anybody use a chargriller?

K Man · Joined: 02 May 2006 Posts: 6 Location: Detroit, MI (DTW)

Once again thanks for the advice. However, I have one more question. This comes from a quote on chargriller's site.

Hogwild · Posted: May 03 2006 Post subject:

If you season the inside of the cooker well (not just the grates, but the whole inside), you shouldn't have to worry about rust inside the cooker. At those temps you may have some paint chip off on the outside of the cooker, but this is true for any cooker, IMO.

Also, as far as searing the meat, the ash pan is adjustable on this unit so you can bring the coals all the way up the the meat. You shouldn't have to have the entire chamber up to 500 deg doing it that way.

BBQ Nut · Posted: May 03 2006 Post subject:

If you do a fair amount of grilling, you will notice along the sides that the paint will chip off and start to rust. Where the coals come in contact with the metal, it gets pretty hot. You should see mine Rolling Eyes

At some point I am going to have to haul it off to my dad's shop and do some welding or buy another one.
_________________
Cold Beer and Smoke.........what could be better.

sledgehammer03 · Posted: May 04 2006 Post subject:

The coal rack in the main chamber is adjustable, so the steel temp will not be getting over 400F. I would worry about the rustoleum "High Heat apint on the inside if the grill. IMO, you should coat with cooking oil or the like and build a small fire to properly season the entire grill, including the grates. If I brought my grates inside and sprayed them down and popped them in the oven, none of you would ever hear from me again, cause the wife would KILL me. Just coat them for the seasoning fire too. An easy way is to use Pam. I find when I put the fire in the main cooking chamber that is burns a lot of the seasoning off, so, when the coals burn down, give everything a nice coating of Pam.

I find it pretty hard to control the temp when the fire is in the main chamber. I have done most all the mods listed here and it is really easy to do butt, ribs, chickens, turkeys and briskets these days. The unit is not really sized to maintain 325, as I like to do. I tried to do this with the fire in the main chamber, need more practice there, but I am not a fan of using $100 prime ribs for practice.

For the money, it is really a rockin little grill/smoker!!

Smoke ON!!

wnkt · Posted: Jun 20 2006 Post subject:

I just bought the chargriller today and just finished putting it together. The dang firebox is dented and I have to return it!! Evil or Very Mad

About the paint getting hot and flaking off...all you need to do is go to Lowes or Home Depot and get High temperature spray paint in black...its rated for 1200 degrees, not just 400, when it comes off you can touch it up.

Hogwild · Posted: Jun 20 2006 Post subject:

Muerte · Joined: 21 Jun 2006 Posts: 21

Can't seem to find links with pics for the CH mods. Also what is the minion method? any help is appreciated!

RICK_IN_LB · Posted: Jun 21 2006 Post subject: Other sites

When I asked the same question here is what I got.
Other site for Char-Griller

http://www.barbecuebible.com/board/viewtopic.php?t=1275&sid=92dbf3539eaa9ac2bb34efdbd6ba251b

For the Minion Method try
http://www.virtualweberbullet.com/fireup2.html#minion

For Cigars
http://www.fogiesstogies.com/
Ya gotta have Cigarzzzzz

Enjoy Cool

Dr. Redd Duke · Joined: 23 Jun 2006 Posts: 5 Location: Wilkesboro NC

I owe many thanks to this forum and particularly this thread. After about 3 years of knocking my family and friends socks off with the Chargriller (Dad still uses propane) I decided to step up and get the side firebox. Using just apple wood and an unmodded grill I spent about 8 hours creating black bitter creosote covered meat (a boston butt and a rack of ribs). I was SO disapointed and regretful of buying the SFB. THEN I came here and my life changed:
2nd smoke

3rd smoke

Thanks for the mods guys! A couple of things I have discovered in my journey:
1. A 24 oz. beer can fits perfectly to create your smokestack extension
2. I bent the warming rack to create a charcoal basket, its open faced, but by carefully stacking it Lego style with lump charcoal and a small stick of apple I then dumped a chimney full of lump/stick of apple and got about 6 hours of steady 150 degrees on the stock thermometer (which I now know is the proper 200-225). I finished it with a chimney (I've found a small stick of apple works great in the middle of your chimney)

Thanks again

wnkt · Posted: Jun 23 2006 Post subject:

Those look darn good Dr. Duke. I just bought one of the chargrillers myself.

Do you know what you were doing wrong to get the creosote covered meat?

Are you the same Dr. Duke who used to be on TV medical reports? A Surgeon?

Welcome to the forum too by the way. Very Happy

Dr. Redd Duke · Joined: 23 Jun 2006 Posts: 5 Location: Wilkesboro NC

I've read that the small firebox is not suited for using just wood, to get a clean burn with the wood you'll be generating high temps. However, there is a poster in this thread that is using just hickory logs so Im not sure. I think the fact my grill was not modded was more of a factor, plus my temp soared at first and I dampered it down, didnt pay attention and before I knew it I had no fire and was smoldering which is probably the main cause of the creosote. My charcoal/wood 80%/20%-%90/%10? worked so well I have no intention of changing.
No Im not him, but that's my DJ name, borrowed from him.

RICK_IN_LB · Posted: Jun 23 2006 Post subject:

Dr Duke
Now that looooks really good. I am supprised with all the postings of people using the Char-Griller.
Now I have to ask The " I finished it with a chimney (I've found a small stick of apple works great in the middle of your chimney) " Stick of Apple ??? Whacha mean. I am glad you got it right !

Dr. Redd Duke · Joined: 23 Jun 2006 Posts: 5 Location: Wilkesboro NC

Just place a small stick of wood in the middle of your chimney starter then surround it by charcoal (I used just lump last time). I'm lucky to have a neighbor that cut down a large apple tree and gave me the wood. My last ribs were so good I might experiment a little by supplementing the apple with some hickory or oak, but apple is defineatly going to be my main choice.

RICK_IN_LB · Posted: Jun 24 2006 Post subject:

Thanks because I had visions of that stick in the Chimney Stack not the starter. I feeeeel much better! Cool

Muerte · Joined: 21 Jun 2006 Posts: 21

sledgehammer03 · Posted: Jun 26 2006 Post subject:

roxy · Posted: Jun 27 2006 Post subject:

Ga250 · Newbie Joined: 25 Jun 2006 Posts: 31 Location: GEORGIA

Just looked at the Chargriller today at Lowes. What a nice unit. I'm probably going with this one after comparing to others. So what I gather from this thread is, I need to at least make the smoke stake and baffle mod for best results. Yeah I know, nubie question time.

Muerte · Joined: 21 Jun 2006 Posts: 21

Just wanted to thank everyone on this thread. I made the smokestack mod and the firebox mod with the charcoal baskets. Put in a new thermo at grill level. I didn't turn over the charcoal tray, but am going to try that next time I fire her up. I have to tell you that this was probably the best Q I have ever produced. It was my first time using an offset. Thanks again!!! Happy 4th to all!!!!

RICK_IN_LB · Posted: Jul 04 2006 Post subject:

Yup is it a gooood one, but has anyone found a way to seal it better. I use rolled up foil and it helps but there has to be a better way.