Hey everyone here's my Char-Griller Super Pro W/ SFB. Since moving out to California from Texas earlier this year I have been in withdrawals from good Texas BBQ, or and decent Q at all really. So after some research here on SMF and a few nights in the garage I have a smoker that's capable of putting out some good 'ol, Texas style, thick smoke ring, real deal BBQ goodness. After getting it all seasoned and prepped I cooked for the guys at work (40lbs Brisket, 20lbs Chicken and 10lbs Sausage). I had these Cali folks taste buds in shock...lol. Most of them have never had real BBQ before. Anyway here's what Ive got.
I use the legs meant for the SFB w/ the
charcoal pan inverted as a"tuning plate"
and it works AWESOME!! (Even all the
way across within 5-10)
Also used angle iron and stove seal
around the outside to seal it up.
Used dryer vent to bring the stack down
to just above the grill level.
My firebox lid was all warped so to
seal it better I added a latch. Also
built a charcoal basket a definite
necessity for maintaining temps.
Of course added two thermometers at grate
level. Still looking for something to plug
up the hole the junky factory gauge sits.
I replaced the factory shelves with a
more functional and custom looking
work area. (40lbs of brisket first
over night smoke on the new unit)
Another peak about half way through.
It practically fell apart!!!