Char-Griller Duo! Mods

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vtanker

Meat Mopper
Original poster
Feb 21, 2009
270
10
knoxville TN
Hello every one,
I just got a char-griller duo from the wife. It is an awesome combo. I tried some of the mods that have been posted for the char-griller smokers but they did not all work. The duo has a smaller smoking chamber.
I tried the small piece of metal cut and bent like the video said but I had a bunch of hot spots. I tried the two plates with all the holes and the box did not want to come down below 238 temp wise. The whole drier tube thing did not work well. It likes to fall off. The rope seal thing was well, a pain. Leaks and falls off. I found a 3" diameter pipe at 1/16" thick at a local salvage yard for $2.25 a foot. It fit over the existing pipe with NO PLAY! I then cut it 8 1/4" long and tack welded it. two screws would work as well since there is no gap to seal.
For the fire box guard I took the legs that they give you for the fire box and cut the round straps off the legs. I placed them in the bottom of the smoker and turned the charcoal tray over and the right side of it rests on the bolts that hold the fire box on. I did not weld it in because i want to clean it. There is a 2" gap on both sides of the tray. at the front there is a 2 3/4" gap. I have no hot spots now and I can maintain the temp between 218 and 224 with hardly any adjustments during smoking. I am using lump charcoal and wood chunks.
For the fire box itself I did the 3/4 expanded metal thing I used stainless because I could get it free.
I am not a professional smoker I am learning as I go. These are just some things that I have learned. I could not have known what to do with out this Forum!!!
Thanks to everyone!
I tried to insert pictures but cant seem to figure it out!
 
Kewl stuff vtanker. I have some info around here somewhere on the Duo. Does a nice job. Try using Photobucket or similar site to host your pictures then paste the IMG code into your post.
 
html doesn't work with the forums as it isn't allowed. Use the link for forums and just copy and paste it directly .. nothing else to do.
 
You can put multiple items in a post up to the forum limit. Just double space between each picture and maybe a short description above it then paste the link.

Everything looks great!
 
I cant seem to get more than one on the same post. I went top photo bucket like you said. I tried copying each different one but only the direct link would work. I could only put one per on the post.?????
 
Hi All,

First, Thank You Members for all mods and ideas.

I've had my grill/smoker for about a year and half. Last year (pre-mods)I smoked one turkey, fried another. They turned out good IMO
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, but on a windy day had to fight with the temp all day. Anyway...I'm smoking two turkeys this year with these suggested mods. Weather is coming in ...cold and windy.... lets see how it goes
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.

Here are my mods:

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Well I smoked the two turkeys. Before mods I had trouble keeping the temp down to 225....with mods I had a hard time keeping the temp up. The temp just went all over the place...maybe I just need practice. Also I soaked the turkeys in a brine....wow did it come out salty ... not certain what I did wrong. the smoke flavor was there but I was not happy with the results. I'll stick to injection.
 
With brining you either need to rinse or soak in plain water afterwards to reduce the saltiness. Keep working with the temps til ya figure out what is needed.
 
Rata, what are the length of those plates on the bottom of your grill?? I think those might work better than using the charcoal thing flipped upside down!
 
PigCicles,

Thanks...I did do a quick rinse maybe not enough...in fact I don't remember rinsing the inside...I may try it again. I need to stop looking at foodtv so much.
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Last year (with no mods) I injected the turkey, smoked it over Hickory ... I was really proud of that one. 

jojo22,

I flipped the grate over too at first but since it didn't really help cover the opening, that side of the smoker got really hot. Foil helped but these plates worked better. I just need to smoke more to get a better feeling on adjusting the temp. The plates is 1/8 inch plate. The 2 on the left are 16.5" X 5". the right one (which slides under the baffle) is 16.5" x 8". The baffle is 16.5" X 6.5". Although you can just lean it up against the opening, I welded two tabs w/ bolts to bolt it to the wall.
 
What was your brine solution?

How long did you brine them?

What did you do after brining?

Russell
 
Hi Russell,

Answers to your questions:

What was your brine solution?

 2 c salt

 1/2 c brown sugar

 1 c bourbon

3 c apple juice

1 gal water

1T pepper corn

How long did you brine them?

over night ...about 12 -14 hours

What did you do after brining?

rinsed it. I think this maybe where I went wrong...NOT giving it a GOOD rinse.

What do you think??

Thanks,

Ron
 
Reduce your salt to 1 cup per gallon water plus whatever else you put in the mix. Rinse thoroughly or soak in plain water for 30 minutes. Last thought - avoid poultry
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I appreciate all the information I've found here on modding my Duo. One question I haven't been able to find an answer to: On the gas side, can I put ceramic briquettes in the bottom? If so, should I buy a grate to put them on or just line the bottom with them? Finally, is there any benefit to doing this anyway?
 
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