anybody use a chargriller?

sledgehammer03 · Posted: Jan 27 2006 Post subject:

Black oxide, or similar. You can usually find them at an automotive supply store.

Grateful Q. Dawg · Posted: Jan 27 2006 Post subject:

Thanks!.....one more question....what size do i need...1/2"?

sledgehammer03 · Posted: Jan 27 2006 Post subject:

Measure the holes to be sure, but I think 1/4" bolt and nut sets will do.

dabaslab · BBQ Pro Joined: 06 Oct 2005 Posts: 515

All of the holes are real small however they are different sizes. I think 1/4" may be to large. As hammer said you probably need to measure the holes.

Dabaslab
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SDrees · Posted: Jan 28 2006 Post subject:

Sledgehammer03
Thanks for the tip. I made the changes and just had to make a trial run befor e this weekend, and your right there is a difference in fire control. But for the three hrs. that I had it going it was much more responsive to small adjustments and easy to maintain 230-250 degrees at grill height. I smoked some beaf cubes and a couple of country style ribs for the beens I'm making this weekend and couldn't stop sampling them, O so good!! What a great site, you guys and gals are the best. I'll let you know how this Sat. goes. Ta Ta for now. Laughing

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It's never to late to start smoking

SDrees · Posted: Jan 28 2006 Post subject:

scooterq · Joined: 28 Jan 2006 Posts: 1 Location: Bowling Green, KY

Hey guys, I just joined the board but have been looking since last spring when i bought my chargriller. I have found great advice here, and I am very appreciative. I have made ever mod to the cooking chamber of the chargriller (extend stack, flip bottom grate, new therm., plug holes, etc.) but need to fix up the fire box. It is rusted on top, and I want to be able to remove the ash tray for longer smokes to stop choking out the fire. I think I'll try putting some steel bars above the tray, then laying the grate on those, so that i can temporarily remove the tray while still keeping a fire going. Any other thoughts would be great, and thanks for all the previous info. Glad to be here. Laughing

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Wood is Good

SDrees · Posted: Jan 28 2006 Post subject:

cajun_1 · Newbie Joined: 08 Apr 2006 Posts: 61 Location: Idaho

When I first got my griller, my wife downloaded an e mail from a fella named Dan. It has the mods pertty well laid out. I also took pics as I did the mods. But from reading this forum, I see that conversions need to be modified somemore. Truthfully, I've had this smoker over a year now and really haven't tried to smoke anything yet,so really can't say the mods work or not. But things will change this year,I'm gonna use this smoker....
Great forum,Thanks for all the advise

cajun_1 · Newbie Joined: 08 Apr 2006 Posts: 61 Location: Idaho

By the way my griller is a Char-Broil Silver Smoker.

ThatWhiteDude · Joined: 21 Apr 2006 Posts: 6 Location: Birmingham

Count me in as an owner. How can I get that damn sticker off?!?!?!?!?

I've got half of it off, but it is taking forever. Anyone have a quick remedy?

BBQ Nut · Posted: Apr 22 2006 Post subject:

Goof off will take it right off. Let it sit for a couple of minutes and it wipes away.
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Cold Beer and Smoke.........what could be better.

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

I just bought a Chargriller Super Pro grill after seeing it at my local Lowes store. I read all the documentation about it online before purchasing it. I was surprised to see that they only recommend firing it up to 400F. This is totally unacceptable to me as I would like to grill and occassional ribeye on it and need that searing heat of 500F or above. So I decided to cheat.....before I assemble the grill I will spray it up with 2 coats of that Rust-Oleum high heat black inside and outside to protect it from the heat and rust better.

Has anybody tried that on their Chargriller or any other grill for that matter? I assume this will eliminate the need to season the interior of the grill since I changed the surface properties.

Molson · Posted: May 02 2006 Post subject:

you may still want to season it to make sure the new paint is cured and any manufaturing oils are burnt off the grill surfaces.

Hogwild · Posted: May 02 2006 Post subject:

K man. I'm not sure I would paint the interior. Do what you want for the outside. I've used mine as a grill several times and have not had a problem. I seasoned mine well before I started cooking on it. I repaint the outside every spring. The cooking chamber doesn't really need it, but no matter what paint I put on the firebox it always comes off from the high heat.

Good Luck.

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

Thanks for the advice guys. By the way I'm new to this board and I figured it would be a good source of information. From the seasoning standpoint I figured I would just throw the grates in the oven and let them season in there. I will just have to do my best the season the interior. I think 200F is nearly impossible to maintain using charcoal.

Molson · Posted: May 03 2006 Post subject:

On my new pitmaster it was about to fly over 400F when I seasoned it.

Hogwild · Posted: May 03 2006 Post subject:

I'm a little confused...Do you have the side firebox?? If so, you'll need to make the mods suggested in this thread to get the most out of your smoker. You'll then be able to control the temp very well.

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

Hogwild · Posted: May 03 2006 Post subject: