anybody use a chargriller?

Soapm · Posted: Aug 18 2010 Post subject:

I think I may have it working better, I sealed up the crack and lit her up and though the temp gage reads slightly over 225� I can't touch the grill. Both sides of the cooking chamber is too hot to touch.

I also stuck a meat thermometer into one of the rotisserie holes and it immediately went off the scale (above 220�) around to the 0 and started climbing again before I pulled it out. I think I'm way over what the gage is reading.

Lastly, there is a aluminum pan in bottom of the grill with the grease from my only cook. That grease is sizzling and popping away so I poured water in the pan (I know, dumb idea) and that grease splatted all over the place. Luckily I had the door open just slightly so I was able to slam it shut.

My new temp gage should be here soon so I think round two will be this weekend... Thanks for all the help guys (and/or gals).

KAKid · Posted: Aug 19 2010 Post subject:

Soapm · Posted: Aug 19 2010 Post subject:

I initially started to go get RTV for engines. I should have stayed with my first start.

I got my new temp gauges today which is just in time. I got the side by the firebox up to 360� then closed the damper half way. The other side with the analogue thermometer said just over 250� but not 275�. Nothing was in it but the grates and the dryer duct mod so it was expected though not that extreme.

The damper has been closed half way for about 45 minutes now and the grill seems to have settled at 315� on the side by the firebox. I will see what inverting the cooking chambers ash grill next time to see what that does.

Cory Hess · Posted: Aug 19 2010 Post subject:

KAKid: That RTV is silicone, paint won't stick to it. I used the cement, it gets brittle but there isn't too much stress on any of the points I put it on so it hasn't been an issue so far. As long as you have the SFB secured to the cooking chamber I don't see the bead around the joint being under too much stress.

Soapm: Flip that ashtray over, empty that drip pan and fill it with water, and get some HD aluminum foil and run it between the ashtray and the opening to the SFB. This should even your temps quite a bit with little effort and no cost.
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UDS

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

patruns · Posted: Aug 20 2010 Post subject:

fxpose · Newbie Joined: 12 Jul 2010 Posts: 76 Location: Los Angeles

I have the Patio Pro where I fabricated a set of legs for table top use. It's a nifty little grill.

Soapm · Posted: Aug 20 2010 Post subject:

fxpose · Newbie Joined: 12 Jul 2010 Posts: 76 Location: Los Angeles

patruns · Posted: Aug 20 2010 Post subject:

fxpose · Newbie Joined: 12 Jul 2010 Posts: 76 Location: Los Angeles

KAKid · Posted: Aug 20 2010 Post subject:

I got my SFB at Menards about 2 months ago. The instructions that came with it are for the table top model and came with the legs. But the CG box it came in clearly stated it could also be used as a SFB (it had the football punchout), which is why I got it. The box has already been recycled so no pics of it.

fxpose: Nice job on the leg fabrication. Cool

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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

Soapm · Posted: Aug 20 2010 Post subject:

patruns · Posted: Aug 20 2010 Post subject:

I think it is a recent change. Mine was strictly a SFB when I bought it last year.....

BTW, didn't go together real good then either. I wonder if they have fixed the rotisserie issues with the SFB yet. Rolling Eyes

_________________
Pat

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

Swinefellas · BBQ Fan Joined: 20 Aug 2010 Posts: 116 Location: Nashville

I used my char griller for about 3 years, it was really hard to regulate the temps once it got a some smokes under it's belt. It never sealed correctly!
hope this helps.

Soapm · Posted: Aug 21 2010 Post subject:

Soapm · Posted: Aug 22 2010 Post subject:

Not a good day for me, I fired up the char grill early and it was at 360� after about 45 minutes and I added my brisket. After it reheated to about 260� I closed the input damper about half way. The temp dropped to 247� on the firebox side and about 205� on the other and it sat this way for about 2.5 hours. Life was good...

This is when the day took a huge nose dive and never recovered...

The temp started dropping on the firebox side and got to about 233� so I fired up the next chimney. Don't know why but 45 minutes and all the coals were yet to turn gray. By this time I'm about 220� on the firebox side and about 150� on the other so I panicked and tossed in the new coals even though they weren't all gray (it was going on an hour by now).

Sure enough, when I dump the chimney I noticed the coals at the bottom were almost completely cooked but the ones on top were still black but I quickly closed the door on the SFB. However, 15 minutes later and the temp is still dropping. I'm thinking damn, WTF??? I look in the SFB I got hardly what you would call a fire???

So I light up another chimney but no matter what I did I couldn't get the temp above 200� on the SFB side.

Long story short, I later added the ribs etc..., tried being patient, tossed all the hot coals from the SFB and started a new fire, tossed all the hot coals from the SFB and switched to indirect cooking in the smoking chamber (which stayed waaaay to hot) and 9 hours into this adventure I ended up finishing my cook in the oven.

I then refilled the SFB and removed the inverted ash grill and watched the heat rise immediately. I put some bricks on the cooking grates and the temp dropped to 150� while I had the grill open to put in the bricks and I never got the grill over 199� again. I look at the fire in the SFB and smoldering would be and exaggeration. For some reason I couldn't get a decent fire in the SFB????

While all this is happening my daughter needs to get guinea pig food but the wife won't take her.
I asked the wife to pick up my clothe at the cleaners, NO!!!
The wife asks me if I plan to wash her car sometime today????
The wife asked me if I wanted something from BK???
The wife asked if I needed to use so many dishes?
The wife asked if I plan to clean the kitchen?
My daughter wants to go to a friends so she could go to a party tonight but the wife won't take her...
And flies, seemed every fly in the mile high city came to irritate me... What a day!!!

Lesson learned, next year, buy wife an anniversary gift Wink

feldon30 · Posted: Aug 24 2010 Post subject:

Damn. Talk about it not being your day.

Yeah, to me, BBQ is "me" time. If you have all kinds of demands and distractions, I can see how it went pear shaped.

Still not sure why your smoker was so unpredictable on temps. Maybe a bad bag of charcoal?

How many pieces of wood did you have in the SFB? 2-3 chunks of hickory?
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22" Weber Smokey Mountain + Weber Spirit

Soapm · Posted: Aug 25 2010 Post subject:

tricky · Joined: 09 Sep 2010 Posts: 4

Hey guys, new to the site. My first post was 3 days ago. I got my CG w/ SFB on Sunday, and used it that day. I know, I was impatient and smoked meat while curing it. My ribs and pork loin turned out great. My brother was there and he said it was the best loin he'd ever had. I am going to Lowe's tonight to get some of the stuff to mod the SFB. Right out of the box, I didn't notice any problems with mine not holding temperature like some other people. Mine was stock and held temp at 230-250 for 4.5 hours. I only had to add a few wood chunks 2 different times to get more smoke out of it. I didn't have a problem with "leaking" smoke, but then again, I was just so excited to have my new smoker, i may not have noticed it. I want the coal basket so i can do a long smoke of a brisket Sunday. Great forum and look forward to learning a lot more from everyone. Thanks.

KAKid · Posted: Sep 12 2010 Post subject:

Welcome to the Ring tricky. It's great that your 1st cook went well, congrats. Since it went well, remember: "If it ain't broke, don't fix it." Laughing

Pics of mods and cooks are always cool.
_________________
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