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The CharGriller Owners Group Official "Introduce Yourself" Thread - Page 2

post #21 of 129
I have had my chargriller trio now for 6 mos. and I can't believe I have not tried this sooner. Fattys are EPIC!

post #22 of 129

Welcome to the group crscopenhagen!


That fatty looks good.  What all did you put in it?


Until a couple of months ago, I didn't even know what a fatty was (other than an ex-girlfriend).  Then, my wife & I was allowed to judge a friendly fatty cook off.   Even though my wife and I had no idea what to expect, we learned one thing.  They are delicious!


CONGRATS on your first fatty!


post #23 of 129

Hi! Guys, I'm floundering here at the moment as I don't use forums and haven't a clue what I'm doing.

Please direct me in the right direction if I am not doing this posting thing right.

I'm Pilch and hail from Queensland Australia, I've only just brought my CG and have just finished seasoning it.

After putting it all together I've found a few spare nuts and bolts and I can't find anywhere for them to hang out so I'll just wait for the moment as I'll no doubt find a spot for them as time goes by.

A question I have though is, when I bolted the fire box onto the griller it seems too flimsy with only the 5 or 6 bolts around the opening and I'm concerned that it may do damage later on. Is there any other mods to strengthen this fire box other than propping it up on bricks or such?

I have measured the gap between the f/box and the stand and it comes in at 40mm (sorry we were converted) and I was looking at bolting a piece of 40x40 box steel there for it to rest against.

Any suggestions/information would be gratefully acknowledged.

post #24 of 129
First of all .. Chargriller always gives you xtra nuts and bolts. I use them to fill inthe holes.. IE: the four whole on the bottom of the side fire box ..
Did you put the spacers between the SFB and the legs of the grill? Make sure the SFB is level to the main chamber.. I found that using two of the left over long screws with nuts worked better than the spacers to level out and to provide xtra strength ,
So the SFB is bolted to the main body and to the legs.. That will make it plenty strong
post #25 of 129

Thanks for the reply Lemans.

No I didn't put the spacers between the f/box and the griller as they were brought separately and the first nut and bold kit (griller) had the spacers and I couldn't find anywhere for them so used them on the warming rack. Later when I got the f/box and put both together I noticed that there were 2 holes in the f/box and 2 on the griller which appeared to line up, I removed one of the spacers and tried it there and it appeared too short so returned it to the warming tray. As stated previously there is a gap of 40mm between the f/box and griller so I'll use a piece of box tube there and see how things turn out.

Another question for anyone, is there any reason why I can not remove the trolley axle and replace it with a 1/2" one and better wheels?., I've read where other people believe this to be the grillers only weak point.


post #26 of 129

Have a question for you sir.

I note that you have a rather large fire basket, how do you control the heat at 250F for 6hrs with this amount of fuel?

By the way I'm brand new at this and today I fired up for the first time and the temp kept climbing to over 300F before I removed some fuel.


Cheers from down under.

post #27 of 129

TexBiff is in the house! I've been a Char-Griller owner for many years but just now pimping up my Charcoal ride for the ultimate smoke. I'm looking for the low cost effective ways our family have modified their Char-Grills. 


Added front wheels, magnets to hold accessories, firebox, 2 additional heat theometers, heat adhesive 




Add heat plate by firebox to balance heat across the entire grill

paint to protect against rust

fire grate

post #28 of 129

Woo! up there cowboy ya ridin a little fast there.

First of all welcome to the greatest smoking forum around and ifen ya plays ya cards right yous will learn every fing ya need ta know about every fing rignt here.

Go ties up that dar CharCriller ride of yours and start readin 'cause there's heaps ta read.

As ma old pappy usen ta say "ifen it ain't here it ain't nowears".


Cheere from Down Under.

post #29 of 129

TexBiff , have you got any photos of your mods to date?

My CG is stock and I'll be doing mods at a later date and a picture speaks a thousand words.


Cheers from Down Under.

post #30 of 129

Hey, I'm Jeremy new to the community and to smoking. Got my CG pro with SFB about 2 weeks ago, have read a lot about it and started some mods. So far I have extended the chimney down to grate level, added 2 new thermometers, new charcoal basket, and am currently deciding how i want to do a heat plate that can be removed because I do grill on it also.  I have found tons of very helpful info on this forum already and can't wait to learn more.

post #31 of 129
Thread Starter 

Welcome to the group, Jeremy.

Please post a picture of your pit once you get it ready.

Good LuckThumbs Up

post #32 of 129
Originally Posted by cliffcarter View Post

Welcome to the group, Jeremy.

Please post a picture of your pit once you get it ready.

Good LuckThumbs Up

I will when i get a chance. 

post #33 of 129

Welcome to the group Jeremy!


I've made a few mods to my CG, and I've got to tell you there is a point of excess.  When it don't pay off.

I've got the two therms, lip seal, chimney extension, temporary baffle/tuning plates.

Tried this and that, but when you get down to the nitty gritty, the CG is a COS (cheap offset smoker).


I too, added the 2 therms as I was assembling it.  $80.00 bucks down the drain.  LOL

No matter WHAT you do, you are never going to get consistent temps all the way across this unit with the thin metal.  It does happen!  But the moon and stars have to be aligned right.


I think the best mods with the most payoff, was the lip sealing and chimney extension.


Now that I've bad mouthed all of our smokers, I will say I really enjoy using mine.  Yes it takes more fuel, more fussing tending it, and it doesn't hold heat for crap.  But then neither did any of my campfire cooking.  The fun is in the tending for me.


I've never used mine as a grill yet, and my step son has never used his as a smoker.  LOL  It works either way, but I think it is better suited as a grill for large group parties.


But hey!  We got what we got, and we can make it work.  That's all that counts.  Right?

post #34 of 129
Thanks for the welcome. And you are exactly right, I have always been taught to make do with what I've got and take care of it.
post #35 of 129

Hello everyone. Long time Chargriller owner. New to the group. I love to cook and hope to give and receive good things. How's this for a load?


post #36 of 129

Welcome to the group jmposing!


Holy Cow!  Now that is a LOAD!!! 

Looks like a mix of ribs, pork steaks, and maybe two different sausage type.  Got my mouth glands in overdrive with that pic.  LOL


I noticed your inside stack.   Why do you have it all the way across to the firebox side?  Maybe you have a plate underneath that I can't see, to direct smoke and heat to far side, and you just making it somewhat of a reverse smoker?

post #37 of 129

That's what it is. Here's a post from a couple years ago showing it in detail.


post #38 of 129

Nice mod!  It got my attention for sure.  As any char-griller owner knows temp control is a chore.


Mind if I send you a PM with a couple of questions about it?  I don't want to hijack the thread.

post #39 of 129


post #40 of 129

Hi All!

I live in Pembroke, Ontario CANADA and I've been using my Chargriller Outlaw with Side firebox for almost 2 years now and have to say, once I started smoking I was instantly hooked. Been trying pretty much the basic things since first getting it from my parents as a gift. Pulled pork, brisket, ribs, bacon, chicken and such are things that I've been trying to perfect before moving on to more adventurous things like wild game. We have a lot of hunters in the area and some are tired of the traditional prep methods like sausage, steaks, ground meat. I've even gone as far as begun a part time catering business for colleagues at work. I'm looking forward to chatting with you all and bouncing ideas around this group.
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