Why do I doubt myself?

loomis1228 · Posted: Mon Apr 17 06 7:43 pm Post subject: Why do I doubt myself?

For the longest time I snooped around here and observed everyone's technique, candor and equipment preferences. Last month I finally win a bet over my wife (would one of KY's best point guards go pro this year--the answer is yes) and I rush right out to Home Depot to pick up my new smoker. Let me preface that by saying that I had been looking at Lowe's at the Chargriller Smoker Pro and had gotten a lot of great feedback about the cooker. I then go to Home Depot (after drinking a pitcher or so of Bud Light) and grab the first smoker I see--a fully assembled Charbroil barrel smoker with the offset firebox. It seems to be working good enough. I have done some ribs and a boston on it. All turned out really well. However--the thing has a hard time maintaining a constant temp and (the kicker for me) it doesn't have any way to empty the ashes except to scoop them out. The other models all have a ash collection system for easier disposal. Have I made a mistake and should I doubt myself? Alien, Roxy, Zilla, Dawg, Corndog--everyone!--please comment! Embarassed

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Jesse Gabbard
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"Layla"--customized towable pit
"The Bone Barrel"--Weber Smoky Mountain
Hasty Bake Surburban
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CHRIS 1237 · BBQ Fan Joined: 15 Jun 2005 Posts: 229 Location: PA

Youll be fine. I started with a charbroil and my q turned out good. And yes it is going to be harder to matain the temp. I found on mine it was easyer to maintain constant temp in the hotter range 240-265. Also found it helps to scoop out the ashes a few times during the cook also get a maverik or some thing like that it will give you a better idea of the smoker temp than the thermomter that is on the door. a few mods will help alot. Youll be fine.

Chris
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Well I dont have one of those smokers, but I mention that I believe that Aliens BBQ Bolo was designed to help remove ashes from those kinds of smokers through the vents. Those ashes will probably be one of your biggest problems...also have you done any mods to your smoker?

Some common mods are raising the charcoal grate in the firebox and creating some sort of baffle between the firebox and the chamber.

Digital probes will certianly give you a better idea about where you are temp wise and they can be moved about so that you can learn where your hotspots are..

zilla · Posted: Tue Apr 18 06 7:01 pm Post subject:

Ain't no big thing. Wink

I got to clean my firebox by dragging the ash out with an ash rake. I have never used a rig like a longhorn with an ash pan but my buddy has one and it seems too small really. Just make an ash rake and buy a #3 steel wash tub ($18.00) to scrape the ash and coals into, I store mine under the firebox and empty the thing every week or so. I'm assumeing this smoker has a door on the firebox. If not you can go to HD or Lowes and but a small peice of sheet metal and make a big curved scoop.
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GIANT BBQ

mding38926 · Posted: Tue Apr 18 06 8:58 pm Post subject:

A fireplace ash shovel with a metal wash tub is perfect for that. All in all, you will just be more interactive with your smoker and hence more involved in your que.
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Alien BBQ · Posted: Wed Apr 19 06 4:39 am Post subject:

I agree, don�t sweat the small stuff. The project Brinkman had the same problems. I use the Alien Bolo to scoop during cooking. After the fire goes out, I hit it with a hose and tip it so everything drains out the hole. As far as you heat, turn the grate sideways and it should raise about an inch. That should help you.
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Big Brother Smoke · Posted: Wed Apr 19 06 5:36 am Post subject:

I have had a chargriller for a few years! It takes a little more tending/patience. The end product is most important! No one complains about my Q, at least to my face, lol Laughing

mding38926 · Posted: Wed Apr 19 06 7:35 pm Post subject:

loomis1228 · Posted: Wed Apr 19 06 7:42 pm Post subject:

I agree guys. Thanks for the suggestions. And everyone of you is correct--it's all about the experience. I do like tinkering and holding it's hand, so to speak. I have cranked out some good stuff so I am going to just keep at it and see how I can keep the temps up. Love the site guys. Everyone is always so helpful.
_________________
Jesse Gabbard
--------------------------------------------------------
"Layla"--customized towable pit
"The Bone Barrel"--Weber Smoky Mountain
Hasty Bake Surburban
Weber Performer
Weber Gas

roxy · Posted: Thu Apr 20 06 1:38 am Post subject:

Alien is right on about the grates, that is the biggest mod you can make with these smokers. I can now get temps up to 400 degrees, if I want.

As for the ash, you can use one of those long handled spatulas made for the gas grill. I use one for my smoker and it works just fine.

I used to have the problem of temp control with my charbroil until I started to use the minion method. Now things are nice and even for 4 or 5 hours depending on the temp I want to work with. Set it and forget it once its heated up to temp.

Keep at it and remember to keep a journal of what you are doing so you will be able to see what works and what doesnt, it helped me a lot as my memory aint what it used to be.
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