I have the common Chargriller w/sidebox and while I am getting pretty good at smoking various foods, I do have a problem keeping a consistent temp for more than 6 hrs.
Why? Simple. Even though I use the factory curved charcoal grate set up much higher on bricks, when smoking for more than about 5hrs, the common brand charcoal's (say 4 chimneys worth) ashes build up underneath and then don't allow the current charcoal to burn correctly.
In looking at the side box, I can get more height by using the factory cast iron grates and put them in their factory position. What I don't know is by being that high (basically the same height as the thru hole to the big grill), will the fire be too hot and/or will it cause any issues in the way the meat is smoked?
I have closed off all open holes and gaps with foil, but have not extended the smoke stack if that helps at all.
Why? Simple. Even though I use the factory curved charcoal grate set up much higher on bricks, when smoking for more than about 5hrs, the common brand charcoal's (say 4 chimneys worth) ashes build up underneath and then don't allow the current charcoal to burn correctly.
In looking at the side box, I can get more height by using the factory cast iron grates and put them in their factory position. What I don't know is by being that high (basically the same height as the thru hole to the big grill), will the fire be too hot and/or will it cause any issues in the way the meat is smoked?
I have closed off all open holes and gaps with foil, but have not extended the smoke stack if that helps at all.