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Pretty much a beginner from Tennessee

post #1 of 11
Thread Starter 
Hello everyone! I'm fairly new to this stuff, been smoking ribs, butts, and whatever else sounds good at the time for about 2 years now. I have a Chargriller Pro with no mods, but after seeing what some people have done to theirs, I'll have to give it try. I'm tired of only being able to use the left half of the cooking chamber.PDT_Armataz_01_33.gif I've been to alot of different websites trying to learn all I can about smoking and finally "googled" across this website. I have to say this is by far the best and most informative that I have found!! It seems like everyone always has a pretty good answer or knows someone else who has tried it before. Anyway...look forward to chatting with you guys and gals and learning more about smoking.
post #2 of 11
For a quick easy mod to help with that temp... flip the big charcoal grate/metal arc pan thing - upside down in the smoke chamber... the arc almost matches the hole from the fire box side... i drop and empty beer can on each side and it balances my drip pans nicely!! Welcome to the SMF! Check out the sticky on the Char griller mods!!
post #3 of 11
Welcome aboard, lots of good people and information here, just ask! Look forward to seeing some q-view of your goodies!PDT_Armataz_01_24.gif
post #4 of 11
hello Jay. I have the same grill as you do, for those hotspots close to the firebox, like busted said, just turn the charcoal holder upside down, for the exhaust just buy a 3inch flexible tube (the ones you use for the dryer) bring it down to meat level, that should help you regulate temperature a little better.

now just buy a couple of thermometers and install them on the sides of the handle of the door. It helps, my thermometer that was installed is at least 40 degrees off.

welcome, I'm pretty new also here
post #5 of 11
Thread Starter 
Yeah, I'm definately going to get 2 new thermometers. Was yours 40 degrees too hot or cold? I'm undecided on what to about controlling the hotspots. I'm thinking about installing some type of "deflector plate" like some others on here have done. For now I will definately be using the method with the charcoal grate that you guys have suggested. Thanks.
post #6 of 11
Welcome to the site..... Great place here.........
post #7 of 11
Hey Jay,

welcome, lots of great info and q-view on here to add to your new found habit......addiction.......hobby.

post #8 of 11
welcome to SMF Jay glad you found us-jus good ole people that likes to help-and Q-view
post #9 of 11
Welcome to SMF. This is THE place to be.
post #10 of 11
Welcome to SMF jay-jay.icon_smile.gif
post #11 of 11
mine was too cold, so before getting them, I was cooking at temps way too high and my food was coming out dry or overcooked. Try that method, I'm sure you will like it, best of all is that its free.

ohhh one more thing I forgot to mention is that if you get a charcoal basket or make one you will save a lot of trouble and fuel. With a box and using the minion method you will be off and smokin' in no time like a pro. controlling temps without a charcoal box in the sfb of this smoker was pretty hard
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