I need your advice - Page 2

Hook_Line_and_Sinker · 11-26-2012, 11:53 PM

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

westy · 11-27-2012, 04:29 AM

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.

Pitmaster T · 11-27-2012, 06:03 AM

um. i hate to talk cryptically, but with a reasonable fire, without mods, have you noticed what temp it purrs at?

Big Griz · 11-27-2012, 01:02 PM

Quote:

Originally Posted by Pitmaster T

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.

Big Griz · 11-27-2012, 01:12 PM

Quote:

Originally Posted by Hook_Line_and_Sinker

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.

mnmikew · 11-27-2012, 03:16 PM

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.

Big Griz · 12-02-2012, 09:09 PM

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!

11-26-2012, 11:53 PM	#16
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	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 __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

11-27-2012, 06:03 AM	#18
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	um. i hate to talk cryptically, but with a reasonable fire, without mods, have you noticed what temp it purrs at? __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

11-27-2012, 03:16 PM	#21
mnmikew On the road to being a farker Join Date: 09-12-11 Location: Blaine, MN Downloads: 0 Uploads: 0	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. __________________ Chargriller Pro w/SFB Weber kettle(s) Weber gasser 22" WSM 18" WSM Lyfe Tyme stickburner

11-27-2012, 04:29 AM	#17
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	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.

12-02-2012, 09:09 PM	#22
Big Griz Is lookin for wood to cook with. Join Date: 09-03-12 Location: Broken Arrow, OK Downloads: 0 Uploads: 0	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!