anybody use a chargriller?

[Pipskie]

Hi gang. Brand new to the thread, but already hooked. I've been using my cg pro with sfb for about six weeks now, and I came in a little late to the mods, which makes it a little messy to do the work, but still worth it. My question is this: how much luck have you had using the upside-down charcoal grate as a baffle? I've played with this a couple times, and I'm not totally convinced that it's making much of a difference.

Thanks in advance. Great thread, great folks from what I've seen so far

[DUMP-TRUCK BBQ]

In order to save money in manufacturing and more important...money to us, the consumer, the CG is built with much thinner guaged metal than you would find on taylor-builts costing 3-10x's as much. That makes them much more susceptible to outside temps and wind gusts...but a whole lot more fun to modify, or what I like to call "Pimpin yo Pit".

Simply put; it just depends on how cold it is outside. Try a combination of the upside down baffle and using tuning plates. Check out my post on page 12. I did these mods based on info I found right here. The tuning plates were enough for me given where I live. Mexican winters along the coast are more like North American Novembers, so I'm only seeing temps in the 40's before sunrise. One man (I think on this subject line) went whole-hog and rivitted welding blankets to his rig for better insulation.
_________________
Willy P

Oklahoma Joe Longhorn
Char-Griller SP
Char-Broil Santa Fe
Brinkmann Outdoor Kitchen

[Pipskie]

Thanks Willy. I'm pretty sure I'm gonna go for the tuning plates and a dedicated baffle anyway, but I was wondering how much luck other folks have had with the simpler (and cheaper) method of just using what was included. I've ran many, many racks of ribs through the thing, and I can get close (some were toe-curling good, using just what came in the box), but keeping the temp under control is obviously going to be the biggest mystery to solve with this thing.

Thanks again. Wish me luck

[Bluesman650]

How are the Char Griller Pros as far as durability is concerned? I was talking with my dad about them and he said their particular type was not very durable due to their materials and construction. Any opinions/horror stories/etc?

[roxy]

[MemphisHog]

[roxy]

[Rowdy]

you can easily turn the char griller into reverse flow, just run the dryer ducting across the inside of the lid then down to grate level on the firebox side. and add a baffle from the firebox across the bottom..

[Cory Hess]

I figured it's time for me to post my mods. They aren't as extravagant as some others, but I only used a dremel tool and some tin snips. I figured that there has to be some others out there with no metal working skills that this will help.

First I got the shaker basket from Lowes for $10 and cut some of the Xs out of the bottom to allow the ashes to fall through more freely. I used aluminum rod stock hung from the grill rails to hold it up:


Then I took some nuts and bolts and some wood stove gasket sealant and sealed off the holes in the cook box:




Next was the rolled aluminum flashing smoke stack extension:


The flashing came in a 12"x10' roll, so I had plenty left over. I found that I was able to fashion a baffle out of it. I cut a 17" section off. I was able to run it over the bolts that hold the sfb onto the cooker. I tucked the ends under the bolt in front that I put in to plug a hole and a bolt in back that holds the cooker to the frame.

There's already a picture above of the bolt in front that I used to plug the hole. Here's one of the bolt in back that I used:


Here are the bolts near the firebox opening that I used to support the baffle:


I kind of bent the flashing into a semicircle and bent one end down a bit:


Here's the baffle in place above the firebox bolts and tucked under the front and back bolt:






And just for overkill, here's a further out pic so you can see the whole getup:


Only thing left to do is throw a probe on each end of the grill and see if we've evened the heat out a bit:




Looking pretty good. I did find that when the cooker is full of meat the temps from one side to the other can vary by 10-15 degrees. Since the baffle isn't attached to anything it can be moved back and forth in the cooker. I'm experimenting with leaving a gap between it and the firebox wall to even the temps out a bit more, basically using it as a tuner plate.
_________________
UDS

"Tact is the art of making a point without making an enemy."

[KAKid]

Got my Chargriller Outlaw from Wally's Site to store ($159 w/tax and Free shipping) and the SFB from Menard's ($53 w/tax). Decided to do most of the mods before firing it up (except for seasoning/curing...I had to make a fire ). I botched cutting the spacers. I don't do metal very well.


