Chargriller Super Pro

[mg2105]

I am the most indecisive person in the world. I had my heart set on the Bandera, but now I saw the Chargriller Super Pro in Lowes and am second guessing. Has anyone seen or used these? It does'nt come with the firebox but it can be purchased seperately. It looks good and I am wondering if I would have good results with it as is without the firebox or is the box a must? It has four cast iron grill tops so I could easily take two off and smoke on the other side.

Am I crazy? Can someone set me straight? I want to know what I would be in for with this grill.
Thanks

[tommykendall]

I say you're crazy unless you get an offset firebox for it. Post a link for a photo of it.

[mg2105]

Here is the link.

http://www.chargriller.com/superpro.html

[kcquer]

mq, pondered the same options last winter. Go with the 'dera. Nothing wrong with the chargriller, especially with the offset box, but for a few more bucks the 'dera or Brinkmann SKD is a whole lot more cooker. Capacity isn't even close and with the heatshield mod fuel consumption can be kept reasonable. I have both a horz. and a vert. and if I had to give one up I'd keep the vert. Just my $.02.

[tommykendall]

http://www.chargriller.com/superpro.html


Would that be the Big Mista mod?

[Bigmofo300lbs]

http://www.chargriller.com/superpro.html


Would that be the Big Mista mod?


I was thinking that same thing. Speaking of BigMista, he is cooking this weekend....AND I AM MISSING IT!!! TK, hurry up and getting here!!

[Bigmista]

I am the most indecisive person in the world. I had my heart set on the Bandera, but now I saw the Chargriller Super Pro in Lowes and am second guessing. Has anyone seen or used these? It does'nt come with the firebox but it can be purchased seperately. It looks good and I am wondering if I would have good results with it as is without the firebox or is the box a must? It has four cast iron grill tops so I could easily take two off and smoke on the other side.

Am I crazy? Can someone set me straight? I want to know what I would be in for with this grill.
Thanks

Mg,

I have one of these and I love it. Let me say that with a few qualifications. If you will frequently cook for more than 4 people, I suggest you get the firebox.

Personally, I haven't decided if I want to give up that much room on my balcony yet so I don't have the firebox. I still turn out some great meat just not huge quantities. It is rare that I cook for more than 4 (this weekend being an exception so I never need both sides of the smoker. I build my fire on one side and smoke the meat on the farside. If I decide to grill something like Pork Chops, Chicken or Sausage, I just put in the other 2 grills in directly over the fire and I can keep smoking on the other side.

I would like to have a firebox eventually and I will have to reposition the smoker on my balcony to do so, but if you have the space, I definitely recommend spending the extra few bucks. If you want to see mine in action, check out the Bash Updates thread in the Brethren Bash Forum. I posted several pictures there of my cooking last weekend. Let me know what you think.

I'd also like to hear from some of the other brethren since nobody really said much because we were all talking about the bash.


Mista

[mg2105]

Thanks Bigmista! Your firsthand knowledge is just what I needed. Your pics look great! I think the Chargriller may work for me because I mostly cook for 2. I figure I will use it to grill more than smoke. I like you will probably get the firebox later.

How often to you have to add fuel and adjust the temp? Is the grill alot hotter closer to the fire requiring frequent turns? Thanks again!

[Bigmista]

I usually add fuel every couple of hours but it has held around 225 for about 3 hours if I spread unlit lump around the lit coal and let it catch slowly. When I do butts, I don't touch them at all for at least the first 6 hours. Then I might turn them every hour or so for the next 4. Then I foil them and put them in the oven for 2-3 hours.

The fuel grate at the bottom is adjustable so you can raise it closer to the meat if you want to quickly grill something. I plan to add some sealant to the sides to try and keep the smoke circulating longer because some will escape from the sides. I figure if I can get it a little closer to airtight around the sides it will keep it's temperature longer also. I will let you know ho wthis experiment works out.

Mista

[SoCalCraigster]

I would only go for a bandera-type setup(vertical). With the added firebox on the one you are looking at, it is pretty much a horizontal smoker. I cook better on the vertical ones.

just my .0000000000000002 cents

Regards
BigSoCalItalianCraigster

[Bigmista]

Falafel Craig!

What's up with you man? Where ya been hidin?

Mista

[mg2105]

Hey Bigmista,
Thanks for the help! I will probably go the Chargriller route. How accurate is the thermometer in the lid? I know it's not at cooking level but is it a good reference tool? I know you don't want to lift the top any more than you have to, as to not lose heat.

I hope to do a butt this weekend and was wondering if you ever cook yours on the grill the whole time. Is there advantages to finishing in the oven?

[Bigmista]

As far as the thermometer goes, I have found that it is a fine reference if you subtract 25 degrees from whatever it shows. Mine is almost always off by that much when I use an oventhermometer on the cooking surface.

If all you are smoking is a butt or a couple of butts then finishing in the smoker is just fine. If you plan to do some ribs, then wrap the butts and finish them in oven when they hit 160°.

If you are cooking other stuff like Chicken, sausages or fatties, you can always add those to the warming rack and cook them there.

mista

[Solidkick]

I think the Chargriller may work for me because I mostly cook for 2

That **** will change! Wait until the neighbors start smelling the smoke!
You'll soon be cooking for 8-12 on a regular basis. I've got 'em putting in orders at church now! LOL

[Bigmista]

I don't have that problem. I live on the top floor and all my smoke does is contribute to the Los Angeles Smog. No one can smell it so no neighbors unless I invite them.

