How to get a long, slow burn in Smokin pro w/firebox

brewsterb

Hey all, been a stalker of this site for about a year now. I just got a Smokin Pro with side firebox for fathers day and am planning on doing an 11 pound brisket on it for holiday Monday. Just wondering how to get a long slow burn with this grill. I figure that I will have to start the brisket early in the a.m. and want to be able to start it and be able to leave for a couple of hours before checking it again (in other words, go back to sleep) Any suggestions?

texoak51 · BBQ Fan Joined: 20 Jul 2011 Posts: 154

Unfortunately that probably isn,t going to happen with an offset wood burner. I have to add a new stick about every 15-20 minutes or it will get too cool . If you are using charcoal it may be possible but I doubt it. More knowlegeable folk may be able to tell you different as I would like to know myself.

Dr. Strangelove

Mattbastard · Joined: 27 Jul 2010 Posts: 21

You can low-n-slow with your Smokin' Pro, you just gotta make some small modifications:

http://i900.photobucket.com/albums/ac205/Mattbastard750/IMG_0196.jpg

http://i900.photobucket.com/albums/ac205/Mattbastard750/IMG_0197.jpg

BluDawg · Posted: Jul 02 2012 Post subject:

Chargrillers are like a Used corvette not quite the speed demon they once where but still require high octane and some tinkering to work properly. In other words it's a stick burner not a charcoal grill. I have many years cooking on mine and have done a few things to get the performance up to snuff for what it is I still have to feed it a stick every 45 min to maintain 270 on the grate.
If you want to do a few mods that will get it working better with what it came with PM me.
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Char Griller Super Pro w/SFB
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SoEzzy · Posted: Jul 02 2012 Post subject:

Mattbastard please read PMPNLT650pxOTLS!
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brewsterb · Posted: Jul 02 2012 Post subject:

Hey everyone, thanks for the replies. Looks like its going to be a long day but hopefully well worth it. I will let you all know how it all turns out.

Old Smoker · Posted: Jul 02 2012 Post subject:

I used a charcoal basket in the smok'n pro I use to have and about 4-5 hrs was doing good on a load of charcoal but even knowing this I could never do more than a 2hr nap because with the CG you just never know for sure how long of a burn you'll get.

Mattbastard that is one of the more creative mods I think I've ever seen on a CG,
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Mattbastard · Joined: 27 Jul 2010 Posts: 21

sfhellwig · Joined: 01 Jul 2008 Posts: 15

Hey Mattbastard, what are your mods for the lid? I thought I had seen all of the CG mods but people come up with new stuff all the time. Looks like a lockable latch (gotta keep the meat safe) and angle iron riveted to the sides? I have been wanting to do the angle iron but was going to put it inside the lid. Your way looks easier.

82's BBQ · Posted: Jul 03 2012 Post subject:

brewsterb: I have had decent results using a brinkmann SNP with a charcoal / small split mix.
I start with a chimney of half hot coals and put it in the fire box.
I will then allow the smoker to heat up and once up to temp, I slide the hot coals towards the cooking chamber. Then add another layer (1 1/2 coals thick) of unlit coals and it will burn like the minion method. I then will add a small split of wood on top of the coals.
I get about 1 hour of burn time before adding more charcoal.

I'm not sure if your model has openings on each side of the cooking chamber, if so use a couple balls of foil to close them up.
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brewsterb · Posted: Jul 03 2012 Post subject:

Thanks 82 for the suggestion. I think, unknowingly I kind of did the same thing with my lump charcoal. I was up early this morning (4am) and found that once I got my cooker up to temp it was pretty easy to regulate and I just kept adding the charcoal every hour or hour and a half. This was my first attempt with my Smokin Pro and I am very impressed at how easy it is to regulate temp compared to what I cooked on last. My brisket is about an hour away from coming off but I don't think I will be able to wait the 2 hours of rest time before I test it out - I will try and give it at least an hour. I am using this attempt as a trial run for next week when we are hosting a bunch of friends for dinner and I will be sure to plan a little bit better to allow for rest time, etc.

Stay tuned for results of my first brisket.

Mattbastard · Joined: 27 Jul 2010 Posts: 21

feldon30 · Posted: Jul 04 2012 Post subject:

This thread is why even some diehard stick burners now own one or more UDS (Ugly Drum Smoker). Charcoal and wood, get it started, and if you build the fire and set the vents right, after 12 hours the temp might drift 5-10 degrees. Wink

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Manana · Posted: Jul 04 2012 Post subject:

Not everyone has the ability to have a uds or the more expensive smokers for various reasons. That's why it's nice to get advice on the ones we can get.
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RollinontheRvr · Posted: Jul 04 2012 Post subject:

I've got a CG to. I have not done the mods on it yet other than having built a fire basket for it out of expanded metal. The original wire tray that came with it finally gave up so my brother-in-law and I put the basket together. Now I load it up with charcoal and wood chunks and it burns really nice for well over an hour. I place a few lit coals in one corner of the box and let it burn Minion style.
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Old Smoker · Posted: Jul 04 2012 Post subject:

Dr. Strangelove · Posted: Jul 05 2012 Post subject:

BluDawg · Posted: Jul 05 2012 Post subject:

I don't know about you Strangelove but I have other things to do at times besides babysitting a fire. A UDS is a tool no better or know worse than a techno digital temp controller. As long as my BBQ tastes great I could care less. Now lets get back on topic.
I fail to understand why folks buy a Stick burner and try to run it on charcoal and can't figure out "WHY CAN"T I GET THIS UP TO *** TEMP"? It's akin to buying a Shinny New Corvette and trying to run it on Regular gas, then complaining that it is a POS and runs terrible.
Horizional Pits should come with a warning " MFG RECOMMENDS WOOD AS THE FUEL SOURCE FOR THIS PIT"
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

Dr. Strangelove · Posted: Jul 05 2012 Post subject: