chipotleq
Smoke Blower
Thanks for the reply. It lives again :). What temps are hard to get? I placed my order with Sarah and Ben a few weeks back for the hybrid 36 patio. I mostly see myself running temps for hot and fast 250-275 for ribs, brisket, and shoulder. i will be running Higher temps for steaks, chicken and everything else including veggies on the smoker side more like 325-350. I will also be building a bed of coals from oak and use hickory for adding a stick or two there after. I have read that the bed of coals needs to be broken down from lump coals to small embers before you throw in a peace or two of wood the diameter of a cola can. How big are your peaces?
The chargriller is what most interest me since I bought in to the hybrid concept, I am very curious to hear everyone else experience with it. Do you cook on both levels?
And what do you use, lump charcoal or the K brand briquette and how much for a cook. Does it maintain the burn longer since it is also 1/4" steel than the weber 22.5 kettle?
How easy is the ash clean up and what method of air regulation does it have, if any? So many questions, thanks!
The chargriller is what most interest me since I bought in to the hybrid concept, I am very curious to hear everyone else experience with it. Do you cook on both levels?
And what do you use, lump charcoal or the K brand briquette and how much for a cook. Does it maintain the burn longer since it is also 1/4" steel than the weber 22.5 kettle?
How easy is the ash clean up and what method of air regulation does it have, if any? So many questions, thanks!