be sent by email once your order has shipped.
Track your order anytime through our Track Your Order page.

Returns

30-Day Returns: You may request a return within 30 days of receiving your order.
Items must be unused, in their original condition, and include all original parts and accessories.
Damaged, defective, or incorrect items must be reported within 48 hours of delivery.
Return shipping is covered by Avora for damaged, defective, or incorrect items. For other returns, customers may be responsible for return shipping unless otherwise required by applicable law.

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Made with care

Great value

Elegant design

Quality materials

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The first offset I've owned where the knobs actually do something

I've had the kind of smoker that's a lunchbox welded to a kettle. You twist the vent, nothing changes, and you spend four hours negotiating with a fire that has its own plans. This one finally behaves like it has opinions I can influence.

What I like:
Airflow at both ends. The rotating damper on the smoker end and the hinged chimney cap really do change how the fire burns. Once I found my settings, I held a steady temperature for hours without babysitting it.
The second chamber. It has its own lid, grate and damper, so I run a cooler fire over there while the main barrel goes hot. It's a separate fire, not overflow space.
The 24 x 12 inch grate. A full round of food fits at once, so nothing waits in the kitchen getting cold.
The front shelf. It's deep enough for a tray, not just tongs. I stopped balancing plates on my knee.
The lid dial. I can read it from standing, in both °F and °C, which is more than most grills at this size manage.

The offset chamber is small. At 12 x 7.9 inches with a 3.3 inch grate depth, it's fine for a rack of ribs or a few sausages, not a whole brisket.
Two wheels and two legs, means it stands still while you cook, but moving it takes a tilt-and-roll. It's not a one-finger job.
The thermometer tops out at 550 °F, so searing fans will want a second probe.

It's patio-scaled at 43.7 inches long, but the controls are the real thing. If you want to learn how a charcoal fire thinks without buying a yard-dominating slab of steel, this is a very good place to start.