mn_big_dog
06-18-2011, 01:02 AM
So.....was cruzin craigslist the last couple weeks looking for a good deal on a smoker. Came across a Char-Griller Smokin Pro, new in the box. They guy wanted $100, but I got it for $85 and he threw in a full bag of lump charcoal. Now, I know it's not the best smoker, but for the price, I think it was a great buy.
I have been following BBQ-Brethren for awhile now, and have seen a few mods for it, so I did a few of them right out of the gate.......
1. Picked up some 3" Dryer vent to extend the exhaust pipe down to grill level.
2. Used JB Weld to seal up whatever I could...around the exhaust, extra holes, etc.
3. Flipped the charcoal tray in the cooking area upside down to act as a "tuning plate".
4. My neighbor is welding me up a firebox out of expanded steel to replace the crap grate in the sidebox.
Going to do a whole chicken, ribs and some ABT's tomorrow. Figured I'd season it up with a couple fattys tonight. Both plain except for some Demon Pig rub. One Maple, one spicy. Turned out great, and the kids inhaled them. Used lump charcoal and hickory. Was able to keep it at 250 on the side closest to the firebox, and 225 on the far side. (Had two oven thermo's inside)
Quick question......I am going to install 2 grate-level thermometers in the front, which ones are most people using? I'm willing to pay a few extra dollars for something accurate.
Here's some pics.......
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-004_sm.jpg
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-001_sm.jpg
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-005_sm.jpg
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-006_sm.jpg
I'll post some pics of tomorrow night supper, should be good.
Thanks to everyone here for the knowledge I've gained over the last year or so.
Dave
MN_BIG_DOG
I have been following BBQ-Brethren for awhile now, and have seen a few mods for it, so I did a few of them right out of the gate.......
1. Picked up some 3" Dryer vent to extend the exhaust pipe down to grill level.
2. Used JB Weld to seal up whatever I could...around the exhaust, extra holes, etc.
3. Flipped the charcoal tray in the cooking area upside down to act as a "tuning plate".
4. My neighbor is welding me up a firebox out of expanded steel to replace the crap grate in the sidebox.
Going to do a whole chicken, ribs and some ABT's tomorrow. Figured I'd season it up with a couple fattys tonight. Both plain except for some Demon Pig rub. One Maple, one spicy. Turned out great, and the kids inhaled them. Used lump charcoal and hickory. Was able to keep it at 250 on the side closest to the firebox, and 225 on the far side. (Had two oven thermo's inside)
Quick question......I am going to install 2 grate-level thermometers in the front, which ones are most people using? I'm willing to pay a few extra dollars for something accurate.
Here's some pics.......
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-004_sm.jpg
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-001_sm.jpg
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-005_sm.jpg
http://azillionplaces.com/wp-content/uploads/2011/06/Picture-006_sm.jpg
I'll post some pics of tomorrow night supper, should be good.
Thanks to everyone here for the knowledge I've gained over the last year or so.
Dave
MN_BIG_DOG