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My chargriller mods and burgers- pics

post #1 of 7
Thread Starter 
Okay, I finally got some pics of my mods- and some stuffed burgers!

First, let me tell you that I bought the Lowe's basket, and I also bought 2 Chargriller baskets.

The Lowe's basket is FAR better for firebox use, and the Chargriller baskets are FAR better for indirect grilling/rotisserie use. Here is a pic of them side by side so you can see the size difference:

The Chargriller basket is longer and skinnier. It doesn't even fit across the firebox. So the only way to get it in there is to sit it on the ash pan. However, the Chargriller box fits perfectly on the end of the main cooking chamber. With it being narrower than the Lowe's basket, it gives you more room for indirect grilling. Here is a pic of both of them side by side, sitting on the grill, so you can see how the Chargriller is a better choice for use in the main chamber:

Now that we have that out of the way, let me show you what I did with my Lowe's basket and how it works...

First, I tried to use it without any mods. I saw the posts where some people are able to fit it in the firebox and sit it on the rails with no mods at all. I actually used it this way last weekend. It was a balancing act though and it kept falling off. It just didn't quite fit right. So I got out my reciprocal saw and started cutting. I cut off the wire "loop" ends, and cut off the handle bracket (leaving a small, handle shaped hole in the basket). I then put some nuts, bolts, and washers through the sides so it could sit on the bolts on the “grill rails" that are inside the firebox.

Here is how it looks sitting in the firebox:

And this lowered the basket (lower than the cooking grates) but it is still a few inches above the ash pan. Here is a pic from the side, with the ash pan halfway open, so you can see how much room is between them:

Next I did the smokestack mod. I originally did it straight down with the non-flexible ducting. That sucked because the smokestack was coming down in the middle of the grill (on the left side, but in the middle between front and back). I used it last weekend, but replaced it this weekend. I replaced it with flexible 3" ducting and routed it to the front of the grill. Here's a pic:

And for a baffle, I just flipped the charcoal pan (in the main cooking chamber) over and pushed it all the way to the firebox side. I also raised it up on the firebox side and lowered it on the other side (so it angles down as it enters from the firebox). Here's a pic:
post #2 of 7
Thread Starter 
Now, onto yesterday's grub...

I started out by buying a cheapo bowl so I could use the lid as a burger mold. Here's a pic of the lid with some leftover burger in it (not enough to make a full patty):

I then loaded the charcoal basket with some lump and a few chunks of hickory. I lit a chimney, and waited for it to be ready before i dumped it on top of the loaded basket:

While I was waiting for the chimney to be ready to dump in the basket, I cut up some red onions, mushrooms, and gold bell peppers, and put them and some bacon on a grate.:

Once the chimney was ready, I dumped it on the loaded basket, waited a few minutes, and then threw the veggies and bacon on the grill. You can see them here, and you can also see my thermometer probe stuck in a wood block:

While they were smoking, I started making hamburger patties with the mold. These were HUGE patties. I unfortunately didn't get any pics of this part. I don't know how I missed it, but you'll get the gist of it and there are more pics from the cook coming. Anyway, after I made the patties, I seasoned them with a variety of seasonings, sprayed them down with my "secret spray" and sauced them up with a commercial sauce. I then put 2 pieces of sliced swiss cheese on each. I then took the bacon and veggies off the grill and put it on half of the burgers. I then took the other patties (only had seasoning, sauce, spray, and cheese) and put them on top of the other patties. I sealed the edges and threw them on the grill.

Here they are fresh off the grill:

Here is one sliced so you can see the stuffing:

Here is one on an onion bun (and these buns are pretty big, kind of shows the size of these monster burgers):


I used 5.5 pounds of ground beef, and 1 pound of bacon, and it only made 4 burgers (plus 16 slices of pre-sliced swiss cheese, and sliced mushrooms, sliced red onions, and chopped gold bell peppers).

Temperature held steady at between 215-230. It took about 5 hours or so, and I had to refill the charcoal basket with half a chimney once (after about 4 hours or so).
post #3 of 7
I LUV YOU MAN, great cole basket idea, and those burgers AWSOMELY tastey looking
post #4 of 7
Great post and pics !!! The burgers look great , nice PDT_Armataz_01_37.gif

Love that lowes basket with the bolts , looks like you can slide it left or right if you need a little temp adjustment . Next time I'm near there I'll be grabbing one of those .
post #5 of 7
I have a char griller pro also let know how flipping that pan over works. I'm going to do a mod soon!
post #6 of 7
Props on the mods you made, along with the pics! When talking about mods made to smokers, having the q-vue with those helps those of us that still need to make them biggrin.gif

Nice looking burgers, bacon, and veggies too!! PDT_Armataz_01_37.gif
post #7 of 7
Great looking burgers..................Nice mods too..............I am going to lowes this weekend and get one of those baskets for my char-griller gas with sfb..........
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