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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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Old 01-19-2010, 10:23 AM   #1
BruceKWHP
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Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Default Char-Griller mod

Hey Gang,

I am unable to search posts due to being a new member so this may have been discussed elsewhere....

I have a used Char-Griller with the side box for burning wood, does someone have a "mod" for a heat diffuser where the flames lick into the main "box" and overheat the far right side?

I can weld if that is required!

I just got this thing off craigs list and LOVE it! I got some Santa Maria Red Oak chunks to produce the smoke.

So far spare ribs, tri tip and chicken have been amazing!

The ability to finish a cigar before the food is done cooking is a plus too...
running out of beer before dinner is a negative....
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Old 01-19-2010, 11:31 AM   #2
grampyskids
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Default Char-griller mods

Check out this tutorial at: deejayssmokepit.net
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Old 01-19-2010, 11:44 AM   #3
IronStomach
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Scroll down to the bottom of the page and use the google box. It searches only at BBQ-Brethren. It's useful.

Do you still have the charcoal tray for the CG? Many people just flip that upside down, it seems to baffle heat evenly under the main cooking chamber's cooking grates. I don't have a SFB, so I haven't tried it for myself yet.
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Old 01-19-2010, 12:48 PM   #4
Spydermike72
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I have used a firebrick for a baffle on my Silver Smoker (see the firebrick thread). It prevents the flames from getting into the cook chamber, but allows the heat in at a more controlled method...
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Old 01-19-2010, 04:40 PM   #5
crd26a
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go to www.smokingmeatforums.com and into their charcoal smoker section, theres a sticky on all the char griller mods. Best resource I've seen
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Old 01-19-2010, 04:50 PM   #6
Cracklin Jeorge
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Down and dirty mod I use on my offset... Take a 1 LB coffee can and remove the bottom with a can-opener then cut it down the seam, flatten it out and place it in the smoke chamber next to the opening where the fire box is. (use a coffee can with a paper label not a printed variety. It's a quick, adjustable fix I did about a year ago and haven't gotten around to changing it yet.
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Old 01-19-2010, 04:52 PM   #7
wnkt
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I turned the charcoal tray upside down to make a baffle.


and use a flexible metal dryer vent hose to extend the internal smokestack down to the grate
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Old 01-19-2010, 04:55 PM   #8
HawgHeaven
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I did a tutorial on this awhile back, try this...

http://www.hhsbbq.com/CharGrillerMods.pdf

Got any questions, don't be afraid to ask!
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Old 01-19-2010, 05:49 PM   #9
speedrcer1
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Welcome Bruce,

As you can see, I'm just a bit longer here than you. HawgHeavans Mods are your "bible to go with, although I went with a basket in the firebox, because I had one on hand.
Here is a link to my assy:
http://www.bbq-brethren.com/forum/sh...96#post1147596
Enjoy!
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Old 01-19-2010, 07:18 PM   #10
BruceKWHP
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I just took a peek in there, and as I don't plan on using this as a grill I can do something using the coal tray to diffuse the heat, thanks!
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Old 09-21-2010, 06:23 AM   #11
fltrnmedic79
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Default Char griller modification

Quote:
Originally Posted by wnkt View Post
I turned the charcoal tray upside down to make a baffle.


and use a flexible metal dryer vent hose to extend the internal smokestack down to the grate

WNKT,

Do you have a problem with even heat distribution by doing this??
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Old 09-21-2010, 10:24 AM   #12
olewarthog
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I use the inverted charcoal tray as a baffle also. I put the SFB cooking grates across the bottom of the main chamber & set the inverted tray on them. With just a small gap at the SFB opening, I can balance temps to within 10 degrees from side to side. I can also create a hot zone by opening the gap to use to crisp chicken skin, bacon on ABTs, etc
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Old 09-21-2010, 02:12 PM   #13
Downtown Smokeout
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Awesome tutorial HawgHeaven. I flip the coal pan over for a baffle because I insulated mine with ceramic briquettes.
http://www.bbq-brethren.com/forum/sh....php?p=1397766
I am going to be using a few of these tricks though.
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Old 09-21-2010, 03:22 PM   #14
mbshop
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great info here. for more go here for tons of info,
http://www.barbecuebible.com/board/viewtopic.php?t=1467
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Old 09-21-2010, 04:26 PM   #15
toadhunter911
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I've had mine for 3 years now, and while I love the food quality, the bitch is a PITA. Warping metal grates, loose fitting lids, smoke leaks all over the place, more mods than you can shake a stick at, etc. I want one of these...

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