Hello from N.CA

[Tom C]

Hello to everyone,

I've been visiting the site for a long time and decided it was past time to say hello and thanks for all the information!

I use a Charbroil CB900 that I have had for at least 10 years. Started out just grilling and then tried to do some low and slow cooking. The CB 900 is not made for this kind of cooking (mine has no air vents) but it has done real well for me. I have learned to slow cook ribs and pork butts with what I feel are great results. I use a modified version of the 3-2-1 method using offset heat for ribs. I started out just using wood chips of all types that you can get from the market. Then I made a bed for my wife and I out off Red Oak and had a good supply of wood scraps to play with. We really love the flavor that we are getting from that.

Below is a link to a picture of my tired old CB 900 and some rotisserie chicken I did this weekend.

I’m thinking of making the jump into a real smoker and an attempt to make my own smoker. Unfortunately there are not many choices for smokers in N. CA that are made with ¼ steel and shipping from most manufactures wood break my budget. I’ll also add a link to a picture of a smoker that someone made himself. Maybe he has posted here before. I think he did a great job with it. Anyway, this is what I’m thinking of attempting.

Thanks again to everyone for all the help I’ve found here in the past.

Tom

My grill:
http://www.flickr.com/photos/chism/868334590

Great home made smoker:
http://www.flickr.com/photos/kgaeke/362163706/in/photostream

[Markbb]

to the ring and glad to see you here!

[kbrew]

Looks like a warhorse! I just got a Char-Broil offset from Home Depot for $159, so it can be done. But I suspect you've got a deep attachment to your unit, there. Don't really blame you. If the food's good, and it's not too much of a pain to use, why change?

ps- for air vents, have you tried propping the lid up a little with something?

[Smoke Daddy]

Hey Tom. Welcome to the Ring.
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Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[Tom C]

Hi kbrew,

Yes, she's been a great little grill. In my earlier attempts at smoking with the CB900 I tried everything but stand on my head to keep temps in a workable range. Most involved opening the front loading door a little to adjust air supply. What I finally found to work was to have some charcoal always ready in a ash bucket. Then I just would add or remove charcoal as needed. In addition to that, I used a temp probe instead of using the thermometer in the lid to read inside temps. It takes a lot of monitoring but it will do the job. I guess if you want to bad enough, you can turn out decent Q with just about anything.

[BBQClive]

Hi Tom C.

I'm from Nor Cal also. How far north are you ?.
Ho by the way . Welcome !.
Clive.
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BBQ Clive.

[Tom C]

Hello BBQClive,

Thanks for the welcome! I am in the Redding area. What area are you from?

Tom

[BBQClive]

Tom

I live in Cottonwood would you believe.
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BBQ Clive.

[Smoke Fiend 24/7]

Welcome to the ring Im from the East Bay starting to see more and more people come out the wood works here in Cali. No Ka Oi BBQ

[synergicity]

Welcome from due west of you in Arcata. Cooler but less smoky here!

[Tom C]

Hi Guy's

I just knew I could'nt be the only one out here in north west doing the best he can to make better Q than you can find the so call BBQ chains.

What kind of equipment aer you guys using? I'm in the process of trying to make my first true smoker. Up to now i've been making with my old grill.

Tom

[elguappo]

Welcome to the ring! My wife was raised in redding and red bluff, we've done some visiting there. Know we are in Washington, doing my best to raise the smoke/air quality in our area......
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I love the smell of singed hair in the morning...smells like .....VICTORY! eyebrows and arm hair are for the week..