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  1. auheld11

    Chargriller TOO hot - can't leep under 250 - any ideas....

    I have tried air vent open and closed on the firebox, I have the smoke stack completely open. I have a charcoal basket 3/4 full that I dumped 3/4 full chimney of hot coals to start. Also have charcoal bottom turned upside down to act as baffle & I also have a smoke stack extension to the...
  2. auheld11

    Char-Griller cover question/advice/suggestions???

    I just seasoned my new chargiller smoker with firebox. I purchased the chargiller cover from Lowes and can immediately tell it is cheaply made and likely won't last long. Any ideas or advice or suggestions for a better cover to protect my new toy. What do all the other Char-griller owners out...
  3. auheld11

    Ghargriller side firebox Installation Problem....

    Anyone have difficulty attaching the side fire box. There are the 6 holes on the grill that match up with the fire box, and you have to knock out the plugs in those 6 holes with a screwdriver and hammer per the instructions. Two came out without any problem, three I had to bang on and...
  4. auheld11

    Need Brining Help!!!

    I received the following brining recipe for ribs and they swear by it. I am going to try it, but am not sure when to add the ribs to the brine. The recipe requires that you dissolve the salt and sugar in the water and then add the ribs to the brine. My question is the brine will obviously...
  5. auheld11

    Questions regarding finishing butts in oven...

    Took off two butts after 5 hours and reaching an internal temperature of 150 degrees. Do you cut holes in the bottom of the foil and place a drip pan underneath? What about the bark? What about your mop? I assume I cook to 200 internal and then remove and place in towels and ice chest. Any...
  6. auheld11

    Collard Greens Recipe

    Collard Green Recipe (Created during tailgating) 2 bags of pre chopped and cleaned Collards smoked ham hocks, tails or turkey necks or bacon 4-8 oz coke (the acid helps break down the greens and the sugar neutralizes any bitterness) large onion - diced bourbon - one shot (for the pot, but you...
  7. auheld11

    How does one accurately determine when a stuffed Fatty is done......

    Obviously you can place the probe into an unstuffed Fatty and get an accurate internal temperature, but what about when it is stuffed with onions, jalapenos and cheese. Any thoughts would be appreciated? Doing a monster Fatty half with bacon half without and two butts -- all smoked with lump...
  8. auheld11

    War Eagle and Hello from Mississippi.

    Just started smoking several months ago and am currently doing so on a big crappy grill with indirect heat, so it is extremely tedious, but I love it. I just bought a dual probe thermometer and it has made life much easier. I am doing my first fatty this weekend, probably stuffed with onions...
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