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  1. olewarthog

    New CharGriller Super Pro W/Mods

    I use a basket in my SFB. I fill all but the front left corner with unlit charcoal and 3-4 fist size wood chunks. I only light about 3/4 of a small chimney and dump it in the open space and can take it to 240 in about 15 mins.  Depending upon the weather, I only have to add more unlit charcoal...
  2. olewarthog

    New Platform - What do you think?

    I'm also still getting used to the new site and am willing to give it a fair trial. However, my first impression is not so good.  on the old forum, i went directly to a page with the threads that were new or updated since my last visit. 
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  4. olewarthog

    Newbie from Ga

    Welcome from south GA, Clayton & congrats on the new toy!
  5. olewarthog

    Georgia Girl here!

    Welcome Cheryl from down here in south GA
  6. olewarthog

    Roll Tide!

    Hey. It's not nice to walk in the door cursing War Eagle & welcome to SMF
  7. olewarthog

    Charcoal Advise Please

    David, I did one curing session with my CG, then started cooking. I do spray the inside of the cooking chamber hood when I clean up the grill after a cook. Like the others I spray & wipe the outside of the SFB where the paint has burnt away. If I see a little rust, I give it a good brushing &...
  8. olewarthog

    chamber temperature

    I use a small potato & cut it in half to make it more stable. Try to place it as close to whatever your cooking as possible. Like this:
  9. olewarthog

    Smoke Box & Heat

    Yes, you should have a football shaped opening between the main chamber & the SFB. The football knockout on the main chamber can be tough to remove. A lot of folks have used dremels to cut the spot welds, etc. I used a chisel & a pair of channel locks to work the knockout free. I use the...
  10. olewarthog

    Charcoal Advise Please

    David, I don't have the Duo, but the CG Smokin Pro. You really need a charcoal basket & use a version of the Minion method to get sustained, stable temps. I use a Charbroil shaker basket that you can find at most Lowes stores. You will need some way to suspend the basket above the ash drawer...
  11. olewarthog

    Smoke Box & Heat

    I will admit that the south GA climate has a lot to do with my success at holding temps. I also have my smoker in an area that is protected from the wind. Even moderate wind can severely effect temps in the CG. If you cannot protect your smoker from the wind, be sure to turn it so the wind is...
  12. olewarthog

    Smoke Box & Heat

    I've never used logs in my CG although according to the manufacturer it is designed to be a stick burner. I use charcoal with a few wood chunks mixed in and have never had problems getting up to & maintaining temps. I use a basket in the SFB to help hold the charcoal closer together & to allow...
  13. olewarthog

    Care of Cast Iron Grills

    I never wash mine either. After a cook, I'm usually ready to eat. When my belly gets full, I get pretty darn lazy. It's usually the day after before I go back & clean the smoker. I heat up my grates on my gasser then brush off the burnt food particles. While they are still warm, I wipe them...
  14. olewarthog

    chargriller help

    Ditto what the others said about cleaning. Once you have them cleaned, be sure to keep them oiled & seasoned. After a cook (more often than not the next day) I heat the grates on my gasser, brush off any food residue & spray them down will oil. I also give the inside of the cooking chamber a...
  15. olewarthog

    building and keeping fire in charbroil offset.

    Here is how I build my fire in my CharGriller offset. Like Dutch said, you need some kind of charcoal basket. I use a shaker basket made by CharBroil that Lowes carries. You need some way to raise the basket up so airflow is not restricted by ash during a long cook. I used a charcoal grate from...
  16. olewarthog

    Refurbishing a Char Griller

    That's some good advice. An alternative to PAM is to get a elcheapo spray bottle from the garden center at Wallyworld & use regular cooking oil. I line the bottom of my CG with extra heavy duty foil. Makes cleanup a lot easier, I also spray the grates & the inside of the hood with a light coat...
  17. olewarthog

    Nekkid Reeyabs

    The last ribs I did I only used Lawry's Seasoned Salt & TC Creole Seasoning & went light with those. I did not slather, spritz or mop. The trip & trimmings I snacked on with nothing else whatsoever & they were nice. Just enough seasoning to compliment the smoked pork flavor. For the finished...
  18. olewarthog

    Hello from GA

    Welcome from down here in south GA, Dave!!
  19. olewarthog

    Char Griller w/ SFB and CyberQ (BBQ Guru)

    icemanrrc, i would love to see some pics of how you rigged that up. can you still pull the drawer & dump ash during a long cook?
  20. olewarthog

    Rib rubs

    The last ribs I did, I kinda went old school with very little rub. I had 2 racks of spares & all I used was Lawry's Seasoned Salt & TC's Creole Seasoning. I gave them a moderate sprinkling of the Lawrys & a very lite dusting of the TCs. I trimmed the StL style & the samples from the flap & tips...
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