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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your 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
Full Fledged Farker
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
Found some matches.
Join Date: 12-03-09
Location: Sacramento, CA
Default Char-griller mods

Check out this tutorial at:
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Old 01-19-2010, 11:44 AM   #3
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Join Date: 09-30-09
Location: West Chicago, IL

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.
James. I use a Char-Griller: the gateway smoker.
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Old 01-19-2010, 12:48 PM   #4
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Location: Flushing Michigan

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
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Join Date: 04-16-09
Location: Maple Valley, WA

go to 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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Join Date: 12-07-08
Location: Cincinnati, Ohio

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.
Life goes better with cracklin!
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Old 01-19-2010, 04:52 PM   #7
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Join Date: 06-08-06
Location: Upstate South Carolina

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
Chargriller Super Pro with a big ol rust hole and a mouse nest

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Old 01-19-2010, 04:55 PM   #8
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Join Date: 08-17-08
Location: Newark, DE

I did a tutorial on this awhile back, try this...

Got any questions, don't be afraid to ask!
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Old 01-19-2010, 05:49 PM   #9
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Location: Massapequa, NY

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:
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Old 01-19-2010, 07:18 PM   #10
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Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377

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
Got rid of the matchlight.
Join Date: 09-14-10
Location: Nampa, ID
Default Char griller modification

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


Do you have a problem with even heat distribution by doing this??
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Old 09-21-2010, 10:24 AM   #12
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Join Date: 01-07-10
Location: Hazlehurst, GA

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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Location: Evansville, IN

Awesome tutorial HawgHeaven. I flip the coal pan over for a baffle because I insulated mine with ceramic briquettes.
I am going to be using a few of these tricks though.

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Old 09-21-2010, 03:22 PM   #14
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Join Date: 06-24-07
Location: visalia, ca

great info here. for more go here for tons of info,
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Old 09-21-2010, 04:26 PM   #15
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Join Date: 06-22-09
Location: Eastpointe, Mi

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...

Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
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