- G'day folks, Ben from Snowys here today
with the Oklahoma Joe's Rambler Tabletop Charcoal Grill.
♪ Hit it ♪ (upbeat music)
Ramblers are really durably built griller
with all the features of the larger grills,
made in a much more compact size.
So you get all the features of smoking and grilling
in your campsite.
Now, while this isn't gonna suit everyone for camping,
it is a reasonable size,
so you're gonna need a bit of space in your vehicle
and it doesn't pack down any smaller than we've got here,
but it's still manageable to get into a car.
It weighs 22 kilos, everything here weighs 22 kilos.
Dimensions wise, from the end handle to end handle here
is about 68 centimetres,
depth, from the end of the handle on the front
to the back of the brackets here, is about 50 centimetres,
and height, from the base up to the top of the chimney here,
to the top of that bolt, is about 55 centimetres.
Now the body of the griller is a painted heavy gauge steel,
so this is all painted heavy gauge steel through the top,
the legs, the handles here,
all of this is a painted heavy gauge steel,
and it is really durable.
It's not a flexible steel,
some of the smaller gas stoves and things that you'll see
can flex a bit,
this is a really durable, stiff steel,
hence why it weighs about 22 kilos for all of this.
Now there is a few components that aren't steel,
this handle on the front here has got a rubber feel to it,
so it's a grippy handle.
The little logo on the front
must be some sort of heatproof plastic,
'cause that won't melt when you use it.
And then the caps on top of the legs here,
just to stop water and stuff getting in,
these must be a heatproof type of plastic,
as well as one of them on the top and also on the bottom.
In terms of features,
and we'll come around to the front last,
so we'll start on this side here.
We've got the metal handle here,
nice durable metal handle attached to the legs.
And this is a vent on the side here,
which we can control airflow inside the unit.
So this works with the chimney stack on top,
but I'll show you shortly,
that just slides easily back and forward.
On the back, not much to see,
these little things here are
to stop the lid from falling back too fast.
So if I kind of open this up,
hopefully you can see that the lid just rests
on those hinges there,
stops it going all the way back.
Nothing else to see on the back there.
On the other end, same the other end of the grill,
but it doesn't have the vent on the side here,
it's just a flat side with a handle on the top there.
And then coming around to the front
where things are much more interesting,
we'll start at the bottom.
You've got tucked in down here,
and this is all the same heavy gauge steel,
a little ash tray,
it catches all the the ash as it's cooked.
There is a little catch underneath here
to stop it from falling out when it's in transport,
so you've gotta lift it up and pull it out,
if you slide that right out,
you can see there is a little hole here,
a little catch on the bottom here,
that's designed just to stop it sliding out
when it's in transport.
Above that, this is just a display sticker
that's on here now, but that's all just steel there.
Above that, the lid, the handle on front here,
nice big heavy duty handle,
the logo with a serial number of each grill on there.
A temperature gauge,
this is a professional temperature gauge.
It's got glow in the dark elements on it
so you can see it at night.
Probably can't quite see it
in the camera there at the moment,
but gives an accurate reading of the temperature.
And then your little smoke stack on the top here,
which has got a little
spring mounted adjustable catch on there,
so you use this in combination with that grill
that we saw on the side to get airflow through the unit.
You can control how much smoke is in there,
depending on how or what you're cooking.
If we have a look inside the unit,
starting with some dimensions,
we've got 44 centimetres in length
by 32 centimetres in depth of cooking space here,
and about 20 centimetres in height
from the bottom of the lid here to the highest point.
If you're really pushing the limits
of how much height you need inside the grill,
just be aware that the little chimney or the smoke stack
does stick down a little bit into this space
as does the temperature gauge here,
sticks down a little bit,
but you're still gonna fit
a pretty big chunk of meat in here.
And if you've got it full to the top there,
then you're feeding a lot of people.
Now moving down to the grill here,
these are cast iron grill.