I did come up with a workaround using a long bolt and 3 nuts. I found out later that Ace has 1" spacers, but this was already done.


Here it is installed. (7/8 inch spacing)


My BIL welded 13 1/2 inch flat stock just above the ash removal tray. I don't do welding well.


Set the charcoal grate on the stock and then the expanded steel basket on the grate. Local metal shop made the basket for $20. Did I mention something about metal?


Looks like a good height. Note the overturned coal grate in the big box.


Made a shim from some copper pipe to "push" the baffle closer to the SFB opening. Huzzah, I did that all by myself!


A bit of space, but I think it'll work.


And the dryer duct. I don't remember anyone mentioning the bottom of the stack having a 1/4 flange on it. I said a curse word.


TelTru's intalled. NO, I didn't cut the holes myself.
Kinda looks like a robot, doesn't it?


Longer term plans are to add 4 wheels and replace the wood on the shelves. I'll probably buy a welding blanket and make a coat for it to handle the sub freezing temps we get up here in the winter.

The Mrs. kinda rolled her eyes during this project, so I told her "The Smoke Ring" MADE me do it.

Thanks everyone
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[OldBob]

Good job on the mods KAKid! Looks like you're ready to turn out some Q!

I picked up an Outlaw a couple of weeks ago to use just for grilling and noticed the flange on the stack. The Smoking Pro purchased last year didn't have the flange.

I put the warming plate on the Smoking Pro SFB a couple of weeks ago. I've only done one cook since then but noticed that I didn't burn the paint off the SFB this time. Temps were 250° - 275° and that will usually burn the paint right off.

Anyone else notice this with the warming plate?
_________________
When the girl behind the counter said they
could smoke a turkey I just had to ask,
"Where can you buy papers that big?"

Char-Griller Smokin Pro w/Mods.
Char-Griller Outlaw

Maverick Redi-Chek ET-73
Remote Smoker Thermometer

[patruns]

Nice mods! I bought the Outlaw last year and my stack does not have a flange. Must be new and probably why none of us has mentioned it. I saw the long screw and extra nuts for the spacer. Was that for attaching the bottom of the SFB to the Outlaw? I did the exact same thing when I put mine together. You would think CharGriller would have fixed that by now.

I also bought the rotisserie and the extra long spit rod. If you are planning this in the future be forewarned, you cannot close the cover while using the rotisserie. Also, you kinda have to slide the right mounts up and hold them while tightening so that the counterweight clears the SFB, and it barely clears! I have not used it yet and just hope the weight of the meat will not slide the mount down to where the weight hits the SFB.

If CharGriller would just monitor some of these forums they could really improve their products for minimal costs.
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49

[Jarhead]

Hey Giggles
Do you like those Tru Temps from Taylor?
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Cory Hess]

They've worked pretty good for me. The alarm can get a bit annoying, but I usually just turn it up high enough that it won't go off at all. Wish I could turn it off altogether, but it's a small inconvenience. For the price you can't go wrong. I use them to monitor pit temp until the meat gets pretty close to being done, then I stick the probes into the meat. Works out great.
_________________
UDS

"Tact is the art of making a point without making an enemy."

[KAKid]

patruns: Thanks. Yeah, stabilizes the SFB so it doesn't bend/warp the heck out of the smoker box. This unit is a dedicated smoker. I have a rotisserie on my gasser grill. I use wood chips in a cut off coffee can for adding flavor when grilling. Keeps the food from tasting sterile.
I agree with CG monitoring forums for feedback. Neither the SFB or the Grill had instructions about attaching the two together. Go figure!

OldBob: Thanks. I'm ready. One more seasoning session (mostly for the CI grates and a test burn without endangering any food), then gonna take on some spares. I'm ordering the warming plate soon (aw, heck. I'll do it today.), just cause it looks cool (and will be useful). Got some Hi-temp paint for touch ups and keeping it pretty.

Hey, I've been to Hawthorne! I lived in Ocklawaha and Altoona before moving up here seven years ago.

