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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-26-2012, 11:53 PM   #16
Hook_Line_and_Sinker
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The chargriller offset has a slide out drawer / ash pan. Does yours have this ?

Technically there isn't a real problem with air intake over the charcoal albeit is not as common. It's the same configuration as a fireplace. google Hearth Botom Grate

The air does get heated and creates smoke.

Placing the charcoal in the food chamber would make it draw air from the gaps in there
Try placing the charcoal as designed in the fire box and your control issues will be less, the food chamber will be exhausting smoke and not drawing in air. The gaps from the bolt issues can be corrected with foil as a gasket. Do some small cooks and learn what your pit likes to do. Note I'm betting it will not like 225 but that's not the magic number.... Find what it likes and let her run at that temp. Then adjust your cook times for what temps your rig can manage. It's not rocket science it's BBQ
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Unread 11-27-2012, 04:29 AM   #17
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Run with that UDS! Sure, keep the cheapo and play with it if you want. You'll learn alot tryin to make it run right. I just wouldn't spend too much money doin it.l.
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Unread 11-27-2012, 06:03 AM   #18
Pitmaster T
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um. i hate to talk cryptically, but with a reasonable fire, without mods, have you noticed what temp it purrs at?
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Unread 11-27-2012, 01:02 PM   #19
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Quote:
Originally Posted by Pitmaster T View Post
um. i hate to talk cryptically, but with a reasonable fire, without mods, have you noticed what temp it purrs at?
To be honest, it's been awhile since I added the firebox and tried it. I do remember that even with a good fire going, the food chamber would not heat up above about 180. My MIL/FIL got this for me about 15-20 years ago, but I have been getting interested again in actually trying to get it working right since I ran across this forum. I did check with both of my brothers-in-law since they got the same thing and both of their's has the door to the fire box on the other side with the intake at the bottom and neither of them has any trouble getting up to temp and working.

Sorry to be such a newbie , but I have to admit it's even fun just tinkering with it to try andd get it to work right.
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Unread 11-27-2012, 01:12 PM   #20
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
The chargriller offset has a slide out drawer / ash pan. Does yours have this ?

Technically there isn't a real problem with air intake over the charcoal albeit is not as common. It's the same configuration as a fireplace. google Hearth Botom Grate

The air does get heated and creates smoke.

Placing the charcoal in the food chamber would make it draw air from the gaps in there
Try placing the charcoal as designed in the fire box and your control issues will be less, the food chamber will be exhausting smoke and not drawing in air. The gaps from the bolt issues can be corrected with foil as a gasket. Do some small cooks and learn what your pit likes to do. Note I'm betting it will not like 225 but that's not the magic number.... Find what it likes and let her run at that temp. Then adjust your cook times for what temps your rig can manage. It's not rocket science it's BBQ
Thanks for the great advice! This site is awesome for someone like myself who is trying to get into smoking meats and had no previous knowledge about how!

Yoiu are right about the newer model offsets having the slide out drawer. Unfortunately mine is old enough that it only has a swinging door and an intake that pivots back and forth.

Last edited by Big Griz; 11-27-2012 at 01:15 PM.. Reason: left out info
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Unread 11-27-2012, 03:16 PM   #21
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Is it possible for you to post a pic of the situation here Big Griz? I have a char-griller offset with the slideout drawer and lots of mods. Mine is also back to a dedicated grill after getting a couple WSM's.
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Unread 12-02-2012, 09:09 PM   #22
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Sorry I haven't posted a pic of my grill yet (and I will), but all of your advice has really helped. I got thin blue smoke tonight!

I used a couple of bolts and some fender washers to close the gap between the smoker and food chamber and made sure the lid sealed properly. I also made a new exhaust vent damper. Using the indirect method I was able to get it to settle in around 250 and was able to keep it there with very little effort. I used a smaller pile of charcoal than my first attempt which help keep the temp down.

I called Char-Griller last week and they confirmed that the door on my fire box is on upside down for some reason but since it was an older model that they no longer make, they couldn't really do anything about it which I understand. I think I am going to drill 3 holes in the bottom (what should be the top lol) and use pipe nipples/caps and a ball valve like on a UDS so that I can use they fire box the way it is supposed to be which will give me more room in the food chamber.

Thanks for all the help! Your advice really helped the newbie get some good Q tonight!
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