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post #1 of 16
Thread Starter 
New to the forum. I have a charbroil grill/smoker that I modified. I tried to use it as a smoker on my first attempt at pulled pork. Turned out all right, but
I had problems keeping the temps down low enough. Temp kept rising up around 300. I figured it was an air flow problem, so I got out the welder and made a fire box to fit inside the grill.

This allowed me to control the air much better. Did a smoke the day before christmas and I was able to maintain 225 for almost 12 hours. I just fill the fire box with charcoal and apple wood and then put 25 hot coals on top. The rest is just air control.

Pictures of a chuckie I'm doing tonight just going on the smoker.

Ahh, nice thin smoke and a constant 225 degrees.

More pics to come of the finished chuckie
post #2 of 16
post #3 of 16
Thread Starter 
Chuckie hit 130 degrees - starting to spray with apple juice

post #4 of 16
Lookin' good!
post #5 of 16
Welcome to SMF. The best place around for all you need to know about smoking. Looks like you're off to a great start. If you do have questions about anything there are lots of helpful people here and we'll all be glad to put our 2 cents in. wink.gif

Good luck and good smokes.

post #6 of 16
nice mods on the char broiler. welcome
post #7 of 16
Thats some good looking qview, keep it coming. (folks around here can't seem to get enough), and keep up the good work!
post #8 of 16
Welcome to the forum. Glad to see you jumped right in with Qview. Good looking chuckie.
post #9 of 16
Welcome aboard! Where you from?
post #10 of 16
Welcome aboard! Nice looking Que
post #11 of 16
Yeah. What he said. What's all that white stuff on your yard? PDT_Armataz_01_27.gif

That firebox is ...WOW...GRATE (Pun Intended)...Friggin bout-SMOKIN'!

I tried to point ya, but I've been generous, trying to get people caught back up...Clicking on the scales allows you to send an electronic ATTABOY. Many of them were wiped out in the great Winter '09 AW-$-HIT.

I guess I've gotta go thank the powers. Nice to have SMF back.
post #12 of 16
Thread Starter 
I'm from southern Illinois. It actually got up in the 50's today. After a wind chill of 11 below the other day I was walking around in short sleeves. Planned on getting the chuckie on sooner, but I worked midnight shift last night - kinda passed out on the couch when the kids went to school. Didn't get the smoker fired up till around 3:00. It's 9:45 now and chuckie is around 130 degrees, seems to have plateaud. Might have to finish in the oven. Don't know yet, but I have plenty of beverage left so we'll see.
post #13 of 16
Thread Starter 
When I pulled the chuckie off the smoker at about 11:30 p.m. I noticed through the beer goggles that I don't actually have a charbroiler, I hava a chargriller by royal oak. Anyhoo, heres the finished que of the chuckie after finishing in the oven. My fire started to fade and I was out of charcoal and all my apple wood was in pieces too large for the fire box. Didn't think momma or the neighbors would appreciate the chain saw at 11:30 so I double wrapped with foil and threw in a couple of ounces of apple juice and finished in the oven on 350 till it hit about 185 internal. Let it rest for about an hour and a half and sliced her up. It was 2:45 in the morning, but me and the dog thought it was pretty tasty. Turned out nice and moist. Should make for some pretty nice sammies tomorrow.

post #14 of 16
Welcome to the SMF. Congrats on the mod, it is always nice when a mod works out the way you planned.
post #15 of 16
Welcome from Pittsburgh, PA.........You sir, are an artist!
post #16 of 16
Welcome to SMF! Creative mod.
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