Giggles: LMAO when you mentioned a dremel tool and tin snips. I screwed up the spacers with a dremel and tin snips were used for the dryer duct. The Dremel also helped by grinding thru the 10 small compression welds that hold the "footballs" in place before using a 2x4 and a BDH (Big Damn Hammer) to finish the job.
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[KAKid]

Well, I fired 'er up to do a rack of baby backs and a rack of spares (pics in General Discussion). Dang thing leaked like a sieve and I had a hard time with temps. I think it ran hot because the ribs were done in 1 1/2 hours. Took all my therms, 2 TelTru's, 2 Thermoworks probes, thermopen (not splashproof), my oil frying therm, and my little pinkie and put them to the boiling water test. I now know how far each is off and marked each one. Real temp control will be on a learning curve (getting use to lump and how much to use and when). Anyway....

Here's the sieve.


Another angle


Okay, FINE!!! Cemented fiberglass gasket to the back of the lower barrel.


Gasket on the "lip" of the hood.


Made a "U-channel" out of some aluminum angle pieces and riveted them on to the sides. Then glued the gasket in. Firebox leaked smoke at the top of the access door, so I put some hi-temp silicon stuff on it. It is curing as I type.


The baffle thing didn't seem to work as I'd hoped, but that may be due to the excess airflow. May also get some ceramic briquets for the bottom (on another grate) to serve as a heat sink. Frustrating couple of days, the Ribs were tasty but just didn't have the texture I like. A little too "toothy".

Guess I'll get some cheap yardbird parts for the next test burn.
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[Richman2000]

First off after 5 years, and 147546 views this thread is still going. I came across a toutube video that shows the mods. It's http://www.youtube.com/watch?v=ewLl6Rk5a6g

I extended the stack down to the grill level, and I used a veggie rack for my coals in the SFB. I have 1/4" plate getting cut for tuning plates, and I'm gathering supplies for a 4 wheeled cart to move this beast.

This weekend I'm going to use the rest of the ducting I have, and attach it to a solid piece of 3" ducting to get the smoke out from under my patio cover.

[OhioQ]

I picked up a Grillin' Pro 4001 a few weeks ago and finally attached the sfb the other night. Have many people smoked with the sfb on one of the propane grills? I'm planning to use many of the mods recommended here, but they'll have to be easily changed out for when I grill with propane. The propane body comes with six large holes in the bottom for air flow with the propane (in addition to smaller drip holes). Should I cover those for smoking? I'm not sure if it will make a difference for the temps since they're at the bottom. Also, the 4001 has two chimneys. Would this even out the temp in the grill where those with only one chimney cause uneven heating? Or is it even more important to extend the chimney down to grill level?

[KAKid]

Richman2000 - Sounds like you are well on your way. I'd like to see some pics of the cart when you get it done. I need some wheels on my rig too, but am afraid the cart would raise the smoker too high. I'm not very tall.

OhioQ - Wow! Didn't know the SFB could be put on a propane unit (except the DUO). BWDIK. I'd cover the holes in the bottom (except drippers) with HD foil. Heat might not leak out, but cooler air could leak in, making temp control a bit harder. Use the SFB intake to control all airflow into the unit. You might want to use one chimney for exhaust when smoking (but experiment to see what works for you). Install the dryer vent to the chimney with a compression ring and near the grate with bolt and wingnut for easy removal. You should also seriously consider wrapping the burners, venturi openings and the piezo igniter with HD foil when smoking. Smoke can really gum things up and it's a PITA to clean up! Hope this helps and I'm sure someone more knowledgeable than me will add their wisdom.
I read somewhere that HD foil is a smokers equivalent to duct tape.

Both of you - WELCOME to the Ring.
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[Huey]

I just picked up a Duo (5050), and will be adding a rotisserie to it in the near future. I now have the WSM 22.5 and this beastie.

I don't have the SFB, and frankly, I don't plan to get one. The WSM meets my needs exceedingly well, and I know how to manage it.

The Duo has added remarkable grilling versatility. The gas side has come in much more handy than I had ever expected, and the side burner makes lighting off coals a breeze. The porcelain grates clean up easily, and this sucker gets to 800 degrees on the gas side. (Of course, the air temps here in Alabama have started it off close to that, anyway.)

Gyro meat and chickens that don't involve rectal beer can insertion (on the chickens, that is) are on the way.

Best part? I picked it up at Academy Sporting Goods for $199.