The Old Smokey Charcoal Grill is a legend to many great back yard barbecue fans. That's because the company knows how to make great charcoal grills and has been in business for over 75 years.

Before they were making grills however, the family-owned business started out under the name Burkhead Mfg. Co. creating stovepipes, pails, coffee cans, oil cans, beer cans, trashcan lids and washtubs. In 1953 they introduced their first charcoal grill when they realized that putting two pails together created a unique grilling idea.

They shared their idea with customers and gave them as gifts for their dedicated business. Soon however, word got out and everyone wanted one. So, the company changed their name and expanded their business. Of course times changed and many of their products became obsolete. But, their grills remained the same and customers still couldn't get enough of them.

Today there are three different Old Smokey grills to suite every barbequer's needs.

There is the Small Old Smokey (14-inch) which is ideal for single campers who don't have a lot of space. You can grill a couple of steaks or burgers on this little guy and call it a day!

The Medium Smokey (18-inch) is their most popular one and is great for families who love to barbeque. Throw some hot dogs and hamburgers on it for picky eaters or even a couple of chicken breasts.

The Large model (22-inch) is perfect for those who love to throw backyard BBQ parties. It's great for a 4th of July BBQ or even a pool party. And even if you're not planning a big get-together, throwing a rack of ribs on this big guy isn't a bad idea either!

Of course there's more than just the size with these grills. Each model features shorter legs so you don't have to stand while you're cooking and the grills are made from aluminum steel that resists wear and tear much better than many other brands. The grills are also built so that the fire is much lower which allows for more taste and less charbroiled meat.

Whatever your needs, The Old Smokey Charcoal Grill is an excellent way to allow your creative meat juices to flow and keep you coming back for more.

Source by Harold M Stokes