Question for Char Griller users

[Ty_]

I've had this Char Griller for probably 10 years and have never been able to get a very high temperature. Right now I'm cooking a butt and it is sitting at 225. The best I've gotten today is 235 for a few hours. I have a Maverick thermometer that I've tested for accuracy sitting right next to the butt. Vent is wide open as is chimney.

I've used both lump and briquets today just to see if it made any difference. It's only a couple of degrees. I'll attach a picture of my charcoal basket but it sits right next to the opening. I have a 20" baffle in the cooking chamber to even out the hot spot. Any suggestion would be appreciated.

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=101552&stc=1&d=1409520365

[JazzyBadger]

That cooker is designed for wood splits.

[Ty_]

I have some peach logs so I stuck one in and the temperature has already gone up 14. You might be on to something.

[rBlair]

I've went down that road with my offset (ok joe) before I found this site. Tried all sorts of combinations of charcoal and mods. The only thing that will get the temp above 225 is wood. Splits will get the temp up and keep it no problem.

[cliffcarter]

Lose the briquettes and switch to wood splits, in other words^^^^ what they said.
I cook in the 300° range on my CG using splits.

[lowbass]

I did a post a few weeks ago about my first "all wood smoke" on my Char-griller.
I had the same problems as you with low heat, and also using a whole bag or more of lump just to cook ribs.

So I used the advice I received here and started off with a whole chimney of lit briqs and 2 splits of Pecan. Every 45 min-1 hour I threw another split of Pecan on. After about 2 hours my temps were holding steady between 250-275. And I had to keep the intake vents half closed to keep the temp down or it would have probably shot up to 300.

Use splits.

[JohnLocher]

1. With my char-Griller duo, I almost exclusively used Kingsford in a basket like yours, and would add either a few chunks of dry wood, or one split at a time...
2. Preheat the splits on top of your firebox while it is coming up to temp with the charcoal, then throw in and wait 5-10 minutes for the split to begin combusting before closing your firebox lid
3. Fill a loaf pan with boiling water and place on the far right grill grate, 1 inch from the right edge
4. Add meat to cooking chamber and close
5. Leave exhaust vent completely open throughout cook. When bringing the cooking chamber up to temp the first time with cold meat loaded, leave the firebox vent completely open, AND CHARCOAL SHELF pulled out 1 - 2 inches until your cooking chamber reaches 25 degrees below desired temp
6. Close charcoal shelf and dial down the vent to 1/2 open for about 225, or all the way open for 275
7. Thermo is crap and usually 50 degrees off grate temps, but if you know that you can eyeball the temp without having to open the cooker
8. When you check the meat an hour to an hour and a half later, leave vents at the same settings, close the lid, and check your fire; if it is low toss on more charcoal and a preheated split, but wait 5-10 minutes for the "dirty" smoke to burn off, charcoal and wood to catch, then close the firebox lid
9. You can adjust temps with the vents, but allow 15 minutes after EACH INDIVIDUAL setting change before you do another, so temps have a chance to stabilize and you can see the effects of your actions

[JohnLocher]

Splits are great, but you have to start a fire with something to achieve hot coals, then you can use splits, but much more challenging as the sole source of heat AND smoke, and requires much more maintenance, usually every 30 - 45 minutes, preheating splits all the while.

Preheating cuts down on combustion time, as well as residual creosote

[smokenpreacher]

Run that bad boy with splits, both vents wide open and "laissez les bons temps rouler."
I tried low and slow, throttling back on the wood, intake vent 1/2 open, and just was not happy with my results. One day I decided what the heck, loaded the firebox, opened up the vents, and let the smoked dictate the temps. That was some of the best pulled pork I ever made. Not only was the finished product better, I used less wood, and less time. Now, if you just WANT to sit around the pit, tending the fire all day long, go for it. Otherwise, let the good times roll!

[SmittyJonz]

It's called a Stickburner for a reason...........

http://i1326.photobucket.com/albums/u645/bobjones79/Mobile%20Uploads/2014-08/AF52B5FC-A8FE-4F7B-84BD-C68258821F3E_zpsio0kamfm.jpg (http://s1326.photobucket.com/user/bobjones79/media/Mobile%20Uploads/2014-08/AF52B5FC-A8FE-4F7B-84BD-C68258821F3E_zpsio0kamfm.jpg.html)


You wanna burn charcoal then build a UDS. I gots both as everyone should........

http://i1326.photobucket.com/albums/u645/bobjones79/4B1687E9-3B2C-41A1-8656-C2A221931EF7_zpsbxcng1um.jpg (http://s1326.photobucket.com/user/bobjones79/media/4B1687E9-3B2C-41A1-8656-C2A221931EF7_zpsbxcng1um.jpg.html)

[Bludawg]

Loose that stinkuin basket your kill in the draft. Offsets need to breath. That basket is like stuff in pinto bean up your nose hole and trying to run a 10k. Used about 2 lbs of lump to getva coal bed and feed it splits every 30-45 min. My Buehla will chug right along at300 on a post oak diet.