- May 26, 2015
- 3
- 12
Hey everyone. Thought I'd do the intro. I was born and raised just outside of NYC and then joined the Marines 11 years ago as a pilot. As a single guy, moving around everywhere, and I've mostly lived in small places. I've learned to appreciate things not common to NY... like country music, and BBQ. Until now, I've never lived in a place where I could actually put a grill. I love smoked food, and it's something I've always wanted to do.
Now that I'm in VA, I've been around a bunch of people who smoke. My neighbor cooks every weekend and it smells awesome. So, I bought myself a Chargriller COS. I researched for a bit and did some mods already. I used the silicone sealant between the offset and main chamber. I put in two thermostats on each side at grill height. I used the aluminum tubing to extend the exhaust. I haven't quite figured out the baffle yet. I've never cut or welded metal either. So, right now I'm on my first cook (pork shoulder). The side closest to the fire box is about 300 and the far side is 225. I need to keep reading on how to keep the temps even. Any advice appreciated. In the meantime, I'll keep reading.
-G
Now that I'm in VA, I've been around a bunch of people who smoke. My neighbor cooks every weekend and it smells awesome. So, I bought myself a Chargriller COS. I researched for a bit and did some mods already. I used the silicone sealant between the offset and main chamber. I put in two thermostats on each side at grill height. I used the aluminum tubing to extend the exhaust. I haven't quite figured out the baffle yet. I've never cut or welded metal either. So, right now I'm on my first cook (pork shoulder). The side closest to the fire box is about 300 and the far side is 225. I need to keep reading on how to keep the temps even. Any advice appreciated. In the meantime, I'll keep reading.
-G
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