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r mac 1

r mac 1

Newbie
Original poster
Jun 21, 2011
9
11
Hello all.  Newbie from western IL here.  Just picked up a Char Griller super pro with SFB and am ready to do work this summer.

My cheapo Char Broil gas grill was rusting out and stopped working properly, so I decided to get a new grill.  After looking at gas grills, I decided to go charcoal and get the smoker to build my skills.  Whenever I get new gadgets, I usually go to forums for research and ongoing info. 

Got the grill at Lowes on sale for $99 and paid 70 for the SFB.  When I was putting it together I noticed it was improperly manufactured and returned it.  All they had left was a floor model that already had the SFB mounted, so I got that.  But, I had to go home and then bring back the SFB I bought.  So, I asked them to give me a discount for my troubles and they gave me 20% off, so I got the whole thing for $135 assembled.  I was pretty happy with that.

I'm going to do a few mods, but I have to use it as my primary grill so I cant go too crazy.

I grilled up a couple steaks, burgers, brats, and some foil packet potatoes last night for my first run on the grill (after seasoning).  Everything turned out surprisingly excellent.  I was pretty good on my cheapo gasser so I'm not a total noob on the grill.  Excited to do my first smoke now...
 
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 
icon14.gif
 
The only pics I have is just the grill sitting in my yard while I was getting ready to season it.

4f0bb5ed_Smokinpro.jpg


As for mods, I've already bought the expanded metal to build a fire box, got air duct to lower my chimney, and I'm throwing around the ideas for the baffle.  Looking around at thermometers to mount at the grill level.  Leaning towards the Old Smokey 2" ones for like 15 each.
 
Last edited:
They are SOOO pretty straight out of the box!  Good luck with your new toy and welcome...JJ
 
   R Mac 1, maybe I'm stepping outside my zone, but are you going to burn Coal and wood in the Belly of your "new" smoker
icon_eek.gif
. I don't put anything except meat in the belly(smoke chamber).I only use wood in the SFB and use (as you suggested) a baffel and plates to incerase or decrease the internal temps.

   I leave my exhaust wide open (always-to me it is only to keep rain out of my chamber) and control initial SFB heat with the intake on the SFB.

   Curing should be to coat your cooking surfaces with a layer of smoke that is not containing Creosote(the flaky stuff that peels off onto your food as you cook) YUK.

   Ask around and see if I'm wrong,I'll retract my comments and go to the penalty box(again).:(-

Have fun and...
 
 
oldschoolbbq said:
   R Mac 1, maybe I'm stepping outside my zone, but are you going to burn Coal and wood in the Belly of your "new" smoker
icon_eek.gif
. I don't put anything except meat in the belly(smoke chamber).I only use wood in the SFB and use (as you suggested) a baffel and plates to incerase or decrease the internal temps.

   I leave my exhaust wide open (always-to me it is only to keep rain out of my chamber) and control initial SFB heat with the intake on the SFB.

   Curing should be to coat your cooking surfaces with a layer of smoke that is not containing Creosote(the flaky stuff that peels off onto your food as you cook) YUK.

   Ask around and see if I'm wrong,I'll retract my comments and go to the penalty box(again).:(-

Have fun and...
Click to expand...


Stepping out of your zone?  I'm willing to take all and any advice.  I had read that it's OK to put a bit of wood in when you season the grill, so I just grabbed the smallest chunks out of the bag of hickory I got and put them on the coals.  I put some unlit coals in the grill (along with the small wood chunks) and then dumped a chimney of hot coals all over them.  I could smell the hickory for a short while, then It just burned nice and hot for a few hours.  I had seasoned it once the night before with less coals and heat. 

As for what I'm using it for, I'll be grilling with charcoal in the main chamber pretty often.  I'll be using the SFB for smoking occasionally as well, but this will be my primary (only) grill so I need to do both.
 
 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.
  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
 
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