Hello All-
Mike P. from KC (Kansas City)!! Just entering the BBQ scene this year with some minor experience using a ECB (Dad smoked Turkeys during the fall while I was growing up). Early this spring I purchased a Chargriller Super Pro...I have been doing mods every weekend since. I am at the point now where I would like to quit my job and focus on BBQ 100%
!!! Not going to happen, so I am spending my weekends researching and BBQ'ing.
Here are the mods I've done so far:
· Installed support arm for side fire box (eliminates the opportunity for sag between fire box and grill)
· Extended stack to grill level
· Installed grommet for Temp leads
· Installed baffle
· Installed extra hooks for "gear"
· Installed two Horizon thermometers (cool!!)
· Recently sanded the initial rust spots and re-coated with high temp paint. (looks great)
Still need to do some sort of mod to the firebox...not sure if i need to go the basket route or raise the grate to get better air flow?? I have also seen some pics of adding an additional vent??
On to the results!!
In short, the first pork butt was outstanding!! The three after that sucked (for whatever reason, I was pulling them off at 180 thinking I could pull them at that temp?? You live, you learn). And last weekend i smoked a pork butt, a brisket and 3 racks of baby backs...I cant begin to describe how good it turned out!!!!!
Needing some help on what i will call fire management (starting and maintaining the heat). Also needing help on "the smoke"...a little confusion as to all wood? All charcoal? a combo of both? Blue or White? and so on... All is good for now, thinking of some chicken this weekend. I guess I need to get into some other threads for some specific questions? Not sure how the forum works...but it said this is where i should begin!! Talk to everyone soon. MIKE
Mike P. from KC (Kansas City)!! Just entering the BBQ scene this year with some minor experience using a ECB (Dad smoked Turkeys during the fall while I was growing up). Early this spring I purchased a Chargriller Super Pro...I have been doing mods every weekend since. I am at the point now where I would like to quit my job and focus on BBQ 100%
Here are the mods I've done so far:
· Installed support arm for side fire box (eliminates the opportunity for sag between fire box and grill)
· Extended stack to grill level
· Installed grommet for Temp leads
· Installed baffle
· Installed extra hooks for "gear"
· Installed two Horizon thermometers (cool!!)
· Recently sanded the initial rust spots and re-coated with high temp paint. (looks great)
Still need to do some sort of mod to the firebox...not sure if i need to go the basket route or raise the grate to get better air flow?? I have also seen some pics of adding an additional vent??
On to the results!!
In short, the first pork butt was outstanding!! The three after that sucked (for whatever reason, I was pulling them off at 180 thinking I could pull them at that temp?? You live, you learn). And last weekend i smoked a pork butt, a brisket and 3 racks of baby backs...I cant begin to describe how good it turned out!!!!!
Needing some help on what i will call fire management (starting and maintaining the heat). Also needing help on "the smoke"...a little confusion as to all wood? All charcoal? a combo of both? Blue or White? and so on... All is good for now, thinking of some chicken this weekend. I guess I need to get into some other threads for some specific questions? Not sure how the forum works...but it said this is where i should begin!! Talk to everyone soon. MIKE
