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  1. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    That basket looks awesome I will get building one like right away. I will see what happens but as of right now I am sitting at 200 degrees. The smoke stack is wide open, the intake damper is wide open, I've pulled the drawer at an inch or so for more air, and I've raised the charcoal a couple of...
  2. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    Awesome, thanks for all the info guys. I fiounfd an old grate lying around that was a bit wider than the original. so it rests about 4 inches higher. Maybe that will help with the air flow if that is the problem. The original grate I think has run it's course. Reading some other posts it is...
  3. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    Oh and it's about 60 degrees outside temp.
  4. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    Yes chimney is all the way open and I let the chimney burn for 15-25 minutes before adding it. I make sure the coals Are burning cood before adding them.
  5. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    OK so right now I have added my second chimney of coals, I have both my chimney and intakes all the way open, with three thermometers at grate level and I am ranging from 215 - 195 degrees? and it's been an hour since I started.
  6. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    LOL. Actually no I did not remove that piece but it had been removed long ago.
  7. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    I was planning on tackling some of the "seal" issues with the smoker a little later. But maybe that is a big part of it and I will have to do something a little sooner than later. plus get on some of the other mods I've been meaning to get to. lol
  8. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    I have 2 different digital probe thermometers that I use plus a a few dial thermometers. I don't rely on the stock thermometer that is built in to the unit. I never reads close to any of the others. For instance right now it read about 100 degrees when the other 2 dials I have are reading...
  9. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    I usually use 2-3 chimneys to start and then add a chimney every 30 min-1hr depending on the fluctuation. Honestly I am hoping that since it has warmed up in the area that I may get a better temp.
  10. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    I have used both charcoal briquettes and hardwood lump charcoal but I have a hard time breaking 205 degrees using the SFB. Any suggestions other than putting charcoal directly in the main chamber? and would that really hurt much as long as I didn't get a too high of a temp? Hopefully that all...
  11. rbrinton2373

    Good Q and Good Music

    Yes it does help and i am sorry for not giving more information. the website has only been up for about 2 days now and still in it's development stages. I plan on having some their covers and original songs posted on the site. They are a classic rock/rock/country band. Some of their songs...
  12. rbrinton2373

    Good Q and Good Music

    Hey everyone. I am trying to help out some friends of mine and I thought that after you eat some Good BBQ, it is only fitting to have some good drinks and good music. For those in the intermountain region I have some help for the last 2. A band based out of Salt Lake City, Utah who put on a good...
  13. rbrinton2373

    Famous Dave's BBQ

    Being fairly new to smokin' I think Dave's is pretty good. But the Brisket and other things I have smoked myself have been better. But for a night out it's not too bad.
  14. rbrinton2373

    Q-View Bowl-no words-only todays Q-view!

  15. rbrinton2373

    Q-View Cameras

    I use a ew Nikon Coolpix 7.2 megpix that I bought my wife for mothers day last year. I also have used a chep little Kodak that I stole from my mom that she got with the Dell Pc she bought a couple of years ago 4 meg pix I think. Any way my question is how do you post the pig pics? I have only...
  16. rbrinton2373

    Cross Rib Roast

    Here is a pic of the rib roast 2 hrs into the smoke. Did kid of a basic marinade using Amberbach, garlic powder, onion powder, Kosher salt, pepper, and Worsteshire sauce. I will also include finisehd pics. Probably gonna just serve it as a roast. still not too sure on that.
  17. rbrinton2373

    Step by Step How to:Char-Griller Pro Mod

    I read a lot of the posts on modding the Char-Grill Smoking Pro, but got a little confused on some of the ideas to do. In searching the web I found this little guide on how to mod the smoker. It may have been posted here before or maybe not, though I couldn't fid it. The pics and easy to follow...
  18. rbrinton2373

    Cross Rib Roast

    I have a cross rib roast that I am fixing for the superbowl. I have been told that it is essentially the shoulder. I am looking for suggestions on what to do with it. I was planning on pulling it but after thinking about it for a bit I am now wondering if I should slice it or even just keep it...
  19. rbrinton2373

    How much smoke?

    what is everyones opionions on sauce? During cooking, post cooking, or none? and for this brisket or any meat for that matter
  20. rbrinton2373

    How much smoke?

    when smoking the brisket you don't ever turn or flip it do you? You just leave it fat side up right?
Great deal on LEM Grinders!
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