[kcquer]

The reason I like the capacity of the 'dera (which btw has a nearly identical footprint to the chargriller) isn't how many I cook for, its how long until I cook again. Some quart ziplocs of pulled pork and sliced brisket in the freezer makes for easy summer time meals when our schedule is full. If I'm gonna take the time, burn the fuel and make the mess, its good to have freezer fodder. If you're gonna cook a small batch in the 'dera, put in the heatshield, effectively reducing the size of the cookchamber and keep fuel consumption at a minimum. Its easy to shrink the size of the dera when you want to, but you can't make the chargriller hold anything near what the dera does.

[Bigmista]

If I had found this group before I might have taken heed to those wise words. Hindsight is 20/20 and all that. Still I am happy with what i have.

Mista

[kcquer]

Bigmista, I'm not knocking you're cooker at all, I spent a lot of time considering it before I bought my Brinkmann. I truly believe its the cook and not the cooker. What we've learned here about cooking techniques is probably what we should be trying to sell mq on. The hardware isn't nearly as important.

[Bigmista]

I definitely agree with that KC. If Alton Brown can smoke a Butt in a flower pot, we can definitely help mq smoke some good meat no matter what smoker he gets. In fact it's actually pretty cool that no matter what cooker you get, someone in the group has one and can share the gift of experience.

Mista

[tommykendall]

If Alton Brown can smoke a Butt in a flower pot, we can definitely help mq smoke some good meat no matter what smoker he gets


and we can teach Mr. Kick how to do a brisket.

[mg2105]

The unique thing about this group is that you don't knock anyones equipment, you just try to help them make the best of what they have. That is rare and appreciated! Decision time is upon me and I think I will go with the Chargriller. I know this sounds lame but I really don't think I could handle the weight of the Bandera. Does anyone know the weight?

I will be doing a couple of butts this weekend so I may come crying back to you guys for help. If anyone has any first time advice I am open to here it! Thanks again for the feedback!

[MikeG]

Hey mq2105,
My family likes to cook in a hole in the ground...
Hows that for humble equipment?
MikeG

[mg2105]

Hey MikeG, I guess that's proof it's not in the equipment! I'm not looking to win any prizes but I just want some good meat. My goals are low right now, I just want it to be edible. Don't want to cook 10 pounds of dog food!!

[kcquer]

mq, pork butt is an excellent first choice (IMO) a lot of people will tell you to start with chicken, it is a quick cooker but easy to dry out. Pork butt will take longer but is very forgiving. You'll want a leave in meat thermometer, analog will work digital probe types will allow you to check temp without opening the cooker. Whichever you go with check it in boiling water to verify its accuracy.
Apply a rub, there are dozens of recipes in the files and recipes section or you can pick up ready made rubs at the grocery store.
Cook butt until it reaches an internal temp of 160*. Wrap in HD aluminum foil, just before you seal up the foil spray thoroughly, apple juice works great for this, combinations of fruit juices, vinegar, oil and spices and liquors abound, can't go too wrong with aj as a starter. Being wrapped heat source doesn't matter now. Use the oven if you want to pay less attention or keep it in the smoker if you want to practice your fire control. Take the internal temp of the butt to 200*. Remove from heat. If you have time, the best thing to do is put it in a cooler (no ice) to act as a warming oven of sorts. This will slow the cooling process and the meat will actually continue to cook as it cools. When it comes down to 160 or so again unwrap and it will fall apart.
If you keep your cooking temp in the 215 to 235 range this is as near fool proof as it gets.

[kcquer]

and we can teach Mr. Kick how to do a brisket.

We can and we will teach Mr. Kick how to do a brisket.

[mg2105]

Thanks for the info kcquer! I will follow your advice. I am planning to use charcoal and hickory for fuel. How does this sound? I have a near limitless supply of hickory as my dad burns wood for heat and always sets his hickory aside in case he wants to cook (which he doesn't ) so it has piled up in his shed.

[parrothead]

Sounds great! I am a primarily hickory smoker also.

[kcquer]

mq, you'll need to do a seasoning burn before your first cook. If you're not familiar with this concept let us know and we'll fill you in.

[mg2105]

I am familiar with seasoning. I will do that before cooking. One question that I did have was: Do you recommend putting water in my drip pan?

[Bigmista]

I have been experimenting with a water pan under my pork butts. I haven't seen any discernable difference but it does keep the rendered fat from dropping into your fire grate. I still have a big grerase spot on my balcony from the time before I discovered the fat dripping out.

mista

[racer_81]

In my Bandera, I have stopped using water in the water pan. Instead
I lined the water pan with foil, filled it about 3/4 with sand, then covered
that with a couple thicknesses of HD foil

The idea is the water pan server more as a heat sink than as a humidifier.

In SE Texas, it's always humid....

Note that this was not my idea, but a suggestion I read on this site
somewheres.

I'm happy with it.

[Solidkick]

and we can teach Mr. Kick how to do a brisket.

We can and we will teach Mr. Kick how to do a brisket.

You two had better make yourselves available the next two days then!
I'm a thinkin' I'm gonna give a brisket a try! JT says one of the local stores has them for 1.09 a lb, so I'm thinking seriously about turning one into shoe leather.......LOL

[Bigmista]

I saw a brisket on "Sale" for $2.19/lb yesterday. Just way too high! I bought two butts for $1.69/lb and was upset about that. Especially when picnic shoulders are $.99/lb.

*sigh*

At least i got some spares for $1.49/lb at Food 4 less. Might go back and get some more for the freezer.

Mista

[brdbbq]

Note that this was not my idea, but a suggestion I read on this site
somewheres.

I'm happy with it.


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