Chargriller Fire ?'s

[Bucksnort101]

OK, used the new Chargriller 3 times now and still seem to have issues with getting temps down and smoke density correct. Have done the recommended mods for the Chargriller.
Am using a charcoal basket filled with Ranchers charcoal and adding a lit chimney or Ranchers to the top. Have a few chunks of hickory thrown in the coal and throw a few pieced on top.
Problem is it seem I have to close the vent on the sidebox completely in order to get the temp in the main box down to 225 to 250.
I also usually see a think white cloud of smoke for maybe 15 to 20 minutes and then the smoke level dies down to nothing.
From what I've read I'm probably not getting a good clean burning fire on the sidebox, but not sure what to do as I have to close the vent to even get close to proper BBQ temps.
Any suggestions?

[gentleman of leisure]

I dont own a chargiller nor have i used one but maybe try using a little less lit charcoal on top of the unlit that way you can leave you vents open allowing oxygen in to keep the fire burning clean and hot. Just a suggestion

[Bucksnort101]

I did try to use 3/4 of a chimney full of lit coal on the second smoke and did not really notice a big difference. Will try half a chimney and see what happens.
Also tried to pre-heat the wood chunks before I added them to the fire, still seemed to just put off a whole bunch of puffy white smoke for 15 to 20 minutes. Hopefully using less lit coal will remedy my problems? I guess I'll know on Sunday after the first Spare Rib smoke (weather permitting).

[ButtWarmersBBQ]

..

[OKBBQEA]

I use a WSM with the Minion Method and I usually only use about 15-20 lit briquettes to begin with.

Your mileage may vary with the Chargriller but I'd try using fewer lit briquettes to begin with.

I'd personally rather have the vents open feeding a nice clean fire than having to close them and let it smolder.
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[Bucksnort101]

Looks like less is better. Will try 20-30 lit coals and see if that helps. I think the Ranchers was just burning to hot to begin with, although I still got a good 6 hours of pretty constant temps going.
Will post pics of the Ribs on Sunday if they turn out to be edible. So far have only cooked a couple meatloafs on the smoker, which still turned out to be pretty good even with the fire/smoke issues.
Now if I could only finf some Cherry chunks somewhere in MN!!!

[motley que]

too much charcoal. is your chimney all the way open? did you lower the charcoal basket? where is it. start slower on the heat and bring itup
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chargriller/sfb with mods
2 Drum Smokers
2 weber kettles

[roxy]

Keep the firebox door open till the wood is burning and well lit before you close it. The white smoke is from smoldering wood and ya want it to burn rather than smolder, even chunks. I would also suggest you dont mix any chunks in the charcoal, just add one or two to the top once the charcoal is going well and the cooker is up to temp.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Harry Nutczak]

or your wood might be too high in moisture content,

You not soaking it in water or anything like that?
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[RDGriffith]

I have a chargriller and having all the same problems what are the
modifications you guys are talking about

[roxy]

First and most important mod is to get a new charcoal grate as the one it comes with is a hunk of crap..!! I find the top of the ash pan guide is the perfect level for the new grate to be able to get a good airflow into the firebox and under the charcoal.

I also have flipped the main cooking chambers ash pan over to act as a baffle, just hang it on the handles so it is suspended aout an inch above the bottom of the cooker.

There are other mods that you can make but I find these two work just fine for me.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[RDGriffith]

what is the exhaust modification, I read aboutit but donot understand it.

[Doc1680]

[Doc1680]

[ohiobbqfan]

Roxy is right, get rid of the charcoal grate. I have found the chargriller to be a better stick burner than a charcoal burner. Try using smaller logs instead of charcoal. you may have better luck with it.
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Bbq is a great addictio
1 WSM
3 Weber kettles
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[roxy]

Got mine fired up right now with some apple wood and its humming right along at 245 with a faint blue smoke coming from the chimney... Ribs are looking just fine.

Too bad they are for a family get together and not my dinner plate.

Oh the things I do for my family.
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Cal-B-Que]

I have a chargriller - For 250 degrees (optimum temp for ribs, chicken, ATBs and most things I que), I start out with about 3/4 full of rancher charcoal in a weber charcoal starter. I only throw one fist sized chunk of wood (usually Oak) at a time; any more smoke is overkill IMHP. As long as there is smoke coming out (and not heavy white smoke), i am happy and the que is great.

[Alien BBQ]

Take a piece of sheet metal or aluminum flashing from HD and bend it into a crunched up “M” In you charcoal basket. Once that is done, light only one side. This will allow the charcoal to burn on only one side and snake around the corner and finally burn the other. What this mod will do is decrease your temp and increase you burn time.


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[Bucksnort101]

Well, fired up the smoker this Sunday and had the opposite effect this time. Had to fight to keep it over 200 degrees. Filled the charcoal basket 3/4 full of Ranchers and put 30 burning bricks on top. Left the intake open throughout the cook and had to struggle to keep it over 200. Only thing I really changed was the amount of lit coals and I lowered the main chaimbers charcoal tray (inverted) to sit about 1" from the bottom of the cooking chamber.
Outdoor temps were a little cooler that the first cooks, but not that bad, and there was a little more wind, but not too bad.
Guess I'll have to play around a bit more and try to get the hang of this thing.

[dinty]