Recent content by mnola917

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  1. mnola917

    New CharGriller Super Pro W/Mods

    I did not find the basket to help with keeping temperature even.  It DOES help greatly during a long smoke and I start getting bad air flow, It allows me to dump the ash much easier.  I would suggest a big water pan inside the cooking chamber, close to the opening from the SFB.  Also, I rarely...
  2. mnola917

    New CharGriller Super Pro W/Mods

    I also added an expanded metal charcoal basket.  I dont have the measurements on me, but I know all I needed was an 18x18 piece that I bought from home depot.  I also had to spot weld (you could probably bolt it) two pieces of 1"x1" steel angle to the front and back of the SFB for the charcoal...
  3. mnola917

    New CharGriller Super Pro W/Mods

    The warming rack should come out very easily.  Push one of the warming rack legs towards the center of the cooking chamber and slide it off the bolt it is mounted to.  The other side will slide off easily.
  4. mnola917

    How do you mount a Charcoal basket in CG SnP?

    Thanks! That's what I was looking for. Any issues with the holes you drilled into the sfb?
  5. mnola917

    How do you mount a Charcoal basket in CG SnP?

    I plan on bending up a charcoal basket out of expanded metal.  I have no issues on the construction method of the basket, my question is how do you guys mount the basket into the SFB in an easy to use place?  I want to be able to pull the ash pan without disturbing the coals at any point, yet I...
  6. mnola917

    Florida

    Hey Charlie.  Welcome to SMF.  Glad to see you finally caved in and joined.  You'll find lots of great information here, lots of great people and lots of great recipes.  Be forewarned though, you're going to want to start smoking more so you can show off your skill with some Q-View.  Go for a...
  7. mnola917

    My Chargriller Duo

    Since smoke rises, without the extension, the natural path the smoke would take would be straight up from the fire box, to the left and out of the chamber, bypassing the cooking level and your food.  By extending the damper down to grate level with a piece of dryer vent (bought from home depot...
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  14. mnola917

    Todays Brisket w/qview

    I smoked a 9 ½ lb brisket today.  I started by rinsing off the brisket, drying it, then injecting it with a marinade consisting of store bought beef broth, with 3 extra bouillon cubes, merlot and lawry’s seasoned salt.  I boiled and reduced this by about 1/3. I covered the brisket in mustard...
  15. mnola917

    how about a rub for steaks?

    I like to use a blackening rub.  I rub down the steak with EVOO, then season on one side (to be cooked first). 1 teaspoon chili powder  1/2 teaspoon ground cumin  1/2 teaspoon paprika  1/8 teaspoon salt  1/8 teaspoon cayenne pepper
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