JUST ONE MORE QUESTION "I PROMISE"

lateferdinner

Fire Starter

Original poster

May 16, 2011

37

10

TORONTO,ONTARIO,CANADA

• Jun 16, 2011

• #1

SO i start the fire with charcoal

"after i have added a baffle and tuner plates

 put in a better thermo

and lowered the chimley to just above the grill

 got a basket to hold the charcoal together

for a better fire"

 then i add the wood??

 and they wood be sticks  about 3" diameter

 or less??

 gotta get this right cause i bought a chargriller  1224

 an my wife is really P.R. OFF

 oh yeah .... where does the water come into the program

 sorry that's 2 questions..................................................sue me lol

 

Last edited: Jun 16, 2011

realtorterry

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Jun 5, 2009

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Bullhead City, AZ

• Jun 16, 2011

• #2

So it sounds like your there. First thing I would do is TEST that new therm. Use the boiling water test at 212. If you don't have a chimney starter you might want to look into it for starting your charcoal. Load the charcoal basket with your preference of charcoal/lump. Once the charcoal in the chimney is ready put it over the basket. Open all you vents until you get the temp. up. Once its up close ONLY the firebox vent halfway until you get the temp dialed in by either opening more or closing more.

Once you get the temp stable you can use whatever you have, chips, chunks, splits? Put them somewhat off to the side to smolder NOT catch fire. That will give you the TBS your looking for not the bellowing white. Once you get some good TBS flowing get your meat on & go man go!!

Then DON"T forget the qview

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jun 16, 2011

• #3

You don't need any water.

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Jun 16, 2011

• #4

Water usually helps stabilize spikes in temperature and add a little moisture (very little). However this applies more to Vertical smokes that Horizontal styles.

 

lateferdinner

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Original poster

Thread starter

May 16, 2011

37

10

TORONTO,ONTARIO,CANADA

• Jun 16, 2011

• #5

AHhhhhh OK then thanx

 

michael ark

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Feb 11, 2011

2,425

32

Jonesboro Ar

• Jun 16, 2011

• #6

Show her the price of a stubbs or backwoods.

with the

 

lateferdinner

Fire Starter

Original poster

Thread starter

May 16, 2011

37

10

TORONTO,ONTARIO,CANADA

• Jun 16, 2011

• #7

YEAH I KNOW

but i just bought a 4 burner grill

 and a true north smoker

 and now the chargriller that i wanted from the get go

 the only good part of the whole thing is................she won't talk to me!!

 there is a God an he smokes ribs

 

Last edited: Jun 17, 2011

jirodriguez

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Jun 5, 2009

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Portland, OR

• Jun 16, 2011

• #8

lateferdinner said:

YEAH I KNOW

but i just bought a 4 burner grill

 and a true north smoker

 and now the chargriller that i want from the get go

 the only good part of the whole thing is................she won't talk to me!!

 there is a God an he smokes ribs

Click to expand...

LOL.... sorry got a good laugh out of the wife logic!

When I had my chargriller I usually would just buy the chunked wood (not chips) at Home Depot and toss 3 to 5 chunks on about 5-10 minutes before you put the meat on. Like flash mentioned you don't need a water pan with a horizontal offset smoker. Also keep in mind that your therms. in the lid are just a referance point for what your smoking chamber temp is at (± 10° or so), you will still need to cook the meat according to internal meat temps, not time.

 

lateferdinner

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Original poster

Thread starter

May 16, 2011

37

10

TORONTO,ONTARIO,CANADA

• Jun 16, 2011

• #9

Gotcha i have beeen doing just that cause i hate getting stomach pumped ........waste of food

 used to be institutional cook practised on the insane

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Jun 16, 2011

• #10

LMAO at the wifey comment...yeah, what's the downside to that one? Keep buying gear, maybe she'll give up the eye rolls at ya