There's two sections in here,
and you get this little tool here that you can use
to remove the grill.
So this just tucks inside
one of the gaps in the grill there,
and you can lift the grill up without needing to touch it.
So if it is hot,
you can take this out and put it aside
so that you can adjust or refill the charcoal,
and things inside there.
I'll remove both of these at the moment
so I can show you inside.
So inside, you've got this tray that is suspended in here.
This is a steel tray as well.
So this is where we put the briquettes or the charcoal
or whatever it is you're using to cook or smoke,
or whatever you're doing inside the unit here.
Now this is adjustable up and down,
I'm just gonna put one of these back in briefly to show you,
so the highest points here,
you've got just over six centimetres of clearance here,
so a good amount of space for hot briquettes
and that sort of thing,
but not a big chunk of timber or large chunks of charcoal.
Now you can adjust this up and down
with these handles on the side here.
There's three adjustment points,
at the moment it's on the highest one.
To adjust it, you lift this up,
push this back in and down,
so we've got a second adjustment point there,
and then a third adjustment point there as well.
If we do that on the other side,
that then gives us just over 15 centimetres of clearance
from the tray in the bottom to the grill here.
So if you're cooking slow,
and you need to distance the heat away from the meat,
you can drop it right down there.
Or if you want bigger chunks of meat in there,
or a larger bit of timber to cook on,
you've got that space to put that in there as well.
Now removing this tray to empty it
is not necessarily required,
you can just leave that suspended in there
and just brush the ash through the holes in the bottom,
and then clean the ash out by removing this tray here.
But this is still pretty easily removed,
it's just suspended in the end there.
So if you did, for whatever reason,
want to remove it, you can take this out.
It's just hooked in with the holes on the end there,
that if you can see in here,
there's just hooks on the handles there.
So really easy to put in and out.
And then what we see underneath that
is the ash tray down here that we can take out
and empty the ash once it's all burnt.
Now, while we're inside,
it's probably a good opportunity
to show the vents on the side here.
If I just open and close this from the outside,
you can see you can adjust the air flow here.
So if you're cooking slowly,
restrict that air flow so you get more smoke inside,
or if you just want a really roaring sort of fire,
open it right up.
So if you're just using it to barbecue,
you can open that vent right up
to allow the oxygen flow to come through,
get some flames and things going and barbecue on top here.
But if you're smoking,
you can close that vent up,
and then control how much air flow goes through
and how much smoke is kind of contained inside
through this vent at the top here,
the chimney stack at the top there as well.
So lots of control for various types of cooking,
whether you are barbecuing with just the meat
on top of an open sort of fire,
or you're slow cooking of roast or any type of meat
by having this fire or this heat down low,
not too much heat,
and just having the meat sitting on top here cooking slowly.
You can also sort of segment it,
just put the heat on one side here
so you've got less heat over there.
So between where you can put the meat,
the space you've got to work with,
and the airflow, lots of ways to cook,
and you can play around
with all sorts of different methods there too.
Obviously this airflow controlling is through here,
opening this up is gonna help you
control the temperature as well.
If you've got this open,
more and more heats escaping,
the temperature's gonna go down.
If you close it up, it's gonna get hotter,
but you probably also gonna get more smoke.
So you have to just play around,
it's not something you get right first time.
You do get a bit of a guide with the Rambler when you buy it
so that you can get started pretty easily,
but it is a bit of a trial and error thing.
So if you love the taste of that smokey cooked meats
or even vegetables, whatever you prefer,
the Oklahoma Joe's Rambler
is a much more compact smoker or grill
that you can take camping
if you've got the space to transport it,
put it in your caravan,
or in the back of your your dual cab.
Or really ideal for the backyard,
not gonna take up a lot of space,
can sit on a tabletop somewhere.
Great for a Christmas roast in particular,
or just a family get together.
You can check these out online at snowys.com.au
where you find 'em at our lowest prices every day.
But if you do have any questions,
let us know down to the comments below.
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