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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 11-22-2009, 11:30 AM   #16
BobF
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Let us know how it came out. Take some pics, or it didn't happen.
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Unread 11-22-2009, 11:35 AM   #17
deguerre
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Quote:
Originally Posted by Hook'em Texans View Post
You guys are geniuses. The temp is climbing and the wife is no longer laughing at me. Great save!!
Nope, Hook, YOU'RE the genius. You found this site, and joined it.
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Unread 11-22-2009, 11:41 AM   #18
NorthwestBBQ
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Closing the chimney vent is how you put the fire out!
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Unread 11-22-2009, 11:44 AM   #19
Kevin
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What'cha cookin'?
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Unread 11-22-2009, 11:55 AM   #20
Papa Payne
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HT don't feel bad. As a fellow CharGriller (CG) owner, I did the same thing on my first cook.

But after trying to control the heat and smoke with the chimney and firebox vents, I gave up and found this site. The rest is history.

By the way, there are several mods you can make on the CG to make your cooks go better. The 1st thing I would do is make or have made a charcoal box for the firebox. With an expanded metal charcoal holder, you can get up to 6-7 hours of run time on the CG without adding charcoal.

Another area to look into is the heat distribution throughout the smoking chamber. Currently, I'm using some inexpensive aluminum pans with holes to help distribute the heat. There are better methods out there, just haven't taken the time to make a plate...

All these ideas came from other brethren on the site...

I'll attach some pictures in a little while, must attend to the grandkids right now...
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Unread 11-22-2009, 02:40 PM   #21
Mo-Dave
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Two must do things. First raise the fire grate up higher so the fire has more room to breath but you will still need to shovel some ash out on long burns. Second lower your exhaust down to cooking grate level so the heat will flow over and around the meat instead of up, over and out the exhaust. Some metal flashing rolled up will do for that.

Your temp gauge will be around 50 degrees hotter so you need to get something lower to food level. Oops thats three must do things.
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Unread 11-22-2009, 02:56 PM   #22
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Good advice so far. Since you're using the side fire box for the fire, flip the charcoal grate/ash pan that fits inside the smoke chamber upside down. Position the height just above the hole from the fire box. Makes a pretty good heat shield to even out the hot spots.
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Unread 11-22-2009, 05:45 PM   #23
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LOL that thing was made for hot and fast. I say WELD the vent wide open and rip off the stack vent. LOL.
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Unread 11-22-2009, 06:30 PM   #24
Ron_L
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Quote:
Originally Posted by Hook'em Texans View Post
the wife is no longer laughing at me.
That alone is worth the price of admission!

Good luck with the cook!
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