View Full Version : Surf & Turf

07-19-2010, 06:34 PM
Cooked some light meals for the next few days on my Chargriller Pro today.
Almost up to temp. Cooked at 195-215 today.

Surf & Turf in the cooker

Shrimp done and sampled

Next out of the cooker

Pork Chops

Last thing out, Chuckeye Steak

Denny D

07-19-2010, 06:42 PM
Looks like you are breaking that thing in right. Nice looking grub coming out of it onto the table.

Captain P.J.
07-19-2010, 06:47 PM
Looks good! Did you use any wood? Why no SFB though??

Alan in Ga
07-19-2010, 07:01 PM
That looks good love me some grilled fish good job

07-19-2010, 07:28 PM
Nice spread - those pork chops look great.

07-19-2010, 07:36 PM
i'm liking the seasoning on the fish....looks tasty!

07-19-2010, 08:23 PM
Looks good! Did you use any wood? Why no SFB though??

Just some oak for smoke. Used briquets for heat this time. When I do a long cook, 4+ hours, I use a combination of lump and briquets. Can't afford to feed a SFB. I have a small music business that's been slow since the start of the recession and the wife's out ot work.

Here's the fire ring that keeps my Chargriller going:

It only takes a half of a Weber chimney full to fill it. Last long cook I did(6 1/2 hr), took 1 1/2 chimneys full total. Since the picture above was taken, I lengthened the stack inside the cooker right down to the level of the "warming rack", cut off almost all of the charcoal grate that was welded into the ash pan, and installed a wider removable charcoal grate. I also found that for whatever reason, the cooker holds way more uniform temperatures if I put the fire ring to the left side of the cooker, instead of the right side, as it was in the picture above. The baffle that's in that picture was positioned under the shrimp, and above the fire ring in the 2nd picture of my initial post in this thread. With that arrangement the cooker holds fairly even temps(within 15-20) from side to side. I can keep the cooker between 220 and 250 for a long cook with just a small amount of charcoal in that little ring(the sides of a cookie or fruitcake tin), adding additional charcoal and a wood chunk 2 or 3 times. I have to lift one of the cooking grates and use a hook to slide the baffle over when I have to re-fuel.

I keep a pretty close eye on my cooker temps(see the two additional thermometers I have stuck through holes on either end ot the cooker) and use a long slender poker through the bottom vent hole to push away ash that piles up, so the fire has an unobstructed air flow.

I have a vertical smoker that I also use a nearly identical fire ring in. It holds even cooking temperatures for longer periods of time, but isn't so nice for small meats that have to be pulled according to "look and feel". I also can't get some larger cuts of meat in it without cutting them up. However if I am doing something like ribs and pork butts and no smaller meats with them, Ill use the vertical smoker because I can run errands or do other things without having to check on it every hour or so.

Captain P.J.
07-19-2010, 08:49 PM
Makes perfect sense! I have been turned into a stay at home dad as well. Sounds like you have an excellent handle on the situation!!:thumb: I hear ya on feeding the SFB... although I am in the middle of doing some mods to mine so I don't have to keep feeding it.

07-19-2010, 11:47 PM
i'm liking the seasoning on the fish....looks tasty!

The seasoning on the salmon is Tones Salmon & Seafood Seasoning, Italian Seasoning and Black Pepper. The sasoning on the three catfish is Barbeque Seasoning, Garlic Powder, and New Mexico Chili Powder. The shrimp were brushed with melted butter and lemon juice, and then sprinkled with a Chipotle Dip Seasoning mix.

07-19-2010, 11:54 PM
Everything looks excellent!