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new from Ashby Ma.

post #1 of 16
Thread Starter 
I have been reading for awhile and thought it was time to join. My daughter got me a CG with a SFB for fathers day. Been doing ok chickens,
turkey and a shoulder all turned out good. Ribs well that's a different story dry dry dry..Even doing 3-2-1 still dry..???? Will keep tring tho..
Next on the CG will be a chuck roast next Sunday.

Smoke till you drop and get up and smoke some more!!!!
post #2 of 16
Welcome to SMF smokindad!!! Be sure and share that chuckie smoke w/ us. That is one of my favorite things to smoke.
post #3 of 16
Welcome SmokinDad -

Nice smoker! Sounds like your temps might be high. Poultry is good ar high temps nice crispy skin but ribs need low temps 225 to 250. Use a separate thermometer. The built in ones are usually worth a damn.
post #4 of 16
Welcome to SMF! Check your temp with another thermo. The stock thermo in my CG was way off!

Take care, have fun, and do good!


post #5 of 16
welcome SmokinDad, you have found the best smokin' site on the net, I'm talking about the SMF. Be sure and keep reading around, plenty of great tips from friendly folk. Be sure and sign-up for Jeff's 5 day ecourse, good place to start.
post #6 of 16
Thread Starter 
Learned the hard way about the guage that came with it.. Heard the $20.00 rack of ribs sizzling when the temp said 220 on chamber guage..Put oven thermometer in and it was over 300 inside...To the store I went. Now have two digitals. Live and learn...
post #7 of 16
Welcome to the SMF
post #8 of 16
Welcome to the forum. I recently added two thermometers at grill height to my CG. It is truly more accurate now. There are other mods that can be done. Please let us know what improvements you've made to yours. We like lots of pictures too.
post #9 of 16
Welcome smokindad, glad you found us!

I also have the CG like yours... mine's modified a bunch. There's a couple of simple mods you'll want to do to yours, one is a chimney extension down to grate level, and another is a baffle at the sfb opening. You can also flip the charcoal tray upside down in the main chamber, hang it just above the opening. It will act as a baffle and help keep the temps even from end to end.

You are on the right track with the temp guage... mine was worthless. I installed two good ones, one at either end of the lid, just above grate level. Plus, I use a digital unit...
post #10 of 16
Thread Starter 
Did the chimney extension and flipped the charcoal tray. For temp guages I use a digital with the prob laying on the grate..Is that a good idea or not to have the probe on the grate?????
post #11 of 16
From reading others comments here, I'd say laying a probe on the grate is a bad idea. Apparently it will short your thermometer out. If you've got an Academy Sports, or a Bass Pro Shop close by, they've got thermometers that can be fairly easy to install.
post #12 of 16
Welcome to the SMF!cool.gif
post #13 of 16
Welcome to the forum. Nice to have you aboard.
post #14 of 16
Welcome to the SMFicon_exclaim.gif

I found an easy 2nd thermometer to add is using a Turkey fryer thermometer thru one of the stock rotisery holes on the left side using the kettle clip on the inside of the cooker holding it to the wall & the prob tip will be near center just a fraction of an inch below the grate. I found my stock gauge was not that far off.
post #15 of 16
Welcome to SMF.
post #16 of 16
Hi smokindad!...Welcome to the SMF!...PDT_Armataz_01_34.gif...We're glad to have you aboard!!...
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