Char-Griller Smokin Pro with firebox- Mods

[fpmich]

THAT is one AWSOME looking brisket!     And I thought my 1st one was good.  LOL 

It was good but didn't have the look of yours.  Great Job!

 

[misterc01]

I found that food grade FDA approved High temp silicon sealer works great to take care of the little gaps here and there.

 

[bbquy]

Nice job!

Love me some brisket! Yum!

 

[alwaysbesmokin]

Sweet mods Mossy.

 

[captainwoody]

Here's a question, Can you just take the factory adjustable grate in the barrel and put it high over the damper to use as a baffle?

 

[cliffcarter]

 
Here's a question, Can you just take the factory adjustable grate in the barrel and put it high over the damper to use as a baffle?

Yes. You may have to drill some holes in it to make it work well. If you go back through this thread I think you will find a pic or two of this "mod".

 

[captainwoody]

 
Yes. You may have to drill some holes in it to make it work well. If you go back through this thread I think you will find a pic or two of this "mod".

Thanks cliffcarter!

 

[norcaljimi]

Hello everyone. New to this site, and just got my CG 5050 with sfb. I've been going through your guys past notes and I'm getting ready to start my mods. 

 

[hogtownsmoke]

I tried it without drilling and it gave me an area on the side of the pit away from the SFB slightly hotter than the close side. Could be good for doing higher temp smokes on one side with lower ones on the other. But then again I've only done one smoke

 

[lemans]

Invest in a 16 inch horizon convection plate
And when you order have them cut off 2 inches so it will fit the 5050

image.jpg

• lemans
• Apr 15, 2015

 

[boudin4evr]

wanting to do a brisket

I made a 12x12x6 basket

to start a brisket and let it go through most of the night, how do you keep temps up and steady?

mostly lump and how much wood?

any tips?

 

[cliffcarter]

 
wanting to do a brisket

I made a 12x12x6 basket

to start a brisket and let it go through most of the night, how do you keep temps up and steady?

mostly lump and how much wood?

any tips?

You will need to refuel a few times and you will need to monitor the fire.

I suggest you start with something less ambitious until you know how well your set up works or barring that cook the brisket during the day so you can monitor the pit rather than sleep.

If you start at 5AM and keep the pit temp in the 275° range you should be able to cook your brisket and be done at or near dinner time IMHO. YMMV.

 

[misterc01]

How long have you been smoking meats and how experienced are you with your smoker, fuel types, etc? It makes a huge difference and if  this is your first brisket,  cliffcarter has your answer - do it during the day. I would add, monitor you temps regularly (when I  started I checked them every fifteen minutes, less as I got more experience). and hopefully you have or are keeping going to keep a log so you can work out  the quirks of your equipment and fuel types. You will most likely have to add more  of whatever you are using for your smoke flavor (Apple, mesquite or whatever) for at least the first three hours unless you are using enough chunks to last that long. The size/weight of your brisket also makes a difference. Then there is your heat source - I have used a mix of good old Kingston  regular, competition and lump  in various proportions to get the temp up and steady for  reasonably long periods, but still have to add every so often and what I add depends on whether I need to extend or raise the temp, etc. A wireless temp  (meat and grill temp) system can be valuable if you want to have them wake you up when they change  and the smoker needs tending:-)

Bottom line -  it is not a throw it in the smoker, go to bed, wake yup and it is done process. Good luck!

Pete

 

[fpmich]

Bottom line -  it is not a throw it in the smoker, go to bed, wake yup and it is done process. Good luck!

Amen to that!  The CG needs tending for everything,  But that is part of the reason I like it.  Keeps me occupied.

Also part of the reason of why I hate it some days.  No naps!  LOL

 

[wdoss89]

So just wondering....I've read over almost every article, PDF, and story on modifications that people have done. My thing that I have ran into was a poorly taken care of smoker from a craigslist ad. Talked the guy way down because I knew the main chamber was ok but the SFB needed replaced. I got a new SFB bolted it on and the crapoy tac welds on the end cap and rolled metal body broke! Like broke off so that brings me to my question....
If I weld the whole thing would that help with some of the sealing on the SFB itself?

20150908_172906.jpg

• wdoss89
• Sep 10, 2015

 

[misterc01]

Depending on how you  have it welded - yes it should. I am a big fan of using USDA approved high temperature silicon as a sealant, especially the SFB door as well as the joint between the SFB and main chamber. .  

 

[james breedlove]

whats a smoke shack how does it work

 

[jarjarchef]

 
whats a smoke shack how does it work

A smoke shack is a brand of electric smoker. There are also old school smoke shacks for doing hams where they have a shack with a small fire and they cold smoke for days..... Neither are really what this thread is about.

 

[jaburr25]

Here are some mods I did to my pro.


First one here is the vent extension

These are the SFB with the Lowes Basket

Dual Thermometers at grate level

Vent extension with rain guard

what kind a basket is that exactly? I mean original purpose.

 

[cliffcarter]

what kind a basket is that exactly? I mean original purpose.

I think it is called a vegetable shaker basket, IDK if Lowes has them anymore. I did pick up a couple of similar ones at Ocean State Job Lots this past year.