R & V Works® 40" Smokin' Cajun Grill

Item # WX2-236578

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Buyer's Club $895.49 Non-Member $994.99 Compare at $1,014.99 Savings $119.50
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In Stock

Add an additional $155.00 heavy/bulky shipping charge per each.

This item is shipped directly from the factory. To see the expected shipping date, please add to your Shopping Cart. Sorry, no express shipping available. We are unable to ship factory direct items to Alaska, Hawaii, Puerto Rico or APO or FPO addresses.

This item cannot ship to Canada.

This item cannot ship internationally.

Details & Specs

R & V Works® 40" Smokin' Cajun Grill offers a H-U-G-E cooking surface for BIG cookouts.

This monster Grill is made for large gatherings. The R & V Works® 40" Smokin' Cajun Grill offers a whopping 40" of stainless steel grilling surface. That gives you tons of room to work and it's easy to clean up. The Grill's versatile design lets you slow cook and smoke foods at 200° or sear and grill with surface temps up to 750°. It's made of heavy gauge carbon steel for long life.

Sizzling features:
  • Large front shelf comes with a utensil holder
  • 2 removable side shelves double as heat trays
  • 3" easy-read thermometer with long stem for more accurate temperature
  • Liquid loading pans for moistening food and cooking with flavor enhancements
  • Self-igniting wood chip tray for smoking and enhanced flavor
  • 2 solid rubber wheels and 2 swivel casters with locks for easy movement

A smokin' hot deal!

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Articles & Tips
Very, Very Venison

Every time I knock down a deer with the .300 Win Mag or put an arrow right through the boiler room of one, one of the first thoughts that goes through my mind is the taste of grilled venison.
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Tips For Good Venison In Warm Weather

Paul W. from New Jersey writes to ask about getting venison into the freezer. "Often we get warmer weather in bow season. I butcher my own deer, and have been told that deer need to age to taste good, but how do you do that in your own home if it is warm weather?"
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Caring For Venison

Carol B. from West Virginia asked why some venison she cooked tasted bad. There could be a myriad of reasons for venison not tasting good, but the primary one probably has to do with the hunter, how it was gutted, and subsequently taken care of after the deer expired.
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