Hi to all from Pittsburgh and thanks for all the info especially the suggested mods for my Chargriller Smokin Pro and food safety which I was not completely aware of. I had a bullet smoker a few years ago and used it until the fire pan rusted out. I finally got the Chargriller about a month ago. I am in the middle of my 3rd smoke (all nighter) trying to learn to use the new unit as a stick burner.
Smoking in Pittsburgh
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Thanks for the welcome. Mixed results. I did not use any lump after the initial startup. There is a little too much smoke for my taste. Per what I have read some people have been able to use only wood others haven't. I may be in the second category. During my second smoke I used lump periodically to keep the temperatures up. It was much better.
I did two pork shoulders one at 81/2 lbs the other at 71/2 lbs. The 8 1/2 lb tasted better, not sure why. My wood was left over from the fireplace garage kept for 2 years (very dry).
- 21,238 Posts. Joined 1/2011
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Good evening and welcome to the forum, from a sunny and hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
It is a great site and how everyone takes the time to share experience. I poked around awhile and finally decided on a Chargriller Super Pro modifying it out of the box with suggestions from here. Pictures are in the Chargriller group.
Still a lot to learn, but having fun along the way.
Had family over today and had the pork smoked on Monday night (put in the freezer when done Tuesday). Either I was too critical of the results at first or the flavors mellowed out in the freezing/thawing process. As I was heating it up I did add 3 or 4 cups of apple juice (1/2 cup at a time just to keep the pork moist) - maybe that helped as well. All enjoyed it and the smoked baked beans. The best compliment came from my daughter who refused to make a sandwich, said she could eat more pork that way. She also made sure she got to take leftovers home.